Step One: Wash and prep the vegetables. I like to cut them in large chunks
Step Two: If you used a juicer, simply pour the green juice into glasses and enjoy immediately. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy
Notes: This drink is packed with vitamins like Vitamin K and Vitamin C, fiber, and minerals, including a bit of iron.
1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)
2 small lemons (add 1-2 more lemons for more acidity / reduce by half and add another orange for less acidity!)
1/4 cup chopped fresh turmeric (peeling optional)
1/4 cup chopped fresh ginger (peeling optional)
1/8 tsp fresh black pepper
1/4 tsp oil (such as extra virgin, optional / to help improve turmeric absorption)
Instructions:
Step One: To a juicer, add orange, lemon, turmeric, and ginger (depending on the juicer, you may need to peel the orange and lemon – our Hurom does recommend peeling before juicing, so that’s what we did)
Notes: Turmeric contains a compound called curcumin, which boasts amazing antioxidant and anti-inflammatory effects. And it’s been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.
Ginger is a natural anti-inflammatory and antioxidantthat’s known to aid digestion and relieve nausea.
Lemon is naturally detoxifying and alkalizing in the body, aids in healthy bowel movements, and boasts plenty of vitamin C, which boosts the immune system.
Step One: Scrub and rinse the carrots well. If the tops are clean-looking, you can leave them on. If not, trim off the very top 1/2 inch or so. If using carrots with the leafy green tops, you can juice the whole thing, but your juice color may change.
Juice according to your equipment and enjoy
Notes: The juice will keep nicely in an airtight container for up to 48 hours in the fridge but is best fresh within a few hours. Give a good stir before drinking.
4 tsp. unseasoned rice vinegar or apple cider vinegar
½ tsp. toasted sesame oil
1 tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets
Kosher salt
Optional – squeeze of lime, udon noodles, cilantro, switch out water for chicken broth
Instructions:
Step One: Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes
Step Two: Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt
Step Three: Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired
Notes: For a hardier soup, serve over cooked udon noodles. If the soup is too bland, add a squeeze of lime and chopped cilantro
3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
3 large cloves Garlic (peeled)
2 tablespoons Lemon Juice
4 tablespoons Nutritional Yeast
¼ teaspoonSea Salt (plus more to taste)
3 tablespoons Extra Virgin Olive Oil
6 tablespoons Water (plus more as needed)
Instructions
Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms
Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)
Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity
Notes: This sauce will be good in the fridge for up to a week.
Step One: Add all ingredients to a mason jar or salad dressing jar and shake vigorously to emulsify the ingredients. If you prefer a thinner dressing, add a tablespoon of water at a time, shake vigorously, then assess the consistency. Add more water if desired.
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Step two:
Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.
Step three:
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
Step four:
Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish
1 35-ounce can of San Marzano whole peeled tomatoes
Salt
Freshly ground pepper
4 basil sprigs
Dried oregano
OPTIONAL INGREDIENTS
To make this a spicy marinara, add 2 or 3 tablespoons of Calabrian chili oil or red pepper flakes.
For a richer flavor, add balsamic vinegar or red wine after adding the whole peeled tomatoes. Allow the sauce to cook for at least an hour so the wine has time to dissipate.
Chicken broth or bone broth
Instructions
Step One: Heat olive oil in a large dutch oven. Once hot, add garlic cloves and onion. Saute until garlic and onion are fragrant and translucent, roughly 7 – 8 minutes
Step Two: Add tomato paste. Spread the paste around the bottom of the pot. The paste will develop a deeper red color when it is cooked. Once the color has developed, add San Marzano whole peeled tomatoes. Lightly crush the tomatoes with a wooden spoon
Step Three: Once the tomatoes have broken up into smaller pieces, add the salt, basil sprigs and dried oregano. Stir everything up and cook for 15 minutes. Remove basil sprigs
Step Four: If the sauce is too thick for your preference, add chicken broth or water until you reach the desired consistency. If you prefer a smooth sauce, blend everything together with an immersion blend or hand blender
Notes: This sauce is great for spaghetti, pizza, meatballs, and lasagna.
