Jan 302015
 

Healing Chicken Soup Recipe - http://www.RadianceCentral.com

It’s Sicky Season, and over the course of the past two weeks my entire family was sick with the flu, including myself! My husband first got sick, then my daughter, and right when they started feeling better and I thought I managed to escape it, I got ill. I don’t like being sick, and I especially don’t like being sick while taking care of a toddler!

Lucky for me (and my family), I do have a bunch of natural remedies to help us get through the flu. There’s so many things you can do to relieve the symptoms and even help to speed up recovery. Over the next week I will share more recipes and remedies of the things that I do, that help!

Today I want to share my ultimate best healing chicken soup recipe. This by far is the most soothing, comforting, and nourishing soup. Every time I make it, I immediately feel better, and if I eat it regularly, I notice that it not only makes me physically feel strong and nourished, but my skin and hair get super soft and glowing. I also find this soup relaxes me and evens out my mood.

This chicken soup is also my daughter’s absolute favourite meal (minus the chilli peppers of course!). When I make this soup, she goes crazy for it, impatiently demanding bowl after bowl (words can’t describe my sheer delight and satisfaction of seeing her devour this healthy soup, she eats it like it’s chocolate cake, and sometimes I wonder if perhaps we are eating the same thing!). So this soup is AMAZING, it’s got Luna Ray’s kisses of approval :)

Healing Chicken Soup Recipe - http://www.RadianceCentral.com

Natasha’s Healing Chicken Soup Recipe

1 Organic, Free-Range / Pasture Raised Chicken
3 quarts / litres Water
2 medium Carrots (sliced or diced)
2 Potatoes (peeled & diced)
1 Zucchini (diced)
2 stalks of Celery (diced)
1 Onion (diced)
4 Shallots (sliced)
4 cloves of Garlic (minced)
2 inches / 5cm Ginger Root (sliced in large chunks so you can easily remove it when soup is finished cooking)
2 stalks of Lemongrass (bruised and tied in a knot)
2 Bay Leaves
2 Bird’s Eye Chilli Peppers (thinly sliced)  – Optional
3 tbsp fresh Coriander / Cilantro (chopped)
1/2 tsp White Peppercorns (crushed)
2 tsp Sea Salt

Directions:
1- Put chicken in a stock pot and cover it with 3 quarts/litres of cold water.
2- Put stove on high and bring to a boil.
3- As the water is heating up, prepare, chop, and dice all the remaining ingredients, and put in the stock pot with water and chicken.
4- When the water comes to a boil, reduce the heat to a simmer, and place a lid on top of the pot leaving it slightly ajar.
5- Allow to simmer for at least 1.5 hours or longer (the longer the soup cooks the richer the flavour. I like to cook this soup for 3-4 hours if I have the time!).
6- When the soup is cooked, turn off the heat and take the whole chicken out of the stock pot and set the chicken aside to cool down.
7- Remove and discard the bay leaves, lemongrass, and ginger root from the soup.
8- Once the chicken is cooled down and not hot to touch, separate the chicken meat from the skin and bones, and add all the meat pieces back into the soup. You can discard the skin and bones (or keep the bones to use for another chicken stock).
9- Serve and enjoy.

Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, February 3, 2015!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

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Nov 132014
 

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe - www.RadianceCentral.com

In yesterday’s post I showed how to make an Indonesian Spicy Long Bean Salad, and today I’m showing you how to make an Indonesian Shredded Chicken with Chili Garlic Hot Sauce to go with the salad. If you like food that is spicy and bursting with flavor, you’ll love this chicken recipe! This chicken recipe is also very versatile, so you can make it to go with the Indonesian Spicy Long Bean Salad, or you can just have it on it’s own as a snack, with plain rice, on a green salad, or with steamed or sautéed vegetables.

In all my recipes I use my very own Homemade Coconut Oil. I have to say the taste and flavor far surpass anything you would buy from the store, so if you have the time, do make your own as well, Click Here to find out how!

