Shredded Beef Tacos

Shredded Beef Tacos with Verde Salsa

Ingredients

 

4lbs of chuck roast
1 yellow onion, halved and sliced
1 14 ounce can of fire roasted diced tomatoes
1 14 ounce can of diced tomatoes
1 4 ounce can of green chiles
1 cup of red wine
2 chipotle peppers
1/4 teaspoon of cayenne
3 cloves of garlic, minced
1 tablespoon of garlic powder
1 tablespoon of paprika
1 1/2 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of chili powder
1 teaspoon of salt
1 teaspoon of basil
1 teaspoon of cinnamon
2 tablespoons of grape seed oil
1 cup of shredded pepper jack cheese
Tortillas (I used white corn tortillas)

Method

Cut chuck roast into six pieces. Combine garlic powder, paprika, cumin, oregano, chili powder, salt, basil, and cinnamon and mix well. Rub seasoning on all side of chuck roast. In a blender or food processor, blend 1 cup of red wine, the cayenne pepper, and 2 chipotle peppers for 30 seconds to 1 minute. Preheat oven to 350 F. Heat large dutch oven or pot over high heat, add oil and sear chuck 3 to 4 minutes per side. Remove chuck pieces from heat and tent with foil. Add onion slices and cook for 3 minutes. Add minced garlic and green chile and cook for one minute. Add red wine and chipotle sauce and cook for 3 minutes to deglaze pan. Add diced tomatoes and chuck roast pieces back to pot and mix well. Cover and cook in oven (or low cooker) for 3 hours until meat is fall apart tender. Remove meat from pot and shred with forks. Skim fat from the top of the sauce. Return shredded beef to pot with sauce. Heat tortillas (either grill one at a time about 1 minute per side or wrap in foil and heat for 15 minutes in 350 F oven). Arrange tacos with meat, cheese, Verde Sauce, Greek yogurt, lime and cilantro and enjoy.

TIP: You can finish the meat in a crock pot instead of the oven. At the point where you would place the dutch oven or pot in the oven, transfer the ingredients to a crock pot and cook on low for 6 to 8 hours.

 

Verde Salsa

2 pounds of tomatillos (about 6), husked and washed
2 Anaheim peppers, seeded and halved
2 jalapenos, seeded and halved
1/2 yellow onion, quartered
4 coves of garlic, peel on
1 lime
1/2 cup of green onion, diced
1 cup chopped cilantro
2 tablespoons of cumin
1 teaspoon of salt
1 tablespoon of coconut oil

Yogurt Sauce

1/2 cup of Greek yogurt
1 avocado, diced
1 lime
5 tablespoons of Corona*
1/4 cup of chopped cilantro

Tequila Lime Shredded Beef Tacos

Ingredients

• 1 – 3 or 4 pound chuck roast (shoulder cut)
• 3 TBSP oil
• Salt, pepper, garlic powder, onion powder, chili powder, cumin – lightly sprinkled over roast
• 1 – 4oz can mild diced green chiles
• 1 – 14.5oz Aldi’s Happy Harvest Fire Roasted Diced Tomatoes – Salsa Style (or substitute one can regular fire roasted diced tomatoes plus ½ cup of your favorite salsa)
• 3 TBSP good silver tequila
• 2 tsp chile powder
• juice of 1 lime
• toppings of your choice

Method

1. Preheat oil in a large skillet over high heat until nearly smoking. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned. Reduce heat to low, and place roast into crock pot on high heat.
2. Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes. Add tequila and cook another 2 minutes. Pour over the roast in the crock pot and place lid back on crock pot. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
3. When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way. Pour all but ½ cup of the pan juices out of crock pot and place in fridge to chill. Replace shredded beef into the crock pot, stir, and turn setting to warm.
4. When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
5. Immediately before serving, stir in the juice of 1 lime into the beef.

Shredded Beef Tacos

These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two.

