Rushed Rice Cake Gourmet

I whipped up this tasty treat tonight and couldn't help but share right away!

You know those nights when you hit the gym after work on an empty stomach and during your shavasana pose at the end of yoga you are warning your tummy not to wake up your neighbor?!?! Well thats exactly the kind of night I had, all I could think of was what am I gonna eat after? I knew I wanted to make something at home. It had to be healthy. Had to be quick and tasty too. During my exalted warrior pose I remembered I had some nice organic brown and buckwheat rice cakes in the cupboard so I started there. Hmmm, what next how bout some hummus... yeah! Then I'll add some tomato, basil and balsamic like that amazing appie at Earls! (I think I will always be addicted to the food there! lol). Unfortunately by the time I was starving, the Granville market was closed so I was forced to go to Price Smart yet again. Surprisingly they had Hot House Okanagan tomatoes that I snatched up in a jiffy, then I grabbed some organic chic peas and just behind me I was enticed by a bottle of spicy chipotle sauce, so I grabbed that along with an avocado and some sweet organic basil on the way out. When I walked into my place I turned on the tube to So You Think You Can Dance and began gabbin on the phone with a good ol' friend.

I tossed the chic peas in the blender along with a heaping table spoon of Tahini, juice of a fresh lime, 3 cloves of garlic, about a teaspoon of chipotle sauce and a substantial flow of olive oil. The blender was not moving the way it should so to thin the hummus up a bit I poured in some apple cider vinegar which worked like a charm and tasted delightful too.

Then I doused the rice cake with my hummus concoction and topped it off with chopped basil, avocado and Okanagan tomatoes. Lastly I drizzled with Norna Pia's Gourmet Strawberry Fig balsamic reduction and seasoned with tuxedo Maison Cote tuxedo pepper and black sea salt. To top it off I garnished with a 7 week old piece of fresh basil from my balcony garden! What a scrumptious treat!

Summer is for BBQ'n :)

With summer just around the corner you have probably already caught a waft of those tantalizing, smoky BBQ scents coming from your neighbors balcony! After a long day at work I just wanted to whip up something quick and delicious that would satisfy my craving for something on the grill.

I decided to make Stuffed Greek Chicken Breasts which were really easy to get prepped for the BBQ and turned out tender and tangy. I used my slap chop to make the filling, which consisted of green onion, garlic, red pepper, goat feta, cilantro, jalapeno and fresh squeezed lime. Then I placed the filing in the chicken breast and rolled it up, pinning the ends together with long toothpicks. I marinated the breasts in fresh lime juice with salt and pepper until my BBQ chef got home from work ;)

My salad consisted of organic spinach, red peppers, fresh mango chunks, cherry tomatoes and green onions with some goat feta crumbled on top. Lately, I have been hooked on goat products since goat milk is more easily digested than cow milk and that it contains more vitamin A, Calcium, Potassium and Magnesium! It is an excellent source of minerals and protein and low in fat. My grandmother has raised me to be very conscious about skin care so since I discovered mangos and red peppers are bursting with antioxidants that fight cell damage they have made their way into my most of my recipes...

I drizzled on my favorite dressing of all time Little Creek Original which is certified organic, made in the Okanagan and has NO added sugar :)

To complete the dish I sliced up some yams and brushed with Oddball Organics Garlic Nectar then stuck them on some skewers and placed on the top shelf of the BBQ. This was quick, easy, healthy and tasty! Give it a try!

Camplazens Pairing

Not only did Pierre from Liberty Wines recommend a delightful  Syrah to go with the aromatic Chambar dish I concocted, but he shared a historical legend to  go along with it. The legend goes "In 59 BC to 51 BC, Julius Caesar set up his headquarters at Narbonne in Lanquedoc, Southwest France, from where he launched his invasion of Gaul. During his tenure there he granted land to the retiring commanders of his legendary 10th legion on the nearby mountain of La Clape. With perfect winegrowing conditions the Romans planted the rich, full-bodied noble grape varieties of Syrah, Grenache and Carignan and, applying their winemaking skills, they produced the sumptuous red wines that, legend has it, became Caesar’s favourites. Today Chateau Camplazens (Latin for ‘Camp of Pleasure’) uses these same ancient grape varieties to craft today’s prestigious award-winning wines in the sub appellation of La Clape" (empwines). 

Pierre also mentioned that this Southwestern Camp in france favored Ceasar with an affluence of risqué pleasures as well. The metallic silver horse-drawn carriage is meant to represent the Road called Camplazens which was well traveled by the noblemen from one side of france to the other. 

