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Eat Your Greens Detox Soup

Calling all vegetable lovers! This detox soup is great if you want to keep your body in balance, especially during the holiday season!

It’s packed with detoxifying and immune-boosting ingredients like cruciferous and root vegetables that keep nutrition, fiber and flavor high on your list. Turmeric and ginger lend anti- inflammatory support, while seaweed tops this warming soup off with a dose of natural minerals.

Make ahead of time and consume for breakfast, lunch or dinner. It’s sure to keep healthy eating on track.

Eat Your Greens Detox Soup Ingredients

1 1/2 teaspoon coconut or olive oil
1 onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms 1 cup chopped carrots

2 cups chopped broccoli florets
Fine grain sea salt and freshly ground black pepper, to taste 1-3 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips
2 cups torn kale leaves
Fresh lemon juice, for serving

Directions

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin and cinnamon and sate for 1-2 minutes, until fragrant.

Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 1-2 minutes.

Just before serving, stir in the nori and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice.

 

About Blum Center Chef Heidi Thweatt

Heidi Thweatt is a professional Chef with two Holistic Culinary Arts Degrees, one focusing on wellness and food as medicine received from the Natural Gourmet Institute in New York City, and the other in plant-based foods, obtained from Living Light International in California.  Heidi teaches that healthy eating is a lifestyle, and her recipes and menu plans embrace this energy. Her mantra has become No Deprivation! She is dedicated to infusing delicious with nutritious all while supporting each individuals lifestyle with food everyone can count on.  View Heidi’s upcoming classes at Blum Center or contact us about her menu planning services.
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Start Your Day with a Taste of the Tropics Smoothie

Start your day with a smoothie that will make you smile! This colorful and refreshing pineapple kale smoothie is a great way to add greens into your breakfast routine with a taste of the tropics.  Kale has detoxifying benefits for the liver and pineapple is loaded with digestive enzymes that are good for the stomach. The coconut oil provides your body with healthy fats and a flavor that instantly transports you to a tropical island getaway.  A VitaMix-type blender is the best blender to achieve a smooth consistency. There’s happiness in every sip!

Wondering how to pick a ripe pineapple?

It’s pretty easy, actually. Just follow these three steps and you’ll be choosing perfectly sweet, slightly tangy pineapples: 

Check the color — The exterior of a pineapple changes from green to yellow as it ripens. The more yellow the exterior, the more ripe the fruit. Once it starts to turn an orangish color, it’s gone too far. 

Give it a gentle squeeze — A ripe pineapple will “give” a little bit when you squeeze it. If it’s hard, leave it at the grocery store!

Smell it — If it passes your color and squeeze test, sniff the base of the pineapple. If it smells sweet and fruity, you’re good to go. If it smells funky, or like vinegar, it’s past its prime.

Pineapple Kale Smoothie

Ingredients

  • ½ cup coconut water
  • 1 tsp coconut oil
  • ½ cup seeded and diced cucumber
  • 1 cup fresh pineapple
  • 1 cup loosely packed kale, washed, stemmed and chopped
  • ½ tsp lime juice

Preparation

Blend all ingredients in a blender until smooth. Serves 1-2.

Serving Size: 1 cup

ENJOY!

 

Do you find that you start eating healthy but get derailed? Consider private coaching! I help people attain their goals by unraveling those self-sabotaging behaviors that get in the way. Let’s play! I’ll help you create new habits that lead to long-term change. Get what you want. Finally. Check out CoachMe

Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters. To learn more about Melissa’s coaching practice at Blum Center for Health, click here.

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Carrot Ginger Rainbow Wraps

Summer barbecues, beach days, long hikes, road trips, picnics in the park – warm weather means we’re on the go more than usual and healthy portable snacks are essential. If you have a packed schedule, but want to make sure you have nutritious options to fuel all your summer plans, these collard wraps are for you!

As a member of the cruciferous family, collard greens have been shown to exhibit powerful anti-cancer properties – they also make for a perfect grain-free wrap! Paired with red cabbage, avocado, carrots, and walnuts, these wraps are not only colorful, but they’re a great source of vitamins A and C – they’re also jam-packed with fiber.

There are a few steps to this recipe, but they make a bunch, are addictively delicious, and can easily be wrapped in tinfoil and tossed in your cooler for your next picnic or hike!

These vibrant wraps are so refreshing and nutritious – they’ll be sure to satisfy no matter what your plans are this summer.

