May 9, 2018

Sweet Potato Purple Carrot & Cabbage Soup



Ingredients:

2 peeled sweet potatoes and purple carrots,
1/2 purple cabbage,
1 tsp olive oil,
1 tsp sea salt,
1 cup coconut milk,
1 cup filtered warm water,
1 large leek,
Fresh rosemary,
1/2 lemon juice,
1 tsp garlic powder
Sesame seeds to sprinkle,
1 tsp guar gum

Method:

1. In a large pot, heat olive oil with sliced leeks. When they are caramelized, add chopped potatoes, carrots and cabbage.

2. Cover with filtered warm water, bring to boil for 10 minutes.

3. Pour veggies ( set aside some veggies to decorate if you want) and water into the food processor, mix on high speed until completely smooth.

4. Transfer soup into a deep pot, add 1/2 cup coconut milk, garlic, salt and lemon juice. Cook on medium heat stirring well for 5-6 minutes.

5. Remove from the oven. Pour in a bowl.

6. In a small bowl, mix 1 tsp guar gum and  remaining 1/2 coconut milk. Whisk untik thicken.

7 . Top cream over the soup. Decorate with sesame seeds, fresh rosemary leaves.




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7 Herbs for Reducing inflammation



Turmeric
Its potent anti-inflammatory properties come from curcumin - the pigment that gives turmeric its yellow-orange color, and which is thought to be responsible for many of its medicinal effects. There are an estimated three to five grams of curcumin in 100 grams of turmeric.

Devil’s Claw
Direct from the Kalahari Desert comes devil’s claw, a claw-shaped fruit that has been used for centuries by the South African tribes as a natural remedy for inflammation and to treat arthritis pain. Numerous studies carried out on devil’s claw show it to have powerful natural NSAID-like properties. In fact, the journal Phytomedicine reported that it is just as effective as the osteoarthritis medication Diacerein. What’s more, studies carried out in both France and Germany pointed to devil claw’s effects being similar to cortisone.

Peppermint
Traditionally used to sooth the digestive tract; a study published in the journal BMJ in 2008 found peppermint oil may even be beneficial in the treatment of irritable bowel syndrome. Also known to inhibit the growth of bacteria and fungi, and can help relieve symptoms of allergies and asthma.

Ginger
It has anti-inflammatory properties and helps protect against bacteria and fungi. Also eliminates intestinal gas and relaxes and soothes your intestinal tract, while boosting your immune system.


Cloves
One of the most potent anti-inflammatories with anti-bacterial and antioxidant properties. Beneficial against muscle pains from injuries, arthritis and rheumatism. It also contains eugenol and its mild anesthetic benefits are useful for toothaches, gum pain and sore throats. Also offers relief from respiratory ailments such as asthma and bronchitis, and eliminates intestinal parasites, fungi and bacteria.

Nutmeg
A study in the Journal of Bioscience and Bioengineering found that nutmeg extract has antibacterial activity that can significantly reduce certain strains of E. coli. Nutmeg is also beneficial for joint pain and gout, and nutmeg oil has been traditionally used to treat toothaches.

Cinnamon
A powerful antimicrobial agent that also enhances your antioxidant defenses. It's been found to kill E. coli and many other bacteria. Its anti-inflammatory compounds help relieve pain and stiffness of muscles and joints due to arthritis. Also helps prevent urinary tract infections, tooth decay and gum disease.
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10 herbs for boosting immune system




Echinacea
This antiviral and antibacterial herb contains polysaccharides that increase the body's production of white blood cells, which fight infection. Echinacea is available in an extract or tablet form, making it easier to get your daily supply of this immunity-boosting flower.


Medicinal mushrooms
Chinese and Japanese herbal medicine practitioners have used medicinal mushroom for centuries, and blends containing shiitake, reishi, and maitake mushrooms are great for strengthening the immune system.

Cat’s Claw 
Cat’s Claw is antibacterial, antifungal, and antiviral and is known to boost the immune system and increase the body’s protection against illness.


Licorice
Buffers the inflammatory response by increasing steroid output by your adrenal glands; a good buffer if your immune system is over responding to the flu.


Oregano
The active agent is rosmarinic acid, a strong antioxidant.


Astragalus
Adaptogenic astragalus is thought to combat stress, and it contains anemia, which can improve blood counts. Add this herb to soups to fight fatigue and boost your immune system during cold and flu season.

Garlic
Garlic is a powerful antioxidant with antimicrobial, antiviral, and antibiotic properties. It's also a natural decongestant!

Ginger
This pungent root is a powerful antihistamine and decongestant that delivers a one-two punch against cold symptoms. Add it to stir-fried dishes or boil it to make a cup of ginger tea with some added lemon and honey for a pleasant and healing hot drink.


Elderberry
Elderberries are packed with quercetin, an antioxidant with antihistamine and anti-inflammatory effects. A teaspoon of elderberry syrup can combat flu symptoms and help people with sinus pains or chronic fatigue find relief.

Black Pepper
 Increases the bioavailability of just about all other foods - herbs and other compounds.
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May 5, 2018

Sacred Goddess Shatavari Smoothie


Shatavari is balancing female hormones and promoting healthy energy levels and strenght. 
Passion fruit is providing a boost to immune system. If you eat one serving of passion fruit each day, you can satisfy 1/4 of your potassium needs immediately.
One often overlooked compound in passion fruit is a medicinal alkaloid, harman, which functions as a sedative. This compound of passion fruit has been connected to a reduction in restlessness, insomnia, and nervous anxiety, which can keep you from getting a good night’s sleep. Try reaching for a slice of passion fruit in your smoothie and head back to your pillow!



