Welcome to The Philosophie! If you're interested in becoming healthier, read on and check out my Services and Wedding packages.
Read these Testimonials to see what others say about the Philosophie experience.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Medicinal mushrooms have amazing healing benefits.
Modern scientific research examining the Ganoderma (Reishi) mushrooms has revealed a variety of potential health benefits:
* anti-cancer properties
* immune system up-regulation
* liver-protecting properties
* antibacterial properties, antiviral properties and antifungal properties
* reducing radiation-induced damage
* reducing lower urinary tract symptoms
* increasing exercise endurance
* inhibitory effect on high blood pressure, due to ACE inhibitor properties.
* inhibitory effects on angiogenesis (via inhibition of VEGF), blood platelet creation, and fibrosis.
Healing Benefits of Maitake (from Wikipedia):
In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed Maitake could stimulate the immune systems of breast cancer patients.
Now that I’m pregnant, I have to get blood taken all the time. I get kinda queasy after wards, and usually need a sugar hit like fruit or juice. My husband came prepared the last time, buying me a Naked smoothie and an Almond Joy. The Almond Joy was good, and made luckily with dark chocolate, but way too sugary with a ton of horrible additives.
This recipe is a healthier version of Almond Joy made with coconut oil, carob, almonds, and agave. You’ll never know it’s dairy-free, sugar-free and gluten-free!!
ingredients
1 cup melted extra virgin coconut oil
1/4 cup organic raw almond butter
3 drops Liquid Stevia Vanilla Creme
3 drops Liquid Stevia Chocolate
4 tablespoons agave
1 tablespoon organic vanilla
2 teaspoons cinnamon
3/4 cup roasted carob powder (or chips and melt)
1/4 cup organic hemp seeds
1/4 cup almond meal
1/4 cup unsweetened coconut
To melt coconut oil, place jar under warm/hot water.
In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended. Next, stir/whisk in Liquid Stevia Vanilla Creme and Chocolate, agave, and vanilla. Add in cinnamon and stir until it blends evenly. Slowly stir in carob a tablespoon at a time. The mixture should still be slightly runny. Add in almond meal, hemp seeds, and coconut. The mixture will run off the spoon, but very slowly.
Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container. Keep frozen!
missing fish? pate? meat? this may just do the trick!
This is a great dish to bring to a potluck or for a party.. easy to snack on with flax chips or veggie sticks and no one will know there’s not a single animal product!
Mock Salmon Pate
2 cups almonds or walnuts, soaked overnight
1 cup celery, finely chopped
1/2 cup green onions, chopped
2 med. or large carrots
3 tsp. lemon juice
Dulse Flakes, rinsed
1/4 cup purified water
Parsley
1 head romaine lettuce, raw crackers, or 1 bunch celery stalks
Run the almonds/walnuts and carrots through a Champion juicer, using the “blank” plate to make a smooth pate. If you don’t have one, you buy organic carrot juice and almond butter and blend in a food processor.
Mix all ingredients except the lettuce in a bowl, adding the dulse to taste.
Form the mixture into a rounded (or other shape) loaf, and garnish with parsley.
To serve, spoon onto the lettuce leaves and eat like a sandwich, eat with toast or spread onto celery sticks.
This is a staple dish in our home. Everyone loves it! My husband, friends AND PUPPY! It will store for a few days in your fridge after marinated and prepared.
1 bunch fresh kale, de-stemmed and shredded
1 avocado, cubed or sliced thin
3 stalks celery, sliced thin or minced
1 green apple, sliced thin or minced (in the same size as your celery pieces)
1/3 C lemon juice
1/2 t sea salt
2 T Bragg’s liquid aminos
1/3 C olive oil
1 T honey or agave nectar
Put the shredded kale in a large bowl with the salt. With your hands, squeeze and massage the kale and mix it well with the salt. Keep massaging the kale for up to 3-5 minutes as the kale will darken, shrink in size and the fibers will break down. Once this happens, mix in all of the other ingredients into the bowl, except the avocado.
Serve on a pretty plate and garnish with pretty avocado pieces on top.
note: you might want to experiment with how much lemon juice, bragg’s, and agave/honey you put in this. the above recipe is a pretty good guideline but you’ll find that you’ll have your own preferences. Go with whatever tastes good to you!
