Keri West is a certified Functional Nutrition and Lifestyle Counselor, trained with a systems based approach in getting to the root causes of health concerns or chronic conditions. This channel is devoted to orthomolecular medicine (nutrients as treatment), optimizing physiology+ lifestyle changes to restore health.
Way of the Sage embraces bio individuality and is dedicated to providing information to empower those on a path of self-care, seeking greater health as well as those navigating difficult chronic conditions.
The aim is not perfection, rather restoring balance and resilience. In removing the impediments that rob nutrients, you allow the body to heal!
Remember your "story" took time to take “root” - therefore requires self-compassion and patience.
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Please note the information provided on this channel is not medical advice. Please always consult with your healthcare professionals/providers.
Education and Credentials: FX Nutrition
Keri West
Who doesn’t have a good chili? Packed with nutrients and so easy in the Instapot, you don’t have to soak your beans overnight.
Ingredients:
2 tablespoons of avocado oil
1 large, white onion, chopped
1 green pepper, stemmed, seeded, and diced
1 jalapeño pepper, stemmed, and diced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
1 teaspoons sea salt,
1 tablespoon tomato paste.
3 (or more) cloves grated or finally chopped
1, 14 ounce can diced fire roasted tomatoes
1/2 cup dried pinto beans
1/2 cup dried kidney beans
1 cup of water
Dried Guajillo chile (optional)
Freshly ground pepper
Instructions
1. Select the sauté function on your Insta pot. Set the level to medium and set the time to 10 minutes. When the Insta pot is preheated, drizzle the avocado oil into the pot and add the onion, red and green bell pepper, and jalapeño. Cooke, stirring occasionally, for eight minutes, or until the vegetable soften.
2. Add the chili powder, cumin, coriander, oregano, salt, and tomato paste and sauté, stirring, for the remaining two minutes.
3. Add the garlic, tomatoes, pinto, and kidney beans, water, and dried chili, if using. Stir, then secure the lid on the Insta pot and pressure cook on high for 45 minutes. Allow the Insta pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir, pressing the dried chili, if using, against the sides of the pot to release its flavor. Remove and discard the chili. Seasoned to taste and serve with desired toppings.
Optional toppings: avocado, lime, wedges, sliced radishes, grated cheddar cheese, fresh cilantro, sliced jalapeños.
Note: if using canned beans, reduce the water to 1/4 cup. (the pot might seem dry at first, but the vegetables will release moisture as a chili cooks). Reduce the pressure cooking time in steps 3 to 20 minutes.
courtesyloveandlemons.com
4 weeks ago (edited) | [YT] | 0
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Keri West
Plants naturally grow where their properties are needed… harvesting some oregano this morning, a powerful natural antimicrobial, antioxidant, anti-inflammatory.🌱
1 month ago (edited) | [YT] | 0
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Keri West
RFK introduces the new inverted food pyramid, placing protein, whole Foods, healthy fats, fruits, and vegetables at the top and whole grains at the bottom.! It’s about time!!👏👏👏
1 month ago | [YT] | 0
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Keri West
Curry cashews
Recipe by Andrea Nakayama
I love how easy these are to make and how flavorful and versatile these are, they make a great snack or to incorporate them into your meals. Hope this inspires you to eat more protein rich nuts (packed also with other vitamins and nutrients).
Ingredients:
2 tablespoons coconut oil
1/2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups raw whole cashew nuts
4 teaspoons coconut sugar
2 teaspoons salt or more to taste
Preparation: preheat oven to 300°F. Gently heat the oil in a small skillet over a medium heat just to melted. Add the curry, paprika, cumin, and coriander, and stir until fragrant about one minute..
Place the nuts in a mixing bowl. Add the spiced oil, coconut sugar, and salt and toss thoroughly. Spread the nuts on a baking sheet. Bake, shaking occasionally until the nuts are fragrant and golden about 20 minutes. Serve warm or cool and store in an airtight container.