Ingredients:

Smoothie:
100 gr. blueberry
1 tsp shatavari powder,
1 tsp maca powder,
1 tsp hemp protein,
3 small organic ripe banana,

Toppings:
1 slice coconut meat cutted into star pieces,
1 tbsp amaranth pops,
1 passion fruit,
A handful of blueberries


Method:

1. Blend all ingredients on high speed.

2. Decorate with toppings and serve cold!




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May 3, 2018

Spicy Couscous with Cashews



Ingredients:

2 medium colorful carrots peeled and cut into small and thin pieces
2 tbsp olive oil
1 tsp paprika,
1 tsp turmeric,
1 tsp ground mustard powder,
1 tsp garlic powder,
1 lemon juice,
1 dsp mustard sauce,
1 tsp rosemary,
1/2 tsp smoked paprika
1 cup dry giant couscous
30 gr. cashew nuts,
1/2 chopped parsley,
A handful of chopped parsley
Salt to taste

Method:

1. Preheat the oven to 210 degrees.
2. Peel and chop the carrots, place in a roasting pan and toss with 1 tablespoon of oil, ground mustard and garlic powder.
3. Spread out in an even layer and roast in the oven at least 20 minutes.
4. Wash and strain couscous, cover with water and cook for 10-15 minutes. Drain and set aside to cool.
5. Place the cashew nuts in a pan and cook them over medium heat for a few minutes until golden brown. Make sure you stir often as they can burn easily.
6. Mix carrots, couscous, chopped parsley and the cashews together and dress with the remaining tablespoon of olive oil, other herbs, mustard sauce and lemon juice.
7. Serve warm!




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Turmeric Seed Crackers / Zerdeçallı Tohum Krakerler



Ingredients / Malzemeler:

15 gr. fitcuitt tasot ( or amaranth pops) / 15gr. fitcuit tasot ya da amaranth patlağı
20 gr. fitcuit brown rice pops / 20 gr. fitcuit kahverengi pirinç patlağı
3 tbsp chia seeds + 120 ml. water / 3 çorba kaşığı chia tohumu + 120 ml. su
20 gr. pepitas / 20 gr. kabak çekirdeği içi
A handful of sliced almonds / Bir avuç file badem
1 tsp turmeric / 1 çay kaşığı zerdeçal
1 tsp thyme /  1 çay kaşığı kekik
1+ 1/2 tbsp olive oil / 1,5 çorba kaşığı zeytinyağ
1/2 tsp sea salt / Yarım çay kaşığı deniz tuzu


Method / Yapılışı:

1. Preheat oven to 160 degrees. / Fırını 160 dereye getirin.

2.  In a small bow mix 3 tbsp chia seeds and 120 ml water. Keep it into the refrigerator for 10 minutes. / Küçük bir kasede 3 çorba kaşığı chia tohumu ve 120ml suyu karıştırın. 10 dakika buzdolabında bekletin.

3. In a large bowl, mix all remaining ingredients well. Add chia mixture and combine together again. / Diğer tüm malzemeleri geniş bir kaseye alarak iyice karıştırın. Chia karışımını üzerine ekleyerek tekrar karıştırın.

4. Spread the mixture out over the parchment paper and put in the oven. / Karışımı bir yağlı kağıt üzerine yerleştirin ve fırına koyun.

5. Bake the crackers back into the oven for 20 minutes on broil, or until the tops are browned and well crisped. Remove from the oven and set a rack to cool. As they cool, they get crisp. Cut and serve! / Krakerleri 10 dakika boyunca fırında veya üst kısımları kızartılmış ve iyi kavrulmuş olana kadar fırında pişirin. Fırından çıkarın ve soğuması için bir raf yerleştirin. Soğdukça gevrekleşmeye başlayacaklar. Kesin ve servis edin!





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May 2, 2018

Cheesy Asparagus Soup



Ingredients:

340 gr. asparagus,
30 gr. leek,
30 gr. raw cashew,
200 ml. soy crème,
1/2 tsp sea salt,
3 tbsp lemon juice,
1/2 tbsp nutritional yeast,
2 tbsp fresh dill.
1 tsp rosemary and black pepper to sprinkle,
4-5 fresh mint leaves.

Method:

1. Place all ingredients in a food processor.

2. Mix on high speed until completely smooth texture.

3. Transfer mixture in a pot, cook on medium heat for 10 minutes adding water until get desired consistency. Add cutted 2 asparagus branches. Cook more 2 minutes.

4. Remove from the oven. Strain using a cheesecloth to get pure texture.  Sprinkle dried rosemary and black pepper. Serve warm with seed crackers!




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May 1, 2018

Coconut Custard



Serves 2 

Ingredients:

600 ml. coconut milk,
5 tbsp coconut sugar ( 60 gr.)
3 tbsp cornstarch ( 35 gr.)
1 tablespoon orange juice,
1 tablespoon vanilla extract,
1 tablespoon rose water

Toppings: 

1 tablespoon sliced almonds,
1 tablespoon dried rose petals


Method:

1. Dissolve cornstarch in coconut milk.
2. Add coocnut sugar and whisk well until get smooth. Then add orange juice, vanilla extract and rose water.
3. On medium heat, cook stirring continuously until thicken.
4. Pour mixture into the bowls.
5. Decoratw with almonds and rose petals.
6. Place in the freezer at least 1 hour before serving!

Note: You can use this recipe as a layer of the vegan cake.
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