Carrot Ginger Rainbow Wraps with Peanut Dipping Sauce

Makes about 24 wraps

Ingredients

1 bunch collard greens

½ red cabbage, shredded

1 bag brown rice vermicelli noodles, prepared according to instructions

1 avocado, sliced into thin strips and drizzled with lemon juice

1 cup sprouts

1 bunch scallions, chopped

1 bunch cilantro, chopped

 

Carrot Ginger Filling

3 large carrots, peeled

1 cup walnuts

½ inch piece of ginger, peeled

1 clove of garlic

1 tablespoon olive oil

1 teaspoon rice vinegar

1 teaspoon maple syrup

½ teaspoon salt

dash cayenne

Peanut Sauce:

1 small clove garlic

½ cup peanut butter

1 inch piece ginger

1 cup vegetable broth

2 tablespoons tamari/coconut aminos

½ teaspoon chickpea miso

½ teaspoon rice vinegar

½ teaspoon maple syrup

¼ teaspoon cayenne

Dash of salt

Procedure

1. Bring a pot of salted water to a light boil. Meanwhile, create an ice bath by filling a large bowl with a mixture of ice and water. Once water is ready, add 1-2 collard leaves at a time. Once leaves turn bright green (about 20 seconds), remove from hot water and place in ice bath to cool. Repeat with all the leaves and set aside for them to dry.

2. Prepare the carrot ginger filling by placing carrots, walnuts, ginger, garlic, olive oil, rice vinegar, maple syrup, salt, and cayenne to a food processor. Pulse a few times until mixed and set aside.

3. To make the peanut dipping sauce, add garlic, peanut butter, ginger, vegetable broth, tamari/coconut aminos, chickpea miso, rice vinegar, and maple syrup to a blender. Mix on high. Add salt and cayenne to taste.

4. To prepare collards for wraps, place them smooth side down on your cutting board. Use a paring knife to gently slice the thickest part of the collard green stem running parallel to the cutting board. Next, use the bottom of a cup to press up and down a few times on the veins of the leaf softening them so they’re flexible enough to bend.

5. To assemble wraps, spread the collard leaf with a layer of carrot ginger filling. Top with cabbage, cooled brown rice vermicelli noodles, avocado, sprouts, scallions and cilantro. Fold like a burrito and enjoy! These can be served immediately or stored in the fridge for 1-2 days.

To learn more recipes like this, be sure to come to my classes!  View the schedule here.

 

Shauna McQueen, is a Registered Dietitian with a MS degree in Nutrition Science from Syracuse University and a graduate of The Natural Gourmet Institute for Health and Culinary Arts. She develops nutrition curriculum for the Institute for Integrative Nutrition and has experience working as a private chef, teaching both culinary and nutrition education classes, developing workshops, and creating tailored recipes—often with a vegan, gluten-free spin.

Shauna’s unique background in both nutrition science and the culinary arts allows her to create truly nourishing and health supportive food that is tasty to boot! She loves teaching others the skills necessary to create a diet they love, feel inspired by, and that supports wellness inside and out.

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The Best Key Lime Pie Ever (Paleo and Elimination Diet Friendly)

Whether you are following a special food plan, or just love dessert, you’ve got to try this Key Lime Pie recipe. It suits all kinds of diets — Paleo! Gluten-free! Dairy-free! Egg-free! And it’s chock full of gut healthy ingredients, including my magic ingredient: avocado!

If you’ve never used avocado in baking, it’s creamy, and picks up the flavors of your ingredients. And here’s the magic: It doesn’t taste like avocado. Not even a little bit. Once you try this Key Lime Pie recipe, it will become one of your go-to desserts.

The Best Key Lime Pie Ever

One of my all time favorites!

For crust:

1 cup unsweetened, shredded coconut

1 cup raw walnuts

¼ teaspoon sea salt

6 medjool dates, pitted

For filling:

1 ½ cups avocado (approximately 3)

2/3 cup freshly squeezed lime juice (~2 limes)

¾ cup raw honey

1/8 teaspoon sea salt

½ cup virgin coconut oil, melted

Zest of one lime

Fresh raspberries (optional)

 

Instructions:

For crust:

1)    To a food processor with an S blade, add coconut, walnuts and salt. Blend until finely ground.

2)    Add dates and mix until mixture combines but do not over process.

3)    Press mixture into the bottom of a 9-inch pie plate, set aside.

For the filling:

4)    In a food processor, add avocado, lime juice, honey and salt and blend.

