Fall Feelings and Apple Crumble


apple-crumble1

Fall. Isn't it glorious? I love fall. Bouquets of sharpened pencils and all. It's not just because my birthday starts the season, but the start of dreary days and darker afternoons warms my introverted heart. The Swedish art of hygge was made for me. I love sweaters, thick socks, candles, and hot tea. And warm desserts. Is there anything better than the first warm bite of a dessert fresh out the oven? 

I made this apple crumble when the cold first hit and it hit the spot for me. Lots of warming, carminative spices keep the blood flowing and aid in digestion that could be sluggish as we start to wind down for winter. This crumble would be delicious on vegan ice cream or coconut yogurt. Or do like I did and put it on top of pancakes!

apples

Apple Crumble

Serves 4

3 Medium-sized apples (I used the Rome variety, but use your favorite!)

1 1/2 cups Gluten-free rolled oats

1/8 cup ground flax

1/8 cup black or white sesame seeds

4 tbsp coconut oil, melted & divided

1-2 tbsp maple syrup (depending on how sweet you like your crumble)

1 tsp ground cinnamon, divided

1 tsp ground ginger, divided

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

Preheat oven to 350F. Core and slice apples. I used a knife for 1/8-1/4" slices, but you can use a mandolin if available. Mix 2 tbsp of coconut oil with 1/2 tsp of cinnamon and ginger, with all the nutmeg and cardamom. Mix into apple slices, then place in a glass or ceramic 8"x8" casserole dish.

In a separate bowl add oats, flax, sesame seeds, maple syrup, the rest of the coconut oil, and the remaining ginger and cinnamon. Mix well and layer on top of sliced apples. Place in oven and bake for 20 minutes or until oats are golden brown. 

 Even Cricket wants a bite...

Even Cricket wants a bite...

What's your favorite fall treat? Write below in the comments or tag me on Instagram @lisammagee!

Veggie Niçoise Salad + Superfood Toppings


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My friend, Laura thinks up most of my blog posts  Well, she asks really great questions. Like what do I carry in my purse and what do I put on my salads. 

I love Niçoise salads. Maybe it's the way the veggies are grouped together, or how much I love potatoes on my salads. Skip the tuna (or not) and throw all these delicious veggies together then load with toppings. 

Veggie Niçoise Salad

Serves 2

2 small radishes

2 small carrots

Handful of green or yellow beans

4 mushrooms, whatever kind you like

2 small-ish red potatoes

1 avocado  

Few handfuls of arugula, or any kind of lettuce you like

Cut the potatoes in half and boil until pierceable with a fork. Chop up all the veggies after washing. Assemble all the pieces starting with the arugula. Slice the avocado on top. Use your favorite dressing. My preferred? Simple lemon juice with a little extra virgin olive oil and some salt and pepper. 

And then throw on a bunch of toppings!

Black Sesame Seeds - High in calcium (1/4 cup has more calcium than a cup of milk!), magnesium and many other trace minerals necessary for proper body function. The hulled seeds do not have as many of the minerals so be sure to get actual raw black sesame seeds. Sometimes the cheap version are just hulled seeds burned.

Wakame Flakes - High in iodine which means they're a great addition for maintaining thyroid health. Wakame is also high in manganese, calcium, and other trace minerals which can ease PMS symptoms. 

Nutritional Yeast - Originally derived from the cast off yeast created from brewing beer, nutrional yeast is super high in B vitamins, including B12, and is a great source of protein. Sub in for parmesan since it has a slightly cheesy flavor.

Ground Flax or Chia Seeds - A little extra protein and a lot of Omega-3 fatty acids which keep inflammation down and lubricate everything from your skin to your joints.

Pink Himalayan Salt - With more trace minerals than standard table salt, the salts we once thought were fancy are now the best for us. Ditch the iodized salt and pick up some wakame flakes and pink salt instead. 

What's on your salad? Comment below or tag me on Instagram @lisammagee. Looking forward to seeing some superfood speckled salads soon! (Say that 5 times fast!)

Golden Milk + The Month of Action


This month is supposed to be a month of action. If you don't use the energy to move, it will move you. There's a lot I want to share with you, but as I don't have things all figured out yet, I'm going to keep it under wraps until I do. Needless to say I'm definitely looking at this summer season as a season of action. Let's put things into motion that we've been waiting to do for far too long. If you want to take that trip, go back to school, end whatever is not serving you, do it now. Sometimes it seems like we wait too long to do the important things, but maybe we just weren't ready. But I'm ready now. Let's go!

