Granola Parfait

dscn40591 cup muesli or granola
1 cup favorite yogurt (I use nondairy yogurt) such as blueberry, lemon, strawberry, apple or kiwi lime
1 cup fresh fruit, sliced
1 cup all-fruit preserves or applesauce
Fresh mint

In a parfait glass, alternately layer yogurt, sliced fruit, preserves and muesli or granola. Garnish with fresh mint.

Recipe submitted by Dr. Susan Smith Jones

LISTEN: Easy & Permanent Weight Loss
Dr. Susan Smith Jones on Bloom Talk

Vacation from Technology

March 9, 2011 by Barb Scala  
Filed under Blog, What's New

42-16535651I just came back from vacation.  Even though I went south to sun, surf, warm weather (I’m sure you heard about our weather in the northeast this winter) and wore cute sundresses and sandals, the highlight of my vacation was taking a break from technology.

But, I didn’t go cold turkey. It was more of a voluntary withdrawal. Even though I had a cell phone to keep up with emails and my Mac in a new carrying case, by the second day I was forgetting to plug my phone into the charger and the only website I linked to all week was Weather.com. Away went Facebook, LinkedIn and Twitter. My email inbox? By the end of the week it was piled high with e-newsletters and a slew of people selling products or programs or telling me how they can better promote my website. What about texting? I figured if it was important, they’d call.

A break from cyberland is great. I recommend it. It allows you to be present in the moment and not tied to what’s going on somewhere else. Part of my Seeds for Success is to be positive and being present is a subset. So you don’t miss out on what’s going on right before you or ignoring the people you are with in the moment.

I’ll have to admit that I do get aggravated when I’m in a meeting and it’s interrupted to answer a text. Or worse yet, when out to dinner someone takes a call at the table. This disrupts the art of being present and the flow of our time together. It also makes the person who is sitting there feel a bit uncomfortable.

Next time I’m on vacation, I’m going to leave the computer at home. My phone? Okay, so  I won’t totally disengage from the world but if I don’t charge it, what good is it? Better yet, how about periodic staycations from technology too. Unplugging while at home has to be therapeutic. Maybe I could go cyberless one day a week. But now I get ahead of myself.

Try unplugging when on vacation. You might notice something you could have missed.

Spring Cleaning for Your Body

January 26, 2011 by Barb Scala  
Filed under Bloom Talk

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It’s a change of seasons. Find out about changing your routine to cleanse & detoxify.

Guest: Susan Smith Jones PhD author of  over 25 books on health and wellness including The Joy Factor: 10 Sacred Practices to Radiant Health (forward written by Dr. Wayne Dyer)

Note: Please consult with your doctor or any qualified health professional before using any product, diet or program discussed within these podcasts.

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LISTEN on Bloom Talk
PART 1 - Podcast: Recorded March 31, 2011 (24 min)

1287513682_escucha-musicstore-music-headphone
LISTEN on Bloom Talk
PART 2 - Podcast: Recorded March 31, 2011 (22 min)

Anyone who knows me, knows that once a week I go vegan. I eat lighter, a variety of veggies and fruit and lots of water. No sugar, meats or dairy. I feel great after this once a week ritual which tends to keep me on track with my healthy lifestyle. But, I wanted to know more about cleansing and detoxifying, so I asked Dr. Susan Smith Jones if she could fill us in.

“When you look in the mirror are you looking and feeling your best? If not, maybe it’s a time to embark on a detox and rejuvenation program.”

Dr. Susan claims that a detox and rejuvenation cleanse helps prevent the onset of disease. She should know because she also claims not to have had a cold or taken medications in over 25 years!

With her holistic approach to keeping your body in balance, Dr. Susan answers our questions about body cleansing in this two part series. What is a cleanse and detox program?  What to eat and avoid when you are cleansing? Are there other ways to detox? How to start? And don’t miss Part 2 with Susan’s 10 steps to an easy body detox and cleanse program.

Guest Website: www.susansmithjones.com

Vali’s No-Sugar Chocolate Shake

img_2245If you love chocolate, try this healthy smoothie that’s more like a milk shake without the dairy or the sugar!

