Category Archives: Main Courses

Cleansing Kitchari

This powerful cleansing meal from Ayurveda balances your doshas (energies)! Feel free to adjust the seasonings to your taste. Don’t let the long ingredient list scare you – the active prep time is minimal. Spices are anti-inflammatory and chock full of antioxidants. This meal is also rich in protein and fiber. Some people eat this for a few days as a very simple cleanse.

  • 1 cup split yellow moong beans (also spelled mung, and dahl)
  • ½ cup brown basmati rice
  • 1 Tbsp olive or avocado oil
  • 1 tsp black mustard seeds (or brown)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 Tbsp ginger root, peeled and grated
  • 2 cloves garlic, minced or crushed
  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp fenugreek powder
  • 1 pinch hing – also called asafetida, optional
  • 1 tsp sea salt
  • 2 cloves
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cups filtered water
  • 2 bay leaves
  • 1 piece of seaweed (such as kombu), optional
  • 1 cup chopped kale
  • 1/2 cup chopped cilantro

Wash split yellow mung beans and rice together until water runs clear. Heat the oil in a large pot on medium heat and add the mustard seeds, cumin seeds and fennel seeds and toast until the mustard seeds pop (2 – 3 minutes) add the remaining  spices (except the bay leaves). Stir for a few minutes.

Add beans and rice, carrot, and celery and stir again. Add water, bay leaves, and seaweed, and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot and continue to cook until beans and rice become soft (about 30 – 40 minutes).

Remove bay leaves and add the kale.  Cook until the kale becomes soft 2- 3 minutes. Add more salt to taste, if desired. Sprinkle on the cilantro leaves just before serving.

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Super Food Tabouli

I keep running out of hemp seeds, and the other day wished for a way to buy hemp seeds in bulk. That wish manifested in ONE day – faster than anything else I’ve ever wished for! Doing a grocery store tour at Wegman’s, I saw on a low shelf a rather large 5 lb bag of hemp seeds, and felt as if I just won the jack pot! So now I don’t have to ration them or worry about running out ever again. I can get my protein, omega 3’s, minerals, fiber, etc so easily and with so many different meals, including smoothies. So today, I decided to use my hemp seeds for a super food tabouli. I made this like you’d make any other salad, not measuring anything really, just a handful of this, a sprinkle of that, and it came out perfect. Try it and enjoy!

Remember, everything is approximate.

  • 1 small bunch of fresh parsley, large stems removed, and roughly chopped
  • a few scallions, sliced
  • a handful of grape tomatoes, sliced in half
  • a quarter of an organic, English cucumber, diced
  • about a half cup hemp seeds
  • juice from a half of a lemon
  • a generous drizzle of cold pressed olive oil
  • a couple pinches sea salt
  • a sprinkle of pepper
  • a garlic clove, crushed
  • a sprinkle of oregano
  • a sprinkle of cumin
  • half of an avocado, cubed

Add all ingredients except avocado to bowl, and mix. Add more seasoning, to taste. Fold in the avocado. Enjoy!

 

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Cleanse Friendly Super Bowl Food!

One thing we pride ourselves on is that you can actually enjoy food on our cleanse! And I don’t mean, only eating something healthy that fills your belly, I mean really enjoying the taste of the food and feeling good after you eat it! You can even eat delicious, filling food at parties on the Ultimate Rejuvenation Cleanse. Case in point… this tasty layered bean dip that you can bring to your Super Bowl gathering this weekend! It has all the flavor of the unhealthy versions, without any of the junk. Go Pats!

Mexican Layer Dip

  • 1 small red onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 2 tomatoes, diced
  • ¼ tsp sea salt
  • 1 clove garlic, peeled and minced, or crushed
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice
  • 1 recipe of refried beans (recipe below)
  • 1 recipe of guacamole (recipe below)

Mix ingredients from onion through lime juice in a medium bowl. Layer refried beans along bottom of casserole pan, followed by a layer of guacamole, and then the tomato mixture. Serve with Beanitos, sliced jicama, or flax crackers.

Refried Beans

  • ½ cup vegetable broth
  • 2, 15-oz cans pinto beans, rinsed or cooked from scratch
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 1 poblano chili stemmed, seeded, and minced
  • ½ red pepper, stemmed, seeded, and chopped
  • ¼ tsp sea salt
  • 3 cloves garlic, minced
  • ½ tsp ground cumin
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice

Blend broth and all but one cup of beans in food processor until smooth. Heat oil in 12- inch skillet. Sauté onion and peppers until softened. Add salt, garlic, and cumin stirring frequently until fragrant, about 1 minute. Add beans and stir until thoroughly combined. Reduce heat to medium and cook until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice.

