Hello dear friends! This post finds me on day 8 of a new cleanse.. It’s always amazing to me the difference in energy when eliminating certain foods from the diet. I feel like I could fly right now.. 🕊🕊🕊
While primarily a plant based chef, I do love my sweets, and I love a chilled glass of wine ..but just a few days in, no refined sugar, no alcohol, no gluten or dairy is amazing the difference. No brain fog, tons of energy. Freaking love it!
I’m not a Saint, I’m not someone to stick rigidly to any protocol, but these brief cleanses, 30 days or so I feel really can help boost mood, reduce fatigue, better sleep, less stressed. Weight loss!. Ive been fasting all day and then one meal around 3pm-4pm. The extra pooch tire from binge watching Netflix is falling off.Lol. Pretty thrilled. If anybody would like encouragement or ideas for recipes or a meal plan to cleanse I’m happy to help! No charge. 🤗
Pictured here is a roasted Beet Soup, with Golden and Red beets, garlic, and leftover Quinoa that I blended with some veggie broth.Garnished with Fresh Basil, Pumpkin Seeds, Hemp Seeds, Chia Seeds, Edible flowers. Served in this gorgeous handmade ceramic bowl by miss @JamieDellawrites ,and my homemade Vegan bread. Was the perfect dinner..
Thank you for my beautiful bowl Jamie, I use it almost every day🥰
Roasted Beet Soup
1 Large Red Beet
,1 Large Gold Beet
, 1 Clove Garlic
, 1 red or purple potato,
1 cup Cooked Quinoa
1 cup Vege Broth
Peel , Slice and Roast veggies and garlic In 400* oven Till golden brown.
Add to Vitamix or Blender
Add cup of cooked Quinoa
Add cup of Vege Broth
Blend till smooth and creamy, add more broth if too thick
Lightly warm on stove, do not boil!
Salt and Pepper to taste
It’s that easy!! 😉
Garnish with Pumpkin, Chia, and Hemp seeds for high Protein kick.
Sending love y’all. Stay safe. Stay Human🙏
Hello friends! Trying to stay creative,upbeat and productive during these trying times. With Springs arrival I wanted to create a bright sunny sort of dessert. Something that was elegant, healthy , fun to create and eat!
Below is the recipe for this fun unique dessert. You can use pre-made pie shell from Betty Crocker or make your own. As well as using a cake mix for the cake layer, gluten free or regular with that as well.
Ingredients you will need to put together cake tart:
🍃One 10″ pie crust dough rolled out,recipe below, or use store bought.
🍃One 9 inch layer of glutenfree vanilla cake with mango, recipe below, or use a cake mix.
(My suggestion is to make a full recipe cake mix, you can half the recipe and bake one layer in the 9 inch cake pan and make muffins with the rest of the batter, adding blueberries or other fruit! )
🍃1 1/2 cups of whipped coconut cream,or regular whipped cream.*
*(So Delicious makes a lovely dairy free coconut whip ,which is what I used for this dessert)
🍃2 large mangoes peeled and sliced as thin as possible.
Roll out pie crust and bake in a 10″ or 11 inch pie pan. . Creating any kind of decorative edge you choose. Just remember the cake layer will sit on top of this and be visible. Use fork tines or weights to keep pie crust flat. Bake for 10-15 minutes or until golden but not too brown!
Once pie crust is cooled put on pretty serving plate and begin assembly. Add half the whip into pie shell and spread evenly ,then carefully place cake layer on top. Add second half of whip and spread evenly on top of cake layer.
Now you are ready for your mango. Best way to create the Mango rose is start in the middle with a small roll of mango slice and continue adding in a circle the rose slices. You’ll see the whip cream will hold the slices fairly well as you go around. You can add raspberries or strawberries to the outer edges for extra flavor and flair!
This tart will hold well for a few hours in the fridge, but should be created and eaten day of. Leftovers were still pretty yummy the next day tho! Enjoy!!
Gluten free Vanilla Mango cake recipe
- 1/2 cup (8 tablespoons, 113g) unsalted butter, at room temperature, at least 65°F
- 1 cup (198g) sugar
- 3 large eggs, at room temperature
- 1/2 cup (113g) milk, at room temperature
- 2 teaspoons gluten-free vanilla extract
- 1 3/4 cups (206g) Gluten-Free All-Purpose Baking Mix
- 1/2 cup small cut up pieces mango
- Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers.
- To make the batter, beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.
- Add the eggs one at a time, mixing until just incorporated.
- Combine the milk and vanilla.
- Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process,now add and carefully fold in mango pieces
- Spread the batter into the prepared pan. For cupcakes, scoop the batter by level 1/4-cupfuls into the prepared muffin tins; a muffin scoop works well here.
- Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes.
A quicker easier version is to use a cake mix here instead,follow instructions on box then proceed with my recipe. 😉
Always feel free to reach out to me via email or text with any questions about any of my recipes or services.