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe2 - www.RadianceCentral.com

 

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe 3- www.RadianceCentral.com

Indonesian Shredded Chicken with Garlic Chili Hot Sauce (Ayam Plecing Sambal Iju) – serves 2-4 people

1 Organic Chicken Breast (boiled, baked, grilled, steamed, or roasted)– can use meat of other parts of the chicken as well.
3 Bird’s Eye Thai Chilis
4 medium cloves of Garlic
1 Kefir Lime (or 1/2 small lime) – juice of
1 tbsp Coconut Oil (or any other mild tasting cold pressed oil)
1/4 tsp Sea Salt

Directions:
1- Cook chicken meat and set aside to cool down to room temperature.
2- With a mortar and pestle, mix & grind down the garlic cloves, chilis, and salt into a smooth paste.
3- Transfer garlic-chili paste to a bowl, add lime juice and oil, and mix thoroughly
4- Shred the cooked chicken meat into small pieces and mix with the garlic chili hot sauce.
5- Serve with the Indonesian Spicy Long Bean Salad and cooked rice.
6- Enjoy!


Need healthy meal ideas and recipes?!! Join the NEW 7 Day Whole Food Challenge starting Monday, November 24, 2014! For 7 days you’ll be on a 100% healthy, real food diet! This program is an online program, so once you sign up you’ll immediately receive an ebook with over 75 recipes, program guidelines, sample menus, lists of meal ideas, etc..) and once the program begins you’ll have access to a private online forum for support, and daily education & motivational videos to teach you everything you need to know about eating a healthy, whole food diet. Click Here to sign-up now!

Nov 122014
 

Indonesian Spicy Long Bean Salad (Lasuq) - www.RadianceCentral.comThis is one of my favourite Indonesian dishes! If you like spicy food, and you like raw salads, you’ll love this! Extremely simple to make, fresh, nutritious, and super filling as well!

I’ve done a video a while ago showing how to make your very own homemade coconut oil. If you’ve made the oil, I would highly recommend using it in this recipe. If you haven’t seen this video or instructions on how to make fresh (and the best tasting) coconut oil, CLICK HERE!

Tomorrow I will be posting a video on how to make an Indonesian Shredded Chicken with Garlic Chili Hot Sauce (Ayam Plecing Sambal Iju), which goes perfectly with this recipe! CLICK HERE for that recipe!

Indonesian Spicy Long Bean Salad (Lasuq)3 - www.RadianceCentral.com

(Fresh long beans can be found at any asian market or store that sells fresh asian produce and ingredients. If you can’t find long beans, you can always substitute it with raw cauliflower)

Indonesian Spicy Long Bean Salad (Lasuq)2 - www.RadianceCentral.com

Indonesian Spicy Long Bean Salad Recipe (Lasuq) (serves 2 people)
1/4 – 1/2 kg Long Beans (chopped in 1/2 – 1 cm pieces or 1/4 inch pieces)  or 1 – 2 large Cauliflowers (cut into tiny florets with stems removed)
5 – 6 Shallots (thinly sliced)
3 – 4 Thai Bird’s Eye Chilis – this is spicy, if you don’t want it so spicy, reduce it to one or half a chilli pepper (thinly sliced)
1 – 2 tbsps Coconut Oil (or any mild tasting cold pressed oil you would use for a salad dressing)
1/4 tsp Celtic Sea Salt
1/4 – 1/2 cup cooked Rice/person

Directions:
1- Combine thinly sliced shallots, chilis, oil and salt in a bowl.
2- Prepare long beans and/or cauliflower, and toss into shallot/chili/oil mixture. Mix well.
3- Serve over freshly made hot rice.
4- Enjoy!!


Want to lose weight before the holidays??!!!! Join the next 7 Day Raw Food Challenge! 7 full days on a 100% raw food diet will definitely kick start a healthy diet, get the weight loss going, and make you feel and look great!! Once you sign-up, you’ll receive an ebook with Recipes, a full Menu Planner and Shopping List. Once the Challenge begins, you’ll have access to the Private Online Forum and Daily Videos specifically made for the 7 Day Raw Food Challenge. Click Here to join now!– The next 7 Day Raw Food Challenge starts Monday, November 17, 2014!!!

