Kale and avocado salad

This is my all time favorite salad. It’s so easy and healthy, the avocado is rich in protein and healthy fats, which makes this a satisfying meal by itself. I like to prepare this with some lean protein to balance out my meal. This is a great way to bring kale into your diet on a regular basis. I can’t stress enough how good kale is for you!

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Chocolate avocado smoothie

This is seriously so freaking good you would never know it was actually healthy. I had this for a desert last night. It tastes just like a real chocolate milkshake that I used to love so much as a child, without the nastiness of dairy and sugar. It’s a great way to use up a ripe avocado that will otherwise go bad. Avocados are a regular staple in my diet. I have one almost every day.

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Garlic oregano yam oven fries

I made these from the recipe from Brenda Brazier’s book Thrive. Even though I’m not vegan anymore I really love vegan cookbooks, and I especially love this book because it concentrates on whole food nutrition.

thrive foods

This recipe is so easy and delicious I make it at least once a week. It’s great on my cleanse too. It’s very filling and the pumpkin seeds add healthy protein. Here it is..

2 yams
2 cloves of garlic
2 tablespoons chopped pumpkin seeds
1 tablespoon oregano
11/2 tablespoon coconut oil
1/2 tablespoon basil
Peel and cut up the yams. In a food processor chop the pumpkin seeds and garlic then mix with the oil and spices. Coat the yams with mixture and bake in the oven at 300 degrees. Bake 35 minutes. Enjoy!

sweet potatos

Cleansing

February is a great time to do a cleanse. Over the holidays and winter months I’ve kinda fallen out of my healthy eating routine. One cheat leads to another and another and before you know it your diet has changed. I crave more rich cooked foods in the winter and not so much raw food. I also just feel more tired and want warming, nurturing foods. The good news is you can still cleanse and eat healthy cooked foods. I still like a balance of raw and cooked food. I think 50/50 is a good goal and easy to do if your juicing and doing your green smoothies every day. I am recently into Dr. Alejandro Junger’s program called Clean. I really like his program because you can still eat fish and chicken which is important for me because I need a lot of protein to get me through the day. I have a very physical job and I feel tired and worthless without high quality protein. If you are vegan then you can do it without the meat. Check out the blog Goop for some of the recipes.

and Dr. Oz has a great 30 day meal plan…

http://www.doctoroz.com/videos/clean-program-30-day-meal-plan?page=2#copy

alejandro junger

Dr. Alejandro Junger, a cardiologist who initially began the research that led to the development of the program because of his desire to get away from the toxic foods, drinks, and thoughts weighing on his own health. He found that modern medicine often takes a “band aid” approach to “fix” or cover up a health problem, but the key is really to nurture our body from the roots with the right foods and nutrients. And by creating the right conditions, our body will begin to naturally heal itself.

I’m starting today and I’m going to go for it for 21 days! The plan starts with a breakfast shake every morning and two meals from the clean recipes. i will share some of my recipes with you as I go along. Check out the book too!:)

clean book

Pineapple kale smoothie

This is my all time favorite smoothie. I love the combination of flavors, especially the pineapple/mint. Kale is one of my top favorite foods ever. I eat it every day in one way or another. The benefits are endless.According to an article I just read on the healthy advocate.com, kale is anti-inflammatory, and inflammation is one of the strongest signs of physical and mental aging. When we consume anti-inflammatory foods, we boost our bodies defenses and quench the fire that contributes to the wear and tear of aging. Antioxidants are also abundant in kale, and these antioxidants go right away at attacking and defeating free radicals that can wreak havoc on the skin and other areas of the body.Vitamin A may help keep you attractive, as eating foods rich in this vitamin provides a slightly reddish-orangish hue to the skin. Researchers have found that individuals prefer other individuals who give off this color in the skin. Also, the high vitamin C content in kale may help protect against premature aging of the skin by protecting the skin from ultra violet light. It’s also a powerful antioxidant that fights free radicals produced from prolonged sun exposure.

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Roasted local squash soup

Last night I created this soup with patty pan squash with a butternut squash that I got from the farmers market Saturday morning. It was the easiest and most delicious soup I ever made. It was so rich and creamy and without all the nastiness of dairy. Here’s how…

Ingredients:

2 patty pan squashes sliced
1 butternut squash peeled, cored and chopped
3 large cloves of garlic chopped
1 tablespoon organic butter or earth balance spread
1 tablespoon olive oil
1 tablespoon thyme
salt/pepper
1/2 cup almond milk(or more if needed to thin)
2 cups free-range organic chicken broth or vegetable broth

Pre-heat over to 325 degrees

Roast the squash and garlic in a roasting pan with olive oil, salt, pepper, and thyme. Mix it all together with your hands to get it marinated. About 20 minutes or until soft

Let squash cool and then place in a blender with the rest of the ingredients and blend.

Garnish with chives,scallions and sour cream ( I use Tofutti brand non-dairy sour cream)

Butternut squash’s tangerine hue signals a powerhouse of nutrients called carotenoids known to protect against heart disease. The squash also has high levels of beta-carotene which converts into vitamin a, identified as a deterrent against breast cancer. You also get nearly half your daily dose of antioxidant rich vitamin C. It has anti-inflammatory effects because of its high anti-oxidant content.

Summer Squash coriander soup with sour cream

I made this refreshing and delicious soup over the weekend and wanted to share it. It’s so easy, healthy,and in season. I used 2 gigantic squash from a friends garden. One green and one yellow squash. I paired this with a grass-fed and local flat iron steak (I am eating meat again).I decided to do this because my body was really suffering. I still avoid dairy and gluten and sugar (mostly) 🙂 I still try to keep my diet 50% raw, more in the summer months. I find adding back in the grass-fed meats, and some fish (only wild), and local eggs, I feel stronger. If you are eating vegan and are feeling great, I encourage you to to go with it. It’s so important for us to listen to our bodies needs and to be honest. I love the idea of being vegan, but my body doesn’t. I need the animal protein after all. But every body is different. I still believe animals deserve better, so I always buy my meat from the local farmers market. I talk to the farmers  who raise the cattle. I really like Wolf Creek farms.I still hate supporting murder, but I feel tired and useless when I don’t eat meat. I like keeping my meats rare too, I feel I get more of the nutrients this way. Anywho…here’s the soup recipe! From Everyday Raw Express by Matthew Kenney. Great book for preparing raw recipes in under 30 minutes, god knows I don’t have much time anymore.

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