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  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

    Print Pin

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • 10 quick remedies for a sore throat

    10 quick remedies for a sore throat

    10 quick remedies for a sore throat

    Use your pantry staples!

    No one wants to fall prey to a sore throat! Wouldn’t it be great if you could simply go to your fridge or pantry to find relief? Well, you can! Many natural sore throat remedies are staples you probably have on hand.

    1. Saltwater gargle

    Gargling with saltwater is a tried-and-true method to relieve sore throat pain. Gargle with this mixture every three hours to achieve the best results. As an added benefit, gargling with saltwater can help flush out the virus causing your sore throat.

    2. Warm and cold fluids

    Have something to drink. Cold drinks, ice cubes, and popsicles reduce pain by lowering the temperature of the throat’s nerve endings. When you consume a warm drink, on the other hand, salivation increases. This increases lubrication and makes your throat feel better.

    3. Rest

    Your body is using its energy to fight off an infection or irritation. If you have a sore throat and want to rest, do so in an elevated position. Try propping yourself up with pillows or using a reclining chair.

    4. Honey

    Honey has been valued for centuries for its antibacterial properties. Make a soothing drink by stirring 2 Tbsp (30 mL) honey into a cup of tea or warm water. Remember, though, that honey is not to be given to infants under one year of age.

    5. Hot sauce

    Capsaicin, which is found in peppers used to make hot sauce, can help reduce pain by fighting the inflammation of a sore throat. Get sore throat relief from hot sauce by mixing a few drops of it in warm water and gargling.

    6. Lemon

    Lemon has vitamin C, which is thought to be effective in fighting infections. Lemon water can help reduce inflammation, and it can help break up the mucus that might be irritating your throat.

    7. Chicken soup

    Like a warm drink, chicken soup can break up the mucus in your throat to help ease your discomfort. It will also help to keep you hydrated. Chicken soup can be a good source of nutrients too, which is helpful when you’re not feeling well.

    8. Tea

    Many herbal teas offer anti-bacterial and anti-inflammatory properties, which help in soothing and healing a sore throat. There are a number that you can choose from to help reduce sore throat irritation, such as peppermint or chamomile.

    9. Humidity and steam

    Dry air can cause congestion, dry skin, a dry nose, itchy eyes, and throat irritation. One way to ease and help lubricate your sore throat is to have a warm shower. You can add moisture to the air in your home by using a vaporizer or humidifier.

    10. Zinc

    Studies show that zinc lozenges can help you kick a cold faster, including shortening the severity and duration of symptoms like sore throat. For best results, take zinc supplements within 24 hours of the onset of cold symptoms.

    Article Provided by Alive Magazine

  • Co-pilot vitamins

    Co-pilot vitamins

    Co-pilot vitamins

    How vitamin D and vitamin K2 work together

    Vitamin D got our attention for its promising role in immune health in 2020, but it doesn’t work alone. Learn about its lesser-known co-pilot, vitamin K2, and how these two nutrients collaborate for many aspects of health.

    Teamwork

    No nutrient works in isolation. For many aspects of well-being, notably bone and heart health, vitamin D teams up with vitamin K. Some of the same chronic illnesses that predict poor COVID prognosis also happen to be associated with reduced vitamin K status.

    Balancing act

    At the simplest level, vitamin D facilitates calcium absorption, while vitamin K2 directs that calcium toward bones and away from blood vessels. This particular synergy also means K2 may play a role in safeguarding against potential ill effects of excess vitamin D-induced calcium absorption, such as by restoring flexibility to hardened arteries.

    Digging deeper, vitamin D stimulates the production of metabolic proteins that remain essentially inactive until vitamin K2 flips their switch to “on.” Vitamin D encourages the action of bone-building cells, while vitamin K2 reins in the action of bone breakdown cells, a balance central to maintaining bone density. The combination of D and K2 together appear to help make bones both stronger and more flexible.

    This may be especially important for children’s health, since growing bones need vitamin K2 to effectively incorporate calcium into healthy bone architecture.

    Homing in on immune health, both vitamin D and K2 play a role in healthy lung function, with D modulating immune response to respiratory pathogens, while K2 is believed to help protect elastic tissues that give lungs their ability to expand and contract.

