Regular consumption of cabbage along with other cruciferous vegetables can provide anti-aging benefits to the skin. The rich amount of Vitamin C in this vegetable keeps the skin youthful and delays the aging process. Moreover, Vitamin A in cabbage juice works together with Vitamin D to make your skin clear and healthy. It also avoids the destruction of skin cells due to ultraviolet rays.⠀
Cabbage has excellent skin healing properties. When used as a poultice, cabbage is effective in curing skin eruptions such as eczema, psoriasis, acne, rashes, insect bites, leg ulcers, and wounds. It helps cure arthritis as well. You can prepare the poultice by grating or processing some cabbage in a blender. Wrap the content mixed with some water in a cloth. Place it on the affected area for about 15 minutes. You can also crush the leaves and apply them directly on the affected areas. Regular application of this poultice, as well as eating cabbage, can help you heal faster.⠀
To most this probably looks like a big ole bowl of some kind of orange and brown soup but I will have you know that it is Pumpkin Spice Sauce 🎃🍁
A creation that Stephen and I created specifically for the season and my love for PSL’S. It is true call me “basic” or whatever people call it nowadays but when fall rolls around it brings me joy to have a Pumpkin Spice Latte, chai tea, coffee etc. in my hand!
This year however I will not be purchasing the cups of sugar that they sell in cafes and instead will be enjoying them from the comfort of my home and so can you! We have not only created a healthy pumpkin sauce that you can add to your lattes but you can also use it for muffins, bread, smoothies, ic cream or whatever your heart desires!
With only 4 ingredients and Maple Syrup as the sweetener this will not only spice up your fall recipes but it will also benefit your body with every spoonful! .
Pumpkin is not only high in antioxidants but it’s particularly high in Vitamin A and has immune boosting properties! Paired with maple syrup hitch helps aid digestion, fight inflammation and protect against cancer you got yourself a powerhouse ingredient to add to all of your treats this season 😍❤️
Check out the recipe through the link in my bio! Once you open the link head over to the recipes page under desserts and enjoy 🍁
During this shift into colder weather & with flu season coming up, fruit provides us with extra hydration that we need. We tend to grab for more grounding root vegetables this time of year (delicious soups & stews? 🙋 I hear ya!) so a good way to balance this out is including apples, cucumbers, lemons, wild blueberries and even some tropical goodies like papaya & mango.
Fruit delivers more than what meets the eye - it holds huge amounts of antioxidants, which we need from the many oxidants & toxins stressing our body each day.
Trying making your lunch one day this week mostly 🍎🍋🍅🍊🍑🍒🍌, add a side of leafy greens & your fav dressing. Not a ton of prep needed the night before!
It's easy to digest, especially since we can be in "fight or flight mode" as we move from task to task. It gives us proper energy to support our adrenals & body & navigate the day with more ease!
🌱 | Homemade Herb Spread | 🌱
I made this herb spread with a tonne of greens from the garden recently, and it’s quite possibly one of the tastiest things I’ve ever eaten – kind of like a pesto but without nuts or dairy
Full of leafy greens and edible (medicinal!) weeds, garlic and olive oil, not only does this taste delicious, but it’s also pretty damn good for you too - jam packed with vitamins, minerals and antioxidants 😇🙌🏻 The recipe calls for:
- massive bunch of spinach
- massive bunch of parsley - whatever other greens you’ve got or can get a hold of …. Mint, nasturtium leaves and flowers, thyme, oregano, puha, ribwort, plantain, dandelion leaves and flowers, lemonbalm, sage, rosemary, calendula flowers, silverbeet, beetroot greens, sorrill, basil, lettuce varieties etc - garlic (the recipe I loosely based this off says 1-5 cloves, but that’s not how I live my life 😂 so I put in closer to 10 and it packed a punch but was still delish!)
- quality olive oil (heaps – depends on how much greenery you’ve got, and what texture you’re going for, but probably allow for at least 500mL?)
- a good few splashes/lugs of apple cider vinegar (ACV)
I washed and roughly chopped the greens and started adding them to the food processor with some olive oil, ACV, salt and garlic, stopping to push everything back down and add more greens until it was all the right texture
Put into jars and refrigerate or freeze – this will keep for up to 3 weeks in the fridge (although this didn’t even last 2 weeks in our house, it was too tasty!)
Trust me, you’ll want to put this on EVERYTHING! Use it as a salad dressing, as a dip for vege sticks, on crackers, as a sauce for pasta/zoodles, on toast or sandwiches, with eggs, toss it through your cooked vegetables, or use as a sauce for fish or meat
always in the mood for good food 😋especially when it’s quick & easy
it took about 30 minutes to make this buddha bowl and good thing because I don’t like to spend too long in the kitch after a workday, you know what I mean?
garlicy quinoa, mixed greens, roasted broccoli and sautéed cremini & shiitake shrooms with coconut and liquid aminos, vegetable gyoza from TJ’s, avocado, green onion, cilantro .
and a ginger peanut sauce: peanut butter, water, fresh ginger & garlic, sesame oil, lime juice, rice vinegar, coconut aminos, salt blended in the vitamix .