Ingredients

• 2 pounds chuck roast, beef brisket, or stew meat
• 3 cups warm water
• 1 chile chipotle in adobo, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• Salt and pepper

Method

1. Put the beef in a heavy-bottomed pot or Dutch oven.
2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.

Slow-Cooker Shredded Beef Tacos

Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 pounds beef (I used a boneless chuck roast)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
• 1/2 large sweet onion, diced
• 4 cloves garlic, minced
• Flour tortillas
Favorite taco toppings:
• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Method

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Cucumber Salad + Peanut Citrus Dressing

Salad
2 1/2 cups English cucumbers, sliced and quartered
1 cup carrots, sliced
1/2 red bell pepper, diced
2 scallions, thinly sliced
1/4 head of purple cabbage, sliced
handful cilantro, roughly chopped
handful cashews, for garnish
red pepper flakes, for garnish (optional)

Peanut Citrus Dressing
3 tablespoons orange juice, lime juice or lemon juice, + more as needed
3 tablespoons raw or natural peanut butter (almond or cashew butter is great too)
1 tablespoon tamari, bragg's liquid aminos or soy sauce
1 tablespoon pure maple syrup
1/2 garlic clove, grated
1/4 - 1/2 teaspoon fresh ginger, grated
pinch of red pepper flakes or 1/2 teaspoon sriracha hot sauce (optional)

In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together. Then before adding the dressing to the salad, taste for flavor adding anything extra you might like. For a thinner dressing add 1 or 2 tablespoons citrus juice or water. 

To make it thicker add a tad bit more nut butter.

Prepare your salad ingredients. Check your dressing for flavor. In a large bowl combine the salad mix with the dressing, toss well and serve. Top with cashews and red pepper flakes. Serves two.
Notes for the dressing: Use the orange juice for a less tangy dressing. I used orange for this recipe and have also used lemon as well. Both were great, and I know the lime will be wonderful too! You can also lessen the amount of juice replacing it with water. Add in some citrus zest of choice if desired. And if your a vinegar lover, try adding a splash or two of rice vinegar!

Try tossing in a cup of cooked quinoa after mixing for a more nutritionally balanced profile.

Egg Avocados, mmm fat + protein how perfect :) Eggocado

One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you! And delicious ;-)

Ingredients:
Whole avocado
Eggs
Cayenne pepper (or any spice of your choice)
Cheese (optional)

Preheat your oven to 425°F (220°C). 

Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire).

Bake until egg is cooked to preference.

Kiwi Coconut Kale Smoothie

For breakfast have a smoothie with protein powder, lots of good fats, chia seeds and some fruit.

Kiwi Coconut Kale Smoothie
10 ounces coconut milk
2 kiwis
Juice of 1 lime
1/4 avocado
1 cup kale
1 serving of Be Well Sustain Protein Powder
1 tablespoon Be Well PhytoGreens Powder
1 tablespoon chia seeds
5 ice cubes

Blend till smooth and creamy.

AND

Heavy Metal Detox Juice

• 2 cups pineapple
• 2 apples
• 1 lemon (peeled if not organic)
• 2 cucumbers
• 6 stalks celery or 1 small head of celery
• 1 head of romaine
• 1 small bunch cilantro (start with less, taste and add more)
• 1 small bunch mint
• 3 stalks chard or kale

 It's best to drink on an empty stomach, ideally as your breakfast or before your breakfast.

Orange Cardamom Chia Parfait

• ¼ cup chia seeds
• 1 cup coconut milk (light coconut milk, or almond/hemp)
• 2 Tbs. freshly squeezed orange juice
• 1 Tbs. maple syrup (or ¼ tsp. stevia)
• ½ tsp. vanilla extract
• ¼ tsp. ground cardamom
• ½ an orange, peeled, segmented, and sliced
• ½ of a green d’Anjou pear, sliced thin
• a handful of blueberries
• chopped nuts?

And then:

• Blend together the coco milk (or almond/hemp) , orange juice, sweetener, vanilla extract, and cardamom in a blender or food processor
• Pour the liquid over the chia seeds and stir thoroughly with a spoon or whisk. Wait at least ten minutes before stirring again. Place in the fridge overnight, stirring occasionally
• In the morning, give everything a good stir. If the mixture is too thick, add a bit more milk
• Pour into a glass, jar, or bowl and layer with fruit, nuts etc...

BEST BREAKFAST EVER!

