If you love a big glass of green juice to start your day, then good for you! You're already on the right path to getting unrefined nutrients right to your system in one of the healthiest, easiest ways possible. For a lot of people though, green drank has a stigma for tasting like straight up soccer turf. And it doesn't have to!
In the spirit of honesty, I've made some pretty disgusting green juices. Its all about balance here, people- and this drink has it! It'll make anyone who currently doesn't love green juice, LOVE GREEN JUICE! The apple and pear add some sweetness and the lemon gives it a great citrus kick that cancels out the bitterness of the kale. The celery is more a filler, and since its sweet, it aids in balancing out the sour of the lemon. Plus, celery is water-packed and hydrating, and a great way to sneak in some extra H2O. Not only will this juice nourish you and hydrate you, but it'll make your skin glow and help with digestion. A triple threat! Go get your juicer out, its time to get cozy with kale.
INGREDIENTS 1 small bunch of kale (about 1 packed cup)
4 celery stalks
Wash all the produce, then removes the cores from the apple and pear, remove the peel of the lemon, and trim the celery stalks. Run all your veggies through a high-powered juicer (or if you're REALLY fancy, a slow juicer- my dream!) and into a clean glass cup. Drink up! This recipe easily doubles or triples for sharing or making your juice a day ahead. Juice last up to 3 days in an airtight container in the fridge.
Every morning soon after waking up and washing my face, I turn on my electric kettle and walk to the backyard to get a lemon from the tree & fresh mint from the garden (ain't California great?). This drink has become my start-the-day drink, everyday. And sometimes I drink it with lunch & dinner, too. Really, anytime my digestive system starts feeling a little slow or I get a little sluggish I brew up a cup of this tea and let it work its wonders on my insides. After I posted a picture on my Instagram of my morning ritual, I realized maybe it wasn't as common as I thought. So here we are!
Its a combination of fresh lemon, mint, and a hint of maple syrup- which is a great way to help wake your sleepy digestive system after a long night of sleeping and jumpstart your metabolism in the morning. Mint promotes digestion & soothes inflammation while lemon works to balance pH, flush out toxins, and purify the blood. Basically, it's the best thing to can do for yourself and your tummy in the morning. Let's get healthy!
16 ounces water
1 lemon, squeezed
1 tablespoon pure maple syrup
2 sprigs of fresh mint
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1 tablespoon apple cider vinegar
a slice of fresh ginger
This is an easy one guys. Bring the water to a boil using an electric kettle or regular on the stove top. While the water heats, juice your lemon into a large (or two smaller) coffee cups. Pour in the maple syrup and cayenne, and drop in the mint sprigs, plus any addition add-in's you're adding. Pour in the water when its ready, and give the contents of the cup a good stir. Drink up!
And our pumpkin obsession CONTINUES! This time though, we're still recovering from our slight overindulgence in our super sweet layered Pumpkin Chocolate Fudge. This beautiful, saffron colored juice did just the trick. Packed with citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work? Except when it comes to washing the damn thing, but that's a whole different story...so let's drink!
Prep all fruits by washing, peeling (if necessary), and cutting them. Throw into your juicer a few pieces at a time, being sure to juice the stubborn pumpkin on 'HIGH'. Juice completely into a large container. Serve in two smaller containers, or refrigerate leftovers for up to 3 days. Enjoy!
It's summertime and the livin's easy! Well, at least for a few more weeks. This weekend marks the last long weekend of summer for a lot of families before they head back to school- or just closer to colder weather. Either way, your Labor Day Veg-G-Q's will shine with this late-summer sipper. A well-rounded & flavorful sangria can be hard to find, but this light and summery concoction fits the bill: fresh peaches and mint sprigs mingle with sparkling wine, lent a hint of sweetness from the agave & a slight tartness from the lemon juice. Add a rim of sugar to class it up or serve it in coffee mugs- your guests are gonna love it either way. And while sparkling wine doesn't top the list of good-for-you drinks, the addition of fresh fruit and herbs adds to its health value.
Combine peaches anti-inflammatory properties with the alkalizing power of freshly squeezed lemon juice, and this cocktail just became the star of the show. Seriously! Did you know that drinking freshly squeezed juice allows you to absorb ALL the nutrients from said veg/ fruit? Instead of separating out the pulpy goodness- often the richest in vitamins, minerals, and good for you enzymes- it allows you down it all in one gulp. Plus, fresh juice offers proven benefits like weight loss, increased energy levels, strengthened immunity, strong bones, and a GLOWING complexion. So here's to adding fresh juice to EVERYTHING! Toss in extra whole fruit if you like, but consider adding some other fresh juices from things like ginger, pineapple, or fall apples. We suspect a few berries would be lovely, too.
