12/28/2016 0 Comments
Another yummy treat for your insides!
Parsnip Cream Soup
Parsnips are a food that many people shy away from because they don’t know what the heck to do with them. I can tell you that parsnips are a staple for many fine-dining chefs because they’re naturally creamy and luxurious. As humble of a vegetable as they might appear, parsnips are quite versatile and dynamic. And bonus! Parsnips are a good source of vitamin C, folate and manganese.
My favorite way to enjoy parsnips is in this super simple creamy parsnip soup. I love, love , love soups this time of year! They really hit the spot on a chilly Fall or Winter day and (if you love it) it can be enjoyed cold in the summer. Give parsnips a chance and you might just end up with a new favorite root vegetable like me!
As I have said before if you’re looking to lose weight and improve your gut health it’s all about making small changes. Swapping out starchy grains and potatoes for low glycemic parsnips is just one of the things that can get you closer to your goal. Always remember simple steps and small changes is the way to go so that you do not get overwhelmed!
1 tablespoon coconut oil
2 large celery ribs, chopped
1 small onion, chopped
4 large parsnips, peeled and chopped
2 teaspoons poultry seasoning
2 cups broth (chicken or vegetable) or water
sea salt and black pepper to taste
½ cup dairy-free milk of your choice
Place a large pot on a medium flame and add coconut oil. When the oil is hot, add the celery and onion. Sauté for about 2 to 3 minutes. Add parsnips, poultry seasoning, and broth (or water) along with sea salt and black pepper. Allow the mixture to come to a boil. Then lower the flame and simmer for 20 minutes. When the parsnips are tender, remove from heat.
You can use an immersion blender to make the soup smooth or blend it in batches using a high speed blender. When the soup is blended, add it back to the pot and add the dairy-free milk. Reheat the soup. Taste and adjust the seasoning as needed.
Want even more nourishing healthy recipes to help you lose weight, improve your digestion and increase your energy?
Keep your eyes open for my new program Restore your Gut Health coming this January! Also I will be doing a free webinar on Simple Steps to Restore Your Gut Health and Lose Weight on January 5th. Click Here to register.
Thanks for reading,
12/21/2016 0 Comments
Yummy Massaged Kale with Fennel
Hey there beautiful!
I just wanted to give you this simple recipe to possibly add to your favorites. This salad is delightfully nourishing and gives you all the benefits of kale, without the digestive distress. When you massage kale you break down some of the tough fibers in the cell wall that make raw kale hard to digest.
When I started eating healthy I couldn’t digest kale very well. It upset my digestion and I didn’t get what all the fuss was about. If this happens to you the solution is to either blanch, steam or massage your kale. This recipe is one of my favorites because you still get all the amazing benefits of raw kale: the enzymes, magnesium, vitamin C and more. (If however you have any thyroid or adrenal issues you will still need to atleast blanch your Kale as that is the only way to rid it of goitrogens.)
Massaging nourishing oil and lemon juice into the kale also help make the nutrients more bioavailable and easier to assimilate. Plus, it tastes delicious and can be paired with grilled chicken or fish for a classic healthy meal.
1 bunch kale, chopped
1 large lemon, juiced
1 large garlic clove, minced
¼ cup extra virgin olive oil
Sea salt and black pepper to taste
1 cup shredded carrots
1 cup chopped celery
½ cup thinly sliced fennel
¼ cup pine nuts
Add kale to a large mixing bowl along with lemon juice, garlic, olive oil, salt, and pepper. Using clean, bare hands, massage the kale until it is wilted (about 2 to 3 minutes).
Once the kale is ready, top your salad with carrots, celery, fennel, and pine nuts. No extra dressing is needed.
If kale is something that’s hard to digest for you, there might be a deeper issue that needs to be addressed ). If you want to be able to eat whatever you want and have no digestive issues, you need to check out my upcoming gut health program. These principles have truly transformed my life as well as countless others and I am so excited to share them with you!
Keep your eyes open for my new Restore Your Gut Health Program and join me on my Facebook page http://bit.ly/Julesbiz I’ll be sharing more information, tips and recipes to help you live a happier, healthier life.
To your wellness,
12/14/2016 0 Comments
This is what's for dinner!!
Did you know cultured foods are all the rage? And rightly so.
Seriously. They are freakin’ phenomenal. They whip your digestive system into shape by packing it full of the good bacteria your gut is probably starving for. I try and eat something cultured everyday and it seriously makes such a difference! That’s why I had to share this phenomenal cultured recipe from my upcoming (top-secret) 8-Week Restore Your Gut program. (shhhhh! Wink)
How to Make Sauerkraut(from CulturesForHealth.com)
Basic sauerkraut may be one of the most popular ferments, and it is such an easy recipe that it works great for beginners. Give it a try, you won’t be sorry!
1 medium head of cabbage
1-3 tablespoons sea salt
Chop or shred cabbage. Sprinkle with salt.
Knead the cabbage with clean hands, or pound with a potato masher or a Cabbage Crusher for about 10 minutes, until there is enough liquid to cover.
Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band (I like this last idea because sometimes I forget to burp the jar).
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
Makes approximately 1 quart.
Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. You can also add caraway seeds, if desired.
If you try this let me know what you think!
P.S. That recipe is a must-have staple in your winter meal plan. It’s one of over 59 recipes in my new program that’s sure to be a game-changer for YOU. So keep your eyes peeled for more info over the next few weeks because you DO NOT want to miss this…
I am a wife and a mother of two, one boy one girl . They are the loves of my life! And also the reason I do what I do. I have to be able to keep up!