Crispy, buttery, light, yet filling? Look no further than AVO TOAST! And don’t just stop at breakfast…this little slice of perfection is ideal for lunch or afternoon snack.
1. Toast a slice of bread of your choice
2. Spread one half of a ripe avocado with a knife. Marvel at it’s creaminess.
3. Top your avo toast with tomato slices, salt&pep, hemp seeds or a fried egg. Dreamy!
My avo-toast reflects my avo-mood and I have no shame…
We all have those days where we feel < excellent (a “less than” sign for those who don’t do math.) Whether you’ve skimped on your green juice that morning, lacking on exercise, ate an entire jar of almond butter, or was forced to eat a chocolate cake like in Matilda…there’s only a few solutions to this problem in my book.
On the real though, if you’re trying to detox without doing a full force juice cleanse, the two things I recommend are LOTS AND LOTS OF WATER and eating nutrient dense food! Our bodies are made up of 70% of that H20 stuff. Someone once said to me “we are literally dying of thirst” …I proceeded to drink about a gallon of water there after, feeling REAL thirsty all of the sudden. Water is truly important to sip throughout the day and most beneficially, as the first thing you consume in the AM. It has long been known that drinking water first thing in the morning on an empty stomach purifies the body’s internal system. An especially important result of this treatment is that it cleanses the colon, which makes the body much more able to absorb nutrients from food!
On a nutrient dense note, a good salad will never let you down. Knowing the secrets behind making a delicious salad is a valuable tool to whip out when you want to feel like a champion. And the secret my friends, beyond having a rainbow of veggies to throw in, lies in the dressing.
1/3 cup apple cider vinegar
1/3 cup olive oil
2 tbsp honey
juice from 1/3 lemon
1 half avocado
1 tbsp salt
2 tbsp tahini
Combine the above ingredients together in a food processor. For a crazy good time, throw in handfuls of basil, spinach, cilantro and parsley (a true green goddess.) For a more superhuman goddess, add spirulina!
Spirulina (n): a supplement with extreme detoxifying powers, a “superfood” if you will. Adding this green powder to dressings and smoothies helps promote eliminate of toxins in the body, purification of the liver, strengthening of the immune system, as well a long list of other healthful properties! Bottom line spirulina=you winning at life.
The thick dressing is due to the creaminess of the avocado and the olive oil being whipped in the processor.
Get a load of that, eh?!
Oh goddess dressing, you’re so simple and delicious. I think I’ll put you on everything.
Here are some non-boring salads I’ve made in the last 48-hours to get the goddess juices flowing:
Kale (with dressing “massaged” in first to soak up the flavor and make things easier on the digestive system) cucumbers, purple carrots, sunflower seeds and hemp seeds! A pretty little thing: Arugula, strawbs, avo, hemp seeds with a ginger&spirulina version of goddess dressin’!
There you have it…the possibilities are endless as are the health benefits!
What time is it?! BEET THYME!
Jivin’ with today’s goddess theme, here’s a little tune by a goddess herself, Stephanie Mckay. I don’t know whether she’s talking about her man or eating salads but either way it SURE FEELS GOOD.
It’s been almost a full 72 hours of straight-up joosin’. I definitely feel like my body has gotten used to just consuming juice, water and tea. I can safely say that I’ve never felt more hydrated and so in tune with my body’s cravings. Some things I learned the past few days:
-If you’re considering a juice cleanse, have a juicer-in-crime to motivate you and split produce with. Juicing is extremely fun (especially if you can see yourself as one of those people who go crazy over the BEAUTIFUL color of juice beets or kale produce…or if you’re into drinking rainbows) and a juice cleanse is so much easier when you have a friend by your side.
-It’s so important and preferred to juice more vegetables than fruit! Too much fruit juice can lead to a spike in blood sugar which isn’t good news. I made the mistake of creating a primarily fruit juice midday and felt a majah suga RUSH…and then crashed a few hours later with a headache.
-A good juicer can make all the difference! I’m lucky enough to own a Jack Lalaine, which is an excellent juicer! On day 1, I used my friend’s “power jucier” and it didn’t yield nearly as much juice…which isn’t cost beneficial and inefficient when you’re trying to fill your body and soul with as much juice as possible!
-Save the juice pulp to make sauces, muffins, or healthy baked goods! If I’m ever juicing and not cleansing, I throw the pulp into a batch of muffins for extra fiber and nutrient dense yummies!
-Juicing can really set your day on the right foot. If juice is the first thing that enters my bod in the morning, I feel energized and totally motivated to make healthy choices throughout my day.
-There is a “hunger hump” you have to reach…and then hop over it. On day 2, I found myself struggling with the conditioned mindset that I’m so used to to eat a meal at the end of the day. It wasn’t even that I was really hungry, I just wanted something to chew! Once I got past this (insert juicing buddy for moral support here) I was completely fine for the home stretch!
-When drinking juice for three days straight, it makes the breaking of the fast meal incredibly appreciated. I feel as though I have never been more mindful and grateful for the food on my plate that I’m feeding myself as I have been when I took my first bites of solid food. That being said, it’s important to ease back into solid foods with smoothies, soups and light salads.
And here is the prettiest juice that you ever did see:
Feelin’ cleansed, feelin’ good!
Here’s a BEET to cleanse your eardrums, too!
Hello out there! I want to switch gears a bit and take a mini-recipe posting break…the main reason being that I won’t be making any thing in the kitchen but fresh juice for 3 days. Yes, I’ve reached that pivotal point in my health-crusading life that I’m hopping on the juice-train and I’m not looking back! Well…for 3 days anyways. I’ve heard mixed opinions on juice cleanses and I, myself have been turned-off by the “trendy” nature of cleansing the body by drinking fresh pressed juice…not to mention it can get a time-consuming to make juice all day. NOT TO MENTION it can get a little tough to have enough self-control not to eat for 3 days. That being said, a cleanse is something that I’ve always wanted to try, but always had an excuse…an exam to study for so I need fuel, an event where I knew the food would be amazing, just this past weekend-a wedding where I didn’t want to have to explain why I wasn’t eating hors d’oeuvres. And then I watched “Fat, Sick, and Nearly Dead,” a documentary about Joe Cross’ 60 day juice consumin’ adventure…and all of the sudden my health and desire to cleanse leaped to #1 on my priorities list and a juice-cleanse seemed necessary.
Follow my juice cleanse journey as I update what I’m drinkin’ and how I’m feelin’. If you’ve ever considered cleansing, I’ll give you the lowdown, highup, and will spare no details! It’s Day 1 and I’m feeling optimistic!
A few things about my personal cleanse:
-I’ll mostly be making my own juice with my Jack LaLaine juicer. However, I started my cleanse with a juice bought by a juicery because I have yet to purchase all the fresh fruits and veggies I’ll be using…and I had a giftcard to Juice Ranch!
-I plan to drink veg heavy juices; too much fruit juice can mess with blood sugar levels
-The intention behind this cleanse is to flood my body with the nutrients it craves in order to reactivate my body’s natural healing system. It is not at ALL to lose weight or consume less calories.
-Drinking water and herbal tea throughout the cleanse will be essential for staying hydrated and happy through the process.
-I’ll be drinking 3 main juices as “meals” a day and then juicing and drinking water whenever I feel hungry.
-Some things to note about my pre-juice cleanse state: I’ve had a cough for about a week that won’t seem to go away, so I’m hoping to attack any form of illness with straight up NUTRIENTS.
So here I sit at a local coffee shop, drinking my first juice of the Day: “The Yoda.”
Consists of: Kale, celery, romaine, cucumber, spinach, and parsley. This juice quite literally opened my eyes a little wider this morning…it’s one of those flavors that gets better with every sip.
So here I go! Stay tuned for another post of Wendy in JuiceLand!
Cliché, yes…but I am absolutely NUTZ FOR GRANOLA. I have been known to buy an embarrassing amount of granola in the bulk section at my local co-op and find an excuse to integrate the addictive munch into my breakfast (greek yogurt topped with granola and honey), lunch (a gigantic salad with a side of granola), and dinner (I know I’m going to end my day with it anyway, so skippin’ straight to the granola mixed with almond milk, honey, almond butter and a whole load of other noms that I’ll fill you in on. I call this concoction “The Creation.”)
