Saturday, November 9, 2013
Saturday, July 20, 2013
Dill is a host plant for Black Swallow Tail Butterfly
The dill plants that reseeded from years past are hosting the chrysalis of the black swallow tail butterfly! I will be planting more dill so that there is some left for us this fall! For now it is a beautiful to watch the life cycle of this beautiful creature! More photos to come as the cycle of life continues. One Love!
Tuesday, March 26, 2013
Monday, March 25, 2013
Passover Seder Meal (Vegan)
Today is the first day of Passover so we read the Torah portion Exodus 12:21-51, marked the doorway, then had the Seder meal in remembrance of our ancestors exodus from Egypt.
The meal is accompanied with wine, we use liquid chlorophyll to symbolize the wine/blood. The Passover Seder Plate (Ke'era) has six items on it:
*Maror (bitter lettuce) and *Chazaret (horseradish) - the bitter herbs symbolizing the harsh bitterness of slavery endured by Hebrews in Egypt. The chazaret is eaten between two pieces of unleavened bread in respect to the Mitzvah (commandment)
*Charoset- made of apples, nuts, raisins, cinnamon, and honey or vegan sweetener of your choice. The Charoset symbolizes the mortar with which Israelites bonded bricks in Egypt during enslavement. I added chia seeds and fresh squeezed lemon juice to the Charoset. I make a large bowl of Charoset because we love it!
*Karpas is the dipping of a simple vegetable such as parsley, celery, or boiled potato in salted water to mirror the tears and pain that the Israelites endured.
At this time we ask Ma Nishtana? (Why is this night different from other nights?) Exodus 12:42 states "it is a night to be much observed to the Lord for bringing them out of the land of Egypt (Babylon) this is that night of The Lord to be observed by all the children of Israel.
*Zeroah - Korban Pesach - (pesach sacrifice) is usually a lamb shank but vegans can substitute with a beet or sweet potato. You will see beet pictured here.
*Beitzah -Egg, seed or potato symbolizing the Korban chagigah (festival sacrifice) the egg is given to one in mourning, the egg/seed represents the beginning of life, or life source
The Zeroah and Beitzah represent sacrifices made in the Temple in Jerusalem, they are not eaten or handled during the meal.
Tomorrow we will continue with reading Torah portions , the prayer tomorrow is in Leviticus. we will be without leavened bread for the next 7 days, and each day preparing and praying Torah portions.
Passover is a special time, I am thankful for the prayer, discipline, and remembrance.
Shalom
The meal is accompanied with wine, we use liquid chlorophyll to symbolize the wine/blood. The Passover Seder Plate (Ke'era) has six items on it:
*Maror (bitter lettuce) and *Chazaret (horseradish) - the bitter herbs symbolizing the harsh bitterness of slavery endured by Hebrews in Egypt. The chazaret is eaten between two pieces of unleavened bread in respect to the Mitzvah (commandment)
*Charoset- made of apples, nuts, raisins, cinnamon, and honey or vegan sweetener of your choice. The Charoset symbolizes the mortar with which Israelites bonded bricks in Egypt during enslavement. I added chia seeds and fresh squeezed lemon juice to the Charoset. I make a large bowl of Charoset because we love it!
*Karpas is the dipping of a simple vegetable such as parsley, celery, or boiled potato in salted water to mirror the tears and pain that the Israelites endured.
At this time we ask Ma Nishtana? (Why is this night different from other nights?) Exodus 12:42 states "it is a night to be much observed to the Lord for bringing them out of the land of Egypt (Babylon) this is that night of The Lord to be observed by all the children of Israel.
*Zeroah - Korban Pesach - (pesach sacrifice) is usually a lamb shank but vegans can substitute with a beet or sweet potato. You will see beet pictured here.
*Beitzah -Egg, seed or potato symbolizing the Korban chagigah (festival sacrifice) the egg is given to one in mourning, the egg/seed represents the beginning of life, or life source
The Zeroah and Beitzah represent sacrifices made in the Temple in Jerusalem, they are not eaten or handled during the meal.
Tomorrow we will continue with reading Torah portions , the prayer tomorrow is in Leviticus. we will be without leavened bread for the next 7 days, and each day preparing and praying Torah portions.
Passover is a special time, I am thankful for the prayer, discipline, and remembrance.
