Today, I am so happy to share with you a delicious soup recipe created by Mareya Ibrahim. Mareya is a nationally recognized expert on food safety and eating clean. She has been featured in many top publications, including Oprah.com, The Huffington Post, Parents Magazine, Sunset Magazine, The New York Times, Epoch Times and INC Magazine. Mareya is a featured TV chef on ABC’s Recipe Rehab. She is also the creator of eatcleaner.com, the premier lifestyle destination for fit food how-to’s and information. Carrot & Avocado Soup with Fruit Relish
| | You might not have considered using avocado in soup but the creamy consistency, coupled with the carrot and coconut milk, is a winner. A simple fruit relish tops it off. Serve chilled or room temp.Ingredients:2 tsp. grapeseed oil 1/2 red onion, chopped finely 2-3 large carrots, steamed and chopped 1 small Hass avocado, halved and seed removed 1 tsp. fresh ginger, minced 1 3/4 cup vegetable broth 14 ounces nonfat coconut milk 2 tsp. cornstarch Sea salt, to taste Fruit Relish1/2 cup seeded pomegranate 1/2 cup grated carrot 2 Tablespoons unsweetened shredded coconut Zest and juice of one lime Directions: In a medium saucepan, sauté onion until translucent. Set aside. Wash carrots with Eat Cleaner Fruit + Veggie Wash. Steam or boil until fork tender, about 8 minutes. In a blender, combine onion, carrots, avocado, ginger, broth and coconut milk and process until smooth and creamy. Return back to saucepan and add cornstarch. Heat for about 5 minutes. In a separate bowl, combine relish ingredients. Ladle soup into a bowl and top with a teaspoon of fruit relish. Enjoy warm or at room temp. -- To Print, Email or Text Recipe click here. -- Thank you very much for sharing this delicious and healthy soup recipe, Mareya! 
Have a beautiful, healthy day!
With love & gratitude,
Wendy Irene
Making your own cleaning products is not only easy to do; it is environmentally and economically beneficial. When you clean your home with products that you make yourself you know exactly what you’re using – no fancy unrecognizable chemical names, allowing you to cut down significantly on exposure to a lot of unnecessary toxins. All you need to get started are a few reusable spray bottles, and a couple of inexpensive items you probably already have in your kitchen.
Watch the video to find out how you can make your own non-toxic floor/all-purpose cleaner and glass cleaner.
Floor/All Purpose Cleaner
16 oz (2 cups) water
1 oz (2 Tbsp.) vinegar
Glass Cleaner
16 oz (2 cups) water
2 oz (1/4 cup) vinegar
1 tsp. non-toxic dish soap
*Shake cleaners to mix before using
When I realized many of my sweet friends did not know how to make their own, safe, inexpensive cleaning products I was inspired to pass this knowledge on. Don’t let this valuable information get lost through the generations; share it with your circles. When we all spread the word we make a very significant impact on our health and the environment.
With love, gratitude, & wishes for a safe home,
Wendy Irene
Because I care so much about protecting the health of those that matter most…
Because I care so much about YOUR health…
It is time to start labeling and removing GMOs from our diets!
Why, you ask?
Watch, learn, do your own research and spread the word. Together we can make change!
With love, gratitude, and so much care,
Wendy Irene
A few weeks ago my Father-in-law emailed me a recipe that sounded so tasty! I used it as inspiration to create this light and delicious spring inspired pasta dish. It’s the perfect accompaniment to a picnic in the park or an outdoor BBQ. The fresh flavor of parsley along with the garlic is a delightful combination. If possible, I highly recommend making this pasta dish the night before and storing it in the fridge to allow the flavors to fully develop. The Health Benefits of Parsley:
Parsley promotes healthy digestion, and may help prevent indigestion. Restaurants often include parsley as a garnish to freshen your breath, so save a sprig to chew on after your meal. Parsley is thought to be an anti-inflammatory, and can possibly help treat allergies, PMS and cramping. The chlorophyll, which is evident by the green color, helps rid your body of toxins. Parsley is also a good source of vitamins and minerals.
