One night I made
Quinoa with Ginger Garlic Bok Choy,
Carrot Ribbons & Green Onions
with a Miso Sesame Soy Sauce.
To get carrot ribbons, I shave a whole carrot with a vegetable peeler. I sauteed diced bok choy with minced garlic, sesame oil, minced ginger, tamari and sesame seeds.
To make the sauce I mixed Tamari with Miso paste, sesame oil and sesame seeds.
Served over fresh steamed Quinoa.
Did you know?
Bok choy is a low-calorie (only nine calories per serving), high-nutrient food.
One cup of raw bok choy provides 63 percent daily value of vitamin A, 52 percent of vitamin C and 40 percent of vitamin K. It also has 7 percent DV of calcium, 5 percent of potassium and 6 percent of manganese.
Consuming Chinese white cabbage, such as bok choy helps to aid in healthy digestion.
Studies have shown that bok choy can reduce the risk of lung cancer in nonsmokers by 30 percent and in smokers by 69 percent!
Bok choy is a good source of calcium, a nutrient needed to keep our bones, teeth, and joints healthy.
This vegetable has been shown to promote good heart health and optimal brain function.
Worried about aging? Bok choy is full of beta-carotene that can be converted to vitamin A to help reduce the signs of aging.
Bok choy is a good source of vitamin C, a nutrient needed to keep our immune system strong.
Detoxing? Bok choy helps the liver in detoxification and protects it from the effects of stress, pollution, and aging factors in our modern environment.
To celebrate Taco Tuesday, I made
Raw Taco Bowls.
I was inspired by this pos
t at My New Roots.
I made raw walnut taco “meat”, raw cashew cheeze sauce, and a fresh salsa.
Walnut Taco Meat
1 cup raw walnuts
1 Tbsp. Tamari
1/8 tsp. ground chipotle pepper (more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
juice from half of a lemon
Put all ingredients in a food processor and pulse just to mix.
Make sure not to over-blend! You want it to have a soft crumbly texture.
1 cup chopped cherry tomatoes
1 bell pepper, chopped finely (you can do 1/2 yellow and 1/2 red for more color)
4 green onions, minced
1 tsp. honey or agave
¼ cup chopped cilantro (optional)
½ clove garlic, minced
juice of ½ lime
1 Tbsp. extra virgin olive oil
pinch of sea salt
Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
Add everything else to the bowl. Fold to combine and let sit for at least 10 minutes to let the flavors marry together.
Savory Cashew Cheese Sauce
1 C. Raw Cashews
1/2 a orange or red pepper
1/4 C. water
2 T. fresh lemon juice
2 T. Nutritional Yeast
1 T. Tahini
1 1/2 tsp. sea salt
1 garlic clove
2 tsp. onion powder
Soak the Cashews in fresh water for 2 hours.
Drain and place all the ingredients into a blender or food processor.
Blend until smooth & creamy.
This sauce is not only great in tacos, but as a dip with pretzels or vegetables and even on raw burgers!
I’ve been enjoying Reed’s Ginger Ale lately…sooo good!
Back in my old diet I drank a lot of the popular brand ginger ale that was filled with unnecessary sugars and syrups. I’ve been trying to find a brand to help with my ginger ale cravings and this is it!
There are two kinds – you have to study the label. The one I prefer is Premium brew, because this is sweetened with a touch of honey and pineapple juice.
Ok, you’ve got to try this one!!!
Fresh green juice topped with Reed’s.
Such a nice treat! I would assume this is a good thing to serve to a picky boyfriend, child or someone who can’t stomach the taste of a green juice yet. It is a perfect compliment to the greens believe it or not and sweetens it just so and makes it a little bubbly – green juice fizzy anyone?
This weekend I made homemade pizza. One regular for my honey and one gluten free brown rice crust for me. I topped mine with fresh sliced baby bella mushrooms…Yum!
As always, I’ve been drinking lots of green juices. I like to stick to this one recipe:
2-3 large kale stalks
3-4 stalks of celery
one inch of fresh ginger root
3 apples (I like it sweet!)
large handful of romaine leaves
To mix things up I tried out a new recipe that made juice in the vitamix instead of the juicer. All the fiber still remains so its like drinking a green juice with all the pulp. You might think the texture is yukky but it’s quite nice when you mix it with lots of ice and frozen banana. Its like a green slushy!
Now that the weather is warmer, the grill is being used more often. I wish I took a picture of the kebobs assembled but they were too good that they disappeared fast!
Instead of onions I sliced up fennel, along with cherry tomatoes,
baby bella mushrooms, yellow peppers, zucchini and sliced lemon to flavor everything.
Alongside I made a refreshing cucumber and tomato salad with chopped up basil, fennel fronds, and dressed it with olive oil, vinegar, lemon and salt & pepper. I mixed it with Quinoa pasta for a yummy and light pasta salad.
Last but not least, Ive been craving blueberry smoothies the last few days. They are chock-filled with antioxidants and anti-inflammatory properties.
Here’s my recipe:
8 oz. almond milk
one frozen banana
1/4 -1/2 cup frozen organic blueberries
(I use Trader Joe’s Wild Blueberries)
Scoop of Sunwarrior Vanilla Protein Powder
one teaspoon Maca powder
one teaspoon of vanilla extract
Blend until smooth