The secret ingredient in this chili is cauliflower – and you would never know it was there!! A member of the cruciferous family, cauliflower adds fiber, vitamins, minerals, and also helps to give it some “body.” Cauliflower is rich in vitamin C, vitamin K, and sulfur – which supports the liver. But the real star of this dish is the tomatillos and poblano chili peppers – they are so delicious!! My whole family loves this one pot dinner! You could also make it in a slow cooker – but it would take longer.
Serves 6-8 people.
Note: If you don’t have time for steps 1-5 and want a quicker and easier version – you could replace steps 1-5 with a jar of green tomatillo salsa – I like the Hatch chili kind at Trader Joes.
Recipe developed by Sara Vance. All rights reserved.
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
I am not one to drink a glass of milk for a snack – unless it is cashew milk! For some reason – I just love a nice cold glass of cashew milk. If I add a little cinnamon and vanilla to it – it is a serious treat! You could also add a teaspoon or two of raw cacao powder to make this a Mexican Chocolate Milk. This milk is great in coffee, and also quite filling and satisfying due to the healthy fats and protein. The cinnamon supports healthy blood sugar levels too.
And best of all – this recipe whips up in about 3 mins too! Why buy store-bought milk (many of which contain the questionable ingredient carrageenan) when you can make it at home in 3 mins?
Quick Cinnamon Vanilla Cashew Milk:
makes one 8 oz. glass of milk (store any leftover in refrigerator for up to 2 days)
Put everything except the ice into the blender and blend well to combine. Add in the desired amount of ice cubes – blend again – and pour into a glass. Add a sprinkle of cinnamon on top if desired. You could also omit the vanilla and cinnamon if you needed a plain/savory milk for recipes.
Want to make cashew milk using the nut (not nut butter), and find out how to increase the calcium and fiber content? Click to learn more about The Best Alternative Milk!!
I love using fresh herbs – they really brighten up and transform a salad or soup. As far as herbs go, dill is right up there with basil and mint at the top of my list!
This dill soup is very refreshing, and easy to make – it literally whips together in about 3 minutes! And besides the broth – this is totally raw!
Dill is a wonderful herb – and can be helpful to relieve headaches, which can occasionally happen when detoxing, it is a natural anti-fungal, and has even been found to have anti-cancer properties (learn more about dill in this article from Dr. Mercola).
This is an update to my golden milk tea recipe from 2012 – because of the 2015 studies on ginger and cancer prevention, I have decided to add ginger, and also optionally adaptogenic reishi mushrooms too!
Golden Milk Tea is typically made from tumeric, it is a rich and creamy beverage that is wonderful for before bedtime, and some may also find it to be a nice coffee substitute. I have added a few more superfoods to make this the ultimate Golden Milk tea!
Golden Milk Paste (this makes enough for about 4 cups of golden milk tea). this can be made ahead of time, store in refrigerator.
Ingredients to make 1 cup of golden milk tea:
Make the paste:
Place the 1/2 cup water, turmeric and ginger in a small sauce pan and bring to a boil, then reduce to simmer, stirring for about 3-5 minutes until most of the water evaporates, and it is like a paste. Add in the vanilla powder after about 2 minutes of simmering (if using vanilla extract – put it in when you put in the turmeric and ginger). Store the paste in the refrigerator in a glass container up to 4 days.
Make the tea:
Add 1 rounded teaspoonful (more if you like a stronger flavor) of the golden milk paste to 3/4 cup of hot water, stir in the rest of the ingredients. Make sure to let it cool a bit before sipping (esp due to the hot oil). Optional – top with a little freshly cracked pepper (a couple turns on the pepper mill), or sprinkle a little cinnamon or cardamom on top. Enjoy!
As with all herbs and supplements, please consult your doctor if you are on medication before taking this tea. Herbs can very powerful and may interfere with and interact with medications!
*Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Although turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.
One of my favorite lunches is a salad with quinoa in it – I have dozens of combinations and call them “Quinoa Power Bowls” – because they will power you through the afternoon!
Just recently, I got the idea to put fermented veggies into my power bowls – and they are an amazing addition! I am very excited to share this delicious recipe with you!
Fermented foods provide probiotics – which are good bacteria that support digestion, mood, immunity, a healthy weight, and more. Learn more:
Dill Quinoa Power Bowl
Directions – Put the ingredients into a bowl, add the lemon juice, oil, salt, and other seasonings – toss to combine. Sometimes I will make extra for lunch the next day.
Taste and adjust. Enjoy!
Note – the measurements are just suggestions – put as much or as little of each component as you like!
Do you like ginger? Ginger root is warming and calming to the digestive tract. It can help to reduce gas and indigestion, and can even help to relieve nausea and motion sickness. It has potent anti-inflammatory and pain relieving properties, potentially even offering relief to arthritis and asthma sufferers.
Research published on September, 2015 found a compound in ginger to be 10,000x more potent than chemo against cancer cells, read more here.
I have been literally obsessed with ginger lately – it is featured in my Green Lemonade recipe, and it is the star of this fresh Ginger Lemonade – a wonderful way to include ginger in your life!
