Tag Archives: healthy January

Veggie burger with a twist: no bread, buono!

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Introducing recipe numero uno: a veggie burger with a twist.

I love these burgers. They’re so easy and so delicious, and they’re great for lunch or dinner. They’re also completely vegan, people!

While making cashew cheese sounds complicated, it’s actually easy, especially if you have a great juicer. A lot of folks as me what type of juicer I use, and I love my Nutribullet.

It’s the simplest juicer out there to use because it’s incredibly easy to clean, and after all, that is the key to using it consistently.

Cashew cheese is yummy anytime of year, but these veggie burgers are especially amazing in the winter.

Marinated Portobello Cashew Cheese Burgers

You will need:

For the marinated mushrooms:
– 4 portobello mushrooms
– 1 tablespoon extra virgin olive oil
– 1 tablespoon liquid aminos (or soy sauce)

For the cashew cheese:
– 1 3/4 cups cashews
– 1/2 cup water
– 1/3 cup nutritional yeast
– Juice from 1 lemon
– 2 peeled garlic cloves
– 2 tablespoons miso
– Salt and herbes de provence, to taste

For the toppings:
– Sliced tomatoes
– Fresh chopped chives, spinach and parsley
– Anything else your heart desires

To prepare:

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened , and it smells amazing.

While mushrooms are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Let me know if you make them and hashtag them #healthystart18, so we can share our successes!

photo and recipe from This Rawsome Vegan Life.
Not an ad.

 

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Juice January 2018 :: 6 years of a healthy start to the new year.

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I cannot believe it’s been 6 years. Juice January has been something my readers have waited for every year…for 6 years. It’s incredible. When I started this New Year ritual, I could never have imagined the impact. People have reached out every year, shared their journey, tips and even recipes.

For Juice January 2018, I will have a few surprises. The biggest one is that along with juice recipes, I will be sharing my favorite healthy, easy-to-make dishes our family enjoys year round. This year there’s no fasting, just healthy eating. Of course you are welcome to follow the 21 day regimen we have been following for the last 5 years (link here), but this year will be the idea that moderating, listening to your body, and tuning into when you are full will be the focus.

This year will be much more engaged, so hashtag your #healthystart18 recipes, so we can all share on instagram, and make sure to follow me in January (and all year long), so you don’t miss a thing.

Only one rule: Everything in moderation: cocktails, sweets, and no junk food!

I love hearing from you and sharing healthy recipe tips and tricks, so don’t be shy!

See you in a couple days with the jump start to your new year and new healthy you.

I cannot wait to get started. Don’t forget to hashtag #healthystart18

You can find the above pic and recipe for Honey Chipotle Chicken Bowls on How Sweet Eats.

 

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Mushroom Soup with Lentils and Roasted Garlic

Why not add a little homemade soup to your healthy juice diet. As you know a light breakfast and a light supper are part of my healthy January regime. Here’s a great recipe for chilly nights whether you are joining me in juicing or just trying to start the year off with healthy recipes, you will love this hearty homey soup.

Ingredients
3 tablespoons olive oil
1 teaspoon of sea salt
1 shallot chopped fine
3 stalks of celery chopped
2 large carrots cut into coins
3 small zucchinis cut into bite sized pieces
2 pints mixed mushrooms, like shitake, and portabellas, enoki
2 bulbs of garlic roasted whole
1 1/2 cups brown lentils
1 quart chicken broth or vegetable broth
1/3 cup chopped parsley

* 1/4 cup of plain yogurt, chopped chives

* roasted garlic. place whole bulbs of garlic wrapped in aluminum foil in the oven on 325 for 1 hour. until garlic is soft and fragrant.

Preparation
Chop vegetables shallot, celery, carrots, zucchini, mushrooms, place in a large cast iron stock pot drizzle with olive oil and salt and saute over medium heat until transparent and wilted add the roasted garlic by squeezing the roasted garlic cloves into the pot and stir to combine all the ingredients, add parsley and lentils and broth. Simmer over low heat for 2-3 hours. Serve

I like to add a dollop of plain yogurt and chopped chives to top off this rich luscious soup.

Serves 4-6

Photos; Annette Joseph

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Jump Start


You should be on day 4 of your juice cleanse. Light breakfast , light supper and yummy nutritional juice all day. You should be slowly adjusting to your new regime.
Yesterday we wrapped my cookbook shoot so I have plenty of yummy fruit to choose from to load into my juice today.

Orange Mumbo Juice

5 carrots
1 mango
2 apricots
1 pear
1″ piece of ginger
Juice of one orange

Yesterday I used purple Kale it made the juice a lovely purple, I love drinking bright color all day.
Remember the first week is the toughest.
Next week will be a breeze.

#happyjuicing!

Photo: unknown

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