5)    Add coconut oil and process until mixture is smooth.

6)    Spoon mixture into pie plate evenly and refrigerate for 2 hours.

Garnish with fresh raspberries if desired and serve cold.

 

Keri Lynn MacElhinney, RD, CDN is a Functional Medicine Nutritionist at Blum Center for Health.  She has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse.  Make an appointment with Keri Lynn at 914-652-7800.

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One of Our Favorite Detox Recipes

In cultures all over the world the advent of Spring signals rebirth — the grass and trees turns green, a burst of color transform the landscape and the earth starts to give us Spring produce. Hooray!

It also signals Spring cleaning — our homes and our bodies. Here at the Blum Center we are all about detoxing our bodies in Spring to rid ourselves of the Winter heaviness, and to reduce the toxic load we carry from the food we eat, the water we drink and the air we breath — not to mention all the chemicals used in our homes and in our cosmetics. It’s cathartic and a powerful way to celebrate the reemergence of life, and longer, warmer days.

In fact, you can join us to Detox! Our 14-Day Whole Life Group Coaching Program begins Tuesday, May 28th at 8pm. Sign Up Now

In the meantime, try out this delicious and easy detox recipe developed in the Blum Kitchen. We love using both red and yellow beets — it adds such beautiful color to the dish.

Roasted Beet, Walnut & Baby Kale Salad with Apple Cider Vinaigrette

Serves 6

Ingredients:

  • 4 medium-sized red and/or yellow beets, quartered  
  • ½ cup toasted walnuts
  • 1 tsp fresh thyme leaves
  • 2 Tbsp extra virgin olive oil  
  • 8 cups organic baby kale OR one plastic pre-packaged container (a baby kale and greens blend is fine). Bonus: for those short on time the prepared blend are usually pre-washed!
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375 degrees  
  2. In a medium-sized mixing bowl combine prepared beets, olive oil, salt, pepper and thyme leaves. Place on a cookie sheet and place in preheated oven.
  3. Bake for 30 minutes or until beets are fork tender. Remove beets from cookie sheet and let cool.
  4. Toast walnuts on another cookie sheet in the same oven for 7 minutes. Remove and let cool.
  5. While the beets and walnuts are cooling, prepare the Apple Cider Vinaigrette, below
  6. Place salad greens in large bowl, top with beets, and dress with Apple Cider Vinaigrette, to taste.
  7. Enjoy!

Apple cider vinaigrette:

Makes about 1 cup

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 2 Tbsp honey
  • 1 small clove of garlic, minced
  • 1 Tbsp Dijon Mustard
  • ¼ cup raw apple cider vinegar
  • Salt and pepper to taste

Directions:

  1. Place all ingredients in a blender and blend until smooth.
  2. Serve over your favorite salad.

Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters.

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Gluten Free Banana Oat Muffins

If you’re on an elimination diet, these delicious muffins are great for breakfast or an easy on-the-go snack!  I tested these muffins at home and the whole family enjoyed them – no one knew the gluten, egg, or dairy was missing!
If you make these, let me know how they came out.  ENJOY!

Banana Oat Muffins:  Gluten free, Dairy free, Egg Free

Ingredients:

1 tbsp ground flaxseed

3 tbsp water

¼ cup almond butter

2 ripe medium bananas

2 tbsp raw honey

¾ cup gluten free rolled oats

1 tsp baking soda

½ tsp ground cinnamon

 

Directions:

Preheat oven to 375 degrees. With an oil spray, grease a 9 cup muffin tin.

In a small bowl, mix flaxseed and water and set aside.

Add remaining ingredients to a blender and blend until smooth.

Add flaxseed mixture until combined.

Pour batter into each muffin pan equally, about 2/3 full to each cup.

Bake for approximately 15 minutes and cool before removing from the muffin tin.

 

Yields: 9 muffins

 

Keri Lynn MacElhinney, RD, CDN, CLT, IFNCP is a Functional Medicine Nutritionist at Blum Center for Health.  She has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse.  Make an appointment with Keri Lynn at 914-652-7800.

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Try This Hearty Breakfast Cereal for Cool Mornings

As the weather turns cooler you may be wondering how to incorporate a heartier breakfast that’s good for your gut and good for your joints.

Start the day well with a warm and healthy breakfast cereal. A bowl of hot quinoa cereal on a cool morning is one of life’s simple pleasures and incredibly versatile.

You can use different combinations of spices, toppings, and fruits to customize your breakfast.

