Ingredients:
4 cups red and green cabbage, shredded
2 carrots, shredded
1/2 red onion, diced
2 bulb of fennel, shredded
2 granny smith apples, shredded
1/2 bunch parsley chopped
Dressing:
2 cloves garlic, minced
1/4 cup apple cider vinegar
1 tbsp honey
2 lemons juiced
1/4 cup olive oil
salt and pepper to taste
Garnish: 3/4 cup mixed seeds (pumpkin, sesame, sunflower, hemp)
Mix shredded veggies in a bowl and toss with dressing. Taste and adjust seasoning. Garnish with seeds. (If making in advance, wait to add the apple and dressing until day of consumption).
Recipe Credit: Tanya Skeates, The Natural Chef
]]>Mash avocado with a fork or process in a food processor. Add other ingredients and mix well.
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Recipe modified from https://detoxinista.com/make-ahead-roasted-vegetable-quinoa-bowls/#wprm-recipe-container-22446
Dressing:
3 tbsp olive oil
4 tbsp fresh lemon juice
1 tbsp lemon zest
2 cloves garlic, minced
salt and pepper to taste
Whisk dressing in a bowl. Cook quinoa. Lightly steam asparagus until slightly tender. Mix all ingredients in a bowl and coat with dressing. Enjoy warm or cooled topped with avocado, herbs, sprouts, lemon or lime alone or on a bed of greens
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Sauce:
1 can coconut milk
2 tbsp curry powder
1 tsp garlic powder
1 tsp ginger powder
splash of coconut aminos
1/2 -1 fresh lemon, squeezed
Garnish: Fresh cilantro, avocado, sprouts, lime
Whisk sauce ingredients in a bowl. Heat oil in a saucepan. Sautee onion until soft. Add chickpeas and sauce. Simmer for 10-15 minutes.
Serve on salad greens, or quinoa.
]]>Note: This soup can be made without the curry if preferred
Heat oil in a soup pot on medium.
Add garlic, leeks and salt. Cook until soft.
Add curry and cumin and sautee with leeks until fragrant.
Add cauliflower Sautee for 2-3 minutes.
Add Soup broth, bring to a boil and then simmer 20 mins until cooked.
Let cool slightly. Add almonds. Process in a blender until creamy.
Garnish with chives and sprouts.
Heat oil medium heat. Add the onions, and cook, stirring, for 3-4 minutes, or until lightly browned and translucent. Add the garlic and ginger, and cook for another minute, or until fragrant.
Add the bone broth, dried herbs, sweet potato, and broccoli to the pot and bring to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes, or until the vegetables are tender.
Turn off the heat, add the greens, half of the fresh herbs, lemon zest and juice, and sea salt.
Let cool for a few minutes, and blend with blender or immersion blender.
Serve warm garnished with avocado, herbs, extra zest
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1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 tbsp Dijon or spicy brown mustard or 1 tsp mustard powder
2 tablespoon honey or maple syrup
1 inch fresh ginger , minced or grated (about 1 tablespoon)
1 clove garlic, minced
salt & pepper
1/4 cup tahini
1/4 cup fresh lemon juice
1/4 cup water (or more to thin)
1-2 cloves garlic
1 tsp ground cumin
salt and pepper
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Alternative: zucchini may be spiralized.
Pesto:
1/3 cup olive or avocado oil
1/4 cup pinenuts, walnuts or sunflower seeds
1/3 cup nutritional yeast
2-3 cloves garlic
3 tbsp fresh lemon juice
1.5 cups loosely packed fresh basil
optional: 1/2 cup loosely packed herbs (choices: parsley, citantro mint, oregano)
1 tsp salt
1/2 tsp pepper
water (if too thick)
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Bring rice to a boil in a covered saucepan filled with approximately 4 cups water. Reduce to a simmer and cook for approximately 45-60 mins until tender. Strain and run under cool water. Mix rice, vegetables and nuts/seeds in a bowl. Whisk dressing ingredient together in a small bowl. Stir dressing into salad. Add salmon as an additional option. Squeeze more lemon or lime onto salad for additional flavour. Top with avocado slices (optional) and serve on a bed of leafy greens.
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Coconut water is a great base for smoothies as it contains electrolyte minerals which nourish, hydrate and energize. It also adds sweetness. Be sure to purchase pure coconut water as some brands contain additives. Other options for the liquid base are organic coconut milk or water.
Green powders like VegeGreens, Perfect Greens, Barley Grass or Spirulina powders make an amazing addition to smoothies as they are packed with antioxidants, chlorophyll, vitamins, minerals, enzymes and fiber which cleanse, nourish, energize, alkalize and purify our cells and body.
The seed mixture is a blend of equal parts flax, hemp, chia, and sesame. Keep a jar filled with a mixture these seeds to add to smoothies. Adding seeds to smoothies increases fiber, protein, and essential fats.
For increased protein, consider adding 1 scoop of a plant based protein powder like VegiDay, IronVegan or Botanica Perfect Protein.
Add ice to any smoothie to make it cool and refreshing.
Want an alternative to a liquid breakfast? Turn your smoothie into a smoothie bowl by topping it with organic coconut, walnuts, almonds, pumpkin seeds, berries, etc. Or add a base of 1/2 cup chia pudding or overnight oats.
Don't forget to chew!
Recipes make 2 servings
1 1/2 cups water or coconut water
1 cup romaine lettuce, spinach or kale
1/2 green apple
1/4 of a cucumber
1 stalk celery
1/3 cup parsley
1/2 lemon, peeled and seeded
1/2 " piece of ginger root
2-3 tbsp mixed seeds
1.5 cups water or coconut water
1 small - medium red grapefruit, peeled
1 cup pineapple
1/2 cup papaya
1/2 lime, peeled
1 cup kale or spinach
3 fresh mint leaves
2-3 tbsp mixed seeds
1.5 cups organic coconut milk (can) or coconut water
1 cup fresh or frozen pineapple
1/2 cup papaya
1/2 " fresh turmeric root
1/2 " fresh ginger root
dash each cinnamon powder, nutmeg, clove & cardamom
2-3 tbsp mixed seeds
1.5 cups water or coconut water
2 stalks celery
1.5 cups blueberries
2-3 tbsp mixed seeds
Dressing:
1/4 cup fresh lemon juice
2 tbsp dijon mustard
1/2 cup olive oil
1 clove garlic, minced
salt and pepper to taste
Note: As you are cutting apples, place in a bowl of water with 2 tbsp lemon juice to prevent browning. Drain before adding to salad.
Mix salad ingredients in a bowl.
Whisk dressing in a small bowl
Mix dressing into salad.
Recipe Credit to Tanya Skeates, The Natural Chef
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Cook lentils in 4 cups water until tender. Drain and cool
Whisk dressing in a bowl. Adjust seasonings to your liking
Mix salad ingredients together in a bowl.
Coat with dressing.
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1/2 cup dressing of choice
Blend dressing in a blender or processor,
Mix all salad ingredients in a bowl.
Coat with dressing
Toppings:
Cherry or grape tomatos, quartered
Red onion, chopped or Minced green onion
Cucumber, diced
Fresh cilantro and/or chives, chopped
Avocado, cubed, sliced or freshly made guacamole
Gently wash and dry large lettuce leaves.
Heat medium skillet on medium heat. Add avocado oil.
Sautee onion, garlic and spices for 1-2 mins
Add beans. Sautee for a couple of minutes then remove from heat.
Spoon bean mixture into the center of lettuce leaves, top with choice of toppings. Enjoy alone or with a serving of quinoa or salad. This is also delicious stuffed in a baked sweet potato topped with avocado lime dressing!
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