It's a Grain-free, Vegan Cinco De Mayo for House of Citrine!

May 4, 2017

Have you ever gone out to eat, ordered something healthy off the menu, but then just felt significantly off after your meal? Maybe bloating, gas or just perplexingly lousy? The truth is, even if a restaurant claims they use all organic or wholesome ingredients, we never really know what is going on behind the kitchen doors. Recently, our team went out to eat and discovered a local Los Angeles hot spot was secretly dosing their meals with refined and parlous Canola Oil. And, sure enough, we felt the effects almost immediately. But, this event inspired a luminous idea. Many people claim that restaurant style Mexican food, negating the deletable Gracias Madre, isn’t healthy, and with our recent discovery, we were afraid to investigate further. But, we have proven that you can make flavorful and nutritious Mexican food that will enliven your senses. We have created the perfect, grain-free, gluten-free, sugar-free and guilt-free Cinco De Mayo meal recipe that is sure to impress even the pickiest eater at the table. So celebrate in style, invite friends and give your stomaches the love they deserve with truly finger-licking goodness!

Yam and Black Bean Tacos (Serves 2)

1 large yam
1 organic avocado
1 oz. organic mango
1 oz. microgreens
1-2 teaspoons Better Bean Uncanny Refried Black Beans
1-2 tablespoons Burn Fermented Serrano Hot Sauce
1 tablespoon Leaf Cuisine Vegan Peppery Jack Cheese
3-4 Siete Cassava and Chia Tortillas
Pinch of Celtic Light Grey Sea Salt
Dollop of Garden of Life Extra Raw Virgin Coconut Oil

First, preheat the oven to 350 degrees. Cut the yam into rounds and brush with coconut oil. Then, roast or bake for 15 minutes. When finished, either slice or mash your yams for desired result. Sprinkle on black pepper and sea salt. Next, place your tortillas in the oven or on a stovetop pan for 1 minute to slightly heat up. Once warm, spread the yams in the middle of the tortilla and add the black beans alongside. Add a few slices of mango and avocado to the middle and sprinkle the microgreens on top. Then, crumble a small amount of your vegan cheese of choice. Last and certainly not least, add the fermented hot sauce to top it off.

Cauliflower Rice and Cuban Black Beans (Serves 2-3)

*Optional: 2 garlic cloves and 1/2 cup onion

You may use frozen cauliflower rice or use a food processor to chop fresh, organic cauliflower. Add your cauliflower rice to the stove top with a touch of coconut oil. Heat on medium for 5 minutes. Then, add your black beans to the cauliflower. Sauté in garlic and onion if needed. Leave on stove top and add your desired amount of salt to taste.

Nourishing Nachos (Serves 3 - 4)

1/2 bag of Siete Sea Salt Grain Free Tortilla Chips
1/2 cup Better Bean Cuban Black Beans or Better Bean Uncanny Refried Black Beans
1 organic avocado
1 oz. microgreens

Add your tortilla chips to your plate. Next, dice up avocado into small cubes and sprinkle on the chips. Pour on your black beans of choice and scatter the micro greens. (We love using our Nourishing Nachos as a spoon to scoop up our delicious Cauliflower Rice and Cuban Black Bean dish!)

Sima Morrison, founder of House of Citrine, is a vibrant soul with a potent zest for life and the beauty in its simple pleasures. As a holistic nutritionist, Sima has made it her life's journey to experience, to empower, and to explore the synergy between the mind and the body. She manifests her vision through her online journal, designing recipes and cultivating conversation in the sharing of health, wellness, and inspiration. Sima lives with an open heart and views being in service to others as her most important calling, practicing compassion and helping people to heal past trauma. She is a certified Kundalini yoga instructor and meditation facilitator.

Healing Chaga Latte

April 27, 2017

This tonic elixir is the quintessential drink for someone who is weaning off caffeine. Not only is it completely delicious, but it also has immune boosting and hormone balancing properties. It can even be made hot or cold. We use Tieman's Medium Ground Fusion Coffee because it is exceptionally gentle on the stomach and is ideal for people who have digestive issues with normal coffee. Tieman's is special because it has low acid and also boasts special ingredients like rooibos, goji berry and matcha. Interestingly, you cannot taste these individual treasures in the coffee, but you can feel their medicinal benefits in the form of zero jitters. However, coffee is still dehydrating, so drink enough water to supplement your body.