Nov 032014
 

For those who partied all weekend long, stayed out too late, or had too much Halloween treats, this is the best post-party juice to get you feeling great again! Packed with Vitamin A, C, K, beta carotene, iron, folate, and anti-oxidents, I recommend drinking this immediately!!!

Radiance Central-HangoverGreenJuiceRecipe - www.radiancecentral.com

Natasha’s Cure-All Green Juice Recipe  (makes 2 cups / 500 ml)
2 cups / 500ml Curly Parsley (packed)
1 large Cucumber
1 Red Bell Pepper/Red Capsicum (seeds removed)
1/2 Green Apple
1/4 Lemon (peel removed)

Directions:
Put all ingredients through a juicer and drink immediately.

Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, November 4, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

 

Oct 172014
 

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

This is one of the recipes from the NEW 7 Day Whole Food Challenge (next Challenge is starting Monday, October 20th, 2014)!! I have to say, this is one of my favourite salad recipes. Not only is it full of protein, but it’s also super filling, and perfect to take for lunch or when you are on the go! This is definitely a staple in my household!

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

Lentil Quinoa Salad

Salad Ingredients
¾ cup dried Green Lentils (rinsed)
3 cups Water (for cooking lentils)
½ cup dried Quinoa (rinsed)
3 cups Water (for cooking quinoa)
1 large Carrot (finely diced)
¼ Red Onion (finely diced)
1 stalk of Celery (finely diced)
½ Red Bell Pepper/Capsicum (finely diced)
½ Green Bell Pepper/Capsicum (finely diced)
½ English Cucumber (seeds removed, finely diced)
1 Tomato (seeds removed, finely diced)
2 tbsp fresh Parsley (finely chopped)

Dressing Ingredients
1 large Lemon (juice of)
2 tbsp Red Wine Vinegar
¼ cup Olive Oil
1 clove of Garlic (minced)
½ tsp Salt

Directions:
1- Place rinsed lentils and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 20-25 minutes until cooked (the lentils should be firm, not mushy!) Drain lentils and place in a large mixing bowl and allow to cool.
2- Place rinsed quinoa and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 10-15 minutes until quinoa is slightly translucent. Drain quinoa and add it to the large mixing bowl with the cooked lentils and allow it to continue cooling.
3- Prepare the remaining salad ingredients and once the quinoa and lentils are cooled down to room temperature, mix all the salad ingredients together with the lentils and quinoa.
4- In a small bowl mix the salad dressing ingredients together and then drizzle over salad and toss.
5- Serve chilled or at room temperature.


Want to get off of sugar, processed food and junk food?!! Join the NEW 7 Day Whole Food Challenge starting next Monday, October 20, 2014! For 7 days you’ll be on a 100% healthy, real food diet! This program is an online program, so once you sign up you’ll immediately receive an ebook with over 75 recipes, program guidelines, sample menus, etc..) and once the program begins you’ll have access to a private online forum for support, and daily education & motivational videos to teach you everything you need to know about eating a healthy, whole food diet. Click Here to sign-up now!

Jul 312014
 

The first time I made fresh coconut oil at home I was amazed at how easy it is to make! I’m talking VERY EASY!!! And you don’t need any special tools or equipment, and nowadays anyone can get fresh coconuts (the mature brown ones) at grocery stores all over the world, and for cheap!!

In today’s video I show you how to make fresh coconut oil the traditional Indonesian way, this is how my mother-in-law makes it! Even today most households here still make their own coconut oil, and I have to say there is something quite special about having fresh, handmade oil to cook with (and use on your skin too!).

Below are the full instructions, plus a video demo taking you step-by-step through the process.