I hope you enjoy, my lovely friends!
Spring Green Pasta Salad
Ingredients:
Parsley Pesto:
2 cloves garlic
2 cups packed parsley
½ cup extra virgin olive oil
3 Tbsp. nutritional yeast
¼ tsp. sea salt
¼ tsp. white pepper
Pasta:
500 g (17.6 oz.) Pasta, I used Organic gemelli pasta
1 ½ cup frozen peas
1 ladle of cooking water (for the pesto)
Directions:
In a food processor or high speed blender, add the garlic, parsley, olive oil, nutritional yeast, salt and pepper and blend to combine. Set aside.
Boil pasta according to package instructions until al dente (approximately 9 minutes).
When there is 5 minutes of cooking time left with the pasta, add the frozen peas.
Before straining pasta and peas, remove 1 ladle of cooking water and add it to the parsley pesto, stirring to combine.
Strain the pasta and peas, and then stir in the parsley pesto.
*Best if made the night before and stored in the fridge. Making it ahead of time allows the flavor of the parsley and garlic to really come through.
To Print, Email, or Text recipe click here. With love, gratitude, and lots of green goodness, Wendy Irene
Oil of oregano is a natural remedy I personally use in my home. I love the idea of trying a safe, natural remedy before considering something stronger.
Watch the video to find out the possible health benefits of oil of oregano!
What I look for when purchasing Wild Mediterranean Oregano Oil:
Certified organic
Species: Oregano vulgare
Minimum 70% carvacrol
In the wild Mediterranean oregano oil that I purchase the oil of oregano is mixed solely with organic cold pressed extra virgin olive oil.
How do you feel about natural remedies? Have you tried any that work well for you?
With love, gratitude & good health,
Wendy Irene
Disclaimer: The information provided on this blog is not a substitute for professional medical advice or safety advice. I am not a medical or health care expert; therefore it is important that you ask your physician about any questions, conditions, or safety concerns. Origanum vulgare is not recommended during pregnancy.
An informative video
With love & gratitude,
Wendy Irene
In Ayurveda and holistic health, curry is used for medicinal purposes. It may aid in digestion and help prevent certain diseases. It is also thought to help the body feel satisfied, curbing appetite.
Curry is a blend of spices, which includes Turmeric. Turmeric is known for its anti-inflammatory and anti-oxidant properties. Turmeric may help prevent Alzheimer’s disease, as well as hamper the growth of cancerous cells.
Cooking with a variety of herbs and spices is really important to me. I think of them as nature’s medicine. Over thousands of years nature has created foods to protect the health of humans.
Cashews are a favorite in my home. I send my son to school with a mixed bag of raw nuts and seeds to replace the daily snacks that are handed out in the classroom. Once in a while, it’s fun to jazz up the cashews making a special treat. These curried cashews are fabulous as is, or on top of anything from salad to rice dishes.
This recipe took me a few tries to create. My husband and son were great helpers with the tastings. I’m really happy with the end result. It wasn’t long before the curried cashews were all gobbled up.
I hope you enjoy! Wishing you happiness & good health!
Curried Cashews
Ingredients:1 cup raw cashews 1 Tbsp. + 1 tsp. organic blue agave nectar 1 tsp. curry powder 1/8 tsp. (or small pinch) habanero powder (if you can’t find habanero, try cayenne) ½ tsp. sea salt Directions:Preheat oven to 325 degrees F. In a medium size bowl, add cashews, agave nectar, curry powder, habanero powder and sea salt. Stir until cashews are well coated. If desired, line a baking sheet with a silpat or aluminum foil. Spread the cashews evenly onto the baking sheet. Bake for 10 minutes. To Print, Email, or Text recipe click here. With love, gratitude & smiles,Wendy Irene
Sit down, get cozy, and let’s uncover the real you together! We’re going to hit you with some peaceful vibes so get ready to feel relaxed, renewed, and in touch with the glorious human being you were created to be.
If you have trouble relaxing the first time, hit the replay button so you can get deeper into it knowing what to expect.
