Adding Pumpkin to Your Skin Care Routine

We may often take the humble pumpkin for granted, but did you know that autumn's generous gift is a real miracle for our skin? It is an excellent source of antioxidants, vitamins and essential elements the skin needs. Pumpkin is not just for carving and eating - it makes for a wonderful facial or body mask! All parts of the pumpkin, including seeds, can be used in creating amazing skin care products. Pumpkin Masks and Peels are always a popular choice for many estheticians, because of their amazing exfoliating properties and creamy pleasant texture. It’s no wonder that November’s holiday treatments always include this deliciously fragrant gourd. Enzymes and Alpha-Hydroxy Acids in pumpkin exfoliate dead skin cells while promoting skin repair and cell-turnover. A pumpkin mask or peel cleanses, conditions and moisturizes while helping to firm the skin.

From a nutritional standpoint, just an ounce of pumpkin seeds contain 4.2 mg of iron, which helps fight lead-poisoning, and only a half a cup of canned pumpkin is rich in potassium, vitamins С, В1, В2, В5, Е, and has 953mg of Vitamin A! That vitamin A comes in the form of immune-boosting beta carotene. The name beta-carotene is derived from the Latin name for carrot, and it gives yellow and orange fruits and vegetables such as pumpkin their rich hues. Like all other carotenoids, beta-carotene in pumpkin is an antioxidant which protects the body from damaging molecules called free radicals.

Dermatologists use beta-carotene for its ability to increase cell turn-over and regeneration in the outer layers of the skin, making it effective for diseases and skin conditions related to epithelium damage. Research suggests that taking high doses of beta-carotene internally may decrease sun-sensitivity. People with erythropoietic protoporphyria, a rare genetic condition that causes painful sun sensitivity as well as liver problems, are often treated with beta-carotene to reduce sun sensitivity. A combination of antioxidants may help protect the skin against the sun's ultra-violet radiation. Long-term supplementation with beta-carotene may reduce UV-induced skin redness, and appears to slightly reduce the risk of sunburn in individuals who are sensitive to sun exposure.

As you see, pumpkin is an excellent choice for all skin types! It nourishes the skin, provides a non-abrasive exfoliation, and makes skin baby-smooth! So why not add a pumpkin mask to your treatment menu today? Your clients will love you for it!

Alkaline Vegan Quinoa Recipe for Clearing your Complexion, and Boosting your Energy!

Meet my favorite summer creation - Dasha's Vegan Power Salad! Those of you who have taken an acne workshop with me know how much I stress the importance of alkalizing the body! It is a proven way to get rid of candida, and starving the yeast that can create a toxic environment in the gut, acidic bodily fluids, and acne-prone skin. The reason I call this a power salad, is because quinoa is so rich in protein, and so are black beans! Quinoa is a power-grain, because it is alkalizing, and easy to digest - it's a beautiful alternative to rice and porridge that is easy on the stomach, but has the ability to fill you up!

Today's recipe is a cold salad of organic boiled quinoa, with black beans, organic tomatoes, organic cucumbers and organic orange bell peppers. Tomatoes, beans, and orange bell peppers are not alkalizing, but cucumbers and quinoa are. If you are on a strict alkaline diet, substitute these ingredients with red bell peppers, zucchini, red onions, scallions, broccoli, cauliflower, cranberries, or haricot vert. I always try to change up the ingredients in my favorite salads, so if you're not on the strict candida plan, feel free to add avocado, boiled beets, pine nuts, raisins, fresh corn, garlic (yes!), ginger, or whatever else floats your boat! 

While the quinoa is cooling, I marinade my black beans in lemon juice and Barlean's flax seed oil, then I combine all ingredients an a big bowl, and add chopped cilantro, basil, and a pinch of salt! Quinoa is super easy to prepare! 1 cup of quinoa to 2 cups of water. Bring it to a boil, turn off the heat, and cover the pot for 15 minutes. Once 15 minutes have elapsed, take it out of the pot and cool in a separate bowl, or eat it hot - just like rice! Enjoy!

Ingredients (I use only organic ingredients):
1 cup quinoa (dry)
1 1/2 cups boiled black beans
1 large tomato
1 cucumber
1 orange bell-pepper
5-7 leaves of basil
1/4 bunch of parsley
juice of 1 lemon
1 tbs flax seed oil

5 Ways to Improve Your Kid's Childhood Experience, and Teach Kindness

Everything I have learned in life has been a stepping stone to my current state of well-being, prosperity and balance. I am a constant learner, and am always open to self-improvement, even now, as an adult. Children get most of their ideas about themselves and the world around them by what the adults in their life say and do, so it is important to be fully aware of the message you are giving to your little ones. In this short blog entry, I will give you some wonderful ways to nourish and encourage your children's creativity, promote kindness, and engage in positive activities that you both will enjoy and treasure as cherished moments! I do these activities now, as an adult, so this will be excellent advice for people of all ages.

