Haute Boheme

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  • Succulent Cookery

    Indian Inspired Peppers & Portabella Stir Fry

    Yummers! This spicy dish is is super delish and done in 20 min. The perfect supper when you are in a hurry, but want gourmet anyway : )

    peppersIndian Inspired Peppers and  Portabella Stir Fry

    What you will need:
    1 large yellow onion
    2 Tbsp coconut oil
    2  large red peppers
    2 large portabella mushrooms
    10 cherry tomatoes
    1-2 tsp unrefined salt
    2 tsp chili powder
    2 tsp garam masala

    How to do it:
    Step 1: Saute onions in coconut oil until translucent on med-high heat.
    Step 2: Chop remaining veggies and stir into the onions.
    Step 3: Add the salt and spices.
    Step 4: Simmer vegetables until tender.

    pepper dinnerServe with rice, salad greens and sauerkraut on the side! Top with crispy seeds : )

     

    Homemade Coconut Yogurt (easy)

    Coconut Yogurt

    What you will need:
    2 cans full fat coconut milk
    2 tbsps. grass-fed beef gelatin
    1/4 tsp probiotic powder (or just open up some capsules of whatever you have in the fridge)
    1 quart glass jar

    How to do it:

    Step 1: Bring canned coconut to a rolling boil.

    Step 2: Take off the heat and dissolve gelatin inside by whisking with a fork.

    Step 3: Let cool until you can hold your finger comfortably in the warm coconut milk.

    Step 4: Put the coconut milk into the quart jar and stir in the probiotic powder and put the lid on loosely.

    Step 5: Turn the oven light on (or put oven on lowest temp and once it reaches that temp, turn it off). Wrap a towel around the quart jar and put in the gently warmed oven.

    Step 6: Let sit all day or overnight and then shake to mix (it may have separated at this point).

    Step 7: Let sit in the oven for another 8-12 hours until it is firm or to your desired sourness.

    Inspired by this post over at Delicious Obsessions (mine just feels easier because you don’t have to worry about having a thermometer), but I certainly can’t take credit for the genius addition of gelatin!

    Creamy Cappucino Jello

    How about a nutrient dense caffeine infusion? I thought so.

    coffee 4Creamy Cappucino Jello

    What you will need:
    2 Tbsp, plus 2 tsp Great Lakes unflavored gelatin
    1/2 cup water
    1/2 cup espresso
    1 1/2 cups  brewed organic coffee
    1 cup whipping cream (or half and half)
    1/3 cup unrefined sugar, maple syrup or honey
    1/4 cup coconut oil

    How to do it:
    Step 1: Mix the water and gelatin together with a fork and let it sit for approximately 10 min.
    Step 2: Make your espresso and coffee.
    Step 3: Melt the sweeter and coconut oil in your hot coffee and then stir in the gelatin/water mix.
    Step 4: Stir in the cream and then pour mixture into ice cube trays (generously oiled with coconut oil) and refrigerate until firm (approx 4 hours).
    Step 5: Once firm turn out into storage container.

    Perfect for when you need some coffee to give you the energy to make your coffee….or for when you simply don’t have the time : )

    * *I can’t take full credit for this one…. it is lovingly adapted from this genius recipe over at East West Healing & Performance.

    Orange Sherrius (aka: orange julius)

    Here is another one of my infamous raw egg drinks.

    Orange juice gives me canker sores (even the freshly pressed kind)- not so with raw eggs in the mix though- can you say “su, su, su super eggs”!!

    Not to mention, 3 whole eggs means this is my serotonin hit for the morning (all this and more could be yours too)!

    Orange SherriusOrange Sherrius

    1 banana
    the juice of 2 large oranges
    3 whole eggs
    honey to taste if you need it (you probably won’t)

    Blend and serve!

     

    p.s. and yes I am all about Thinking In Systems.

    Raw Milk Tonic

    This is the drink that started my obsession with drinking eggs.

    As a work a holic…I mean, work from home mom (really), I am always looking for ways to make homemade fast food, but recently I started pondering, “how can I make ‘meal replacement’ drinks with ordinary whole foods”?

    Why you may ask would a holistic nutritionist be wondering that? I mean really, how natural  (or healthy) could a meal replacement drink really be?

    Well, on a recent trip to Vegas for a video marketing event (because yes strangely that’s what hippy mamas who love ‘connection marketing’ do for business and pleasure combined),  I met some nice ladies totally enamored with a lifestyle of meal replacement drinks (and such)-which they swear improved their health drastically, as well as helped them achieve and maintain their ideal weight.

    Ok, I will admit, I never told them so, but I am pretty skeptical of protein bars, drinks (and the like) made from synthesized vitamins and such…..I just don’t see how that could be healthy long term….I mean we just discovered that vitamins even existed in 1911 and now we are experts on how to throw the food out, but keep the nutrients in and expect to have it all figured out…unlikely, if at all possible even.

    We are humans after all….created to eat from the bounty of the earth… not from the tit of the industrial machine (really, I’m sure).

    Then again, I can’t help but admit, there was something attractive about the ease of it all….perfectly balanced and effortless meals (and possibly the best part-no dishes).

    Raw milk tonicI’ve got young kids, so obviously, I am not going to live on meal replacements- however wonderfully scientifically formulated (truth be told, that never really would have been a selling feature for me- even in my past vitamin junkie days).

    But, I thought…maybe I can develop my own whole food versions for lunch, while the kids are off at school….I’d be so much less tempted to sneak out the door and “work” at Bistro 7 1/4.

