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  • Home
    • About Suchinta >
      • Education & Experience
    • About CHI >
      • CHI Videos
    • Individual Sessions
    • Group Classes
    • Testimonials
  • Mandala
    • Mandala Workshops >
      • 1,000 Goddess Mandala Project >
        • 1,000 Goddesses Mandala Creation Guidelines >
          • 1000 Goddesses Mandala Slideshow
      • Workshop Evaluation
      • Mandala Workshop Handouts
    • Gallery
    • Mandala Videos
    • Facilitators
    • United States
    • International
  • Family Constellations
    • CHI FC Circles & GAP Sessions
    • Experiences of Constellations
    • FC Articles
  • Schedules
  • BLOGS
    • Care For, Heal and Transform Yourself
    • Being Energy Being Whole
    • Recipes
    • Pix, Pomes & Prose
  • ARTICLES & RESOURCES
  • CHI Workshop Evaluation
  • BOOK: Holistic Self-Care Tools for Caregivers
  • SHOP
  • Sacred Singing Circle

Curried Veggies Stir Fry

4/24/2020

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INGREDIENTS
1 T Coconut oil
1 red onion sliced or chopped
2 Potatoes boiled with skins and cubed (1/2")
1 cup peas fresh or frozen
1 cup cabbage or brussel sprouts shredded
1t Garam masala
1t Garlic powder
1/2t curry powder
1/4 c Coconut milk 
Salt to taste


DIRECTIONS
Sauté onions in coconut oil until soft and slightly brown.
Add spices and sauté for a minute or two. 
Add coconut milk to deglaze the bottom of the pan and incorporate spices into the sauce.
Add cabbage and cook until soft.  
Stir in potato cubes and peas.
Add salt to taste.
If you need more liquid, add a tablespoon or two coconut milk as desired.
Enjoy with rice, quinoa, scooped up with a roti, or filled in a wrap.




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Roasted Spiced Vegetable Salad

4/21/2020

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 This recipe is from a Medical Medium blog post. Here's the link: https://www.medicalmedium.com/blog/warm-spiced-roasted-vegetable-salad
But you can go directly to the blog for many more amazing healing recipes that are quick, easy, nutritious and delicious.  

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Cashew & Greens Pesto

4/17/2020

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INGREDIENTS
1 cup raw Cashews
2 cups Greens (Kale/ Spinach/Arugala etc)
1 cup fresh Basil (or 1 Frozen Basil cube*)
2 cloves Garlic
1/2 Lemon juiced
1 Tablespoon Olive Oil

DlRECTIONS
​Put everything in a blender and process until creamy.
​Enjoy with pasta, pizza, salad, or whatever you wish.  

*FROZEN BASIL CUBE
Place fresh basil leaves in a blender, blend and freeze in an ice cube tray. Use as needed in any recipe that calls for fresh basil. That's it!!!




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Grain Free Wraps

4/17/2020

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Flax Wraps

I love wraps, and really missed them when I went off grains.  And then I found these recipes online.  So rather than reinvent the wheel, I'm re-posting the show and tell videos.  I've tried the flax wraps raw (dehydrated) and cooked.  They are good either way. I always use coconut oil to cook, so that's what I used instead of the sunflower oil.  I also rolled the tortilla between two sheets of parchment paper.


Cauliflower Wraps

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Yield: 2 wraps

Curry Wraps:
•    1/2 head cauliflower, cut into florets or 1 package Cauli Rice
•    1/2 tsp. curry powder
•    1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

DIRECTIONS
1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. ( Omit this step if using Cauli Rice.)

2. Place the Cauli crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for about 8 minutes, until tender.

3. Drain the cauliflower in a sieve, then transfer to a nut mylk bag or clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps as thin as possible.  Be sure that there is no parchment paper showing through the mixture in any area of the wrap.

4. Bake for about 17 minutes until dry and pliable. Allow to sit a minute or two, and gently place the wrap side of the parchment paper down on a wire rack to cool, and carefully peel off the parchment paper, so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes

These delicate wraps are best served within a few hours of baking.

