Om Maker

Wellness with Janina Church

Archive for the ‘Edibles’ Category

December 18th, 2013 by Janina

Homemade Electrolyte Drink

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Yuk. Stomach flu.

Boo. Food poisoning.

Here is a natural Ayurvedic alternative to those bright colored electrolyte drinks

that are loaded with who knows what.

It tastes yummy, is more appealing to children than that pedialyte stuff

and made with love.

1 1/2 cups water

Juice of 1/2 lime or lemon

1 Tablespoon sugar

1/4 teaspoon salt

1 pinch of Cardamom

4-5 threads of saffron

1/2 teaspoon rose water

Mix all ingredients in a cup and sip as needed.

*Rose water and saffron are cooling and help soothe the digestion. Cardamom also aids digestion.

Wishing you happy tummies~

Janina

December 4th, 2013 by Janina

Baked Pears

Tis the season for sweet treats!
This is one of my favorite desserts. They are ridiculously easy to make.
Sweet~Delicious~Healthy~Easy
Give it a try!
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Preheat oven to 400 degrees

Place washed pears (I like to use Bosc Pears) in a glass baking dish.

Bake for 30-35 minutes or until squishy soft.

Let cool for about 10 minutes and enjoy!

Try topping with nuts, yogurt or a bit of cinnamon.

Wishing you a sweet day~

Janina

November 27th, 2013 by Janina

Ginger Shots

This Thanksgiving, give your digestion a boost with this quick ayurvedic remedy.

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About 15 minutes before sitting down to eat your meal, place a sliver of fresh ginger on a lemon wedge, add a dash of salt, chew and swallow all but the lemon rind.

Ginger, salt and lemon stimulate digestive enzymes. Stoking your digestive fire before eating, makes it easier for your body to digest meals-especially heavy ones like Thanksgiving feasts. If your hosting dinner this year, consider offering a Ginger Shot Platter as an appetizer. Your guests tummies will thank you for it!

 

In loving gratitude~

Janina

November 22nd, 2013 by Janina

Vegan Gluten Free Thanksgiving Dinner

~Yummy~Nourishing~Healthy~
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This is what Thanksgiving dinner looks like at our place…

 Baked butternut squash topped with quinoa, tahini dressing, walnuts and cranberries, with a side of roasted roots and maybe a green salad or some sautéed  green beans or brussel sprouts.

Squash and root veggies are plentiful this time of year, so we eat this meal throughout the fall and winter season, not just for Thanksgiving. We are not necessarily vegans nor do we avoid gluten. It just so happens our annual Thanksgiving dinner, minus the pumpkin pie, is vegan and gluten free.

Baked Butternut Squash

Preheat oven to 400 degrees. Slice a large organic butternut squash in half. Using a spoon scoop out and compost the seeds. Place the halved squash skin side up in a large baking dish. Pour enough water into the baking dish so that water is about 1 inch deep. Bake uncovered for 30-40 minutes or until squash is soft. Slice and serve warm with a scoop of cooked quinoa. Drizzle with tahini dressing and sprinkle a handful of walnuts and cranberries on top.

In gratitude~

Janina

October 30th, 2013 by Janina

Simple beet soup

Warming, colorful and simply delicious!

The best part of pouring a bowl of this soup is the ritual of loading it up with fun condiments. Experiment with adding some of your favorite flavors. For a more warming soup try adding some ginger, pepper or even chile. Try salting with Braggs, dulse or nutritional yeast. My favorite way to garnish is with sunflower seeds, dulse and if in season, some avocado.

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2-3 tablespoons olive oil

2 cups cubed red beets

1 cup sliced carrots

1/4 cup chopped leeks

4 cups vegetable broth

3 cups chopped chard, kale or leafy green of choice

sea salt

avocado (optional)

sunflower seeds (optional)

dulse flakes (optional)

In a medium pot, saute beets, carrots and leeks for about 2 minutes. Add vegetable broth and bring to a boil. Reduce heat and simmer until veggies are soft. Remove from heat, stir in leafy greens, salt to taste and serve garnished with sunflower seeds, avocado slices and a scoop of rice if desired.

**Beets are a natural liver cleanser, antioxidant and  blood purifier. Also high in potassium, magnesium, fiber, vitamins A, B, C and beta-carotene.**

~The story of simple soup~

I discovered this soup back when I was going to school at Mount Madonna. The kitchen staff offered Simple Soup as an alternative to whatever was on the scheduled menu. Made most of the time with chard and other random veggies in a low salted vegetable broth, it had a mild flavor and was easy to digest. I have added a few more ingredients to help thicken the flavor of the soup, but is still pretty simple.

Blessings and love~

Janina

 

October 16th, 2013 by Janina

Roasted Roots

This is such a cozy and easy dish to cook! Everything about it speaks autumn…the fall colors, the earthy veggies and the comforting smell while roasting makes me want to snuggle up near a fire with my favorite slippers on.

Root veggies are the ultimate comfort food and are great for crisp autumn weather. In ayurveda it is said that because root veggies grow in the ground, they help bring our energy back to the earth. Which is especially helpful during fall when increased air and space elements in our bodies can leave us feeling spacey and scattered.