Sending love to you All. Muah! 😘🥰🌷
Hi friends, with all this craziness going on it’s been a huge reminder to me to be extremely mindful of what we are eating right now and putting in our bods.🙏
While stress makes us crave more junk and comfort foods, it’s THE WORST thing we can do while trying to keep our immune system up and firing.!
I compiled a list, the best I could ,of the colored fruits and veges and their benefits. If you can try to eat some or all of the rainbow every day, and avoid sugar and saturated fats as much as possible, you’re winning! I’ll be posting more healthy recipes and ideas soon ,so stay tuned!🌈 😉
I’m also available for any menu advice, recipes, mealplans and catering support!!! Stay Safe, Stay Healthy Friends.. I love you! 🥰✌
Colors Benefits Below: ⬇️
RED FRUITS AND VEGES:
red apples, beets, red cabbage, cherries, cranberries, pink grapefruit, red grapes, guava or guava juice, red peppers, pomegranates, red potatoes, radishes, raspberries, rhubarb, strawberries, tomatoes or tomato sauce, watermelon. Red foods contain lycopene, anthocyanins, beta carotene and vitamin C. Lycopene is a very strong antioxidant that has been linked to reductions in cancer risk. Anthocyanins, which are flavonoids that give a fruit or vegetable its red or purple color, have been linked to the reduction of many health risks. In particular, tomato consumption has been linked to lowered risk of heart disease, and berry consumption has been linked to lowered risk of cancer, diabetes, inflammation, neurological diseases and AGING!
ORANGE or DEEP YELLOW Foods:
apricots, butternut squash, cantaloupe, carrots, corn, grapefruit, lemons, mangoes, nectarines, oranges, papaya, peaches, pears, persimmons, pineapple, pumpkin, sweet potatoes, yellow peppers, yellow squash. Orange or Deep yellow foods contain carotenoids, bioflavonoids and vitamin C. Beta Carotene is the carotenoid that most of us know about . Our bodies convert beta-carotene into vitamin A, which is a potent antioxidant. Vitamin A helps fight the harmful effects of free radicals, possibly helping to reduce cancer risk. Some orange and yellow vegetables contain lutein, another carotenoid which helps fight age-related macular degeneration – an eye disorder that can lead to blindness. It is also suspected that carotenoids can perhaps protect us from sun damage – another sign of aging.
Artichokes, asparagus, avocados, green apples, green beans, broccoli, bok choy, chard, collard greens, cucumbers, grapes, green onion, honeydew melon, kale, kiwi, lettuce, lime, peas, peppers, spinach, zucchini. Green foods contain lutein and indoles and more. Considered by many to be the most important color in the rainbow diet, the nutrients in green foods can repair damaged DNA that might have led to cancers of the breast, lungs or skin. Green foods also contain essential micronutrients like iron, and their high fiber content lowers the glycemic index of foods eaten along with it. They help normalize blood glucose, blood lipids and blood pressure levels. Green foods contain B vitamins for energy, calcium for bone health, and vitamins C and E to fight off free radicals that promote aging and disease. As an added benefit, green foods are naturally alkaline foods which can help reduce the body’s acidity. High acidity caused by a diet high in processed foods and animal protein can leach calcium from bones, which can weaken the skeleton and increase the risk of osteoporosis.
BLUE OR PURPLE FOODS:
Bilberries, blackberries, black currants, blueberries, eggplant, elderberries, kelp, prunes, purple grapes, raisins. Blue or purple foods provide anthocyanins and flavonoids. They provide vitamin E and iodine (which enhanced the function of the thyroid gland) and potassium (which keeps oxygen supplied to the brain). Overall these foods help oxygen flow through the body which helps with allergies, inflammation, cancer, and heart and liver diseases. Blue and purple foods also improve urinary tract health, memory and slow the aging process, and who doesn’t like that?
Does knowing the specifics help with your motivation? It sure helps with mine! All of these nutrients, when it comes down to it, fight AGING!! I want to feel as young as possible for as long as possible. If eating a rainbow of foods can help me do that, then I am a convert! Let’s hear it for the colorful plate club.🌈✌
We certainly have headed into some crazy times here on this 2020 Virgo full moon.!
So many events cancelled and uncertainty with what lies ahead.
Staying grounded, centered and rested is so important right now.
While staying informed, I’ve decided to really stop watching ALL NEWS!. I believe it creates fear, lowers immune response and do not feel is a healthy option at this point.
I’ve been painting more, drawing more, Journaling and taking longer walks with the dogs. 🐕
Creating new recipes, making meditation mandalas to focus my thinking in a more positive way. 😉
Consciously taking extra extra care of ourselves and our households, and staying out of fear based thinking.. I feel it’s really the best thing we can do 🙏
I’ve had amazing results with this tonic which was the main reason here for my post😉🌿🙌
I made this “Fire” tonic before traveling to Mexico, Miami, and BVIs. I was gone almost 30 days, and carried a bottle of this with me, taking a tablespoon a day ,to ward off any travel bugs or sinus flare ups..
Never experienced anything but optimal health the entire trip!!.
