All posts by Lauren Silverman

Soups

Basic Blended Broccoli Soup

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This is one of my favorite soups, partly because it’s so easy. I like to use all of the broccoli, including the stalk. You can also save your broccoli stalks that you might throw away, and use them to make this soup. The color won’t be as intense, but it’s a great way to save money and avoid waste. I also have a recipe for Vegan Mashed Broccoli, which is similar, just with less liquid. These recipes can be made paleo or vegan. For some added nutrition, I love using bone both in this recipe, but a vegetable stock or water works just as well. This recipe will be included in the ebook I’m working on called Easy Blended Vegetable Soups, which will be available for free to my monthly newsletter subscribers.

Basic Blended Broccoli Soup
 
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Ingredients
  • 3 heads of broccoli
  • 2 cups of water (or bone broth, or vegetable stock)
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Rough chop broccoli heads, including stalks, and add them to a pot with liquid.
  2. Let steam for 10-15 minutes, or until fork or knife slides easily in.
  3. Use an immersion blender on ingredients in the pot or transfer to a blender. I prefer my Vitamix.
  4. Add more liquid if needed, for desired thickness.
  5. Add sea salt and black pepper to taste.

Sides

Sauteed Brussel Sprouts with Coconut Aminos

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This recipe was really easy, and tasted delicious. I used coconut aminos, which is a great healthy alternative to soy sauce. You can find this at your local health food store or online.

Despite using coconut oil and coconut aminos, this dish surprisingly did not taste like coconut. I definitely plan on making this again.

Sauteed Brussel Sprouts with Coconut Aminos
 
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Ingredients
  • 2 tbsp of coconut oil
  • 2 cups of brussel sprouts
  • 1 tbsp of coconut aminos
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Slice brussel sprouts in half.
  2. Saute in coconut oil, until desired tenderness. I did ten minutes on high heat.
  3. Add coconut aminos, sea salt and pepper.
  4. Transfer to bowl, and top with more coconut aminos.

This post is on Healing with Foods Friday

Drinks

Ginger Tea for Pain Relief

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Ginger Tea

 

This tea mainly tastes like ginger, which I love, but also includes powerful pain-fighting herbs such as turmeric and lemongrass. Disclaimer: I am not a doctor or herbalist, if this helps you feel better, that’s awesome, but this tea is not meant to replace your medication or your health practitioner’s advice. I wanted to make something delicious and healing for myself, and of course, share it online with my followers. Feel free to change up the ingredients as desired, or add a sweetener of your choice.

Herbal Benefits

Ginger Uses: Indigestion, nausea, motion sickness, may help reduce cholesterol and narrowing of arteries, and relieves muscle pain. (White and Foster 560)

Turmeric Uses: Peptic ulcers, hardening of the arteries, indigestion, liver problems. Curcumin, the yellow pigment in turmeric, has been shown to possess antioxidant, anti-inflammatory, cholesterol-reducing, and cancer-fighting properies. (White and Foster 574)

Cardamom Uses: Indigestion, detoxification, oral and kidney health, improves blood circulation, and has antioxidant properties.

Lemongrass Uses: Contains anti-microbial and anti-bacterial properties, reduces inflammation, helps relieve pain from headaches, joint pains and muscle pains.

Ginger Tea for Pain Relief
 
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Ingredients
  • 2 slices of ginger
  • 2 slices of tumeric
  • 3 cardamom pods
  • 1 inch of lemongrass
  • ½ lime
  • 5 cups of water
Instructions
  1. Fill pot with water, bring to boil.
  2. Slice lemongrass lengthwise.
  3. Add remaining herbs to water.
  4. Squeeze in half a lime.
  5. Let it boil until desired strength. I gave it 10-20 minutes.

References:
http://www.diabetesguide.info/cardamom/
http://letsgohealthy.blogspot.com/2012/12/health-benefits-of-lemongrass.html
http://www.naturalnews.com/029986_ginger_muscle_pain.html
The Herbal Drugstore by Linda B. White, M.D., and Steven Foster

 

