Everyday Green Juice

green-juice

MMM!! There is nothing quite like a big glass of Delicious Green juice to wake your body up and fill it with a quick shot of instant goodness! My husband and I drink our green juice every morning and really feel the difference.

My go to recipe is:

  • 2 different heads of greens (kale, chard, romaine, etc.)
  • either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
  • 1-2 green apples

It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up 🙂 I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!

I recently wrote a post on my Juice Feast  that has information on juicers and local NYC places to go.

Today I really love the juice that I made!! It is so yummy and sweet!

  • 2 heads of romaine
  • 1 head of kale
  • 1 green apple
  • 1 gala apple
  • 5 small carrots

I normally do not put carrots in because they are a high glycemic vegetable. (although most vegetables are really low glycemic in the actual index compared to other foods) But today I only had one green apple and was just mixing it up a bit. It is fun sometimes to just throw whatever you have in the fridge right into the juicer 🙂 It is also super fun to mix it up and try out different recipes.

Paying a Price for Loving Red Meat

I am not trying to sway anyone to the Vegan Lifestyle, but everyone should read this interesting article in the New York Times. Paying a Price for Loving Red Meat

But if you are interested in going the Vegan direction check out this article by Mark Reinfeld (chef and vegan cookbook author) on How to Go Vegan (there is also a fun looking Vegan Shepherd’s Pie Recipe there too)

Healthy Baby Food at home

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Beaba Multiportion Freezer Tray, Green

 

I do not have children yet, but I am still interested in all things baby! Primarily healthy babies and the food they should be eating. I know making your own baby food is not a new concept, but here is a way to really make it easier. I have already bought the Beaba Baby Cook for some of my new mommy friends and family. It is a wonderful simple little (baby-sized :)) gadget which simplifies the whole making baby food at home process. There are even cute accessories that make it even simpler to help portion and freeze the food once you have made it. My sister-in-law who has gorgeous almost 6 month old twin girls just sent me this fabulous site. There are recipes in here that go beyond the simple steaming and pureeing of a single vegetable or fruit. Fun recipes with great tips! It is so exciting since her girls are just entering the eating ages now!

There are so many great reasons to make your baby’s food whenever possible. The one that I find most compelling is that you can see and know everything you are giving your child. This is why I make most of the meals for my husband and I. Plus you are also putting that extra bit of love in too which will go directly to your children and/or husband!

Pasta Night

Last night was Pasta Night at our house. There is nothing quite as comforting as a big plate of spaghetti as far as I am concerned.

We made cooked Vegan Summer Garden Pasta and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes. My husband and I were both really happy with the turnout.

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Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes

Noodles:

  • Zucchini (count on 1 per person)

You can use a spiralizer or veggie peeler to make long strands of zucchini for your noodles.

Basil-Pistachio Pesto:

I love the Zucchini and Green Zebra Tomato Lasagna featured in Raw Food Real World It is pretty much my favorite raw food recipe ever! For my pasta last night I used the Basil-Pistachio Pesto from the lasagna recipe.

  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • pinch of freshly ground pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

I then cut up some sun-dried tomatoes. I took the tomatoes and the pesto and poured over my pasta. I then enjoyed it very much 🙂

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Vegan Summer Garden Pasta

This recipe was adapted from Skinny Bitch in the Kitch (a super fun vegan cookbook by the authors of Skinny Bitch) It is a gorgeous and colorful nutritious take on pasta. And as if there was not enough veggies in the pasta dish, I served this with steamed asparagus. If you are going to eat something like pasta, the best thing to do is load up on the veggies too.  I also made a point to serve whole wheat pasta for a more nutritious meal.

Serves 4 (or 3 servings for my husband)

  • 3 quarts of water
  • 5 teaspoons fine sea salt
  • 8 ounces whole wheat linguine, spaghetti or fettuccine
  • ÂĽ cup refined coconut oil
  • 6 shallots, thinly sliced
  • 1 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 4 cloves of garlic, thinly sliced
  • ÂĽ teaspoon pepper
  • 28 ounce can of Organic diced tomatoes
  • ½ cup thinly slices fresh basil
  • 2 tablespoons chopped fresh oregano
  • ÂĽ cup extra virgin olive oil

In a 4-6 quart stockpot over high heat, combine water and about 1 ½ tablespoons of salt. Bring the water to boil, add the pasta, and cook according to the package directions

Meanwhile, heat coconut oil in a 10-12 inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper and the remaining ½ teaspoon of salt and cook stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil and oregano, stirring until the tomatoes are heated through, about 2 minutes.