They don't call Pierre a "Bon Vivant" for nothing!

Chambar Moroccan Lamb Shank & Couscous

What a pleasant surprise to open up the 24hour on my morning commute to find three-star-Michelin-trained chef Nico Schuermans Moroccan Lamb recipe! His restaurant Chambar is one of my favorite spots to dine in the city and I frequent this spot any chance I have an excuse to have an excellent night out. Menu items to live for include the sumptuous Spiced Foie gras terrine with Port reduction, Kriek granita & truffled brioche french toast; the mussels congolaise served in a steaming pot of tomato coconut cream sauces topped with chilies, lime and fresh cilantro, served with an elegant little side of fries to go along with the Belgian tradition; and the aromatic Morroccan braised lamb shank with honey, figs, cinnamon & cilantro, served with cous cous and zalouk.

My junket to replicate this dish began by picking up some tender lamb shanks from the acclaimed Armandos finest quality meats on Granville Island, then by garnering some fresh herbs from the market and obtaining all the dried ingriedents in bulk from Price Mart since they are more reasonably priced than anything you will get on island. I was especially excited to make this since there are so many healthy ingredients in the recipe including Turmeric particularly, which supports healthy joint function, promotes radiant skin and improves digestion.

The metric measurements published in the article were unfamiliar to me in the kitchen, so hollering over to my partner to keep looking up conversions for me as I went along was quite helpful. I was feeling pressed, since I didn't notice this dish had just over 2 hours of preparation and cooking time with my guests to arrive in an hour and a half. As the clock ticked and the preheat buzzer entreated Moroccan lamb aromas in the oven I ended up just throwing in whatever amounts I desired, which turned out to maintain a palate pleasing balance. 

This was my first time making cous cous and after making it I was wondering what had taken me so long, since it was so much easier to make than rice and added such a charming ethnic twist to the dish. 

Thinking it would be nice to have both a glass of wine with some sort of sparking beverage I grabbed some grapes and sparkling elderberry water from the regular grocery store and placed them in the freezer as I cooked. When dinner was served I simply poured the sparking elderberry water  into some lovely 80's cobalt blue goblets from grandma, then tossed in some frozen grapes and ripped mint leaves to tie it in with the meal.

 

This epicurean dish was surprisingly easier to make than I anticipated and the result was sensational! 

Chambar’s Moroccan Lamb Shank 2 lbs 1 1/2-inch Lamb Shank 1 tbsp Vegetable Oil 2 tsp Coriander Seed, crushed 50g Red Onion, diced (1/2 cup) 40g Fresh Ginger, minced (1/3 cup) 30g Turmeric (1/4 cup) 2 Garlic Cloves, minced 100 ml Honey (just over 1/3 cup) 1 Cinnamon Stick 4 cups Water, use more if needed Pinch Crushed Chilies Salt & Pepper Preheat oven to 425°F. Heat vegetable oil in a two-quart saucepan over medium-high heat. Season the shanks with salt and pepper and then place them in the saucepan, searing the meat until they are evenly browned on all sides. Reduce the heat to medium-low. Add the onions, garlic, ginger, water, honey, and the remaining spices. Partially cover the lamb shanks and bring to a simmer. Cover saucepan with a lid and place in the preheated oven and cook until the lamb is very tender, about 2 hours. Serve with couscous. Making use of a tagine adds an authentic Moroccan touch to your presentation!

Moroccan Couscous 100g Couscous (1 cup) 160 ml Water (2/3 cup) 1 tbsp Sliced Almonds, toasted 2 tbsp Dried Apricot, cut into strips 2 tbsp Raisins 2 tsp Sunflower Seeds, toasted 2 tsp Turmeric 2 tsp Green Onion, sliced 2 tsp Mint, chopped 2 tsp Olive Oil 1 tsp Salt Place the couscous, salt,olive oil, and turmeric into a bowl.  Bring water to a boil and add the water to the couscous and tightly cover the bowl with plastic wrap. Allow the mixture to rest for 5-10 minutes then stir in the remaining ingredients. Serve warm

Spicy Sweet Potato Soup with Crispy Tortillas

Inspired again by the fabulous Michael Smith off the food networks Chef at Home, this dish turned out to be delicious and was surprisingly easy to make. 

As usual I didn't follow the exact recipe and had to make a few modifications as I went along. 

There are 3 parts to this, the soup, the garnish and the tortilla topping. 

