Mmm, this was the perfect green juice to break up the recent bout of ordering too much take out and restaurant food for the last week.
Spinach (small container)
Rosemary (used full stem amount)
Apple (Sprouts ran out of green apples so I used Fuji for this one)
The original recipe called for half a lemon, which would have been perfect too. I used a full one here which added a bit of extra pucker (and I didn’t want to have just a half lemon laying around) and tartness, which again helped break the heaviness of the food I’ve been eating lately.
No, it did not produce a whole lot of juice, but it was enough to leave me feel hydrated and satiated for a few hours.
This one was super filling and very tasty. Plus it was just so pretty to look at! The only downfall? All the little seeds made it surprisingly gritty. I guess I could have blended this one longer but all good. Definitely worth remaking this one in the future!
1/2 cup soaked oats
4 asparagus stalks
2 Tb neutral oil (I had to mix avocado and coconut oil here because I ran out of the former)
Blended together, it came out to this:
Beware! Your pee may have a pink tinge to it after drinking. All normal!
Yay for utilizing whatever I had in my pantry again!
I had leftover broccoli from another recipe that I needed to use so I just shopped the stem into slivers and roughly chopped the rest. I boiled the rest of my pasta and then made a sauce using some tahini, pasta water, freshly grated lemon with juice, salt, and pepper.
Simple, easy, and super tasty! I added some dried basil for some more seasoning but some fresh herbs would have been perfect too to go with this fresh, light pasta. Yum!
So I decided to play around recently and try some different veggies for a raw salad. I love eggplant and bok choy, but both are usually sautéed in some kind of really heavy sauce and I wanted something lighter.
This recipe called for 2 baby bok choy and a small eggplant to be chopped and then marinated in ginger powder and coconut aminos while I was at work. To finish the ‘salad’, I added a splash of rice vinegar, mushrooms, frozen corn, sesame and sunflower seeds, dulse, and kelp granules.
Overall verdict? Not bad. I can probably tweak the seasonings a bit more but this was actually tasty as it was. Yay for that!
This one’s full of fruit, which normally would be heavy for me but I think the wheatgrass and mint lighten it up just enough for me.
4 apriums (who knew this was a thing? substitute for apricots, which aren’t in season)
2 cups blackberries
As I said, this was surprisingly light and filling – it lasted me all day given how much I got out of it:
Fun note – don’t just dump fresh cut, wheatgrass into a juicer, especially if it’s longer than an inch. Chop it smaller – when I opened my juicer, a good amount had wound itself around the blade and didn’t get juiced. Good tip for next time…
On occasion, I will crave something warm that will give me something more to chew on, like pasta. One of my friends recommended this brand of pasta to me after I chose to follow a gluten free vegan diet and honestly, it’s pretty tasty. It’s called Tinkyada Brown Rice Pasta and its claim to have great texture and not be mushy is on point. I usually get the elbow pasta.
Also when I’m lazy, I go for bottled tomato sauce rather than making my own. Easy enough to just pour it over my pasta once it’s done. Here, I’ve used Sprouts Organic Recipe Pasta Sauce, which is full of flavor even though it’s free of garlic and onion, which I try to minimize as much as I can.
I added some course-chopped button mushrooms and a good dash of Italian seasoning and voila. An easy dinner put together in under 30 minutes. Bon apetit!
I had leftover asparagus after one of my juices that needed to be used as well as some mushrooms. I wanted to add some color to the plate so I added a bell pepper. Lastly, I added some olives – I have never bought olives for myself in the past but after reading Fast Like a Girl, I knew I wanted to incorporate more foods that would help keep my gut biome happy among many other benefits.
Overall? I’m so happy with this simple salad. I realized too late I didn’t need to add extra salt as the briny olives were already full of it, but otherwise, just adding a splash of avocado oil and freshly ground pepper to the veggies was plenty.
few stalks asparagus, chopped
bell pepper, cored and chopped
couple mushrooms, chopped
splash neutral oil like avocado
season with fresh pepper
I might try Italian seasoning next time with this since, you know, olives. Otherwise, this one’s a keeper!
There’s nothing like starting a day off with a good, fresh green juice. This one’s full of nutrients like folate (from the beet), antioxidants and vitamin C (from the celery and lemon), vitamin E and magnesium (from the spinach), and protein and iron (from the spirulina). And this was not an exhaustive list, either!
Juice the following:
half bunch celery
good bunch of spinach
lemon / Tb lemon juice
And then stir in a teaspoon of spirulina to the juice and done! This one’s so good for the blood and for detoxifying too. Cheers!
When it’s tomato season, I can’t help myself but get a bunch and then figure out what I want to eat with them later.
For this recipe, I got a packet of arugula sprouts – grown arugula has that warm, spicy bite to it that I know some people can’t take. It’s such a different tasting green though, it’s worth a try. If using in a salad, I definitely suggest starting with small amounts mixed in with other green leafies and then increasing the amount over time as you desire the taste.
Also, with the baby sprout version, there is still some of that peppery kick but not as much.
half packet arugula sprouts
1.5 large tomatoes, chopped
1 Tb or so of sun dried tomatoes
1 Tb avocado oil
salt and pepper to season
1 Tb hemp seeds to top
Super easy to put together in under 5 minutes and easy to take with you too for maybe a picnic snack outside. Enjoy!