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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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!

 

 

 

 

 

Quinoa Lunch Bowl

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This is an incredibly easy and simple dish to put together. It’s really quick to change up with what you have in your fridge or cupboards and it tastes really delicious! It’s a great way to up your serving of veggies into your day as well. I love to make this for lunch; it really keeps me going during the day and helps you to avoid feeling sluggish come the afternoon.

This version has a quick guacamole, roasted sweet potato, crispy cucumber, and quinoa with a fresh herb dressing. My favourite thing to add to this is a handful of roasted chickpeas.

Ingredients:

1 small sweet potato

1/3 cucumber

1 avocado

Handful of cherry or plum tomatoes

½ cup quinoa

1 cup filtered water

Fresh herbs- approx.. 1 cup worth, I used coriander, basil, and parsley

Juice of 1-2 lemons

1-2 tbsp extra virgin olive oil

Salt and pepper

Coconut oil

Optional: veggie stock to substitute the water; lime juice for the guacamole and/or herb dressing

Directions:

  1. Preheat oven to 350°F. Add a knob of coconut oil to a baking tray and allow to melt in the oven. Peel the sweet potato (unless it’s organic, then leave the skin on) and chop into cubes. Add to the melted coconut oil and season with salt and pepper. Bake for about 20 minutes.
  1. Rinse the quinoa well and add to a saucepan with the water or veggie stock. Bring to a boil, then simmer for about 12-15 minutes. Don’t constantly stir, the quinoa cooks best when it’s left on its own so all is cooked evenly.
  1. Scoop the flesh from the avocado and add to a small bowl and mash. Dice the tomatoes and add to the bowl. Add lemon or lime juice and salt and pepper to taste.
  1. Chop the cucumber into bite size pieces and set aside then make your herb dressing by adding the various herbs to a blender along with olive oil, the juice of a lemon, and a little water as needed. Blend the dressing until you have a consistency you like.
  1. Assemble the bowl: Remove the sweet potato from the oven and add to the bowl. Add the quinoa, the guacamole, and the chopped cucumber, and then finish everything off with a drizzling of the herb dressing.

 

 

 

 

Rosemary Sea Salt Crackers

What to do with leftover almond pulp, almond milk, baking with almond pulp

Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.