by natalia | Jul 30, 2021 | Health & Wellness, Recipes
A layered ‘clean pasta’ bowl to knock your salivating socks off!
Clean Pasta Bowl
- Base layer (you can’t really see it here) of blanched baby spinach.
- Shirataki noodles. No need to cook them-only to heat them so just place them in the hot water with the spinach for a minute or two.
- Top with delicious arrabbiata marinara sauce with capers & green olives (marinara flavour choice optional but this combo is rockstar cuz it has a bit of spice!).
- Garnish with more of the blanched baby spinach.
It’s off the charts and will totally satisfy that noodle/pasta desire! Enjoy it with someone wonderful! Bon appetite!
in loving service,
Natalia
by natalia | Jun 17, 2021 | Courses, Recipes
Italian Style Guacamole (by Marlena Torres)
INGREDIENTS
2 ripe avocados
Juice of two limes
1/2 teaspoon of Himalayan salt
1/2 red bell pepper
10 sun-dried tomatoes, soaked, rinsed, and chopped
1 large Heirloom tomato/diced
1 large clove garlic/minced
3 to 4 tablespoons of diced Vidalia onion, or you could use shallots, or red onion
1 handful chopped fresh basil
a touch of green stevia powder if needed
METHOD
Mix all ingredients in a bowl and enjoy as a dip for crudité or mixed with your favorite baby greens for a salad.
FROM: The Packaged Extremely Green Detox
by natalia | Jun 3, 2021 | Books, Recipes
Pumpkin Pie in a Bowl
(Raw, avocado-based)
This is among the recipes that I’m most excited to share with you. Why? Because this utterly delicious soup provides tons of live enzymes in an incredibly digestible form. Neither my clients nor I can get enough of it. It’s all raw, and it supports weight loss and vitality, so enjoy as much of it you like as part of a meal or as a snack.
I found that it’s best to double the recipe when I plan on having more than one or two guests. It may look like a lot, but this soup is so good that you might eat most of it before your guests even arrive.
INGREDIENTS
4 cups fresh carrot juice
1 cup raw sweet potato, peeled and cubed
4 dates, pitted
½ avocado, pitted
½ teaspoon pumpkin pie spice
METHOD
Place all of the ingredients in a high-speed blender and blender until smooth. Enjoy right away or store in an air-tight container and enjoy within 36 hours
SERVINGS 5½ c cups
Recipe from The Raw Food Detox Diet by Natalia Rose
by natalia | May 22, 2021 | Extremely Green Detox, Green-centric Diet, Health Foods, Recipes
RAW CREAM OF CELERY SOUP
Raw soups make a beautiful meal or snack all on their own. This recipe is Extremely Green Detox-friendly, combines neutrally, and can work as a bridge from day to night!
INGREDIENTS
4 stalks celery, chopped
2 cups fresh celery juice
Juice of ½ large lemon
1 avocado, pitted, peeled, diced
1 tsp fresh thyme leaves
Salt and pepper to taste
METHOD
Blend all ingredients together in a blender until smooth.
Add salt and pepper as desired.
Natalia Rose Institute
by natalia | May 21, 2021 | Health Foods, Recipes
Beet & Cinnamon Ice Cream (Protein based)
I’ll admit that this is a bit out there… but beet and cinnamon is actually a really awesome combination!
I made this with goat milk but raw goat kefir is probably ideal.
I like the goaty taste to it since beets and chevre is such a classic combo.
The cinnamon just slams that beet taste home!
This was a bit of an experiment so the measurements are to taste.
Just remember as you’re making it, it should taste a bit too sweet, almost cloying since it will be less so when cold.
Ingredients
2 cups of roasted beets
3 cups of goat milk (or goat kefir)
1 tablespoon of cinnamon
½ cup agave nectar
stevia
Method
I took 2 cups of roasted beets, pureed it with 3 cups of goat milk, tablespoon of cinnamon, ½ cup agave nectar and stevia for extra boost. I also ran it through an ice cream maker this time….
Chef Doris Choi Recipe
by natalia | May 14, 2021 | Books, Health Foods, Recipes
Parsnip-Carrot-Beet Bake
INGREDIENTS
2 large parsnips, sliced into thin disks
3 large carrots, sliced into thin disks
1 large beet (or 2 to 3 smaller ones), sliced into thin disks
3 tablespoons agave nectar
Sea salt and fresh pepper to taste
METHOD
Preheat oven to 350ºF.
In a baking dish, layer the parsnips, carrots, and beets.
In a small bowl, mix the agave with the salt and pepper, then pour the agave mixture evenly over the vegetables.
Bake until the veggies become tender, brown, and crispy on the edges (about 25 minutes).
Serve on a platter, family-style.
SERVINGS
Makes 2 to 4 servings
Recipe from Raw Food Life Force Energy by Natalia Rose
