Tag Archives: Organic

Soft & Chewy Cinnamon Spice Cookies (Gluten-Free!)


Posted by ashleymichelle

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Put away those beachy flip-flops and bring on the boots!

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It’s time for apple picking and winery tours and scarves and blazers…

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After all, it’s almost FALL :)

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Okay, okay. I know it’s technically still summer (and you can most certainly get in a few more beach weekends before it’s all said and done) but you have to admit… September snuck up on us  just a tad quicker than usual this year.

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And I’m going to be very honest.

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I still don’t know quite how to handle the changing of the seasons without expecting some sort of major life transition to go right along with it. I mean, this will be my third fall not going back to college…

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My third.

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Holy smokes I am OLD.

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And yet, three years later, I still feel like I should be making those infamous trips to Target, packing up the car with oversized storage bins, and buying fluffy pink decor to pretty-fy my generic, empty apartment shared by four 20-something year old girls.

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Now, instead, I’m making weekly trips to the grocery store, packing a well-balanced lunch for work everyday, and running to Homegoods and Bed Bath and Beyond in an attempt to purchase sophisticated decor and grown-up-ify my simple, one bedroom apartment–which I now share with a boy.

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Oh how the times have changed…(even though I do still miss those pink fluffy pillows :) )

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Still, there’s something pretty darn nice about not having to spend the weekend in the library or pulling all-nighters studying for exams. That leaves me plenty of time for vegan recipe testing, tasting, and blogging.

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Oh yeah…

And working full-time means I can now afford wine that comes in a bottle instead of a box ;)

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Bonus!

 

Other fall traditions to look forward to?

  1. Football (GO PATS!)
  2. Cinnamon-inspired baking
  3. Nashoba Valley Blueberry wine (Seriously. This stuff is heavenly)
  4. A very hungry, football-watching boyfriend (aka professional taste-tester)

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But the BEST part of all about the impending fall season…?

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I can get a litttttle recipe crazy :)

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And thank goodness I do.

Or I wouldn’t have whipped up these little buggers!

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(Ahem. I mean…healthy, fiber-rich, protein-filled, and gluten-free little buggers at that!)

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Soft & Chewy Cinnamon Spice Cookies

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Ingredients:

  • 1 can garbanzo beans
  • 1 cup of whole grain oats (blended to a powder)
  • 1/3 cup of pumpkin puree (not pumpkin pie filling…100% pumpkin!)
  • 3 packets of stevia
  • 2 tablespoons of unsweetened almond milk
  • 1-2 tablespoons of coconut oil
  • 1 tablespoon plus 1 teaspoon of cinnamon
  • 1/4 cup of brown sugar (you could try to cut this amount in half and increase amount of stevia, or,  omit altogether– just be sure to add 1-2 more tablespoons of almond milk or the batter will be too thick. You could probably use dates instead of sugar to make this 100% sugar-free, however, the consistency may be a bit chewy).
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking powder
  • Slightly under 1/2 teaspoon of baking soda
  • Dash of salt

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Directions: 

(Makes roughly 15-20 cookies depending upon whether you want baby cookies or bigger cookies…or eat half the batter like me ;) )

**Be sure to use a VERY good food processor or a blender like a Magic Bullet or Nutribullet–you may have to split into batches if you choose the blender option, however**

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  • Preheat the oven to 350º
  • Blend the garbanzo beans, pumpkin, milk, vanilla, and oil until smooth.
  • Add the rest of the ingredients to the bean mixture and blend VERY well (the mixture will be sticky)
  • Spray a cookie sheet with all-natural, non-stick cooking spray and form the dough into balls.
  • Cook for 16-18 minutes (or until tops start to brown).
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I know you are obviously running off to the kitchen to make these yummy cookies right about, well,  NOW…so don’t worry–I won’t bore you with all the dirty details about the health benefits of these cookies’ ingredients. However, you can read all about the health benefits of cinnamon and pumpkin here while your waiting for your treats to come out of the oven ;)

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And when they do…

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they’ll look like THIS.

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So soft and chewy on the inside…

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I DARE you to not take a bite… ;)

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Healthfully yours,

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Ashley Michelle

 

 

 


What the GMO?!


