Immunity Shots

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Anyone who’s ever wandered into a juice shop before or maybe even perhaps if your local grocery store has caught on, you may have come across juice shots. Usually they are sold as a potent dose of nutrients in a quick, easy to toss back shot. I remember when wheatgrass shots used to be the only variety kicking about. Nowadays, there are all sorts of different kinds being touted for a variety of ailments.

I’ve been experimenting with lemon ginger variations myself and I absolutely love them for this time of the year. They’re really great to have on hand to keep you feeling well when everyone else around you begins to feel under the weather from the changing temperatures.

I’ve included a couple of extras I also like to add to mine depending on if there’s something specific to target.

Ginger is wonderfully warming and aromatic and helps with cold and flus by promoting detoxification and healthy sweating. It’s also great for the gastrointestinal tract, helping to reduce nausea and upset stomach. Ginger is also a powerful anti-inflammatory making it beneficial for aches and pains of the muscles and joints.

Lemons are very alkalizing for the body. They contain a variety of antioxidants, particularly Vitamin C, which is one of the most important we can find to maintain a healthy immune system. You can try adding half a lemon to warm water in the morning upon rising to wake up your digestion and cleanse the system of toxins.

Together, these two make a potent spicy dose that feels like you’re literally kicking any bugs lurking around right out of your body! Experiment a bit to find the right combination of the ingredients for your ideal shot.

Makes approx. ¼ cup

Ingredients

1 lemon
1 thumb-size piece of fresh ginger

Optional:
2-3 drops of oregano oil (colds/flu)
4-5 drops of grapefruit seed extract (candida/parasites)
1-2 cm piece of fresh turmeric (anti-inflammatory boost)

Directions 

If using organic ingredients, you may choose to leave the skin on. Otherwise, peel away from both the lemon and ginger then juice through a juicer. Enjoy straight away for the best benefits or keep stored in the fridge for up to 3 days.

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Spring Rice Wraps

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedThe changing of the seasons always pinpoints a change in our eating habits. There’s an increase in fresh and light foods from the heavy and hearty ones that kept us warm through the cold months.

I was very ambitious back in March making these for lunch on an almost daily basis thinking spring was well and truly here. Of course I was misled by the sunnier mornings and the rising temperatures were only fleeting.

Now I think I am safe in saying that spring seems to be making itself known and these rice wraps are a great transition into the lighter side of things.

There’s no exact measurement for the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what’s in season for different colours, flavours, and textures.

I made these with fresh basil, cucumber, carrot, zucchini, chopped lettuce, and rice noodles, sprinkling in some sesame seeds and hemp hearts. Get creative by changing up the veggies, spiralizing some and chopping others.

Instead of using peanut butter, I’ve made an almond butter satay sauce with a spicy hit that really takes these up a notch! spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedIngredients:

Rice wraps

Variety of veggies, chopped into “matchsticks”- red pepper, cucumber, carrot, zucchini, greens, etc.

Vermicelli

Fresh herbs- basil, parsley, coriander

Sesame seeds

Hemp hearts

2 tbsp. almond butter

1 tbsp. maple syrup

1 lime, juice and zest

1 tsp. tamari

1 clove of garlic, minced

Splash of water- to thin as needed

Optional– chopped red chilli, chopped green onion

Directions

  1. If using vermicelli, boil some water to pour over desired amount and set aside for allotted time until softened.
  1. Chop your veggies into matchsticks, and if using, spiralize your zucchini.
  1. In a small bowl, whisk together almond butter, maple syrup, tamari, lime, and garlic. Add water if needed to slightly thin the sauce.
  1. Assemble your wraps: Pour a couple of tablespoons of water onto a large plate. Taking a rice wrap, dip it into the water until every part has been coated with the water. Do this for about 25 seconds then lay onto a chopping board.
  1. Sprinkle sesame seeds, hemp seeds across the wrap. Layer a couple of leaves of basil in the centre then add the veggies you like, noodles, anything you’re using to fill.
  1. Start from the bottom of the wrap, roll away from you and fold over the filling. Tuck each of the sides in and continue to roll until you have a wrap.
  1. Repeat with the rest of your ingredients and serve with the almond satay sauce.

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Roasted Red Pepper Pesto Pasta

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, vegan pasta recipe, gluten free pasta recipes, red pepper pesto, vegan recipes, pasta recipes, dinner recipes, organicThis is such a favourite pasta dish of mine and with the first rainy day since I arrived in Canada, it’s perfect for a meatless Monday dinner!

I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.

This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.

For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely  nourishing as well. Top it onto pasta and you’re good to go!

