REBECCA J. BRIGGS, E-RYT, CN, Health Coach, Yoga & Meditation Teacher, Thai Massage Therapist, Certified Nutritionist & Food as Medicine Health Educator ~For 25 years I've been practicing what I teach, following my soul's mission to return people hOMe to Mother Nature and to their own innate wisdom. ~ Private Sessions & Programs, Group Classes, Workshops & Retreats held in Southern RI and on Martha's Vineyard, or on-line, year round.
Sunday, February 12, 2017
DRY TO DAMP - STAYING BALANCED with FOOD as MEDICINE on COLD WINTER WEEKENDS
Turn the over to 375 degrees. Score butternut squash, brush with olive oil and add salt and pepper. Cook the butternut squash in oven until fork tender about 25 minutes. Remove squash from the oven, let cool and remove flesh from skin. In a 3 quart stockpot add remaining olive oil. Let the oil get hot and then add the onion. Cook and stir for two min and add the garlic. Cook another two minutes and deglaze with white wine. Next add the stock and the butternut squash. Bring to a boil and lower heat to simmer. Cook for 15 minutes, remove from flame, and puree the soup with a hand blender. Put the soup back on the flame and cook for another 15 minutes. Add salt, pepper and fresh squeezed lemon to taste. Garnish with goat cheese and sun dried tomatoes.
Baja Shrimp with Vegetable Basmati Rice and Tofu Cilantro Mint Sauce
1/4 cup broccoli florets, cut into small pieces steamed
1/4 cup cauliflower florets cut into small pieces steamed
1/4 cup carrots, peeled and diced steamed
2 tablespoons sauteed onion
1 cup silken tofu
1/4 cup cilantro
4 mint leaves
1/4 teaspoon fresh ground cumin
Salt to taste
Pepper to taste
Lemon juice, freshly squeezed to taste
For sauce: In a food processor add tofu, cilantro, cumin, onion and mint. Blend until smooth scrape sides and add salt pepper and lemon to taste. Blend for 10 more seconds. Place sauce on stove and gently heat. To plate lay sauce down first, then add rice. Next top with vegetables and last place the shrimp. Enjoy with fresh herbs on top.
1 bunch kale
1 carrots, julienne
1 rib celery julienne
1/2 Gala apple sliced
2 ounces blue cheese
3 ounces FOOD! by Marc Herb Vinaigrette
Wash and dry all vegetables. Lightly rub olive oil salt and pepper on kale then grill on low both sides. Be careful no to burn the kale. Next steam the kale for three minutes and immediately shock in cold water. Next cut celery and carrot in julienne strips. Slice apple and prepare blue cheese. To assemble the salad put kale in mixing bowl and toss with vinaigrette. Place kale on the plate and top with carrots, celery, blue cheese and apples.