wellness

Learn how to make moon water, an ancient Ayurvedic practice where water is charged with lunar energy, usually during a full moon. This is a beautiful practice in mindfulness, meditation, and intention setting.

Moon Water 

spring water

rose petals, or quartz crystals (optional)

Pour the water into a mason jar or...

Pour the water into a mason jar or other vessel. Add any additions you might like, such as crystals, rose petals, or herbs.

Sit quietly while holding your jar and think...

Sit quietly while holding your jar and think of an intention or something you'd like to manifest. Meditate on this for 5 to 10 minutes, visualizing your intention and taking a moment of gratitude.

Cover the jar and set it outside in...

Cover the jar and set it outside in an open area, or on a window sill that gets plenty of moonlight. Bring the jar back inside at dawn. Your water is now charged with gorgeous lunar energy.

Fresh ginger juice has several health benefits, from its antioxidant properties to digestion and immune support. Add a splash of fresh ginger juice to detox waters, tea, and other drinks, or to marinades. It&#x27;s easy to make with and without a juicer. Here&#x27;s how!

Ginger Juice (Recipe and Benefits)

fresh ginger root

Peel the ginger root with a vegetable peeler...

Peel the ginger root with a vegetable peeler or spoon. You can juice unpeeled ginger in a juicer, though I prefer to remove most of the skin, as it can affect the flavor, and make juicing more difficult.

Cut into a few large chunks and juice...

Cut into a few large chunks and juice according to your manufacturer's instructions.

Peel the ginger root with a vegetable peeler or spoon. Roughly chop the ginger and add to a blender. Add 1 cup of filtered water. Blend until smooth.

Set a piece of cheesecloth over a bowl...

Set a piece of cheesecloth over a bowl or jar and strain the juice through the cloth.

Peel the ginger root with a vegetable peeler or spoon.

Set a piece of cheesecloth, doubled, over a...

Set a piece of cheesecloth, doubled, over a small bowl.

Use a Microplane grater to grate all of...

Use a Microplane grater to grate all of the ginger into the cheesecloth-lined bowl. You will have about 1/3 cup of grated ginger.

Pick up the cheesecloth and squeeze the juice...

Pick up the cheesecloth and squeeze the juice from the solids into a bowl or other small jar.

Sea moss, also known as Irish moss, has been used for centuries for its nutritious health benefits and culinary uses. Made popular in modern times by Dr. Sebi, it contains high amounts of vitamins, minerals, and antioxidants that may support the immune system and more. Here&#x27;s how to make sea moss gel to mix into drinks and more.

Easy Sea Moss Gel

sea moss

Water

Remove about 1 heaping cup of dried sea...

Remove about 1 heaping cup of dried sea moss from the package and rinse thoroughly. There may be some ocean debris such as sand and salt.

Transfer to a large bowl and cover with...

Transfer to a large bowl and cover with warm water. Let the sea moss soak in the warm water for about 20 minutes. Rinse a second time.

Place the soaked and rinsed sea moss into...

Place the soaked and rinsed sea moss into a large pot and cover with water. Set over high heat and bring to a boil.

Remove from heat and let soak in the...

Remove from heat and let soak in the hot water for 20 minutes. The moss will turn into gelatinous strands of translucent yellow seaweed.

Use a slotted spoon to scoop out the...

Use a slotted spoon to scoop out the soft moss and transfer it to a blender or food processor. Add ¼ cup of filtered water and blend until very smooth and creamy. Add more water as needed, depending on how thick you'd like the gel. The typical ratio is 1 cup rehydrated sea moss to ¼ cup water.

Use a rubber spatula to transfer the smooth...

Use a rubber spatula to transfer the smooth sea moss gel to a lidded glass food storage container such as a Mason jar.

Let cool, then refrigerate, covered for up to...

Let cool, then refrigerate, covered for up to 3 weeks. Sea moss gel can also be frozen for up to 1 year.

https://www.youtube.com/watch?v=Fu_yQ5J5_VA

Sea Moss, also known as Irish Moss, is used as a supplement for the immune system, energy, and more. Here's how to prepare sea moss gel to use in juices, smoothies, as a natural thickener, or skin/hair moisturizer. 

FULL RECIPE AND INFORMATION: https://www.yummymummykitchen.com/2021/04/irish-sea-moss-gel.html

How to Prepare Sea Moss Gel (Irish Moss)

How to detox from sugar and reduce or eliminate cravings. This sample sugar detox diet helped me quit sugar for good many years ago. Get excited about your freedom from sugar!

Sugar Detox

Apple Cider Vinegar Drink

Detox Water

Cucumber Water

Grapefruit Soda

Bliss Balls

Lavender Tea

Fruit

Protein Oatmeal

Chia Pudding

Veggie Scramble

Avocado Toast

Chickpea Vegetable Soup

Lentil Soup

Hearty Vegan Chili

Italian Vegetable Soup

Popcorn

Smoothie

Hummus and Veggies

Protein Balls

Buddha Bowl

Easy Falafel

Choose a few of the recipes above to...

