Challah Braided Egg Bread Recipe

Challah is a sweet bread, served on the Jewish sabbath. But we certainly don’t have to wait for sundown on Friday to eat the bread. We can enjoy it anytime or topped with your favorite butter and jam. It’s terrific for toasting, too, and, of course, it makes the most delicious French toast. Challah is a very straightforward bread to make. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness. It doesn't require any fussy techniques and can be made from start to finish in the space of an afternoon.

You won’t need a bread machine for this Challah recipe. The dough is extremely easy to work with and you can knead it entirely by hand.

This was my very first time making bread (except for quick breads like banana bread).  For a novice at baking bread, this Challah turned out perfect. The dough is really easy to work with. Plus, you’ll have a great time braiding the bread! *There is a video at the end of the recipe for braiding your bread if you need more help*

Ingredients for two 12- to 15-inch loaves

1 1/3 cups warm spring water
1 tablespoon active dry yeast
1/3 cup organic cane sugar
3 tablespoons organic olive oil
1 tablespoon kosher salt
3 large organic eggs, beaten
5 cups organic all-purpose flour (plus a little more for dusting the work-surface)
Egg wash: 1 well-beaten egg
Optional toppings: poppy seeds or sesame seeds

Directions:
1. In a one-quart measure or a medium bowl, dissolve the yeast in 1 1/3 cups of warm water. Let the yeast sit until it slightly foams, about 5 minutes. Then whisk in the sugar, olive oil, salt, and 3 beaten eggs.

2. Pour the flour into a large bowl, add the yeast mixture, and stir with a spoon until all ingredients are thoroughly combined. Then pour the dough onto your lightly-floured work surface, and knead it 50 times. Let rest for 2 minutes to relax the gluten, and then continue kneading for 25 more strokes. The dough is done when it no longer sticks to your work surface, and when its surface appears smooth. Wash out and dry the bowl, and then coat it with a thin layer of grease.

3. Form the dough into a ball, set it in the greased bowl, and cover with plastic wrap. Let rise in a warm place until doubled in volume - about 2 hours. Punch down and let rise again until nearly double  - about 1 hour.

4. Deflate the dough, then cut it in half. Return one half to the bowl. Cut the other half into 3 or 4 equal pieces. Using your hands, roll each segment into a 12-15-inch strand. Place the strands parallel to each other, and then pinch their tips together to seal. Take the strand farthest to the right, flip it over the second strand, under the third strand, and over the fourth. Repeat this procedure until the entire loaf is braided, always starting with the strand farthest to the right. Pinch the lower ends together, and then gently transfer the braided bread to a greased baking sheet. Repeat the braiding for the remaining dough. Place the loaves 2 inches apart on a greased baking sheet.

5. Brush the loaves with a beaten egg, and then set them in a warm place to rise until nearly double — 30-45 minutes. Then give the loaves a second coating of egg wash, and sprinkle the tops with the optional poppy or sesame seeds.

6. Bake on the middle rack of the preheated 375° oven until perfectly browned and beautiful, about 30 minutes. Check it at 20 minutes to make sure it isn't browning too fast. Let cool briefly on a wire rack before serving.

Enjoy! 

Laurel XOXO

Homemade Honey-Lemon Throat Lozenges

Instead of buying conventional cough drops that are loaded with artificial flavors and toxic substances, you can make some of your own. These cough drops are  extremely easy to make, and can also be customized to reflect personal tastes and preferences. I love adding essential oils to my natural remedies. They work with your body’s chemistry to  help build up your immune system and help fight the bacteria & viruses causing your symptoms.

Peppermint essential oil contains the volatile oil menthol which helps soothe the bronchial and help eases sore throats.  It also has antibacterial, antiviral, anti-inflammatory, insecticidal, antispasmodic and carminative properties.


How to Make Honey-Lemon Throat Lozenges: The Perfect Remedy for Cough, Throat & Mouth Health


Ingredients
5 ounces raw honey
About 2 tablespoons water
5 drops peppermint essential oil
Zest of one lemon

Directions

1. Combine  honey, and water in a  small saucepan. Heat over a low flame  and bring the mixture to a boil.

2. Cover for 4 minutes.

3. Remove from heat and let cool for five minutes.

4. Stir in lemon zest and peppermint essential oil.

5. Use a teaspoon to drop small amounts of the mixture onto the cookie sheet making sure to leave some space between them, because they’ll spread.

6. Allow it to harden. This will take approximately 30 minutes.

7. Let cool for 1/2 hour and store in an air-tight container. Keeps for 3-6 months in dry conditions.


Laurel ♥

Baked Mushroom Vegetable Lasagna

Welcome to Healthy Intuitions! Please add your comments and suggestions. Thank you!

