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Detoxify Your Liver with Tropical Turmeric Cleanser Green Smoothie

5/6/2020

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Where do I start with this green smoothie?! It’s such a good one! Our bodies do a pretty great job of detoxifying thanks to our livers. But it never hurts to help out by including foods that naturally detoxify our bodies.

Kale is a great detoxifier, as are all cruciferous veggies. The glucosinolates in kale form isothiocyanates (ITCs) which help regulate detox activities in our cells. When you add kale to your green smoothies, you’re also adding great anti-inflammatory, antioxidants, and anti-cancer benefits into your day. Kale also has heart healthy omega-3 fatty acids which help fight cardiovascular disease. Is there anything kale can’t do for our health?

Lemon juice aids the liver in flushing out toxins naturally and acts as a diuretic. Ginger aids in digestion and has numerous anti-inflammatory and antioxidant benefits. Two compounds found in high concentration in ginger, gingerol and shoga, may help the entire digestive tract to relief any discomfort from gas, constipation, diarrhea, and bloating. (Yep, I went there.) And now we come to turmeric, another natural liver detoxifier.

We most often find it in its dried, ground form. It is a root similar to ginger that is common in Asia and Polynesia. It lends a gorgeous yellow color to curries, mustard, and other foods we consume on a normal basis. But adding in a little extra turmeric into your diet adds big benefits.

The curcumin in turmeric is a powerful anti-inflammatory and has been used in traditional Eastern medicine for centuries to treat all kinds of maladies. Pineapple and mango add natural sweetness as well as fiber and loads of Vitamins A and C.

Ingredients:

  • 2 cups kale
  • 2 cups coconut milk
  • 2 cups pineapple
  • 1 cup mango
  • Juice of ½ lemon
  • 1 Tablespoon fresh ginger
  • ¼ to 1/2 teaspoon ground turmeric, to taste
Directions: Blend kale and coconut milk until smooth. Add remaining ingredients, and blend until smooth. Enjoy!

*Use at least one frozen fruit to make smoothie cold.

Source: Young & Raw


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Ratatouille

4/30/2020

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“If you are what you eat, then I only want to eat the good stuff.” – Remy, Ratatouille.

This traditional French dish makes a lovely main entrée, served on a bed of fluffy brown rice, for a meal made just of the good stuff. Or enjoy it as a side with a lentil loaf and gluten-free bread.  If you’re craving more protein, add a cup of chickpeas.
Yield: 4-6 servings

Prep Time: 10 Minutes   |   Total Time: 25 minutes

Ingredients
  • 2 Tbsp extra virgin olive oil
  • 2 large onions, cut into large dice
  • 8 garlic cloves, chopped
  • 2 lb eggplant, cut into 1-inch cubes
  • 4 medium zucchini, cut into 1-inch pieces
  • 1 (16oz) can diced tomatoes
  • 3 bell peppers, cut into 1-inch pieces
  • Salt and Pepper, to taste
  • 1/2 cup chopped fresh flat-leaf parsley
  • 20 fresh basil leaves, torn in half
  • ½ cup extra virgin olive oil to make the herb oil.
Preparation
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook about 5 minutes. Add garlic and cook until fragrant.
  2. Add in eggplant and zucchini. Season with salt and pepper. Add in canned tomatoes and bring to a boil. Simmer until vegetables begin to soften, about 5 minutes. Add in bell peppers and simmer until vegetables are tender, about 15 minutes.
  3. Taste and adjust seasoning as needed.
  4. Blend basil and parsley with Olive Oil to make herb oil.
  5. Serve ratatouille with herb oil poured on top.


source: Vega
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Curried Lentil Comfort Soup

1/6/2020

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Ultra thick, stick-to-your-bones, and spicy, this protein-packed comfort soup will warm you on even the coldest day. It also makes a great post-workout meal. Be sure to add in the curry slowly and adjust to taste as curry powders vary in flavour and heat.



Yield: ~4-5 cups
Ingredients:
  • 2 tablespoons olive oil, divided
  • 1.5 cups chopped onion (approx 1 medium onion)
  • 1 large carrot, chopped
  • 2 large garlic cloves, finely chopped
  • 1 celery stalk, chopped (optional)
  • 1.5-2 tablespoons curry powder 
  • 1 cup uncooked green lentils, rinsed and picked over
  • 4 cups water
  • 1 tablespoon fresh lemon juice
  • Kosher salt & black pepper, to taste 
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges


Directions:

1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.

2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.

3. Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

4. When lentils are tender, I poured about half of the soup into my blender and I blended the soup for a minute. I did this to create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process.

5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Source: Oh She Glows

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Turkey, Kale and Brown Rice Soup

10/15/2019

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Giada De Laurentiis says that she lives on this hearty delicious soup in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always.

Yield: 4 - 6 servings
Ingredients:
  • 2 Tbs. extra-virgin olive oil
  • 5 large shallots, chopped
  • 3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces
  • 1 large red bell pepper, cut into 1/2-inch (12-mm) pieces
  • 8 oz. (250 g) ground white turkey meat, broken into small
      chunks
  • 1 Tbs. herbes de Provence
  • 5 cups (40 fl. oz./1.25 l) low-sodium chicken broth
  • 1 can (15 oz./470 g) diced tomatoes, drained
  • 1 cup (5 oz./155 g) cooked brown rice
  • 1 small bunch kale, center ribs removed, leaves coarsely
      chopped (4 packed cups)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Directions: In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.

