Tag Archives: Recipes

Herbed Egg Salad with Sun Dried Tomatoes (Oil Free)

This might be the best egg salad I’ve ever had! It’s simple and oil free making it easier to digest, especially if wrapped in crispy fresh lettuce leaves instead of dry slices of bread. Also, if you’ve never had duck eggs, like I used for this recipe, you’re in for a real treat- they are rich and creamy and have forever spoiled me from buying chicken eggs again!

Italian Egg Salad (Oil Free)

Ingredients:

4 free-range chicken eggs or 3 duck eggs

1/2 cup re-hydrated sun dried tomatoes

big pinch of dried rosemary, thyme, and basil

1 tsp garlic powder

1 Tbsp dijon mustard

truffle salt and freshly cracked black pepper

Bring a small pot of water to a boil and gently drop in eggs. Cook for 10 minutes. Remove eggs from hot water and allow to cool. Once cool, remove the eggshells and mash with the remaining ingredients.

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Kale Salad Dill-iciousness

Kale Salad Dill-iciousness

I might have said “This is the best kale salad EVER!” something like 3 times while eating this.

Ingredients:

1 bunch curly kale
juice of 1 lemon
1 avocado
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.

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Extremely Green Detox – Friendly Recipes

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.

Cardamom Roasted Cauliflower

Tahini Creamed Pico de Gallo over Kelp Noodles

Gingerbread Coated Wheatgrass Shot

Herbed Avocado and Hearts of Palm

Creamy Lemon Thyme Dressing

Aloe Lemonade

Chilled Cucumber Tahini Soup with Basil

Citrus Ginger Wheatgrass Cream

Hemp Butter Hummus

Sweet Citrus Kale Salad

Cinnamon Ginger Green Juice

Frontera Guacamole Salad

Salsini Dip

Cucumber Gazpacho

Chilled “Brocco-Cado” Soup with Smoked Sea Salt and Garlic

Guacamole Creamed Salsa

Spiced Avocado over Veggies and Romaine

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“Grape Nuts” – Fruitarian Style Cereal

This does not resemble the original grape nuts in the slightest but it does take care of my cereal craving! If it bothers you to call it cereal, think of it like a really chunky, delicious smoothie.

%22Grape Nuts%22 - Fruitarian Style Cereal

Ingredients:

2 bananas
1/2 cup water
4 dates, pitted
1/4 tsp cinnamon
1 bunch grapes

Remove grapes from stem and chop. Place in a bowl. Blend bananas, dates and water to make “milk” and pour over grape “cereal”.

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Filed under 80/10/10, fruit, Recipes

Cucumber Gazpacho

Cucumber Gazpacho
Ingredients:

2 cucumbers
2 stalks of celery
handful of cilantro
1/4-1/2 of an avocado (opt)
one lemon, peeled
1 red bell pepper, seeds and stem removed
3-4 green onions
1 clove garlic (opt)
1 ear fresh corn
sun dried tomatoes

Blend cucumbers, celery, cilantro, avocado and lemon until creamy. Chop remaining ingredients into bite sized pieces and add to blended mixture.

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Filed under 80/10/10, Avocado Based, Recipes, soup

Cauliflower Rice with Orange Indian Spiced Salsa

cauliflower rice with orange indian spiced salsa

This outrageously delicious recipe was created and sent to me by my beautiful friend Ashleigh and it has been hands-down my favorite dinner recipe these past two weeks. I’ve been blown away at how much the simple flavors are starting to pop and how savory even plain lettuce and veggies are tasting without adding salt! Enjoy this taste explosion…

Ingredients:

1 head cauliflower
3 oranges, peeled
1 red bell pepper, seeded
1/2 red onion, peeled
big handful fresh parsley
big handful fresh cilantro
juice of one lime
a sliver of jalapeno
curry powder, to taste
cherry tomatoes

Remove leaves from the cauliflower, chop and put in food processor. Pulse cauliflower to a rice-like consistency. Remove cauliflower and place in a large bowl. Place the remaining ingredients in the food processor and pulse until chunky and well-combined. Pour salsa over cauliflower “rice” and top with cherry tomatoes.

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What I Ate Wednesday – 80/10/10 Style

Warning: This will look like a LOT of food. The recommended calorie minimum for women on this lifestyle is 2500- I’ve been using a handy little thing called CRON-O-Meter to keep track of the 80/10/10 ratios and calorie minimums. I’ll update shortly about how I’ve felt my first week!

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24 oz. carrot/celery/apple juice

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Banana Cereal! Britney laughed so hard it this. Basically it’s “banana milk” (blended bananas) over chopped bananas. I also discovered the deliciousness that is raw, ripe plantain- I didn’t even know they could be eaten raw! This all started as 6 bananas and 1 plantain.

Photo on 12-5-12 at 2.05 PM

2.5 pounds of grapes.

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For dinner I made Megan Elizabeth’s Mango Mayonnaise Wraps

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…and 3 perfectly delicious dried figs.

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