(serves 2)

Zucchini Pasta with Cucumber Avacado Sauce

• 1 large zucchini (per person)
• grape, cherry or mini heirloom tomatoes, halved
• jalapeno, thinly sliced and seeds removed (optional)
• arugula
• pea shoots, aruluga etc..
• zest of one lemon

Avocado-Cucumber Puree

• 1 medium avocado
• 1 cucumber, peeled and sliced thick
• a few large leaves of basil (optional)
• 1 meyer lemon or regular lemon, juice of
• 2 garlic cloves
• 1/4 teaspoon white pepper or black pepper to taste
• salt to taste
• Prepare your zucchini noodles julienne style or spiralized

And then:

• For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like
  
• Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper

Kelp Noodle Fettuccine Alfredo

• 1 bag kelp noodles, drained and rinsed
• 1 cup kale
• juice of ½ a lemon
• 4 sun dried tomatoes
• ½ tsp fresh thyme
• ½ tsp fresh basil

Sauce

• 2 yellow squash
• juice of ½ a lemon
• ¼ white onion
• 2 cloves garlic
• 3 tbsp white miso paste
• 1/ 4 cup water
• 1 tsp tahini
• ⅛ tsp green stevia powder, or 3 drops stevia extract

Directions

• Finely chop the kale. Massage with your hands until it's wilted. Add the lemon juice into the kale and let it sit
• Combine all of the sauce ingredients into a blender and blend until fully combined (looks thick & creamy)
• Add your kelp noodles to a large bowl. Toss with the sauce
• Add in kale salad, chopped sun dried tomatoes, and fresh herbs
• Let this mixture sit for at least 30 minutes. When kelp noodles sit in sauce, they become softer and more pasta-esque
• Mmmmmm

Almond Milk

Almonds
Water
Sweetener/flavorings if desired

A blender (regular or high speed)

For vanilla almond milk (my usual) add a few dates and a teaspoon of vanilla.

Vanilla Almond Milk (yields 2-3 cups or so)

1 cup almonds, soaked 8-12 hours beforehand if it’s possible
4 cups water
6 dates or 1/4 cup agave
1 tsp pure vanilla extract (or the contents of a vanilla bean)

Begin by soaking your nuts in some water, if you can. Eight hours is ideal, but an hour is fine if that’s what you’ve got!

Next, rinse off your almonds and discard the soak water. Add the almonds and the other ingredients (water, dates, vanilla) to a regular blender or a VitaMix. Blend them on high speed for a minute or so.  At this point, you can serve the nut milk exactly as is, enjoy a good shake before pouring!

If you prefer a smooth texture, give it a strain through a nut milk bacg or cheesecloth.



They’re cheap, conveniant, and can be used again and again (unlike cheesecloth) to strain nut milks and soups. You can purchase them from One Lucky Duck and other raw stores on the web.

To use, simply place the the nut milk bag or cheesecloth over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. I used a large mason jar as my container:

Within forty-five minutes (or, ideally, an hour or two), all of the liquid will have been strained, and you’ll be left with almond pulp.

You can use this for raw cookies, for nut pates, or simply as a nut-butter-like treat.

Meanwhile, you’ll have three or so cups of fresh, delicious almond milk, ready to enjoy in smoothies, in soups, or plain! It should last about 2-3 days in the fridge.

There are tons of ways to enjoy nutmilk. You can make it with cashews (for a super neutral taste), with hemp seeds (protein rich and distinctive), macadamias, or pecans. And you can adjust seasonings to taste.

Chocolate nut milk: To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder

Cinnamon milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg

Chai milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg

Sugar-free vanilla milk: In place of the dates, add stevia to taste

So…what are you guys waiting for?! Stop dropping pennies on store bought nut milks, and get blending!! Once you experience the joy of homemade almond (and other nut) milks, you’ll never want to go back.

Zucchini or Cilantro Hummus and Baba Ganoush + Quinoa Flatbread

Zucchini Hummus 
1 cup peeled and chopped zucchini
¼ cup lemon juice
2 Tablespoons olive oil
3 cloves garlic
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of cayenne pepper
½ cup raw tahini paste
2 teaspoons minced parsley

Paprika or chilli powder, olive oil, and pine nuts for garnish

Place zucchini, lemon juice, oil, garlic, salt, paprika, cumin and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated. Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts. Chill for 2 hours. The hummus will keep for 3 days in the refrigerator.

