Raise your vibration with rose petal juice

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Did you know that, at a rate of 320Hz, roses vibrate at the highest frequency of all known plants? I believe this is why they are so nice to be around. They are commonly revered as the “alpha flower” much the same way that lions are regarded as the king of the jungle. When someone gives you roses, you know they are trying to convey a message of deep significance. I am one lucky gal because my boyfriend gives me roses all the time. I’ve seen rose petals in gourmet salads, but until this morning, had never eaten any myself.

Here is a good explanation of how Prana, or life force energy, is expressed as an electromagnetic vibrational frequency. The frequency of a healthy body ranges anywhere from 62 to 68Hz with a frequency lower than 50Hz increasing your risk for cancer. So, it makes sense that we would want to do all that we can to keep our vibration rate high. I do this primarily by meditation, keeping my my thoughts positive, and of course by consuming  Prana-rich foods.

After Valentine’s Day, many ladies or couples will probably have leftover roses and rose petals.  Why not consider including them in your green juice or smoothie? Remember to bless them and thank them for their life-giving energy!

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Smiles and good vibes,

Mercedi

Today’s winter juice recipe

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The weather is turning colder and my body is calling for the deeper colors of nutrient-dense purples and greens instead of the bright oranges and yellows of summer fruits.

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I juiced the kale leaves and pear then poured that into my blender with the grapes, kiwi and coconut water.

Winter juice:
1 bunch kale
Handful of red grapes
1 red pear
1 kiwi
8oz or so of coconut water

Voilà!

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My favorite green smoothie

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This is so unbelievably delicious. It’s pure food alchemy too, because although it’s vegan, it’s creamy almost like Greek yogurt or a milkshake. Mmm. Without further ado, here’s the skinny. (Hehe…see what I did there?)

Gather the following:

Handful of spring greens
Handful of cilantro
1/2 peeled cucumber
1/2 peeled green apple
1/2 avocado
1/8 tsp turmeric powder
1 tbsp raw almond butter
8oz unsweetened almond or hemp milk

1. Toss all ingredients into the blender and blend until smooth.
2. Pat yourself on the back for making a meal that’s both delicious AND jam-packed with nutrients then go about your day making equally awesometastic decisions!

Xoxo,
Mercedi

Everything you need for two weeks of gluten-free and dairy-free deliciousness

You may know that many people suffer from inflammation in their intestines and that gluten is often the main culprit.  It takes about 2-3 weeks for our intestines to heal and for our digestion to become stronger. Then we can begin to re-introduce the offending food in smaller amounts, to determine if we can tolerate it. I decided to do a two week experiment on myself and had some great results!

When I first set out to do this, I was intimidated and thought it would be hard but it was not hard at all! The main thing is to have a good plan for what you are going to eat for everyday of the week (in other words: write it down!) and the rest takes care of itself. I have a marker board on my refrigerator where I spell out the weekly plan for myself in no uncertain terms: breakfast, lunch, snacks, dinner, dessert. I also go to the grocery store or farmer’s market frequently — about every 3 days.  This ensures I have a fridge stocked with fresh fruits and veggies so I can whip up a green juice or a quick salad on the fly and not be tempted to eat a something packaged or processed. I wanted to share an example of exactly what I ate for two weeks because I know how helpful it is to have a solid plan in front of you to go by, and I’ve included links for the foods I made that require a recipe.

Breakfast:

A fresh veggie juice makes the perfect snack or light meal

A fresh veggie juice makes the perfect snack or light meal

*Paleo muffins with honey butter
*Almond porridge
*Teff pancakes
*Fresh veggie juice (add chia seeds to keep you full for longer)
*Egg cooked in coconut oil with dash of cayenne

 

Snacks:

*Celery with sunflower seed butter
*1/2 Avocado with lime and black pepper
*Sliced tomato with basil leaves and balsamic vinegar or sprinkled with sea salt and topped with hemp seeds

 

Lunches:

*Dinner Leftovers or…
*Rotel and brown rice
*Can of Amy’s chunky tomato bisque – I added hemp seeds and fresh lime juice
*Salad with your choice of veggies and homemade dijon vinagrette (see below)

 

Dinners:

*Broiled Salmon (I added lemon juice, salt and pepper) with sauteed spinach or steamed green beans
*broccoli, carrot and potato soup
*Tamale pie  For this recipe, I used teff flour (instead of oat or rice flour) and a can of gluten-free chili
*Refried bean “tacos” on corn tortillas with picante sauce and fresh cilantro
*Baked sweet potato with butter and cinnamon
*A big bowl of roasted veggies, My favs are broccoli, carrot, zucchini and garlic cloves roasted in coconut oil. Top with or dip in miso tahini sauce (see below)

Adding dragon fruit makes frozen banana ice cream extra pretty!

Adding dragon fruit makes frozen banana ice cream extra pretty!

 

Dessert:

*bananas and raisins drizzled with honey or agave/date/maple syrup
*Coconut date balls
*Frozen banana ice cream
*Golden milk
*hot herbal tea

 

 

Sauces and dressings:

Having a sauce for your veggies really helps keep them from being so boring.  I like to get creative and mix any of the following together in roughly equal parts to jazz things up:

These staples add flavor and protein to bland veggie dishes.