Don't have a citrus squeezer? Check out this ahh-mazing citrus juicer from Williams-Sonoma. We want three, and I'm already dreaming up a much more citrusy version we could make with it- blood orange, anyone? You can check out all their juicers here.Now, let's DRINK!
INGREDIENTS: 1- 750 mL bottle sparkling white wine of your choice* (vegan wine options can be found at barnivore.com)
2-4 tablespoons agave nectar (more for a sweeter drink)
1 lemon, freshly squeezed
1 large peach, sliced OR cubed 5-7 sprigs of fresh mint
Turbinado sugar, for rim garnish (optional)
Pour your wine into a mixing bowl (or saucepan, or whatever container you like. If you're into making this IN the bottle...GO FOR IT!)
Mix in the agave nectar & freshly squeezed lemon juice, then toss in the peach slices and mint sprigs. Refrigerate for at least 3 hours, then serve with some of the boozy peach slices and a fresh mint sprig. Add ice if you like it.
To line the glass rims in sugar, squeeze a slice of lemon around the entire rim of the cup and dip the cup, upside down, into a small plate of sugar before serving. The lemon juice sticks to the sugar and looks pretty fancy when you have guests. Plus, if you like a sweet drink, this sugar rim will lighten up each sip.
*It should be noted that Sparkling White Wine is DIFFERENT than Champagne. Feel free to try it with Champagne, but no guarantees, 'cause we didn't try it.
Zucchini season is in full swing, and we've been eating it up any way we can. I'm a sucker for tender, buttery zucchini dishes and anytime its been roasted. I eat it chopped, cubed, sliced, and diced. But I rarely eat it grated. It was Alex's idea, really. He wanted potatoes AGAIN for breakfast, and I didn't think I could do it. But then he had a brilliant idea- COMBINE 'EM! And deep fry 'em! I was sold. We grated up our favorite veggies and added some homemade chia egg and flour to thicken it up, then threw in some spices to kick up the heat and flavor. Topped with a squeeze of lemon and some fresh cilantro, this desperate breakfast turned into a weekday favorite at our place. Healthiest recipe? Nope. Most delicious? Quite possibly. Let's eat!
2 cups potatoes, peeled and grated
2 cups zucchini, grated
1/2 cup onion, grated
1/2 cup water + 3 tablespoons chia seeds, blended
2 cloves garlic, minced
1/4 cup gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper 1/2 cup coconut oil (for frying)
lemon/ lime wedges, cilantro, and hot sauce for garnish & serving
Grate peeled potatoes, zucchini, and onion into a large colander. Let drain over a sink for about 5 minutes, using a paper towel to gently squeeze out ay excess water.
While draining, heat 1/2 cup coconut oil in a large cast iron pan (or frying pan) on medium heat. (Oil that isn't hot enough won't cook the fritter well and too hot will burn it. Aim for between 325- 400 degrees, if you have a thermometer. Also, use coconut or another HIGH HEAT oil is substituting. Anything less will smoke & burn!)
Once veggies seem to stop draining, transfer them to a large mixing bowl. Add blended chia seed mixture & garlic, and stir to combine. Next add in the flour, baking powder, cayenne, smoked paprika, salt & pepper, and stir to combine again. Scoop 1/4 cup amounts of mixture into the heated oil and press gently with the back of a spoon to slightly flatten. Let cook for for a couple of minutes, until golden brown, before flipping. Once fritter is crispy and golden, use a spatula to move it to a paper-towel lined plate, where it can absorb the excess oil. Serve immediately with a squeeze of lemon (or lime!), come chopped cilantro, and a squeeze of sriracha. Mmmm. Freeze leftovers or refrigerate for up to a week. Makes 10-12 fritters. Enjoy!
Sometimes, I wake up craving salad. I have a hard time eating too many 'lunch' foods before 9 am, but when you want cucumbers, you want cucumbers. The last time this happened (2 days ago), I decided a green smoothie would be the way to go. I made the smoothie and started drinking it...but it was just too sweet. I wanted ONIONS. I wanted CHEEZE. I wanted a salad. To add a bit of protein and circumvent the fact that I didn't actually have any greens, I subbed in a healthy serving of quinoa and mixed in some of my favorite super fresh, summer flavors like radish, lemon, and fresh pear tomatoes straight from the garden. With all those tasty summer flavors you only need a light EEVO + lemon juice dressing and a bit of salt and pepper to round it out! This recipe is ready, start to finish, in about 30 minutes, and is ready for eating IMMEDIATELY! So snack on salad for breakfast- this salad isn't the whimpy green salad your taste buds are expecting. And I promise, it'll hold you over 'till lunch.
