Fall is here technically, but doesn't feel like it in the Pacific Northwest. What feels like an extended summer during the day, the cooler evening nights ignite a craving for something hearty. This easy one-pot pasta is the perfect meal to make after a busy work day. Made in under 30 minutes, one pot, no mess.
I will demo this recipe live on zoom October 13 at 6pm PST with Guided Fitness. Click Here to Register.
One Pot Creamy Pumpkin Pasta
Total Time: 20-30 minutes Ingredients: 1 16 oz package of pasta 2 cans of pumpkin** See Notes 5 cups of vegetable broth ** See Notes 1/2 cup white wine (dry works well like sauvignon blanc) 2 tbsp olive oil 1 onion, diced 4 garlic cloves, minced 1 tsp salt 1/8 tsp pepper 1/8 tsp red pepper flakes 1/4 tsp nutmeg pinch of cinnamon 2-4 oz dairy free cream cheese Directions: In a pot, begin by sautéing the onion and garlic in olive oil for several minutes or until translucent. Stir in the spices and mix for one minute. Next, add the white wine, mix well, and let it cook down for 1-2 minutes. Add the 5 cups of broth, 1.5 cans of pumpkin, mix well, and then add in the pasta. Bring liquid to a boil, but then reduce to a simmer. Let this cook until the pasta is edible. Once edible, remove from heat and adjust spices if necessary. Add the cream cheese and mix until well combined. From here, if you want a richer/deeper pumpkin flavor, add in the additional pumpkin puree. Pasta will thicken upon cooling and the flavors really settle once cooled or even as leftovers. **Note: When cooking an entire bag of pasta, there needs to be enough liquid. I recommend starting with 5 cups of broth, and add more if needed. Adding more adds a more vegetable flavor. I also recommend starting with 1.5 cans of pumpkin. Adding the entire 2 cans does give this a very strong pumpkin flavor. Again I recommend 1.5 cans of pumpkin to start and then add additional puree at the end if needed.
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Does this spring have you cold and needing to warm up? The weather thus far has been far from feeling like spring, but know there are ways to nourish the body with warmth without feeling heavy and weighed down from thick/heavy food.
This homemade tomato soup is a perfect addition to your recipe box for a lighter and healthier soup. 
Homemade Dairy Free Tomato Soup
Total Time: 20-30 minutes Ingredients: 1-2 tsbp olive oil 1 small onion, chopped 2 large garlic cloves, chopped 1 28 oz can San Marzano whole peeled tomatoes 3 cups vegetable broth 1 tbsp tomato paste 1-2 tsp sugar 2-3 tbsp fresh basil, chopped (or 1 tsp dried) 1/2 tsp dried oregano 3/4 tsp salt 1/8 tsp pepper 1/3 cup nondairy cream or coconut milk (can start w/ 1/4 cup and add more if necessary) Directions: In a soup pot saute the onion and garlic in the olive oil for several minutes. Once translucent, add the spices, mix well and cook for 1-2 minutes. Next, add the tomato paste, tomatoes, broth and bring to a boil. Reduce to a simmer and add the sweetener. Simmer for 15-18 minutes until the tomatoes can easily be sliced with a spoon. Remove from heat and pour the soup into a blender and puree well with the cream of choice. If using a hand immersion blender, add in the cream and blend until pureed. Top with basil and serve warm! Let's Connect! Check out my other soup recipes below!
I found this beautiful mid century Scandinavian woven tablecloth and it reminded me of summer. Summer will be here soon and ironically, I had a bag of hand-picked blueberries that I picked last summer from a local blueberry forest / farm.
Although I am posting this in the spring, I decided to mix the best of summer and winter together by concocting an all-spiced blueberry crisp. Whipped coconut cream is an excellent addition to any fruit crisp!
I make my crisps a bit more on the healthier side, so if you like it sweeter, adjust the sweetener ratio. 
