Friday, June 22, 2012

21 Day Positive Green Juice Challenge Week Three


Hello, once again!  We are entering our last week of this challenge.  We are so proud of you for joining us on this journey.  We hope that during the last two weeks you have laughed, experimented and found some green juice that you can't live with our.  We also hope that this journey is just a stepping stone into a long lasting healthy life.  Let's go into our last week as excited as we were on the first day.  Last, but not least, smile, have fun and remember you are getting healthy one green smoothie at a time!

Day 15
Smoothie
Green Julius by Charlene McClellan
1 1/2 cups orange juice
2 large mangoes
2 cups fresh spinach
2 cups ice

Place all ingredients in blender and blend until smooth.

Breakfast
Peach Crumble by Alicia Silverstone (the kind diet)
2 1/2- 3 cups sliced fresh or thawed frozen organic peaches
1 cup organic blueberries
1 3/4 cups apple juice
2 tablespoons kuzu
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
Pinch of fine sea salt

Topping
3 cups rolled oats
2 cups barley flour, spelt flour, brown rice flour, or sweet rice flour
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower oil
3/4 cup brown rice syrup
1 cup hopped peacans or walnuts

Preheat the oven to 350 degrees.  Combine the peaches and blueberries in a 9 inch square baking pan.  Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan.  Place the kuzu in a small bowl, add in the reserved apple juice.  Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid.  Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming.  Bring to a boil, then reduce the heat and simmer for 2 minutes.  Turn off the heat, and add the vanilla extract and the salt.  Pour over the peaches and blueberries in the pan.  To make the topping, dry-roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes.  Heat the oil and syrups together in a separate pan, then pour over the four mixture and mix well.  Stir in the nuts.  Crumble the topping over the fruit, then over the pan with foil and bake for 30 minutes.  Remove the foil, and bake for 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. (Try to handle the foil with care so you can reuse it another time.)  Cool crumble for about 30 minutes before serving.


Lunch
Spicy Potato 'n Black Bean Burritos by Angela Liddon (ohsheglow.com)
200 grams yellow-skinned potato, not peeled and chopped into 1” pieces (about 2 small potatoes)
150 grams sweet potato, peeled and chopped (about 1/2 large)
1 tsp extra virgin olive oil
1 cup diced red onion
1 jalapeno pepper, seeded and diced
1 small tomato, chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp fresh lime juice
1 cup shredded dinosaur kale, large stems removed
1.5 cups cooked black beans (one 15-oz can), drained and rinsed
Fine grain sea salt (or Herbamare) & ground pepper, to taste
toppings: Avocado slices, salsa, cilantro


In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 10-15 minutes, or until just tender.  Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.  Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.  Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season generously with salt and pepper and stir well, heating for a few minutes more.  After draining and rinsing, gently mash the beans up a bit (optional). Stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! I really felt the salsa was necessary to give it a pop so I don't recommend skipping it. Use leftovers on a salad for a fun twist.


Dinner
Buddha Bowl by Kris Carr (crazy sexy diet)
1-2 cups of brown rice (you'll have extra)
1/2 head broccoli
1 cup chickpeas
1/2 purple onion, diced
1 grated carrot
1 clove garlic
1/4 cup ground flaxseeds
1/4 cup hemp seeds
1 avocado
1/2 cup diced oil-curred olives
Sea salt or Bragg's to taste (olives are salty so go easy)
1 tablespoon olive oil or flax oil (optional)
Dash of cayenne


Cook the brown rice first.  Use a 2:1 ratio of water to rice in the cooking process.  If you're using raw veggies, finely chop them and toss them with the rice while it's still hot.  This cooks them a bit, but you don't lose nutrients.  Season and dress to taste.


Snack
One Bite Cookie 'n Fudge Cups by Angela Liddon (ohsheglows.com)
Tortilla cups
3 (9-inch) tortillas


Chocolate fudge sauce
1/4 cup cocoa powder or raw cacao powder, sifted
1/4 cup pure maple syrup (or agave)
1/4 cup coconut oil (no subs)
1 tbsp all-natural nut butter (I used cashew butter)
1/4 scant tsp fine grain sea salt, or to taste


optional
Serve with a dollop of Chocolate Chip Cookie Pota'Dough Dip on top


For the tortilla cups: Preheat the oven to 375F and grab a mini cupcake tin. No need to grease it as they will pop right out.  With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for making cinnamon toast crunch.  Bake at 375F for 10-12 minutes, watching very closely near the end. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.  for the fudge sauce: In a small pot, whisk together the maple syrup, coconut oil, nut butter, and sifted cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat immediately.  To assemble: Add 1 teaspoon of fudge sauce into each baked cup. You can also double the fudge sauce and fill the cups and top with chopped nuts if preferred. Twirl the cup around so it coats all sides. You can also double the fudge sauce and fill the cups if preferred. Place on a plate lined with parchment paper (to catch drippings) and into the freezer for about 15 minutes, or until firm. Remove and serve with a dollop of chilled Chocolate Chip Cookie Pota’Dough Dip on top. This is optional, but recommended! Store leftovers in a container in the fridge. Should keep for at least 24-48 hours, although the cups soften slightly. You can freeze the cups + chocolate, but I don't recommend freezing the cookie dough dip as it doesn't thaw very well.


NOTES/TIPS: To make gluten-free, sub in regular tortillas for gluten-free tortillas and check all other ingredient labels. To make nut-free, sub in the nut butter in the fudge sauce for sunflower seed butter and check all other ingredients labels. If you don't want to make the chocolate fudge sauce, feel free to melt chocolate chips with a teaspoon of coconut oil and use that to spread on the interior.


Day 16
Smoothie
Make Juice, Not War by Kris Carr (crazy sexy diet)
2 large cucumbers (peeled if not organic)
4-5 stalks kale
4-5 romaine leaves
4 stalks celery
1-2 big broccoli stems
1-2 pears
1 inch piece (or less) ginger root

Place all ingredients in blender and blend until smooth.

Breakfast
Southwestern Tofu Scramble by Vegetarian Times (healing food cookbook)
1 medium red bell pepper, diced (1 cup)
1 small carrot, diced (1/2 cup)
4 green onions, chopped (1/2 cup)
1 clove garlic, minced (1 teaspoon)
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 14 ounce package firm tofu, drained and crumbled
1/2 teaspoon hot sauce
2 tablespoons chopped cilantro
Salsa, for garnish, optional

Coat large nonstick skillet with cooking spray, and set over medium heat.  Add bell pepper and carrot, and cook 7 minutes, or until just tender.  Stir in green onions, garlic, cumin, and turmeric, and cook 1 minute more.  Add tofu and hot sauce to pan, and stir to combine with vegetables.  Cook 5 minutes, or until tofu is heated through and all liquid has evaporated.  Stir chopped cilantro into scramble just before serving.  Garnish with salsa, if using.

