This is the perfect time of year for this delicious whole food twist on a traditional holiday favorite!

Healthy Eggnog Smoothie at Christmas add Sunrider NuPlus www.diana1.com

Healthy Whole Food Eggnog Smoothie
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Ingredients
1 cup unblanched soaked almonds
4 cups filtered water
2 ripe bananas
1 apple
1 large ripe persimmon
2 tbsp pure maple syrup
1/2 tsp cinnamon
1/2 tsp nutmeg

For a BIG boost of extra nutrition add 2 Scoops

of NuPlus® Regular from Sunrider®

See the recipe on page 3 of my Live Earth News from December 2005

http://www.diana2.com/f/1-12_December_2005_Live_Earth.pdf

Now, enjoy My Live Earth News for December 2006

http://www.diana2.com/f/2-12_Dec2006_Live_Earth1.pdf

Includes:

The Incredible Power of the Mind
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- Did you know that your brain is actually a veritable storehouse of chemicals that can have a powerful effect for good or bad on your body and well-being?

- A conscious change towards stress reduction and visualization techniques can and will create secretions of calming, soothing hormones.

Whole Food = Whole Life
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Baby Avery – is far more aware and content than many other babies his own age. The Pediatrician in the hospital said: ‘I see babies all day long and I don’t normally see babies like this. I rate him an 11 out of 10, he is PERFECT.’

Warm Red Bell Pepper Soup
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Great whole food recipe to enjoy in the winter.

You know that my teaching for reducing Cravings and living a healthy lifestyle puts great emphasis on having more and more whole foods in your diet.

Remember, click here to view your copy of my Live Earth News for December 2006.

http://www.diana2.com/f/2-12_Dec2006_Live_Earth1.pdf

I’m wishing you a Healthy and Happy (and hopefully stress-free!!) Christmas season.

Diana

Diana Walker, Cravings Coach
CEO, Diana Walker’s Healthy Lifestyles 

Note: the contact details on my Live Earth News is changed.

1-800-840-0014 is still my toll-free phone number.

Ingredients:

3/4 cup cooked oatmeal
1/2 cup honey
1/2 cup olive oil
1/2 cup grated apple
2 cups raw, grated zucchini
1 tablespoon vanilla
3 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 tsp nutmeg

Instructions:

Preheat oven to 350 degrees. In a large mixing bowl combine oatmeal, honey, olive oil, apple, zucchini and vanilla.
Beat ingredients until well blended.
In a separate bowl, sift flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Stir both bowls of ingredients above together into a new bowl and blend well.
Pour mixture into 2 small bread pans.
Bake for 1 hour.
Allow bread to cool completely on a cooling rack before serving.

1 broccoli bunch
12 cherry tomatoes
3 tablespoons minced parsley
2 tablespoons chopped chives
Salt to taste


Instructions:

Wash and cut broccoli. Slice tomatoes into quarters. Place cut up broccoli in a take along bowl. Add cherry tomatoes on top of broccoli. Next sprinkle parsley, chives and salt on top of tomatoes. Do NOT mix ingredients. Cover bowl and chill in refrigerator until you’re ready to eat. Once you are ready to eat, remove lid from container and mix ingredients together. Serve.

Diana Walker, Cravings Coach, CEO, Diana’s Healthy Lifestyles

Eggplant Casserole Healthy Vegetarian Recipe

Ingredients:

3 eggplant, peeled and thinly sliced
2 eggs
4 cups bread crumbs (make your own from whole grain bread or from gluten-free bread)
6 cups spaghetti sauce, divided
1 package (16 ounce) low fat mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil


Instructions:
Also see Diana Walker’s Raw Food Health Benefits

1. Place eggs into small bowl and beat.
2. Place multi-grain bread crumbs in a separate bowl. (use gluten-free bread if you are on a gluten-free diet)
3. Take sliced eggplant and dip into egg, coating completely.
4. Place slices in bread crumbs covering entire slice.
5. Place slices on cookie sheet being sure not to layer slices.
6. Bake in a preheated 350 degree oven for 7 minutes then flip slices and continue baking for 5 minutes more.
7. Remove eggplant from oven.
8. In a large oven safe-dish spread enough spaghetti sauce to cover bottom of pan.
9. Put eggplant slices in a single layer over sauce.
10. Cover with cheeses. Continue to layer until all the sauce and eggplant have been used.
11. Sprinkle basil over top of casserole.
12. Return to oven and bake 30 minutes or until browned.

