Sweet Golden ‘Medicine’

I was reading a magazine this morning  that included an article on fevers. The article title was “Why you shouldn’t bring down a fever”.  It was a really good reminder that I thought I would pass on to all of you.  Our bodies are amazing containers that house all that it needs to move, grow,  function and especially heal itself.  The better we care for our bodies the better the body can provide for and protect us from toxins, viruses, bacteria and more.

One example of our body’s way of protecting us is through a fever.  We have always been told to bring down a fever as quickly as we can. In order to due that we often reach for drugs such as ibuprofen and acetaminophen.  There is two things amiss with that belief.

One, is that those drugs have been proven to actually increase the rate of flu by about 5% causing additional deaths from the flu virus. Plus, these medicines can have negative side effects all though if taken properly and only occasionally those side effects are less likely.

The second reason that bringing down a fever could adversely effects us, is that a fever is the body’s natural defense mechanism against the flu and colds. It protects us, tells us there is something foreign in our bodies and to slow down…take better care of ourselves. A fever also reduces the risk to others. When interfering with our body’s natural defense and healing, we run the risk of having adverse and unwanted outcomes.

So, the next time you have a fever, thank your body for doing what it was meant to do. Monitor your fever, drink lots of fluids, use herbal or essential oil remedies and allow your body to protect you and heal itself. Here is a recipe for a strong antibiotic/antiviral made from nature’s medicine….Sweet Golden ‘Medicine’

Ingredients:
3.5 oz. (100 grams) of raw organic honey (local if possible).
1 tbsp. of turmeric powder
2 tsp cinnamon
2 tsp ginger powder
1/4 tsp black pepper
5-7 drops Oregano Oil or 2-4 drops of Thyme Oil

Mix all ingredients together in a glass jar.

How to Use:
Upon the first symptoms of colds and flu:

Day 1 – Take ½ tsp. every hour during the day.
Day 2 – Take ½ tsp. every two hours during the day.
Day 3 – Take ½ tsp. three times a day.

The Sweet Golden ‘Medicine’ mixture should stay in the mouth until its complete dissolved. Typically, the cold passes and the body recovers after three days. And it tastes yummy too!!!

You can add it to warm (not hot) dairy-free milk or tea.

www.wddty-us.com – The magazine I was reading.
November 2014

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Warm Veggie Salad

Here is a very easy and yummy salad you can make as a side dish for dinner or take to work for lunch. I served this salad over some quinoa to make more of a meal out it. It is very tasty.

This salad is great for Vata Dosha and pacifying for all three, if you are familiar with Ayurveda Medicine and know about the Doshas. Learn your dosha.

Ingredients:
1/2 cup      Beets, Sliced
1/2 cup      Carrots, sliced
1/2 cup      Asparagus, sliced
1/4 cup      Bean Sprouts
1 tsp           Parsley, freshly chopped
1/4 tsp       Black Pepper, ground
1 tsp           Lemon Juice, fresh squeeze
1 Tbsp        Olive Oil

Preparation:
Heat oil in a pot on low (low-medium max)
Add veggies, bean sprouts, and black pepper
Stir until heated through
Remove from heat
Add lemon juice and parsley
Stir

Enjoy warm – add Sea Salt to taste

Want A Cookie?

I don’t know about you but there are some days when I just want a cookie…or two. There I said it! Now you and the world knows. I may be a wellness coach, yoga teacher, fitness trainer and yet I am just a regular person who has occasional cravings and times of just wanting comfort food. Is it really that bad? I mean…to have a cookie now and then?

IF…you are like me and want to have your cookie and eat it too 🙂 more than just every once in a while then I highly suggest making these…………

~~~~~~ NO FLOUR ~~~~~~ NO OIL ~~~~~~ NO WHITE SUGAR ~~~~~~

Ingredients:
1 can of organic chick peas (garbanzo beans) – rinse well and pat dry with paper towel
2 tsp Real Vanilla Extract
1/2 cup + 2 Tbsp Trader Joe’s Peanut Butter w/Flax and Chia Seeds*
1 tsp Baking Powder
a pinch of salt (if not using PB listed above and the one you use doesn’t contain salt)
1/2 cup Chocolate Chips**

Preheat oven to 350°F (toaster oven works too)
~Combine all ingredients, except chocolate chips, in a food processor and process until smooth. (Make sure you scrape the sides and the top to get all the little chunks of chickpeas and process again until they’re combined and smooth.)
~Put in the chocolate chips and stir or pulse the food processor once or twice. The mixture will be very think and sticky.
~With wet hands form into 3/4″ balls. Place on cookie sheet or parchment paper. (If you want them to look more like cookies then press the balls down slightly). They do not rise.
~Bake for 10 minutes.

Makes about 28 cookies
Approximately 5 grams of protein in 2 cookie.

*Regular peanut butter will make them oily. Use an all-natural peanut butter if not using the Trader Joe’s listed above.
**Enjoy Life makes some of the healthiest chocolate chips I have found (dairy, soy and nut free). The dark chocolate chips would be the best option.

Tasty Tempeh Tacos

I made the choice to eat a vegetarian (mostly vegan) diet several years ago. However, I will not go into why I made that choice in this post. I also work in the fitness industry which means I am surrounded by hardcore meat eaters. I don’t usually preach about being vegetarian or push it on others. What I do though is expose people to the possibility and all the options that are available whenever the opportunity arises. I will also explain to people why I made the choice I made if asked.

Here is a time I had the opportunity to give some meat eaters a chance to try something new.  I attended a potluck event at the facility I train and coach at. I would say that the majority of those folks are die-hard meat eaters. The dish I choice to bring was a tempeh taco dish that I served with black bean tortilla chips. I made sure that everyone, including the children tried at least a bite. Low and behold it was a HUGE hit with everyone!!

Now, let me back up…when I cook I do not usually follow a recipe. I just tend to throw things together, as in the case with the tempeh tacos. I was at least smart enough to pay a little bit closer attention this time. Phew, thank goodness I did. Several people wanted the recipe. I thought I would share it with you as well. Hope you enjoy!!

D’s Tempeh Taco Filling…
1 (8-ounce) package tempeh crumbled
1 c. Fresh tomatoes (diced)
1 fresh jalapeño, diced (optional)
2-4 tsp. minced chipotle pepper or ground chipotle powder
3 tsp. cumin
2 tsp. fresh garlic (minced)
1 tsp. onion powder
2 tsp. dried oregano or fresh
1/4 c. Raw coconut aminos (or Braggs liquid aminos)
1/2 red onion, diced
1/2 green bell pepper, diced or other bell pepper
2 tsp. Turmeric
Handful fresh cilantro (chopped)
salt + pepper to taste

  • Mix all ingredients in a large mixing bowl until mixed through well.
  • Heat large skillet with coconut oil or ghee
  • Add tempeh mixture
  • Stir often
  • Cook till heated through and tempeh is browning
  • Add juice of 1/2-1 fresh lime near the end of the cooking process

*if need more moisture add water by the Tbs or more coconut aminos

If you want to add the cheese put the cooked taco mix in a baking dish. Top with Daiya cheese and bake till melted.