Asparagus with Quinoa

Asparagus
Garlic
Ginger
Quinoa
Spinach
Almonds
Tomatoes
Feta Cheese

Prepare the quinoa first by boiling it in some water until it is done.

Meanwhile, put a pot of water on the stove and while the water comes to a boil wash the asparagus and snap off the fibrous ends. Once the water is boiling add the asparagus and cook for five minutes. Pour off the hot water and shock the asparagus with some ice cold water to stop the cooking process.

In a pan use some coconut oil or ghee to sautee the minced garlic and sliced ginger on low-medium heat for a couple of minutes. Add the asparagus and sautee for another couple of minutes until the asparagus has been reheated. Remove the pan from heat and squeeze some lemon juice on the asparagus.

In a food processor chop the spinach with the almonds and some olive oil and add black pepper to taste.

Putting it all together:

Combine the asparagus with some crumbled feta if you like (unless you are vegan, in which case the recipe still works), add the spinach-almond pesto on the asparagus and quinoa then slice some fresh tomatoes to add on the side. 

Fancy Rice Porridge

Rice
Almonds
Cranberries
Raisins
Sunflower Seeds
Cinnamon (pinch)
Banana (optional)
Hemp Milk (optional any nut milk will do)
Coconut Oil (1 tbs optional)

Choose how much rice you will eat and combine it with some water and the cinnamon in a pot (1 inch of water above the rice). Bring the mixture to a boil, then reduce to a simmer until the rice cooks, uncovered. Add more water if needed as it cooks. When the rice is done add some nut milk (I added about 2 tbs, just enough to moisten it, or more if you prefer), mix in the rest of the ingredients and cover with a lid. Let stand for 10-15 minutes before serving. Will keep in the fridge for a few days and tastes great in the morning, or you can even take it to work with you if you're running late.

Bonus Option. Add some sliced bananas and/or extra nut milk.

How To Remove Sticky Labels From Glass Jars

I came across some really stubborn labels on glass jars that I wanted to reuse for my pantry items as well as for some water kefir that I am brewing. I looked up some tips and tricks on the Internet and found that some of the recommendations were either to use chemicals or something really messy. I decided to forgo the WD-40 and the peanut butter (which I love and couldn't bear to use to remove some of this gummy stuff off of my bottles), and came up with this hybrid method.

Ingredients

baking soda

vegetable oil (any kind will do)

Method

This method is free of chemicals and uses the stuff that is probably already around the house and you don't have to measure anything, which for me is always a plus. I usually soak the bottles in hot water to remove as much of the label as possible with a butter knife. Then I fill the bottle with hot water and close it with the lid for easier handling. Then I just put a little bit of oil on my fingertips and apply it to the surface of the bottle. The heat from the water warms the glass and because "like dissolves like" the oil helps to loosen the sticky, warmed up residue. I usually let the bottle stand for a few minutes before using my sponge with some baking soda on it to gently remove the residue. If the process is slow going you can add a bit more oil, use a bit more baking soda or use a rougher surface. Sometimes I have to rinse off the sponge really well in the middle of the process since the oil and baking soda can clog it up, and a rougher surface works the best to remove this pesky stuff. The final step is to rinse your bottle with soap and water.     

     

Spicy Raw Pesto Zucchini Pasta

Zucchini (2 medium sized ones will do)
Fresh Basil (handful)
Shallots (Garlic will work also)
Chili Powder (to taste)
Salt'n'Pepper
EVOO
Hemp seeds (optional garnish)

Raw Pasta

To make the pasta use a spiralizer on the zucchini, alternatively if you don't have one you can always grate the zucchini into small strands. In a medium to large bowl massage the zucchini with some salt (a teaspoon will do), black pepper and chili powder.

