A cleanse based on Ayurveda and Chinese medicine
Morning:
2cups green tea with lemon, honey, and a slice of fresh Ginger
2-4 triphala tablets (planetary formulas)
Green Drink
Natureade aloe Vera detox formula--1tbsp
1tbsp liquid clorophyll
2 droppers red clover supreme
Thursday, June 10, 2010
Tuesday, April 13, 2010
Carrot-Broccoli Soft Tacos w/Avocado Yogurt Sauce
I just invented this recipe tonight. I am amazed at how delicious it turned out. This is definitely one to try. The combo of the oils and spices in the carrots and broccoli and the tangy yogurt work so well together. My 4 year old scarfed these down, even though the main ingredient is veggie! I am soooo happy and I will make this again and again! I think this recipe will be balancing for all the doshas too. Which is perfect for me because I need balancing all over. Its my theme for the year. My avocado sauce was inspired by one I had at a yoga training this past weekend which was made with sour cream. I am cleansing so wanted the lightness of the nonfat yogurt--and its what I had in my fridge. Thanks, Sandyland for the idea and inspiration!
The Filling
3 large carrots, shredded
1 cup chopped broccoli
1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp ghee
1/2 tsp celtic sea salt
The Avocado Sauce
1 ripe avocado
1/2 cup nonfat yogurt
1/2 tsp ground cumin
1/4 tsp celtic sea salt
dash of tamari
dash of Cholulah
8 corn tortillas
sunflower oil
1. Steam the broccoli and carrots until tender.
2. In a cast iron skillet, heat the coconut oil and toast the cumin seeds. Pour over steamed broccoli and carrots. Stir in salt and ghee.
3. Mash the avocado and stir in yogurt, cumin, salt, tamari and Cholulah.
4. In the same cast iron skillet, add a little sunflower oil and toast the tortillas on each side, one a time until soft and starting to crisp up and brown.
5. Serve family style and make your own tacos by adding some of the carrot broccoli filling to a tortilla and topping with the avocado sauce.
The Filling
3 large carrots, shredded
1 cup chopped broccoli
1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp ghee
1/2 tsp celtic sea salt
The Avocado Sauce
1 ripe avocado
1/2 cup nonfat yogurt
1/2 tsp ground cumin
1/4 tsp celtic sea salt
dash of tamari
dash of Cholulah
8 corn tortillas
sunflower oil
1. Steam the broccoli and carrots until tender.
2. In a cast iron skillet, heat the coconut oil and toast the cumin seeds. Pour over steamed broccoli and carrots. Stir in salt and ghee.
3. Mash the avocado and stir in yogurt, cumin, salt, tamari and Cholulah.
4. In the same cast iron skillet, add a little sunflower oil and toast the tortillas on each side, one a time until soft and starting to crisp up and brown.
5. Serve family style and make your own tacos by adding some of the carrot broccoli filling to a tortilla and topping with the avocado sauce.
Tuesday, March 23, 2010
Making Almond Milk
If you have a Vita-Mix or a good quality blender, you should try making your own almond milk. This recipe is adapted from Rawsome by Brigitte Mars.
Soak 1 cup of almonds in water overnight. (I buy organic almonds from Vitamin Cottage for $5.99/lb, which is the best price for organic almonds I have seen.)
3 or 4 pitted dates, depending on how sweet you want it. Just make sure to remove the pits! (Meedjool dates are really tasty and usually pretty soft. If its another kind of date, you should soak them for 20 min. first to soften)
Drain and rinse the almonds (this removes some sort of enzyme and make it easier to digest).
Then add the almonds, dates, and 4 cups of filtered water to your Vita-Mix and blend. I'm not sure how long it takes with the Vita-Mix but I leave my blender on for 2 minutes or so.
Strain the milk. Save the pulp for baking or making dips or almond cheese.
I strain mine in a fine mesh colander but you can buy nutmilk bags online. I just pour mine through the colander into a large bowl and let it sit for an hour or more until there is just a thick pulp left in the strainer.
This stuff is so yummy. Drink it straight or use it in your tea, hot cereal or recipes, etc.
Soak 1 cup of almonds in water overnight. (I buy organic almonds from Vitamin Cottage for $5.99/lb, which is the best price for organic almonds I have seen.)
3 or 4 pitted dates, depending on how sweet you want it. Just make sure to remove the pits! (Meedjool dates are really tasty and usually pretty soft. If its another kind of date, you should soak them for 20 min. first to soften)
Drain and rinse the almonds (this removes some sort of enzyme and make it easier to digest).
Then add the almonds, dates, and 4 cups of filtered water to your Vita-Mix and blend. I'm not sure how long it takes with the Vita-Mix but I leave my blender on for 2 minutes or so.
Strain the milk. Save the pulp for baking or making dips or almond cheese.
I strain mine in a fine mesh colander but you can buy nutmilk bags online. I just pour mine through the colander into a large bowl and let it sit for an hour or more until there is just a thick pulp left in the strainer.
This stuff is so yummy. Drink it straight or use it in your tea, hot cereal or recipes, etc.
Tuesday, March 9, 2010
Broccoli & Potato Soup
2 Tbsp Olive Oil
1/2 tsp coriander
1 tsp ground cumin
1 tsp sea salt
3 pounds potatoes, peeled and diced
6 cups water
1 pound broccoli
1 Tbsp. chia seeds
8 oz. monterey jack cheese
1/4 cup freshly grated parmesan
Heat olive oil in a large dutch oven on medium. Add the spices and cook for 2 or 3 minutes. Add potatoes and stir to coat with oil. Cook for about 5 minutes, then add the water. Turn heat up to boiling then turn down to a simmer and cover. Wash and chop the broccoli, then add to the pot when the potatoes are starting to get tender. Add the broccoli and cook for 10 minutes. Add the chia seeds. Cook until thickened. Stir in the cheeses.
1/2 tsp coriander
1 tsp ground cumin
1 tsp sea salt
3 pounds potatoes, peeled and diced
6 cups water
1 pound broccoli
1 Tbsp. chia seeds
8 oz. monterey jack cheese
1/4 cup freshly grated parmesan
Heat olive oil in a large dutch oven on medium. Add the spices and cook for 2 or 3 minutes. Add potatoes and stir to coat with oil. Cook for about 5 minutes, then add the water. Turn heat up to boiling then turn down to a simmer and cover. Wash and chop the broccoli, then add to the pot when the potatoes are starting to get tender. Add the broccoli and cook for 10 minutes. Add the chia seeds. Cook until thickened. Stir in the cheeses.
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