How To Make Coconut Oil-www.RadianceCentral.com

Homemade Coconut Oil  (makes approx. 1 Cup / 250 mL)

Ingredients:
2 Mature Brown Coconuts (meat of)
6 Cups / 1.5 Litres Room Temperature Water
2 Cups / 500 mL Hot/Boiling Water

Tools:
Grater (to finely grate the coconut meat)
Nut Milk Bag or fine mesh strainer
Very large mixing bowl
Medium size cooking pot (stainless steel)
Laddle / Spoon
Heat-resistant bowl or container (something to put very hot oil in to cool down that won’t split under high heat. Examples: stainless steel bowl, pyrex glass measuring cup, glass or porcelain cookware bowl or dish, stainless steel sauce pot, etc.)
Glass jar or bottle with a lid (to store the oil).

Directions:
1- Open coconuts and remove coconut meat (click here for instructions on how to open a mature brown coconut).
2- Finely grate the coconut meat and place in a large mixing bowl.
3- Add 2 Cup / 500 mL of room temperature water and mix, squeeze and massage the grated coconut with the water (as you are massaging and squeezing the grated coconut with the water you want to be squeezing out the oil and juice from the grated coconut and also breaking up the coconut fibers). Do this for 5 minutes.
4- Add another 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for another few minutes.
5- Add the remaining 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for a few more minutes.
6- With a nut milk bag or fine mesh strainer, strain all the liquids (coconut milk) and discard the coconut pulp.
7- Transfer the coconut milk to a large mixing bowl.
8- Add small amounts of hot or boiling water to the coconut milk until it is warm.
9- Leave uncovered at room temperature overnight (at least 8-12 hours).
10- The next morning there will be a thick layer of coconut curd and oil floating on the surface. Gently skim it off and put the curd/oil into a stainless steel pot to boil down and make the oil. Discard the remaining coconut water.
11- Put the pot on the stove over high heat and bring to a boil.
12- Once it starts vigorously bubbling, reduce heat to medium (you want it to continue bubbling and cooking out all the liquids, but you don’t want it too hot that it will burn the coconut curd that settles on the bottom. No need to stir or mix.
13- Cook for 15-30 minutes until the oil splits from the coconut curd and all liquids have evaporated (you’ll know when it is ready, it will just be clear or yellow oil remaining in the pot with the coconut curd on the bottom).
14- Transfer oil immediately to a heat-resistant bowl, container or pot to allow the oil to cool.
15- Once oil is completely cool, transfer to a clean and dry glass jar or container and seal with a lid.
16- Can be stored at room temperature.
17- Enjoy!


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, August 5, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Jun 302014
 

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com

If you love mangos and Southeast Asian cuisine, you’ll love this delicious salad recipe!! Below is the recipe and a video showing how to make the salad and the mango dressing.

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com
Asian Green Salad With Mango Dressing  

Salad  (makes 1 large salad for 2 people):
4 – 5 Cups Asian Baby Greens Mix
1 Cup Mung Bean Sprouts
1 Cup Cherry Tomatoes (sliced)
1 Cup Raw Snow Peas (julienned)
1 Carrot (julienned)
1/4 Onion (thinly sliced)
1/4 Cup Unsalted Peanuts or Cashew Nuts
300-400 grams Steamed Shrimp (optional)

Dressing  (makes 1 cup- can be used for 1 or 2 large salads)
1 Mango
2 Shallots
1 clove of Garlic (minced)
Roots of 1 bunch of Coriander/Cilantro (use the roots not the greens!)
1 Chili Pepper (optional)
1 Lime (juice of)
1/3 Cup Oil*
2 Tbsps Plain Rice Vinegar (unseasoned/unsweetened)
1 Tbsp Raw Honey**
1/4 tsp Toasted Sesame Oil
A few drops of Fish Sauce or a few pinches of salt.**

* Use any oil you have that has the least amount of flavour, taste or aroma. Oils I can recommend to use are avocado oil, palm oil (sustainably harvested), cold pressed sesame seed oil (not toasted sesame oil!), homemade boiled coconut oil (not the cold pressed coconut oil), etc.. Olive oil and cold pressed extra virgin coconut oil can be too overpowering for this salad dressing.

