You have never tasted “Dill Pickle” like this before

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It is that time of year for us Food Bloggers as the Natural Products Expo West set to begin in just a few short weeks. I love this time of year. This is an opportunity to connect and reconnect with amazing entrepreneurs and to get a sneak peak at some of the deliciously innovative foods and all sorts of natural products for everything you can possibly imagine and so much more.

Today, as if by magic, a delicious box of tasty creations arrived on my door step. I popped open a variety of yummies from Wonderfully Raw What a way to start the yum.  I opened a few things, (more on that later) and I just had to take a few minutes to tell you about my new favorite, Snip Chips-Dill Pickle Flavor.  Wow, so crazy yummy! The tag line on the package reads “Taste the Love” and ya know what -I Do, I am feelin the Love right now! This little bundle of foodie joy, boasts its Gluten Free, Vegan, Live Food status and is USDA Organic.  It comes in at just 5 grams of carbohydrates, is high in vitamin C,E and K, high in fiber, omega 3 and potassium, and since I know you are wondering, it sneaks across the finish line a winner at only 58 calories per serving.  Those are some seriously power packed little buggers! And, they really do taste like crunchy dill pickles.  Ok, now, about those ingredients, how about parsnips, raw coconut,raw cashews, apple cider vinegar, and dill for starters.  I will leave the rest for you to read while you are trying not to inhale the entire package, umm like I may have :>)   Check out the Wonderfully Raw for more of their delish creations.

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

Finding Balance-Nutrition for Young Adults

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Each year for the past three school years, I have had the honor of presenting several workshops to approximately 220+ seniors at a local high school. First let me say how much I value and respect teachers.  I am forever indebted to them and in awe of their commitment–Period!

I am excited for these seniors.  Soon they will be finished with high school; most are off to college, some right into jobs, others into military service, and all on their way to new adventures.  One thing they all have in common is that soon they will all have a lot of new responsibilities to contend with. They will also be making their own choices about what they eat and how they take care of themselves.  There will be a lot of trial and error and there will be a lot of fun and a lot of painful moments.  Friends will be left behind, separated by distance and different paths and new friends and opportunities will be in their lives.  I am genuinely excited for each and every one of them.  This is a once in a lifetime for these young adults and they will likely look back on it fondly.

Now, back to those choices on eating and self-care I mentioned earlier.  One of things I hear and see most in young adults, boils down to a simple theory of Cause and Effect.  Nutritionally speaking, if you choose to regularly to fill your body with processed or fast foods, soda, energy drinks, late night parties, little sleep and stress =Cause, you end up an exhausted, ill, stressed out, depressed individual , who is broke carrying around the “college 25” muffin top=Affect..  Or, “Fat-Sick and Nearly Dead” as my fellow IIN Alumni,  Joe Cross taught us.

I do not lecture students-period! It makes no sense; it does no good and ultimately, would not serve them in any way.  I believe it is better to empower people to consider what choices will serve them best. The healthier choices, which will serve their minds, their sense of self worth, integrity, their bodies and their wallets. I believe we should consider the effect of how the choices we make, not only show on our physical and emotional selves, but also the environment, our economic system and how we want to show up in the world.

My approach is to inform and to suggest more options. We talk Food; I. e. eating for energy and longevity, the importance of reading labels, buying fresh and in season, stretching dollars and meals in minutes.

I am asked a lot of questions and receive thoughtful responses. I leave the classroom happy and energized and full of hope that what I have shared will help them shine brightly in the world.  I can hardly wait for next year’s students!   I love these kids; they are so warm, so engaged, and so kind to me when I visit the classes each year.  It is truly a pleasure. Shine Brightly Students!!!

Lastly, I have such gratitude for Ms. West  for inviting me to her classroom each year, your student’s kindness and respect is a tribute to your teaching and their love for you!

Below are the links to the smoothie recipes we made in classes.  Did I mention it was 240 students-Whoo. My Vitamix got a workout :>)

Blueberry, Cacoa Smoothie

Apple, Orange and Basil Smoothie-

Here’s to your Health

Carol T

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

Blueberry Cacoa Smoothie-

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This smoothie is very yummy! The blueberries give it a purple hue, but it tastes like chocolate.  The raw cacoa powder adds a big kick of magnesium, iron and potassium-both needed nutrients for optimal health and well being.

Ingredients

5 ice cubes

1 1/2 cups water

2 dates, pitted

2 tablespoons Chia Seeds

1 large banana, ripe and peeled

5-8 oz fresh spinach stems and all

1 cup blueberries, frozen

1 tablespoon cacao, powdered

Optional- add a tablespoon hemp powder to this one

Directions:

Begin by placing ice & water, chia seeds and dates, blend 30 secs. then blend on high for 1 minute.

