Golden Beet, Basil & Mint Juice (and the Larchmont Farmer’s Market)

I have a confession to make. Before Sunday I had only been to one farmers market in LA the entire 2.5 years I’ve been here (embarrassing, I know). But that spell was finally broken last Sunday, when I went to the Larchmont Farmer’s Market.

It was amazing! And so cheap! I got fresh, organic Golden Beats for $2. Then I found a table with rows of different greens and herbs; each bundle was only $1! I picked up a gigantic thing of Basil, Mint, and two bundles of Kale. My new plan/goal is to try to buy the bulk of my produce from farmer’s markets.

One of the best things about the Larchmont Farmer’s Market is that it is exploding with free samples. Everywhere. Everything. I pretty much ate a meal off of free samples.

And they had some interesting things, like these mushrooms:

And there was a puppy adoption going on nearby. I’m not even a dog person, but these guys were way too cute:

If you ever visit Larchmont, definitely check out Lette as well. The $1.70 price per cookie is a little expensive, but oh-so-scrumptious. I got an Earl Grey macaroon and came back for seconds to try the Caramel. I have to say, the Pistachio is still my favorite, but the Earl Grey comes close. (The caramel was a little overpowering.

Nom nom nom.

Back home at my juicing station, I have more Kale, mint, and basil than I know what to do with, so I juiced it all together (well, not all of it — I still have enough for like, 10 juices). I have to say, this one of the best juice concoctions yet!

Give it a shot. The mint and basil make it super sweet and super delicious. I’m also a huge fan of the golden beets. You get so much juice out of them!

Golden Beet, Basil, & Mint Juice

Ingredients:

  • 1 Large Golden Beet
  • 1 Pink Lady Apple
  • Small Piece Ginger (like 1/2 inch)
  • 2 Handfuls of Mint
  • 1 Handful of Basil
  • 1 Large Handful of Kale (about 1/2 a bundle)
  • 2-3 Handfuls of Baby Carrots

 

 

Blend, enjoy, and feel healthy!

I think I may have a juicing problem. šŸ™‚

PE & R Mondays: Chia Seeds — Raw Blue Berry and Macadamia Nut Yogurt Parfait with Chia Seeds, Goji Berries, and Peaches

Happy Memorial Day everyone! It is beautiful and sunny out, so I thought something sweet, cool, and slightly tropical would be great for Pantry Essentials and Recipe Monday!

If you’ve looked through some of my older posts, you know I am a huge fan of Chia Seeds (see recipe for Sprouted Chia Drink or Green Protein Oatmeal). Chia seeds are a good source of Omega-3, antioxidants, protein, and fiber, these seeds have a ton of great health benefits, including; anti-inflammatory properties, detoxification, weight loss, energy, brain power, and more (see a complete list here)

If you’re looking to add a bag of chia seeds to your pantry, I order mine online in bulk from AZ Chia. They have good quality seeds at very reasonable prices. You can also buy Chia Seeds in bulk at your local health food store.

Raw Blueberry and Macadmia Nut Yogurt Parfait with Sprouted Chia Seeds, Goji Berries, and Peaches:

Ingredients:

  • 1 TBSP Chia Seeds
  • 1/2 Cup Macadamia Nuts
  • 1/3 Cup Water
  • 3 Dates (take the pits out)
  • 1/2 Cup Frozen Blueberries
  • 1 Ripe Peach
  • 1 TBSP Goji Berries

Place the Chia Seeds in a bowl and cover them with a thin layer of water. Let them sit while you are prepping (at least 20 minutes).

Let the Macadmia Nuts and Dates soak in water for about 15 minutes. I like to give them a little pre-soak to make it easier on my awful blender.

Drain the nuts and dates and place them in the blender. Add 1/3 cup of water and the 1/2 cup of frozen blueberries. Blend until you get a thick, even paste. If it is too watery, add a couple of nuts, or if it gets too thick, add a splash of water.

Pour out the paste in to a bowl and stir in the sprouted chia seeds. They will add a gel-like texture.

Cut up the peach and place in the bowl, and then top it off with the goji berries!

(Note: when the blueberries melt it will thin out your yogurt, so eat quickly after making!)

Healthy, Yummy, Happy Juice

I’m a huuuuge fan of juicing. Lucky for me, my roommate has a fancy Bellevue Juicer.

Juicing is probably one of the best things you can do for yourself, with lots nutrients, the juice form helps quick absorption and digestion. And IĀ  always feel energized after I have my morning juice!

Make sure you buy organic!

Juicing Ingredients:

  • 3 Carrots (ends cut off)
  • 1/6 of a Pineapple
  • 1/2 Cucumber
  • 1/2 Lime
  • 1/4 Grapefruit (peeled)
  • 3 Romaine Leaves

Make sure you rinse off your veggies before!

Pineapple just makes juicing so much yummier!

Don’t worry about cutting the center piece out of the pineapple. Even though we don’t tend to eat it since it is somewhat tough, the juicer can handle it and you get a few extra drops of pineapple in your drink.

Enjoy your juice and feel rejuvinated!

Spicy Tofu Stir Fry for One

I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.

If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!

If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.

Ingredients:

  • Small Broccoli Crown
  • 1/4 of a Yellow Pepper
  • 1/2 of a Portabella Mushroom
  • 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
  • 1 TBSP Coconut Oil
  • 1 TBSP Nutitional Yeast
  • 1/2 TSP Sriracha
  • 1 TSP Soy Sauce
  • 1/4 C Water

STEP 1: Prepare VegetablesĀ 

Rinse all the vegetables under cold water and pre-chop them.

