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Food & Drink Friday Recipe

Fermented Ginger Carrots

October 7, 2017
Raw Fermented Carrots

Fermented Ginger Carrots

Happy Recipe Friday! Welcome to our first foray into making fermented foods. It’s no secret that we love fermentation. The Willow Enzyme Bath is created with fermented enzymes and we accompany the treatment with a fermented enzyme drink that boosts probiotic activity. However, until now, we haven’t embarked on making any fermented foods. Since Recipe Friday is a day where we’ve dedicated to making healthy, vegan recipes, we decided to give it a try.

This recipe uses lacto-fermentation, which is essentially creating brine (salt water solution) that discourages the growth of harmful bacteria. It’s important to make sure that the fermenting carrots are completely submerged under the brine to give it the right anaerobic conditions. Spores, yeast and mold cannot survive in properly fermented foods.

Carrots are known for their high vitamin A content and ginger helps to improve digestion and reduce inflammation. When these foods are fermented, their health benefits are boosted by the probiotics created making the vitamins and minerals more absorbable by your body.

Fermented Ginger Carrots

Fermented Ginger Carrots 1


Fermented Ginger Carrots


  • 4 c thinly sliced or grated carrots
  • 3 tsp sea salt
  • 2 tsp grated fresh ginger


The fermenting time of this recipe is approximately 1 week.

  1. Place the carrots and ginger into a large bowl along with the salt and mix thoroughly with your hands.
  2. Let the carrots sit for 10-15 min. You will notice that the carrots shrink in volume and have generated a watery brine.
  3. Divide the carrots evenly between two 8 oz mason jars. Press the carrots down firmly until you’ve removed as much empty space as possible and there is approximately 2 inches below the rim. (You may weigh the carrots down with a small glass of water)
  4. Make sure that the carrots are completely covered with the brine. You may add additional brine (1 cup of water with 1 tsp sea salt) if needed.
  5. Cover the jars with a kitchen towel and place them in a dark spot (like a cupboard). You may want to place the jar on a plate to catch any spillage.
  6. Check the carrots daily to make sure the water level has not dropped down to the carrots. If it has, pour a bit more brine on top.
  7. Store tightly covered in the fridge…it will last for a few months!

The fermented carrots had a pleasant acidic and sour taste. We thinly sliced the carrots, which was fine, but shredded may be a better choice. These carrots can be added to sushi or a salad or just snacked on plain (like we did). (Note: If the carrots are slimy or have an off odor, toss them out and try again.)



Food & Drink Friday Recipe

Recipe Friday – Vegan Ginger & Lemongrass Thai Soup

October 7, 2016

Soups are one of our favorite dishes. They are simple to make and cost effective for a large crowd or big family. We like to make double batches to make sure that we have enough for leftovers. As we are trying to incorporate more plant-based meals into our diet, we found that soups are ideal. You can load soups with lots of veggies and still have an abundance of flavor and textures, without making them high in calories, which is great for those of you who are trying to lose weight.

Today’s soup recipe is a yummy base with lemongrass and ginger infused coconut milk that can be enhanced with just about any veggie toppings you have.

Some health benefits of this soup:

Lemongrass has high anti-inflammatory and anti-oxidant properties. It’s a superior detoxifying properties will cleanse and purify the kidneys, liver, bladder, pancreas and increase circulation.

Coconut Milk improves heart health, boosts immunity, helps to build muscle, prevent fatigue, prevent anemia, and prevent joint inflammation.

Vegan Ginger & Lemongrass Thai Soup

adapted from

The original recipe used peanuts and crispy tofu as toppings, but you could use just about any vegetables you’d like to such as avocado, cilantro, green onions, basil, red or green cabbage, asparagus, baby kale, carrots, bell peppers, mushrooms, spinach, broccoli, snap peas and bean sprouts. To make it more curry like and creamier, you can substitute more coconut milk for the vegetable broth and add some red or green curry paste. This soup is so versatile!


for soup:

  • 2 tsp coconut oil, divided
  • 1 package of extra firm tofu
  • ¼ cup tamari or soy sauce
  • 1 tbsp agave
  • 1 tsp toasted sesame oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and chopped into coins
  • 1 bunch scallions, chopped and divided into two piles
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
  • 3 cups vegetable broth*
  • 1 can full fat coconut milk
  • zest and juice on 1 lime

* for a creamier soup, add 3 cups of coconut milk and 1 cup of vegetable broth

**Add 2 tablespoons of red or green thai curry paste for a more curry-like soup.

for serving:

  • cilantro
  • peanuts
  • 4 cups cooked rice


Cut tofu into cubes and place them in a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice.  Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy! 

Food & Drink Well-Being

Alkaline Green Grapefruit Smoothie

May 2, 2016

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So Fresh and So Clean

Clean Eating has been our theme this year and now that our Spring Detox is over, we have more tips to guide you and help you feed your body with fresh, sustainable, plant based foods. Our belief is that beauty starts from within and nourishing and protecting your skin begins with the foods that you put in your body.