If you happened to catch my Instagram stories yesterday, you caught a glimpse at how I make an Ayurvedic beverage called golden milk. It's pretty trendy right now (even Starbucks has a version), but with good reason. Golden milk is a powerhouse of anti-inflammatory properties and warming spices. The important thing to remember when making this drink is the addition of fat and fresh ground pepper. Both help the body more readily absorb the ingredients, especially the turmeric. The recipe below is from my favorite Ayurvedic practitioner in the city, Noël Graupner. She does plenty of workshops in the city so be sure to check out her website if you're interested in learning more!

Golden Milk
2 cups cows milk or alternative (coconut or hemp are best)
1 Tbsp coconut oil or ghee
1 inch ginger, grated
2 inch turmeric, grated (you can use 2 tsp dry here if you don't have fresh)
1 tsp cinnamon
2-3 black peppercorns, ground

optional
1 Tbsp maple syrup or honey
1 tsp nutmeg or cardamom
2-3 dates
*There is also an opportunity here to add in powdered herbs like ashwagandha, shatavari, astragalus ...

In a small sauce pan, add all ingredients and, over medium heat, stir constantly until spices are will integrated into the milk, about 5-7 minutes. You can also chill this and serve iced if it's too hot of a summer day!

Have you tried golden milk before? What's your favorite addition? If you make this recipe, tag me on Instagram @lisammagee!

The Wellness Project Book


While I still am not 100% sure whether or not I have Hashimoto's thyroiditis (GP says no, naturopath says yes), I'm taking all my happy thyroid cues from Phoebe Lapine, the leader of the #HashiPosse. I was so excited to help launch her new book The Wellness Project, which started as a year-long experiment of monthly challenges to improve her health. 

As part of helping launch her book, I participated in the #4WeekstoWellness challenge. I decided to work out some of my gut issues and proper elimination. I began my making my own bone broth (see recipe below) and drinking 1/2 cup to a cup every morning. I also tried to up my leafy green intake to help the process along. The second week I tried to up my hydration level, which is so hard! I always think I drink so much, but I am always so thirsty when I leave work. In the book Phoebe says that if our body goes thirsty one day it can replace the thirst desire with a hunger desire. I have definitely noticed that feeling, especially mid-morning when hunger strikes, but I really just need to drink more water. 

The third week I began to cut out sugar. While my sugar level has significantly dropped from a year ago (I no longer eat a bag of gummy bears in a sitting), I have been eating a lot of dark chocolate. It's been a stressful year and dark chocolate is my go-to de-stresser. These days I'm trying to cut out the sugar and see if the acne that has set up shop on my jaw dissipates. It's been two weeks and, while I'm also doing my best to stop leaning on my hands so much, it seems it's finally starting to fade. I've been upping my fruit intake to curb the sugar cravings which includes lots of fruit: frozen fruit smoothies, dried fruit, & fruit with nut butters. Fruit, though high in sugar, contains fiber which slows the release of glucose into your system (which is why they say smoothies are better than juices). 

I'm happy to report that even though my digestion has been upset with some of the foods I've event lately (ugh, onions!), I've been fairly regular and that is pretty fantastic. Why did I choose focusing on my elimination patterns? For anyone with a hormonal imbalance, it is imperative to have a regular system of elimination. I'll get into this further in another post, but our excess sex hormones are flushed out through the large intestine and if they sit in there for a longer period they can be reabsorbed back into the body. That re-absorption can lead to further imbalance which can manifest in a myriad of ways, acne included. 

If you're interested in learning more about how you can start your own #4WeekstoWellness challenge and focus on a specific issue you may be dealing with, check out Phoebe's site, Feed Me Phoebe, or order the book! It was such a great (and funny!) read filled with so much valuable information on healthier lifestyle patterns. 

Want to make your own bone broth? Here's the basic recipe I used from The Bone Broth Miracle by Ariane Resnick:

Basic Bone Broth

1 lb of grass-fed (VERY IMPORTANT) beef bones. You can use more, but it will be equal to how much water you can fit in whatever pot you use.

