Recipes for cleansing for Energy for life
Updated: Aug 2
Repost from early 2019
Tumeric and some uses: recent study (3), Curcumin (the active ingredient in turmeric) equaled the effects of the prescription drug fluoxetine (the generic form of Prozac). Dr. Ajay Goel, Baylor Research Institute and Charles A Sammons Cancer Center, Baylor University Medical Center and study’s co-author, stated, Tumeric Lemonade • 4 cups cold filtered or sparkling water • 2 tablespoons freshly grated or powdered turmeric • 4 tablespoons 100% maple syrup or honey (you could even do half of each) • Juice of 1 1/2 lemons • Optional: add the juice of 1 blood orange Instructions: Combine all ingredients serve chilled Tumeric smoothie • 1 orange, peeled • 1 peeled and sliced frozen banana • 1/2 cup frozen pineapple chunks • 1/2 cup frozen mango chunks • 1 heaping teaspoon fresh peeled and grated turmeric (or 1/2 teaspoon dried) • 1/2 cup ice cubes • 1/8 cup almond milk (optional) Place all in Blender to smoothen and to thicken add ice cubes but to thin almond or soy /milk alternative Tumeric Oatmeal INGREDIENTS • ½ Cup rolled oats • 1 tsp coconut oil • ¼ tsp ground turmeric • ¼ tsp ground ginger • ⅛ tsp ground cinnamon • pinch of fresh black pepper • 2 pinches of salt • 1 Cup cashew milk • 1 tsp maple syrup • ¼ tsp vanilla extract • banana slices, shredded coco,nus to serve INSTRUCTIONS • In a small pot over medium heat, melt the coconut oil. Add the oats and all the spices through to the salt. Lightly toast, stirring frequently for 2 minutes. • Add the cashew milk (stand back and be careful... it will splatter), maple syrup and vanilla. Stir to combine. Cook for 2-3 minutes, stirring frequently or until thick and creamy. • Serve warm topped with banana slices, shredded coconut and your favorite nut butter. Warm Golden Turmeric Milk By Molly Lansdowne Prep Time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Yield: 1-2 servings Ingredients • 2 cups non-dairy milk • 1 teaspoon turmeric • 1 teaspoon tahini • 1 tablespoon maple syrup • Dash of black pepper, cinnamon, nutmeg, and ginger Directions 1. In a small saucepan, whisk together milk, turmeric, tahini, maple syrup, and spices. Bring mixture to a boil. 2. Reduce to very low heat and simmer for 2-3 minutes. 3. Pour into mug(s) and serve! Turmeric and Wheatgrass Juice Ingredients: 1 cup kale (I used the dinosaur variety) 2 stalks of celery 1 cucumber 1 small apple or pear 1” knob of turmeric (or more!), peeled 1 lime, rind removed ¼-½ cup wheatgrass, roots removed and grass rinsed Directions: Run each ingredient through the juicer, pressing the tamper down slowly so the maximum amount of juice is extracted from the produce. Drink within 20 minutes of juicing to get the full benefit of the living enzymes and nutrients. Tumeric gold Tea Single serving 1 teaspoon grated fresh turmeric 1 teaspoon grated fresh ginger ½ Tablespoon lemon juice, or to taste dash of cayenne sweetener to taste, optional Bring 8oz of water to a boil. Add ginger and turmeric and simmer or steep for 10 minutes. Strain the tea through a fine mesh sieve or tea strainer to remove the solids. You can leave them in, but it will be more pleasant to drink just the liquid. For the Vegan Turmeric Latte • 2 cups unsweetened almond milk • 1/2-1 tablespoon turmeric • 1 tablespoon coconut oil • 1/2 teaspoon vanilla • 1/2 teaspoon powdered reishi • 1/2 teaspoon powdered cordyceps • 1/2 teaspoon powdered ashwagandha • 1/2 teaspoon cinnamon • 1- 1 1/2 teaspoon maple syrup Directions For the Vegan Turmeric Latte In a medium pot over medium heat, add nut milk, turmeric, coconut oil and vanilla. Stir until mixture is hot and ingredients are well combined. Add mixture to a high-powered blender and add reishi, cordyceps, ashwagandha, cinnamon and maple syrup. Blend on high until mixed well. Serve topped with cinnamon Pink Grapefruit Ginger Smoothie By Juhea Kim Prep Time: 05 minutes Cook time: Total time: 05 minutes Yield: 1 serving Ingredients • 1 pink grapefruit, medium to large • 1 medium banana • 1 1/2 cup non dairy milk • 1/4 -1/2 tsp fresh ginger, minced • 1 tbsp maca powder (optional) • 1 medium carrot, peeled • 2 ice cubes Directions 1. Peel the grapefruit and remove all the bitter inner skin with your hands, saving just the segments. 2. Put all the ingredients into a blender, and blend until smooth. Enjoy! TUMERIC PUMPKIN SOUP INGREDIENTS • 1 tablespoon olive oil • 1 medium yellow onion, chopped (approx 1 cup) • 3 medium garlic cloves, minced • 2 tablespoons chopped sage (approx 10 sage leaves) • 4 cups vegetable broth • 1 15oz can pumpkin puree • 1 15.5oz can cannellini beans • 1 teaspoon turmeric • 1/2 teaspoon nutmeg • 1 teaspoon salt • Pepper to taste • Optional: Pepitas for garnish Tumeric PUMPKIN soup continued INSTRUCTIONS • In a 4 quart pot, heat olive oil over medium heat. • Add onion and cook for 5-7 minutes, or until translucent. Add garlic and sage and cook for another minute, or until fragrant. • Add broth, pumpkin, beans, turmeric, nutmeg and salt and stir to combine. Bring to a simmer. • Transfer to a high-speed blender or use an immersion blender to puree the