Detox Vegan Spinach Salad

 Time: 30 minutes
 Servings: 2 servings

Ingredients

Salad Ingredients:

  • 2 cups (88g) of firmly packed baby spinach
  • 1 cup (100g) of shredded red (or green) cabbage
  • 1 medium avocado (pitted, peeled, and sliced)
  • 1/2 English cucumber (sliced)
  • 1/4 cup (32g) of diced celery
  • 2 thin slices red onion (cut into half-moons)
  • 2 tablespoons of raw shelled hemp seeds
  • 2 tablespoons of raw sunflower seeds
  • 2 tablespoons of raw pumpkin seeds
  • 2 tablespoons of sliced raw almonds
  • Celtic sea salt (to taste)
  • Freshly ground black pepper (to taste)

Optional Ingredients:

  • Other leafy greens – mixed lettuce, arugula, shredded kale.
  • Non-Starchy Vegetables such cabbage, celery, onion, radish, broccoli, cauliflower, mushrooms, asparagus, bell peppers, sea vegetables, and sprouts.
  • Low Sugar Fruits such as avocado, cucumber, tomato, strawberries, raspberries, and blueberries.
  • Fresh Herbs – chopped basil, mint, chives, parsley, or cilantro bring in aromatic flavour.
  • Protein and Crunchy Elements – raw nuts and seeds such as sliced almonds, blanched almonds, walnuts, hemp seeds, and watermelon seeds are a great healthier and more easily digestible alternative to croutons, roasted chickpeas, and tofu or tempeh.

Dressing Ingredients:

  • 1/4 cup (60ml) of extra-virgin organic olive oil
  • 2 tablespoons of fresh lemon juice
  • 3/4 teaspoon of Dijon mustard
  • 1/2 teaspoon of celtic sea salt
  • Freshly ground black pepper (to taste)

Directions

  1. To make the dressing, throw the ingredients into a glass jar, secure the lid, and shake vigorously until well combined and emulsified.

  2. To make the salad, toss all of the ingredients together in a bowl, and add the dressing gradually (to taste).

     

Health Benefits

There are so many salad/dressing recipes on the internet, but many of them contain a lot of sugar and are high in calories. This recipe is filled with nutrients and low carb ingredients that are alkaline-forming to aid digestion, immunity, and detox. The spinach contains energising folate and other B vitamins which calm inflammation and fight fatigue. It also contains antioxidants and anti-inflammatory agents to oxygenate the blood and aids the respiratory system. Additionally, spinach has twice the iron of other greens and protein to boost brain activity. The cabbage is filled with phytonutrients, fibre, manganese, iodine, and vitamins A and E, which soothes the nervous system. The cucumber contains mineral-rich water in cucumber; the celery alkalizes and hydrates; and the avocado, nuts and seeds add healthy fats and highly digestible protein for muscle tone, circulation, and tissue repair. Furthermore, they also contain alkaline buffer minerals, antioxidants, and fibre to detox the liver, protect cellular integrity, and cleanse the colon.

 

 

 

Chopped Salad with Avocado Dressing

Time: 30 minutes
Servings: 4

Ingredients

Salad:

  • 1 head of cauliflower (cut into florets)
  • 1/2 head of red cabbage (cut into 8 pieces)
  • 1/2 small red onion (cut into 4 pieces)
  • 2 medium carrots (peeled)
  • 1 bunch of kale (stems removed, and shredded)
  • 1 bunch of cilantro (or flat-leaf parsley, finely chopped)
  • 1/4 cup of raw sunflower seeds
  • 1/4 cup of raw shelled hemp seeds

Dressing:

  • 2 medium avocados, mashed
  • 1/4 cup of apple cider vinegar
  • 1 medium lemon, juiced (to taste)
  • 1 tablespoon of finely chopped cilantro
  • 1 tablespoon of minced fresh ginger
  • 1 teaspoon of celtic sea salt (to taste)
  • 1/4 teaspoon of freshly ground black pepper (to taste)

Directions

  1. To make the salad, dice the cauliflower by placing the florets in a food processor fitted with the s-blade and pulsing until the consistency of couscous. Then place the red cabbage and onion in the food processor, and pulse until finely chopped. Switch the s-blade for the dicing disc (if you have one) and dice the carrots. Alternatively, dice the carrots by hand with a knife.

