Healthy, Wealthy, and Whys Podcast: Series on Stress Episode 2

What does stress do to your body? Listen to Episode 2 as we dig deep into answering that question and introduce our two guest speakers, Keri Abel with Precision Environmental & Balanced Fit Health and Katherine Wohl with Katherine Wohl Nutrition.

Precision Environmental website: Precision Environmental

Balanced Fit Health website: BalancedFitHealth.com

Katherine Wohl Nutrition website: KatherineWohl.com

View the full list of podcast episodes below:

Keri’s Recipe: Healthy Peanut Butter Cups

Ingredients:

  • 3/4 cup peanut butter (natural PB)
  • 1 tbsp pure maple syrup or honey
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 3 tbsp honey
  • coarse sea salt

Directions:

Mix the peanut butter and 1 tbsp of pure maple syrup or honey together well. Place 1 heaping tbsp into a lined muffin tin. Place in freezer for 30 minutes or overnight.

Mix the remaining ingredients together and pour 1 tbsp over each cup. Start to cool, sprinkle with coarse sea salt.

Alternatives: can use a high percentage cocoa bark in place of coconut oil/cocoa powder mixture

Katherine’s Recipe: Sweet Potato, Ginger, Spinach & Tofu Curry

Ingredients:

  • 2 tbsp coconut oil or butter
  • 1 yellow onion
  • 3 cloves garlic
  • 1 large chunk (at least 2 inches / 5 cm) fresh ginger root
  • 2 tsp ground turmeric or fresh, grated
  • 1/2 tsp ground cumin (optional)
  • 1 tsp salt
  • 1 large sweet potato (approx 500 g / 1 pound)
  • 1 broccoli
  • 1 cauliflower
  • 2 cans (800 ml) coconut milk (or half water if you want it lighter)
  • 7 oz / 200 g tofu, drained and cut into 1 inch / 2,5 cm cubes
  • 2 large handfuls fresh spinach
  • 1/2 lime, juice

*recipe noted: sub chicken instead of tofu, add red thai curry paste for extra flavor, add a can of fire roasted tomatoes for space and a more brothy curry (not sure this is authentic, but I like it!)

Directions:

Add coconut oil to a large sauce pan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed.

Serve in bowls with cooked quinoa, cashew nuts, nigella seeds and some fresh coriander.