soup. If using a high-speed blender, transfer soup back to the pot. Let cook for 5-10 more minutes on medium-low heat. Add pepper to taste. • Optional: Garnish soup with pepitas (pumpkin seeds). Tumeric Paste Turmeric Paste for Golden Milk Rating Prep time: 10 mins Cook time: 4 mins Total time: 14 mins Serves: 2 small jars Ingredients • For the turmeric paste: • 1 ½ cups water • ½ cup turmeric powder • 1 piece of ginger, about the size of ½ of your thumb • 1 level tablespoon cinnamon • 2 level teaspoons ground black pepper • ½ teaspoon nutmeg • 3 teaspoons coconut oil • For the Golden Milk (serving 1): • 1 cup milk of your choice (coconut, almond, dairy etc) • 1 heaped teaspoon turmeric paste • ½ – 1 teaspoon honey or other sweetener of your choice • Pour the water into a small pan and bring to a boil. • Finely grate the ginger and add it to the pan together with the turmeric powder, cinnamon, black pepper, nutmeg and coconut oil. • Stir continuously on a medium-low heat for about 3-4 minutes. If the paste is too thick, add a small splash of water and continue stirring. • Give the paste to the clean jars, seal and let cool. It will keep in the fridge for a couple of weeks. • To make the Golden Milk, gently heat one cup of milk of your choice . . . (Golden milk recipe above. ) Oher Tumeric Smoothie Ingredients • 1 frozen ripe banana, broken into chunks (can sub 3/4 cup frozen mango chunks) • 1/2 to 1 cup dairy-free unsweetened coconut milk beverage (I use [b]So Delicious[/b]) • 2 tablespoons coconut milk (I use [b]So Delicious[/b] • 1/4 to 1/2 teaspoon vanilla extract (I use alcohol-free) • 1/2 teaspoon ground turmeric • 1/8 teaspoon ground ginger • 1/8 teaspoon ground cinnamon • Pinch salt • Pinch black pepper • 3 to 5 drops pure stevia or your favorite sweetener, to taste Instructions • Place the frozen fruit, 1/2 cup milk beverage, coconut milk, vanilla (to taste), turmeric, ginger, cinnamon, salt, and pepper in your blender and puree until smooth. • Blend in sweetener, to taste, and more milk beverage to thin, if desired. Overnight Turmeric Chia Oats Turbo-charge your day with an on-the-ready breakfast packed with stick to your ribs oats, nourishing chia seeds and warming spices. Make ahead in jars for individual portions and convenience. Devour Overnight Turmeric Chia Oats warm or chilled. Vegan + GF. Prep Time 5 minutes Servings 1 Serving Author Traci York | Vanilla And Bean Ingredients For the Oats: • 1/3 C (32g) Thick Rolled Oats • 2 Tbs Chia Seeds • 1/4 tsp Turmeric ground • 1/8 tsp Cinnamon ground • 1/8 tsp Cardamom ground • 3/4 C (186) Milk* I use Homemade Cashew Milk (see note) • Maple Syrup, to taste - I start with 1/2 tsp Suggested Goodies to Add: • Seasonal or frozen fruit • Nuts such as hazelnuts, pecan or walnuts • Hemp Hearts • More Chia Seeds • Cacao Nibs Instructions 1. In an eight oz (226g) or 16 oz (453g) lidded heat proof jar (I use canning jars), add the oats, chia seeds, turmeric, cinnamon, cardamom** (see notes below), milk and maple syrup. Add just a little maple syrup then adjust to taste before serving (sweetness can be such a personal thing.. add more or less, whatever you want! Additionally, nut milks have varying degrees of sweetness. Take this into account when adding maple syrup ). Place the lid on the jar and shake the jar vigorously to incorporate the ingredients. Let the jar rest for a few minutes and give it a good shake again to prevent clumping. 2. Store in the refrigerator and eat within three days. When you're ready to serve, enjoy chilled straight from the jar with desired toppings. Or, to warm the chia oats, bring a small pot of water to a low simmer. Turn to low and place the heatproof jar in the water to gently warm the chia oats, stirring occassionally for about five minutes. The water should come up to at least 1/2 way on the jar. Top with desired goodies. Recipe Notes *I use homemade cashew milk, diluted with 1/2 water. **Spices can be adjusted to taste! If you prefer more cinnamon, go for it! Tumeric Giger Lentil soup INGREDIENTS: 3 tablespoons extra-virgin olive oil 2 small yellow onions, finely chopped 2 medium carrots, peeled and chopped 4 garlic cloves, minced 1/8 teaspoon cayenne pepper 2 teaspoons ground cumin 1 tablespoon fresh ginger, finely grated 1 1/2 teaspoons fresh turmeric, finely grated (or 1 teaspoon turmeric powder) leaves from 4 sprigs of fresh thyme (or 1/2 teaspoon dried thyme) 2 x 400 g can of organic diced tomatoes 1 cup brown lentils (Bernstein- or Tellerlinsen) (200 g) 3 cups vegetable broth (750 ml) 2 cups water (500 ml) 1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste 1 bunch fresh kale, tough ribs removed (about 4 handfuls) juice of 1/2 a lemon, or to taste NOTE: I used a mixture of kale types; curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale). This can be substituted with spinach, collard greens, roughly chopped. METHOD: 1. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and cook, stirring often, until the onion softens and start to become translucent, about 5 minutes. 2. Add the garlic, cayenne pepper, cumin, ginger, turmeric and thyme. Cook stirring constantly, for about 30 seconds. Add the diced tomatoes and cook for a 2-3 more minutes, stirring often. 