Store bought granola truly is addicting…whether they lace it with addictive substances is totally questionable, but I DO know that this stuff is usually bursting at the cluster with SUGAR. Lots and LOTS of sugaaaaaaah…which IS actually addicting and the source of a whole load of health issues (see the sweet drama unfold here) so jeez, let’s just avoid obesity, diabetes, cancer and heart disease as best we can together. The first step in this fight is your very own, customizable, homemade granola!
Fun Fact! According to urbandictionary.com, the word Granola has become a slang term: “An adjective used to describe people who are environmentally aware (flower child, tree-hugger), open-minded, left-winged, socially aware and active, queer or queer-positive, anti-oppressive/discriminatory (racial, sexual, gender, class, age, etc.) with an organic and natural emphasis on living, who will usually refrain from consuming or using anything containing animals and animal by-products (for health and/or environmental reasons), as well as limit consumption of what he or she does consume, as granola people are usually concerned about wasting resources.”
Onto the sugar-free recipe!!!
Here’s the basic blueprint of a granola recipe…your creativity and flavor preferences will determine your individual granola flavor profile!
3 cups rolls oats
1 cup nuts (of any kind, I used walnuts)
1-2 cups pumpkin seeds
1/3 cup sweetener (I used agave, maple syrup will also taste delicious)
1/4 cup coconut oil
1 tsp salt
2-3 tsp chia seeds
2-3 tsp hemp seeds
1 cup of dried fruit (cranberries, raisin, cherries, papaya, apricot…the options are endless!)
2 egg whites (optional for a more clustered granola)
1-3 tsp spice (cinnamon is pretty essential, but feel free to get creative and use ginger, cardamom, nutmeg, etc!)
How to Make:
1) Mix oats, walnuts, pecans, pumpkin seeds, salt, and spices into a large bowl.
2) Add oil and sweeteners to the mixture. Here I used olive oil, but you can use coconut oil for a more coconutty-flavor. Mix in egg-whites if using.
3) Spread mixture on a large baking sheet.
4) Bake at 300 degrees for 30-40 minutes, stirring granola around midway through. If you want more clustered granola, skip the stirring.
5) Remove granola from the oven when it’s toasty brown.
6) Stir in dried fruit and store in air-tight containers.
Give your treats to friends or eat it all yourself!
My favorite way to eat granola: meet the “Creation” +
Throw in some chocolate chips in there and you’re golden! My latest and greatest is a blueberry, almond, flax, cinnamon, vanilla. My weirdest and most appreciated is a honey, lavender, pecan, dark chocolate. Now go on and let your granola creative freak flag fly and make some funky combo’s!
Every curry attempt I’ve ever made has turned out great…probably because I’ve dumped “instant simmer sauce” into a pan and called it a curr-day. I’ve been pretty gung-ho about making my own homemade curry from scratch, but a little intimated by all the spices and vices. It turns out, there’s nothing to fear! Homemade curry can be a simple process and the taste will blow your mind. This is one superior dish that will leave you saying “mmmmm” all evening long.
1/2 – 1 tsp. dried crushed red chili – adjust to your personal spiciness degree
2 tsp. ground cumin
3/4 tsp. ground turmeric
2 bay leaves
1/2 cup vegetable stock
1 carrot, sliced or peeled
1 cup sweet potato (optional)
1 cup firm pressed tofu
1 14 ounce can coconut milk
3 Tbsp. soy sauce
3 Tbsp. fresh lime juice
2 Tbsp. brown sugar
2 Tbsp. ketchup
1/4 cup fresh Thai basil (optional)
1) Heat a large frying pan or pot on a medium-high flame. Drizzle the coconut oil until the pan is coated and then add in the shallots (I used red onion), garlic, ginger and chili flakes. Sauté until fragrant.
2) Add the tofu and sweet potato into the pan. Add the stock along with the dry spices: cumin, turmeric, and bay leaves. Let this simmer for a few minutes.
3) Add the carrots (I used a peeler to create “noodle-like” carrots. So fun to eat.) Stir occasionally and add the can of coconut milk. Bring to a low boil.
4)Lower the heat to a medium-low and simmer. The aromas should be other-worldly at this point and the noses of those around you should begin sniff with joy. Add the soy sauce, lime juice, brown sugar and ketchup. Taste test the curry to your liking, adding more cumin and turmeric for a stronger yellow curry and more red chili pepper flake to turn up the heat.