    Clearing up vitamin K confusion

    Vitamin K is not a singular vitamin but is actually a small family of vitamins largely represented by the siblings K1 and K2. While it’s rare to be deficient in vitamin K1, researchers believe that inadequate levels of vitamin K2 may be common.

    Vitamin D deficiency is common too. While vitamin D is mostly derived from sun exposure, with fatty fish being one of the very few food sources, so low levels are no mystery. The reasons behind a potential low vitamin K2 status are a little more complex. Some animal-based fare, namely egg yolks and butter, contain a pinch of K2. Certain fermented foods that are underrepresented in the North American diet, such as specific cheeses, are rich in vitamin K2.

    Supporting our immune health

    Many of us are thinking about the big picture of health resilience. Exercise and nutrition are parts of the solution. Topping up with key nutrients may prove inexpensive insurance against health vulnerabilities.

    To be clear, no nutrient has been proven to prevent or treat COVID-19. Clinical trials are ongoing. In the meantime, there’s no downside to making sure we are getting adequate amounts of important nutrients. Check with your health care practitioner for personalized advice.

    Article Provided by Alive Magazine

  • 8 tricks for staying focused

    8 tricks for staying focused

    8 tricks for staying focused

    Squash that brain fog

    We’ve all had trouble focusing before. It’s natural for our minds to wander now and then, but it can be frustrating when it happens often. Take a few minutes to find out how you can stay focused and defeat that brain fog.

    1. Get more sleep

    When we don’t get enough sleep, we can’t concentrate, our thought process slows, and our memory is impaired. It’s recommended we get about seven to eight hours of sleep per night. Unfortunately, a lot of people don’t dedicate enough time to sleep, but it’s something we should all prioritize.

    2. Exercise

    Another step you can take to improve focus and concentration is to exercise. One study showed that participants increased the size of their hippocampus, the area of the brain responsible for memory and learning, after aerobic exercise.

    3. Meditate

    There are many great reasons to meditate, including improving focus and concentration. Researchers say our mind wanders about half of the time, which makes it hard to concentrate on just about anything. Meditation can help us reset and bring our attention back to the task at hand.

    4. Play cognitive training games

    A decade-long study tracked participants as they performed cognitive training exercises. Those participants who participated in cognitive interventions either maintained their level of cognitive function or experienced improvement in brain function. Examples of cognitive training activities that may train your mind to focus are completing crossword puzzles and playing video games.

    5. Spend time in nature

    When we spend time outside in nature our anxiety levels decrease, our immune systems get a boost, and our focus improves. Researchers asked study participants to spend 50 minutes walking in either an urban or natural environment. Those individuals who spent time in nature had better cognitive function than those in the urban setting.

    6. Add some caffeine to your diet

    Caffeine can block adenosine receptors, which results in the release of several neurotransmitters responsible for healthy cognitive function. One of those neurotransmitters, dopamine, helps the brain focus. In moderation, caffeine can help you focus and increase your concentration.

    7. Have breakfast every morning

    While we often associate blood sugar levels with diabetic patients, low glucose levels can affect just about anyone. Keeping blood sugar levels up is also key to optimal brain function and will help you to maintain your focus. Eating full meals and snacks can help, especially after fasting all night while you sleep.

    8. Eat a brain-boosting diet

    Omega-3 fatty acids can be found in fish, nuts, and supplements. They play a crucial role in the body by fighting off heart disease, joint pain, and even depression, though more research is needed. Omega-3s can also help you focus. In a study performed with healthy adults, omega-3 supplements improved cognitive performance compared to the placebo group.

    Article Provided by Alive Magazine

  • 7 health benefits of echinacea

    7 health benefits of echinacea

    7 health benefits of echinacea

    There’s more to this herb than meets the eye

    Echinacea isn’t just a pretty purple flower. It has some impressive healing properties. You may already know it helps the common cold—more on that below—but there are a lot of other health benefits of echinacea.

    1. Shortens the common cold

    A lot of people turn to echinacea at the start of a cold and with good reason. Research shows that echinacea possesses chemicals that may help increase the number of white blood cells in your body. White blood cells support your body while you fight off infections. Echinacea is a great immune-boosting supplement to keep on hand when you start to feel under the weather.