Source: http://empoweredsustenance.com/cauliflower-wraps/

FILLINGS
Anything you like to eat in a wrap.  Since the video lady doesn't seem to know how to wrap a wrap, I wrapped how wrappers who know how to wrap a wrap wrap. ( Question: How many wraps in that?)   
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GUACAMOLE

4/9/2020

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INGREDIENTS
  • 2 ripe avocados
  • 1/4 onion finely chopped
  • 1 jalapeno finely chopped (optional)
  • 1/4 cup Cilantro finely chopped
  • 1-2 teaspoons of lime juice
  • salt to taste
  • 1-2 tomato finely chopped
DIRECTIONS
  • Peel the avocado and remove the core.
  • Mash the avocado in a bowl, or pulse in a food processor until it reaches your desired consistency.
  • Add the onion, jalapeno, cilantro and tomato and mix well.
  • Add lime juice and salt to taste.
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CASHEW CHEESE / SOUR CREAM

4/9/2020

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INGREDIENTS
1 cup cashews, soaked
1 lime or lemon juiced
Sea salt, to taste


DIRECTIONS
Drain off all the soak water for the cashews. Do not use that water for blending. Use fresh water.  Start with a 1/4 cup of water and add more if needed for blending.

Blend all the ingredients to make a thickish spread. Make sure water is minimal otherwise the cheese will become too thin and watery.
You can flavor cashew cheese any way you like. You can make it a bit spicy by adding in chipotle and cayenne. You can add scallions and garlic, or rosemary and sage or chives to make some amazing flavors. Experiment!!!!


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FAJITAS

4/6/2020

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INGREDIENTS:
  1. 5 Range Fed Chicken Thighs or 1 lb Wild Caught Shrimp
  2. 1T coconut oil
  3. 1t Garlic powder
  4. 1t Chili Powder
  5. 1t ground Cumin
  6. 1t Paprika 
  7. 1/2 t Salt 
  8. 1 Red Onion sliced
  9. 1 Red Pepper, sliced
  10. Chopped Cilantro for garnish
  11. Grain Free Tortillas.

DIRECTIONS:
Place chicken / shrimp in a bowl and marinate with all the spices.  Quick stir fry in coconut oil in a pan or wok until cooked through.  Remove from pan and cut into strips/pieces to easily wrap in tortillas. Add onions, and red peppers.  Stir fry for 1 or 2 minutes.  Taste for salt, and add as needed. 
Wrap in warm tortillas, with Guacamole and Cashew Sour Cream (see recipes). 


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ROOT SOUP

4/4/2020

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 Ingredients
1 potato with skin
1 sweet potato with skin
2 carrots with skin 
1 Red onion
2 garlic cloves
1"piece of ginger root
1-2" turmeric root
2 stalks celery chopped into pieces
Salt and pepper to taste
1t each: parsley, sage, rosemary and thyme
​4 cups water

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Directions
Wash and rough chop root veggies into chunks and place in a pot. 
Add the rest of the ingredients and water to the pot.
On stovetop: Cover and cook on medium heat for 60 minutes.
In Instant Pot: Set to Soup or Manual Setting fo 30 minutes.  Natural release.
Using a colander, strain soup liquid into a saucepan .
In High speed blender: Blend the veggies until creamy with about 1 - 2 cups of soup liquid. Add blended veggies to the liquid in the saucepan, and stir.  ENJOY!!!! 
(Makes about 8 cups)

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    About This Page 

    Healthy eating is an important part of holistic self-care.  This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. 
    I am a recovering diabetic. I currently don't take medication to manage diabetes. Instead, I follow the food regime recommended by Anthony William, a.k.a. Medical Medium and Dr. Brooke Goldner, I have become vegan (plant based). Among other things, I am also a foodie. So all these recipes are incredibly yummy. Although I have been offline for a few years, I hope to add more recipes again as often as I can.  I hope you will share your healthy, low fat, wheat & gluten free, soy free, dairy free,  egg free recipes on this blog, I recommend eating organic as much as possible. 
    CLICK HERE to share your recipes.   Bon Appetit! 

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