Posted by ashleymichelle
Photo Credit: http://www.sheknows.com

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“Organic-Shmorganic!”

  Sound familiar?

 

Now, the last thing I want to do is get all “preachy-preachy” on you (Remember: I will always empower you to make your own choices based upon what’s best for your body and health) but I wanted to cover the importance of going organic in this post because I’m concerned people don’t know enough about the risky production of nonorganic crops using GMOs.

And I don’t blame you!

With all that’s wrong in the world these days…who wants to worry about the groceries they buy right down the street at their neighborhood supermarket?

 

Sadly…there’s a lot to worry about :( .

 

(Looks healthy...right?)

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And I’m not just talking about the chemical-laden, processed junk that ends up in packaged foods (you already know that stuff is bad!).  What is most worrisome is that you might already be working hard to follow a healthy diet FULL of fruits, vegetables, healthy fats and whole grains (like in the photo above)…but chances are you could still be unknowingly ingesting dangerous chemicals and toxins like pesticides, herbicides, and genetically modified organisms (GMOs).

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So. What’s a GMO you ask?

Allow me to explain.

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Genetically modified organisms (GMOs, or “transgenic” organisms) are the product of a laboratory process in which the genes from the DNA in one species is removed and then artificially injected into the genes of a completely unrelated animal or plant. Farmers genetically modify crops to increase their resistance to pesticides, herbicides, toxins, and viruses in order to increase production and ultimately, profit.  These foreign genes forced into the organism can come from viruses, insects, bacteria, animals and even humans. Genetically modified products include foods/ingredients, vaccines, medicines, fibers, and feeds.

In 1994 one of the very first organisms–a tomato–underwent genetic engineering for consumer purposes. The tomato, called Flavr Savr, was designed to ripen on the vine, stay firmer than regular tomatoes (for easy transport), and to have a longer shelf life.  During the same time period, a tomato was injected with genes from an Arctic fish so that the tomato plants could survive a frost– thankfully these “fish tomatoes” never made it into food stores.  Later, a major biotechnology company discovered a bacterial gene which could make crops resistant to herbicides. This resistant gene was then forced into the genes of crops such as soy, corn, cotton, and canola. This was done only after the company accidentally discovered that a certain bacteria in a chemical waste dump was surviving even if exposed to herbicide. Now, soy, corn, cotton and canola are all victims of GMOs for increased production purposes– in fact, they have become some of the worst offenders.

This same company eventually released herbicide resistant and genetically modified soybeans, corn, canola, and cotton, and now over 1 billion tons of pesticides are used in the U.S. every year. Shockingly, 91% of all soy, 90% of all sugar beets, 88% of canola, 85% of all corn,  and 71% of cotton crops in the U.S. are commercialized and genetically modified crops.  People eat these ingredients every day– modified corn and soy are in almost every single processed food in the U.S. In fact, processed foods make up more than 80% of GMOs out there and a whopping 70% of all foods in supermarkets are genetically modified. I bet if you went and looked at some of the food labels in your very own cabinets…you’ be surprised how many contain these “genetically modified” ingredients.

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So, now you might be thinking… “what’s the big deal? WHY are GMO’s so dangerous?”

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Unfortunately lack of research (because concern about the effects of GMO is still quite recent) is a substantial problem in itself. The reality is, we don’t know how harmful the long-term effects of GMOs will be.

 

What we do have, however, is evidence suggesting GMOs can lead to…

  • Accelerated aging
  • Decreased immunity
  • Infertility/reproductive failure/birth defects
  • Chronic fatigue syndrome
  • Cancer
  • Parkinson’s disease
  • Allergies
  • Dysregulation of genes that handle cholesterol synthesis, cell signaling, fatty insulin production, and protein formation.
  • Changes in the spleen, kidney, and gastrointestinal system.
  • Increased antibiotic resistance (meaning that certain antibiotics and medicines may not work as well against infection for people who eat genetically modified foods over time).
  • Increase in plant, animal, and human diseases/mutations
  • Increased number of pests/bugs
  • Super weeds (as a result of becoming used to pesticides)
  • Mineral-leeched, stripped soil
  • Hazardous levels of chemicals and other products used to grow GMOs in the soil, water, and air.
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And this issue goes one step further. If an animal is fed genetically modified feed and then a person eats that animal, they too will have inadvertently ingested those GMOs. Think about what and how commercial livestock and animals are fed and taken care of (if you haven’t already, please check out Food Inc.). Like humans, an animal’s organs, muscles and tissues absorb and make use of everything they eat– just like the human body (this includes good nutrients as well as toxins, pesticides, and other chemicals found in their feed). Then humans go and eat that animal’s meat and pass along whatever absorbed toxins the animal ate into their own bodies.

