Are your food sensitivities making you sick?

Food Sensitivities Make You Sick and FatIn my opinion, this test is essential if you truly want a customized plan and achieve optimal results. I have used this test in my practice for over 15 years and the results have been nothing short of miraculous.

The ALCAT Test identifies cellular reactions to over 350 foods, chemicals and herbs. These inflammatory reactions are linked to chronic health problems like obesity and diabetes, as well as skin, heart, joint, mood and digestive disorders.

The ALCAT test is not a food allergy test, but rather, a food intolerance test. Food intolerances are delayed reactions as opposed to food allergies, which are more immediate reactions. Food intolerances are much more common and characterized by digestive disorders, migraines, obesity, or inability to lose weight, chronic fatigue, aching joints, skin disorders, and behavioral issues. It has been estimated that an upwards of 70-80% of the US population has some type of food intolerance. Unfortunately for many, those food intolerance symptoms are often identified as individual problems and treated as such, thus treating the symptoms and not the cause. The ALCAT is the most effective food intolerance test available.

The Alcat test requires a blood sample.  Please contact my office at jacqui@jacquijustice.com or (914) 361-1532 if you are interested in being tested.

BLOAT-BUSTING HAPPY H2O : )

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This super hydrating and bloat-busting concoction is sooooooooooooo refreshing and delicious that you will have no problemo meeting your daily H2O requirements.  To make sure you have enough to last the whole day through, after infusing water over night, drain water into another pitcher leaving produce and refill with fresh water and refrigerate.

INGREDIENTS:

4 cups watermelon, cubed

1 small Kirby cucumber, sliced thin

1/2 organic lime, sliced thin

1 handful mint leaves

METHOD:

Wash all produce and place in quart size pitcher.  Fill with pure filtered water and let infuse at room temperature for 2 hours then cover and refrigerate over night.  Pitcher can be refilled with water and infused 1-2 more times during the day if kept refrigerated.  Be prepared to hydrate your way to happiness

: )

MOJO MOCKTAIL

Mojo Mocktail

 

Instead of reaching for the nearest wine bottle the next time you’re having a romantic evening, make this delightfully aromatic, delicious, libido-loving and heart-healthy mocktail instead.  Ooo-la-la!!

INGREDIENTS:

1 T rosemary-ginger infused simple syrup (made with stevia)

1/4 cup fresh-squeezed grapefruit or orange juice, chilled

1/4 cup pure pomegranate juice, chilled

1/4 cup mineral water, chilled

Ice

Bitters of choice (I like grapefruit) – optional

Coconut sugar for rim – optional

GARNISH:

1 rosemary sprig

1 tsp pomegranate seeds

METHOD:

Dip glass rim into grapefruit/orange juice and then twist in coconut sugar until coated.  Tap off extra sugar.  In a cocktail shaker, add ice, simple syrup, grapefruit and pomegranate juices and shake.  Fill glass with ice and strain liquid from cocktail shaker in.  Top with mineral water and bitters (optional) to taste.  Garnish with rosemary sprig and 1 tsp pomegranate seeds.  Makes 1 serving.

Rosemary-ginger infused Simple Syrup:  In a small saucepan, bring 1 cup of water, 1 inch sliced ginger and 2 sprigs fresh rosemary to a boil.  Lower heat, add stevia to taste (usually 1-2 T powdered or 6-10 drops liquid) and simmer for 2 minutes.  Remove from heat, let cool and refrigerate.

MOCKTINI 2021

Mocktail 2020

Wishing you all a new year filled with vibrant health and all that makes you smile. Here’s something that should put a smile on your face – it’s festive and fizzy and won’t make you dizzy!! 😉
INGREDIENTS:

1 rosemary sprig

1/2 cup fresh squeezed grapefruit juice, chilled

1/4 cup pure pomegranate juice, chilled

ice

Mineral water, chilled

Bitters of choice (I like grapefruit) – optional

1 t pomegranate seeds

GARNISH:

1 rosemary sprig

METHOD:

Chill a martini glass. In a cocktail shaker, muddle 1 rosemary sprig. Add ice, grapefruit and pomegranate juices and shake. Strain liquid into chilled martini glass. Top with mineral water and bitters (optional) to taste. Garnish with rosemary sprig and pomegranate seeds.