We also brew Raw Revelations Chaga Tea and add this earthy delectable to our elixir, as it pairs great with raw cacao and coffee. Chaga mushroom, known as the king of medicinal mushrooms, is a nutrient and antioxidant dense powerhouse of the mycelium species. It possesses almost shamanistic properties such as promoting a strong immune system, inhibiting tumor growth, lowering inflammation, preserving youth, and balancing “Chi.” It contains numerous antioxidant constituents such as melanin, betulinic acid, beta gluons, sterols, polyphenols and polysaccharides. It also contains essential vitamins B and D, calcium, iron, magnesium, and zinc, to name a few. We choose to brew a large pot of Chaga tea by using two spoonfuls to every liter of filtered water. Then, boil on medium heat and simmer for 8 hours.

Tieman's Tonic Elixir

Enjoy!

Photo credit: Julia Corbet

Bone Broth

April 20, 2017

By: Molly Helfend

Last year, as I was graduating college, stress began to transform my life. The realization that I was entering the unknown beyond the comfortable cushion of a classroom is what usually makes almost every college graduate anxious and uneasy. Like many others, my stress manifested in my gut, as the nervous and digestive systems are linked. It was then, that I began battling many digestive issues. What started with food intolerances, transformed into leaky gut, candida overgrowth, SIBO and all the horrible side effects that came along with them. Since then, I have tried almost every diet, herb and recommendation under the sun to help heal my gut issues. While many have improved my symptoms and I have seen tremendous results, I still have fought food intolerances and weak digestive fire that causes bloating, gas, and inflammation. But, it wasn't until I started introducing bone broth into my diet that I truly started seeing the anti-inflammatory results I wanted. This was hard to accept, as I was an avid vegan and raw food eater, but with a strong Vata composition, I realized I needed to put my health first in order to properly heal. So, I began to make my own bone broth to save money and modify and balance my recipe with the medicinal herbs I needed. Just one cup every morning warmed over a light flame on the stove and taken with my Ojai Energetics CBD Oil, and my stomach feels nourished and ready to awaken to the earth.

To make my recipe, I chose to use Buffalo bones, as they are a healthy and sustainable alternative to beef (and happen to taste delicious), but you may use whatever animal bones you have access to. I use Sun Potion Reishi Mushroom Powder for its anti-inflammatory, anti-bacterial and immune enhancing properties, and buy the rest of my herbs from community apothecaries and Mountain Rose Herbs. I use Ashwagandha root, as I feel it extracts the potent medicinal properties better than powder, to reduce my overall mind, body and spiritual stress. Horsetail is rich in silica and minerals, making it fantastic for strengthening bones, hair and fingernails. The key ingredient, Marshmallow root, best prepared as a cold infusion, is demulcent, which is essential for soothing the digestive system and reducing inflammation. Hawthorn berry is astringent and increases circulation throughout the body, promoting gentle equilibrium. Shiitake and Kombu are extra nuggets of digestive gold, as they contain digestive enzymes that help reduce bloating and gas, while significantly toning the intestinal wall.

Molly’s Medicinal Bone Broth

3-4 lbs of Buffalo bones
1 red onion
5 large cloves of garlic
2 tbs of apple cider vinegar
1/2 lemon
2 tbs Reishi
1/4 cup Ashwagandha root
1/8 cup Astragalus
1/8 cup Horsetail
1/4 cup Marshmallow root
2 tbs Hawthorn berry
10 Shiitake mushrooms
3 Kombu seaweed
2 Bay leaves
Handful of cilantro

*If you have a very weak stomach, feel free to add one or two packets of your choice of Vital Proteins Collagen Powder for an extra digestive coating

To make:

Combine ingredients in a large pot or slow cooker, adding enough water to cover bones. Cover and bring to full rolling boil over medium heat, then reduce to low or simmer. Skim off any foam that rises to the surface within the first 30 minutes. Simmer for 18 to 24 hours, until bones are soft or broth appears milky, adding more water as needed to keep bones covered during cooking. To add more nutrients to broth, mash the bones with potato masher after about 7 hours. Once ready, drain the broth through a strainer and discard the bones, herbs and other remnants. Seal in mason or glass jars and refrigerate. Broth will become thick and gelatinous as it cools. Before using, skim off and discard fat on top. Use refrigerated broth within two weeks or freeze for longer storage.

Check out Sahara Rose to find out what Ayurvedic composition your body and mind are and get recommendations for healing living.

Photo Credits: Julia Corbett

Molly Helfend, herbalist and environmental activist, graduated from University of Vermont in 2016 with a Bachelor of Science in Environmental Studies and a concentration in Holistic Health. She will be attending University of Kent in Canterbury, England to receive her Masters Degree in Ethnobotany in 2017. She has worked for Urban Moonshine, Greenpeace and received her training with Spoonful Herbals. Her goal is to receive her PHD and become a professor at University of California Santa Cruz. Molly resides in Monte Nido, California.