  2. In a large bowl, toss processed cauliflower, cabbage, onion, and carrot with the chopped kale and cilantro, sunflower seeds, and raisins if using. Chill in the fridge while you’re making the dressing.

  3. To make the dressing, whisk all of the salad ingredients together in a bowl.

  4. To serve, toss the dressing through the salad, and add lemon juice, celtic sea salt, and pepper to taste. Enjoy immediately.

     

Health Benefits

This recipe is vegan, gluten-free, paleo-friendly, keto-friendly, and a combo of nutrient-dense veggies to maximize the health benefits.

Artichoke Lentil Stew

Time: 40 minutes
Servings: 4

Ingredients

The Stew:

  • 1 large yellow onion (finely chopped)
  • 1 large (or 2 small) carrot (diced)
  • 1/2 bunch of lacinato kale (chopped)
  • 12 thin asparagus stalks (cut into 2-inch pieces)
  • 1 cup of snow peas
  • 3 tablespoons of coconut oil
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • 1 bay leaf
  • 4 cups of vegetable broth
  • 1 (15-oz) can of quartered artichoke hearts (drained)
  • 1 cup of dried green lentils
  • 1 teaspoon of celtic sea salt (to taste)
  • 1/4 teaspoon of freshly ground black pepper (to taste)

Salsa Verde:

  • 1/4 cup of finely chopped flat-leaf parsley
  • Zest of 1/2 lemon (to taste)
  • 1 tablespoon of drained jarred capers (chopped)
  • 6 tablespoons of coconut oil
  • 1/4 teaspoon of celtic sea salt
  • 1/8 teaspoon of freshly ground black pepper (to taste)

 

Directions

  1. To make the stew, heat the coconut oil over medium heat in a large pot. Add the onion and carrot, and sauté for about 5 minutes until tender. Add the oregano, basil, and bay leaf, and sauté for about 1 minute. Add the broth, artichoke hearts, lentils, kale, celtic sea salt, and pepper. Bring to a simmer, and gently cook for 10 minutes until the lentils are tender but still hold their shape. Add the asparagus and cook 5 minutes more. Add the peas and cook for another 3 minutes until bright green and tender. When the stew is done, remove the bay leaf; it will be thick and stew-like, not brothy. Add celtic sea salt and pepper to taste.
  2. To make the salsa verde, mix together all of the salsa ingredients in a bowl. Add lemon zest, celtic sea salt, and pepper to taste.
  3. To serve, ladle stew into large shallow bowls, and top with a couple of generous spoonfuls of salsa verde. Pass additional salsa at the table.

Health Benefits

This recipe is vegan, gluten free, and protein rich.

 

 

 

Potato, Cauliflower, & Green Bean Curry

Time: 1.5 hours
Servings: 4 – 6

Ingredients

  • 2 tablespoons of grape seed oil (or coconut oil)
  • 2 cups (300g) of diced yellow onion
  • 1 1/2 teaspoons of celtic sea salt
  • 1 (14.5oz/411g) can of unsalted diced tomatoes
  • 1/2 cup (70g) of raw unsalted cashews, soaked
  • 2 tablespoons of minced fresh ginger (1-inch knob) 
  • 1 tablespoon of lemon juice (to taste)
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cayenne pepper 
  • 1/2 teaspoon of ground yellow mustard
  • 1/2 teaspoon of ground coriander
  • 1/4 teaspoon of ground cinnamon
  • 2 cups (480ml) of filtered water (as needed)
  • 2 cups (320g) of peeled and diced potatoes 
  • 2 cups (210g) of small cauliflower florets
  • 2 cups (250g) of chopped green beans (1-inch pieces)
  • 1/4 cup (10g) of finely chopped fresh cilantro 