When the pasta is done, drain it and transfer to plates or platter and top with tomato mixture and serve.

Add salt to taste.

Raw Mock Salmon Pate with Boston Bibb Lettuce

Please don’t be turned off by the name mock salmon! I can tell you the only resemblance it has to salmon is the pretty pink color the pate ends up being. This pate is a really delicious and filling meal plus it is really simple to make. You can serve this on it’s own, with lettuce like I did, with crackers, crudite or chips. You can also use this as a filling in a nori roll or a sandwich. It is really good!

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Mock Salmon Pate

Recipe from Alissa Cohen’s Book, Living on Live Foods 

  •  2 cups raw walnuts
  • 2 stalks celery
  • 1 large red sweet pepper
  • 1-2  large scallions
  • 1/2 – 1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

6 Incredible Uses for Coconut Oil

6 Incredible Uses for Coconut Oil

As you can see I love all things Coconut 🙂 Using Coconut oil in my foods and recipes is great for my health, but there are many other fabulous uses too!

Raw Coconut Pudding

This recipe is Super Simple! I had just broke my juice feast the day before and wanted something simple but good and sweet.

If you have never had a young coconut you are missing out! The water is beyond amazing and the meat you can make so many great things with. I know that there are tons of companies (like Zico) out there selling coconut water, which is awesome when you can’t have the fresh thing. But there is nothing like super fresh coconut water from a young coconut!! It feels and taste amazing! Also please do not be intimated by the opening a young coconut. Once you get the hang of it, it is quite simple. See here step by step instructions and a video.

coconut-pudding

Raw Coconut Pudding

Serves 1

  • 1 young Coconut’s meat
  • Cinnamon to taste (optional)
  • Agave to taste
  • 1/3-1/4 cup young coconut water

Start out by blending the Young Coconut meat, cinnamon and agave. Add the coconut water to your desired texture. And enjoy, it is super good!

My latest 10 Day Juice Feast

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I just finished a 10 day juice feast and loved it. I have done so many juice feasts over the last couple of years and they just get better and better! I feel so good, clean and light the whole time. I want to feel this way all the time. I have so much energy and I love knowing that I am really cleansing out my body. I drink between 64-80 ounces of green juice throughout the day and lots and lots of water and herbal tea. Many people drink 96 ounces for a juice fast and over a gallon for juice feasting, so you are not limited, as it is a juice feast 🙂 drink as much as you want and what you feel is right for you. Most of my feast I was drinking 64 ounces of juice. It really made me wonder and think about how full and satisfied I was feeling throughout the day. If all I needed was such a small amount of food, why do I eat more than this on a regular basis! I am sure the reason as my sister-in-law said, is that “Food is yummier than juice”. We go out to big dinners or the office orders in lunch, etc. In life you can always find an excuse. But I find that listening to my body and eating when it is hungry is the best route for me. The struggle is to know when to stop. I only need a small amount of food, but we live in America where even our salads are Huge! Something to work on….and I will 🙂

But back to my cleanse… I normally get my juices from 3 different sources. I make a lot of them myself in my fabulous Breville juicer.  It is wonderful having my own juicer at my home, but you do not need one, or you can get a less expensive model if you are not sure how much you will be using it. We make green juice in my house every morning, so for us this was a very worthwhile a great investment! During the feast, I strain this juice to make sure I am not ingesting any fibers. On normal morning we just go ahead and drink, as it will not affect you negatively. I also supplement my own juices from Liquiteria. Such a wonderful place, they sell fresh pressed juices (which is what I buy during the cleanse because they are made in the Norwalk Press*)  fresh-squeezed juices, smoothies and some delicious snacks and food! I am so lucky that this place is within walking distance from me, amazing! Plus, they even deliver to me! Then there is this great cleansing service called The Blueprint Cleanse.  I love them! Their juices are divine and they deliver them right to you (or you can pick them up) They deliver 6 fresh pressed juices (they use a Norwalk Press as well), 3 days at a time. What I do is I order 6 days of the juice and drink 4 of these juices a day which lasts me 8 days. As I said, I only need the 4 (64 ounces) juices a day and I want to give my body what is says. (unless it is really asking for a plate of nachos, which is ok to give in to every once in a while) So I use these 3 methods of attaining my juice throughout the duration.

The best part about juicing is how I feel. I have so much energy, the first couple of days I am bouncing off the walls. I know this is because normally 80% of our energy goes towards digestion and while I am juicing my body gives all that energy back to me! So incredible! I wake up feeling great and always try to remember the crazy vivid dreams I had. I love how clear my mind is in order to have these kinds of dreams!