3 cups cooked quinoa (we used red quinoa, use what you prefer)
1 heaping cup of cherry or pear tomatoes, halved
1 cup cucumber, sliced & chopped 1/2 cup radishes, diced
1/2 cup green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup chopped basil
2 lemons, freshly squeezed (about 1/3 -1/2 cup juice)
2-4 tablespoons olive oil
salt & pepper to taste
1 cup vegan cheeze crumbles (we used Teese Mozzarella!)
Cook quinoa according to package instructions. (Normally 1 cup quinoa + 1 1/2 cups water, bring to boil, simmer till water is absorbed.) Set aside to let cool completely before mixing in veggies.
Once cooled, toss in tomatoes, cucumbers, radishes, green onions, parsley, basil, lemon juice, & olive oil. Toss to combine. Season with salt & pepper to taste. Add in cheeze crumbles and toss gently to incorporate. Refrigerate until serving, makes 8 servings. Leftovers save well in a sealed container for 3-4 days. Enjoy!
One of my favorite on-the-go summer lunches when I was growing up was a chicken salad sandwich piled high with lettuce and onion. My sister was more of a chicken nuggets kid, but I would've been satisfied with a can of shredded chicken and a jar of mayo any day. (Saying that out loud sounds a bit disgusting.) Since the summer heat's been hitting and we've been spending more time eating picnic-like meals outside, I've been craving a chicken-salad sandwich. Now, before we go any further, let it be said that I understand chicken salad is a totally regional dish. It's made differently everywhere you go; sometimes stuffed with raisins and walnuts, sometimes grapes and almonds, and sometimes with carrots, cucumbers & radishes. I made it simply, the classic way 10-year-old me would have enjoyed it- with some fresh onion and celery, the slight crunch of almonds, and a lot of lettuce on top. There's something about the dill and lemon juice flavors that really make this simple sandwich POP (and totally picnic-worthy). You're gonna love it. Let's eat!
3 cups vegan chick'n, cubed & chopped (we used Beyond Meat GF Chicken-Free Grilled Strips!)
3/4 cup celery stalks, diced
3/4 cup red onion, diced
1/3 cup almonds, chopped
3-4 tablespoons fresh, chopped parsley
1 cup vegan mayo
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh dill, chopped)
1/4 teaspoon cayenne pepper (optional)
Chop chick'n and place into a a large mixing bowl. Toss in diced celery, onion, almonds, and parsley. Stir and set aside.
In a separate, smaller bowl whisk together mayo, lemon juice, salt, pepper, mustard, dill, & cayenne pepper. Pour dressing into the larger bowl and toss to coat ingredients evenly. Et voila, chick'n salad! Serve topped with a sprinkle of parsley and a twist of ground black pepper on some crusty bread or a bed of greens. Saves well in the refrigerator for about a week. Makes 4-6 servings. Enjoy!
Strawberry season is in full-swing! At the grocery store, the farmers market, and maybe in your own backyard, these perfect little fruits are popping up everywhere. This time last year we were hanging out on an organic farm, picking tiny organic strawberries by the bushel; those were the best strawberries I've EVER had. I miss them. And while California strawberries may not be as sweet, they sure are prevalent! We decided to do something with all the strawberries we've been hoarding and toss together this deliciously simple crisp. With the addition of some raspberries and fresh lemon, it screams summer and begs to be eaten. Keep it gluten-free if that's your thing, or use what you have on hand. Either way, prepare to eat 3 servings single-handedly. It'll happen. Let's eat!
Ingredients: Crisp Topping: 1 cup oats (certified GF, if desired)
1/2 cup gluten-free (or whole wheat) flour
1/4 cup shredded coconut
1/4 cup organic sugar, maple syrup, or agave nectar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4-6 tablespoons melted coconut oil
Strawberry Lemon Filling: 3 cups freshly hulled strawberries, halved
2 cups fresh raspberries (or use 2 more cup of strawberries- your preference!)
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon cornstarch
1 teaspoon vanilla
1/2 teaspoon ground ginger (optional)
Directions: Crisp Topping:
Combine all ingredients except coconut oil together in a medium sized bowl, stirring to combine. Slowly add in the coconut oil, mixing until oats begin to clump and resemble coarse crumbs.
Strawberry Lemon Filling:
Place all berries in a large mixing bowl. Sprinkle in lemon juice, lemon zest, cornstarch, vanilla, and ginger (if using). Toss to evenly coat berries, then pour berry mixture into a greased 8x8 glass baking dish. Top with crisp topping and bake at 375 degrees for 45 minutes, until mixture is bubbling and crisp is golden in color. Let cool before serving, and save any extras in the fridge for several days. Makes 6-8 servings. Enjoy!
Happy Belated Mother's Day to all you FABULOUS moms for all that you do! But especially my mom, 'cause she's the very best. In fact, if we'd able to spend it together, this is what I would've given her; It's moist, sweet, full of flavor, and a perfect Spring treat. Perfect for breakfast, dessert, or for a graduation party pr baby shower. Keeping it gluten-free means sharing with EVERYONE at the party, which makes you an in instant success. Yep, this recipe = success. Making you a winner. Go you! Anyway, I really love how the fresh lemon compliments the crunchy chia seeds, and using almond flour adds a bit of a rich, nutty taste. It's really great, and I think you're gonna love it. Not a loaf kinda gal? Bake 'em up as muffins! Watching your sugar intake? Cut out 2/3 of the sugar by ditching the glaze. Now, let's eat!
Ingredients: For Lemon Chia Seed Loaf 2 1/4 cups gluten-free flour (we used 1 1/4 cup almond flour + 1 cup teff flour)
2 teaspoons baking soda
1 teapsoon baking powder
1 1/2 teaspoon xantham gum
1 teaspoon salt
1/2 cup coconut oil, melted
1 cup dairy-free milk
1/4 cup organic sugar
1 teaspoon vanilla extract
1 heaping tablespoon freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
2 tablespoons chia seeds
For Lemon Glaze 1/2 cup powdered sugar
1-2 teaspoons lemon juice
*Glaze is optional, but glaze is delicious.
*Whole wheat flour SHOULD be interchangeable here, though I haven't tried it. If you do use WW, omit the xantham.
*Sub poppy seeds if you like!
*This recipe can be used to make 12 muffins instead of a loaf, if you prefer. They will take less time to cook however, so keep an eye on 'em.
Preheat oven to 350 degrees. In a large mixing bowl combine flour, baking soda, baking powder, & xantham gum. In a separate mixing bowl whisk together the coconut oil, milk, sugar, vanilla, lemon zest and lemon juice. Pour wet into dry, stirring to combine. Once well mixed, pour in chia seeds and stir again to distribute them evenly through the batter. Pour batter into a greased or lined loaf pan (or into a 12-muffin tin) and toss it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes clean. When finished, remove from oven and move to a cooling rack. Let cool completely before removing from the loaf pan.
While loaf cools, make glaze by simply mixing the powdered sugar & lemon juice together until a thick, runny glaze is achieved. Add as much or little liquid as you like, but the more liquid, the thinner the glaze. I recommend starting slow.
When loaf cools drizzle with glaze and garnish with a sprinkle of chia seeds and some lemon zest. Lasts 3 days covered on the counter, 5ish sealed in the fridge. Enjoy!
Before we get started today, I wanted to announce the WINNER of our Rawsome Vegan Baking cookbook giveaway! And the lucky winner of their very own copy is...Veggie Loops! (Assuming thats your real name...hehe.) I've emailed you and look forward to sending your your copy of Emily's raw-mazing book! Thanks to everyone that entered, and to Emily for letting us be a part of her book tour. We love ya, Em!
Having a jar of pesto in the fridge is pretty much the same as having a pile of expensive jewelry in the closet- its mealtime gold. Throw it on a pizza, in pasta, or as a sandwich spread and you're halfway to solving the weeknight dinner conundrum! Plus, it whips up in a flash and lasts a few weeks in the fridge, so you can make several meals out just one batch. Alex loves this recipe and uses it every time he makes pasta, adding some chopped tomatoes and vegan mozzarella to make his own capresé salad. I'm a sucker for just putting it on bread with veggies and having a panini for lunch, but either way- its a crowd pleaser.
Plus remember that annoying, "Where do you get your protein from?" question we discussed last time? Well, hemp seeds are a complete protein, meaning they contain all of the essential amino acids and are a great source of protein, magnesium, iron & fiber for vegans . They're one of the greatest superfoods you can find! And they're easy to sneak into healthy recipes. The hemp seeds add a slightly nutty flavor that contrasts the slight bitterness of the basil in the recipe, and makes for a super healthy sandwich slather.
This recipe is also super easy to manipulate to your own liking; hate hemp seeds? Try replacing them with flax seeds or your soaked nut of choice. Out of lemon juice? Try lime juice or apple cider vinegar. Only have black truffle sea salt on hand? Throw it in! The experimentation is all up to you. That being said, the original is pretty goddamned good. So, lets eat!
3 cups fresh basil
1/2 cup hemp seeds (shell-free)
3 tablespoons lemon juice
3 garlic cloves
1/2 tablespoon black pepper
1/2 teaspoon salt
1/2 cup olive or grapeseed oil
Rinse basil and separate leaves from stems. Toss the stems in the compost and the leaves in a food processor or high speed blender. Add the hemp seeds, lemon juice, garlic, salt & pepper. Blend until smooth. Add oil and blend again until evenly incorporated. Store in a sealed container in the fridge for up to 2 weeks. Makes about 2 cups. Enjoy!