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HONEY MUSTARD MARINATED TOFU

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14 oz organic extra firm tofu (Jenny’s tofu Whole Foods)

Slice tofu into equal size blocks

In a saucepan bring 3 cups water and 1 tablespoon of sea salt to a boil.

Turn down from the rolling boil and add the tofu. 

Boil for 5 minutes. 

Drain on paper towels. 

MARINADE

1/4 cup organic raw  coconut aminos (Coconut Secret on Amazon)

3 tablespoons organic Dijon mustard 

3 tablespoons raw honey

1/2 teaspoon Simply Organic garlic powder

Mix all ingredients together. 

In a covered container ( preferably glass) big enough for the tofu pieces to lay flat. 

Pour the marinade on top of all the tofu. 

Spoon it front and back of the tofu in the container.  

Cover the top of the tofu with organic dried chives. 

Cover and marinade at least 1 hour or overnight in the refrigerator. 

SAVORY WAFFLES

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1 cup organic almond flour

1 cup organic namaste gluten free flour blend

1 tablespoon baking powder

1 tablespoon coconut sugar

1/4 organic olive oil (Thrive Market Brand)

2 cups organic plain almond milk with 2 teaspoons apple cider vinegar (Allow to sit for at least 10 minutes to make the almond milk into buttermilk)

If the batter gets too thick add almond milk a little at a time before making the waffles.

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic onion powder

1/4 teaspoon pink Himalayan sea salt 

1/4 cup organic nutritional yeast 

IN a blender add all the above ingredients and blend well. 

THEN stir in:

1 cup FINELY CHOPPED packed firm organic baby spinach

1/8 cup FINELY CHOPPED fresh sage leaves

*OPTIONAL not so vegan – precook organic Applegate Turkey Bacon. Cut up about 4 pieces with scissors and add it to the waffle batter. 

Cook up your waffles. 

I used a William Sonoma waffle maker. Perfect waffles every time. The waffle maker lets you know when the waffle is done. 

ADD a dollop of Kite Hill sour cream on top of each waffle. 

MUNG BEAN POLENTA

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1 cup organic yellow mung beans

Cover with at least 2-3 inches of water and soak the mung beans  3-4 hours or overnight. 

*In a food processor add:

Drained mung beans (will total 2 cups of mung beans after soaked)

1/2 cup organic almond milk (Elmhurst Thrive Market)

1 tablespoon organic agave syrup

1 tablespoon organic olive oil (Thrive Market Brand)

1/2 teaspoon Simply Organic garlic powder

1/2 teaspoon Simply Organic onion powder

1/2 teaspoon sea salt 

1 teaspoon baking powder

* Blend well. Set aside 

Pre heat oven to 375 degrees 

Prepare to cook in a skillet 

1 chopped organic onion

5 chopped cloves organic garlic 

Add 2 tablespoons butter or vegan butter and 2 tablespoons organic olive oil to a skillet. 

Add the chopped onion and garlic 

Sauté until very soft. 

Pour evenly into the skillet on top of the sautéed onion and garlic the mung bean  batter.

Cook in oven 10-15 minutes. 

Heat up your red sauce and pour it over the top. (Primal Vodka Sauce)

Add strips of organic roasted red pepper. 

ANTI INFLAMMATION DRINK

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Here is an ANTI INFLAMMATION drink you can make courtesy of

Niece Leonor Pacheco from Instagram. 

1 organic piece of ginger (a large hand size piece with all the fingers)

8-9 pieces of organic turmeric 

1 whole fresh organic pineapple 

3 small organic lemons

1/2 tablespoon organic cayenne powder

4 cups water

Put the ginger and turmeric in a bath of vinegar and baking soda for 10 minutes. Drain and rinse. 

To a high speed blender add the 4 cups of water, peeled cubed fresh pineapple, ginger, turmeric, whole lemons cut in fourths, cayenne powder.

Blend. Strain the juice to get the pulp out.

Take 1 to 2 shots a day. 

Refrigerate enough for the week and freeze the rest.

A good way to store the juice is in an ice cube tray and freeze. Take a couple out each day to drink. 

CHIA PUDDING & C.C.’s

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4 tablespoons organic Terrasoul chia seeds click here http://amazon.com

1 1/2 cups Kite Hill almond yogurt

1 cup organic Elmhurst almond milk click here http://www.thrivemarket.com

4 tablespoons organic Terrasoul date sugar click here http://amazon.com

1/8 teaspoon sea salt

1/8 teaspoon Simply Organic cardamom

1/8 teaspoon Simply Organic clove

1/2 teaspoon Simply Organic cinnamon

2 teaspoons Simply Organic vanilla

1/2 to 3/4 cup organic Simply Date chocolate chips click here http://amazon.com

Mix all the above ingredients in a mixing bowl.