1 quart of water per pound of bones

1 tablespoon of apple cider vinegar per quart of water

1 teaspoon of sea salt per quart of water

1 bay leaf or tablespoon of dry herbs of your choosing

Roast the bones slightly for added flavor, if desired. If using a crockpot, combine all the ingredients and set on low for at least 24 hours, but it can go for up to 48 hours. If using the stove, set the temperature to as low as possible and simmer for 24 hours or longer. 

Strain the bones, bottle, and store in the fridge up to a week. Reheat on low whenever desired. 

Reading The Wellness Project? Making some bone broth? Tag me @lisammagee and @phoebelapine. If you begin your own health challenge be sure to use the tag #4WeekstoWellness. 

Jessica Murnane + Reflecting on the Old Self


 Photo by Nicole Franzen for One Part Plant

Photo by Nicole Franzen for One Part Plant

My sister is a treasure trove of information. I don't know how she does it, but somehow she finds most of the things that make me happy. I have her to credit for putting me on to today's interviewee. Jessica Murnane is an inspiration. She's a podcast host, cookbook author, plant-based eating evangelist, and mother to one of the cutest kids I've ever seen (seriously). I had the chance to meet her through helping to launch her cookbook baby, One Part Plant, into the world. I was so excited that she agreed to let me interview her to share with you here. 

 

Before jumping into the interview, I wanted to share something I've been struggling with that Jessica addresses below: the old self. The old Lisa has been haunting me a bit lately. Old me ate until she was beyond full. She shoved every sugary thing in her mouth. She was sick, but she ate anything that she wanted. It isn't hard for me to admit that I miss old Lisa, even if I didn't feel well then. I want to eat pizza and not stress about what on the menu I CAN eat. What IS hard for me to admit is that I actually really like the idea of the new me. While I've still been feeling pretty fatigued, I like the idea of enjoying exercise and having great digestion. Of balancing my hormones and skin naturally. It's a work in progress, but I have to remember that it's barely been a year since I radically shifted my lifestyle. One day, this will be easier, but for now I just need to have a little patience with myself and keep up the good work. 

[Side note: In case you are unfamiliar, endometriosis is a condition where the tissue that makes up the lining of the uterus attaches itself to other parts of the body, usually within the abdomen. As the lining builds up during the cycle, the rogue tissue builds up as well causing pain and cramping. Jessica refers to this condition below.]


Tell me about why you started the One Part Plant Movement?

I changed my diet because of my Stage IV endometriosis. Well, I should say I "tried" to change my diet for Stage IV endo. I didn't think it would actually work. I had tried so many things to manage my pain and symptoms and nothing helped. I planned on getting a hysterectomy before a friend intervened and suggested I try a plant-based diet. I told her I would try it for three weeks and see what happens. In the back of my mind, I thought I'd still get the surgery. But then in just a couple of weeks, I began to feel better. I was able to get out of bed, exercise, and feel alive again. I never got the hysterectomy. 

But changing my diet was one of the hardest things I've ever done. There were moments where I thought it would just be easier to get a hysterectomy. I didn't know how to cook. I didn't know what to eat if I did cook. I felt so alone in my new food choices. I created One Part Plant for all those people like me. People that didn't wake up loving kale smoothies. People that struggle with food choices and change. I never want anyone to feel the way I did! 

 

Did endometriosis affect your digestion, skin, or hormones before you changed your diet?

I mean, my endo still affects my digestion, skin, and hormones. But now it feels manageable. In the old days, the week before my period you'd find me curled up on the bathroom floor crying. I was out of control emotionally. My face would be a mess and had terrible digestion. 

Now is a different story. I'm not saying I don't get moody now, because I can still be a little asshole the week before. But I'm more in control. I'll still get a pimple from time to time. And if I go off my endo diet, I'll have bathroom issues. But I'm a completely different woman!! 

 

Once you changed your diet and your endometriosis began to be managed, did you notice any other changes physically?

I still battle with inflammation issues (which I'm working on), so I'm not rocking a six-pack or anything . But overall, I just look healthier. My eyes are wider and whiter, my skin is softer, and I just feel so much better physically. It's been a huge lesson in my relationship with food. I make food choices based on managing my pain and symptoms and not on what foods make me "skinny" or "fat". 

 

What about mentally? 

There is a huge difference mentally for me. When you live with chronic pain and you know that every single month that you will lose a few days-week of your life because of your illness, it can put you in a very dark place. I was severely depressed and there were some days that I just didn't want to wake up knowing the pain I'd be in. 

