Saturday, November 22nd, 2014

Healthy is the New Delicious

Published on October 3, 2013 by   ·   No Comments Pin It
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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.

Mango Chia Ginger Granola 134

• 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.

Portobello Mushroom Burgers

• 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.

Wild Blueberry Avocado Energy Smoothie 016

• 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.

Raw Corn Chowder 402

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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