Drink juice and be merry!!! 

Here's a delicious combination of fruit and veg...drink it first thing in the morning and it will definitely help rock your holidays!

Carrot Pear Juice

3 carrots
 a bunch of green romaine lettuce
1 pear
1 zucchini
1 handful of sweet pea shoots
1 juice of lime
1-inch cube of ginger

love at first bite























I found these little babies at the Union Square farmers' market, they are
dainty, purple with white stripes and a lot smaller than the normal sized
eggplant. It's called the Fairytale eggplant. They were cut in half, cooked
with a bit of sea salt, garlic and olive oil, and served at a market stall. I
then had a sample taste, and then another...yumm! It is full of flavour,
sweet and delicious, the skin is very tender and not bitter at all. 

Sauteed in fresh garlic, you may add them on to your favorite brown rice
pasta, sprinkle with fresh parsley or works well with soba noodles, dash of
nama shoyu or tamari and grated ginger.

Chinese medicine claims that using eggplant can help aid in digestion and
can help enhance immunity.  Although not recommended to indulge if you
are allergic (joint pain might be a sign of an allergy).


   

Buena Chia

Chia Seeds, a nutty taste whole-grain seed that comes from the desert
plant grown in the south of Mexico is full of antioxidants,
more than blueberries. (And yes, chia seeds are available
at your local health food store. )  Chia seeds are full of energy
boosting nutrients and loaded with omega-3s. Good to have
in your cupboard to keep your blood sugar in control, add
them to your salad or smoothie. Other nutrients contained
are zinc, calcium, magnesium, niacin, and phosphorous.

Try this recipe and it will definitely jump start your day!

Chia Seeds with Strawberries and Walnuts

2 cups Almond or Hemp Milk
1/4 c Chia Seeds
4 tbsp Agave
2 drops  Vanilla Extract (no alcohol)
5 strawberries sliced
A handful of chopped walnuts

Combine the nut milk and chia seeds in a huge glass bowl.
Let sit for about 10 minutes and stir.

Let the seeds soak overnight in the fridge for about 8 hours,
covered. It will absorb the nut milk overnight and consistency
will turn gelatinous. 

Remove from the refrigerator and stir well, adding more
nut milk. Use a fork to slightly mash the pudding and to
separate the seeds. Combine the rest of the ingredients.

Good morning sunshine

This scrumptious granola-treat contains whole grains such as oats which help lower cholesterol and help manage weight. It is rich in B vitamins, iron, magnesium and potassium.

It's nuts!, another ingredient in this recipe, an excellent source of
protein, monounsaturated fats and omega-3 essential fatty
acids. Walnuts are especially a very good source of omega-3.
(Limit about a handful of nuts per day as they are high in calories.) Crunch!

 
Granola

2 1/2 c rolled oats
2 tbsp melted coconut oil
1/4 c unsweetened shredded coconut
1/4 raw flax seeds
1/4 - 1/2 c maple syrup (or adjust to preferred sweetness)
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 c raw chopped almonds, walnuts, pecans or cashews
1/2 c raw sunflower
1/2 c raw pumpkin seeds
1/2 c dark unsweetened chocolate chips (optional)

Preheat oven to 300°F.

Brush the pan generously with coconut oil. Combine all dry
ingredients in a large mixing bowl.

Mix all wet ingredients in another bowl, then add to the dry
ingredients.

Mix well then pour in the pan.

Bake for 40 minutes.

As soon as the granola cools down after baking, I added
raisins (3 tablespoons) and more raw mixed nuts (about
1/2 cup). Raw nuts retain their nutrients and flavor, it's a bonus!

Add fresh or dried fruits for a lavishly looking bowl of granola.


Keep refrigerated in a covered jar.

Steaming

Steaming is the best cooking method to sustain the nutrients and antioxidants from vegetables. It maintains their natural taste and their vibrant color as well. Make sure to wash the vegetables first before adding to a metal or a bamboo basket steamer. Remember not to over steam, 5 - 15 minutes will do or test softness with a fork. Once done, add a squeeze of lemon and olive oil with some salt and pepper to taste. Yummy as a side dish or a substantial meal in itself.

Here's a lovely recipe with the goodness of asian flare, it's so healthy and delicious!

Tip: It's all about good timing. Just before sauteing the tempeh, the steaming beans must be just about a couple of minutes done. Serve vegetables steaming hot and crunchy.