Add the chocolate chips and mix in.

Put the pudding in pudding cups of your liking.

Refrigerate. Allow a few hours to thicken.

MENOPAUSE DAILY

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Many women suffer debilitating effects with perimenopause and menopause. In keeping life simple here are some things to consider. First and foremost diet is essential. This time of life can lead to bone loss. Calcium and vitamin D are key. Eat a well balanced diet of vegetables, fruits, lean proteins and healthy fats. Healthy organic fats meaning olive oil, seeds, nuts and fish.

There are natural supplements and teas that are said to help with the side effects of menopause. Make your own tea blend for a relaxing sip or buy one already infused for you. 

*Black Cohash

*Moringa

*Chasteberry

*Red Clover

*Wild Yam (as an extract or tincture)

If I were going to make my own morning tea I would make sure it contained Moringa tea, Red Clover and Chamomile teas. Yes, I would buy these teas separately and brew them together. 

Let’s talk *ESSENTIAL OILS for perimenopause and menopause. There’s a long list of essential oils because the symptoms can go on and on and on.  

*Clary Sage – hormone balancer

*SclarEssence – hormone balancer

*Peppermint – cool off

*Lavender – sleep and cool off

*Geranium – mood swings

*Neroli – libido and chill

*Frankinsense – help balance hormone levels

*Chamomile – contains phytoestrogens which are plant estrogens like our human estrogens. Camomile may help with hot flashes, anxiety, sleep and calm. 

*Fennel – another phytoestrogen helping with hot flashes. 

*Bergamot – anxiety and stress

*Sandalwood – anxiety, mood swings and sleep disturbances

*Patchouli – mood and emotional support

DIFFUSE these oils morning, noon and night.

Put them in Epsom Salts for a soothing BATH.

One great way to get a number of these essential oils into your daily life is to make an anti-aging FACE and NECK oil. 

Here’s the one I make for my self:

Organic CaCay oil as a carrier (30 ml. bottle) click here http://Amazon.com (CaCay)

Rose Hip oil another carrier oil can be used for hot flashes (10 ml. Used in the recipe)

Argon oil for helping with skin hydration (10 ml. Used in the recipe) click here http://Amazon.com (mountain top)

Click here http://Amazon.com (Trilogy)

The essential oils in the blend:

Frankincense 

Lavender

Sandalwood  

Geranium

Neroli 

Patchouli

I would use the 1 oz. bottle CaCay oil and 10 ml. of the Rose Hip oil and 10 ml. of Argan oil making  the total carrier oils add to 50 ml. in total.  

Now it is up to you what you want the percentage to be when combining the essential oils. 

For example:

75 essential oil drops make it a 5% solution. Double that it is a 10% solution. 

THE RECIPE

5 drops Patchouli 

10 drops Neroli

10 drops Geranium

10 drops Sandalwood

20 drops Frankincense 

20 drops Lavender

Add the 1 oz of Cacay (30ml), Rose Hip 10 ml. and Argan oil 10 ml.  Those three carrier oils will add up to 50 ml. of oil. 

Use the oil on your face and neck morning and night. 

The essential oil blend *SCLAR ESSENCE contains Peppermint, Clary Sage, Fennel, and Sage Lavender essential oils. This can be placed on the bottom of your feet or taken in a capsule.

Put a few drops in a gelatin capsule and fill it up the rest of the way with some olive oil. 

*PROGESSIVE PLUS is a wonderful essential oil blend that contains:

  • Copaiba is extremely high in β-caryophyllene, which has been well documented for its anti-inflammatory actions. It helps to elevate the mood and lift depression, and it may amplify the effects of the other essential oils in the blend.
  • Sacred Frankincense is regenerative to the skin. It is often used to help with depression and mental fatigue and to increase spiritual awareness and aid meditation.
  • Cedarwood is nourishing to the skin. With its high concentration of sesquiterpenes, it is calming and relaxing to both mind and body.
  • Bergamot is helpful for an oily complexion and for acne. It is often used to help relieve anxiety, depression, stress, and tension.
  • Peppermint is an anti-inflammatory to the nerves and to damaged skin and tissues. 
  • Clove is antiseptic and promotes the healing of skin. It is also a mental stimulant.
  • Coconut Oil soothes dry skin, increases the production of collagen, and improves the skin’s protective barrier. 
  • Vitex (Chaste Tree) Oil may stimulate the production of progesterone. 
  • Wild Yam Root Extract may help balance estrogens levels. (Reference Guide for Essential Oils)

DIRECTIONS

  • Apply 2–4 drops to the stomach, feet, or inner thighs each day.
  • Rotate application sites to avoid applying to the same area 2 days in a row.
  • For added effect, 1–2 extra drops may be applied.
  • Do not exceed 2 applications per day.