Springtime Tea

March 30, 2017

By: Molly Helfend

As we pull back the white veil and mop up the clouds’ tears of winter, we inch closer to the new beginning of the spring equinox. Spring brings fresh awakening to not only the earth, but our souls as well. This spirit-lifting energy pulls those hazy shades of winter out over our eyes and brings forth the reception for spring cleaning. With creative energy and scenic wonder blossoming across the land, we free ourselves from the heaviness and lethargy of the cold season. With the offering from tonic spring herbs, we allow luminescent energy to flourish and guide circulation and lymphatic movement into our bodies.

Springtime herbs speak directly to tonic teas. These herbs support liver function, urinary tract health and gentle detoxifying, as bring forth vitamins and minerals to course through the body. During winter, most of us have an inaccessibility to a constant fresh supply of greens, especially since we tend to eat heavier more root-based plants to sustain energy and warmth. Verdant herb teas are extremely beneficial for springtime, as are including other yin (aerial parts of plants, including leaves and flowers) herbs to our teas to kindly detox the body after such winter illnesses as upper respiratory infections and sluggish digestion.

One of the primary base herbs used in this tea recipe is nettle. Represented with the fire elements, nettle is rich in vitamin A, C and K. It also has very high mineral contents as well as calcium, potassium, magnesium, iron, protein, formic acid, beta-carotene and chlorophyll. It is tonic, anti-inflammatory, astringent and diuretic. The other primary base herb used is chickweed. Represented with the water elements, chickweed has a very cooling nature and is excellent for healing conditions of heat, sluggishness, inflammation, itching, and rebuilding vitality, while also helping to shed extra winter pounds. It is also a storehouse of vitamins and minerals including iron, calcium, magnesium, manganese, silicon, zinc, phosphorus, potassium, protein, sodium, copper, carotenes, and vitamins B and C. Its herbal actions include emollient, astringent, carminative, demulcent, diuretic, expectorant, laxative, and vulnerary. Chickweed also can be found almost anywhere, growing with moist, cultivated soil. I personally prefer it fresh, as not only does it have such a lively viridescent flavor, but it also is richer in medicinal components. However, you can dry them yourself or if it does not grow around you, buying bulk dried chickweed is great as well.

Dandelion, represented with the air elements, is a wild, free and abundant herb, rich in vitamin A, C and D, as well as, iron, potassium, calcium, and inulin. This bitter herb is a diuretic, alterative, urinary tonic and liver and kidney decongestant. Calendula, represented with the fire elements, is a bright burst of color in your spring tea! Gently cleansing and enriching almost every system, it helps with sluggish digestion, painful menstruation, skin irritation, and lymphatic congestion. Its herbal actions include vulnerary, anti-inflammatory, anti-fungal, emmenagogue, and lymphatic. Red clover, represented with the air elements, is a sweet-tempered vitamin-rich herb. A graceful flower, it is alterative, lymphatic, expectorant, demulcent and anti-catarrhal, while promoting nourishing re-growth within various systems in the body. Mullein, represented with the fire elements, is the quintessential herb for healing respiratory conditions. Expectorant, demulcent, antiseptic, and antispasmodic, it clears chest congestion and inflammation in the lungs. Linden, represented with the air elements, has a lovely flavor with pacific properties. It is a cardio-tonic and nervine relaxant that supports blood vessel integrity, normalizes heart muscle conditions, soothes the respiratory system, and eases anxiety and nervous tension.

The herbs used in this tea were blessed by one of my herbal mentor’s Barbara Raab, and by her mentor Dr. Tieraona Low Dog, to create a hot-infused spring tea recipe, that was carefully crafted with mindful energy and solicitude. A hot infusion was chosen because it draws out vitamins, enzymes and aromatic volatile oils from the plants that work synergistically to heal and cherish. Please listen to your body, mind, soul and spirit when alchemizing and ingesting this tea blend and try to chose sustainable companies and businesses such as Mountain Rose Herbs or your local coop to purchase your bulk dried herbs from.