Nutrition Note: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons of tahini contains almost 35 percent of your recommended daily calcium intake.

To provide an authentic touch you can add a Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices.

Cilantro Hummus 

1 whole medium zucchini
3 cloves of garlic
1/2 bell pepper
4″ of leek base
juice of 1 lemon
1 cup sesame seeds
1 tsp himalayan sea salt
1/2 bunch fresh cilantro
1/2 cup water

Place the ingredients in a Vitamix and blend until creamy.


Baba Ganoush

• 1 medium-sized eggplant
• 2 Tbs. tahini
• 2 Tbs. lemon juice
• 1 large garlic clove
• ½ tsp. sea salt
• a couple shakes of cayenne pepper (optional)
• paprika or cumin for sprinkling on top

Quinoa Flatbread:

• ½ cup quinoa flour
• 2-4 Tbs. flaxseed meal
• ¼ tsp. salt
• ½ cup filtered water

And......then:

• Preheat the oven to 400 degrees F
• Prick the eggplant a few times with a fork
• Place the eggplant on a baking sheet and bake in the oven for 40 minutes, or until it has shriveled
• Remove the eggplant from the oven and allow it to cool until cool enough to handle
• When you’re able to handle the eggplant, remove and discard the skin
• Break apart the inside of the eggplant so that you can fit it into a blender or food processor. Add the remaining ingredients (except for the paprika/cumin) and blend until completely smooth
• Transfer the baba ganoush to a bowl and sprinkle with paprika or cumin
• If you choose to make the Quinoa Flatbread, you can begin preparing it while the eggplant is still baking. Stir all of the ingredients together in a bowl until evenly incorporated. Pour the batter onto a parchment-lined baking sheet, forming two disks. Use a spatula to spread and even out the batter (it should be approx. ¼ inch thick). Once you’ve removed the eggplant, add the quinoa flatbread to the oven and bake for 20 minutes, or until brown and beginning to crack. Remove from the oven and allow to cool
• Serve alongside freshly chopped veggies ----- mmmmm

Blended Drinks

Ginger Citrus

1 navel orange, peel and seeds removed
1/2 grapefruit, peel and seeds removed
1/2 cup water, coconut water, or juice of your choosing
1 inch knob ginger, peeled and cut into a few pieces (if your blender won't blend this, you can use 1/4 tsp powdered ginger)

Blend ingredients till smooth. Sip and savor!

(serves 2)

Strawberry Avocado Chia Smoothie

16 ounces of tea (or kombucha)
1 cup coconut water
2 cups strawberries (freeze strawberries for a cold smoothie)
1 small avocado—seed and skin removed
1 teaspoon turmeric powder
½ teaspoon fresh ginger—grated
1 small pinch fresh ground black pepper
2 cups dinosaur or curly kale—large stalks removed (around 4-5 leaves)
2 teaspoons raw honey or stevia to taste
1 scoop of raw hemp protein powder or 2 tablespoons hemp seeds

Place all ingredients in a high speed blender and blend until smooth and creamy. Enjoy immediately.

(serves 2)

Coconut Island Smoothie

1 pineapple
1 banana
2 pears
300ml coconut milk
200ml orange juice

Remove the outer layer and cut the pineapple into chunks.2. Cut the banana and pears into chunks too. No need to take the skin of the pear.3. Add all the ingredients into your vitamix or blender and whizz until smooth.4. Serve up in glasses and what the smiles.

(makes 6 glasses)

Anti-Aging Strawberry Energy Smoothie

3 cups unsweetened coconut water
½ cup organic coconut milk
2 cups organic strawberries
1 organic Persian cucumber—cut into large chunks
3 cups organic baby spinach
2 tablespoons Chia seeds
Stevia to taste

Place all ingredients inside a blender and blend until smooth. Enjoy immediately.