Steamed Green Beans with Tempeh

2 tbsp virgin expeller pressed olive oil

2 handfuls of green beans

4 cloves garlic, minced (1 clove for sauteeing)

1 tbsp ginger, grated

1/4 cup Nama Shoyu

3 tbsp honey (agave or brown rice syrup)

1 cup (4 oz.) tempeh, cooked, cut 1" sq x 1/4" thick (ready-to-eat tempeh are available in supermarkets)

Himalayan salt

pepper

Marinate

In a bowl, add and mix garlic, ginger, nama shoyu, agave, and pepper.

Add the tempeh to the mixture and marinate for 1-2 hours (or longer, it gets tastier).

Sautee

Add the olive oil to a medium heated pan.

Add and sautee garlic until brown. Scoop out the tempeh with a strainer ladle to separate from the marinade, then add to the pan and sautee. Keep the nama shoyu marinade aside.

Quickly heat the tempeh and brown each side for a total of 1 minute, careful not to overcook.

Add the remaining nama shoyu marinade and cook for another minute and set aside.

Steam

Wash and trim the ends of the green beans then cut in half.

Steam beans for about 5 mins or depending on how soft you prefer them to be. But no more than 10 minutes.

Ready, steady, eat!

On a plate, lay the steamed bright green beans and add the delicious tempeh on top!

Alligator pears don't bite

Shopping for fresh produce in a supermarket can be overwhelming, with an
abundance of items on the shelves from who-knows-where. Harvest time doesn't
start until April or May in the farms around New York so we rely on produce that
has travelled many miles from other states or countries.

Locally grown fruits like apples and pears are wonderful but Avocados for example
which are a good source of nutrients, very high in protein, are shipped all the way
from California or Mexico.

Despite this drawback, the taste of the 'alligator pear' will nevertheless be like a
gem on your taste buds. So instead of settling for some processed fatty spread,
why not make your own guacamole? This super quick recipe will be done before
you know it. Leaving out tomatoes, garlic, onions and whatever else there is in the
standard recipe, I didn't know what to expect until...voila! A nutty, delicious,
nutritious mashed up greenness- ready to eat!

The Guacamole
2 ripe avocados (it gives to the touch and does not have brown spots in the flesh)
1/2 lemon or lime juice (to your desired taste)
dash of Himalayan salt (or a very good sea salt)
pepper
1- 2 tbsp chopped cilantro for garnish

Place all ingredients in a bowl and mash with a fork or a potato masher until
smooth. Garnish with fresh cilantro leaves. 
__________________________________________________________________

If you are not a fan of savory, why not make a smoothie instead? Here is a recipe
I grew up with, which I have tweaked a little for this blog.

Avocado Smoothie
1 ripe avocado
1/2 almond milk
1/4 filtered water
agave syrup (brown rice or maple syrup)
dash of cinnamon

Place all ingredients in a blender and blend until smooth. If the consistency is too
thick, add a bit more almond milk or water.

Avocados are full of vitamin A, D, E plus 14 minerals especially iron and copper.
It contains folate, an important nutrient for heart disorders and helps reduce heart
attacks.  It also contains high monounsaturated fat, 'oleic acid' (also found in
olive oil) helps lower cholesterol and scientists believe it can fight and prevent
breast cancer.

Get Juicing

Green juice is getting popular these days, cheers to that! This is what I crave

for in the morning, my total remedy for bliss. It's been a year since I've
discovered the wonders of juicing. I personally suffered from regular migraines
for more than two decades of my life until I finally discovered the natural cure
– juicing.  I took a raw food class in February of last year and juicing was the
first topic. After the first day of class, I went home and said good riddance to
my microwave. A gorgeous Jack LaLanne stainless steel juicer has taken it's
place and it's been the best investment ever, to my revolutionized kitchen.

To make juicing more effective, you need to rid your body of toxins. There are
a number of different ways to cleanse before juicing, I've chosen to do 1-week
detox. You need to be well informed or detoxing may be harmful or can be a
shock to the system. I suggest you seek a health professional or see your doctor
before doing so.

A healthier mind and body can be achieved without having to commit to a
100% Raw or 100% Vegan diet. But if you juice quite regularly, and avoiding
the SAD (Standard American Diet) and processed food, you will notice a huge
difference to your overall wellness.