Awakening Spring Tea (yields about 8 cups)

1/2 tablespoon of dried nettle leaves
1/2 tablespoon of dried chickweed leaves
1 teaspoon of dried dandelion leaves
1 teaspoon of dried calendula flowers
1 teaspoon dried red clover flowers
1/2 teaspoon of dried mullein flowers
1/2 teaspoon of dried linden leaves

Additional Herb Options

1 teaspoon of goldenrod flowers (If you are especially prone to severe allergies with the blooming of spring)*
1/2 teaspoon of parsley leaves (If you are looking for more earth-based foliole nourishment)*

If possible, wildcrafted is even better than cultivated

Add 1 teaspoon of dried herbs (or 3 teaspoons of fresh herbs) to 1 cup of boiling water. To infuse the tea, put the herbs in a teapot or cup, using an infuser for easy removal. Pour boiling water over the herbs and allow the tea to steep covered for 5-10 minutes. Make sure to cover the teapot to keep the heat from dissipating. Then strain, serve and enjoy!

~ If you choose to use fresh herbs, use 3 times the amount of dried herbs in your tea blend. If harvesting yourself, make sure to give gratitude back to the earth and plants themselves. Please harvest with gentle love. The general rule of harvesting the aerial parts of plants is that they are best harvested during the peak sunlight hours. This will ensure all the dew has dissipated and the plants have had adequate time to soak up nourishment from the sun. However, if you are ever in doubt about the time to harvest, ask the plant yourself! ~

Tonic - strengthens specific organ or whole body
Anti-inflammatory - helps combat inflammation
Astringent - reduces flux of moisture and removes toxins
Diuretic - increases the elimination of urine
Emollient - soothes, softens and protects the skin
Carminative - soothes and settles digestive gut wall
Demulcent - soothes and shields irritated internal tissue
Expectorant - removes excess mucus from the lungs
Laxative - stimulates the bowels to promote movements
Vulnerary - highlights healing in wounds and inflammation

Alterative - restores health and vitality; blood cleanser
Anti-fungal - used for fungal infections
Emmangogue - stimulates menstrual flow and activity
Lympathic - influences cleansing in lympathic system
Anti-catarrhal - removes excess catarrhal build-ups
Antiseptic - inhibit growth of microorganisms to tissue
Anti-spasmodic - prevents or eases spasms or cramps
Cardio-tonic - beneficial action for the heart
Nervine - beneficial effects on the nervous system

This information is not a replacement for a trained herbalist. Please consult your medical professional before treating yourself or others with this or any other herbal remedy.

* Goldenrod

AIR
anti-catarrhal, antiseptic, anti-inflammatory, diaphoretic, vulnerary
upper respiratory congestion
wounds
blamed for seasonal allergies like hay fever (fall especially), ragweed blooms the same time

* Parsley

AIR
nutrient powerhouse
vitamins and minerals, folic acid, beta-carotene, flavonoids, and antioxidants
warming circulatory stimulant
astringent
BEST AVOIDED BY PREGNANT WOMEN (can decrease breast milk production)

Butternut Squash & Caramelized Red Onion Pizza

December 19, 2016

An Autumn and Winter celebration. All of our favorite seasonal goodies on one golden gluten free + vegan cornmeal crust. I see this beauty as a farmer’s market pizza. Everything was sourced from my local market even the organic cornmeal. Simple, delicious food that will warm the home and the heart. Enjoy!

by: Michelle Gerrard-Marriott, The Vibrant Kitchen & Home

The Goods

For the Cornmeal crust

½ cup cornmeal
⅓ cup sweet rice flour
¼ cup gluten free oat flour
¼ cup tapioca starch
½ teaspoon xanthan gum
¼ teaspoon sea salt
1 teaspoon fresh thyme leaves
8 tablespoons cold Earth Balance, cut into ½-inch cubes
6-8 tablespoons ice water

For the toppings

1 cup cashews (soaked)
1 roasted red bell pepper
2 leaves Sage minced
1 lemon
2 cloves garlic
½ cup water
Handful of basil
Handful of parsley
2 red onions sliced thinly
1 sweet onion
1 tabelspoon coconut sugar
1 large or 2 small butternut squash skinned and cut into cubes
4 tablespoons Maple Syrup
1/8 teaspoon cayenne or paprika whichever you prefer
Salt + Pepper

butternut squash and caramelized red onion pizza

Get Cooking

Preheat oven to 350 degrees F

First you will get your butternut squash roasting! Throw your cubed butternut squash in a roasting dish. Drizzle with olive oil and maple syrup. Then sprinkle on salt, pepper and the cayenne or paprika. Toss with your hands until evenly coated and put in oven.

Now start creating your gorgeous, golden cornmeal crust! Grab your good processor and pulse together the cornmeal, sweet rice flour, gluten free oat flour, tapioca starch, xanthan gum and pink salt.

Then add in your thyme leaves and butter. Slowly add the water a little bit at a time while pulsing. You want the dough to hold together when you pinch it in between your fingers. You do not want it to be too sticky though, just get it to the point where it holds together beautifully. Now if you want to incorporate the senses, forget the food processor and make your dough in a large bowl. Whisk your dry ingredients then add your butter and thyme and drop the water in a bit at a time and mix with your hands. This is my preferred method as it really allows you to feel the dough.

