Written by Inspired Life on January 1st, 2011. Posted in Recipes

Ingredients:

  • 1 C Pureed Strawberries
  • ¼-1/2 C Fresh local Cherries
  • 1 C Frozen Apple Cider (local)
  • ½ C Water
  • 2-3 T local honey (to desired sweetness)
  • Lime juice/lemon juice to taste

Method:

  • Combine strawberry purée and apple cider concentrate in a medium bowl; set aside.
  • Heat water and sugar/honey together in a small pot over medium heat, stirring just until sugar dissolves; add to bowl with strawberry-orange mixture.
  • Stir in lime or lemon juice.
  • De-pit fresh cherries. Wash well. Chop into small pieces and add to liquid mixture prior to pouring into molds.
  • Fill popsicle molds with fruit mixture, making sure to leave a bit of room at the top for expansion when they freeze. Set the lids in place and insert the sticks through the holes. Alternately, fill small cups or empty yogurt tubs with the mixture, then stretch plastic wrap or foil across the top.
  • Make a small incision in the top and insert a popsicle stick in each.
  • Freeze until firmly set, 3 to 4 hours. To serve, first remove the lids or wrap then squeeze the sides of the molds, twisting them slightly, to dislodge each popsicle. (If necessary, rinse the outside of the molds briefly under hot water to unmold them.)

Nutrition:

  • Per serving (1 popsicle/100g-wt.): 110 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (3g dietary fiber, 22g sugar), 1g protein
  • Vegan
  • Gluten Free
  • Dairy Free
  • Fat Free

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Ingredients:

  • 2 cups fresh local strawberries
  • 1 cup fresh local cream/ almond Milk (homemade, see below)
  • Honey (local preferred)
  • 1 container, bio K+ (Probiotic) (dairy free if preferred).Container is small.

Method:

  • Blend together fresh berries, cream/almond milk, honey and probiotic, until very smooth with blender.
  • If you want chunks of fresh berries, add a handful of berries only, to blender and lightly blend until in pieces, don’t puree – add to mixture.
  • Freeze 20-30 minutes.
  • Spoon into serving cups.
  • Decorate with fresh mint.

FUN FOR THE KIDS……. DO IT YOURSELF ICE CREAM PROJECT!!!….

  • Create mixture as per above.
  • Split mixture into equal ½ – 1 cup parts and place in individual baggies.zip-seal shut, tightly.
  • Fill a large freezer size baggie ¾ full with ice.
  • Allow you kids to place small cream filled baggie in larger ice filled baggie and zip shut securely.
  • Allow your kids to shake by hand 15 minutes at the table till it turns to ice cream in there very own hands!

Healthy, homemade and at least 95% local and seasonal, you and your kids can enjoy amazing summer desserts and feel good about it in more ways than one!

PROBIOTICS are healthy bacteria that live in our guts naturally – we need them to maintain strong digestion, assimilation and elimination; Our guts ARE our immune systems, and in keeping with a strong immune function, we need to create a healthy environment for our kids and ourselves to thrive, not just survive!

This dessert is Local, Fresh, antioxidant, fiber and protein rich AND loaded with friendly flora!

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Serve up this tasty and healthy festive salad with walnut dressing this holiday season.  With minimal ingredients and preparation time required, this salad will end up being one of those “Wow, you MADE this dressing? It must have taken you a long time!” conversations at the table.

Dressing:

  • ½ cup cold pressed walnut oil
  • 1 tbsp. olive oil
  • ½ tsp. salt (sea salt or kosher)
  • Finely ground black pepper (to taste)
  • 2 tsp. balsamic vinegar
  • 2 tbsp. spicy tarragon mustard (if you cannot find this use Dijon mustard with ¼ tsp. dried tarragon and crushed chili flakes instead)

Combine all of the ingredients in a food processor except for the oil.

Slowly add the oils to the processor.  The ingredients will become emulsified.  Set aside and let the dressing chill in the refrigerator.

Salad:

  • 3-4 cups arugula (or other mixed greens that are readily available)
  • ½ cup walnuts or pecans, toasted and chopped
  • 1 pear, thinly sliced
  • 2 oz. goat cheese
  • 3 tbsp. hulled hemp seeds

Toss all ingredients together in a bowl with the desired amount of dressing.

Serve and Enjoy!

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Change of Season Soup is a herbal mixture developed to boost the body’s immune system. It is a Chinese blend of several types of dried roots and berries and is ideal whenever the seasons change. Generally speaking, spring and fall are the seasons in which most individuals become most vulnerable to colds and flus so these are definitely the best times to drink Change of Season Soup.

Ingredients
You will need approximately 2 to 3oz of each of the following herbs which you can pick up at your local Chinese Herbs store.

  1. Codonopsis root
    This herb will help to tonify and strengthen “qi” energy. It helps to build blood and nourish body fluids and has properties similar to ginseng.
  2. Astragalus root
    Astragalus is a root that helps to strenthen protective defenses, strengthen qi energy, nourish the spleen, tonify the blood and lungs and to build stamina.
  3. Dioscorea root (Chinese yam root)
    Dioscorea is a herb that tonifies and balances the lungs and the kidneys. It is a powerful herb for treating dehydration be it due to an illness, excessive sweating from to physical activity, due to the weather, or whatever. Dioscorea is a superb herb for helping replenish body fluids when taken as a tea or with sufficient water.
  4. Chinese Lycii berries (aka ‘wolfberries’ or ‘goji berries’)
    Lycii berries help to strengthen the liver and the kidneys, boost immune system function, improve circulation, promote longevity and are very rich in antioxidants.

