Holli Thompson

Chai is an ancient drink that’s a staple in the Eastern Indian culture. This traditional drink warms the body from the inside out by with traditional spices, creating a creamy, spicy, beverage that served warm or cold. The Chai I’m sharing today contains cardamon, cinnamon, cloves, and ginger, which creates a delicious aroma and taste, and you’ll be happy to know that it’s dairy free and vegan, too. I created this for a segment that I did for ABC-TV Let’s Talk Live. Ingredients 4 cups organic sugar free almond milk 4 cinnamon sticks or 1 teaspoon cinnamon 2 tablespoons green cardamom pods or 1 teaspoon ground cardamom 1/4 teaspoon whole cloves 1/8 teaspoon whole black peppercorns 1/4 cup sliced ginger 4 tbsp organic palm sugar or sweeten to taste with raw honey or stevia. Preparation 1. Place all of the ingredients except sweetener in a blender and blend. Strain in a fine strainer, and press pulp to release all milk. 2. Whisk in your choice of sweetener. Serve slightly warm or chilled, your preference.

Spinach, pumpkin seeds, and sesame seeds are beneficial foods for their high magnesium content, a calming, essential mineral that many of us are lacking. Adding in magnesium rich foods at stressful times, like the holidays, are a wonderful way to keep your balance and maintain your calm. Turmeric spice is anti-inflammatory, and is a great addition to your spice cupboard year round. Ingredients 1 butternut squash, approximately 2 1/4 pounds 1 teaspoon celtic sea salt 1 teaspoon ground turmeric 1 teaspoon ground ginger 2 tablespoons extra virgin olive oil for squash, plus 2 tablespoons for dressing 1/3 cup golden raisins 1/4 cup water, boiled 1 teaspoon sherry vinegar 4 ounces (about 3 cups) spinach and other salad leaves if desired 1/3 cup pumpkin seeds, toasted or sesame seeds toasted Preparation 1. Preheat the oven to 400° F. 2. Cube the butternut squash into 1 inch cubes, or purchase already cubed. 3. Put the butternut into a bowl with the salt, spices, and 2 tablespoons oil and stir until covered, then add to baking sheet (Don’t clean the bowl yet). 3. Bake the squash for 30-40 minutes. Check to see if it is cooked through by piercing with a fork; some…

Wakame Cucumber Salad- shared on “Let’s Talk Live,” June, 2011 Wakame is sold dried in the Japanese section of most grocery stores, and is also known as Alaria.  It contains high levels of iodine, Vitamin A, B12 and B6.  It’s also a significant source of maganesium and calcium, allowing the calcium to be easily absorbed by our bodies. Ingredients 1 large or 2 small cucumbers sliced 3 strips Wakame, soaked overnight (or quick boil for 5 min.) 2 tablespoons Organic Brown Rice Vinegar 2 tablespoons Mirin Gomasio (a sesame seed and sea veggie condiment) Preparation 1.Rinse Wakame and chop to 1 inch pieces, and toss with remaining ingredients except Gomasio. 2. Sprinkle with Gomasio and serve.        

Ocean Vegetables or Sea Vegetables are some of the healthiest foods on the planet, rich in vitamins, minerals, and high levels of antioxidants.. New and exciting findings indicate that ocean algae can reduce our rate of fat absorption by 75%, thanks to a digestive enzyme called lipase. That’s what I call BIG news! They are also high in iodine, a much needed mineral that most Americans are deficient in, and necessary for thyroid and hormone production. and very low in calories.. Check out some of these super easy -to -make recipes.. Our spotlight today on NORI… It’s not for sushi anymore..   NORI CHIPS  Nori is commonly known as the wrapper for sushi, and we love it that way, but did you know it’s also one of the ocean vegetables highest in protein?   It offers lots of fiber, omega 3 fatty acids, vitamin C and essential B12. Ways to eat Nori: toasted as a snack (see recipe), rolled as sushi, or use nori wrappers to roll a slice of avocado, and assorted veggies and lettuces. I love nori sheets cut into skinny strips to garnish a caesar salad; a treat for vegans who love the taste but not the anchovy….