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Healthy Holiday Recipes = Happy & Healthy Body 
As promised below are some of my favorite enjoyed holiday recipes.  They are so good, people don’t even realize they are good for you too! Make sure to use foods that have not been chemically insulted for most of us that means “organic”.  Another source of non-chemical filled foods are your local famers at the farmers market.  Talk with them, many of them are excited to share with you their expertise. Here’s a little health education on what you will be serving and eating.

  • Many of the foods below are raw or cultured meaning the nutrients wont be destroyed during any cooking process.  When foods are cultured the nutritional value is increased up to 50% and as well are a great digestive agent and a source of Probiotics. 
  • The Premier Pink Salt is included in most of the recipes. Premier Pink Salt is unheated and non-processed so it contains all of its trace mineral elements and is a good source of electrolytes. 
  • Walnuts deliver excellent source of Omega 6 which is food for the brain
  • Rosemary is a good source of anti-oxidants and supports digestion
  • Brussels sprouts from the cruciferous family, one serving (half cup) supplies 20 essential vitamins, are high in fiber, and when not cooked contain a rich source of a phytochemical (isothiocyanates) that has shown to stimulate cell death in caner cells according to Linus Pauling Institute
  • Honey when unheated is an excellent source of B vitamins and is beneficial food for the pancreas.
  • Wild caught salmon is an excellent source of protein with essential fatty acids which supports kidneys and the brain.
  • Dill is a good source of vitamin C and Manganese
  • The fruit relish satisfies the sweet pallet with excellent sources of vitamin C, Probiotics and digestive agents relieving the feeling of “over full”

Holiday Party/Dinner Recipes

Rosemary Seasoned Walnuts
2 cups Raw Walnuts
2 Tbs. Premier Coconut Oil
2 Tbs. Dried crushed rosemary
1 Tsp. Premier Pink Salt
½ tsp. cayenne (optional)
Soak walnuts in filtered water over night, then dry them out in oven at lowest setting possible or dehydrator. Melt some coconut oil and drizzle over walnuts. Then sprinkle all remaining ingredients on walnuts and stir thoroughly for them to get seasoned. Place walnuts again in warm oven or dehydrator until the seasoning has dried/stuck to the walnuts. Store in airtight container in fridge
Brussels Sprout Salad in Creamy Honey Vinaigrette
Salad Ingredients:
2 lbs of Brussels sprouts washed
1 cup raw pine nuts (soaked for 10 minutes then dehydrate* 6 hours or until dry)
1 Danjou pear (sliced or chopped – keep skin on)
¼ cup non-sulphur dried fruit (for added coloring)

Dressing Ingredients
4 Tbs Premier Cold Pressed Olive Oil
1 Tbs Premier Unfiltered Unheated Canadian Gold Honey
¼ tsp Premier Pink Salt
1/2 cup white balsamic (reduced to a about ¼ cup, will have a thicker content)
2 Tbs fresh squeezed lemon juice
1 tsp whole black pepper corns (ground with mortar & pestle or in coffee bean grinder)
2 Tbs of raw tahini
(place all above dressing ingredients in blender until mixed well)

Remove outer wilted leaves from the Brussels sprouts and shred with food processor.  Combine the shredded Brussels sprouts, dehydrated pine nuts, sliced or chopped pear and dried fruit in a larger serving bowl and toss with your dressing.
Orange Marinade Salmon
2 lbs wild caught Salmon
2 Tbs fresh lemon juice
2 clove of garlic
1 Tbs Premier Unheated Canadian Gold Honey
¼ cup fresh squeezed orange juice
½ tsp Premier Pink Salt
1 tsp whole black pepper corns (ground with mortar & pestle or in coffee bean grinder)
4 sliced halves or rounds of orange
6 twigs of fresh dill (2 used for presentation)

Preheat oven to 250. Place Salmon in a glass or stone baking dish uncovered.  Shred the dill leaves of 4 of the stems and place in the blender.  Also in the blender combine garlic, lemon juice, orange juice, honey, pink salt and crushed pepper corns to whisk together.  Poor the marinade over the Salmon and let it sit 10 – 30 minutes. Place orange slices on top of the salmon and bake in the oven for 25 minutes or until the salmon flakes with a fork.  Serve with fresh sprigs of dill placed on top

Cranberry-Orange-Apple Relish
2 organic oranges (peeled, quartered)
2 organic apples (any type, my preference is fuji) cored & quartered
1 cup fresh cranberries
2 tsp ground cinnamon
¼ cup unheated Premier Unheated Canadian Gold Honey
1 tsp Premier Pink Salt
¼ cup liquid whey (or other culturing agent, lemon juice can be used as a substitute)
Combine oranges, apples, cranberries, cinnamon, honey, salt and whey in a food processor and  PULSE to chop (do not puree). Transfer to fermenting mason type jar(s) pack down to leave at least 1” inch below jar rim. Cover with air tight lid. Leave at room temperatures 2 – 3 days (note open lid ½ way through day 1 & 2 to allow it release pressure, then retighten lid. Transfer to cool storage will last for 2 weeks before it begins to slowly ferment into a higher alcohol content.

Merry Christmas & Happy Healthy Holidays to you and your families!
Tracy, Certified QRA Practitioner, CPT-PMA
310 798 7600.

Disclaimer: Messages from CoeDynamics are not regulated by FDAA and are not intended to diagnose or treat any disease or health condition. It is solely informational in nature. Please consult your health care practitioner before engaging in any treatments or nutritional product  mentioned or suggested in these messages.

About Tracy  

Tracy Coe, Wellness and Certified Quantum Reflex Analysis Practitioner
In both one-on-one consultations and community educational programs,Tracy's coaching emphasizes a nutritionally dense diet and clearing the pathways of the body and mind to have a LIFE of vitality.
To learn more,
click here.

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