Wishing you Freedom from Junk Food Cravings!
Diana Walker, Cravings Coach

Healthy Whole Food Recipe Carrot Salad

Ingredients:

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
Freshly ground pepper to taste
2 cups grated carrots
3 tablespoons chopped fresh dill
2 tablespoons chopped scallions
1 tablespoon raisins

Instructions:
In large bowl combine grated carrots, raisins, chopped dill and chopped scallions.  In separate bowl mix together lemon juice, olive oil, garlic and pepper.  Pour liquid over carrot mixture.  With two forks toss carrot mixture being sure to coat well.  Refrigerate until ready to serve. 

Wishing You Vibrant Health and Freedom From Cravings for Junk Food!
Diana Walker, Cravings Coach

Ingredients:

2 T olive oil or butter
1 carrot diced
1 onion diced
1/2 red bell pepper chopped
1 T cumin seeds
1 bay leaf
2 16 oz cans chickpeas, drained
1 32 oz container butternut squash soup
1 1/2 cups couscous

Heat butter or oil in saucepan over medium heat and saute carrot until soft, then add onions and bell pepper and cook several minutes more. Add cumin seeds and bay leaf.

Puree 1 c chickpeas and 1 c squash soup in blender, then add to carrot mixture along with remaining whole chickpeas and soup. Simmer 20 minutes and season with sea salt and black pepper.

Place couscous in bowl and stir in 1 1/2 c bowling water. Cover and let stand while soup cooks, then fluff with a fork. Place couscous in several bowls and ladle stew around inside bowls.

Enjoy! Diana Walker, Cravings Coach

Ingredients:

2 cups whole wheat flour
2 t cinnamon
2 t ginger
2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
2/3 c rapadura or sucanat
1/2 c coconut oil or melted butter
1 8 oz can crushed pineapple, drained with juice reserved
1/2 c carrot juice
1 t all natural vanilla extract
1 c carrots, finely grated
1/2 c raisins
1/2 c pecans, coarsely chopped (optional – may use walnuts)

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Mix dry ingredients in a large bowl. In another bowl, mix sugar, oil, 1/4 c pineapple juice , carrot juice and vanilla. Then mix into dry ingredients. Add crushed pineapple, carrots, raisins, and nuts.

Pour batter into loaf pan and bake 60 minutes (for muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.

Enjoy! Diana Walker, Cravings Coach

Ingredients:

1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar

Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

Add kale and cook until wilted. Stir in yam and seasonings.

Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper. Serve.

Enjoy! Diana Walker, Cravings Coach

Ingredients:

1 1/2 cups sushi rice
1 14 oz can coconut milk
1/2 cup Sucanat or Rapadura
2 t all natural vanilla extract
3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Enjoy! Diana Walker, Cravings Coach

Ingredients:

3 tart apples (such as Gala or Mcintosh), cored
2 large russet potatoes
2 T olive oil or butter
1 T curry powder
2 t onion powder

Cook potatoes in a 350 oven for 30 minutes. Add apples to oven and cook another 30 minutes or until all are very soft. Cool until you can handle them, then scoop out flesh from apples and potatoes into a bowl and mash.

Heat oil or butter in a saucepan and brown curry and onion powders for a few seconds until fragrant. Stir in apple potato mash and 4 cups water. Sprinkle with sea salt and pepper. Cover and cook on low for 30 minutes, stirring occasionally. Excellent when served with a bit of fresh cream as a garnish.

Enjoy! Diana Walker, Cravings Coach