"Blueberries, strawberries and blackberries are true super foods. Naturally sweet and juicy, berries are low in sugar and high in nutrients - they are among the best
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GF & Sugar Free Blueberry Strawberry Rhubarb Crisp
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Vegan Date Caramel Apple Crisp
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Blueberry Plum Cardamom Crisp
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Looking to stay warm this winter, all while celebrating our beloved winter holidays in a bit of a healthier way? How about enjoying a vegan/vegetarian Irish stew that has the lovely components of Guinness.
I found this beautiful antique filet lace shamrock table runner that has inspired this cultural meal. This lace is available in my Etsy Shop, The Elizabethan Closet.
Thick and hearty, it's one way to celebrate this St Patty's Day.
I found this beautiful antique filet lace shamrock table runner that has inspired this cultural meal. This lace is available in my Etsy Shop, The Elizabethan Closet.
Thick and hearty, it's one way to celebrate this St Patty's Day.
Join me live on zoom to demonstrate this Vegetable Irish Stew Recipe on Tuesday March 15th 6pm PST. Registration is available at Guidedfitness.com/onlineclasses.
Vegetable Guinness Irish Stew
Prep Time: 5-10 minutes
Cook Time: 20-30 minutes
Ingredients:
2 tbsp olive oil
3-4 garlic cloves, minced
1 large onion, chopped
3 carrots, diced/chopped
3 celery stalks, chopped
1 small parsnip, peeled and chopped (about 1/3 cup)
3.5-4 cups of gold potatoes, chopped
1/4 cup flour
1 14.3 oz can of Guiness (473 ml)
3-4 cups vegetable broth
1/4 heaping cup tomato paste
1 tsp thyme
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
1 tbsp brown sugar
Directions:
Begin by pepping the vegetables and peeling the parsnip.
In a large pot, cook the onion, celery and garlic in olive oil until translucent. Add the thyme, salt and pepper, mix and cook for an additional minute.
Add the flour and mix well, until all the vegetables are well coated. Slowly add in 3 cups of vegetable broth and mix until well until the flour liquifies / combines into the broth, scraping the bottom if needed. Be sure to mix so there are no chunks of flour.
Add the beer, tomato paste, bay leaves and the remaining vegetables. The beer will froth for a minute and that is okay. Mix until well combined. Next add the sugar. If needed you can add an additional 1 tbsp of brown sugar.
Cover with a lid and simmer for about 15 minutes, or until the potatoes are edible and broth is thick. If you want this to be more "soupy" you can add the last and fourth cup of broth. Adjust flavors as needed. The flavor improves upon cooling, especially after 24 hours.
Let's Connect! Check out my other Irish / Cultural Soup recipes below!
Prep Time: 5-10 minutes
Cook Time: 20-30 minutes
Ingredients:
2 tbsp olive oil
3-4 garlic cloves, minced
1 large onion, chopped
3 carrots, diced/chopped
3 celery stalks, chopped
1 small parsnip, peeled and chopped (about 1/3 cup)
3.5-4 cups of gold potatoes, chopped
1/4 cup flour
1 14.3 oz can of Guiness (473 ml)
3-4 cups vegetable broth
1/4 heaping cup tomato paste
1 tsp thyme
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
1 tbsp brown sugar
Directions:
Begin by pepping the vegetables and peeling the parsnip.
In a large pot, cook the onion, celery and garlic in olive oil until translucent. Add the thyme, salt and pepper, mix and cook for an additional minute.
Add the flour and mix well, until all the vegetables are well coated. Slowly add in 3 cups of vegetable broth and mix until well until the flour liquifies / combines into the broth, scraping the bottom if needed. Be sure to mix so there are no chunks of flour.
Add the beer, tomato paste, bay leaves and the remaining vegetables. The beer will froth for a minute and that is okay. Mix until well combined. Next add the sugar. If needed you can add an additional 1 tbsp of brown sugar.
Cover with a lid and simmer for about 15 minutes, or until the potatoes are edible and broth is thick. If you want this to be more "soupy" you can add the last and fourth cup of broth. Adjust flavors as needed. The flavor improves upon cooling, especially after 24 hours.
Let's Connect! Check out my other Irish / Cultural Soup recipes below!