One of my favorite go-to recipes for winter used to be my homemade lasagna with hamburger, but now I prefer a healthier vegetable lasagna using whole grain lasagna noodles instead of white, and adding more veggies to increase the nutritional value. I was able to make it much healthier than traditional versions adding fresh spinach and mushrooms, and it's a great, hearty, one-dish meal.

Ingredients:

2 tablespoons organic virgin olive oil
1 large red onion, sliced
1 pound organic portobello mushroom caps, sliced
4 garlic cloves, minced
2 packages (5 oz each) fresh baby spinach
2 large eggs, lightly beaten
1/3 cup chopped fresh basil
1 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup organic milk
1-15 oz container organic ricotta cheese
2 -15 oz cans organic tomato sauce
16 organic whole grain lasagna noodles (pre-cooked)
8 ounces part-skim organic mozzarella cheese, shredded (about 2 cups)


Directions:

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add mushrooms; sauté 6 minutes. Add garlic and spinach; sauté 30 seconds. Transfer mushroom mixture to a bowl.

3. Stir vegetable mixture until blended.

4. Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.

5. Pour 1 cup tomato sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with olive oil Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce and 1 cup mozzarella cheese.

6. Bake uncovered for 40-50 minutes, or until the cheese is lightly browned and the sauce is bubbling around the sides.

This is important – let the lasagna stand for at least 10 minutes before cutting and serving.  That will allow the cheese to cool enough to hold the shape when cut, which makes a much more impressive presentation, rather than having it fall apart on your plate.



"Lasagne by Laurel"  

Chewy Delicious Coconut Macaroons

Welcome to Healthy Intuitions! Please add your comments and suggestions. Thank you!





Last Friday night on Yom Kippur (The Jewish New Year), I was invited to my cousin Cindy's house for dinner. Needless to say, the dinner buffet was delicious!  After dinner, a huge plate of dessert goodies were placed at our table and I couldn't resist the monster sized coconut macaroons dipped partially in dark chocolate!  I'm not usually a fan of macaroons, but these were decadent and an absolute guaranteed delight. My cousin told me that all the desserts were from Wuollet bakery of Minneapolis, a family bakery that has been in business since 1944. Wuollet bakery is famous for the best cakes and pastries in town.  

After a few days passed, I began craving a coconut macaroon dipped in chocolate, so I thought I'd make my own and try to come up with a recipe that tasted similar to the delicious bakery macaroons.  I ended up with chewy coconut macaroons made with raw honey and dipped in organic dark chocolate.

This is the healthiest recipe for coconut macaroons and they're delicious - chewy on the inside, crispy on the edges.  Maybe not exactly Wuollet quality, but a close second!

Ingredients:

2 c. organic unsweetened, finely shredded coconut
2 large eggs
2 t. pure vanilla extract
½ c. raw pure honey
1 (3.5 oz) bar of Green & Black's organic 70% Dark Chocolate

Directions:

1. Preheat the oven to 350 degrees F.  Butter a baking sheet and set aside.

2. In a large mixing bowl, combine all of the ingredients for the macaroons until a sticky dough begins to form.

3. Drop the dough by a rounded tablespoon onto the prepared baking sheet.

4. Using the back of a spoon, gently press onto the top of the macaroon, making a slight “well” on the top.

5. Bake for 17- 18 minutes or until lightly golden around the edges.

6. Let the macaroons cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

7. Cut up the chocolate bar and melt over low heat or melt in the microwave.

8. Dip the bottom of each macaroon in the melted dark chocolate; use either dark (70%) chocolate, milk chocolate or white chocolate.

9. Dip each cookie half-way in the chocolate, or drizzle chocolate on top. Let cool on a piece of waxed paper until the chocolate is solid.

10. Consume at room temperature, and if there's any left, refrigerate! You can also freeze these in an airtight container for up to two months.

Mmmm - Enjoy!

Intuitively Yours,

Laurel  ♥

Winter Squash & Chicken Tzimmes

Welcome to Healthy Intuitions! Please add your comments and suggestions.

                                                               Happy Rosh Hashanah!

Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is served during the Jewish New Year. A fairly SWEET DISH, it's said to offer wishes for a sweet year ahead.

Ingredients:

1 cup small ORGANIC pitted prunes
3 cloves garlic, minced
2 medium shallots, thinly sliced and separated into rings
1 teaspoon ground CEYLON cinnamon
1 teaspoon dried, oregano
1 teaspoon dried thyme
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper
8 skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
1 cup organic chicken broth, or vegetable broth
1 teaspoon freshly grated orange zest
1/2 cup fresh ORGANIC orange juice


Directions:

Preheat oven to 350°F.

Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more. A fairly sweet dish, it's said to offer wishes for a sweet year ahead. Makes 8 servings



Shana Tovah everybody! Wishing you all a beautiful year!


Intuitively Yours,
Laurel  ♥

Healthy Delicious Snacks for Football Sunday

We all know that Sunday is not just about the game—it’s about the food, so pass up the store-bought snacks and take-out food because they're loaded with sodium and fat.   Here are 3 recipes to make your game-day delicious and healthier.


1. Barbecue Chicken Wings
The secret to these finger-licking wings is that they are coated in sauce before they are cooked and tossed in sauce after cooking.

20 whole organic chicken wings

1 cup Homemade Organic Barbecue Sauce, divided

Barbecue Sauce

Ingredients
3 cups organic tomato juice
1/2 cup finely diced shallots
1/2 cup raw organic honey
1/4 cup organic apple cider vinegar
1 teaspoon sea salt
1 teaspoon dried or powdered thyme
1/4 teaspoon cayenne pepper
2 cloves garlic, pressed
1 tablespoon minced ginger

Directions:

Simmer all ingredients in a medium-sized pot with the lid off on medium heat for 45 minutes.

Chicken Wings

Directions:
Preheat the oven to 350 degrees F

Wash the chicken wings and dry them well. Remove the wing tips, and split the wings into flats and drumettes if desired.

Toss the raw wings with 1/2 cup of the sauce and place them in a 9- x 13-inch lasagna dish in the oven.

If youre finishing the wings on the barbecue, bake for 30 minutes, then place on a preheated grill at medium heat until fully cooked and colored to your liking, about 15 minutes. For the oven method, bake for 45 minutes, then turn the oven to broil. Continue to cook until the wings are fully cooked and browned to your liking, approximately 10 to 15 minutes.

Remove the wings from the oven or barbecue, place in a large bowl and add the remaining 1/2 cup sauce. Toss until evenly coated. These wings are great hot or cold.


2.  Spinach and Artichoke Dip

Ingredients:
3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Organic Spinach
2 cans Organic Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Organic Flour
1-1/2 cup Whole Organic Milk (more If Needed)
1 package (8 Ounce) Softened Organic Cream Cheese
1/2 cup Grated  Organic Parmesan
1 1/4 cups Grated Organic Pepper Jack Cheese
1/4 teaspoon Cayenne
salt and pepper


Directions:
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Toss in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; add more milk if needed.

Add cream cheese, Parmesan, pepper jack, and cayenne and stir until cheese melts and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with pita or tortilla chips. Way Better Snacks makes healthy non-gmo chips!


3. Easy Stuffed Mushrooms

Ingredients:

8 ounces fresh organic Portobello mushroom caps
3 tablespoons butter
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup dry organic breadcrumbs
1 teaspoon Worcestershire sauce
1 teaspoon parsley flakes
1/4 teaspoon sea salt
1/8 teaspoon oregano

Directions:
Wash and dry the mushrooms.

Melt butter in a 12 inch skillet over medium high heat. Add the mushroom caps, celery and onion.
Saute until the onion is translucent, stirring occasionally. Stir in the bread crumbs, Worcestershire Sauce and seasonings.

Mound the stuffing onto the mushroom caps. Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.

If you like mushrooms, you will love this recipe!


Enjoy the game and eat healthy!

Intuitively Yours,
Laurel ♥

Fall Comfort Foods - Healthy Game Day Chili

This time of year, we're craving comfort foods, hearty soups and easy, filling weeknight meals. Keep warm as the weather turns cooler with easy fall recipes made with favorite fall ingredients—pumpkin, apples, squash and more. The classic comfort foods like soup, chili and slow cooker recipes chase away the autumn chill.

There’s nothing like a giant pot of chili and a football game to really see that Fall is here!

This is my easy go-to healthy game day chili recipe. If you've been reading my blog a while, I'm sure you've probably noticed that I rarely eat beef. In fact, I think this is the first recipe that I've ever posted that contains beef. However, grass-fed beef is a whole food and is a great source of omega-3’s, protein and iron, which is okay every now and then. This recipe is dairy-free, but you can always top the chili with organic sour cream or cheese. When using canned food, always look for organic cans with BPA-free linings. I don’t drain and rinse the tomatoes, you want those juices, but I always drain and rinse canned beans to remove excess sodium.


A Few Tips:

• Always try to use organic ingredients. 
• I only buy organic grass-fed beef because I really do think it makes a difference in your health.
• You can actually make this a day or two ahead. Just let it cool completely and keep it in the refrigerator. If you make it in a dutch oven just put the lid on and place the whole thing in the fridge. Otherwise, store it in a large air-tight container. Reheat over medium low heat on the day you plan to serve.