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4  potatoes diced (I like using red or golden varieties)

2 garnet yams diced

4-5 beets diced (red or gold)

2 carrots sliced

4 tablespoons olive oil

1 teaspoon sea salt

dash of black pepper

1/2 teaspoon dried oregano crushed

1/2 teaspoon dried rosemary crushed

Preheat oven to 400 degrees

Dice vegetables into large 1 inch cubes and place in a large baking dish (approximately 9 x 2 1/2 x 13 inches in size). Drizzle olive oil over veggies. Add salt, pepper, oregano and rosemary. Using a large spoon or your hands, gently toss the mixture to coat all the veggies with the spices and olive oil. Place uncovered in preheated oven and bake for 30-40 minutes or until roots are tender. Can be served as a side dish or a main entrée.

** Try topping with fresh chopped chard and Blissful Creamy Tahini Dressing-so yummy! .**

Wishing you a lovely autumn day~

Janina

October 9th, 2013 by Janina

Golden Goddess Shake

Enjoy this vibrant shake with your breakfast or as a snack. Filled with nourishing and healing ingredients to help you glow with golden light of health like the divine goddess that you are!
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1 banana
1 teaspoon turmeric-ground
1/4 teaspoon cardamom-ground
1 cup milk-can use cow, almond, rice or soy
3 dates-soaked for 15 min and pitted
1 teaspoon sesame seeds (optional)
Blend and serve!
Sweet tastes and heavy qualities of the dates, milk and bananas make this concoction a grounding drink for dry and flighty autumn days. Adding some cardamom lightens the mucus forming qualities of the bananas and milk. Cardamom also improves circulation and digestion. Sesame seeds are high in potassium, selenium and have rejuvenative qualities. Turmeric is pretty much a wonder herb with immune boosting, anti-inflammatory, anti-oxidant, antibiotic, muscle nourishing and complexion enhancing properties, to name a few.
Cheers!
Janina

October 2nd, 2013 by Janina

Date Nut Bliss Bites

 

Try these delicious little bites next time your sweet tooth starts up. Dates, nuts and ghee are all sattvic (blissful) foods. Dates are also high in fiber, vitamin a, potassium, rich in calcium, magnesium and are considered an aphrodisiac in yoga cooking…Ooh La La!

 

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Date Nut Bliss Bites

1/2 cup pitted chopped dates

1/2 cup raw unsalted nuts (try walnuts, almonds or cashews)

1 tablespoon melted ghee (clarified butter) or coconut oil

1/4 tsp cardamom

1/3 cup dried unsweetened shredded dried coconut

1/3 cup unsweetened cocoa powder (optional)

1. Chop dates in a food processor or blender, add nuts and ghee. Blend into a paste. It’s okay if the paste is a little chunky, they will still taste good.

2. Remove from food processor, roll into 1 inch balls and roll in coconut or cocoa powder

***Get creative! Hand mix 1/4 cup goji berries or dried cranberries into paste before rolling out or try toasting coconut before coating the bites. Skip the coating step by adding the coconut into the date/nut paste.***

With coconut covered love,

Janina

April 24th, 2013 by Janina

Chai tea recipe

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A hug in a cup.
It was one of those mornings on the coast, where the the fog hangs heavily in the air and the trees all weep with moisture from the night before. These are mornings where I just want to stay in my pajamas and snuggle on the couch with my lovelies all day. But alas, it’s Wednesday and we have to get moving…
Chai is my medicine for lazy, sluggish, chilly, wet days. All the herbs used to make this elixir help stimulate and support digestion and have warming and energizing qualities as well. Chai is healing, nourishing and leaves me feeling warm and cozy inside, just like a hug.

Decaf Chai

1 1/2 cups of water
2 Tablespoons whole cardamom pods
1 teaspoon whole cloves
3/4 teaspoon whole black pepper corns
1 stick of cinnamon
1-2 thin slices of ginger (about 1 inch long)
1/2 cup milk of your choice (today I used coconut milk)
  • Lightly crush cardamom, cloves, pepper corns, cinnamon and ginger using a mortar and pestle
  • In a small saucepan bring the water to a boil
  • Add crushed spices to water, reduce heat and simmer for 10 minutes
  • Add the milk and simmer for 5 minutes more
  • Strain and sweeten to taste
Bless!

April 15th, 2013 by Janina

Blissful Creamy Tahini Dressing

This is my favorite condiment! I almost always have a jar of this made up in the fridge. Tahini is a healthy alternative to pre made salad dressings like ranch and can be used as a gravy on cooked veggies. I often say that tahini is a vegetarian’s best friend.

Tahini is made mainly of sesame seed paste. In yoga, sesame seeds are considered a sattvic food. Sattva means- that which is blissful, pure or brings lightness of being. Yoga food!

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Blissful Creamy Tahini Dressing

1/2 cup tahini paste

1/2 cup olive oil or sunflower oil

1/2 cup water

1/4 cup soy sauce or tamari

2 tablespoons apple cider vinegar

juice of one whole lemon

2 teaspoons fresh grated ginger

Place all the ingredients in a blender and whip up until creamy.

Enjoy!