Serves 4

Ingredients:

4 red peppers, preferably organic

1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts

3 tbsp nutritional yeast

6 tbsp extra virgin olive oil

1 lemon juice and zest

2 cloves of garlic

Salt and pepper

500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)

Directions:

  1. Preheat your oven to 400°F. Place the red peppers onto a baking tray – no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
  1. When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
  1. In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
  1. After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
  1. Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!

 

 

 

 

 

Sunshine Juice

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Juices are a great addition to a healthier diet. I love them for a good dose of potent nutrients delivered in one go. There’s so many different kinds you can make. Often it’s easier to start with one that’s a little sweeter. I was a bit ambitious when I first starting experimenting with juicing and made my first batch with only veggies. Needless to say, it wasn’t very pleasant! If you can manage pure veggies that’s amazing but I find it’s best to start with a small amount of fruit added in to take the edge off.

This one is a really great juice to start with as it’s sweeter than a green juice being mainly fruit based. The ginger adds a nice kick as well. It’s perfect to add to a weekend brunch!

Serves 1-2

Ingredients:

*Use organic fruit/veggies where possible*

1 orange, cut in half or quarters

4 small-medium carrots

5 strawberries

1-2 inch piece of fresh ginger

Directions:

Add everything through the juicer and enjoy.

I like to refrigerate mine for a few minutes so it’s a bit more refreshing. Drink within 24 hours so you retain all the best nutrients.

 

Sweet Potato Wedges with Spicy Avocado-Basil Dip

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This spicy avocado dip is so creamy and delicious with sweet potato wedges. I love avocados; they’re versatile and full of nutrition for your body. It takes a few simple ingredients and they’re transformed into something amazing every time. As for sweet potatoes, they’re increasing in popularity as an alternative to your usual white potatoes for nutritional value and taste.

Never a lover of any vegetable whatsoever, I’m amazed I actually crave these most days now. I love to make one or two as a snack with lots of coconut oil and cinnamon for a sweeter take or make a dip and create something a bit more savoury as is here.

The combination of both the avocado and sweet potato creates a yummy snack or side dish.

Serves 1-2

Ingredients:

1 avocado
1 clove of garlic, minced
1 tsp of ginger, minced
1 tbsp extra virgin olive oil
1 tsp fresh basil, chopped
1/2 lime, juiced
Salt & pepper
1-2 medium sweet potatoes
Coconut oil

Directions:

1. Preheat your oven to 350° while you slice the sweet potatoes in wedges. Add a knob of coconut oil to a baking tray and pop in the oven for a minute or two to melt.

2. Remove from the oven, add the sweet potato wedges and coat them with the oil. Season with salt and pepper.

3. Pop these in the oven for 20-30 minutes, turning once, until browned around the edges.

4. While the sweet potatoes are roasting, make the avocado dip. Add the avocado, garlic, ginger, basil, lime juice, and olive oil to a food processor and blend until smooth.

You may want the dip a bit chunkier but I love it really smooth. If you don’t like it spicy, leave out the ginger. Season with salt and pepper and serve with the sweet potato wedges.

Night to Day Oats

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My recipe for overnight oats which I’m loving for breakfast at the moment. I’ve been eating them a few times a week for months now but they are currently being consumed pretty much on a daily basis!

Sometimes after I wake up I don’t feel like eating straight away. Or if I practice yoga first thing, I’m really hungry by the time I finish and want to eat something RIGHT after. Overnight oats work in both cases. They are one of the easiest things to prepare and they’re ready whenever you want them for breakfast.

This version is chocolate with berries but it’s easily adaptable to your liking. Enjoy this without the raw cacao and make it vanilla. Add nuts or granola with different fruit. Try adding some shredded coconut or superfoods such as maca. Making it with chocolate actually seems like you’re having dessert for breakfast and who wouldn’t like that?

The first three ingredients are your base. From there, it truly is endless so experiment with different flavour combinations as you see fit.

Ingredients:

1 cup of oats

1 cup almond milk (coconut milk, rice milk, etc.)

¼ cup filtered water

Toppings & Add-ins:

1 tsp vanilla or ½ vanilla pod

1 tbsp raw cacao

1 tbsp maca

½ -1 tbsp maple syrup (date syrup, honey, coconut sugar)

Nut butter

Shredded coconut

Granola

Nuts & seeds (almonds, walnuts, hazelnuts, sunflower, pumpkin, etc.)

Fresh fruit (berries, banana, orange slices)

Directions:

Simply add the oats and your choice of milk to a bowl, mix together, and leave overnight in the fridge. When ready to eat, remove the bowl from the fridge, mix again, and add your toppings. I love mine with the raw cacao, a little maple syrup, sprinkling of chia seeds, cacao nibs, and frozen raspberries.

P.S. You can make this in a mason jar and take it with you on the go in the morning for your commute or to eat at your desk!