Lunch
Easy One-Bite Pizzas with Loaded Pizza Sauce by Angela Liddon (ohsheglows.com)
for the loaded pizza sauce
1 tbsp extra virgin olive oil
1 cup chopped sweet onion
2 large garlic cloves, minced
1.5 cups chopped cremini mushrooms
1 cup chopped red pepper
One (14-oz/400ml) can crushed tomatoes
3 tbsp tomato paste
20 grams or 1/4 cup chopped fresh basil (I like lots of basil but you can use less too)
1 tsp dried oregano
1/2 tsp dried thyme
salt & pepper, to taste (I used about 1/2 tsp fine grain sea salt + some herbamare)


for the one-bite pizzas
large soft tortilla wraps (I used 3 for the mini tin)
About 1.5 cups loaded pizza sauce (above) or store-bought
Daiya cheese or homemade cheeze sauce


For the tortilla bowls: Preheat the oven to 375F and grab a mini cupcake tin or a regular sized tin. No need to grease it as they will pop right out.   With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for later. If using a regular cupcake tin, cut the tortilla into quarters and push one into each mold.  Toast at 375F for 10-12 minutes, watching very closely so they don’t burn. They should be golden and crisp when ready, but not too brown. This time may vary if using larger cupcake tins.   For the sauce: In a large skillet, heat the oil over medium heat. Now add in the chopped onion and garlic, and sauté for a few minutes, reducing heat if necessary.  Add in the chopped mushrooms and red pepper and sauté for another 8-10 minutes over medium heat.  Now stir in the crushed tomatoes and tomato paste, along with the basil, oregano, and thyme. Reduce the sauce and simmer (it should have some bubbles as it simmers) for about 10 minutes until thickened. Season with salt and pepper to taste. Makes 2 cups sauce.  To assemble: Preheat your oven to the highest broil setting. Leave the tortilla bowls in the cupcake tin and add a couple teaspoons of pizza sauce into the center of each. Sprinkle with cheeze and place into the oven to broil on high for 1-2 minutes, or until the cheeze bubbles a bit. Watch very closely or it will burn. Serve warm!


Note: You will have about 3/4 cup of leftover sauce. You can either make more pizzas or use it later in the week. It’s really good on wraps or homemade tortilla pizzas.


So what do you do with the leftover scraps?


Rip the scraps up into small pieces and place into a bowl. Stir in 2 tbsp of maple syrup, 1/4 tsp cinnamon, and a pinch of nutmeg. Bake on a lined sheet at 350F for 6-10 minutes, stirring once halfway through. They should be golden and crisp when ready. You’ll be left with sweet chips that taste just like Cinnamon Toast Crunch cereal!

Dinner
Sexy Seed Cake by Kris Carr (crazy sexy diet)
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw flaxseeds
1/4 raw sesame seeds or hemp seeds
1 cup ground millet or gluten-free flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 packet (or more) stevia
Pinch of cinnamon
Unsweetened hemp milk to think batter

Use a coffee grinder for all the seeds except the hemp- they don't need to be ground.  Use the grinder for millet as well, or just use gluten-free flour.  Mix all ingredients with passion.  Pour heaping tablespoons of batter onto a ht pan or griddle coated with coconut oil- the best oil for high heat.  Cook until the batter starts to bubble and flip when the bottom of the cake is slightly brown.  Finish with a drizzle of agave and serve.

Snack
Summer Fever Strawberry Lime Granita....just 4 ingredients!  by Angela Liddon (ohsheglows.com)
1 pound/450 grams fresh strawberries, hulled
5-6 tbsp fresh lime juice, to taste
1/3 cup agave nectar
1/2 cup water


In a food processor, combine all ingredients and process until smooth. Adjust agave or lime juice to taste.  Pour mixture into a 9-inch square pan and place into freezer for a couple hours, uncovered is fine. There is also no need to strain it. After a couple hours, scrape the mixture with a spoon or fork to break it up a little and prevent it from freezing into one big block. You can repeat this process in another hour. It's not an exact science, so don't worry about exact timing. It should be ready after 4-5 hours of freezing, but this may vary based on your freezer.  When it’s firm enough, scrape/shave with a fork or spoon and serve it in a fancy parfait glass - or my favourite way - straight from the pan! It’s the best when it gets a bit melty and gooey. Oh man. Cover and freeze leftovers in the freezer until ready to enjoy. I didn't bother covering it because I don't plan on it lasting long.  


Note: If you want to use dry cane sugar instead of agave (keep in mind, I have not tried this out yet) I would try out a couple modifications: 1) Increase the sugar to 1/2 cup or so (agave is sweeter per tablespoon) and 2) combine the sugar with boiling water and stir well so the sugar can dissolve prior to processing.

Day 17
Smoothie
Urban Zen Juice by Marc Alvarez
6-8 large romaine leaves
4-6 leaves lacinato leaves
2 Granny Smith apple
4 Fuji apples
1 head fennel
1/2 head celery
1 whole cucumber
1 yellow pepper
1 12 ounce pack baby spinach
1 inch piece ginger root
1 whole lemon

In a large bowl, soak the romaine and kale leaves in cold water.  When soft, place all ingredients in blender and blend until smooth.

Breakfast
Fruit Salad with Vanilla Apple Syrup by Vegetarian Times (healing foods cookbook)
2 cups apple juice
2 2 inch strips lemon zest
1/4 vanilla bean, sliced, seed scraped out
2 medium mangoes, peeled and diced
1 pint strawberries, quartered (2 cups)
1 pint blueberries (2 cups)

Bring juice, zest, and vanilla bean and seeds to a boil in small pot over medium-high heat.  Reduce to medium-low; simmer 30 minutes, or until reduced to 1/3 cup.  Remove zest and bean.  Cool to room temperature.  Toss with fruit, and serve.

Lunch
Caribbean Coconut Rice by Vegetarian Times (healing foods cookbook)
2 teaspoons unsalted butter (vegan butter)
2 teaspoons minced fresh ginger
1 clove garlic, minced (1 teaspoon)
1 3 inch cinnamon stick
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon grated lime zest
1/8 teaspoon white pepper
1/4 cup toasted, shredded, unsweetened coconut, optional

Melt butter in saucepan over medium heat.  Add ginger, garlic, and cinnamon stick, and saute 1 minute, or until fragrant.  Stir in rice, and saute 2 minutes, or until rice grains are opaque.  Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer.  Stir once, cover, reduce heat to low, and simmer 15 minutes.  Fluff rice with fork, cover, and let rest 5 minutes.  Garnish with toasted coconut, if using.

Dinner
Mexican Pilaf by Chad Sarno (www.rawchef.com)
3 cups wild rice, sprouted or cooked
3 tablespoons green onion, diced
1/2 cup cilantro, chopped
2 tablespoons fresh oregano, minced
1/2 cup sun-dried tomatoes, soaked 1-3 hours
1 1/2 tablespoons white miso
1 tablespoon garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sea salt

Place sprouted or cooked rice in mixing bowl and hand toss with the green onion, 1 cup diced tomato, cilantro, and oregano.  Set aside.  In high speed blender, blend the sun-dried tomatoes, remaining 1/2 cup diced tomato, miso, garlic, chili powder, cumin, lemon juice, olive oil, and salt until smooth.  Toss tomato paste with rice and mix well.