 Roman White Beans + Wilted Greens |  Vegan Colcannon Irish Potatoes |  Vegetarian Russian Borscht |
This winter has gotten cold for so many people! Over the holidays, my mother bought me a vegan instant pot cookbook, which helped me get used to working with the instant pot.
I found this recipe from Running on Real Food to help inspire this creamy and dairy-free potato kale soup.
I found this recipe from Running on Real Food to help inspire this creamy and dairy-free potato kale soup.
Some instant pot recipes are complex and take along time. This one is straightforward and easy! Healthy, hearty and chocked full of Whole Foods - stay warm and pack your diet with nutrients all with simple and easy potato kale soup!
Vegan Instant Pot Potato Kale Soup
Time: 30 minutes
Serves 4-6
Ingredients:
1 tbsp olive oil
4 garlic cloves, minced
1 large onion, diced
3 carrots, chopped
3-4 celery stalks, sliced
2-2.5 lbs of Yukon gold potatoes, chopped
1 bushel of kale, chopped
4 cups vegetable broth
1 tsp oregano
1 tsp thyme
salt + pepper to taste
Directions:
Add the first five ingredients into the instant pot, mix and sauté until the onions are translucent, about 3-5 minutes. Add in the spices and sauté for an additional minute.
Turn off the sauté button. Add the broth and potatoes and mix until well combined. Seal the lid and make sure the venting knob is turned to “Sealing”.
Press the "pressure cook" button and set the timer for 10 minutes. The display will read, "on." From here, let the pressure cook work (it will take longer than 10 minutes. It has to build pressure and once ready will then count down the minutes from 10 to 0). You will hear a beep once the timer begins.
Once the timer has finished, carefully turn the Vent Knob to “Quick Release”. Allow all the pressure to release until the Float Valve drops. Once done, remove the lid.
Take 2-3 ladles of the soup and puree it in a blender. From here place the kale and the pureed soup back into the pot and mix for a minute until the kale naturally cooks down. Adjust any spices and serve warm!
Let's Connect! Check out my other Soup recipes below!
Time: 30 minutes
Serves 4-6
Ingredients:
1 tbsp olive oil
4 garlic cloves, minced
1 large onion, diced
3 carrots, chopped
3-4 celery stalks, sliced
2-2.5 lbs of Yukon gold potatoes, chopped
1 bushel of kale, chopped
4 cups vegetable broth
1 tsp oregano
1 tsp thyme
salt + pepper to taste
Directions:
Add the first five ingredients into the instant pot, mix and sauté until the onions are translucent, about 3-5 minutes. Add in the spices and sauté for an additional minute.
Turn off the sauté button. Add the broth and potatoes and mix until well combined. Seal the lid and make sure the venting knob is turned to “Sealing”.
Press the "pressure cook" button and set the timer for 10 minutes. The display will read, "on." From here, let the pressure cook work (it will take longer than 10 minutes. It has to build pressure and once ready will then count down the minutes from 10 to 0). You will hear a beep once the timer begins.
Once the timer has finished, carefully turn the Vent Knob to “Quick Release”. Allow all the pressure to release until the Float Valve drops. Once done, remove the lid.
Take 2-3 ladles of the soup and puree it in a blender. From here place the kale and the pureed soup back into the pot and mix for a minute until the kale naturally cooks down. Adjust any spices and serve warm!
Let's Connect! Check out my other Soup recipes below!
Vegan German-Inspired Vegetable Soup
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Vegan Parsley Potato Soup
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Vegetarian Russian Borscht
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Last week I demoed my vegetarian Russian Borscht recipe on a live zoom call. Dill is one of the main flavors in borscht, and with this I began to crave traditional Eastern European cucumber salads that I often found in restaurants in Poland and the Baltic States.
However these people made their cucumber salads, I dont know, but it is hard to replicate authentic and decade-old recipes. With a lot of dill in my refrigerator, I decided to concoct a traditional vinegar cucumber salad with dill.
However these people made their cucumber salads, I dont know, but it is hard to replicate authentic and decade-old recipes. With a lot of dill in my refrigerator, I decided to concoct a traditional vinegar cucumber salad with dill.