Raw Pesto

In a food processor combine half of a shallot with a bunch of basil and 2 tablespoons of EVOO (add more if needed, this will depend on how much basil you use, it should be creamy and spread easily over the zucchini). Once you get the right consistency combine the pesto with the zucchini, put in a container and leave over night in the fridge. The key to this recipe is leaving the zucchini to marinade with the pesto over night. You can leave this in the fridge for a couple of days and it will continue to develp its flavor.

Bonus: This is versatile so if you have leftovers combine it with the ingredients below for lunch or dinner the next day.
     Try adding fresh diced tomatoes, or some fresh corn for a delicious twist.

Red Cabbage Sauerkraut

I'm so excited to share that my first ever sauerkraut has turned out beautifully. I'm Russian so it's funny that I am just now getting around to making it. Raw, unpasturized sauerkraut was commonly prepared when I was younger so I was excited to finally try a hand at it myself. I followed the method from Philip McCluskey's recipe but I simplified the ingredients list to just red cabbage and one carrot to test it out. Now that I got the hang of the method I'm excited to add other ingredients he suggests and experiment.

Homemade kraut is definitely cheaper than the raw unpasteurized stuff I found at my local health food store and much tastier. One of the health benefits of kraut is that it contains probiotic cultures that aid in digestion, as well as loads of vitamins. You can eat it by itself or mix in a tablespoon or two into your salads, it adds a tasty zing to your meals.

   

Mashed Potato with Raw Zucchini Pasta

Purple Potatoes, Garlic, Almond Milk

Broccoli

Zucchini, Tomatoes, Capers

Onions (Vidalia)

Half Cooked Half Raw

Start by chopping the onions (depending on the size you prefer to eat) steam with an inch of water in a small pot with lid covered until tender (I added a bit of fresh rosemary as well). Remove the lid and add some balsamic vinegar and allow the onions to cook until most of the moisture has evaporated from them, remove from heat.

Mashed Potatoes - start by chopping the potatoes and cooking them in some salt water with 2 cloves of garlic cut into chunks and a couple of curry leaves (optional). When they are cooked get rid of the water, add one minced clove (raw) and almond milk and mash or blend until it reaches the consistency you prefer.

Meanwhile steam the broccoli.

Chop the tomatoes. 

Spiralize the zucchini into "pasta" put in bowl and combine with some olive oil and capers and spices that you like, here I used some chili lime spice mix.

Here it is all separate.

Here it is plated.

Quinoa, Potato, Spinach Soup

Potato
Quinoa
Spinach
Almond Milk
Broccoli
Cauliflower
Mushrooms

Vegetarian and Vegan Friendly

Soup Stock:

To make the stock I steamed a couple of florets of brocolli and cauliflower in an inch of water with some black pepper and chili lime spice mix. Once the veggies were done with their steam bath I popped them in my blender along with the water. To achieve the desired soup consistency I thinned out this mixture with almond milk.

Soup Base:

Prepare two small pots, one for the potatoes/mushrooms and one for the quinoa.

The quinoa was simply boiled in water until it was cooked.

I cubed and boiled the purple potatoes and chopped mushrooms in a little bit of salt water, when they were done cooking I poured off the water and cooked them in a bit of cocunut oil on medium heat (3-5 minutes) depending on how crunchy you like the outside skin. Then add the quinoa and allow it to be cooked with the potatoes and make sure it gets mixed well, but take care not to break up the potatoes otherwise you'll have mashed potato soup (1 minute). Turn off the heat.

SOUP Time

Combine the blended stock with the potato, mushroom and quinoa mixture and serve with fresh spinach mixed into the soup. Here I tried plating the soup in two ways. Enjoy!

I absolutely love these purple potatoes.

Equanimity Elixir - Beets, Celery, Apple, Fennel Juice

Today's juice was made with two medium beets, some celery stalks, one apple and the stalks from one fennel bulb. The focus today is on equanimity, the blissful aware space that allows you to feel mental calmness, have composure, poise, serenity and self-possession.