Snack
Tropical Mango Banana Popsicles by Angela Liddon (ohsheglows.com)
2 ripe bananas
2 cups frozen mango chunks
1/2 cup almond milk (or coconut milk)
splash of coconut extract (optional)


In a blender, add all ingredients and blend until smooth. Pour into popsicle molds (or ice cube trays) and freeze until set.

Day 18
Smoothie
Fruit Smoothie A La Alicia by Alicia Silverstone (the kind diet)
1/2 cup almond milk or other nut milk
1/2 cup soy milk or rice milk
3/4 banana, preferably frozen
1 cup frozen strawberries
2 drops stevia or 1 teaspoon maple syrup or to tast
1/4 teaspoon vanilla extract (optional)
1 whole cinnamon stick (optional)

Combine everything in a blender and whiz until smooth!

Breakfast
Chocolate Chip Cookie Dough Glazed Steel-Cut Oatmeal by Angela Liddon (ohsheglows.com)
1 serving make-ahead steel-cut oats (see original post link), approx. 3/4-1 cup cooked
1-2 tbsp cacao nibs (or sub nuts)
1 tbsp dark chocolate chips
Cookie dough glaze (whisk together: 1 tbsp cashew butter, 2 tbsp almond milk, 1 tsp maple syrup)


Reheat steel-cut oats with a splash of milk either in the micro or the stove-top. Stir in 1 tsp cacao nibs if desired.  In a small bowl or mug, whisk together the cookie dough glaze. Stir in 1/2 tsp chopped chocolate chips into the glaze if desired.  Spoon glaze on top of oats. Garnish with chopped chocolate chips and cacao nibs (or nuts).

Lunch
Spaghetti with Spinach and Mushrooms by Vegetarian Times (healing foods cookbook)
8 ounce uncocked pasta
1 15 ounce can low-sodium vegetable broth
2 tablespoon tomato paste
1 tablespoon harissa, or 1 teaspoon red pepper flakes
1/8 teaspoon saffron threads
1 pound mushrooms, quartered
1 clove garlic, minced (1 teaspoon)
1 pound spinach, coarsely chopped
1 15 ounce can chickpeas, rinsed and drained

Preheat oven to 350 degrees.  Break pasta into thirds.  Lay on baking sheet, and spritz with cooking spray.  Baked 7 minutes, until golden; shaking pan twice for even browning.  Bring broth, 2 1/2 cups water, tomato paste, harissa, and saffron to a simmer in saucepan.  Reduce heat to low.  Coat large pot with cooking spray, and set over medium-high heat.  Saute mushrooms 7 minutes, or until browned.  Add garlic, saute 1 minute.  Reduce heat to medium.  Add pasta and 2 cups hot broth.  Cook, stirring often, 4 to 5 minutes, until liquid is absorbed.  Add spinach, chickpeas, and remaining broth.  Simmer, stirring constantly, 5 to 7 minutes, until noodles are tender and most of broth is absorbed.  Add salt and pepper to taste.

Dinner
Southwest Black Bean and Roasted Sweet Potato Burger by Pam Brown (gardencafewoodstock.com)
2 cups cooked black beans, mashed
Sweet potatoes to equal 2 cups when peeled and cut into small cubes
2 teaspoons olive oil
Salt
3 ounces yellow onion, diced
2 teaspoons garlic
3 tablespoons tamari
2 teaspoons ground cumin
Pepper
7 ounces cooked rice
1 1/2 teaspoons vegetarian Worcestershire sauce
1 ounce cornmeal, plus 1 ounce for dredging

Preheat the oven to 350 degrees.  Place the mashed black beans in a bowl.  Peel and cut the sweet potatoes, dropping them in cold water as you cut them.  Drain well and toss with olive oil and salt.  Spread them out in an even layer on a lightly oiled baking sheet.  Roast in the oven for 25 to 30 minutes, or until tender.  Toss occasionally.  Heat a bit of olive oil in a large saute pan over medium high heat.  Add the onion and garlic and cook until lightly browned.  Add the onions to the bowl of beans.  Stir in the tamiri, cumin, and salt and pepper to taste.  Add the cooked rice, sweet potatoes, Worcestershire sauce, and 1 ounce of cornmeal.  Mix well and adjust the seasonings.  Form into 4 1/2 ounce patties and dredge lightly in the remaining 1 ounce of cornmeal.  Heat a cast-iron skillet over medium heat and add more olive oil.  Add the burgers and brown lightly on each side.  Place on a baking sheet and bake for 10 minutes.  Serve with salsa and guacamole on your favorite bun or bread.

Snack
Cheesy, Oozy Guacamole Bean Dip by Alicia Silverstone (the kind diet)
1 16 ounce can refried beans
3 large avocados
3 tablespoons fresh lime juice
2 8 ounce containers nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives, or more if you like
5 tomatoes, chopped
2 cups shredded vegan Cheddar cheese

Preheat the oven to 350 degrees.  Spread a layer of refried beans in the bottom of an 8 X 8 inch quart glass baking dish.  Pit and peel the avocados, and place in a bowl.  Mash the avocados together with the lime juice, and spread on top of the refried beans.  Stir together the sour cream and taco seasoning, and spread over the avocado.  Sprinkle the chiles over the sour cream, and top with a layer of black olives.  Add the tomatoes, and sprinkle with the cheese.  Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.  Serve warm or at room temperature.

Day 19
Smoothie
Lemon Lime Shake
1 1/2 Hass avocado
1 large cucumber
1 1/2 cup Young Thai coconut meat
4 cups Thai coconut water
1/4 ounce stevia powder
1/2 cup lemon juice
1/4 cup lime juice
Small pinch of Himalayan salt

Place all ingredients in blender and blend until smooth.

Breakfast
Chocolate Chunk Toffee Bars by Angela Liddon (ohsheglows.com)
1.5 cup oats
1/4 cup whole grain spelt flour
2 tbsp chia seeds
1 tsp ground cinnamon
1/2 tsp kosher salt
1 cup walnuts, chopped
1/2 cup brown rice syrup
2 tbsp Earth Balance (or other non-dairy spread)
1/4 cup packed brown sugar
1/4 cup all natural peanut butter (my PB is very ‘drippy’- if yours is dry add another tbsp Earth Balance)
1 tsp vanilla extract
1/2 cup chocolate chunks or chips


Preheat oven to 350F and line an 8-inch pan with 2 pieces of parchment paper (one going each way), so the bars do not stick to pan.  In a large bowl, stir together the dry ingredients (oats, flour, chia seeds, cinnamon, salt, walnuts).  In a microwavable bowl, stir together the brown rice syrup, Earth Balance, brown sugar, and peanut butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop.  Pour wet mixture onto dry and stir well. The mixture will be very tough to stir (it’s a thick dough!) so don’t be alarmed. Allow the dough to cool a bit before mixing in the chocolate (otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky).  Scoop into prepared pan and with a wet spoon spread out the mixture. The dough will be very thick and sticky. I dipped a pastry roller into water and rolled it out. Try to get it as even as possible!  Bake for 26-29 minutes at 350F. Allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.


NOTE: Bars will firm up quite a bit as they cool. Please avoid over-baking.