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See the vicious cycle?

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Another issue with GMOs is the cross-contamination risk to other crops. This is especially problematic for organic farmers who work so hard to stay that way, yet they may not be able to control a genetically modified seed from a neighboring farm being picked up by the wind and contaminating an organic crop– especially since it’s a 3-year process to convert land back over to organic status once considered non-organic.

Insects are also beginning to build up a resistance to presticides. For instance, mosquitoes have already begun to develop increased resistance to DDT. Other insects could start developing a resistance to GMOs as well, which will make it difficult to control insect damage and infestation.

Allergies are one more extremely harmful side effect of GMOs.  When genetic material from one organism is introduced to another, there is the possibility that the GMO material can trigger allergic reactions in those who have allergies–which brings me to a completely different problem.

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GMOs DO NOT REQUIRE LABELS.

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In fact…even though 92% of Americans want the FDA to label GMOs and genetically engineered food…they are still refusing to do so.

Something’s pretty fishy about that…don’t you think?

This is especially dangerous because those who are at risk of severe allergic reactions may not know which foods to avoid. For example, if someone with a severe peanut allergy ate a food that was genetically modified using allergenic protein from a peanut, that person would be put at risk because there’s  no label stating this. There is speculation that this is why peanut allergies are so common among young kids these days.

Many countries in Europe have already banned genetically modified foods, including Greece, Germany, France, Australia, and Luxembourg. However, the USDA has deregulated the use of many genetically modified crops. It doesn’t seem to make much sense, and fortunately people are starting realize that it’s their right to know exactly what they are eating. Because no one can be 100% certain how to completely remove genes from a species of GMOs once they are introduced, GMOs are starting to gain a lot of negative attention from those in health fields who find them harmful and risky.

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Scary huh? So what’s a person to do?

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GO ORGANIC.

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There is only one label you should be worrying about– and that’s the USDA Certified Organic seal.

If a food has the USDA Organic label, then this ensures the product is made up of 95% organic content, has not added sulfites, and has been processed according to the USDA standards. Food that is 100% organic is labeled as such; 100% Organic :) . Organic produce has a 5-digit PLU (price look-up) code that begins with a 9.

When a product says it is “made with organic ingredients” however, this means that the product contains only 70% organic ingredients and therefore cannot have the USDA organic seal on its packaging. A four-digit code that begins with a 3 or a 4 means the produce is probably conventionally grown.

Lastly, don’t be fooled– natural DOES NOT MEAN organic! Natural foods may not contain preservatives or additives, but they are not regulated and can be grown using GMOs and pesticides. A five-digit code that starts with an 8 means the product has been genetically modified.

(Click here for more detailed information on the National Organic Program and here to visit the Non-GMO shopping website).

 

Now, I know there’s a lot of information in this post, but I hope it gets those wheels in your head turning. Everything I’ve discussed is just the tip of the iceberg. While “organic” has had a certain “crunchy-granola” stigma attached to it in the past…it’s certainly becoming more and more mainstream now that people are learning about the harmful food industry practices out there.  After all, you probably wouldn’t actively choose to buy an apple that was injected with hormones to make it grow larger or choose to spray down your food with chemicals before you ate it would you? I know I sure wouldn’t!

And that’s exactly why I’d like to know where my food comes from– so that way I can avoid these unadvertised GMOs! And yes… while I know organic foods can be more expensive than mass produced products (thank goodness it’s farmer’s market season), I think it’s a small price to pay so that you know what you’re getting is 100% healthy, good-for-you food.

I’m not expecting to change the world (although I’d like to!), but if you come away from this article wondering about or having learned just ONE new thing…I’ll be happy.

