Immunity Shots

holistic vitae, Steph Matthews, Huffington, Post, lemon, ginger, immunity, sickness, illness, sick, juice, detox, juicing, lemon ginger, sore throat, stress relief, smoothie, smoothies, cinnamon, organic, 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, holistic, healthy living, fresh, plant based, plant power

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.

Advertisements

Roasted Carrot Ginger Soup

organic, gluten free, dairy free, soup, autumn, fall, easy dinner recipes, recipes, dinner, lunch, warming recipes, cozy, carrot, ginger, vegan, vegan soup, veggies, vegetarian, cashew cream, coconut, nutrition, health, healthy, healthy food, healthy eating, healthy living, raw

Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.

This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.

You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.

The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.

Ingredients:

For the soup base:

1 pound carrots (4 large, preferably organic)

1 tbsp coconut oil

2 cloves of garlic

2 stems of fresh thyme

Salt & pepper

Sprinkling of turmeric

1 tbsp fresh ginger (approx. 1 inch piece)

4 cups veggie stock

2 heaped cups white beans (Great Northern, lima, cannellini)

Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)

For the cashew cream:

1 cup cashews soaked (minimum 4 hours or overnight)

½-¾ cup water

1 clove of garlic

1-2 tsp coconut vinegar

½ tsp lemon juice

Directions:

  1. Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
  1. Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
  1. While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
  1. When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
  1. When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.

Sunshine Juice

sunshine juice, juicing, delicious juice recipes, easy juice recipes, non green juice, green juice, organic, raw, vegan, juicing recipes

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.

 

Red Lentil Curry

Red Lentil Curry, gluten free, dairy free, sugar free, vegan, vegetarian, simple curry recipe, vegetarian curry recipe, vegan curry recipe, gluten free curry, Indian curry, veggie curryThis recipe is sort of between a curry and a stew but it somehow feels a little lighter while still full of hearty flavour.

When curry comes to mind, I often think of a cozy, warming winter dish. However, it’s become a staple of mine throughout the year as it’s really easy to change up and suit to what you like. Plus there are so many flavours and textures to experiment with. It’s also a great way to use up any veggies you have.

What I really love about this dish is adding the chilli in whole. It softens while everything simmers and the seeds “melt” into the dish leaving a subtle heat distributed throughout.

Serves 4

Ingredients:

2 carrots, chopped

2-3 sweet potatoes, chopped

2 cloves of garlic

1 red chilli

1 tbsp grated fresh ginger

½ -1 bunch fresh coriander

1 ½ cups red lentils, rinsed well

1 x 400mL tin of coconut milk

800mL of water (use the tin from the coconut milk)

½ tbsp turmeric

2 tsp cumin

2 tsp coriander

1 tsp cinnamon

salt and pepper

1 lime, juice and zest of

1 tbsp coconut oil

½ cup toasted flaked almonds and/or pumpkin seeds

Optional add-ins: 450g prawns, 2 chopped onions

Directions:

  1. In a large casserole pot, add the coconut oil to melt over a low-medium heat. If using onions, finely chop and add to the pot. Mince the garlic, grate the ginger and add, along with the spices. Chop the stalks of the fresh coriander and add them as well.
  1. Chop your carrots and sweet potato and add them to the pot allowing them to soften for about 5 minutes. Then add the rinsed lentils, coconut milk, water, and the whole chilli.
  1. Bring everything to a boil, then turn the heat down, pop the lid on, and let everything gently simmer for 35-45 minutes. Give it a stir every once in a while and add more water as needed.
  1. Lightly toast the almonds/pumpkin seeds in a frying pan until golden. When ready to serve, remove the chilli from the pot. Taste to season, add the zest and juice of the lime, the toasted nuts/seeds, and a sprinkling of fresh coriander.

This is a really simple dish to put together, layered with lots of delicious flavours. It fills you up for dinner and is perfect for a leftover lunch the next day.

 

 

 

 

 

Sweet Potato Wedges with Spicy Avocado-Basil Dip

Sweet Potato Wedges with Spicy Avocado-Basil Dip, sweet potato fries, sweet potato chips, avocado dip, vegetable dip, healthy french fries, gluten free snacks

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.