I apologize for the delay in getting out this recipe, Folks! Awhile back, I posted a pic on Instagram and Facebook and had a few requests for the recipe. This is one of those salad where I open up the fridge and take a peek in the garden to see what I have and then make something up. Sometimes I nail it. Other times, not so much. Just ask Joe. 🙂 Having said that, I really enjoyed this lentil salad! The lentils provide a great source of protein while the herbs and Gone Greens collard green chile paste add a little kick. You can serve this as is or on a bed of greens. Let me know if you try it or some variation.
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When I facilitate detox programs for my clients, I put them on a two to three week whole foods program with a week on either end for transitioning in and out of the detox. Frankly, the detox protocol I use is a lifestyle, and folks can remain on it as long as they would like. Some chose to stay on it well beyond the detox or take on a modified version because they feel so great on it and it facilitates quick, yet healthy weight loss! There is absolutely no reason why one can’t stay on a food plan that involves lots of steamed veggies, veggie juices, gluten-free whole grains, good fats like butter, ghee, olive oil and coconut oil and quality proteins (i.e. legumes and clean sources of animal foods) while avoiding the Sensitive Seven.
For those of you not familiar with the Sensitive Seven, they are common foods people have allergies or intolerances to including corn, dairy, gluten, eggs, peanuts, soy and sugar. Bottom line: this is a great way to figure out how and what to eat for one’s unique body type in a fashion that’s healthy and sustainable.
Having said that, one thing that gets a little old for some on this program after week one, is the steamed veggies. They are delicious drizzled with olive oil, lemon juice, sea salt and pepper, but sometimes you’re craving something with a little more punch. So I provide my detox clients with lots of recipes to “dress up” their veggies. I mean, the flavor of steamed veggies is awesome and there are some fabulous combinations, but why not experiment with some tasty, healthy ways to accentuate their awesomeness? My favorite sauces include bitter greens like arugula and detoxifying herbs such as cilantro. Not only are they delicious, but they enhance the detox power of steamed veggies.
I’m sharing my three favorite recipes to spice up any veggie dish. They can be accessed from my Pinterest page as well. If you don’t have time to make you’re own, there are lots of pre-made products like zaatar, harissa and pesto that are readily available at the health food store. Just be sure to check all of the ingredients to make sure they are detox friendly.
So without further ado…
Let me know what you think and please feel free to share your favorites here as well!
I get it. There are mornings when you need breakfast-to-go or afternoons when a sweet treat that isn’t full of sugar and flour would hit the spot. My yoga friend, Katy, found this awesome flour-less peanut butter banana muffin recipe from Detoxinista. They are delish and you would never know that there isn’t an ounce of flour in them.
I modified her recipe a bit, and oh was it yummy! Sometimes I find that banana is a little too sweet, so I substituted steamed and mashed sweet potatoes for the banana. Because the consistency is a little thick, I added a little almond milk to thin it out and lighten it up. I also added some freshly grated ginger, a dash of maple syrup and a few mini gluten and dairy-free chocolate chips. Pumpkin pie spice is also a wonderful addition. You can use peanut butter or almond butter in this recipe. One of the reasons why I love this recipe so much is because there are a variety of substitutions you can make to change up the flavor and texture.
They freeze well, so I make mini-muffin batches and then store them in several quart size Ziploc bags and thaw out as needed.
So without further ado…
Are there any flour-less, dairy-free, white sugar-free baked good recipes that you like? Please feel free to share a link to the recipe here.
Let’s face it. Most of us love a little sweet treat during the Holidays, but for those of us who are sensitive to flour and sugar, our options are limited. So I love to make these little balls of joy to satisfy that craving for something sweet and festive. Originally, I got the idea for this recipe in a book that my friend and colleague, Ellen Siegel, shared with me called Cosmic Cookery by Kathryn Hannaford. The beauty of these little bundles of yumminess is that the combinations are endless. They also make adorable Holiday gifts for your loved ones! Enjoy the recipe.
What are some of your favorite date truffle combinations? Feel free to post here!