3. Add the lentils, broth and water, plus 1/2 teaspoon salt. Season generously with freshly ground black pepper. Increase the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat. Simmer for 25-30 minutes, or until the lentils are tender but still hold their shape (al dente). 4. Add the chopped kale and cook for 5 more minutes (less time if you choose to use spinach). 5. Remove the pot from heat and stir in the freshly squeezed lemon juice. Taste and season with more salt, pepper and/or lemon juice, as desired. Serve this turmeric ginger lentil soup with some crusty bread and enjoy! PS) Leftovers keep well in the refrigerator for a few days. Coconuts Coconut curry A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. Author: Minimalist Baker Recipe type: Entrée Cuisine: Vegan, Gluten-Free, Indian-Inspired Serves: 4 Ingredients CURRY • 1 Tbsp (15 ml) coconut or olive oil • 1 small onion, diced (150 g) • 4 cloves garlic, minced (2 Tbsp or 12 g) • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground) • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced • 1/2 cup (64 g) diced carrots • 1/4 cup (45 g) diced tomato • 1/3 cup (28 g) snow peas (loosely cut) • 1 Tbsp (8 g) curry powder • optional: Pinch cayenne or 1 dried red chili, diced (for heat) • 2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture) • 1 cup (240 ml) veggie stock • Sea salt and black pepper to taste COCONUT QUINOA • 1 14-ounce (396 g) can light coconut milk • 1 cup (170 g) white quinoa, rinsed in a fine mesh strainer* • optional: 1 Tbsp (15 ml) agave nectar FOR SERVING optional • Fresh lemon juice • Cilantro, mint, and/or basil • Red pepper flake Instructions 1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving. 2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes. 3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. 4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook. 5. Taste and adjust seasonings as needed. I added another pinch or two of salt. 6. Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs. Coconut Rice Pudding Ingredients • 1 can coconut milk (1 can = 440 ml) • 1/4 cup short grain white rice (¼ cup = 75 g) • 1 tsp vanilla extract • 1 tbsp sugar (alternatively 1 small pack "vanilla sugar" per tbsp sugar) • 1 pinch salt • 1 star anise • 1/2 cup pineapple chunks, canned (fresh pineapple is even better!) Optional • 1/2 banana, mashed Instructions 1. Pour the coconut milk in a pot. Give it some heat - medium. 2. Stir in the rice once the milk just starts to boil. Reduce the heat to low quickly. Seriously! If the coconut milk is too hot the fat will separate from the rest and it wont smooth and creamy. 3. Flavour things up with vanilla extract, sugar, anise star and salt. 4. Optional: Stir in the mashed banana. 5. Stir occasionally and let it simmer on low heat for about 30 minutes until things get well creamy. 6. If you use canned pineapple: add 3-4 tbsp of pineapple juice to the rice mix to give it a fruity kick. 7. Serve with diced pineapple chunks. 8. Optional: Blend the pineapple and layer the puree on top of your serving of rice pudding. Vegan Coconut French Toast 9 Ingredients • 1 cup coconut milk • 1 teaspoon vanilla • 1 tablespoon brown sugar • 1/2 teaspoon cinnamon • 1 teaspoon cornstarch • 2-3 tablespoons coconut oil, divided • 1 small loaf sourdough bread, sliced 1 to 1 1/2-inches thick • Pure maple syrup, for serving (optional) • Berries, for serving (optional) Directions 1. Turn oven to warm, about 150 degrees. 2. In a medium flat-bottomed bowl, whisk together coconut milk, vanilla, brown sugar, cinnamon, and cornstarch. 3. Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. 4. Dip both sides of 1 piece bread in coconut milk mixture. (Don't soak bread or let it get too soggy, just moisten it.) Carefully place pan. Repeat with additional slices bread to fill pan. 5. Cook until bottom of bread is golden brown, about 3 to 5 minutes. Flip and cook other side of bread. 6. Remove from pan, place on an oven-safe plate and keep warm in oven. 7. Add another 1 tablespoon coconut oil to pan, and repeat cooking process with remainder of bread. 8. Serve immediately, topped with with pure maple syrup and fresh berries, if desired. Coconut bacon Fake bacon that tastes like the real thing. Use it in salads, BLTs, or anywhere else that you would add bacon. This coconut bacon is vegan and gluten free, as long as you use gluten-free soy sauce (like tamari). Recipe yields 3 cups coconut bacon. INGREDIENTS • 3 cups large, unsweetened coconut flakes (not regular shredded coconut!) • 3 tablespoons reduced-sodium tamari (or other soy sauce) • 2 ½ tablespoons liquid smoke (any flavor, choose your favorite) • 1 ½ tablespoons maple syrup INSTRUCTIONS 1. Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper (optional). 2. Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper. Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool. 3. Let the “bacon” cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost! Coconut Brownies For the brownie base • 1 cup coconut flour • 1 cup cocoa powder • 1 scoop chocolate protein powderOPTIONAL • 1 cup nut or seed butter of choice almond, sunflower seed etc • 1 1/2 cups sticky sweetener of choice maple syrup, monk fruit sweetened maple syrup, etc • 1 cup cooked sweet potato, mashed can use banana or pumpkin • 1-2 tbsp Silk Unsweetened Almond Milk * For the coconut layer • 1/2 cup coconut oil • 1 1/2 cups shredded unsweetened coconut • 2 tbsp pure maple syrup Cook. Eat. Travel. Live. !
