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Hot Honey Elixir

Burn Belly Fat and stimulate your body to shed excess water with this spicy hot honey elixir.

The main ingredient of this syrup is fresh horseradish, which is rich in vitamin C, potassium, vitamin B1, vitamin B6, iron, calcium, vitamin B2, magnesium and phosphorus. This syrup is supposed to help you to eliminate fat and excess water from the body, and besides that it will speed up the brain, improve memory, hearing and vision.

Horseradish cleanses the body, accelerates the metabolism, eliminates fatigue and also encourages the development of beneficial bacteria in the stomach.

For this syrup you need just these three ingredients:

125 g horseradish (raw)

3 lemons

3 tablespoons honey

Directions:

In a bullet blender, add horseradish to the juice of 3 lemons and blend for 2-3 minutes.

Add 3 tablespoons of honey, blend til the mixture has the consistency of syrup, then transfer into a jar

Take 1 teaspoon, 2 times a day before meals.

Consume it 3 weeks and then take a break of a few days.

Have you tried this yet?Comment below with your results!.

RAINBOW SPRING ROLLS WITH GINGER PEANUT SAUCE

It all starts with a rainbow of fruits and veggies for a full spectrum of colors and health benefits, such as:

Mint – antioxidants + calms stomach Cilantro – Vitamin C, A + antioxidants Bell Pepper – vitamin C, carotenoids + fiber Mango – vitamin C, A, fiber + antioxidants Carrot – beta carotene + vitamin A Beets – fiber + antioxidants

So much goodness in one wrap. And we haven’t even gotten to the dipping sauce yet.

RAINBOW SPRING ROLLS WITH GINGER PEANUT SAUCE

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Prep time30 minsTotal time30 mins 30-minute spring rolls filled with a rainbow assortment of fruit, vegetables and fresh herbs. So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal.Author: Minimalist BakerRecipe type: Appetizer, MainCuisine: Thai, VeganServes: 8IngredientsSPRING ROLLS

7-8 rice spring roll papers

1 beet, skin removed and finely grated

1/2 yellow and red pepper, seeded, thinly sliced

1 cup carrots, thinly sliced

1 ripe mango, cubed*

1 large bunch mint leaves

1 large bunch cilantro, cut from stems

OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles

GINGER PEANUT SAUCE

1/2 cup salted natural peanut or almond butter

1 1/2 Tbsp soy sauce (GF for gluten free eaters)

2-3 Tbsp brown sugar or maple syrup (add to taste)

1/2 lime, juiced

1/2 tsp chili garlic sauce

1/2 tsp fresh grated ginger (optional)

hot water to thin

Instructions

Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. You can find all of our Simple Kitchen Essentials here.

Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.

Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.

Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.

Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.

Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.

Repeat process until all toppings are used - about 7 or 8. Serve with dipping sauce and sriracha, if desired.

Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Notes*I added mango in my spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!

*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).Nutrition InformationServing size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23gSugar: 6g Fiber: 4g Protein: 6g

#spring rolls #healthy #lunch #c1 #c3 #c2 #17 day diet

Kale Recipe: This sauteed kale is a delicious way to enjoy fresh or frozen cooked kale. It's nutritious, delicious, and super easy to prepare! The crushed red pepper can either be Portuguese crushed hot red peppers or fresh minced hot peppers.

#kale #healthy #c1 #17dd #17 day diet #vegetables

Leafy greens give us powerful nutrition from abundant chlorophyll, phytonutrients, vitamins and minerals. Learn how to eat more of these life loving plants. Your body will thank you!

White Beans and Kale with a Broth Reduction

c2 recipe, super easy, super healthy for you

http://macrobiotic.about.com/od/beans/r/White-Beans-And-Kale-With-A-Broth-Reduction.htm

#17 day diet #kale #healthy #beans #loc carb #protein #lunch #dinner #side dish #c3

prepblog-blog

HOW TO MAKE A FLAX EGG

http://minimalistbaker.com/how-to-make-a-flax-egg/

Back by popular demand - Cauliflower Crust Pizza

http://www.eatingbirdfood.com/healthy-pizza-with-a-cauliflower-crust/

#17dd c1 #17 day diet #low carb #healthy #vegetarian

This light and delicious salad has a wonderful, vibrant living energy and is best eaten the day it is made. As the kale marinates it tenderizes, but do try to choose younger, smaller leaves, as they are easier to digest.