** If vegan or vegetarian, omit the honey and add a little extra mango, and use a few pinches of salt instead of fish sauce.

Directions:
1- Prepare all the ingredients for the salad dressing and blend in a blender until smooth.
2- If using shrimp for the salad, steam or grill them.
3- Prepare the salad ingredients and mix everything together in a large bowl.
4- Toss half of the salad dressing into salad, mix thoroughly and taste, and if needed, add more salad dressing!
5- Serve immediately!!!

Extra salad dressing can be stored in the refrigerator for 3-5 days.


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, July 8, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Jun 102014
 

I am super excited to be doing my 100th video!!! To celebrate I’m offering everyone a 10% discount on all products at Radiance Central until Thursday, June 12th, Midnight EST!! The Coupon Code is: 100VIDEOS

That means you can get a 10% discount on:

7 Day Raw Food Challenge (starting June 23, 2014)
10 Day Juice Fasting Program (starting July 8th, 2014)
The Top 10 Secrets To Beautiful Skin Program
All the Telephone Coaching Packages!!

To get the discount, simply enter the Coupon Code: 100VIDEOS upon check-out.

To celebrate this super fabulous day, I’ve put together a video demo of my absolute favourite Chocolate Cake Recipe!! There is no flour, no nuts or seeds in this recipe, instead I use sweet potatoes!!! This is an awesome alternative for those that may have a gluten or nut allergy, or for those that are craving something chocolatey and sweet, but want to watch their waist lines!! I like making sweet treats with healthy ingredients and it’s nice to once in a while be using different ingredients like sweet potatoes– the texture is smooth and dense, and it’s a perfect complement to chocolate. I have to say this cake recipe is decadent like fudge or brownies, so it’s definitely a must-make!!!

Thank you everyone for all your support, I am excited about the next 100 videos to come!!

Chocolate Cake Recipe (no flour, no nuts/seeds) - www.RadianceCentral.com

Chocolate Cake Recipe (no flour, no nuts/seeds) - www.RadianceCentral.com

Natasha’s Favorite Chocolate Cake (makes 8 – 10 slices)

1 Cup Sweet Potatoes (baked and skin removed)
1 Cup Raw Cacao Powder
1/3 Cup Coconut Palm Sugar Syrup (or honey, maple syrup or any other liquid sweetener)
1/4 Cup Dates (chopped, pits removed)
2 Tbsps Coconut Butter (or Cold Pressed Coconut Oil)
3 pinches of Sea Salt

Directions:
1- Bake sweet potatoes in oven at 225ºC / 450ºF for 20-30 minutes (or until cooked). Once cooked, let the sweet potatoes cool for at least 30 minutes and then remove the outer skins.
2- Place all the ingredients in a high speed blender or food processor and blend until smooth. The dough will be very thick, it’s supposed to be thick!! (If you are having a hard time getting your appliance to blend the ingredients, you can add 1 Tbsp of water to get it going).
3- Transfer cake batter/dough to a cake pan (with a lid) and place in the freezer for at least 2-4 hours, preferably overnight.
4- Serve chilled.


Want to do a gentle cleanse to kick start healthy eating??!!!! Join the next 7 Day Raw Food Challenge– you’ll receive Recipes, a full Menu Planner, Shopping List, access to the Private Online Forum and Daily Videos specifically made for the 7 Day Challenge to walk you through the raw food diet, nutrition and natural health. Click Here to sign-up– the next 7 Day Raw Food Challenge starts Monday, June 23, 2014!!!

May 122014
 

Sweet Potato Juice Recipe-www.RadianceCentral.com

Sweet potatoes are yummy to juice and if you like carrot juice, you’ll love this!!!

Sweet Potato Juice Recipe - www.RadianceCentral.com

Sweet Potato Juice (makes 2 Cups / 500 mL)
4 Small Sweet Potatoes (approx. 3 Cups)
3 Large Carrots (approx. 3 Cups)
1 Apple
2-3 pinches of Cinnamon

Directions:
1- Juice sweet potatoes, carrots and apple.
2- Strain juice.
3- Add cinnamon and mix thoroughly.
4- Serve immediately!