Add all remaining ingredients and blend until smooth.

Serves 1-2

 

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

Apples, Oranges & Basil Smoothie

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5 ice cubes

1 1/2 cups fresh water

2 dates, pitted

1 banana, ripe and peeled

5-8 oz fresh spinach stems and all

1 honey crisp or gala apple (seeded)

1 Orange peeled and quartered

1 cup blueberries, frozen

4-6 basil leaves

Handful parsley

1 tsp agave nectar (totally optional)

Directions: Begin by placing ice & water, and dates, blend 30 secs.

Add all remaining ingredients and blend on high until smooth.

Serves 2

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

Ponzu Sauce

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Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

The element pon arrived in the Japanese language from the Dutch word pons (which in turn is derived from and shares the meaning of the English word punch).[1] Su (酢?) is Japanese for vinegar, and hence the name literally means vinegar punch.

Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

Commercial ponzu is generally sold in glass bottles, which may have some sediment. Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.

The citrus-based sauce is most commonly used for grilled meat or fish, but it’s also a common dip for sashimi or hot pot-style dishes like shabu shabu.

The commercial form is widely available in Japanese grocery stores, but if you want to make your own, it’s incredibly easy to do.

Ponzu Sauce

Ingredients:

2 Tbsp. soy sauce

1 Tbsp. lemon juice

1/2 Tbsp. rice vinegar

1 tsp. mirin

1 ½ Tbsp. dashi stock

Preparation: Mix soy sauce, lemon juice, and vinegar in a bowl. Add dashi to the sauce. Adjust the amount of dashi to your preference.
*Makes about 1 cup.

Source: http://en.wikipedia.org/wiki/

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

BUCKWHEAT NOODLE STIR FRY

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Buckwheat noodles provide plethora of healthy benefits. Check out this blog post to see the perks o plenty :>)

This recipe is so easy and quick to make 15 minutes top to bottom.   I do suggest that you use organic, non gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you! Enjoy and please share :>)

BUCKWHEAT NOODLE STIR FRY

I package extra firm tofu, drained/pressed then cut into cubes

(optional add ins) 1 pound shrimp (peeled and deveined),  ground turkey or Chicken breast

2 tablespoons Sesame Oil

1 tablespoon Coconut Oil

1 teaspoon freshly ground black pepper

½ teaspoon sea salt

1 tablespoon low sod. soy sauce  mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead no lemon necessary-my favorite

1 tablespoon Fish sauce (optional)

Rooster sauce to taste

1 tsp dried lemongrass or fresh if you have to-shredded

Two handfuls kale (center rib removed, leaves torn into bite size pieces

Handful Napa cabbage torn into bite size pieces

3-4 scallions (optional)

DIRECTIONS

Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.

In a deep pot, bring water to a boil for the buckwheat noodles

In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!) cook shrimp OR crumble ground meat into pan. Brown meat then drain off excess liquid.

While meat is cooking cook your buckwheat noodles-they go quick 2-4 minutes so keep an eye on them

Drina noodles and set aside

Add remaining ingredients to skillet EXCEPT tofu. Gently stir to mix then reduce heat to low simmer for 5 minutes. Remove from heat. Add tofu  to skillet turning gently to mix.

Serve over Buckwheat noodles

About Carol
Everything about My Sage Gourmet is intended to nurture and support you to thrive in every sense of the word. From the Kitchen Coaching, and my artisan kitchen blends to Nutrition Consulting, and the Tone and Sculpt Yoga and weight loss programs, My Sage Gourmet is here to support you!

As a Nutrition Consultant, I help men and women reconnect with their essential selves-the ground zero of who they are. No more putting their physical health and emotional well being on the back burner. As the mind shifts, eating becomes intuitive; movement becomes more gratifying as the body responds to the shift in perspective. Life becomes more joyful and bright!

Connect with me for a complimentary discovery session!

VALENTINE’S Cooking with your Sweetie

“Approach Love and Cooking with Reckless Abandon”- Dalai Lama

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VALENTINE’S Cooking with your Sweetie Join us for a for a very special Cooking class. What is more romantic than a little Cooking with Love!

The Menu

  • Lemon Roasted Fennel and Sprouts with a port glaze
  • Rosemary Seared Scallops with a Tomato Beurre Blanc Sauce
  • Steak skewers with Scallion Dipping Sauce
  • Chocolate Cinnamon Mousse with Port Cherry Sauce
  • Wine: Zinfandel

Classes are hands-on. Each class includes libations and a deliciously prepared meal with a decadently healthy spin. There is always a surprise or two to delight you!

Saturday, February 15, 5 pm-8 pm, $65.  Click to Register or go to creativewellnesswithcarol.com

REGISTRATION DEADLINE: Wednesday, February 12.