5) Continue to simmer the vegetables and tofu until they are cooked thoroughly.
6) Top with a heap of fresh basil and serve over Thai jasmine rice!
Here’s a photo of the loads of delicious food we had at our last potluck. The curry is amongst these vibrant dishes. It was a hit! Curry is the essential blend of sweet from the coconut and basil, spice from the cumin and chili, and sour from the lime zest. The ULTIMATE tongue tantalizer, hittin’ 3/5 taste realms…bitter and “umami” excluded…who cares about those ones anyways.Enjoy that full tummy of curry deliciousness with the following tune to continue the sense-tingling party:
If I were a muffin, I would be banana chocolate chip. Whoever would replace that flavor with a different type of muffin, hasn’t made this recipe yet. This special recipe has been perfected over the generations and is now my go-to for any sort of potluck/impress-your-friends kind of evenin’.
And now I’d like to take a moment for an…
ODE TO THE BANANA I just read an article that began, “After reading this, you’ll never look at a banana the same again!” And it’s true. Inside that yellow, spotted Clark Kent peel-cape is a superfood that provides an instant energy source, lasting brain power, essential hangover cure, and a long long list of cures for various ailments. Czech it OUT. The banana will never be the same again! Moral of this ode…make this banana bread, become a superhuman.
Mama’s Chocolate Chip Banana Bread
2-3 bananas mashed
1/2 cup vegetable oil (or 1/4 cup applesauce and 1/4 cup oil)
2 eggs or egg whites
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/3 cup sugar
2 cups of flour
1 tsp cinnamon
Mix the mashed bananas, oil/applesauce, eggs and vanilla. If you would like to make these muffins sugar free, add agave or a few drops of liquid stevia for added sweetness.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and sugar (if using)
Mix the wet ingredients with the dry ingredient gently, adding the chocolate chips and walnuts here.
Step 4: Grease muffin tin. Bake at 350 degrees for 22-23 minutes until lightly browned.
Step 5: ENJOY YOUR HEAVENLY MUFFINS and hear your friends say “these are probably the best muffin I’ve ever had in my entire life.” Nom. a
You can also make banana bread with this recipe! The bread will need a few minutes longer in the oven.
There’s nothing I’d rather do than start my day off with a run and a smoothie. And if the run doesn’t happen, this smoothie is sure to make me feel like I’m glowing from the inside out!
“I Feel Good” Smoothie
1 frozen banana
handful of frozen berries (I use mixed berry medley from TJ’s)
1 cup kale
Blend all ingredients in blender/food processor/Vitamix (it deserves it’s own category.) My favorite toppings are hemp hearts (omega-3s!) and cashews! Sprinkle all over and dollop with a giant scoop of raw almond butter. Eat with a spoon. Mmm.
Substitute spinach for kale if you want a less intense flavor
Maca root powder for an energy boost!
Bee pollen for allergy relief/detoxifying properties
Goji berries for added antioxidants
Agave or honey if you desire a little more sweetness
Any other frozen fruits or vegetables for more diverse flavors and nutrients! Those frozen items give the smoothie an amazing texture.
This is a variation of the “I Feel Good” Smoothie called the “I Feel Freakin’ Incredible” Smoothie. The amount of greens is directly proportionate to how incredible you feel. The above is topped with cashews, raisins and hemp seeds.
…and that’s smoothie magic, people. Be warned, once you start benefitting from the energizing power of an extremely nutrient packed meal to start your day clean, you’re going to have a hard time going back to your old ways. Your body will thank you for feeding it this, I guarantee it. Sometimes I feel so healthy afterwards, I feel inspired enough to go for that run post-smoothie. It’s usually not one of my best ideas…
Tune Pairing: I Feel Good- James Brown
Godfather of soul, James Brown, sings the perfect song to hear first thing in the morning. You will without a doubt be singing this to yourself as you consume this smoothie.
Watch if you want to see one groovy man bring the SOUL: http://www.youtube.com/watch?v=OgMAFXaVOXk
Here it is, post numero uno. I’m not sure which path this blog will take, but I do know that this space will be filled with simple recipes, ideas, music, and a medley of various flavors to experiment and play with. I hope you enjoy what I have to share and follow me on my bloggin’ journey! It’s officially THYME FOR BEETS!