Add the broth, tomatoes and rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 tsp. salt.

Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve.


Source: Food Network
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Lemony Tuna Noodle Casserole

9/2/2019

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Comfort Foods with a Twist

It all starts with the right canned tuna.
Buy sustainable, dolphin-safe tuna, and look for “chunk white” or “chunk light” on the label.

Yield: 8 Servings
Ingredients
  • 12 ounces wide egg noodles
  • 1⁄4 cup unsalted butter
  • 2 large leeks, sliced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, at room temperature
  • 4 cups (16 ounces) shredded Gruyčre cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 4 (5- to 5.5-ounce) cans oil-packed tuna, drained and flaked
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 cup panko (Japanese breadcrumbs)
Preparation
  1. 1. Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
  2. 2. Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
  3. 3. Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
  4. 4. Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
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Avocado and Pineapple Salad

8/26/2019

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Our favourite BBQ accompaniments!
This tasty and tropical salad is a great side dish that uses ingredients like fresh pineapple, avocado, red onion and orange juice to create a perfect flavor combination. 
Creamy avocados are major players when it comes to providing healthy, good-for-you fats and pineapple fruit is rich in vitamins, minerals and health benefiting proteolytic compound bromelain that digest food by breaking down protein. 


Yield: Makes 6 to 8 servings


Ingredients

8 cups iceberg or other crisp lettuce 
2 cups fresh pineapple chunks 
1 medium red onion, thinly sliced
1/3 cup extra-virgin olive oil
1/3 cup white vinegar
1/3 cup fresh orange juice 
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium avocados, sliced 
Fresh lime wedges 


Preparation 
Toss together first 3 ingredients in a large bowl. Whisk together oil and next 5 ingredients. Pour desired amount of dressing over salad mixture, and toss well. Spoon salad onto individual plates. Arrange avocado slices over salads; serve with lime wedges. 
Serve immediately.


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Halibut with Smoky Orange Vinaigrette

7/29/2019

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The sweet-and-smoky citrus sauce is great with chicken or shrimp, too. 
Roast asparagus spears at 400° for 10 to 12 minutes and serve with sliced blood oranges to make a complete meal.



Yield: Makes 4 servings


Ingredients:
2 tablespoons orange marmalade
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice 
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon salt, divided
1/2 teaspoon smoked paprika, divided
4 (6-ounce) firm fish fillets such as halibut, snapper, or salmon
2 teaspoons olive oil
1/4 teaspoon pepper


Preparation:
1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
2. Brush fish on both sides with olive oil, and sprinkle with pepper and remaining salt and paprika.
3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
4. Drizzle reserved vinaigrette over cooked fish.


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Watermelon Mint Sangria

7/8/2019

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Fresh watermelon sangria is like summertime in a glass!

Yield: Makes 16 servings

Ingredients: 

  • 12 cups cubed watermelon, divided
  • 1 (750 milliliter) bottle dry white wine
  • 1 cup vodka
  • 1/2 cup triple sec
  • 1/2 cup simple syrup
  • 1 medium lime, quartered
  • 1 orange, cut into wedges
  • 1 cup frozen raspberry
  • Fresh Mint Leaf

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.
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Caribbean Fish Stew

6/3/2019

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Turn up the heat with sweet and spicy island fare.
With two types of fish and a combination of delicious spices, this dish is a seafood lover's dream and total crowd-pleaser.

Ingredients:

1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, divided
3/4 pound Alaskan salmon fillet, skin removed and cut into 2-inch pieces
3/4 pound red snapper fillet, skin removed and cut into 2-inch pieces
3 tablespoons olive oil, divided
1 medium onion, thinly sliced (about 1 1/2 cups)
1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
2 teaspoons fresh thyme leaves
2 garlic cloves, minced
1 jalapeño pepper, minced
1 (13.5-ounce) can coconut milk
1 (14.5-ounce) can petite diced tomatoes, undrained
1/4 cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Garnish: fresh cilantro

Preparation:

1. Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.

2. Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 6 minutes or until vegetables soften. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer. Add fish; cover and simmer 3 minutes or until fish is cooked. Gently stir in cilantro leaves and lime juice. Garnish, if desired.


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Honeydew Cucumber Margarita Popsicles

8/6/2018

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Grab some popsicle sticks, get the tequila and leave the drunk dialing to others. We’re turning our tequila shots into a frozen Honeydew Cucumber Margarita.

But before your fingers start strumming your keyboard with inquiries as to whether or not the alcohol portions are strong enough, let us save you time and say, maybe it is, but then again maybe not. Luckily poptails are highly adaptable. Your palate, your preference — pour and mix your poptail to suit your taste. Just remember there’s a reason alcohol won’t freeze alone. Stiff drinks are meant to be consumed by the glass, not by the bite. Our proportions here err on the side of tasty over tequila-y.


Next time you’re tasked with bringing something to a party, let us suggest a tequila’d poptail that won’t leave you fearfully scrolling through your call history the next morning.


Makes five 2-and-1/4-oz. popsicles

1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs

Instructions:
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed

Instructions:
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).


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