Monday, October 20, 2014

Vampire Juice - For Mortals


Warning! This is a HEALTHY Halloween post. It looks like a TRICK but your body will think it's a TREATAs we approach Halloween, I'm preparing myself for the sugar-fest that will undoubtedly ensue. You can try to deny it but we both know your going to eat too much candy. Why not do something healthy for your body at the same time? Get a super charged healthy boost with my blood red Vampire Juice. 

I feel terrible admitting this but my least favorite vegetable is the beet. However, beets and beet juice are excellent for you and I know I should add them to my diet. My solution was to juice them, that way I could gulp them down quickly. However it turns out, I actually love this juice. I'm not sure if it's the vibrant color, the kick of ginger, the earthiness from the root vegetables mixed with citrus. Whatever it is, I crave this blend whenever I need a boost.

Vampire Juice is high in Vitamin A, Vitamin C, Vitamin B6 and is packed full of a wide range of anti-oxidants. Plus it has anti-inflammatory, anti-aging, energy and immune boosting properties. 



Vampire Juice

Makes 1 serving

1 medium size beet - peeled and chopped
3-4 carrots - scrubbed and chopped
1-2 oranges - rind, pith and seeds removed (or see below)
1/2 lemon - rind, pith and seeds removed (or see below)
1/4-1/2 inch chunk fresh ginger

Pass all ingredients through a juicer. Actually my latest technique for citrus is to cut them in half, then use my manual citrus juicer to extract the juice. Then add the citrus juices to the beet/carrot/ginger juice and stir to blend. Pour into a glass and enjoy as soon as possible.

Cheers to our health!


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Monday, September 29, 2014

Vegetarian Pastitsio (Greek Style Pasta)


Fall is officially here, which means the return of comfort food. Although it's still hot here in Los Angeles, I'm ready to crank up the oven and get in the spirit of the season. Pastitsio is a Greek baked pasta dish that combines ground beef with layers of noodles in a b├ęchamel sauce. This recipe is a vegetarian spin off from traditional Pastitsio and it was one of my favorite meals growing up. For this recipe I used a textured vegetable protein in place of the ground beef. Another healthy vegetarian meat substitute is mushrooms. Simply pulse mushrooms in the food processor to give them a ground beef like consistency.



Vegetarian Pastitsio (Greek Style Pasta)
4 servings


6 cups cooked macaroni
1 lb textured vegetable protein (or use mushrooms & pulse in food processor)
1/2 cup chopped onion
1 can (6 oz) tomato paste
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
1/3 cup grated parmesan cheese
1/4 teaspoon fresh ground nutmeg
1/2 cup mayonnaise
1/4 cup flour
2 cups milk

Heat oven to 325 degrees.

Cook macaroni al dente, drain and toss with a touch of olive oil to keep it from sticking. Set aside.

Over medium heat, brown the textured vegetable protein and onion in a skillet with some olive oil. Turn off heat and stir in tomato paste, cinnamon and salt. Set aside.

Lightly beat the eggs in a small bowl. Add the parmesan cheese, fresh ground nutmeg and stir to blend. Set aside.

In medium saucepan, combine mayonnaise and flour and stir until well blended. Gradually stir in milk. Cook over medium/low heat until thick, stirring constantly. Do not boil. When sauce has thickened remove from heat and gradually stir in the egg and cheese mixture. Combine the cream sauce with the macaroni and stir until noodles are evenly coated with cheese sauce.

Spray a 2 quart baking dish with olive oil spray and spoon 1/2 of the macaroni mixture into the bottom. Cover with the tomato/cinnamon mixture and then top with the remaining macaroni mixture. 

Bake for 45 minutes or until set.

Kali Orexi!


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Sunday, August 24, 2014

The Benefits of Drinking "Green Water" - Chlorophyll


Drinking "green water" was normal for me as a child, everyone in my family drank it. Green water (aka chlorophyll) was easy to swallow and had a slight minty flavor. Even as a teenager, I knew that it had to be good for me, so I kept chlorophyll in my diet.

The popularity for green drinks has risen in recent years, which means the intake of chlorophyll has also gone up through our increased consumption of greens. However, not many people know about liquid chlorophyll, which is a staple in my house.

Chlorophyll is the common ingredient found in all green foods on land and in water. It's essential to all life and helps plants purify the air and raise oxygen levels. Chlorophyll has been referred to as the "blood" of plants, which is ironic since it has been shown to help increase the quality and quantity of red blood cells in humans.

The molecular structure of chlorophyll is nearly identical to hemoglobin, which makes up about 75% of our blood. The only differences between the two is that chlorophyll has magnesium and hemoglobin has iron (both metallic atoms). When chlorophyll is ingested it can help do the job of hemoglobin to rebuild and replenish red blood cells and help boost our energy.