Ginger Lemonade Ingredients:
*avoid sugar made with sugar beets – as that is typically GMO.
Ginger Cucumber ‘Spa’ Water:
This water supports hydration, digestion and is anti-flammatory.
Put all of the ingredients into a large jar – allow the flavors to come together for a couple hours. Strain as you pour into a glass. Store in the refrigerator for up to 2 days.
Learn more about Ginger:
This green lemonade recipe is my go-to favorite juice – it features alkalizing lemons & greens, warming & soothing ginger, a little sweetness and detoxifying malic acid from the granny smith apples, heavy metals-detoxifying parsley, and the celery adds organic sodium – a very important electrolyte for proper hydration and muscle/nerve support.
Ingredients (makes about 24 oz. of juice):
Directions: Put everything (except the avocado oil/chia seeds) into the juicer.* Pour desired amount into a glass, save the rest in a glass jar in refrigerator up to 1 day. Stir in the avocado oil (or if using chia seeds – stir and allow them to soak 3-5 minutes before drinking). *If you don’t have a juicer – use your blender and strain out the pulp if you like!
*Why add the chia seeds or avocado oil to this drink?
Many of the vitamins in a green drink are fat soluble, so in order for them to be properly absorbed, there needs to be a carrier – a fat source. The fat also helps to keep the blood sugar stable, which is important for a healthy metabolism. You could also have this juice with a handful of almonds, half an avocado, or you could take your fish oil supplement too!
Read more: The Key Ingredient Your Green Juice is Missing.
**Note: when making juice – I highly recommend using only organic ingredients – because each 8 oz. serving can contain 2 pounds of produce – and conventional fruits and vegetables can be treated with pesticides (especially important for the Dirty Dozen and anything that you do not remove the peel). Also – make sure to rinse (or peel) your ingredients before juicing. **
These “better for you” banana muffins are easy to make and instead of being full of white flour, they use ground flax seed*, which is rich in ALA omega 3s. They are high in protein due to the eggs and nut butter, and have way less sugar than most muffins.
Optional additions (fold these in later after mixing together the above):
Omega 3 fats are delicate. Make sure to buy cold pressed ground flax and store it in your refrigerator to prevent oxidation.
Note – if you are used to super sweet muffins – these might not taste sweet enough at first – but once you get used to eating less sugar – these will taste plenty sweet enough! It takes time to adjust your taste buds to enjoying less sweet foods.
My kids love comfort food like chicken pot pie, and after seeing a friend post a delicious looking recipe online – I decided that I was going to try to make a grain-free version (you could also make this totally dairy free too)!
To me, food should not only taste delicious – but it should be good for us too. It is possible for food to be both delicious and nutritious! It just sometimes take a little tinkering. I love to take traditional recipes and UPGRADE them to make them better for our health & metabolism. This recipe has been upgraded by adding a whole head of cauliflower (additional vitamins, minerals and fiber). Cauliflower is a cruciferous vegetable, which is shown to support a healthy liver, and potentially can be helpful in the prevention of cancer. This has also been upgraded by taking out the usual white flour in the crust – and replacing it with a grain and gluten free version. And since many people do not tolerate dairy nowadays – this can also be made 100% dairy free too. Eating foods that we are intolerant to can lead to weight gain, inflammation (pain), and a long list of chronic symptoms.
I looked online for some recipes, and found this one from The Paleo Mom. I loved her idea of using a cauliflower sauce – I have used cauliflower for alfredo sauces, and I add cauliflower to many of my recipes to thicken them and add nutrition – in my mind, cauliflower is an essential ingredient in the dairy free chef’s kitchen!! I made a few adjustments to her recipe along the way, so here is my version of Chicken Pot Pie:
*For some reason – I could not get the crust from The Paleo Mom’s recipe to work – I think it needs some butter or something to get it to come together. So thankfully – I had a Chebe bread mix box handy – which is a grain free bread made with tapioca (they make great buns, breadsticks, and pizza crusts). So I made that (follow directions on the box – I made mine without the cheese, you can use any kind of non-dairy milk you like, water, or raw dairy if you tolerate it).
Serve & enjoy! Save extra in the refrigerator for up to 2 days.
Can crepes change your life? These crepes are so easy, delicious, and versatile. So yes – I think these crepes just might!
I can whip them up in a few minutes, and then I have some on hand to use as a wrap, they make a nice after school snack for the kids, and are great for breakfast, lunch, or dinner!
Commonly thought of as a grass/grain, buckwheat is actually a fruit seed which is related to rhubarb, and is gluten free.
The nutritional benefits of buckwheat include: manganese, magnesium, copper, B6, pantothenic acid, niacin, folate, thiamin, choline, D-chiro inositol, which can support healthy blood sugar, and bioflavinoids which supports healthy blood vessels.
This recipe is one of the many recipes in The Metabolism Summit Cookbook – one of the free gifts you get when you purchase The Metabolism Summit package!! Join me Feb 1-8th for this free event. Register here!!
© copyright 2016 Sara Vance