Healthy is the New Delicious
Published on October 3, 2013 by GirlieGirlArmy · No Comments
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Quick, plant-based, and healthy started to taste better to us than slow roasted and artery clogging a long time ago. Here are three quick meals (a breakfast, lunch, & dinner) that will make you wonder how you could ever eat processed crap again.
Holistic Chef and Certified Healing Foods Specialist Shelley Alexander, author of “Deliciously Holistic says “My focus is on easy-to-follow healing foods recipes that make delicious, completely nourishing meals. All will make people feel noticeably healthier without sacrificing any of the enjoyment we get from sitting down to eat.”
Some of Alexanders’ favorite quick recipes below;
• Mango chia ginger granola (raw, vegan):
2 ripe mangos, peeled, cored and sliced in one-inch cubes; 2 cups Living Intentions chia ginger cereal; 2 cups nut or seed milk. Put ingredients in a bowl and enjoy! The cereal is gluten-free, nut-free, and raw- and vegan-diet friendly, and extremely nutritious. Preparation takes five minutes or less and is hearty enough to satisfy appetites the entire morning. The ingredients can be substituted for dietary needs or preferences.
• Portobello mushroom and grilled onion burgers (vegan):
Marinade for the mushroom is essential – 2 tablespoons Balsamic vinegar; 1/3 cup extra virgin olive oil or avocado oil; 1 tablespoon wheat-free Tamari or organic Nama Shoyu soy sauce; 1/8 teaspoon smoked sweet paprika; 1 peeled garlic clove (grated or minced); 1/8 teaspoon cayenne pepper; 2 teaspoons organic maple syrup – grade B. The burgers include 4 large Portobello mushrooms – cleaned and patted dry; 1 large white onion (peeled and cut into thick slices); olive or avocado oil to cook mushrooms and onions; 2 sprouted whole grain hamburger buns –toasted; Dijon mustard; ¼ cup baby romaine lettuce – washed and patted dry. Marinate mushrooms and onions for 30 minutes. Drizzle with oil and cook on medium heat for 15 minutes, turning mushrooms halfway through. Serve immediately.
• Wild blueberry smoothie (raw, vegan):
3 cups vanilla Brazil nut milk (there is an additional recipe for this); 2 cups fresh or frozen wild or organic blueberries; 1 peeled banana – organic or fair trade; 2 to 3 cups organic baby spinach; 1 small avocado – peeled and pitted; ¼ teaspoon cinnamon; (optional) a preferred protein powder or superfood. Blend until creamy. Blueberries are an amazing fruit packed with antioxidants, vitamins, minerals, fiber and phytonutrients.
• Raw corn chowder (raw, vegan):
4 cups organic corn kernels (best during summer months); 2¼ cups unsweetened almond milk; 1 clove peeled garlic (remove inner stem); 2 teaspoons fresh lemon juice; ½ teaspoon smoked sweet paprika; 1/8 teaspoon pure vanilla extract; ½ avocado (peeled and seed removed); unrefined sea salt and fresh black pepper to taste. Blend ingredients and strain; top with corn kernels and diced organic red bell pepper. Among other nutrients, corn provides lutein – an important carotenoid that protects eyes from macular degeneration.
Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a certified healing foods specialist, holistic chef, blogger and owner of the holistic health company, A Harmony Healing, in Los Angeles.
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- Pumpkin Pie SmoothieWho says you need to go Starbucks and load on the fat and calories in a dense, fattening drink to taste the spices of the fall/winter season? As long as you have a blender, you can save yourself the $8 pumpkin frappe and give your body the treat of health with the same sweet factor - for a few dollars.
This Pumpkin Pie Smoothie is vegan, dairy-free, gluten-free, soy-free, sweet, and totally healthy. Have at it, smoothie monsters!
3/4 cup vegan milk
1/4 cup canned pumpkin puree
1 tablespoon pure maple syrup
1/4 teaspoon natural vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
big pinch of ground gingerAdd all of the ingredients to your blender and mix well. Garnish with some coconut cream if you please. Enjoy!
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- Six Tips for Convenient Healthy Eating During the Holidays from a Holistic ChefFor many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed animal foods and sugary sweets. Boo on all that. Just because the weather cools down doesn't mean we forget about our ethics, health, and vision for our bodies and our world!
For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.
“It really isn’t hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays,” says holistic chef and certified healing foods specialist Shelley Alexander, author of “Deliciously Holistic,” a new cookbook featuring healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity (note: not all are vegan, but many are.)
“Instead of heading to the local supermarket, visit a farmers’ market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans,” she says. “You’ll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores.”
Nutrient-rich, plant-based whole foods that don’t have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, will completely nourish your body, make you feel better and ramp up your energy, she says. And you’ll find you won’t overeat, so it’s much easier to maintain your weight without counting calories.
Alexander offers six tips for quick and convenient healthy eating during the holidays:
• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)
• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes.
• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.
• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar. (GGA is a treasure trove of holiday recipes! Just use the search engine or browse the "Nosh" section!)
• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.
• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.
“Stick to whole, healthy foods this holiday season, and you’ll feel so good, you won’t want to go near the buffet table at your office party,” Alexander says.
About Shelley Alexander, CHFS: Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los […]
- Raw Vegan Candy Chocolate Apple WedgesLike a healthlier spin on candy apples, these 3 bite snacks are ideal after school bites or late night nibbles when your sweet tooth hits. Organic, vegan, raw, dairyfree, soyfree, kosher, and as delicious as when Idina Menzel hits a high note, these popsicles are going to be your new go-to sleep.
(IMAGES VIA LOOKBOOK COOKBOOK: Note to NYC Models and Model-types --Are you in NYC? Have a kitchen? Wanna cook, shoot and eat for LBCB? Get in touch! email@example.com)
2 large red apples
10-12 wooden ice pop sticks
1/2 cup dried pitted dates
2 tablespoons vegan milk
1 tablespoon virgin coconut oil, melted
1 tablespoon pure maple syrup
1 tablespoon nut butter of choice
1/4 teaspoon cinnamon
pinch of sea salt
1/2 cup organic dark chocolate chunks or chips
dash of coconut oil
your choice of crushed nuts, shredded coconut, or any other garnish
Makes 10-12 Wedges.
Cut each apple into 5 or 6 equal sized wedges. Put the ice pop stick through one end. Line a large plate or tray with parchment paper. Set the apples aside
To make the caramel, add the dates to your food professor and blend until they are broken down. Add the milk and coconut oil and blend into a paste, occasionally using a rubber spatula to scrape down the sides. Add the maple syrup, nut butter, cinnamon and salt, and blend until thoroughly mixed.
Use a knife to coat each apple wedge with the sauce and place back on the parchment paper. Put in the freezer to set for 25 minutes or so.
Just before removing the apples from the freezer, melt the chocolate in a small saucepan over medium low heat. Make sure water does not come in contact with the chocolate or materials, or it will spoil. Stir constantly with a rubber spatula so it does not burn. Add a dash of coconut oil to thin it out a little. Remove from heat and allow to cool for a minute or two.
Remove the apples from the freezer. Take one at a time by the stick and hold it over top of the bowl of chocolate and use a spoon to pour chocolate over top. Allow to set for a minute before sprinkling garnish on top, or else it will slide off. Put back on the plate and repeat for each one, before putting back in the freezer for 10 minutes to set. Store in the refrigerator and enjoy!
Raw Vegan Candy Chocolate Apple Wedges
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Tags: “Deliciously Holistic, A Harmony Healing, Food, granola, health, organics, Raw, Raw corn chowder, Shelley Alexander, Smoothies, Vegan Recipes, Veggie Burgers