Form the dough into a flattened disc and wrap in a tea towel or plastic wrap. Pop in the refrigerator for 30 minutes or up to an hour.

Lightly flour a piece of parchment paper with cornmeal and place the dough on top. With a second piece of parchment paper on top, roll the rough into a nice round to fit a tart pan. Remove the top piece of parchment paper and flip the round over into the tart pan, pressing down on the bottom and sides. Carefully peel back the second piece of parchment paper and trim/press the edges. Chill for 10 minutes.

You will bake this beauty for about 20 minutes before adding your filling.

Cashew cheese and caramelized onions

Add your soaked cashews, roasted bell pepper, sage, lemon juice and zest, garlic and water in a high powered blender like a Vitamix. Blend until smooth and creamy. Add salt and pepper to taste and more herbs or lemon juice depending on what you enjoy! Remember to cook with all of your senses.

Now to caramelize your onions. Slice your red and sweet onions thinly and put in a large saucepan with a couple tablespoons of warmed olive oil. Once your onions hit the pan add some salt and pepper. When your onions begin to become fragrant add in your tablespoon of coconut sugar. Now let your onions work their magic. Low and slow on medium/low heat for 30-35 minutes.

Now to assemble your pizza. Get your par baked crusts and top them with cashew cheese. Now add your roasted butternut squash and then top with caramelized onions and more cashew cheese. Bake for around 30 minutes depending on your oven. When you get the pizzas out top with freshly cut basil and parsley. Serve and enjoy!

Michelle Gerrard-Marriott is the founder of The Vibrant Kitchen & Home, a site for wellness and elegant recipes that nourish the body and soul. Find her on Instagram and Facebook.

Winter Radiance :: Apple Cranberry Pie

December 18, 2016

An exquisite way to celebrate the bounty of Winter. Sweet, juicy apples meet tart delightful cranberries in a melody of flavor that does not disappoint. Eating seasonally brings your soul and body closer to nature. It is invigorating to eat what the season provides and to utilize it in fun new ways. Whenever I bake or cook my senses come alive. It is beyond taste, you have to use your sense of smell, sight and most importantly touch. We so often forget to use our hands in the kitchen but it truly transforms the dish when you infuse it with your love. This recipe will look stunning on any holiday table. Enjoy beauties.

by: Michelle Gerrard-Marriott, The Vibrant Kitchen & Home

The Goods

Crust:

1 cup brown rice flour
½ cup GF oat flour
½ cup buckwheat flour or all purpose gluten-free flour
¼ cup arrowroot starch
4 tbsp coconut sugar/dry sweetener of choice
pinch of sea salt
pinch of cinnamon, nutmeg, clove and ginger
½ cup coconut oil
½ cup water
¼ cup cider vinegar

Filling:

4 pounds sliced, peeled mixed apples, I love granny smith, pink lady, and some heirlooms if you can find them like Baldwin!
12 ounces fresh cranberries
One lemon zested and juiced
One Orange zested and juiced
2 cups coconut sugar
4 tablespoons Maple Syrup ( Or Organic Honey if you are not Vegan)
1 tablespoon arrowroot powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

Get Cooking

Preheat oven to 350 F and lightly oil a 10 inch pie pan. In a large bowl, combine your flour blend, sea salt and coconut sugar. In a smaller bowl whisk together coconut oil, water, and ACV. Pour oil mixture into flour mixture and combine with your hands until well mixed. Dough should be a little moist.

Once combined divide into two. Press one section into pie pan until it forms a beautiful bottom crust. Stick with a fork a couple times and bake for about 15 minutes. Roll our remaining dough and cut out Autumn Leaves, Pumpkins or whatever your heart desires! Set aside whilst making the apple cranberry filling!

Core, peel, and slice your apples. Put in a large bowl with your washed cranberries. Add lemon juice, orange juice, lemon zest, orange zest, coconut sugar, maple syrup and spices. Mix gently and allow to sit for 15-20 minutes. This allows all the flavors to develop.

On Medium/Low heat allow a saucepan to warm. Add in your apple + cranberry mixture. Allow everything to become caramel-like and delicious. Taste along the way, if you want it a bit sweeter you can add more coconut sugar or maple syrup! Add your arrowroot towards the end and mix gently until combined and thickened. Pour your mixture into your prepared pie crust. Top with your cut outs and sprinkle a bit more coconut sugar on top of the pie! Put in oven and bake for about 30 minutes until golden brown.