8 oz hemp seed milk or almond milk
1 tablespoon raw cacao powder
frozen banana (peel banana first before freezing!)
Optional:  Tablespoon bee pollen

Put in blender on high speed. Enjoy!
Recipe: Valerie Bennis on BLOOM TALK RADIO: Healthy Lifestyle

Good Start Rice (or Quinoa) Pudding Breakfast

August 12, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen

img_2190 Great way to make leftover grains disappear. Guests love my breakfast pudding as a yummy, healthy start to the day!

Use quinoa for extra protein. I love almond milk for a creamy non-dairy treat!

2 cups cooked basmati rice or quinoa
1/2 cup milk or rice, soy, or almond milk
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of sea salt
1/4 cup plus extra maple syrup
1/2 cup chopped walnuts
1/4 cup raisins or blueberries
1/2 teaspoon vanilla
Toasted unsweetened coconut

Cook your grain of choice, rice or quinoa, according to package directions - I usually use leftovers from the night before. In a medium skillet on medium heat, add grain and toss with milk, cinnamon, nutmeg and salt until much of the milk is absorbed. Add maple syrup, walnuts, raisins or berries. Toss to heat until liquid is fully absorbed being careful not to scorch. Remove from heat and add in vanilla.

Place in individual bowls. Drizzle with additional maple syrup if desired and sprinkle with toasted coconut. I add extra fruit on top, such as raspberries, peaches, pitted cherries, and serve in a pool of warm milk. Serves two.

How Did They Do It? Go Green, Follow a Passion, Healthy Lifestyle

August 11, 2010 by Barb Scala  
Filed under Bloom Talk

42-16546468Three amazing people who are blooming and making the world, and themselves, healthier and happier!

Guests: John Shegerian radio show host of Green is Good, Dallas Woodburn author and publisher, and Valerie Bennis founder of Essence of Vali natural healing blends.

LISTEN NOW
Podcast: Recorded Aug 12, 2010

John Shegerian

John Shegerian

Go Green - Our first guy to recognize as a bloomer! John is driven by his commitment to benefit and inspire others to be socially responsible. As head of Electronic Recyclers International, he’s not afraid to “bloom” and tirelessly works for recycling efforts and green change. He can be heard on the Clear Channel radio network as the co-host of the immensely popular and informative show, Green is Good. More

Dallas Woodburn

Dallas Woodburn

Follow a Passion - “I published my first book, There’s a Huge Pimple On My Nose, when I was in fifth grade. The teachers in my elementary school asked me to speak to their classes about how I pursued my dream of publishing a book. At the beginning of my talk, I asked the kids if any of them were interested in writing, and a few shy hands raised. In contrast, at the end of my talk when I asked the same question, nearly all the hands in the class shot up.” Read On

Valerie Bennis

Valerie Bennis

Healthy Lifestyle - “It seems like a lifetime ago that I was smoking cigarettes, drinking sugar free soda and rarely exercising.  That was my lifestyle when I was in my 20s.  By the time I was in my later 30s, I had started exploring natural healing modalities, like massage therapy, Reiki, aromatherapy, homeopathy, nutrition, supplements, exercise, etc.  There wasn’t anything in particular that sparked this transition – simply a desire to look and feel my best.” Read On

Grilled Summer Veggie Sandwich

August 4, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, veggies

img_2106What to do with all the good stuff overflowing in your summer garden?

How about an open faced sandie with grilled veggies and hummus? You got it. Yum!!

Grilled zucchini, yellow squash and eggplant at room temp.
Roasted red or green peppers (optional)
Basil leaves
Hummus
Whole grain or sprouted grain bread

Quantities are not listed because you are the architect of this sandwich loaded with green, yellow, purple, red and green goodies.

Start with a lightly toasted slice of bread (I like Ezekial sprouted grain breads) and spread with a nice layer of hummus  (try my Olive-Basil Hummus). Next, place individual basil leaves to cover. Top off with grilled and roasted veggies and you have an open faced delicious summer garden treat!

Arugula & Beet Salad

April 7, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, salad

img_1531 Bored of the same ole’ salad. Color it up with red and golden beets and add punch with fresh spring arugula!

