Jul 262012
Tropical Mila Crumble

I haven’t done a dessert in a while and this one is right up my alley (and if you follow my blog I know you will love it too). It utilizes all the fresh tropical fruits that are in the grocery right now and some shredded coconut with that signature sweet-nutty taste and bit of texture. On top is a toasted crumble that is the perfect balance of sweet, crunchy and salty.

Healthy Dessert

This versatile dessert is not too sweet so it’s perfect for breakfast and snack as well! The two scoops of Mila give it lots of fiber and Omega 3s the oat groats have a great crunch. I do believe this is my new summer favorite for both dessert and breakfast.

As for my new favorite food, Mila takes the cake. It’s a premium blend of Salvia Hispanica, or chia seed, that has been cold pressed and sliced.  From what I’ve learned there are two kinds of people – those of us that are selective about what we put in our bodies and those that want a bargain.  And you know, it’s all good.  Everyone has to do the right thing for their own body.  As for me, I am the first person in line at a thrift shop but when it comes to food, you guys know I don’t compromise.

Super Fast Dessert!

I will say that I had been eating organic chia AND ground flax every day but never noticed any difference – I just ate it because I knew it was good for me. When I got a sample of Mila, I was given no info other than the basics – that it’s a whole, raw, super-food.  I ate it for three weeks and noticed better energy and digestion and contacted my friend Megan (who also happens to be my mom’s nurse practitioner at her neurologist and a PhD) to get more.

Of course, I had to ask all about where it is grown, the conditions, and farming practices.  Each crop is cleaned and tested for the highest fiber content and Omega3s and then it is cold pressed and opened by slicing it to make it more bio available.  Mila has 3000 mg Omega3s per scoop! You can eat regular chia whole – but slicing it open preserves the oils and helps your body absorb the nutrients. 
If you want to try some just click HERE and try it out.  Please let me know what you think!

Tropical Crumble
Tropical Mila Crumble
Inspired by Grains of Paradise
Serves 6
Vegan and Gluten Free
1 mango, peeled and seeded
1 orange, peeled
1/2 banana
1 cup cubed fresh pineapple
1/4 cup shredded unsweet coconut
1 tsp vanilla extract
Dash of salt
4 Medjool dates, seeded and chopped
1/2 cup oat groats (you can use oatmeal but it won’t be as crunchy)
2 scoops Mila (4 Tbsp)
1/4 cup shredded coconut
1 Tbsp virgin coconut oil
Dash of salt
1. Preheat broiler to high.  Blend mango through vanilla in a Magic Bullet or food processor.  Pour into 9×9 baking dish that has been prepared with cooking spray (I used coconut).
2. Pulse the crumble ingredients together and pour evenly top of the fruit mixture.  Broil 2 to 3 minutes or until browned and crunchy.

p.s. Here are some photos I had to throw in.  My 3 year old daughter took these.  Not bad!

Nutrition Facts 
6 Servings
Amount Per Serving

Calories 181.8
Total Fat 7.2 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 54.5 mg
Potassium 202.2 mg
Total Carbohydrate 28.2 g
Dietary Fiber 4.8 g
Sugars 14.3 g
Protein 2.8 g

Vitamin A 6.2 % 
Vitamin B-6 7.2 %
Vitamin C 38.3 %
Vitamin E 2.4 %
Calcium 3.4 %
Copper 4.8 %
Folate 3.8 %
Iron 5.0 %
Magnesium 3.4 %
Manganese 25.3 %
Niacin 2.4 %
Pantothenic Acid 1.9 %
Phosphorus 3.2 %
Riboflavin 2.9 %
Selenium 1.0 %
Thiamin 4.3 %
Zinc 0.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts
Info on 4 servings in case you’re hungry!
Amount Per Serving

Calories 272.7
Total Fat 10.9 g
Saturated Fat 7.5 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 81.8 mg
Potassium 303.4 mg
Total Carbohydrate 42.4 g
Dietary Fiber 7.2 g
Sugars 21.5 g
Protein 4.2 g

Vitamin A 9.3 %
Vitamin B-6 10.8 %
Vitamin C 57.4 %
Vitamin E 3.7 %
Calcium 5.2 %
Copper 7.2 %
Folate 5.8 %
Iron 7.5 %
Magnesium 5.1 %
Manganese 37.9 %
Niacin 3.6 %
Pantothenic Acid 2.9 %
Phosphorus 4.7 %
Riboflavin 4.3 %
Selenium 1.5 %
Thiamin 6.5 %
Zinc 0.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Feb 172011

My grandfather on my mom’s side (Papa) had ALS or Lou Gehrig’s disease; a neurodegenerative disease that affects the nerve cells in the spinal cord and brain. After diagnosis the life expectancy is typically 2 to 5 years and I believe he was in his 50’s when they discovered this.

