Organic, Local and GMOs! Oh, my!

We live in a world of options and much confusion.  From big life-changing decisions (should I buy that house?) to smaller, everyday decisions (what shoes should I wear today?).

When it comes to eating, we may think about what to eat, when to eat, and whether we want to eat healthy or indulge.  However, there is a vast array of conflicting information in mass and social media about the food we eat.  Should everyone eat organic?  What are GMOs?  What’s the deal with the local food movement?

Use this infographic as a guide to clean and healthy eating.

cleaneatingguide

Note: This is a simple and general guide on clean and healthy eating.  Individual needs and concerns should be taken into account.  Consult with your doctor, a health coach and use your judgment to decide what works for you.

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Chocolate Truffles

Truffle

I make these fairly often to get my chocolate fix.  They’re quick (although rolling them can take some time), easy and healthy.  The best part?  They have no added or refined sugars because dates are naturally sweet, and are high in fiber, minerals and vitamins, including magnesium and potassium.  Unprocessed cacao powder is high in antioxidants, while maca powder provides energy and stamina.  Nut butters add some healthy fats and ground chia seeds add protein and melt the flavors together.

Bonus: If you are feeling artistic, you can also shape them into roses.

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Ingredients:

  • 8 oz medjool dates
  • 1/4 cup cacao powder (plus extra)
  • 1 tbsp nut butter (almond or hazelnut butter works well)
  • 1 tbsp maca powder (plus extra)
  • 1/2 tbsp ground chia seed powder
  • 1 tsp vanilla extract
  • pinch, pink Himalayan salt
  • 1/2 tbsp extra virgin coconut oil (optional)
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp cardamom (optional)

Directions:

  1. Blend all ingredients together in a food processor until it forms a dough.
  2. Shape the dough into truffle-sized balls (sprinkle some extra cacao or maca powder when working with the dough to keep it from sticking).

Yields: 12 servings

Turmeric Hummus

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Turmeric Hummus

I love fresh, warm, smooth, satisfying, creamy, savory hummus.  You can use it as a spread in pitas, eat it with crackers or veggies, or just have a spoonful on its own!  Garbanzo beans are full of fiber and a good source of vegetarian protein.  Soaking dried garbanzo beans overnight cuts down on anti-nutrients and speeds up the cooking time.  Olive oil and tahini contribute to a creamy texture and healthy fats, and using water cuts down on the amount of fat naturally.  Garlic boosts immunity and improves overall cardiovascular health.  Black pepper increases the absorbency of turmeric, which has anti-inflammatory benefits.  Go ahead and give this The Good Life staple a try!

Ingredients:

  • 5 oz garbanzo beans (+ a few extra for garnish), soaked overnight, rinsed and cooked
  • 1 oz olive oil (or a little less if using water from cooking garbanzo beans. + more for garnish)
  • 1 tbsp tahini
  • 1 lemon, juiced
  • 1 small garlic clove
  • 1/2 inch of fresh turmeric or 1/2 tsp ground turmeric
  • 1/8 tsp black pepper
  • 1/8 tsp paprika (+ more for garnish)
  • Pinch sea salt

Directions:

  1. Blend all ingredients together in a food processor.
  2. Adjust for desired taste and texture.
  3. Spoon the mixture into a bowl.
  4. Garnish by sprinkling black pepper and paprika and extra garbanzo beans.  Drizzle olive oil on top.
  5. Serve warm or room temperature with crackers and cut veggies.  Lasts approximately one week in the fridge.

Yields: 6 servings