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I have to say that I am kinda on one time smoothie/juice diet! I try to create luscious smoothies each day and feel like oh I need some more! Smoothie diet sounds no fun, but it kinda is. Especially if you like to experiment with pairing fruits and veggies together. Sometimes it can be a shocker and sometimes it can work like a charm!
Just try with basics greens and fruits and later on start experimenting with adding various health foods like peanut butter, almond butter, fig butter, chia seeds, flax seeds, aloe vera pulp, wheat-grass shots. People tend to add Matcha green tea powder or protein powders too for more energy.
I am still taking baby steps with fruits, veggies, and seeds. Maybe in few more weeks I will be able to get my hands on other ingredients as well.
Start from any 4-5 of these:
Greens – Kale, spinach, arugula, kiwis, green grapes, others.
Reds – Cherry or grape tomatoes, watermelons, raspberries, strawberries, cherries, red bell pepper, others.
Oranges – Carrots, oranges, clementines, nectarines, others
Yellows – mangoes, pineapple, yellow bell peppers, lemons, others.
Purples – Blueberries, blackberries, plums, pomegranate seeds, fresh figs, purple grapes, others.
Whites – Bananas, dates, melons, ginger, pears, apples, white peaches and nectarines.
Later on experiment with seeds, protein powders, and green tea variety. Variety is the spice of life, so try to enjoy seasonal fruits and vegetables every month. Visit farmers markets and try the local produce. Come home, Google recipes, and experiment!!
So here is one more smoothie recipe which has a lot of berries!!
1 cups of kale (black or green kale)
1 handful of cherry tomatoes
1 handful of purple champagne grapes
1 handful of blueberries
1 handful of blackberries
1/4 piece of pear
2 cups of cold water
1 teaspoon of agave nectar (optional)
Juice everything up in your blender. As usual I don’t remove any seeds because my Blendtec does the job well. If you want you can strain the juice too.
Kale has become my favorite greens and I use it all the time. Earlier I have posted so many recipes with kale and I am telling you it is really versatile. Make salads, chips, throw kale in pastas, soups, smoothies, anything. It always taste delicious. Just explore your options and trust me you will adore it. If my husband can like kale, I can’t imagine anybody else hating it much. As he is such a picky eater.
Kale is one of the latest food trends of 2012, 2013, and I am sure it will go on for few more years. So here is a wonderful fresh green juice recipe by using some of the simplest ingredients you can find it in your refrigerator. Just grab them and create this delicious juice.
1 and 1/2 cups of Kale
1/4 cup of seedless grapes
2 clementines (peeled)
1/4 piece of pear (or apple)
1 tablespoon of honey (or agave)
2 cups of cold water
Throw all the ingredients into your blender. I used my trusty Blendtec on its ‘Juice’ mode. Blend all.
Medjool Date is one of my favorite dried fruit. These dates contain fiber, calcium, iron, and other nutrients. One date a day can be really beneficial, although over indulgence of anything is never good. Always include dried fruits (no sugar added) and nuts in your meals, but in moderation.
This recipe is an easy one and has a lot of nutritional and health benefits. One semi moon shaped roll can be a perfect morning treat on your way to work. Here is the recipe:
Medjool dates (21)
1/4 cup walnuts (semi crushed)
1/4 cup pistachios (semi crushed)
1 tablespoon of ghee (clarified butter)
1/4 cups of unsweetened dried shredded coconut
1 pinch of salt
1. Wash, pat dry with kitchen towel, and remove pits from all the dates.
2. Semi crush the nuts in the food processor. Roast them dry in a shallow pan.
3. Fully crush the dates in a food processor.
4. Heat up a pan, add ghee.
5. Add Medjool dates until heat softens them. Add a pinch of salt. Salt will bring out the sweetness of the dates better.
6. Now add all the crushed nuts. Mix the mixture well.
7. Cool the dates and nuts mixture completely. Form rolls.
8. In a plate add unsweetened dried shredded coconut, roll the rolls and press them a little bit. This will give them semi moon roll shape.
9. Put the rolls in the refrigerator for 15 minutes. Cut them neatly with a sharp knife.
10. Store them in an air-tight container and refrigerate them.
Here is a recipe of my favorite go to salad, it is perfect for several reasons. The salad contains superfoods such as kale, fresh and dried cranberries, Brussels sprouts, roasted pumpkin seeds or/and walnuts. Moreover, I find it very attractive to be served during holidays.