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, May 13, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

May 022014
 

Indonesian Yellow Curry Recipe - www.RadianceCentral.comThis is an authentic Indonesian Yellow Curry recipe that I learned in Lombok, Indonesia– super spicy and absolutely delicious! I eat homemade curry at least once a week, not only do I find it extremely nourishing and even medicinal with all the fresh spices, but I find homemade curry to also be my comfort food of choice!

Indonesian Yellow Curry Recipe - www.RadianceCentral.com

Nothing compares to making your own fresh curry paste. Once you start making your own curries from scratch, you’ll never be able to eat the pre-made stuff!!

Indonesian Yellow Curry Recipe - www.RadianceCentral.com
Indonesian Yellow Curry (makes 2-4 servings)

Yellow Curry Paste:
1 Tbsp fresh Ginger (grated)
1 Tbsp fresh Galangal (grated)
1 Tbsp fresh Tumeric (grated)
8 Bird’s Eye Chillis *
4 cloves of Garlic
3 Candle Nuts (can be substituted with 3 unsalted Macadamia Nuts or 6 unsalted Cashew Nuts)
2 Shallots
1/2 tsp Black Peppercorns
1/4 tsp Whole Coriander Seeds
1 1/2 tsp Sea Salt

* This is a very spicy curry, if you don’t want too spicy reduce the chillis to just one or two, or for medium spicy use 4 chills.

Yellow Curry:
2 Cups / 500 mL fresh Coconut Milk*
Yellow Curry Paste (see above)
1 clove Garlic (thinly sliced)
1 Shallot (thinly sliced)
1 Organic Chicken Breast (sliced) *
2 Cups Cauliflower Florets
2 Cups Broccoli Florets
1 Red Bell Pepper/Capsicum (sliced)
4 Long Beans (chopped) or 1 handful of Snow Peas or Snap Peas

* To learn how to make fresh coconut milk, click here!
** Can substitute chicken with fish, seafood, tempeh, tofu or other vegetables like potatoes, mushrooms, eggplant, etc..

Directions:
1- Grind all Yellow Curry Paste ingredients with a mortar and pestle until smooth.
2- Put a medium sized pot on the stove at high heat and add a few large spoonfuls of coconut milk. After a few minutes it will start bubbling and the coconut oil will begin to split from the coconut milk (that is what we want!). At this points add the Yellow Curry Paste and cook the spices for a few minutes, constantly stirring to ensure nothing burns. If needed, add a bit more coconut milk.
3- Once the Yellow Curry Paste has been cooked for a few minutes add the sliced chicken breast and continue stirring until the chicken is cooked through.
4- Pour in the remainder of coconut milk and allow it come to a boil.
5- Once at a boil, add the chopped long beans and red bell pepper and reduce the heat to medium.
6- Cook for 5-10 minutes until the vegetables have been cooked through.
7- Add the cauliflower and broccoli and continue to cook for another few minutes until they are cooked.
8- Move the pot of curry off the heat and allow to cool (curry is best served warm or even at room temperature, never boiling hot!).
9- Serve over rice and enjoy!!!


Need help reaching your health goals? Natasha offers personalized diet, health, and lifestyle coaching! To make an appointment or get more information on the Health & Lifestyle Coaching Programs, CLICK HERE!

Apr 302014
 

How To Make Coconut Butter - www.RadianceCentral.com If you like nut butters like almond butter, peanut butter, cashew nut butter, etc., you’ll love coconut butter! And, it’s so much easier to make!! Not only can you use it as a spread, but you can also cook with it! Check out today’s video below to see how to make fresh coconut butter and all the different ways you can use it.

How To Make Coconut Butter - www.RadianceCentral.com(Coconut Butter can be made into a liquid spread like a nut butter (left), or made solid like a block of cooking butter (right))

How To Make Coconut Butter - www.RadianceCentral.com(The only ingredient you’ll need is dried, unsweetened coconut, either shredded or in flakes. Don’t use sweetened, desiccated, or fresh coconut. It’s that easy!!!!).

