15% Discount on Ayala’s Herbal Water

I’m pleased to announce an exclusive 15% discount for Ayala’s Herbal Water today, February the 17th thru next Wednesday, February the 24th in my Open Sky shop.

We all know water is vital for life…In fact, the human body contains up to 70% water, and it’s necessary for everything the body does.

But sometimes we’d all like something different…a beverage that’s healthy, refreshing and full of flavor. That’s the secret of Ayala’s Herbal Water.

Free of artificial sweeteners and artificial ingredients, Herbal Water gets its great taste and healthful benefits from culinary herbs. It’s got everything you want, and zero of what you don’t.

Zero calories. Zero artificial additives. Zero preservatives. Nothing to worry about. Just 100 percent natural goodness and wonderful taste.

And, Ayala’s Herbal Water is the first nationally available organically certified enhanced flavored water made with all organic ingredients in the following refreshing flavors:

  • Lemongrass, Mint and Vanilla
  • Ginger Lemon Peel
  • Lemon, Verbena and Geranium
  • Cinnamon Orange peel
  • Lavender Mint
  • Cloves, Cardamom and Cinnamon

The Herbal Water story begins in the spring of 2005, in the garden of Dr. Ayala, a passionate cook, trained pediatrician, artist and lifelong vegetarian, Dr. Ayala spent years exploring healthy, tasty ways to feed children and adults.

Seeking an alternative to sugar-laden and artificially flavored beverages, Dr. Ayala created her own blends of herb infused waters that magically satisfy thirst and restore the spirit. Among her family and friends, Dr. Ayala’s herbal waters became famous for their uniquely refreshing tastes and aromas.

Ayala’s Herbal Water is the first nationally available organically certified enhanced flavored water made with all organic ingredients. Each Herbal Water blend is all-natural and sets a new standard for healthy beverages: zero calories, zero artificial sweeteners, flavors and colors, and zero chemical preservatives.

Nothing but great taste from pure water, infused with the finest natural herbs from around the world, kept fresh in a beautiful bottle for your enjoyment.


Take advantage of this amazing 15% discount and let me know how you enjoy the refreshing taste of Ayala’s Herbal Water.

Click HERE to redeem this promotion.

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Gingerbread Cookies

How adorable are these cute little gingerbread men and women? I couldn’t resist…as with every year I have to make my special gingerbread people.  It’s a fun, festive ritual that I take part in and enjoy every second of the process from grading cutting shapes with my cookie cutters to decorating the clothes and features on the gingerbread people.  Here is a wonderfully delicious gingerbread recipe that will surely compliment your gingerbread house this season.

I was so excited to make these gingerbread guys and gals because I used two of my new Open Sky products, my Winco Aluminum Rolling Pin, which was fabulous and created an even and smooth surface for my cookie cutters and my Copper Bowl, which was perfect for mixing my ingredients to create the gingerbread dough.

Ingredients

  • 2 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • ½ tsp. salt
  • 2 Tbsp. wheat germ
  • ¼ cup ground flax seeds
  • 1 stick butter, unsalted and softened
  • 1 tsp. honey or agave nectar
  • ¼ cup oil
  • 1 cup sugar or stevia
  • 1 egg
  • 1 cup molasses
  • 2 Tbsp. balsamic vinegar

Directions

  • Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.
  • In a large bowl combine whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, flax seeds, wheat germ and salt; mix well. Beat butter, honey, oil and sugar in another large bowl with an electric mixer until it forms a creamy texture.
  • Add egg, molasses and balsamic vinegar; beat until combined. Add the dry ingredients and stir to combine.
  • Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
  • On a floured surface, roll each portion separately to create a 1/4 inch thickness. Cut cookies using cookie festive cutters. Combine scraps and roll dough again to make additional cookies.
  • Place cookies on baking sheets.
  • Bake the cookies, about 10 to 12 minutes or until golden brown.
  • Transfer to a wire rack to cool.
  • Decorate with icing and personalize each gingerbread man and woman.

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Spicy Yogurt Chicken

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

  • 2 small onions
  • 4 garlic cloves, finely minced
  • 1 tsp. chili powder
  • 1 teaspoon peppercorn
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seed
  • 2 teaspoons red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons ground ginger
  • ¼ cup fresh basil, chopped
  • 1 teaspoon garam masala
  • 1 tablespoon sweet paprika
  • 14 ounces diced tomatoes
  • 1 1/2 cups Oikos plain Greek yogurt
  • 1 tablespoon olive oil
  • 1/3 cup macadamia nuts, mashed
  • 1 lb chicken breasts, cut into 1 inch pieces

Directions

  • Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
  • Add garlic and cook for another 2-3 minutes.
  • Add all spices.
  • Stir until well combined; let it all mix together in the skillet for a few minutes.
  • Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
  • Whisk Oikos plain Greek yogurt into the sauce; mix well.
  • When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
  • Serve over warm brown rice or whole wheat pasta.
  • Sprinkle with mashed macadamia nuts and fresh basil.

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Sweet Poached Nori Pears

PEARSSS

This light and healthy treat will leave you satisfied all night long.  My unique combination of salty nori (Japanese seaweed) and tangy Greek yogurt makes the flavor of these poached pears pop.  A drizzle of honey and a handful of toasted pine nuts satisfies your taste buds with each bite! and I assure you won’t feel guilty indulging in this tasty dessert…Go ahead, give it a try and let me know your thoughts.

Ingredients

  • 1 tsp. Low Sodium Tamari (Wheat-Free Soy Sauce)
  • 4 ginger tea bags
  • 2 cups red wine
  • 8 mint sprigs
  • 4 whole cloves
  • 1 vanilla bean
  • 4 ripe, firm pears
  • 1 orange
  • 1/4 cup pine nuts, toasted
  • Nori sheets, toasted
  • Dollop of Greek yogurt, topping
  • Raw honey, topping

Directions

  • Boil water and steep ginger tea bags with mint springs for 15 minutes. Pour liquid into a medium saucepan.
  • Add tamari, wine, vanilla bean and cloves to the steeped tea; cook over Medium heat.
  • Slice the orange in half.  Zest 1/2 of the orange and add this zest to the saucepan.  Squeeze the juice from the other 1/2 of the orange into the saucepan.
  • When the liquid begins to simmer, lower heat for a slow simmer.
  • Peel each pear and gently place into the poaching liquid.
  • Simmer the pears for 15-30 minutes (pears should be tender, not mushy).
  • Remove the pears and set aside to cool.
  • While the pears are still warm, halve each pear and cut out the core.
  • Serve pears warm over a dollop of Greek yogurt atop a toasted nori sheet.
  • Top with toasted pine nuts and a drizzle of raw honey.
  • Enjoy!