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Monthly Archives: May 2019

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Donna’s Goal…

“Donna is amazing! Her goal is to help me feel healthier.” M.W.

How long has it been since you felt truly healthy? Full of the energy and vitality that you’re longing for?

Donna’s goal is always to help you feel healthier, and the Comprehensive Health Assessment here at Pure Nutrition + Wellness helps to identify the root cause of the health challenges that you may be facing right now.

Her years of experience combined with her knowledge of holistic nutrition and functional medicine are invaluable in helping clients move forward on their journey to wellbeing.

To learn more about the Comprehensive Health Assessment and how Donna can help you, schedule your Free 20 Minute Consultation with her by calling 844-787-3935, Ext. 1, or emailing us at [email protected].

Why wait? You can take a positive, hope-filled step today!

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Roasted Cauliflower Hummus…

Looking for a yummy, Paleo-friendly dip to serve with raw veggies? We think you’re going to love this recipe for Roasted Cauliflower Hummus; it has all the richness of regular hummus, but substitutes roasted cauliflower for the chickpeas. I (Vicki) had a hard time telling it from the original, which, by the way, I absolutely love! Give it a try…it’s totally worth the effort!

Roasted Cauliflower Hummus

Ingredients

  • 1 large head of cauliflower, broken into florets
  • 1 – 2 TBSP extra virgin olive oil
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves fresh garlic, minced (use 1 clove if you prefer less garlic in your food!)
  • 1/2 tsp cumin
  • 1/4 – 1/2 cup water
  • Himalayan pink salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with parchment paper and prepare the cauliflower by putting into a large bowl, drizzling with the olive oil, salt, and pepper, and stirring well to coat. Spread out onto the lined baking sheet and roast for 25 – 30 minutes until tender.
  3. Place roasted cauliflower, tahini, lemon juice, minced garlic, cumin, and a pinch of salt into either a food processor or high powered blender. Pulse for 30 – 45 seconds, until somewhat smooth. With the motor running, slowly pour in the water, a little at a time, just until the hummus becomes smooth and creamy.
  4. Serve with an assortment of fresh veggies and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, CSMC

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Blueberry Chia Seed Pudding…

Did you know that blueberries are are a good source of manganese, and vitamins C and K1? They also provide small amounts of copper, as well as vitamins E and B6. And in case you’ve forgotten how amazing chia seeds are, you can read all about them here!

This fresh take on chia seed pudding works for either breakfast or a snack. Put it together before you go to bed, and it will be ready for you the next morning! You can also substitute raspberries or strawberries for the blueberries in the recipe below. Yum!!

Blueberry Chia Seed Pudding
Paleo, Vegan

Ingredients

  • 6 Tbsp chia seeds
  • 2 cups unsweetened nut milk (almond or coconut)
  • 3 Tbsp mashed or pureed fresh blueberries
  • 1 splash of pure vanilla extract
  • A few drops of liquid stevia

Instructions

  1. Combine all ingredients together in a medium size bowl, and cover with plastic wrap.
  2. Refrigerate for at least 4 hours, or overnight.
  3. Serve in a small bowl and top with a few fresh blueberries. Enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, CSMC

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