Why juicing?

There's a very good reason why we were told to chew our food well. Chewing
helps separate the juice and the fiber from the food. The body eliminates the fiber
and the liquid juice is absorbed within the intestinal walls.

Juicing is the best way to help your body absorb the nutrients. An example is
from juicing leafy greens. The body consumes it's liquid chlorophyll which is a great
source of enzymes that aid to a healthy digestive system. The body absorbs the
nutrients from the liquid in minutes, while fiber takes hours to digest. Enzymes
work their wonders, they protect the cells from getting damaged and prevent
diseases. 

Tip: Fruit and vegetable juices are a natural way to alkalize, and hydrate much
better than water!

Here's one very popular recipe, best to drink it in the morning instead of coffee:

Yummy Green Juice (for two)
1 cucumber
3 stalks celery
4 leaves kale (can sub spinach, chard or arugula but kale is best)
1 med green apple
1" pc ginger peeled
1/2 lemon peeled (or squeeze juice of lemon)

Go Bananas!

Here's a delicious vegan delight with a texture of crunch from sesame seeds, soft crust

from the luscious bananas and moist bread that will make you (shake and) bake for more.



Nutty Vegan Banana Bread

1 c brown rice flour (buy or make your own)
1/2 baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
dash of salt
1/4 c walnuts
1/2 c almond or hemp milk
1/2 cup of coconut oil
1/2  tsp vanilla
3 - 4 tbsp agave syrup, adjust to your taste of sweetness
4 very ripe bananas mashed
2 bananas, 1/4"sliced
sesame seeds

Preheat oven to 350 °F.
Grease a loaf pan with coconut oil.
Sprinkle the bottom of the pan with sesame seeds.
In a mixing bowl, combine all dry ingredients and mix well. 
Add all wet ingredients to the dry mixture and mix well.
Place 1/4 " slices bananas to cover the bottom of the pan like crust. 
Pour the batter into the loaf pan and sprinkle sesame seeds on top.
Cover the pan with foil. 
Remove foil after first 15 minutes of baking time.
Bake for another 15-20 minutes or check with a wooden pick,
do not overcook.

#9 Stickers

Tip: When shopping for produce, check the stickers on fruits and vegetables. Sticker
numbers that start with #9 codes, is organically grown with no chemicals, rich in vits
and minerals. #4, is grown conventionally using herbicides and pesticides.  #8 or no
mark at all is GMO - Geneticall Modified Organism, is experimental food! 

Support your organic local farmers by shopping at a farmers market, health food stores
in your neighborhood that carry organic local produce or use CSA (Community Supported Agriculture).  Buying organic is beneficial to your health and to our planet. Without
ingesting toxins sprayed on fruits and veggies is worth the money.

Butternut Squash Chili with Black Beans

Butternut Squash is available during the late autumn and winter months.
The best time to indulge in this hearty soup is on a cold winter's day, or
you can make it a staple throughout the cold season.

Butternut squash has a long list of health benefits, it's good for your heart,
bones and lungs. It is rich in phytonutrients and antioxidants to boost the
immune system. It is a good source of fibre, potassium and magnesium
and contains a very high level of beta carotene. In a nutshell, it's good
for you.

2 tbsp coconut oil or virgin expeller pressed olive oil
4 cloves garlic, crushed and chopped
1/2 c onions, chopped finely
2 tsp grated ginger
1/4 c carrots, cut in 1/2 in. cubes
1 lb butternut squash, peeled and cut in 1 in. cubes
6 cups vegetable broth (see recipe)
2 plum tomatoes, cut in small cubes
1 cup cooked black beans (or 1 canned, organic, low or no sodium)
1 tbsp cumin
2 tsp cinnamon
2 tsp turmeric
3 cups baby spinach
Himalayan or Sea Salt to taste

Heat coconut oil in a large pot on low heat.

Add the onions and stir until translucent.

Add the garlic, and ginger, stir for about 1 minute.

Add the carrots, squash, tomatoes and spices. Stir for 4-5 minutes on
low heat.

Add the broth, salt and pepper and bring to a boil.

Then lower the heat to medium low and cook for about 10 minutes or
as soon as the squash is tender.

Add the black beans, stir and cook for 5 minutes.

Add the spinach and cook for 2 minutes. Serves 4.