Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon
(Serves 1) ~ Vegan, Raw, Gluten-Free

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Hello and greetings! Thank you for those of you who have been patient with me and I’m looking forward to inspiring some new folks. I have been away for a while… a long while. I definitely have been meaning to get back on here since forever ago, just couldn’t.

But I’m back from the rabbit hole of disappointment, stress and life. I’ve been present yet morose for the past too many months. With personal life events and the various crises around the world; it brings me back to the simplistic fact that life is short. And the older I get, it seems the days are falling that much faster off the calendar.
Without a doubt, I need to get back to this… Blogging. Creating. Sharing. Motivating. Looking ahead is essential for personal growth.
I was in a sad place. Feeling hopeless and discouraged; primed to quite literally gain the 50lbs, while going through the motions, consumed by stress.
Wow, stress!
For brevity, I’ll just share that we had a major life change that nearly defeated me. Having experienced confusion, heartbreak, disappointment, and ultimately estrangement; I’m better now. There we were, hearts open with such optimism and love; only to be exploited for some personal agenda. It’s not part of my character, so I will never understand how someone can so easily, lie, manipulate and effortlessly discard people. It was intensely difficult for me but watching it also hurt Seth, Josh and Jasmine was genuinely painful. An unfortunate situation.
I made some edits to a few previous blog posts to help move forward, while erasing some memories in a sense. Whatever helps, right?
But I get it all now.

“Sometimes people don’t want to hear the truth because they don’t want their illusions destroyed.” ~Friedrich Nietzsche

This quote speaks to me because it correlated to our ordeal. It took some time to process, since I’ve always been an honest and truthful person. Truth is such an important component of the very essence of my character and soul. And so thankful for Seth through everything, he is my constant. His strength through adversity is admirable. He, I’m sure is thankful for me also… it’s the magic of our balance together.

So despite a stressful job and active home life, I look forward to diving back in here.
We are all doing well by the way, of course, Brody and Beanie are still living their best lives. 🙂

Now back to blogging…
I needed a reset, a complete reset; mentally, emotionally, spiritually and physically.
I’ve mentioned before that juicing is an invigorating way to start your day. So this felt like a proper way to begin here also.
This is a simple recipe and delicious way to boost your immune system (with our current Coronavirus situation)…I’ll take any preventative measures possible.

Can we talk about the benefits of frozen lemons real quick?
First, I always buy organic when juicing and freezing. When grating the frozen lemon, be sure to grate through it all, including seeds.
Briefly soak the lemons in apple cider vinegar, rinse, dry and freeze them individually before transferring into a freezer bag or container to store.
The entire lemon is used because the peel/rind, seeds and pulp have so many benefits. I’ve read studies that the peel can have at least five to 10 times more vitamins itself. Which contain anti-cancer properties and also antioxidants that protect you against free radicals. Add the grated lemon zest over food or stir into your juices like I’ve done here.

Carrots – Vitamin A and Beta-Carotene
Ginger – Anti-inflammatory, helps with digestion and there are also studies about cancer prevention.
Radish – are a good source of Vitamins A, B6, and C, as well as, Magnesium, Potassium, Calcium, and Iron.

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Ingredients:
3 Medium/Large Carrots, topped
1 Radish, topped
1 Orange, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

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Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon

  • Difficulty: Easy
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Healthy Juice Cleanse – Carrot, Orange, Ginger, Radish, Lemon
(Serves 1) ~ Vegan, Raw, Gluten-Free

Credit: veganrescue.com

Ingredients:
3 Medium/Large Carrots, topped
1 Radish, topped
1 Orange, peeled
½ inch piece of Fresh Ginger, peeled
¼ Grated Frozen Lemon

Directions:
-Grate the frozen lemon with the zester side of grater. I place into the bottom of the cup. Juice all the other ingredients, stir together and enjoy!

Vegan Bolognese

Vegan Bolognese
(Makes one large pot) ~ Vegan, Gluten-Free, Soy-Free

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There are times when quick and easy recipes are the only feasible option. There are also times when a labor of love is much needed and super easy. Last Sunday, we were just lazing around, the perfect day to make this Bolognese. This recipe cooks for a long time but requires little attention – except when you have to keep stirring (think Goodfellas ). The time is needed to develop the delicious flavors. Plus an added bonus – it fills your home with a wonderful smell. It’s little a bowl of warm soup. Versatile. Warm. Appetizing.
Enjoy!

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.

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-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.

20181028_170936-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.

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-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.

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-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.

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-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.

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-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).

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-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).

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-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

Vegan Bolognese

  • Servings: Makes 1 Large Pot
  • Difficulty: Easy
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Credit: veganrescue.com

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.
-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.
-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.
-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.
-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.
-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.
-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).
-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).
-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

 

Here are some ideas for your Bolognese Sauce!

You can add to Pasta, Spaghetti Squash or make Quesadillas – check these out!

The pastabilities are endless! Try it on Gnocchi too.

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I used vegan sour cream and salsa for the quesadillas.

