Rule #1

There’s no such thing as eating too many vegetables.

Eat your veggies.

🙂

Variation on the Glowing Green Detox Smoothie Recipe

After drinking the same green smoothie every morning for the past 6 months, I’ve decided that I need to change it up.

Below is a variation on the original glowing green detox smoothie recipe (https://raworganicvegetarian.wordpress.com/2013/04/23/glowing-green-detox-smoothie/)

Recipe:
– 2 cups organic baby spinach
– 1 cup organic kale
– 1 cup organic parsley
– 2 organic carrots
– 1 very ripe banana
– 1 organic Fuji apple
– 1/2 cup of water
– 1 tablespoon chia seeds

Blend using the NutriBullet or your favorite blender/juicer. You may have to blend in two batches due to too many ingredients for the NutriBullet container.

Enjoy!

🙂

Recipe: Pickled Organic Jalapeno Peppers

I love all things spicy and have been known to eat slices of pickled jalapenos straight out of the jar as a snack, or added onto pizza, chopped into salads, etc. Since becoming more aware of the benefits of buying and eating organic products, I wanted an organic version of the pickled jalapenos but was unable to find it in any of the local stores.

Which forced me to make my own. I had no idea it would be so easy to make and more flavorful than the store bought version.

Below is the recipe I adapted from http://leitesculinaria.com (please note that these peppers are very spicy).

Ingredients:

• 8 organic jalapeno peppers
• 1/2 cup organic soy sauce
• 3 garlic cloves- sliced very thin
• 3/4 cup rice vinegar
• 2 tablespoons of sugar
• Fresh squeezed juice from 1 lemon

Instructions:

1. Mix all the ingredients in a jar (one preferably with a lid) except for the jalapenos
2. Wash and slice the jalapenos and place into the jar – If you want it to be less spicy, scrape off the seeds
3. Stir a few times so that all the slices get coated with the mixture
4. Tightly seal the jar and set aside for 5 days
5. It can be refrigerated or left on the counter
6. Mix the contents of the jar every other day
7. After 5 days, it’s ready to eat!

This would make a perfect topping for the Mushroom Pizza Bites. Here is the link to the original recipe.

https://raworganicvegetarian.wordpress.com/2013/05/06/recipe-mushroom-pizza-bites/

Enjoy!

🙂

Recipe: Raw Vegan Nori Rolls with Kimchi

During my recent shopping trip to Whole Foods, I discovered the refrigerated Asian food section tucked in the back corner of the store. I wish I had found it earlier. There were 10 different kinds of kimchi, varieties of tempeh, vegan hot dogs, vegan cheese and other vegan pickled products. Jackpot!

I purchased a jar of spicy cabbage kimchi, which I was told by the checkout guy that it’s locally made (a few blocks away from Whole Foods) in a Korean lady’s kitchen! Talk about local…can’t beat that! And decided to incorporate it into the nori rolls that I was going to make for dinner.

Kimchi has always been a staple of the Korean diet and lately getting a lot of buzz for being a superfood. It’s high in fiber, vitamin C, beta-carotene, and an excellent antioxidant and probiotic. It’s also delicious!

Below is my recipe for raw vegan nori rolls with kimchi.

Ingredients:

• Alfalfa sprouts
• Sushi nori
• Kimchi
• Organic cucumber
• Half block of organic tofu
• Avocado
• Jalapeno slices (which I forgot to include in the above photo)

Instructions:

1. Prep the ingredients by slicing the avocado, jalapeno – slice very thin, tofu – thin strips, and julienne a 6 inch piece of the cucumber. 
2. No need to chop the kimchi since it’s already sliced and in bite sized pieces.
   
3. Place a sheet of the sushi nori on a flat surface like a cutting board with the shiny side up.
4. Start layering the ingredients onto the nori – almost in the middle of the sheet but not quite.
   
5. I layered 2 strips of tofu, then 2 slices of avocado, cucumbers, kimchi, 6 slices of jalapeno, then the sprouts to the side of the layered ingredients.
6. Next you’ll want to gently tuck and roll. Since the nori is dry be gentle or it can tear.
7. Once you’ve rolled almost to the end, you’ll want to seal the ends by dabbing a bit of water along the edge.
8. Put the finished roll to the side and start a new roll.
9. Once you’re done making the rolls, you’ll want to slice them into bite sized pieces
10. I prefer to cut them into 1 1/2 inch pieces.
11. Gently cut the rolls and serve with a side of soy sauce. Enjoy!

🙂