Here’s another raw kale recipe for you to enjoy

#17 day diet #raw food #kale #low carb #healthy eating

Raw Lemon Garlic Marinated Kale Recipe

Be sure to use tender young kale for this recipe - click this link to read http://macrobiotic.about.com/od/salads/r/Raw-Lemon-Garlic-Marinated-Kale-Recipe.htm

#kale #c1 #17 day diet cycle 1 #macrobiotic #raw food #garlic #lemon #cegetable

Graham Elliot's Healthy Green Bean Casserole

Ingredients

3 tablespoons olive oil, divided 1 pound Portobello mushrooms, cleaned and diced 4 shallots plus 1 minced 1 clove garlic, minced 1 cup low-sodium chicken broth Salt and pepper, to taste 1/2 pound wild mushroom 2 pounds blanched green beans

In a saucepan over medium heat, warm 1 tablespoon olive oil and sauté diced mushrooms for 2 minutes. Add minced shallot and garlic. Sauté an additional minute. Add chicken broth, salt and pepper, and simmer over low heat until mushrooms are soft. Once softened, place mixture in a blender and purée until smooth. Set aside. While mushrooms are simmering, slice tops and bottoms off of remaining shallots; peel them and cut into 1/4-inch slices. Toss in 1 tablespoon olive oil, salt and pepper. Roast in oven at 375°F until soft and golden. Set aside to cool. In a separate pan, warm remaining olive oil and sauté wild mushroom with salt and pepper until just tender. Set aside. In a bowl, toss together green beans, mushroom purée, and wild mushrooms; season. Once fully mixed, place in a casserole dish. Take roasted shallots and separate rings; place on top of casserole. Place casserole in oven at 425°F to warm through, about 15 minutes. Serve - See more at: http://www.rachaelrayshow.com/recipes/21613_graham_elliot_healthy_green_bean_casserole/#sthash.cyN4RASd.dpuf

Roasted Green Beans and Tomatoes

Ingredients

1 1/2 pound green beans or haricots verts 4 shallots, peeled and sliced into thin wedges, root end left intact 1 pint cherry tomatoes 6 cloves garlic, smashed 1 cup pitted black olives 1/4 cup EVOO – Extra Virgin Olive Oil Salt and pepper 1 cup crumbled ricotta salata cheese Torn small fresh basil leaves, for garnish

Preparation

Position a rack in the center of the oven and preheat the oven 500°F. In a bowl, toss together the green beans, shallots, tomatoes, garlic, olives, EVOO, salt and pepper. Arrange on a rimmed baking sheet and roast until the beans are tender and the tomatoes burst, about 25 minutes. To serve, top with the ricotta salata and garnish with basil.

- See more at: http://www.rachaelrayshow.com/recipes/21664_roasted_green_beans_and_tomatoes/#sthash.vBpHj2sc.dpuf

#green beans #c1 #17 day diet #rachael ray #roasted vegetables #side dish

Spicy Whole Roasted Cauliflower

Forget florets--roast the whole darn head!

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oilfor the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

INGREDIENTS

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

DIRECTIONS

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Source: http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm

#c1 #17dd cauliflower #low carb #17 day diet #cauliflower #recipe #delicious #oven

Bob Harper’s Ratatouille

I have made oven baked ratatouille with chopped eggplant, diced onion and carrots, cherry tomates tossed in 1 tsp olive oil infused with a toothpick swipe of oregano essential oil and 1 crushed garlic clove - absolutely delicious! Try this recipe sometime if you want the ease of using pantry ingredients for most of it - let me know what you think.

#oergano #ratatouille #eggplant #c1 #17daydiet

Ingredients

1 4- to 5-pound whole organic chicken 4 quarts water 3 leeks, trimmed, cleaned and roughly chopped 2 carrots, peeled and roughly chopped 4 ribs celery, roughly chopped 1 onion, end removed and roughly chopped 2 bay leaves 1 bunch thyme, tied 1 bunch parsley, tied 3 tablespoons peppercorns 1 tablespoon salt 1 box low-sodium chicken stock, optional 2 to 3 turnips, chopped 4 carrots, peeled and chopped 1 bunch Tuscan kale, stripped and chopped

Preparation

In a very large pot, combine the chicken, water, veggies, herbs and seasonings. Bring to a boil then reduce to a simmer. Simmer over medium low heat for 2 hours. Remove the chicken. Remove the skin and discard. Shred up all the meat on the chicken and reserve. Strain the stock through a strainer. Add the stock back into the large pot and add a quart of low-sodium chicken stock (omit this if you don’t like your soup with lots of stock like I do!). Bring back to a boil. Add in any kind of vegetables that you have in your fridge (I like turnips, carrots and kale). Add in the reserved pulled chicken. Cook at a boil for 10-12 minutes.

