Bodhi Bear Soup, a healing remedy for Coughs & Colds!

After surviving a serious and traumatic case of Whopping Cough as a child, I always dive into healing mode when one of my younglings has a fever or a whooping like cough that is associated with Pertussis.

I created this “Bodhi Bear Soup” with a ton of Healthy goodness to strengthen my youngling’s immune system against “Winter Bugs”, especially Whooping Cough!

This soup is filled with chopped Carrots, which have tons of Vitamin A and Beta-Carotene, especially known for helping the immunity of children.

I made sure to add organic Avocado Oil, which is a good fat that works synergistically with Vitamin A absorption.

I also added organic minced Garlic, which contains Vitamin C, Vitamin B6, Manganese & Selenium and other antimicrobial and antioxidant properties which can boost our immune system.

More over, Garlic is known to be super effective against toxic bacteria, viruses and fungi.

Next, straight out of my garden, I added many potent leaves of fresh Basil!

Basil has powerful antimicrobial properties, which has long been used in traditional medicine to fight bacterial infections.

In addition, Basil is known for it’s strong but natural anti-histamine properties… Wow, what a super hero herb!

To give this soup some hardiness, I added this beautiful mix of purple, yellow and red potatoes…

I specifically added purple potatoes for their free-radical scavenging and antioxidant capabilities, which is a natural medicine that has been used for ages and ages.

I also included Turmeric!
Curcumin is the main active ingredient in Turmeric. Curcuminoids have powerful anti-inflammatory effects and they are a very strong antioxidant.

Although acute, short-term inflammation can be beneficial, long term inflammation can become a major problem when it becomes chronic and inappropriately attacks your body’s own tissues.

Unbeknownst to many, Curcumin is such a strong anti-inflammatory, that it’s power matches or surpasses many anti-inflammatory drugs without the side effects of pharmaceuticals.

Turmeric and Curcumin really are healthy and powerful gifts from nature!

To give this soup a taste of home and just a little more healing power, I went back into my garden for some fresh Oregano leaves.

In addition to adding a comforting flavor and being an antiseptic, Oregano is a culinary and medicinal herb which has been used in medicine and cooking for thousands of years… How awesome is that!

In fact, many natural healers use Oregano for treating respiratory tract infections and gastrointestinal (GI) infections, which can accompany many Winter Bugs!

So there you have it, my homemade Bodhi Bear Soup!

Will it work to heal you or your child?

Let me say this, when we follow these remedies at the first sign of symptoms, we tend to zap it in just 2-3 days! 😊

In full disclosure, in addition to giving my kids this soup, I also give them top quality gluten & dairy free probiotics three times a day, a Vitamin A capsule once a day, freshly cracked coconut water twice a day, then I apply a homemade mix of Tea Tree, Eucalyptus & Coconut Oil rub on their upper chest & back every morning and evening while symptoms persist.

I hope these natural remedies bring some nutritional comfort for you and your family this coming Winter!

Sending tons of healing vibes your way,

~Dr. Dee (aka Healthy.Desy)

Soup Ingredients:

  • 2 T Organic Avocado Oil
  • 1- 2 cups chopped Carrots
  • 64 oz. of Organic Vegetable Stock, Homemade or Boxed.
  • 1 cup of chopped Purple potatoes
  • 2 cups of Red & Yellow Potatoes
  • 4-6 cloves of minced Garlic
  • 1 teaspoon of salt
  • 10-20 leaves of Fresh Basil
  • ¼ teaspoon of dried or 10 Fresh Oregano Leaves.
  • 1 Tablespoon of Turmeric Powder
Soup Instructions:
  1. In a large pot, add 64 oz of low sodium Vegetable Broth, along with Avocado Oil, mixed Potatoes, chopped Carrots, and Garlic. Heat to boiling, and then reduce heat to a simmer.
  2. While mixture is simmering, add Oregano leaves and Turmeric, then continue to simmer for 30 – 45 minutes.
  3. Add in the fresh Basil just before serving.


Jackfruit Taco Recipe: Healthy & Yummy!

JACKFRUIT

The first time I had something similar to Jackfruit was in Jamaica, about 13 years ago. A street vendor in Kingston sold yummy Breadfruit plates for about $2.00. Although it didn’t taste like bread to me, it was starchy, unique and delicious.

Jackfruit is actually bigger than Breadfruit, is the largest fruit produced on trees and can keep us healthy in so many ways!

•Jackfruit is filled with Vitamin C and can help fight against viral and bacterial infections. In fact, one cup of jackfruit supplies our body with enough Vitamin C to support the function of our white blood cells, resulting in a stronger immune system and overall greater health.

•Jackfruit’s phytonutrients and antioxidants can help rid your body of cancer-causing free radicals, which can treat cell damage and build a resistance against different types of cancers.

•Jackfruit’s high fiber can soothe digestive disorders including constipation and ulcers. Every hundred grams of jackfruit is about four grams of fiber, so eating jackfruit can protect the colon by removing carcinogenic chemicals found in your large intestine.

•Jackfruit can also help you keep great skin, great eyesight, good blood pressure and healthy bones!

And as if all these amazing health benefits were not enough, jackfruit is also low in calories and free of fat! Yes, that’s right, you can eat a ton of sweet jackfruit without gaining a ton of weight!

The next time you have a hankering for something healthy and delicious, consider Darshana Thacker’s healthy jackfruit recipe!

CHIPOTLE JACKFRUIT TACOS:

INGREDIENTS:

🌮1 medium potato, cut into ½-inch dice (2 cups)

🌮1 medium onion, cut into ¼-inch dice (2 cups)

🌮2 cloves fresh garlic, minced (1 teaspoon)

🌮1½ cups of diced tomatoes with juice

🌮1½ cups fresh cut jackfruit or one 14 oz can.

🌮3 tablespoons taco seasoning

🌮1 tablespoon smoked paprika

🌮¼ teaspoon minced chipotle in adobo sauce

🌮2 tablespoons fresh cilantro, finely chopped

🌮2 tablespoons lemon juice

JACKFRUIT TACO TOPPINGS:

🌮12 corn tortillas

🌮2 cups shredded lettuce

🌮1 medium tomato, cut into ½-inch dice (1 cup)

🌮2 stalks scallions, thinly sliced (1/2 cup)

🌮1 avocado, cut into ¾-inch diced

PREPARATION:

1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.

2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.

3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.

4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas.

5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, then serve immediately!

Doesn’t this Forks Over Knives recipe sound so Yummy Yummy Baby?!?

There are so many ways to eat Jackfruit, explore and let me know what you come up with!

Thank you to Forks Over Knives and Health Team Trista for the awesome recipe, pics and info!

🍈~ Dr. Desy


Vegan Enchiladas

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Vegan Enchiladas! 😋

One of the toughest parts of not eating cow cheese was giving up Traditional Cheese Enchiladas!

Thanks to tasty plantbased cheese, I still get my Mexican Comfort Food Fix.

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Contrary to what food marketers would have you believe — HEALTHY FAT is good for you!
Healthy Fat gives stable long-lasting energy and satiety without spiking your blood sugar.

But let be clear; not all fats are created equal. Industrial seed oils such as vegetable oil, canola oil, corn oil, and soybean oil that are often passed off as healthy fats are in fact not healthy at all.

These unhealthy fats are hydrogenated and cause oxidative stress to our bodies. Oxidation in the body leads to a whole host of health issues like inflammation, heart disease, stroke, obesity, high cholesterol, type 2 diabetes, and some forms of cancer.

As I have said before, Food Matters, so choose wisely!
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After dipping each gluten-free corn tortilla in my home-made enchilada sauce, I stuffed these yummy enchiladas with a huge helping of mashed Vegan Black Beans, Green Chili, Fresh Chopped Spinach and Spicy Vegan Jack Cheese!

I added more Cheese and Fresh Jalepenos on top, then roasted them in my mild Enchilada Sauce at 350 degrees for about 23 minutes…

My homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. This recipe yields about 2 cups (16 ounces) of sauce.

INGREDIENTS

  • 3 tablespoons Avocado Oil
  • 3 tablespoons Coconut Flour (all gluten-free flour blends work!)
  • 1 tablespoon Ground Chili Powder (less for less spicy or if kids are eating)
  • 1 teaspoon Organic Ground Cumin
  • ½ teaspoon Organic Garlic Powder
  • ¼ teaspoon Organic Dried Oregano
  • ¼ teaspoon Sea Salt, to taste
  • Pinch of Organic Cinnamon (optional)
  • 2 tablespoons Organic Tomato Paste
  • 2 cups Organic Vegetable Broth
  • 1 teaspoon Apple Cider Vinegar
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. This sauce forms quickly, so pre-measure the dry ingredients (the coconut flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  2. In a medium-sized pot over medium heat, warm the Avocado oil until it’s it’s hot enough that a light sprinkle of the Coconut flour/spice mixture sizzles on contact.
  3. Once ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened to your liking. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with salt and freshly ground black pepper!