Dill is a powerful herb (like all herbs) that is medicinal and contains certain compounds called monoterpenes, as well as flavonoids, minerals, and amino acids. The miraculous properties in dill contain enough properties to aide in:
-benefiting insomnia
-maintain bone health because of the calcium
-manage diabetes
-Relieve some arthritic pain
-may treat respiratory health because of Kaempferol and certain other components of flavonoids and monoterpenes in the essential oils
Perfect for summer or winter, this is one salad that can accompany holiday meals very well!
-benefiting insomnia
-maintain bone health because of the calcium
-manage diabetes
-Relieve some arthritic pain
-may treat respiratory health because of Kaempferol and certain other components of flavonoids and monoterpenes in the essential oils
Perfect for summer or winter, this is one salad that can accompany holiday meals very well!
Cucumber Dill Salad
Total Time: 10 minutes
Serves 4-6
Ingredients:
2 English cucumbers, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup white wine vinegar
2 tbsp olive oil
2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
Directions
In a bowl whisk together all of the ingredients EXCEPT the cucumbers. until well combined. Let the mixture sit while you cut the cucumbers.
Use a mandolin to slice the cucumbers, or with a knife, thinly slice the cucumbers. Mix the cucumbers into the dressing until well combined. Serve chilled!
Let's Connect! Check out my other salad / cucumber recipes below!
Total Time: 10 minutes
Serves 4-6
Ingredients:
2 English cucumbers, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup white wine vinegar
2 tbsp olive oil
2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
Directions
In a bowl whisk together all of the ingredients EXCEPT the cucumbers. until well combined. Let the mixture sit while you cut the cucumbers.
Use a mandolin to slice the cucumbers, or with a knife, thinly slice the cucumbers. Mix the cucumbers into the dressing until well combined. Serve chilled!
Let's Connect! Check out my other salad / cucumber recipes below!
Nothing but Greens (Kale, Cucumber, Pear, Celery)
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Dr Fuhrman's No Oil Walnut Vinaigrette Salad Dressing
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Detox Salad with Turmeric Tahini Dressing
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Are you ready to ramp up your immunity this winter? Are you ready to detox out all of that heavy Thanksgiving food? If so, beets and borscht are for you!
This warming and healing beet-based soup is traditional across Eastern Europe and Russia. I grew up every holiday eating traditional Ukrainian food, and every country, culture and cook has their own special recipe.
While living in Germany, every country created borscht different. For most eastern block countries, they use animal bones to flavor the soup. I remember while traveling throughout Poland when I lived in Germany, that borscht was basically clear beet broth soup. Nothing else but beet broth.
My Ukrainian grandmother made this differently that I just did, but know these vegetables are here to ignite your health during this "cold and flu" season.
This warming and healing beet-based soup is traditional across Eastern Europe and Russia. I grew up every holiday eating traditional Ukrainian food, and every country, culture and cook has their own special recipe.
While living in Germany, every country created borscht different. For most eastern block countries, they use animal bones to flavor the soup. I remember while traveling throughout Poland when I lived in Germany, that borscht was basically clear beet broth soup. Nothing else but beet broth.
My Ukrainian grandmother made this differently that I just did, but know these vegetables are here to ignite your health during this "cold and flu" season.
Join me Wednesday December 1, 2021 on Zoom 6-7pm PST for alive demonstration of this recipe + my roasted agave mandarin Rainbow Carrots. Sign up here!
Vegetarian Russian Borscht
Serves 6-8
Time 30-40 minutes
Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 large garlic cloves, minced
2 carrots, grated
2 beets, grated or diced
4 small white potatoes, diced (or 2 large)
1/4 cabbage (approx 2 cups), sliced
2 tbsp tomato paste
8 cups vegetable broth
1/2 small lemon, juiced
1/4 - 1/3 cup fresh dill
2 dried OR 6 fresh bay leaves
salt + pepper to taste
Directions:
Begin by prepping the vegetables. Sautee the garlic, onion and carrot in olive oil for 3-4 minutes. Add the potatoes and sauté for another 3-5 minutes. Add the beets and cabbage, salt, pepper and bay leaves, sautée for another couple minutes. Add the vegetable broth, mix, cover with a lid and simmer for about 10 minutes. Next, add the dill, tomato paste and lemon juice. Mix well and simmer for an addition 10-15 minutes.