HEALTHY GAME DAY CHILI RECIPE

Ingredients:

1 pound organic grass-feed ground beef (omit for vegetarian chili)
1 yellow or white onion, chopped
1 carrot, grated or finely chopped
2-3 cloves garlic, pressed or grated
2 tablespoons chili powder
2 teaspoons ground cumin
1 bay leaf
2 cans organic tomato sauce
1 can organic diced tomatoes (or 2 large fresh tomatoes, diced)
2 cans organic black beans, drained and rinsed
1 can organic pinto beans, drained and rinsed
1 red bell pepper, chopped
1 jalapeño, chopped (optional)
Sea salt (about 2-3 teaspoons total for the whole pot)
Freshly ground course black pepper

Garnishes:
Sliced avocado
Chopped cilantro
Finely diced red onion
A few organic corn tortilla chips (my favorite is Way Better Snack brand)

Directions:

1. If using the beef, preheat a large dutch oven to high heat. Brown the meat for 2-3 minutes until slightly caramelized. Add a healthy pinch of sea salt and a sprinkle of black pepper and stir. Reduce the heat to medium. If making this chili vegan, skip to step 2.

2. Add the onion and carrot. Stir and cook until soft, 3-4 minutes. If not using meat, add about a tablespoon of olive oil to the pan first to sauté the onion & carrot. Add the pressed garlic, chili powder, cumin, bay leaf and pinch of sea salt, and stir for about 1 minute to cook the garlic and toast the spice. Reduce heat while cooking garlic if needed so it doesn't burn.

3. Back to medium heat, add the tomato sauce and diced tomatoes – the acid from the tomatoes will deglaze the bottom of the pan. Stir well scraping the bottom of the pan.

4. Add the beans and peppers plus 1 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir well and cook for at least 5 minutes, then taste to check to see if you need more salt. I usually end up adding another teaspoon of sea salt, but depending on how much you used earlier and the other ingredients you may or may not need it. Don’t be afraid to salt your food! Salt brings out the flavor of all foods, and cooking from scratch won’t even come close to the sodium levels in processed foods. Add 1 cup of purified water to thin out your chili if it is too thick.

5. Let it simmer on low, stirring about every 15 minutes, for at least an hour if you can to let the flavors come together. The longer is sits the better the flavor. If you make it a few hours ahead, you can turn the heat on a covered dutch oven off for a few hours and it will stay hot. Just turn the heat back on a few minutes before you’re ready to serve. Or, keep it in a crockpot on the warm setting on your counter.

Store leftovers in a glass airtight container up to 3 days in the refrigerator, or freeze in freezer-safe bags or Pyrex up to 6 months.



Be your own chef! Add different veggies, beans, or spices that sound good to you. If you really love sour cream or cheese on your chili, I recommend Organic Valley sour cream or cheeses.


Intuitively Yours,
Laurel ♥

Moist Sour Cream Bundt Coffee Cake

Laced and topped with a sweet pecan, brown sugar and cinnamon streusel, this sour cream coffee cake is moist, flavorful and scrumptious!  This bundt coffee cake so delicious in the morning with your favorite cup of coffee.  Try serving up a slice warm with a pat of butter on it...yummy!

Ingredients:
1-1/2 cups organic cane sugar
3/4 cup organic butter
1 tsp. vanilla
2  eggs
2 cups organic all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup  organic sour cream

1 cup organic pecans
1/3 cup coconut palm sugar
1-1/2 tsp. ground ceylon cinnamon

Directions:
Preheat oven to 350 degrees. Beat the cane sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.

Combine nuts,coconut palm sugar and cinnamon; spoon half into a buttered 12-cup bundt cake pan or 10-inch tube pan; top with half the cake batter. Repeat layers.

Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
(24 servings)


Enjoy!


Intuitively Yours,
Laurel  ♥

Wild-Caught Salmon with Red Wine Mushroom Sauce

Of all the delicious fish out there, my absolute favorite is wild-caught salmon. Wild Salmon has become a meal which I prepare at least 2-3 times per week because of the many health benefits and because I simply just love the taste. It's amazing how many different ways you can prepare salmon. Perfectly cooked salmon is moist and has a delicate flavor. Cooking salmon is fast and healthy and can be baked, broiled, poached, grilled or pan-fried.

