Essential Oil Safety For Dummies

by:  Tenli VanRozeboom

Essential oil use has become very popular in the last decade, as our society has begun to look for alternative ways to preserve and improve  health.   More of us are realizing that there are natural ways to clean our homes and support our health which ultimately lessons the toxic load on our bodies and environment.  These are good things.  However, many people indiscriminately use essential oils without knowing anything about them other than what a salesperson tells them. The problem is:  essential oils are powerful and if misused, can cause medical problems. Read on to learn more about using essential oils safely…

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Crazy for Cashews!

Written by:  Tenli VanRozeboom

If you have been trying to observe a vegan or Paleo diet or just want to avoid dairy, here are two delicious recipes with cashews that you will love! For the last eight months I have been eating mostly a whole food plant based diet. It seems as though I am learning to cook all over again. I love good, tasty food so I have been searching for recipes and methods for preparing interesting food without any animal products. Did you know that cashews can be used as a substitute for things such as cheese, desserts and dressings? It also makes a delicious nut milk.  Lucky for me because I LOVE cashews!

This first recipe is Cashew Milk.  I usually make almond milk but the almonds need to soak overnight and the milk has to be strained.  Cashew Milk takes less time because the cashews only need to soak two hours and there is no straining.  So if you need a nut milk the same day, this is a good choice.  The following recipe is a modified version of one I found on TheBlenderGirl.com.  Soaking the cashews with a little lemon juice or apple cider vinegar helps with the good enzymes and makes the nuts more digestible.  Just remember to rinse the cashews well after you drain them.

cashew milk

 

Homemade Cashew Milk

  • Servings: 2-3 pints
  • Difficulty: easy
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I store mine in glass pint jars.

INGREDIENTS:

  • 1 cup raw cashews, soaked 2 hours in filtered water, covered with a thin towel
  • 4 cups filtered water
  • Pinch of sea salt

DIRECTIONS:

  1. Soak the cashews in a glass or ceramic bowl or jar with enough filtered water to cover the nuts. Add the splash of lemon juice OR apple cider vinegar.  You can also add a little salt. Cover with a  thin towel and leave at room temperature for 2 hours.
  2. Drain and discard the soaking water. Rinse the cashews really well and drain again.
  3. Put the rinsed cashews, 4 cups clean, filtered water and pinch of salt in a high speed blender with any added ingredients (see below).  Blend on high for 1-2 minutes until smooth.
  4. No need to strain, just pour into glass containers with lids and refrigerate. Lasts about 4 days.

VARIATION: Add 1 teaspoon natural vanilla extract and 3 pitted dates OR 1- 2 tablespoons date sugar for sweetened vanilla cashew milk.

 

cashew ranch dressing

This next recipe is a wonderful substitute for traditional ranch dressing.  I have shared this with people who are not vegan and they love it.  Super easy and only takes a few minutes. This recipe comes from Sid Garza-Hillman.  He is a writer, nutritionist, health coach and the nutrition director at The Stanford Inn in Mendocino.  This is his website. Here is a YouTube video of Sid and his wife making this recipe.

Cashew Ranch Dressing

  • Servings: 2-3 pints
  • Difficulty: easy
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This is great as a salad dressing but also for a veggie dip, for artichokes and even baked potatoes.

INGREDIENTS:

  • 2 1/2 cups raw organic cashews
  • 2 1/2 cups filtered water
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • 2 teaspoons sea salt
  • 1 teaspoon dried basil (or oregano or marjoram)
  • 1 tablespoon onion powder
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • black pepper to taste

DIRECTIONS:

  1. Add all the ingredients to a high speed blender and blend until smooth.  Store in glass jars.  That’s it!

 

Do you love cashews?  Let me know what you think about these recipes.

 

 

 

 

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Underarm Detox: Do You Need To Do This?

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…..

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VEGETARIAN CHILI

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.

vegetarian chili

  • Servings: 6-8
  • Difficulty: easy
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This recipe has been adapted from Emeril Lagasse

INGREDIENTS:

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

Diced avocado

Chopped green onions

DIRECTIONS:

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!

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