For the last couple weeks I have been "smoothie crazy." Not just for the glowing green smoothie, but I kind of felt the need to change it up. I posted the recipe for my Pear/Blueberry Power Shake a couple weeks ago. Since then, I've been experimenting with different recipes. Here's another one that is sure to become a favorite. I feel like I have a little piece of the tropics here in Salinas (where the weather has been less than desirable) when I drink this smoothie.
I also decided to add chia seeds and flax meal to this smoothie to keep me full longer which I did not add to my Pear/Blueberry Shake. I was actually surprised that this smoothie kept me full for about 4 hrs which was fantastic!!
What the heck do chia seeds do??!! Chia seeds swell to about 10-15 times their original size when added to any kind of liquid. This then forms a gel and that is what keeps you fuller longer. These seeds have high levels of both soluble and insoluble fiber. I don't think I have to explain what role fiber plays when it comes to our colons! But, I will tell you that the gel chia seeds create, helps keep your colon hydrated which helps food move easily through your system. As an added bonus, chia seeds contain omega-3 fatty acids.
Strawberry Pineapple Smoothie
1 c. almond milk (more or less depending on desired consistency)
1/2 c. frozen pineapple chunks
1/2 c. frozen strawberries
1 TBLS chia seeds
1 TBLS flax meal
1 TBLS virgin coconut oil
1/2 tsp vanilla
Desired sweetener to taste (I use Truvia)
Add all ingredients to blender and blend away!! If you chose to use fresh pineapple and strawberries, you'll have to add about 1/2 c ice in order to make your smoothie cold. As this smoothie sits, it will become thicker because of the chia seeds and flax meal, so I encourage you to drink smoothie immediately.
Tuesday, August 20, 2013
Thursday, August 15, 2013
Sauerkraut in a Salad???!!!
The first thing I can hear you say as you read this post is "Whaaaaaaat...sauerkraut in a salad??!! That was my exact reaction when I read this recipe in Phyo's cookbook. But, I thought...hmmmm...I love salad and I love sauerkraut, so why not try it.
Raw sauerkraut has many nutritional benefits to it. We aren't talking about the over-processed, canned, over-salted stuff here, people. We are talking about the RAW, probiotic rich, unprocessed stuff that you buy in the refrigerated section of the store or you make yourself (you can find LOTS of recipes on the Internet...but they take some time to ferment). Along with providing a great source of Vitamin C, raw sauerkraut's probiotics are believed to help maintain a healthy immune system, and improve your digestion.
So, I challenge you to try this recipe if you like sauerkraut. It's definitely a different way of eating it AND it will add a new dimension to your salad. I love that you rub the greens with the avocado first to coat them. You don't have to add dressing and the sauerkraut adds a little saltiness so you don't have to add extra salt! Her original recipe includes capers, which I did not add. I also added romaine lettuce for some added crunch. Feel free to include greens that you love.
Easy Being Green Salad
1 handful spinach
1c. red leaf lettuce
Few romaine leaves
1/2 avocado
1/2 c. sauerkraut (I actually have added more!!)
2 TBLS fresh corn kernels (corn is deliciously sweet right now)
handful cherry tomatoes
Place greens in a bowl. Mash the avocado then massage into the greens. Add the rest of the ingredients and toss. Best enjoyed immediately!
Although I haven't tried adding protein, I bet this salad would be delicious also if you added a little chicken or steak if you needed some protein.
Raw sauerkraut has many nutritional benefits to it. We aren't talking about the over-processed, canned, over-salted stuff here, people. We are talking about the RAW, probiotic rich, unprocessed stuff that you buy in the refrigerated section of the store or you make yourself (you can find LOTS of recipes on the Internet...but they take some time to ferment). Along with providing a great source of Vitamin C, raw sauerkraut's probiotics are believed to help maintain a healthy immune system, and improve your digestion.
So, I challenge you to try this recipe if you like sauerkraut. It's definitely a different way of eating it AND it will add a new dimension to your salad. I love that you rub the greens with the avocado first to coat them. You don't have to add dressing and the sauerkraut adds a little saltiness so you don't have to add extra salt! Her original recipe includes capers, which I did not add. I also added romaine lettuce for some added crunch. Feel free to include greens that you love.
Easy Being Green Salad
1 handful spinach
1c. red leaf lettuce
Few romaine leaves
1/2 avocado
1/2 c. sauerkraut (I actually have added more!!)
2 TBLS fresh corn kernels (corn is deliciously sweet right now)
handful cherry tomatoes
Place greens in a bowl. Mash the avocado then massage into the greens. Add the rest of the ingredients and toss. Best enjoyed immediately!
Although I haven't tried adding protein, I bet this salad would be delicious also if you added a little chicken or steak if you needed some protein.
Tuesday, August 6, 2013
A Raw Soup and a Smoothie!!
I have recently discovered Ani Phyo's cookbooks (thank you Si!!). I have tried many delicious smoothie and soup recipes from Ani's 15-Day Fat Blast cookbook. I wanted to share one delicious raw soup recipe and one smoothie recipe with you. I have chosen to share her Curry Coconut Soup and Pear Power Shake (although it's more like a Pear/Blueberry Power Shake after I got done with it). Of course I made a few changes to the recipes to suit my taste buds!
