Vegan Pumpkin Spice Latte Milkshake

26 Sep 2016 Recipes

Dr. Walker Loves Her…
Author: Megan from a Dash of Megnut

Vegan Pumpkin Spice Latte Milkshake

Prep time:  5 mins
Total time:  5 mins

Serves: 2 servings

INGREDIENTS
2 cups sugar-free vegan ice cream such as So Delicious* (or other favorite ice cream)
1 cup pumpkin puree
½ cup – 1 cup brewed coffee, chilled
2 tsp pumpkin pie spice*
½ tbsp – 1 tbsp maple syrup
½ tsp vanilla
whipped coconut cream, to top

Add all ingredients to the blender.
Process until smooth.
Add additional coffee if needed to thin out the milkshake or additional maple syrup to taste.
Top with whipped coconut cream if using.

If you don’t have pumpkin pie spice, you can make my homemade version.* Or you can simply substitute the following:
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
pinch of cloves

SIZZLING CILANTRO LIME FAJITA SALAD WITH HONEY LIME VINAIGRETTE RECIPE

8 Aug 2016 Recipes

Ingredients
FOR THE VINAIGRETTE:
2 Limes, juiced
2/3 C. Cilantro
2 Garlic Cloves
2 T. Honey
1/2 C. Extra Virgin Olive Oil
2 T. White Vinegar
1 t. Sea Salt
FOR THE MARINADE:
1/2 C. Cilantro
2 Limes, juiced
2 t. Sea Salt
2 Garlic Cloves
1 t. Cumin
1 t. Chili Powder
1/4 C. Olive Oil
FOR THE SALAD:
4 Chicken Breasts, cut into strips (can also buy Trader Joes just chicken cooked strips to save time)
1 Large Yellow Onion, peeled and sliced
1 Large Yellow Bell Pepper, seeds removed, cut into strips
2-3 heads Romaine Hearts, cut into bit sized pieces
1 Avocado, sliced
3/4 C. Cherry tomatoes, halved
Instructions
MAKE THE VINAIGRETTE:
Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
Refrigerate dressing.
MAKE THE MARINADE:
Using the same blender or processor that the vinaigrette was made in(you don’t need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.
Pour 1/2 of the marinade into a bowl or Ziploc bag and add chicken to the marinade. Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
Let marinate overnight or for several hours, if possible. You can also skip letting it marinade and use it immediately. It will still taste great!
PUT IT TOGETHER:
Prepare salad plates(or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate(or all together in a bowl)
Heat a large sauté pan or wok on high. Add the vegetables(do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots.
Remove from pan and keep warm. In the same pan on high heat, add the chicken and marinade to the pan and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables.
Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.

This is a favorite Recipe that we discovered on Pinterest and then modified that comes from the following blog which we love: http://www.mynaturalfamily.com

Energizing Blueberry Smoothie

14 Jun 2016 Recipes

1 cup coconut water, plain filtered water or green tea
1 teaspoon green tea leaves (if not using tea for your liquid)
1 teaspoon maca powder (found on Amazon or health food stores)
½ teaspoon cinnamon
½ cup blueberries, fresh or frozen
1 frozen banana
1 scoop protein powder (hemp or pea)
1 tablespoon seed oil (hemp, chia, Udo or flax)

Hearty Lentil Stew

5 Apr 2016 Recipes

Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken stock
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped kale
1 1/2 cups chopped baking potato
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2-teaspoon black pepper
3 tablespoons chopped fresh parsley
1 cup fried turkey bacon

Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Kale, potato; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley and 1 cup of fried turkey bacon.

Based on recipe from Ken Haedrich of Cook Light but revised by Dr. Walker

Vegan Coconut Pancakes

30 Dec 2015 Recipes

Healthy Christmas morning Breakfasts

Makes 10-12 pancakes

Ingredients:

1 cup Whole Wheat
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp baking soda

¾ cup light coconut milk
½ cup warm water
1 ½ Tbsp honey
2 tsp pure vanilla extract
½ cup shredded coconut or toasted coconut

In a large bowl, whisk together dry ingredients.
In a small bowl, mix the wet ingredients together.
Stir wet ingredients into the dry ingredients along with toasted coconut to form thin batter.
Heat skillet with 1 ½ tsp vegetable oil (or use a griddle).
For each pancake, pour ¼ cup batter and spread with back of spoon into 4” diameter pancakes.
Cook until bubbles form 2 to 3 minutes.
Flip, cook 1 to 2 minutes, and transfer to oven to keep warm.

Based on Prevention magazine recipes in the July 2013 magazine.

Chrysanthemum Tea

23 Feb 2015 Recipes

The Chrysanthemum is an extremely potent flower plant, cultivated by the Chinese for over 3,000 years and readily prescribed by Traditional Chinese Medicine (TCM) practitioners This trusted herb can heal a multitude of health complaints.

According to Chinese Herbal Medicine-Materia Medica, the indication for chrysanthemum is as follows:

  • Disperses wind, clears heat, which is effective when treating headaches and fever.
  • Clears the liver channel and the eyes – wind-heat in the liver channel which manifests with red, painful, dry eyes or excessive tearing, or yin deficiency of the kidneys and liver with floaters, blurry vision, or dizziness.