Lunch
Grilled Ratatouille Salad by Vegetarian Times (healing foods cookbook)
3/4 cup balsamic vinegar
1 medium eggplant, sliced lengthwise into 1/2 inch pieces
3 large red bell peppers, cut into quarters
3 medium zucchini, sliced in half lengthwise
1 medium onion, sliced into 1/2 inch rings
1/4 cup parsley, chopped
1/4 cup basil, chopped
1/4 cup pine nuts

Pour balsamic vinegar into small saucepan, and bring to a simmer over high heat.  Reduce heat to medium, and cook 12 minutes, or until vinegar becomes syrup-like and reduced to 1/4 cup.  Remove from heat, and set aside to cool.  Place sliced eggplant, bell pepper quarters, halved zucchini, and onion rings in large bowl; season with salt and pepper to taste.  Cover, and let stand 30 minutes at room temperature or in refrigerator overnight.  Drain off any liquid that accumulates.  Heat grill to medium-high or set grill pan over medium-high heat.  Spritz vegetables with cooking spray, and place on hot grill.  Grill 2 to 3 minutes per side, or until tender and cooked through.  Remove from grill.  Cool slightly, and chop into 1 inch chunks.  Combine vegetable chunks with chopped parsley, basil, and pine nuts.  Toss with balsamic syrup, and serve salad warm or chilled.

Dinner
Marinated Sea Vegetables by Chad Sarno (rawchef.com)
2 cups arame, rehydrated
2 cups hijiki, rehydrated
3 tablespoons green onions, finely chopped
1 tablespoon nama shoyu
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 tablespoon toasted sesame oil
3 tablespoons white sesame seeds

In mixing bowl toss all ingredients well.  Serve immediately or store in refrigerator.


Snack
Artichoke Dip by Alicia Silverstone (the kind diet)
2 8.5 ounce cans quartered artichoke hearts in water, drained
1 cup Vegenaise
1 cup grated soy Parmesan
1 garlic clove, finely chopped (optional)
Paprika
Crackers or endive leaves for dipping

Use a wooden spoon to mash up the artichokes in a mixing bowl.  Add the Vegenaise, chesse, and garlic (if using) and combine well.  Scrape the dip into a baking dish, and bake for 30 minutes or until heated through and browned on top.  Sprinkle with paprika, and serve with crackers or endive leaves.

Day 20
Smoothie
Pink Flamingo Smoothie by Angela Liddon (ohsheglows.com)
3 cups watermelon
1/2 cup frozen strawberries
1 large frozen banana


Add all ingredients into blender and blend until smooth.


Breakfast
End of Summer Peach Apple Cobbler by Angela Liddon (ohsheglows.com)
Fruit base
5 cups sliced peaches
3 cups sliced apples
1/2 cup Sucanat (or white or brown sugar)
2 tbsp arrowroot powder (or cornstarch)
1/2 tsp cinnamon
1/3-1/2 cup water
1 tsp vanilla extract


Biscuit topping
1 cup gluten-free rolled oats, ground into a flour see note
1/4 cup almond flour/meal (or more oat flour)
1.5 tsp baking powder
1/4 tsp kosher salt
2 tbsp dry sugar (Sucanat, white, or brown sugar)
1/2 tsp cinnamon
3 tbsp Earth Balance (or other non-dairy butter replacer)
1/2 cup almond milk (or other non-dairy milk)


Preheat oven to 400F and grease a medium-sized casserole dish, square pan, or large pie dish.  Fruit base: In a large pot or skillet, whisk together the sweetener, arrowroot powder, and cinnamon. Stir in your sliced fruit and mix until coated. Now stir in the water and bring to a boil. Reduce heat and cook for 1-2 minutes. Remove from heat and stir in vanilla. Spoon cooked fruit into prepared pan.  Biscuit: In a medium-sized bowl, whisk together the dry ingredients. With a pastry cutter or fork, cut in the Earth Balance until mixture is crumbly like cornmeal. Stir in the almond milk until combined. Spoon the batter over the fruit. I dropped about 6 large spoonful’s to make 6 biscuits, but you can do it any way you want.  Bake at 400F for 25-30 minutes until golden. Serve immediately with vegan ice cream and toasted almonds.  Note: You can probably sub any flour you want in the biscuit recipe.

Lunch
Autumn Apple Salad with Pomegranate by Vegetarian Times (healing foods cookbook)
2 teaspoons olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 tablespoons honey
12 cups mesclun salad mix
1 apple, thinly sliced
1 cup pomegranate seeds

Warm oil in small skillet over low heat.  Add shallot, and saute 4 minutes, or until soft.  Remove from heat, and stir in balsamic vinegar and honey.  Season with salt and pepper to taste.  Combine mesclun mix and apple in large salad bowl.  Drizzle with half of dressing; toss to coat.  Divide among six plates. Top with pomegranate seeds, and remaining dressing.

Dinner
Choosing Raw Peanut Noodles by Gena Hamshaw (choosingraw.com)
Asian Dressing
1 inch piece ginger root
1 cup olive oil (or flax oil)
2 teaspoons toasted sesame oil
Juice of 1 lime
1/4 cup mellow white miso
6 dates, pitted, or 1/4 cup maple syrup
2 tablespoons nama shoyu
1/3 cup water

Blend all ingredients on high till creamy and emulsified

Noodles
1 large or 2 small zucchinis, spiralized or sliced with a vegetable peeler
1/2 red pepper, sliced into matchsticks
1/2 carrot, sliced into matchsticks
1/4 large or 1/2 small cucumber, grated or peeled into long strips
Scallions or green onion to garnish

To make the dish, simply prepare and mix all veggies, save the scallions or green onion.  Toss them with 1/4 cup dressing, adding more if necessary, and sprinkle with scallions.  Sugar snaps, shiitake mushrooms, snow pea shoots, or mung bean sprouts would also be a great addition to the noodles.

Snack
Real Salsa with Baked Chips by Mollie Katzen (honest pretzels)
2 cups cherry tomatoes
2 scallions, minced (trim the hairy tip, and cut white and lower half of green part in tiny pieces)
4 fresh basil leaves
10 cilantro leaves
Salt in a shaker
1 tablespoon red wine vinegar
1 tablespoon olive oil
Hot sauce or Tabasco sauce (optional, and as much as you like)

Measure 2 cups tomatoes.  Pull off their tops, and then carefully slice the tomatoes into tiny pieces and put them in a medium-small bowl.  Put the scallions in the bowl with the tomatoes.  Pile up 4 basil leaves and 10 small cilantro leaves.  Snip them with scissors or cut them on a cutting board or with a sharp knife until they are tiny.  Put them in the bowl with the tomatoes and scallions.  Sprinkle a few shakes of salt.  Measure 1 tablespoon vinegar and 1 tablespoon olive oil, and stir these in.  If you like it spicy, you can also add a few drops of hot sauce or Tabasco sauce.  Serve with your favorite baked chips.