Carrot and Beet Salad

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

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I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

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Ingredients:

2lbs Carrots (about 14), Shredded

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2 Beet roots, washed and julienned

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1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

  • Servings: 8-10
  • Difficulty: Easy
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Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Cabbage Savage

Cabbage Savage
(Serves 6-8) ~ Vegan, Gluten-Free, Soy-Free

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This cabbage has a slight kick but you can add/adjust as needed. It is super addicting – hence the name… this cabbage is fierce. We are on our way starting our next chapter. Friday was my last day at my prior employer and I’m setting up to begin my new career; Seth started yesterday in his new position as well.

I watched some new documentaries recently that I will update on my list. Netflix has some great documentaries and not just the food ones. I watched The Human Experiment and Plastic Paradise. Not only are GMO’s a concern for us but what about the other countless “invisible” toxic chemicals that we are exposed to? It’s no wonder there has been such an increase in: cancer, dementia, autism, obesity, etc. It seems we are really dropping the ball here. It’s like a question of what came first, the chicken or the egg… except it’s more like, the chem industry or the pharm industry. I love watching documentaries and reading articles, although I’ve seen many, let me know if there are any you recommend?

Ingredients:
1 Head Green Cabbage, cleaned and chopped/shredded (I just use my knife)
1 Tbsp Canola Oil
3 Tbsp Earth Balance (vegan butter)
½ Tbsp Crushed Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Salt
1 Tsp Course Black Pepper
½ Tsp Chili Powder
½ Tsp Tarragon

Directions:
-Clean and shred cabbage then set aside. I just slice it up on my cutting board. Be sure to remove the outer thick leaves and quarter/core before shredding and washing.
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-In a large pot, heat canola oil over medium-high heat. Add red pepper flakes and minced garlic and heat through for about 1-2 minutes. (Be careful it can quickly burn).
-Add Earth Balance butter and cabbage. Cover and let it cook down for about 10 minutes.
-Stir after 5 minutes so it all sautés and begins to cook evenly.
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-After 10 minutes stir again and add seasonings: salt, pepper, chili powder and tarragon. Cover and continue cooking.
I cook for a total time of about 20 minutes and then I turn off heat and allow it to sit for 5 minutes before serving – but keeping the lid on. Enjoy!
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Simple Berry Smoothies

Simple Berry Smoothies
(Serves 4) ~ Vegan, Gluten-Free, Raw, Soy-Free

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Umm… Happy New Year! Is that inappropriate since it’s now the 20th? Well, maybe not since this is the first time I’m saying hello for the New Year. What a blur it’s been since my last post. I do feel like I’ve been saying that far too often and really dislike the gaps between my posts as of late. ☹ Very sorry about that by the way – life, right?

Well, I’ll be starting a new job/career soon – so excited about that! I’ve resigned from my current job and changing career paths altogether, last day coming soon – next week! Seth too, how crazy is that!? Both of us at the same time.

I ran into a woman at the grocery store this evening, which may have prompted this very post. Although I did make this smoothie recipe last week… I have this, and several other recipes just sitting in my back pocket? This has been the one day/evening/weekend where we literally have nothing going on. Well… I’ve been redecorating my bedroom so that has consumed much of my free “cooking time” also. But anyway (excuses excuses) back to the grocery store… As I’m walking up to the natural section, there is a woman standing there. She reaches for the Daiya cheese then hesitates and placed it back. I walked up and grabbed the Daiya and also the Better than Sour Cream because it’s taco night tonight! After watching me grab the cheese she then asks if it was any good. I replied and then proceeded to rattle off several other products I thought were good! I’m pointing and grabbing: So Delicious – Yogurts, Vegenaise, Earth Balance and the Ice Creams that are available! She may have thought I was a bit crazed given how hyper I quickly became on the subject. Hey it’s not every day I run into someone in person that is actually interested in veganism. She said her church was trying out veganism this month; to which I exclaimed Veganuary!?! She said yes and thanked me. I let her know about this blog and went on my way. Sometimes it’s the little things or rather the chance encounters that spark or motivate. Happy New Year and Happy Veganuary all! Make it another great one. As always… enjoy! The smoothie, of course. 😋

I love serving these in stemless wine glasses…
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Ingredients:
3 Cups Frozen Berries (I used a mixture of Blueberries, Strawberries, Raspberries and Blackberries)
½ Cup Orange Juice
2 Cups Almond Milk (I used my favorite Almond/Coconut Blend)
2 Tbsp Honey or Agave Nectar
Handful of ice, optional (depending on if using fresh or frozen fruits)

Directions:
Combine all ingredients in blender or high-speed blender (like a Nutribullet or Ninja).
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Spaghetti Squash with Baked Basmati Salad

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
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-Bake cut side down for 45 minutes.
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-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
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-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
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Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Vegetable Ramen Noodle Soup

Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

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I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
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Grated Carrots – I used my box grater.
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-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
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-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

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Vegetable Ramen Noodle Soup

  • Servings: 8
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Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!