Intelligence Elixir - Beets, Sweet Potato, Kale and Ginger Juice

Today's juice was made with two medium sized beets, one medium sweet potato, two leaves of kale and some ginger root. The focus today was on getting in touch with divine intelligence as well as on intelligent living.

Possibility Elixir - Carrots, Celery, Kale, Parsley, Apple Juice

Today's juice was made with some carrots, a handful of celery stalks, a handful of parsley, kale and an apple. The focus today is on the possibilities in life. What is possible here and now, how can this experience be more enriching? The possibilites are truly endless to experience life more fully.

I started with this:

And ended up with that:

Broccoli Soup

This broccoli soup is a mix of cooked and raw ingredients. Firstly, I steamed the broccoli stems in a little bit of salt water for approximately six minutes, then I added the broccoli and cauliflower florets and some seasoning and steamed them until tender.
Then I added some garlic to the pot, which was still on the burner (not turned on) and covered with a lid. I let this mixture sit a while as I cleaned a handful of spinach and basil.
Finally, I poured the hot broccoli/cauliflower mixture into my vitamix blender (but any blender will do) including the water and turned it on the lowest setting. As it was blending I added a table spoon of slivered almonds, a table spoon of olive oil, fresh spinach, fresh basil and seasoned it with some black pepper and used almond milk to get the soup to the consistency I wanted (you can add more or less depending on how thick you like your soup).
OPTIONAL: I added two small curry leaves (bought at my local farmers market) into the pot after the broccoli was done steaming, this gave the soup some spiciness. Also, you can top it off with some cheese if you like (second picture), in the picture below I garnished my soup with some almonds and basil.

OR

Fearlessness Elixir - Beet, Sweet Potato, Ginger Juice

This juice is simple and delicious, made with two medium sized beets, one large sweet potato and some ginger root. The focus today was on not giving in to fear and being fearless in the face of any challenges. It is easy to give up, but being fearless in pursuit of your dreams helps boost self confidence and brings you that much closer to your goals.

Compassion Elixir - Cucumber, Carrots, Wheat Grass Juice

Today's juice was made with one large cucumber, handful of carrots, and wheat grass creating a refreshingly smooth drink. The focus was on compassion, or awareness of others and the art of understanding mindfully what others are experiencing.

Acceptance Elixir - Grapefruit Juice

Acceptance Elixir

Fresh squeezed grapefruit juice with a focus on acceptance (yesterday).

Abundance Elixir - Carrots, Fennel, Sweet Potato Juice.

Abundance Elixir

Today's juice was made with carrots, half of a fennel bulb and a sweet potato. I really enjoy fennel so if you haven't tried it check out your grocery or health food store. If you do buy it, taste it first, the whole thing is edible and is great in salads. I have found that adding a little bit into juices greatly enhances them, so be adventurous. As a side note, not all people like the flavor of fennel, so if you don't, this juice tastes great with the carrots and sweet potato on their own. Also, the focus today is on having an abundance mindset, which is empowering and attracts more of the same.

Integrity Elixir- Celery, Cucumber, Kale, Apple Juice

Integrity Elixir

Today's juice was made with lots of celery, kale, half of a cucumber and an apple. The focus is on integrity, which can be describe in terms of the relationship you have with yourself and others. The best definition of integrity that I have heard so far is "when you do what you say you are going to do."I love the simplicity and truth of that statement.

Joy Elixir - Beet, Carrot, Fennel and Ginger Juice

Joy Elixir

This juice was made yesterday from beets, carrots, fennel tops and a dash of ginger. The focus was on joy and being able to experience it within and independently from the outside world.

Perseverance Elixir - Celery, Apple, Wheatgrass, Lemon Juice

Perseverance Elixir

My local farmer's market sells wheatgrass growing in little containers so for today's juice I used celery as the base, one apple, a small handful of wheatgrass that I trimmed off and half of a lemon. This is a relatively sweet combination but packed full of nutrients espcially from the wheatgrass. This is another green juice to add to the repertoire with a focus on perseverance today. Persevere in the face of adversity, because if getting exactly what you want was so easy, everyone would be happy, successful and fulfilled. Work for your dreams and make them a reality by sticking to it and cultivating your perseverance.