    2. Reduces inflammation

    Chronic inflammation may lead to illnesses such as heart disease, cancer, and Alzheimer’s disease. In one small study, participants who were non-responsive to non-steroidal anti-inflammatory drugs experienced reduced pain and anti-inflammatory results using a ginger and echinacea extract.

    3. Helps to reduce respiratory illness after travel

    When we fly, we encounter countless people and their microbes. However, echinacea may act as a defense against the germs we encounter when we travel. In one study, participants were asked to take either echinacea or placebo tablets before and during air travel. The echinacea group reported that they had lower respiratory symptoms compared to the placebo group.

    4. Boosts antioxidants

    When antioxidants are introduced to the body, they can delay or stop the damage from oxidative stress. Certain species of echinacea contain high levels of cichoric acid, which is a powerful antioxidant. By taking echinacea, the boost in free-radical fighting antioxidants may decrease the damage caused by oxidative stress.

    5. Protects against cancer

    In one study, researchers discovered the cichoric acid from Echinacea purpurea extract decreased colon cancer cell activity and eliminated some cancer cells. In another study, echinacea extract caused the death of lung cancer cells. Researchers need to conduct more research on these effects.

    6. Reduces the need for antibiotics

    Bacterial infections linked to ear infections, pneumonia, and sinus infections may require antibiotics. However, if antibiotics are used too frequently, it can lead to antimicrobial resistance and wipe out the “good” bacteria in our bodies. In a search to discover alternative treatments, scientists administered echinacea or vitamin C to a group of children. The children given echinacea were less likely to have respiratory illnesses that could develop into bacterial infections thus reducing the need for antibiotics.

    7. Relieves sore throats

    Although sore throats are often thought to be associated with strep throat, most are caused by viral infections. With a virus, you must wait for it to run its course and find symptom relief in the meantime. As a natural treatment option, echinacea has proven to be effective in relieving the symptoms of sore throats.

    Article Provided by Alive Magazine

  • Eat the rainbow

    Eat the rainbow

    Eat the rainbow

    Colorful recipes to support immune health

    Eating a rainbow of different fruits and vegetables each day is a simple way to make sure we get the essential nutrients our bodies need. With a handful of colorful recipes on hand, the path to a healthier you is just a forkful away.

    Halibut Poached in Tomato Red Pepper Sauce

    Lycopene is a potent antioxidant that also happens to provide foods such as tomatoes and red peppers with their characteristic red color.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 large red peppers
    • 1 tablespoon grapeseed oil
    • ½ teaspoon fennel seeds
    • 1 small yellow onion chopped
    • 3 garlic cloves minced
    • 1 28 oz can diced tomatoes
    • 3 tablespoons tomato paste
    • ½ teaspoon salt
    • 1 teaspoon dried oregano
    • 1 tablespoon coconut sugar optional
    • ¼ teaspoon crushed red pepper flakes
    • ½ cup water or red wine
    • 4-5 ounces skinless halibut fillets
    • Fresh dill or parsley leaves for garnish

    Method
     

    1. Preheat broiler and set oven rack about 6 in from top of oven.
    2. On baking tray, place red peppers and broil, turning occasionally, until blackened and blistered on all sides, about 5 to 8 minutes total. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open, remove seeds and roughly chop. Place in small bowl and set aside. Peppers may be prepared up to 2 days ahead and refrigerated in airtight container.
    3. In large skillet or large saucepan, heat oil and fennel seeds together over medium heat. Once fennel seeds are fragrant, about 1 minute, add onion and garlic and cook, stirring often, until onion is translucent, about 4 minutes. Add canned tomatoes along with their juices, tomato paste, salt, oregano, coconut sugar (if using), and crushed red pepper flakes. Cook, stirring often, allowing tomatoes to soften and break down a bit, about 5 minutes. Stir in water and reserved chopped red peppers. While stirring, let mixture come to a simmer. At this point, you can adjust the consistency of your sauce. If you like your sauce to have some texture and be a bit chunky, leave as is. Alternatively, puree sauce in blender for a smooth consistency and return back to skillet, bringing to a simmer over medium heat.
    4. Place halibut fillets in sauce, cover skillet with a lid, and reduce heat to medium-low. Cook fish until it is opaque and beginning to flake easily, about 12 to 15 minutes. Check often to make sure sauce is not reducing too much. If it does, simply add a bit more water.
    5. To serve, divide tomato red pepper sauce and fish among shallow bowls. Garnish with chopped dill or parsley, if desired, and enjoy!

