January 2, 2014
So Fresh, So Clean, So 2014
4 fail-proof recipes to start the year off right
1 1/2 cups water
1 head organic romaine lettuce, chopped
3-4 stalks organic celery
1/2 head of a large bunch or 3/4 of a small bunch of spinach
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 fresh organic lemon
*Optional: 1/3 bunch organic cilantro (stems okay) 1/3 bunch organic parsley (stems okay)
Add water and chopped head of romaine to blender
Blend at a low speed until smooth
Add celery, apple and pear and blend at high speed
Add cilantro and parsley
Finish with banana and lemon juice
Drink it up
1 cup red quinoa
1 1/2 cups of water
2 tablespoons extra virgin olive oil
1 fresh lemon, squeezed
1 tomato, finely chopped
2 handfuls of fresh parsley, finely chopped
1 handful of fresh mint, finely chopped
salt to taste
optional ingredients: 1/3 cup currants and 1/3 cup toasted pine nuts
Place the water and the quinoa in a pot and bring to a boil. Once boiling, cover with a lid and bring to a low simmer and cook until all the water has evaporated and the quinoa is cooked. Fluff with a fork and let cool completely. Once the quinoa is cooled add in the rest of the ingredients, stir well, season with salt and serve.
– Raw organic chia seeds—these are full of bio available protein, omegas, and vitamin E
– Moon Milk, made from truly raw (unpasteurized), organic, California almonds, sprouted in alkaline water and then pressed. This process produces a higher vitamin, mineral, micronutrient, and enzyme content out of the seed and into your milk. After squeezing every last drop of milk out of the almonds we add a pinch of mountain salt. You can substitute with any type of nut or seed milk homemade or otherwise, just go for something organic and sugar free!
– Raw, local wildflower honey. Raw honey contains live healing enzymes, antibiotics, and has anti-viral effects
– Seasonal fruit—I used some Saturn peaches that I found at the market that morning. I also love using berries, persimmons, fresh figs, pears—really anything ripe and beautiful. Experiment!
– Raw, organic walnuts, broken into pieces by hand
– Raw, organic vanilla powder. This is one of my favorite pantry staples. This vanilla is a powerful sun-dried aphrodisiac that packs way more of that exquisite, floral, wild vanilla flavor than any cooked version.
Start with 1/2 cup of chia seeds in a medium bowl. Slowly pour in 1 1/2 cups of the almond milk, 2 tbs of honey, and vanilla and stir. These few minutes of stirring lets the seed’s gelatinous orbit bloom so that you begin to create the pudding texture rather than have big clumps of chia seeds stuck together. Let it do its magic in the refrigerator for at least 2 hours, stirring occasionally for that smooth pudding/tapioca consistency. While the pudding is setting in the fridge, slice your fruit and coat with a touch of honey. Divvy up the pudding and top with your honey macerated, seasonal fruit, and a sprinkle of the walnuts!
use organic ingredients where possible
4 large chicken thighs/drumsticks or 1 small chicken
1/2 teaspoon sea salt
3 medium courgettes/zucchini, spiralised or sliced into noodle shaped ribbons
1 small handful of pink radishes, finely sliced
1 small red cabbage, finely shredded, approx 350g
1 small handful mangetout/snap peas, sliced on the angle
2 large carrots, julienned into matchsticks
4 – 6 spring onions/scallions, or 1 small red onion finely sliced
3 large handfuls of leaves – we used watercress and lambs lettuce but you could use shredded kale, lettuce, chard, spinach
1 large handful of fresh herbs – we had a mixture of coriander/cilantro, mint and basil (or thai basil if you can get it)
2 limes, quartered
For The Tamarind Sauce
3 tbsp almond butter, chunky or smooth
4 tbsp tamarind paste
4 tbsp maple syrup
2 large garlic cloves, grated or finely chopped
1 teaspoon Tamari
optional: some fresh or dried chilli to your taste
2 tablespoons extra virgin olive oil (EVOO)
Preheat the oven to 200C (400F).
Rub ½ teaspoon of sea salt into the chicken skin and roast for 35-40 minutes or until cooked through – a whole chicken will need longer.
Meanwhile prepare the salad by spiralising the courgettes/zucchinis or slicing them into ribbons.
Thinly slice the radishes and onions, shred the red cabbage, julienne the carrots and roughly chop the herbs.
On a large serving platter, pile the courgette noodles in the middle and arrange the leaves around the edge. Layer up with the carrots, mangetout/peas and red cabbage and then scatter over half of the spring onions, radishes and herbs.
Remove the chicken and allow to cool, then shred using two forks and scatter over the salad – don’t forget the crispy skin!
Mix all the tamarind sauce ingredients, except the EVOO in a saucepan, then simmer with the lid on for 8 minutes. When cooled slightly, whisk in the extra virgin olive oil and use to dress the salad.
Garnish with the remaining spring onions, radishes and herbs and serve with the fresh lime wedges.
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