Brightening Juice

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Start your day off right with a glass of juice! I was super grateful to be given a juicer for Christmas! I use it all the time! It’s so easy do do and is jam packed with nutrients!

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Ingredients

1 Cucumber

1 Apple

1/4 Lemon

1 tbsp ginger

4 stalks of Cellery

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Get your ingredients together and blend! ❤

Vietnamese Pho: An Organic Take

 

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Pho is by far one of my favorite meals! And it is jam packed with nutrients. The broth itself is said to have amazing healing properties, especially for the muscles and joints. Unfortunately, most pho that we can by at a restaurant is not organic and often it contains MSG. To solve my dilemma to determine whether this food is my friend or pho (get it 😉 ) I decided to make my own.

The process can be a bit intimidating because the ingredients may be slightly unusual and it can be time consuming. Fear not, it is simple, delicious and makes a ton! So you will be able to share the meal with your family.

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Ingredients

1 lb beef or pork bones

1 White onion, Large

4-5 quarts of water

1 tbsp Ginger, fresh

1 1/2 tbsp Pink Himalayan Salt

1 tbsp Pepper

2 tsp Chili Powder

2 pods Star Anise

2-3 tbsp Fish sauce

1 1/2 lbs choice of meat (Shrimp, Tofu, Pork, or Beef)

1 tbsp Sriracha

1 tbsp Hoisin sauce

1 lime

Toppings:

1 1/2 cups of bean sprouts

1 head of Cilantro

2-3 Jalapeños

1 package Thai Basil

Green Onions

2 limes

1-2 packages Rice Ramen Noodles

Sriracha

Poison Sauce

Cherry Tomatoes

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IMG_3304.JPGPreparation:
Many health food stores sell beat sprouts, however, if they are not in
season or if you would like to sprout your own, you can take about 1/2 cups of beans (I chose
mung), cover them with water, and place a folded paper towel and rubber band over the top. Allow them to sprout over the course of 5-7 days (other beans take less time). Once they have sprouted, strain them and add them to this meal or the next!

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Start by taking your beef bones and cooking them in the oven at 425 degrees Fahrenheit for 1 hour. This will rid the bones of any parasites and will ready the bones marrow to be pulled out when making your stock.

In a large pot, place in water, onion (shopped),ginger, and bones. Simmer on low for 6-10 hours.  Then add pepper,salt, chili powder, star anise, and fish sauce then stir. Add in your meat either by cooking it in the broth or in a pan. I prepared mine in a pan to avoid any contamination and to individually season the meat to my liking. Once finished, take out the bones and add the meat to the pot along with the Sriracha, 1 lime, and Hoisin Sauce.

In a separate bowl, cook the amount of rice noodles you would like to eat by following the instructions on the package. Then, disperse the noodles into each serving and add the broth (NOTE: the rice noodles are fragile and will break/disintegrate if you cook them all at once and place them in the pot). Then, add the toppings of your choice, I recommend adding them all.

Eat and Enjoy ❤

 

 

 

 

Kitchari: Sattvic Goodness

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If you’ve ever been introduced to the yoga sutras or Ayurveda, you might have heard of the phrase Sattva. Sattva is one of the three Gunas (qualities) humans naturally cycle between. The other two are Rajas and Tamas. Rajas is fiery, anxious, and over stimulated while Tamas is lethargic, heavy, lazy, and stagnant. Think about a past meal that was really spicy, did it leave you feeling rajasic? Or how about after a thanksgiving meal where you over ate? Did you find you were you tired, sluggish and it was hard to do much of anything? That’s tamasic. Sattva, however, is balanced, pure, and clear minded. It is a quality that can be achieved by many different tasks and doings, but one way to bring the body into Sattvic balance is to eat a Sattvic meal. Kitchari is just this! It is designed to help digestion, cleanse and strengthen the organs, and bring the body into a state of wholeness.
Ingredients:

1 cup Mung Beans

1 cup Basmati rice

2-3 Tbsp Coconut oil or Ghee

1 yellow onion

1Tbsp fresh ginger

1 tsp cumin powder

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp cardamon powder

1 tsp coriander powder

1 tsp turmeric powder

A pinch Pink Himalayan Salt

Optional:

2-3 carrots

1 large head of broccoli

Optional toppings:

Lime

Cilantro

Nutritional Yeast

Greek Yogurt

Serves: 4-6 Servings

Time: 45min

To start off, get one large pot and one medium pot. In the large pot bring 3 cups of water to boil. In the medium pot bring 5 cups of water to boil. Add the rice into the large pot, stir it, bring the temperature down to simmer, and cover your pot. Do then same thing with the medium bowl, adding the mung beans. If you have a slow cooker/crock-pot your can put the mung beans in there, filling the pot to the top with water, put on medium-high and let cook until the beans are a soft, saucy mix. This will take a few hours.

While the rice and mung beans begin to cook, take out a frying pan and add coconut oil or ghee. Next, chop up the entire white onion, place it in the pan and put on medium heat. Add chopped carrots and broccoli here. Then add shredded ginger (best if graded on fine part of a cheese grader), and all of the spices listed above. To be honest, I never measure out these spices, I just add what feels appropriate. So do the same, feel free to mix it up and add more or less. The dosage above is just a good outline.

Continue to stir your pan here. Bring down to medium heat and cover with a lid for a few minutes. Once you’ve done this, give your rice and beans a stir. The rice will probably be done by this point, but the beans will need a bit more time. Remove from heat. Add coconut oil to the rice and a pinch of pink himalayan salt. You’re veggies are probably done by now, too. Add them to the big pot of rice. Continue to let your beans cook until all the water has evaporated and the mung beans are soft. Once ready, add them to the rice pot and stir everything together. Sprinkle a bit of salt over the entire pot (not too much!) and you are ready to eat kitchari, my friend.

Add toppings of your choice!

Enjoy ❤

Leave a comment bellow to let me know what you think!