This sauce is full of authentic Mexican flavor, I know the Cinnamon is a twist, but you are going to love them!

After allowing the Enchiladas to cool for 8 minutes, I smeared some homemade Jalepeno & Cilantro sauce for one final kick!

Mmmmm… they were Yummy Yummy Baby!

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I made a separate Non-spicy batch of these for my youngling, he absolutely loves them!!!

For a non-spicy version, do not add the green chilis or the jalepenos on top. My little one loves his sprinkled with fresh chopped black olives, I just forgot to snap a pic! Ugh!

Whether Spicy or Mild, your family will say they are Yummy Yummy Baby!

Enjoy! 😋

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Very Berry Vegan Cheesecake Bars! 🍓

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Welcome back and thanks for visiting Amigos! It’s been a while since I shared something with you! February is a crazy month for our family… There are so many birthdays and celebrations this month ~ Yikes!

I’ve been cooking and baking a lot more this month, but it really is rough to stop and just blog! I’ve been spending all my time with my family and the people I love…

I suppose that is what Valentines Day is all about… being with the one or ones you love! Among all the excitement, I did manage to remember to take some pics of these Creamy Pink Beauties I taste tested for my Valentine Crew! 💜❤💜

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At its core, these Pink Bars are similar to my Blackberry Cashew Cheesecake, but it has some amazing twists that made my lil toddler say it was Yummy-licious! Yep… you heard me, my 3 yr. old said these are Yummy-licious Mommy! 😊 lol… he’s my funny Valentine!

Very Berry Cream Bars:

  • Ingredients for Nutter-Butter Crust:
  • 2 teaspoons of Coconut Nectar
  • 2-3 Cups Mixed Nuts (Almonds & Cashews/depending on how thick you like your crust).
  • Wash & soak mixed nuts for 24 hrs.
  • ¾ Cup Medjool Dates (remove pits)
  • 1-2 tsp fresh squeezed lemon.

Instructions for Nutter-Butter Crust:

  • Briefly process all ingredients until you get a rough, sticky crust mixture.
  • Process only 1-2 minutes max
  • Line a Square Pan with Parchment Paper.
  • Evenly pat down the crust into a square pan.
  • Place Crust in freezer while preparing Pink Mix.

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Pink Cream Filling:

  • 3 cups Almonds & Cashews (soaked 24 hrs)
  • ¼ Cup Fresh Lemon Juice (or more)
  • 2/3 Cup Coconut Nectar
  • ¼ Cup Coconut Manna
  • ¾ Cup Room Temp, Raw Coconut Oil
  • 1 teaspoon Sea Salt
  • 10 Organic Strawberries
  • 20 Organic Raspberries

Instructions for Very Berry Filling:

  • Process together until smooth & creamy.
  • It will taste absolutely Yummy & Deeelicious!
  • Spread Valentine Mix on Frozen Nutter-Butter Crust.
  • Cover pan, then set infreezer.
  • Allow to harden a min of 3-5 hours or overnight.

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Strawberry & Raspberry Topping:

  • ¾ Cup of Organic Strawberries
  • ¾ Cup of Organic Raspberries
  • ½ Large Organic Banana *Optional
  • ½ Tablespoon Coconut Nectar
  • 1 Tablespoon Fresh Lemon Juice
  • (more lemon if you like it thinner)
  • Blend ingredients until just liquified.

Final Touches:

  • When Frozen, remove cake by gripping the paper.
  • Gently Tug the Parchment Paper & remove it.
  • Cut the Pink Valentine by creating Square Bars!
  • Place slices of fresh strawberries over each Bar.
  • Drizzle the sauce over each slice & enjoy!

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These are super Yummy Yummy Baby! Wishing you all a Sweet & Loving Valentine’s Day!

Remember… “Love yourself first and everything else falls into line”. – Lucille Ball! 😊

Sending you everlasting health & wellness! ~ Dr. D


Vegan Tex-Mex Tacos, Yummy & Kid-Friendly!

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Hola Amigos!

Happy New Year & Welcome Back!  For those of you who have visited me here before, you know I am originally from the South… South Texas to be exact! There are a lot of things I miss about Texas… my extended family, childhood friends, the music, friendly drivers, the Cowboy Fans and THE FOOD!

When I say the food, I mean the Tex-Mex Food! I have eaten food from around the world, but for me, there is always something nostalgic about the Tex-Mex food I grew up eating, especially my mom’s food and healing spices, like Cumin, Oregano, Thyme and Cilantro!

Every day, and I mean every day, my mom always had fresh homemade flour tortillas sitting on the stove… Tortillas for breakfast, Tortillas for lunch, Tortillas for dinner… I never ever grew tired of mom’s flour tortillas!

Mmm mmm mmm, I miss those days!!!

Stack of Homemade Flour Tortillas

I don’t miss my food related health issues with meat, dairy and gluten, but I do reminisce about the other aspects of the Tex-Mex Culture which surrounded my childhood food.

The men were often gathered around our huge BBQ pit, mostly boasting about the last Dallas Cowboy Game, while others were dancing, drinking and eating up a storm!

My grandmother, aunts and mom all gathered in the kitchen whilst preparing other dishes, such as, Tacos, Potato Salad, Tortillas, Rice, Beans, Guacamole, Desserts, etc…  I can still smell the food, hear the laughter and feel the unity! Everyone talking over each other, some laughing, and the rest constantly picking on each other… oh, sweet memories!

plate with taco

As for me, I was always bare foot, in pig tails and one of many cousins climbing grandma’s trees, playing hop scotch and freeze tag, all the while, sneaking in and out of the kitchen, begging to help cook and eat a pre-dinner tortilla! 🌞

We drank tons of Kool Aide & Texas Tea. We didn’t mind water out of a hose, we were rarely indoors and never heard of transfats, gluten or lactose… Ahhh, such yummy food, ignorance is bliss… lol!

Our Texas family and friends still gather, but times have changed!  Not all of us eat animal meat, dairy or gluten, but there are some things that remain constant-  We all root for the Cowboys 🏈and we all love Tex-Mex Food! Woohoo!

Here is a Yummy Kid-friendly Twist on a Tex-Mex dish that may help a fellow Vegan survive this football season!

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Vegan Tex-Mex Tacos!

Taco Ingredients:

*All Ingredients are NonGMO & Organic

  • 1 tsp each: Sea Salt, Black Pepper, Ground Cumin, Thyme
  • 1/2 tsp each: Paprika, Cayenne, Oregano.
  • 2 Cloves of Garlic (minced).
  • 1 Handful Cilantro to taste.
  • 1/4 Red Onion (finely chopped).
  • 3 Medium Bell peppers (cored & sliced).
  • Gluten Free Flour or Corn Tortillas of choice.
  • Vegan Taco Meat of Choice (24 oz) serves 4.

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Taco Instructions:

  1. First prepare Onion, Garlic, Bell Pepper.
  2. Break up Vegan Meat & Simmer in large pan.
  3. Add Onion & Garlic, increase to Medium Heat.
  4. Mix all of the dry ingredients together.
  5. Wait 5 minutes, add dry ingredients to meat.
  6. Add 3 Tablespoons Spring Water to meat.
  7. Cook on Medium heat for 10 minutes.
  8. Add Bell pepper slices to meat in pan.
  9. Heat Bell pepper to desired tenderness.
  10. Heat up Gluten Free Flour or Corn Tortillas.
  11. Scoop some taco meat into Tortillas of choice.
  12. Sprinkle Cilantro leaves on top, add toppings.

guacamole in colorful blue bowl with tortilla chips

*Optional toppings:
Tomatillo Guacamole 🍈
Tomato Tidbits 🍅
Salsa. 🌱
Sliced Avocado Strips.
Daiya Shredded Cheese

Toddler & Kid-Friendly Taco Version:

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Instructions: 

  1. Separate a small portion of meat.
  2. Add 1/8 of Dry ingredients.
  3. Exclude Cayenne, Black & Bell Pepper.
  • *Depending on child’s age, you may want to use:
  • Dry Onion, Garlic, Thyme powders.
  • *Fresh Onion/Garlic may cause painful bloating & gas.
  • Follow same steps for remainder of recipe.

Thanks for visiting us at YummyYummyBaby.Com and stay tuned for more Tex-Mex Food!

Stay warm & cozy and see ya real soon!

XOXO ~ Dr. Dee

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