This Coconut Dragon Bowl is inspired by the Dragon Bowl Z served at 14 Carrots on 14th street in NYC. The great thing about this recipe is that it can be easily altered to fit anyone’s taste. Feel free to use these ingredients that are listed or toss in some extras. The Tolerant Vegan
Want to clear space for your full potential in 2013 and step into the new year energized? We thought so! That’s why you’ll want to plug in the Vitamix for this juicy, green-power–packed smoothie.
It’s designed for a full-body reboot: Each ingredient contains potent detoxifiers—and a great nutrition profile.
Protein-packed kale boosts alkalinity and calms inflammation, making it a great for food for releasing excess weight. Ginger plays backup by revving your digestion and circulation systems.
Humble celery is a natural diuretic that has the built-in bonus of hydrating electrolytes. (Buy it organic, though. It’s on the dirty dozen list!) Parsley can clear congestion and is a friend of your liver, spleen, and stressed-out adrenal glands. This means more energy and boosted immunity.
Dandelion root tea is a top liver detoxer, according to Traditional Chinese Medicine (and the many Western tea companies that bag it). And when your liver’s functioning optimally, it’s much better at removing waste, breaking down fats, and supporting your digestion and health.
Watch your New Year’s Eve hangover fade—and a lightness of mind and body return with each smoothie you make this month. —Jennifer Kass
Blend and enjoy!
2 kale leaves
1 celery stalk
Handful of parsley
2 capsules of AHA Super Blue-Green Algae or 1 tbs liquid chlorophyll
1-inch piece of fresh ginger, peeled
1 cup dandelion root tea, brewed and chilled
1 Tbsp organic raw honey
Juice of half a lemon
Thanks for the recipe Well + Good
Like the classic Angelica Kitchen, Candle 79 is a vegan restaurant in New York that serves up upscale health food. Here are a couple of super healthy, vegan recipes to try from The Candle 79 Cookbook.
Watercress Salad with Hempseed Vinaigrette recipe
Smoked Paprika Hummus
Seitan PiccataClick here for the recipe
Black Bean Chipotle Vegan Burgers
Candle 79, 154 E. 79th Street, Upper East Side, 212-537-7179, www.candle79.com
Detox Cred: Try to add one more vegetarian entree to your diet each week. Eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver.
- 1 large leek, sliced
- 5 garlic cloves, peeled
- 1/2 small rutabaga, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and chopped
- 8 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- Coarse salt and pepper
- 1 1/2 cups cooked and drained cannellini beans
- Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.
- Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
- Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.
The cooler nights + mornings of fall have arrived…let’s get cozy with these 3 comforting food recipes for fall!
the perfect fall stew by the healthy ginger
click here for the recipe
oven roasted tomato lentils by the living kitchen wellness group
click here for the recipe
vegan spicy creamy kale pasta by almost raw vegan
click here for the recipe
Another amazing recipe from Almost Raw Vegan.
A recipe originally from Ani’s Raw Food Essentials.
Almost Raw Vegan adapted the recipe a little. That’s the best part, you can create and adapt any recipe based on your own tastes and the ingredients you have in your fridge.
- 2 onions, thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp Bragg Liquid Aminos
- 1 cup carrots, julienned
- 2 garlic cloves, minced
- 1 tsp agave syrup
- 3 tbsp sesame oil
- 1 package kelp noodles (available in Ottawa at Rainbow Foods or Natural Food Pantry)
- 3 cups spinach
Combine onions and mushrooms with Braggs, toss and let marinate for 20 minutes (or make in the morning before work and let it marinate in the fridge all day!! Yum!!). Add garlic, agave, sesame oil and toss. Add carrots, noodles and toss. Leave to sit a little longer. The noodles soften the longer they are able to marinate. Just before serving, add spinach, toss and serve.
You are going to love this quick + healthy snack by Almost Raw Vegan (adventures of plant-based eating).
The best part is, it also satisfies that “have the munchies” feeling!
- 1 large chard leaf
- 1 Banana
- 1-2 tbsp almond butter
Spread almond butter on the chard leaf, add banana (leave whole or slice) and roll up leaf, et voila a nice raw vegan wrap snack.
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 red onion, chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon freshly grated ginger
- 3 collard green leaves, stems removed, cut into 1/2-inch pieces
- 8 ounces firm tofu (preferably organic), drained and crumbled
- Coarse salt and freshly ground pepper
- Heat oil in a large skillet over medium heat. Cook garlic, onion, turmeric, and ginger until vegetables are tender, 3 to 4 minutes. Stir in collard greens and 2 tablespoons water and cook until greens are bright green and tender, about 2 minutes.
- Add crumbled tofu and cook, stirring, until heated through, about 2 minutes. Season with salt and pepper.