Tonight I wanted something light and nutritious, and this soup hit the bulls-eye.I didn’t warm it, I ate it as a gazpacho (considering it was 80 degrees in LA today, my internal temperature was still toasty!)
A cucumber a day keeps the body happy! This soup contains everything you need to alkalize and energize–quickly and simply.
Philosophie Ultimagreenerizer Soup!
1 1/2 cucumbers (I used smaller, Persian cucumbers which are easier and a bit sweeter)
2 sticks celery
1 cup spinach
1 avocado (I used half because I wasn’t that hungry)
1 lemon, juiced
1 clove garlic
2 tbsp hulled hemp seeds
1 tbsp apple cider vinegar
1/2 tsp crystal sea salt
Put all of the above into a food processor and blend! Pour into a bowl and add:
1 tbsp nori flakes (or take nori sheets and tear it up)
more sea salt to taste
a swirl of olive oil, mix well with a spoon
I ate this soup with a piece of whole wheat bread… dipping as I went. It’s my favorite way to eat soup! If you’re gluten free, there are plenty of gluten free options for bread out there. Or you could eat this with little crackers, or just as is!
There are so many benefits to seaweed. This salad has a wide array of colors, which is key to a healthy diet. The more colors, the more vitamins and antioxidants.
I led a workshop recently and this is one of the recipes I taught. enjoy!
Now that I’ve “come out” to the world about being pregnant it’s time to share all the knowledge I’ve been acquiring throughout the past 2 1/2 months! (Facebook & technology has changed the world in so many ways!! so easy, with just a click, my world knew!)
In my opinion, Iron is absolutely the MOST important supplement/nutrient to get into your body when you’re pregnant.
This metal carries oxygen from the lungs to every cell in the body. Its other big role is to make blood. Blood volume increases by 50% during pregnancy. Blood feeds the placenta and uterine lining. Without large members of oxygen-rich red blood cells, your baby won’t grow.
For a straight hit of iron, eating red meat or liver is a sure bet. Clams, chicken liver, duck and oysters are excellent sources. (if you’re vegan or vegetarian, look below for an awesome option) Fish, poultry, spinach, dried apricots and unsulphered or black-strap molasses are decent sources. Grains and dairy foods are not.
It’s also wise to eat iron-friendly foods, including fresh produce for folate and vitamin C, banans for B5 and any meat, milk or eggs for B12.
I highly recommended Floradix, a liquid supplement with organic iron in an absorbable form (ferrous gluconate) instead of inorganic iron, which can cause constipation. I take this almost every day. I love the way it tastes and I instantly have more energy after consuming it. I don’t eat red meat and haven’t for almost 10 years, so it’s vital to get it from a supplement source. I’ve taken it for years, (I’m slightly anemic) usually every day when I’m on my period and here and there when I’m not.
Another option is taking ground liver capsules. If you’re not anemic, don’t take iron. The body doesn’t excrete iron easily, and too much can be toxic.
2 free range eggs (or vegan Ener-G Egg replacement)
1 tsp Vanilla
1. Begin by processing the almonds with a food processor until they are close to a flour consistency (or you can buy almond meal pre-made). Add oats into food processor until mixed well. Put into large bowl.
2. In large bowl combine “flours” with cinnamon, baking soda, sea salt and flax meal.
3. In a separate bowl, melt butter. Let butter cool for a bit. Then add eggs and vanilla to butter.
4. In a 3rd bowl, mash ripe bananas with a fork. Add agave to bananas and mix. (you may leave the bananas chunky or puree until super smooth, depends on your taste preference). Add bananas and agave to egg/vanilla/butter to the flour bowl. Mix all ingredients together with a large spoon. Then use that spoon to scoop mixture into muffin pan.
5. Bake muffins 25-30 minutes. Test with a toothpick, it should have residual dry crumbs only. (no moisture)
This recipe is dedicated to Riley Carrington, my god daughter
In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed Maitake could stimulate the immune systems of breast cancer patients.
I led a workshop recently and this is one of the recipes I taught. enjoy!