The Soup...

In a large soup pot saute 3 large yellow onions in 1/2 cup of olive oil.

Next add 4 cups of chicken stock (I was out so I used miso paste and water).

Add 1 yam & 1 sweet potato grated with the skin, many of the most beneficial nutrients are right under the skin. 

Add 1 chipotle pepper (you can find this in a can in your local grocery store in the isle near taco shells, salsa etc. They should be next to diced jalapenos).

A few dashes of cinnamon. 

Once the potatoes are soft and the soup is hot you can start to blend it up and it will be ready to serve, make sure and only fill your blender half way full at a time to get a nice consistency and avoid a hot mess all over your kitchen. 

The Garnish...

Simply chop up some delicious fresh cilantro and mix it with sour cream and put a dollop on the soup.

The Tortilla Topping... 

Preheat your oven to 350. Roll up a soft tortilla and cut into slices, slightly unravel and put on a baking sheet and fire in the oven for 15 mins, have fun with colour! 

Make sure and add some fresh ground pepper to the final product!

Easy & Healthy Mexicana Soup

This dish is inspired from a fitness magazine I picked up in the airport over the holidays. First I sautéed a large onion in organic chicken stock with just a dash of olive oil and unloaded them into my crock pot. I put a couple chicken breasts in the same cast iron pan i used for the onions and cooked them up while I chopped all the veggies. I threw 5 tomatoes into my  food processor (non-electric that my grandma got me off the shopping channel) and emptied into the crock pot, then added 4 cloves of chopped garlic, 1 jalapeno, 2 carrots, a couple cups of corn, a teaspoon of cumin, a teaspoon of coriander and a couple teaspoons of chili powder and filled the rest up with organic chicken stock. Lastly I shredded the cooked chicken breasts in my hand processor and added them to the crock pot and let it sit for a few hours. 

When dinner time rolled around and I finished getting my messy apartment in order I just scooped the delicious hearty soup into a bowl, garnished with purple tortillas, an avocado, mexican pre-shredded cheese and cilantro. This was a really tasty recipe and I will most definitely make this on a more regular basis!

Apple & Pear Glazed Chicken with Prosciutto Brussel Sprouts and Almond Yams

The herbs and spices in this Chicken recipe are so festive and are sure to bring some joy to your tastebuds! 

Apple & Pear Glazed Chicken  

2 Chicken Breasts 

olive oil

1 tablespoon butter 

2 pink lady apples

1 pear

1/4 cup honey 

1 teaspoon cinnamon

1 teaspoon cloves

2 cloves of garlic chopped

1 lemon 

s & p

Cook chicken breasts in a cast iron pan till golden brown and remove from heat. 

Peel and slice apples & pears caramelize in cast iron pan, with butter, honey, cinnamon, cloves, garlic, lemon juice and salt & pepper.

Once apples and pears are a dark glaze colour throw the chicken breast back in and toss and warm up & serve.

I served with Prosciutto Brussel Sprouts & Yams.

For the Sprouts I simply put in a baking dish with olive oil and about 100 grams of prosciutto bits (from Oyama sasuage on Granville Island) and baked for 30 mins.

I just laid out the Yams on a cookie sheet, brushed with olive oil and sprinkeled with blanched slice almonds, viola! 

I would recommend having a good peeler in the kitchen, I used to have a pampered chef one but it grew leggs and went missing :( Good thing I had a little helper to do the peeling :)

Lamb & Balsamic-glazed Root Vegetables

This recipe was inspired from my British Columbia Seasonal Cookbook that I picked up from Edible BC one day wandering around Granville Island on my lunch break. This book is fantastic they have recipes for all the seasons and give a nice little historical descriptions about the foods they have chosen for the recipe. For this particular recipe the authors describe that before greenhouses and imports "root vegetables" were an important winter food since they were easy to grow, lasted months in the cellar and were carbohydrate-dense and thus filling. This dish uses the sweetness of reduced balsamic vinegar to enhance the earthy flavors of these winter staples. 

First Preheat oven to 375. Combine ingredients of the marinade and set aside. 

The Veggies:

purple potatoes

parsnips

yam

rutabaga

beet

carrots 

yellow onion 

garlic (bulb) 

 Chop into preferable size chunks and put in baking dish. Then smother and toss in the marinade. 

Marinade pt.1

1/4 cup balsamic vinegar

1/4 extra virgin olive oil 

2 tbsp honey 

1/4 cup fresh parsley 

Lastly Add 

2 sprigs of fresh thyme 

2 sprigs of fresh rosemary

Bake in the oven for about an hour. 

