Orange Ginger Kale salad (Paleo, Vegan!)

Hello, my food-loving friends! This week is especially exciting for me for a few reasons. Let’s break this down:

It’s a new moon on July 31st, which is quite fitting for me at the moment. New starts, new opportunities (and a pair of new shoes that should be coming in the mail that day….). So this particular one aligns conjunct with Venus and square with Uranus, so… to all my hetero friends, be kind to your significant others. You’re likely going to want to roundhouse kick someone, and the battling masculine and feminine energy of this alignment is all it’s going to take for someone to get sassy. Also – with this confusion and battling balance between yin and yang energy, try not to impulse-buy or make major decisions without really thinking things through.

Let’s start with my upcoming vacay. I’ll be off this Friday for a week, spending some time down at the beach with friends. SOOOO excited. Against my better judgment, I’ll be laying around like a baked potato by the pool, cooking, enjoying some fun time with friends. I have a ton of new recipes and several willing taste-testers, so be on the lookout on my Instagram (@thedivinekitchen) to see what I’ll be cooking and doing.

Side note, as I’ve typed this, I need to share those shoes I bought. I’m a huge fan of Athleta, and I love those funky-looking Sorel Kinetic sneakers they use a lot in their ads. They’re edgy, different and apparently super comfortable. I’ve had my eye on them for about 2 years, but as a shoe-holic and sneaker junkie as it is, I figured I didn’t need a pair of play sneakers. Then, I saw Zappos was having a sale, and then a sale on top of a sale… so you bet your buns I caved and bought them. Go check them out and grab a pair while they’re still marked down! Link here.

Now, onto the real excitement. I found out on Friday that I’ve qualified as a finalist in the Mushroom Festival’s Amateur Cook Off! The mushroom festival is a town festival in my hometown of Kennett Square, PA,  hosted to  celebrate our town’s claim to fame as the mushroom capital of the world. The winner wins some cash, bragging rights, and a ticket to the World Food Championships to compete again. Wow, talk about nerves! I never signed up for the show “Chopped” because it seems terrifying, and here I am trying to win and go to the World Food Championships. Ayeyeye. Maybe one step closer to being on the Food Network, my Guy-Fieri inspired outdoor kitchen, and having the horse farm of my dreams.

My recipe is required to have mushrooms and this year’s sponsor item, Scaramuzza pasta. I will be making Ricotta Gnocchi with Sage, Pancetta and Mushroom in a garlic cream sauce. not paleo, but definitely tasty. I think I’ll be doing a lot of mushroom recipes as it gets closer to the festival so you guys can really appreciate mushroom recipes that aren’t weird. After all, it’s a fungi…. Eating fungus sounds gross in theory but mushroom recipes are delicious.

All of that being said (and switching gears to something a lollbit healthier), try this delicious salad that’ll serve a crowd with some in-season summer goodies. Yum!

Orange Ginger Kale salad (Paleo, Vegan!)

Prep time: 15 min

Cook time: 15-20 min for kale to absorb dressing

Ingredients

  • 1 head of kale, ribs/stems removed, loosely chopped
  • 1/2 cup toasted pecans
  • 1 small shallot, finely chopped
  • dried white craisins
  • optional for non-paleo or non-vegans – 1/3 cup crumbled goat cheese

For the dressing

  • juice of one orange, plus zest
  • 1 small clove of garlic, minced or pressed
  • 1/2 tbsp fresh ginger, grated
  • 1/4 cup olive oil
  • 2 tbsp champagne vinegar

Directions

  1. In a medium-sized bowl, add your dressing ingredients and allow to flavors to infuse. Set aside.
  2. Add your kale to a large bowl.
  3. Stir your dressing once more, and pour through a fine strainer to catch the garlic and ginger chunks (no one wants an entire mouthful of garlic in a refreshing salad!)
  4. Stir to combine and allow to sit for 10-15 minutes, mixing gently every few minutes to let the dressing break the kale down a bit.
  5. Once ready to serve, add your pecans, shallot and goat cheese, if using.

Enjoy!

-S

Caribbean Party Rice (Vegan, Gluten-Free!)

Hey foodies. Half way through another week and the moon is now in Libra! To be honest, I don’t know that this would necessarily influence my life to the point where I stop and point it out to myself, but it’s nice to think about. I like to think that, similar to my actual birthday month, that this is my own little dedicated “me!” time, or that I should meditate or do more yoga during this time.

