How’s your Phytonutrient Health? Raw Tomatillo Tacos!

2 Comments October 14, 2014 DrD4Health

The various colors of Fruits and Vegetables can be thought of as complementary forces that interact to form a dynamic system in which our body can achieve vital nutrients.

Fruits, Vegetables and other plants provide essential Phytonutrients as well as essential vitamins, minerals, and fiber that each color group has to offer.

Phytonutrient Examples:

Phytochemicals, also known as phytonutrients, are a large group of plant-derived compounds believed to be responsible for much of the disease protection derived from diets high in fruits, vegetables, beans, cereals, and plant-based beverages such as tea and wine.

Of these phytochemicals, flavonoids are the most diverse group of phytochemicals. Research suggests that flavonoids, in particular, may be an important phytochemical group that contributes to the reduced mortality rates observed in people consuming high levels of plant-based foods.

How many Fruits & Veggies do you actually need?

• Children 2 to 6 years old should get three servings of vegetables and two servings of fruit, for a total of five.

• Children older than 6, teenage girls, active women and most men should get at least four servings of vegetables and three servings of fruit, for a total of seven!

• Teenage boys and active men should get five servings of vegetables and four servings of fruits, for a total of nine!

According to the CDC, more really does matter and it truly depends on your particular body and your particular genetics and life-style. Are you sensitive or intolerant to certain fruits & veggies, have you had your DNA tested for MTHR Polymorphisms? Consider really getting to know your food genes!

Research reveals that if you create a variety and balance of Fruit & Veggie Phytonutrients in your daily life, the result will greatly contribute to:

• Strengthening your immune system
• Lowering your risk for certain cancers
• Warding off Type 2 Diabetes
• Reducing High Blood Pressure
• Preventing some Eye Diseases
• Maintaining Urinary Tract health
• Maintaining Heart Health
• Improving Memory
• Helping build Strong Bones & Teeth

Start eating a Rainbow of Colors everyday and you raise your chances of having Optimal Health & Phytonutrient Power!

Here is a Yummy Yummy recipe for Tomatillo Tacos. This Deelicious recipe has so many colors of nature’s rainbow, you will be well on your way to receiving some of your daily requirements.

Tomatillo Taco Ingredients:

1 Head of Radicchio
1/2 cup of Cilantro Leaves (de-stemmed)
3 Medium to Large Ripe Avocados (peeled, pitted, diced)
2 Cloves of Garlic (peeled)
1/2 Red Onion (chopped)
1 teaspoon of ground Cumin
3 Tomatillos, (husked, chopped)
2 Medium Tomatoes (diced)
2 Limes (juiced)
1/2 Lemon (juiced)
Sea Salt & Pepper to taste
2 Cups Cucumber (diced)
1/4 Chopped Basil (optional)

Tomatillo Taco Instructions:

1) Combine the Tomatillos, Cilantro, Avocado, Red onion, Garlic, Lime juice, Lemon juice, Cumin, salt and pepper in a food processor or blender and pulse until combined.

2) Separate Radicchio Leaves

3) Dice Cucumber

4) Coarsely Chop Tomatoes

To serve Tomatillo Tacos:

1) Place the Radicchio leaves on a platter.

2) Gently place a heaping Tablespoon of diced Cucumber on each leaf.

3) Place a generous tablespoon of Tomatillo mixture over Cucumber.

4) Sprinkle some diced tomato over Tomatillo mixture.

5) Slice Basil strips on top of tomatoes.

6) Sprinkle Sea Salt on top.

*mixture makes about 30 tacos

Mmmm… I can’t wait to eat these Deeelicious tacos!

I look forward to hearing what you think of these tasty treats! Ohhh, they are so Yummy Yummy Baby!

Stay Healthy & Happy ~ Dr. D.

Raw Vegan Southwest Zucchini Lasagna

23 Comments September 29, 2014 DrD4Health

Cumin, cumin, cumin…

There are some things I miss about Texas, such as, friendly drivers, everbody loving the same team, all of my childhood friends and the taste of Cumin! My momma was always adding Cumin to everything! I just love the smell and taste of it!
Tex-Mex food is just different than Southern Californian Cuisine. Oh don’t get me wrong- I do love the flavors out here… but nothing says home like Southern-Tex-Mex food with Cumin!

