I’ve become such a lazy blogger in the last few weeks. I definitely may have burnt myself out after the frequent juice feast posting. I’ve been playing again with a low sugar way of eating and am currently loving it! Ever since I started making savory jicama juices during the juice feast I dreamed of blending in an avocado for a creamy soup. Well the dream has finally been realized and the result was fabulous! I had a jar of this creamy goodness for lunch yesterday but I’m thinking it would also be great chilled as a side soup to a crispy dinner salad!
1 bunch cilantro
1 lemon, peeled
2 cloves garlic
1 ripe avocado
Run jicama, cilantro and lemon through the juicer and blend with garlic and avocado until creamy.
This is what happens when you decide to use every herb, spice, and green in your fridge.
Serves one hungry person.
1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste
Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.
I might have said “This is the best kale salad EVER!” something like 3 times while eating this.
1 bunch curly kale
juice of 1 lemon
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste
Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.
I ate this delicious pesto over kelp noodles, wrapped in romaine leaves with tomatoes and sprouts. Britney ate her portion in a sprouted grain tortilla with arugula, onion and manchego. Yum.
1-2 small zucchinis
2 ripe avocados
2 cups basil
2 cups arugula
1 cup parsley
juice of a lemon
3-4 cloves garlic
1/4 cup chopped red onion
Himalayan sea salt and cayenne, to taste
Blend in food processor to desired consistency.
The weeks following the juice feast have been a little bit of a free for all. Not that I’m eating pasta or cheese sandwiches or anything but there has been a mish mash of fruit, gourmet raw food, a lot of nuts here, a little cheese there (raw and goat of course), forgoing of the green juice for straight carrot, some complicated combinations, and a smattering of wine, coffee, chocolate and emotional eating. The basic principles are still there but my body is definitely asking for a little simplicity and a LOT of greens. I’ve been pretty lazy about greens, especially dark ones. Enter, Natalia Rose’s Extremely Green Detox. Nothing sounds more ideal right now and I’m so excited that a lot of you will be involved as well. I’m ready to get my wheatgrass on!
The recipes you find below are my collection of Extremely Green Detox friendly recipes. The only thing you’ll need to tweak is using raw green stevia powder in place of NuNaturals stevia in the recipes that call for it.
Tahini Creamed Pico de Gallo over Kelp Noodles
Gingerbread Coated Wheatgrass Shot
Herbed Avocado and Hearts of Palm
Creamy Lemon Thyme Dressing
Chilled Cucumber Tahini Soup with Basil
Citrus Ginger Wheatgrass Cream
Hemp Butter Hummus
Sweet Citrus Kale Salad
Cinnamon Ginger Green Juice
Frontera Guacamole Salad
Chilled “Brocco-Cado” Soup with Smoked Sea Salt and Garlic
Guacamole Creamed Salsa
Spiced Avocado over Veggies and Romaine
Delicious, delicious Wednesday. I didn’t take pictures of my juices- I honestly just forgot what day it was. Throughout the day I had 16 oz cucumber/celery juice, 16 oz carrot/romaine/lemon juice, 20 oz coconut water with Vitamineral Green, cacao, and vanilla, 32 oz carrot/romaine juice and 16 oz cucumber/zucchini/romaine/lemon juice with stevia. While cooking dinner I snacked on some cherry tomatoes and dinner itself was a bunch of delicious wraps: butter lettuce stuffed with coconut amino sauteed mushrooms, homemade sauerkraut, raw chipotle avocado sauce and warm broccoli avocado sauce. Dessert hasn’t been on my mind too often which is amazing, I used to not be able to stop eating unless I had dark chocolate to finish a meal!
After three months of non-stop juice feast blogging, I’m absolutely giddy to not only be eating something this delicious but to be sharing it here! It’s been avocado-city lately and this is the best dish yet. Serves two hungry people 🙂
2 cups mushrooms (whatever is your favorite)
1 box Pomi chopped tomatoes
5 cloves garlic
1/2 cup basil, packed
1 Tbsp pizza seasoning
1 Tbsp garlic powder
1 Tbsp balsamic vinegar (optional)
salt and pepper, to taste
Chop mushrooms and marinate in coconut aminos while preparing the rest of the dish. Remove the top and bottom bits of the zucchini and spiralize into “noodles”. Place remaining ingredients in food processor or blender, blend until creamy and season to taste.