 

I made a really fun dinner this past Sunday — I was inspired by the super bright and sunny day we had on Saturday and decided to make a Caribbean themed dinner. All I wanted was bright colors, spicy and earthy flavors, and… pineapple.

 

I have a love/hate relationship with pineapple. It really does have a great flavor, but the texture is enough to make me gag and immediately spit it out. I think this stems back to my older sister force-feeding me pineapples after a stomach bug as a child. I’ll never fully recover.

 

That doesn’t stop me from enjoying little bits of it every now and again though. While I used the majority of the pineapple in the rest of my recipes, I added a little dash to this dish. I saw a jerk spiced rice recipe with beans in it, but I wanted this to be a bit more fun and colorful. 

 

Caribbean Party Rice (Vegan, Gluten-Free!)

 

prep time: 30 min

cook time: 30 min

Serves 6-8

 

Ingredients

 

  • 2.5 cups uncooked long-grain white rice
  • 1 13oz can of coconut milk
  • 1 cup pineapple juice
  • 1 cup water
  • 1 small red bell pepper, finely chopped, seeds and ribs removed
  • 1 small yellow bell pepper, finely chopped, seeds and ribs removed
  • 1/2 small red onion, finely chopped
  • 1/2 cup of fresh cilantro, chopped
  • 2 garlic cloves, minced or pressed
  • 1 large jalapeno, finely chopped, seeds and ribs removed
  • 3 stalks of scallions, thinly sliced, green and white parts added
  • 1.5 to 2 tsp of sea salt (to taste – I love salt but tend to intentionally under salt)
  • 1/2 tsp ground allspice
  • 1/2 tsp cayenne pepper

 

Directions

  1. In a large saucepan, add your coconut milk, cloves, cayenne pepper, pineapple juice, water and rice. Bring to a boil, then turn the heat to low and cover. allow to simmer for 10-15 minutes, checking to ensure rice is not stuck to the bottom of the pan. Stir, check that it’s cooked (should be soft, no al dente rice!) and allow to air out, fluffing as it dries.
  1. Meanwhile, as you’re waiting for the rice to cook, add your bell pepper, red onion and garlic to a large frying pan with your preferred cooking fat, over medium heat. Sauté until onion stars to become translucent, about 3-4 minutes, stirring frequently. Add your garlic and continue to sauté for another 4-5 minutes. Remove from heat until you’re able to add your rice (if it isn’t finished cooking).
  1. Once your rice has finished cooking, add it to your skillet, over a medium low heat. Add your fresh jalapenos and stir, adding additional seasoning if desired. Don’t be afraid to kick up the spices in this one — if you want flavorful rice, you must be generous with your spices!
  1. Continue sautéing until rice is thoroughly mixed, brought back to temperature and browned in some spots. Once finished, remove from heat and stir in your cilantro. Serve immediately.

 

Enjoy!

-S

Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

I need to step my game up. I feel like every time I make a post, it has to do with either the full moon or new moon…. which means I am not posting all that much. I don’t know why I’m so busy, but I do know that it’s from running around like crazy. 

 

So one thing I’m going to start doing more of this year is Reiki. I’m definitely going to do a whole post on the practice, benefits and effects of it, but for now, my priority is to get a plan together for continuing to practice. Stay tuned for more of that if that interests you.

 

Onto more of the GOOD STUFF…. I have a lot of recipes I’ve been saving and just haven’t gotten around to posting because I like to put up what I think people are most interested in seeing. There are definitely times where a recipe jumps out at me and I have to make it and post it, and let me tell you… this is definitely one of those times. These things came out just as good as I hoped they would, which is excellent — I love bacon. If you have a party coming up, these are perfect for the guacamole lovers in your life. I’m not even kidding when I say you should probably make a double batch though, because you won’t want to give any away.