When he was diagnosed, my grandmother (Nana) looked to more holistic ways to keep him healthy for as long as possible and she did a pretty great job as he lived into his 70’s. Nana and Papa followed a Macrobiotic diet; they would eat small amounts whole and natural foods such as organic veggies, beans and whole grains. (This brings to mind the Michael Pollan quotes; “Eat food. Not too much. Mostly plants”. Additionally she would chop everything up really fine (salads were like cole slaw) to aid digestion, use all sorts of plants and honey to treat infection and sores and drink cayenne pepper. Two heaping teaspoons in a glass of water. Every day.

I checked out what the health benefits of cayenne pepper are said to be, weight loss/increased metabolism was a main one, but interestingly, the first name I came across was Dr. Christopher. I had to laugh because Nana was constantly talking about Dr. Christopher and I hadn’t thought about him in many years.

According to www.cayennepepperinfo.com; “Dr. John Christopher, the famed natural herbalist, was persecuted relentlessly by the government for his practice of herbal medicine all the while assisting patients in curing heart disease, cancer, tuberculosis, infertility, rheumatism, leukemia, and every other incurable under the sun.”

“One of his greatest stories in his long career was how he could instantly stop a heart attack if he could get the patient to drink a glass of warm cayenne water. He said, “A teaspoon of cayenne should bring the patient out of the heart attack.”

“The cayenne pepper drink, when taken faithfully, will dramatically improve your heart health as well as your venous structure. Drink it with warm distilled water but if that is unavailable, purified water will substitute nicely. Start by mixing about a quarter of a teaspoon in a glass of warm water. Then, down the hatch. Don’t worry, you’ll get used to it.”

I guess that would be why Papa drank it every day. Even I did when I would stay with them!

What spurred all this research was beets.  Ok and also the article I came across that I posted on Monday, 11 foods for faster weight loss; hot pepper was listed as one of the foods.  As for the beets I wanted to remake the roasted beet salad with oranges and apples and add a BAM! of cayenne.

Spicy Roasted Beet Salad with Green Apples and Honey Vinaigrette
**4 WW Pts Plus
About 6 1-cup Servings (Amount will vary by size of veggies)


3 golden beets, leaves reserved and sliced
3 red beets, leaves reserved and sliced
1 large orange
2 green apples
1 small sweet onion
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp honey
1 packet Stevia (optional for sweeter recipe)
2 garlic clove, minced
1 teaspoon orange zest (from above)
1/2 tsp cayenne pepper (start at 1/4 tsp if you don’t want to go too spicy at first)
Coarse sea salt and fresh ground pepper, to taste


1. Preheat oven to 400°F.  Wrap each beet in foil, place directly on oven rack and bake 45- 60 minutes; remove from oven, cool, peel and slice into wedges. Add beets to a medium bowl.

2. Heat a medium stock pot filled about 2/3 the way with water to a boil. Blanch beet greens for 1 to 2 minutes, rinse greens with cold water and squeeze to remove excess water. Add to bowl with beets.

3. Slice off outer peel of orange and cut each section away from the membrane, reserving membrane to squeeze into dressing. Add orange sections to bowl with beets. Core and slice apple into wedges, add to bowl; slice onion lengthwise in half, the slice thinly lengthwise and add to bowl.

4. Squeeze juice from reserved orange membrane into small bowl, whisk in remaining vinaigrette ingredients. Pour over beet mixture.

Nutrition Facts
**4 WW Pts Plus
6 Servings
Amount Per Serving

Calories 148.7
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 205.3 mg
Potassium 808.6 mg
Total Carbohydrate 26.1 g
Dietary Fiber 6.5 g
Sugars 12.2 g
Protein 3.1 g

Vitamin A 67.6 %
Vitamin B-12 0.0 %
Vitamin B-6 9.4 %
Vitamin C 66.3 %
Vitamin E 9.0 %
Calcium 9.4 %
Copper 10.6 %
Folate 27.8 %
Iron 12.4 %
Magnesium 16.1 %
Manganese 28.4 %
Niacin 3.2 %
Pantothenic Acid 3.9 %
Phosphorus 7.0 %
Riboflavin 10.0 %
Selenium 2.3 %
Thiamin 8.1 %
Zinc 3.9 %