About This Episode:
When it comes to body and health, out of the box thinking is how Nadine Artemis has built a successful company. In this episode, she shares many unique and non-mainstream tips on how to care for your body and skin as well as her stories of resilience as she built Living Libations.
What You'll Learn:
- Learn how Nadine didn’t “get stuck in her tragedy”
- The importance of our skin’s microbiome
- What one of the best cleansers for our skin is
- The importance of a healthy vaginal microbiome
- The horror story from Jen’s first gyno appointment when she was 16 years old
- And much more!
Links From This Episode:
- Vibrant Happy Women Club
- Our Bodies, Ourselves by Boston Women's Health Book Collective
- Renegade Beauty by Nadine Artemis
- Holistic Dental Care: The Complete Guide to Healthy Teeth and Gums by Nadine Artemis
- KitchenAid Water Carbonator
- A Poetry by Mary Oliver
- Jen on Instagram
- Jen on Facebook
- Follow Nadine on Twitter
- Follow Nadine on Instangram
- Follow Nadine on Facebook
- Osea Malibu
1 cup sweet potato, cooked, mashed and cooled*
1/3 cup arrowroot flour
1/4 tsp sea salt
1/2 cup chopped veggies (like broccoli or cabbage) OR organic, grass-fed ground meat of choice*
1/4 cup sliced olives (optional)
1 garlic, minced
1/2 tsp dried Italian herb seasoning
1 bunch spinach, kale or cilantro (chopped)
1 tsp olive oil
Preheat the oven to 375 degrees F and arrange an oven rack in the middle of the oven. Line a baking sheet with parchment paper. Have an extra sheet of parchment paper handy.
In a food processor, combine the sweet potato, arrowroot starch and sea salt until fully combined.
Spoon the dough onto the prepared baking sheet. Place the extra sheet of parchment on top of the dough and use it to assist you in shaping the dough into an 8-inch diameter circle.
On one half of the circle, distribute the meat/veggies, olives, garlic, seasoning, and spinach evenly. Use the bottom piece of parchment paper to assist you in folding the other half of the dough on top of the filling to form the calzone. It will look like a half-circle.
Brush the olive oil all over the calzone. Use a fork and the help of your fingers to gently seal the dough.
Bake the calzone for 28 to 30 minutes until the edges are lightly golden brown. Turn the broiler on high and broil for 2 to 4 minutes until the top of the calzone is a golden brown and crispy in spots.
Let cool for 5 minutes before slicing in half.
*We have learned that baking peeled and chopped sweet potato allows for a better dough. Cooking can create too much moisture, steaming may be another option.
*Use whatever combination of protein (meat or beans) and vegetables you prefer. Cheese also works inside the calzones.
*To make a larger amount of calzones we have found that 1- 5lb bag of sweet potato and 1 1/2 lbs of ground meat and desired amount of veg makes approximately 12 calzones.
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