Shalom
Sunday, March 24, 2013
Ital Jamaican Veggie Patties
Seriously a comfort food! Since this process takes a couple hours I make these when I am not in a hurry:-) I TRIPLE THIS RECIPE and freeze some of the assembled unbaked patties to have for easy dinners later:-) Ital patties are so delicious and can be eaten warm or at room temp!
INGREDIENTS:
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
Filling:
1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Instructions:
First make the pastry dough to cool in the fridge while you make the filling.
For the pastry: Combine 1 1/2 cups of the flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup flour aside. Add the coconut oil to the flour mixture and rub with your fingertip until the mixture resembles fine sand(about 10 minutes)
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Now make your filling: the ingredients are flexible, this is a general recipe that you can adjust as you like. You can skip all the different herbs and spices and add a generous amount of a curry or jerk blend if you prefer.
For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the pepper (or to taste) and set aside to allow the flavors to marry.
When you are ready to assemble patties:
Preheat the oven to 350F and remove the dough from the refrigerator.
With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
If you have tripled the recipe and decided to freeze some patties now is the time to spread the ones you are not baking on a cookie sheet, do not allow them to touch. Freeze for a couple hours, then wrap each in plastic wrap and the bunch in freezer paper to save for later. Keep frozen until you are ready to bake.
When you are ready to bake; Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.
Makes six big patties, or a couple dozen smaller ones.
INGREDIENTS:
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
Filling:
1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Instructions:
First make the pastry dough to cool in the fridge while you make the filling.
For the pastry: Combine 1 1/2 cups of the flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup flour aside. Add the coconut oil to the flour mixture and rub with your fingertip until the mixture resembles fine sand(about 10 minutes)
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Now make your filling: the ingredients are flexible, this is a general recipe that you can adjust as you like. You can skip all the different herbs and spices and add a generous amount of a curry or jerk blend if you prefer.
For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion, cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the pepper (or to taste) and set aside to allow the flavors to marry.
When you are ready to assemble patties:
Preheat the oven to 350F and remove the dough from the refrigerator.
With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
If you have tripled the recipe and decided to freeze some patties now is the time to spread the ones you are not baking on a cookie sheet, do not allow them to touch. Freeze for a couple hours, then wrap each in plastic wrap and the bunch in freezer paper to save for later. Keep frozen until you are ready to bake.
When you are ready to bake; Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.
Makes six big patties, or a couple dozen smaller ones.
Sunday, February 10, 2013
Stocking dry storage for survival and living in a healthy home
You should feel good when you walk into your kitchen and especially upon opening your cabinets. this is the place that you nourish your body! If you are eating and living consciously then hopefully you are avoiding packaged foods and are purchasing bulk foods or growing your own. Bulk foods are stored in glass jars for the best quality. I have collected jars over time to get me to this point, I am thankful to have almost all our dry foods stored in glass jars. This dry storage cabinet could sustain us for months in case of food emergency. In fact I keep very few canned goods in the house because we do not prefer canned goods. Many of these seeds, nuts and grains can be soaked and sprouted for optimal nutrition.
On the bottom shelf I have stored the dry foods we eat most often such as; nuts, seeds, and whole grains. Currently on this shelf are sesame seeds, black caraway seeds, chia seeds, pecans, walnuts, dried fruit, oats (steel cut and rolled), linen bags used for food storage, sprouting, and making nut milks, tahini, almond butter, pine nuts, several varieties of beans, almond slivers, lentils, wheat berries, alfalfa seeds, broccoli seeds, and more!
Baking and more dry storage occupy the second shelf. Although we try to avoid baked goods and sweets, there are times that we will make a healthier version of some popular sweet treats. So any of those ingredients are kept on the top shelf where they are out if reach. Currently on this shelf are: Teff flour, almond meal, flax seed, flax meal, peanut butter, organic spectrum vegetable shortening, dehydrated vegan soups (just add hot water), raw cacao powder, cacao butter, dry coconut, and more!
On the bottom shelf I have stored the dry foods we eat most often such as; nuts, seeds, and whole grains. Currently on this shelf are sesame seeds, black caraway seeds, chia seeds, pecans, walnuts, dried fruit, oats (steel cut and rolled), linen bags used for food storage, sprouting, and making nut milks, tahini, almond butter, pine nuts, several varieties of beans, almond slivers, lentils, wheat berries, alfalfa seeds, broccoli seeds, and more!