I think it's so important that we raise more awareness about endo because of infertility issues and unnecessary surgeries, but we can't forget to talk about the mental toll it can have on a woman. It's very real and needs to be talked about. 

 

On a recent podcast you spoke with Minaa B about your "old self". This is something I am grappling with right now, too. Can you tell me what your old self was like? Do you ever miss her?

My old self still lingers around. I don't miss her, but do recognize the fact that she's made me who I am. She's the reason I got to change my life, write a book, and talk to you right now. She's insanely strong and determined, but was just in so much pain, (mentally and physically). She creeps back in when I'm struggling with negative self-talk. She can VISIT, but I kick her out because sometimes she overstays her welcome! 

 

What has been toughest about reconciling your new self to your old self?

Pizza. Kidding. But not kidding. Pizza meaning just being able to go out with a group of friends to grab some pizza and not having to plan ahead about what options I can eat there. I get bummed about this, but then remind myself just how shitty I felt after eating that pizza. I could be in bed for the day because of it. Having to plan ahead is worth feeling good...even if sometimes it feels like a pain. 

 

How do you celebrate the person you've become while still honoring your past?

By acknowledging her and not pretending that it wasn't hard to get here. 

 

As a teen, and even into adulthood, I had no idea what was going on in my body. You've been starting to speak to young girls about endo. What has the response been? Are things clicking for them?

At first they are like "who is this chick coming in at 8am to talk about periods?!". I'm a pretty open person and have to remind myself that they are still teenagers and aren't as open yet (and may not ever be) talking about periods. The thing that always gets them to get more engaged is when I tell them that 1 in 10 women have endo. They can look around the room and know that one of their friends or themselves might have it, it makes it less of an abstract idea. 

The most important thing is for them to know the symptoms. This is something I focus on a lot in my sessions with them. Just knowing the symptoms is a huge education moment. Not just for themselves, but they might be able to help other women around them. 

 

When you began this lifestyle and diet change did you use any herbs or essential oils to assist you in the transition?

I didn't! I wish I did. It was weird enough to me that I was eating vegetables, essential oils were not even on my radar. Since then, I know the power of them. My friend, Giselle Wasfie (she's a Chinese Medicine Dr.) has educated me on all things herbs and oils. My favorite phrase she says is "HERBS WORK". They do. They are so powerful and it's important to find which ones work and don't work for you. I loved my interview with her on my podcast

 

Do you have a daily self-care routine? 

It really varies every single day depending where I am in the country. I've been traveling a lot on my book tour. But I always try to get in some form of body movement. Even if that's just doing a 20 minute yoga class on my Aaptiv app in a hotel (I just did that on Saturday!) or finding a quick workout somewhere in the city I am visiting. I always make sure to take my Tumeric, B12, and D. Eat something green. And I try to make someone happy everyday. 

I think lots of potions, powders, and self-care "stuff" is cool. But I try to keep it pretty simple, so I don't get stressed about adding more to my day or feeling guilty because I forgot to skin brush. P.S. I do love skin brushing, but am usually half-way through my shower when I remember I was supposed to do it! 

 

Before guests leave your podcast they always share their favorite plant-based recipe. What are you sharing with us?

AH! Turning the tables. I love this Creamy Mushroom Lasagna from the One Part Plant Cookbook. It's one that for sure doesn't taste "healthy" and you can share with all type of eaters in your life, plant-based or not. 

 

 Photo by Nicole Franzen for One Part Plant

Photo by Nicole Franzen for One Part Plant

Creamy Mushroom Lasagna

serves 8

Olive, grape seed, or coconut oil, or veggie broth for sautéeing
3 garlic cloves, minced
16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
1 tablespoon tamari or coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
2 big handfuls spinach
10 ounces gluten-free lasagna noodles (I love Tinkyada’s brown rice pasta)
4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
Nutritional yeast (optional)

Preheat the oven to 350 degrees.

In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.

Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.

Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don’t sit for too long and start sticking together. Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce. 

Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

 

Thank you so much to Jessica for answering my questions! You can find out more about her and the One Part Plant Movement by heading to her website and connecting with her on Instagram @jessicamurnane and @onepartplant. Be sure to tag @onepartplant and #onepartplant if you make this yummy lasagna!