Coconut Curry Soup
1 c. diced tomato, about 1 whole
1 TBLS lemon juice
1 TBLS virgin coconut oil
2 TBLS fresh cilantro
1/2 c. chopped bok choy or handful of spinach
1 tsp miso
1 tsp minced garlic
1/2 c. water
1/2 c. coconut milk
salt to taste
Place all ingredients in blender and blend until smooth. I have a Vitamix so I actually put it on the "soup" setting and let the soup warm up just a tad. You don't want to let the soup go over 104° though in order for your soup to remain raw. You can always use the microwave too, just go easy!! I warm it to about 99°-100°....that is just perfect for me.
**Note: She also added 1 cup of avocado, and as much as I LOVE avocado, I actually didn't care for the taste of the avocado blended in the soup. The soup was actually quite creamy without the avocado. You could probably cube the avo and put it in the soup after you have blended it if you'd like.
Also, a little note about coconut oil. I have tried both the refined coconut oil and unrefined virgin coconut oil. Hands down, the virgin coconut oil is THE BEST. It has the wonderful aroma of coconut and tastes delicious. The refined version doesn't have a nice coconut smell or taste. Of course the vigin coconut oil is more expensive so that is a decision you'll have to make.
Pear/Blueberry Power Shake
1 c. blueberries (fresh or frozen)
1/2 pear, cut into cubes
1c. kale
1 tsp vanilla
1 c. filtered water
Juice of 1 lemon
1 tsp wheat grass powder (you can find that at Whole Foods or on Amazon)
1/2 c. ice
You don't have to add a sweetener but I added 1 tsp Truvia to my smoothie
Place all ingredients in blender, and blend until smooth
**Note: Please don't be afraid to try the wheat grass powder. Whole Foods actually sells little individual packets for about $1.50 so you don't have to commit to a big container if you don't like it. I actually have found that by adding it to some of my smoothies (I've only just discovered it within the last few days), it gives me a little "vroom vroom" to my morning...and who can't use a little "vroom vroom"?? It is important to add the lemon as it cuts down the grassy taste of the kale and wheat grass. Lemon also aides with digestion and helps support the liver's natural detox process.
I hope you enjoy both of these delicious recipes. As always, don't hesitate to make the recipes your own by changing them up, as I always do. :-)
Coconut Curry Soup
1 c. diced tomato, about 1 whole
1 TBLS lemon juice
1 TBLS virgin coconut oil
2 TBLS fresh cilantro
1/2 c. chopped bok choy or handful of spinach
1 tsp miso
1 tsp minced garlic
1/2 c. water
1/2 c. coconut milk
salt to taste
Place all ingredients in blender and blend until smooth. I have a Vitamix so I actually put it on the "soup" setting and let the soup warm up just a tad. You don't want to let the soup go over 104° though in order for your soup to remain raw. You can always use the microwave too, just go easy!! I warm it to about 99°-100°....that is just perfect for me.
**Note: She also added 1 cup of avocado, and as much as I LOVE avocado, I actually didn't care for the taste of the avocado blended in the soup. The soup was actually quite creamy without the avocado. You could probably cube the avo and put it in the soup after you have blended it if you'd like.
Also, a little note about coconut oil. I have tried both the refined coconut oil and unrefined virgin coconut oil. Hands down, the virgin coconut oil is THE BEST. It has the wonderful aroma of coconut and tastes delicious. The refined version doesn't have a nice coconut smell or taste. Of course the vigin coconut oil is more expensive so that is a decision you'll have to make.
Pear/Blueberry Power Shake
1 c. blueberries (fresh or frozen)
1/2 pear, cut into cubes
1c. kale
1 tsp vanilla
1 c. filtered water
Juice of 1 lemon
1 tsp wheat grass powder (you can find that at Whole Foods or on Amazon)
1/2 c. ice
You don't have to add a sweetener but I added 1 tsp Truvia to my smoothie
Place all ingredients in blender, and blend until smooth
**Note: Please don't be afraid to try the wheat grass powder. Whole Foods actually sells little individual packets for about $1.50 so you don't have to commit to a big container if you don't like it. I actually have found that by adding it to some of my smoothies (I've only just discovered it within the last few days), it gives me a little "vroom vroom" to my morning...and who can't use a little "vroom vroom"?? It is important to add the lemon as it cuts down the grassy taste of the kale and wheat grass. Lemon also aides with digestion and helps support the liver's natural detox process.
I hope you enjoy both of these delicious recipes. As always, don't hesitate to make the recipes your own by changing them up, as I always do. :-)
Saturday, August 3, 2013
Delish Cauliflower Crust Pizza
Yes...I am back! After a 2 month hiatus, I have recharged my battery and am ready to post some more GREAT stuff. After planning 2 kids birthday parties back-to-back, I have recovered.
