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    Natural Beauty & Healthy Vitality. elaa honors You and passionately offers Living / Raw, Organic Skin Care  made with only the finest, most active, nutrient-dense superfoods, plant nectars, and essential oils to help you soar. These raw skin care products are also Vegan or Beegan, Gluten-free, Cruelty-free, and 100% Natural for a more alive, transformed, and radiant you. elaa also offers Health Coaching or Natural Beauty Coaching for a more vital and healthy you. At elaa you'll find:

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  • Pure, Super Active Living (Raw) Organic Superfood Nutrition for your most nourished self. Organic Raw Foods & Supplements.
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elaa blog

Filtering by Category: Food Recipes

Pumpkin Praises: The Health & Skin Benefits of Pumpkin & Pumpkin Seeds

Jill Stacey

pumpkin skin benefits.jpg

One of the most abundant foods in the Fall is Pumpkin! There are large quantities of them at stores, farms, farm stands, and outside homes right now. I always feel excited when I see the first pumpkins. They signal the height of fall - one of my favorite times of year and elicit my fun childhood memories of pumpkin carving and trick-or-treating. It seems that the majority of pumpkins are used for decoration or carving, and that their true glory as a health food and skin treatment are often unknown. But, it's worth knowing that the flesh and the raw seeds and seed oil of pumpkin, make a delicious and nutritious food to eat and treatment for skin.

The Health Benefits of Pumpkin

Pumpkins are indigenous to the Americas and have been domestically grown here for five thousand years. Native Americans used pumpkins seeds and pumpkin as both a food and a medicine.

Pumpkins are very high in carotenoids (powerful antioxidants), thus giving them their vibrant orange color. They are also high in the antioxidants lutein and zeaxanthin, which destroy free radicals in the eyes, thus helping to prevent eye disease. Pumpkins also contain nutrients, like zinc, iron, potassium, calcium, vitamins C, E, A, and fiber.

The Health Benefits of Pumpkin Seeds

Pumpkin seeds, also called Pepitas, are very high in protein. They also contain copper, iron, calcium, potassium, magnesium, manganese, phosphorus, niacin, and zinc. They contain most of the B vitamins, as well as Vitamins C, D, E, and K. Pumpkin Seed oil is high in essential fatty acids (EFAs), making it wonderful for skin and all body tissues. This oil is also high in phytosterols, which are plant-based fatty acids that are chemically so like cholesterol that they can replace it in the human body, contributing to the reduction of blood cholesterol levels. Pumpkin seeds can be used to treat prostate, bladder problems, depression, and are great for expelling intestinal parasites.

The Skin Benefits of Pumpkin & Pumpkin Seed Oil

Pumpkin is a natural and healthy way to care for your skin, including premature aging, sun spots, clogged pores, and a dull, uneven complexion. Pumpkin is a great source of enzymes and Alpha Hydroxy Acids (AHAs). These enzymes and AHAs exfoliate, revitalize, and remove impurities from the skin. Pumpkin contains a large array of vitamin A derivatives, which are responsible for cellular renewal, zinc for skin healing, and vitamin C for preserving and strengthening the health of skin cells.

The oil in pumpkin seeds contains essential fatty acids, which moisturize and help regulate proper skin sebum production. This is important for normalizing oily skin, and also balancing dry skin. Pumpkin seeds also contain zinc, which is essential for skin healing.

Here are my favorite pumpkin skin treats.:

pumpkin radiance - renewing enzyme mask

pumpkin pie sugar scrub - exfoliating body dessert

 

Are you carving pumpkins this Halloween? If so, here are some wonderful ways to use the remains of pumpkin. Or just buy a small pumpkin and play.

Pumpkin Seed Recipe

Would you like a healthier version of a traditional Halloween snack? 

Click below for my recipe on how to make enzyme-rich raw "roasted" pumpkin seeds. 

Raw Roasted Pumpkin Seeds

 

Pumpkin Recipe

What about a healthy version of a classic Holiday Pie? My favorite! - Pumpkin Pie. Raw & nutritious. Click below for my recipe.

Raw Pumpkin Pie

 

 

Raw Pumpkin Pie

Jill Stacey

raw-pumpkin-pie.jpg

Raw Pumpkin Pie

This recipe makes a "mini" pie, for an elegant tart size pumpkin pie. Use a 4" pie or tart tin.