Why Cumin? It appears Cumin has been used by thousands of years by the Egyptians, Indians and the Native Americans…

Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant and anti-flatulent properties. The seeds are also an excellent source of dietary fiber.

The active ingredients in Cumin are known to improve gut motility and be a digestive aide by augmenting gastro-intestinal enzyme secretions.

A study on rats by researchers at Mysore University, published in the “Indian Journal of Medical Research” in 2004, found cumin useful for both dyspepsia and diarrhea which are prevalent in Celiacs. Cumin appears to stimulate the liver to secrete more bile, which aids in the breakdown of fats and the absorption of nutrients, leading to healthier digestion. In the study, cumin increased bile secretion in the rats by 71 percent.

Cumin Essential Oil is also of great benefit! Cumin oil is a bactericidal, carminative, digestive, diuretic, antiseptic, anti-spasmodic, detoxifier, emenagogue, stimulant, nervine, and tonic substance.

This Golden Spice is an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in enzymes regulating growth, development and sperm generation.

Potassium is an important component of cell and body fluids that helps maintain our heart rate and blood pressure. Our body uses Manganese as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.

Cumin spice also contains great amounts of B-complex vitamins such as thiamin, vitamin B-6, niacin, riboflavin, and other vitamins like vitamin E, vitamin A and C. There is so much goodness in Cumin, it’s easy to see why it’s been used by various cultures around the world! Oh, how I love learning the healing properties of food!

I want to take this opportunity to remind you that it is very important to know our B-Vitamin Status! Are you experiencing any pain, inflammation, auto-immune issues? Being aware of our homocysteine levels and genetic polymorphisms is very helpful in maintaining long-term health and well being. In the meantime, Cumin is a great way of helping you get some vital nutrients, vitamins and anti-oxidants!

I’m not sure how my mom always made Cumin work into her recipes, but she did! Here is my attempt at channeling her Cumin that always left us Cummin back for more! Mmmm… this lasagna is Yummy Yummy Baby!

Savory Southwest Lasagna Ingredients

3 Zucchinis
Zesty Cumin Marinara (See below)
Cashew Cheese (see below)
1 Tomato, sliced
1/3 Cup of Red Onion, sliced
1/3 cup Black Olives, sliced & pitted
1/3 Cup Sun Dried Tomatoes
Fresh Oregano
Cumin

Instructions for Lasagna

To make Zucchini Strips, use a Mandoline slicer or a large ceramic peeler for long thin slices.
In a 9 X 13 baking dish, create layers with Zucchini ribbons on the bottom (as if pasta layers).
Next, gently slather the Cashew Cheese on Zucchini, then spread 1/2 the diced tomatoes, 1/2 sliced Red Onions.
Next pour & spread 1/2 the Marinara, then sprinkle 1/2 the black olives over Marinara, then Oregano leaves.
Create your second layer by repeating the exact same steps.

Zesty Cumin Marinara

3 Medium Tomatoes (about 3 cups chopped)
1 1/2 Cloves Garlic
3/4 Cup Fresh Basil leaves
1/3 Cup Extra Virgin Olive Oil
1/2 Juice Lemon (fresh)
1/2 Juice Lime (fresh)
2 teaspoons Pitted Medjool Dates
1 teaspoon Oregano
1 teaspoon Rosemary
1 teaspoon Sea Salt
5 Tablespoons Sun-Dried Tomatoes
1/8 teaspoon of Cumin

Instructions for Zesty Cumin Marinara

Put all of the ingredients inside a food processor, EXCEPT the sun-dried tomatoes. Once the mixture is smooth, slowly add the sun-dried tomatoes until you see that it is thickened and not too runny.

Ingredients for Cashew Cheese

3 Cups of Soaked Cashew Nuts
Juice of 1 Lime
Juice of 1 Lemon
3 Cloves of Garlic
3/4 Cup of Basil leaves
1 teaspoon of Sea Salt
1 Cup of Spring Water

Instructions for Garlic Cashew Cheese:

Place all ingredients in the Food Processor, but slowly add in the water until you see that it is a smooth and creamy texture.
This cheese can be used for so many different things, including wraps and vegetable dip to name a few.

First Layer

Second Layer

I’m looking forward to hearing about your South-Western Italian Night!

Stay Blessed! Dr. Dee

Vegan Coconut Milk Recipe! Yummy!