1. Cook Something Healthy

Making healthy food daily is an absolute must in my life - my food nourishes my mind and body. Give your children a chance to participate in food preparation, and they will take responsibility and pride in their task. Small tasks such as washing the veggies or ripping lettuce leaves for the salad allow your kids to feel like they have contributed to making the meal, and teach them how to become efficient and autonomous. Sharing food is a beautiful way to show love and care, and I often make enough food for my family, as well as the neighbors. My neighbor is a doctor, and works late, so I often invite her for dinner. I also have an elderly woman on the cul-de-sac, and I feel that it is a privilege for me to bring her food. A wonderful weekend activity is making sandwiches for the homeless, and passing them out. Make food with love, share food with loved ones, and teach your children to share and care.

2. Make Bird Friends

I currently live in a house with a large back yard, but I have grown up in an apartment, and have learned to live comfortably and efficiently in a small, urban space. I have a dog and a cat whom I love very much, but if your living conditions don't allow for pets, this advice will be wonderful. It can be challenging for parents to tell their kids they can't have pets because of space or time constrictions, so a great alternative is to hang up hummingbird feeders filled with nectar, and watch these lovely beauties come to sip their sweet nectar. Here is a photo I took yesterday of the bird flying up to drink - they are truly majestic, and therapeutic. Making the nectar is easy - it's a 1-cup sugar to 4-cup water ratio. Simply bring this mixture to a boil, cool, and pour into the feeder. I make enough for the week, and store the rest in the fridge - it's much more convenient, also. This is a wonderful activity to do with the kids - they will love it! Another great idea is to put out feed for the larger birds, especially if you have colorful birds in your neighborhood, like I do. I buy bird feed in bulk, and put it out for them in the flat bowl feeder I have in the back yard. It's great to know that even little creatures can benefit from your kind gesture.

3. Grow Something
Buy a plant that the child will have the responsibility to water. If you have a chance to start a small
garden together, there is nothing more fun than digging in the dirt while taking care of your vegetables or flowers! Children will take great responsibility in doing their part to water veggies, or flowers, and proudly display their labor when it is time to harvest! This is a great activity that will beautify the home, and will also teach the child the values of farm-to-table lifestyle.

4. Volunteer
Lending a helping hand to others is a divine privilege, and a task that will not only fill your children's heart with joy, but will serve as a wonderful reminder of how important each and every one of us is on this planet. I've been caring for my grandmother for the past few years, and one day I thought of
the countless number of elderly people who spend their lives at retirement homes, and rarely get visitors. I went to the dollar store, and picked up puzzles, coloring books, crossword puzzles, crayons, beads, glue, and a couple of poster boards, and showed up at a retirement home. The feeling of joy these wonderful elders experienced made me so happy! Your children will enjoy interacting with elders, and vice versa! I volunteer with kids at an orphanage in Mexico, and the days spent with them have been as rewarding for me, as they have been for them. Gratitude and appreciation creates children who mature into appreciative and self-sufficient adults.

5. Help the Homeless

Vacation season is approaching, and many of us will travel with our families. I frequently travel for work, and spend a third of the month in a hotel room, but since my company manufactures skincare, I bring my own products with me.  Did you know that you are paying daily for the toiletries in your hotel room, and they are yours to use and take? Give your children the task of collecting all unused shampoos, conditioners, soaps, and small toothpastes each day, and putting them away into their suitcase. In six months to a year, the child will have a large box of travel-sized items to donate to the local homeless shelter/mission. These small toiletries may seem like meaningless items to most people, but every little bit counts for the less fortunate. I regularly send monetary donations to charities, but since children don't have the financial ability to help, teaching them to help in this way will get them on the path to sharing and giving. When generosity becomes second nature, so do gratitude and abundance.

Be well, live abundantly, and give abundantly!

Heavenly Vegan Bulgur With Sautéed Brussels Sprouts

My heavenly vegan bulgur with sautéed brussels sprouts, parsley, and carrots is a warm, soft and fluffy dinner you can make in 15 minutes! Brussels sprouts can be delicious, if cooked correctly, and I am here to teach you. This is one pilaf you will LOVE!