Think seasonal: Experiment and try adding autumn fruits, such apples, pears and blackberries. Stir in some of your favorite nuts and seeds, including chia or flax seeds — it’s a great to add fiber and protein! And, consider playing with some warming spices, such as ginger or cardamom. You can’t go wrong!

Use our basic recipe as your starting point:

Hot Quinoa Cereal with Fruit & Nuts

3 servings

  • ½ cup quinoa
  • 1 cup water
  • 1 cup non-dairy milk, like almond, coconut or rice milk
  • ½ tsp sea salt
  • ¾ Tbsp maple syrup
  • ¼ tsp ground cinnamon
  • 1 tsp  vanilla extract
  • ¼ cup slivered almond or toasted walnuts
  • Optional: fresh berries, ghee

Directions:

  1. Rinse the quinoa with cold water in a fine mesh strainer and drain.
  2. Put the water, milk and salt in a pot and bring to a boil.  
  3. Stir in the quinoa, turn down the heat to medium low, cover the pot, and simmer gently for 15 minutes, stirring occasionally and adding more milk if needed. The cereal is done when the quinoa is soft and has the consistency of oatmeal.
  4. Remove from the heat and stir in the maple syrup, cinnamon and vanilla.
  5. Transfer to bowls and serve warm or cold with toasted nuts and fresh berries and stir in a teaspoon of ghee if desired.

 

Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters.

 

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Make Ghee in 1,2,3!

Homemade Ghee

Ghee is another name for clarified butter and is a traditional healing food in India. It is made by heating butter until it liquefies. The milk solids are removed, making it suitable for those who are dairy sensitive. You can also buy it already made in health food stores and Indian markets or you can try our ghee recipe below.  Traditionally, ghee has been used for ulcers, constipation, would healing and soothing the digestive track.

To learn more about the benefits of ghee check out: Fall in Love with Ghee: Healthy, Dairy-Free and Tastier Then Butter

Ghee Recipe:

1 pound unsalted organic butter

1. In a medium saucepan, heat butter on medium heat.

2. The butter will melt and then come to a boil. You will hear the butter snapping and crackling as it boils.

3. It will begin to foam at the top. Remove the foam with a spoon and discard.

4. After about 15-20 minutes you will hear the “voice” of the ghee change. It will get quieter. You’ll see the oil become clear rather than cloudy.

5. Take it off the heat and strain it through cheesecloth or use a mental coffee filter and filter paper. You can wait 15 minutes or do this immediately. It’s hot, so be careful.

6. Put into a ceramic, glass, or stone bowl and cover. This ghee will last for about a year unrefrigerated.

Reprinted with permission from Liz Lipski, PhD, CCN

This recipe can be found in Dr. Susan Blum’s groundbreaking book, The Immune System Recovery Plan (LINK TO BOOK). It is her 4-step plan to achieving optimal health and features 40 delicious recipes.  Check it out HERE.

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Detoxing Deliciously: Shrimp Masala

Bowl of Shrimp

For your weekly fish dish, we love this low-mercury, flavorful recipe rich in nutrients that will help your body clear out toxins.

Serves 4

Ingredients

  • 2 tbsp coconut oil
  • 2 tsp cumin seeds
  • 2 red chili peppers – dried
  • 11/2 cups onion – diced
  • 1 1/2 tbsp fresh ginger – minced peeled
  • 2 tsp garlic – minced
  • 2 tsp coriander – ground
  • 11/2 tsp, cumin – ground
  • 1/2 tsp turmeric – ground
  • 1/2 tsp cayenne pepper
  • Pinch Salt and freshly ground black pepper
  • 1 14-ounce can tomatoes – diced
  • 1 lb medium shrimp – peeled and deveined
  • 1 cup coconut milk
  • 1/4 cup cilantro – chopped

Directions

  • Heat the coconut oil in a large skillet over medium-high heat. Add the cumin seeds and red chilies and cook, stirring, until the fragrant, about 30 seconds.Add the onion and cook until lightly browned, about 5 minutes. Then add the ginger, garlic, coriander, cumin, turmeric, and cayenne, and season with salt and pepper. Cook until dark and fragrant, about 3 minutes more.
  • Add the tomatoes and cook until somewhat soft, about 3 minutes. You can make the sauce up to this point a day ahead.
  • When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the coconut milk, and gently heat it through – do not allow to boil.
  • Season to taste with salt and pepper. Transfer to a serving platter, garnish with cilantro and serve over rice or quinoa.