I have been DYING to post this fantastic Cauliflower Crust Pizza as I made it for the first time about a month ago. I got the recipe from one of my favorite books, The Fresh Energy Cookbook by authors Rose & Choi. It is not a raw recipe as it requires cooking but it is gluten free and made with goat feta and gouda which is suppose to be easier on the digestion than cow cheese. I also adjusted the cooking time as I didn't think it was sturdy enough after the time they used. Here it is:
For the crust:
4 cups Cauliflower "Rice" (you just take florets from a head of cauliflower and process it in a food processor until it resembles short-grain rice), steamed and excess moisture removed using a nut milk bag or cheesecloth
1/2 cup goat feta cheese (I found some delicious french goat feta at Whole Foods)
1 egg, lightly beaten
1 tsp dried oregano
Pinch of paprika
Preheat oven to 400° and line a baking sheet with parchment paper or foil (if using foil, spray lightly with non-stick spray or a little oil). Combine all ingredients in a large bowl and transfer the mixture to the baking sheet. Shape the mixture into a flat circle keeping it 1/3" thick (I used a cheesecake springform pan with the bottom taken off in order to shape my pizza perfectly...it worked great!).Bake for 25-30 mins until nicely browned. Then turn the oven down to 300° and bake for another 15-20 mins. Turn the oven off and leave the crust in indirect heat for another 20-30 mins. You can save the crust for the next day (I used mine the next day and it was still nice and sturdy) or top it with marinara and goat gouda and whatever toppings you'd like and bake at 400° again for about 10 mins until cheese is nice and bubbly. Now, my chiropractor tried this recipe and used pesto instead of marinara which I tried last week and it was delicious also...thank you Dr. B.
A couple of important tips:It is soooooo important...did I say "IMPORTANT"....to really wring out your steamed cauliflower rice before mixing with the other ingredients which will require you to cool the cauliflower first. I simply placed my processed "rice" in my nut milk bag and then threw it in my steamer turning it every once in a while with an over mitt so I didn't burn my hand until it was nicely steamed. Then I put it in the fridge until it was cool enough to handle.When cooled, wring it out. If you don't, your crust will turn out soggy. Also, I know the cooking process seems really tedious but I just did it on a Saturday when I was home all day and did a little bit of the process at a time in between feeding the kids and their naptime.
Now, with that being said, this is not something I would be able to do every week, but it is nice to have when I'm craving pizza. I'm not gonna lie though, the crust does not taste like regular pizza crust, HOWEVER, by adding the marinara and your toppings you'll get your pizza fix!
I have been DYING to post this fantastic Cauliflower Crust Pizza as I made it for the first time about a month ago. I got the recipe from one of my favorite books, The Fresh Energy Cookbook by authors Rose & Choi. It is not a raw recipe as it requires cooking but it is gluten free and made with goat feta and gouda which is suppose to be easier on the digestion than cow cheese. I also adjusted the cooking time as I didn't think it was sturdy enough after the time they used. Here it is:
For the crust:
4 cups Cauliflower "Rice" (you just take florets from a head of cauliflower and process it in a food processor until it resembles short-grain rice), steamed and excess moisture removed using a nut milk bag or cheesecloth
1/2 cup goat feta cheese (I found some delicious french goat feta at Whole Foods)
1 egg, lightly beaten
1 tsp dried oregano
Pinch of paprika
Preheat oven to 400° and line a baking sheet with parchment paper or foil (if using foil, spray lightly with non-stick spray or a little oil). Combine all ingredients in a large bowl and transfer the mixture to the baking sheet. Shape the mixture into a flat circle keeping it 1/3" thick (I used a cheesecake springform pan with the bottom taken off in order to shape my pizza perfectly...it worked great!).Bake for 25-30 mins until nicely browned. Then turn the oven down to 300° and bake for another 15-20 mins. Turn the oven off and leave the crust in indirect heat for another 20-30 mins. You can save the crust for the next day (I used mine the next day and it was still nice and sturdy) or top it with marinara and goat gouda and whatever toppings you'd like and bake at 400° again for about 10 mins until cheese is nice and bubbly. Now, my chiropractor tried this recipe and used pesto instead of marinara which I tried last week and it was delicious also...thank you Dr. B.
Using my sprinform pan to shape dough
A couple of important tips:It is soooooo important...did I say "IMPORTANT"....to really wring out your steamed cauliflower rice before mixing with the other ingredients which will require you to cool the cauliflower first. I simply placed my processed "rice" in my nut milk bag and then threw it in my steamer turning it every once in a while with an over mitt so I didn't burn my hand until it was nicely steamed. Then I put it in the fridge until it was cool enough to handle.When cooled, wring it out. If you don't, your crust will turn out soggy. Also, I know the cooking process seems really tedious but I just did it on a Saturday when I was home all day and did a little bit of the process at a time in between feeding the kids and their naptime.
Now, with that being said, this is not something I would be able to do every week, but it is nice to have when I'm craving pizza. I'm not gonna lie though, the crust does not taste like regular pizza crust, HOWEVER, by adding the marinara and your toppings you'll get your pizza fix!
Browned Crust
Finshed product
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