Connectedness Elixir - Beets, Sweet Potato, Apple Juice

Connectedness Elxir

Today's juice was made with beets, one sweet potato and a Fuji apple, which turned out really sweet. The focus today is on connectedness and realizing that we are all interconnected.

Courage Elixir - Celery, Carrot, Pear, Kale Juice

Courage Elixir

This juice is made with celery, carrot, one pear and kale, the green super juice. The focus today (Sunday) was on being courageous and having courage in everything that I do.

Trust Elixir - Beet, Cucumber, Coconut Water and Ginger

Trust Elixir
Today's creation is the trust elixir, made with one beet, one cucumber, fresh cocunut water (difficult to break free but totally worth the effort) and a smidge of ginger. This is a very refreshing combination and the ginger adds just a bit of punch to the finshed product. Today's focus is on being trustworthy and having trust in yourself and others.

Vision Elixir - Carrot, Pear, Turmeric Root, Celery Juice

Vision Elixir

Today's juice is made from carrot, pear, turmeric root, and one celery stalk (to thin out the final product). The focus today is on vision, and not only that but in establishing clarity of vision. I have found that vision and goals are greatly enchanced if I get clear about them. Clarity in terms of who, what, where, when, how are important to establish, otherwise how can I measure the success of my vision?
According to Dr. Walker, carrot juice has ample supply of vitamin A, as well as other vitamins mentioned in my previous post, and so it is excellent for nourishing the eyes and is also good for the skin. Turmeric root has many benefits as well and has known anti-inflammatory effects. A word of CAUTION, juicing turmeric is a messy business because it readily stains. It resembles ginger root, but is milder in taste. It is an interesting taste, so try a bit at a time or it will overpower everything (I learned that the hard way). I usually peel it with gloves on, otherwise my hands and nails turn yellow. Also, less is more, if you want to try it, use a couple of one inch roots to start. As far as the juicing part is concerned, I have found that it doesn't stain as much if I add them in the middle of the jucing process. So here I started with the carrots, then I juiced all of the turmeric, then the pear, then the rest of the carrots, and finally I finished with a stalk of celery.

Source Fresh Vegetable and Fruit Juices by Dr. N.W. Walker.

Gratitude Elixir - Beets, Carrots, Cucumber Juice

Gratitude Elixir
This is the third in the 21 Day Juice Feast Series.

The focus is on cultivating gratitude today by being thankful for what I have. There are many benefits to cultivating gratitude, including increased well-being, cultivating positive relationships and it can also help us deal better with adversity. There is a whole field of study, called positive psychology that is dedicated to "the scientific study of the strengths and virtues that enable individuals and communities to thrive. The field is founded on the belief that people want to lead meaningful and fulfilling lives, to cultivate what is best within themselves, and to enhance their experiences of love, work, and play (http://www.ppc.sas.upenn.edu/.)" The great news is that gratitude is something that we can cultivate and enjoy its benefits on our health.
Speaking of health, this particular combination of carrots, beets and cucumber, according to Dr. Walker are especially helpful in cleansing our systems. Particularly, this elixir helps to cleanse the liver, kidneys, and gall bladder. MMMM...I am grateful for today's juice ;) .

Sources http://www.health.harvard.edu/newsletters/Harvard_Mental_Health_Letter/2011/November/in-praise-of-gratitude, Fresh Vegetable and Fruit Juices by Dr. N.W. Walker.