Baking and more dry storage occupy the second shelf. Although we try to avoid baked goods and sweets, there are times that we will make a healthier version of some popular sweet treats. So any of those ingredients are kept on the top shelf where they are out if reach. Currently on this shelf are: Teff flour, almond meal, flax seed, flax meal, peanut butter, organic spectrum vegetable shortening, dehydrated vegan soups (just add hot water), raw cacao powder, cacao butter, dry coconut, and more!
Sunday, January 13, 2013
Dry Brushing Detox
Dry brushing is One of the best routines I have found for smoothing, detoxing, clearing the skin, gently waking up the circulatory system, draining the lymphatic system, and even reducing cellulite. Twice a week before taking an Epsom salt bath is efficient for this technique. Brush the whole body in upwards motion towards the heart. Spend a few minutes doing this, then hop in an Epsom salt bath for at least 20 minutes and you will find yourself feeling refreshed and your skin will be glowing! Do this at least once (twice is best) a week and you will notice a change (as long as you are eating clean and exercising also!!! )
Sunday, January 6, 2013
Rest and relaxation
Yes we should drink good water, eat lots of leafy greens, fruits and healthy foods and....YES!!! We should get plenty of quality rest.
Make your bedroom a peaceful place by keeping it tidy, simple and clean. Choose colors that are calming. On your next mattress purchase choose organic, chemical free materials. Make your bed everyday. Don't neglect yourself of rest.
Eating, exercising and living clean all factors in for the body to properly rest. When we are committed to a healthy lifestyle it all syncs up!
Make your bedroom a peaceful place by keeping it tidy, simple and clean. Choose colors that are calming. On your next mattress purchase choose organic, chemical free materials. Make your bed everyday. Don't neglect yourself of rest.
Eating, exercising and living clean all factors in for the body to properly rest. When we are committed to a healthy lifestyle it all syncs up!
Friday, January 4, 2013
Groovy Green Juice
Ingredients:
Kale
Romaine
Celery
Parsley
Cilantro
Kiwi
Cucumber
Pear
Lime
Lemon
Juice. Give Thanks. Drink. Enjoy!!!!
Kale
Romaine
Celery
Parsley
Cilantro
Kiwi
Cucumber
Pear
Lime
Lemon
Juice. Give Thanks. Drink. Enjoy!!!!
Salmon colored Sunset Juice
This juice is pretty, delicious, and very healthy of course!
Ingredients:
Carrot
Sweet Potato
Orange
Clementine or Tangerine
Apple
Beet
Pear
Procedure:
Juice
Give Thanks
Enjoy
You will see the amounts I used in the photo below. I took the photo before washing or prepping the fruits and veggies for juicing, then I have a photo of the amount of juice it made. It was enough for two people:-)
Ingredients:
Carrot
Sweet Potato
Orange
Clementine or Tangerine
Apple
Beet
Pear
Procedure:
Juice
Give Thanks
Enjoy
You will see the amounts I used in the photo below. I took the photo before washing or prepping the fruits and veggies for juicing, then I have a photo of the amount of juice it made. It was enough for two people:-)
Tempeh Taco Recipe
The flavors of this particular taco recipe are inspired by Asian food flavors and fresh deliciousness. I suppose a more precise name for the recipe would have something to do with a lettuce wrap but taco is just a fun concept to me:-)
Prep time: 15 minutes
Ingredients:
Butter head or Romaine Lettuce
Tempeh (I like Trader Joes 3 grain)
Carrot (2)
Cilantro
Mushrooms, onion, garlic
Olive oil
Sesame oil
Sesame seeds
Dukkah or the contents of the spice blend which are: sesame seed, smoked paprika, cumin, pepper and sea salt.
Lime
Maple syrup or honey
Nama shoyu, Braggs, Tamari or Soy Sauce
Cayenne
Avocado
Procedures: Please note that the ingredients marked with an * are flexible, substitutes are listed in the ingredients list.
1. Sauté chopped onion and several cloves of chopped garlic. Once the onion and garlic is translucent add sliced mushrooms with a couple squirts of Braggs and sesame oil.
