Gluten-Free Pancakes

GF PANCAKE MIX
1 cup brown rice flour
1 3/4  coconut flour
1 cup GF oat flour
1/4 cup yellow cornmeal
3/4 tsp xanthan gum
1 tsp sea salt
1 Tbsp baking powder
1/2 Tbsp baking soda
1/4 cup coconut sugar

FOR PANCAKES
1 cup GF Pancake Mix
1 egg or (egg substitute) 
1 Tbsp ghee or butter, melted
1 - 1 1/2 cups almond mylk 

M E T H O D
Add all dry ingredients to a bowl and whisk until well combined. 
In a separate bowl, whisk 1 large egg/egg substitute, 1 cup of mylk, and 1 Tbsp melted ghee/butter/coconut oil. Then add in 1 cup of pancake mix. Your batter should poor easily out of your measuring cup, if it's too thick add mylk until consistency.
Let batter rest for about 7 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
I served these babies up with fresh blueberry Ghee, coconut nectar and raw almonds. 

V E D A
Many of us have gluten sensitivities that affect our wellbeing. Including; cognitive function, energy levels, digestive health and blood sugar. Some people are very aware of these sensitivities, some have no clue how it feels to not have gluten in their diets and ultimately do not how it feels to eat optimally. I recommend reducing gluten from your diet with the intention to eliminate it for at least 1 full week. This way you can feel for yourself the way gluten interacts with your body. There are many delicious recipes like this one to insure your taste buds are not deprived in your experiment towards optimal nutrition for yourself. 

Fermenting Food

FERMENTED FOOD

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FERMENTING NOT ONLY PRESERVES FOOD BUT ALSO ENHANCES THE NUTRIENT CONTENT. THE ACTION OF THE CULTURE ORGANISMS MAKES THE MINERALS IN CULTURED FOODS MORE READILY AVAILABLE TO THE BODY. DURING THE FERMENTING PROCESS THE BACTERIA ALSO PRODUCE B VITAMINS AND ENZYMES THAT ARE BENEFICIAL FOR DIGESTION.

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Culturing or fermenting a food involves the chemical process of breaking a complicated substance down into simpler parts, usually with the help of bacteria, yeasts, or fungi. Fermented food is considered a live food and the culturing process continues during storage to enhance the food’s nutrient content. All cultured vegetables have a natural tart flavor as the sugars and carbohydrates have been broken down and used up in the process. The lactic acid also contributes to the tartness of fermented foods. Cultured vegetables are a great option for low-carbohydrate diets.
Almost any vegetable can be fermented. Fermenting local, farm-fresh produce is a great way to provide good nutrition year-round. You can ferment just one vegetable or a mix of many different kinds. A tantalizing mixture is beets with carrots, ginger, garlic, leeks, onions, dulse (seaweed), and jalapeños. Kimchi recipes include cabbage, red chili peppers, garlic, ginger, and onion. Pickles can be spiced with dill and garlic; sauerkrauts can include juniper berries, caraway seeds, and more.

SAUERKRAUT

2 green cabbage heads, finely shredded
2 large onions, julienned 
3 teaspoons of sea salt
1 cup filtered water
1 cup of lemon juice or 1/2 cup of apple cider vinegar
2 Tbs seaweed such as wakame, kelp or dulse (optional)
*Additional flavor options hot peppers, carrots, beets, fresh herbs, radish, curry powder, ginger and garlic.

Method
Toss cabbage and salt together in a large mixing bowl, knead the cabbage and salt thoroughly to break up the cellular structure of the shredded cabbage. Add onion and lemon juice. When the cabbage has become limp and releases its juice, transfer it to mason jars or vegetable fermenter (available here). 
Pack the cabbage into the container until the cabbage is completely submerged by liquid. Make sure to pack it as tightly as you can, eliminating air bubbles. Cover loosely and allow it to sit at room temperature, undisturbed, for at least 1 month. The longer it ferments the more potent the flavor. You can let it sit for up to 6 months, testing the sauerkraut every few. Transfer to the refrigerator where it should keep for at least 6 months to a 1 year.

