Top Five Natural and Effortless ways to loose weight in One Week

1. Drink water with Lemon Whether hot or cold, infused water with lemon, or plain helps to keep your metabolism humming.  Staying hydrated is an important component of a healthy diet because it boosts your metabolism.For those that do not enjoy plain water, adding some lemon is a great way to boost the flavor without adding calories.  It is also a good idea to drink water a half hour before you eat your meal.   Most times when we feel hungry it really may be that we are dehydrated.  So if we drink water before we eat this will help curb your appetite, as well aid in your digestion.  When we drink water with our meal it dilutes our stomach acids and as a result our bodies are not able to digest our meal as effectively.  So drink your water a half hour before or after your meals. 2. Eat a High Protein Breakfast Breakfast is the most important meal of the day!  Don’t waste it on high carb, high sugar cereals that you burn off quick and leaving you feeling sluggish and only hungry again soon after. Instead eat a meal that is high in protein and simple carbs that your body can use as fuel and give you energy that will burn more slowly and keep you from early crash before your noon meal.  Some ideas if you are in a hurry – Protein powder smoothies, you can add chia seeds for added protein as well as a filling texture.  Almond butter on Ezekiel bread toast, or a nice bowl of quick oats you can add some walnuts...
Top 5 Essential oils to have in your home

Top 5 Essential oils to have in your home

Top 5 Essential Oils I recommend to have on hand I have been using essential oils for the past few years and recently have been learning more of there uses as well as the benefits that they hold.  There are so many that it would be hard to share all that they can do for ones health in one short blog, so I decided to share what I recently read. According to Dr. Axe these are his top 5 essential oils to have in your home at all times. Essential Oils have been used for thousands of years in various cultures for medicinal and health purposes. Essential oil uses range from aromatherapy, household cleaning products, personal beauty care and natural medicine treatments. Essential oil benefits come from their antioxidant, antimicrobial and anti-inflammatory properties. These healing oils are rapidly growing in popularity because they act as natural medicine without any side effects. Ready to harness the power of the world’s most proven therapeutic compounds? Then let’s talk about the ways to use these amazing essential oils. These 5 oils are the most important oils you should be using every single day. Some of them you already know about, but #4 will surprise you. #5 Lemon is best known for its ability to cleanse toxins from any part of the body. According to a study published in the International Journal of Food Microbiology, lemon oil may actually be the most powerful antimicrobial agent of all the essential oils. Lemon oil is widely used to stimulate lymph drainage, rejuvenate energy, purify skin and act as a bug repellent. Cleanse your gall bladder, soothe your...
Vegan Black-bean Rocky-road Brownies

Vegan Black-bean Rocky-road Brownies

1 15oz can black beans rinsed and drained 2 large flax eggs (2.5 T flaxseed meal + 6 T water) 3 T Coconut oil (melted) 3/4 cup cocoa powder 1/4 tsp sea salt 1 tsp vanilla extract 1/2 Cup raw sugar 1 1/2 tsp baking powder 1 tsp instant coffee 1 cup Enjoy Life brand vegan chocolate chunks 1 cup chopped walnuts 1 cup Dandies (brand vegan marshmallows) mini marshmallow Instructions preheat oven 350 lightly grease a 8 x 8 brownie pan Prepare flax eggs – mix flax meal with water in a small bowl. let set for a couple minutes. Combine black beans, coconut oil, cocoa powder, sea salt, vanilla, baking powder, instant coffee and the flax meal mixture in a food processor. (you can use a blender if you do not have a food processor)  process until mixture is smooth. Pour mixture in lightly greased baking pan.  Top with remaining ingredients and place in oven to bake for 25-30...
Vegan Black bean and Quinoa Chili

Vegan Black bean and Quinoa Chili

Vegan Black bean Quinoa Chili  1/2 Cup quinoa 1 Cup water 1 small onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, diced 1 large carrot, chopped 2 celery stalks, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium zucchini, chopped 2 (15 oz) cans black beans, drained and rinsed 1 (15 oz) can red kidney beans, drained and rinsed 3 (15 oz) cans diced tomatoes 1 (15 oz) can tomato sauce 2-3 tablespoons chili powder 1 tablespoon ground cumiin salt and pepper to taste Combined all ingredients in a pot and let simmer for 1...
Lasagna Rolls

Lasagna Rolls

Ingredients Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons nutritional yeast (op tional) Salt and pepper, to taste Water, as needed Sun-dried tomato and broccoli pesto: 1/2 head of broccoli 2 tablespoons sun dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil) Salt, pepper and dried herbs, to taste Water, as needed Other layerings: Mushrooms Tomatoes Basil leaves Sprouts To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!...
Sprouted Lentil Salad

Sprouted Lentil Salad

serves 7-8 Ingredients 3 cups spouted lentils 1/2 finally chopped red bell pepper 1/2 cup chopped scallions 1 finally diced green cabbage (Or 1/2 and 1/2 green and purple cabbage for more color) 1/4 cup chopped fresh mint Dressing 1/4-1/2 cup fresh lemon juice 2 cloves garlic finely chopped or grated 1/2 inch fresh ginger finely chopped or grated 1/4 cup  olive oil sea salt to taste Directions Toss all ingredients together and...
Pesto Pasta

Pesto Pasta

serves 3-4 Pesto sauce 3/4 cup coconut water 2-3 fresh garlic cloves, peeled 1/3 cup fresh lemon juice 1/2 teaspoon sea salt 1 cup raw pine nuts or cashews 1 cup fresh basil 2 tablespoons olive oil “Pasta” 3-6 zucchini, peeled and cut like spaghetti noodle with a spirooli slicer Directions In a high speed blender, combine all of the ingredients, except the zucchini noodles, and blend until smooth.  Place zucchini noodles in a serving bowl and pour the sauce over them, mix well and...
Really Raw Apple Pie

Really Raw Apple Pie

Makes 1 nine inch pie Ingredients for Apple compote and glaze: 6 medium braeburn or Fuji apple, cored and diced (about 6 cups) 1/4 cup chopped soaked raisins (soak 1 hour and drain) 2 tablespoons lemon juice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/2 cup raw agave nectar Ingredients for Crust: 1 cups brazil nuts 2 cups almonds 1 1/2 cups chopped pitted dates 1 teaspoon ground cinnamon 1/2 teaspoon sea salt Ingredients for Cashew Kream: 1 cup purified water 1/2 cup raw agave nectar 2 cups soaked cashews (soak for 2 hours, drain and rinsed) Directions 1.  To make the pie compote: Put the apples in a large bowl, add rasins, lemon juice, nutmeg and cinnamon and mix well.  Let marinate for at least 1 hour. 2.  Glaze: put 2 cups of the apple compote in blender.  Add the agave nectar and blend well until smooth. 3.  Crust: Put the nuts in the food processor and process until powdered.  Add the dates, cinnamon and salt and process until the mixture forms a ball.  Remove and place in a deep dish pie pan and mold it into a crust using your fingers. 4.  Cashew Cream: Put the water and agave nectar in a blender and blend to combine.  Slowly add the cashews wile blending, occasionally stopping to move the mixture with a spatula.  Blend until smooth. 5.  Assemble the pie: Scoop the compote into the crust until nearly full.  Spoon the Cashew Kream over the top, evenly covering the compote with a layer about 1/2 inch think.  Finally drizzle with the apple glaze....