There are several species of Pacific wild-caught salmon including King Salmon which is sometimes called Chinook, Coho Salmon, also called Silver Salmon, Pink (or Humpback) Salmon (used mostly for canning), Sockeye Salmon, also known as Red Salmon, and Copper River Salmon, which could be Coho, Sockeye or King. I've tried them all but prefer Wild Sockeye salmon because of its delicious mild taste.

I've prepared numerous recipes for salmon for a variety of tasty choices. I recommend leaving the skin on when you cook salmon as it gives it more flavor and it's easier to remove once cooked.  If you prefer to cook the salmon without the skin, just ask your butcher to remove it  when you purchase a fillet of salmon.  It's free of charge and will save you the hassle of removing it yourself.

My recipe for Wild-Caught Salmon with Red Wine Sauce is especially one of my favorites because anything made with wine and mushrooms is delicious. I will definitely make this dish again!


Wild-Caught Salmon with Red Wine Mushroom Sauce


INGREDIENTS:

1 1/2-ounce package morel or porcini mushrooms
2 teaspoons arrowroot powder (or cornstarch)
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/3 cup finely chopped shallots
3/4 cup dry red wine
1 cup  organic vegetable stock
1 teaspoon butter
1-2 teaspoons fresh lemon juice
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet, cut into 4 portions

PREPARATION:

Rinse the mushrooms; finely chop. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more.

Stir in wine and cook, stirring, until reduced to about 1/2 cup, 2 to 3 minutes. Add the vegetable stock to the pan. Bring to a simmer and cook until the sauce is reduced to 1 1/2 cups, 10 to 14 minutes.

Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and 1/4 teaspoon each salt and pepper.

Meanwhile, season salmon with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.

Add quinoa and steamed broccoli to make a complete meal. Makes: 4 servings

ENJOY!

Intuitively Yours,
Laurel  xoxo

Main-Course Broiled Halibut Salad

I have created a healthy delicious Halibut summer salad, a perfect dinner for these hot summer nights. I loved putting this together and thoroughly enjoyed it.  I hope you will too!


Broil 1 lb of Wild Pacific Halibut and boil new potatoes ahead of time and set aside. Or skip the fish altogether for a vegetarian salad.

Broiled Halibut Salad 
Makes: 6 servings

INGREDIENTS:

VINAIGRETTE
1 medium clove garlic
1/4 teaspoon  sea salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard

SALAD

1 1/4 pounds fresh green beans
Juice of 1 large lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon  sea salt, divided
1 pound Wild Pacific halibut  (broiled)
1/4 teaspoon coarsely ground pepper, to taste
8 oz fresh organic spinach
1 1/2 cups organic grape tomatoes
3 hard-boiled eggs cut into wedges
1/4 cup sliced pitted Kalamata olives
1/4 cup finely chopped fresh parsley
5-6 medium new potatoes (boiled and peeled)

PREPARATION:

To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.

To prepare salad:
Add beans to the steamer basket; cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.

Combine lemon juice, 2 tablespoons oil and 1/4 teaspoon salt in a sturdy resealable plastic bag; shake until the salt dissolves. Add cooked halibut and marinate for up to 20 minutes.

Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes,green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.


Intuitively Yours,
Laurel  xoxo

Honey Apple Crisp with Homemade Whipped Cream

Honey Apple Crisp


Ingredients:

4 cups organic peeled, cored, sliced apples (Golden Delicious, Jonathan, Granny Smith)
1/4 cup firmly packed coconut palm sugar
1 tablespoon fresh organic lemon juice
1 tsp vanilla extract
1/2 cup raw honey
1/4 cup organic butter (1/2 stick)
1/2 cup organic all-purpose flour, sifted
1/4 teaspoon Ceylon cinnamon
1/4 teaspoon sea salt
1/2 cup organic pecans, chopped

Directions:

1. Preheat oven to 375°F, and butter a 1-1/2 quart baking dish.
2. In a medium bowl, combine the apples, lemon juice, vanilla extract and honey. Toss to coat apple slices, and pour into baking dish.
3. In a small bowl, cut the butter into the 1/4 cup coconut palm sugar and flour until mixture resembles coarse crumbs. Stir in cinnamon and salt. Sprinkle mixture over apples, and top with pecans.
4. Bake in preheated 375°F oven for 30 to 40 minutes, until bubbly and brown on top. Serve warm with whipped cream on top.  (Recipe to follow)



Homemade Whipped Cream

Ingredients:
2 cups Organic heavy whipping cream, cold  (I used Organic Valley)
2 tablespoons coconut palm sugar
1 teaspoon vanilla extract


Instructions:
Place all ingredients into your blender or Magic Bullet and secure lid.  Turn on until soft peaks form. Do not over mix. Serve within two hours.