Instructions

  • Fill a large pot with 1 to 2 litres of water.
  • Add the herbs and cover with lid.
  • Bring to a boil and simmer for 4-6 hours, topping up with water as necessary.

Drink hot or cold throughout the day. Play with this basic recipe by using it as a base for soup recipes or by adding other herbs and spices to your liking.

Written by Inspired Life on January 1st, 2011. Posted in Recipes

This delicious soup is great for the fall season as it contains seasonal vegetables which are not only pleasing to the taste but also very grounding. Please note that there are two parts to this recipe.

Roasted Vegetables (makes about 12 cups)

Ingredients

  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 ½ inch pieces
  • 1 pound sweet potatoes, (2-3 large), peeled and quartered
  • 1 pound parsnips, (4-5), scrubbed, halved lengthwise, if thick, and cut into 1½ inch lengths
  • 1 pound medium red onions, (about 2 to 3), peeled and quartered
  • 1 pound carrots, (6 to 8 medium) halved lengthwise, if thick, and cut into 1 ½ inch lengths
  • 4 to 6 cloves garlic, peeled and smashed
  • 3 tablespoons olive oil
  • Sea salt and ground pepper

Directions

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons sea salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.

Soup – Serves 4

Ingredients

  • 6 cups (about 1/2 recipe) roasted vegetables
  • 1 to 2 tablespoons freshly squeezed lemon juice, (from 1/2 lemon)
  • Sea salt and ground pepper
  • Whole grain bread, for serving (optional)

Directions

Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.

Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Here are two great drinks to replenish your organic sodium levels  when you’re outside during these hot summer months. You will need a juicer in order to make these delicious beverages.

  • 1/2 cucumber
  • 3 celery stalks
  • 1 green apple

Adjust the quantity of each ingredient according to personal taste. You can also add some crushed ice and mint leaves for a bit of a cooling/soothing effect.

Here is another great balanced mineral replenishment drink that you can try:

  • 3 bok choy leaves
  • 1 cup bean sprouts
  • 2 parsnips
  • 1 asian pear
  • 5 fresh mint sprigs
  • 1 inch piece of peeled ginger

Again, adjust the quanitity of each ingredient to your liking. Remember to always maintain proper hydration levels especially during the summer! Enjoy!

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Try this simple and refreshing frozen yogurt popsicle recipe to cool you, your family and your friends off this summer!

(Just make sure that you make enough of these as they’re sure to be gone before you know it!)

Ingredients:

  • 2oz soy yogurt
  • 15g soy/rice or whey protein powder
  • 1 1/2 tsp honey
  • 1/2 tsp vanilla extract
  • 1 1/4 tsp flaxseed oil
  • 1 medium stawberry
  • 1/4 cup blueberries

Instructions:
Blend yogurt, protein powder, honey, vanilla, flax oil, strawberry and half the blueberries in a blender until smooth. Add the remaining blueberries and then place the mixture into a small container. Place a popsicle stick in the middle and put in the freezer. When mixture is completely frozen remove from container and enjoy!

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Here’s a nice light meal that is sure to please everyone around the dinner table. It’s quick and easy to make (just like all of our recipes) and if you have any young children, they can also help you make some parts of this meal.

Ingredients:

  • 2 8 oz. packages angel hair pasta
  • 1/2 lb. shrimp, cooked
  • 1/2 cup green onions, chopped
  • 1 1/2 cups ranch dressing
  • 1 Tbsp. Parsley

Preparation:
Cook the pasta according to package directions. Drain and mix pasta with shrimp, green onions and ranch dressing. Garnish with parsley and serve. Serves 6.

Written by Inspired Life on January 1st, 2011. Posted in Recipes

For your Strawberry Spinach Salad, you can add this flavourful balsamic dressing.

You can also have this wonderful balsamic dressing on any other salad of your liking.

  • 1/4 cup honey
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1/4 cup balsamic vinegar or white wine vinegar
  • Dash of Worcestershire sauce
  • Salt and pepper to taste

Combine ingredients in a jar with lid and shake well.

Written by Inspired Life on January 1st, 2011. Posted in Recipes

Here’s a nice and light spinach salad that you can enjoy on a hot sunny day!

  • 4 or more cups spinach or other mixed greens
  • 1 cup strawberries
  • 2 green onions, sliced
  • 1 small red onion (cut into thin rings)
  • 1 or more garlic (minced)
  • 2 tbsp sunflower seeds (raw)
  • 1/2 cup bacon crumbled bacon (optional)
  • 1/2 cup chopped walnuts or slivered almonds
  • 1/4 cup feta cheese crumbled
  • Sliced cucumbers, optional
  • Avocado slices, optional
  • 1 cup cooked chicken or turkey

Assemble the ingredients as desired and mix with the dressing below. Enjoy!