Cashew-Turmeric Aioli

Cashew-turmeric aioli

2c cashews
1 tbsp garlic powder
1/2 tsp salt
3/4 c water
1 oz lemon juice
2 tbsp evoo
1 tsp turmeric powder

Method
Combine ingredients in blender, blend until smooth

Veda
A plant-based alternative to aioli that's packed with protein and healthy fats from the cashews. Now turmeric, you can think of it as gold for the body. It's powerful anti-inflammatory properties treat a wide variety of conditions, one common one is joint pain. It's pretty much nature's aspirin! This flavorful - nutrient dense condiment is perfect for wraps, sandwiches, veggie burgers and just about any veggie dish.

Strawberry Spinach Detox Smoothie

Strawberry Spinach Detox Smoothie + Chia and Coconut 

8oz coconut water or almond mylk (OR 1/2 & 1/2)
2 cups spinach
8-10 fresh or frozen strawberries
1/2 lime, juiced
2 tbsp cashew 
1 tbsp chia seed
1 medjool date pitted or 1 tbsp honey (optional)

Method
Combine ingredients in blender, blend until smooth // garnish with chia and fresh strawberry   

Veda
Coconut water is super hydrating and full of electrolytes - think of it as natures Gatorade. The almond mylk and cashews offer healthy fats and protein to this liquid meal. Strawberries are loaded with vitamin c & plenty of antioxidants. Spinach like other dark leafy greens, is filled with magnesium, protein and iron. The chia seeds flood your system with omega 3 fatty acids, giving you a clean burst of energy! 

Garbanzo Bean Hash with Purple Potatoes

Garbanzo Bean Hash // Purple Potatoes + roasted garlic and basil

Garbanzo's
2 cups cooked chickpeas
1½ teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cumin powder
a dash of cayenne pepper

Purple Potatoes 
1 Tbsp. coconut oil or ghee
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili flakes, plus more for garnish
1/2 tsp sea salt
1 small onion, diced
5 small purple potatoes, scrubbed and cut into cubes
½ cup – ¾ cup water or vegetable broth

Method

Preheat oven to 425 

Start on the potatoes - Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 15 minutes. 
While the onions are doing their thing - Pat the chickpeas dry between two paper towels and be sure to remove any loose skins
Pour the chickpeas on a baking sheet lined with parchment paper and brush with olive oil. Use your hands to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, moving the chickpeas at the 15 minute mark to evenly brown. 
Now you're ready to add the purple potatoes and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off. 

When potatoes are soft transfer to medium cast iron skillet, topped with garbanzo beans, add a few cloves of garlic  and roast for an additional 7-10 minutes

Garnish w/
fresh basil
sliced avocado
lime wedges
bread or tortillas
hot sauce
flaky sea salt and freshly ground black pepper

For this photographed here I combined both recipes in a medium skillet

Serves 2-3 

Veda
Purple potatoes have their origins in Peru and Bolivia. These beauties have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants. They contain 4x's more antioxidants than rustic potatoes.

The Sustainable Kitchen

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THE SUSTAINABLE KITCHEN

SUSTAINABLE AND SEASONAL CUISINE BRINGS MANY BENEFITS, NOT THE LEAST OF WHICH IS GREAT TASTE

IT IS ALSO A LOT OF FUN TO KNOW THAT YOU ARE COOKING AND EATING GREAT FOOD GROWN OR HARVESTED BY LOCAL PEOPLE. AS CHEFS AND CONSUMERS WE MUST DEVELOP RELATIONSHIPS WITH THE PEOPLE WHO ARE GROWING, FARMING AND RAISING THE PRODUCTS THEY EAT AND ENJOY. ARTISANS ARE THE PEOPLE WHO SHOULD BE DRIVING OUR DIET AND WHAT’S ON OUR DINNER TABLE. THINK “OUTSIDE THE BOX” AND BE OPEN TO THE MOMENT WHEN YOU GO TO THE MARKET, EVEN IF IT’S THE NEIGHBORHOOD SUPERMARKET

