Alkaline Healing Green Smoothie

 

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This recipe is for my Dad.

1/2 leaf heart of romaine

1/2 cup spinach and baby kale blend

1/4 cup chopped green bell pepper

1/2 stalk celery

2 tbsp hemp seeds

1 tbsp lime juice

1 tsp ground tumeric

1 tsp ground ginger

1/2 mango

liquid of choice (Dad use your boost here for some creaminess and to add a little sweetness)

Stevia to taste (optional)

Blend, meditate, drink.

 

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GF Vegan Tortilla Soup

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During my latest never ending obsession of Pinterest browsing, I saw a recipe for a chicken tortilla soup that looked so yummy and satisfying, I had to make a super vegi, gluten and dairy free version IMMEDIATELY. Nothing was going to stand in my way. (Not even the rude elderly folk and even worse cashiers at the grocery store down the street that I hardly frequent, and today was my reminder of why I do not.) With vegetables and a bunch of other food necessities in hand, I set to work to build this recipe into the perfect “you’ll never miss the chicken or sour cream” tortilla soup.

1 clove garlic minced
1 onion diced
1/2 cup carrots sliced
1/2 cup celery diced
2 bell peppers diced
1 cup chopped kale
1 cup shredded cabbage
1 15oz can diced tomatoes
1 small can diced green chiles
1 15oz can white beans drained
1 15oz corn or hominy drained
3 cups vegetable stock
2 cups water
1 tbsp cumin
1 tbsp hot sauce optional
S&P to taste
1 tbsp evoo
Cilantro
Limes
Sliced avocado
Tortilla strips
(Optional plain Greek yogurt)

Heat a soup pot on medium high with evoo, add first 5 veg and sautéed until fragrant, add cumin, s&p to taste, then add everything else, bring it to a boil, lower heat and simmer for a good twenty minutes. Serve piping hot topped with picked cilantro, tortilla strips, sliced avocado, a squeeze of fresh lime, and a dollop of plain Greek yogurt if you so fancy (as the hub loves sour cream, this was a great substitute!). Enjoy!

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My Favorite Easy Balsamic Vinaigrette

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I love a good balsamic vinaigrette. At the restaurant (that I work at… which shall remain nameless… but it rhymes with Rio and starts with a B) we serve a fantastic one with some of our salads, but it’s so complicated to make at home, so I made this easy copycat version. And, BONUS, it’s gluten and dairy free!!

This makes one serving worth, but can easily be made for a crowd.

1 tbsp brown sugar or dark agave syrup
1 tbsp spicy brown mustard
2 tbsp good balsamic vinegar
1 tbsp mayo or veganaise
Dash black pepper

Mix, and drizzle (or drench) your favorite salad with it. I marinated some Cherubs, aka squishy tomatoes, in it today to toss with organic baby spinach and quinoa for a warm healthy spinach salad. Yum!

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(GF) Fabulous “BanaNut” Muffins

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2 mashed ripe bananas
1/3 cup brown sugar
2 eggs separated
2 tbsp melted coconut oil (or oil of your choice)
1 cup gluten free flour mix
1/2 cup gf rolled oats
1/4 cup walnuts
1/4 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt.

Preheat to 375. Mix banana, b sugar, egg yolks, and oil. Quickly zip oats and walnuts in food processor or nutribullet until coarse meal texture then add to banana mix. Sift the dry ingredients into banana mix and stir until moist, then whip egg whites with the cream of tartar until white and fluffy, fold into banana mix carefully, then scoop into lined muffin tin and bake for 11-13 minutes at 375. Best banana nut muffin ever!!

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