Thai Peanut Butter Sweet Potatoes

Sweet, creamy, and zingy, this recipe makes a fantastic plant-based dish!

Ingredients for the sweet potatoes and slaw:

2 large sweet potatoes
3 cups shredded red cabbage
1/2 red bell pepper
1/2 yellow bell pepper
1/4 cup green onion
2 tablespoons fresh lime juice (1 lime)
1/4 teaspoon Himalayan salt
A bit extra chopped green onion for the garnish

Ingredients for the sauce:

1/3 cup organic peanut butter
2 tablespoons tamari soy sauce
2 tablespoons lime juice (1 lime)
1 teaspoon maple syrup
2 tablespoons water

Instructions:
Bake the sweet potatoes in the oven at 350 for about an hour or until tender when pierced with a fork.
To make the slaw, you’ll slice the red cabbage into thin ribbons, enough for 3 cups. Chop the peppers and green onion. In a large bowl, mix together the cabbage, peppers, & green onion with the lime juice and salt.
To make the Thai peanut butter sauce, you’ll whisk together the peanut butter, tamari soy sauce, lime juice, maple syrup, and water. 

To serve:

Slice the sweet potatoes in half and place a generous serving of slaw on top. Drizzle with the Thai peanut butter sauce and sprinkle with the extra chopped green onions. Enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

Copyright Megan Normansell 2020. All rights reserved.

Avocado Quinoa Pilaf

This recipe is simple and easy, yet tasty and packed full of nutritious goodness. You can add any other fresh veggies from your garden or farmers market as well, such as fresh chopped kale or grape tomatoes.

Ingredients:

2 tbsp olive oil

1 cup chopped onion

1 tsp minced garlic

2 1/2 cups quinoa, soaked and rinsed ( I used a blend of both red and white)

3 cups vegetable or chicken broth

1/2 tsp Himalayan salt

1/2 tsp porcini salt (get mine here.… handcrafted with wild Wisconsin gourmet porcini!)

1 1/2 cups tomatoes, chopped

2 tbsp chopped fresh parsley

2 tsp chopped fresh thyme

2 tbsp lemon juice

4-6 oz feta cheese, crumbled

1 ripe avocado, chopped

1/3 cup cucumber, chopped

1/3 cup bell peppers, chopped small (orange, yellow, red, and/or green)

1 can hearts of palm, sliced into rounds

 

Directions:

Heat the olive oil in a saucepan over medium heat. Add onions and garlic, and cook for 5 minutes or until translucent.

Stir in the quinoa, broth, and salt.

Bring to a boil and then reduce heat to a simmer. Cook for about 15 minutes, or until all the liquid is absorbed.

Remove from the heat and stir in tomatoes, parsley, thyme, avocado, cucumber, hearts of palm, peppers, lemon juice and feta. Serve warm and enjoy!

Warmly,

Megan (Kerkhoff) Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2019 All rights reserved. 

Decadent Raw Chocolate Chia Pudding

Raw, unprocessed cacao is as healthy as it gets- and this is exactly what all chocolate starts out as. In its unprocessed form, it contains a plethora of nutrients that are lost during the processing into dark or milk chocolate. Not only are the candy bars you see today devoid of cacao’s nutrients, they have unhealthy additives like white sugar, artificial flavors, and trans fats added to them.

So why not get the benefits of the real stuff and make your own sweet treats? Raw cacao, usually sold as nibs or a ground into a powder, has some really powerful health benefits. According to studies published in “Journal of the American College of Cardiology” and the “Journal of Internal Medicine.”, it reduces your risk of stroke and heart attack. Cacao is rich in polyphenols, which serve as antioxidants and inhibit blood platelets from forming a clot. This superfood has been shown to lower your LDL (bad cholesterol) while raising your HDL (good cholesterol). It is rich in resveratrol, a powerful antioxidant, and phenethylamine, the “love” neurotransmitter, that boosts mood and libido. Cacao’s high chromium and coumarin content help to balance blood sugar, prevent diabetes, and promote weight loss. Do you ever get chocolate cravings? This could indicate a magnesium deficiency- add in some raw cacao to get your magnesium fix!

Decadent Raw Chocolate Chia Pudding

Ingredients:

1 cup flax, macadamia or almond milk (or whatever you prefer!)