Coconut Butter (makes 1/3 Cup)

2 Cups / 150 grams Dried Coconut (shreds or flakes)

Directions:
1- Place dried coconut in a high speed blender or food processor and blend until smooth.*
2- Store coconut butter in a sealed glass container. Can be stored at room temperature. If store in a refrigerator, it will solidify.
* The coconut butter might collect on the sides of the blender or food processor, if so just scrape the sides of the device and continue blending. Depending on the amount of coconut butter you are making and what type of blender or food processor you are using, it can take from 2 to 15 minutes to blend smooth.


Want to do a gentle cleanse to kick start healthy eating??!!!! Join the next 7 Day Raw Food Challenge– you’ll receive Recipes, a full Menu Planner, Shopping List, access to the Private Online Forum and Daily Videos specifically made for the 7 Day Challenge to walk you through the raw food diet, nutrition and natural health. Click Here to sign-up– the next 7 Day Raw Food Challenge starts Monday, May 26, 2014!!!

Apr 292014
 

Coconut Palm Sugar Syrup Recipe - www.RadianceCentral.com

In today’s video I’ll be showing how to make Coconut Palm Sugar Syrup which is a perfect topping for the homemade Coconut Ice Cream I showed how to make yesterday. Combine the two together and you’ll have the most perfect sundae!!!

This Coconut Palm Sugar Syrup can also be used for any recipe calling for a sweetener, and it can be used instead of honey or maple syrup. You can usually buy Coconut Palm Sugar at any asian market, health food store or online.

Coconut Palm Sugar Syrup Recipe- www.RadianceCentral.com

Coconut Palm Sugar Syrup (makes approx. 1.5 Cups)

500 grams Coconut Palm Sugar
2 Cups Water
1 Vanilla Bean (optional)

Directions:
1- Place all ingredients in a small sauce pot and bring to a boil. Do not cover or stir.
2- Reduce to lowest heat and let simmer for 20-60 minutes without stirring. The longer you let it simmer on low heat, the thicker the syrup will become. When finished, remove from heat and let cool.
3- Once cool, transfer to a glass jar and store in the refrigerator.
4- Can be stored in the refrigerator for 6-12 months.


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, May 13, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Apr 282014
 

Coconut Ice Cream Recipe - www.RadianceCentral.com

Everyone needs a treat once in a while and this is one of my favourites! Homemade Coconut Ice Cream is so easy to make, you don’t need any special equipment and it can be served up in so many ways!! In todays video I show just how easy it is to make, and in tomorrow’s video I will show how to make the homemade Coconut Palm Sugar Syrup that I used to make the perfect Coconut Ice Cream Sundae!!! (Yummmmyyzzzzzz!!)

Homemade Coconut Ice Cream Recipe - www.RadianceCentral.com

Homemade Coconut Ice Cream

1- Chill fresh Coconut Cream* in the fridge or freezer.
2- Pour chilled Coconut Cream in blender and blend on highest speed for 30 seconds, or until the liquid becomes thick.
3- Pour into glass container and put into the freezer for 1 hour.
4- The Coconut Cream should harden into ice cream!! The longer you leave it in the freezer, the harder it will become (don’t leave over 3 hours or else it will become too solid!).
5- Eat immediately!!

* Here’s two videos showing how to make fresh coconut cream:
Make Coconut Cream by hand–> Click Here
Make Coconut Cream with a juicer–> Click Here

To learn how to make the Coconut Palm Sugar Syrup for the topping, Click Here!!!!


Want to do a gentle cleanse to kick start healthy eating??!!!! Join the next 7 Day Raw Food Challenge– you’ll receive Recipes, a full Menu Planner, Shopping List, access to the Private Online Forum and Daily Videos specifically made for the 7 Day Challenge to walk you through the raw food diet, nutrition and natural health. Click Here to sign-up– the next 7 Day Raw Food Challenge starts Monday, May 26, 2014!!!

