This is my all time favorite podcast! 

Listening to this podcast every day is like a daily vitamin b-12 shot in personal development!

If you have not listened to the “Quote of the Day” show by Sean Croxton then you are missing out on a great start to your day! I highly, highly recommend it.

Sean chooses snips of well-known best-of-the-best speakers and prosperity teachers.   I first came across Sean Croxton years ago when he had a health/wellness radio show/podcast called Underground Wellness – which is awesome as well.  While he doesn’t actively produce anymore podcasts in that field, you can still listen to the over 450+ episodes he developed!  He is a value adding machine!  Love this guy!

It wasn’t until I started sharing “the quote of the day show” with my coaching clients that needed to shift their mind did I realize I was being selfish in keeping this gem to myself!

Let’s face it life comes at you at all angles. Keeping your thought life in check especially when running a business, raising kids, wife, activities, etc. could be challenging. Setting your day in the right direction starts with your mindset.  After meditation, this is the perfect podcast to start your day!

You don’t need to be in business to enjoy this podcast either. There are life lessons in every episode. If we just applied one thing each day imagine where life can take you. Imagine what people around you will gain from being around an infectious inspired person. What a gift to share with the world!

Many people are stuck in their own mind and don’t know how to break loose from it. They think that is just the way life is!  Wrong!  It’s a choice!

“Small shifts in your thinking, and small changes in your energy, can lead to massive alterations of your end result.” 

― Kevin Michel

You have to be resilient to win in the game of life!  

Go listen now!  And, please tell me in the comments which podcast you love!

You will not be disappointed! seancroxton.com/quoteoftheday  

These fresh shrimp spring rolls are bursting with fresh flavor!  My clients eat these lovely spring rolls any time of year. I especially love them during spring which is why it was on their menu today. They are light but surprisingly filling! It’s packed with colorful nutrient dense veggies! It’s gluten free and did I mention delicious!

Using a mandolin helps keep the julienne vegetables in uniform size but not necessary.  Feel free to use any veggies you like. One of my clients that often wants this happens to like this combination but the possibilities are endless.  Sometimes I will add a layer of jasmine rice which is how my kids like it, or vermicelli rice noodles.  Avocado and red cabbage add even more nutrients.  Fresh herbs like cilantro or mint are great additions too!  However, when it comes to lettuce in these fresh spring rolls; the “living lettuce” that comes in a shell with the roots is the way to go.  Otherwise, it’s cumbersome to roll and tends to make holes using a harder lettuce like romaine.   If that is all that is available then just remove the spine of the lettuce and use the pliable leaves.  

This is a great friday night appetizer or light dinner after a long week with a glass of Prosecco or I suppose a Saki might go too!  Hmmm, know what else would be delicious with these fresh shrimp spring rolls? A   delicious sparkling fresh green juice with a little bit of fruit topped served in a wine glass to give it extra pizazz! The best part of the green juice is it won’t make you tired like a glass of Prosecco will.  It will energize you!  And, you can feel awesome drinking it!  These spring rolls can be prepared ahead of time. It keeps in the fridge for up to 2 days pretty well. Keep it in a sealed glass container that is lined with non-stick aluminum foil so it does not stick – parchment paper tends to stick for some reason.  Once it’s cold it actually doesn’t stick too much.  

You can find rice paper wrappers at your local Whole Foods stores or asian market.  I usually buy them online at amazon so I have them on hand any time I want a fresh snack or light meal.  Look in the natural food aisle of your local supermarket for coconut aminos and asian section for the chile garlic sauce.

Most of all don’t fret on the process of making them.  It really comes together quickly and is a lot easier than it looks!

If you try these delicious spring rolls please post a comment and let me know how you liked them.  

 

Fresh Shrimp Spring Rolls


Course Appetizer, Main Course
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 10 rolls
Author Stacey DiVerde

Ingredients

Shrimp Rolls:

  • 2 yellow peppers (julienned)
  • 2 orange peppers (or red) (julienned)
  • 1 large english cucumber (seedless, middle removed) (julienned)
  • 5 large carrots (thick) (julienned)
  • 1 container living leaf lettuce
  • 10 poached shrimp (11-15 count - jumbo) sliced in half lengthwise
  • 10 sheets of rice paper wrappers (three ladies brand)

Asian Dipping Sauce:

Instructions

  1. Shrimp: bring a 3 qt pot of water to a boil. Add cleaned shrimp to the boiling water, and simmer for 3-4 minutes. Drain and set aside to cool. Once cool slice in half lengthwise, set aside until ready to assemble. 

  2. Vegetables: julienne all the vegetables into matchstick size pieces. See recipe notes if you'd like to watch a video. Otherwise, a mandolin also helps if you have one.  Keep each julienned vegetable separated and on paper towels to absorb extra water before assembling.

  3. Rice Paper Prep:  once you have the filling ready and you are ready to assemble.  Keep a pan large enough to hold the wrapper such as a cake or pie pan with hot water from tap.   Place one rice paper in the hot water at a time prior to wrapping.  It softens in about 20-30 seconds.  Once it is softened, place one wrapper on the non-stick foil, blot with a paper towel.  Sometimes I lift it with two hands to dry it a bit as well.  I usually blot it with a paper towel, wipe the foil and than flip it to the other side before proceeding to wrap.  

  4. To wrap:  Place one split shrimp on the softened rice paper about 1/3 in (closest to you).  The pink side of the shrimp should be face down.  Next, add about 1-2 leaves of lettuce folded, and proceed to add a handful at a time of each vegetable, keeping it neat.  When you are assembling one, add a new fresh wrapper to the water so it's ready when you are ready to roll the next.