1/3 cup chia seeds (heaping)

1.5 tbsp maple syrup (grade B if possible)

1.5 tbsp raw cacao powder (I use this brand from Amazon)

¼ tsp real vanilla extract

Directions:

In a small bowl, mix together the milk and chia seeds. Let sit for about 10-20 minutes, mixing occasionally, until it turns into a gel. Add in the maple syrup, cacao powder, and vanilla. Sprinkle with raw berries if desired. Serve cold and store leftovers in the refrigerator.

*Not a fan of chocolate? Hold the raw cacao and add a bit more vanilla and some fresh berries. (as pictured on right)

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Copyright Megan Normansell 2018 All rights reserved. 

Buttery Wild Mushroom Pilaf with Asparagus – Wild gourmet healing dinner for $.35 per serving!

 

Tonight’s dinner is a lovely sprouted brown rice risotto with bits of peas and carrots, cooked with some chopped wild wood nettle, which can be used just as spinach or kale would but is much more nutritious. I sauteed the morels (can use any edible wild mushroom) until golden in a bit of butter and Himalayan salt.  Simply sub the butter for something like olive oil to make this vegetarian dish vegan. The pilaf is sprinkled with chives from my garden & flowers from the creeping charlie “weed” in my yard. A garnish of another delicious “weed” in my yard- goldenrod shoots.

Not only is this the type of gourmet meal you’d only find at an upscale restaurant, it’s more nutritious than just about anything you’ll find at a grocery store, and nearly free of cost. Every ingredient has healing properties! What is your experience with foraging- have you picked berries, morels, or asparagus? Let us know! If you’d like to learn more about wild food foraging, check out Wild Food Wisconsin & Aayus Holistic Health Services on facebook.  And helping people live healthier & happier and tackle even the trickiest health issues is my specialty as a naturopathic practitioner- don’t hesitate to contact me at megan@aayushealth.com for your free consult!

– – Goldenrod is good for colds, flu, inflammation, allergies (it’s an antihistamine, not an allergen), & UTIs.
– – Nettles are food for high blood pressure, kidney stones, allergies (also antihistamine), anemia, hay fever, are restorative, antihemorrhagic, nutritive, & promotes lactation & circulation
– – Morels are a great source of vitamin D, are anti-cancer & have been found to reduce the side effects of chemo/radiation
– – Asparagus is a diuretic, supports kidney function, prostate health, helps to prevent cataracts, supports the liver, supports sexual function & helps with muscle recovery
– – Brown rice is great for digestion and helps to normalize bowel function after diarrhea. It helps lower cholesterol, reduce risk of bowel cancer, lower diabetes risk
– – Chives are good for digestion, anemia, relieving gas, help prevent heart disease and stroke, and help your body to digest good fats.
– – Creeping Charlie is anti-inflammatory, anticancer, and has been used traditionally for ulcers, asthma, and clearing up skin. It can be used as a hopping agent to make beer.

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Copyright Megan Normansell 2019 All rights reserved. 

 

My first morel of the year, used in my dinner! (it’s giant!!)

The wild wood nettles

Creamy Wild Watercress & Nettle Soup

Wild watercress and nettles are sprouting in Wisconsin, and they are quite the culinary treat!

High in calcium, iron, vitamin c, beta-carotene, magnesium, potassium, zinc, copper, vitamin E, vitamin K, lutein, b vitamins, and many more, watercress is rich in potent antioxidants that help to fight cancer. It’s been found to help smokers or those exposed to secondhand smoke excrete the toxins found in cigarettes via urine more rapidly.

Stinging nettles are my go-to safe alternative to allergy drugs. They help hayfever and any type of allergies, supporting the immune system and anti-inflammatory response naturally, instead of just covering up symptoms like drugs. This plant has been used for prostate problems, PMS, asthma, bronchitis, sciatica, tendonitis, multiple sclerosis, gout, hives, kidney stones, sciatica, high blood pressure, & eczema. Just about one cup of this veggie will give you half the calcium you need for the day, with good amounts of magnesium, manganese, iron, b vitamins, vitamin k, beta carotene, and potassium.

Both greens are great for anemia, helping support detoxification and liver health, and for arthritis.   Note: Be careful not to touch the nettles without gloves- they bite!

Ingredients:

2 cups MSG-free vegetable broth

2 tbsp extra-virgin olive oil or organic butter

1 small onion, roughly chopped

1 bunch of watercress

1 bunch of nettles

2 medium potatoes, peeled & chopped

2 tbsp finely chopped fresh chives

¼ cup organic whole plain yogurt, extra to garnish (eliminate to make vegan)

Sprinkle of chives to garnish

Himalayan salt & black pepper to taste

 

Directions:

Bring the broth to a boil, and add the potatoes. Meanwhile in a large saucepan, heat the butter/oil over medium heat. Add the nettles, watercress, and onions. Turn heat down a bit and cook until the onions are translucent. Once your potatoes are tender, add the cooked greens mixture to the pot and boil for a couple minutes. Place in your food processor or blender and puree until smooth. Add the yogurt, then season to taste with the salt & pepper. Ladle into bowls immediately and enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

 

Copyright Megan Normansell 2019.