Ingredients:

1 cup bulgur 

1 1/2 cup organic brussels sprouts 

1 large organic carrot

1/2 medium sweet organic onion

1/2 chopped organic parsley

2 tablespoons organic cold-pressed coconut oil

pinch of salt

I love the 10 Minute Bulgur from Trader Joe's , and use it for all my bulgur recipes. The first thing I do when working with a grain-based salad or pilaf, is start boiling the grain, and while that is on the stove, I chop the veggies. Bulgur is just like rice - you will need 2 cups of water for 1 cup of bulgur. Bring it to a boil, cover, and let simmer for 10 minutes. Take off the heat, and let rest for 5 minutes with the lid on.

Thoroughly wash, and cut the brussels sprouts in half. Warm up a skillet on medium heat. Sweat the onions and thinly shaved carrots in the coconut oil until clear, and add the brussels sprouts. Sauté for 5 minutes, just until the brussels sprouts begin to look soft. Add this mixture to the bulgur, along with salt, and stir in the chopped parsley at the very end, so it stays fresh, and flavorful! Enjoy, and be well! 

Warm Vegan Wheat-Berry and Pecan Salad

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love grain salads - they make a wonderful side dish, are amazing on their own, and taste just as good cold as they do warm!

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time as the wheat berries are cooking, I sauté the
onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix.

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and voila! All done :) This will rock your world, I promise!

Organic Acorn Squash Stuffed with Wheat-berry Pilaf

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love salads, but what better way to present this delicious vegan feast, than in a perfect heart-shaped squash "dish"?  This recipe has "love" written all over it! 

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley
2 butternut squashes

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time, I start to work with my squash - I cut them in half along the ridges so they resemble 2 hearts. (I use the ridges as my guides to cut evenly). I use an ice-cream scoop to remove the seeds, and also cut more squash out of the middle. This not only helps to make sure the squash cooks all the way through, and isn't raw when I stuff it after baking, but also allows more stuffing to fit inside. I am quite resourceful, so I save the squash I remove, and will use it tomorrow with my breakfast millet kasha! ;)

When the squash halves are ready and hollowed out, they go into the oven at 380 deg, for about an hour. I like to check up on them, to make sure they don't overcook (but it's unlikely).

At the same time as the wheat berries are cooking, I sauté the onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix. 

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and spoon into the ready roasted cups! Voila! All done :) This will rock your world, I promise!

Organic Vegan Lentil Soup With Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)

4 cups water

1 cup green lentils1 tablespoon extra–virgin coconut oil

1/2 cup chopped sweet onion

3/4 cup chopped carrots

1 cup chopped carrots

1 cup arugula

1 cup creme

1/2 cup pumpkin seeds

salt to taste

In the oven

1/2 butternut squash

1 tablespoon coconut oil

1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the creme, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!

Millet Quinoa With Kale

Winter is in full effect, and some comfort food is just what the Dr. ordered! I love combining grains, beans, and greens for a complete vegan-protein meal that only takes 15 minutes! In this simple recipe, I use millet - one of the most digestible and non-allergenic completely alkalizing grains. If you haven't tried millet, I sincerely hope you give it a shot - not only is millet a prebiotic which feeds the microflora in your inner ecosystem, but it is also full of protein, magnesium, and serotonin - which will boost your mood! One of millet's best advantages is that it has a low Glycemic Index (GI), so the carbs will digest slowly, keeping you full longer!
 

Quinoa is an ingredient I use quite frequently, and I try not to repeat my recipes. As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer! For this recipe, I am using red quinoa.

INGREDIENTS (I only use organic):

1/2 cup red quinoa

1/2 cup of millet

1 cup of white beans

1 carrot

1 bunch of kale

1/4 cup chopped parsley

1 tbs coconut oil

1 clove of garlic 

juice of 1/2 lemon

salt to taste

Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. Do the same for the millet, in a separate pot. I dislike boiling the two grains together, because they have slightly varying cooking times. I want to make sure that both are cooked through, and neither is mushy. When you open the lid, you should see that all water has evaporated. Combine the quinoa and millet in a large ceramic or glass bowl, and start working on your kale. I never use the entire leaf for cooking, because the stem is just too rough, and is hard to chew. I "devain" the leaf by cutting the stems out, and chop up the leaves into 2-inch pieces. Sautee the carrots, garlic, and kale in the coconut oil on low heat until soft. Add the mixture to the bowl, and top with fresh parsley. Take your lemon half, and squeeze the juice on top of the mixture. Give the whole thing a toss, and you are ready to plate! I also like to add some avocado, for a creamy treat - you will love it! Enjoy, and have a powerful day!

