Don’t forget to search the “recipe” category found on my blog for more goodies! Check in often for new delicious and nutritious recipes. Bon Appetit!

Power Smoothie

1/4 Avocado
2 tbsp. Vega Smoothie Infusion
1 handful fresh spinach
2 kale leaves
1 tsp. pure vanilla
1 tbsp. coconut nectar (or raw agave)
1/2 cup coconut water
1/2 cup rice or almond milk
approx. 1 1/2 cup ice

Blend and enjoy!

Immune boosting Tea
2 oranges, juiced
1 lemon, juiced
2 tsp. vanilla
1 thumb size piece of fresh ginger (the more, the better!)
1 tbsp. raw honey
1/4 tsp. ground sage (if you have a sore throat)
1/4 tsp. echinacea

Place all ingredients in a blender and mix until smooth. Take the liquid and strain it through cheesecloth into a sealed jar. In a mug, fill 1/4 of the cup with the mixture and fill the rest boiling water.
Almond Joy Oatmeal
(1 serving)

1/2 cup steel cut oats
1 cup water
2 tbsp. raw almonds
1 tbsp. shredded coconut
1 scoop chocolate protein powder (optional)
1 tablespoon Ground Flax Seeds
1/4 tsp. cinnamon
1 tbsp. maple syrup (optional)

Cook the oats over the stove until the water is soaked up and the oats have softened. Stir in rest of ingredients and enjoy! * If you’re in a rush (who isn’t), instead of buying instant oatmeal packed with sugar, try soaking the oats overnight in water to speed up the cook time in the morning!

Sauteed Bok Choy
1 medium bunch bok choy
1 medium clove garlic, chopped or pressed
3 tbsp low-sodium chicken or vegetable broth
1 tbsp extra virgin olive oil
1 tsp lemon juice
3 tbsp sesame seeds

a) Cut the leafy portion of the bok choy into 1/4-inch slices to ensure they cook al denté. Cut the stems into 3/4-inch slices because if they are cut too thin, they will become watery. Let stems and leaves sit for at least 5 minutes to enhance their health-promoting benefits.
b) Chop or press garlic and let it sit for at least 5 minutes.
c) Heat 3 tbsp broth over medium heat in a stainless steel skillet.
d) When broth begins to steam, add stems and cook uncovered for 1 minute. Add leaves, cover, and continue cooking for 3 more minutes.
e) Toss with lemon juice, olive oil, garlic, and sesame seeds.

Salmon with Dill Sauce
(Makes 2 servings)

1/3 lb salmon fillet, cut in half
2 tsp lemon juice

Dill Sauce
4 oz (1/2 cup) plain kefir
1 medium cucumber, diced
1 tbsp chopped dill weed
1 tsp fresh mint
black pepper to taste

a) Bake salmon fillet in the oven (350F) until flaky, and cooked through.
b) Combine all “Dill Sauce” ingredients in a bowl
c) Pour serving size of dill sauce over salmon (either warm or cold!
d) Serve this with 1-2 cups steamed vegetables (or see bok choy recipe below), and brown rice or half sweet potato

Raw Antioxidant/Macrobiotic Salad
1/2 cup shredded beet, raw
1 cup shredded apple
½ cup shredded carrot
2 cups shredded sweet potato
1 cup shredded daikon
¼ cup arame seaweed (optional, rinse and soak arame in ¾ cup water)
fresh parsley to taste (optional)
1 tbsp. sesame seeds
2 tbsp. fresh lemon juice

1 tbsp. grated ginger
1-2 tbsp agave syrup
3 tbsp. tamari
3 tbsp. olive oil

Combine all ingredients and enjoy!

Broccoli Quinoa Curry
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium broccoli with stems, cut into florets
1 1/2 cups black beans, cooked
2 cups quinoa, cooked
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon coriander
2 teaspoons curry powder
1/2 teaspoon cayenne pepper (add some more depending on how spicy you 
like it)
1 tablespoon nutritional yeast (optional)
2 teaspoons sea salt

Heat the oil in a large skillet and add the onions until golden brown. Add 1/2
cup of water to the skillet along with the broccoli and cover for about 8
minutes or until the broccoli is tender. Add quinoa, beans, nutritional yeast, spices and about a cup of water. Stir and cook on medium heat until all water is absorbed. Remove from heat and serve


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s