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SEASONAL

Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavor. This is usually the time when the item is the less expensive and the freshest on the market. The food's peak time in terms of harvest usually coincides with when its flavor is at its best. There are some exceptions; an example being sweet potatoes which are best eaten quite a while after harvest. One of the components of macrobiotics, eating what nature provides, when she provides it for optimal health of ourselves and the earth.

LOCAL

Our mission is to leave the smallest ecological footprint and provide the most flavor rich, nutrient dense food. The local food movement is how we achieve it. A collaborative effort to enhance the economic, environmental and social health of San Diego. No GMO's 
Genetically engineered crops are a relatively recent technology with potentially devastating impacts on ecosystems and human and animal health. Organic regulations forbid the use of genetically engineered seeds or animals (including clones). more

ORGANIC

Organic farmers nourish the soil that feeds our food. Research shows that organically-produced foods are higher in antioxidants and other nutrients than their conventional counterparts. No persistent pesticides or synthetic fertilizers. Designed by intent to kill living organisms, persistent pesticides can be harmful to wildlife and human health, especially as they contaminate our food, air and water or accumulate in our cells. Synthetic fertilizers require large quantities of fossil fuels to produce, and contribute to soil degradation and ocean dead zones. more: pesticides fertilizers

Avocado Gazpacho

Avocado Gazpacho

1 bottle of Cold Pressed Green Juice (no fruit added), I used #getyourgreens by Project Juice
1 medium avocado
2 heaping tbsp sweet onion, roughly chopped
1/4c yellow bell pepper, roughly chopped
1/4c cucumber, roughly chopped
1 tbsp olive oil
1 tsp ume plum vinegar
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp sea salt

Blend ingredients, serve chilled
Garnished w/ diced cucumber, diced sweet onion, diced yellow bell pepper, picked cilantro, shredded red cabbage, daikon sprouts & smoked paprika

Serves 4 

Veda
Not all juice is created equally. Cold pressed juice contains about 5-7 times more nutrients than your standard centrifugal juice and because it is exposed to minimal heat and air, it contains more vitamins, minerals and enzymes. This means it tastes fresher and satisfies cravings; enzymes are what tell our brain we're full.  In this case it gives the gazpacho the nutrient value of 100 salads, adding the most delicious flavor. It's a perfect energy boosting way to have a light meal without feeling weighed down. 

Heirloom Tomato Salad

Heirloom Tomato Salad with Cracked Pepper Tofu & a Kumquat Vinaigrette

3 heirloom tomatoes, sliced 
1 small shallot, thinly sliced
pea shoots for crunch and presentation 

Cracked Pepper Tofu  
6 ounces(1/2 package) of organic extra firm tofu, cut into thin squares
olive oil 
cracked pepper 
sea salt 

Method
Preheat oven to 425
Cover baking sheet with natural parchment baking paper, place tofu squares on paper, drizzle olive oil over top. Use a brush, spoon or your hands to coat tofu with oil. Sprinkle sea salt and crack pepper over squares flip and repeat on other side. Bake for 20 minutes, remove from oven when edges of tofu are slightly golden. Set aside and let cool 

Kumquat Vinaigrette 
8-10 kumquats, cut and seeded (leave the peel on)
1 teaspoon of Dijon mustard 
1 teaspoon finely chopped shallot
1 tablespoon honey
pinch of sea salt
1/4 cup extra virgin olive oil

Method
Place the kumquats into a small food processor and pulse a few times until they are finely chopped.  Add the shallot, dijon, honey, and salt.  Pulse a few more times until nearly smooth.  Add the olive oil and blend. Add salt if necessary. The texture will be somewhat thick

Veda
Heirloom tomatoes are a rich source of vitamin C, which helps nourish the adrenal glands, reduces stress and boost the immune system. Studies show that organically grown tomatoes show higher nutrient levels of lycopene, a kind of carotenoid that plays a role in the prevention of cancer. And If you're going to eat tofu, make sure it's organic and sprouted. It contains more protein, calcium, and iron than regular tofu.

