My collection of Dr. Cowan’s Garden powders. SO GOOD!
Today is your lucky day!
Recently, I blogged about my passion for both my new kitchen robot, the Instant Pot Smart as well as my collection of Dr. Cowan’s Garden Vegetable Powders.
In case you didn’t read that post, I’m loving my Instant Pot Smart because cooking just became so easy I think I could do it while I sleep.
And, I have new best friends in my life: Dr. Cowan’s Amazing Awesome Nutritious EASY-TO-
SNEAK-ADD VEGGIE POWDERS! For more details read here.
Dr. Cowan’s team saw my post and wanted to offer my readers a 15% discount coupon for their veggie powders. OMG! Lucky dogs you are!
You will get 15% off your purchase when you use the coupon code at checkout: KRISTEN
It bears repeating that I love these quality garden vegetable powders. They have thought of everything from using miron glass containers to protect the product to briefly cooking the kale, for example, before dehydrating it.They also use an amazing variety of vegetables to strive for balance and nutrient variety.
I can’t speak highly enough about Dr. Cowan’s Garden Veg Powders. I am a customer for life!
Dr. Cowan’s delicious kale powder.
For example, from their website about the kale powder…
Kale is a highly nutritious vegetable known for its many phytochemicals, which are anti-inflammatory, antioxidant and anti-cancer. It is one of the best sources of Vitamin K, which helps regulate the body’s inflammatory process, as well as beta-carotene, which has been shown to help prevent cancer. It is also a great source for Vitamin C and manganese, which is important for skin health.
However, kale also contains goitrogens, which inhibit thyroid function but which are mostly removed with cooking. We steam our kale before dehydration to remove these goitrogens. More than four pounds of kale are contained in this 150-gram jar. The varieties in our powder include Red Russian, Scarlet, Lacinato, Dwarf Siberian and Toscano.
The flavor is bright and grassy. When folded into most other foods, it takes on the flavor of those foods, which makes it ideal for picky vegetable eaters. To use, sprinkle on salads, eggs, rice, quinoa, buttered popcorn, steamed or roasted vegetables, fish or chicken. Add to smoothies, soups, stews, pasta, spaghetti sauce – really, anything you enjoy eating! Our favorite way to use Kale Powder is sprinkled on scrambled or over-easy eggs in the morning.
I’m able to add extra nutrients to just about anything I eat. I use these powders on so much and I can’t wait for them to make their pumpkin powder to amp up all foods and recipes Fall Season related. Um… pumpkin latte anyone?!?
Today, as I write this post, I’m drinking homemade grass-fed kefir to which I simply added a 1/2 teaspoon of Perennial Greens. This powder blend includes: Tree collards, gynura, perennial chard, chayote, moringa, perennial kale. That’s a powerful blend.
Super Kefir with Dr. Cowan’s Garden Veg Powder #grassfeddairy
Not all powders are available all the time. But, here’s a secret… if you join their newsletter, you’ll be the first to know when they have new options available. Jump on it(!) and buy, because they sell out fast!
It’s hard for me to pick a favorite, because I find use in all of them.
I like the winter squash to increase my beta-carotene. I LOVE THE LEEK (which as of this writing isn’t available but I’m told it’s soon) because of its FLAVOR (OMG!) and leeks might be extra important for gut health it seems. I love the beets because I’m just not one to make beets often (well, except now that I have my Instant Pot I admit it’s way easier).
Still, the ease of adding Dr. Cowan’s beets to anything is mega attractive. Plus, an important note is recognizing that Dr. Cowan’s team uses three varieties of beets (Detroit Red, Chiogga, and Golden) – remember that variety is the spice of life. It’s important for health.
I also love the threefold blend because it’s so balanced. I use that one often with my 6-yo daughter. One of her favorite combos right now is my open-faced grilled cheese with raisins.
Very special open-faced grilled cheese for my daughter.
Here’s what I do…
I toast a slice of organic, TRULY sourdough bread. Then, I spread grass-fed ghee on top.
After that, I sprinkle Dr. Cowan’s Garden Threefold Blend on top and add some raisins (I stuff them into the sourdough holes when possible – hehe).
Add a sprinkle of sea salt, sometimes fresh herbs if I have on hand.
Then, I top with thick slices of raw grass-fed cheese. Toast it briefly under the broiler to melt the cheese.
Voila! She has this almost every day right now.
Super Slaw with Veggie Powders! (no mayo)
And, then there’s my SUPER SLAW recipe.
Try this super coleslaw which is amped with veggies and doesn’t have mayo. Creamy and cooling with a bit of cabbage-crunch.
Yield 6 to 8 servings (or fewer if you like big-ass bowls of coleslaw per person)
2 medium carrots, shredded
1 medium head green cabbage, cored and shredded
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon (or more!) Dr. Cowan’s Garden Threefold Blend Powder
1/2 teaspoon ground turmeric powder
1/4 teaspoon dried oregano
4 tablespoons raw honey
1/2 cup grass-fed sour cream
1/2 cup grass-fed, whole-fat Greek yogurt (I like Straus)
Place the shredded vegetables into a large bowl. I use this food processor, fitted with the shredding blade, for shredding with ease.
In a small bowl, stir together the remaining ingredients for the dressing. Add the dressing to the bowl of vegetables. Toss to mix well. Season with additional salt, if desired. Add more Dr. Cowen’s Garden powders if desired, too!
Refrigerate for up to an hour before serving, if possible.
