“Food as Medicine” lecture by Nutritionist Rachel Schnayer

On a beautiful day in San Francisco, a buddy and I ended up at a lecture/cooking class given by my nutritionist and it was inspiring.  Here are the things Rachel presented us with.

Blue Smoothie:  Lemon juice, lemon rinds, mint, blueberries and a bit of ginger (skin and all).  Very spicy, overall.  Created to nourish the lungs and skin.

Peach Smoothie:  peaches, plain, unsweetened coconut yogurt, raw shredded coconut, walnuts.  Sweet and chunky.  Delicious.  Created to nourish the colon/large intestine.  

Seaweed Salad:  Wakame seaweed (choose seaweeds from Korea or Japan, avoid seaweeds from China)  Seaweed is high in iodine and iodine is a core ingredient in supporting thyroid system, females system and metabolism.  Put the seaweed in warm water overnight to rehydrate it.  You can add it to soups or while cooking legumes.

Seaweed Salad Dressing:  Sheep milk yogurt (full fat), fresh garlic, mint, coriander, lemon rind and ground tomatillas.  

Green Salad:  Dark, green leafy greens, kale etc, radishes, cucumber, mint, cilantro.  Dressing: Olive oil, cayenne pepper, fresh lemon juice.

Lots to think about and even more to prepare!  Love SF!