from my beloved cookbook, "It's All Good." Do yourself a favor and buy it.
These burgers are out-of-control amazing. Packed with spice and filled with fresh flavor, these are a regular in our house.
1 pound organic ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup finely chopped cilantro
2 shallots or green onions, very finely minced
1 teaspoon (or more!) very finely minced red chili or thai green chiles (I find them fresh at Whole Foods in the produce section)
2 teaspoons fish sauce
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil (preferably coconut or grapeseed)
1. Thoroughly mix chicken with garlic, cilantro, shallots/green onions, red/green chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.
2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and gri...
(Adapted from the lovely http://www.detoxinista.com)
My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!
1 red pepper
2 sweet potatoes, peeled
1 cup almond milk
1 teaspoon dried basil
4 cloves raw garlic
1/2 teaspoon of sea salt
1 cup asparagus, chopped
1 cup crimini mushrooms, chopped
olive oil or organic butter
First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them as...
(From the wonderful Elana at http://www.elanaspantry.com)
These are by far my favorite treat, especially with some vanilla coconut ice cream scooped on top! I highly recommend raw honey over agave in any recipe, but for a lower glycemic option for diabetics the agave is fine.
1 (16 ounce) jar creamy roasted almond butter
¼ cups honey (preferred in my opinion!) or agave for diabetics or vegans
1 tablespoon vanilla extract
½ cup raw cacao powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate chunks (I chop up an Endangered Species Dark Chocolate bar)
In a large bowl, blend almond butter until smooth with a hand blender. Blend in eggs, then blend in honey and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips. Grease a 9 x 13 baking dishPour batter into dish. Bake at 325° for 25-40 minutes
This is definitely the best green smoothie I have tasted to date. It tastes like a peanut butter banana milkshake, making it a great recipe for those new to drinking green things. Many thanks to my dear friend Lex Ferrier (lexferrier.com) for sharing this one.
2 Cups Spinach
Handful of Blueberries
1-2 tbsp Almond Butter
Blend all ingredients and serve (this makes one serving). Sometimes I use frozen fruit when I want it a little colder, but I also like it made with fresh fruit!
This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!
Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams
Small White Onion
Fresh Sage (or dried)
Apple Cider Vinegar
1 Package of Arugula
Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of oliv...
Blend together the honey and coconut oil first. Once it has mixed, add the coconut and cacao and blend until well combined. Place blender in the refrigerator to allow the mixture to cool, and then remove. Scoop out the mixture with a spoon, roll it into balls, then rolling them into some extra cacao (my favorite!) or coconut flakes, and place on a lined sheet and into the refrigerator to cool. After an hour or so, you can transport them into a container to store in the refrigerator.
Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.
(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)
1 pound salmon fillet, skin discarded, cut into 1 inch cubes
2 tbsp drained pickled ginger
1/2 small red onion, roughly chopped
1/3 cup cilantro leaves
2 tsp soy sauce (or tamari for gluten-free)
2 tsp toasted sesame oil
1 tsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp coconut oil
Place salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. While you’re at it, place the bowl and blade from your food processor in the freezer too. Blitz the ice cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine. Place the ground salmon in a...