    Herb and Greens Frittata

    Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 2 tablespoons grapeseed oil divided
    • 1 leek finely chopped and well rinsed
    • 8 green onions trimmed, white and light green parts finely chopped
    • 2 cups fresh flat-leaf parsley leaves and tender stems finely chopped
    • 1 cup dill fronds and tender stalks finely chopped
    • 1 cup fresh cilantro leaves and tender stems finely chopped
    • 4 cups packed mixed greens (spinach, kale, collard greens, Swiss chard, etc.) finely chopped
    • 5 large eggs
    • ½ teaspoon ground turmeric
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ cup raw pumpkin seeds

    Method
     

    1. Preheat broiler and set oven rack about 6 in from top of oven.
    2. In 8 in cast iron skillet or oven-safe frying pan, warm 1 Tbsp grapeseed oil over medium-high heat. Add leek and green onions and cook, stirring often, until softened and lightly browned, about 4 minutes. Add parsley, dill, cilantro, and mixed greens, and continue cooking, stirring constantly, until wilted, about 2 minutes. Tip herb mixture into fine-mesh colander placed in kitchen sink and let any leached moisture drain away. With spoon, press mixture down to ensure herb mixture is not too wet. Set aside. Wipe out skillet and set aside.
    3. In large bowl, whisk together eggs, turmeric, salt, and pepper until well combined. Stir in drained herb mixture and pumpkin seeds.
    4. Place skillet back over medium heat and warm remaining 1 Tbsp oil. Pour in egg mixture, cover with lid, and cook until sides of frittata start to pull away from skillet and have begun to brown, about 5 minutes. Remove lid and transfer to oven under the broiler until egg is set, about 2 to 3 minutes. While warm, carefully unmould onto serving platter. Cut into wedges and serve.
    5. Enjoy!

    Purple Cabbage and Apple Soup

    Blue and purple fruits and vegetables (like those in this vibrant soup) contain powerful antioxidants called anthocyanins that promote health and proper brain function.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil
    • 1 medium yellow onion diced
    • 2 garlic cloves minced
    • ½ large head purple cabbage, about 25 oz finely chopped, plus extra for garnish
    • 1 medium yellow potato peeled and diced
    • 2 apples cored and diced
    • 1 tablespoon apple cider vinegar
    • 4 cups no-salt-added vegetable stock
    • ½ teaspoon salt
    • 6 tablespoon sour cream for garnish

    Method
     

    1. In large saucepan, heat grapeseed oil over medium-high heat. Add onion and sauté, stirring often, until softened and translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in cabbage, potato, apples, vinegar, vegetable stock, and salt. Bring mixture to a simmer, lower heat to medium-low, cover, and let slowly simmer until cabbage is tender, about 15 minutes.
    2. Working in batches, if necessary, in blender, puree soup until very smooth. Return back to saucepan and warm over medium heat. Taste and adjust seasoning, as desired.
    3. To serve, divide soup among 4 serving bowls. Swirl 1 Tbsp sour cream into each bowl of soup and top with a sprinkle of shredded raw cabbage. Enjoy while warm.

    Recipes Provided by Alive Magazine

  • Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!

    Print Pin

    Melon Salad with Citrus Dressing

    Colorful balls of various melons take on a delicious flavor when combined with fresh lime juice.
    Course dinner, entree, Lunch, Salad
    Keyword citrus, dinner, entree, lunch, melon, salad
    Servings 4

    Ingredients

    • 1 honeydew melon
    • 1 cantaloupe
    • 1 small watermelon

    Citrus Dressing

    • Juice of 1 lemon
    • Juice of 1 lime
    • Pinch sea salt
    • ¼ cup raw honey or maple syrup
    • 1-2 tablespoons chopped mint

    Instructions

    • Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
    • Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Brain & Body Mushrooms with Host Defense

    Brain & Body Mushrooms with Host Defense

    Brain & Body Mushrooms with Host Defense

    Help get your brain and body back in A+ shape for school this year! Have you thought adding mushrooms into your daily routine? With the goal of building a bridge between people and fungi, founder of Host Defense, Paul Stamets, knew exactly how to help! Keep scrolling to find out how their Lion’s Mane and MYCOMMUNITY® products might be exactly what you’re looking for. Let’s be #PoweredByMushroomMycelium!