Guacamole

  • 2 ripe avocados
  • ½ tsp sea salt
  • Juice from ½ lime
  • ¼ cup diced red onion
  • 1 jalapeno pepper, diced (wash hands immediately after)
  • 2 cloves garlic, peeled and minced or crushed
  • 2 Tbsp chopped cilantro
  • Freshly ground black pepper, to taste
  • ½ cup diced fresh tomato

Cut the avocados in half. Remove seed. Scope the insides out with a spoon. Mash the avocado with fork, potato masher, or your hands. Add the remaining ingredients and mix with a large spoon. Serve with chili, refried beans, salad dishes, freshly cut veggies, or flax crackers.

Note: When you are done mashing, you can rub the avocado from your hands onto your face for an all natural, beautifying spa treatment. Leave on for 10-15 minutes. Remember to wash it off before going to the party!

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Stuffing

Vegan Paleo Gluten Free

When making healthy, whole food recipes you realize how so many conventional ingredients can be substituted. You don’t actually need bread to make a stuffing. It’s more about the herbs, vegetables, and texture. The parsnip does a nice job replacing the usual bread cubes, but without all that refined, high glycemic, flour.

  • 1 bag parsnips, chopped (about 3 cups)
  • 2 carrots, chopped (about 1 cup)
  • 1 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 large leek, chopped
  • 2 ribs celery, chopped (about ½ cup)
  • 1 apple, chopped
  • 10 oz porcini or button mushrooms, chopped
  • 1 tsp fresh thyme leaves
  • 6 leaves fresh sage, chopped
  • Sea salt and pepper, to taste

Preheat your oven to 400F.

Mix the chopped parsnips and carrots in a single layer in a roasting pan or two, drizzle with olive oil, sprinkle with salt and pepper. Place in the oven and roast for about 30-45 minutes, until tender, stirring halfway through.

While the vegetables are roasting, warm olive oil in a skillet over medium heat. Saute the garlic, leeks, and celery for 3 minutes. Add in the apple and mushrooms and cook for until tender, about 10 minutes.

Combine the roasted parsnips, carrots, and mushroom mixture in a large food processor. Add in the fresh thyme, chopped sage, and 1/2 teaspoon of salt and pepper. Pulse the vegetable mixture, enough so that it mixes together, but still has a chunky texture. Adjust seasonings to taste.

Roasted Sweet Potato Casserole

Vegan Paleo Gluten Free

Hold the marshmallows! This casserole contains nothing but the good stuff. It is free of refined sugar, gluten, and dairy, and is even more delicious than conventional sweet potato casseroles. We also added pomegranate seeds for a little pop of freshness as well as some serious anti-aging nutrients!

For the Maple Nut Topping:

  • ¾ cup pecans or walnuts
  • 3 Tbsp maple syrup
  • 6 Tbsp almond flour
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 1½ Tbsp refined coconut oil

For the Sweet Potato Casserole:

  • 4 medium sweet potatoes, cubed
  • 3 Tbsp sucanat, coconut sugar, or your favorite sweetener
  • 3 Tbsp maple syrup
  • 6 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1 Tbsp freshly grated ginger (or substitute 1 tsp dried ginger)
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • ½ tsp sea salt
  • 1 tsp almond extract (vanilla can be substituted)
  • Seeds from ½ pomegranate (or ½ cup POM pomegranate seeds)

Maple Nut Topping

While sweet potato is steaming, place nuts in food processor and pulse 3 to 4 times.

Add remaining ingredients, and pulse until well blended (about 5 -10 times). Time saving tip: You don’t need to clean the food processer between topping and potatoes.

Casserole

Preheat oven to 375 degrees. Place cubed potatoes in a steamer basket, with a couple inches of water in the pot. Bring to a boil, reduce heat to simmer, and cover. Steam for about 15 minutes, or until fork tender.

Drain the potatoes and add to food processor, along with the rest of the ingredients up to pomegranate seeds. Pulse until blended (about 5 – 10 times). Sprinkle with the pomegranate seeds. Spoon sweet potato mixture into the casserole dish and evenly top it with the Maple Nut topping. Bake for approximately 30 minutes. (Check that nuts don’t burn. If they are browning too quickly, cover with foil.) Remove from oven and allow to cool for 10 minutes.

Smashed Purple Potatoes

Vegan Gluten Free Paleo

The purple pigments (called anthocyanins) in these potatoes are not that common, so we love to get it in however we can! Purple potatoes contain four times the antioxidants of regular potatoes. They are also rich in chlorogenic acid, which has been shown to reduce blood pressure and may help to prevent blood clots and thrombosis.

