My little daughter loves cheese so this recipe was a fob off a tomato cheese lovers pasta, and she loved it. It’s simple and delish and could be enjoyed by many. Even though it seems quite decadent the are tons of vegetables hidden in this meal so it’s a great one to eat leading up to a Reboot preparation or into your transition out stage. You can also enjoy this sauce with a regular wholegrain pasta of your choice.
In our most recent recipe book, 101 Smoothie Recipes, one of the favorites is this classic flavor that combines the citrus essence of orange with rich, dark chocolate — a Bavarian Orange Smoothie! This recipe is exclusive to the recipe book but since it’s the season of giving, and this flavor reminds us of the holidays, we’re giving it to you now! You can find 100 more incredible recipes in the book.
I created this recipe for a private client who is both diabetic and gluten-free. Those two words are often synonymous with unnaturally dense baked goods that have a cloyingly sweet and slightly metallic taste (from artificial sweeteners). Not these blueberry muffins! They are just substantial enough to be filling and each bite highlights the juicy, vitamin C packed blueberries. I used agave as the sweetener because of its low glycemic index, and the protein boost from the flax, nuts and nut milk also helps to keep blood sugar levels steady. A pre-mixed gluten-free all purpose flour keeps things simple. The gluten-free all purpose flours on the market generally work well, though be sure to check the package instructions as some do require adding extra ingredients such as xantham gum. If you’re not shying away from gluten, you can certainly substitute wheat flour.
I love grapefruit and lemon in my morning juices! This juice combines fruits and vegetables that give your digestive system and your metabolism a little kick-start first thing. Sour tastes are important for good health, they support clear, healthy skin, help to lower our risk for many diseases and health conditions and may even help with weight loss as part of an overall healthy and plant-based diet. Enjoy this sweet and sour drink the next time you want a new juice for your morning routine.
I’m a bit tomato-mad lately, which is a good thing considering Sydney is leading up to one of its hottest summers and the days have been intense, hot and sticky. Tomatoes offer specialized antioxidants which provide the skin with natural sunscreen protection against free radical damage from UV radiation. This helps in the reduction of sun spots, wrinkles and anti-aging.
I just finished a 5-Day Juice Only Reboot to give myself a much needed pep up – it always does the trick. I went to a fabulous farmers’ market and grabbed a few bags of ripe looking tomatoes and attacked my awesome vegetable garden that my husband has been working on this year (see image below!). So this juice is as fresh as it gets, and healthy, light and 100% vegetables.
If you like savory juices as much as I do, then you’ll love these too:
Piping Hot Palate Pleaser
Here’s my latest savory juice recipe!
This juice is tasty, nutrient-packed and loaded with fresh, seasonal fall and winter produce. Celeriac is usually a main ingredient in my soups, but I decided to use it in this juice instead! And it turned out great. Celeriac is slightly sweet, and tastes somewhat like a pineapple, especially when ripe.
Like celery, celeriac is a rich source of electrolytes potassium and some natural sodium. Yes, sodium in this case is a good thing! If you aren’t familiar with celeriac, this is what it looks like when you are shopping at the market.
I love making food alternatives that incorporate more vegetables in place of refined carbohydrates. It makes for a lighter meal that has plant compounds and extra antioxidants. Go ahead and add more nutrients to the next sandwich or wrap you make by using chard leaves instead of bread! You can also use this pesto filling with rice paper rolls or toasted seaweed nori sheets.
It’s always nice to use different ingredients in a basic pesto recipe to increase your nutrient profile and add variety to your diet. I used walnuts because they are high in omega-3 fatty acids, and contain fiber, calcium, magnesium, B6, B1 and folate. They have anti-cancer properties, improve weight control, support brain and heart heath. I’d say it’s a good idea to make this for dinner tonight!
Just because Thanksgiving is over doesn’t mean you can’t serve mashed potatoes at your next meal. And you should think about serving this healthy spin on a turkey day classic by combining potatoes with pumpkin and truffle oil! Whether you’re starting from scratch on a cold winter day, or looking for ideas to boost the nutrition in your leftovers it can be easy to elevate the nutrition of your favorite comfort foods.
By adding pumpkin you’re getting a high dose of beta-carotene, which is an important antioxidant linked to lower rates of certain cancers including breast cancer and lung cancer. Carotene-rich foods are also good for your heart; helping protect against heart disease, hypertension, and stroke. Pumpkin is also high in fiber, which is important for healthy digestion, hunger and weight control.
Don’t throw out the pumpkin seeds! Roast them for a family favorite healthy snack. I like to sprinkle them on salads or even oatmeal. Pumpkin seeds are rich in the potent anti-inflammatory fat, omega-3s.
I start my mashed potatoes by baking them rather than boiling to help reduce nutrient loss like potassium. Potatoes, even white ones, do contain additional nutrients like fiber and magnesium (in the skin). It’s easy to roast a pumpkin at the same time you’re baking your potatoes.
Baking the potatoes at the end with bread crumbs and any toppings you desire really makes this dish unique!
I love making creamy, non-dairy based sauces that taste delicious. Sometimes it can take a few tries to get the recipe just right – this avocado dressing took me four attempts! After a couple tries to ‘add this’ and ‘don’t add that’, I think I finally got it just right, so I hope you enjoy it too. Don’t feel like you need to limit the dressing for this specific salad because it would taste wonderful on a variety of vegetables!
If the weather is cold where you are and your body isn’t craving raw foods, it is still very important to continue to consume raw foods such as juices, salads and vegetable-based meals to ensure the consumption of heat sensitive nutrients along with naturally occurring enzymes that plant foods contain. Eat up!
1 cup (100 g) shredded white cabbage
1 cup (100 g) shredded red cabbage
2 large carrots, shredded
2 large scallions, chopped
1/2 red onion, diced
1 handful of parsley, chopped (extra for garnish)
Avocado Slaw Dressing:
2 Tbsp. extra virgin olive oil
1/2 cup (50 g) sliced almonds, blanched
1/2 cup (125 ml) water
1 lemon, juiced (approx. 2 Tbsp.)
1 tsp. apple cider vinegar
1 garlic clove, crushed
sea salt and pepper, to taste
1. Wash all produce well.
2. Prepare and chop salad ingredients and set aside in a large bowl.
3. Combine dressing ingredients in a blender or food processer and blend until well combined with a
creamy consistency. Dress as you like (you may want more or less dressing).
Cabbage – radish, kale, spinach
Carrots – pumpkin, sweet potato, butternut squash
Shallots – red onion, spring onions
Red onion – white or brown onion
Almonds – blanched whole almonds (soaked), cashews
Olive oil – avocado oil, flaxseed or hemp seed oil
Lemon juice – apple cider vinegar