Author Archives: ebchr

Wellness Remedy: Turmeric

I’ve alluded to the “super powers” of Turmeric  on this blog before (see this general Wellness Post) and I recently wrote about Ginger as a wellness remedy (to ward off colds and aid in digestion)! Turmeric and Ginger are actually in the same family and both are known for their medicinal properties, specifically for their anti-inflammatory properties.

You will perhaps know turmeric best from Indian cuisine (it’s a common ingredient in curry, but does not taste or smell anything like curry), Pakistani, Bangladeshi and Asian cuisine. It is used for flavor (warm and slightly spicy) and as a natural color agent – creating a beautiful rich golden color in anything you add it to.

I learned about the medicinal properties of turmeric from an Indian colleague years ago. She would give a tiny pinch of turmeric in milk to her kids to help build a strong immune system. I was intrigued – having two little ones myself. But there’s more! There seems to be a lot of recent research on natural remedies and turmeric has other benefits including: fighting various types of cancer, supporting brain, liver and eye health, used as natural painkiller and anti-depressant, and used for better sleep! Further reading included in links below.

Anyway, I am preparing for some upcoming international travel and also fighting a bit of a spring cold which has been going around. So.. turmeric to the rescue. Icarry the dry powder with me when I travel and drink it in hot water with breakfast.

The only downside I’ve found is that it is very yellow – so brush your teeth or eat some crunchy food (like an apple) after eating turmeric.

turmeric blog (3)turmeric blog (2)turmeric blog (1)

Ingredients

  • Fresh turmeric, rinsed and peeled
  • Turmeric powder (found in the spice aisle or bulk section)
  • Water or milk

Directions

  • Heat liquid and add desired amount of fresh or dry turmeric (I will use ~1 tsp of dry or 1 Tbsp of fresh in a cup of boiling water)

Further reading

Enjoy, stay well, and be happy!

dit-elle-Esther

Paleo Blueberry Coffee Cake

I made this Blueberry Coffee Cake for our Easter Brunch a few weeks ago and it was a big hit with big and small! This recipe is from Elana’s Pantry

It is not very sweet and the almond flour gives it a rich hearty flavor.

blueberry almond flour paleo cake blog (2)blueberry almond flour paleo cake blog (1)

Ingredients

  • 2 cup almond flour
  • 1/4 tsp baking soda
  • 4 large eggs
  • 1/4 cup shortening or butter
  • 1/4 cup coconut sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup frozen blueberries
  • Topping: 1/4 cup shortening or butter, 1/4 cup coconut sugar, 1/2 cup almond flour, 1 Tbsp ground cinnamon

Directions

  • Oven to 350
  • Grease 8″ round baking pan
  • Combine flour, baking soda in bowl
  • In another bowl, whisk together eggs, shortening, coconut sugar, vanilla
  • Stir wet ingredients into the almond flour mixture until thoroughly combined, then stir in the blueberries
  • Pour batter in pan
  • To make topping, cream shortening and coconut sugar, stir in almond flour and cinnamon, then sprinkle over cake batter
  • Bake for 30-40 minutes or until toothpick inserted into center of cake comes out almost clean
  • Let cake cool in pan for an hour, then serve

dit-elle-Esther

Fruit Platter

Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.

Happy Spring! 🙂

fruit platter blog (2)fruit platter blog (1)

Ingredients and directions

  • As mentioned, select fruits and berries that are in season for you
  • I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
  • Clean fruit and then slice or dice to your liking
  • Arrange on platter
  • Serve immediately or store covered in refrigerator overnight
  • Enjoy!

dit-elle-Esther

Papaya and Lime

Papaya is one of those super foods with all sorts of amazing nutrients in it including antioxidants, phytonutrients, vitamins, minerals and special digestive enzymes. When Papaya is in season I will cut it in half to make a ‘boat’, discard the seeds and eat the papaya straight out of the peel. As previously blogged, t’s the perfect Island Breakfast served with coconut milk. I was serving Papaya for brunch the other day though and wanted an easier way to present it, than a “Papaya boat”. Super simple. Cut in half, discard seeds, peel, and slice. Serve with lime wedges!

