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Post Image September 10th, 2014
Alkaline vs. Acidic Foods

There is a lot of buzz in the natural food world about eating the right foods to keep …Read More

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Post Image August 27th, 2014
Curried Sweet Potato Fries with Greek Yogurt Dill Sauce

A few weeks ago I was in a restaurant and ordered the “Sweet Potato Fries”. I had visions …Read More

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Wednesday, September 10th, 2014

Alkaline vs. Acidic Foods

There is a lot of buzz in the natural food world about eating the right foods to keep your blood PH alkaline rather than acidic. What we know is that certain foods release either more acidic or more alkaline chemicals into your body as they are digested, but what we don’t know for certain is how much these chemicals actually influence your body’s internal PH.

Proponents of an alkaline diet say that eating too many acidic foods can lead to an acidic internal environment in which disease thrives. Our cells become damaged by trying to compensate for the acidic environment by leaching minerals and nutrients, this leads to cell damage, decreased energy and an increased potential for heart disease and cancer.

Research has shown a connection between a diet high in alkaline foods and better overall health, we are just not sure whether that is because of the alkaline nature or the other benefits of these alkaline foods. When I look at which foods are more alkaline and which are more acidic, it makes sense that many of the alkaline foods would be better for us. Alkaline foods are all fruits and vegetables which are high in fiber and antioxidants whereas foods like white flout, processed sugar dairy, meat and processed foods are all acidic. However there are some acidic foods like blueberries and walnuts that are very healthy.

I can understand why a diet high in alkaline foods would lead to better health, but that doesn’t mean that ALL acidic foods are bad for you. To me, it is still more about eating whole, real, simple unprocessed foods more than anything else. Check out the list below of alkaline and acidic foods and let me know what you think!

- Veronica

Click here for the chart.

Source: Dr. Ben’s Mindset

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Wednesday, August 27th, 2014

Curried Sweet Potato Fries with Greek Yogurt Dill Sauce

A few weeks ago I was in a restaurant and ordered the “Sweet Potato Fries”. I had visions of crispy chewy thick strips of well-seasoned, slightly browned sweet potatoes. Instead, I received orange waffle chips out of a bag that were pretty much potato chips. Ugh! As I often do, I started thinking about how to make my own and do it better than a restaurant (not too hard it seems these days!). I created a nutritionally balanced recipe that combines my favorite things; curry, yogurt, olive oil, dill, lemon juice and sea salt with delicious sweet potatoes.

What I love about this recipe is that every ingredient is good for you. It is also balanced, providing protein from the yogurt, and fiber, healthy carbs and antioxidants from the sweet potatoes and spices. And even though we are calling them “fries” they are baked with olive oil and curry. Also, don’t worry; they will blow away any french fry in taste as well. My kids scarf these down faster than I can make them, so even though I wrote the recipe per sweet potato, I always bake big batches.

- Veronica

Curried Sweet Potato Fries with Greek Yogurt Dill Sauce

Serves 1-2

1 large sweet potato (washed and dried thoroughly)

2 teaspoons tapioca starch (flour)
2 teaspoons olive oil
1 teaspoon sea salt
1 teaspoon curry
For the Yogurt Sauce
1/2 cup plain Greek yogurt
3 teaspoons olive oil
1 tablespoon fresh dill
2 teaspoons lemon juice

Preheat the oven to 425˚F. Chop the sweet potato into half inch thick strips or “fries”. Place the strips in a bowl and sprinkle with the tapioca starch. Mix well. Add the olive oil and mix until all strips are coated. Add the sea salt and curry and stir until evenly coated. Place the strips on a lightly greased baking sheet so they are not touching each other. Bake for 10 to 12 minutes, flip them over and bake for 10 to 12 minutes more.

Meanwhile, combine the yogurt, olive oil, dill and lemon juice in a bowl. Mix well.
Remove fries from the oven and serve warm or at room temp with the yogurt sauce.

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Thursday, August 14th, 2014

Sacha Inchi, the Next New Superfood?

I like to refer to sacha inchi as the best ingredient nobody knows about. I was introduced to it two years ago at Natural Products Expo West, and was intrigued by its stellar nutritional benefits as well as how it is produced in a sustainable and fair way, helping many families to thrive in the regions where it is grown. In fact, I was so impressed that I decided to use sacha inchi protein in our Cashew Coconut Pure Bar!

The vine-like sacha inchi plant is native to Peru and the rainforest area, and produces a fruit which contains the nutty sacha inchi seed, also called the mountain peanut or Inca peanut. This seed is highly nutritious, loaded with protein, omega 3 fatty acids, fiber, vitamin A and vitamin E. It is often roasted and seasoned to provide a delicious snack. The seed is also ground for protein and cold pressed into oil that can be substituted for olive oil in dressings and recipes, although I don’t recommend heating it because it is fragile and can easily break down.

For more information on this incredible superfood, and to experience it in our Cashew Coconut bar, see the links below!

- Veronica

Learn More about Sacha Inchi

www.amazonhp.com

shop.thepurebar.com

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Wednesday, July 30th, 2014

Avocado Mousse Recipe from Kathryn Budig

Guest Blogger and Pure Ambassador Kathryn Budig shares this fun and healthy recipe with our Pure community this week.

This is definitely one of those “Don’t knock it until you try it” recipes! Who knew a vegan desert could be the highlight of your summer menu? With this tasty avocado mousse, perfect for a hot summer day, you’ll have the best and healthiest cook out in town! It’s delicious, full of omega fatty acids, bright and honestly kinda quirky. If you’re serving to people who will freak out at the sight of green just add cacao powder and tell them it’s chocolate pudding. They’ll never know! :)

For more information on Kathryn Budig head over to her website, kathrynbudig.com

Avocado Mousse

Ingredients (serves 2):

2 ripe avocados, peeled and pitted
juice of 4 limes
3 T raw blue agave
1.5 T raw cacao nibs (optional)

Place all ingredients in blender and blend until smooth. Serve.

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