Changing with the Seasons


 Photography by Alexis Siemons

Photography by Alexis Siemons

If you've met me, you know my love of tea. I don't think I can go even half-a-day without a cup of something. A few months ago, I had the pleasure of meeting one of my favorite tea-obsessed Instagram accounts, Alexis Siemons aka @teaspoonsandpetals. I was over the moon when she agreed to create a recipe to share with all of you!

This matcha tea infused dressing is the perfect way to ring in spring. The changing of the seasons is a great time to change up your diet. Lightening your diet with the addition of spring greens and late winter citrus helps get rid of the winter blues and transition your body into the proper season.

 

 Photography by Alexis Siemons

Photography by Alexis Siemons

Mixed Green Salad with Matcha Dressing 

                  by Alexis Siemons

·      1 teaspoon of Matcha 

·      1 pinch of sea salt

·      1 teaspoon grapeseed oil

·      1. 5 teaspoons honey

·      1 teaspoon water

·      1 cup mixed greens (watercress or arugula recommend for peppery bite that stands up to matcha)

·      1 orange (half to be sliced for salad and other half for 1 teaspoon of juice)

·      2 tablespoons goat cheese (optional)

Add 1 teaspoon of matcha to a small bowl or cup and mix with 1 teaspoon of cold water to make a matcha paste. Mix in 1 teaspoon of grapeseed oil and 2 teaspoons of honey. Slice the orange in half and squeeze a teaspoon of the juice into the small bowl. Add a pinch of sea salt and stir well. Add mixed greens to a salad bowl. Peel the remaining half of the orange, cut into small slices and place over greens. Break goat cheese into small bits and place over greens. Pour matcha dressing over salad and serve immediately. 

 

How are you changing with the seasons? Comment below and be sure to tag me @lisammagee and @teaspoonsandpetals if you try out this recipe!

COOKIES!!


I love cookies. If I get married, my wedding cake will be a cookie cake, that's how much I love cookies. So when I finally got around to making the Chocolate Chunk Cookies from the One Part Plant cookbook, I was pretty excited to realize that these are pretty much the best gluten-free, vegan cookies I've ever had. If I'm honest, I miss gluten. I miss flaky croissants and baguettes and pie. BUT these cookies make up for everything I've been missing. If you are wary of baking without gluten and without eggs, these are the cookies for you. They were super easy to make, the dough is just as delicious (which is my favorite part), and they take 10 minutes to bake! 

Chocolate Chunk Cookies

from One Part Plant by Jessica Murnane

Makes 20 cookies

1 tablespoon flax meal

3 tablespoons water

2 cups almond meal 

1/2 cup brown rice flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup pure maple syrup

2 teaspoons pure vanilla extract 

1/3 cup coconut oil, melted

1 cup dairy-free chocolate chunks or dark chocolate

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Make a flax egg: mix flax meal with water in a small bowl or glass and set aside for at least 10 minutes.

Whisk flours, salt, and baking soda together in medium-size bowl. Combine the maple syrup, vanilla, and flax egg in a large bowl. Begin to pour the flour mix into the bowl of liquids a little at a time, stirring as you go. When it is all incorporated, pour in the coconut oil and chocolate chunks and give it a few more stirs. 

Use a tablespoon to drop the dough onto the prepared sheet. These cookies won't spread much, so you can put them pretty close together. Bake the cookies for 10 minutes, then check on them. They should be slightly brown on top and still feel a little bit doughy. If they're not there yet, you can bake them for a minute or two longer, but you don't want to overcook these. After they've cooled, they'll harden a bit. Store them refrigerated in an airtight container for up to one week or in the freezer for even longer. 

*Few notes: I subbed in almond flour for the almond meal because that's all my grocery had. They came out pretty light, but I'd like to make them again with the meal to taste the difference. 

I cooked these just about 10 minutes even. They came out a little doughy (which is the way I like them) and in the fridge they definitely harden up a bit more. 

Check out Jessica's website for more ways to incorporate plant-based meals into your everyday. If you make these cookies, be sure to tag @onepartplant and #onepartplant and share your snaps with me! 

Three Things Keeping Me Healthy This Winter


The weather has been weird lately. It was 19 degrees last night and in the high 60s last week. Since this weird, global warming winter has been shaking things up internally, it has been a good sign to check in on my health. I used to be the person that would get sick every time the weather changed, so I try to be very aware of how I'm feeling physically whenever a new season is upon us. I'm offering a few of my favorite ways to stay healthy below (plus a few things that are keeping me occupied indoors while the cold works itself out). 