That said, we don’t expect you to lead a life without indulgences. Life is about balance and while we encourage you to choose whole, organic, foods as much as possible, we expect that you will treat yourself on occasion too.

Here are some tips to follow after your detox:

  1. Continue to eat organic, whole foods and avoid processed food. – Try to set a goal for yourself, such as eating 80% whole foods. We think of it as making 8 out of the 10 items on your plate whole food based.
  1. Keep drinking water to keep toxins flushing out of your system. – We love adding lemon for the many benefits not to mention yummy flavor!
  1. Stimulate your natural detoxification system with daily exercise. – Even if you just make time in your day for 15-30 minutes, your body will thank you!
  1. Drink an alkalizing smoothie everyday! – We love to start our days with an alkalizing smoothie. All those veggies and fruits you’ve been eating have changed your body to have a healthy alkaline environment that is less susceptible to disease and aging! A double whammy!!

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This tart and tangy green alkalizing smoothie is so yummy! The grapefruit makes it perfect to drink in the morning. You can add some protein powder and almond milk to make it a little heartier too!

  • Ingredients:
  • 1 piece of celery
  • 1/2 cup of cilantro
  • 1/2 cup of spinach or kale
  • 1/4 of a cucumber
  • 1 apple
  • small section of ginger (optional, but we love the kick!)
  • ½ banana (frozen)
  • 1/2 of a grapefruit, peeled
  • 1 cup of water or milk alternative of choice


Place all of the ingredients through your blender and enjoy!

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Detox Food & Drink Well-Being Willow

Bust the Cold and Flu this Season

January 8, 2016

BP-immunity main

A week into our smoothie challenge and we’re feeling great! But with this cold and rainy weather we need to make sure we’re getting the right nutrients to boost our immune system. Be sure you get a good boost of Vitamins A, B2, B6, C, D and E and minerals selenium and zinc.

Here are a few of our favorite immune boosting, cold and flu fighting smoothies.


2 cups spinach, fresh
1/2 cups orange juice, fresh squeezed
1 cup water
1 banana
1/4 cup carrots
2 cups strawberries
1/2 cup blueberries

*Courtesy of Simple Green Smoothies at


                      Peek inside our blender: spinach, water, oranges, strawberries, banana and ginger


  • 1 ripe banana
  • 1 cup blueberries, fresh or frozen
  • 2 – 3 kale leaves, with stalks
  • 1/2 cup cruciferous greens (leaves of broccoli, cauliflower or cabbage)
  • Optional: a handful of goji berries
  • Water as needed to blend


  • 2 oranges, peeled
  • 1/2 lime, peeled
  • 1 ripe banana
  • 1 inch of ginger root, peeled
  • 1/2 cup parsley
  • 1 cup of your favorite leafy green
  • 1/2 of a ripe bell pepper
  • Water for blending
    *Courtesy of Body Enlightenment at
Food & Drink Well-Being

Coco’s Anti Inflammatory Elixir

February 26, 2014

Natural Elixir

In the past few weeks, I’ve shared one of my favorite natural elixirs with many of my patients who have been suffering from joint or muscular pain, spasm and discomfort. It’s so easy to make that we wanted to share it with you too. It is a delicious anti-inflammatory drink and there’s no right or wrong way to create the blend, so give it a try.


Pineapple: Jill and I often recommend Bromelain supplements to our staff and patients to fight and reduce inflammation when needed. Bromelain is a natural anti-inflammatory enzyme that comes from pineapple. It is mostly found in the core of the pineapple, which is why I suggest using the core along with the fruit in this elixir.

Ginger Root

Ginger: Gingerols are strong anti-inflammatory compounds found in ginger. It is known to be useful in fighting acute and chronic inflammation because it inhibits the enzymes that induce inflammation. Additionally ginger helps to relieve nausea and reduce stomach irritation.


Tumeric: It is a plant related to ginger and contains curcumin, which is a potent and natural anti-inflammatory. It also inhibits an enzyme known to stimulate inflammation and activates the adrenal glands to release cortisone naturally to reduce inflammation.  Because of its powerful healing benefits, you can add a dash or sprinkle of tumeric to your foods daily as part of an anti-inflammatory diet plan.

Coco's Anti Inflammatory Elixir

To make this refreshing elixir you will need:

  • Fresh pineapple
  • Ginger root
  • Tumeric
  • Lime (optional)
  • Honey (optional)

For one 13 oz. glass: Use a large wedge about 1/6th of a pineapple (including the core). Remove the outer layer of the pineapple and cut the wedge into easy to blend chunks.  Add 2 to 3 slices of ginger, with the outer peel removed. Next add a little over a teaspoon of turmeric . Throw everything into the blender until thoroughly mixed. Add purified water to liquefy the blend and continue to mix until the desired consistency is reached.

Feel free to add freshly squeezed lime juice and honey as desired. You can alter any of the ingredients as your taste desires.

Enjoying Coco's ElixirMy little sweets (5 yo) loves it too! I personally like mine with just pineapple, ginger root and turmeric, slightly liquefied with small bits of pineapple and especially with the frothy top.

Cheers to your health!

Coco Signature