 

Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

prep time: 20 min

cook time: 20 min

 Ingredients

  • 1 lb nitrate-free bacon, kept chilled until use (I recommend Butcher Box, or Wellshire!)
  • 1 large bag of mini sweet peppers – yields about 18-24 peppers
  • handful of toothpicks, soaked in water for 15-20 minutes
  • 2 large ripe avocados
  • 1 tbsp red onion, finely chopped
  • 1 roma or vine tomato, finely chopped (this part is important!)
  • 2 heaping tbsp chopped fresh cilantro
  • juice from 1/2 lime (or more, to taste)
  • salt and pepper, to taste
  • Ziploc bag or pastry bag, for filling peppers

 

Directions

  1. Preheat oven to 375 degrees F. Cover a baking sheet with foil.
  1. Cut the top off of each pepper, discarding the stem, seeds and ribs from the inside. Make sure the pepper is cut so that it can stand on its own when placed on the baking sheet.
  1. Starting from the uncut side, carefully wrap each pepper with bacon completely. Depending on the size of the pepper, you may want to start with a half-slice of bacon. If you happen to do multiple layers, it’s alright too – the bacon will still crisp because it isn’t lying flat on the baking sheet. 
  1. Once wrapped, secure the bacon to the pepper by poking the toothpick across the pepper, near the flat side. This will keep the bacon from unwrapping as it cooks.
  1. Place your bacon wrapped peppers in the oven, spaced apart evenly, and bake until the bacon is thoroughly browned, about 20-25 minutes.
  1. Meanwhile, as your peppers cook, prep your guacamole. In a medium sized mixing bowl, gently mash your avocado thoroughly, ensuring there are minimal chunks left. You don’t want to beat it too hard though, as it will start to become runny.
  1. Next, add your onion, tomato, cilantro, lime and seasoning. Mix thoroughly, adjusting salt and pepper to taste.
  1. Once peppers are done, remove from heat and set aside, leaving toothpicks in place until partially cooled. Once cooled, add your guacamole mixture to your bag. If using a Ziploc bag, place guac into the bag before cutting a small part (about 1/2 in across) of the corner off your bag. If you don’t cut enough, you can always cut more off.
  1. Squeeze your guacamole into your peppers until just filled. Arrange on a plate, and enjoy!

 

-S

5 Great Everyday Benefits of Chamomile

Greetings, foodies. Guess what? It’s going down to 4 degrees tonight. Guess what else? I saw that in Fargo, ND, the windchill is going to be -54 degrees FAHRENHEIT! Is that even livable? What happens to your house, do the walls literally just shatter? Where are your dogs? Does fire actually still… work??? Honest questions. I struggle with 30 degrees. I can’t even comprehend weather that cold. My hands and lips are already crusty from this cold weather, I lotion about every 45 minutes, drink about 8 bottles of water… everything is just so DRY.

Queue to a friend of mine at work giving me a nice  big bag of dried chamomile flowers from Barefoot Botanicals. I have some jojoba oil that I’m going to infuse with the chamomile for dry skin. I love to use that kind of thing rather than store-bought lotions, that way I’m sure of what’s in them. I had a bad reaction to a lotion I thought I really liked that was seemingly “natural” – smelled like coconut, had coconut oil in it, was made by a small business, etc. I come to find out, the ingredients were artificial, sourced overseas and god knows what I was actually using. Maybe a few drops of an essential oil I’m feeling (lavender, ylang ylang, maybe some citrus), and I have myself a nice skin oil.

Speaking of, I want to  share with you a lot of great things you can use chamomile for. It’s definitely a useful thing to keep around the house, so be sure to go grab some and stock your pantry with it! Unfortunately Barefoot Botanicals is out of stock, but you can find some to order online here!

5 Great Everyday Benefits of Chamomile

Anti-Itch Remedy for Bug Bites

Chamomile is great for reducing the pain and itchiness insect bites due to the elevated levels of quercetin and luteolin, two types of flavonoids found within the buds. For lack of some science-y stuff, it it contains stuff that suppresses the production of certain enzymes that your body produces as a response to the bug bites. Drinking a cup of chamomile tea is great, but a bath with a few tea bags couldn’t hurt!

Better Sleep

Having trouble sleeping? A cup of chamomile tea before bed has been known to act as a calming agent due to the flavanoid it contains, apigenin. This bonds to benzodiazepine receptors in your brain that are known to reduce anxiety and stress, making it easier to sleep.

Relief from Acid Reflux

Chamomile is known to calm an upset stomach, but it’s also useful for acid reflux, which is something I am VERY happy I know. Studies have shown that it can calm the muscles within the digestive tract and can support a proper pH within your stomach acid by inhibiting helicobacter pylori, a bacteria that contributes to stomach ulcers.  A helpful tip would be to drink this after a large meal to aid in digestion.