2 red beets
2 golden beets
extra virgin olive oil
1 bunch arugula
1/2 cup pine nuts
crumbled goat cheese
sea salt & freshly ground pepper
1 recipe Lemon Dijon salad dressing (recipe below)

Preheat oven to 375 degrees. Trim tops and bottoms off of beets and drizzle with olive oil. Sprinkle with sea salt to taste. Wrap beets separately with foil and roast in the oven for approximately 1 hour or until a knife is easily inserted through the center. Let cool. Peel skin off of beets and cut into 1/4 inch thick slices. Place pine nuts on a cookie sheet and roast in the oven for approximately 7 to 10 minutes or until lightly golden. Let cool. In a bowl, toss arugula with the salad dressing and salt and pepper to taste. Place individual portions of arugula on separate salad plates and top with beet slices, alternating golden and red beets. Drizzle a small amount of the salad dressing on the beets to lightly coat. Sprinkle pine nuts and crumbled goat cheese on top to taste, reserving the same amounts for the other salad plates. Serves 2 to 4.

RECIPE: Lemon Dijon Salad Dressing

Asian Spiced Scallops & Kale Salad

March 3, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1499

Leafy greens and scallops go Asian in this zesty dish!

Great lighter dinner or a lovely lunch. Or serve the scallops as the main attraction over rice and have the kale salad on the side. Either way, you’ll enjoy the healthy benefits of a dark leafy green this spring and scallops which are local to my coastal community.

Scallops:

1 lb. sea scallops
1/4 cup lemon juice
1/4 cup + 2 tablespoons extra virgin olive oil
2-3 teaspoons Asian spice mix (or make your own by combining 1 teaspoon each of curry powder, cumin, tumeric, garlic powder, cinnamon, allspice, star anise, nutmeg plus 1/2 teaspoon chili powder, sea salt & black pepper)

Kale salad:

1 bunch kale
1/3 cup lemon juice
1/3 cup wheat free soy sauce
1/3 cup extra virgin olive oil
Sea salt & pepper to taste

Rinse the scallops. Combine the Asian spice mix, lemon juice and 1/4 cup olive oil in a bowl. Add the scallops and marinate for 1/2 hour.

Wash and dry the kale. Cut tough veins from each leaf and chop the kale in 1 to 2 inch strips. Combine the lemon juice, soy sauce and olive oil in a jar and shake vigorously till combined. In a bowl, toss the kale with the lemon-soy dressing till each leaf is coated. Refrigerate till ready to serve (salad can stay up to several hours in the fridge as the leaves soak up the dressing without wilting).

Remove the scallops from the marinade but reserve juices. Heat 2 tablespoons olive oil in a cast iron skillet or heavy pan over moderate high heat, being careful not to allow the oil to get too hot and smoke. Sear the scallops on both sides till cooked throughout (approx. 2-4 minutes each side depending on size and heat temp) but do not overcook which makes them tough and rubbery. Remove the scallops from the pan.  Add the marinade to the pan and quickly heat juices till syrupy.

Toss the kale salad with sea salt and freshly ground black pepper. Plate each dish by pooling some sauce on the plate, add a bed of the kale salad  and place 4 to 5 scallops on top or serve separately.

Quinoa Muffins

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A healthy breakfast muffin, snack or dessert with no dairy or wheat and low on sugar.

Ever tried baking with quinoa flour?  The grain is a lot like rice and is ground into a flour high in protein and a good source of vitamins and minerals.

1 1/2 cups quinoa flour
1 cup brown rice flour
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1 1/3 cup applesauce
1 ripe banana mashed
1/3 cup canola oil
1/4 cup rice milk
1/2 cup chopped walnuts*
1/2 cup raisins*

*Substitutes: chocolate chips, dried cranberries, dried cherries,blueberries, pecans

Preheat oven to 350 degrees. Grease muffin tins with grapeseed oil spray or a healthy nonstick alternative.  Combine all ingredients in a large bowl.  Fill muffin tins 3/4 full and bake for 15 - 18 minutes or until tester comes out clean.  Or, for quinoa bread (much like banana bread), bake in a loaf pan for approx. 1 hour or until tester comes out clean.

Barb’s Tip: More sugar can be added but I like to serve these muffins warm with my favorite preserves with no added refined sugar. How sweet it is!