Directions

    1. In a skillet over medium heat, warm the oil and sauté the onions with 1/4 teaspoon of the celtic sea salt for about 5 minutes, until the onions are soft and translucent, and starting to brown. Allow to cool slightly.
    2. Place the cooked onion mixture, canned tomatoes and their juices, cashews, ginger, lemon juice, garam masala, cumin, turmeric, cayenne, mustard, coriander, cinnamon, and 1 teaspoon of the celtic sea salt into your blender. Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.
    3. In a large pot over medium-low heat, add the blended mixture, and stir for about a minute until warmed through and starting to bubble and become fragrant.
    4. Add the diced potatoes, and cook for 15 minutes, stirring every minute or so to prevent the mixture from sticking, adding 1/4 cup (60ml) of the 2 cups of filtered water (or more) as needed when the mixture thickens and starts to stick. Add the cauliflower and green beans and cook for a further 30 minutes adding 1/4 cup of the remaining filtered water (or more) as needed. Once the vegetables are cooked through to your liking, remove from the heat, and stir through the cilantro. Add celtic sea salt and lemon juice (to taste).
    5. Serve over rice, quinoa, millet (or any other grain of your choice), and garnish with cilantro.

 

 

 

Roasted Vegetables with Cauliflower Rice and Chimichurri

Time: 1 hour 15 minutes
Servings: 4

Ingredients

Cauliflower Rice:

  • 1 large head cauliflower (cut into florets)
  • 2 tablespoons coconut oil
  • 1 teaspoon celtic sea salt

Vegetables:

  • 1/2 medium red onion (peeled and cut into eighths)
  • 2 medium carrots (peeled and diagonally sliced into 1/2-inch pieces)
  • 3 tablespoons of coconut oil (to taste)
  • 3/4 teaspoon of (Celtic) sea salt (to taste)
  • 1/4 teaspoon of red pepper flakes (to taste)
  • 2 medium zucchinis (diagonally sliced into 1/2-inch pieces)
  • 1 (227g) trimmed bunch broccolini (about 12 stalks)
  • 1/4 cup (12g) of finely chopped flat-leaf parsley
  • 1 cup (110g) o sauerkraut (optional)
  • 1 medium avocado (peeled, pitted, and sliced)
  • 1/4 cup (45g) of sliced almonds

Chimichurri Sauce:

(Yields 1 1/3 Cups (306g))

  • 3/4 cup (180ml) of coconut oil
  • 1 teaspoon of finely grated lime zest (to taste)
  • 2 tablespoons of fresh lime juice
  • 2 tablespoons of fresh lemon juice
  • 1 1/2 teaspoons of red wine vinegar
  • 1 teaspoon of celtic sea salt (to taste)
  • 1/4 teaspoon of red pepper flakes (to taste)
  • 1 cup (30g) of firmly packed basil leaves
  • 1 cup (30g) of firmly packed flat-leaf parsley leaves
  • 1/2 cup (15g) of firmly packed cilantro leaves
  • 1/2 cup (23g) of firmly packed finely chopped chives
  • 1/2 medium avocado (peeled and pitted) (optional)