Once out of the oven allow to cool for 15- 20 minutes before serving! Serve with Coconut Ice Cream or Coconut Whipped Cream! Enjoy every last bite!

Michelle Gerrard-Marriott is the founder of The Vibrant Kitchen & Home, a site for wellness and elegant recipes that nourish the body and soul. Find her on Instagram and Facebook.

Pick me up Elixir

October 20, 2016

When you need an energizing way to kick off your afternoon slump, add superfoods that will keep your body activated with nourishment. Try this special House of Citrine concoction to keep your day beautiful, balanced and productive!

Ingredients:

4 oz. of Jun or Kombucha - we use Jun - very similar to kombucha, uses green tea and honey to ferment, aids digestion, promotes good bacteria in gut.
2 oz. coconut water kefir - decreases sugar cravings, strengthens the immune system, aids in digestion, enhances hydration, increases energy, clears the skin, promotes a more efficient metabolism, and destroys pathogenic yeasts in the body.
1 oz. of rose water - skin hydrator, mood elevator, reduces bloating, aids digestion, antioxidants.
10 drops of Astragalus tincture -strengthens and energizes body, regulates immune system.
4 drops of maca tincture - Energy, mood elevator, increases stamina, regulates hormones, fertility, sexual health, and antioxidant booster.

Sima Morrison, founder of House of Citrine, is a vibrant soul with a potent zest for life and the beauty in its simple pleasures. As a holistic nutritionist and herbalism student, Sima has made it her life's journey to experience, to empower, and to explore the synergy between the mind and the body, embracing the liberty and power of mindful living. She earned her Bachelors Degree in Science in Public Health Education from California State University Northridge and studied Holistic Nutrition at The Natural Healing Institute.

Coconut Cashew Cream at Anytime

October 13, 2016

This recipe will put you in a better mood the second you taste the high-vibe creaminess. It's a treat that fills your soul up with grounding fats from coconut (we used Kippy’s) that benefit your brain along with sprouted cashews. The cacao touch adds minerals and a boost to your day. Fresh local berries or any fruits are a great source of fiber. Be creative when making this for you or a loved one. You can add superfoods to the coconut/cashew cream, such as pine pollen, ashwagandha, tocotrienols, collagen, protein powder, and hemp seeds. Enjoy!!!!

Ingredients:

1 jar coconut cream (16oz)
4 cups cashews
1/4 cup raw honey
1/2 vanilla bean, deseeded
1/4 tsp cardamom
1/2 tsp sea salt
2 tsp reishi powder (optional)
3 cups water

Soak cashews in pure water for a few hours, if desired. Drain cashews. Mix all ingredients in a high power blender until smooth and creamy. Pour into jars or a large bowl and set in refrigerator at least 4 hours or overnight for best results. Serve over fresh berries & cacao!

Recipe by Julia Corbett, for House of Citrine.

Photo credit: Julia Corbett

High Vibrational Elixir

August 31, 2016

This past weekend House of Citrine had the pleasure of hosting a high vibrational dinner with Sun Potion. We had renowned chef Greg Arnold plate the most beautiful plant-based dishes. Biodynamic wine was served from the France and Napa based Boisset Collection. We enjoyed the most beautiful raw sacred geometry cakes by Stephen McCarty, along with elevating kombucha, elixirs and Jun infused with herbs tinctures. It was definitely a night to remember. Here is one of the recipes from the event House of Citrine created….

For base you can use 5 oz. of Kombucha, Jun or Coconut Kefir. We use Health-Ade Kombucha, Herbal Junction Jun and Tonix coconut water kefir.

1 Teaspoon of Sun Potion Pine Pollen
10 drops of Ashwaganda tincture - adaptogenic herb, used for adrenal fatigue and improving thyroid function.
10 drops of Reishi tincture - boosts the immune system, liver regeneration, anti-cancer properties.
10 drops of Astragalus tincture - strengthens and energizes body, regulates immune system.

These herbs will get into the bloodstream quicker using a fermented beverage that has a high alcohol content. They're all used for longevity and wellness. You can enjoy this drink as a casual beverage, or a night out with friends. You will feel a buzz after you drink, due to the quick activation. Enjoy!

Since we are not doctors, this site is not designed to and does not provide medical claims, please consult your doctor for medical guidance.

Peach Crumble & DIY Coconut Ice Cream

August 9, 2016

Our favorite holistic chef Kristin Dahl from Dahl House Nutrition made House of Citrine a grain-free nutritious peach cobbler paired with a fresh DIY coconut ice cream. If you’re a peach lover like I am, you will LOVE this recipe! A clean, naturally sweetened take on the traditional recipe, it’s high in fiber, loaded with vitamin c, and topped with a protein-rich paleo granola. The perfect feel-good summer dessert to please all the senses. Enjoy!