Minor Scrapes, Cuts and Burns

Using chamomile as a natural means to help heal superficial wounds has shown to be highly effective. In a scientific study, a trial showed that the antimicrobial properties of chamomile helped speed the process of epithelialization (skin cell regeneration) and wound contraction (further healing). In addition to disinfecting, you can heal your boo-boos faster with chamomile!

Sun Burn Relief

Who’s had sunburn? Yeah, not proud of the number of times I’ve let this happen… but it does. Remember those anti-inflammatory properties of chamomile I mentioned before? It’s great for reducing inflammation after a long day out in the sun. That, coupled with its ability to promote faster skin cell generation, may greatly reduce the pain of a pesky sunburn.

Hopefully these tips make your life a little easier and give you a little boost with all this cold weather. Enjoy!

-S

Sources:

Chamomile: a herbal medicine of the past with a bright future. Srivastava, Shankar, Gupta, 2010. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995283/

Chamomile: An ancient pain remedy and a modern gout relief – A hypothesis. Hamed, Ali, Sanaz, Afshin, Afagh, Feb 2012. https://academicjournals.org/journal/AJPP/article-abstract/F0DF1C635194

Functional foods with digestion-enhancing properties. Marco Valussi, 2012. https://doi.org/10.3109/09637486.2011.627841

Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Hey y’all. Still cold. However, apparently there’s a snowstorm on the horizon…. Which I LOVE. I am ready for  snow, 100%.

As I sit back and think about how  close December is, and how close to an end 2018 is, I think about how much happened in 2018, and how much still has yet to happen as a result of what’s since passed this year. 2018 was a prime example of looking at things through a lens lined with emotional and spiritual maturity, peace and loving energy. What’s that really mean, outside of all the foo-foo stuff? Really, just this – as we begin to evolve more quickly, which is happening more and more each year, it’s easier for us to stay aware of what’s changing and going on around us, and how we can react to best suit our needs and heal.

Again, what does this really mean? Here’s a few examples:

  • Not believing every first thought we have – some are rooted in human emotion and fear, and don’t suit our best interest. Taking a step back and realizing that our thoughts have a greater influence on what goes on around us can make a WORLD of difference in keeping with the positive instead of sticking without knee jerk reaction. Be patient with your thoughts, and allow yourself to process before coming to conclusions.
  • Not sourcing our own value from someone else’s perspective – on the flipside, while your thoughts do control your life around you, they cannot directly manipulate people around you. Focus on only your reactions, and understand that if you’re too worried about someone else’s thoughts, you lose sight and strength over your own.
  • Focusing your sights on not having enough, and whatever lackthereof is ailing you – this sounds counterintuitive if you gloss over it, but this one is the most important. I’m a FIRM believer in the law of attraction, for many  reasons. If you go around thinking about everything you don’t have, it will never be any further from you. You say… but, Sarah, how do I live my life like I have all the stuff I need, if I don’t already have it? Well, you choose your words carefully. You wake up in the morning, count your blessings (no matter how few there are), and thank the universe for the opportunity to gain everything you’re destined to. Once you’ve done this enough times, two things happen. First, you truly see how valuable what it is you do already have, and then simultaneously open your doorway for more.

Everyone is guilty of these thoughts at some point, because we are human. In order to truly evolve and heal, we need to catch ourselves and recondition our knee-jerk reactions into things much more suited for growth, and self love. We also need to stop thinking of self-love as a foo-foo, dirty of silly term, and start defining what that means to us, little by little.

Side note, I was pretty excited to see that my store introduced plum for the holidays – what a great color to finish off the year with. Plum, or violet, or any rich shade of purple, is an extremely powerful color – often associated with royalty (the Advent candles are also purple….) 🙂 I came across a healing technique recently, having to do with envisioning a violet flame – both the color, and visualization, are extremely powerful in that they present a quick spiritual “recharge” that we can do for ourselves.

The  color violet is special in that it holds the highest frequency within the spectrum of colors – this is a scientific fact. By identifying the highest color vibration we know of, we provide a segue to the next level of vibrational light. What’s the brightest thing you can think of, that you’ve seen on earth? Fire.