HEALTH BENEFITS & FUN FACTS
Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip. Also it renders a deeper taste. Normal creams consist of 30 percent of milk fat but heavy cream on the other hand consist of 36 percent fat. The fatty milk product ensures the production of cream, if whipped more than the required time the cream may turn into butter.

Intuitively Yours,
Laurel x0x0

Delicious Homemade Blueberry Breakfast Crepes

Today I was thinking about changing my usual breakfast regimen of juicing or eating oatmeal to something a little more appetizing. I realized that I haven't made my dad's blueberry crepes in a few years. The more I thought about a heaping stack of these delicious blueberry crepes covered in maple syrup, I was compelled to make a batch.  I'm happy to say that they turned out perfectly scrumptious.  I prefer my dad's recipe to conventional pancakes because they aren't like the typical heavy and doughy pancake, but light and fluffy.

My dad's blueberry crepe recipe is easy to make and you can refrigerate the leftovers or freeze them for another time. Of course, I changed the ingredients to organic, but they taste as great as the original recipe.

I'm proud to be able to share this recipe with you and I hope you enjoy it!  Thanks Dad ♥


Homemade Blueberry Breakfast Crepes

Ingredients:

1 cup organic all-purpose flour
1 1/2 cups organic milk
2 eggs
1 tablespoon olive oil or coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup fresh organic blueberries (added after blending)


Directions:

Beat all ingredients in a processor until blended.  Add the blueberries.  Heat a splash of olive oil in a 6-inch skillet.  Remove from heat.  Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter.  Return to heat; when crepe begins to bubble turn it over for a few seconds.  Remove crepe.  Repeat to make 16 to 18 crepes.  Serve with 100% maple syrup and butter.


Intuitively Yours,
Laurel x0x0

Perfect Popovers

Popovers are the most tricky baking challenge of any recipe I've ever prepared. I've made them for many years and had more failures than successes trying to figure out how to get the popover just to rise above the pan.  My family frequently took my sister and I to a restaurant in downtown Minneapolis, called the Normandy Inn, and they served the best popovers with every dinner!   So for years I tried to re-create their delicious perfect popovers.

Sometimes they turned out perfect; crispy on the outside, hollow and tender on the inside.  More often they looked liked something trying with only limited success to look like popovers.  It took me many years after experimenting with different methods to find the perfect "no fail" recipe for the ultimate perfect popovers.

There are two parts to the secret for making "Perfect Popovers".  First, the eggs and milk must be at WARM room temperature;  70 degrees is too cool.   Second, don’t beat the batter too long.  I know that many expert chefs say to beat the batter for 20 or 30 seconds.  It must work for them and it may work for you, but don’t blame me if you get sponge cake instead of popovers.

This recipe makes enough batter for a six-cup popover pan.

INGREDIENTS:

1 cup plus 1 T organic all-purpose flour
1/2 tsp. sea salt
1 cup plus 1 T organic whole milk
2 tsp. olive oil
3 large organic eggs

PROCEDURE:

Make sure that the baking rack in your oven is in or slightly below the center position.  Preheat the oven to 450 degrees.  Grease the popover pan lightly and place it in the oven to heat.

While the oven is heating, put the eggs in a small bowl and cover them with very warm water from the tap.  Let them sit for at least 5 minutes.  Warm the milk on the range or in the microwave until it feels slightly warm to the touch.

Stir the flour and salt together in a lipped 1 quart measuring cup or bowl.  Add the warm milk, oil and eggs and beat the batter with an electric mixer for 11 seconds (NO MORE) on high.  Stop and stir slowly with a fork to mix in any remaining large dry clumps.  Small lumps are OK.

Take the hot pan from the oven and fill the cups evenly; they should be 1/2 to 2/3 full.  Put the pan into the hot oven, turn the heat down to 425 degrees and bake 20 minutes, then 20 minutes at 350 degrees.  DO NOT OPEN THE OVEN DURING BAKING.  PERIOD.

Remove the pan from the oven, let it cool for 15 or 20 seconds, remove the popovers from the pan and serve them while still hot.  Give each popover a gentle twist to loosen it.  A table knife works to loosen stubborn popovers.  If you want, cut a small slit in the side of each popover to release the steam.

TIPS: The eggs and milk must be warm.  The oven door must remain closed during the entire baking period.  Have faith.  They will pop.  You can make popovers in an ordinary muffin pan, but they don’t pop as high.



Please leave your comments and suggestions and let me know how your popovers turned out -

Intuitively yours,
Laurel  ♥

Roasted Asparagus With Garlic and Mushrooms

Asparagus has been prized as an epicurean delight and for its medicinal properties for almost 2000 years.  Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B2, vitamin C and vitamin E and is a good source of fiber.