Enjoy!

dit-elle-Esther

Wellness Remedy: Ginger

This one is for all the tired moms out there.. and everyone else who is interested in ginger as a wellness remedy!

I’m traveling in the US this week and have some international travel coming up later this month. How do you stay healthy? People ask. I have two kids in preschool and most of us have been on that plane where you’re surrounded by people sneezing! Cover, please!

When my kids come home with the sniffles I tell them “sleep fixes everything”. OK, maybe I want them to go to bed early when they have the sniffles – but I mostly just want them to feel better and we all want to “get rid of the grouchies” as we call them in our house..

Sleep does do wonders for body and mood! So, sleep is the #1 remedy but sometimes hard for YOU to get when you have young children. My youngest is 3 years old and I am just now starting to have regular full nights of sleep! Yes, I’m a tired mama! Ack! But wow, 7-8 hours of sleep feels amazing. Anyway, I digress.. what else? Ginger! I’m a huge fan of wellness remedies – and at the first sign or onset of a cold will brew myself some super potent ginger tea and then go to bed.

The kids brought home a cold a few weeks ago and I have – so far – completely evaded it! I use fresh ginger at home and bring dry powdered ginger (and/or turmeric!) for the road. Ginger has the additional super power of being really good for your digestion and nausea (read more about nausea remedies here)! Double benefit!

Ingredients

  • Fresh ginger root – rinsed, peeled and grated – or – a teaspoon of dry powdered ginger
  • Hot water
  • Honey (optional)

Directions

  • Boil water and stir in fresh or powdered ginger
  • Enjoy and go to bed! 🙂

dit-elle-Esther

Guacamole three ways

Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!

guacamole three ways blog (2)guacamole three ways blog (1)

Ingredients

  • Avocados
  • Garlic
  • Lemon juice
  • Pico de Gallo or fresh salsa
  • Greek yogurt or sour cream
  • Salt as needed
  • Tortilla chips

Directions

  • You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
  • Start by mashing all avocadoes in a bowl
  • Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
  • With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
  • With the remaining avocado/salsa mixture, add in some yogurt
  • Garnish with extra ingredients!
  • Serve with tortilla chips
  • There you go – guacamole – three ways!

dit-elle-Esther

Savory Cheddar Herb Waffles

This is a delicious cheesy version of classic waffles! Totally delicious served simply with fried eggs and some chopped fresh herbs!

Ingredients

  • 2 1/2 cups gluten free baking flour or almond flour (I used ~2 cups almond flour + 1 Tbsp coconut flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp active dry yeast
  • 2 eggs plus more for frying (see directions below)
  • 1 1/2 cups milk
  • 1 1/2 cups warm water (warm, not hot)
  • 1/2 tsp honey
  • 3 Tbsp oil or butter
  • 1 cup grated sharp cheddar cheese
  • 1/4 cup finely chopped fresh herbs (such as thyme, chives, basil), plus more chives for garnish
  • bunch of pea shoots, trimmed, for garnish (optional)

Directions

  • Combine dry ingredients in a bowl and whisk to combine (flour through yeast)
  • Make a well in the middle, add 2 eggs, milk, water, honey and oil
  • Whisk until smooth
  • Stir in cheddar and herbs
  • Set aside until batter is doubled in volume and bubbly, about 10 minutes
  • Spoon into waffle iron according to waffle iron instructions
  • In lightly greased skillet over medium heat, cook remaining eggs until set, about 2 minutes
  • Serve fried egg over hot waffle, garnished with fresh herbs

dit-elle-Esther

Carrot Cake with Toasted Coconut Cream Cheese Frosting

Do you LOVE carrot cake? I do too! I love it for breakfast, a power snack, or dessert. And with all the carrot that goes in it, you’re getting at least a serving or two of veggies, right!? 🙂

Because of the oats and sugar I would not call this recipe paleo but it is gluten free, moist and pretty super delicious! Check out my Paleo Carrot Cake here, and if we haven’t convinced you yet, we’re all fans of carrot cake here on this blog. Check out Lauren’s Healthy Gluten Free Carrot Cupcakes and her Carrot Cake Muffins!

carrot cake blog (2)carrot cake blog (1)