Ingredients

Filling

2 cups diced pie pumpkin

4 tablespoons coconut oil

3/4 cup medjool dates

5 tablespoons coconut milk

1/2 teaspoon ground vanilla

1/4 teaspoon ginger powder

1/4 teaspoon nutmeg

1 teaspoons cinnamon

1/2 teaspoon himalayan salt

pinch of clove powder

Crust

1 1/2 cups pecans

1 cup medjool dates

1/2 teaspoon vanilla powder

1/2-1 teaspoon spring water

Preparation

1) Put all filling ingredients into high-speed blender and blend on high for 90 seconds.

2) For the crust put the Pecans in the food processor and  mix till the pecans are in small pieces, but not quite a fine powder. Then add the medjool dates and vanilla and mix. Last add a water till the crust forms a ball in the food processor.

3) Press crust dough into the bottom and sides of a pie dish. Pour filling into it. 

4) Place pie in refrigerator and let it firm before serving.

5) Enjoy!

 

Raw "Roasted" Pumpkin Seeds Recipe

Jill Stacey

pumpkin-seeds.jpg

Raw Pumpkin Seed Recipe

Pumpkin seeds, also known as Pepitas, are high in protein and rich in minerals like copper, iron, calcium, potassium, magnesium, manganese, phosphorus, niacin, and zinc. They contain B vitamins, as well as Vitamins C, D, E, and K. Pumpkin Seed oil is high in essential fatty acids and phytosterols.

Pumpkin seeds are also nutty and delicious and can be used in many dishes.

For healthier, enzyme-rich version of a traditional Halloween snack, try this each recipe:

 

Ingredients

Organic Pumpkin Seeds

Organic Olive Oil

Organic Coconut Aminos

Himalayan Salt

Spring Water

 

Preparation

1) Soak your pumpkin seeds in spring water for 4 hours.

2) Rinse with more spring water

3) Coat the pumpkin seeds thoroughly in olive oil, coconut aminos, and himalayan salt.

4) Dehydrate overnight or until desired crunch is achieved. Dehydrating them will give them the traditional crunch, without losing any of the vital nutrients, that are broken down when they are roasted.

5) Enjoy! 

 

Apple Pie Smoothie

Jill Stacey

Photo by   Mallory Dash

Photo by  Mallory Dash

Apple Pie Smoothie

It's apple season! It's a particularly exciting time in Washington (where I used to live) and Oregon (where I live now) because these regions are known for apples. I grew up in New England where we only had about four varieties of apples to choose from at the time. Apples were never very interesting to me, but ever since I moved out West, I look forward to Autumn for the countless variety of delicious, even heirloom apples that there are to savor.

My beloved had his first apples of the season the other day - he said he'd been waiting six months for apples. He is a particularly big apple fan, having grown up in Washington on a farm where his family grew their own apples. So, with apples from the farmer's market, I created a spur-of-the-moment smoothie for him. He loved it!

As a nutritionist, I'm an advocate of a low sugar (including fruits) diet. Having had candida overgrowth for so many years and for general immune system health, I eat a low glycemic diet myself. So, this particular smoothie (with the dates, in particular) is not something I myself would drink on a daily basis. But, this smoothie is a tasty Autumn morning smoothie to be on your smoothie rotation. Or maybe just as a dessert one in a while.

A little tip is that Cinnamon helps to regular blood sugar, so it's not just for a wonderful flavor, but also functional in this smoothie. Cinnamon is also high in antioxidants. When added to the smoothie, it slows the rate at which it is processed in the stomach and prevents a blood sugar spike. There is actually only one true Cinnamon, it's called Ceylon Cinnamon. This is the variety I use and that's best for regulating blood sugar.

Click here to read more about the varieties of cinnamon and it's skin, oral care, and health benefits. 

Ingredients

All Raw & Organic:

1 large apple or 2 small apples (my favorites are Pink Lady and HoneyCrisp - use your favorite)

5 dates (fresh dates, if possible)

2 handfuls of pecans ( I used 1 handful of walnuts and 1 handful of cashews because I did not have pecans, but pecans are ideal)

1 tsp vanilla Extract or 1/2 ground vanilla bean ( I like using ground vanilla bean)

1 - 2 tsp cinnamon

1/4 - 1/2 tsp nutmeg

a dash of Himalayan or Celtic Sea Salt

Roughly 2 cups of spring water (depending on how thick you like your smoothies)

Instructions

1.       Soak the pecans (or whatever nuts you have) the night before or a few hours in advance. If you want it now and don't have soaked nuts, use un-soaked nuts - they are getting blended.