2. Heat 2 Tbs olive oil with 1 Tbs sesame oil in a small pan, Add sliced Tempeh let sauté a bit on each side.
3. Wash and dry lettuce leaves, these are your taco shells, so keep them whole.
4. Grate the carrots
5. Wash the Cilantro
6. In a small bowl mix a sauce with two parts maple syrup* to one part sesame oil. Whisk in a tablespoon of the Nama Shoyu* then Squeeze the juice of one lime, add a splash of a apple cider vinegar (raw, unfiltered) if you like, add Dukkah* (i got it at Colonel D's at Findlay Market). Put a dash if cayenne in the sauce if you wish to add heat.
7. Top the grated carrots with a bit of the sauce and sprinkle everything with sesame seeds.
8. Create tacos by using the lettuce as the shell, top with a slice if tempeh, some sautéed mushrooms, shredded carrots, fresh cilantro or basil,and sliced avocado. Finally drizzle with sauce.
9. Give Thanks
10. Enjoy!!!
Prep time: 15 minutes
Ingredients:
Butter head or Romaine Lettuce
Tempeh (I like Trader Joes 3 grain)
Carrot (2)
Cilantro
Mushrooms, onion, garlic
Olive oil
Sesame oil
Sesame seeds
Dukkah or the contents of the spice blend which are: sesame seed, smoked paprika, cumin, pepper and sea salt.
Lime
Maple syrup or honey
Nama shoyu, Braggs, Tamari or Soy Sauce
Cayenne
Avocado
Procedures: Please note that the ingredients marked with an * are flexible, substitutes are listed in the ingredients list.
1. Sauté chopped onion and several cloves of chopped garlic. Once the onion and garlic is translucent add sliced mushrooms with a couple squirts of Braggs and sesame oil.
2. Heat 2 Tbs olive oil with 1 Tbs sesame oil in a small pan, Add sliced Tempeh let sauté a bit on each side.
3. Wash and dry lettuce leaves, these are your taco shells, so keep them whole.
4. Grate the carrots
5. Wash the Cilantro
6. In a small bowl mix a sauce with two parts maple syrup* to one part sesame oil. Whisk in a tablespoon of the Nama Shoyu* then Squeeze the juice of one lime, add a splash of a apple cider vinegar (raw, unfiltered) if you like, add Dukkah* (i got it at Colonel D's at Findlay Market). Put a dash if cayenne in the sauce if you wish to add heat.
7. Top the grated carrots with a bit of the sauce and sprinkle everything with sesame seeds.
8. Create tacos by using the lettuce as the shell, top with a slice if tempeh, some sautéed mushrooms, shredded carrots, fresh cilantro or basil,and sliced avocado. Finally drizzle with sauce.
9. Give Thanks
10. Enjoy!!!
Thursday, January 3, 2013
Miraculous Mushrooms
Soooo, this morning after my smoothie I wanted breakfast food:-) I made flax- teff pancakes ( a recipe I posted in the past). And as a side these miraculous mushrooms- which are amazingly good and super easy to prepare. These mushrooms are a good side to anything and can be prepared in a variety of ways. I lightly sautéed them in a stainless steel skillet in this photo, but have marinated then baked them in the oven or wrapped in aluminum foil and put on the grill or on the campfire. When we go camping or to a friends barbecue I mix the marinade and marinate the mushrooms in a container ahead of time so that when we are ready to eat all I have to do is wrap in foil and heat. I included tips for each way of preparation below:-) and of course this is a simple recipe that you can get creative with.
I prefer crimini, portabella, shiitake, or oyster rather than white button mushrooms, so you will see crimini posted here.
I went out to our garden last week (yes in the cold winter) and picked sage, thyme, lavender and rosemary, I have been drying it in a clay pot, as you will see pictured below. I used the rosemary and sage in the recipe and I do believe that the herbs set the mushrooms off!!!
The photo below shows the finished sautéed mushrooms with a seasoning that I used this time from Trader Joes called South African Smoke. I liked the kick this seasoning had, it is the first time I have used it because I generally add the fresh herbs with the paprika and a small pinch of hickory powder. TJ's South African Smoke contains: Paprika flakes, sea salt, garlic, basil. Because this blend contains salt you can mix your own or just use sparingly and do not add additional sea salt.
Ingredients:
Mushrooms
1 Onion
Garlic (several cloves, and garlic powder)
Balsamic vinegar
Braggs Liquid Amino Acids
Olive oil
Fresh or dried herbs such as sage, rosemary, paprika, basil, black pepper, sea salt... If you want a more smoky flavor add a small pinch of hickory powder.