Ingredients

  • 3/4 cup almond meal
  • 1/4 cup quick-cooking oats
  • 1 Tbsp coconut flour
  • 1.5 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1/4 cup melted butter, coconut or other oil
  • 1/2 cup apple sauce
  • 2 large eggs, lightly beaten
  • 1 1/4 cups grated carrot
  • handful of raisins

Directions

  • Preheat oven to 325
  • Combine the dry ingredients (except sugar) in a food processor (first 5 ingredients)
  • Transfer to a large bowl
  • Combine eggs, oil, sugar, applesauce in food processor and mix until blended
  • Add liquid to flour mixture and stir just until moist
  • Stir in grated carrots and raisins
  • Bake @ 325 for 40 minutes or until a wooden pick inserted in center comes out clean
  • Cool on wire rack before frosting

Frosting

  • 1/3 cup cream cheese, softened
  • 1 Tbps butter
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  • 1/2 c unsweetened flaked coconut
  • Directions: combine cheese and butter and beat until creamy. Add powdered sugar and vanilla, beating until smooth. Spread over cake, sprinkle with coconut. Cover and chill.

Enjoy! 🙂

dit-elle-Esther

Easter Egg Tree 2016

It’s the season.. daffodils, cherry blossoms, puddle jumping and Easter Egg fun!

Want to make an Easter tree? It’s a fun project especially for older kids and the result is pretty stunning. Preparing the eggs takes quite a bit of time and effort (you will actually empty egg out of the shell through a small opening by blowing through a small hole on the opposite side of the shell), but the good news is that if you are careful, these eggs can last for years and be used on your tree again and again!

Check out our Easter “science” project from last year here – naturally dyed eggs!
And from two years ago, our Easter Tree here.

Ready to get started? See instructions captioned in each photo.

Here’s what you’ll need:

  • Fresh white eggs
  • Something sharp (like a large yarn needle) to make small holes in the shell with
  • Small sticks (toothpicks or bamboo skewers broken into 3/4″ length
  • Sewing thread
  • Food color/egg dye, vinegar, hot water
making an easter egg tree blog (2)

Use fresh white eggs

 

making an easter egg tree blog (1)

1) Hold the egg firmly in one hand and using a large sharp pointy tool (I used a large yarn needle) tap the “north” or “south” end of the egg – like a bird might chip away at something, or think of a woodpecker in a tree! 2) You’ll tap firmly ~10 times and a small hole will form. Make it bigger by continuing to tap and clear some shell away. The bigger the hole, the easier to get the egg out, but you don’t want it too big. About 1/4″ or less should do. 3) flip the egg upside down and now start chipping a hole on the opposite side (this hole can be smaller). 4) Once you have two holes, insert needle about an inch into the egg to pierce the yolk (this will make getting the egg out of the shell easier). 5) You will now blow a thin stream of air into one of the holes (smaller one) and gravity should pull the egg out the other end. 6) Pour some water into hole and rinse by repeating step above.

 

 

making an easter egg tree blog (3)

You’ll have plenty of egg yolks and whites – save for an omelet or cake!

 

making an easter egg tree blog (4)

Let eggs air dry before dipping in dye

Ave and Anders helped with the dye process – using bamboo skewers to turn the eggs (hollow eggs float!). They loved comparing colors and watching the eggs turn deeper shades.

Note that you can get standard food coloring from the grocery store (e.g. McCormick makes a small box of four bottles: red, yellow, green, blue) and following the instructions we made some pretty cool mix & match colors.. sunset orange, jungle green, raspberry, etc. Other than dye, you’ll need vinegar and hot water.

While the eggs dry, fasten a piece of sewing thread to a small stick (e.g. broken toothpick or bamboo skewer), drop this into the egg so that the stick flips to the horizontal and becomes an ‘anchor’ from which the string is attached. Now the egg is ready to be decorated further and/or hung. Ave put colored feathers into each egg and was in charge of hanging. And yes, every step of the way there is risk of the eggshells breaking – they are eggshells after all – but make a bunch and have fun!

Beautiful, right? 🙂

Have fun! 🙂

dit-elle-Esther

Carrot, Beet & Sesame Salad

This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther