Zucchini Basil Pasta

Zucchini Basil Pasta

organic vegitables

I’m posting my new favorite summertime recipe after making it for the first time tonight. I wanted a way to use zucchini as they are growing from the garden and I just love fresh basil. So I basically put them together and it worked! It was soooo yummy and easy to make! Leo, my one year old loved it!

This recipe is vegan and gluten free as well. You can add parmesan cheese at the end if you like.

Ingredients:

  • 1 zucchini
  • 5 cloves garlic
  • 1/2 cup fresh basil
  • 1/4 cup olive oil
  • 1/2 cup water
  • Himalyian salt (to taste)
  • Gluten free pasta

Zucchini basil pasta    gluten free zucchini pasta  vegan zucchini pasta

  1. Heat the olive oil in a pan.
  2. Add the chopped garlic, zucchini, salt and water-let simmer for about 20 minutes
  3. Add the fresh basil about 5 minutes before the sauce is done.
  4. Optional-sprinkle with parm

We served ours with fresh beans.

vegan zucchini basil pasta

Thanks for reading!

Jillian

 

 

 

 

 

Raising My Emotionally Aware Boys.

Raising My Emotionally Aware Boys.

In the last few months, my 5-year-old hasn’t been wanting to go to anyone’s house without me there. Since he was younger he was okay with spending time with other family members but lately, he wants mom and his home. The place where he feels the most comfortable to be himself.

It was really bad the last time I tried to drop him off. We sat in the car for 50 minutes talking and trying to convince him to get out and enjoy the weekend. I knew if I drove away and he didn’t see this important family member it could affect their relationship later on and I didn’t want to see that happen. He finally got out of the car after I said I would pick him up in 2 hours if he still felt the same way. It turns out he was fine for the rest of the weekend and I did speak to him on the phone a couple of times. Sharing kids is so hard and complicated sometimes and knowing what the right thing to do for your sons best interest is also hard in situations like this!

What really bothered me is that I was blamed for my son not wanting to leave me because I Baby him. What does that even mean? Is it because I listen to my son’s needs, communicate about his feelings and give unconditional love to him? This was said in front of him and this comment really bothered me. I believe this is exactly what is wrong with our society. I feel very passionate about this topic and this is why I’m sharing this. I feel like a lot of men raised in my age group (the mid-late ’30s) were taught to not express themselves fully and not to show their sensitivity. Both my boys and my girl show equal amounts of humanity, empathy and sympathy. Why are we driving these natural reactions and emotions out of our boys? Imagine if we all raised our boys to be allowed to show how they are feeling without being labelled as a baby…at 5 years old! I refuse to ever give in to these messed up views on boys and men and the way we change these poor little humans natural response to life around them. I hope we can learn from our own generation and raise our boys to be comfortable being themselves in the society we live in. The world can be cold and very disconnected at times. I’m going to raise my children to be warm, emotional, sensitive and smart the way I believe nature intended humans to be. Because you know what? My 5 year gets it in a way most adults never will. He is brilliant with his understanding of human interactions and expressing his emotions and I will do everything as a mother to encourage this lovely boy to grow and develop into a warm, caring and empathetic young man.

 

 

Jillian

Roasted Chickpea Salad

Roasted Chickpea Salad

I’ve seen roasted chickpeas in salads before but I’ve never actually made one until this one and it was delicious! Easy to make and very nutritious!!

Preheat oven to 400`

Ingredients: (I use organic whenever possible)

  • Salad mix
  • Cucumber
  • Tomato
  • Cilantro
  • Hemp seed hearts
  • Lime 

 

Chickpea Marinade:

  • Chickpeas. You can use canned or dried like I did and cook them in a crock pot for about 5 hrs on low.
  • Olive oil (2 tablespoons) 
  • Braggs Soy Sauce (2 tablespoons)
  • Pinch of thyme
  • Pinch of cayenne pepper
  • Pinch of red chilli powder
  • Tumeric (1/2 teaspoon)
  • Garlic cloves minced (2)
  • Salt, pink Himalayan 

Combine chickpea marinade together and stir. Then add to chickpeas. 

Spread chickpeas onto a baking pan and cook in the oven for about 20 min. I turned it to broil for about 3 minutes at the end. I stirred the chickpeas around a couple of times while they were in the oven. 

Add the salad ingredients together. Once chickpeas are crunchy and have cooled add to the salad mix. I added half of a squeezed lime at the very end.

Enjoy!!!!

Jillian

 

Crepes

Crepes

Crepes! One of the easiest and tastiest breakfasts to make! I got this recipe off my friend Sandra. We used to make it when we were teenagers! You can substitute the ingredients to make it dairy and gluten free. Use a milk substitute like organic soy, almond or coconut milk. Instead of all-purpose flour use a gluten-free flour. It serves a family of 4 or 5. 

  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 2 cups flour
  • 4 tablespoons olive oil
  • 1 teaspoon brown sugar 

Whisk the eggs, then add the rest of the ingredients. Chill. Cook! I cooked on medium heat. I would add a scoop full to pan then quickly move the pan around so the batter spreads evenly around. I used my hands to grab the sides to flip them as any utensil only wrecked the thin batter. They cook quickly.