Umeboshi Plum Vinegar

Umeboshi Plum Vinegar 

Veda:
The health benefits of umeboshi are many. The unique fruit actually possesses natural antibiotics, making it an effective treatment for a variety of conditions. Likewise, with its alkalizing effect, it is considered the Japanese form of “Alka-Seltzer.”

With these properties and others, the fruit is capable of treating a wide variety of conditions. The fruit is often used to treat fatigue, vomiting, general nausea, diarrhea, dysentery, infection, runny nose, and liver toxicity. Eaten after alcohol consumption, umeboshi can even be used to prevent or treat hangovers. The fruit also helps eliminate toxins from the body, naturally boosting health. Not to mention it is the most delicious addition to any meal, allowing all flavors to pop when added!

Clarified Butter (ghee)

Clarified Butter <ghee>

8 ounces(2 sticks) of organic unsalted butter, cut into cubes 

Method
Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. Once no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Skim off as much as you can but you can remove the rest when straining it. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Clarified butter has a deep decedent flavor, I added thyme and himalayan sea salt to this recipe to for the delicious black olive roll. Add a touch of fresh and salt to your finished clarified butter, cook over low heat until flavors infuse. Clarified butter can also be seasoned with a number of spices. A few I recommend: cinnamon, turmeric, curry, saffron. Add fresh herbs like thyme and rosemary to add a flavorful touch to your roasted veggies. Add seasonal berries and cook until they plump up stir well. When finished let berry and ghee solidify by placing in refrigerator or freezer. Cook butter longer at lower heat to decrease the moisture and deepen the flavor. Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

Clarified Butter (Ghee) // Coffee : If you like to have your coffee for breakfast add 2 tablespoons of clarified butter to one cup of coffee for a smoother flavor and a burst of nutrient rich energy. 

Veda
Clarified Butter/Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. A healthy body therefore makes it own form of ‘ghee’ but you can aid that greatly by just consuming it. Butyric acid helps lubricate joints and reduce inflammation, leaving your body feeling flexible. These fatty acids are absorbed directly to the liver (like carbs) and burnt as energy. Active individuals can use ghee as a consistent energy source. The energy from these fatty acids can be used to burn other fats in the system and aid in loss of unnecessary weight.

SuperFood Ranch

cashew ranch + superfoods
2 cups cashew, soak them for a creamier dressing (1-2 hours, then drain)
1 1/2 cup filtered water for blending
3 tablespoons lemon juice
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 dates
2 cloves garlic
1 teaspoon garlic powder
3 teaspoons onion powder
1 teaspoon dill
1 teaspoon oregano
1/2 teaspoon basil
2 tablespoon maca powder
2 tablespoon hemp seeds  
1 tablespoon sea salt

Add after (optional)
1/4 cup finely minced parsley
1/2 teaspoon fresh dill, minced

Method
blend all ingredients until creamy and smooth, stir in fresh herbs 

Veda:
What makes this 'ranch' super!? Well, for starters it's dairy free and loaded with protein from the cashews and hemp seeds. Now lets talk Maca; for starters this root is a superb adaptogen. Adaptogens increase the body’s nonspecific resistance to stress, whether it is caused by damaging man-made factors, or illnesses. They do not block the stress response, but instead smooth out the associated highs and lows. That alone should inspire you to add it as a daily supplement but it is also commonly known to elevate libido and stamina for both women and men. On top of everything it's full of B vitamins, C vitamins and provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. Giving you a surge of energy with zero crash