Health & Wellness

The Gluten Summit Starts This Monday

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To register please click here. I am an affiliate for this summit, and will make a small commission if you register through my links, and end up purchasing a video package. Each day’s interviews will be available for free for 24 hours between 10:00 A.M. EST – 9:59 A.M. EST the next day.
Here is The Speaker Schedule: 
DAY 1: MONDAY, NOVEMBER 11
  • Michael Marsh, MD, DSC, FRCP, “Godfather” of Celiac Morphology
  • Mark Houston, MD, MS, ABAARM, FACP, FAHA, FASH, Assoc. Clinical Prof. of Medicine at Vanderbilt University
  • Cynthia Kupper, RD, Executive Director of the Gluten Intolerance Group
  • David Perlmutter, MD, FACN, ABIHM, President, Perlmutter Health Center
DAY 2: TUESDAY, NOVEMBER 12
  • Alessio Fasano, MD, Chief of Pediatric Gastroenterology & Nutrition at Mass General Hospital for Children
  • Rodney Ford, MD, MB, BS, FRACP, Pediatric Gastroenterologist & Food Allergy Expert
  • Liz Lipski, PhD, CCN, CHN, Owner of Innovative Healing, Inc.
DAY 3: WEDNESDAY, NOVEMBER 13
  • Aristo Vojdani, PhD, MSc, MT, CEO, ImmunoScience Laboratories
  • Mark Hyman, MD, Chairman of the Institute for Functional Medicine
  • Natasha Campbell-McBride, MD, MMedSci, Creator of the GAPS Diet
  • Erica Kasuli, MS, RD, CDN, Director of Nutrition at Amen Clinics
DAY 4: THURSDAY, NOVEMBER 14
  • Marios Hadjivassiliou, MD, Educational Associate, Association for Historical Dialogue & Research
  • JJ Virgin, CNS, CHFS, Best-selling author of “The Virgin Diet”
  • Tom Malterre, MS, CN, Co-owner of Whole Life Nutrition
DAY 5: FRIDAY, NOVEMBER 15
  • Daniel Amen, MD, Author of “The Amen Solution”
  • Andrew Keech, PhD, DSc, Author of “Peptide Immunotherapy: Colostrum a Physician’s Reference Guide”
  • Nora Gedgaudas, CNS, CNT, Author of “Primal Body, Primal Mind”
  • Peter Osborne, DC, CNCB, Founder of GlutenFreeSociety.org
DAY 6: SATURDAY, NOVEMBER 16
  • Loren Cordain, PhD, “Godfather” of the Paleo Diet
  • Jeffrey Smith, Founder, Institute of Responsible Technology
  • Deanna Minich, PhD, FACN, CNS, Nutrition & Health Expert
  • Sayer Ji, Founder of GreenMedInfo.com
DAY 7, SUNDAY, NOVEMBER 17
  • William Davis, MD, Best-selling author of “Wheat Belly”
  • Jaqui Karr, CSN, CVD, Nutritionist & Lifestyle Expert
  • Dave Asprey, Writer of The Bulletproof Exec Blog
  • Suzy Cohen, RPh, “America’s Pharmacist”
DAY 8 — BONUS DAY! — MONDAY, NOVEMBER 18
  • Umberto Volta, MD, Director of Coeliac Disease Simple Unit, St.Orsola-Malpighi Hospital, University of Bologna, Italy
  • Yehuda Shoenfeld, MD, FRCP, Head of Zabludowicz Center for Autoimmune Diseases, Sheba Medical Center
  • Tom O’Bryan, DC, CCN, DABCN, Founder of theDr.com & The Gluten Summit
Health & Wellness

Upcoming Free Ebook for Subscribers

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Recently, I’ve set up a Monthly Newsletter that will contain links to my blog posts for the past month, as well as giving my subscribers a heads up for promotions and online events for the upcoming month. Since I personally hate receiving a ton of email, I thought one newsletter per month will not clog up everyone’s inbox. I’m also currently working on a free ebook for my subscribers called Easy Blended Vegetable Soups. I have always been crazy about soup, but for awhile now, I have been obsessed with blended vegetable soups. These recipes are are quick to prepare and clean up, and a great way to alkalize and satisfy your body. If you are trying to lose weight, these recipes will help you easily get more vegetables into your diet. Thank you to everyone who has subscribed already! I really appreciate your support. To subscribe to our Monthly Newsletter you can enter your email into the sidebar where it says Our Monthly Newsletter, or click here to be redirected to a signup form.

Dinner

Acorn Squash “Tostada” Bowls

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Traditional tostada bowls are made with fried tortillas, so I wanted to find a healthy paleo-friendly alternative. I love food that has it own bowl. For some reason, it seems more personalized and fun to eat. The slow cooker makes the squash extremely easy to cut through, so I don’t have to worry about accidentally cutting myself. Which means there has been a lot more squash dinners in our home. I find that I am also more satisfied with my meal as well, and less likely to wander the kitchen looking for dessert that I don’t keep in our apartment. If you are new to the paleo lifestyle then squash is a great food to help you transition to less carbohydrates from grains.
Acorn Squash "Tostada" Bowls
 
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Ingredients
  • 2 acorn squash
  • 1 avocado
  • 4 grass fed ground beef burgers
  • 4 tbsp taco meat seasoning of choice
  • 1 white onion
  • 1 tbsp beef tallow
Instructions
  1. Put acorn squash whole in slow cooker on high for three hours.
  2. Saute meat with taco seasoning and beef tallow.
  3. Chop white onion and add to pot with meat, seasoning, and tallow.
  4. Taste test to determine if you need more seasoning.
  5. Remove from slow cooker and let cool until able to handle safely.
  6. Cut off the bottom of acorn squash if they don't have a flat base.
  7. Slice acorn squash in half, scoop out seeds .
  8. Scoop ground meat into acorn squash bowls.
  9. Add avocado slices to top and enjoy.
This post is shared on Healing with Food Friday.