 

Remember…

When it comes to your health…you’re worth every penny! :)

 

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Healthfully yours,

Ashley Michelle

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P.S.- To sign the petition or to learn more about the movement to get genetically engineered products labeled, please click here.

 

Sources:

Time magazine

Livestrong: Risks and Side Effects of GMOs

Natural Awakenings Magazine: The Truth about GMOs: Plant pathologist Don Huber Reveals the Risk

Extraordinary Health Magazine: USDA Certified Organic: What are your Products Wearing?

Huffington Post: Explained-What are GMOs

Human Genome Product Information: What are Genetically Modified Foods

Consumer Reports  

 

 


Call Me Crazy Carrot Smoothie


Posted by ashleymichelle

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Believe me.

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You’ll be saying YES to carrots after just one sip of this amazing smoothie.

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I promise!

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A few weeks ago I came across fresh-pressed carrot juice at the grocery store. I was feeling kind of adventurous on that particular day, so I tossed a bottle into my basket without much thought and decided to give it a try (I was really getting into my green smoothie kick at the time, so new juices were kind of my “thing”).

Boy OH boy am I glad I did! After the very first sip I was instantly HOOKED.

I mean, I’ve always been a carrot-lovin’ gal, but who knew carrot juice could be so INCREDIBLE!?

Unlike other veggie juices like V8, fresh carrot juice is delightfully sweet, smooth, refreshing and low in sodium. It’s also extremely versatile. Carrot juice tastes just as wonderful on its own as it does blended with other fruits and veggies.

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Hmmm…fruits AND veggies?!

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That’s when my wheels started spinning, and my carrot juice smoothie was born!

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But first, allow me to share some nutritional benefits of our sweet, crunchy, and orange root vegetable friend known as the carrot.

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Photo Credit: www.gardening.sheknows.com

 

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Health Benefits of Carrots:

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  • Prevents cancer: Studies show that eating carrots can help to lower the risk of cancers (particularly colon, lung and breast cancer) due to its high levels of beta-carotene and other key cancer-fighting compounds. One of the main cancer-fighting compounds researchers have found is known as falcarinol, which acts as a natural pesticide and protects the carrot roots from fungal disease. Researchers believe this compound, along with beta-carotene, is the key ingredient that makes carrots such a great a cancer preventing veggie. Research has also shown that the high amounts of soluble fiber found in carrots can reduce colon cancer risk by 24% and women who eat raw carrots are five to eight times are less likely to develop breast cancer than those who don’t eat carrots at all.
  • Prevents heart disease: Studies show that regular consumption of carrots can reduce cholesterol levels (a marker for heart disease) while a diet high in carotenoids (found in carrots) is proven to reduce overall risk for heart disease. Carrots are also high in soluble fiber, which is known to help lower blood cholesterol levels.
  • Reduces the risk of stroke: Studies show that a carrot a day can reduce stroke risk by 68%, and research conducted on stroke patients has indicated that people with high levels of beta-carotene in their diet have the best survival rate.
  • Controls diabetes: The carotenoids present in carrots inversely affect insulin and therefore can help to lower blood sugar.
  • Improves vision: Carrots are rich in vitamin A. Deficiency in this vitamin can make it difficult for someone to see in dim light, but because carrots are so high in vitamin A, they can actually help to improve eyesight. Carrots can also prevent macular degeneration and cataracts, two common eye diseases of the elderly. The lutein and zeaxanthin in carrots help to prevent cataracts while the beta-carotene in carrots help to lower the risk of macular degeneration and cataracts by 40%.
  • Nourishes skin: The vitamin A in carrots is great for nourishing the skin. It can also fix uneven skin tone and pigmentation while making skin softer, firmer, and smoother. Carrots also have strong cleansing properties which helps to detoxify the liver and prevent/heal acne.
  • Improves gastrointestinal health: Carrots are rich in dietary fiber which keeps the gut and colon healthy and regular.
  • Has anti-aging properties: Beta-carotene acts as an antioxidant which fights against free radicals and helps to slow down cellular aging.
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Now, back to my smoothie recipe!