Water as needed
Procedure:
1. Chop and slice your onions and garlic.
2. Sauté the onions and garlic in olive oil (unless you are grilling or baking then see below)
3. Mix together the Braggs, Balsamic, and Olive Oil in equal parts (approx. 2Tbs each). Add herbs and spices and mix well. I add the herbs generously, add to suit your tastes.
4. It depends on how you are eating your mushrooms to determine the next step:
A. If you are having a mushroom sandwich or steak with a portabella you can leave the mushroom whole and marinate then bake at 350 with the marinade, onions and garlic. I like to spoon the liquid on top of the mushrooms a couple times while baking.
B. If you are preparing on the grill or campfire then place mushrooms, onions and garlic in foil and cover with marinade then slowly heat to soften
C. If you are slicing your mushrooms then go ahead and slice, then add to onions and garlic in the sauté pan and cover with marinade.
5. If your mushrooms get very dry at any point sprinkle with water.
6. Enjoy!!!!
I prefer crimini, portabella, shiitake, or oyster rather than white button mushrooms, so you will see crimini posted here.
I went out to our garden last week (yes in the cold winter) and picked sage, thyme, lavender and rosemary, I have been drying it in a clay pot, as you will see pictured below. I used the rosemary and sage in the recipe and I do believe that the herbs set the mushrooms off!!!
The photo below shows the finished sautéed mushrooms with a seasoning that I used this time from Trader Joes called South African Smoke. I liked the kick this seasoning had, it is the first time I have used it because I generally add the fresh herbs with the paprika and a small pinch of hickory powder. TJ's South African Smoke contains: Paprika flakes, sea salt, garlic, basil. Because this blend contains salt you can mix your own or just use sparingly and do not add additional sea salt.
Ingredients:
Mushrooms
1 Onion
Garlic (several cloves, and garlic powder)
Balsamic vinegar
Braggs Liquid Amino Acids
Olive oil
Fresh or dried herbs such as sage, rosemary, paprika, basil, black pepper, sea salt... If you want a more smoky flavor add a small pinch of hickory powder.
Water as needed
Procedure:
1. Chop and slice your onions and garlic.
2. Sauté the onions and garlic in olive oil (unless you are grilling or baking then see below)
3. Mix together the Braggs, Balsamic, and Olive Oil in equal parts (approx. 2Tbs each). Add herbs and spices and mix well. I add the herbs generously, add to suit your tastes.
4. It depends on how you are eating your mushrooms to determine the next step:
A. If you are having a mushroom sandwich or steak with a portabella you can leave the mushroom whole and marinate then bake at 350 with the marinade, onions and garlic. I like to spoon the liquid on top of the mushrooms a couple times while baking.
B. If you are preparing on the grill or campfire then place mushrooms, onions and garlic in foil and cover with marinade then slowly heat to soften
C. If you are slicing your mushrooms then go ahead and slice, then add to onions and garlic in the sauté pan and cover with marinade.
5. If your mushrooms get very dry at any point sprinkle with water.
6. Enjoy!!!!
Wednesday, January 2, 2013
Green GO Juice!
Green Juice is an excellent way to start the day, I love knowing that I have loaded up on green goodness, chlorophyll, and all the benefits these ingredients first thing in the morning.
Ingredients :
Cucumber and/or Celery (4 stalks)
Green apple
Parsley and/or kale leaves
Head of romaine lettuce
Pear and/or red apple
Lemon
Ginger
Procedure:
Wash everything. Cut up celery, pear, and apples into quarters. Peel lemon. Rollers let leaves up inside the kale leaves. Put everything through your juicer. ENJOY!!!
WARNING! This juice is addictive! Once you experience the energy burst and clean feeling that this juice creates in your body you will want it again and again!
Ingredients :
Cucumber and/or Celery (4 stalks)
Green apple
Parsley and/or kale leaves
Head of romaine lettuce
Pear and/or red apple
Lemon
Ginger
Procedure:
Wash everything. Cut up celery, pear, and apples into quarters. Peel lemon. Rollers let leaves up inside the kale leaves. Put everything through your juicer. ENJOY!!!
WARNING! This juice is addictive! Once you experience the energy burst and clean feeling that this juice creates in your body you will want it again and again!
Bamboozled!!!