I picked up the rosemary Lamb from the Granville Island market and just seared in the cast iron pan, sliced and served on top of the root vegetables. 

The root veggies are even good cold for taking to work the next day :)

Sweet & Savory Delight

Price Smart foods now has portioned out applewood smoked bacon packaging which is fantastic when cooking for just 2. This little breakfast I whipped up was a nice combination of sweet and savory. I spread some herb and garlic borison cheese on cinnamon raisin english muffins then placed a couple strips of bacon on top along with some grilled mushrooms and steamed spinach. Lastly I placed an over easy egg on top and sprinkled some tex mex cheese on top. We were out of milk so substituted with some festive eggnogg in our coffees and it was delish! 

Asparagus Rolls

You have to excuse the poor quality photo, I forgot to take a nice pic of this platter before leaving the house :(

 I used to work for Yellow Rose Catering Co. in Kelowna about 7 years ago and I still remember  the delicious asparagus rolls they used to make, and i'd get to snack on the leftovers from the weddings :) I attempted making these tasty morsels for my potlatch christmas party and they were a huge success. 

This is how I made them.

First I warmed up 2 bars of plain cream cheese in a med size bowl then added some cream, about a tablespoon of creamed horseradish and fresh ground pepper. 

Then I spread the cream cheese on a slice of meat (I used mesquite turkey and rosemary ham) placed a spear of picked asparagus on top and rolled up, then cut into bite size pieces and stabbed with a fancy toothpick. I used some parsley to garnish the plate as well as the jalapeno and garlic from the pickled asparagus jar. It only took me about 45mins to shop for all the ingredients and prepare the platter. Happy Holidays :)

The Diavola

I've never been much of a pizza lover but my boyfriend introduced me to Ragazzi Pizza Co. and after trying some of their lip-smacking pizzas I too became a fan. Two of our favorites are the Cacciatore & the Diavola. I wanted to attempt making something like the Diavola at home. I headed to the market and got most of my ingredients from Dusos including the pizza dough. Since I don't have a round platter or a rolling pin I just stretched out the dough on a cookie sheet after throwing it in the air a few times like a real pizza maker. Then I spread on the pizza sauce, put on a layer of spicy capicollo, added olives, roasted garlic, jalapenos, sun dried tomatoes and asiago cheese. I like it nice and crispy and it took about 35 mins in the oven at 350 degrees, its best to keep an eye on it and take it out when its just the way you like it. 

Sleeping Bag Snacks.

This tasty treat I decided to make at home after being charged $4.50 for  1 roll at Dusos on Granville Island (whatta rip!) I was shocked that they even put it in a huge container that was the size of a kleenex box (so unnecessary). I ended up get two bunches of asparagus at the produce stand on the left of Dusos for $6 and the prosciutto was $4.50 for 100grams at Oyama Sausage just to the right of Dusos. This snack literally took me 10 mins, just sautéed the asparagus, wrapped it up in prosciutto and sprinkled fresh parmesan. 

With the second bunch of asparagus I made a different variation. I spread sun dried tomato cream cheese on medium sliced smoked turkey breast, plopped in a slice of spicy chorizo (leftover from pizza making, will post later), added some spinach leaves then the asparagus and rolled into a delicious sleeping bag snack! 

Chef at Home

            

Michael Smith is the host of cooking show Chef at Home which is hands down one of my favorite cooking shows. He is always experimenting with different flavors and really encourages his viewers to make modifications and try new things on their own. I myself am not very good at following recipes religiously, I like to play around and add create a dinner without my nose in a book. Recently I have discovered Chef at Home actually airs during my lunchtime workout so I can be deliciously inspired while huffing away on the elliptical (having the Victoria Secret fashion show on during my workout would probably increase my productivity much more!)

The dish above was what I made last night inspired by Michael Smith with my own a simple yam addition. I make yams alot since they taste so good and are packed with vitamin B6 and potassium which help reduce the risk of heart disease and control blood pressure. I simply wash, slice, layout on pan, brush with olive oil, season and broil in the toaster oven for about 45mins. They should always be the first thing to get going since they take so long and by doing them in the toaster oven you can save energy & $$ :) 

Fennel Apple Salad

Yield: 4

Ingredients

For the Vinaigrette:

• 2 granny smith apples, quartered and cored.
• 1 cup of cider vinegar
• 2 tablespoons brown sugar
• 1 heaping tbsp of Dijon mustard
• 1 cup of olive oil
• Salt and pepper

For the Salad:

• 1 bulb of fresh fennel, sliced thinly and fronds reserved
• 1 granny smith apple, sliced thinly

Directions

For the Vinaigrette:

To make the vinaigrette, place 2 granny smith apples, cider vinegar, brown sugar and mustard in a small saucepan and cook until soft. Puree with olive oil and season with salt and pepper.

