THANK YOUR BODY

SO glad I found this fb page and site!!!!  Ideas, recipes and all kinds of great advice on living toxic free! Check the site and fb page out!


 

 Here's the fb site! Have a great day everyone!!!

http://www.facebook.com/thankyourbody

COCOA BEACH SPA IS SOOO......AAHHHH!!!!

COCOA BEACH SPA IS SOOO….AAHHHH!!!!!

Every year my hubby and I head South to Cocoa Beach, Florida.  A couple of years ago, I found this little gem via the Cocoa Beach home page and I believe I even found a coupon! Score! I had a facial and it was great!

This year, 2013, we were getting ready to head down and I became so sick I couldn’t go and have my hair done before we left. I was in dire need of a cut as my hair was way over-due and about 4 inches too long. After a few days I started feeling better and decided to ask around about a good stylist. I was directed to Coco Beach Spa as they now offer hair styling. I thought, “Oh why not?” I made my appointment and later that day I walked into one of the BEST haircuts I have EVER had!!!

 You see, I have a curly, wavy-ish, unruly mop that needs someone who knows how to tame it. And that’s where Rhesa Sutherland came into my life. She has a true artistic, gifted touch for hair and in particular my hair! 

Rhesa did her magic and out I walked with a cut that was fab!!! I love how she “sculpted” my hair into a manageable length with lots of definition.

This spa/salon will also not leave you with an empty wallet but the décor is as nice ( I think better) than some of the high-end spas. It is not a new or large building but well kept up outside and relaxing, stress-free inside!  Also, even though I’m not a “regular”, I was treated like a frequent customer. Will I go back? You bet’cha!!! Do I highly recommend Cocoa Beach Spa? You bet’cha!!

It’s off of North Atlantic Ave. at 117 Barlow Ave, Cocoa Beach. You can explore their services on their great web-site at:  http://cocoabeachspa.com/about-us/

So go ahead and get pampered  at the Cocoa Beach Spa and Salon and oh, btw…………they have CHOCOLATE!!!!!

 

CARNIVAL CRUISE STRAWBERRY BISQUE VEGAN STYLE!

CARNIVAL CRUISE STRAWBERRY BISQUE VEGAN STYLE

2 cups strawberries either fresh or frozen

One carton (250 mls) Belsoy Organic Cuisine Creamy soya preparation

One cup Silk True Almond Milk   I use the 30 calories per cup, unsweetened.( your choice of any non-dairy milk will work too)

One cup So Delicious Coconut yogurt (non-dairy product)

2 Tablespoons Agave Nectar (or your choice of sweetener)

Pop everything into a processor and blend until very smooth and creamy looking. Scrape sides as needed (with processor off btw ).

Put into tightly sealed glass container and chill for at least eight hours.

Garnish with fresh mint and enjoy!

Now That's A Pantry!

PUMPKIN SOUP

PUMPKIN SOUP

1 CAN PUMPKIN- I use E.D. Smith Pure Pumpkin Puree, 796 mls can

2  1/2  CUPS VEGITARIAN STOCK-I use the cubes

FRESH GARLIC or dried-I used about 2 heaping Tab. but I LOVE garlic!

ONION flakes or fresh- about 1 Tab. or to taste

Green onions cut up- again...to taste.

4 TABLESPOONS MAPLE SYRUP

PINCH NUTMEG

1 TEA. CINNAMON- I use Epicure’s

250 MLS. BELSOY, Creamy Soy Preparation (My new friend in the kitchen!)

Boil 2 ½ cups water, add veggie cubes and stir until melted

On low heat on stove-top in large pot:

Add pumpkin puree, stir until blended. Add garlic, onion, nutmeg, green onion and maple syrup. Stir until well blended.

Stir often and stay with your soup so it doesn’t stick to bottom of pot.

Heat for about 20 minutes until very hot.

Add Belsoy and blend well. Heat until hot again. Salt and Pepper to taste.

1 cup= 197 calories!

Serve with some Italian bread and enjoy!

Pumpkin, Carrot Chocolate Chip Muffins

I love pumpkin. I love carrots. I love chocolate. So that's how my pumpkin, carrot, chocolate chip muffins came to be!
Here's the recipe and it's very low fat and not too bad on the calorie count either!

1/2 cup of maple syrup or agave nectar. (I used part of one and part of the other and then a pinch or stevia. Add more sweetener if you wish up to a half cup more.)
1/2 cup of unsweetened apple sauce. (I buy mine in a jar, then freeze the rest in ice cube trays and put in ziplocks for future use)
2 large eggs
1 cup pumpkin puree (or fresh pumpkin if you're energetic. I'm not) (Again, I freeze leftover pumpkin but in muffin tins)
1 large carrot, peeled and grated.
1 1/2 cups of flour
3/4 tea. baking powder
1/2 tea. baking soda
1 tea. cinnamon (you can use some ground gloves but just cut your cinnamon in half and use 1/4 tea to 1/2 tea. of the ground cloves)
1/4 tea. salt
1/4 tea. nutmeg
1/2 cup chocolate chips or chopped chocolate of choice

Pre-heat oven to 400F. Grease muffin tin.
 Mix all wet ingredients until well blended.
Combine all dry ingredients in a separate bowl and mix well, then mix with wet ingredients until well blended.
Fill cups about 2/3 full. Bake in pre-heated oven for 20-25 minutes. If making mini muffins, cut back on time to about 15 minutes or so. Check after about 12 minutes for minis.
Enjoy!
btw, they may not look great but they taste REALLY good!!!

CHOCOLATE BANANA CREAM PIE

CHOCOLATE BANANA CREAM PIE

2 Ripe  Avocados

2 med. Bananas

1 teaspoon vanilla (I’ll increase that to two next time)

2 Tablespoons maple syrup (or agave nectar or sweetener of choice)

½ teaspoon cinnamon (I’ll increase that to about 1 tea. next time)

3 heaping Tablespoons of pure cocoa ( I used the Epicure). If you use regular cocoa, then adjust to taste and how deep you want the colour to be.

¼- ½ cup of chocolate chips or pure chocolate from a bar ( 90% cocoa level or of choice)

OOPS!!! My bad! Cat food WAS NOT used in this recipe.

That's better!

Process avocados, bananas till smooth. You may have to scrape the sides every so often. Once smooth, add everything else except the chocolate chips.

Once smooth and blended well, add chocolate chips and process until chocolate is in smaller pieces or until desired. You can skip the processing altogether of the cc and just have them as chips.

The pudding will be quite thick, so carefully spoon into prepared shell of choice (I used a Corn Flake crust recipe that I made up myself). Find below.

Carefully spread pudding over all the crust area and pie plate (I used a 9 inch).

Cover with plastic wrap and refrigerate to firm up more although this pie is ready to eat as soon as it’s finished!

CORN FLAKE PIE CRUST

1 ¼ cups Corn Flakes (110 calories)

1 Tablespoon almost melted coconut oil (120 calories)

25 gr. Dates (85 calories)

Process Corn Flakes for a few seconds, then add dates and process until it’s a fine crumb mixture. Add melted coconut oil while processing. Carefully spoon into pie plate and pat down with a spatula until bottom of plate is covered. If you want to also have the sides covered in the crust, increase your amounts by half again. The crust as I made it will be about 315 calories. Divide by 8 servings will be about 40 calories for the crust portion only.

Total for pie as I made it is about 120-130 calories per serving with 8 servings per pie. If you add lite Cool Whip, add those extra calories for each serving. Or you can arrange sliced banana to top off the pie.