Food Shui is my way to work with you to create balanced energy and a mindful, happy relationship with real food. If you have a perfectly feng shui’d environment and eat junky or imbalanced foods, you are missing out on so much delicious, powerful joy. If you’ve dreamed of a life free of endless blah, frequent colds, insomnia, anxiety, mood swings, senseless pill-popping, physical stresses and sugar binging, Food-Shui opens the doors to sane, time-tested, natural answers! Greater creativity, focus, vitality and connection to the cycles and fruits of nature create a more enchanting life. Greater fortune in every area of life flows from a well-fed body, so without Food-Shui, your dream life design would be very incomplete.
From Traditional Chinese Medicine theory of yummy yin and yang foods and nutritional breakthroughs to amplify your energy to the good fortune activities of cooking and entertaining, your dream life needs nourishment. Food is essential to your life, and the energy of your food will affect your overall well-being. If you have a perfectly feng shui’d environment and eat junky or imbalanced foods, you are missing out on so much delicious, powerful joy. Get ready to find the answers, and the simple shifts that can improve your life force chi! xoxo Dana
Ready for the simplest and most stunning salad ever? !
You need: fresh kale, organic strawberries, half a lemon, some olive oil and a little sea salt. (*balsamic vinegar and nuts are optional)
Clean a bunch of curly kale by rinsing the leaves off individually. Pat them dry in a towel and either pull or cut the stem out with kitchen scissors. You can use any color or type of kale, but I like the mild-flavored curly green for this.
Now, tear the leaves in pieces and plop it in a bowl. Mix in a few tablespoons of olive oil, the juice of half of a juicy lemon and a sprinkle of sea salt.
Massage the leaves for about a minute with your hands (you’ll feel the texture change… along with the nutrient availability!) and then leave them sit while you slice up a bunch of fresh strawberries.
Sprinkle a bit of very aged very amazing balamic vinegar (or skip it!) on the strawberies, and then pile them onto plates filled with kale. This makes 2 huge salads or 4 decent-sized side salads. You can add nuts or seeds to make it more substantial, but I always feel less is best! Enjoy! xoxo Dana
Today’s super quick reminder where balance is concerned physically: have more probiotic foods!
Drinking alcohol, taking antibiotics, eating unrefined sugar and heavy starches and many more environmental factors and illnesses all deplete the good bacteria in our digestive system. A lack of probiotics can contribute to everything from candida, IBS, autoimmune problems, allergies, a weak immune system and even a lack of focus and a feeling of depression. After all- we need good bacteria in our bodies to properly digest and assimilate food, and to regulate the body’s inflammatory responses. I am a huge champion of probiotics. They have been life-saving to me.
That said, eating cups of yogurt all day is not always fun, so I thought I would sahre a more decadent way to get a ton of probiotics: a cheesecake smoothie! Just blend up: two cups of yogurt, a healthy handful of raw cashews, a bunch of organic strawberries and some honey. That’s it! Enjoy! xoxo Dana
This stunning jewel in a gold rimmed goblet is a simple coconut whip cream you can make from a can (!) mixed with sliced organic strawberries, and it happens to be totally Paleo , SCD and, yes, gluten-free! Continue Reading…
Ok, to not throw out the classics, I can really never give up kale. But, collard greens have always been somewhat mysterious and not something I have longed to integrate into my smoothie rotation… until they were all that I had on hand. That’s when the love affair began!
You (or at least I) can not really taste bitterness in collard greens unlike some other greens. They blend up when raw to be very smooth and have a bit of a creamy flavor in a veggie kind of way…and they have a unique nutritional profile, too ! Continue Reading…
Cashews happen to be high in iron, and so, being anemic lately (not fun: if you are exhausted for no good reason I suggest you get your levels checked— this was a shock to me to learn how low I was!) I have been on a bit of a cashew kick.
I used to love almond milk and all kinds of nut milks, but if you are mainly using them for smoothies, you can toss in soaked nuts or even… nut butter or flours you have at home. Also, if you don’t do it already, freeze your over-ripe bananas in pieces in a tupperware. Its smoothie fuel for days, and you are wasting far less fruit that you don’t eat immediately!
This quickie smoothie was made to use up all the stuff I had in the fridge before I move: frozen banana chunks, leftover cashew flour, some honey to taste and loads of cinnamon. Blend it all up with enough water to get it creamy and drinkable. Totally easy & yummy. xoxo Dana