We take our green smoothie every morning, thanks to my loving husband who makes them!! Yield: ~1.5litres Basic Ingredients Water – 500 ml filtered/distilled water Ginger – 1 inch 400gm dark leafy greens [1 kind a day e.g kale, kai lan, bak choy, spinach etc… which ever you prefer – always rotate your greens!] Apple – 1 [core removed] Banana – 1 Chia seed – 1.5 table spoon Other sweet fruits you can mix occasionally like mangoes, but always try to keep to 80% vegetables Simple Instructions Place Chia seeds into blender Pour the water [I like it chilled] over it and let it soak for 10 mins Wash and slice ginger, apple and banana [usually freeze banana overnight] before placing into the blender Place dark leafy greens last Blend for 40 sec. Enjoy!
We are in the midst of creating healthy snacks for ourselves, so after experimenting with raw vegan chips a few times, this is the recipe that creates the most cheesy, yummy kale chips that even non-veggie lover friends and family are raving about (and ask us to make more of!) For health benefits of kale, you can read here on http://www.well-beingsecrets.com/! Raw Vegan “Cheesy” Kale Chips Serves 4 usual people, or 1 if you are perpetually hungry like us 🙂 Ingredients: 2 bunch kale – wash and dried 1.5 cup – raw cashews (pre-soak 8 hours to activate) 1 tomato 1 red bell pepper – seeds removed 2 clove garlics – peeled 2 lemons – peeled 1/2 cup nutritional yeast – add more if you like cheesy flavour 2 tablespoon nama shoyu (or soy sauce if cannot find nama shoyu) 1 tablespoon coconut or olive oil Add a dash of any herbs which taste you like e.g. thyme, lemongrass Process: Soak raw cashews with distilled/filtered water in a small bowl and let the cashews soak for at least 8 …
During my amazing stay at Dwarika’s at Nepal before we did our Poon Hill trek, N and I tried some amazing food at the Dwarika’s Resort. At that time I wasn’t vegan, but the food quality was exquisite. Since then, I have come to learn that at Dwarika’s Resort Dhulikhel, Mr. Pramod Mahaseth, the head chef, obtains almost all of the restaurant’s ingredients from their very own two organic farms – one near Dhulikhel and the other in Chitwan. I am glad that while the Dwarika’s Group preaches that food is a very important aspect of the lifestyle at the resort, they live what they preach by sourcing and growing their own organic, fresh Nepali ingredients. Here is one amazing looking salad recipe from Dwarika’s Resort Dhulikhel, which I believe we can all reproduce at home even if we can’t travel to beautiful Nepal!
After my previous post on Juice Fasting, quite a few of you wrote to me to ask for recipes, so I have decided to combine what I learnt from the clinic and from different fruits I have been trying out at home into this recipe recommendation! Please note though – use only certified organic ingredients when juicing, otherwise you will probably be drinking concentrated pesticides/fungicides from the fruits in inorganic produce. If you are doing a juice fast, I recommend at least 4L/day as you would not be having solid food. If you are supplementing juice as a daily liquid sunshine into your lifestyle, I would recommend at least 1L/day for regular people and at least 2L/day if you have cancer/recovering from cancer as you need to constantly be giving your body alkalizing nutrition to build your immunity. As an overall rule, keep to 80% Base+Dark Leafy Greens, and 20% flavouring.
Many of you have written asking for recipes, so here is the first one – Choco Nut Banana Mint Cake.