If I haven’t lost you yet, by envisioning a violet colored flame, we are calling our thoughts to move to the highest level of light our minds can think of. Light such as this has the ability to heal our physical bodies (think of laser therapy), alter our perception of what’s around us (think of illuminating a dark room), and provide warmth and comfort, helping heal our emotional bodies. A quick visualization can put you on the path of healing with a few steps.

In a quiet room, visualize yourself seated and surrounded by violet light. While you’re visualizing it, imagine it flickering as if it were a candlelit  flame – anything to create a realistic image.

  • As you picture yourself immersed completely within the violet light, say this to yourself several times:
  • “I am within the violet light, because the violet light is within me.”
  • Express your gratitude for the opportunity to connect with the Violet Light – this actually is a representation of connecting with your higher self.

If you’ve never visualized something like this, I may have definitely lost you. Trust me when I say that at the very least,  you will feel more calm, and definitely more empowered. Repeat this as necessary throughout the rest of the year.

—–

I bet you might be hungry after reading all of this. I know I am. Since it’s still COLD as a witch’s…. broomstick, please enjoy this tasty healthy version of a twice baked potato. Gluten-free, dairy free, paleo, keto-compliant, this thing is the bees knees. You won’t be sorry 🙂

Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Prep time: 30 min

Cook time: 90 min

Serves 5-6

Ingredients

  • 3 sweet potatoes, more round/fat in shape
  • 1 lb of thick cut bacon
  • 1 heaping tsp of ground chipotle powder
  • 1 medium yellow onion, diced
  • 1 clove of garlic, finely minced
  • 2-3 ripe avocados
  • Cilantro, for garnish
  • Salt and pepper, to taste

Directions

  1. Preheat your oven to 400 degrees. Prick your sweet potatoes with a fork, and coat with your preferred fat/oil (I like avocado oil). Bake for 50-60 minutes, until tender. Once cooked, remove from heat and allow to cool before slicing neatly in half. Further let cool once cut and halved. Turn oven down to 350. If using to cook bacon on a cookie sheet, bake until slightly browned. Leave oven at operating temperature. (skillet cooking bacon is fine too – just cook and set aside). Chop into small pieces, and set aside.
  2. In a skillet over medium heat, add 1 tsp of your preferred oil and saute onion until translucent, about 2-3 minutes. Then add your garlic, continuing to saute until starting to brown. Remove from heat and set aside.
  3. In a large mixing bowl, gently scoop the contents of each sweet potato half, leaving behind a thin layer if necessary to keep the skin in tact. Mash the sweet potato, adding the garlic, onion and chipotle. Next, add your bacon. You likely won’t want to taste test for more salt until after your bacon is added, since bacon does tend to add a lot of salty flavor. Add more chipotle, if desired.
  4. Scoop contents back into the sweet potato skins, dividing equally. Place on a baking sheet and bake for 20-25 minutes, until potato starts to form a golden crust.
  5. Meanwhile, as the potatoes are cooking, mash your avocado in a small bowl. Season with salt and pepper, and a pinch of chipotle if desired. If you’re feeling really ambitious, you can make this as you would any other guacamole (link to my recipe!), depending on what ingredients you have on hand.
  6. When potatoes are finished cooking, remove from heat and serve with a scoop of avocado on top. Garnish with cilantro.

Enjoy!

-S

Paleo Sausage Gravy Over Biscuits… and it’s DELICIOUS

Victories come in all shapes and sizes. Sometimes you get the job, sometimes you almost miss a step on a staircase but don’t and catch yourself. Sometimes, you thought you forgot your phone charger at home but find it in your workbag. And then… sometimes you make sausage gravy over biscuits and it’s gluten free, dairy free, and DOESN’T SUCK.

This is a great time to be alive. Honestly.  I can’t even explain the joy I get from making this, because now I can share it with people who’ve never enjoyed the salty tasty goodness of sausage gravy.  You can bet your bottom I’ll be making this again.

This weekend is my hometown’s big annual event, the Mushroom Festival. Thousands of people gather to see artisans, crafts, food, antique cars and demonstrations about how mushrooms are grown and distributed. It’s a really fun time, and the whole town shuts down so that everyone can enjoy it. If you’re in the Philadelphia area, you should definitely check it out – more into at www.mushroomfestival.org.