Chrysanthemum tea has Vitamin C which helps ease heaviness in the head during a cold and provides relief in sinusitis discomfort. This herbal tea also has antiviral properties and helps relieve congestion in the head which may be caused by a viral infection. The heaviness in the head could also be a bacterial pathogenic reaction.

It is also a natural coolant and helps in lowering the temperature of the body when suffering from fever or heat stroke. This herbal tea is also helpful in treating pimples and acne. It can also treat discomfort of high temperature such as headache, slight toothache and throbbing nerves in the gums.

You can buy organic chrysanthemum from an herbal shop or Whole Foods and add them into boiling water and let the mix steep for 3-5 mins. It is a easy remedy to keep at home and serves many benefits to our health!

Vietnamese Style Spring Rolls

18 Feb 2015 Recipes

Ingredients:

2 ozs. rice vermicelli
8 rice wrappers (8.5 inch diameter)
2 small fish fillets cooked
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
1 Avocado – in thin slices

Sauce

*Traditional or use Plain Soy sauce

4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
1. Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes until al dente and then drain.
2. Fill a large bowl of warm water. Dip one rice wrapper into the hot water till all the paper is wet. Lay wrapper flat. In a row across the center, lay a small amount of the vermicelli, basil, fish, mint, cilantro, avocado and lettuce.
3. Roll the wrap tightly around the ingredients beginning with one side and roll the other end. Repeat with all the remaining ingredients.
4. Mix the sauce ingredients all together and mix or pour soy sauce into a small bowl.

Recovery Herbal Chicken Soup

1 Feb 2015 Recipes

This is classically what mothers cook for their daughters who just gave birth. The soup is very nourishing. It tonifies both blood and qi. It helps the body to recover faster after big events such as giving birth, athletic events or recovering from an illness. You can take it long term and eat it everyday. For postpartum, it is traditionally given for 40 days so new moms have the energy to produce breastmilk and recover from child birth.

Postpartum depression in Chinese Medicine in considered to be a function of blood loss. The ingredients in this soup work together harmoniously to give you more energy.

You find all the ingredients at an Asian supermarket. We have ready made packages also at our clinic that can be shipped directly to you.

INGREDIENTS:

  • 1/2 lb dried ginger
  • 1 gallon of rice wine
  • 2 gallons of water
  • 1-2 black chickens
  • 5 lbs. chicken bones or chicken feet (wrapped in cheesecloth)
  • 1 cup  dried red dates
  • 1/2 cup dried goji berries
  • 3/4 cup dried longan
  • 2 oz. dried snow fungus
  • 3 oz. black wood ear mushrooms

This recipe is adapted from Mama Tong Soup. If you live in the Bay Area, you can get ready made soup delivered to you via the Good Eggs community. Their website has beautiful pictures of ingredients and recipes:

http://mamatongsoup.com/recipes/#/herbal-chicken-soup/

-Yoevita

Coffee Body Scrub

17 Dec 2014 Recipes

2 Cups coarsely ground coffee

½ cup raw sugar or sea salt

2-3 tablespoons massage oil (we like a local blend called Cramp ease)

Mix all ingredients together. Take a hot shower or bath to open pores. Using Wide Circular motions, rub the coffee exfoliant onto your skin with strong even pressure. Shower off and pat skin dry and apply a thin layer of your favorite lotion or follow with olive or coconut oil.

Recipes courtesy of www.safecosmetics.org/

Gluten Free Chocolate Ginger Cookie

20 Nov 2014 Recipes

Ingredients (makes 2 dozen)

– 1/2 – 1 cup semisweet chocolate chips or 1/4″ chocolate chunks

– 1 1/2 cups brown rice flour

– 1/2 cup potato flour

– 1/4 cup tapioca flour

– 1/8 tsp xanthan gum

– 1 1/4 tsp ground ginger

– 1 tsp ground cinnamon

– 1/4 tsp ground cloves

– 1/4 tsp ground nutmeg

– 1 Tbsp cocoa powder

– 8 Tbsp (1 stick) unsalted butter or Earth Balance

– 1 Tbsp freshly grated ginger

– 1/2 cup dark brown sugar, packed

– 1/2 cup unsulfured molasses

– 1 tsp baking soda

– 1/4 cup granulated sugar

 

Line two baking sheets with parchment paper to prevent overcooking the cookie bottoms.  Heat oven to 325 degrees.

In a medium bowl, mix together flours, xanthan gum, ground ginger, cinnamon, cloves, nutmeg and cocoa powder.

With an electric mixer in a separate bowl; beat together butter and grated ginger until whitened, about 4 minutes.  Add brown sugar; beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then add the remaining half of flour mixture.  Mix in chocolate.  Turn dough out onto a large piece of waxed paper.  Pat or roll dough out to about 1 inch thick; wrap dough with waxed paper.  Refrigerate until firm, about 2 hours.

Pour granulated sugar into bowl.  Roll dough into 1 1/2 inch balls, dip in granulated sugar.  Place balls on parchment lined baking sheets, sugared side up.  Bake until the top surface cracks slightly, about 10-12 minutes.  Let cool 5 minutes before transferring to a wire rack to cool.

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