Serve however you like! We used berries, maple syrup and yogurt. I sprinkled with a little icing sugar to look pretty. Mostly for the pictures 😉

 

Enjoy!!

love and light,

Jillian

Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

I decided to make Chana Masala for dinner last night and it turned out amazing! We are trying to eat a more vegetarian based diet so this meal was perfect. It is also GF and Vegan. I hope you enjoy it as much as we did!

Ingredients:

  • 2 cups of dried chickpeas
  • 2 tomatoes
  • 1 head of garlic
  • 1 onion
  • 1.5 inch of ginger
  • 2 green chilies (optional if you want more spice) 
  • bay leaves (a few)
  • cumin seeds (2 teaspoons)
  • Turmeric (a couple pinches)
  • garam masala (a couple pinches)
  • salt and pepper (to taste)

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I used dried chickpeas and had them cooking in the slow cooker all day before making this. You can also used canned chickpeas if you like.

In a blender add the tomato, garlic, onion, ginger and green chilies to make a paste. Cut up all the ingredients into smaller pieces so that they are easier to blend. I add a small amount of water to also help.

Heat olive oil in a pan over medium heat. Add cumin seeds and bay leaves.

Once cumin seeds brown add turmeric, garam masala, salt and pepper. Cook on a higher heat and stir for a couple minutes.

Add the paste to the pan turning the heat to medium. You can add some more water to get the paste to a consistency that you like.

Add in the cooked chickpeas.

Simmer on low for 10-15 minutes.

You can serve this dish with rice or an indian bread and garnish with cilantro 🙂

 

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Enjoy!!!

 

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi is a wonderful dish full of so much flavor. I like to serve it with an Indian bread and plain yogurt, This recipe serves 2-3 people.

Ingredients:

  • 2/3 potatoes. 
  • 1 head of cauliflower
  • 1 onion
  • 1 large tomato
  • 5 cloves of garlic
  • 2 green chilies
  • 1 teaspoon chopped ginger
  • cilantro (to taste)
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • Salt & pepper to taste
  • Turmeric (a couple pinches)
  • Red chili powder (pinch)
  • garam masala (a couple pinches)

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Heat olive oil over medium heat. Add cumin seeds and bay leaves. Once cumin seeds brown add green chilies, garlic & ginger. Let simmer for 10 min. Add onions, salt & pepper, turmeric, red chili powder and garam masala. Simmer on low for 10-15 minutes. Then add tomatoes, potatoes & cauliflower with some water. Simmer on medium for 15-20 min. stirring occasionally. Once the potatoes have cooked add cilantro and serve with your favorite Indian bread. Enjoy 🙂

 

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Lentil Ginger Soup

Lentil Ginger Soup

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“we dance our madness,

we dance our joy.

oh precious ones, the fun has just begun,

wild music is in the air;

there’s beauty flowing everywhere.” –James Green

I never grew up eating ginger so sometimes I find it difficult adding it to my cooking. It has a strong flavour to it but added to the right foods it can make for mouth-watering meals!

One of my new favourite ways to eat ginger is in a lentil soup! The soup is super easy to make and so healthy for you. It also tastes amazing! I use a crock pot/slow cooker set on low for about 7 hours to cook everything together. I have mentioned the benefits of ginger for our health below the recipe.  Enjoy!!!

  1. In a crock pot combine all the ingredients together.
  2. 1 cup red lentils
  3. 4 cups water
  4. 1 green chilli chopped (optional as it is spicy!)
  5. 4-5 cloves of garlic
  6. 1 teaspoon chopped ginger
  7. Half an onion
  8. 2 tomatoes
  9. Himalayan pink salt and pepper
  10. Cook on low in a crock pot for about 7 hours.

You can eat the soup alone or add some organic brown rice or a bread of your choice.

10 Health benefits of ginger:

  1. Helps calm nausea and vomiting
  2. Digestive Tract Protection
  3. Brain Health
  4. Migraine Relief
  5. Protection from UV rays
  6. Supports Stable Blood Sugar
  7. Promotes Healthy Blood Pressure
  8. May Benefit Osteoarthritis
  9. Helps with Muscle Aches and Discomfort
  10. May Benefit Cardiovascular Function

To see the full article explaining each of the health benefits visit http://www.globalhealingcenter.com/natural-health/health-benefits-of-ginger/

 

Thank you!!

Jillian Mitchell

 

 

Vitamin C for Anti-aging

Vitamin C for Anti-aging

Vitamin C is a wonderful natural product well known for it’s anti-aging properties.  I have added Vitamin C to my Anti Aging Eye Cream

Vitamin C is a popular Anti-oxidant and is a required component in the production of collagen, the tissue responsible for skin suppleness. Vitamin C has also been shown to help slow the production of age spots.

I would like to share a couple articles I found on the benefits of Vitamin C for aging and collagen production as all the information is referenced.  