Instructions 1. Line a large cake tin or 9 x 9 inch baking pan with parchment paper and set aside. 2. In a large mixing bowl, add your brownie base ingredients and mix well. If the batter is too thick, add more milk of choice until a thick batter remains. Pour the batter into the lined baking pan and press firmly into it. Refrigerate. 3. In a microwave safe bowl or stovetop, melt your coconut oil. Add your shredded coconut and pure maple syrup and mix until fully incorporated. Pour the coconut mixture onto the brownie mixture and refrigerate. 4. Once chocolate coconut brownies have firmed up, cut into pieces and enjoy! Coconut pineapple cleanse • juicer version: • 1 apple, quartered • 3 cups fresh pineapple chunks • ½ lime, peeled • 1-inch piece of ginger • 8 ounces coconut water • 4 to 5 fresh mint leaves • Note: you can juice the mint leaves for more intense flavor but increase the amount to ½ cup. It will change the color of the juice to a pale green however. • Blender version: • 12-16 ounces coconut water (use the larger amount for a thinner juice) • 1 apple, cored and chopped • 3 cups fresh pineapple chunks • ½ cup fresh mint leaves • ½ lime, peeled • 1-inch piece of ginger INSTRUCTIONS 1. For the juicer version: 2. Juice the apple, pineapple, lime and ginger according to your juicers directions. Stir in the coconut water. To serve add the mint leaves to the bottom of a glass and lightly crush with the back of a spoon to release the essential oils. Fill the glass with ice and top with the pineapple coconut water. Garnish with a thin slice of lime. 1. For the blender version: 2. Pour the coconut water into the jar of a high-speed blender and add the apple, pineapple, mint and lime. Using a microplane, finely zest the ginger into the blender. Blend on high until the mixture is smooth. For a finer juice you can strain the mixture through a cheesecloth or nut milk bag. To serve add a few additional mint leaves and a thin slice of lime. Kale Coconut juice • 4 kale leaves • 2 apples • ½ lime, peeled • ½ cup (125 ml) chilled coconut water DIRECTIONS: 1. Wash all produce well. 2. Peel lime. 3. Add kale, apples, and lime through juicer. 4. Add to a glass with cold coconut water and enjoy! Servings: 1 Mint coconut smoothie • Apple: 1 • Mint: 10g • Banana: 1/2 • Spinach: 1 Handful • Coconut Water: 200ml • Ice: 1 Small Handful Mint chocolate ice cream Ingredients • 1 ½ oz baby spinach • 1 banana - peeled • 1 orange - peeled • 3 sprigs mint - stemmed • 1 tbsp cacao nibs • 1 tsp chlorella • 1 cup water • 1 cup ice This drink does it all! First it cools you with the mint, then it adds pep to your step with chlorellaand cacao. Your immune system will also get a kick ofvitamin Cfrom both the spinach and the orange. To get an ice cream consistency, peel and freeze the banana prior to blending. Want a little extra crunch? Add the cacao nibs after everything is blended and blend for about 10-30 seconds Mint ginger Detox twist Ingredients • 1 1/2 oz collard greens • 2 persian cucumbers - chopped • 1 apple - chopped • 1 meyer lemon - peeled • 1/2 inch ginger • 1/2 tsp chlorella • 1 cup water • 1 cup ice Thai Coconut Soup Yield: 4 servings Ingredients: • 2 cans full fat coconut milk • 4 cups veggie broth • 1 onion, thinly sliced • 2 cloves garlic, peeled and minced • 2 TB. fresh ginger, peeled and minced • 1 stalk fresh lemongrass, cut into 3 long pieces • 2 cups Shiitake mushrooms, sliced • 2 small baby bok choy, thinly sliced • 2 TB. fresh lime juice • 1 TB. coconut aminos • 1 tsp. sea salt • ½ to 1 tsp. crushed red pepper • 1 green onion, finely chopped for garnish • Handful fresh cilantro, finely chopped for garnish Directions: In a medium saucepan, combine coconut milk and veggie broth, and bring to a low boil. Add onion, garlic, ginger, and lemongrass and cook until fragrant (about 3 minutes). Reduce heat and add mushrooms and bok choy, simmering for another 5 minutes. Finally add lime juice, coconut aminos, salt, and crushed red pepper stirring to combine. Garnish with green onion and cilantro. Discard lemongrass and serve as is or with brown rice. Pitaya. Dragon Fruit Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Pitaya drink 1. Put Pitaya and Almond milk into a blender first. 2. Blend on medium to high for 30 seconds. 3. Add the remaining fruit into blender. 4. Blend on medium to high for 30 seconds or until desired consistency. 