2.      Drain and rinse the pecans

3.      Pit the dates, cut in half or pieces

4.      Core apple(s) and cut into pieces

5.      Add all of the above and the rest of the ingredients to a powerful blender (preferably a Vitamix or similar). Blend until completely smooth.

6.      Enjoy drinkable and healthy apple pie!

 

Middle Eastern Summer Platter (Raw & Vegan)

Jill Stacey

middle eastern platter.jpg

I made this delicious meal for a summertime dinner out on the patio with friends. It was loved by all, including the omnivores. This a flavorful meal that is incredibly fun to eat. It's always so fun to taste a variety of different foods and flavors within one meal. This platter has several components with a variety of flavors and that go together wonderfully for a truly satisfying meal that is tasty and super healthy. It's completely Living (Raw), Vegan, and Gluten-free. You could also just make the salad or the falafels and hummus for a more simple meal. The raw vegan falafels are awesome!

Salad:

Mixed salad greens
sliced cucumber (I used Japanese Cucumber)
sprouted chickpeas
diced or wedged heirloom tomatoes
chopped fresh parsley, dill, or cilantro sprinkled on top
optional - handful sunflower sprouts

Salad Dressing:

1 tablespoon tahini
4-5 sun-dried tomato halves (soaked in spring or purified water 2 hrs beforehand) or 1 cup fresh tomatoes
1 clove garlic
1 tablespoon fresh mint
1/2-1 teaspoon cumin
3 teaspoons lemon juice
3 tablespoons olive oil

Blend all ingredients in a high-power blender until
smooth. Mix with the salad by hand when ready to serve.

Marinated Veggies:

2 Portabello mushrooms - large cubes
4 sliced sweet baby peppers in yellow, red, and orange or 1 sliced red bell pepper
1/2 sliced or cubed fennel bulb
1 sliced or cubed zucchini or yellow summer squash
1 cubed heirloom tomato or a 1 of halved cherry
1 very small or 1/2 cubed eggplant

Marinade:
4 Tablespoons extra-virgin cold-pressed olive oil
3 Tablespoons freshly squeezed lemon juice
1/2 teaspoon Himalayan or Celtic Sea Salt
Optional
 -
2 Tablespoons Coconut Aminos
teaspoon of finely chopped fresh oregano

Place all veggies in large bowl. Pour marinade over the veggies and toss thoroughly, so they are all coated. Cover and place in the refrigerator several hours (at least 2). Optional: after marinated for several hours, then place in dehydrator at 100-108 degrees for at least 2 hours to get the "grilled" veggies effect.

Falafel:
10-13 sun-dried tomatoes (soaked in spring or purified water 2 hrs beforehand)
1/2 cup walnuts (soaked in spring or purified water 4 hrs beforehand)
1 cup pumpkin seeds (soaked in spring or purified water 4 hrs beforehand)
1/2 - 1 cup olives - remove pits (I like the Green Peruvian Olives)
1/2 - 2 clove garlic (depending on how much you like garlic)
3 shallots
1 Tablespoon freshly squeezed lemon juice
3 Tablespoons fresh dill
4 Tablespoons fresh cilantro
2 
teaspoons fresh oregano
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon Himalayan or Celtic Sea Salt
1/4 teaspoon freshly ground black pepper
Optional:
Pinch chipotle chili powder
1 fresh tiny hot red pepper - seeded

Process all ingredients in a food processor. Create Falafel sized balls from the mixture and dehydrate at 100-108 degrees F for approximately 7 hours.

Hummus:

1/2 cup truly raw cashews (soaked for at least 2 hours or up to 6 beforehand)
12 sun-dried tomatoes (soaked in spring or purified water 2 hrs beforehand)
2 - 3 Tablespoons tahini
4 Tablespoons freshly squeezed lemon juice
1/2 cup sun-dried tomato soak water

Blend all ingredients until smooth.

Place on components on a plate or platter - you can get creative with this!  Serve & enjoy!