Kick start my morning with a vegan carrot muffin and fresh grapefruit juice. Amazing how working in a cafe I can get so much done in a short period of time!
Tag: discover healthy food
Recipe: Toasted Naan
Too late for breakfast, but starving and needing a snack before my lunch meeting… Toasted mini #naan with artichoke hummus and kale, Brussels sprouts and salad piled on top. The creaminess and crunchiness are fabulous combo.
Recipe: Green Smoothie
Todays green smoothie brought by:
Outstanding orange
Super strawberries
Powerful pear
Bold banana
Rockin’ raspberries
Strong spinach
Cool collard greens.
Topped off with a splash of peppy pomegranate juice and sexy soy milk. Throw in six handfuls of ice, blend, and enjoy!
Recipe: Chocolate cherry ice cream
We love this dessert! Great with banana or berries instead of cherries too.
Serves 2
INGREDIENTS:
1/2 cup vanilla soy, hemp, or almond milk
1 tablespoon natural cocoa powder
4 dates, pitted
1 1/2 cups dark sweet frozen cherries
[We added 1/2 cup of ice for extra creamy goodness]
DIRECTIONS:
Blend all ingredients in a high-powered blender until smooth and creamy. If using a regular blender, add only half the cherries and blend until smooth, then add the remaining cherries and continue to blend.
Variation: Use berries or banana instead of cherries. Freeze ripe bananas at least 24 hours in advance. To freeze, peel, cut into thirds, and wrap tightly in plastic wrap.
Recipe: Eat To Live: Black Bean Lettuce Bundles
These bean lettuce wraps from Eat To Live are pretty easy to prepare and are very tasty!
Serves 4
Ingredients:
2 cups cooked or canned no-salt-added or low-sodium black beans, drained and rinsed
1/2 large, ripe avocado, peeled, pitted, and mashed [we used whole avocado]
1/2 medium green bell pepper, seeded and chopped
3 green onions, chopped [we used 1 onion]
1/3 cup chopped cilantro
1/3 cup mild no-salt-added or low-sodium salsa [we used a spicy homemade mango salsa]
2 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon ground cumin
8 large romaine lettuce leaves
Directions:
In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix.
Place approximately 1/4 cup of mixture in the center of each lettuce leaf and roll up like burrito.
Notes:
We added extra salsa on top before eating, but we LOVE salsa!
Recipe: Eat To Live: Triple Treat Cabbage Salad
We found this recipe on Dr. Fuhrman’s website. The crunch and snap of the cabbage is really refreshing and fresh. We added a little extra red wine vinegar because we like slaw that is a little on the tart side. Really great recipe!
Serves: 4
Preparation Time: 15 minutes
INGREDIENTS:
SALAD
- 2 cups green cabbage, grated
- 1 cup red cabbage, grated
- 1 cup savoy cabbage, grated
- 1 carrot, peeled and grated
- 1 red pepper, thinly sliced
- 4 tablespoons currants
- 2 tablespoons raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- 1 tablespoon unhulled sesame seeds
DRESSING
- 1/3 cup soy, almond or hemp milk
- 1 apple, peeled and sliced
- 1/2 cup raw cashews or 1/4 cup raw cashew butter
- 1 tablespoon Dr. Fuhrman’s Spicy Pecan Vinegar [we used red wine vinegar]
- 1 tablespoon currants
- 1 tablespoon unhulled sesame seeds, lightly toasted*
INSTRUCTIONS:
Mix all salad ingredients together.
In a high-powered blender, blend soy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.
In a high-powered blender, blend soy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.
Recipe: Eat To Live: Black Forest Cream of Mushroom Soup
This soup is AMAZING. We will undoubtedly make this recipe again. The Eat To Live recipes leave us full, satisfied and the soups last for at least a week in the fridge. That’s if we don’t eat it all immediately!
Serves 6
INGREDIENTS:
2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4 inch thick
2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence [we used Italian seasonings]
5 cups carrot juice
3 cups unsweetened soy, hemp, or almond mild
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels [we used 1-15 ounce can corn]
1 cup chopped celery
3 leeks, cut into 1/2-inch thick rounds
1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme [we used dried]
2 teaspoons chopped fresh rosemary [we used dried]
2 (15-ounce) cans no-salt-added or low-sodium white beans (northern, navy, cannellini), drained and rinsed [we used northern]
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish (optional)
DIRECTIONS:
Heat the water in a large saute’ pan. Saute’ the mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.
