Sticky Cauliflower Rice
Tahini Miso Sauce
1. If you’re making cauliflower rice at home: Chop the cauliflower into one-inch chunks, including the core. Transfer a third at a time to a food processor and pulse until the cauliflower has a rice texture.
2. Heat the coconut oil in a large sauté pan over high heat....
In Michael Pollan’s great little book, Food Rules, he lays out a diet paradigm that any Functional Medicine practitioner or wellness coach would heartily endorse…
Not too much.
With these six words, he encapsulates so much of what we know about the benefits of eating a healthy diet. Today we want to focus on the middle two words, “mostly plants”, and share some incredible insights on the topic by our dear friend and colleague Dr. Mark Hyman.
“We all know that veggies are good for us, and most of us know we ought to eat more of them than we do. Vegetables are the ultimate low-calorie, high-nutrient foods. They are filled with antioxidants, minerals, and vitamins that we need to optimize our health. Moreover, they provide a myriad of health benefits like:
2¼ cups full-fat coconut milk
2½ teaspoons unflavored gelatin powder
½ cup maple syrup
zest of 1 lemon
½ teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free pure vanilla extract
1/8 teaspoon sea salt
½ cup fresh or frozen raspberries
Step 1: Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.
Step 2: Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.
Step 3: Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.
1. Bring a pot of water to a boil and cook the beets until tender when pricked with a fork, about 15...
¾ cup raw cashews
¾ cup hot filtered water
1 ¼ cups canned full-fat coconut milk (about three-quarters of a 14-ounce can. Combine well before measuring).
1 (1/2- 1-inch) piece fresh ginger, peeled and cut into ¼-inch rounds
1 small clove garlic
1 ½-2 tablespoons curry powder (or more, to taste)
Red pepper flakes (optional)
1 teaspoon salt
For the shrimp:
1 teaspoon avocado oil
1 ½ pounds medium shrimp, peeled and deveined
¼ teaspoon salt
2 medium carrots (about 1 cup), cut into matchsticks or coarsely shredded
½ red bell pepper, cored, seeded and diced
2 cups shredded cabbage
¾ to 1 pound snow peas or snap peas (30-40 pods)
2 ½ cups prepared coconut curry sauce
½ cup chopped fresh cilantro
Curry powder, to taste
3 cups (packed) spinach, chopped
To make the coconut curry sauce, place all the ingredients for the sauce in a high-speed blender. Blend until smooth. You can also use an...
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and...
2 scoops collagen powder (about 2 tablespoons)
½ cup mango chunks, fresh or frozen
1 inch fresh spicy red chili or 1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon hemp seeds
1 tablespoon goji berries
½ cup coconut water
½ cup non-dairy milk
8 ice cubes
1. Combine all ingredients in a high speed blender, blend for 20 seconds, and serve
We thought it would be encouraging to check-in with one of our RISE Expert Faculty, Dr. Mark Hyman and glean a few of his favorite ways to strengthen and fortify our health for the journey ahead.
“We have to protect ourselves, our families, and communities. Above all, we have to stay healthy. Here are a few things I've been focusing on over the last few weeks to support my immunity:
1. A whole-foods, nutrient-dense diet.
Our immune system relies on nutrient-dense whole foods to function well. Vegetables are the foundation of a nourishing diet, and they provide so many immune-supporting nutrients like vitamin C (red bell peppers, broccoli, and spinach) and carotenoids (carrots, sweet potatoes, and kale). Aim for two servings of fruits and eight or more servings of vegetables a day! (A serving is half a cup.)
Berries, pasture-raised meats, and nuts and seeds are also nutritional powerhouses that will hold up great in the freezer, so you can stay...