REMEMBER! You will get 15% off your purchase of Dr. Cowan’s Garden Vegetable Powders when you use the coupon code at checkout: KRISTEN
I also want to add that these garden veg powders are super for travel. I’ll be heading to the 2016 Bulletproof Conference later this week, and I’m taking my veggie powders with me. #HaveVeggiePowdersWillTravel
Turmeric Almond Milk – Anti-inflammatory goodness
I recently shared a popular almond milk I made using lavender and rose. Check it out.
I was inspired to take my raw almond milk in another direction…
Turmeric Almond Milk.
Turmeric has some amazing health benefits from being anti-inflammatory to boosting your overall health. (My husband has an injured shoulder and I’ve been giving him a decently high dosage of curcumin (in supplement form), plus all the turmeric I douse our food with… and it’s helping immensely.)
Turmeric Almond Milk is easy to make and delicious. I like to drink it by the glass usually, but I also use it in soups, smoothies, and chia pudding (see picture below for that recipe).
And, let’s be real… I make fresh homemade almond milk because it doesn’t have any of the risky preservatives or emulsifiers. (<– yuck.) So, remember, natural almond milk will separate and you need to simply give it a shake before using.
Read More »
Carrot Ginger Blended Soup. Almost Raw-Vegan.
I love soup. They’re (usually) easy to make, easy to digest, and fairly portable. I can carry my lunch around the house in a mug, while I get everything done. Multi-tasker extraordinaire here. (Though we really should be more mindful when we eat – relaxing, noticing the flavors and textures with each bite and swallow. Sigh, a girl can dream.)
Speaking of portability, you could make this soup on the road while traveling, if you travel with your blender and a cooler full of food like I do. :)
So, you might be wondering why I’d post a warm soup recipe like this in the summer, when it would clearly be awesome for the fall and winter. Well, besides calling me a planner so I’m already experimenting with fall-flavored soups, I knew I’d be drinking it again in spite of the hot weather. I plan on putting it in my travel coffee cup and
sneaking it taking it into the theater so I can keep cozy and warm in the blasting air conditioned theater.
Read More »
The Lazy Flax Bar – Vegetarian treat.
I can’t say exactly why, but I’m drawn to flax seeds lately. More specifically, ground flax.
When an article offering me 70 Reasons To Eat More Flaxseed arrived in my inbox, I knew it was destiny: eat some flax.
As a result, I whipped up these bars and, well, they’re awesome. They’ll satisfy any sweet tooth, as well as make any momma proud to serve these to her family (after she gobbles up a couple of them herself, of course).
Why call them The Lazy Flax Bars?
Well. I entered the kitchen to make these with crazy ambition to make Flax Balls. But, as I mixed up the recipe and saw the amount of “dough” being created, I quickly abandoned the idea of rolling out a gazillion balls. Read: I’m lazy.
Um, I quickly pressed them into a baking dish.
Therefore, these are ridiculously easy to make. They’ll freeze well if you want to save half for another day.
The Lazy Flax Bars are full of some good ingredients, including flax seeds. <– Good for your boobs.
(Tip: Buy flax seeds “whole” and grind them before using to receive the optimal nutrition.)
I also included Brain Octane oil, which is optional. <– Good for the brain.
I added dark chocolate chips. <– Good for the brain and heart, and let’s not forget our souls.)
Oh, there’s raw honey in there. <– Magical stuff. Nuff’ said.
Throw all of the ingredients into a food processor, give her a whirl. Done.
Ridiculously easy treat made with your food processor.
The Lazy Flax Bars
Yield 8×8 glass dish (call it 16 + bars)
- 1 cup hemp seeds
- 1 cup shredded unsweetened dried coconut
- 1 cup ground flaxseed
- 1 cup dark, fair-trade chocolate chips
- 1/2 cup raw almond butter
- 1/2 cup raw honey
- 2 tablespoons MCT oil, optional
- Good pinch sea salt
- Put all of the ingredients in a food processor, fitted with the “S” blade, and process until it is of a texture that holds together when you squeeze some with your fingers.
- Press into an 8X8 glass baking dish. Enjoy as is or with full-fat grass-fed yogurt or ice cream.
Golden Immunity – Fight the Flu!
Over the past few months I’ve been researching the topic of herbal antivirals and herbal antibacterials. I’ve learned a lot to say the least. My family’s supply of immune boosting tonics, tinctures, herbs, etc is damn impressive, and if our house ever caught on fire, I’d probably grab as much of those as I could instead of my laptop, etc. Ha! Seriously though, I feel empowered to kick anything’s ass that comes my family’s way.
Entered into our home: the flu.
We had the flu in our house with our little one recently, and in my determination to heal her in record speed (which she did), and preventing my husband and me from getting it, I created this crazy wonderful drink, Golden Immunity. It’s filled with everything the body needs to nip the flu virus in the bud or help you prevent getting it, if you’re around people with influenza.
I made the drink on the spicy edge so I didn’t give it to Kamea. For Kamea, I did a number of other things from probiotics to lyposome encapsulated vitamin C plus vitamin D3/K2 drops, various tinctures like this Cherry Bark, this Astragalus, and this Dr. Christopher’s Echinacea Angustifolia, and homemade elderberry syrup (plus more) multiple times a day. (If you don’t make your elderberry syrup you can buy it here.)
Making Golden Immunity is a 3 step process to make it, but beyond worth it. There are no amounts listed in my rough outlined recipe, but I made a batch with 3 cups which Greg and I shared. Just eyeball everything because as long as you’re getting the following ingredients in, it’s immensely beneficial.
Read More »