(serves 2)

Orange and Vanilla Hemp Shake

1 large navel orange, skin cut off and most of the white rind removed
1 large banana
2 cups hemp milk
Seeds from 1/2 vanilla bean, scraped out, or 1 tsp vanilla extract
2 tbsp hemp protein powder
4 large kale leaves, tough stems removed

Blend all ingredients in a high speed blender till smooth. C


Tummy Healer Smoothie


1 cup spinach
¼ cup fresh mint
1 cup pineapple, frozen
2 tablespoons aloe vera juice, or a 2 inch fillet straight from the plant
2 teaspoons honey
½ inch fresh ginger, peeled and minced
¼ teaspoon tumeric powder
1 lime, peeled
¾ cup coconut water

Pineapple
Pineapple contains the protein digestive enzyme Bromelain, to help us break down our food. Bromelain also works to curb the appetite, reduces inflammation and swelling, can give relief for sinus and speed up wound healing. Pineapple is also high in fibre, speeding up transit time in the colon (= flat tummy), and a great source of Vitamin C and manganese. Manganese is an essential cofactor in enzymes needed for energy production and antioxidant defense.

Mint
Mint is a carminative and digestant. It soothes the digestive tract. It’s especially useful for those with IBS, to help settle the tummy. It can relieve spasms and gas. It’s comforting – like giving your tummy a hug.

Ginger
Also a carminative, traditionally used to aid gastrointestinal distress. It relieves gas, and calms muscles spasms in the gut. It is also used to prevent motion sickness, nausea and vomiting. It gets right into the gastrointestinal tract and neutralizes acids, hormones, and toxins. Ginger is anti-inflammatory, thanks to the anti-inflammatory compounds Gingerols, which inhibit the inflammatory messengers of the immune system. This makes it really good for people with rheumatoid arthritis.

Tumeric
A potent anti-inflammatory, due to Curcumin (the bright yellow pigment), an anti-oxidant. Usefull for treating digestive disorders – gas, bloating, stomach ulcers, Crohn’s and Colitis. It adds a very subtle kick to the smoothie.

Hibiscus Tea with Watermelon & Strawberry



I love to mix hibiscus tea with different juices.

2 parts hibiscus tea
1 part fresh watermelon juice
1 part fresh strawberry juice
2 limes, juice of
1-2 limes, sliced (whole round slices)

Mix all ingredients together in a large pitcher with slices of lime , chill and serve.



Banana, Spinach & Bee Pollen

Bee pollen is high in B12 and assists the body with detoxing.

4 ripe bananas
Half a bunch of spinach
2 cups of orange juice
A dash of spirulina (for an extra dose of Vitamin B-12)
1 tablespoon of organic raw bee pollen
A couple ice cubes (optional)

Blend the bananas, spinach, orange juice and spirulina in a Vitamix, sprinkle the bee pollen on top.

Topical Mango Matcha Mint Maca

4 c spinach
1 c frozen mango
1 c frozen pineapple
1.5 c freshly squeezed orange juice
2 tbsp ground golden flax seeds
2 tsp maca powder
1 tsp matcha powder
1 scoop Simply Hemp
handful fresh mint leaves

Blend all ingredients, adding water if necessary to blend.
Serves 2 - 3 people & approximately 200 calories for 2 cup serving

Collard Green Falafel Wrap

Falafel patties:

2 cups of chickpeas (soaked overnight and drained)
2 cups of sunflower seeds (soaked overnight and drained)
1 cup of carrots (cut in large chunks)
1 cup of leeks
2 garlic cloves
1/2 teaspoon of curry
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 cup of fresh cilantro
1/2 tablespoon of olive oil
Pinch of sea salt
Juice of half a lemon

Add ingredients into the food processor until you achieve a fine and sticky consistency. Place the falafel patty on a collard green leaf and layer your favorite veggies on top.

- tomato

- shredded carrots

- red cabbage

- sprouts

Fennel Apple Salad

1 head of fennel

3 apples
1 tablespoon of lemon juice
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 cup of minced red onion
1/2 head of romaine lettuce
Pinch of sea salt

Slice the romaine lettuce into bite size pieces. Thinly slice the fennel and apples with a mandoline and add to the lettuce along with the onion, lemon, vinegar, olive oil and sea salt. Mix well.

You can also marinate the fennel in lemon juice (with a little red onion) for an hour or two before serving to soften the crunch and develop the flavor. You can add add some fresh herbs, like dill or thyme and occasionally toss in a few walnuts.