Protein-Packed Veggie Soup

It’s simple, tasty, and super healthy. This soup is vegan, gluten free, plant based, and chock full of vitamins, minerals, and healing phytonutrients. The beans pack in the protein, while the vegetables complete it with all 18 amino acids.

Ingredients:

1 frozen bag of soup veggies (whichever you prefer)

1/2 bag of dried and soaked black eyed peas

About 50-60 ounces of vegetable broth (MSG free)

Seasonings to taste- I added a sprinkling of garlic powder, onion powder, and Himalayan salt.

Directions: 

Bring the broth to a boil, and add the beans. Add the bag of veggies about 30

minutes later. Keep an eye on the beans- they should be soft after a total of 45-60 minutes in the boiling broth. Season to taste and serve!

 

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Copyright Megan Normansell 2019 All rights reserved. 

Poor (Wo)man’s Soup

It’s always possible to eat healthy when you’re on a tight budget- and this is one of my favorite recipes for those times. High in vegetable protein, fiber, veggies, and complex carbs, this soup is an incredibly satisfying meal. This recipe will make 8-10 servings, and will end up costing you anywhere between $.25 and $.75 per serving.

Ingredients:

• About 2 cups of dried beans, soaked and rinsed
• 1/2 cup barley, soaked and rinsed (omit if you are gluten free)
• 16 cups of purified water
• About 8 carrots, chopped
• About 5 celery stalks, chopped
• One small onion, chopped
• 1-3 tbsp Simply Organic All Purpose Seasoning
• Your favorite spices- such as parsley, chives, garlic, sea salt, black pepper, or a pinch of cayenne pepper powder
  *Superfood boost: Add sea green flakes (I used dulse in this recipe) and turmeric powder

Directions:
Bring your water to a boil in a large kettle and add your beans. Cook for about 30 minutes on medium heat, then add your veggies and barley. It will take an additional 30-60 minutes for the beans to be fully cooked, depending upon which ones you chose. Small beans like black eyed peas may only take 45 minutes to be done, whereas large beans like kidney beans may take up to 90 minutes. Once your beans are almost tender, add your desired seasonings. Taste before serving it to see if you need any additional spices.

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Healthy Pumpkin Pie Bars

Pumpkin Pie Bars
12 servings

I love this recipe because, well, who doesn’t love dessert? And imagine if that dessert was GOOD for you? It’s like a dream come true. These bars are vegan (add the frosting and it becomes vegetarian), and high in complete protein & fiber. In this one delectable little bar, you’re getting whole grains, healing spices, and healthy fruits. Enjoy!
-Megan

Ingredients:
30 dates, pitted and diced (about 1 cup diced)
3⁄4 cup water
1 cup teff flour
¼ cup oats
2 tsp cinnamon
3/4 tsp nutmeg
1/8 tsp clove
1/8 tsp ground ginger
1 ½ cups cooked pumpkin puree, or 1- 15 ounce can of pumpkin
1 teaspoon vanilla extract
½ cup almond milk

Instructions:
Place the pitted/diced dates into a small bowl with the 3⁄4 cup of water and soak for 20 minutes.
Preheat oven to 375ºF.
Place the flour and spices a large bowl. In a blender or food processor, blend the soaked dates, the water used to soak the dates, oats, vanilla, and milk for a minute or two until smooth. Pour this into the bowl of dry ingredients, and then add the pumpkin. Mix well with a spoon.
Pour the batter into an 8×8-inch non-stick baking pan. Cook for 25-30 minutes or until you see cracks on the top. Let cool for 15 minutes before cutting and serving. Store in the refrigerator. Optional-top with cream cheese frosting.

Cream Cheese Frosting
Ingredients:
½ cup organic butter
8 oz organic cream cheese
1 ½ tsp coconut sugar
1 tsp vanilla extract
Directions:
In a large bowl, let the cream cheese & butter soften to room temperature. With a hand mixer, blend well. Add the coconut sugar and vanilla and continue mixing until well-blended. Store in refrigerator.

Warmly,

Megan Normansell (Kerkhoff)

Copyright 2019