Come hang out with me and re-watch this video whenever you feel like you’re losing touch with your authentic self, or circumstances are pulling you away from being the person you know you can be, the amazing person you know you are.
With love & so much gratitude,
Wendy Irene
"Growing your own food isn't just a hobby; it is part of a healthy lifestyle. Children learn where food comes from. They can appreciate nature and the effect that we can have on our environmental horizon. Simple tasks, such as raking leaves, pulling weeds, growing seedlings or peeling a carrot they grew themselves, put them in touch with the world outside the plastic packet in the fridge. ... So grow your own food: It is trendy, politically correct, wholesome, good for the environment, good for our tight budgets and for our burgeoning waistlines. And it isn't hard. ... Get your hands dirty and enjoy the soil and the sunshine. Pick and plunder from outside your own windows. Enjoy the process from garden to table and all that is in between."
~ Sally Cameron, Author, 'Grow It Cook It.'
With love & homegrown gratitude,
Wendy Irene
Before even reaching the table my husband intercepted a solid half dozen of these puppies. The crumbs were cascading from his mouth when he said I should really make these the next time we have friends over because they’d make a great appetizer. If that’s not a glowing endorsement I don’t know what is!
Some nights at dinner I feel like I am surrounded by a table of the toughest critics. Can any of you relate? It is a hard job but I wouldn't trade it for the world. I swear sometimes my kids say even the sweet dishes need more salt just to throw in their 2 cents.
Honestly, I have to say I really enjoyed these Buffalo Bean Won Ton cups. Later the same evening, when my husband left to go play a hockey game, I went to the fridge and ate 3 more of these, the very last three. Something I rarely do at night, but they were calling my name.
When my husband returned home from hockey he was looking for a late night snack. All that skating made him hungry. I had to fess up and admit I ate the last of the won ton cups. He said nothing but didn’t look impressed. I suggested he have some toast with peanut butter. Apparently he all of a sudden does not like toast with peanut butter. The thing is, when you are craving one of these, nothing else will do.
I hope you enjoy them as much as we did! Invite your friends over and celebrate, unless you want to save them all for yourself that is… I wouldn’t blame you.
Buffalo Beans in Crisp Won Ton Cups
Yields: 24 cups
Ingredients:
24 Won Ton wrappers
1 Tbsp. extra virgin olive oil
¼ cup hot sauce (I used Frank’s Red Hot Original)
1 Tbsp. Earth Balance or vegan butter alternative
1 cup pinto beans
¾ cup Daiya cheddar style shreds, vegan cheese alternative
½ avocado, ripe cut into small cubes (optional)
Salt to taste (optional)
Directions:
Preheat oven to 375F.
Spray a mini muffin tin with non-stick cooking spray.
Lightly brush won tons wrappers in olive oil, and place oil side down in mini muffin cups, pressing down allowing sides to overlap.
Cook won ton wrappers for 8 minutes.
In a medium size sauce pan over medium heat, combine the hot sauce and earth balance butter alternative, and stir until melted and mixed together.
Stir in pinto beans. Cook stirring frequently for 2 -3 minutes, then remove from heat.
Put 1 tsp. of buffalo bean mixture into each cooked won ton wrapper.
Top cups with 1 tsp. of Daiya cheddar style shreds.
Bake again for approximately 5 minutes until cheese melts.
Remove won ton cups from mini muffin tin to serve.
Add one small cube of avocado to the top of each won ton cup. Sprinkle avocado with a very small pinch of salt to taste (optional).
The Buffalo Beans in Crisp Won Ton cups also taste great without the avocado, so if you don’t have a ripe avocado, no worries it will still be delicious!
For a kid friendly version try tossing some of the beans in BBQ sauce or ketchup instead of the Buffalo sauce. Canned beans work well, but I highly recommend making your own beans in order bypass all the salt and chemicals that can be found in cans. You can find out how to cook your own beans here- How to Cook Dried Beans in a Slow CookerUntil we meet again… I’ll tempt you with one last picture.
To Print, Email, or Text Recipe click here. With love, gratitude, and crispy delicious bites,Wendy Irene
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