This Roasted Garlic Asparagus and Mushrooms side dish has been a favorite in our family for years.  It's so easy to prepare and should be served immediately.

Ingredients:

1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered   
1 1/2 tsp minced garlic
2 tsp olive oil
sea salt and pepper to taste

Directions:

1) Preheat oven to 450 degrees.  Lightly butter a cookie sheet.

2) Place the asparagus  and mushrooms in a bowl.  Drizzle with the olive oil, then add the garlic, season with salt and pepper, toss well.

3) Lay the seasoned asparagus and mushrooms out on the prepared pan in an even layer.  Roast in the oven until the asparagus is tender, about 15 minutes.


Enjoy!

Intuitively yours,
Laurel ♥

Delicious Homemade Egg Foo Yung & Brown Sauce

Egg foo yung has always been one of my favorite Chinese recipes.  Egg foo yung looks much more complicated than it actually is to make.  It doesn't take long to cook and you can make the sauce and rice ahead of time for convenience.  Most of the Chinese restaurants have Egg foo yung on their menu, but it contains too much MSG and other ingredients that are not healthy.  My homemade recipe has all natural ingredients and is delicious!  Serve with organic jasmine rice - the recipe for jasmine rice is included in this post.

HOMEMADE EGG FOO YUNG:

Ingredients:
8 eggs
2 tablespoons olive oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnuts
1 cup fresh bean sprouts
1/2 cup sliced mushrooms
1 teaspoon unfermented soy sauce
1 teaspoon organic oyster sauce
sea salt and pepper

Directions:
1. Beat eggs.

2. Heat skillet with 2 tablespoons olive oil.

3. Add green onions, water chestnuts, bean sprouts, mushrooms, soy sauce, oyster sauce, salt and pepper to the eggs.

4. Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.

5. Flip over and brown other side.

6. Meanwhile, make sauce. In another saucepan, cook vegetable broth, oyster sauce, soy sauce and arrowroot powder together until thickened, stirring occasionally.                                                                        
EGG FOO YUNG SAUCE:

2 cups vegetable broth
1 tablespoon oyster sauce
2 tablespoons unfermented soy sauce
3 tablespoons arrowroot powder


JASMINE RICE RECIPE:

Ingredients:
2 tablespoons olive oil
2 tablespoons chopped onion
1 1/2 cups organic jasmine rice
3 cups spring water
sea salt to taste

Directions:
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Stir in jasmine rice. Stir to coat the rice.

Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.  Fluff with fork.  Serves 4.




Enjoy!


Intuitively yours,
Laurel ♥

DIY Cellulite Coffee Scrub Recipe

I first saw the demonstration for this Coffee Scrub Recipe on the Dr. Oz show, and although I haven't tried it yet, I plan to soon.  The caffeine in this coffee scrub enhances fat metabolism, so when it's applied directly to the skin, coffee absorbs and removes liquid and fat from your skin - thus decreasing the appearance of cellulite.


Cellulite Coffee Scrub Recipe:

Ingredients:

1/2 cup coffee grounds
1/4 cup brown sugar
olive oil


Directions:

1. Apply olive oil to your "problem areas" with cellulite.

2. Combine the coffee grounds and brown sugar into a bowl.  This will create your actual coffee scrub.

3. Use the coffee scrub anywhere you have cellulite by moving in circular motions, on top of the olive oil.

4. Rinse the scrub off in the shower.


Tips:

*Expect to do this Cellulite Home Remedy in the shower, so as not to make a mess.

*You will need to do this 2-3 times a week for 6 weeks for the best results.




Please send me your comments and suggestions ~



Intuitively yours,
Laurel ♥

The Chew - Vegan Monday with Rick Springfield

Rick Springfield joined Mario Batali in the kitchen of "The Chew" today to make a perfect Tomato Soup and Vegan Grilled Cheese recipe for meatless Monday and to talk about his novel, Magnificent Vibration.  Rick, a noted vegan and sometimes meat eater was charming as he attempted to help Mario chop up the garlic for the soup, trying not to lose those "magic guitar" fingers.   

Since it's been raining all day, I decided to make the tomato soup and vegan grilled cheese sandwich - comfort foods my mother used to make me using canned tomato soup and processed cheese so many years ago.

Here are Mario Batali's recipes:

Tomato Soup:

Ingredients:
1 onion
2 cloves garlic
2 large cans tomato
1 T thyme leaves

Vegan Grilled Cheese:

Ingredients:
2 cans white cannellini beans 
Zest of lemon
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 cup Tahini
Whole grain bread


Directions:

1)  Start by preparing the soup.  First, dice the onions and garlic.