Presence Elixir - Carrot, Pear, Kale Juice

21 Day Juice Feast Day 2

Todays juice is the Presence Elixir, named so to draw focus inward, to be mindful, and mostly to be present in the moment. Allow yourself to be present today. When you're with someone, allow yourself to fully listen when they talk to you. I find that my days can be very hectic, so I try to catch myself and be present in the moment. Otherwise, I tend to miss the moments of day to day living in the hustle and bustle. Being mindful and present allows me to reconnect with myself and allows me to connect better with others.
For todays elixir I chose carrots predominantly, which according to Dr. Walker are a rich source of vitamin A, which can be quickly assimilated into the body. This wonderful juice also is full of vitamins B, C, D, E and K. Carrot juice may even be helpful in keeping up the immune system to fight off some infections, and is particularly mentioned to be helpful in nourishing the endocrine and adrenal glands. To thin out the juice I added one pear and a leaf of kale, which made the juice all the more pleasant.

Source: Fresh Vegetable and Fruit Juices by Dr. N.W. Walker.

Love Elixir - Beet, Kale, Celery Juice

21 Day Juice Feast

The first juice I have dubbed the Love Elixir, named so because of the bright red color, but also because love has to do with the heart, and the heart pumps blood. It turns out, according to Dr. Walker that beet juice (our predominant ingredient) is great for building the blood, helps maintain the solubility of calcium, and is also rich in potassium. The addition of kale (I love kale) adds a bit of green, and celery helps thin the juice out for a more pleasant taste, since beet juice by itself can be a bit overwhelming. Pictured below I have a bit of bee pollen, which can be sprinkled on top or eaten separately.

Blueberry Goat Cheese Dessert

Blueberries

Goat Cheese

Agave

This is an incredibly simple dessert but what makes the real difference is the quality of the ingredients. I was able to get this fresh goat cheese and blueberries from a local farmer's market. The rest is simple, just combine in a bowl and drizzle with agave syrup.

Veggie Spring Mix Salad

Spring Mix

Broccoli

Bell Peppers

Radishes

Tomatoes

Toss the spring mix with the veggies, dress with EVOO...

Also, instead of croutons I added some root vegetable chips...the combination turned out quite tasty.

Watercress Pine Nut Cauliflower Puree

Cauliflower

Pine Nuts

Watercress

Capers

Parsley

Shallots

Ginger Garlic Puree

I pureed the cauliflower with some capers, 1 tablespoon ginger garlic puree and one shallot. Then I garnished the puree with some chopped parsley, capers, pine nuts, and watercress.

Tomato Tomatillo Salsa

Tomatoes

Tomatillos

Garlic

This recipe is incredibly easy...all you need is a blender or food processor. I combined some garlic cloves, 3 big tomatoes and 3 small tomatillos with some garlic chili paste to taste. This salsa really came out amazingly well.

Banana Chia Smoothie

Bananas

Coconut Milk

Pre-Soaked Chia Seeds

Parsley

Blend 1-2 bananas with some coconut milk until desired consistency is achieved. Then add a dash of fresh parsley and 1 tablespoon pre-soaked chia seeds and blend.

Spinach Tofu Miso Soup

Miso

Spinach

Tofu

Scallions

I used aged and fermented barley and soybean miso paste for this recipe. First, I brought 2 cups of water to a boil and added the tofu and let it simmer for a couple of minutes and turned off the heat. Then I prepared the miso according to the package instructions and added it to the water along with a teaspoon of garlic chili paste, scallions and fresh spinach.

Banana Walnut Chia Pudding

Chia Seeds

Banana

Walnuts

Goji Berries

Almond Milk

Soak the chia seeds, walnuts, and goji berries in the almond milk for a minimum on 15 minutes and then garnish with sliced bananas.

Chickpea Almond Brown Rice

Chickpeas

Almonds

Olives

Garlic

Figs

Tomato

Brown Rice

I combined the almonds, chickpeas, olives, one fig, one garlic clove and some black pepper in my food processor.Pulsed the mixture until it was coarsely mixed.Then I combined this mixture with the rice, diced tomato and finished it with some lemon juice. If you let this mixture sit as I did the flavors will intensify.