Summer Rolls

Thai Wraps with Cilantro-Pumpkin Seed Pâté
and a Dipping Sauce

Yield: 8 to 10 wraps

Pâté:
2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt

Wraps:
8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves

Sauce:
1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari

To make the pâté, start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water. Place seeds into a food processor fitted with the "s" blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.

To make the wraps, cut the thick bottom part of the stems off of the collards. Spread a few tablespoons of pâté down the center of each leaf. Then add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. Fold over the edges and set on a plate, seem side down.

To make the sauce, add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.
MORE SUMMER WRAPS......

With a spicy ginger garlic soy dipping sauce.


Opened and with a peanut sauce.

Rough recipe for the rice paper rolls:
rice paper wrappers
thin rice noodles
carrot, cut into matchsticks
red pepper, cut into matchsticks
spring onion, thinly sliced vertically
whole fresh basil leaves

Soak the rice noodles in hot water until soft, drain well then toss in some sesame oil. Set aside. Prep all veg and set aside. Soak the rice paper wrappers in room temperature water until soft. Place on a flat surface and place some noodles, carrot, pepper and onion in the middle, slightly closer to you. Fold the end close to you over, then the sides. Place the basil in the middle then roll up.


Spicy Nut Butter Dip

• 2 Tbsp nut butter
• 1 Tbsp soy sauce
• ½ Tbsp fresh lime juice
• ½ Tbsp Sweetner (honey, agave, maple syrup)
• 1 clove garlic, minced
• ½ tsp finely grated ginger
• cayenne pepper to taste - I used a scant 1/8 tsp and it was nice and spicy.

I place all the ingredients into a mortar and pestle and grind and mix it up until smooth...I'm sure a spoon or whisk would work

Spicy Soy Dipping Sauce

• soy sauce
• few drops of sesame oil
• slices of ginger, garlic and bird's eye chilli (deseeded)

Mix all together and let sit a little while. Sorry for no measurements but it really doesn't matter too much here. Just make sure you don't add too much sesame oil, really just need a few drops for 1 little dipping bowl.

Mango Energy Bars (Raw)

Made with dry mangos

Dehydrating brings everything together.

Raw Mango Energy Bars

2/3 cup dried mango, soaked for 1 hour and drained
1 cup Medjool dates, pitted
1 tbsp vanilla extract
1 1/4 cup raw almonds
3/4 cup shredded coconut
3/4 cup rolled oats (fyi, these are not technically raw)
3/4 cup raisins
1/4 cup pumpkin seeds
1/8 cup sunflower seeds
1/4 tsp sea salt

• First of all, if you don’t have a big food processor, consider cutting the recipe in half, or work in two batches.
  
• First, process the drained mango, dates, and vanilla in a food processor until you have a very smooth paste.
  
• Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained (I had some real big almond chunks!).
  
• On parchment paper or a Teflex sheet, press the mixture into a square or rectangle (mine was around 8×8″ but it depends how thick you would like your bars).
  
• Dehydrate at 110F for 6 hours. Flip onto a mesh and continue to dehydrate for another 6 hours at 110F. Cut into bars. (If you don’t have a dehydrator place the bars in the freezer to firm up.)
  
• Store at room temperature (will keep for 2 weeks if they even last that long!) or in the freezer.

Makes 28 bars.

Raw Thai Coconut Curry Soup

2 cups young coconut meat
2 cups young coconut water
1/2 cup cherry tomatoes
1 tsp red curry paste
1 garlic clove
1 knob ginger
1 tbs minced lemongrass
handful Thai basil
handful cilantro
2 to 3 sprigs mint
2 to 3 tbs lime juice

Puree in a high speed blender, add salt and pepper as needed.

Apple Carrot Beet Ginger Juice

Total time - 10 mins

YES you can make juice without a juicer!

mmmm, carrots, apple, beets and ginger...