3 Comments September 19, 2014 DrD4Health

Coconut Milk:

Aloha… For over 2 years my husband and I have been making this Coconut Milk to supplement my breastmilk.

We started giving him the Coconut Milk originally out of desperation, then continued to give it to him for stomach health, brain health and overall good body fat.

Coconut milk has become a staple in our refrigerator and a delicacy for us. I am finally able to truly enjoy milk again, the great thing is… I am enjoying milk that truly is good for me, not because the FDA said so, but because my body continually tells me so…

I hope that this piece inspires you to give it a chance, especially if you have dairy intolerance and sensitivities.

I know you truly are going to find that Coconut Milk is so Yummy Yummy Baby!

Instructions for Silky & Yummy Coconut Milk from Scratch:

First pick out a minimum of 2 Young Thai Coconuts that do not have pink on the bottom. A tiny tiny amount of light pink should be ok, but the more pink, the greater the likelihood of it being rotten or compromised.

The amount of Coconuts will vary because each Coconut is unique, some have a lot of meat and others have a lot of water.

Young Thai Coconuts

Use a the bottom edge of a Meat Cleaver to strike the Coconut. There is a sweet spot that is in the outer-center perimeter of the Coconut- with practice you will find it every time! Follow the perimeter in a Circular Pattern until the circle is completely open. Gently remove the top of the Coconut. Please mind your fingers when striking the Coconut.

STEP 1

Next use a large bowl to pour the Coconut Water into… then transfer it to a glass or cup and save it.

Use the front or the back of a spoon to gently but firmly extract the meat from the inside wall of the Coconut. If you press too hard you will scrape off too much of the inner wall and make more work for yourself…

STEP 2

This is what the Extracted Coconut Meat will look like. Do not worry if some of the shell is left on the meat, use your fingers to gently rub/pick it off. You can also use the Coconut Water to bathe the Coconut Meat.

STEP 3

You will also gently remove the Coconut Meat from the top of the Coconut… Depending on how much water the Coconut yielded and depending on how thick or thin you want your milk, you may need to use additional store bought Coconut water.

STEP FOUR

Next you will combine the Coconut Water and Meat. Use a strainer to make sure that you remove any particles from the Coconut Water, especially if you used it to bathe the Coconut meat. Repeat for the second Coconut. (Generally you want enough Coconut Water to fill to the Max line of the Nutribullet or a minimum of 1 1/2 to 2 cups of Coconut Water.

STEP 5

After using the Nutribullet, Vitamix and Ninja, we found the Nutribullet to make the silkiest & smoothest milk. If you are making it for an adult it probably doesn’t matter, but if you are using it for baby formula, I would strongly suggest a Nutribullet. *I have no affiliation with Nutribullet.

STEP 6

Blend it for about 45 seconds. By using soft Young Thai Coconut meat (instead of hard/mature meat) and by using the Nutribullet, there isn’t a need to strain the milk through a cheese cloth… It is instantly silky & creamy. You are ready to add anything you like to it or drink it fresh! Mmmm!

Silky Smooth Coconut Milk

Every other night for 2 1/2 years we made this Coconut Milk for our baby’s Coconut Milk Formula. We also drink it ourselves using various recipes.

Here are a couple of things you can add to the milk before you blend it and make it even more Yummy Yummy Baby:

Organic Vanilla Extract (1-2 drops)
Organic Almond Extract (1-2 drops)
Organic Toffee Extract (1-2 drops)
Organic Banana, Strawberries, Mango… really the list goes on and on!

Add anything that you would normally add to a smoothie, including ice and frozen produce!

Yummy Coconut Milk!

Mmmmm Enjoy… you are going to have a new obsession!

It is so Yummy Yummy Baby!

See you soon! Dr. Dee 🙂

Coconut Milk Vegan Baby Formula…

27 Comments September 17, 2014 DrD4Health

I love Coconut Milk, Coconut Water, Coconut Meat, Coconut Oil, Coconut Candy, Coconut Cookies, Coconut Cake, Coconut everything! I am definitely cuckoo for Coconuts!

As a child, my mother would repeatedly tell me how great Coconut is for my stomach and my skin. I always heeded her advice about the topical uses, especially for wrinkles and stretch mark prevention, but I never really ate Coconut for medicinal reasons unless she gave it to me. Coming from a Native American mom who would use food, plants and herbs as healing remedies, I came to learn that many of the remedies are now backed by Science.