This salad is wholesome and fills you up right away. I know you may think that kale and Brussels sprouts in raw form, but trust me with this salad dressing it tastes delicious.
Sometimes you should try to come out of your comfort zone and try different combinations.
Here is the recipe:
2 cups of kale leaves (washed, de-stemmed, and chopped / pre-washed pre-cut form salad bag)
7-8 Brussels sprouts (sliced)
1/4 cups of fresh cranberries
2 tablespoons of dried cranberries (or golden raisins)
4 tablespoons of roasted pumpkin seeds and/or chopped walnuts
Salad dressing (3-4 tablespoons and store the rest of the dressing)
1/4 cup of Greek yogurt
2 tablespoons of sugar
1 tablespoons of sour cream
1 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
2 tablespoons of black poppy seeds
Salt and pepper to taste
1. Mix the salad ingredients.
2. Serve the mix with the creamy poppy seeds dressing.
I served this apple tart dessert on Thanksgiving eve to my best friend and her husband who visited us from Dallas.
This recipe is extremely easy to whip up, as I have used store-bought puff pastry and fresh-cut apples. I always keep puff pastry in my freezer, as it is very versatile ingredient. I always make crispy spinach-artichoke pinwheels, aloo-chaat puffs, brie cheese and raspberry jam stuffed triangles, chocolate-almond spread stuffs, and so much more with it. It is my absolute favorite ingredient.
Previously I had posted ‘Spinach-Artichokes-Feta pinwheels’ recipe here is the link https://myhealthyhappyliving.wordpress.com/2011/08/12/spinach-artichokes/
Also, my favorite blogger Ree Drummond of ‘The Pioneer Woman’ which also happens to be my favorite show on Food Network showed a similar ‘Apple Tart’ recipe on her show. Ree shows her recipe with such an ease and her recipes always touches my heart, no wonder people love her so much.
Anyways, here is the easy recipe my way:
1 Puff Pastry (divide in 3 parts)
1 and 1/2 apples (sliced)
3 tablespoons of powdered sugar (Sprinkling in the end)
1 tablespoons of cinnamon sugar
4 tablespoons of light brown sugar
1 pinch of salt
1/2 lemon juice
1. Preheat the oven to 415 F.
2. Cut the puff pastry in 3 rectangular pieces (follow the folded lines of the puff pastry)
3. Marinate the apples for 15 minutes.
4. Line up the apples on the pastry sheet. Add the leftover marinated juice on the sliced apples.
5. Bake for 20-25 minutes.
Not: Use parchment paper or silicon baking liner for easy clean up.
6. Cool it down and sprinkle with powdered sugar (use strainer). It will give a snowy effect.
7. Slice the pieces and serve them with vanilla ice-cream or just like that.
Note: You can also serve this tart with tea or coffee, as it easily compliments any hot/cold beverage.
So, as I promised on my Facebook page here is a mini haul of Thai curry pastes which are vegetarian friendly. I made a trip to a nearby Asian grocery store and took some pictures in-store.
Note: Avoid Thai curry pastes that has scallops, shrimp, or fish sauce. If you can’t figure out any ingredient then just Google it. I am sure there is always one vegetarian friendly curry paste in the grocery store. So don’t give up. 🙂
I have used the products of this well known Thailand company named ‘Namprik Maesri’ for almost 6 years now, and trust me I like them a lot. Maesri doesn’t carry all the pastes which are vegetarian friendly, but I found six curry pastes and one dipping sauce which are absolutely vegetarian friendly.
They are packed with flavors and you just 2-3 tablespoons curry paste per coconut can. So I always freeze the rest of the paste in the freezer and it stays well for months. Moreover, this brand is easily available in almost all the Asian grocery stores.
Here are my recommendations:
Panang Curry Paste
Masaman Curry Paste
Karee Curry Paste (Yellow Curry Paste)
Kaeng Par Curry Paste
Prik Khing Curry Paste
Green Curry Paste
Satae Sauce: Warm this dipping sauce and serve it with veggie eggrolls, fresh spring rolls, or Asian dumplings.