Healthy Recipes

Julie's Pumpkin Butter

Pumpkin Butter, smells like fall, tastes like fall.
Try this recipe on your toast or pancakes.
1 can (15oz) 100% pure pumpkin puree
1 cup applesauce (no sugar add)
½ cup packed light-brown sugar
¾ tsp ground cinnamon
½ tsp ground ginger
2 tbsp fresh orange juice
1 tsp orange zest
1.       Put pumpkin puree, applesauce, orange zest, brown sugar, cinnamon, and ginger in a small saucepan, stir until well blended.
2.       Bring to a boil. Reduce heat to low and simmer uncovered, stirring often to prevent scorching and make sure to stir corners of the pan. Cook on low for 40 min or until mixture has thickened. Stir in orange juice.
3.       When cool, spoon into a container, cover and refrigerate up to 2 weeks.
Enjoy and let me know what you think!
Namaste- Julie

Erica's Favorite

Serves 4 / An explosion of contrasting flavors and textures make this nutrient-packed power salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and all the fresh ingredients are bursting with antioxidants and anti-inflammatory compounds. This recipe can either be a main dish or side dish! It's great!! See, vegetarians know how to eat too!! Winking 

2 cups frozen white corn
1 (25-ounce) can black beans, rinsed and drained
2 cups grape tomatoes, cut in half
1½ cups finely diced red or white onion
2 ripe, firm avocados, cut into ½-inch dice (more avacado never hurts anyone!)
2 cups chopped fresh cilantro
2/3 cup flaxseed oil (or half flaxseed, half extra-virgin olive oil)
½ cup fresh lime juice (I usually put way more, it's not usually measured)
2-3 teaspoons finely chopped chipotle chiles in adobo
½ teaspoon sea salt 
¼ teaspoon freshly ground black pepper (I never measure this one either!)
6-8 cups lettuce (optional)
1. Cook corn in a pot of lightly salted water for about 3 minutes, until crisp-tender. Drain, refresh under cold running water, and drain thoroughly.
2. Combine corn, beans, tomatoes, onion, avocado, and cilantro in a large bowl. Toss gently. Whisk oil, lime juice, chipotles, salt, and pepper in a separate bowl. Pour about three-fourths over vegetables and toss gently to coat; add more to taste. Serve on beds of lettuce, if desired.
Breathe and be well,
Erica Happy
Black bean and corn salad with grape tomatoes Happy 

Two Great Smoothie Recipes

We all know how important it is to get our daily dose of fruits and vegetables, but let's face can be a challenge to get all the servings we need each day.  It's kind of hard to munch on carrot sticks while driving and talking on our cell phones Happy  I try to start my mornings off right by having either a green smoothie or a hot pink smoothie, helps me to stay on track for healthy eating for the rest of the day.  Now don't be scared by the names of the smoothies, I promise they are delicious and you will forget just how good they are for you!  My kids love the green smoothie, my son asks me to make it often and he has seen what goes in it.  Trust me when I tell you that I do not like beets, hate would be a better suited word, but I actually like the hot pink smoothie.  So here are the recipes, enjoy Happy  Stephanie Thompson
12 ounces of coconut water (I like the ONE brand)
Half a BEET (yes, raw!)
One CARROT (yes, yes, raw!)
Frozen STRAWBERRIES (raw, raw, raw!!!)
A bit of AGAVE, if you desire a bit more sweetness.
Whir, whir, whir in the blender and then BLISS out on this healthy treat!
12 ounces of coconut water (I use the ONE brand)
1 peeled frozen banana
1 handful of pineapple (you can use your favorite fruit of choice)
Bunch of spinach, I pack it in there
1 scoop of vanilla protein powder (I use the AMPLIFY brand)
8 ice cubes
Whir, whir, whir in the blender and be prepared to be amazed at how good it tastes!