Head to my stories to watch me make it 🙌 #goodmoodfood#caraskitchen#bowlsbyC
There are so many benefits to eating lots of leafy greens and green vegetables every day. They actually can affect your mood better than one of the many prescription meds you might be taking! They are full of nutrients and even have small amount of fat despite people’s belief that you don’t get any fat from plants. I encourage everyone regardless of your eating style to start shoving greens in your mouth daily. You will change your health and happiness.
Greens... Aid in digestion.
Help in cancer prevention.
Make your skin glow.
High in fiber.
Full of minerals.
Help prevent cataracts.
Strengthens immune system.
Aids in production of red blood cells.
Contains magnesium which impacts seratonin levels (more than half of Americans are magnesium deficient.)
Low in calories.
Easy to incorporate into any eating plan.
Reduces stress levels in your body.
My first @imperfectproduce box came today, everything was just too nice and perfect.. was hoping to get some silly "wonked" up carrots potatoes or something.. I was impressed by the size of the potatoes and onion, the potato and onion from imperfect is the left , store bought right.. they are huge, the red pears didn't last long.. kids ate it as soon as the box opened.. this is a medium box. check them out here.. http://imprfct.us/kF2AF
Not pictured a head of lettuce, 2 small pumpkins. #imperfectproduce#fruit#veggies#herbs#leafygreens#yum
Basil is a staple ingredient in many pesto recipes. Basil grows best in the summer, but you can also grow it inside too!
Link in bio for the recipe!
While you’re there, check out the recipe for the Arugula Walnut Pesto for a tasty twist on this classic Italian topping.
This week I'm going to be sharing some salad ideas 🥗
When I make salad I don't want to have to spend forever cutting things up and I like them to be able to be added to something for dinner but also be a stand alone lunch for the next day so it needs to be balanced and filling. So that's the kind of thing I'll be sharing! .
This one is a couple of huge handfuls of baby spinach and flat leaf parsley and a handful of mint and hazelnuts all roughly chopped, 1-2 cups of cooked rice or quinoa, 1 can of lentils rinsed and drained, dressing made from a grated clove of garlic and 2cm piece of ginger, 1/4 cup ACV, 1/4 cup olive oil and a dash of maple syrup shaken up in a jar.
Mix everything together and top with goji berries and some feta would be nice too 😋
We had this with lamb cutlets which my son calls 'porklets' 😄 and I'll have it for lunch today too. The kids wouldn't eat this salad but they had the rice, a raw carrot and a cucumber each 🥒🥕
Tag a friend who'd love some new salad ideas!
This recipe shows my true southern roots, but no matter where you’re from, I believe you’ll enJoy it!
Does anyone else find themselves using the crock pot more often as the Fall and Winter months approach? I love being able to fill my pot with greens and let them simmer all day. I also love ways to feed green leafy vegetables to my kids in ways they will not protest. Since we do not regularly consume cow dairy products, we rely on almonds and leafy greens for our calcium, which happens to be more bioavailable, non-mucous producing, and fantastic for the liver…not to mention the oodles of other vitamins and minerals found in this leafy delight.
The trick with collard greens is to cook out the toughness and the bitterness that can sometimes be overpowering, and the crock pot is my favorite way to do this. You’ll notice another great use for that homemade chicken broth we talked about recently.
Also- this recipe calls for bacon fat. If your home is void of bacon fat (I pause to mourn and weep with you if this is the case), you can sub it for another good fat like olive oil or avocado oil, but please don’t expect the richness in flavor. Bacon flavor pairs so well with leafy greens- I’d argue a better match than peanut butter and jelly. Also, you can add whole garlic cloves and sliced onions for added flavor, but since my offspring think those two items make collard greens offensive, I choose peace and leave them out. ;) COLLARD GREENS- CROCK POT
10-12 stalks of collard greens
2 C chicken broth
1 tbsp bacon fat
1 tbsp apple cider vinegar
2 tsp salt @redmondrealsalt is the best IMHO (“in my humble opinion” for my fave Baby Boomers reading this XO)
1 tsp garlic powder
Wash collard greens thoroughly - often this takes scrubbing well to remove dirt. Remove leafy portion from stalks and tear into 1-2 inch pieces. Place in crock pot. Pour chicken broth over greens. Add remaining ingredients and stir well. Cook on low for 8-10 hours.
Go full southern and pair this with a paleo “corn” bread and black eye peas or enjoy it with your favorite protein and a backed sweet potato. Nourishing all-around! 📷: @jenwenzelphoto