  • 2½ lb blue potatoes
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsp olive oil (plus extra to oil the baking sheet)
  • 2 Tbsp chopped chives (for garnish, optional)

Preheat oven to 450. Bring a large pot of water to boil. Once water is boiling, carefully add the potatoes. Cook until potatoes can be easily pierced with a fork (approximately 20 to 30 minutes). Drain the potatoes and return pot to burner to remove excess moisture. Place whole potatoes on an oiled, rimmed baking sheet. Use a spatula to smash the potatoes a bit. Drizzle with oil, and add salt, pepper and rosemary. Bake until crispy on the outside (approximately 15 to 20 minutes). Garnish with chives. 

Cranberry Sauce

Vegan Paleo Gluten Free

Homemade cranberry sauce is so much better than that suspicious looking canned stuff. We also improve upon most other homemade sauce recipes by replacing empty calorie white sugar with unprocessed sugar that retains many of its nutrients. If you can’t find sucanat or coconut sugar, you can use another sugar of your choice.Try to get organic cranberries, as the conventional ones are heavily sprayed with pesticides.

  • 1 cup sucanat or coconut sugar
  • 1 cup water
  • 1, 12-oz bag organic cranberries
  • Zest of one orange
  • ½ tsp cardamom
  • Pinch cinnamon
  • Pinch cloves

Heat sucanat and water over medium heat until sugar has dissolved (a couple minutes). Add cranberries and stir. Cook cranberries in water mixture until cranberries pop (about 10 minutes). Remove from heat, add orange zest and cardamom. It is wonderful warm but when chilled, the pectin from the cranberries creates a jelly texture.

Quinoa Stuffed Squash

Vegan Gluten Free (and some Paleo people will eat quinoa)

We upgraded the usual stuffed squash filling with the superfood quinoa, a whole pseudo-grain rich in protein and minerals. We also swapped the butter with metabolism-friendly coconut oil (a bonus for your vegan guests) and opted for maple syrup, a whole food sweetener, to blend the flavors. If you can’t find a Blue Hubbard squash, 2 acorn squashes will work just fine.

For the squash:

  • 1 Baby Blue Hubbard Squash (or substitute 2 acorn squashes)
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp sea salt
  • ¼ cup dried cranberries

For the quinoa:

  • 1 cup tri color quinoa, rinsed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups water or broth
  • ¼ cup fresh cranberries
  • ¼ cup walnuts, toasted, chopped
  • ½ cup fresh parsley, chopped

Preheat oven to 400 degrees. Slice squash in half. Place cut side up in large baking dish with ¼ inch of water in the bottom. Add oil, syrup, spices and salt and rub into the squash. Cover with foil and bake for 50 minutes. Sprinkle cranberries on top and bake 10 minutes more, uncovered.

While squash is baking, prepare quinoa. Warm oil in a skillet, and add quinoa. Toss the quinoa to coat in oil and lightly toast it.  Add spices, and toss to coat. Add water or broth and cranberries. Cook 20 to 25 minutes. Remove from heat, and add walnuts and fresh parsley.

 

Festivus Rice

Vegan Gluten Free

This vegetable laden wild rice is delicious and satisfying with its many complementary flavors.

  • 2 cups vegetable broth or water
  • 1 cup wild rice
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 apple, diced
  • 2 ribs celery, diced
  • 1 tsp dried thyme
  • 2 cloves garlic, minced or pressed
  • Sea salt
  • 1 lemon wedge
  • ½ cup dried cranberries
  • ½ cup roasted, salted, shelled pistachios
  • 1 Tbsp balsamic vinegar

Prepare the wild rice according to package directions. If you don’t have directions, boil the rice with 2 cups of broth, covered, for 45 minutes. Remove from heat, and allow to steam for 10 minutes with the cover on. Then fluff with a fork. If there is any remaining water in the rice, just drain it off.

While the rice is cooking, heat the olive oil in a large pan over medium heat. Sauté the diced onion, apple, and carrot until the onion in soft. Add the celery, thyme, garlic, and a teaspoon of salt, and sauté for a couple more minutes. Squeeze the lemon juice over the mixture. Add the cranberries, pistachios, rice, and vinegar. Stir to incorporate. Heat through. Taste and adjust seasonings if necessary.

Roasted Root Vegetables

Vegan Paleo Gluten Free

The dill adds a flavorful twist to this classic, and also helps to stimulate digestion!

  • 3 cups parsnips, ½-inch dice
  • 3 cups carrots, ½-inch dice
  • 1 medium rutabaga or turnip, ½-inch dice
  • 1 medium red beet, ½-inch dice
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp fresh dill, chopped
  • Juice of one lemon

Preheat oven to 400 degrees while you cut the vegetables. Place vegetables into 9×13 baking pan. Add oil, salt, and pepper to the prepared vegetables. Massage ingredients into vegetables Bake vegetables until golden (approximately 1 hour), turning vegetables every 15 minutes. Remove from oven. Stir in dill and lemon juice.