"Gemstone" Red Quinoa Breakfast That Will Power You Up Without Weighing You Down!

This breakfast is just delicious! It will give you energy throughout the day, provide with lots of fiber, and pack a powerful punch of protein to fuel those hard-working muscles! I work out 4 days a week, and I can honestly tell you - "you are what you eat"! All calories are not created equal - you can have a 400 calorie fast food sandwich filled with preservatives, sodium, artificial flavorings, and trans fats, OR you can take 15 minutes in the morning and make a meal that will make your body look and feel year younger! Health will always shine through your skin, and give you clarity and vibrance that is easy to spot! 

My eyes are always sparkling because I take care of what I eat, and pay attention to how my body feels. I listen to my body, and that is the reason I don't keep a scale in the house. Winter is the time when our bodies naturally put on a bit of weight to protect ourselves from cold and "provide for the long months of famine", and that is okay! Just be in tune with yourself, and know when it's time to get back on track. I never quit my workouts, even during the Holidays. Don't beat yourself up for skipping your workouts, but don't give yourself a million excuses why not to be active, either. Just think about your body, it's the only one you have in this lifetime, so make sure you treat it with love, and you will see how well it treats you back!

I love an easy, vegan breakfast, and this one is sure to put a spring in your step :) As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer!

This is the easiest recipe ever - no dicing, slicing or prepping!

INGREDIENTS (I only use organic):

1/2 cup red quinoa

3 large dates

3-6 dried unsulfured apricots

1 tbsp raisins

1 tbsp pumpkin seeds

1/4 cup nuts

pinch of cinnamon to taste

Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. When you open the lid, you should see that all water has evaporated. Add the warm quinoa to the dried nuts and fruit, and sprinkle with cinnamon! Enjoy, and have a powerful day!

Beauty = Health + Happiness Shining Through Your Eyes

Stop projecting negative situations, and anticipating outcomes that don't work in your favor. Live in the present moment, and enjoy the NOW while you're here. You only get this one chance to do so, because time flies so fast! I love you, please take care of your health, and everything else will be okay!

15 Minute Vegan Lettuce Tacos

I love weekends, and you can bet I would rather spend more time with my friends and family, than toil away in the kitchen! For this reason, I would like to show you a lunchtime snack your family will adore! I call these little lettuce bowls my 15 minute vegan tacos. You can work with whatever ingredients you have on hand - today I had zucchini, cherry tomatoes, garbanzo beans, and cilantro. Easy no cook recipe calls for:

INGREDIENTS (I only use organic):
Zucchini 2 medium
Butter Lettuce
Garbanzo Beans, boiled 1 cup
Cherry Tomatoes 1 cup
Cilantro 1/4 cup chopped
Juice of 1/2 Lemon
Flaxseed oil 1 tablespoon
Sea Salt to taste

I use my beloved spiralizer to make zucchini noodles, add to that the garbanzo beans, and the cherry tomatoes. I cut mine in half to make it fit in one bite down on as you eat. Add the cilantro, lemon juice, and oil,  and combine well. Scoop this mixture into the lettuce, and serve! I suggest just eating these like tacos - it gets a bit messy, but it's out of this world delicious! I am disappointed that my avocados were too hard, but an avocado would make the PERFECT topping for this taco!

Hope you try this little fun "salad" for lunch today, and feel light and energized all day long! 

Simple Advice That Will Help You Re-Charge Your Body and Mind!

Want to boost your metabolism, oxygenate your body, aid your digestion, and re-energize? My simplest advice to you is:

1. Drink more water! We often can't think logically, get fatigued, dehydrated, and lazy just because we are lacking water in our system. A lot of times we end up over-eating, because we can't tell when we are genuinely hungry for a snack - often just water would be sufficient. (and no, coffee, juice, and soda don't count)

2. Become more aware of your breathing. Are you taking in enough oxygen? Can you feel your ribcage expanding when you take a breath? Take time and sit upright. Really pay attention to your breath, and breathe until you feel your fingertips and toes tingling with energy!

