by natalia | Sep 8, 2021 | Recipes
This recipe is decadent especially if you are following the Detox 4 Women diet since it uses maple syrup and coconut milk but here it goes anyway! (I did try a friendlier version, but without the syrup and milk it tasted like really cold mashed sweet potatoes).
Ingredients
1 lb roasted sweet potato, mashed
2 cups coconut milk
¼ cup maple syrup
1 tsp vanilla extract
1 tbsp pumpkin spice
Preparation
If you don’t have an ice cream maker, you can freeze your mashed sweet potato. Use an ice cube tray so it’s not one big frozen lug that you have to stab with a knife to break up (I learned my lesson, ouch!) Add all ingredients in a blender. I like to add chopped up pieces of the unsulphured ginger in cane sugar that they sell in the health food stores for an extra kick! Mix it in manually at the end. More liquid and it’s more of a pudding.
Enjoy!
Natalia
by natalia | Sep 1, 2021 | Recipes
FRESH TOMATO, GINGER & JALAPENO SAUCE
Another recipe for all of our Extremely Green Detoxers!
Ingredients
1 pint cherry tomatoes or 4 plum tomatoes, roughly chopped
2 cloves garlic
1 knob ginger (1 inch)
¼ jalapeno, seeded
1 lime, zest & juice
Celtic sea salt and freshly ground black pepper to taste
Method
Blend all ingredients.
This seemingly delicate sauce packs a punch. It’s best with light, mild salad greens like romaine hearts, Bibb lettuce, green leaf, butter lettuce, etc.… with radish, cucumbers, daikon or jicama. Add mint and/or cilantro and the salad becomes Southeast Asian in flavor.
This sauce is perfect for daikon rolls; mandolin thin sheets of daikon, julienne cucumber, carrots, yellow or orange bell pepper, add a sprig of cilantro and mint. Roll and serve with sauce on the side.
Enjoy!
– Natalia
by natalia | Aug 30, 2021 | Courses, Recipes
All-Purpose Vegetable Stock
(Makes approximately 2 quarts)
Note: Start with carrot, celery, onion, garlic, tender herbs, and bay leaves. You can toss in corncobs, parsnip, parsley stems, mushroom stems, fennel, and asparagus if you have them. Avoid any cruciferous vegetables such as cabbage, broccoli, or kale, which will dominate the stock with a strong off-putting flavor and strong herbs such as sage, rosemary, or too much marjoram. If you saute the aromatics beforehand, especially mushrooms and stems, the stock will be richer and more robust.
INGREDIENTS
- 1 large white or yellow onion, chopped 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves
- 2 bay leaves
- Handful of herbs (parsley, dill, thyme, chives, oregano, etc.)
- 4 cups any vegetable trimmings (parsnip, corncobs, zucchini, tomatoes, mushrooms, scallions, etc.)
- 3 quarts water
METHOD
Toss all ingredients in a large stockpot and cover with water. Bring to a boil, then simmer for 1 hour, until vegetables are soft. Strain through a sieve (pressing vegetables down will extract more liquid but muddy the stock).
Refrigerate for up to 3-4 days, or freeze in a sealed container for longer storage.
From: The 3-day guided cleanse program, 3-Day Juice Fast
in loving service,
Natalia
by natalia | Aug 22, 2021 | Courses, Extremely Green Detox, Green-centric Diet, Health & Wellness, Health Foods, Recipes
EXTREME GREEN LEMONADE
(makes 1-2 servings)
INGREDIENTS
1 head romaine lettuce
1 head celery
1 cucumber
5 to 6 stalks kale (any type)
1-2 whole organic lemons (you don’t have to peel it)
1 to 2 tablespoons fresh ginger (optional)
METHOD
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer.
FROM: Extremely Green Detox Course
by natalia | Aug 17, 2021 | Books, Recipes
Coconut Ginger Yam Pudding
Ingredients
2 Korean or purple yams
1/2 cup coconut milk
1-inch piece of fresh ginger
1/4 agave nectar and stevia as desired
Method
Preheat the oven to 400F. Bake the yams for about 45 minutes until very soft. Remove the skins. Combine all the ingredients in a high=speed blender or food processor and blend until the mixture achieves a silky consistency.
Serve warm or chilled.
Makes 1 pint
Enjoy!
From The Fresh Energy Cookbook, by Natalia Rose & Doris Choi
by natalia | Aug 16, 2021 | Recipes
Veg & Cheese
I’ll admit it – sometimes the memory of Mac & Cheese comes back to me fondly. Luckily, this super simple recipe satisfies me far beyond what traditional Mac & Cheese ever could. I happily consume this most nights during the winter and still wake up feeling light!
INGREDIENTS
1 head broccoli florets, or 1 zucchini, sliced 1/4
2 carrots, sliced 1/4
2 oz. raw goat cheddar, shredded
1 tbsp raw sheep pecorino, shredded
1/2 tbsp organic butter (optional)
METHOD
Steam the broccoli florets, layered over the carrots, for about 7 minutes until the carrots are tender, but broccoli is still bright.
Serve in a bowl, topped with butter (optional) and cheese.
You may also want to lay a nest of raw baby spinach at the bottom of the bowl to up your enzymes & chlorophyl!
Enjoy whole heartedly!
Dish is pictured with organic marinara, on a bed of baby kale.
Recipe by the Natalia Rose Institute