For the Salad:

Put the sliced fennel, fennel fronds and sliced granny smith apple in a large salad bowl and toss with a few spoonfuls of the warm apple vinaigrette.

Pot Steamed Salmon

* I used wild Coho salmon since it has a milder flavor than Sockeye. I also cooked with the skin on since it retains more flavor that way. 

Yield: 2

Ingredients

• 2x6 ounce filets of fresh salmon, skin removed
• 2 cups of orange juice
• 1 red onion, chopped
• 2 tablespoons of olive oil
• 2 tablespoons of capers
• Salt and pepper

Directions

1. Bring orange juice to a hearty simmer. Add chopped onions, olive oil and capers and let simmer for 5 minutes until the mixture reduces by at least half. Add salmon and season with salt and pepper. Cover with a lid and steam for five minutes.

mmmmm Pumpkin Lasagna

After following a link to this  recipe off talented writer Cassandra Andertons facebook page I couldn't wait to make it! Right after work I headed to the market to get my fresh and organic ingredients. There was a link to how the make the puree from scratch which added an extra hour on the preparation for this dish but completely worth it! I substituted the white noodles for organic whole wheat ones and skipped pre-cooking them since they actually become tender from the juicy puree in the oven. I also used organic dark maple syrup and added a sprinkle walnut bits to the top layer. This recipe was a hit, my boyfriend loved it and so did his friend who dipped into it :)  I a few pieces to work and they were enjoyed by all, even the head chef at my evening job was impressed! 

Here is the link to the recipe:

http://www.foodmayhem.com/2009/10/more-pumpkin-lasagna-please.html

~enjoy :)

Nutty Chicken with Whiskey Carrots & Mashed Truffle Fingerlings

After stocking up on a huge bag of produce from Granville Islands last farmers market of the season I just had to grab a couple chicken breasts and get creative in the kitchen. 

How I made the Nutty Chicken; what I did was use my little nut grinder (top left picture) to make a combination of walnut and almond flakes then I put them in a bowl and added paprika, tumeric and fresh oregeno in another bowl I squeezed fresh juice out of a mandarin orange and added a splash of my homemade rosewater. Then I put the chicken breast in the liquid and then the dry nut mixture. Next I placed a fresh green onion in the middle of the chicken breast along with a strip of cave aged gruyere cheese and rolled up the breast and stuck into the oven for 25 mins at 350. 

For the carrots I simmered them in our cast iron pan in organic chicken stock for about 12mins then added a splash of maple syrup, splash of whiskey and handful of fresh dill for the last few minutes. Now the reason I always use a cast iron pan while cooking is because teflon is harmful to the environment and also can cause health problems such as birth defects and infertility. I used chicken stock instead of olive oil because once olive is heated up it looses its nutritional value. 

I boiled a couple handfuls of my little red fingerling potatoes then threw them in my favorite hand processor (my grandmother gave me for my birthday) with about half a cup of milk, a couple table spoons of mushroom truffle oil, a couple teaspoons of white pepper and a few sprinkles of salt. Viola! I topped it all off with a fresh cut fig.

It was all pretty good, the carrots were perfect and my bf especially loved the hint of whiskey I added. Upon deliberation we both came to the conclusion that the chicken needed something else to add a little spice, perhaps some red chillies.... The mashed potatoes were good too but needed something to offset the natural bitterness of the fingerlings. 

Steamed Clams & Chorizo Sausage on Roast Squash

Last night I made a divine dish I found in the local Eat Magazine and just had to share! I got the spicy chorizo from Oyama Sausage on Granville Island and all the produce from the farmers market that comes to the island every thursday, the squash was specifically from Klippers. I also picked up a small walnut loaf from Terra Breads to soak up the yummy sauce. I also substituted anise seeds for fresh fennel since I forgot to pick it up and they taste similar anyways. Anise has some great medicinal heath benefits by aiding as a mild anti-parasitic, reliving toothaches and reliving menstrual cramps. The recipe was pretty easy and so delicious, give it a try!