Split Pea/Kale Soup with cashew parm

split pea/kale soup
1 tablespoon olive oil
2 cups chopped yellow onions
4 cups of roughly chopped kale, with rib removed 
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups well seasoned vegetable broth
1 cup cashew mylk (optional) 
sea salt & freshly ground pepper to taste
4 large shallots, thinly sliced 

Method
In a large soup pot over medium-high heat, heat pan then add oil. When oil is warm add the onions and kale. Season with salt, pepper and saute for about 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for a couple minutes. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes. While letting the soup cook, heat oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes until they gradually become brown. Remove from the heat and let cool on parchment paper. When peas are broken down and tender add the cashew mylk and whisk until smooth. Garnish with cashew parm and crispy shallots 

cashew parm
1 cup raw cashews
1/4 cup nutritional yeast (optional)
1 teaspoon salt

Method
In a small food processor, combine all of the ingredients and pulse until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, by adding more salt or a touch of white onion powder 

Veda:
Pea soup is high in fiber, magnesium, iron and other essential minerals. By adding kale we are not only adding texture, we're quadrupling the nutrient value; flooding the body with nutrients while giving the digestive system a break.  Did you know that 1 cup of raw kale has 3 grams of protein!? The cashew adds magnesium to this delightful dish providing use with vital bone health.

Broiled Pear with Walnut Goat Cheese + Spiced Honey

Spiced Honey
4 cardamom pods
1 large cinnamon stick
1 tablespoon course black pepper
1 cup clover honey
4 ounces water

Method
In a small saucepan, muddle the cardamom pods with the cinnamon stick. Add the black pepper, clover honey and water. Bring just to a boil, then lower the heat and simmer for 15 minutes, stirring frequently

Broiled Pear/Walnut Goat Cheese 
2 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces of goat cheese
1/4 cup walnut halves, toasted and chopped
sea salt

Method
Preheat oven to a low broil
Slice the pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the goat cheese and walnuts together in a small bowl. Divide the mixture between the pears, mounding it on top of the carved hole

Cover halved pears with aluminum foil . Bake for 10 minutes, or until slightly tender. Remove foil and bake for an additional 5 - 10 minutes until slightly charred. Set aside until warm or at room temperature.

Drizzle each pear with spiced honey and serve alone or over an arugula salad.

Veda:
We all know pear are super tasty, they're also rich in important antioxidants, flavonoids and dietary fiber. Making them a perfect treat to satisfy sweet cravings. Goat cheese is easier on the human digestive system and lower in calories, cholesterol and fat than most other cheese. It is also a great source of calcium, protein and vitamin K. Let's talk honey! The two key beneficial components of raw honey are bee pollen and propolis. Bee pollen is a super nutritious compound, containing all the nutrients required by the human body. It is a source of proteins, beneficial fatty acids, minerals, enzymes, carotenoids and bioflavonoids which are antiviral, antibacterial and helpful to cardiovascular health. Propolis also has antibacterial and antiviral qualities, as well as antifungal, anti-inflammatory and antioxidant properties. Unlike most sugars, raw honey does not ferment in the stomach and can actually be used in aiding stomach upset and nausea. 

Superfoods !?

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SUPERFOODS: VIBRANT, NUTRITIONALLY DENSE FOODS
THAT OFFER TREMENDOUS DIETARY AND HEALING POTENTIAL

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Maca
Increases immunity, energy, vitality,fertility and boosts libido. Maca is an adaptagentic root. Adaptogens are natural plant products that increase your body’s ability to deal with internal and external stresses and normalize imbalances in the body.

Chia
Packed with nutrients that promote long-lasting energy, increase mental function, support your cardiovascular health and immune system. They contain lots of fiber, and can absorb 9 times it weight in water which means as it expands in your belly it makes you feel full. Plus, it’s supercharged with Omega 3′s, those brain boosting fats.

Local Raw Honey & Bee Pollen
Raw honey is anti-bacterial, anti-viral and a natural antibiotic. Bee Pollen contains 59 trace minerals, and is a rich source of vitamins, enzymes, and amino acids. Taking local bee pollen may alleviate seasonal allergies.