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Call Me Crazy Carrot Smoothie

Ingredients: 

  • 1/2 cup 100% carrot juice (preferably organic)
  • 1/4 cup almond milk (I used Almond Breeze unsweetened vanilla almond milk)
  • 1/2 ripe banana
  • sprinkle of cinnamon
  • 4 ice cubes
  • Optional: 1/2 packet of stevia
Directions:
  • Toss everything in a blender and blend until smooth.

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Easy, huh?

And SUPER healthy too!

Now you have NO excuses not to eat your veggies :)

 

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Let’s Chat!

What’s your favorite veggie and why? I may just select your choice and incorporate it into my next recipe ;)

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Healthfully yours,
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Ashley Michelle
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Sources:

 

 


Restaurant Review!


Posted by ashleymichelle

Life Alive: Urban Oasis and Organic Café

Dinner date at Life Alive!

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Last week I stumbled upon a restaurant SO UNBELIEVABLY AMAZING that I went back the next day to order the same exact meal all over again. I couldn’t stop thinking about how delicious it was!

 

The restaurant is called Life Alive, and it’s official…

I’ve definitely discovered my latest addiction.

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Now, the funny thing is, this is actually the first REAL vegan/vegetarian restaurant I have ever gone to. Crazy, right?? It’s especially crazy when you consider there are A TON of veggie-lovin’ restaurants around me (just one of the many perks of living near Cambridge), but I honestly haven’t had the chance to test many of them out ever since moving to the area a little over a year ago.

Call me crazy, but I just can’t seem to convince my omnivore friends or omnivore boyfriend to muster up the courage to eat vegetables for dinner! But honestly, I suppose I don’t really blame them for hesitating. If not done right, vegetarian and vegan dishes can easily come up short on flavor and presentation. Life Alive happens to be one of those veggie- friendly restaurants that WILL NOT disappoint in either of these areas. In fact, I’m certain it  CAN and WILL blow anyone’s taste buds out of the water…meat-lovers and veggie-lovers alike! Still need some extra convincing? It’s just as easy on the wallet as it is on the stomach :) .

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Life Alive’s Mission:

To Feed the Vitality of the World…one meal at a time.

Photo credit: www.lifealive.com

“We are here to renew your energy and connection to life by soulfully serving you the most fantastic, vibrant, organic, therapeutic, whole food you could ever imagine in an inspiring environment that honors local artisans, the community, and our global ecology.”– Life Alive

 

Life Alive strikes a unique balance between whole, “good-for-you” dishes and effortless, fast-food convenience. This idea is what strikes me as most important– the notion that in this crazy busy world…it IS POSSIBLE to make healthy choices and to fill up our bodies with nourishing food!  The ordering system actually works much like that at Panera Bread– meaning customers wait in line and order from the many menus displayed behind the counter. Once you place your order, you choose to sit either upstairs or downstairs (on some nights there is even live music playing downstairs) and you are given a number to display on your table. The wait staff then brings your meal right to your seat. The system is incredibly easy, however, picking what to eat is almost impossible! Everything  just looks TOO DARN GOOD. 

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This is how Life Alive breaks down their menu:

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  • Warm Meals: Different variations of veggies, greens, seeds, nuts, tofu, and sprouted legumes served over short-grain brown rice, quinoa, or a mixture of the two.
  • Cool Meals/Salads: Homemade hummus served atop mixed greens and variations of veggies, nuts, and fruit.
  • Warm and Cheesy Wraps: Variations of veggies, cheese, protein, and dark greens nestled in warm-tortilla wraps–these can be made with or without cheese and eggs depending upon your dietary preference. They also carry Daiya vegan cheese option.
  • Soups: Check to see what the soup of the day is :)
  • Sides: Garlic, carrots, celery, cucumber, peppitas, raisins, sunsprouts, sesame sticks, dried pineapple, dried cranberries, goji berries, apple slices, flax oil, hijiki, greens, broccoli, corn, dates, banana, beets, avocado, shredded cheddar, sun-dried tomato, tamari almonds, raw cashews, hard-boiled egg, brown rice, tofu, sprouted legumes, shiitake mushrooms, quinoa, Daiya vegan cheese, lemon-garlic chickpea hummus, red lentil hummus, winter squash hummus-seasonal.
  • Simple Snacks: Fun items like granola, peanut-butter and jelly wraps, celery and peanut butter (etc…).
  • Juices: Fresh pressed juices with ingredients like carrot, apple, cucumber, ginger, beet, kale, celery, lemon, wheatgrass, spirulina, honey, cayenne, garlic, apple cider vinegar, aloe, and maple syrup.
  • Smoothies: Life Alive offers an extensive variety of these thick, frozen, fruity, and creamy drinks which make for a great snack, dessert, or lighter meal (the organic chia-amond milk used is made in-house every day).
  • Simple Beverages: Organic teas, detoxifying lattes, hot chocolate, and wheatgrass shots.
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Looks pretty YUM, huh?