Superfood Salad! Just What The Doctor Ordered! ;)

My love for healthy food is eternal, can you tell? Since I work during the day, pretty much 9-5, the best food to prepare for next day's lunch is a cold quinoa salad! While this beauty is in the fridge, it marinades in its own juices, and becomes even more flavorful! I wanted to incorporate all the superfoods that boost your immunity, pack a powerful punch of protein, balance the body's pH, and provide you with vitamins, calcium, and brain-healthy Omega -3 oils! Doesn't that sound amazing? Sure does, but it tastes even better! Hope you love garlic!

Ingredients: (I use only organic)

Quinoa 1 cup

Walnuts 1/4 cup

Raw Cranberries 1 cup

Kale 3 cups

Garlic 3 cloves

Barlean's Flaxseed Oil 1 tablespoon

Parsley (garnish)

Pinch of Sea Salt 

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. After the pot starts to boil, turn off the heat and cover with a lid for 10 minutes.

At the same time that the water with quinoa is taking to boil, heat up a skillet on very low heat, and toss in the walnuts, making sure to keep stirring them with a wooden spatula. Once you see that the walnuts are looking just a bit darker (not brown!), take them out to cool on a separate plate. Place the kale in a deep bowl with pinch of salt and the flaxseed oil, and "massage it". Massaging kale ensures that it is soft, absorbs the oil, and is easy to chew. This is just like kneading a dough, when you squeeze it in your hands. You can also sing while doing this - makes the process more festive. :) Set this bowl aside - you will add the rest of the ingredients to it in a moment.

Lightly oil a pan with flaxseed oil, and add the garlic.  Once the garlic begins to sweat, add the cranberries (really) and toss until soft. Add this mixture to the bowl with the kale, then toss in the toasted walnuts and the quinoa. Mix well, and enjoy hot or cold! I just garnished it with curly parsley, so it looks like a Christmas tree! Delicious and absolutely alkaline! This food will not cause you to gain weight, bloat, have indigestion, GERD, and any stomach upsets! This is my healthy superfood super-secret, and now you know it too!

My Favorite Banana Cake Recipe

I'm sure, just like me,  you all have been disappointed at the sight of overripe bananas in your fruit bowl! Ahh, too ripe! Well, when life gives you lemons, you make lemonade, and when life gives you ripe bananas, you make banana cake! I'm sure you are wondering what the difference between banana bread and banana cake is. Well... I make my banana bread in a bundt pan, and fill it with a rich cranberry compote, so it looks just like a cake, and is festive to boot! You can make this recipe using a regular loaf pan, and it will be just as delicious.

Ingredients (I only use organic):

DRY
1 1/3 cups of unbleached flour
1tsp baking soda
pinch of salt
1 tsp of cinnamon
1 cup toasted walnuts
1/2 cup brown sugar
1/2 cup raisins

WET
1/2 cup olive oil
2 large eggs
1/4 cup plain non-fat greek yogurt
4 ripe bananas

COMPOTE
1 tablespoon honey
2 cups of fresh cranberries

You will need to pre-heat the oven to 350 degrees before you start to work on this cake. I usually have a few big bowls in place for the cake. Combine all the dry ingredients in one bowl, and mash your bananas in the other bowl using a potato masher. In your third bowl, you're going to whisk the eggs, oil, and yogurt together to a consistent mixture. Combine this mixture with the mashed bananas, and mix well. Lastly, add the wet mix to the dry mix, and fold together. 

Pour your batter into a pre-greased bundt pan and put it into the oven for about an hour on the center rack. Cool for 10 minutes and remove from the pan. Place on the plate, and now you can make the compote.

Simply add the honey to the cranberries, and stir until soft and caramelized. Pour this mixture into the center of the cake, and voila! Enjoy! I recommend letting it sit a half-hour before tasting, so the compote has some time to absorb into the cake.

Cranberry-Pistachio Power Greens to the Rescue!

How wonderful would it be to have a heaping green plate if goodness for dinner tonight? Like most people, I wasn't always a big fan of broccoli and Brussel sprouts... but as years passed, I grew fond of these cruciferous greens, and now adore them! I promise, you only need 5 ingredients to make this 15-minute vegan alkaline-forming dish that even the kids will enjoy! My cranberry pistachio power greens will fill you up, and warm your heart! All you need is Brussel sprouts, broccoli, cranberries, pistachios, and some cold-pressed coconut oil. 