5. Pour mix into a bowl, add toppings and enjoy! o 1 Pitaya Smoothie Pack or 1 small scoop of Pitaya Cubes o 1 ripe Banana o 1 cup Strawberries (fresh or frozen) o 1 cup Spinach (fresh or frozen) o 1/2 cup Coconut water o 1/4 cup Aloe Vera Juice o 1 tbsp Chlorofyll o 1/2 cup steel cut Oats o 2 tbsps Chia seeds Toppings: o Sliced Strawberries o 1 tbsp raw Almonds soaked overnight and peeled o 1 tbsp Flax Seeds o 1 tbsp Goji Berries 1. Soak steel cut oats and chia seeds overnight in water 2. Combine all ingredients into a blender 3. Blend on medium to high for 30 seconds 4. Pour into a bowl, add toppings and enjoy:) o 1 Pitaya Smoothie Pack or 1 small scoop of Pitaya Cubes o 2 Oranges (peeled) o 1 cored Apple (Skinless for smoother consistency) o 2 ounces of Orange Juice o 1/4 teaspoon Ginger Root o A little Cilantro garnish 1. With a medium size kitchen knife, slice off all four sides of the Apple excluding the core as much as possible. If you prefer skinless, remove apple skin before cutting into pieces 2. Peel both oranges and remove the core on the inside 3. Grate ginger root into small bowl or plate 4. Combine all ingredients into a blender and blend on medium to high for 30 seconds 5. Pour into a glass and enjoy:) o 1 Pitaya Smoothie Pack or 1 small scoop of Pitaya Cubes o 2 Oranges (peeled) o 1 cored Apple (Skinless for smoother consistency) o 2 ounces of Orange Juice o 1/4 teaspoon Ginger Root o A little Cilantro garnish 1. With a medium size kitchen knife, slice off all four sides of the Apple excluding the core as much as possible. If you prefer skinless, remove apple skin before cutting into pieces 2. Peel both oranges and remove the core on the inside 3. Grate ginger root into small bowl or plate 4. Combine all ingredients into a blender and blend on medium to high for 30 seconds 5. Pour into a glass and enjoy:) o 2 Pitaya Smoothie Pack or 1 large scoop of Pitaya Cubes o 1 frozen Banana o 10 mint leaves o 3oz almond milk Toppings: o 1 Strawberry o Pinch of Coconut flakes o Garnish with Mint leaves (if desired) 1. Combine all ingredients into a blender 2. Blend on medium to high for 30 seconds 3. Pour into a bowl and enjoy o 1 Pitaya Smoothie Pack or 1 small scoop of Pitaya Cubes o 1/2 Cup Strawberries o 3/4 Cup Mango o 1/2 Cup Pineapple o 1/8 Medium Cucumber o 1/4 Peeled Avocado o 5 oz Coconut Water 1. Combine all ingredients into a blender 2. Blend on medium to high for 30 seconds 3. Pour into a glass and enjoy: o 2 Pitaya Smoothie Pack or 1 large scoop of Pitaya Cubes o 1/2 cup of frozen Pineapple o 1/2 cup of frozen Mango o 3oz Apple juice Toppings: o Raspberries o Blueberries o Blackberries 1. Combine all ingredients into a blender 2. Blend on medium to high for 30 seconds 3. Pour into a bowl and enjoy:) Papaya Baked ppaya INGREDIENTS • 3 papayas, firm but ripe (the sweeter Hawaiian variety is probably best here) • 1 vanilla bean, cut into 6 pieces • 6 teaspoons butter • 12 teaspoons brown sugar Stir fry papaya Ingredients • 1 medium-sized raw papaya • A generous pinch of turmeric powder • Salt to taste • 1 tbsp (coconut) oil • ¼ tsp mustard seeds • 6 shallots, crushed • ½ tsp minced garlic • 3 dry red chillies, broken into halves • A few curry leaves Instructions 1. Peel the papaya and cut into thin pieces. Boil in sufficient water along with turmeric and salt until the pieces are soft. Ideally, add about 1 cup water and add more if needed. This is better than having to drain excess water. 2. Heat the oil in a pan and add all ingredients listed below oil. When the mustard seeds begin to pop and the shallots and garlic give out a nice flavour, add the cooked papaya. Stir-fry for another 5-6 mins and remove from fire. Kdula curry breakfast Ingredients • 1 cup of while or black channa (kadala), soaked overnight • ¾ cup of grated coconut • 8 dry red chillies (adjust to spice preference) • 4 tbsp of coriander seeds • A fistful of curry leaves • ½ cup + 2tbsp of sliced shallots (or use red onions) • 2 cloves of garlic • ½ tsp of jeera powder (cumin powder) • ¼ tsp of turmeric powder • 2 tbsp + 2 tsp oil of coconut oil (or any oil you use) • ½ tsp of black mustard seeds Instructions 1. Heat 2 tsp oil in a pan and add the coconut, coriander, chillies, and curry leaves. Roast until the coriander turns a dark golden brown. It's important to roast it thoroughly, so don't be hasty. Once done, turn off flame and add 2 tbsp shallots, jeera, garlic, and turmeric. Mix well in the heat and set aside to cool. 2. Once cool, grind the roasted spices with enough water to make a smooth paste. Add this and the soaked channa to your pressure cooker. 3. Pressure cook for 4-5 whistles and set aside for the steam to release. Meanwhile, chop up the shallots for tempering. 4. Heat the remaining oil in the same pan and when it's hot, add the mustard seeds. When they pop, add the shallots and some more curry leaves. Roast until the shallots are golden brown. This is important for maximum flavour. 