Choose a few of the recipes above to help you get through your sugar detox.

Avoid refined sugars, but know that fruit is...

Avoid refined sugars, but know that fruit is healthy. All of the beverages listed above are free of refined sugars and will greatly help if you're used to sugary beverages.

Focus on nutrient-dense foods that nourish and rejuvenate,...

Focus on nutrient-dense foods that nourish and rejuvenate, such as Buddha bowls, and big soups and salads.

There's no need to feel deprived. If you...

There's no need to feel deprived. If you find you're really craving a sweet treat at the end of the day, try one of our date-sweetened bliss balls or a little square of dark chocolate and a cup of tea.

Recipe: Yotam Ottolenghi&#8217;s Cauliflower Cake

teaaspoons kosher salt, divided

red onion

olive oil

rosemary leaves

unsalted butter,

white sesame seeds

nigella (also known as black caraway), cumin, or black sesame seeds

eggs

basil

cheese

all-purpose flour

baking powder

turmeric

black pepper

Baking pan options: If you don&#x27;t have a springform pan, you can just use a regular 9-inch cake pan or even an 8-inch square pan, but still line with parchment paper first.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London&#x27;s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Kitchn

Faith Durand

Step 1

Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake.

Step 2

Place the cauliflower florets and 1 teaspoon of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

Step 3

Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place in a small frying pan with the oil and rosemary. Cook over medium heat, stirring occasionally, until soft, about 10 minutes. Remove from the heat and set aside to cool. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and other seeds and toss them around the inside of the pan so that they stick to the sides. 

Step 4

Transfer the onion mixture to a large bowl. Add the eggs and basil and whisk well to combine. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.

Step 5

Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.

It has the nuttiness you expect from a tahini sauce and an irresistible light, bright freshness and herbal flavor.

Recipe: 3-Ingredient Green Tahini Sauce

herbs,

tahini

lemon (about 1/4 cup)

water

salt

Make ahead: The sauce can be made up to 1 day ahead and stored in a covered container in the refrigerator.Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 4 days.

Kelli Foster

Place all the ingredients in the bowl of a food processor fitted with the blade attachment or a blender. Process continuously until the herbs are finely minced and the sauce is well-blended, 3 to 4 minutes.

Serve immediately or store in a covered container in the refrigerator until ready to serve.

Want to enjoy fresh corn all year long? Try these simple methods with thawing instructions.

How to Freeze Corn So You Can Enjoy a Taste of Summer All Year Long

corn cobs

Stephanie Ganz

Step 1: Method 1: How to Freeze Corn Kernels (Blanched)

Shuck the corn: Remove the corn’s husk and silk. Trim dry ends or tops. Bring a wide pot of water to a boil over medium-high heat. While the water boils, fill a large bowl with equal parts water and ice.

Step 2: Method 1: How to Freeze Corn Kernels (Blanched)

Blanch the corn: Use tongs to add the corn cobs 2 to 4 at a time, depending on what your pot will hold. Boil for 4 minutes.

Step 3: Method 1: How to Freeze Corn Kernels (Blanched)

Shock the corn: Remove the corn from the boiling water and place in the ice bath. Repeat blanching and shocking the remaining cobs.

Step 4: Method 1: How to Freeze Corn Kernels (Blanched)

Cut the kernels from the cob: Remove the corn cobs from the ice bath. Cut the corn kernels from the cob by slicing from the top to the bottom of the corn cob, cutting between the kernels and the cob.

Step 5: Method 1: How to Freeze Corn Kernels (Blanched)

Freeze the corn: Transfer the corn kernels into zip-top freezer bags, remove as much air as possible, seal, and label. Freeze the bags flat. Corn kernels can be stored in the freezer for up to 6 months.

Step 6: Method 1: How to Freeze Corn Kernels (Blanched)

How to thaw: Put the whole bag in the fridge overnight so it’s ready to use the next day, or, if you’re short on time, place the frozen corn in a saucepan with a few tablespoons of water, cover, and heat on medium-high until the kernels break apart. Then use them as you would for any recipe, but keep in mind that frozen, pre-cooked corn may retain extra moisture.

Step 1: Method 2: How to Freeze Corn Kernels (Unblanched) 

How to freeze: First, remove kernels from the cob. Once the kernels have been liberated from the cob, you can pop them in a freezer bag, label and date them, and store them in the freezer for up to 12 months. 

Step 2: Method 2: How to Freeze Corn Kernels (Unblanched) 

How to thaw: Place the whole bag of corn in the fridge overnight, or run the bag of corn under running water if you’re short on time. 

Step 1: Method 3: How to Freeze Whole Cobs of Corn 

How to freeze: Simply shuck, blanch for about four minutes, and shock the cobs in an ice bath before drying and freezing, removing as much air from the freezer bag as possible before popping them in the freezer.

Step 2: Method 3: How to Freeze Whole Cobs of Corn 

How to thaw: Bring a pot of salted water to a boil, and boil the cobs for two to three minutes, just enough to cook the kernels without getting them waterlogged. 