Upon the birth of my second son, I mysteriously developed a severe stomach bacteria. I was advised to temporarily stop breast feeding if I didn’t want to pass the bacteria back and forth. What was I going to do? I didn’t have a plan B for Breast Milk.

I vigorously started studying every formula out in the market. I couldn’t believe what I found… I consistently found toxic ingredients that are known carcinogens in the majority of the world except the U.S. The majority of countries have banned the use of these ingredients, but we are giving it to our newborns and babies in our hospitals and homes?!?

I felt as if I was in the twilight zone! This isn’t happening… this isn’t happening! After studying further, I learned that there are many alternative home made milks that we can make for our babies who have allergies, bacterial infections, intolerances and sensitivities. Coconut Milk and Hemp Milk are similar to Mother’s Milk, they take some work to make, it requires adding various ingredients, but it is Healthy, Healing, Dairy Free, Gluten Free, Soy Free and Low on the allergy index.

Please understand that I am not saying that Coconut Milk or other milk alternatives replace a Mother’s milk, I am saying you can create a safe alternative if Mother’s Milk is not a viable choice. Most of all, I am saying that Mother’s milk is a life force that can not be replicated by cows, goats or factories. Breast Milk is the sweetest milk I have ever tasted, yes… I tasted it, 🙂 and it is so understandable why babies prefer it, thrive the best on it and receive so many healing properties.

Coconut milk has been found to treat and relieve sore throats and even stomach ulcers, and like Breast Milk, it is very calming to the body and digestive system. The nutrients in Coconut also aid the body in over all immune system health. It’s B vitamins also aid in many immune and nervous system functions.

Unlike other unhealthy fats, the unique properties of Coconut also contain a large amount of MCTs and Lauric Acid, which is the primary fatty acid found in Mother’s Milk. Lauric acid is what makes breast milk so digestible and is believed to protect the body from infection and boost the immune system.

The great thing is that Coconut Milk is great for all of us, regardless of our age!

Home-made Coconut Milk is also a safe alternative for Diabetics who are concerned with the properties in Dairy Milk. Coconut Milk has a Low Glycemic Index and High Dietary Fiber. The human body cannot digest the dietary fiber in coconut, therefore it has no hazardous effects on Blood Sugar. Best of all, Coconut Milk is lower in sugar than Dairy Milk.

It turned out my baby did get the stomach bacteria and became very very ill and lost a severe amount of weight in less than a week. It was a very rough and scary time for us. After endless hours and days of research and consulting with various Naturopathic and Functional Medicine Doctors, we implemented the undeniable research on Coconut Milk, Oil and meat and it worked… It truly worked!

Our baby started to gain healthy weight, improve the quality of his poop and best of all… he began to thrive and heal! I was able to continue breast feeding and we couldn’t be happier! This was done in conjunction with other nutritional support, like probiotics and digestive enzymes, but that is another blog. 🙂

Here is a Yummy Yummy Baby recipe for Vegan Coconut Milk Baby Formula:

3 Cups of home-made Coconut Milk (Its easy after you do it once)
1 Tbsp Unsweetened, Rice protein or Pea protein (we prefer Rice protein)
1 1/2 Tbsp of Grade B Maple Syrup
1 tsp Calcium Lactate Powder
2 tsp of Infant Probiotic powder (we use Klaire Infant Probiotics)
2 tsp Vegan Omega 3 DHA
2 tsp of Extra Virgin, Unrefined, Cold-Pressed Coconut Oil
4 Cups of very good quality water

*Optional 1/4 Ripe banana

Combine all of the ingredients in a Large Cup Nutribullet and blend (you may have to split it in two depending on the size of your Nutribullet, Vitamix, Ninja, etc… Refrigerate immediately and use within 48 hours.
The formula will separate from the oils, so please shake before pouring into a bottle or cup and gently warm for baby.

***We later discovered a formula we felt was not perfect, but pretty wonderful. It is a great supplement once your baby is a Toddler. The Name is Toddler Supreme by Peaceful Planet.

***Important Legal Disclaimer: This recipe is intended to be a supplement for a nursing or formula-fed child’s diet. It is not intended to be a complete replacement, and should only be used when the Mother’s Milk is not available, Allergies to Store Formulas, Sensitivities/Intolerances to other formulas or because you don’t want to give your baby the carcinogens in some formulas…

Again, this blog does not replace the advice of your healthcare practitioner, this is me sharing what worked for my family.

