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A little cayenne adds color and a little kick to this rich, satisfying soup that is a meal in itself.
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Amanda recommends new habits for your body to learn how to be attuned to the biorhythms of the day. Follow these insomnia tips and you'll sleep better through the night.
- Yoga | Fitness
Are you too tired to do anything but sleep in the bedroom? Try the Wide Angle Seated Forward Bend to your daily yoga practice to keep libido and bedroom fires burning.
- Herbs | Supplements
Whether roughing it in the wild or taking it easy in the city, you'll travel in the best of health when you take Amanda's 'herbal firewalls' on the road.
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Pay attention to the love and marriage area, the southwest facing area of your home. Display objects that show longevity in partnership -- ducks for example, mate for life.
- Pregnancy | Parenting
As you begin to rediscover yourself, you'll need to stock up on foods that are high in nutrients. Eating foods that are good for you both physically and mentally is important to your short- and long-term health. In this episode, Laura talks about some great, healthier alternatives to common pantry items. All great, healthy suggestions that you and your kids will love.
- Video
Shrimp Salsa
Ingredients
- 1 pound small shrimp, peeled
- 2-3 celery stalks, diced small
- 1 apple, cored and diced
- 1 shallot, peeled and diced
- 2 tablespoons fresh cilantro, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 teaspoons honey
- 1/2 tablespoons ginger juice (grate ginger and squeeze pulp)
- 1/8 teaspoon sea salt
- 4 cups mesclun greens
Preparation
Boil shrimp 3-5 minutes.
Let cool, peel skins, remove vein, and dice shrimp into 1 inch pieces.
In a large bowl combine chopped shrimp, celery, apple, shallot and cilantro.
Whisk olive oil, lemon juice, honey, ginger and sea salt. Pour dressing into the bowl, mix thoroughly and marinate 45 minutes to an hour or even overnight.
Place 1 cup mesclun greens on each plate and top with 1/2 cup shrimp salsa.