Once fragrant and potatoes are edible, remove from heat, adjust any spices and serve warm!
This soup tastes better after 24 hours once the dill and bay leaves have additional time to "marinate."
Let's Connect! Check out my other beet + carrot recipes below!
Serves 6-8
Time 30-40 minutes
Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 large garlic cloves, minced
2 carrots, grated
2 beets, grated or diced
4 small white potatoes, diced (or 2 large)
1/4 cabbage (approx 2 cups), sliced
2 tbsp tomato paste
8 cups vegetable broth
1/2 small lemon, juiced
1/4 - 1/3 cup fresh dill
2 dried OR 6 fresh bay leaves
salt + pepper to taste
Directions:
Begin by prepping the vegetables. Sautee the garlic, onion and carrot in olive oil for 3-4 minutes. Add the potatoes and sauté for another 3-5 minutes. Add the beets and cabbage, salt, pepper and bay leaves, sautée for another couple minutes. Add the vegetable broth, mix, cover with a lid and simmer for about 10 minutes. Next, add the dill, tomato paste and lemon juice. Mix well and simmer for an addition 10-15 minutes.
Once fragrant and potatoes are edible, remove from heat, adjust any spices and serve warm!
This soup tastes better after 24 hours once the dill and bay leaves have additional time to "marinate."
Let's Connect! Check out my other beet + carrot recipes below!
Roasted Orange Beets with Pomegranate + Pumpkin Seeds
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Agave-Mandarin Roasted Rainbow Carrots
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Kale Beet + Blood Orange Salad
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If you're looking to stay warm in the next few fall and winter months, warm up with a unique Greek-inspired soup recipe that is super healthy and ready in under 30 minutes.
This lemon orzo chickpea soup is usually creamy because the Greeks add in eggs. In this version I am omitting the eggs and sticking to the basics of lemon juice and broth.
This lemon orzo chickpea soup is usually creamy because the Greeks add in eggs. In this version I am omitting the eggs and sticking to the basics of lemon juice and broth.
Soup and sweater season is here and the number one benefit of soup is that it not only nourishes the body, but it allows us to consume liquid during a season when people do not drink as much water because they are rarely hot. When hot, the body craves liquid to cool down. So soup helps us incorporate more liquid into the diet and keeps us warm too.
Simple. Easy. Healthy. The basics is really all that we need. Enjoy!
Simple. Easy. Healthy. The basics is really all that we need. Enjoy!
Lemon Chickpea Orzo Soup
Total Time: 20-30 minutes
Serves 4
Ingredients
2 tbsp olive oil
1 onion, minced
3 large garlic cloves, minced
4 carrots, chopped
1 can chickpeas, drained and rinsed
2 handfuls of fresh spinach (1 bundle, washed)
1/3 cup dried orzo
5 cups vegetable broth
1 lemon, juiced
salt + pepper to taste
Ingredients:
In a large pot, begin by sautéing the onions, garlic in olive oil, for 3 to 5 minutes. Add the celery and carrots and cook for an additional 3-5 minutes until soften and onions are translucent. Add some salt + pepper and give it a good mix.
Add the orzo + broth, mix well and let the soup simmer with a lid on it until the soup is al-dente. Once the orzo is edible, add the chickpeas and spinach and cook for several minutes until the spinach wilts. Once done, remove from heat and add in the lemon juice. Mix well, adjust spices and serve warm!
Let's Connect! Enjoy my other orzo / bean+green recipes below!
Total Time: 20-30 minutes
Serves 4
Ingredients
2 tbsp olive oil
1 onion, minced
3 large garlic cloves, minced
4 carrots, chopped
1 can chickpeas, drained and rinsed
2 handfuls of fresh spinach (1 bundle, washed)
1/3 cup dried orzo
5 cups vegetable broth
1 lemon, juiced
salt + pepper to taste
Ingredients:
In a large pot, begin by sautéing the onions, garlic in olive oil, for 3 to 5 minutes. Add the celery and carrots and cook for an additional 3-5 minutes until soften and onions are translucent. Add some salt + pepper and give it a good mix.