• 1 beet, rinsed, lightly peeled and quartered
• 1 apple, lighted peeled, cored and quartered
• 1 Tbsp size piece of fresh ginger (skin removed)
• 3 whole carrots, rinsed and peeled
• unfiltered apple juice (optional)Instructions

Then:

• Place all ingredients in a blender and blend until smooth, adding a splash of apple juice if needed to get it moving. I probably added about ¼ cup
• Then, place a fine mesh strainer over a large bowl and pour the juice over. Use a rubber spatula to press the pulp down and squeeze all of the juice out. Let stand for 5 minutes so you get most of the juice
• Discard pulp and pour your juice into a serving glass. Drink immediately or chill for a bit. You can keep in the fridge for a day or two - tastes best fresh of course!

Lentils

Red Lentils

1 cup red lentils
1 tsp salt
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp paprika or chilli powder
1 tsp tumeric powder
1 tsp corriander seeds
6 cloves
5 cm piece cinamon
4 green cardomoms
1 cup grated or desiccated coconut
4 black peppercorns
4 cloves garlic
2 tbsp ghee
2 chopped onions

Wash the dal & leave to soak for an hour. Drain & boil in a little water with salt & tumeric till soft. Meanwhile, heat ghee & fry the onion, garlic & ginger till golden. Stir in cumin & corriander powder & fry for a few minutes. Add the dal a few minutes before it is ready. Serve hot with the chopped corriander. Also serve with a curry & chapatis.


~Sheila
☮ ♥

Strawberry Sorbet Recipe

Strawberry Sorbet Recipe

 

Prep time

1 min

Cook time

1 min

Total time

2 mins

 

Serves: 4-6

Ingredients

• one pound of frozen strawberries
• one cup of ice cubes
• 2 droppers of liquid stevia
• matcha green tea powder (optional)

Instructions

1. Blend ingredients until mix is creamy but is also icy.
2. Scoop sorbet into bowls and place into freezer until desired texture is reached.
3. Immediately before serving, dust with matcha green tea powder.
4. Serve and enjoy.

Almond Butter Sesame Noodles

Yield: 4 servings

Ingredients

For the almond butter sauce:
• 1/4 cup almond butter
• 1/4 cup tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon agave nectar
• 1 small clove garlic, peeled and minced
• 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 teaspoon sriracha hot sauce (optional)
For the noodles:
• 2 (12-ounce) bags kelp noodles, rinsed and drained
• 2 medium carrots, peeled if desired and cut into matchsticks
• 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
• 3 green onions, white and light green parts thinly sliced
• 1/4 cup dry cashews (optional)
• 2 tablespoons sesame seeds

Instructions

1. In a small bowl, whisk together all sauce ingredients.
2. In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
3. Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.

Notes

Substitutions
• Tamari: soy sauce, nama shoyu, or liquid aminos
• Agave nectar: coconut nectar or any other liquid sweetener
• Kelp noodles: see Chef’s Tips below
• Cashews: dry-roasted peanuts
• Sesame seeds: hempseeds

Chef’s Tips
• You have numerous choices for what type of noodle to use in this dish. Here are some suggestions:
- 1 (8-ounce) package soba noodles
- 1 (8-ounce) package udon noodles
- 1 (8-ounce) package whole wheat spaghetti noodles
- 1 (8-ounce) package gluten-free brown rice noodles
- 2 (12-ounce) packages kelp noodles (no need to cook; just rinse and drain)
- 4 (8-ounce) packages tofu shirataki noodles
- 4 medium zucchini or yellow squash, peeled if desired, spiralized
• Remember to precook the noodles ahead of time for quick and easy assembly.
• If you don’t have agave nectar or another liquid sweetener on hand, you can use 1 tablespoon granulated sugar plus 1 teaspoon water instead.
• Feel free to add more veggies or change up which vegetables you use. Snow peas, sliced mushrooms, and shredded cabbage all make nice additions.

Variations
• Peanut Butter Sesame Noodles: Use peanut butter and dry-roasted peanuts in place of the almond butter and cashews.
• Protein-Packed Sesame Noodles: Bulk this dish up by adding cubed baked tofu or tempeh.

