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.







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