Add the orzo + broth, mix well and let the soup simmer with a lid on it until the soup is al-dente. Once the orzo is edible, add the chickpeas and spinach and cook for several minutes until the spinach wilts. Once done, remove from heat and add in the lemon juice. Mix well, adjust spices and serve warm!
Let's Connect! Enjoy my other orzo / bean+green recipes below!
Fresh Mediterranean Chickpea Orzo Pasta
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Roman White Beans + Wilted Greens
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Vegan Creamy Garlic Butter Asparagus Orzo
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As a holistic fitness professional, I cannot emphasize enough why people should adopt a detox-based diet for optimal health. The word diet is overused in modern society but rather it is important to incorporate foods that help the body detox and eliminate toxins.
Many of our everyday fruits, vegetables and herbs aide in this process along with filling the body with necessary vitamins, nutrients and electrolytes to aide in overall wellbeing.
The body primarily detoxes through the fecal waste, urine, perspiration and respiration. The body cannot hold or contain toxins for too long, which is why we eliminate waste. Diseases like Crohn's is deadly because if perforations develop in the intestine, bile and waste leaks into the blood stream, which overloads the body with toxins that can lead to traumatic issues.
Many of our everyday fruits, vegetables and herbs aide in this process along with filling the body with necessary vitamins, nutrients and electrolytes to aide in overall wellbeing.
The body primarily detoxes through the fecal waste, urine, perspiration and respiration. The body cannot hold or contain toxins for too long, which is why we eliminate waste. Diseases like Crohn's is deadly because if perforations develop in the intestine, bile and waste leaks into the blood stream, which overloads the body with toxins that can lead to traumatic issues.
Your health is NOT a joke.
We've become SO disconnected to our body, mind and spirit that we have become irrational in understanding how human physiology works. In a spiritual sense, we've disconnected from the sacredness that says, "your body is a temple."
We need to understand that what you consume will drastically help or hinder your health in the long term. Millions of people around the world suffer from heavy metal poisoning because everything in modern society has either been laced with chemicals (example: pesticides) or from Environmental pollution.
If you are ready to improve your health, and want to make a "radical" change....all you need to do is to start incorporating more fruits, vegetables and herbs in your diet to help rid and cleanse the body of its waste and toxic overload.
We need to understand that what you consume will drastically help or hinder your health in the long term. Millions of people around the world suffer from heavy metal poisoning because everything in modern society has either been laced with chemicals (example: pesticides) or from Environmental pollution.
If you are ready to improve your health, and want to make a "radical" change....all you need to do is to start incorporating more fruits, vegetables and herbs in your diet to help rid and cleanse the body of its waste and toxic overload.
BEETS
This is probably one of the most important pieces of produce to consume on a continuous basis. The liver goes through a variety of phases to detox toxins.
Beets contain phytonutrients called betalains that support the stage 2 detoxification process of the liver. Consuming beets increases glutathione, which is used for almost every cell in the body to remove toxins.
Beets are also important for expecting mothers since its high amount of the B vitamin folate is known to reduce the risk of birth defects and the traces of folic acid help develop the growing fetus.
Beets thin the bile making it easier to transport it to the intestinal tract and colon. This is also made possible because of its high fiber content.
Check out some of my beet recipes below!
Beets contain phytonutrients called betalains that support the stage 2 detoxification process of the liver. Consuming beets increases glutathione, which is used for almost every cell in the body to remove toxins.
Beets are also important for expecting mothers since its high amount of the B vitamin folate is known to reduce the risk of birth defects and the traces of folic acid help develop the growing fetus.
Beets thin the bile making it easier to transport it to the intestinal tract and colon. This is also made possible because of its high fiber content.
Check out some of my beet recipes below!