Thanksgiving Mocktini

 

recipe
The perfect cozy concoction

INGREDIENTS:

4 orange slices (reserve rind to rim glass)

2 thyme sprigs 

ice (medium cubes)

3 fluid oz cranberry juice, fruit juice sweetened

3-6 drops orange bitters, optional

Sparkling mineral water/seltzer, optional

GARNISH:

1 orange curly orange twist

METHOD:

Rub martini glass with orange rind.  Muddle thyme sprig and orange slices in bottom of cocktail shaker.  Add ice, cranberry juice and bitters and shake well.  Strain into chilled martini glass and add mineral water to fill glass if desired.  Stir and adjust sweetness if needed.  Garnish with orange twist.

FOR A COCKTAIL:  

Just add a shot of your favorite boozy beverage (bourbon or whisky work best). Cheers!

BERGAMOT SPRITZER

I was introduced to this unique and delightful liqueur on Kitchen Cocktails, a weekly Zoom happy hour and fell in love!!  OTTO is a premium liqueur made purely with Bergamotto (En. Bergamot Orange) from Calabria, Italy and adds such an uplifting, light citrus and floral fragrance/flavor to almost any cocktail.  The many healing properties of bergamot include helping to alleviate anxiety and stress. I say bring it on!!!

INGREDIENTS:

1 ounce Otto, Premium Bergamotto Liqueur

1 ounce sweet vermouth or red wine

2 ounces mineral water

1 ounce prosecco

Ice

GARNISH:

Organic lemon peel

Rosemary sprig 

METHOD:

In a large wine glass, fill with ice, add lemon peel and a rosemary sprig.  Add Otto, vermouth or red wine, mineral water and prosecco.  Stir well and enjoy!

Substitutions: The first time I made this I didn’t have any prosecco or vermouth. I used red wine and more mineral water to make up for the prosecco. It was delish!!

Limoncello Spritzer

The perfect Mother’s Day Brunch Cocktail – refreshing, delish and just the right amount of fancy… Cheers!

INGREDIENTS:

1 part Jovis Limoncello (best limoncello ever!!!)

2 parts mineral water

1/2 organic lemon, freshly squeezed

Ice

GARNISH:

1 long curly lemon zest

METHOD:

It a well-iced cocktail shaker, stir all ingredients until combined. Strain into iced martini glass and garnish with lemon zest. Enjoy!

Here is where you can purchase Jovis Limoncello – amazing!!

Virus-Busting Vixen

An upscale immune-boosting version of an old-school favorite  
Serves 1

INGREDIENTS:

1 ounce of organic artisanal gin (Farmer’s Organic Gin) – ALCOHOL

3 ounces high-quality artisanal tonic water (Fever-Tree) – QUININE

1-2 lime wedges – VITAMIN C

Ice

GARNISH:

1 lime slice – VITAMIN C

1 rosemary sprig – OLEANOLIC ACID*

METHOD:

Fill a wide mouth balloon-type glass with lots of ice (it melts slower that way).  Add the gin and the tonic water.  Squeeze the lime and drop wedge into glass.  Stir well and add garnish.

MOCKTAIL VERSION:

2 ounces of non-alcoholic gin (try Caleno)

4 ounces high-quality artisanal tonic water (Fever-Tree)

1-2 lime wedges (juice and wedge)

Ice

*Oleanolic acid in rosemary has antiviral properties

WHAT’S UP DOC?

An immune-boosting concoction to keep you healthy and hoppy
Serves 1

INGREDIENTS:

1/2 lime, freshly squeezed

1 tsp grated fresh ginger

1 ounce alcohol of choice (vodka, gin, rum, tequila work best)

2 ounces organic carrot juice (fresh pressed or bottled)

1 T Rosemary-Infused Simple Syrup (see recipe)

Ice

Sparkling mineral water

GARNISH:

Lime wheel

METHOD:

Muddle grated ginger and lime juice in the bottom of a cocktail shaker.  Add ice and all ingredients except mineral water and shake well.  Strain into an iced cocktail glass of your choice and top off glass with mineral water.  Garnish with lime wheel.

