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It is our goal as a company and a family, to help provide natural answers for healthy living. Because our cells make up our glands, organs, tissue, veins, arteries and even our bones, Catie has researched and formulated many products to help clean, strengthen, nourish, nurture, help heal and rejuvenate on a cellular level with real foods .....

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Featured Products

  • Caties Organic Greens

    Caties Organic Greens

    A super concentrated Whole Food formula. Just one tablespoon is equal to 7 daily servings of the most potent green vegetables.

  • Caties Organic Vitamin C Plus

    Vitamin C Plus

    A whole food source of vitamin C derived from chemical and preservative free fruits and vegetables. Super concentrated with abundant nutrients for easy absorbtion and assimilation in the body.

Bountiful Morning Breakfast Tostada

breakfast tostada

The other morning we were all making breakfast and I ended up making a hodgepodge which wound up tasting like the most delicious, fresh, mexican tostada ever… You know how they say the most precarious of creations can sometimes be the best ones? Well, this is a prime example.

Ingredients

1 organic corn tortilla, either toasted till golden and crispy, or a store bought, already crispy, flat tortilla

2 organic, hard boiled eggs

1/2 of an avocado

1 cup of chopped romaine lettuce hearts (the hearts or crunchier)

1/8 of red onion, very thinly sliced

3 tbsp capers

1 tbsp veganaise, or organic mayonnaise (veganaise is a vegan mayo substitute which can be purchased at health food stores and some major supermarket chains)

2 tbsp salsa verde (aka, tomatillo salsa or green salsa)

1 tbsp olive oil

1 tbsp lemon juice

sea salt and fresh ground pepper

If you will be toasting your tortilla do so first in a toaster oven or regular oven. Take care not to burn, but you do not want it to be too soft either. Then, de-shell the eggs and chunk them into rough chunks. Place in a bowl. Add the mayonnaise, 1 tbsp of capers, a pinch of sea salt and a generous amount of freshly ground pepper and mix.

Next, take the avocado, cut into inch size chunks and spoon into a bowl. Add 1/2 tsp sea salt and fresh ground pepper and mix. Do not over mix as you want to keep the avocado chunks slightly intact. Then add to the egg bowl and gently toss together.

Mix together the salsa verde, olive oil and lemon juice. Add mixture to the romaine. Then add the onions and rest of the capers and toss together.

Assemble the tostado by first placing the crispy tortilla on a serving plate. Add the dressed lettuce, then the egg and avocado mixture. Garnish with a few red onion slices, fresh ground pepper and perhaps some Cholula hot sauce or Tabasco if you like spicy. Enjoy!

 

 

Colorful Root Carpaccio with Homemade Pesto Goat Cheese

goat cheese carpaccio

 

Far far away in Montezuma, Costa Rica, there is a farm called Rancho Delicioso. It is a sustainable farm which grows bountiful vegetables, herbs and tropical fruits. Not only that, but it has chickens which produce fresh eggs and goats which are milked every morning. I had the pleasure of being able to volunteer and oversee the operations of this farm for a few weeks to see sustainability and organic farming in the works. The goat cheese in this recipe was made from this freshly made cheese, however, it can be easily replicated with organic plain goat cheese crumbles. How amazing to think that everything in this recipe was exclusively cultivated on the farm. All except the oil and vinegar, of course…

Serves 3
Ingredients

1 large red beet
1 large carrot
3/4 cup of crumbled plain goat cheese

Pesto
3/4 cup fresh basil leaves, loosely packed, save a few to garnish at end
5 large cloves of garlic
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 1/2 tsp sea salt

Vinaigrette
1/4 cup olive oil
1 tbsp of lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp raw honey
1 tsp salt
1/4 tsp fresh ground pepper

First, start with the pesto. Begin by blending the olive oil, lemon juice, garlic and salt together in a blender until the garlic is relatively smooth. Depending on your blender you may need to add a little bit more oil so that the blades can break up the garlic. Then add in the basil leaves. Blend until smooth. When done, mix into the goat cheese, taking care not to break the pieces apart too much. Let it sit and marinate for at least twenty minutes.
Next, on a mandolin, or the largest side of a cheese grader, thinly slice the beet and carrot. Set aside in two separate bowls so that the beet does not stain the carrot. Whisk together the ingredients for the vinaigrette. Take half of the vinaigrette mixture and toss it with the beets.
Presentation:
Assort the beet and carrot nicely on a dish. Delicately add the goat cheese mixture and generously drizzle the remaining amount of the vinaigrette over the top. Garnish with some left over basil leaves. Bon appetite!