Have you been thinking about switching from antiperspirant to natural deodorant? Or have you tried to switch but experienced problems with increased odor and perspiration or red, itchy underarms? Surprisingly, it is not uncommon to have a few problems when transitioning from antiperspirant to a healthier option. Read on to find out why, and what you can do about it. An underarm detox may be the answer…..
Written By: Tenli VanRozeboom
Chili is one of my favorite foods anytime of year, but especially during these colder months. It’s warm and comforting. I use several different chili recipes throughout the year and this is my vegetarian chili recipe. All the different veggies give it a great flavor and you will never miss the meat! It takes a little time to chop all the veggies but it’s worth the effort.
This recipe has been adapted from Emeril Lagasse
2 tablespoons avocado oil
1 1/2 cups, chopped onion
1 cup chopped red bell pepper
2 tablespoons minced garlic
2-3 serrano peppers, stemmed, seeded and minced, depending upon taste
1 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels
1 1/2 pounds (24 oz.) portobello mushrooms, stemmed, wiped clean with gills removed and cut into 1/2 inch cubes
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 tsp salt
1/4 tsp cayenne pepper
28 oz. crushed tomatoes
3 cups canned black beans, drained and rinsed
1 (8 0z) can tomato sauce
1 cup water or vegetable broth
1/4 cup chopped cilantro
Cooked brown rice
Chopped green onions
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic and serrano peppers. Cook, stirring until soft, about 3 minutes.
Add the zucchini, corn and mushrooms. Cook, stirring until soft and the vegetables give off liquid and start to brown around the edges, about 6 minutes.
Add the chili powder, cumin, salt and cayenne, stirring until fragrant, about 30 seconds.
Add the tomatoes and stir well.
Add the beans, tomato sauce and water/stock. Stir well and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust seasonings to taste.
To serve: place 1/4 cup brown rice in the bottom of each bowl. Ladle chili into bowls over rice. Top each serving with chopped avocado and green onion.
I hope you love this recipe! Let me know what you think!
Written by: Tenli VanRozeboom
You may have been hearing a lot about chronic inflammation lately bur not understand why it’s getting so much press. After all, everyone has had a sprained ankle or an infected cut or a fever at sometime in their life. So what’s the big deal? ….
written by: Tenli VanRozeboom
I am a massage therapist and I massage a lot of feet. Through the years I have searched for a good foot lotion. Many of my clients have very dry and often cracked heels. Most oils I have tried are too slippery and lotions absorb too quickly and become sticky. Because of becoming frustrated at not finding a foot lotion I liked, I tried making my own…
written by: Tenli VanRozeboom
It’s my favorite time of year! Autumn! The season for hearty, homemade soup. I make soup at least once a week during the cooler weather. I love variety so I have many soup recipes. Here are four of my favorites…..