ROSEMARY-INFUSED SIMPLE SYRUP:

Bring to a boil 1 cup water and 1 cup raw, organic honey stirring occasionally.  Reduce heat to low and stir until honey is dissolved, reduced and thickened – about 10 minutes.  Remove from heat and add 4 rosemary sprigs and let herbs steep for at least 30 minutes while syrup cools.  Remove herbs from syrup and pour through a fine mesh strainer into a glass mason jar.  Infusion can be stored in an airtight container in refrigerator for up to 1 month.

MOCKTAIL:  Replace alcohol with 1 ounce freshly-squeezed orange juice and reduce simple syrup to 1 teaspoon.

I’M HAPPY NOW :)

Here is the first in my Immune-Boosting Cocktails/Mocktails Series designed to increase your wellness while putting a smile on your face

Cheers!!

This sassy little anti-viral, vitamin-C-rich cocktail is my favorite way to shake off the cabin-fever blahs and boost my immune system at the same time – now that’s what I call a win-win!

INGREDIENTS:

3-4 ounces freshly-squeezed grapefruit juice

1 ounce high-quality vodka or gin (I like Prairie Organic Crafted Spirits) 

1 T honey-rosemary infused simple syrup

Splash of St. Germain (Elderflower)

Mineral water

Ice

GARNISH:

Rosemary sprig

Grapefruit wedge

METHOD: 

In an iced cocktail shaker, shake all ingredients except mineral water.  Strain into iced glass and top off with mineral water.  Garnish with rosemary sprig.

Herb-Infused Simple Syrup:

Bring to a boil 1 cup water and 1 cup raw, organic honey stirring occassionally.  Reduce heat to low and stir until honey is dissolved, reduced and thickened – about 10 minutes.  Remove from heat and add 4 rosemary sprigs and let herbs steep for at least 30 minutes while syrup cools.  Remove herbs from syrup and pour through a fine mesh strainer into a glass mason jar.  Infusion can be stored in an airtight container in refrigerator for up to 1 month.

FOR A MOCKTAIL: Replace alcohol with more mineral water and replace St. Germain (Elderflower liqueur) with Elderflower syrup or cordial which are alcohol-free. 

JACQUI’S IMMUNE BOOSTING CHICKEN SOUP

Jacqui's Immune Boosting Chicken Soup

We are only as strong as our immune systems are and prevention is an inside job! 

Part 1:

INGREDIENTS:

2 lbs. organic chicken parts (legs, breasts, etc.)

2 stalks organic celery, cut in half

4 cloves of garlic, peeled

1 med. Yellow onion, cut in half

1 sprig fresh oregano (I also throw in 1 oregano oil gel cap from DFH)

2 cups chopped organic carrots

METHOD:

Put above ingredients in large pot and cover with cold pure water – 2 inches above ingredients. Cook over high heat. When water boils, cover and reduce heat to medium.  Simmer for 1 hour.

Part 2:

INGREDIENTS:

1 tsp. extra virgin olive oil

1 tbsp. chopped fresh oregano leaves

3 cloves minced garlic

2 tbsp. chopped fresh ginger

1 chopped yellow onion

Sprinkle of cayenne pepper

1 1/2 lbs. organic red or purple potatoes peeled and cut into small cubes

2 organic sweet potatoes peeled and cut into small cubes

2 cups chopped organic carrots

1 can diced organic tomatoes

4 cups torn organic greens (spinach, swiss chard, kale, etc.)

Sea salt and black pepper to taste

METHOD:

Put oil, oregano leaves, garlic and onion into a large pot. Cook at medium. Heat until veggies are just soft, about 5 mins. Turn heat to high, add broth, potatoes and carrots.  When broth boils, reduce heat to medium. Cook until potatoes and carrots and tender, about 15 mins. Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, sea salt and pepper to soup. Cook until warm.

*You can also add jalapeño peppers (4 tsps. Seeded and minced) if you like.

**All ingredients should be organic if possible.