Preparation time: 30 minutes, Cooking time: About 60 minutes, Makes: 4 servings
• 1 medium acorn squash, quartered lengthwise, seeds removed and discarded
• 3 Tbsp olive oil
• Salt and freshly ground black pepper to taste
• 2 fresh chorizo sausages
• 1/2 medium onion, finely diced
• 1 small fresh fennel bulb, core removed, remaining bulb, thinly sliced
• 1/2 cup dry white wine
• 2 ripe medium tomatoes, finely chopped
• 2 Tbsp store-bought or homemade pesto
• 2 lbs. fresh clams, rinsed in cold water (see Note)
• 1 Tbsp chopped fresh parsley

Preheat the oven to 375°F.
Set in the squash, skin-side down. Pour in enough water to just coat the bottom the pan. Brush the
flesh of the squash with 2 Tbsp of the olive oil; season with salt and pepper. Cover and
roast the squash 20 minutes. Uncover the squash and roast 20 to 25 minutes more, or
until tender.
When the squash are about 20 minutes from being done, heat the remaining oil in widebottomed
pot set over medium to medium-high heat. Remove the casing from each
sausage and pull themeat into small nuggets (about 1/2-inch round) and set in the pot. Fry
the sausage until cooked through. Add the onion and fennel and cook until tender, about
3 to 4 minutes. Add the wine, tomatoes and pesto and bring to a simmer. Simmer 3 to 4
minutes, and then season with salt and pepper.
When the squash is tender, turn off the oven. Add the clams to the sausage/tomatomixture,
bring back to a simmer, cover, and cook just until the clams open. Set a quarter squash
in each of 4 wide, shallow bowls. Divide and spoon the clams and their cooking liquid over
the squash on each plate. Sprinkle with parsley and serve.
Note: Discard any clams that do not close when squeezed or tapped before cooking, or
those that do not open after cooking. Both are signs the clam is dead and should not be
eaten.

Morning Mate

My roomates always cursed my smoothie routine in the morning! Luckily my loving partner whom I live with has the same desire for a nutritional kick start in the am. We both leave for work around the same time so we take turns making shakes.We both sorta modify a base recipe that we find delicious and energizing. The essentials are blueberries, blackberries a banana, walnuts, honey, oil (olive or flaxseed), protein powder and either coconut water or rosewater. Other ingredients we sometime add are gogi berries, almonds, cinnamon and hemphearts.

So why blueberries? Researchers at the USDA Human Nutrition Center (HNRCA) have ranked blueberries #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables. They contain powerful phytochemicals, such as anthocyanin, which is the pigment that gives blueberries their color. Blueberries are associated with numerous health benefits including protection against urinary-tract infections, cancer, age-related health conditions and brain damage from strokes. They may also reduce the build-up of so-called "bad" cholesterol, which contributes to heart disease and stroke. Additionally, blueberries contain vitamins A and C, zinc, potassium, iron, calcium and magnesium, and are high in fiber and low in calories. Blackberries are not only free (my bf spends hours picking them from a secret location then we freeze them) but they are high in fiber and vitamin C they also strengthen blood vessels, protect eyesight and reduce heart disease.

Bananas are natures best source of potassium they also lower blood pressure and act as an antacid. We have swapped from tossing in a handful of almonds to walnuts since they have significantly higher amounts of omega 3 fatty acids as compared to other nuts. Having a healthy dose of omega 3’s everyday are essential for optimal nutrition since they fight cancer causing agents, cardiovascular disease and rheumatoid arthritis, the protective effect of omega 3’s exhibited in brain health could even show promise for future research in the prevention of Parkinson's disease! My man likes to use olive oil, I like to use flaxseed oil since it increases body’s production of energy, accelerates healing, improves absorption of calcium, strengthens nails, improves function of the liver and its good for the skin!

Right now we are using Transform plus as the powder in our shakes cause it’s packed full of vitamins and minerals including greens and spirulina. Sometimes we use the Nutiva hemp series in Amazon Acai or Berry pomegranate which also has a tone of beneficial ingredients. Gogi berries are another powerful antioxidant that minimize damage to cells from free radicals. These berries are rich in vitamin A which have anti-aging effects and they also boost immune function, protect vision and prevent heart disease. These should be avoided for anyone taking blood thinning prescriptions.

Last but not least is a sprinkle of hemp hearts, these expensive little morsels can be found in health food stores and they are a power food that are full of beneficial vitamins and enzymes. To top it off we wash down a couple Krill Oil capsules and vitamin D with our nutritious shakes.