Goji Berries
Contain the 8 essentials amino acids and vitamins B1,B2, B6, E, and C. Packed with antioxidants, gojis help to strengthen your immune system, enhance your memory, calm the nerves, and have anti fungal and anti bacterial compounds.

Spirulina
A great plant based source of iron and B vitamins. Spirulina is a natural detoxifier. Known to help boost energy levels, support liver and kidney functions, reduce inflammation, and improve digestion. 

E3Live
A special algae from upper Klamath Lake, Oregon. This miracle food is known to increase energy, stamina, and feelings of well being, as well as enhance brain function, increasing mental focus and concentration. We call it ‘brain on’ food. It also stabilizes mood swings by balancing blood sugar levels, supports a youthful appearance, helps normalize weight, stimulates the immune system, nourishes your blood, and helps to promote the growth of stronger nails and smoother skin. www.E3live.com

Greens Powder
Greens powders are a great way to give your smoothie an extra boost of nutrients. Comprised of a spectrum of antioxidants, vitamins, and minerals, these powders are what Superheros are fueled by. Our favorite greens boosters are Orac Energy Greens and Vitamineral Greens.

Hempseeds
The only food with the ideal ratio of Essential Fatty Acids; omega 3′s & omega 6′s. They contain 21 amino acids including the 8 essential aminos in a very easily digestible form.

Flaxseeds
Contain ALA (alpha linolenic acid) which the body converts to omega 3′s, your brain boosting fats. It’s actually the richest plant based source of omega 3′s. Flax can help to correct constipation. The seeds can easily be ground in a coffee grinder for better bio-availability.

Psyllium
Traditionally, psyllium is renowned as a laxative, since it absorbs water and swells as it moves through the digestive tract. But this natural soluble fibre has many health benefits: lowering LDL (bad) cholesterol, helping control diabetes (it reduces the post-meal rise in blood sugar) and aiding in controlling appetite and weight, making you feel full longer.

Quinoa
Regarded as a sacred food by the Incas, providing a wide range of vitamins and minerals. This supergrain seed contains more protein than most cereal grains and is considered a complete protein because it contains all eight of the essential amino acids we need for tissue development. It is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc, and lower in sodium compared with wheat and barley.This gluten-free grain is also low in saturated fat!

Spinach
Popeye’s secret weapon is rich in fiber, iron, beta carotene, and protein/amino acids. It acts as an anti-inflammatory, and has brain boosting and anti-cancer properties.

Coconut! 
Unlike other saturated fats, as a plant derived source of saturated fat coconut has medium chain fatty acids that actually help to increase metabolism. Coconut has been shown to lower your LDL (lousy) cholesterol and boost your HDL cholesterol. It helps improve the absorption of fat soluble vitamins and amino acids, and supports your immune system.

Coconut oil has a high heat tolerance that makes it a great food for high temperature cooking and tastes great! (a much preferred alternative to using olive oil for high heat!)

Coconut butter is made from the flesh, not just the oil. It’s delicious in smoothies and is so so good for you. It is said to improve metabolism and great for hormone balancing.

Coconut Water is jam packed full of minerals and electrolytes that rehydrate your beautiful body instantly.

Sprouts
These are full of vitality, living enzymatic quality and we aren’t talking about alfafa sprouts. They are full of protein and are powerful natural energy source. They have an incredible nutrient profile – just multiply the seed’s nutritional benefit anywhere from 300 to 1200%

Cacao
Of course we all love chocolate but did you know the source of chocolate in its natural state of Cacao is really really good for you?!! And you thought you liked chocolate before! The only catch is to make sure you get the good stuff – raw cacao. Use the powder or “nibs” and blend away in your smoothies and baking! Your kids will love it too. Rich in magnesium, chromium, and iron cacao has an incredible amount of antioxidants. Plus cacao contains theobromine which may just be nature’s aphrodisiac~

Cinnamon
Helps to lower LDL cholesterol and stabilizes blood sugar levels. Because of it’s anti-bacterial quality, it also acts as a natural food preservative and helps to reduce cellular inflammation and increases metabolism.