Besides being an awesome blood builder, chlorophyll has additional health benefits such as detoxification, internal deodorizer and some say it can help in weight loss. I have only used the liquid chlorophyll and can only speak from my personal experience. Each person should do their own research before using any new health product. If you have any additional information to share, I would love to hear from you.

To our health!



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Sunday, June 29, 2014

Vegetarian BBQ - Get Your Healthy Grill On


Yes, that's right, I said vegetarian BBQ. Summertime brings the opportunity for cooking outside and eating healthier, lighter meals. So fire up the "barbie" and get your vegetable on! Adding the vibrant flavors of lemon, fresh herbs and garlic, makes these vegetables shine on the grill. Healthy AND decadent. This meal leaves you feeling satisfied in a good, not over-stuffed, way.

My favorite veggies to fire up are grilled artichoke, asparagus, sweet potatoes, sweet onions and portobello mushrooms. Don't skip making my awesome dipping sauce to accompany the artichoke and sweet potatoes. Even meat lovers will savour this meal and enjoy it as a refreshing change.




Grilled Artichoke:

Trim artichoke by cutting off the top inch and the sharp tips of each leaf. Rinse well. Steam artichoke whole in boiling water until stem is just fork tender, but make sure to not let it get too tender. Remove from water and let artichoke cool in a strainer. Once cooled cut in half, length wise and place cut side up in a dish. Generously drizzle cut sides with olive oil, a splash of balsamic vinegar, the juice of one lemon and season with sea salt and fresh ground pepper. When the grill is ready, place the artichoke halfs cut side down and grill until they have a nice char. Flip and drizzle with any remaining juice from your dish. Serve with dipping sauce.


Grilled Asparagus:

Snap the ends off the asparagus and then trim ends with a knife so they are cut straight. Place asparagus spears on baking tray and drizzle with olive oil. Toss spears with your hands to coat evenly with the olive oil. Season with sea salt and fresh ground pepper. When ready to grill, transfer asparagus into a BBQ grill basket. Keep an eye on the asparagus and flip spears in the basket as they get a little charred.


Skewered Grilled Sweet Potato:

Peel sweet potatoes and cut into 1/2" thick rounds. Use metal skewers, bamboo skewers will not work for sweet potatoes. Using a slight twisting motion, insert the metal skewer into each round and carefully thread onto skewers. Place skewers flat onto a baking sheet and brush top side with olive oil, then season with sea salt and fresh cracked pepper. Flip skewers over and brush the other side with olive oil and again season with sea salt and fresh cracked pepper. Grill until you get some nice grill marks on each side. Serve with dipping sauce.


Grilled Portobello Mushroom:

Snap out stem from mushrooms and place stem side up on a plate. Generously drizzle with olive oil, making sure both sides get coated. Keeping mushrooms stem side up in dish, sprinkle with crushed red pepper, fresh garlic, the juice of one lemon, and season with sea salt and fresh ground pepper. Let the mushrooms marinate while you heat up the grill. When ready to grill, place mushrooms stem side up and flip once they have have nice grill marks.


Awesome Dipping Sauce:

Blend 1/3 cup mayonnaise, the juice of one lemon, 2 cloves minced garlic and some finely chopped fresh parsley and fresh thyme, in a small bowl. Chill and serve as a dipping sauce with artichokes and sweet potatoes. This makes enough dipping sauce for 2-3 people.


This summer break out of your routine and try something new...an all veggie meal. It will make you feel amazing. 

Take a trip to your local farmers market, buy some fun veggies and fire up that grill. The options are endless. 


To our health!


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Wednesday, May 21, 2014

Anti-Aging Blackberry and Maqui Super Smoothie


Enjoy a beautiful start to your day with this vibrant, nourishing super food smoothie made with maqui powder. The maqui berry originates from the nutrient rich region of Patagonia, Chile. This incredible berry has the highest antioxidant content of any discovered food on earth. Higher than blueberries and twice as much as acai berries.

Maqui is said to help slow the aging process because of it's high levels of antioxidants. Antioxidants protect cells from oxidative stress, and helps support healthy aging and immune functions.

These dynamo berries are also high in vitamins A, C and E, along with several important minerals such as calcium, iron and potassium. Plant based iron is more easily absorbed if it's accompanied by vitamin C, which is why I added the juice of one lemon. Use any citrus or vitamin C source you prefer.

Here is a link to my favorite Nativas Natural Maqui Powder. Using a superfood powder is such a creative way to get more health into your life. I hope this product inspires you to create your own super food recipes. If so please share!