During the juice feast I have gone out to lunches, dinner, events and even cook many meals for my family. People are always curious and say things like “I could never do that” or “I would be starving!” or “Are you sure you don’t mind me eating” or “How can you be around food!?”. Although a lot of people think they are not capable of doing these cleanses or feasts, I have seen many of these same people go for it, even just 3 days, and had pleasant experiences. I am literally NEVER hungry during the cleanse! I would probably go on like this forever if I didn’t love food so much, it feels sooo good and I am a little sad to end it. I have yet to take my first bite of food! But as I said before, it is a feast, so if you are feeling hungry, light-headed or just want more; drink more juice, it is that simple! Also I am feeling so good about what I am doing for myself that I can be anywhere, with people eating all sorts of food and feel great! I am not jealous of what they are eating or feel bad that I can’t eat; I know I am doing the best thing for me at that time. And let’s be serious, the food will always be there! You can have some when the juice feast is over.

On a daily basis drinking green juice is so good for you! It is like an instant shot of goodness and health everyday! I really feel it as all those live enzymes and nutrients enter your body and wake you up. If you do not feel you can do a juice cleanse, or are not able to, or even if you have done cleanses and juice feasts before; adding green juice to your diet at least once a day is something to consider or learn more about.

* The Norwalk Press uses a hydraulic press to extract pressed juice. This the single most nutritionally complete juice, containing 3 to 5 times more vitamins, minerals & enzymes than juice extracted any other way. They also have a shelf-life of up to 4 days when refrigerated. The one problem is that they are super expensive!

Steamed Jamaican Beef Dumplings & Rice and Peas

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This is not the best food combining meal, but it was fun to make. I always love making food that involves my hands and this one was pretty creative. Plus Michael loved it and the kick that I gave both the rice and the dumplings.

I am sure this would be so delicious with soy or veggie beef crumbles!!

Jamaican Beef Dumplings

Dumplings inspired by recipe from Gourmet May 2009

This should make about 40 small dumplings

  • 1/2 cup finely chopped scallion
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 1 1/2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound ground beef
  • 2 tablespoons fine dry bread crumbs
  • Hot sauce (preferably Jamaican)
  • 30-40 dumpling or wonton wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings. Have fun with making them in fun shapes, just make sure they are sealed.

If you want you can fry them, but for healthier steamed dumplings, boil water and place dumplings without crowding in your steamer (metal or bamboo). Cover and steam for 20 minutes.

Jamaican Rice and Peas
I can’t say how authentic this is, but it was fun to put this together. This makes a lot, 10 or so servings. My own creation 🙂 By the way, when Jamaicans say peas, they mean beans not green peas. So that is why you do not see any green peas in this recipe.
  • 1 can red kidney beans
  • 1 can of coconut milk
  • 1 can green chilies
  • 5 teaspoons of salt
  • 2 scallions, minced
  • 2 fresh thyme sprigs, left whole
  • 3-4 cups of long grain rice
  • 5-7 cups of water

Stir water, coconut milk, beans, salt, scallions, thyme, and chiles together. Bring to a boil and then reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard thyme.

4 Course Vegan Fine Dining in Williamsburg

I have not been here yet but it looks amazing and I hope to go soon! You can sign up via email for their mailing list that tells you the menu for their upcoming dinner. Look below at the next menu. SO yummy looking!!

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4 Course Vegan is a concept born out of pure passion for food and people. Throughout time, the dinner table remains a place to gather, to eat, to enjoy, to relax, to converse, and to share ideas. The table is the communal meeting spot. In January 2003, 4 Course Vegan, based in Williamsburg, opened its doors in hopes to bridge the communities through this transformative dining experience. Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan.

Saturday, May 2nd, 2009
4 Course Vegan presents:
6 Years of Fine Dining in Williamsburg

Fresh Fava Bean Crostade with
Kalamata Olives and Chickpea Puree
*****
Portobello-wrapped Asparagus with
Wild Arugula and Oregano Vinaigrette
*****
Sunflower ‘Burger’ with
Crispy Leeks and Spicy Ketchup
*****
Chocolate Coconut Torte with
Meyer Lemon and Vanilla Bean Cream

featuring fresh ingredients from NYC’s Green Markets
local, organic, seasonal, and sustainable

forty dollars per person
dinner is at 8pm
space is limited/RSVP in advance
718-599-5913
www.4coursevegan.com

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