Those of you who know me, know that I LOVE me some sandwiches. Unfortunately, since I’ve cut waaaaaay back on my gluten intake, I rarely eat them anymore. So what’s a girl to do?
Well, on occasion if I’m really in a sandwich mood, I’ll use a gluten-free bread or brown rice wrap, but some days it doesn’t cut the mustard. So I was noodling around on the internet and discovered some amazing recipes for collard green wraps. Now, I have made lettuce wraps before, but they don’t always hold up well if you’re transporting them. So this notion of wrapping my sandwich deliciousness in a dark leafy green rocked my world. I was kicking myself for not having thought of it earlier!
Collard green wraps are a healthy way to jazz up your traditional sandwich or wrap regardless of whether or not you’re gluten-free. You can stuff them with something more conventional like a tuna, chicken or egg salad or you could fill them with your favorite veggie toppings such as red pepper, sweet potato, avocado, fresh herbs and some type of protein such as hummus, quinoa or legumes.
Here is the recipe I made with families at the Washington Youth Garden a few weeks ago:
Collard Green Wraps
Source: Inspired by Sprouted Kitchen
Servings: 4 wraps
- 4 large collard green leaves*
- 1 avocado, peeled, pitted and sliced
- 1 cup of tender greens or micro-greens
- 2 cups of raw or roasted julienned or grated beets, peeled
- small handful of scallions, chopped
- 1 cup of radishes, sliced or julienned
- 1 cup of potatoes, boiled or roasted (red, white, sweet)*
- ½ cup of basil, marjoram or lemon thyme, chopped
- ½ cup goat cheese (optional)
- 2-3 cloves garlic, minced
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp sea salt
- 2 TBSP tahini or cashew butter
1. Prepare the collard leaves by cutting off the stems at the base of each leaf, then, using a paring knife, carefully cut the thick bump of stem off the back of the leaf so it becomes flush to the leaf. This will make the collard flatter and easier to roll.
2. Blanch greens, by placing them in a pot of boiling water for 30 seconds. Drain and place in a bowl of ice cold water to cool. Note, you can also use the leaves raw if you don’t mind the texture.
3. Prepare the vegetables as indicated above.
4. In a small bowl, combine dressing ingredients and whisk together. Adjust ingredients to taste. Drizzle over prepared veggies and herbs.
5. Layer veggie mixture at the base of the collard green leaf. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.
*Notes: For a larger wrap, use 2 leaves at a time, overlap them halfway to create a bigger wrapping surface.
Feel free to add any combination of veggies and herbs, depending on the season. In lieu of potatoes, you could also add 2 cups quinoa, millet or buckwheat, soaked for 7 hours and cooked or beans, soaked for 12 hours and cooked. If you’re in a hurry, stuff with store bought hummus and/or guacamole!
I have pinned a few other collard green wrap ideas on Pinterest. Feel free to check it out. Post your collard green wrap recipe ideas below!
We had a great time on Saturday at the “Gluten-Free Summer Salads Playshop.” The group whipped up five seasonal salads including a Buckwheat Garden Salad, Italian Aduki Bean Salad, Quinoa Salad with a Lemon Tahini Dressing, Raw Kale Salad and Blueberry Avocado Salad. All were quite beautiful and delicious. Well, almost all of them – the aduki bean salad looked just like that – dookie. Fortunately the taste made up for it and as one of my students said, “it reminds me of refried beans, only slightly prettier.” Although that’s not saying much, I guess the presentation of the dish was not a complete loss!
So I wanted to take the opportunity to share the recipe for the Blueberry Avocado Salad inspired by Kimberly Snyder. So yummy and I LOVE the contrast of the deep indigo blueberries with the bright green avocado. Add some red raspberries or strawberries to the salad to make it festive for the 4th of July! But before we get to the recipe, what are some benefits of blueberries?
Blueberries are a cooling food full of vitamin C, pro-vitamin A and manganese. Loaded with anthocyanins and other antioxidants, blueberries are anti-inflammatory, cancer-fighters! They help to keep your memory sharp, your blood sugar levels and cholesterol low and they are good for your eyes and contain bacterial fighting properties that help to keep your urinary system in good shape.