2)  Heat up olive oil in a large-bottomed pot over medium heat.  Toss in the garlic, onions and 1 T thyme leaves.

3)  Once the onions are translucent and the garlic is fragrant, add the 2 cans tomatoes.  Bring to a boil, reduce heat, simmer for 30 minutes.

4)  Meanwhile, start making the cheese substitute.  Toss beans, lemon zest, tahini, lemon juice and olive oil into the food processor.  Pulse the mixture until smooth.

5)  Slather the vegan cheese mixture onto whole grain bread and place two slices together with mixture in between to form a sandwich.

6)  Heat up 1 T of olive oil in a saute pan and cook the grilled cheese for 2-3 minutes on each side or until crispy and golden brown.  Remove and place on plate.

7)  Once the tomato soup is done cooking, let the mixture cool and then puree it in the food processor.  Heat back up for serving.

8)  Serve each sandwich with a ladle or two of the soup.




Although I am not a vegan or vegetarian, I have to say that both recipes were delicious.   I have been a fan of Rick Springfield for many years and he never looks any older - maybe because he's a vegetarian!

Braised Chicken Thighs with Vegetables and Mushrooms

http://healthyintuitions.blogspot.com

Prep Time 10 minutes

Cook Time 1 hour

This is an easy one-dish meal to make any day of the week to save you time.  It's a healthy nutritious dinner to prepare for your entire family.

Ingredients:

8 chicken thighs (with skin)

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp extra-virgin olive oil

6 small new potatoes, halved

1 cup baby carrots

1/2 cup fresh sliced mushrooms

1 onion, sliced

3 garlic cloves, minced

1 T fresh thyme leaves

1 T fresh oregano, chopped

1 cup organic chicken broth

Preparation:

1) Preheat oven to 350 degrees.

2) Season chicken thighs with salt and pepper.  In a large deep skillet, heat olive oil over high heat.  Add the chicken thighs and sear for 2-3 minutes on each side until golden brown.

3) Turn off heat and add potatoes, carrots, onion, mushrooms, garlic, thyme and oregano.  Transfer to a baking pan and pour chicken broth over the chicken and vegetables and cover with foil.

4) Place in the oven and cook for 1 hour.  Serve portions with a spoonful of the cooking juices. 

Serves 4

Sunny Honey Carrot Salad

http://healthyintuitions.blogspot.com/Mom's Recipes

Mom's carrot salad is a nutritious salad, which includes slivered almonds, raisins, and fresh parsley.  I'm surprised that even for an older recipe, our family was eating healthier foods decades ago.  The only ingredient I changed was sea salt in place of regular salt, and make sure you buy organic ingredients. Prepare and eat this homemade salad for lunch or as a side dish - it stays nice and crunchy!   Please send me your comments -


Ingredients:

2 bags of shredded carrots
3/4 cup slivered almonds
3/4 cup raisins
3 T. minced fresh parsley

Dressing Ingredients:

1/4 cup extra virgin olive oil
2 T. fresh lemon juice
1 1/2 tsp. raw honey
1/4 tsp. sea salt


Directions:

Stir together dressing ingredients in a small bowl and set aside.

Combine all other ingredients in a medium bowl.

Toss dressing with carrot mixture.

Cover and refrigerate for 20 minutes.  Serves 6 ~



Please send me all your comments in the box below for all my posts!

Moist Organic Banana Bread

My homemade recipe for banana bread is a great way to use those overly ripe black bananas we all end up with. They are perfect for this recipe and helps to make the banana bread moist. The delightful aroma of baking banana bread will fill your home and once it is out of the oven and sliced, this banana bread will disappear quickly!  Make 2 loaves and freeze one for next time.


Ingredients:

3 ripe bananas, mashed
1/4 cup plain yogurt
1/4 cup raw honey
2 eggs, beaten
1/4 cup unsweetened applesauce
1 tsp vanilla

2 1/4 cups whole wheat flour
3/4 tsp baking soda
1/4 tsp sea salt
1/4 cup walnuts (optional)

Directions:

1.  In a bowl mix mashed bananas, yogurt, honey, eggs, applesauce and vanilla.  Set aside.

2.  Combine flour, baking soda and salt.

3.  Gradually add the dry ingredients to the egg mixture and blend together.

4.  Pour batter into a loaf pan that has been buttered and dusted with flour.  Bake in preheated oven at 350 degrees for 45-50 minutes until toothpick comes out clean.

5.  Cool for 10 minutes.  Slice and serve.



I eat a slice of banana bread for breakfast with oat bran cereal...yum!  I must give credit to my mom for the original recipe*