Since this is just one big post about me talking about what I DO like, I realized I haven’t complained about the heat yet. It’s still really hot, guys. Fortunately, it’ll be in the high 60’s this weekend, so… I suspect I may be wearing a flannel to the mushroom festival….. 🙂

Sausage Gravy and Biscuits (PALEO!)

Prep Time: 40 min

Cook Time: 15 minutes

Yields about 8-10 biscuits

Ingredients

For the biscuits:

  • 1 cup Almond Flour
  • 2/3 cup Tapioca Flour
  • 1/2 cup Coconut Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½  tsp finely ground sea salt
  • 1/3 cup (5 Tbsp) of cold butter, cut into ½ inch cubes
  • 1/2 cup Coconut Milk, fully mixed/shaken
  • Juice from ½ a lemon
  • 2 Eggs

For the gravy:

  • 1 (14 ounce) can of coconut milk
  • 1 pound pork sausage
  • 1 heaping tbsp. tapioca or arrowroot powder
  • 1/2 tbsp finely chopped fresh parsley
  • sprinkle of garlic powder
  • 1 tbsp finely chopped fresh sage, plus more for garnish
  • sprinkle of paprika
  • sprinkle of chili powder, optional
  • salt and pepper, to taste

Directions

  1. First, preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with your preferred oil/cooking spray.
  2. In a small bowl, whisk together your coconut milk and lemon juice. Stir in your eggs and continue to whisk until well combined. Set aside.
  3. In a separate larger mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. Mix in your butter cubes with your hands, and press the mixture together until it starts to get a sandy, coarse meal-y texture. Continue this until butter is no longer in large chunks.
  4. Fold in your buttermilk/egg mixture into the flour mixture and gently stir until fully mixed. Allow it to sit so that the flours can absorb the moisture, about 5-7 minutes.
  5. With your hands, take a rough handful of the biscuit mix and place on the baking sheet. So  that it resembles a flakier biscuit shape, I pinch and poke the top with my hands so it isn’t a perfectly round shape. Continue to form biscuits, placing 1-2 inches apart.
  6. Bake for 13-15 minutes, until golden brown. Remove from heat and allow to cool.
  7. Meanwhile, while your biscuits are cooking, heat a large skillet over medium high heat and add your onion and sausage. Continue to saute until browned, breaking up large bits of sausage. Remove the sausage with a slotted spoon and set aside.
  8. Using the remaining fat in the pan, turn the heat down to medium low and add your arrowroot/tapioca flour and whisk to combine. Once it thickens, add your coconut milk (remember to shake the can well to ensure it’s mixed!) and  continue to whisk. Add your herbs and salt and pepper, to taste. Add your sausage back in and continue to stir occasionally, allowing the gravy to thicken.
  9. Pour over your biscuits…. Or just eat it out of the pan. Or smother it on your face. I love gravy, do what you want.

Enjoy!

-S

My Top 5 Favorite Superfoods (and where to find them!)

Happy Friday!

Today starts another fabulous long holiday weekend… complete with rain, rain and more rain. I’m home working for the day, so hopefully I can squeeze in some cooking to get you guys some delicious recipes.

One thing I wanted to share, though. I love healthy food, but I didn’t always love it. Growing up, my mom was an excellent cook, but I still hated vegetables. My parents ate them so I don’t know if I was just being stubborn. I didn’t like to eat steamed vegetables and I certainly didn’t know how to cook for myself until the last few years so I was sadly deprived of a lot of delicious ways to eat and cook vegetables. Then Amazon came to the rescue and now I feel like I need to share all the fun things I found recently to you and your loved ones/picky eaters if they aren’t into trying new things (though I think my recipes are delicious…).

8Greens Effervescent Super Greens Dietary Supplement – $14

Link: https://smile.amazon.com/dp/B0792HYX21/ref=twister_B07DPWSPSF?_encoding=UTF8&psc=1

Screen Shot 2018-08-31 at 8.52.47 AM

This stuff is liquid gold. My favorite local cosmetics store, Houpette, started carrying this when they moved to their new location, and I am DELIGHTED. It has a nice citrus-y taste, isn’t sludgy, and gets you the Vitamin B, Vitamin C, Zinc and other minerals you need if you don’t plan on eating your broccoli. It’s vegan, gluten free, sugar free, salt free and preservative free.