Apple Pear & Beet Juice
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Roasted Orange Beets with Pomegranate + Pumpkin Seeds
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Vegan Beet "Root Chakra" Soup
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KALE
Kale is another powerful vegetable that is packed full of fiber and nutrients. Kale is alkaline that neutralizes that blood, and kale’s phytonutrients, such as kaempferol and quercetin neutralizes inflammation. Kale contains high amounts of Vitamin C, which benefits immune health, and contains chlorophyll and sulforaphane that are two powerful cancer-fighting agents.
Check out my favorite kale recipes below!
Check out my favorite kale recipes below!
Vegan Tuscan Farro Kale Soup
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Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpeas
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Kale Farro Salad w/ Parsley Tarragon Dressing
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PARSLEY
Parsley contains many of the essential nutrients such as vitamins A, B, C and K and minerals iron and potassium. As a natural diuretic, parsley eliminates excess fluid without ridding of potassium. It also contains chlorophyll, which improves detoxification and supports weight loss. The folate and Vitamin C contents also aides in immune function, which is no surprise as to why parsley is used to flavor soups!
Check out some of my recipes that contain parsley!
Check out some of my recipes that contain parsley!
Vegan White Bean, Kale & Swiss Chard Soup
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Vegan Fresh Herb Chickpea & Collard Green Stew
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Turmeric
This is one of the most powerful food and herb on the planet. This tiny little root herb is one of the greatest anti-cancer foods. Turmeric is loaded with nutrients such as dietary fiber, protein, calcium, copper, iron, magnesium and zinc, with vitamins C, E and K.
Studies have shown that turmeric aides in the liver detoxification and can prevent liver disease. Some studies showed that turmeric provided therapeutic potential for treating nonalcoholic fatty liver disease (NAFLD). Something as small and powerful as this root has been linked to reversing liver damage caused by alcohol and other ingested toxins.
Check out some of my turmeric recipes below!
Studies have shown that turmeric aides in the liver detoxification and can prevent liver disease. Some studies showed that turmeric provided therapeutic potential for treating nonalcoholic fatty liver disease (NAFLD). Something as small and powerful as this root has been linked to reversing liver damage caused by alcohol and other ingested toxins.
Check out some of my turmeric recipes below!
Orange Carrot Turmeric Immunity Juice
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Orange Turmeric Ginger Wellness Shot
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Detox Salad with Turmeric Tahini Dressing
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Broccoli
Broccoli is another powerful detox vegetable, similar to kale. Along with turmeric its been known as one of the best anti-cancer foods as well as helps the body detox the liver.
Broccoli contains sulforaphane, which fights off infectious cells in the body. Three of the most powerful nutrients include glucoraphanin, gluconasturtiin and glucobrassicin, which neutralize and eliminate unwanted contaminant.
Since the body detoxes in a two step process, broccoli is a food that provides nutrients that work in both stages. The glucosinolates aide in phase one, and the sulforaphane contents aide in the second phase. Broccoli contains more vitamin A + C than a single orange.
Check out my favorite broccoli recipes below!
Broccoli contains sulforaphane, which fights off infectious cells in the body. Three of the most powerful nutrients include glucoraphanin, gluconasturtiin and glucobrassicin, which neutralize and eliminate unwanted contaminant.
Since the body detoxes in a two step process, broccoli is a food that provides nutrients that work in both stages. The glucosinolates aide in phase one, and the sulforaphane contents aide in the second phase. Broccoli contains more vitamin A + C than a single orange.
Check out my favorite broccoli recipes below!
Sweet Broccoli & Cashew Cheese Sauce
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Vegan Garlic Broccoli + Bok Choy
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Broccolini, Bamboo Shoots + Tofu in Apricot Sauce
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Eating and fruit, vegetable, root or herb will help the body naturally detox. These five are known for its powerful effect not only in cleansing the liver, but aiding in disease prevention. Your body and immune system is powerful, and it becomes more powerful with a cleaner and healthier diet.
Let's Connect!
Let's Connect!
While exploring the countryside of Colorado, I discovered a place called Eatery66 in Ridgway, Colorado. Needing some greens, I ordered the detox salad and it was by far one of the best salads I ever had. It came with a very light, oil-free turmeric dressing.