    So, I pondered for a while…..and then I found this delicious recipe: Raw Milk Tonic (slightly altered from the book  The Fourfold Path to Healing by Thomas Cowan, MD with Sally Fallon & Jaimen Mc Millan).

    Recipes like eiershaum and orange sherrius have followed in the wake.

    Why drink it?

    Oh the mineral rich milk for starters, plus Vit A & D rich egg yolks (all easily digestible with living enzymes), and iron rich molasses to boot!

    But what I find most interesting about it, is that raw milk on it’s own doesn’t really please my body, but add the raw eggs and I can digest it no prob.

    Oh yeah, and of course the kids LOVE it!

    Raw Milk Tonic  (serves 2 reg, 3 small)

    1 1/2 cups  raw milk (or low pasteurized like Harmony milk)
    2 raw egg yolks
    1 tsp vanilla extract
    2 Tbsp molasses
    1 small pinch unrefined salt

    Blend and serve.

    Enjoy!

    Dragon Bowl (sans tofu)

    When I gave up unfermented soy, I also sadly gave up some of my favourite vegetarian recipes and one of my all time favourites was the Dragon Bowl.

    So why did I give up tofu you might be wondering?

    Dragon BowlBefore I go on, let me be entirely clear. I am not militantly against tofu, I just stopped buying tofu, soy milk and veggie dogs- and traded them in for real food with real nutrients- like raw milk and grass fed real hot dogs (imagine that!).

    While unfermented soy is no longer a staple in my kitchen, you still might find me ordering a vegan BLT at one of my favourite vegan restaurants (it’s a treat, I like it, it tastes good- end of story).

    As I was about to say….

    Commercial tofu is made from unfermented soy, which means that it contains anti nutrients (like phytic acid acid that blocks the uptake of calcium, magnesium, copper, iron, iodine and zinc) which is especially detrimental to children and to women during the childbearing years. Additionally, the phytoestrogen contained in soy negatively impacts fertility and growth.

    Just 2 glasses of soymilk per day for 30 days is enough to alter a woman’s menstrual cycle and baby’s fed soy formula are consuming the equivalent of 5 birth control pills full of estrogen daily.

    Needless to say, that’s not cool.

    Many people assume that soy foods couldn’t be that bad because Asian cultures are known to eat large quantities of soy every day. But the truth is, people in Asian countries eat much less soy than imagined and we north americans are actually the ones who eat large quantities of soy daily.

    Soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day, which is very little compared to 1 cup of tofu (250 grams) or 1 cup soy milk (240 grams).

    Traditionally, tofu is consumed in small amounts, very much like a condiment and served in a mineral rich broth which reduces the mineral blocking effect.  The real problem is all the soy isolates, like soy oil and protein for example that are used  as fillers in junk food, as feed for conventionally raised animals and to make so called processed vegetarian “health foods” to take the place of meat in the diet.

    Give up the soy, but not the dragon bowl.

    Dragon Bowl

    Saute:
    1 large red bell pepper (julienne)
    2 large cups of mushrooms (cut in quarters)
    1 head kale (preferably salted & massaged)
    1/4 cup coconut oil or butter

    Wash kale and cut into bite sized pieces and put in a large pot.  Sprinkle 6 large 3 finger pinches of salt ontop and massage it until it begins to turn dark and look like it has been steamed. Add remaining ingredients and saute until the texture you prefer your veggies.

    Sauce:
    1 med yellow onion (sliced)
    3 large cloves garlic (pressed)
    1/4 cup coconut oil or butter
    1/4 cup apple cider vinegar
    1 tbsp Tamari
    1/2 cup olive oil
    1/4 cup tahini
    1 Tbsp honey/ maple syrup/unrefined sugar

    Saute the onions and garlic in  the butter until just starting to caramalize. Blend with remaining ingredients. Voila!

    Rice:
    2 cups rice
    4 cups water
    1 tsp unrefined salt
    1/2 cup coconut oil or unsalted butter

    Combine rice with everything and bring to a boil. Turn down to simmer until all the water is absorbed (approx 20 mins). This makes more rice than you will need. Turn the leftovers into rice pudding or apple rice granola for tomorrow’s breakfast.

    Optional:
    For added protein, add scrambled or hard boiled eggs on top.

    Put sauce, rice and sauteed veggies on the table and let everyone build their own dragon bowl. Enjoy!

    p.s. Yes, THAT much butter or coconut oil (get it through yer head, it’s good for you)!! If weight is a concern, use mostly coconut oil.

    References:

    http://articles.mercola.com/sites/articles/archive/2005/03/23/soy-part-ten.aspx

    http://www.westonaprice.org/soy-alert/ploy-of-soy?qh=YToyOntpOjA7czozOiJzb3kiO2k6MTtzOjU6InNveSdzIjt9

     

     

     

    Eiershaum (aka: ogle shmogle)

    I’ve been drinking my eggs lately. This recipe come from my Grandma. When my mom made it for me, I couldn’t pronounce it, so I called it “ogle shmogle”…and still do!

    egg drink 1Eiershaum means beaten egg whites in German, but we are using whole eggs in this recipe….no way I am discarding the most nutritious part of the egg! My mom said you can switch vanilla extract in for the cocoa powder. I haven’t tried that yet, but sounds yummy too!

    This wonderful concoction is simple, delicious and the kids love it! BTW-this drink has over 20 grams of protein, pretty darn good for a treat!!

    Ogle Shmogle (makes 2 very small servings or 1 medium size)

    4 whole raw eggs
    2 Tbsp raw cocoa powder
    2 Tbsp (or less) unrefined sugar (panella or rapadura)

    Blend and serve!