Ingredients:

1 tablespoon organic cold-pressed coconut oil

1/4 cup raw pistachios

1/4 cup dried organic cranberries

1 cup organic broccoli florets

1 cup organic shaved Brussel sprouts






Sautée the Brussel sprouts in coconut oil on medium heat, turning with a wooden spatula to prevent burning. Add the cranberries and pistachios. The last step is to add the broccoli, because broccoli is tender, and tends to overcook quickly (do this when you see the cranberries get soft)! I don't like brown, soggy broccoli, so I literally just toss it in for a couple of minutes, and turn off the burner. That's it! Your dinner is served - healthy, delicious, and easy to make. I just added a garnish of micro greens, and voila!

Dasha's 15-Minute Sweet Vegan Quinoa Salad

I LOVE QUINOA

Now that we got that straight, here are some reasons why I love it, and why you will, too! 

• Quinoa is high in protein - 16%-20% high quality vegan protein.
• It's Alkaline-forming, which means quinoa doesn't support the spread of candida, yeast, and cancer in the body.
• Low glycemic index means that the amount of carbs supplied by quinoa are burned slowly and equally to avoid spikes and fat storage in the body.
• Low calories! A cup of cooked quinoa has only about 220 kcal. (yay!)
• Gluten-free for those with celiac. 

Quinoa was considered sacred by the Incas- they called it the “mother seed.” 

This is why I love magical, delicious, light and healthy quinoa! Oh... and did I mention that this dish only took me 15 minutes? Looks like you have no excuses now - give this recipe a try, and you will be delighted!

Ingredients:

1 cup organic quinoa (I used organic white quinoa, but you may also use the red variety)

1 large organic carrot

1/2 medium sweet organic onion

1 cup organic mushrooms (about 10 small)

1 teaspoon organic cold-pressed coconut oil

1/4 cup organic unsulfured turkish apricots

1/4 cup organic raisins

cilantro

salt and pepper to taste

I like to be efficient and productive in everything I do, including business, and cooking, so 15 minutes to make a dish sounds just about right!

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water and a pinch of salt. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. 

At the same time that the water with quinoa is taking to boil, heat up a skillet on low heat, and put in the coconut oil, with onions. Sweat the onions a bit, and then add the carrots and mushrooms. Once that mix has become caramelized, add the raisins and apricots. Keep mixing with a wooden spatula until all ingredients are thoroughly blended.

Once the water with quinoa boils, take off the burner and cover with a lid for 10 minutes. After 10 minutes have passed, you will see that the water has evaporated, and now you are left with just the ready boiled grain! Transfer to a bowl, mix in the rest of the ingredients from the skillet, and let cool. The finishing touch is the fresh cilantro - add it when the salad has cooled down, to keep it nice and fresh!

Sweet, isn't it? Absolutely delicious, healthy, and quick! Enjoy!

Protecting Yourself from Sneaky Trans Fats

According to the CDC (Centers for Disease Control) heart disease is the number one cause of death for both men and women in the United States, claiming approximately 1 million lives annually. Believe it or not, every 33 seconds someone in the United States dies from cardiovascular disease. This is an alarming statistic, which should be reason enough to encourage more people to eat better, and exercise.

I'm sure you know by now that I don't consume any processed foods, crackers, cereals, canned goods, chips, cookies, or fast food, but I absolutely know how to read a food label! In fact, learning how to read labels was on my nutritional examination, which I passed with flying colors, and I will teach you, as well. 

Trans fat is a specific type of fat that is formed when hydrogen is added to liquid oils to turn them into solid fats. The FDA has released a statement that partially hydrogenated oils are not "generally recognized as safe" for consumption. I am sure you are all aware of the FDA's ban on trans fats, as of November 2013, but did you know companies have found a loophole? Look at this label below, and tell me what you see? 0g Trans Fat, correct? Nope, look again. 

What you may not know, is that the FDA allows companies to list Trans Fat content as 0g if it's under 0.5g, but that's not taking the serving size into consideration. The serving size is 4 cookies, but what if you eat 8 or 12? Look carefully - these cookies can't possibly have 0g of trans fat, because there are hydrogenated vegetable oils listed in the ingredients! Check out this study conducted in 2012, and you will be shocked how many foods have Trans Fats, and the manufacturers don't list them on the package! http://www.cdc.gov/pcd/issues/2014/14_0161.htm I was appalled, and enraged! 

I realize that it is each and every person's responsibility to become educated on all subjects, to protect the health of him/herself, and teach his/her family, because the government will not do it for us, and the food manufacturers won't either. This is why I am advising you to read the ingredients on the packaged food labels, so there is absolutely no confusion regarding Trans Fats. If you see the hydrogenated oils, the product has Trans Fats, even if the label says 0g. Please take care of your health, and help others do the same!