I could not figure out taste-wise, every ingredient but I wanted to replicate this the best I could. Since it was light, it was not like your traditional tahini recipe that has flavors that would go into hummus.
The dressing recipe has been adapted from the full helping blog that was the closest I could get to Eatery66's recipe.
I could not figure out taste-wise, every ingredient but I wanted to replicate this the best I could. Since it was light, it was not like your traditional tahini recipe that has flavors that would go into hummus.
The dressing recipe has been adapted from the full helping blog that was the closest I could get to Eatery66's recipe.
As I've mentioned before, it is of the most utter importance to ramp up your immunity.
Raw vegetables in general aide in the detoxifying process; however, some ingredients are more powerful than others. Beets are the one ingredient that detoxifies every cell in the body. Turmeric, also known as the queen of spices, has properties like antioxidant, antibacterial, antifungal, antiviral, to anti-carcinogenic and anti-inflammatory usages. Turmeric is packed with nutrients such as dietary fiber, protein, calcium, copper, iron, magnesium and zinc, with vitamins C, E and K.
Raw vegetables in general aide in the detoxifying process; however, some ingredients are more powerful than others. Beets are the one ingredient that detoxifies every cell in the body. Turmeric, also known as the queen of spices, has properties like antioxidant, antibacterial, antifungal, antiviral, to anti-carcinogenic and anti-inflammatory usages. Turmeric is packed with nutrients such as dietary fiber, protein, calcium, copper, iron, magnesium and zinc, with vitamins C, E and K.
The great news is that I am demonstrating this recipe live on Zoom, alongside with my pumpkin curry recipe, with Guided Fitness on October 27, 2021. Feel free to check out my fitness and cooking classes at guided fitness.com/online The registration opens approximately 14 days before the class!
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Vegan Pumpkin Curry Soup
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On October 27, 2021 at 6pm PST join me on a Live Stream Cooking Class on Zoom for these two recipes: Pumpkin Curry Soup + Detox Salad w. Turmeric Tahini Dressing. Class is only $5 for the public! Registration can be found at least 2 weeks in advance on GuidedFitness.com/online.
Detox Salad with Turmeric Tahini Dressing
Prep Time 10 minute
Ingredients:
Spring Mix
Beets, Grated
Cherry tomatoes, halved
Avocado, cubed
Cucumber, sliced
Carrot ro Radish, grated
Microgreens
Cauliflower rice (optional)
Chickpeas
Pumpkin + Sunflower Seeds
Dressing Ingredients:
1/4 cup tahini
1/3 cup water
1 tbsp apple cider vinegar
1 tbsp soy sauce or Tamara
1 tbsp lemon juice
1 teaspoon turmeric
1 small garlic glove, minced
dash of maple syrup
Directions:
Mix together the quantity of vegetables you'd like in a bowl. In a separate bowl, whisk together all of the dressing ingredients until well combined. Drizzle dressing on top of your salad and enjoy!
The dressing is best for 4-5 salads.
Let's Connect! Check out my other detox-recipes below!
Prep Time 10 minute
Ingredients:
Spring Mix
Beets, Grated
Cherry tomatoes, halved
Avocado, cubed
Cucumber, sliced
Carrot ro Radish, grated
Microgreens
Cauliflower rice (optional)
Chickpeas
Pumpkin + Sunflower Seeds
Dressing Ingredients:
1/4 cup tahini
1/3 cup water
1 tbsp apple cider vinegar
1 tbsp soy sauce or Tamara
1 tbsp lemon juice
1 teaspoon turmeric
1 small garlic glove, minced
dash of maple syrup
Directions:
Mix together the quantity of vegetables you'd like in a bowl. In a separate bowl, whisk together all of the dressing ingredients until well combined. Drizzle dressing on top of your salad and enjoy!
The dressing is best for 4-5 salads.
Let's Connect! Check out my other detox-recipes below!
Orange Carrot Turmeric Immunity Juice
|
Vegan Pumpkin Curry Soup
|
Vegan Miso-Tahini Squash + Kale Soup over Brown Rice
|
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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