Day 21
Smoothie
Peppermint Patty Green Monster by Angela Liddon (ohsheglows.com)


1 1.5 large frozen banana (peeled before freezing)
1 1.25 cup non-dairy milk 
Handful of fresh mint leaves, stems removed
1-2 handfuls spinach
1/8- 1/4 teaspoon peppermint extract (optional)
1-2 tablespoons chopped dark chocolate, for garnish


Place all ingredients in blender except chocolate.  Blend until smooth.  Adjust to taste and serve with garnish or chopped dark chocolate and mint leaves.


Breakfast
Pumpkin Pie Glo Bites by Angela Liddon (ohsheglows.com)
Crust
1/4 cup Earth Balance (soy-free if desired)
1/4 cup sucanat (brown sugar probably works)
1 cup spelt flour
1/4 c milled flax
1 t cinnamon
1-2 tablespoon non-dairy milk (if crust is dry- mine was)


Filling
½ t baking powder
1 t vanilla
1/2 teaspoon cinnamon
pinch nutmeg
¼ cup Whole Wheat Pastry Flour
¼ cup cane sugar (or regular white)
½ cup canned pumpkin
½ cup non-dairy milk
Dark Chocolate chips (optional)


Preheat oven to 350F. Grease a muffin tin. Mix crust together with a hand blender in a medium sized bowl.  Place approx 1 tablespoon of crust in a regular muffin tin. Press down to create a mini crust making sure the crust comes up on the sides a bit.  Mix filling in a bowl and then add approximately 2 teaspoons of filling and top with dark chocolate chips if preferred.  Bake at 350F for 15-20 minutes. Makes 8-12 bites depending on how thick you make the crust. Ours made 10.


Lunch
Couscous with Asparagus, Snow Peas, and Radishes by Vegetarian Times (healing foods cookbook)
1/2 pound asparagus, sliced into 1/4 inch rounds (1 3/4 cups)
1/4 pound snow peas, sliced crosswise into 1/4 inch strips (1 cup)
2 cups low-sodium vegetable broth
3 2 inch strips lemon zest
1 10 ounce package couscous
3 radishes, thinly sliced (1/3 cup)
3 tablespoons lemon juice
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon chopped mint

Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp- tender. Drain, and rinse under cold water.  Bring broth and zest to a boil in large pot.  Combine couscous and broth in bowl.  Cover, let stand 10 minutes.  Discard zest.  Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley, and mint.  Season to taste with salt and pepper.

Dinner
Spiced Kabocha Squash Soup by Vegetarian Times (healing foods cookbook)
1/2 medium kabocha or 1 butternut squash (2 pounds), halved
5 cloves garlic, peeled
1 small onion, chopped (1 cup)
1/4 teaspoon ground ginger
1/4 teaspoon grond allspice
1/8 teaspoon ground cinnamon
1 15 ounce can low-sodium vegetable broth
3 tablespoons finely chopped chives
1 teaspoon sherry vinegar

Preheat oven to 350 degrees.  Line baking sheet with foil, and coat with cooking spray.  Place squash cut-side down on prepared baking sheet; put garlic under squash hallows.  Bake 50 minutes, or until tender.  Cool 10 minutes.  Scoop out squash flesh and garlic into large bowl.  Coat large pot with cooking spray, and heat over medium heat.  Add onion, and cook 7 minutes, or until translucent.  Add spices, and cook 1 minute more.  Stir in squash, garlic, broth, and 3 1/2 cups water.  Bring to simmer, and reduce heat to medium-low.  Partially cover pot; simmer 25 minutes.  Remove from heat, and pour into blender; puree until smooth.  Stir in chives and vinegar just before serving hot or cold.

Snack
Mess Free Banana Split Bites by Angela Liddon (ohsheglows.com)
2 medium bananas, peeled & cut into 10 pieces each
2-3 strawberries, cut in half and sliced to make 20 pieces
6 tbsp dark chocolate chips
1 tbsp coconut oil (see tips below)
drippy Nut butter, to drizzle on (optional)
1.5 tbsp shredded coconut
2 tbsp finely chopped walnuts


Place 20 mini cupcake liners on a small baking sheet. Slice bananas and place 1 piece into each liner. Do the same for the strawberries.  In a small pot on the stovetop or in a microwave, melt the chocolate and coconut oil on low. Remove from heat and stir well to melt the remaining chunks.  Make a workstation with the bites, melted chocolate, coconut, walnuts, and optional nut butter. Spoon on 1/2 teaspoon of melted chocolate onto a bite and gently spread out. Drizzle on nut butter (optional). Quickly sprinkle with coconut and walnuts. Repeat for the remaining 19 bites.  Freeze for a minimum of 15 minutes. If they are in the freezer for a long time and freeze solid, let them sit on the counter for about 15 minutes to soften up a bit. I put mine in a Tupperware container for storage.







Sunday, June 17, 2012

The Benefits of Juicing

 We hope you are enjoying the juicing challenge. As you have seen, the limits to the different types of vegetables and vegetables you can add to green juice are limitless! One can try a variety of different vegetables, such as kale and cucumber, and fruits, such as lime and lemon, to make a personal version of green juice.

In addition, one of the most interesting things about green juice is how good it is for you and your body. Here are ten reasons why juicing is beneficial to your health:

1) The variety of fruits and vegetables are consumed at the same time mixed together rather than at meals

2) Skin feels rejuvenated

3) Cellular levels are improved

4) Energy level in the body is increased

5) Helps the body absorb the vegetable nutrients

6) Can help you live longer

7) High in fiber and helps keep a good weight

8) Purifies and cleans the body parts such as the liver and lower intestine

9) Vision, mental health, memory and other essential functions can be improved

10) It can help in a variety of ailments that deal with the heart, bone and joints

Enjoy your juicing!



Saturday, June 16, 2012

21 Day Positive Green Juice Challenge Week Two

Hey everyone!  Hope your first week went great.  We are a third of the way done with this challenge.  Doesn't that feel great!  You have come along way in a week.  We hope you have given your self some great praise for all you have accomplished.  Let's continue our amazing journey and do just as well in week two.  Below you will find sample recipes for week two.  Again, try them if you want or save them for another day.  This week really focus on how great your body is feeling.  Especially, since you have been giving it such nutritious green treats.  Keep up the great work and smile, you are getting healthy the green juice way!


Day Eight
Smoothie
Green by vitamix.com
2 bananas
3 oranges
1 head romaine lettuce
4 cups cold water


Place all ingredients in the blender and blend until smooth.


Breakfast
Raw Buckwheat Breakfast Porridge by Angela Liddon (ohsheglows.com)
Porridge
2 cups raw Buckwheat Groats, soaked in water for minimum of 1 hour or overnight
1.25-1.5 cups non-dairy Milk (I use unsweetened vanilla almond milk)
2 tbsp chia seeds
1/4 cup liquid sweetener (use Agave if you want it raw. I used maple syrup), or to taste
Pinch of kosher salt
1 tsp pure vanilla extract
1 tsp cinnamon


Optional Toppings
Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
Chopped nuts and or seeds (I used almonds)
Nut Butter or ABU
Toasted coconut, chocolate chips, etc


Note: I like to prepare this at night and then I have breakfast waiting for me when I wake up!


