Get Regular Smoothie

Get Regular Smoothie

Beverage Nourish Recipe

Lemon serves as a tonic for the liver and can aid in daily digestion. That, combined with the fiber in this smoothie can help things get back on track. This also has a good dose of vitamin C, a powerful antioxidant that boosts the immune system.

  • ­­­­2 plums
  • 2 dates
  • Juice of 1 lemon plus zest from ½ of lemon
  • Handful of hazelnuts
  • 1-2 kale leaves
  • 2-3 inch cucumber slice
  • 1 celery stalk
  • Protein power
  • Splash nut milk
  • Water to desired consistency
  • Greens powder (optional)

Blend and enjoy!

Vibrant Quinoa Salad

Vibrant Quinoa Salad

Appetizers & Salads Mains & Sides Nourish Recipe

I posted this recipe over a year ago, but it wasn’t under a typical recipe heading. So, I’m reposting it. I created this as a tasty Summer/Spring salad, but it’s great for during any warm weather spell.

Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

  • 1 bunch cilantro
, packed
  • 1/2 cup parsley
, loose
  • 1/4 cup each dill, mint & tarragon

Mix with the following:

  • 2 cups (more/less as desired) cooked quinoa
  • small sautéed onion, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 to 1 serrano pepper, deseeded and chopped
  • 3-4 green onions, sliced
  • generous handful of arugula, chopped
  • salt & pepper to taste; I also added cumin
  • feta, optional

If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.

Enjoy!

 

Eggplant

Health Wellness

I didn’t learn to appreciate eggplants until my 30’s. My initial exposure to eating eggplant was in heavier dishes, such as eggplant parmesan or moussaka. I wasn’t able to recognize or appreciate the flavor until trying baba ganoush. It took me awhile to experiment with making and cooking eggplant dishes, but now I try to make something with eggplant about twice a month when they are in season.

A kin to the tomato, bell pepper and potato, the eggplant is a nightshade that grows hanging from the vines of a plant. It is technically a fruit but is classified as a vegetable. The eggplant tastes bitter and slightly sweet (but it slows the absorption of blood sugar and is a useful regulator of glucose and insulin activity in the body.) Ayurveda considers it as heating. Chinese medicine considers it to be cooling (clearing heat) and to remove blood stagnation.

As for nutrients, eggplants are an overall source of many vitamins and minerals. They contain fiber, folate, potassium, manganese, phosphorus, copper, thiamin, niacin, magnesium, and vitamins C, K and B6. Eggplants are also loaded with antioxidants, which are known to help defend a variety of diseases and conditions. One study found that eggplant skin is loaded with a potent phytonutrient and antioxidant called nasusin, which is an antioxidant that protects brain cells from free radicals and damage.

While eggplants contain decent amount of fiber, for some eggplants can irritate the digestive tract and are recommended to reduce or avoid if you have GI tract inflammation.

Anti-inflammatory Smoothie

Anti-inflammatory Smoothie

Beverage Nourish Recipe

This anti-inflammatory smoothie (pear, ginger, turmeric, greens, vitamin C) has a slight kick for digestion with the ginger. The cucumber and pear balance the digestive fire and add cooling properties that can be great for warmer weather or after a post-workout sweat.

  • ­­­­½ or more inch slice ginger
  • ¼ – ½ inch slice turmeric (or ½ tsp ground)
  • 1 carrot
  • 1 pear
  • 3-inch cucumber slice
  • Juice of ½ to 1 lemon
  • Small handful of almonds
  • Handful of spinach
  • 7-10 mint leaves
  • Protein power
  • Splash water or orange juice

I like to occasionally add a generous pinch of cardamom or cinnamon. You can add a greens powder to this if you like. If you have issue with the pea-green color, skip the spinach.

Enjoy!

Brussel Sprouts with Pecorino and Walnuts

Brussel Sprouts with Pecorino and Walnuts

Appetizers & Salads Nourish Recipe

As the Fall season arrives, I am ready for sautéed or roasted brussel sprouts. However, early Fall in San Francisco feels like summer and I’m still wanting to make salads. This salad is well rounded with taste: brussel spouts – bitter; walnuts – astringent; pecorino romano – salty and sour. The same can be said for the dressing. If you want more brightness, you could add more lemon or reduce the mustard in the dressing. You could also add a fresh herb. This dish is also great the next day, and the brussel sprouts stay crisp.

• ¾ cup walnuts, whole
• 1 lb brussel sprouts
• ¼ cup pecorino romano cheese, plus 2-3 Tbs reserved
• salt and freshly ground pepper to taste
• 3 Tbs apple cider vinegar
• 1 ½ Tbs Dijon mustard
• 1/3 cup olive oil

Lightly toast walnuts on low to medium heat stovetop, tossing often. Set aside to cool.

Trim the bottom of the brussel sprouts and thinly slice them. I used a knife

but a mandolin may slice them more evenly. Place thesprouts into a large bowl. For the dressing, whisk the last 3 ingredients with a pinch of salt and pepper in a bowl. Pour half of the dressing over the brussel sprouts and mix well. Cover and put brussel sprout mixture in refrigerator for 1 to 2 hours. Taste the sprouts and add more dressing if desired.

Coarsely chop the walnuts and grate the cheese.

Add ¾ of the walnuts and ¼ cup of the cheese to mixture and toss.

Extra dressing can be added or stored for another use.

Enjoy!