Red Earth

There is nothing better than waking up to the fresh, earthy taste of beet juice first thing in the morning! If you are new to juicing, this is a great recipe to start with. The sweetest of the apples and carrots balances out the pungency of the ginger and lemons, while the beet blends all the flavours with its' earthy satisfying taste.

 

Notes about juicing:

• use organically grown produce whenever possible for greater nutrient density and to avoid pesticides and genetic modification
• thoroughly wash all produce before juicing
• peel all citrus fruits (as the peels are bitter and can be toxic); peel fruits and veggies that have been waxed

Ingredients

 

1 inch piece ginger 

1/2 lemon

2 apples

1 beet

6 small carrots (or 3 large)

 

Peel all ingredients and juice in order as listed above. Use lower setting when juicing ginger and lemon, then switch to higher setting for apples, beet and finish with the carrots. Enjoy within one hour maximum of juicing. The more time the juice is exposed to air, the more oxidation will occur and therefore the less nutritious the juice becomes.

 

 

Creamy Brussels Sprout Slaw

This Salad is a great combination of sweet, tangy and fresh, and loaded with quality nutrition. Brussels sprouts are a great source of a number of vitamins and minerals, particularly Folate, Vitamin K and Vitamin C.  With the health fats from pecans and extra virgin olive oil, as well as the garlic, this is also a great heart healthy meal. Just remember to not go too overboard with the dressing, as it is fairly calorie dense, and dressings and sauces are where people tend to go overboard and end up consuming many more calories than they think they are.

Salad

1.5 lbs brussels sprouts, thinly sliced

1 large navel orange, flesh removed from skin

1 cup dried cranberries

1 1/4 cup chopped pecans

 

 

Wash brussels sprouts, cut off ends, cut from top to bottom and slice very finely with a sharp knife (or use a food processor with a shredding disc) and place in a large bowl. Peel orange, open into segments and remove skin from the flesh. Use your hands to break apart flesh into small pieces. Top with dried cranberries and chopped pecans. Mix well to combine.

 

 

Dressing

2 cloves garlic, chopped finely

Juice of 2 small lemons (or 1 regular sized)

1/4 cup extra virgin olive oil/avocado oil

1/2 cup tahini paste

3 tsp. miso

3 tsp. maple syrup

3/4 cup water

Prepare the dressing by whisking all ingredients in a mixing bowl (or combine using a food processor).

 

That's it! Pour the dressing over a portion of salad (be careful not to go overboard!) and enjoy! Also keep in mind that the base of this salad is Brussels Sprouts. Just saying.

 

Raw Rainbow Noodles with Spicy Almond Sauce

This is a fresh take on the traditional pad Thai recipe. Made with a combination of colourful raw veggies and a deliciously addictive almond butter sauce.

(serves 2-3)

Noodles

• 2 medium zucchinis
• 2 medium carrots
• 1 medium beet
• 1 long red pepper, sliced in thin rings
• 3-4 green onions, thinly sliced
• handful fresh cilantro

Peel zucchinis and slice them into thirds, then spiralize them into thin noodles. Repeat with carrots. Peel beet and slice in half before spiralizing. Transfer zucchini, carrot and beet to a large serving bowl. Top with red pepper, green onion and cilantro. Set aside while you prepare the sauce.


Sauce

• juice of 1 lime
• 2 cloves garlic
• 1 inch piece ginger, chopped
• 1 Thai chili pepper
• 2 Tbsp. maple syrup or agave
• 2 Tbsp. tamari
• 2 Tbsp. melted coconut oil
• 1/2 cup almond butter
• 3/4 cup water   

In a blender or food processor, blend all sauce ingredients. Sauce will thicken if kept in refrigerator before serving, so add 2-4 Tbsp. water to thin if necessary before adding to noodles. When ready to serve, pour sauce over vegetables and toss to combine well. Serve and enjoy!