In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.  Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that).  Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold, or heat up if desired. Place leftovers into fridge and enjoy for the next few days. Makes 4 cups at about 385 calories per cup (using 1/4 c maple syrup, but without toppings).


Lunch
Autumn Apple Salad with Pomegranate by vegetarian times (healing foods cookbook)
2 teaspoons olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 tablespoons honey
12 cups mesclun salad mix
1 apple, thinly sliced
3 ounces goat cheese, crumbled (3/4 cup)
1 cup pomegranate seeds


Warm oil in small skillet over low heat.  Add shallot, and saute 4 minutes, or until soft.  Remove from heat, and stir in balsamic vinegar and honey.  Season with salt and pepper to taste.  Combine mesclun mix and apple in large salad bowl.  Drizzle with half of dressing, toss to coat.  Divide among six plates.  Top with goat cheese, pomegranate seeds, and remaining dressing.


Dinner
Vegetarian Gumbo by vegetarian times (healing foods cookbooks)
1/2 cup vegetable oil
1/3 cup all-purpose flour
1 small onion, chopped (1 cup)
1 small green bell pepper, copped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-ounce can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra (optional)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
4 cups water
Rice


Stir together oil and flour heavy-bottomed pot until smooth.  Cook over high heat 10 minutes, or until roux turns dark caramel color, stirring constantly.  Add onion, bell pepper, and celery; cook 5 minutes, or until vegetables soften.  Stir in tomatoes, green beans, carrots, parsnip, okra, water, oregano, cumin, paprika, cayenne, and salt and pepper to taste. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.  Serve over rice.


Snack
Granola Bars by chooseveg.com
1 cup rolled oats
2/3 cup nuts and seeds (sunflower, walnuts, pepitas, sesame, etc)
1/4 cup soy grits
1 1/2 cups cereal
1/4 cup barley malt (more if necessary to bind)
4 tablespoon peanut butter
1/2 cup dried fruit


Toast first three ingredients in 275 degree oven for about 15 minutes. Add to large bowl with cereal. Heat barley malt in microwave or on stovetop until it begins to bubble or is a runny liquid. Remove from heat. Stir in peanut butter. If too thick, heat until liquidy or add more barley malt.  Pour hot mixture over cereal mixture and stir.  Place mixture in baking dish or tupperware container and use oiled hands or oiled parchment paper to flatten.  Cut when cooled.


Day Nine
Smoothie
Mint Melon Medley got greens? (gotgreensrevolution.com)
3 bananas
1 mint sprig
3 cups spinach
2 cups cantaloup
16 ounces water


Place all ingredients in blender and blend until smooth.


Breakfast
Make-ahead Steel Cut Oatmeal by Angela Liddon (ohsheglows.com)
2 cups water
2 cups almond milk (or other non-dairy milk)
1 cup uncooked steel-cut oats
2 large bananas, mashed (1 cup mashed)
2 teaspoon ground cinnamon
Pinch of salt
1 tablespoon ground flax seed
1 tablespoon chia seeds (or seeds of choice)
2-3 teaspoons vanilla extract


In a medium-sized pot, bring the water and almond milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low.  Stir in the mashed banana (mashing it helps disperse the sweetness throughout), ground flax, and chia seeds. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.  When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract. Serve immediately or allow to cool before transferring into air tight containers in the fridge. In the morning, add a splash of milk and reheat in the micro or on the stove-top.


Lunch
Penne Pasta Salad with Parmesan by vegetarian times (healing foods cookbook)
6 ounces penne rigate pasta
2 cups broccoli florets 
3 tablespoons olive oil
9 cloves garlic, minced (3 tablespoons)
1/2 red jalapeno chile, seeded and chopped (1 tablespoon)
10 fresh red or yellow grape tomatoes, halved
1 ounce shaved Parmesan cheese


Cook pasta according to package directions in large pot of boiling salted water.  Add broccoli, and cook 1 minute more.  Drain, reserving 1/4 cup cooking water.  Return pot to stove.  Add oil, and warm over medium heat.  Saute garlic in oil 1 minute.  Add jalapeno, and cook 30 seconds.  Stir in pasta and broccoli, grape tomatoes, and reserved cooking water.  Transfer salad to large serving bowl, and season with salt and pepper to taste.  Let cool to room temperature.  Top with shaved Parmesan cheese.


Dinner
Teriyaki Tofu by Chad Sarno (rawchef.com)
2 blocks of tofu, each in 6 slices
3 tablespoons shoyu or tamari
1 tablespoon sesame oil
1/2 cup pineapple juice
3 tablespoons rice vinegar
2 tablespoons agave syrup
2 cloves garlic, minced
1 tablespoon ginger, finely minced
1/2 teaspoon hot chile pepper, minced
Buckwheat noodles


In mixing bowl, whisk all ingredients, except tofu, well.  Pour marinade into container, submerge sliced tofu, and allow to sit 1-3 hours.  Place tofu on baking sheet and pour 1/4 of the marinade over it.  Slow back tofu at 300 degrees for 1-1 1/2 hours, flipping halfway through.  It's done when marinade is evaporated and tofu is firm.  Serve with chilled buckwheat noodles.


Snack
Monkey Bars by chooseveg.com
4 small firm ripe bananas (about 1 pound)
1/2 cup crispy brown rice cereal
1 tablespoon natural peanut butter
1 tablespoon maple syrup
1 teaspoon unsweetened cocoa


Cut the bananas in half lengthwise and set aside.  Combine all other ingredients in small bowl, blending well.  Spread 1 tablespoon of brown rice and peanut butter mixture over the cut sides of 4 banana halves and then top with the remaining halves.  Cut each crosswise into 6 pieces.


Day Ten
Smoothie
Green Apple Glory by got greens? (gotgreensrevolution.com)
1 ripe banana
1 large apple, cored
1/2 medium ripe avocado
1 cup spinach
1 cup romaine
1 pint water


Place all ingredients in blender and blend until smooth.


Breakfast
Sweet Potato Oatmeal Casserole by Angela Liddon (ohsheglows.com)
Oatmeal 
1/2 cup regular oats
2 cups organic soy milk 
1 small sweet potato, peeled, chopped (made 2 cups raw or 1 1/2 cups cooked)
1 ripe large banana
1 tablespoon chia seeds (if you omit, you may have to reduce milk)
1-2 tablespoons vanilla extract
1 teaspoon ground cinnamon and 1/8 teaspoon nutmeg and 1/4 teaspoon kosher salt, or to taste
2 tablespoons pure maple syrup


Crunchy Pecan Topping
1/3 cup chopped pecans
2 tablespoons Earth Balance 
2 tablespoons flour 
1/4 cup brown sugar


Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.  Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.  With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.  Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.  Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.


Lunch
Raw Goddess Soup by Kris Carr (crazy sexy diet)
1 large avocado
1 red pepper
2 cups salad greens
Handful of kale
1-2 scallions
1 teaspoon dulse
Sea Salt or Bragg's apple cider to taste
1 clove garlic, crushed
Pinch of cayenne
Fresh herbs like dill, thyme, and basil to taste
Purified water


Blend all ingredients.  Use purified water to thin it out.  You don't have to follow this recipe exactly- what veggies do you love?  You can also use olive oil or flax oil in place of avocado.


Dinner
Miso Broth with Zucchini Somen and Shiitake by Chad Sarno (rawchef.com)
1/4 cup dark barley miso
4 cups warm water
1 1/2 tablespoons fresh ginger, chopped
2 tablespoons sesame oil
1/2 tablespoon shoyu
1/4 teaspoon cayenne
1 zucchini, peeled and spiralized using spiral slicer
8-9 shiitake mushrooms, sliced paper thin, and marinated in 1 tablespoon shoyu and 1 tablespoon olive oil
2 tablespoons green onion, finely diced


In high speed blender, liquefy the miso, warm water, ginger, garlic, sesame oil, shoyu, and cayenne.  Pour soup slowly through a fine mesh strainer, being sure not to create foam.  To serve, pour into bowls and top with equal parts of remaining ingredients.  Serve warm.


Snack
Not So Queso Dip by chooseveg.com
1/4 cup of nutritional yeast
1/4 cup of flour
1 teaspoon of paprika
1 teaspoon of salt
Dash of garlic powder
2 cups water
2 tablespoons of non-hydrogenated vegan margarine
1 can of diced tomatoes and peppers
Tortilla chips


Combine dry ingredients in a saucepan.  Add water.  Whisk constantly over medium heat until it is thick and bubbly.  Remove from heat and add margarine.  Stir until margarine is melted.  Stir in can of tomatoes.  Return to low heat and cook just long enough for tomatoes to heat.  Pour over chips and eat like nachos or use as a dip.


Day Eleven
Smoothie
Irish Banana Split by got greens? (gotgreensrevolution.com)
2 frozen ripe bananas
1 cup frozen pineapple
1/2 cup frozen strawberries
2 cups spinach
1 pint water


Place all ingredients in blender and blend until smooth.


Breakfast
Lightened Up Granola by Angela Liddon (ohsheglows.com
Dry 
2 cups rolled oats
1/2 cup almonds, chopped
1/2 cup uncooked millet
2 tablespoons ground flax
1 tablespoon chia seeds
1/4 cup Sucanat (or brown sugar)
1/2-3/4 teaspoon kosher salt, or to taste
1/2 teaspoon cinnamon


Wet 
heaping 2 tablespoons applesauce
1/4 cup Brown Rice Syrup
3 tablespoons Maple Cinnamon Almond Butter with help, flax, chia (or other nut butter)
1 teaspoon pure vanilla extract
2 vanilla beans, scraped (optional)
1/2 teaspoon almond extract


Preheat over to 325 F and line a baking sheet with parchment paper or non-stick mat.  In a large bowl, stir together dry ingredients.  In a medium bowl, mix together the wet ingredients (except vanilla and almond extract).  Microwave for about 60 seconds on high.  Now stir in the extracts until combined.  Add wet mixture to dry mixture and stir well until everything is coated.  Mixture will be a bit dry at first but keep mixing as it will eventually come together!  Adjust salt to taste.  Scoop onto baking sheet.  Bake for 20-25 minutes, stirring once half way through baking.  Allow to cool for about 10-15 minutes on the baking sheet. 


Lunch
Tomato Wild Rice Soup by Chad Sarno (rawchef.com)
1/2 cup sun-dried tomatoes, soaked in water
1 tablespoon garlic, minced
3 cups water (preferably water used to soak sun-dried tomatoes)
3 cups tomato, chopped
1/2 cup parsley, chopped
1/3 cup basil, chopped
1 zucchini, chopped
1/2 apple
2 tablespoons fresh oregano, minced
1/2 tablespoon sea salt
1/4 cayenne or minced hot chile pepper
Dash white pepper
2 cups wild rice, sprouted
1 1/2 cups diced portobello mushrooms, marinated in 2 tablespoons nama shoyu


Place sun-dried tomatoes, garlic, and 1 cup water in blender and blend until smooth.  Add all remaining ingredients except rice and mushrooms.  Blend on low to slightly chunky consistency.  Add rice and mushrooms and blend on low for 10-20 seconds.  Serve warm.


Dinner
Ginger-lemongrass Miso Soup by Candle Cafe (candlecafe.com)
8 cups water
1 stalk lemongrass, trimmed, peeled, and thinly sliced
1 teaspoon minced ginger root
3/4 cup white miso
1 cup enoki mushrooms, for garnish
1 cup thinly sliced scallions (green part only), for garnish


Bring the water and lemongrass to a boil and simmer for 15 minutes; discard lemongrass and strain, reserving the water.  Heat the oil in a saute pan and cook the onion and ginger until the onion is translucent, about 10 minutes.  Transfer to a soup pot and add the reserved water; bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.  Turn off heat and stir in the miso.  Ladle the soup into bowls, garnish with enoki mushrooms and scallions, and serve immediately.


Snack
Tropical Fruit Salad with a Twist by chooseveg.com
1 green apple
Half a pineapple
3 passion fruits
1 mango
2 kiwi fruit mashed
1 quarter of a watermelon 
Juice of 1 lemon


Cut the middle of the pineapple out, still maintaining about 1/2-1 inch at the bottom, to use pineapple like a bowl.  Cut up middle of pineapple, apple, mango and watermelon into cubes about 1/2 inch to 1 inch.  Mix together kiwi fruit, pulp of passion fruit and lemon together in a small bowl.  Mixx all ingredients together in a large bowl.  Serve in half a pineapple.  


Day Twelve
Smoothie
Tropical Dream by got greens? (gotgreensrevolution.com)
1/2 mango
1 1/2 cup pineapple 
1 frozen banana
2 cups spinach
4 small kale leaves
1 pint water


Place all ingredients in blender and blend until smooth.


Breakfast
Apple Pie Oatmeal by Angela Liddon (ohsheglows.com)
1/3 cup regular oats
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger and pinch of kosher salt
1 1/4 cups almond milk
1 Granny Smith apple, peeled and cut into 1 inch pieces
1-1 1/2 tablespoons pure maple syrup and more for drizzling
1/2 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 teaspoon lemon juice (optional)
2 tablespoons chopped walnuts, for sprinkling on top


In a medium sized pot over medium heat, whisk together the 1/3 cup oats, peeled and chopped apple, 1 tbsp chia seeds, 1/2 cup unsweetened applesauce, 1.25 cups Almond milk, 1 tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp ginger, pinch of kosher salt. Whisk well.  Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.  Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup. Add a tiny bit of almond milk on top.


Lunch
"Chicken" Noodle Soup by chooseveg.com
2 to 3 tablespoons olive oil
4 carrots, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder
Salt and pepper, to taste
1 pound faux chicken, torn into bite-size chunks
2 tablespoons fresh parsley, minced
1/2 pound eggless flat noodles 


Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes. Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender. Remove the bay leaves and serve. 
Dinner

Live Cucumber and Avocado Soup by Angel Ramos (candle79.com)
8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeno, seeds removed
1/2 bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned and chopped
1/2 bell pepper, jullienned and chopped
Sweet corn kernels cut from 1 ear


In a high-speed blender, combine the cucumbers, avocados, jalapeno, cilantro, mint leaves, lime juice, and salt.  Blend on high until all ingredients have been well pureed (about 1 to 2 minutes).  Place a chinois (china cup) over a 1- or 2-quart container.  Pass the puree through the chinois, working it through with a spatula if necessary.  Taste and reseason if desired.  Ladle a serving of the cucumber and avocado soup into a bowl.  Place the julienne of radish and red pepper, and some sweet corn kernels on top to garnish.  Enjoy!