  5. To roll:  hold the filling and bring the side closest to you over and around.  Start to roll then fold in the sides and continue rolling tightly.  It should automatically stick.  Try to keep it as tight as possible.  

  6. Slice the fresh shrimp spring roll in half and serve with the asian dipping sauce.

Asian Dipping Sauce Instructions:

  1. Mix first 7 ingredients together then swirl in sesame oil at the end.   Adjust seasons to your taste.

Recipe Notes

It is actually easier if you are not familiar with how to julienne vegetables to just hop on over to u-tube than me trying to explain it in the instructions.

Coconut aminos is a gluten free "soy sauce" that is made from coconuts but does not taste like coconuts and is healthier than tamari or regular soy sauce.  It is a bit sweeter and not as salty or strong as tamari.  It's perfect for this dipping sauce.    Should you choose to use tamari sauce over coconut aminos you will need to cut it with a bit of water as well as add some honey to sweeten it up. 

As noted on the blog, other variations of fillings are great as well, jasmine rice, vermicelli rice noodles, avocado, red cabbage, etc.

 

This has been a long time favorite soup of mine for years despite that it may not look that appetizing in color.  The best part is it’s so simple to make.  I often leave out the asparagus tips and just puree the entire soup.  Mainly because I love to sip this in a mug as a mid-day snack or with my lunch.    

I’ve been cleansing for a few weeks and this is the perfect soup for it! Did you know that asparagus is a vegetable that is a great cleanser for your body naturally? Yes it is! It is a great diuretic, helping in the cleansing process and lifting the detox load of the liver and kidneys.

Here’s some great health benefits from this beautiful spring vegetable:

  • It’s a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  • Helps slow down the aging process due to it’s high antioxidant properties and neutralizing cell-damaging radicals.
  • It contains the amino acid asparagine which is a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts.  Good for edema and high blood pressure!
  • It contains vitamins A, C, E and K as well as has lots of fiber, folate and chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

Asparagus contains asparagusic acid, among other compounds, that gives urine that unique odor.  Have you ever noticed it?  It literally can happen within 15 minutes of eating it. Its compounds are volatile and released as a vapor through the urine. However, apparently not everyone can smell it and that is because everyones sense of smell is unique to themselves as well as the ability to produce the odor. Interesting!!  

Okay, enough about asparagus pee ~ eat asparagus because it so good for you!

Creamy Asparagus Soup
Serves 4
Dairy-free delicious asparagus soup
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs of asparagus (trim tough ends, cut in 2” pieces) (extra if you want to add some asparagus tips at the end)
  2. 4 cups organic vegetable stock (32 oz con’t - such as Saffron Road or Nature’s Promise)
  3. 1 large onion, chopped
  4. 1 garlic clove, minced.
  5. 3 tbs extra virgin olive oil
  6. Himalayan pink salt
  7. fresh cracked pepper
Instructions
  1. Sauté onion in extra virgin olive oil, add garlic & asparagus and add vegetable stock. Bring to a boil and then simmer until soft.
  2. Take asparagus out with a slotted spoon and add stock (a little at a time) to blend in high speed blender or regular blender until smooth and creamy (you may not need all the stock depending on the consistency you prefer (reserve juice and drink it up in a mug if you want). Add Himilayan pink salt (about 1+ tsp) and fresh cracked pepper to taste. Enjoy!
  3. If you are adding asparagus tips to your soup, blanch them for just about 30 seconds (add to already boiling water, than in ice cold water to retain color, remove with slotted spoon). Add them to your soup before eating.
Notes
  1. for future and if you tolerate dairy, you may add a dollup of organic plain yogurt to the mix while blending for added flavor but it is perfect the way it is.
Stacey DiVerde https://staceydiverde.com/
source:  
Eating Well 3/2016
 
https://www.ncbi.nlm.nih.gov/pubmed/19895471

This has been my go-to breakfast lately!   Who knew breakfast could be so creamy but delicious, healthy and satisfying while being dairy-free!  I have been really enjoying this!  It all started when I was cleansing a few weeks ago and decided to have this over a smoothie.  Smoothies in the morning are great especially on the days I chef.  However, I become “smoothied-out” sometimes especially after years of drinking smoothies.   Plus there is something to be said about chewing your food.   Digestion starts in the mouth when you chew your food.  The enzymes amylase and lipase are released which starts the digestion process.  

When you are eating healthy you just feel better, think better, move better and your body runs better!   Try this delicious and satisfying breakfast it’s so light and refreshing as well as gluten-free and dairy-free!  Berries are packed with antioxidants and lower on the Glycemic Index!  Ideally fruit should be eaten alone so another plus to have this first thing in the morning.  

Mixed Berries with Sweet Cashew Cream
Serves 1
Light & refreshing!
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2+ cups of berries (strawberries, black berries, blue berries)
  2. 1 ripe banana (divided)
  3. 1/2 cup raw cashews (soaked in hot water for 1/2 hour or more)
  4. 1/2 cup+ coconut milk or almond milk (no carrageenan) (add more depending on consistency)
  5. 1/2 tsp real vanilla extract
  6. handful slivered almonds
  7. chia seed (optional)
  8. cinnamon (optional)
Instructions
  1. Place mixed berries in a bowl and slice up 1/2 of banana. Blend the other 1/2 banana, coconut milk or almond milk, vanilla extract and cashews together until creamy smooth.
  2. Pour cream over fruit and top with slivered almonds. Add cinnamon and chia seeds if desired.
Stacey DiVerde https://staceydiverde.com/