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!

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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!!!

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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!

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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!

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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!!!

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