May 14, 2013 in conscious eats, recipes, your body
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
January 16, 2013 in conscious eats, healthy drinks, your body
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
January 14, 2013 in conscious eats, recipes, your body
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.
Seitan Piccata
Click here for the recipe
Candle 79, 154 E. 79th Street, Upper East Side, 212-537-7179, www.candle79.com
January 5, 2013 in conscious eats, recipes, your body
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.
September 17, 2012 in conscious eats, recipes
The cooler nights + mornings of fall have arrived…let’s get cozy with these 3 comforting food recipes for fall!
click here for the recipe
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click here for the recipe
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click here for the recipe
April 24, 2012 in conscious eats, recipes, your body
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.
Ingredients:
Method:
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.
March 6, 2012 in conscious eats, recipes
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!
Ingredients:
Method:
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.
January 9, 2012 in conscious eats, recipes, your body
January 4, 2012 in conscious eats, your body
We all have busy lives and sometimes don’t have the time to make ourselves the best meals, or are eating on the fly; here’s a few tips and ideas to help keep your body balanced, clean and vibrant!
* 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!
* 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!
Alyssa
www.eleveneleven-coaching.com
November 3, 2011 in conscious eats, recipes, your body
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.
2 scallions
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
sea salt
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.
October 27, 2011 in conscious eats, recipes, your body
October 27, 2011 in conscious eats, feature, recipes, your body
Our recipe cards are a fun way to save great recipes.
October 7, 2011 in conscious eats, feature, recipes, your body
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.
(note: please do not be afraid of the green colour, this tastes delish! it is velvety & sweet tasting)
1/2 cup dry kamut flakes (1 cup of water to cook flakes)
1/2 avocado
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
September 11, 2011 in conscious eats, recipes, your body
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.
Ingredients:
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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.
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Place all ingredients into a bowl and carefully mix together
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)
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).
(For more recipes visit The Kind Life)
July 5, 2011 in conscious eats, feature, your body
Do you really know what fatty acids are and if they are good or bad? Do we really need to supplement our bodies or do our bodies produce fatty acids anyways?
June 18, 2011 in conscious eats, feature, your body
- 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.
Meanwhile:
1 firm avocado, halved and pit removed
1 package spring roll wrappers
Assembly
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
recipe cards
January 15, 2011 in conscious eats, recipes, your body
Unlike most granola that is packed with fat + little nutrition, this version has healthy goodness in every bite.
Serve with a dollop of greek honey yogurt + sliced fruit for a healthy way to start the day.