5. When roasted, add the cooked kadala curry to the pan and bring to boil. Add salt and remove from fire. Serve kadala curry hot with puttu, appam, idiyappam, or dosa. This kadala curry doesn't go well with rice. Vegan Papaya Salad Ingredients SALAD • 1 small underripe (green) papaya* • 3 whole large carrots (~180 g), peeled • 1 cup (90 g) green cabbage, chopped into bite-size pieces • 2 plum tomatoes (120 g), halved and cut into bite-size pieces • optional: 2 leaves romaine lettuce, loosely chopped (for garnish/serving) SAUCE • 2 cloves garlic, peeled and chopped (1 Tbsp or 6 g) • 2 Tbsp (20 g) dry-roasted salted peanuts, plus more for serving • 2 fresh or dried bird's eye chilies (or 1 serrano pepper), thinly sliced (reduce for less heat) • 1 heaping Tbsp (15 g) coconut sugar • 1 heaping 1/4 tsp salt • 1/4 cup (60 ml) lime juice (~2 small limes) • 3-4 Tbsp (45-60 ml) vegan fish sauce (I LOVE this recipe from Vegan Miam) Instructions 1. If you haven't already, prepare vegan fish sauce and set aside (find link above). 2. See notes for tips on finding a green papaya (mine wasn't quite green, but it still worked!). Then move onto prepping the vegetables. 3. Once you've peeled your carrots, cut in half crosswise, and then cut those pieces in half lengthwise. Then use a mandoline* with a fine-tooth blade (or julienne peeler) to carefully shred the carrots into small strips (see photo). Continue until all carrots are shredded. Add to a mixing bowl. 4. To prepare papaya, peel off the skin using a vegetable peeler, then halve lengthwise and scoop out seeds. 5. Cut into small segments and shred into small strips using your mandoline or julienne peeler. Add to mixing bowl. 6. Chop cabbage and tomatoes and add to mixing bowl as well. Set aside. 7. To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it's a fine paste. 8. Transfer to a small mixing bowl and add lime juice and vegan fish sauce. Whisk to combine, then sample and adjust seasonings as needed. 9. Add sauce to vegetables and toss to combine. To serve, lay down romaine lettuce on serving dish(es) (optional), and top with papaya salad. Garnish with additional crushed peanuts and lime wedges. 10. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Papaya salad would make an excellent side dish to spring rolls and Pad Thai! Papaya salsa INGREDIENTS • 2 pounds papaya (2 preferably pink-fleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice • 1 1/2 cups diced (1/4 inch) fresh pineapple (from 1/2 small pineapple) • 2 scallions, finely chopped • 1 small garlic clove, minced • 2 tablespoons fresh lime juice • 1/2 teaspoon salt • 1/4 teaspoon black pepper INGREDIENTS OF RAW PAPAYA KEBABS WITH ALOO BHUKHARA CHUTNEY • 3 potatoes 1 raw papaya 1 tsp turmeric powder 1 tsp red chilli powder 1 dozen plums 2 star anise 1 medium size ginger 1 tsp roasted cumin 1 tsp coriander seeds 50 gms coriander 2-3 tbsp besan 5 green chillies 1 tsp black salt 1 tsp pepper powder 1 tsp desi ghee Salt HOW TO MAKE RAW PAPAYA KEBABS WITH ALOO BHUKHARA CHUTNEY • Grate peeled raw papaya & potatoes. Add salt, turmeric powder, red chilli powder and mix well. Keep this aside for 10 minutes after which squeeze out all the water. Now, add chopped ginger, green chillies, coarsely pounded roasted cumin seeds, coriander seeds, besan to it. Mix well, roll into balls. Add ghee in a pan, allow to heat properly. Now fry kebabs till golden brown and caramelized on both sides. For chutney Cut plums, add sugar, star anise & let it sweat on a low flame, covered with a lid. After its cooked, cool it down & add some black salt & pepper powder to it. Let it cool down and serve with kebabs. Papaya avocado salad This zesty salsa is delicious with chicken or white fish, but is just as lovely on its own—like summer on a plate. It is beautifully full of essential vitamins and antioxidants, which help to neutralize damaging free radicals often caused in the skin by UV radiation. UV damage can speed up the signs of skin aging, such as wrinkling, loss of elasticity, reduced thickness and collagen content, so making sure that you are eating a rainbow of colors in your meals every day will help to ensure that you get your optimal supply of skin-protecting antioxidants.” SERVES 4 1 ripe papaya 1 firm avocado 1/2 a small red onion 1 red chili, deseeded 1 large handful of basil 1 large handful of cilantro 1 lime, juiced and zested juice of 1 lemon a good pinch of salt 1 teaspoon raw honey (or other sweetener of your choice) freshly ground black pepper 1. Peel and deseed the papaya and dice into small cubes. Do the same for the avocado. Finely dice the onion and red chili, and put everything into a serving bowl. Finely chop the herbs and add to the bowl, then add the lime zest and mix well. 2. Squeeze the lime and lemon juice into a jar, then add the salt and honey and mix well. Pour this dressing over the salsa, combine well, season with a good pinch of pepper and serve with white fish and chicken, or simply on its own. . Taco-Stuffed Avocado With their soft middle and firm skin, avocados are practically begging to be stuffed—or at least babble.com thinks so. And what better to fill them with than a kickin’ combo of soyrizo, vegan cheese, onion, tomato, and a squeeze of lime? AVOCADO FRIES 2 ripe avocados 3/4 c. panko bread crumbs 1/4 c. nutritional yeast salt and pepper (maybe a dash of cayenne if you’re feeling spicey) 1/2 c. unsweetened milk (I use almond) 3 tbsp flour Preheat your oven to 400. Cut your avocados in half, remove the pit and carefully scoop it out with a spoon (in one piece!). Quarter each half (or into 6 if its a big avo). In