“This is a great recipe to have leftovers in the fridge and the freezer. You can also make this soup in a slow cooker.”

- See more at: http://www.rachaelrayshow.com/recipes/22096_bob_harper_s_skinny_chicken_soup/#sthash.j6YGxrxM.dpuf

Shaved Broccoli Salad

Ingredients

3 heads broccoli separated into medium florets and shaved stems (take peeler and run it lengthwise against stem) 1 pomegranate, seeded 1/4 cup slivered almonds, toasted 2 1/2 tablespoons red wine vinegar 1 1/2 teaspoons smooth Dijon mustard 1 teaspoon honey 1/2 cup olive oil 1/4 cup shaved Parm (with peeler)

Preparation

In large bowl, toss broccoli, pom seeds, and almonds. In a small bowl, whisk together vinegar, mustard, honey, a pinch of salt and pepper. While whisking, slowly stream in olive oil. Once combined, pour over broccoli, toss and top with shaved parm.

Ref:http://www.rachaelrayshow.com/recipes/21920_shaved_broccoli_salad/#sthash.HTnXLfgw.dpuf

#rachaelray #broccoli #salad #healthy #c1 #17daydiet

Spice It Up!

A little goes a long way when you add flavor to your meals! Spice up that turkey meatloaf with cumin and lime, add a little flavor to your morning (C2) oatmeal with a drop of Cardamom essential oil or some flavored Stevia extract. There are so many ways you can make healthy food exciting, here are some of my favorite spices (dried and essential oil extracts) for cooking: 12 Favorite Oils for Cooking: Black Pepper (whole black peppers, fresh ground or essential oil) Lime (fresh for juice or zest, essential oil for soups and dips) Lemongrass Marjoram Oregano Lemon (fresh for lemon juice or zest, essential oil for baking and soups) Basil (fresh or essential oil, never dried!) Cilantro (fresh or essential oil)Cardamom (seeds or essential oil) Ginger (fresh frozen or essential oil) Dill (seasonally fresh or essential oil, never dried) Rosemary To be fair, there are a few spices I just can't get fresh or as an oil but I do cook with them as well: Garlic (fresh is best, dried is OK in a pinch) Chili Powder Paprika Sage Cumin (I do have cumin essential oil too, but it's hard to come by, the dried is a good enough substitute) What are your favorite spices in the kitchen?

#spices #cooking with essential oils

Checking in

I've been doing the 17 Day Diet, on and off, for quite awhile now, modifying it to fit my needs so that I can stick with it over time. It's a wonderful plan because it has both a quick-start option for immediate results and also a lifestyle eating plan (Cycle 3). I choose to use a priobiotic supplement instead of yogurt twice a day (sometimes I use plain greek yogurt on dishes or I will have a yogurt as a snack, but only on occasion). My morning lemon water is done with organic lemon juice or a drop of lemon essential oil, and I also use grapefruit essential oil in my water to add flavor and help support my metabolism. My go-to vegetables are shredded cabbage (coleslaw mix), kale, cauliflower, green beans, zucchini, bagged spinach, broccoli, leafy baby greens, and brussel sprouts. I try to make at least half my plate up of vegetables at every meal, more if I'm running on cycle 1. If you have a rice cooker that's going unused, try this: rinse a head of cauliflower and break it into large chunks. Add 1 cup water and 1/3 packet of onion soup mix. Press "Cook". You will end up with a flavorful, perfectly steamed cauliflower side dish (I would venture to guess this also works with other vegetables as well). If you are cooking for your whole family, simply cut back your portions of starches and meat and beef up your plate with more vegetables. I have made beef stew for the family, potatoes and all, and layered sliced squash rounds on top of the simmering dish. Then piled on a bagful of chopped kale which then steamed up with all the wonderful beefy flavors. Everyone gets what they want/need that way (and boy that kale was tasty!!).

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