    Lion’s Mane

    Available in capsules & extract

    Find focus, mental clarity, and calm with help from our Lion’s Mane (Hericium erinaceus) mycelium-based supplements. Known as “the Smart Mushroom”, Lion’s Mane is ideal for anyone seeking cognition, memory, and mood support. And as an added bonus, Lion’s Mane is also well-known for supporting the nervous system.*

    MYCOMMUNITY®

    Available in capsules & extract

    Did you know mushrooms can be synergistic? They accomplish more together than they do alone. Different species offer a different range of system-specific support. When multiple mushroom species are combined, research suggests that there are greater immune benefits and a broader range of system-specific support compared to a single species.* What do you think a blend of 17 mushrooms can do for you?!

    These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, or cure any disease.

    Resources:

    https://hostdefense.com/collections/multi-mushroom-supplements

    https://hostdefense.com/collections/lions-mane-supplements

    https://www.instagram.com/hostdefense/

  • Deviled Eggs

    Deviled Eggs

    Deviled Eggs

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Whether you’re getting ready for back-to-school or you’re throwing the last end of summer party, these deviled eggs are the recipe you’re looking for. Not only is it a simple appetizer, but it can fit perfectly in your lunchbox, too! Scroll down for this easy step-by-step recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School.

    Print Pin

    Deviled Eggs

    Deviled eggs are nutritious as a snack or party appetizer. Use a pastry bag fitted with a large star tip to get that fun swirl shape of the filling.
    Course Appetizer
    Keyword appetizer, deviled eggs, snack
    Servings 10 deviled eggs

    Ingredients

    • 6 eggs
    • 2 tablespoons mayonnaise (I use a keto coconut oil brand)
    • 1 teaspoon dijon mustard
    • 1 tablespoon sweet pickle relish
    • Sea salt and white pepper to taste
    • Smoked paprika
    • Fresh chives, chopped finely optional

    Instructions

    • Place eggs in a single layer in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, cover, remove from heat, and let stand for 12 minutes.
    • While the eggs are cooking, fill a bowl with cold water and ice. When the eggs have finished cooking, use a mesh strainer to scoop the eggs out and place them in the ice bath.
    • To peel the eggs, tap each egg on the wide end until it cracks. Peel under cold running water, using a small spoon to help remove the shell.
    • Cut the peeled eggs in half lengthwise. Carefully remove the yolks. Place the yolks in a small bowl. Mash lightly with a fork. Add the mayonnaise, mustard, pickle relish, sea salt and white pepper. Stir well.
    • Carefully spoon the egg yolk mixture into the egg whites. Feel free to use a pastry bag fitted with a large star tip to make a fancy shape. Garnish with the smoked paprika and optional chopped chives.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Wild Rice Salad

    Wild Rice Salad

    Wild Rice Salad

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and a FREE low-oxalate recipe guide!

    We’re WILD about Christine Waltermyer and The Natural Kitchen Cooking School’s Wild Rice Salad. We have to agree that “the tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!” Keep scrolling for this simply delicious recipe.

    Print Pin

    Wild Rice Salad

    I love the combination of nutty wild rice with fresh chopped arugula. The tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!
    Course dinner, entree, Lunch, Salad, Side Dish
    Keyword dinner, entree, lunch, salad, side, wild rice
    Servings 4

    Ingredients

    • 1 cup wild rice rinsed
    • 3 cups water or broth
    • ½ cup sliced scallions
    • ½ cup fresh, chopped mango
    • ½ cup sliced red radishes
    • 5 ounces arugula (about 5 packed cups)

    Dressing

    • ¼ cup olive oil
    • Juice of 1 lemon
    • 2 tablespoons fresh orange juice
    • 2 teaspoons dijon mustard
    • 1-2 tablespoons honey or maple syrup
    • Sea salt and white pepper to taste

    Instructions

    • In a medium saucepan, place the wild rice. Add the water or broth and bring to boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.
    • Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.
    • Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!