Chocolatey and chewy, these homemade RX Bars are our take on the darling meal replacement of the moment. A sprinkling of finishing salt upgrades these bars and helps bring out the flavor even further.

How To Make Copycat RX Bars

whole raw almonds (about 5 ounces)

whole raw cashews (about 5 ounces)

egg white protein powder (3 ounces)

cocoa powder (2 ounces)

coarse sea salt

Storage: Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. 

Patty Catalano

Line the pan with parchment paper. Line an 11x7-inch baking pan with a parchment paper sling. 

Process the nuts until finely chopped. Place the almonds and cashews in a food processor fitted with the blade attachment. Process until finely chopped into a crumb consistency, 1 to 1 1/2 minutes. 

Process the egg white protein and cocoa powder. Add the egg white protein powder and cocoa powder and process for 30 seconds. You may need to stop the machine and scrape down the sides of the bowl. 

Add the dates and process until a dough forms. Add the dates and process for 1 to 2 minutes. The processor will be very full so the dough might not form a ball, but it should feel slightly tacky and hold together when squeezed. The mixture will not feel dry or powdery once the dates are completely incorporated.

Press the date mixture into the pan. Transfer the date mixture to the prepared pan. Press down into an even layer with your fingers. You can also use a small piece of parchment to help you press the dough into a smooth layer and keep your hands from getting too sticky. Sprinkle with the salt and press lightly to adhere.

Step 6

Chill and cut the bars. Refrigerate for at least 1 hour or freeze for 30 minutes to set. Grasping the parchment, pull the slab out of the pan and place on a cutting board. Using a pizza cutter or large knife, cut into 20 (2- x 1 3/4-inch) bars.

Step 7

Store the bars between parchment in an airtight container. Transfer the bars to an airtight container. Divide each layer of bars with a piece of parchment to keep the bars from sticking together. Bars can also be wrapped individually in parchment paper for easy transport.

https://cdn.jwplayer.com/previews/mqmj7d2Q

RX Bars are the meal replacement bar of the moment. Thanks to a streamlined ingredient list that just so happens to be compliant with a certain month-long eating program, these bars are an easy solution when you need to fill up on the go. These high-protein, chocolatey date- and nut-based bars are sprinkled with sea salt, satisfying that craving for sweetness. And if you're wondering what they taste like, imagine the chewy edge of a chilled brownie — they're that decadent and now you can make them at home.

Copycat Rx Bars

Recipe: Braised Coconut Spinach &#038; Chickpeas with Lemon

onion

sun-dried tomatoes, chopped

garlic,

ginger

lemon

hot red pepper,

chickpeas,

baby spinach

(13 coconut milk

lemon juice, plus more as needed

salt, plus more as needed

Whole roasted sweet potatoes

cilantro leaves

Toasted unsweetened coconut

Serving: This is thick enough to eat on its own with a fork, but it&#x27;s also saucy enough to serve over pasta, rice, quinoa, or another grain.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

https://cdn.jwplayer.com/previews/FDtZq2r5

Are you in the mood for some comfort food? Of course you are. But now that spring is here and summer is on the horizon, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. See? Both comforting and your daily dose of vegetables, all in one dish.

Go Go Nuts! Braised Spinach & Lemon Chickpeas

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

Top 18 wellness recipes from across the web

The most viewed wellness recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moon Water

Ginger Juice (Recipe and Benefits)

Easy Sea Moss Gel

Sugar Detox

Recipe: Yotam Ottolenghi’s Ca...

Recipe: 3-Ingredient Green Tahini S...

How to Freeze Corn So You Can Enjoy...

How To Make Copycat RX Bars

Recipe: Braised Coconut Spinach &#0...

Ginger Turmeric Shots Recipe

Beef Bone Broth in an Electric Pres...

Green Radish Carrot Pork Bone Soup ...

Recipe: Slow Cooker Cranberry Sauce

4-Ingredient Banana Oat Bars

Recipe: Brown Sugar-Coconut Glazed ...

Easy Ginger Turmeric Shots

High-Protein, Low-Carb Chocolate Ch...

Japanese Pink Salt Recipe

Top 18 wellness recipes from across the web

The most viewed wellness recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moon Water

Ginger Juice (Recipe and Benefits)

Easy Sea Moss Gel

Sugar Detox

Recipe: Yotam Ottolenghi&#8217;s Ca...

Recipe: 3-Ingredient Green Tahini S...

How to Freeze Corn So You Can Enjoy...

How To Make Copycat RX Bars

Recipe: Braised Coconut Spinach &#0...

Ginger Turmeric Shots Recipe

Beef Bone Broth in an Electric Pres...

Green Radish Carrot Pork Bone Soup ...

Recipe: Slow Cooker Cranberry Sauce

4-Ingredient Banana Oat Bars

Recipe: Brown Sugar-Coconut Glazed ...

Easy Ginger Turmeric Shots

High-Protein, Low-Carb Chocolate Ch...

Japanese Pink Salt Recipe

The most viewed wellness recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Recipe: Yotam Ottolenghi’s Ca...