Pumpkin Smoothie

This smoothie recipe is for those who love pumpkin. Pumpkin is high in vitamin A as well as high in fiber.

pumpkin smoothie

  • 1/3 Cup Canned Organic Pumpkin (Or 1/3 Cup Cooked Fresh)
  • 1 tablespoon Maple Syrup
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons of pecan pieces
  • 6 oz. almond milk
  • Few ice cube to cook down

Blend on high until smooth.

If you want to make more than one smoothie just double the recipe. I don’t like to use too much sugar so if you would like it a little sweeter just up the amount of maple syrup.

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Anti-Inflammatory Smoothie

Anti-Inflammatory Smoothie

This is a great smoothie to start your day. I like to use fresh turmeric that I can find at whole foods. It is also available on Amazon. However you can also use powdered turmeric.  I love the Critical Care Matrix by Mushroom Matrix for its support of the immune system and healthy inflammation.

  • 1 Banana organic
  • ½ inch of fresh ginger root (or ½ teaspoon of powdered ginger)
  • 2 turmeric roots (or ½ teaspoon turmeric powder)
  • ½ cup almond or coconut milk
  • 1 teaspoon coconut oil
  • 1 teaspoon Critical Care Matrix
  • Small squeeze of honey

If you don’t have a high speed mixer grate the fresh ginger and turmeric. Blend the mixture on high and add more almond/coconut milk if need to make it easy to drink.

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The New Gluten-Free Standard

A dietitian’s take on the new gluten-free standard

The FDA’s gluten-free labeling ruling goes into effect on August 5, 2014. That means that on or before August 5, any food product regulated by FDA and making a “gluten-free” claim on its package will have to adhere to FDA’s standardized definition for gluten-free.   Last week we dug into nuances of the ruling, courtesy of Gluten Intolerance Group. This week, Delicious Living advisory board member Rachel Begun, RD, discusses a few more details about the ruling and what it means for you, food products, and restaurants. Rachel Begun, RD:  A lot of people don’t realize that prior to the ruling, the term “gluten free” on food packages was an arbitrary term. So what it meant for one food manufacturer was vastly different than for another. Some GF manufacturers who were very loyal to the community were taking the utmost precautions to prevent gluten contamination, and they were already meeting that less than 20ppm [level] or going even lower if they were using third-party certification. All of the third-party certification organizations test to at least 10pm and there is one that even tests to 5pm.

Find out more here: http://deliciousliving.com/gluten-free/dietitians-take-new-gluten-free-standard?page=2

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A Raw Warm Salad by Ani Phyo

A Warm Green Salad Recipe

I like the raw diet and I like Ani Phyo. In fact, her cookbook I think is my favorite raw cookbook. Tomatoes do much better with heat and I think that as they are cooked they are better for you.

When I am practicing the raw diet sometimes, I really want something warm. This is a great recipe to give you just that little bit of warmth

Source: http://www.aniphyo.com/warm-green-salad-recipe/

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Cashew Cream

Cashew makes the most delicious non-dairy replacement for cream and is so easy and delicious to make. It can be used to replace cream in many recipes or as a replacement for whipped cream in deserts.


  • 2 cups of whole cashews (soak cashews at least for 2 hours or overnight in cold water in the fridge.
  • Almond milk (water, coconut milk) I like coconut often times when making cream for dessert.

Drain the cashews and put in blender (high-speed blender is preferable). Cover with almond milk to top of cashews or a bit higher (the higher the level of milk the thinner the cream will be, it is easier to start with less then add more when needed). The less milk you use the thicker the cream will be. Blend on high for a couple of minutes until cream is very smooth. If not using high-speed blender run the cream through fine strainer to remove larger pieces.
For dessert add honey and vanilla extract to taste and serve in place of whipped cream.



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