STEP 2: Cook

Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.

Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.

Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.

Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.

Scoop it on to your plate, let it cool, and enjoy!

 

Oh and hey did you notice? I got a better camera… aka my new iPad!

Raw Cashew Yogurt Parfait with Sprouted Buckwheat

All I have to say is: nom nom nom.

Aside from the lengthy time it takes to sprout buckwheat, this recipe is very simple and totally delicious. Not to mention, sprouted buckwheat has tons of great health benefits. It is gluten-free and wheat-free, and high in protein. It is high in lecithin, which can lower cholesterol, high in rutin, which strengthens veins, high in iron, brain-boosting, colon-cleansing, and all sorts of other great things which you can read about here.

HOW TO SPROUT BUCKWHEAT:

What You Need:

  • Buckwheat
  • Fine Mesh Colander
  • Water

STEP 1: Soak Buckwheat in Water

Place the buckwheat in to a bowl and fill it with water, about an inch above the buckwheat. Stir once or twice while it is soaking.

You can soak it anywhere from 1 to 12 hours. I soaked mine for 3 hours and it worked perfectly.

STEP 2: Rinse & Drain

After soaking, the buckwheat will start to make this slimy liquid. Place the buckwheat in to the colander and rinse thoroughly with cold water.

Then place a bowl underneath the colander and buckwheat to catch any liquid that drips down.

STEP 3: Continue for 2-3 Days

Rinse the buckwheat in cold water 2-3 times a day for 2-3 days, until you start to see little white “tails” growing. I rinsed mine 3 times a day for 2 days and it definitely sprouted!

RAW CASHEW YOGURT PARFAIT RECIPE:

Once you have sprouted the buckwheat, you can start on the rest of the recipe! And if you have any buckwheat left over, you can always mix it in to some Oatmeal or cereal.

Ingredients (For 2 Parfaits):

  • 1 Cup Cashews
  • 1/2 Cup – 1 Cup Water
  • 3 Dates (don’t forget to take the pits out!)
  • 2/3 Cup Sprouted Buckwheat
  • 1 Cup Fruit

Soaking cashews & dates

Soak the cashews and dates in a bowl with room temperature water for 10-15 minutes (this is mainly for people with weak blenders, myself included).

Drain the water from the cashews and dates. Place the dates and cashews into the blender. Add about 1/2 cup of water. Start on a low setting and blend. Add more water as needed, up to 1 cup total for water in to the yogurt. Once you have the desired consistency (should be a thick paste), blend an extra 1-2 minutes.

Now, split the cashew yogurt between 2 bowls, add 1/3 cup buckwheat (more if desired) to each bowl, and then 1/2 cup fruit to each bowl. And ta-da! You have a tasty raw yogurt parfait!

Ideas For Fruit:

-Oranges, Green Apple, Banana

-Apple, Figs, and Dried Raisins

-Papaya with a squeeze of Lime

-Persimmons and Banana

-Blueberries and Rasberries

Sprouted Chia Seed Juice

Chia seeds are perhaps one of my favorite things in the world. And no, not just because they make cool pets. A good source of Omega-3, antioxidants, protein, and fiber, these seeds have a ton of great health benefits, including; anti-inflammatory properties, detoxification, weight loss, energy, brain power, and more (see a complete list here).

Sprouted Chia Seeds have a great, gel-like texture and you can make so many things with them. I have a ton of recipes involving Chia Seeds coming up, but I thought this simple drink is a good way to start.

I also am a huge fan of Mamma Chia drinks, so if you are on the run, I definitely suggest stopping by your local Whole Foods to pick a bottle up.

What You’ll Need:

  • Glass Bottle
  • 1 TBSP – 1.5 TBSP of Chia Seeds
  • Water
  • Juice (see my favorites below!)

STEP 1: Sprout The Seeds

Place the Chia Seeds in to the bottle (about 1 TBSP to 1.5 TBSP depending on the size of the container). Fill the bottle up with about 1/4 of the container with water. Let them soak.

You will notice that they like to clump; I would suggest taking a knife and stirring once or twice to avoid this.

Chia Seeds sprout very quickly. They will get a gel like consistency after only 15 – 30 minutes. However, I tend to let them sprout for at least 1-2 hours, and you can definitely sprout them for longer and leave them in your fridge.

STEP 2: Add Juice & Shake

Fill the rest of the bottle with your favorite juice. Shake up the bottle so it is completely mixed.

You now have a yummy Chia drink! You can always add a few more chia seeds if you feel like it isn’t thick enough, and wait another 15 minutes for it to sprout completely.

Leave in your fridge to let it cool, or enjoy right away.

*Note: When leaving in your fridge, the seeds might settle. Shake it up again before drinking.

JUICE IDEAS:

My favorite brand of juice to mix in is Santa Cruz Organics. Pretty much any of their juices would work, but here are my favorites. (I mixed my chia seeds with Hibiscus Cooler!)

  • Hibiscus Cooler
  • Cranberry Nectar
  • Red Tart Cherry
  • Peach Lemonade

WHERE TO BUY CHIA SEED:

Many health food stores carry both white and black seed Chia, and some of them offer it in the bulk bins. You can also buy it online through www.azchia.com. I have one of the black chia seed 1.5 lb bags that they offer on this site, and I love them! This site also offers nutrition facts and other recipe ideas.