Yield 2 cups.
Enjoy😊
3 months ago (edited) | [YT] | 0
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Keri West
This salad is soooo delicious, healthful and flavorful! If I might suggest… please don’t throw away your radish greens, wash them up and incorporate them to pack with even more nutrients! Enjoy💛 https://www.instagram.com/reel/DRdB1XKkr_S/?igsh=NTc4MTIwNjQ2YQ==
In case you don’t have an Instagram account…
“ carrot retinol salad”
Add in whatever proportions you prefer…
Carrot ribbons
Chopped cilantro
Chopped scallions
Sliced jicama
Sliced radish
Chopped roasted cashews (I will post a recipe for spice cashews that is absolutely delicious, whatever you don’t use, you can snack on later)
For the dressing:
Chopped ginger
Chopped garlic
Juice of half an orange
Juice of half a lime
3 tablespoons sesame oil
1.5 tablespoon rice wine vinegar
1.5 tablespoons soy sauce (I substitute Braggs liquid amino‘s )
1 tablespoon maple syrup (I substitute with monk fruit sweetened Lakanto maple syrup)
toss in a large bowl and enjoy! Feel free to pair with your preferred protein!
Remember, you want to opt to eat “All of the colors of the rainbow!” Plant power🌱🌱🌱
3 months ago (edited) | [YT] | 0
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Keri West
Opt for a “plant powered” diet, they provide us with so many nutrients, polyphenols and antioxidants to help fight inflammation! This is one of my favorite salads to have on hand- love how everything is finely diced. Ingredients (try and opt for organic):
*parsley (curly variety)
*red bell pepper
*cucumber
*tomatoes
*red onion
*chickpeas
*I also mix in quinoa as well as feta cheese prior to serving
Dressing: creamy tahini - 1/2 cup stirred tahini, 1/2 cup filtered water, 3 tablespoons lemon juice+ 1/4 tsp fine sea salt. Blend and add to salad prior to serving. I also like to add olive oil and balsamic!
4 months ago (edited) | [YT] | 0
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Keri West
Smoothies are a wonderful way to really pack in a plant-powered, nutrient dense meal to your day and to help improve your gut flora! This an antioxidant berry smoothie, courtesy of Andrea Nakayama with FX nutrition, is pure deliciousness, incorporating phytonutrients, antioxidants, “colors of the rainbow” along with protein, vitamins and minerals. Enjoy🍓🫐🥬
2 cups coconut water or water
1/2 cup frozen blueberries
1/2 cup strawberries
1/2 cup dried Goji berries, soaked
1 large handful spinach, parsley or cilantro
2 tablespoons Chia seeds
1 tablespoon hemp protein or other protein powder of choice
1/2 teaspoon vanilla extract
Pinch of sea salt
Optional: 5 to 7 drops liquid Stevia, or sweetener of choice
Place in a high speed blender and blend until smooth!
6 months ago (edited) | [YT] | 0
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Keri West
Sharing a delicious anti-inflammatory salad I made packed with phyto nutrients, healthy fats and essential fats, live enzymes, vitamins and minerals: Arugula, red, bell pepper, celery,, red onion, cilantro, avocado, pumpkin seeds, organic shredded chicken thigh, organic quinoa + sprouted mung beans. Dressing: organic flax seed oil+balsamic vinegar.
7 months ago (edited) | [YT] | 0
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Keri West
8 months ago | [YT] | 1
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Keri West
Fiber is so key for gut health, blood sugar and hormone balance, lowering cholesterol, supporting detox pathways, weight management and more. I LOVE my salads, they are packed with nutrients, antioxidants, omega 3’s…try and opt for organic: Spring lettuce mix, chopped celery, green, apple, avocado, sprouted mung beans, pumpkin seeds+ wild caught tuna, pepper, balsamic vinegar and flax oil.
*I often add wild blueberries, beets, cucumber and vary my proteins.
10 months ago (edited) | [YT] | 0
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