YOUNG LIVING SUPPLEMENTS

FEMIGEN CAPSULES – formulated with herbs and amino acids to help balance and support through menopause.

PD 80/20 – supports the endocrine system.

ENDOGIZE – support for endocrine system with a blend of mineral, Ashwagandha root, Ginger, Myrrh, Cassia, Clary Sage and Canadian Fleabane essential oils.

SUPER D – immune function.

SUPER Cal – calcium

OMEGAGIZE – fish oil

INNER BEAUTY COLLAGEN – reduces the appearance of fine lines and wrinkles.

SLEEPESSENCE – “We replace hormones when we lose them in menopause. We also replace calcium and vitamin D, so why aren’t we replacing melatonin?” asks Heather Hirsch, M.D., a doctor in the Menopause & Midline Clinic at Brigham and Women’s Hospital in Boston, MA.

🧡Combining Lavender, Vetiver, Valerian, and Ruta essential oils with the hormone melatonin—a well-known sleep aid—SleepEssence is a natural way to enable a full night’s rest. (Young Living)

This information is not intended to take the place of medical advice.

SQUASH AND SWEET POTATO SOUP

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INGREDIENTS 

2 cups roasted cubed delicata squash (use squash of you choice)

1 – 15oz can organic sweet potato purée

1 cup organic vegetable broth

4 tbs butter organic flavored coconut oil

1 tbs organic turmeric powder

1 – 5.7 oz can Native Path organic coconut cream 

Add all ingredients to food processor or VitaMix. Blend and serve. It can be garnished with sage leaves, chopped nuts or pumpkin seeds

ALANA’s PICKLED VEGGIES

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INGREDIENTS

3 organic beets

1 organic bunch of radishes

4 organic watermelon radish

5 stalks organic celery

2 heads of organic garlic

1 organic red onion 

4 cups organic apple cider vinegar 

4 cups water

2 1/2 cups organic date sugar

2 organic cinnamon sticks

12 whole organic cloves

2 tablespoons organic pickling spice in a piece of cheesecloth 

THE PROCESS 

Cut the ends of the beets. Put them in a pot, cover them with water. 

Bring to a boil then turn down to medium/low heat and cook until firm but can be pierced with a knife easily. Drain the beets when done and cover them with cold water to cool. Peel them and cut into bite sized pieces. 

Cut the celery and carrots into sticks. 

Cut the radishes into bite sized pieces. 

Cut the onion into 4ths. 

Peel the garlic cloves. 

In a pot add the vinegar, sugar, water, spices. Bring to a boil. Turn down and simmer on low for 10 minutes. 

In one big glass jar, or separate little glass jars put in the veggies to the top. 

Add the vinegar all the way to the top, covering the vegetables. (Take out the spices if you want)

Refrigerate at least overnight for flavor.

Keep in the refrigerator.

VEGAN BURGER

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INGREDIENTS 

3-4 tablespoons Thrive Market organic olive oil

1/2 cup raw Terrasoul organic walnuts

1/2 cup raw Terrasoul organic pecans

5 oz organic shiitake mushrooms 

1 organic roasted red pepper

1 tablespoon Terrasoul organic flax meal

2 tablespoons Micro ingredients organic nutritional yeast

2 tablespoons organic Muir Glen tomato paste

1 teaspoon Simply Organic garlic powder

1 teaspoon Simply Organic Italian seasoning

THE PROCESS

Soak the walnuts and pecans, covered in boiling water. 

Soak them for 1 hour. 

In a skillet put the olive oil. Heat it up and add the onion. Sauté until soft. 

Put them in a mixing bowl. 

Chop the mushrooms up very fine. 

Chop the red pepper. Add them to the mixing bowl. 

To the mixing bowl add the flax meal, nutritional yeast, tomato paste, garlic powder, Italian seasoning, and salt and pepper to taste. 

Drain the nuts. Pat dry with paper towels. 

Grind the nuts in a food processor. Add the ground nuts to the rest of the ingredients. 

Mix together, thoroughly. 

Refrigerate for an hour. 

MAKE THE BURGERS 

Heat a few tablespoons olive oil in a skillet. Make the burgers so they are firm. 

Put them gently in the oil. Don’t turn them over right away. Allow them to cook, medium heat, on the first side for at least 10 minutes. Turn them over and allow the other side to cook, browning nicely. Don’t worry about overcooking, they will take some time to cook so they will stay firm.