Host a Dinner / Lunch

Host a dinner in November and recieve a FREE hosting Gift. 6- 8 Adults

Great time to get together with friends and Family and celebrate Healthy Cooking.

Ginger Tea

The ginger root is not actually a root, but a rhizome-A horizontal, usually underground stem that often sends out roots and shoots from its nodes. 

BENEFITS

• antiemetic/antinausea
• anticlotting agent
• antispasmodic
• antifungal
• anti inflammatory
• antiseptic
• antibacterial
• antiviral
• antitussive
• analgesic
• circulatory stimulant
• carminative
• expectorant
• hypotensive
• increases blood flow
• promotes sweating
• relaxes peripheral blood vessels

Top Acheiver

Congrats! to Melody Osburn-

Our Top achiever in the Month of Oct.

Benefits of Thankfulness

Benefits of Practicing Gratitude

Mental

• Increased positive emotions
• Being more alert, awake, and feeling alive
• Experiencing more pleasure or joy
• Being more optimistic, happier

Social

• Being more forgiving
• Increased generosity, compassion, and helpfulness
• Feeling more connected, less lonely or alone
• Being more outgoing, demonstrative, or animated

Physical

• Lower blood pressure
• Healthier immune system
• Fewer aches and pains
• Better sleep or sleeping longer, feelings refreshed in the a.m.
• Tendency to eat healthier and exercise more

Time to Eat more Fruits & Veggies

Unfortunately, the foods we SHOULD be eating are not the ones we ARE eating. The most commonly eaten fruits and vegetables in the US are Iceberg lettuce, tomatoes, french fried potatoes, bananas and orange juice -- these account for nearly 1/3 of our total fruit and vegetable consumption. Except for tomatoes and bananas, the others on this list may be some of the least beneficial food choices -- iceberg lettuce (because of its low nutritional value), potatoes (believed to be a contributor to weight-gain) and orange juice (because of its low fiber/high sugar content).

Green fruits and vegetables

Includes: Asparagus, avocados, broccoli, green beans, green cabbage, cucumbers, kale and other dark leafy greens and peas.

Health Benefits: Their color comes from chlorophyll. Some dark greens are a good source of lutein (works with zeaxanthin found in other colored produce to support eye health) while others contain indoles (may help protect against certain types of cancer).

Orange and yellows fruits and vegetables

Includes: Cantaloupe, carrots, oranges, peaches, pumpkin, squash, sweet corn and sweet potatoes.

Health Benefits: Their color comes from carotenoids, which get converted by the body into Vitamin A (may help protect against cancers, heart disease, age-related macular degeneration and other eye diseases). Citrus fruits in this category are high in Vitamins C and B/folate (which may reduce risk of birth defects).

Red fruits and vegetables

Includes: Apples, beets, red cabbage, cherries, red grapes, red peppers, radishes, strawberries, tomatoes, watermellon.

Health Benefits: Their red color comes from lycopene (may help reduce risk of cancer) or anthrocynains (powerful antioxidants that protect the cells from free radical damage and healthy for the heart).

Blue and purple fruits and vegetables

Includes: Blueberries, eggplant, figs, plums, purple grapes and raisins.

Health Benefits: Their dark color comes from anthocyanains (powerful antioxidant that may help reduce the risk of cancer, stroke, heart disease, memory decline and aging-related diseases).

White fruits and vegetables

Includes: Bananas, cauliflower, garlic, jicama, mushrooms, onions, potatoes, parsnips and turnips.

Health Benefits: Their white color comes from anthoxanthins. Foods in this category may contain allicin (may lower cholesterol and blood pressure as well as reduce risks of stomach cancer and heart disease). Some "white" foods may also provide us with the mineral, potassium.

Foodture Blog

Lots of  Delicious Recipes

Saladmaster Recipes

Recipes.saladmaster.com

Holiday Specials

6 Piece Bake Set (value $365.00)  Fall Special $230.00

Turkey Roaster  (value $550.00)  Fall Special $300.00

Recipes

Ingredients

2 pounds Brussels sprouts cut in half

1 tablespoons olive oil or sesame oil

1 large garlic clove, minced

2/3 cup low-salt vegetable broth

Coarse kosher salt

Lots of lemon juice!