In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, the carrots, onion, corn, celery, leeks, and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.
In a food processor or high-powered blender, purée the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme and rosemary. Blend until smooth and creamy.
Return the pureed soup mixture to the pot. Add the beans, spinach and sautéed mushrooms. Heat until the spinach is wilted. Garnish with parsley, if desired.
Additional cooking notes:
We cooked the soup and let it rest for a couple of hours on the stove. When we were ready to eat, the blending of the soup was easy because it was room temperature and much cooler to handle. Then, we reheated the soup, added the beans and spinach. We didn’t add the mushrooms to the final cooking because Jen doesn’t like mushrooms. Instead, Klint put mushrooms on the bottom of the bowl and added the soup to the top – he loved it! Jen loved it without the mushrooms!
Recipe: Eat To Live: Tomato Bisque Soup
We really enjoyed this Eat To Live soup recipe and will definitely have again!
Serves 6
INGREDIENTS
3 cups carrot juice
1 1/2 pounds tomatoes, chopped, or 1 (28-ounce) can whole tomatoes, no-salt-added or low-sodium (San Marzano variety is best; lower acid and sweeter)
1/4 cup sun-dried tomatoes, chopped (omitted)
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped (omitted)
1 large shallot, chopped (we used green onion)
3 cloves garlic, chopped
1 small bay leaf
Pinch saffron
1 teaspoon dried thyme, crumbled
2 tablespoons Dr. Fuhrman’s MatoZest or other no-salt seasoning
1/2 cup raw cashews
1/4 cup chopped fresh basil (1 tablespoon dried basil)
5 ounces baby spinach
DIRECTIONS:
In a large saucepan, combine all the ingredients except the cashews, basil, and spinach. Simmer for 30 minutes. Discard the bay leaf. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup and cashews in a food processor or high-powered blender until smooth. Return the reserved vegetables to the pot. Stir in the basil and spinach and let the spinach wilt.
Recipe: Quinoa and black bean salad
This lovely salad found on food.com, originally called for couscous, but I wanted to use the high protein option of quinoa instead. Super flavorful and we’ll definitely make again!
Quinoa and black bean salad
Ingredients:
1 cup uncooked couscous (we used quinoa)
1 3/4 cups chicken broth (water)
3 tablespoons extra virgin olive oil (none)
2 tablespoons lime juice (4 tablespoons)
1 teaspoon red wine vinegar (1 tablespoon)
1/2 teaspoon ground cumin
8 green onions, chopped (3 onions)
1 red bell pepper, seeded and chopped (variety of yellow, red and orange)
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained (1 can)
Salt and pepper to taste (very little salt)
Additional ingredients:
1 teaspoon cayenne pepper
2 roma tomatoes, small dice
Directions… what we actually did:
Bring 2 cups of water and 1 cup of quinoa to boil. Cover and simmer until water gone – about 11 minutes. Uncover, fluff with fork and remove from heat for 5 minutes.
In a large bowl, whisk together lime juice, vinegar, cayenne and cumin.
Add green onions, peppers, cilantro, corn and beans, tomatoesand toss to coat.
Add the quinoa to vegetables and mix well.
Add salt and black pepper to taste. Eat immediately, or refrigerate until ready to serve.
Serving size:
We didn’t have any other dish with this, so we ate it all. By the end of dish, we felt really full but satisfied with taste and full stomachs!
Next time:
- Add other veggies, like blanched green beans, chopped snow peas.
- Try other beans, like kidney, pinto, or garbonzo beans.
- Remove onion and add diced mango for sweetness with the spice.
- Serve in lettuce wrap style.
Recipe: Eat To Live: Brussels sprouts and spinach
We’re trying recipes from the Eat To Live book by Dr. Joel Fuhrman. This is our second recipe and it’s really good! Wasn’t too hard to make. I bet the left overs will be great too!
Serves 4
INGREDIENTS:
1 pound Brussels sprouts, cut into fourths
14 ounces baby spinach
1/4 cup water
4 cloves of garlic, minced
1 small onion, chopped
1 (14.5-ounce) can no- or low-sodium chopped tomatoes
1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning
DIRECTIONS:
Steam the Brussels sprouts and spinach for 8 minutes, or until the Brussels sprouts are almost tender. Meanwhile, heat the water in a large spot and sauté the garlic and onion until the onion is tender, about 5 minutes. Add the Brussels sprouts and spinach, chopped tomatoes, and seasoning. Simmer for 10 minutes. Serve warm