Martha Stewart, Whole Living
Foods to take with you On the Go:
* in zip lock baggies, put single serving sizes of …raw nuts, almonds, sunflower seeds, prunes, rasins, walnuts, shaved coconut, figs, dates – etc.
* zip lock bags are also great for… fresh fruits and veg – grapes, orange segments, pineapple chunks, mango slices etc. Or cherry tomatoes, cucumber slices, orange pepper slices, fresh peas, even sprouts are great!
What to Order at a Restaurant:
* Go for grilled, poached, broiled or stir fried (with minimal oil) and side-step deep fried.
* Ask for whole grain, and an olive oil/balsamic dip rather than butter or cheeses on breads.
* Have a salad as an appetizer
* If choosing a pasta, have a tomato, veggie or olive oil sauce sauce rather than a cheese sauce.
*Have extra vegetables, rather than potatoes, pasta or rice when having a meat or fish meal
* When possible go for a whole grain wrap/pita, with plenty of fresh and roasted vegetables, and possibly seeds, chick peas, lentils etc.. (not fried) See sauce notes above, Djion is also a great option!
* Vegetable soups, nori rice & veg wraps are also a nice option when available, as well as fresh fruit cups – and real (blended in front of you) smoothies.
Cheers to your health and making wise decisions for your body, mind and spirit!
You can vary chopped salad in so many ways but here’s an excellent one that fits the cleanse perfectly from Jamie Oliver’s website. We modified the proportions slightly so that you can eat for one.
½ a cucumber
A handful of fresh basil leaves
¼ head Boston or small red leaf lettuce
¼ heart of romaine
¼ cup sprouted cress or alfalfa
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon or English mustard
freshly ground black pepper
1. Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board, and continue chopping and mixing together.
2. Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board.
3. Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.
Note: If you’re taking this on the road, put all your chopped veggies in a Tupperware and keep your vinaigrette separate. Dress it right before you eat and shake it up in the closed Tupperware.
© Jamie Oliver. www.jamie oliver.com.
Photography © David Loftus.Taken from Jamie’s Food Revolution, published by Hyperion.
Green juice + kamut avocado
A few of us at Seequence.ca, came across some yummy recipes from the healthy ginger, a holistic nutrition + lifestyle consultant. Natasha Bell also known as “the healthy ginger” is spreading her delicious recipes and teaching how to live a balanced life from the inside out. If you are looking to fuel your body and create a better self, it’s time to follow the healthy ginger + her recipes. Click here for her facebook and twitter.
1/2 cup dry kamut flakes (1 cup of water to cook flakes)
1/2 of a ripe banana
1 Tbsp chia seeds
1 tsp raw honey
1/2 cup almond milk
lots of cinnamon
Pinch of Sea Salt
. bring 1 cup of water + pinch of sea salt to a rolling boil.
. add kamut flakes to the boiling water (water:kamut ratio is 2:1) and cook for approx 3-4 minutes.
. once the flakes are done cooking, add the avocado, banana, chia seeds, honey, almond milk, and cinnamon to a blender. Blend for 1 minute, then serve.
. top with more cinnamon
a few reasons to LOVE kamut…..
. an alternative to oats that packs plenty of fibre & protein
. will stabilize your blood sugar levels, making you feel fuller longer (less cravings throughout the day)
. this is a very versatile grain that can be used in warm or cold cereals, baking, granola and much more
. this is the brand I used: http://www.edenfoods.com/s
. you can find kamut products at health food stores, as well as some grocery stores
Colours in veggie dishes help you associate what is healthy and fresh, and what is not. The more colours in a dish, the more chances of it being jammed packed with nutrients.
- 1 cup purple cabbage shredded
- 1 cup of kidney beans (soaked overnight)
- 1 cup of tomato diced
- 1 1/2 cup of shredded carrots
- 2 cups of cherry tomatoes
- 1 cup of yellow tomatoes
- 1 cup of yellow pepper
- corn off the cobb
- 1 1/2 skinned + diced cucumbers
- 2 cups of spinach
a formula for making daily salads by Jillian Raycroft of Alive Andstrong
GREENS . mixed greens.spinach.arugula.bab
TEXTURE . almonds.pumpkin seeds.sunflower seeds.walnuts.cashews.hemp
COLOUR . carrots.cucumber.beets.man
PROTEIN . sliced avocado.sprouted beans.chopped nuts.sprouted grains like quinoa.millet.wild rice.
rainbow salad with tahini + lemon
- 2 cups mixed greens
- 1 red onion, sliced
- 1 small beetroot sliced thinly or spiralised
- ½ cup purple cabbage shredded
- 1 red pepper, cut into chunks
- 1 carrot sliced thinly or spiralised
- 1 yellow pepper, diced
- 1 medium cucumber cut into chunks
- 1 Avocado cubed
- Sprinkle of pumpkin seeds
- Handful of bean sprouts
- 1 TBS sesame seeds to garnish
Place all ingredients into a bowl and carefully mix together
tahini + lemon dressing
- ½ cup tahini
- 1 TBS lemon juice
- ¼ cup filtered water
- 5 drops liquid stevia
- 1 tsp sea salt, or to taste
In a bowl blend all ingredients until it becomes a smooth paste. Add more filtered water if required for desired consistency. Serve immediately.
If you are a soy lover, this salad can be garnished with fresh organic tofu which has been cut into squares, marinated in wheat free tamari for 5 mins and fried in a small amount of coconut oil on all sides until crispy.
(For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com)
blood orange quinoa
- 2 lbs (4 cups) organic quinoa
- 6 cups blood orange soda (available in most specialty stores – usually imported from France and sweetened with beet sugars)
- 2 cups red beet juice
- 3 large golden beets, roasted and chilled, cut into 8 pieces
- 3 large red beets, roasted and chilled, cut into 8 pieces
- 3 large oranges, divided into segments
- 1 bunch fresh mint, chopped
- ¼ cup scallions, diced
- 3 lemons, zested and juiced
- 3 limes, zested and juiced
- 1-2 Tbsp extra virgin olive oil
- ½ cup fresh, flat parsley, roughly chopped
- Sea salt and pepper to taste
The beets can be roasted and chilled the day before, and the remaining ingredients can be prepped while the quinoa is cooking. If you halve the recipe, liquid proportions are 2 (liquid) to 1 (quinoa).
- Start with 2 lbs of organic quinoa, washed and rinsed. A trick I just learned is to cover with water and soak overnight, then rinse and wash again prior to cooking. This cuts the cooking time in half and makes the quinoa more fluffy and easier to digest.
- In a rice cooker, add 3 parts blood orange soda, and 1 part red beet juice
- When the liquid starts to boil, add the quinoa, stir, and close the rice cooker. You can use a stovetop or cook covered in the oven – however, I find the rice cooker cooks more evenly.
- When the quinoa is done, taste for softness and make sure all liquid is absorbed
- Lay out on a sheet pan and cool in fridge
- Pour the quinoa, which will be a beautiful pinkish orange color, into a bowl with all other ingredients
- Add lemon zest and juice, lime zest and juice, and a splash or two of extra virgin olive oil
- Add salt and pepper to taste
- Mix together and top with parsley
(For more recipes visit The Kind Life)
- 2 oz glass noddles. Drained and put aside.
- 3/4 cup cilantro, loosely packed and roughly chopped
- 1 cup scallions, thinly sliced
- 10 basil leaves, folded
- 20 mint leaves, folded
- 1 cup carrot, grated
- 1 cup bean sprouts
- 1 cucumber, peeled and liced, 2″ long
- 1 red pepper, thinly sliced and 2″ long
- 1 yellow bell pepper, thinly sliced and 2″ long
Toss above ingredients together in a bowl.
1 firm avocado, halved and pit removed
1 package spring roll wrappers
Find an undamaged sheet of rice paper and dip it into warm water for about 17 seconds or until the sheet is workable.
Place the sheet onto a wooden cutting board or large ceramic plate. Place about one ounce of filling onto the rice paper, off-center, closest to you.
Using a spoon, scoop out a 2-inch thick wedge of avocado and set it onto the filling.
Pull the bottom of the rice paper over the top of the filling then fold both sides over toward the center. (like a burrito).
Gently pulling toward you, roll the spring roll up toward the top.
Makes about 15+ spring rolls
Unlike most granola that is packed with fat + little nutrition, this version has healthy goodness in every bite.
- 4 cups old-fashioned rolled oats
- 1/2 cup shredded coconut
- 1/4 raw sunflower seeds
- 2 tbsp chia seeds
- 1 cup of trail mix (with cashew, almonds, walnuts, etc…)
- 2 tbsp flax seeds
- 1 1/2 teaspoons ground cinnamon
- 1/4 brown sugar
- 1/2 cup honey
- 1 tsp vanilla
- 1/2 cup canola oil
- 1/2 cup dried cranberries
- Heat oven to 350 degrees, rack in the center. In a large mixing bowl, combine oats, coconut, sunflower seeds, chia & flax seed, cinnamon, trail mix and dried cranberries. In a saucepan, combine honey, oil, and brown sugar. Bring just to a boil, stir. Add vanilla. Then pour over the oat mixture; stir until well coated. Spread evenly on to a large baking sheet with parchment paper.
- Bake for 30 minutes. Cook until medium browned. Let granola cool to room temperature for 10 min. Bring up both corners of parchment paper, and gently slide the chunks of cooked granola into an airtight container. Shake to loosen pieces , then store in room temperature for up to 1 month.