Preparation

Preheat 12 inch or EOS skillet to medium high heat

Trim root ends from brussels sprouts. Using sharp knife cut in half. Pre heat skillet add oil and place the brussel sprouts cut side down into skillet. Sauté until golden, about 5 minutes. Add garlic; and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt, lemon juice and black pepper. Transfer to serving bowl.

 Pumpkin Pie Oatmeal

serves 2

1 cup rolled oats

1 cup water (sub 1/2 cup soy, almond or oat milk for extra creaminess)

3 tbsp pumpkin puree

1 tsp cinnamon

1/4 tsp nutmeg and ginger

pinch of salt

1-2 tbsp maple syrup

2-3 tbsp soy milk or creamer

1/4 cup pecans, chopped (optional)

Combine oats, water, pumpkin, and spices in 1 qt sauce pan over medium heat. Once oats begin to boil, place lid on and turn heat down low . Let simmer for a few more minutes, stirring occasionally, until water has evaporated and oats are cooked all the way through. Remove from heat and serve up immediately.

 Top with maple syrup, almond milk, and pecans.

 Raw Pumpkin Pie

Crust:

2 1/2 C Pecans

¼ cup Dates 1/2 tsp salt

Method

Put pecans into food processor with dates. Process until well ground. Press into saladmaster pie plate,  and place in refrigerator.

Filling:

3 cups carrots chopped about 5 carrots

1 ½ cups water

1/3 cup maple syrup

½ cups dates pitted

¼ teaspoon sea salt

2 teaspoons lemon juice

2 teaspoon pumpkin pie spice

2 Tablespoons Health force Lecithin

1/3 cup coconut oil, melted

2 tablespoon psyllium powder

To make the crust, place all the ingredients in a food processor fitted with the s blade and process until the mixture resembles coarse crumbs and begins to stick together, scoop the crust into a pie. Press the crust firmly into the pie plate evenly. Place the crust in the freezer.

To make the filling, place the water and the carrots in a blender- blend until smooth.

Add maple syrup, dates, salt, lemon juice, pumpkin spice blend until smooth.

Add coconut oil and lecithin– blend well. Add psyllium powder and blend – it will thicken quickly. Pour the filling into the crust- chill the pie for at least 2 hours.

Roasted Vegetables

Vegetable Suggestions: choose organic

2 bunches radishes, halved

1 dozen brussel sprouts, halved

8-12 sunchokes, cut in 1″pcs

golden beets, quartered or in 6ths

carrots, sliced length wise in half or quarters depending on size

sweet peppers, halved and seeded

1/2 acorn squash, seeded and diced into 1″ pieces. 

Add anything else that is in season( veggies)

2 stems fresh rosemary

10 leaves of fresh sage

2 tbsp coconut oil, melted

1 tsp coarse sea salt, Himilayan or celtic sea salt  

Garlic Dip

2 cloves elephant garlic, halved, roasted for 30-40 mins

1/2c cashews or almonds, soaked 30-60 mins, rinsed

1/2 cup water

2 tbsp cold pressed organic olive oil

1/8 tsp sea salt

2 tbsp lemon juice

24 rosemary needles

2 sage leaves

1 small clove garlic

Method

Preheat the oven or Electric oil core skillet to 350F and pop the  garlic in to roast after rubbing it with a wee bit of coconut oil. Next begin washing and chopping your veggies. Toss all chopped veggies with salt, rosemary, sage and the melted coconut oil (I just popped it in the warm oven for a couple mins). Drizzle the oil slowly while stirring quickly as the oil will solidify as the veggies may be cooler than room temperature. Your roasting garlic should be nice and soft now, so remove from oven and allow to cool. Place the veggie mixture in large saladmaster roasting pan to avoid crowding and roast for 40-60 mins until just fork tender.

While the veggies are roasting lets make the sauce.

Place all ingredients except the fresh garlic clove into a blender and combine until nice and creamy, scraping down the sides a few times. Taste this mixture, checking for a nice noticeable garlic flavour. If it is too mild, like I thought, then hand crush a clove of fresh garlic and stir into the mixture. Blending it in with the blender will make it very spicy. Serve this yummy garlicky dip on the side with the veggies as a dipping sauce. 

It is important to slow roast the veggies at a lower temperature and avoid over heating the oil as you want to avoid creating toxic molecules if the oil over heats. Coconut oil is stable up to 350-400F.