TerraSoul SuperFoods Gelatinized Maca Powder – $13

Link: https://smile.amazon.com/Terrasoul-Superfoods-Organic-Gelatinized-Powder/dp/B00EHQQ1A6/ref=lp_6944339011_1_11_s_it?s=hpc&ie=UTF8&qid=1535718486&sr=1-11&th=1

maca

Don’t let this one’s name fool you – it’s vegan, certified, organic, non-GMO and also gluten free. Maca is a root native to Peru – it’s balanced in carbs and protein, and also contains vitamin C, copper, iron, potassium, fiber, manganese, along with others. Studies have suggested it increases libido and fertility in men, and it has been suggested that maca root also alleviates unfavorable symptoms of menopause. As with everything – always pay attention to your body, as anything that influences your hormones can impact things such as your thyroid, or general hormonal wellness… however, the state that you will likely buy your maca root powder carries little adverse side effects compared to its natural state (raw, uncooked). When taken properly, this can do wonders, but always consult your doctor if you have concerns!

Greenbow Organic Bee Pollen – $11.99

Link: https://smile.amazon.com/GREENBOW-Organic-Bee-Pollen-Certified/dp/B019HI4CRC/ref=lp_6944339011_1_1_sspa?s=hpc&ie=UTF8&qid=1535718486&sr=1-1-spons&psc=1

Screen Shot 2018-08-31 at 8.53.50 AM

Though I’m a firm believer in buying this particular one locally (the bees are pollinating your local flowers – it couldn’t hurt to ingest local pollen for allergy reasons!), if that isn’t available to you, this is a great choice. Bee pollen contains amino acids, Vitamin B and other minerals to support a healthy immune system. I am particularly fond of this brand because they donate 1% of their proceeds to the Planet Bee Foundation, which helps to repopulate the bees and promote awareness of dangers to the bee ecosystem. Word to the wise – without bees, we all die…. If we’re being transparent, here. **side note: if you are allergic to bee venom, or anything bee related, it is recommended that you consult your doctor prior to any consumption of a bee byproduct.

Navitas Organics Goji Berries – $15

Link: https://smile.amazon.com/Navitas-Organics-Goji-Berries-oz/dp/B000FFLHSY/ref=sr_1_21_s_it?s=hpc&ie=UTF8&qid=1535719220&sr=1-21&refinements=p_n_feature_nine_browse-bin%3A6997074011%7C6997076011&th=1

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This one is fun in that… it’s kind of fun to say. They’re like a dried cherry cranberry raisin type thing, and I add them to my smoothies or overnight oatmeal. Chinese folklore says these are nicknamed “Happy Berries” – as the monks were jolly, happy and cheerful, and attributed this to their consumption of goji berries. They are high in antioxidants and vitamin A, and they taste pretty darned good, too. If chewing on these things freaks you out, Navitas also sells, powder form, available here.

Vital Proteins Collagen Peptides – $25 (30 servings)

Link: https://smile.amazon.com/Vital-Proteins-Pasture-Raised-Grass-Fed-Collagen/dp/B00NLR1PX0/ref=sr_1_4_s_it?s=hpc&ie=UTF8&qid=1535719464&sr=1-4&keywords=vital+proteins+collagen+peptides

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I love this stuff. While I am fortunate enough to have what some would consider “good skin”, there’s no sense in letting it go to waste! I add this to my coffee every morning… it’s taste-free, smell-free, and doesn’t change my coffee at all. Collagen is the most abundant protein in the body and makes up a good part of all the connective tissues in our body. It maintains skin’s elasticity and regeneration of cells, your hair, tendon, cartilage, bones and joints. Collagen is a protein made up of amino-acids: glycine, proline, hydroxyproline, and arginine. In laymen’s terms… if you’d like to help slow the process of saggy boom-booms or crepe-y skin, this is a great product to give you a head-start.

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These are just a few of my favorites that I’ve found over the years. If you aren’t interested in buying at Amazon, most local health food stores, as well as Whole Foods and Wegmans, carry these products. Much of the evidence provided around these products is from my own research, so always be sure to educate yourself on what the best superfood regimen may be for you. I’m always here for questions too!

What’s your favorite superfood or healthy product you’ve found? Share yours!

-S