Here is the recipe for our two, new super immunonutrition smoothies. Please choose the one you prefer for the first, three day smoothie cleanse or alternate them. Turmeric can feel strong on the stomach (and palate) so if it feels too much, you can dial back some on the amount. It is however a very good antioxidant which is why it is included.
SMOOTHIE #1
1 cup of parsley
1 cup of cilantro
1 teaspoon of cinnamon
half teaspoon of turmeric (powder)
1 medium or large beet (raw)
one inch segment fresh ginger
1-2 tablespoons of raw honey
2 heaping tablespoons of plain yogurt
1/2 cup blueberries or blackberries, kiwi, or
half cup of red bell pepper (raw)
juice of two lemons or limes
1 banana for taste (optional)
add ice cubes and water and blend!
SMOOTHIE #2
1/2-1 avocado
2-3 cups chopped kale
1 cup yellow pepper
1-2 stalks celery
1/2 cup broccoli sprouts (preferred). (You can use regular broccoli if you can't find sprouts)
1 cup of green tea (cold)
1/2 cup of cilantro
one banana
1 teaspoon chia seeds
1-2 tablespoons raw honey
add ice and blend!
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Ingredients for our soup:
2 cups of cauliflower stalk (set aside flowers for other use)
2 cups sliced carrots
3-5 tbsp. extra virgin olive oil
1 ½ cup chopped parsley including stems
2 cups chopped green onion, discard the white part
12 oz. of broccoli stalks (set aside flowers)
3 oz. baby kale chopped
1-2 tsp turmeric powder
¼ tsp freshly ground black pepper
½ cup cilantro
salt to taste
3 tbsp shredded daikon radish (add raw in the serving bowl just before eating)
1 cup broccoli sprouts as a side dish (important)
Preparation:
Sauté carrots and cauliflower in olive oil on low for 10 minutes and then add other vegetables and spices. Heat and stir 1 additional minute and add 12 cups of water. Bring mixture to a boil, stirring as needed. Cover and simmer for 20 minutes. Remove from heat and add cilantro. Finally, when the soup is served, add 1 tbsp freshly grated daikon radish per serving as a garnish (contains myrosinase). The daikon radish is always added to soup after already served in bowl.
For beverage you may consume lemon or herb (try mint, rosemary or basil) infused water.
Again, remember to exclude ingredients that you may have allergies to.
ANOTHER OPTION FOR A POWER-CLEANSE (SMOOTHIE)
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We start the program with a three day power-cleanse which includes a smoothie and soup.
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Smoothie
Ingredients:
1 cup fresh aloe vera
1 red beet, medium or large size
juice of ½ fresh lemon
½ inch of fresh ginger root
1 banana
Preparation:
Take the aloe vera leaves and cut the 2 ends and then cut each leaf into 3 equal sized pieces.
Place the aloe vera pieces standing-up so that the bottom end sits in 2-3 inches of water for
about 12 hours. Rinse the aloe vera. (Prepare enough for the whole three day power-cleanse.)
Next, cut off the skin and extract the gel. Use one cup of aloe vera gel for one smoothie and
refrigerate the remainder. Cut the beet (raw and un-pealed), ginger and banana to size
appropriate for your blender. Combine with lemon, aloe, add ice or water and enjoy!!
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Alternative (Spinach) Smoothie
Ingredients:
1 banana
2 generous handfuls of washed baby spinach
1 c aloe vera gel
juice of 1/2 fresh lemon
1/2 inch fresh ginger root
1 tablespoon plain yogurt
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Preparation:
Combine ingredients in a blender with some ice or water and enjoy!
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Soup # 1
Ingredients:
2 cups of cauliflower stalk (set aside flowers for other use)
2 cups sliced carrots
3-5 tbsp extra virgin olive oil
1 ½ cup chopped parsley including stems
2 cups chopped green onion, discard the white part
12 oz of broccoli stalks (set aside flowers)
3 oz baby kale chopped
2 tsp turmeric powder
¼ tsp freshly ground black pepper
½ cup cilantro
salt to taste
3 tbsp shredded daikon radish (add raw in the serving bowl just before eating)
1 cup broccoli sprouts as a side dish (important)
Preparation:
Sauté carrots and cauliflower in olive oil on low for 10 minutes and then add other
vegetables and spices. Heat and stir 1 additional minute and add 12 cups of water. Bring
mixture to a boil, stirring as needed. Cover and simmer for 20 minutes. Remove from heat and
add cilantro. Finally, when the soup is served, add 1 tbsp freshly grated daikon radish per
serving as a garnish (contains myrosinase). The daikon radish is always added to soup after
already served in a bowl.
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For beverages, you may consume lemon or herb (try mint, rosemary, or basil) infused water.
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Again, remember to exclude ingredients that you may have allergies to.