a bowl combine panko, nutritional yeast and salt and pepper. In another bowl whisk together almond milk and flour. Dredge each slice in the milk mixture then in the breadcrumb mixture making sure it’s evenly coated. Put on a baking sheet. Repeat until they’re all done (if you run out of either mixture just add a bit more milk when it’s low or a handful of panko to stretch it out). Bake for 20 minutes ubtil golden, flipping once. Make a dip! I like to make an aoli style dip with smoked paprika but just plain old ketchup is pretty good too. 1 Save Avocado Cucumber Sushi Visually Similar Results A Recipe from alimentageuse.com Make it [Sushi Rice adapted from AllRecipes.com|http://allrecipes.com/recipe/perfect-sushi-rice/] 45 minutes Ingredients ∙ Makes 2 rolls and Seafood • 1 Sushi mat Produce • 1 Avocado • 5 pieces Nori Condiments • 1 Soy sauce • 1 Wasabi Pasta & Grains • 1 Rice paddle • 1 cup Sushi rice, short grain • 1 Water for sealing and to keep rice from sticking to your hands Baking & Spices • 1/8 cup Granulated sugar, white • 1/2 tsp Salt • 1/4 cup Sesame seeds, toasted roasted Oils & Vinegars • 1/4 cup Rice vinegar Liquids • 1 cup Water Other • - Fan (or large flat thing you can use as a fan) • - 6-8 long pieces of cucumber • - Rice cooker or stovetop Breakfast, Snack Cuisine: Vegan, Gluten-Free Serves: 1 Avocado toast Ingredients • 2 slices bread (Wheat, Whole-Grain Seeded, or Muesli), toasted (see notes for GF recommendations) • 1/2 - 3/4 ripe avocado (see notes for tips!) • 1-2 Tbsp (5-10 g) vegan parmesan • (optional) Pinch red pepper flake Instructions 1. Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy! Avocado/berry muffins INGREDIENTS: MUFFIN INGREDIENTS: • 2 cups all-purpose flour • 2 tsp. baking powder • 1/2 tsp. baking soda • 1/2 tsp. salt • 1/2 tsp. ground cinnamon (optional) • 1 ripe avocado, seeded and peeled • 3/4 cup sugar • 1 tsp. vanilla extract • 1 1/2 cups fresh blueberries • 1 egg • 1 cup Greek yogurt STREUSEL TOPPING INGREDIENTS: • 2 Tbsp. melted butter, slightly cooled • 2 Tbsp. all-purpose flour • 2 Tbsp. granulated sugar • 1/4 cup raw sugar DIRECTIONS: TO MAKE THE MUFFINS: Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing. TO MAKE THE STREUSEL TOPPING: Whisk together all ingredients until combined and mixture is crumbly. Rather than using tuna fish to create this salad, my plant-based version uses raw almonds which are soaked until plump and then processed until flaked in texture. Once the flaked almonds are mixed with some vegan mayo, Dijon, celery, green onion, lemon, garlic, salt, and pepper, it turns into a creamy, fresh, and crunchy topping for a salad, crackers, sandwich, or wrap. Yield Serves 4 Soak time 3 to 9 hours Prep Time 15 Minutes Cook time 0 Minutes Ingredients: • 1 cup (155 g) raw almonds, soaked • 1 celery stalk (80 g), finely chopped • 2 green onions (30 g), finely chopped • 1 garlic clove (6 g), minced • 3 to 4 tablespoons (45 to 60 mL) vegan mayo, to taste • 1 teaspoon Dijon mustard • 2 to 3 teaspoons fresh lemon juice, to taste • 1/4 teaspoon fine grain sea salt, or to taste • Freshly ground black pepper, to taste • Pinch of kelp granules (optional, lends a "fishy" flavour) Directions: 1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well. 2. Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl. 3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired. 4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days. Tips: • Make it soy-free: Use soy-free vegan mayonnaise, such as Veganaise brand. DetoxDetox Tabbouleh After grating a large head of cauliflower I was left with about 5-7 cups making it the perfect volume-boosting veggie to add to this salad. I also added a pint of sliced grape tomatoes, as well as a generous amount of flavour-packed parsley and cilantro, celery, green onions, and hemp seeds for some protein power and healthy fats. The end result is a salad bursting with fresh flavour and crunch! Inspired by: Detox Salad Serves 4 for the salad: • 1 large cauliflower, leaves removed • 1 pint (1.5 cups) grape or cherry tomatoes, sliced • 1.5 cups fresh parsley, minced • 1 & 1/4 cups finely chopped celery • 3/4 cup cilantro, minced • 2-4 green onions, thinly sliced (about 1/2 cup or more) • 2 tablespoons hulled hemp seeds for the dressing: • 1/3 cup red wine vinegar • 2 tablespoons flax seed oil (or extra virgin olive oil) • 1 teaspoon pure maple syrup (or other liquid sweetener) • 1/4 teaspoon fine grain sea salt 1. If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces. 2. Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl. 3. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein. Pink Power Detox Smoothie Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free, sugar-free Beet, strawberries, avocado, and lemon unite to create one kick-butt, surprisingly delicious, creamy, bright pink smoothie! It’s not super sweet, so if you like your smoothies on the sweeter side I suggest adding an apple to compliment the other flavours. When chia seeds are soaked in water a gelatinous coating forms around the seed very similar to a tomato seed. This makes it very easy to swallow so the seeds don’t get stuck in your throat. Chia Fresca probably isn’t for people with texture issues, but I’ll leave that up to your discretion. I recently brought it back into my life to get a boost of Omega-3 fatty acids in my diet. It’s so much more fun than drinking plain water! Plus, it’s a total conversation starter much like bringing a Green Monster into the work place. I know you’ve been there. Refresca chía smoothie • 2 cups water or coconut water • 1.5 tbsp chia seeds • 1/2 tbsp fresh lemon or lime juice, or to taste • Sweetener, to taste (I like 1/2 tbsp maple syrup) 1. Add chia and water into a jar or glass and stir very well to combine. Let sit for 10 minutes to allow the chia seeds to swell up. I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia. 2. Add lime or lemon juice and sweetener to taste. Stir (or shake) well to combine and enjoy! For nutritional info, see here Jumbo Chickpea Pancake Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster. Yield 1 large or 2 smaller Prep Time 10 Minutes Cook time 10 Minutes Ingredients: • 1 green onion, finely chopped (about 1/4 cup) • 1/4 cup finely chopped red pepper • 1/2 cup chickpea flour (also known as garbanzo flour or besan) • 1/4 teaspoon garlic powder • 1/4 teaspoon fine grain sea salt • 1/8 teaspoon freshly ground black pepper • 1/4 teaspoon baking powder • pinch red pepper flakes (optional) • 1/2 cup + 2 tablespoons water • For serving: salsa, avocado, hummus, cashew cream (optional) Directions: 1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat. 2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes. 3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter. 4. Stir in the chopped vegetables. 5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray. 6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes. 7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout. Green Detox Smoothie The Skinny: 264 calories, 1.9 g fat, 53.8 g carbs, 34.8 g sugar, 8.8 g fiber and 5 g protein per 16-ounce serving 8. This refreshing and nutrient-packed smoothie is full of heart-healthy fiber and potassium, thanks to the pineapple and banana mixed in. Spinach brings essential nutrients such as vitamin K(which helps keep bones and tissues in top shape) and vitamin A (which helps maintain healthy skin) Pumpkin Pie Acai Bowl Recipe Ingredients to blend: o 1 unsweetend açaí smoothie pack (I use Tambor Acai) 1/2 can organic pumpkin (or 1/2 cup baked pumpkin, chopped in cubes) o 1/2 cup papaya o 1/2 ripe banana o 1 tbs. maca for energy boost o 1 tbs. pumpkin spice o 1 cup almond milk Toppings: granola, remaining banana, papaya, cashews, goji berries and pomegranate seeds. Indulge slowly. Always eat with love – it makes everything taste even better! ALOHA NOODLE BOWL (VEGAN) 1) Heat the grill 2) Once hot, lay the cut pineapple, zucchini, and red peppers on the grill. (If your grill is not well seasoned, some high heat cooking oil might need to be applied to the produce to prevent sticking.) 3) Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes 4) When done, remove from the grill and allow to rest for a couple of minutes 5) Mix the marinade ingredients together and set aside While the produce rests, quickly sauté mushrooms, sprinkling them with a bit of salt and pepper 7) Soften the rice noodles according to package directions 8) Heat a wok or large skillet, add the oil once hot 9) Chopped the pineapple, zucchini, and peppers into chunks 10) Add the pineapple, zucchini, mushrooms, and peppers to the hot pan, cook for 2 minutes, stirring constantly 11) Add the noodles (drained) to the pan, mix well 12) Add the sauce, stir until mixed in 13) Add the edamame 14) Once mixed together and heated through, remove from heat 15) Serve and enjoy this delicious vegan aloha noodle bowl Tell Michelle how much you loved this recipe. She is very active on all Social Media Platforms. You can follow her on Anti-Inflammatory Juice Recipe Total Time: 5 minutes Serves: 2 INGREDIENTS: • 4 celery stalks • ½ cucumber • 1 cup pineapple • ½ green apple • 1 cup spinach • 1 lemon • 1 knob ginger DIRECTIONS: 1. Add all ingredients to vegetable juicer. Gently stir juice and consume immediately. Detox cleanse clean it up 1 . Key lime Lemon water tea Wormwood, Chaga mushroom tea, Diatomaceous Eath good grade, Pineapple 2. Drink Beets Carrot Cucumber Pear Lemon 3. Beet Grapefruit Apple Strawberries Addons or solo for Liver Cucumber Celery Parsley Lime --+-+++++---------- Celery,kale, asparagus, , kale, cucumber Watetbelly : ginger cucumber lemon mint Thyoid Cucumber Celery Carrots coconut water lemon Liver – papaya, coconut,papaya seeds,pineapple,i Tumeric liver cleanse Tumeric Ginger Cinnamon Black Pepper , vanilla, honey, coconut milk, boilingwater Smoothie Coconut milk, banana, Mango, coconut oil, tumeric, ginger, chia seeds, Breakfast Flaxseed , raspberry, banana, Almond butter, lemon juice Lunch Almond milk, celery, cucumber, kale, apple, lime, melted coconut oil,pineapple Dinner Coconut water, cucumber, mango, kale, lemon juice, avocado, flax seed (nighty..tumeric, Ginger,coconut
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