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The BEST part of all is that you can CUSTOMIZE your meal any way you’d like. You can even order any of the salads and bowls as a wrap, a “demi” (half-portion) or as is (in a large bowl). Now, anyone close to me knows I am the QUEEN of customization. Case in point, I’m kind of a waitress’ worst nightmare since I’m ever-changing the sides, sauces, dressings, and  toppings on my meals. Oops! But when my college roommate and I decided to get together for a dinner date, I knew she would appreciate this little gem (she also loves customizable meals!). Thank goodness she just moved to the city, because we ‘ve already started a list of vegetarian and vegan places to test out together :) .
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When we first walked into Life Alive, the first thing we noticed was the busy, upbeat atmosphere. It’s pretty awesome!  Life Alive is more like a “hip café” rather than your typical sit-down restaurant. Plants and paintings line the walls, decorative pillows sit along wall benches,  live music plays downstairs, and the decor is full of vibrant colors. Both of the times I’ve been there the line has been practically out the door (always a good sign!).
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After much deliberation, I finally decided on THIS salad.

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"The Explorer" Salad

Life Alive calls it “The Explorer,” and it’s a blend of high-protein red lentil hummus with sesame sticks, cucumbers, sun-dried tomatoes, sweet corn, spring greens, shredded carrots and beets served with honey wasabi vinaigrette. I also had a side of tofu added on top for some extra protein. Now, the dressing is on the side in this picture, (and I usually keep dressing on the side for healthy dipping) but it didn’t take long before I POURED this healthy dressing all over the greens. It was fantastic! (Note: I actually don’t think this dressing had any oil…but I’ll have to double-check next time I go to be 100% certain.)
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My roommate ordered Life Alive’s signature dish–a warm meal called “The Goddess.”

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"The Goddess" Warm Bowl

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It’s a mix of carrots,broccoli, beets, kale, and tofu served over short-grain brown rice and drizzled with their famous “Ginger Nama Shoyu Sauce.” Nama Shoyu Sauce is the only raw soy sauce available in the U.S. and it’s teaming with live-enzymes and healthy organisms like lactobacillus. It also has much less sodium than your typical soy sauce. Plus, it tastes GREAT.
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We also both decided to order a fresh juice called “Simply Alive” (you can see it in the cute little Ball jelly jars in the picture at the top of this post). The drink is a mix of lemon, spirulina, honey (omit if strict vegan), and pure water.
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I ABSOLUTELY ADORED my salad, but the next time I go to Life Alive for dinner…I am definitely ordering “The Goddess” bowl. This warm meal was SO flavorful and yummy I kept wanting to snitch bite after bite right off of my roomie’s plate! Lucky for me, when we took half of our meals to go (the portions are huge!), she was nice enough to let me take some of her leftovers home so I could enjoy them for lunch the next day (in fact…the BOYFRIEND enjoyed them the next day too…and he couldn’t believe how amazing a VEGAN dinner could taste!).
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Not only is Life Alive a tasty place to get a healthy vegan/vegetarian meal, but it’s also a restaurant you can feel good about going to. It serves only healthy and nourishing food…a far cry from many of the restaurants out there today. So next time you’re in Cambridge, Lowell, or Salem Massachusetts, (they have three locations!) be sure to check them out.
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I promise you WON’T be disappointed! :)

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Healthfully yours,
Ashley Michelle
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Life Alive Website

Cambridge, MA
765 Massachusetts Avenue
617-354-5433
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Lowell, MA
194 Middle Street
978-453-1311
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Salem, MA
281 Essex Street
978-594-4644
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