Elderberry Syrup - High in Vitamin C, a little bit of this in my daily hot lemon water has been a delicious start to my day and a great immune boost first thing in the morning. Currently, I'm sipping on Mother Mountain Herbals' Elderberry Oxymel that was steeped for over 8 months. My other favorites included Wooden Spoon Herbs' Elderberry Sumac Syrup and the Organic Sambucus Elderberry + Zinc Lozenges

Kitchari - This is Ayurveda's answer to a cleanse. This lentil/rice porridge with veggies is so stewed down that it gives your digestive system a rest. It's the perfect way to change seasons, take a break after an eating holiday, or any other time your digestive system feels taxed. Here's my favorite recipe for kitchari from Noel Graupner, an Ayurvedic practitioner in NYC. If you have any questions about the recipe, email me or comment below!

P.S. This recipe makes a few days worth which is really all you need to reset, but you may want to use Triphala (a mix of berries and herbs in pill form) to help you poop daily since there isn't much roughage. I usually take 2 pills before bed. 

Noël's Spring Kitchari
1 cup split or whole mung dal
1 cup white basmati rice
½ tsp mustard seed, whole
½ tsp cumin or kalonji seed, whole
½ tsp coriander, ground
½ tsp fennel, whole
½ tsp turmeric, ground
½ tsp fenugreek, ground
½ inch ginger root, chopped or grated
¼ tsp mineral or soma salt
2-3 Tbsp ghee or coconut oil
1-2 cups of spring veggies, chopped (bitter melon, daikon radish, celery root, asparagus, pea, fennel, etc.)
1 cup bitter spring greens (mustard greens, dandelion, sorrel, nettles, collards, arugula, kale, spinach)
1 handful fresh cilantro leaves
6 cups of water, filtered if possible

First, sift and sort through lentils and grains to remove any stones. Soak lentils and quinoa 5-8 hours or overnight, rinse well twice in cool, preferably filtered water. Soaking and rinsing will improve the digestibility of the kitchari.

Add the 5-6 cups of water along with the rice and mung beans to a large pot. Bring to a boil over medium heat, then reduce heat to a simmer, cover with lid slightly ajar, and cook until the grain and beans have become soft, between 20-30 minutes. While the rice and beans are cooking, prepare vegetables and greens of your choice, add them to the pot of rice and beans, and continue cooking until they have become soft. The result should be a soupy porridge. Allow to cool slightly and  divide into bowls. 

In a separate saucepan, warm 2-3 Tbsp of ghee over the lowest heat possible. Add first the whole spices, stirring constantly until they begin to pop, then add the remaining ground spices to the ghee until well integrated, about 1 minute. Remove from heat before the aromas of the spices are lost from the ghee mixture to the air. Generously spoon the seasoned ghee over the cooked kitchari. Top kitchari with a sprinkle of mineral salt, garnish with fresh cilantro and serve warm. Enjoy, chewing each bite well before swallowing!

Tea - If you know me, you know I drink a LOT of tea. Mostly herbal since I cut out caffeine for the most part (Is now the time to tell you that it increases the chances of infertility by 50%?) Anything that keeps my digestion happy will keep away sickness and I know how much my body loves hot water. I'm drinking lots of immuno-happy herbs like lemon balm, nettle, peppermint, turmeric, and ginger. My favorite thing lately has been to just cut a few slices of fresh ginger and put them in my cup to refresh with hot water throughout the day.

Things I'm Loving Lately

Podcasts - Trying my best to keep informed by listening to NPR Politics which breaks the news down gently for me and trying to stay uplifted by listening to The Cookbook Deal by my favorite cookbook author, Jessica Murnane (P.S. If you aren't following me on Instagram, you probably haven't seen my hundreds of pictures of her cookbook but it is beautiful!).

Music - When I feel like I'm full up on people talking in my ears, I've been listening to and remembering my love for music. Right now I can't stop playing Aaron Copland's Rodeo and Chance the Rapper's All Night. What can I say? I have diverse taste...

Books - I had a chance to read Adina Grigore's second book, Just the Essentials, in advance and I am so excited for you all to read it! It is everything you need to know on essential oils and how to use them with lots of recipes. I made the Rosemary Clarifying Shampoo this week and it is GOOD. P.S. If you pre-order the book now you can get a free functional fragrance! Also enjoying Benjamin and Rosamund Stone Zander's The Art of Possibility. It provides tools to open you up to more (ahem) possibilities. 