This smoothie is super charged with antioxidants, cleansing abilities and omega 3's! I did not come up with the name, as I mentioned in an earlier post it is inspired by a smoothie served at Main Squeeze in Yellow Springs, OHIO. This smoothie is revitalizing, healing, cleansing, and as Bashi describes it "punchy":-)
INGREDIENTS:
Pineapple (fresh, frozen, or freshly made juice)
Blueberries and/or mixed berries and cherries (fresh or frozen)
Banana
Coconut milk (almond, hemp, or hazel nut milk work as well)
PROCEDURE:
Place fruit in Vitamix or blender. Cover fruit with nondairy milk. Blend thoroughly. ENJOY!!!!
INGREDIENTS:
Pineapple (fresh, frozen, or freshly made juice)
Blueberries and/or mixed berries and cherries (fresh or frozen)
Banana
Coconut milk (almond, hemp, or hazel nut milk work as well)
PROCEDURE:
Place fruit in Vitamix or blender. Cover fruit with nondairy milk. Blend thoroughly. ENJOY!!!!
One Love Sunflower: WHO DEY Juice!
One Love Sunflower: WHO DEY Juice!
Check out my blog for delicious healthy recipes and healthy lifestyle inspiration!
Check out my blog for delicious healthy recipes and healthy lifestyle inspiration!
WHO DEY Juice!
Bashi was going to the Bengals game so our morning juice was inspired by our home team color--ORANGE!! Bring on the beta carotene and bring home a win Bengals!!
Who DEY Juice recipe:
Half a pineapple
2 sweet potatoes
4 carrots
Ginger root
2 oranges
Procedure:
Peel oranges and pineapple. Core pineapple. Cut carrots in half. Cut sweet potatoes in 1/4s. Cut or break off 1 inch of ginger. Add everything to juicer. Enjoy!!!
Who DEY Juice recipe:
Half a pineapple
2 sweet potatoes
4 carrots
Ginger root
2 oranges
Procedure:
Peel oranges and pineapple. Core pineapple. Cut carrots in half. Cut sweet potatoes in 1/4s. Cut or break off 1 inch of ginger. Add everything to juicer. Enjoy!!!
Rainbow Soup!
This delicious Veggie Soup is inspired by the idea that we should strive to eat all the colors of the spectrum in a meal! It sure does make for a colorful meal!. So here is the recipe....
Gather produce for the colors of the rainbow, I will list some options below, each one is not necessary but at least try to include all the colors... If you have followed my recipes before you know that the ingredients are flexible, work with what you have, or is available this season....
Possible ingredients: you can get creative with the ingredients
Red - tomato, tomato paste, red bell pepper
Orange- carrot, peppers
Yellow- organic corn, peppers, squash, yellow onion, garlic
Green- celery, Lima beans, leeks, oregano, parsley, thyme
Blue- blue Heirloom potatoes
Purple- cabbage, red (purple) onion
Black Pepper
White Turnips or onion
Vegetable broth
Good water
Procedure
1. Chop your onions, garlic, leeks, carrots, potatoes, peppers, celery and add to a large soup pot with olive oil. These are your soup base. Now chop and add the rest of your veggies starting with the ones that need more simmer time.
2. Cover with vegetable broth, water, tomato paste, a splash of raw apple cider vinegar, and braggs amino acids.
3. Add oregano, parsley, thyme, pepper.
4. Let simmer
5. Enjoy!!
Gather produce for the colors of the rainbow, I will list some options below, each one is not necessary but at least try to include all the colors... If you have followed my recipes before you know that the ingredients are flexible, work with what you have, or is available this season....
Possible ingredients: you can get creative with the ingredients
Red - tomato, tomato paste, red bell pepper
Orange- carrot, peppers
Yellow- organic corn, peppers, squash, yellow onion, garlic
Green- celery, Lima beans, leeks, oregano, parsley, thyme
Blue- blue Heirloom potatoes
Purple- cabbage, red (purple) onion
Black Pepper
White Turnips or onion
Vegetable broth
Good water
Procedure
1. Chop your onions, garlic, leeks, carrots, potatoes, peppers, celery and add to a large soup pot with olive oil. These are your soup base. Now chop and add the rest of your veggies starting with the ones that need more simmer time.
2. Cover with vegetable broth, water, tomato paste, a splash of raw apple cider vinegar, and braggs amino acids.
3. Add oregano, parsley, thyme, pepper.
4. Let simmer
5. Enjoy!!
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