* Next up… How to make Coconut Milk! Mmm! Yummy Yummy Baby!

Dr. Dee

Resources:

http://www.coconutresearchcenter.org/

Vegan Lavender-Lemon-Lime Cupcakes

8 Comments September 10, 2014 DrD4Health

Mmmm… I love the smell of fresh Lavender, it is such a sweet and lovely scent. Essential Oils can actually help improve your health, are typically Vegan and can be a healthier alternative than perfumes. Every time I wear my essential oils to a gathering, I always here mmmm…. lol 😉

Perfumes can have so much toxins in them, are usually not Vegan and overall are not worth the health risk for me. Isn’t it awesome that we can wear a natural scent that smells good and is actually helping our health and well being?

The best Lavender Oil I have ever had is one I made myself from an essential oils course I completed at a Lavender Farm in Ojai, California. Consider learning more about herbs and oils, it is so much fun!

Lavender is one of the most gentle and versatile essential oils, and is very relaxing and calming. It is excellent for use with children because of its gentle aroma.

Lavender helps relieve headaches and is beneficial for respiratory problems such as asthma, bronchitis, colds, flu, coughs and sore throat. You can easily add Lavender to your family Vaporizer.

See here if interested in using the Tea Tree Oil Cleaner, you can add 10 drops of Lavender Oil to it and shake it up really well…

Research shows the scent of lavender can lower your heart rate and blood pressure, creating a relaxed state. To set yourself up for some sweet dreams, you can rub some lavender in your hand then rub your pillow, or spritz some on a handkerchief next to your pillow, or put a handful of dried lavender in a vase on your nightstand—or use a diffuser with lavender oil.

Better yet, you can do what I do… eat Culinary Lavender!

Lavender is soothing & healing for the stomach!

Lavender-Lemon-Lime cupcakes:

🌱 8 Sprigs pesticide-free fresh Lavender flowers (culinary lavender), plus flowers for decorating (optional)

🌱 ¼ Cup Fresh Lime Juice & Finely Grated Zest of 2 Limes

🌱 ¼ Cup Vegan butter substitute, softened (I use coconut oil)
🌱 ¾ Cup Super Fine Sugar (coconut sugar will change the color & flavor of the cupcakes but works great)
🌱 2 Egg Replacers
🌱 1½ cups Gluten-free all-purpose flour blend of your choice, without gums
🌱 2 Teaspoons Baking powder
🌱 ¼ Teaspoon Sea salt
🌱 ½ Cup Dairy-free milk (I use coconut)

Instructions for Baking Cupcakes

1) Preheat oven to 350 degrees F.
2) Line 12-section muffin pan with paper liners (or omit liners and grease the pan)

3) Separate the flowers from the Lavender sprigs. Place in a food processor, add the Superfine Sugar, Dairy-Free butter, Lime Zest.

4) Process until Pale and Fluffy, 2 to 3 minutes. Transfer to a Large bowl.
5) Add Egg replacement; Stir until mixture is Uniform.
6) In a separate bowl, Whisk Flour, Baking Powder and Sea salt.
7) Add Half of Flour mixture to Sugar Mixture; Stir.
8) Pour in Milk; Stir, add remaining Flour & Stir until batter is Smooth.
9) Spoon Batter into prepared pan, dividing evenly between sections.
10) Bake 12-15 minutes, let cupcakes rise & turn light golden brown on top.
11) Remove from oven to cool, then frost as desired.

Frosting Ingredients:

1 Drop Organic Culinary Grade Lavender Oil

1 and half Cups of Confectioner’s Sugar

Juice of a medium Lemon, or as much as needed.

Instructions for Frosting:

1) Sift the confectioners’ sugar into a bowl.

2) Stir in the Lavender Oil, Lemon juice, a few drops at a time. The Lemon-Lavender icing should be thick but easy to spread. If it is too thick, add a little more lemon juice.

3) Spread the icing over the cooled cupcakes. (use a knife dipped in hot water if too sticky)

4) Let stand until the icing is set, about 1 hour.

5) Decorate the cupcakes with fresh lavender flowers. The cupcakes will keep, stored in an airtight container without the flower garnish, for up to 3 days.

Serves 8 to 10… Yummy Yummy Baby!

***Less can be more with Lavender, go slowly with it until you learn what works for your taste buds