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Written by Adina

Fall Immune boosting broth

Fall is here in San Francisco and that looks like Giants baseball games, long hikes in the Marin Headlands, beautiful sun filled days, and gorgeous orange sunsets. The farmers markets are exploding with apples, pears, and my personal favorite winter squash!! Winter squash will start to appear at the market late summer and fall and have thick tough skin and sweet rich flesh.  There’s a whole bunch of different varieties. Best news about winter squash is that they’re gluten free, low on the glycemic index and super nutritious. I like to use winter squash to sweeten up my immune boosting broths.

This fall broth will flush and hydrate your system, as well as sneak in some vitamins and minerals, so have as much of it as you want. When you’re preparing it, make sure that it’s light, not thick. I like to sip mine out of a nice big mug with a little extra fresh ginger and cayenne. Try using delicata, acorn or kabocha squash.

10 cups water

2 cups celery, chopped (6 to 8 stalks)

2 medium onions, peeled and cut in quarters

2-inch piece of burdock root, peeled and chopped into medium dice

1/3 cup fresh ginger, peeled and chopped

7 cloves of garlic, peeled

12 parsley sprigs

1 large butternut, or a mixture of butter nut and acorn or delicata squash, peeled and cut into large slices

1/2 teaspoon Himalayan or Celtic sea salt

Optional:  1/4 teaspoon cayenne

Directions:  In a 5-quart stock pot, combine the water, celery, onions, burdock root, ginger, garlic cloves, parsley and the or butternut squash, leaving the squash on top.  Bring the water to a boil, and then reduce the heat.  Simmer for 1 1/2 hours. Turn heat off and let cool for at least 30 minutes.  When cool, remove the pieces of squash and set them aside. Strain the liquid through colander into a large bowl. Discard the rest of vegetables.  In small batches, mix a combination of the liquid and pieces of the squash in a blender until you get a light broth consistency.   Blend in a pinch of salt and spices as you wish.

The Dirty Dozen

Don’t automatically trust a “natural” sticker that’s been slapped on a package in the store. If we find out where our food comes from, we can better appreciate the importance of eating whole, organic foods.
Bottom-line: Food that’s grown wild on this earth, that hasn’t been genetically engineered, processed or tampered with, is good for us. Everything else is questionable.
Eliminating the following things from our diets can make a dramatic and positive impact on our health:

  • Eliminate These When Possible:
    • Bleached, refined flours
    • Refined sugars, high-fructose corn syrup
    • Table salt
    • Trans-fats and refined oils (including processed corn, canola, sunflower, safflower and vegetable oils)
    • Meats treated with hormones or antibiotics; farmed fish
    • Foods sprayed with pesticides and herbicides
    • Genetically modified foods
    • Non-organic dairy products
    • Additives such as preservatives, nitrates, and artificial flavorings and colorings
    • Fast and fried foods
    • Sodas and juices with added sugars
    • Tap water
    • Alcohol

FRESH NUT MILK

Almond Coco Electrolyte Shake

Almonds are rich in calcium, iron and phosphorous.  I recommend buying raw almonds from the farmers market since almonds at grocery stores have been pasteurized, killing their enzymes. For variety, you can experiment by substituting hazelnuts, pumpkin seeds or brazil nuts for the almonds.

  • 1 cup raw almonds, soaked overnight
  • 4 cups coconut water or purified water
  • 1 cup water
  • Pinch of Himalayan salt or Celtic sea salt

Directions:  Process all ingredients in a blender until smooth; strain through fine sieve or nut milk bag. Rinse blender, pour milk back into blender with, pinch of salt and your choice of the optional cinnamon, vanilla (if you choose to use them) and blend until incorporate.  Pour ½ the milk into a glass and enjoy.  The remaining milk will keep for two days in the refrigerator.

Tomatoes and Watermelons

Adina Niemerow began her journey as a holistic chef studying healing with whole foods and Asian traditions in modern nutrition at the Heartwood Institute. She continued her culinary education at the Natural Gourmet Institute in New York City and has worked at top wellness spas and restaurants, including the French Laundry. She?s been a personal chef to Fortune 500 CEOs, fashion models, musicians, and movie stars, and she continues traveling the globe searching for secrets to thriving on a clean diet. She lives in San Francisco.

Tomato Stacks

These tomato stacks are gorgeous and super healthy. The pine nuts give this dish a nice buttery taste and are high in protein and minerals.

It’s incredibly easy to make as a snack or meal. They get rave reviews when I serve them as passed hors d’oeuvres at parties. If you can’t find jicama, substitute thin slices of peeled cucumber, cut on a diagonal.

Serves 4

Ingredients

  • 1 cup pine nuts, macadamia nuts, or cashews
  • 2 tablespoons nutritional yeast
  • ½ teaspoon of flaky Maldon salt or really good sea salt
  • 4 large, heirloom or ripe tomatoes of your choice, cut crosswise into ¼-inch-thick slices
  • ½ a jicama or cucumber, peeled and sliced thinly on a mandoline
  • 1 avocado, pitted, peeled, and chopped into small dice
  • ⅓ cup sprouts or sunflower sprouts
  • ¼ cup fresh lemon juice
  • 2 tablespoons olives of your choice, pitted and chopped
  • ⅓ cup basil, cilantro, or marjoram, roughly chopped
  • Garnish: lemon wedges

Watermelon Salad

This salad is an excellent source of vitamins C and A and beta-carotene. Watermelon is refreshing and hydrating, and the pink fruit is also packed with the potent carotenoid antioxidant lycopene.

This powerful antioxidant travels through the body neutralizing free radicals. You could choose to eat the watermelon alone, but the additional ingredients add more nutrients, bulk, and contrasting flavors.

Serves 2

Ingredients

  • 4 cups watermelon, rind removed and cut into bite-size cubes
  • A few dates or figs, roughly chopped
  • A handful of fresh mint leaves

NO ENERGY?

There are so many different factors to feeling drained throughout the day. Not enough sleep, stress, eating late night, too many cocktails the night before, too much coffee, the list goes on and on. The Good news is you can re-boot it just takes discipline. One great way to jump start your life force is with a good green juice cleanse. When I feel like I’ve hit the bottom of my energy reserve I commit to one to 5-7 days of green juice. You really must know how to do it correct. There is a real protocol to follow. (Check out the GREEN BUZZ cleanse in my book)