Whole Life Magazine

June/July 2015

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Page 16 of 43

Let me help you: • Discover true balance & joy • Open your heart to love • Clear karmic patterns & past trauma • Live an abundant life Jamile Mafi Certifi ed Energy Practitioner 818-317-3873 Discover true balance & joy Open your heart to love Clear karmic patterns Live an abundant life Certifi ed Energy Practitioner Experience Rapid Transformation with Shamanic Energy Medicine. www.flamingheart.com taste of health E verybody loves a picnic and what could be better than veggie wraps, a chilled grain salad and yum, carrot cake! Wrap Star Sandwiches It's so simple to be a wrap star. Start with a nori sheet, brown rice wrap, or collard or romaine lettuce leaf; lay it fl at and cover with everything you want inside; roll it up; and (hip hop) hoo- ray, it's ready! Plan on 3 to 4 per person with a side salad (See more wraps and Magnifi que Millet with Spring Vegetables salad recipe at www.wholelifetimes.com) The Notorious G.R.E.E.N. 1 large collard leaf ¼ avocado Juice of 1 small lime A pinch each of cumin, coriander & cayenne 1 tsp spirulina powder 1 small carrot, peeled and grated 1 Tbsp hemp seeds Salt & pepper to taste 1 tsp pumpkin seed or olive oil De-stem the collard. Scoop the avocado fl esh into a small bowl, add most of the lime juice and mash in cumin, coriander, cayenne and spirulina. Lay the collard fl at and add the fi llings vertically along one long side of the leaf, leaving a margin on each side, starting with the avocado mixture, then carrots, hemp seeds, salt and pepper. Drizzle with oil and remaining lime juice. Fold the longer sides of the collard over the fi lling to cover. Then, from one shorter end, start rolling the leaf up until every- thing is covered, like a burrito. Carrot Cake (1 serving) ½ c grated carrot (± 1 large carrot, or use carrot juice pulp) 2 Tbsp walnuts 2 Tbsp almonds 3 medjool dates, soaked and pitted 2 Tbsp raisins ¼ tsp cinnamon 1 tsp nutmeg ¼ tsp ground ginger Pinch of vanilla powder or extract, pinch of salt Strain grated carrot in a nut milk bag to release liquid. (If using carrot pulp from juicing, no need to do anything.) Combine car- rots, walnuts, almonds and 3 dates in a food processor to form a thick dough. Add the mixture to a bowl with the raisins, cinnamon, nutmeg, ginger, vanilla and salt. Mix by hand. Press into a large muffi n tin, or use a round mold to form it into a circle. Frosting 2 Tbsp cashews 1 Tbsp lemon juice 1 Tbsp coconut butter (or coconut oil) 1 medjool date, soaked, peeled, and pitted Pinch of vanilla powder or extract Water, coconut water or almond milk as needed Place cashews, lemon juice, coconut butter, date and vanilla in a small blender and mix until smooth and creamy, adding liquid as needed. Using a spatula, spread the icing over the top of the dough, then chill at least 1 hour. Excerpted from Très Green, Très Clean, Très Chic: Eat (And Live!) The New French Way with Plant-Based, Gluten-Free Recipes for Every Season, Copyright © Rebecca Leffl er, 2015. Reprinted by permission of the publisher, The Experiment. By Rebecca Leffl er Al Fresco Faves RECIPES A non-surgical treatment which promotes the body's own natural healing ability to stabilize and strengthen weak ligaments, tendons and joints. G. Megan Shields, M.D. and J. Keller Wortham, M.D., are experts in the delivery of this breakthrough pain relief procedure. To learn more go to www.doctorprolotherapy.com Optimum Wellness Medical Group, Inc. 1030 S. Glendale Ave., Suite 503, Glendale | 818-547-5400 Photos: Sandra Mahut june/july 2015 17

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