INGREDIENTS //

3 cups of fresh, organic peaches, skins removed (about 5 peaches)
Maple Almond Granola (Topping)
2 cups chopped almonds
1 cup slivered pecans
1/2 cup raw pepitas (pumpkin seeds)
½ cup walnuts
1 cup unsweetened shredded coconut
1/2 tsp. salt
2 tbsp. organic, unrefined coconut oil, melted
2 tbsp. organic, grade b maple syrup
1 tbsp. organic raw honey
1 tsp. vanilla extract
1 tsp. cinnamon

METHOD //

Make Granola Topping First.
Preheat oven to 300 degrees.
Pulse nuts, seeds, coconut, and salt in a food processor until broken up.
Add to a medium size mixing dish, toss with coconut oil and sweetener & mix until well combined.
Bake on a rimmed cookie sheet lined with parchment paper for 15-20 mins, until lightly browned. Toss halfway for even toasting.
Cool & then serve.

CREATE COBBLER //

Preheat oven to 350
Coat 8x8 baking dish with very thin layer of organic coconut oil
Add peaches to the dish & spread flat
Cover fruit with granola crumble in an even & full layer
Bake for 20-25 minutes or until top is crispy & golden
Serve as is or with fresh coconut ice cream

COCONUT ICE CREAM

INGREDIENTS //

1 cup young coconut meat
½ cup coconut flakes
¼ cup coconut nectar
2 tablespoons grade b maple syrup
2 tbsp. coconut oil
1 & 1/4 cup coconut water
1 tablespoon vanilla extract or 1tsp fresh vanilla bean
Pinch of sea salt
*Optional – ¼-1/2 cup soaked cashews (for creamier consistency)

METHOD //

Allow ice cream maker to sit in the freezer over night.
Blend all ingredients in a high speed blender for about 1 minute
Let mixture sit in fridge for 2-3 hours. Process through ice cream maker and enjoy!
Or pour all ingredients into a freezer safe dish & freeze overnight!

Kristin Dahl is a Holistic Nutritionist at Dahl House Nutrition. For more holistic inspiration and wellness info, find her on Facebook, Pinterest and Instagram

HOC Longevity Elixir

March 30, 2016

In honor of Spring, we’d like to share one of our favorite drinks that’s simple and fun to make as the weather starts to warm up. This iridescent tonic quenches your thirst while giving your body the proper nutrients and minerals it craves. The natural balancing and energizing ingredients make for the perfect floral mocktail, ready to activate your body to its highest health.

INGREDIENTS:

4oz of sparkling water
1oz of coconut kefir
1oz of Rosas Raw Hibiscus concentrate
10 drops of Ron Teagardens Goji and Schizandra tincture drops
1 teaspoon of raw local honey or 3 drops of Omica stevia
¼ lemon wedge squeezed in or added as garnish

Health Benefits:

Goji Berries (Lycium Barbarum)

cardiovascular health
antioxidant rich (polyphenols, flavonoids, carotenoids)
energy/libido stimulant
vision enhancer
sleep aid
anxiety reliever
high in vitamins A, C, and E.

Schizandra

longevity
liver cleanser
immune booster
mental support
menopausal reliever
adaptogeni

Coconut Kefir

immune booster
probiotic
eliminates sugar cravings
aids digestion
increases energy
skin health

Hibiscus concentrate

antioxidant
liver protectant
cholesterol/blood sugar maintenance
respiratory health
improves circulation
anti-inflammatory
vitamin C
antibacterial
aids digestion

Enjoy!

Lilac Lemonade

June 23, 2015

A visit to my family’s humble lilac bushes included bumblebees, butterflies, and the sacred and volatile aroma that hangs about the surrounding perimeter.

This is a simple recipe that forms a perfect union with sunshine, relaxation, and deep breaths.

Lilac Infusion:

1 C Water
1/2 C Lilac Petals

In a saucepan, bring the water to a boil. When the water is boiling, add in the lilac petals and let boil for one minute. After, turn off the heat and let the petals infuse for fifteen minutes. Strain the infusion through a sieve.

Lilac Lemonade:

1 Lemon, juiced
2 C Cold Water
3 TBS Lilac Infusion
1 TBS Fresh Aloe Vera, green skin removed
Manuka Honey, Stevia, or Maple Syrup to taste
1/8-1/2 tsp Fresh Ginger Juice (Optional)

Combine all the ingredients in a blender and blend on high for one minute. Strain lemonade through a sieve and pour over ice. Enjoy!