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Antioxidants, such as Vitamin C, have anti-oxidant powers because they help fight off the damage caused by chemicals and toxins from our daily life. Sun exposure, tobacco smoke, pollution, and even stress hormones from our own body, makes us age. Paula’s Choice explains that “not only do antioxidants combat the free-radical damage that is responsible for the visible (and hidden) signs of aging, they also enhance the effectiveness of sunscreens in preventing sun damage.” The vitamin C supplement has always been known to fight off colds, however, it has many more powers to keep us young. Paula’s Choice calls it an “anti-aging superstar” and states that it “works particularly well for treating wrinkles, dullness, and brown spots.” Dr. Oz supports this research, explaining that the skin of younger people is full of Vitamin C, but as we age, we lose the amount of this supplement, which causes our skin to age, as well. Smoking, UV rays and chemicals also contribute to the loss of Vitamin C in our bodies.

See the rest of this article by clicking HERE.

Vitamin C is an antioxidant that slows the rate of free-radical damage — free radicals are unstable molecules that damage collagen and cause skin dryness, fine lines and wrinkles. New research shows that ascorbic acid 2-phosphate, a derivative of vitamin C, not only neutralizes free radicals, but also reverses DNA damage [source: University of Leicester].

See the rest of this article by clicking HERE.

 

Thanks for reading!

Love & Light,

Jillian

 

Honey Garlic Vinaigrette

Honey Garlic Vinaigrette

I got this recipe over 10 years ago from my friend Aili and it has been my staple homemade salad dressing ever since. It’s super easy with just the right mixture of ingredients. I promise you will love it!!
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  • 1 tablespoon local honey
  • 2 tablespoons organic olive oil
  • 2 tablespoons organic balsamic vinegar 
  • half a teaspoon of dijon mustard 
  • 1 clove crushed organic garlic
  • Squeeze of fresh organic lemon

 

Benefits of the Dandelion Herb

Benefits of the Dandelion Herb

“Herbal medicine lives outdoors, where nature spirits arouse our enchantment, and our vitality is naturally quickened.” -James Green

I grew up in the country on 30 acres of mostly heavy forest. I grew up eating plants and berries from the forest. But I missed a very important plant that grows wild everywhere. It is a plant with the single yellow flower that almost every lawn owner has loved to hate, the Dandelion (Taracum officinale) The Latin names means disease remedy! How did I miss munching on this wonderful herbal treasure?!

Yesterday I decided I was going to make a dandelion salad. So I went outside, picked a leaf of the dandelion and ate it! And it wasn’t bad! First thing I thought is that this will taste good mixed with kale and other salad greens and a vinaigrette dressing.

Because I believe so much in prevention and building up our bodies immunity and strength I wanted to look into what I can do to help support my families liver. There are so many toxins in our environment and it is way too easy for those toxins to get stuck in our liver. I will do a separate post on all we can do to help support our liver and some toxins to avoid. For today’s post I’m going to concentrate on how the dandelion can help support our liver.

In The Herbal Medicine Makers Handbook by James Green, pg. 18 he says: “The following are some specific indications and an adult dosage for using the whole plant Dandelion tincture.”

  • relieve intestinal gas and poor digestion that is due to insufficient bile
  • relieve constipation that is due to sluggish liver activity
  • relieve difficulty in urinating and/or water retention
  • use as a blood purifier to treat chronic autotoxemia which is contributing to rheumatism, arthritis, and/or skin eruptions.

Due to the diuretic properties, dandelion leaf is excellent for your liver and kidneys. In Canada, the National Health Products Directorate recognizes products containing dandelion for their role in treating appetite loss and indigestion, and as a diuretic. In clinical practice dandelion is used to detoxify the liver and gallbladder, reduce side effects of medications metabolized by the liver, release stored water (edema), and relieve symptoms associated with liver disease. (Ferragine & Wylde, 2014, P. 98).  I find this very interesting! So many great health benefits of the common flower we like to call a weed.  Dandelion also contains inulin, a dietary fiber key to helping the good bacteria in your gut. (Ferragine & Wylde, 2014, P.98). This is fascinating to me as I think it would be a great bonus to take dandelion and a probiotic daily.

The easiest way to get some dandelion in your body, is to eat their leaves in a salad. I recommend reading herbal books that teach you how to identify each plant properly. There are some look alike plants, one of them is called an August flower. You should never take picking wild plants or flowers lightly so I cannot stress enough about purchasing a proper book. I will include links below to where you can find the books I use.

I would recommend using the dandelion greens with kale and other greens and vegetables. The leaves can be bitter so I served mine with this vinaigrette dressing. The salad turned out amazing and no one could tell they were even in there! I hope you enjoy the whole process as much as we did!

 

References:

Ferragine, F. & Wylde, B. Power Plants. (Canada: Harper Collins Publishers Ltd, 2014).

Green, James. The Herbal Medicine Maker’s Handbook: a home manual. (United States: Crossing Press, 2000).

 

 

 

Addition sources:

 

 

Little Jacey fascinated by the dandelion seeds!

Love & Light,

Jillian

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