Soup # 2
New! by Sasha Wilson
Carrot and Ginger Soup
Ingredients:
2 lbs peeled carrots
1 large knob fresh grated ginger (about the size of your thumb)
1 head of garlic minced
1 bunch of spring onion chopped
1 large handful cilantro roughly chopped
1 small handful parsley roughly chopped (use ½ as much parsley as cilantro)
2 teaspoons turmeric-adjust to taste
2 teaspoons cinnamon-adjust to taste
Juice from 1 fresh lime
1 can of coconut milk (optional but adds flavor and texture)
Vegetable stock and some water for about a total of 12 c-adjust to desired consistency
Salt and Pepper to taste
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Peel the carrots and place them in a roasting pan. Use enough olive oil to lightly cover the carrots. I recommend getting your hands in there and massaging the carrots to make sure they’re completely covered with oil, that will make them roast more evenly. Add a couple of pinches of salt. Roast the carrots in the oven at 200*C until they gently start to caramelize. You’ll know because the color will deepen, but remove from the oven before they brown. This releases the natural sweetness of the carrot.
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In a saucepan, put the ginger, garlic, and spring onions with a couple of tsp of olive oil and fry on medium heat until fragrant. Before the garlic begins to go golden, put the turmeric and cinnamon and let the spices toast. The kitchen should be smelling really fragrant. After about 30 seconds, add the carrots from the oven, the coconut milk, the vegetable stock, parsley, and half of the cilantro and simmer for about 20 minutes.
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When all the flavors have had a chance to get to know each other, add the rest of the cilantro and the lime juice and then blend until creamy. Set aside a teeny bit to sprinkle over the top of the bowl as garnish, if you want to be fancy).
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Add salt and pepper to taste and garnish with cilantro.
Gracias Sasha!!
Co-Artistic Director of Out Of The Forest Theatre
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Cauliflower Soup
by Sasha Wilson
A whole head of cauliflower
2 Leeks
1 head Garlic
Fresh Rosemary
Fresh Thyme
Dijon Mustard
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Miso
Apple Cider Vinegar
2 c Water
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Cut up the cauliflower naturally following the sprouts. Cut the leeks as wide as your thumb. Rub olive oil and salt to cover all the nooks and crannies. Roast in the oven until you can easily put a knife through the thickest section of cauliflower.
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In a saucepan, fry the minced head of garlic and couple pinches of fresh rosemary and thyme (finely diced) for about a minute or two on low heat. You don’t want the garlic to take on any color. Add the cauliflower and two cups of water and a big spoonful of dijon mustard. Let that simmer for 20 minutes, then blend until creamy. Just before serving, mix in a spoonful of miso and a dash of apple cider vinegar to taste. You want to do this at the very end to preserve the natural bacteria in the ingredients. It’s very good for your gut and the flavor is amazing! Add salt and pepper to taste.
Sasha Wilson
Co-Artistic Director of Out Of The Forest Theatre
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Our Signature Salad
several handfuls of pre-washed organic baby spinach
1 small bunch finely chopped cilantro
~1/3 cup finely chopped sweet onion
juice of 2-3 limes or 1-2 lemons
Himalayan salt and cracked pepper to taste
1 can rinsed organic chick peas, optional
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Chop onion add salt and lemon juice into bowl and mix. Then add all other ingredients, mix and serve. Feel free to get creative and add other salad items if desired.
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Our Signature Green Sauce
Great on meat, fish, potatoes…
Start packing your blender or Vitamix with 1 large bunch of cilantro, fresh mint, fresh basil in
ratio of 2:1:1 (if you don’t have all the greens, it can be done with just the cilantro in a pinch).
The recipe is very forgiving!
1/3 sweet onion
1 jalapeno
a couple shakes of sesame oil
½-1 teaspoon tahini paste or almond butter
a couple shakes of soy sauce
juice of 3 limes (or 1-2 lemons)
Blend all ingredients together on highest setting until smooth. Chill and serve.
Autumn Vegetable Stew
This recipe is full of antioxidants. It has 18 ingredients that will further boost your health
defenses, nurture your microbiome, nurture your mitochondria and give you a perfect micronutrients balance. It’s amazing!
Serves 4-5
Cooking time 45 min
Prep time 30 min
Ingredients:
3 tablespoons of extra virgin olive oil
1 medium onion chopped
2 celery stalks chopped
2 carrots with green leafy tops cropped
Himalayan salt to taste
3 cloves garlic chopped
½ teaspoon crushed red pepper flakes (optional)
2-3 sprigs fresh oregano, thyme or both
4 fresh plum tomatoes peeled and chopped
1 medium zucchini chopped
2 medium purple potatoes chopped
1 small sweet potato chopped
¼ cup vegetable stock
1 dry or 3 fresh bay leaves
2 cups kale chopped
1.5 cups cooked canellini (or other) beans drained
12 leaves or fresh basil or mint (or both) chopped
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Preparation:
Heat the olive oil in a large pot over medium high heat. Add the onion, celery, and carrots.
Sprinkle with salt. Add the red pepper flakes, garlic and oregano, chopped tomatoes, and
simmer for about 10 minutes. Add the zucchini, purple potatoes, sweet potatoes, and stock.
Bring to a boil. Add the bay leaf and reduce heat and simmer about 25 minutes. Add the kale, carrot tops and beans. Cook for an additional 10 minutes. Remove from heat and add mint
and stir. Serve in a bowl with a drizzle of extra virgin olive oil.
Note: use any combination of herbs you like.
5 NEW RECIPES!
HOME MADE BAKED BEANS
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