Apr 252014
 

How To Make Coconut Cream With A Juicer - www.RadianceCentral.com

Using a juicer to extract coconut cream from fresh coconut meat is the easiest way of getting smooth, rich, and thick coconut cream!!! This is the best coconut cream you will ever have!!!! In today’s video I go through all the steps of preparing the coconut meat to put through a juicer and give tips on how to yield the most cream from the coconut meat.

You’ll need fresh coconut meat to put through the juicer, if you don’t know how to open a mature brown coconut to get the fresh coconut meat out, click here for a video showing how!

How To Make Coconut Cream With A Juicer - www.RadianceCentral.com(It’s really important to take the extra time to prepare the coconut meat before putting it through the juicer in order to ensure that it is extracted properly and doesn’t clog or break your juicer, so do watch today’s video for the instructions!)

Need help reaching your health goals? Natasha offers personalized diet, health, and lifestyle coaching! To make an appointment or get more information on the Health & Lifestyle Coaching Programs, CLICK HERE!

Apr 242014
 

How To Make Fresh Coconut Milk & Coconut Cream - www.RadianceCentral.com

Coconut milk and coconut cream is delicious when fresh! If you can buy mature coconuts, I highly recommend making your own coconut milk and coconut cream over buying it in a can or powdered. In today’s video I show just how easy it is to make it from scratch, all you need is a mature coconut, some plain water, a grater, and a strainer. Easy!!!

In the photo above I’ve included a traditional Indonesian grater (the wooden block on the left), you can definitely use a regular metal grater to grate the coconut, but if you ever come across a tool like this either while travelling or at a local asian market, do pick one up because it makes grating foods like coconut even easier.

How To Make Coconut Milk & Coconut Cream - www.RadianceCentral.com(this is the freshly grated coconut meat to make the coconut cream or coconut milk)

 

How To Make Coconut Cream-www.RadianceCentral.com(as you’ll see in the instructions and video below, coconut cream is made by letting coconut milk sit at room temperature and over time it separates and the coconut cream rises to the top!) 

You’ll need fresh coconut meat from a mature brown coconut, click here to see the video showing how to open a coconut and get the meat!

Fresh Coconut Milk (makes 2.5 cups / 600 mL)
1/2 Mature Coconut (meat of)
2 Cups / 500 mL Warm Plain Water

Directions:
1- Finely grate the coconut meat.
2- Combine the water and grated coconut meat in a large mixing bowl and mix thoroughly with your hands squeezing the mixture repeatedly to break-up the coconut meat fiber and to squeeze the juices and oils out of the grated coconut. (see video for demo!).
3- Let the mixture sit for a minimum of 10 minutes (or up to an hour).
4- Before straining the mixture, thoroughly squeeze and mix the grated coconut meat with the liquids in the bowl again to make sure everything is mixed well and the juices and oils have been thoroughly squeezed out of the grated coconut.
5- Strain through a fine mesh strainer or nut milk bag. (The coconut pulp can be used a second time to make coconut milk but the milk will be very watery, more like a skim milk).

Fresh Coconut Cream (makes approx. 1 cup / 250 mL)
2.5 Cups / 600 mL Fresh Coconut Milk

Directions:
1- Place coconut milk in a bowl and let stand still at room temperature for at least 30 minutes. The coconut cream will slowly separate and rise to the surface (look at the photo above). The longer the coconut milk is left out, the thicker the coconut cream will be at the top.
2- Once ready, scoop the coconut cream from the top of the bowl (best to use a clear bowl so you can see just how much coconut cream has formed at the top and to make sure to get it all).


Want to do a gentle cleanse to kick start healthy eating??!!!! Join the next 7 Day Raw Food Challenge– you’ll receive Recipes, a full Menu Planner, Shopping List, access to the Private Online Forum and Daily Videos specifically made for the 7 Day Challenge to walk you through the raw food diet, nutrition and natural health. Click Here to sign-up– the next 7 Day Raw Food Challenge starts Monday, May 26, 2014!!!