How to Eat to Beat Stress

Check out my latest NBC Clip on how to Eat to Beat Stress here.

There is a correction. I incorrectly stated that leptin levels go up when we don’t get enough sleep…they actually decrease. Leptin is a hormone that makes you feel full. So lack of sleep definitely makes you gain weight, or at least increase your appetite, but just wanted to get the hormone directions accurate!

Either way, get your Vitamin ZZZZZZZ.

Sneak In Your Greens Smoothie

So by now, you know greens are important. Especially during Spring! Here’s a quick and easy recipe to help you get them in on the fly.

Sneak In Your Greens Smoothie

Yield: 6 servings

1 granny smith apple, washed, cored but with skin
1/2 pear, washed, with skin
4 stalks celery, ends & tips removed, use leaves
2 cups chopped romaine lettuce
1/2 large Haas avocado
1/4 bunch cilantro, stems removed
3-4 cups filtered water

Chop fruits and vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency.

* You can also add lemon, lime or a dash of ginger juice

Gluten-Free Gingerbread

I found one of the best cookbooks this past weekend – Gluten-Free, Sugar-Free Cooking by Susan O’Brien. The recipes are easy and super tasty. I’ll probably be posting recipes from this book for weeks to come.

This bread comes out amazingly well and the orange zest adds a refreshing flavor. Try this as soon as you can!

Ingredients

1/2 cup of pecans or walnuts, chopped finely
1/2 cup of agave nectar
1/4 cup of grapeseed oil (this is a change I made rather than use canola oil)
2 eggs
1/2 tsp of orange rind (I used 2 tsps)
1 tsp of vanilla extract
1 1/2 cups of brown rice or sorghum flour
1/2 tsp of salt
1 tsp of baking powder
1 tsp of baking soda
2 tsps of ground ginger
1 1/2 tsps cinnamon
1/4 tsp of grated nutmeg
1/8 tsp cloves
1 cup unsweetened applesauce

1. In a large mixing bowl, combine agave and oil. Mix together thoroughly. Add eggs, one at a time. Be sure to mix well between additions. Add the orange rind and vanilla. Blend well together. Set aside.

2. Preheat the oven to 350, and grease a 9-inch square pan with oil (I used a standard bread pan and it turned out fine)

3. Sift together dry ingredients, including the nuts.

4. Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add 1/4 cup of  the applesauce, blend, then add more of the dry mixture. Continue until you have added all the ingredients.

5. Pour batter into the pan and bake for 25 minutes, or until the ginger bread is done. Check by inserting a fork or touching lightly on the center. If it springs back, remove to a cooling rack.

The bread freezes well or will last in the fridge for about a week.

Recipe: Blau’s Carrot Ginger Soup

This soup is delicious and great for winter as carrots are a winter vegetable and ginger is a warming spice, great for these cold and dark January days.

It originally didn’t include the coconut milk but during a cooking class with a client, her creative juices started flowing and she had the urge to add coconut milk to the recipe I provided. The result was a bit of terrific. Enjoy – just like we did!

Blau’s Carrot Ginger Soup
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

Ingredients:
6 carrots
1 can of coconut milk
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish

Directions:

1. Wash, peel and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add water and bring to boil. Cover with a lid.
4. Simmer on low heat for 25 minutes. Add coconut milk with ten minutes left.
5. Peel ginger root and place into blender. Add 1/4 cup of water and blend.
6. Transfer soup into blender, adding water if necessary to achieve desired
consistency.
7. Garnish with parsley.