 

What are you loving this week? What is keeping you healthy? Comment below or find me on Instagram @lisammagee. 

 

Free + Native's Tea of the Feminine


If you've been over to my apartment, I've probably offered you some Tea of the Feminine blended by Lacy Phillips of Free + Native. It's one of my favorite teas and I use it regularly during the month to nourish my cycle. I was asked recently what the blend is, so I decided to post here as I merge two different recipes into one. The first recipe is from Free + Native's website and the second is from Claire Ragozzino's Vidya Living though blended by Free + Native. I do a slight variation on this recipe and will sometimes add other herbs that I feel I need at the time. 

Free + Native's Tea of the Feminine (adapted)

1/2 cup Red Raspberry Leaf

1/2 cup Stinging Nettles Leaf

1/2 cup Alfalfa Leaf

1/2 cup Red Clover

2 tbsp Peppermint Leaf

2 tbsp Oatstraw

2 tbsp Lemon Balm

2 tbsp Licorice Root, separated

Optional: Add in 1/2 tsp per cup chamomile or rose for calming and heart opening effects. 

Mix all ingredients except licorice together in a large bowl. Store in a large jar with a label and date. To brew, bring 1.5 cups filtered water to a boil in small saucepan. Add 1/2 tsp (or a little more if you like) to boiling water, lower to a simmer, and cover for 10 minutes. Turn heat off. Add level tablespoon of other blended herbs and steep for an additional 7-10 minutes off the heat with cover on. Strain and enjoy. 

P.S. I haven't added the health benefits of each herb to this recipe because Free + Native does a complete job of explaining on the websites above so I encourage you to head over there to learn more. While these herbs should not contraindicate with any medications, they should also be used slowly, building over time. 

Three Face Masks to Soothe Your Soul and Face


I don't know about you, but I'm feeling this influx of daily news on a pretty deep level. And while all I want to do is talk to you about why I marched in the Women's March or why pushing through the DAPL cuts to my core, I also recognize that we are being bombarded on every side and every social media network with people's political opinions. So for now, I just want a little respite. It doesn't mean I'm not fired up and ready to go and that I'm not here to listen to how you're feeling about everything. Please use the comments as much as you like! But it does mean that I want to shine a little light into a world that's feeling a little dark with some fun face masks. Sound okay to you? Great! Let's jump in.

My face is breaking out. My naturopath had me do some blood tests which concluded it's most likely not hormone related. Great! Then WHAT IS IT? She says it's stress. I say, whatever it may be it's annoying. So, to combat the stress and the breakouts, I'm taking to face masking. DIY-ing lifts my spirits and I'm incorporating some skin and soul soothing ingredients. *P.S. All of these masks are strongly colored, especially the turmeric, so take care to watch what they come in contact with. 

First up, Cocokind's Organic Ultra Chlorophyll Mask. This detoxing, nutrient-rich mask is easy to use with just a little bit of water, but I love to add raw honey for its skin healing elements. After 10-15 minutes, my skin feels refreshed. Want to up the ante? Take it to the steam room! Cocokind founder, Priscilla Tsai, says the steam helps open up the pores which allows the chlorophyll to clear out more dirt. No steam room? I like to put it on before I shower and just sit in the bathroom for a few minutes before hopping in to wash it off. 

Second, Jessa Blades' DIY turmeric, honey, & yogurt mask. Mix about 1/2 tsp turmeric powder with 1 tbsp full fat yogurt (or I used goat kefir, which is different but still has a good bacterial count), and 1 tsp raw honey. A little goes a long way here, but the slight exfoliation of the turmeric and the cool kefir was so lovely and soothing. The anti-inflammatory properties of the turmeric, skin healing honey, and cooling kefir is a great way to keep my redness level down. 

Lastly, Adina Grigore's Dessert Mask from Skin Cleanse. For about one use, mix 1 tbsp organic olive oil, 2 tsp raw cacao powder (not heavily processed), and 1 tsp fine grain sea salt. This mask is like a brownie for your face. The olive oil is really nourishing, while the cacao is antioxidant rich, and the sea salt scrubs away the bad leaving glowing skin behind. 

Do you have a favorite DIY mask? Leave the recipe in the comments below! Or better yet, make some and tag @lisammagee in your instagram photo so I can see!