Brain Food

June 16, 2015

We are all looking for ways to improve our focus, clarity, and overall brainpower. Who doesn’t want to feel inspired, innovative, and socially adept? It's no wonder coffee is one of the largest cash crops. People hunger for the hyper alertness and extra energy that is often reaped from the caffeine buzz. But with a Starbucks on every corner in most big cities, it’s clear that the coffee craze has gone out of balance. Too much coffee can deplete the adrenals, plus the environmental impact of the way coffee is currently produced is severe. While there are nutritional benefits to coffee, most people have developed an unnecessary dependence on it. People with a certain genetic make-up have an extra hard time processing caffeine, making coffee especially harmful for some. Coffee has become so ubiquitous and the need for it so high, that we are deforesting millions of acres of land in the rainforest and limiting biodiversity of plants to get it. So the question is, how else can we have the alertness, energy, and focused determination we are looking for?

That’s where brain food comes in. Brain foods are whole foods and herbs that result in super clarity, alertness, and focused thinking. Brain food not only gives us the energy we are looking for, its effects are balancing and nourishing, instead of addictive and depleting. Brain food provides the fuel, energy, and clarity we need to engage in important business discussions, creative planning, clear communication and more, all of which are important aspects to the New Moon in Gemini coming up Tuesday, June 16th.

Gemini is ruled by the planet Mercury, and Mercury is all about communication, ideas, connection, change and movement. With Mercury now direct, this is the perfect time to harness the energy of powerful ideas and communication. There is also an important trine happening between the Air signs. All Air signs relate to the realm of thought and ideas. This new cycle might bring with it opportunities for inspiring connections and co-creations, creative planning and brainstorming, and harnessing our inner visionary to develop new visions and strategies for our lives and/or businesses. Incorporating some of these brain foods into your life at this time may help amplify the positive potentials of this cycle. Here are my top choices for nourishing brain food:

Coconut Oil: Considered one of the best foods for the brain because of its rich source of medium chain triglycerides (MCT’s). MCT’s don’t metabolize the way normal fats due. They are able to bypass some of the digestive stages, and make it straight to your liver where they are converted into ketones. The ketones are then released into the bloodstream and immediately delivered to your brain to be used as fuel. Research has shown that coconut oil has helped in reducing the symptoms of those with neurological disorders. It provides long, slow-burning energy for the brain, allowing you to persist in a project, plan or thought strategy for long period of time.

Bacopa Monnieri (aka Brahmi): Bacopa Monnieri is an herb commonly used in Ayurveda. The various bacosides present in this ancient herb promotes neuron communication, improves cognition and reduces anxiety. A double blind study performed in Australia at University of Wollongong, has shown that Bacopa Monnieri is useful in the retention of new information. It also improves memory and is an adaptogen, meaning that it helps regulate and reduce stress.

Mucuna Pruriens: This is another incredible ayurvedic brain herb that is commonly combined with Bacopa Monnieri for a powerful effect on the brain. It contains antioxidant content that combined with L-Dopa, help to stimulate the production of important neurotransmitters including dopamine, noradrenaline, and adrenaline. It helps reduce stress, improve mood, and protect the brain.

Iced Chocolate Chai Brain Power-Up

I like chai all year round because of its delicious taste and wonderful effects on digestion. Since it’s summer, we’re going to pour it over ice for a refreshing drink. I’ve left out some of the more heating spices like black peppercorns and ginger to balance the summertime heat. Here is a great recipe to share in a team meeting, while writing your latest blog, or for incorporating new learning and skills into your life!

Ingredients:

1 ½ C Water
½ TBS Tahini
2 TBS Coconut Oil
2 Dates
½ TBS Mucuna Pruriens Powder
1 TBS Raw Cacao Powder
1 tsp Cinnamon
15-20 cardamom seeds (not pods)
½ tsp Bacopa Monnieri Powder

Blend all ingredients on high powered blender until smooth. Pour over ice and enjoy!

This beautiful article was written by the incredible nutritionist, health-coach, and author Jennifer Lotus. For more of her bliss bites, go to JenniferLotus.com

The Art of Salad

May 16, 2015

Meredith Baird is a cookbook author & vegan chef. Her works include “Everyday Raw Detox”, “Raw Chocolate”, “Plant Food” and the upcoming “Coconut Kitchen”. All of her works are laced in the most alluring aesthetic design — as she is also the ultimate creative maven. Meredith was truly a pioneer in bridging the health movement with clean, modern visuals.