This morning I stumbled upon this recipe page from the Clean website. Everything looks so delicious I don't know which one to try first. Which one would you try???
**For the past couple of weeks, I've been tinkering with making my own almond milk using this recipe. So far the milk is delicious in smoothies, but is too gritty for coffee or tea. Back to the drawing board, I guess. I bought these adorable glass bottles from The Container Store to store the milk in. They were only $3.99!! They are also great for storing green juice.
The Power of Green Salad from Hugo's Restaurant!! Yaaay!!! The epitome of "bitter sweet", this blend of tart greens, sweet avocado and tangy cherries is sure to have you clamoring for more. Chopping the greens is this salad's secret weapon. Not only does that make the dense greens more manageable, but chopping also ensures that every bite you take is a perfectly balanced medley of flavor. Congrats, Power of Green!! Your award is well deserved!!
The Power of Green Salad Ingredients:
chopped spinach
chopped green chard
broccoli
green beans
asparagus
organic dried cherries
avocado
sunflower seeds
**chick peas (Not included in Hugo's salad. I added these when I got home)
Directions:
Toss ingredients with sherry vinaigrette (like this one).
Eat and enjoy!
-♥ J :)
P.S. Had so much fun watching The Oscars at Steve and Charli's annual Oscar Party last night!! Instead of salad, I really should be showing you pictures of the Moroccan Cous Cous and homemade(!!) truffles that Charli made for the event. Both were amazing!! In other news, I came in second in our ferociously competitive Oscar pool for the third year in a row. This year I felt I handled the loss with a bit more grace than I have in years past. Ummm…a very, very small bit. Congrats to my husband John who took home the win!! Did you guys watch the Oscars last night?? Wasn't the performance by Cirque Du Soleil breathtaking??
Well, for yogurt cups anyway. Last week at Trader Joe's I bought this adorable Preserve toothbrush made from recycled yogurt cups!! Not only that, but the toothbrush's packaging doubles as a return envelope for you to send your toothbrush back to the company to be recycled. When you are done with it, your little toothbrush will havea new life as "plastic lumber for use in new picnic tables, park benches and boardwalks." As if knowing that you are saving the world with your toothbrush is not reason enough to snag one, it is, also, by far the cutest toothbrush I have ever seen! It's "I want to take moonlit strolls on the beach with it" cute. It's "let's get a puppy together and name it Buddy" cute. It's "snuggling by the fire in a lake house cabin"…ok, I think you get my point. It comes in an array of vibrant, candy colored shades and curves back in a way that makes the toothbrush look like it's permanently chilling in camel pose.
To find out more about Preserve and how to get your own toothbrush click HERE. The earth (and your bathroom) will thank you.
It should be noted that I love Kris Carr. I think she is a sparkly beacon of goodness and light and I would pretty much buy anything she sells. If she came out with a line of snow tires I would hesitate for a minute (since I live in southern California) but ultimately would probably wind up having to explain to my husband why there are four ginormous tires sitting in our living room. So, you can imagine my delight last week when (instead of snow tires) Kris came out with an 80 page e-book dedicated entirely to the art of making smoothies and juice. Does this girl know the way to my heart or what?? Not only does the book have over 60 different recipes, but Kris also walks you through all the info you would ever need when looking to incorporate juicing into your life. From fasting to picking out the right juicer to the difference between juicing and blending, this e-book leaves no veg un-juiced…metaphorically and literally. Three cheers, Kris Carr!! I raise my glass of Green Goddess Smoothie to you!!
-♥ J :)
Green Goddess Smoothie by Kris Carr Makes 16 oz.
1 avocado*
1 - 2 pieces of low-glycemic fruit: green apple, pear, berries and cantaloupe
1 cucumber
A fistful of kale or romaine or spinach
Coconut water (or purified water)
Stevia to taste, and or a sprinkle of cinnamon or some cacao (optional)
* Use coconut meat or raw almond butter or nut milk in place of avocado. Prep and wash all produce. Blend and serve. P.S. Get your own copy of Kris's book by clicking on the heart to the above. P.P.S. Remember when we were going to do this detox?? Well, that didn't happen, but I'm beginning to feel that urge again, Veggies. I see Spring peeking it's head around the corner and it is whispering: "deee-tooxx." Stay tuned.
This salad is for Cara. As you might remember, Cara had great success on the Clean program a few months back. When she was in town last week, the two of us made a hasty plan to do a quickie two week Clean style re-boot. This salad with a side of quinoa and lentils has been one of my staples. It is perfect when you are doing a detox, or just when you are feeling the need…the need for green. Enjoy!
Hi Jen. I hope you are doing well. I was just wondering if you could possibly share your artichoke dip recipe with me. I have been craving it cause it's amazing. I really want to make it. I looked up some recipes online but they all seem different and I wasn't sure the ingredients that you use. Hope to talk to you soon. -Melissa
The dip Melissa is jonesing for is Alicia Silverstone's vegan artichoke dip from her book The Kind Diet. I have made this recipe for almost every holiday, baby shower, birthday and sporting event since buying the book two years ago. Known in my circle of friends simply as "The Dip", I have gotten more requests for this dish than anything else I have ever made. I keep increasing the recipe to meet growing demand, but it's still not enough. There are never any leftovers and inevitably someone will say: "Next time you should definitely make more." Every party is better with The Dip!
-♥ J :)
**The recipe below is how I make The Dip and is slightly tweaked from Alicia's recipe. For example, Alicia uses grated soy Parmesan. I like using Parma Vegan Parmesanbecause, since it is made from nuts, it is sturdier and makes for a heartier consistency. For the original recipe, be sure to check out The Kind Diet. It is such a wonderful book chock full of great information about becoming vegan as well as some of the most delicious recipes you have ever tasted!
You will need: -4 (8.5 ounce) cans of artichoke hearts in water -2 cups Soy-Free Vegenaise -1 and 1/2 (7 ounce) containers Parma Vegan Parmesan -1 garlic clove -paprika
Using a wooden spoon, mash up artichoke hearts in a salad spinner or colander. Allow excess water to drain.
In a large bowl, add Vegenaise, most of the Parma "cheese" (Reserve 1/4 cup for later use), and chopped garlic. Combine well.
Scrape the dip into a baking dish (likethis one). Sprinkle remaining Parma on top of dip. Bake for 30 minutes or until heated through and browned on top. Sprinkle with paprika, and serve with crackers, organic tortilla chips or endive leaves.