I’ve recently made this for my son who was fighting off a cold, completely erased all his symptoms. Sometimes I truly feel nature’s remedies are the best. !!
Immune-Boosting Cold-Fighting Fire Cider
An immune-boosting, anti-bacterial, anti-viral tonic ..🌿🔥
1/2 cup fresh grated ginger root
1/2 cup fresh grated horseradish root
1 medium onion chopped
10 cloves of garlic crushed
Zest and juice from 1 lemon
1/4 teaspoon chopped Habanero pepper
1 tsp fresh rosemary leaves
1 tablespoon Fresh thyme
1 tablespoon Turmeric powder
1 cup apple cider vinegar with the “mother”
1/4 cup raw honey,* (must be raw /organic not heat processed. )
3 TBS Echininacea Golden Seal tincture
Add the prepared herbs, spices, and lemon juice and zest to a quart-sized jar.
Top off the jar with apple cider vinegar,and Echinacea tincture leaving some room at the top for shaking the jar.
Cover the jar, but place a piece of wax paper or parchment paper under the lid to keep the cider from touching the metal lid.
Shake very well to get everything mixed together, then store in a cool, dry place (like a pantry or cupboard) over night.
You can use it as soon as next day, Just by the spoonful, but ideally you want it to sit for one week or more ,and up to a month before straining . shake the jar daily!
After a week, strain out the pulp through a cheesecloth, pouring the cider into a clean jar. Squeeze out as much liquid from the pulp as possible.
Add 1/4 cup honey to the strained cider and stir well. Taste the cider and, if needed, add more honey to reach desired sweetness.
Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold
It’s great when mixed with clean filtered structured water.
Can take 1 TBS in 8 oz. fresh structured water.
Bio:Meet Jennifer Carmel,the owner and lead chef of ZenAgainCatering & Events.
With almost thirty years in the food industry as a Chef, my focus and passion has now turned to farm to table foods and plant-based meals.
Sourcing only the highest quality organic foods, working with local farms and growers, myself and my team present beautifully styled healthy meals.
From a romantic dinner for two ,to large events, We cater perfectly to each unique client.
Originally an art major, I combine my love of color and design with my love of food. The result is an eye popping presentation of rainbow foods on your plate. Something you won’t soon forget . I feel that serving only fresh vibrant foods that sustain us and the planet is so important in today’s world.
Jennifer is also widely known for her elegant desserts and her specialty~ organic “Mandala” cakes. One of a kind works of edible art..
A ‘Mermaid’ at heart , I am passionate about protecting and saving the worlds Oceans and Coral Reefs, and much of my work relates to these areas. You will often find me cooking, catering and painting on remote beaches all over the world.
So simple but super yummy with a hot artichoke!
Handful fresh Basil leaves and Basil Flowers if you have them.
Few stems fresh parsley
1 Tsp. Mince Garlic
1/2 cup unsweetened unflavored Coconut Yogurt
1Tbs Virgin Olive or Coconut Oil
1tsp. Pink Salt
1tsp Lemon juice
Add all ingredients in Cuisinart
Pulse till smooth and creamy. Serve with Hot Artichoke, or any other Steamed Vegetable for that matter!
I’m so excited with this new recipe!.
I’ve been working on crafting recipes for years with my catering business.Finally FINALLY! getting to start sharing my recipes and possibly working on a new cookbook🤗🍃
Now ,with my new focus and shift into healthier eating and plant based meals and baked goods, I’m always thrilled to find a formula for a recipe that is not only eye catching but tastes amazing!! This recipe is refined sugar free, gluten free, dairy free..
You’ll find in my recipe below that I’ve added many variations and options, so the sky is the limit!
Please let me know how the recipe worked for you, how you would change it, or not.
Blessings friends from ZenAgainCatering 🙏
Banana Blueberry Bread.
Preheat the oven to 350°F.
Grease a 9″ loaf pan OR
Line a 12-cup muffin pan with muffin liners 😉
You will need:
3 medium-sized ripe bananas
(1/4 cup) coconut oil (or sub olive or vegetable oil)
1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
1/2 teaspoon ground cinnamon (optional)
(1 1/4 cup) ground almonds (almond meal) *
(1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
(1/2 cup) unsweetened almond milk (or any other plant-based milk)
(1 cup) fresh blueberries
Combine wet ingredients
oat flour, almond meal**,
baking powder, baking soda and salt.
Add bananas, mix well, fold in blueberries gently.
Using a large scoop,
scoop and drop batter evenly into muffin cups. Or Small loaf pan.
Bake for 16-22 minutes
you can use any type of oil: coconut oil, olive oil or vegetable oil
you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
*you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds
you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
you can leave the recipe completely free from added sugar or if you prefer sweeter muffins, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
you can omit the cinnamon
you can substitute the blueberries with raspberries or cherries or dried fruit such as raisins, chopped dates or prunes
you can add a handful of chopped walnuts or some desiccated coconut to the batter
you can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking..💃