Kale Salads

Kale Tahini Salad

• 1/2 cup tahini 
• 1/4 cup olive oil (or reduce the oil to 2 tbs & add a little h2o to get the desired consistency)
• 1/4 cup filtered water 
• 2 tablespoons lemon juice 
• 1 chipotle chile in adobo, drained, seeds removed 
• 1 teaspoon agave nectar 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon sea salt 
• 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups) 
• 1 large ripe tomato, cored, seeded, and diced 
• 4 teaspoons hempseeds 

Work your magic: 

• Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. (Alternatively, omit the chipotle or replace with 1 teaspoon chili powder and whisk all ingredients together in a medium bowl.)
• Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated
• Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds. 

Substitutions

• Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder
• Agave nectar: coconut nectar or any other liquid sweetener
• Tomato: 1 1/2 cups grape or cherry tomatoes, halved
• Hempseeds: sesame seeds

Moroccan Kale Salad

• 1 bunch Tuscan kale, ribs removed and roughly chopped
• 2 tablespoons extra-virgin olive oil
• Sea salt
• Juice of half a lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 medium carrot, peeled and finely grated (about ½ cup)
• Half a crisp apple--peeled, cored and finely chopped
• ¼ cup golden raisins
• ¼ cup sliced raw almonds
• 3 tablespoons pitted oil-cured olives (about 9 olives), halved

And your almost there....

• In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute
• In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined
• Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve
  - yummy kale......mmmm

Quinoa, Kale with Tumeric Dressing

• 1 cup cooked red quinoa
• 1 bunch curly kale, chopped into small pieces
• Half a sweet potato, grated
• 1 zucchini, grated
• 1 carrot, grated
• 1 small fennel, diced into small pieces
• ½ cup sunflower seeds or pine nuts
• 2 shallots, thinly chopped
• 2 lemongrass stalks, thinly chopped

Dressing

• 2 tbsp freshly minced turmeric
• 1 tbsp minced garlic
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp lemon rind
• 4 drops Stevia
• Pinch of salt

Cook quinoa according to packet directions. Once it is cooked and has cooled down, mix it together with the kale in a large bowl. Combine in all other ingredients until they are stirred through evenly.

Place all salad dressing ingredients in a jar and shake well until all ingredients are combined. If the dressing seems too thick add some more apple cider vinegar to achieve a thinner consistency. Pour the dressing over the salad and stir through until the kale has softened slightly. Serve and enjoy!  This salad will last 3 or 4 days so it's great for lunches :)

Garbanzo Bean And Raw Kale Salad With Lemon-Turmeric Dressing

• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 to 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon ground turmeric
• dash cayenne pepper (or to taste)
• 1 packed cup kale, thinly sliced
• One 15 oz can garbanzo beans, rinsed and drained
• 1 to 2 tablespoons red onion, finely diced
• 1/2 cup red bell pepper, diced

Kale, Quinoa, Citrus and Dijon Salad

• ¼ cup plus 1 tablespoon extra virgin olive oil
• 4 cloves minced garlic
• 1½ cup rinsed quinoa
• ½ teaspoon ground turmeric
• 1½ teaspoon sea salt
• 3 cups water
• 1 bunch dinosaur kale, cut into chiffonade (about 4 cups)
• zest of 2 lemons
• juice of those 2 lemons
• ½ teaspoon Dijon mustard
• 1 teaspoon real maple syrup
• 2 teaspoons ground black pepper
• 3 tablespoons minced Italian parsley
• Sea salt to taste

And your off...

• Mince the garlic and put aside ¼ of it for the dressing
• Heat a heavy pot over medium heat for 15 seconds add 1 tablespoon of olive oil. When the oil shimmers (in 15-30 seconds), add the remaining ¾ of the minced garlic and let it “sweat” for 1 minute. Add rinsed quinoa, turmeric, and 1 teaspoon of salt, and stir to coat. Toast for 30 seconds
• Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes — do not stir. When time’s up, remove the pot from the burner and fluff with a fork, then leave uncovered for 10 minutes
• Meanwhile, “massage” the kale with ½ teaspoon salt in a large bowl for a minute (kale will shrink in volume). Squeeze the kale and discard the juices that come out of it
• In a glass measuring cup, add ¼ cup olive oil, the lemon zest and juice, maple syrup, dijon mustard, black pepper and parsley and whisk together
• Add quinoa to the bowl with the kale, cover with dressing, and stir it all together. Serve chilled or at room temperature