Snack 
Walking Salad by chooseveg.com
6 large cabbage leaves, either red or green
12 tablespoons either smooth or chunky peanut butter


Wash and dry cabbage leaves.  Spread 2 tablespoons peanut butter on each cabbage leaf.  Roll like a jelly roll and fasten with a toothpick.


Day Thirteen 
Smoothie
Blueberry Celery Romaine by Susan Smith Jone, PhD
1 cup blueberries
1 stalk celery
4 romaine lettuce leaves
1/2 cup water


Place all ingredients in blender and blend until smooth.


Breakfast
Chocolate Cake Batter Vegan Overnight Oats by Angela Liddon (ohsheglows.com)
Chocolate Cake Batter
1/3 cup regular oats
3/4-1 cup almond milk
1/4 scoop Amazing Grass chocolate infusion protein powder
1/2 teaspoon vanilla
1 tablespoon chia seeds


Carob Banana Soft Serve
1 frozen banana
2 tablespoons carob powder


Assemble the dry ingredients (chia, oats, powder) into a bowl and then add the wet (vanilla and milk) and whisk until clumps are gone.  Pop in the fridge overnight or for 2 hours.  In the morning make the carob banana soft serve.  Put the banana in the blender and blend until smooth.  Add in the carob and blend.  When finished layer the Chocolate Cake Batter with the Carob Banana Soft Serve in a dish. Sprinkle with coconut.


Lunch
Rosemary New Potatoes by chooseveg.com
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
Cooking spray


Preheat oven to 375 F.  Place new potatoes in a large bowl.  Drizzle with oil.  Add sea salt and rosemary, mix thoroughly.  Spoon onto heated non-stick baking sheet.  Bake for 50 minutes.


Dinner
Kristen Suzanne's Harvest Soup by Kristen Suzanne (kristensraw.com)
1 cup water
1 large zucchini, chopped
2 medium tomatoes, quartered
3 stalks celery, chopped
2 cups carrots, chopped
2 dates, pitted
1 clove garlic
2 teaspoons Himalayan crystal salt
1 tablespoon onion powder
1/2 teaspoon black pepper
1/2 cup flax oil or olive oil


Blend all of the ingredients, except for the oil, on high speed in your blender until really creamy (approximately 1 minute).  Then, while the blender is running on low speed, add the oil.  Continue blending, at a high speed, for another minute or less.  Enjoy!


Snack
Easy Home Made Wheat Thins and The Hummus That Changed Everything by Angela Liddon (ohsheglows.com)
Wheat Thins
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons Earth Balance (I used soy-free) or butter
1/4 cup and 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla


Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.  In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).  With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it sticky.  Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.  Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. 


Hummus
2 cups cooked chickpeas, liquid reserved and set aside
1 tsp kosher salt, or to taste
2 garlic cloves
1/3 Cup tahini
7-8 tbsp freshly squeezed lemon juice
2 Tbsp reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce (amazing), to taste
Olive oil, for drizzling
Paprika, for garnish


Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.  Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt.  Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container...but it rarely lasts that long...bahahaha


Day Fourteen
Smoothie
Pear Kale Mint by Susan Smith Jones, PhD
4 pears
4-5 kale leaves
1/2 bunch fresh mint
1/4 cup water


Place all ingredients in blender and blend until smooth.


Breakfast
Carrot Cake Oatmeal by Angela Liddon (ohsheglows.com)
1/2 cup regular oats
1 cup almond milk 
1 teaspoon vanilla extract 
1 large carrot, finely grated (1 heaping cup)
2 tablespoons coconut milk cream (use the cream off the top of the full-fat can only)
1/2- 1 teaspoon ground cinnamon, to taste
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/2 teaspoon fresh lemon juice
2 tablespoon pure maple syrup
2 tablespoon crushed walnuts, divided
1 tablespoon coconut milk cream and 1/2 teaspoon maple syrup (to drizzle on top)
Shredded coconut, for garnish
Cinnamon, for garnish
Raisins, for garnish


Finely grate the large carrot.  In a medium sized pot over medium heat, add almond milk, lemon juice, and coconut milk cream.  Stir well.  Add in spices (cinnamon, nutmeg, and ginger) and salt.  Stir again until mixed.  Stir in your grated carrots and oats.  Adjust heat if necessary or bring heat to low if it starts to boil.  Cook for about 8 minutes, stirring frequently.  When the mixture has thickened up, stir in the vanilla extract, 1 tablespoon crushed walnuts, and 2 tablespoons maple syrup.  Remove from heat and pour into a bowl.  Top with 1 tablespoon crushed walnuts and 1 teaspoon shredded coconut.  Prepare you coconut milk and maple syrup mixture and drizzle it over top.  Sprinkle with cinnamon for garnish.


Lunch
Olive  Quesadillas by Pam Brown (gardencafewoodstock.com)
1 large flour tortilla
4 ounces Follow Your Heart vegan cheese or Daiya cheese
2 ounces caramelized onions
 ounces roasted red peppers
8 kalamata olives, halved


Spread cheese on one half of the tortilla.  Add the onions, peppers, and olives evenly.  Fold the tortilla over and grill until it's golden and crispy.


Dinner
I Am Loved Nori Rolls by Kris Carr (crazy sexy diet)
4 nori seaweed sheets
2-3 cups of cooked short grain brown rice
Tahini
1/2 cucumber, sliced thinly into sticks
1/2 avocado, julienned
2 scallions, sliced thinnly into sticks
1/2 cup sunflower sprouts
Bragg's Liquid Aminos, or gluten-free nama shoyu or tamari
1/4 cup grated ginger juice


Place a sheet or nori shiny-side down.  Work with wet hands and keep small bowl of water nearby to dip your fingers in.  Spread a thin layer of the rice evenly over the nori, leaving about 1/2 inch on the top edge.  Spread a very thin layer of tahini over the rice.  Place 2 strips of cucumber at the end closest to you.  Leave about 1 inch from the bottom.  Next to it add 1/4 of the carrot, avocodo, and scallions.  Sprinkle a few sprouts on top.  Roll the nori tightly from the bottom.  Seal it with a few drops of water on the 1/2 inch of nori at the top.  Carefully slice the roll into inch-thick rounds.  Use a serrated knife dipped in a tiny bit of water.  Repeat with the remaining ingredients.  Dip in Bragg's Liquid Aminos or gluten-fee nama shoyu.  Add the juice of grated ginger to the sauce to give it a kick!


Snack
Trail Mix
Pick your favorite nuts and your favorite dried fruits.  Place them in a large bag and shake.  Once the ingredients are throughly mixed up, grab a handful, and enjoy!