Upon returning from my yoga adventure, I was ready to start my Purification Program and start  detoxing. I am now on the 18th day of my 21-day cleanse feeling energetic, lighter and certainly slimmer!  If you want to re-energize and never feel tired again, have a glowing complexion and shed some extra pounds I highly recommend this cleansing  program. You can read here about the program and contact Dr. Lou Granirer to get started! Along with the supplements the diet I kept on the cleanse is primarily vegetarian. I included raw food and fresh vegetable juices and smoothies daily. I’ve made this salad a few times while on this cleanse and it’s a light fresh salad you can have all spring and summer long. Enjoy!

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 bag (1 pound) shelled edamame (soybeans), thawed

1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)

2 large ripe plum tomatoes, diced or cherry tomatoes, 12 halved

Avocado, 1 large, pitted, peeled and cubed

Fresh lime juice 2 tablespoons

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Romaine lettuce 8 dark outer leaves

Fresh Cilantro (fresh coriander), 2 tablespoons chopped

or 1/4 cup minced fresh chives or basil

1) Cook the corn and edamame

Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and the edamame and cook for 3 minutes. Using a slotted spoon, transfer to the bowl of ice water. Drain corn and edamame, place in a large bowl and add the tomatoes and avocado.

2) Assemble the salad

In a small bowl, whisk together lime juice, 1 tsp salt, and a 1/8 teaspoon pepper. Slowly whisk in the oil. Pour dressing over the salad and gently toss to combine. Arrange lettuce leaves on a serving platter and spoon the salad onto leaves. Garnish with the cilantro or basil and serve.

Smoothies are a great way to combine many superfoods into one delicious meal. They’re quick, delicious – and with the right ingredients – incredibly nutritious!

4 Cups Liquid – water, hot or cold tea  fresh coconut water, or any nut milk
3 Tablespoons Cacao Powder

1 Tablespoon Cacao Nibs

1 Tablespoon Maca, Red Maca

3 Tablespoon Certified Organic Goji Berries

1 Teaspoon Goji Berry Extract Powder (optional, but super energizing!)

1-2 Tablespoons sweetener

suggestions: yacon syrup, amber or dark agave, or any raw honeys

1-3 Cups frozen, organic berries or fruit (depending on how thick you like your smoothie)

1 Tablespoon Hemp Seeds

1 Small pinch Celtic Sea Salt

Blend in a blender on high. Makes 2-4 servings.

Resource: David Wolfe

Another storm hits the Northeast (seems to be the theme this month), although this time mother nature means business dumping a ton of snow and heavy rain, making it very wet, slushy and blustery. I’m happy to be home safe and warm with my three furry companions- spending most of the day juicing, cooking and  listening to Stevie Wonder with  a glass of wine imagining  Spring just around the corner.

For the moment I couldn’t think of a better way to nurture my body and spice things up so I made soup! I love carrot ginger soup colorful and fragrant it’s a light and soothing soup. Carrot soup with ginger is a nutritious and low fat soup with just a touch of sweetness and a touch of spice. Full of vitamin C and a heady dose of iron. Ginger has been shown to warm the respiratory tract and help soothe budding colds and flu, not to mention  so comforting for the winter blues. This version of the soup is vegetarian and vegan.

I was craving  naan bread to dip in the soup but settled for a crusty french baguette, I hope you enjoy it as much as I did!

Carrot Ginger Soup:

Ingredients:

• 3 tbsp olive oil

• 1/2 yellow onion, diced

• 1/4 cup fresh ginger, minced

• 4 cups chopped and peeled carrots (about 1 1/2 pounds)

• 3 cups vegetable broth

• 1 1/2 cups orange juice

• dash nutmeg

• salt and pepper to taste

Preparation:

In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes.

Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add orange juice and stir well. Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt if desired and enjoy!

Ingredients:
3 Kale Leaves
Small handful parsley
4 -5 carrots, greens removed
1 apple, seeded

Directions:

Bunch up kale and parsley and put in the juicer. Add the carrots and apple last. Slice the apple before putting it in the juicer.

A little on the sweeter side!

Hardy Leafy Green Juice

Ingredients:
4 carrots
2 sticks of celery
handful of parsley (chopped)
handful of spinach
3 leafs of Romaine lettuce

Directions:

Process above vegetables in the juicer.

Stimulating Juice Recipe -Great For Beginners

Ingredients:
beet with the greens
4-5 apples (I like Fuji Apples)

Directions:

Cut the beet and apples into pieces. Process the beet and apples in the juicer. I also add 1/2 lemon and small ginger  nub to spice it up!

I made this dessert for Thanksgiving and will definitely be adding  to the Christmas dessert table today and every year! Yummy and a breeze to make. Every ingredient used was organic and readily available in my pantry!

Recipe found in this month’s House Beautiful and you can view here @ NPR:

Ingredients:
2 tablespoons unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith apples
1 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
1 large egg
1 1/4cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half
2 teaspoons confectioners’ sugar

Preparation:

1. Preheat the oven to 350°F. Butter a 9-inch springform pan and coat with the bread crumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3.Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and
1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half, and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the 2 remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioners’ sugar, then cut into 12 wedges.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

3 cups frozen or fresh organic bananas
2 cups brazil nut milk or almond milk
1/4 cup organic agave or 2 tablespoons of Healing Honey
1 teaspoon vanilla extract
2 tablespoons heaping organic raw cacao powder
Pinch of himalayan crystal salt

Preparation:

In a blender, puree all ingredients until smooth and creamy.

About Chocolate banana shake

Cacoa Benefits:

RAW CACAO POWDER contains many rare key nutrients that enhance physical and mental well-being. RAW CACAO POWDER also contain more ANTIOXIDANT flavanoids than any other food tested including Red Wine, Green Tea and Blueberries. Other essential minerals present in Cacao are Calcium, Zinc, Iron, Copper, Sulfur, and Potassium. Cacao also contains many chemicals that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamine.