Tag Archives: orange

Carrot Turmeric Pineapple Juice

Standard

This juice is a great immunity booster! Turmeric, ginger, lemons, all major liver detoxers. Turmeric gets absorbed by the body better with bromelain, which is potent in pineapple. Lemon and orange are high in vitamin C, carrots are high in vitamin A. You will get way beyond your daily recommended dose. That’s a great thing!


Makes 2, 16 oz juices

4 inch piece of turmeric
1-3 inch piece ginger root
14 carrots
½ pineapple (I juice the core as well)
1 persian cucumber OR 1/3 cucumber
2 small oranges
½ small lemon

Send them all through the juicer in whatever order you please. Usually I mix in the carrots with the other items.

Enjoy!!

-Amber

Orange Creme Smoothie

Standard

This is a real simple smoothie and it doesn’t use nut milk. I’ve been reading up on the effects of carrageenan in our food. Just a quick explanation; it’s used to make creamy things hold together & not separate… dairy & nondairy alike, unfortunately. There are several almond and coconut milks that use it. If you want to read more about carrageenan here is an article on it.

Carrageenan Article

 

So, l have a renewed focus on making my own nut milk (and not just being lazy). I didn’t have any made today, but happened to have some coconut water in the fridge. Coconut water is great for you, some people aren’t crazy about the taste though. Why not use it to make a nice creamy smoothie? Hydrating and gives you protein plus orange cream is a great flavor. Fabulous for a lighter breakfast or a post workout drink.

Vegan Orange Creme Coconut Water Protein Smoothie
Makes about 30 oz

8 oz coconut water
½ banana
1 orange, peeled
1 scoop vanilla protein powder (I used Vega’s Viva Vanilla, love that stuff!!)
½ TBS Maca powder (optional)
8 ice cubes

Throw it all in the blender and blend until smooth. My personal recommendation is: start with the coconut water and end with the ice cubes, it’ll make things blend better.

Much love!!

amber chakras black

Luau Kale Salad

Standard

I was looking through some old recipes that I hadn’t made in quite a while and decided that this Luau Salad could use some revamping and then it would be on the menu for dinner tonight. If you don’t know, kale holds up great for a salad that you want to have the next day (or a few days later) and not have a gross wilted sad mess of a salad. IF you are planning on having left overs, either don’t use romaine in it, or just mix in the romaine just before serving. Watercress would go great in place of it, or you could just do another leaf or two of kale.
Make sure that you “massage” the kale before all the ingredients get added in, it will make a world of difference for the taste. Rubbing it through your hands makes it much less hardy, and far more pleasant to eat.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Serves A LOT, maybe 10

Salad Ingredients:
1/2 C quinoa (cooked in 1 C water)
1 bunch of kale, torn
1 1/2 C romaine lettuce, rough chopped (if planning for left overs use spinach or watercress)
1 C red cabbage
1/4 C mint, chopped (OPTIONAL)
1/2 cucumber, diced
1 Red Bell Pepper, chopped
4 Stalks Celery, diced
3 Green Onions, thinly sliced
1 Tomato, chopped
1 Mango, cut into cubes
1/2 C Pineapple, chopped (same size as mango)

1/4 C Unsweetened Coconut, toasted (add right before eating)

OPTIONAL GARNISHMENTS (add right before eating)
Avocado
Pepitas or Macadamia Nuts

Dressing
1 Orange, peeled
1 TBS Orange Zest
1/3 C Coconut Sugar
3 TBS Water
3 TBS Olive Oil
1 Lemon, Juiced (about 1/3 cup)
2 Tbs Coconut Butter (can sub almond butter)
1/2 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
Pinch of Cayenne Pepper
dash of Ground Cardamom

For Dressing: put all ingredients into a blender and blend until smooth. Leave in blender bowl, because you will pour it directly onto the salad.

In a medium bowl, combine salad ingredients in italics. Put torn kale in a LARGE bowl, rub it between your hands for about 30 seconds to a minute to break down a lot of the toughness that kale has. After quinoa is done cooking, allow to sit for 5 min before removing the lid. After the 5 min, take off the lid, pour half of the salad dressing over the kale then dump the quinoa over the top of that & mix. It will make the quinoa stick to the kale rather than just all falling to the bottom of the bowl.

Next mix in the cabbage with the kale/quinoa. Dump out contents of the medium bowl on top of the cabbage/kale/quinoa, then pour the rest of the dressing over the top. Mix it and make sure that it’s fully coated.
Next toss in romaine (or spinach).

Dry toast the coconut by heating a frying pan to medium-low & putting the coconut on, but make sure it’s spread evenly. After a little less than 2 min, move around the coconut to make sure it doesn’t burn. Stir around for another minute or two and then remove from heat and top on salad with whatever other garnishments you desire.

 

Much Love!!

amber chakras black