Directions

  1. Preheat the oven to 200°C (400°F).
  2. Line a large baking sheet with a silicone liner or parchment paper.
  3. To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. In a large bowl, stir the oil and celtic sea salt into the cauliflower until well combined. Transfer the “rice” to the prepared baking sheet and bake for about 15 minutes. Remove from the oven, stir with a spatula or wooden spoon, and return to the oven for another 15 to 20 minutes, until the cauliflower begins to brown. Stir through the chopped parsley and set aside, until ready to serve.
  4. Roast the vegetables while the rice is cooking. Line another large baking sheet with a silicone liner or parchment paper. Toss the onion and carrot with 1 tablespoon coconut oil and 1/4 teaspoon celtic sea salt and 1/8 teaspoon of red pepper flakes.
  5. Roast for 15 minutes with the cauliflower rice, then turn when you flip the cauliflower rice, and roast for a further 15 to 20 minutes with the rice. Toss the zucchini and broccolini in a bowl with the remaining 2 tablespoons of coconut oil, the remaining 1/2 teaspoon of the celtic sea salt, and remaining 1/8 teaspoon of the red pepper flakes. Line another large baking sheet with a silicone liner or parchment paper and arrange the broccolini and zucchini in a single layer. Roast for about 20 minutes, until al dente when you return the cauliflower rice, carrots, and onion to the over.
  6. Roast for 15 minutes with the cauliflower rice, then turn when you flip the cauliflower rice, and roast for a further 15 to 20 minutes with the rice.
  7. Toss the zucchini and broccolini in a bowl with the remaining 2 tablespoons of coconut oil, the remaining 1/2 teaspoon of the celtic sea salt, and remaining 1/8 teaspoon of the red pepper flakes. Line another large baking sheet with a silicone liner or parchment paper and arrange the broccolini and zucchini in a single layer.
  8. Roast for about 20 minutes, until al dente when you return the cauliflower rice, carrots, and onion to the over.
  9. While the vegetables are cooking, make the chimichurri sauce. Throw the coconut oil, lime zest, lime juice, lemon juice, red wine vinegar, celtic sea salt, and red pepper flakes into your blender and puree on high for 10 to 20 seconds, until the sauce is emulsified, and the zest, and pepper flakes have been completely pulverized. Add the basil, parsley, cilantro, and chives, and pulse on variable speed 4 or 5 for 5 to 10 seconds just to break down the herbs but keeping the dressing very loose and not completely blended. For a creamy blended dressing, add the avocado, and blast on high for 5 to 10 seconds until smooth and creamy.
  10. To assemble the bowls, divide the cauliflower rice equally among four bowls. Arrange equal portions of the onion, carrot, zucchini, and broccolini around the circumference of each bowl over the “rice.” Place 1/4 cup sauerkraut (if using) on the side of each bowl, then top with 1/4 of the sliced avocado in each bowl, then sprinkle with 1 tablespoon of sliced almonds into each bowl. Drizzle 1/4 cup of the chimichurri over each bowl. Serve immediately and pass remaining chimichurri at the table.

 

Health Benefits

This recipe is paleo-vegan, filled with nutrients, and lower in carbs than most rice bowls.

 

Vegan Pumpkin Spice Latte

Time: 10 minutes
Servings: 2 – 4

Ingredients

  • 3 cups of filtered water
  • 3/4 cup of raw unsalted cashews, soaked and drained
  • 1/2 cup of espresso
  • 1/3 cup of unsweetened canned pumpkin (or fresh mashed pumpkin)
  • 3 tablespoons of Powerfully Pure Medical Grade Whole Beehive Honey, (to taste)
  • 1 1/4 teaspoons of pumpkin pie spice plus more to garnish
  • 1 teaspoon of minced ginger
  • 1 teaspoon of natural vanilla extract
  • 1/8 teaspoon of celtic sea salt

Directions

  1. Throw all of the ingredients into your blender, and blend on high for 30 to 60 seconds until smooth and creamy. Then, transfer to a small saucepan, and warm on medium-low heat for about 1 to 2 minutes until piping hot.

     

Health Benefits

Most commercial lattes are loaded with refined sugar and is not dairy-free. This recipe, however, is gluten-free, dairy-free, and paleo-friendly, is healthier and tastier than most other lattes.

 

 

 

Source:

Recipes inspired by www.theblendergirl.com but modified to be fertility friendly and safe for anyone trying to conceive or have a happy, healthy baby.