Jill Ahlstrand Holistic Wellness

Jill Ahlstrand Holistic Wellness

You know how women over forty often struggle with weight, energy levels and health issues? I work wi

23/01/2022

Vanilla h**p ice cream. With homemade almond milk. Happy birthday to me. LOL. Yum!
FFI Module 4 Lesson 2 ice cream.

Photos from Jill Ahlstrand Holistic Wellness's post 17/01/2022

Pistachio milk and apricot pistachio energy bites. How not to waste any pistachio goodness.
FFI Module 4 nut & seed milks, smoothies & truffles.

Photos from Jill Ahlstrand Holistic Wellness's post 17/01/2022

Blue magic smoothie. Blue spirulina, beet root powder, charcoal, berries, pistachio milk and others. This was as fun to make as it was to drink.
FFI Module 4 nut & seed milks, smoothies & truffles.

Photos from Jill Ahlstrand Holistic Wellness's post 15/01/2022

Kimchi. Can’t wait to eat this when it’s ready!
FFI Module 3 fermentation- kimchi

Photos from Jill Ahlstrand Holistic Wellness's post 09/01/2022

Infused Tamari. First time using a smoking gun but not the last. Super fun! Looking forward to two weeks from now when this is all fermented and delicious.
FFI module 3 fermentation - tamari.

09/01/2022

Coconut yogurt with pecan and cranberry granola. This yogurt rivals any I’ve bought. I think it’s a new breakfast staple.
FFI module 3 fermentation lesson one. Coconut cream + yogurt

03/01/2022

Raw blackberry cheesecake with spirulina crust.
Cashews sub in here for anything cheesy. Macadamia crusted is fab!
FFI module 2 lesson 5
Now onto some fermenting…

02/01/2022

Raw pizza with sundried tomato-sunflower-buckwheat-flax crust, reishi-cashew crema, pistachio pesto with arugula and sun dried tomatoes.

Delish.

30/12/2021

Kelp noodle cacio e pepe.

More raw cuisine. Kelp noodles are nutritious powerhouses. Calcium, magnesium, iron, vitamin K, iodine. They’re also pretty neutral to hold any sauce like this creamy plant-based pepper sauce.

20/12/2021

Heirloom tomato & zucchini lasagna.

Fundamentals of raw cuisine time. This is plate licking good!

04/12/2021

Mushroom Escabeche. Delish.

03/12/2021

Lots and lots of chopping, dicing, mincing, julienning, chiffonading…

01/12/2021

Super excited to start Food Future Institute’s class. Elevated plant-based cuisine here we come. Now to unlearn some old knife skills…

23/07/2021

At least the squash plants have enjoyed our rainy New England summer. Bring on the squash recipes.