Apples
A low glycemic fruit (which means they are low in sugar and won’t spike sugar levels) and cleanse the liver and colon. The pectin binds to and excretes heavy metals from the intestines. This directly helps the filtration load on the liver. An apple a day!!

Beets
The rich color in beets comes from the cancer-fighting antioxidant betalain, a cancer-fighting phytonutrient. Besides their liver-protecting qualities, beets also dilate your vessels so blood flows more easily and contain iron, which helps deliver oxygen throughout the body and fights anemia. 

Ginger Root
Medicinally, scientific studies have shown ginger to be more effective than placebo for treating the nausea caused by morning sickness, seasickness and chemotherapy – and it’s commonly seen as a wonderful treatment for many other kinds of nausea as well. It has anti-inflammatory effects and can be effective in the treatment of arthritis, as well as helping to thin the blood and lower cholesterol. Ginger can also be used to help you deal with all kinds of other gastrointestinal problems. It you in the digestive process, making more use of the vitamins and minerals your food contains.

Berries
A great source of vitamins and antioxidants and low in sugars. One cup of strawberries has the same amount of Vitamin C as a glass of OJ. Blueberries are an excellent source of manganese, essential for keeping your blood sugar levels and thyroid function normal.

Pumpkin Seeds
Also known as pepitas, they are among the leaders of phytosterols, a naturally occurring compound that lowers cholesterol and promotes prostate health. These tasty seed provide a healthy dose of omega-3 and omega-6 fatty acids and is a good source of minerals, including phosphorus, magnesium, zinc and iron, making it one of the most nutritious and seeds around.

Raw nuts 
Almonds
Best raw & sprouted, they’re known for their Vitamin E content and are rich in healthy monounsaturated fats.

Walnuts 
Are shaped like a brain because they are good for your brain and help with healthy brain and memory function! They contain omega 3′s and ellagic acid which is known to fight cancer and support immune function.

Brazil nuts 
Are best known for being the number one plant source of the mineral selenium, exhibiting approximately 2,500 times as much of this vital trace mineral as any other nut. Selenium is a powerful antioxidant which has been proven to protect the body against infection.

Cashews 
Are naturally high in beautifying oleic acid and also contain magnesium, manganese, selenium and zinc. Zinc is a critical mineral for enzyme formation and reproductive health, making raw, organic cashews a very valuable food and great for making nut milks and salad dressings.

Turmeric
Ayurveda has used the spice for its medicinal powers for thousands of years to cure inflammation-based conditions ranging from irritable bowel syndrome and autoimmune disorders to arthritis and tendonitis. It helps relieve pain, swelling, and redness that may come with inflammation. Plus, it is a powerful preventive medicine that helps fight infections and treat digestive issues.
Even more modern studies have found this magical compound can prevent the growth of cancer cells by decreasing swelling and inflammation. Some research suggests turmeric's antioxidant powers may also help slow cancer growth and, for those already suffering, make chemotherapy more effective and help protect the body's healthy cells from radiation therapy damage. Aside from its antioxidants, tumeric's anti-estrogen compounds can help fight the growth of breast tissue tumors thought to be caused by estrogenic compounds found in food, pesticides, and other chemicals.

Eggs
Local and organic of course. Yolks contain the bulk of the egg’s nutrients, including minerals like calcium and magnesium and vitamins A, D, E, B6, B12, the list goes on! In fact, eggs are loaded with so many nutrients that some scientists suggest a few eggs a day could provide a bigger health insurance policy than a multivitamin. They have 100% of the carotenoids essential for healthy eyes, protecting them against vision loss. Eggs are also rich in protein and an energy-sustaining food that helps stave off fatigue.