Blackberry and Maqui Super Smoothie

Makes one serving

1 cup vanilla almond milk
2 cups baby spinach
2 cups chopped romaine
1 banana (optional)
1/2 cup fresh blackberries
2-3 rounded teaspoons Maqui Powder
Juice of 1 lemon (or less depending on your preference)

Add ingredients to blender as listed, pulse/blend in between each ingredient. Once all ingredients are added, add ice if desired and blend until smooth. Keep maqui powder airtight in the refrigerator after opening. 

Enjoy.


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Thursday, April 3, 2014

I Can't Believe It's Vegan "Cheesecake"


Springtime should make you feel light, bright and healthy. In nature, spring brings new growth and beginnings. Human beings should follow this pattern and take this time to get healthy. But let's be realistic, if having dessert makes your heart sing, just accept it and make it as healthy as possible! With the heavy recipes of winter behind us, it's time to lighten things up.

Traditional cheesecake is very rich and extremely fattening. It has no redeeming quality, other than being completely delicious. This makes cheesecake a perfect candidate for a healthy recipe makeover. My "cheesecake" is VEGAN, GLUTEN FREE and taste remarkably close to the real thing. It's a wonderful make-ahead option that keeps in the refrigerator for several days. Simply top with fresh fruit or fruit sauce and serve. With the help of these adorable 4-ounce mason jars you can easily bake, store and serve with little mess. 




Vegan Mini "Cheesecake"

Makes 8 - 4 ounce servings

Crust:
3/4 cup raw almonds
1/2 cup shredded organic coconut
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 Fahrenheit. Process almonds and shredded coconut in a food processor until they become a fine meal. Add remaining ingredients until just combined, however do not over-process, you want the mixture to be crumbly. Drop about 1 1/2 tablespoons of crust mixture into each 4 ounce mason jar. Using the bottom of a small juice glass or shot glass, slightly press the crumb mixture down into the mason jar so it forms a nice even crust.

Filling:
2 - 8 ounce containers of Trader Joe's Vegan Cream Cheese (*see note for substitute)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/3 cup organic sugar
1/2 teaspoon vanilla extract
pinch of salt


In a medium bowl, blend all filling ingredients together until smooth and creamy. Spoon about 2 1 /2 tablespoons of filling into each mason jar and smooth out the top as desired. Place jars onto baking sheet and bake for 25-30 minutes until they are set, but still jiggly in the middle. While the mini "cheesecakes" are baking, it's time to make the blueberry sauce.

Blueberry Sauce:
1 cup fresh blueberries
3 tablespoons orange juice
1-2 tablespoons organic sugar (optional)
1/2 tablespoon cornstarch

Combine all blueberry sauce ingredients in a small saucepan and heat over medium heat, stirring, until thick. Remove from heat and pour into a small bowl to cool slightly.



Spoon slightly cooled blueberry sauce over each mini cheesecake and cover with mason jar lid. Place covered mini mason jars in refrigerator to chill for a minimum of 1 hour or overnight if possible.

Enjoy!

*Tofutti Better Than Cream Cheese is the substitute for Trader Joe's Vegan Cream Cheese in this recipe.


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Saturday, March 1, 2014

All Natural Sweet Potato Dog Treats


Clean eating means putting fresh, healthy, non-processed foods into our bodies. This philosophy should extend to all members of our family, even the furry ones. The best way to ensure my two dogs are eating healthful, preservative free snacks is to make them at home. Max and Maya go crazy over these all natural, vegetarian, grain free, gluten free, easy to make treats. 

What makes these dog cookies unique is the combination of sweet potato and coconut flour. Sweet potatoes not only taste great, but they are loaded with nutrients and they make a healthy addition to your dogs diet. Coconut flour is high in fiber. It's also a great source of protein, iron and is naturally gluten free. The ingredients in this recipe can also help benefit your pups digestion, skin and coat.


All Natural Sweet Potato Dog Treats

Makes approx. 36 cookies

1 large sweet potato
2 tablespoons honey
1 egg
1 tablespoon organic virgin coconut oil

Peel and cut sweet potato into 1 inch chunks. Place sweet potato pieces into a microwave safe bowl, cover with a paper towel and heat for 4-6 minutes until soft. Mash using a potato masher and let cool.

Once sweet potato is cool add peanut butter, honey and blend with a wooden spoon. In separate bowl lightly beat egg and then stir into potato mixture. Gradually stir in flour until just combined. Add one tablespoon coconut oil and use hands to mix until a smooth dough forms. Separate into 2 balls, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Sprinkle light coconut flour on work surface and roll out dough, on ball at a time. Sprinkle additional flour on dough and rolling pin as needed to prevent dough from sticking. Cut into shapes with cookie cutters. Place cookies on parchment paper lined cookie sheets and bake 20-30 minutes until slightly golden. 

Cool completely on wire racks. These dog treats cool to a semi-firm. Store in an airtight container in the refrigerator for one week or in the freezer for up to six months.


"Bone" Appetit!


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