Here is a delicious, simple recipe that contains avocados which contain healthy fats to help you absorb the fat soluble pro-vitamin A in blueberries!
Blueberry & Avocado Salad
Source: inspired by The Beauty Detox Foods by Kimberly Snyder
- 6 cups blueberries
- 2 medium avocados, peeled and cut into 1-inch squares
- 6 TBSP fresh lime juice
- 2 – 4 tsp of raw honey, maple syrup or coconut nectar (or 10 drops stevia)
- 3 – 4 TBSP of freshly chopped mint.
1. Add the blueberries, avocado and mint to a mixing bowl.
2. Whisk together the lime juice and sweetener and pour over the fruit. Gently toss together, being careful not to mash the avocado pieces.
What are some of your favorite ways to use blueberries? Please feel free to post them below!
Last Sunday I visited my friend Stacy Brooks at the Greenbelt Farmers Market where she was demoing “Summer Bumper Crop Soups.” This demo was a great idea, because as us gardeners know, this is the time of year when we have zucchini and other squash, tomatoes and basil coming out of our ears. Stacy had a marvelous solution for market goers – make a delicious chilled soup with your extra produce and herbs. Customers sampled a Chilled Thai Cantaloupe Soup and a Curried Zucchini Soup, both of which were pretty darn tasty. She also shared a yummy recipe for a Raw Tomato Basil Soup. The soups were divine!
Because my awesome neighbor, Sieglinde, left me to care for her garden while on vacation, I was able to harvest many gargantuan zucchini from her garden. So Stacy’s Curried Zucchini Soup was timely! The picture below, doesn’t do the soup justice, mostly because it’s not a very good picture. Hey, I tried.
With Stacy’s permission, I am posting these soup recipes for you to enjoy.
Chilled Thai Cantaloupe Soup
- 3 cups chopped ripe cantaloupe
- 1 Tablespoon sugar
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon minced fresh lemon grass
- 1 teaspoon Thai red curry paste
- 1 teaspoon chopped jalepeno
- 2 teaspoons cilantro
- 1/8 teaspoon cayenne pepper (optional)
- 1 can (13 to 14 ounces) light coconut milk
- 1-2 teaspoons soy sauce or fish sauce (or to taste)
- 2 Tablespoons fresh lime juice
Puree the first 6 ingredients (through cayenne) in food processor until smooth. Transfer to a bowl and stir in coconut milk, soy or fish sauce, and lime juice. Taste for seasoning and adjust if necessary. Chill for at least one hour.
*Topping ideas: chilled shrimp, sesame crackers, chopped peanuts, cilantro sprigs
Curried Zucchini Soup (adapted from Martha Stewart’s Everyday Food)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons coarse salt
- 2 garlic cloves, minced
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon red pepper flakes
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 1/3 cup sliced almonds, toasted, for garnish
Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
In batches, puree soup in a blender (do not fill more than halfway) until smooth, or use an immersion blender to puree soup directly in the pot. Serve immediately, or let cool, and refrigerate in an airtight container until chilled. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool
Garnish with toasted almonds or a dollop of plain Greek yogurt or sour cream.
I added a cup of cooked quinoa to this recipe for added protein.
Raw Tomato Basil Soup
- 2 large ripe tomatoes
- 1/4 small onion
- 1-2 cloves garlic, smashed into a paste with 1/2 teaspoon salt
- 8-10 basil leaves, cut in strips
- Olive oil for drizzling
Cut tomatoes in half. Grate the cut side of the tomatoes on a box grater until only the skin remains (be careful!). Put the tomato puree in a bowl. Grate the onion into the bowl. Add the garlic/salt paste and basil. Stir and check/adjust seasonings. Drizzle with olive oil before serving.
*Topping ideas: diced avocado or cucumber.
For additional chilled summer soup ideas, please refer to my Chilled Summer Soups post.
Chilled soups created with fresh fruits and veggies are great for any meal and can accompany a healthy wrap or side salad if you’re in the mood for something more substantial. And of course they alkalize and hydrate the body during the dog days of summer!