These staples add flavor and protein to bland veggie dishes.

fresh minced garlic
ginger paste
sesame tahini
mellow (light) miso
gluten free tamari (this is just soy sauce, only gluten free!)
almond butter or even peanut butter
rice vinegar

Examples of two of my favorite combos:
miso/soy/ginger
peanut/garlic/soy/ with a splash of rice vinegar

 

 

Making your own salad dressing is a good thing to do so that you know what’s in them. It really only takes a few seconds!  Sometimes I just use olive oil and either a splash of balsamic vinegar, or  a squeeze of fresh lemon/lime juice but if you want more flavor you can make one of these:

Homemade Dijon vinaigrette:

1tsp Dijon mustard
1.5 tbsp red wine or apple cider vinegar
1.5 tbsp olive oil
1 tsp of agave nectar or brown rice syrup (optional, to add some sweetness)

Creamy almond dressing:

Take about a tbsp of almond butter and stir in some olive oil until it becomes thin enough to pour. That’s it! May sound weird, but it’s sooo yummy and makes a salad keep you full all afternoon.

 

Notes:

*When adding chia seeds to juice, allow at least 10 minutes for them to “gel” before drinking.

*It is best to eat fresh fruit on an empty stomach.  Most foods take about 2-4 hours to digest but fruit passes through the digestive system very quickly, in about 30 minutes.  You don’t want it to sit on top your your last meal and have a chance to ferment in there, so try to wait a couple hours after a meal if you plan to eat fresh fruit for dessert.

* When buying store-bought items such as picante sauce, always check the labels to make sure there’s nothing weird in there. Look for items that have only two or three ingredients (ex: tomatoes, garlic, salt.)  Also, your local health food store and international market are your friends when it comes to finding more pure items as well as things like teff flour, miso, tahini, hemp seeds, etc.

*If you don’t have much time and find yourself having a less-than-exciting meal (say a quick bowl of lettuce, carrots and tomato with olive oil and lemon juice for lunch) then make sure your next meal is a tasty one or else you’ll fall off the wagon quickly.  The body wants foods that are flavorful and that look pretty so if we cut too many corners for speed or frequently eat something that looks like mush, the body thinks this is no fun and as a result we’re less likely to stick to the plan.

 

Lastly…

* I’ll admit it –  I LOVE COFFEE!! If you are like me and feel you just can’t do without creamer in your morning coffee — do yourself a favor and try blending your coffee in the blender with 1-2 tbsp coconut oil and some stevia, then sit back and watch as your brain says “Yum!” on repeat.  The blender emulsifies it like a latte, with a frothy top layer and everything.  As you may know, coconut oil is a medium chain triglyceride (MCT) oil.  MCTs burn up as fuel in the body very quickly so they don’t have time to be stored as fat, AND they help speed up metabolism and flush out other fats.  It’s a win-win! This coffee is a real treat and since I’ve started doing this, I truly don’t want it any other way! Pro-tip: Pour some hot water into your blender (I do my mug too) while the coffee brews to pre-heat them so that the blending process doesn’t steal the heat from your brew.

 

After doing this for two weeks, all the puffiness that normally surrounds my midsection was gone.  My hips also slimmed down. I wish I had taken a “before” shot but here is the after:

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If you’ve been flirting with the idea of going gluten-free, I hope this post inspires you to get creative in the kitchen and encourages you to see just how easy it can be!

Today’s green juice convinced one of my best friends to start juicing!

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I have a good friend who’s a real foodie. She loves interesting flavors but is not exactly a health nut. I was floored when I posted this on Facebook and then got a text from her that it inspired her to buy a juicer right away! She’s heard me yap about juice blends for years but she said it was the pairing of flavors in this one that won her over!

Here’s the magic:
Carrot, cucumber, cilantro, jalapeño (kinda hidden in the pic) lemon, lime, red bell pepper and turmeric. I peeled my carrots, citrus fruits and the cucumber (only because this one wasn’t organic) and I only used about 1/4 of that jalapeño. Last time I used more in a juice, it was waaay too hot! Aye aye aye!

Enjoy. 🙂

Weight loss juice

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I started my morning off with this super healthy green juice recipe by Drew Canole of FitLifeTV. Drew is one of my fitness heroes and I loveloveLOVE his juice recipes. His tonic is orange in the picture but mine turned out to be a pale green. Warning, although my drink didn’t take on the golden turmeric hue, my fingertips did…and my counter tops, and the floor! Turmeric is highly pigmented so anywhere this touches is likely to stain so be careful!

His recipe calls for enough veggies for a three days of juice, but I made a single glass using:

1 cucumber
1 red pepper
1 lime
1 bunch parsley
2 pieces of turmeric
1/4 jalapeño
pinch of black pepper
1 tsp chia seeds (add the last two at the end, and wait 10 min before drinking so the chia can “gel”)

This made about 12 oz and was actually so filling that I was only able to drink about 8, so I’m saving the rest for mid-morning. The jalapeño is not too hot, and gives the drink just enough kick to wake you up! I may even add more next time. 🙂

Full Moon Super Moon Juice!

Today we have a full moon in Aquarius. It is also a super moon, and is the closet the moon will be to the earth all year. Aquarius is a forward-thinking sign and the sign of change. Our emotions and energy are magnified today so let’s make the most of them to create positive change and initiate the steps necessary to bring about the life of our dreams!

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I began my day with a ten minute meditation, setting my intention that today my actions would be guided by Spirit. Then I was led to make this delicious, liver-cleansing and energizing beet-apple-carrot juice! Delicious!

Ingredients:
Two beets
Two carrots
One lemon
1 inch fresh ginger
1 bunch parsley
1 Fuji apple

Toss them into your juicer and marvel at that gorgeous vibrant pink color Mother Nature has provided! 🌈