I’ve pulled this recipe over from my brief stint at The Fruitarian Foodie– I promise, it’s still just as delicious. It can be eaten over greens or even alone as a soup! I spent a lot of time post-juice feast trying to go without fruit (and ALL sugars) but I’m back to enjoying them intensely, my body just LOVES fruit and is so grateful to be back to the natural lift of fruit sugar and the lack of desire for coffee and chocolate.
1 cup fresh pineapple juice
juice of one lime
1/4 cup fresh cilantro
sliver of jalapeno
2-3 medjool dates, pitted
1/4-1/2 an avocado (optional)
I love this sweet and spicy green concoction, I juiced the jalapeño with all the seeds so it was pretty hot! Feel free to leave them out if you want a little less spice.
1 bunch grapes
1 lemon or lime, peeled
1 bunch spinach
Run all items through juicer.
Essential oils. My new love. I’ve played with the essential oil samples at Whole Foods and was never that impressed…then I discovered the good stuff. My friend Sarah (whom I now refer to as the “neighborhood medicine woman”) introduced me by doctoring my every issue with her oil kit. I’ve been stunned at their effect on headaches, breakouts, cramps, muscle aches, mood, and sleep. I figured they were the sort of subtle thing that would only “work” on a clean, healthy body and not so noticeable on one filled with cheeseburgers but I’ve had a heap of successful reviews from friends and family that I’ve eagerly oiled-up to remedy a variety of symptoms. Curious? Introducing, DoTerra. These fabulous oils are Certified Pure Therapeutic Grade as in, no fillers, chemicals or pesticides. My dad is a huge fan of oregano oil and uses it every time he feels like he’s getting sick. A couple drops straight back in his throat and he swears his sore throat is cured. Last time he visited I challenged him to try the DoTerra version and he was blown away. Pure oregano oil without any carrier is powerful stuff. I’ve loved using it for it’s antifungal, antibacterial, antiviral, and antiparasitic properties, one drop in my green juice is plenty! On another note, I had tried putting other brands in my salads or juices before and it completely ruined them which is not the case here. Want to try it? I’m thrilled to say I’ve just become an affiliate for DoTerra (mostly to get good deals for myself but I’m excited to share too ;)) and I’m giving away one 15 ml bottle. To enter, just leave a comment below and make sure to leave your e-mail address so I can reach you if you win. Feel free to share any experiences you’ve had with essential oils as well and I’ll announce the randomly chosen winner a week from today!
One of the more frivolous things we received when we got married was a latte maker. I can’t deny I was pretty excited to play with it 😉 My favorite “milk” for lattes is hemp, I find it to be much creamier and naturally sweeter than almond.
1 cup unsweetened hemp milk
1 Tbsp cacao
2 Tbsp espresso
1 drop Lavender essential oil
stevia, to taste
a tiny pinch of sea salt
Process espresso and a mixture of hemp milk and cacao in a latte maker according to directions. Add a drop of Lavender essential oil, a pinch of salt and stevia to taste.
I’ve had a week of eating pretty much whatever I want and my body is finally asking me to get back to my usual veggie-packed intake. This was one of my favorite things I ate this week, I’m absolutely in love with Lydia’s Raw Sunflower Seed Bread, it takes any meal up a notch.
Lydia’s Raw Sunflower Seed Bread
your favorite organic marinara sauce (I used Lucini’s)
your favorite olives (I used Castelvetrano)
Layer slices of sunflower bread with a couple spoonfuls of sauce, a handful of arugula, and a few chopped olives.
What a mouthful! I had to cover all of the delicious bases 🙂 The last few days have been unofficially honeymoon-ish, we didn’t go anywhere but we did take some time to ourselves and have indulged to our hearts content. I’ll admit, the green juice has taken a back seat and over the next week I’ll share the decadent treats that temporarily took it’s place.
1 can full-fat coconut milk
2 oz cupcake vodka (or regular)
NuNaturals Vanilla stevia or raw coconut sugar, to taste
a pinch of sea salt
a handful of raw almonds, chopped
Add to an ice cream maker and process according to directions.
I’m a married lady! I’m just finishing up the most incredible weekend of my life and enjoying indulging in some richer dishes and more complicated recipes. I’ve kept goat cheese to a minimum (I used to eat it almost every day), mostly because since the juice feast I really haven’t wanted it. Well it’s made a comeback in a gorgeous way with this overwhelmingly flavorful Greek-ish salad.
1 head romaine, chopped
2-4 cloves garlic, minced
small handful fresh basil, chopped
2 Tbsp fresh thyme
2 Tbsp fresh rosemary, minced
1 Tbsp fresh mint, minced
1/3 large cucumber, seeded and diced
1/3 small red onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
4 kalamata olives, pitted and chopped
4 castelvetrano olives, pitted and chopped
2-3 oz goat or sheep feta (preferably raw)
A sprinkle of red pepper flakes (if you like a little heat)
a few drops of liquid stevia (optional)
sea salt and freshly cracked pepper, to taste
a few splashes of balsamic vinegar or the juice of one lemon
a drizzle of cold pressed olive oil (optional)
Toss and enjoy.
In my Wheatgrass and the Wedding Dress posts I mentioned my concern over the dress (and my irritation overbeing one of “those brides” who diets before the wedding). When the big day arrived, the dress slipped on easily and the day was everything I hoped it would be and more. If you glance over to my profile photo you might notice the name change 🙂 I’m taking my wife’s name and basking in the bliss of knitting together our little family.