Recipes

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Beet & Strawberry Love Smoothie

1 medium sized beet
6 organic Strawberries (frozen or fresh)
1 cup Isola coconut/rice milk (preservative free)
1/2 a ripe avocado
2 tablespoons of lemon juice (fresh)
1 pinch of Himalayan salt
1 pinch of cayenne pepper (optional)
top with dark chocolate shavings.

add all ingredients into blender add water as needed to create the consistency you like.

I always use my vita mix.  I have had it for over 9 years and still use it daily.  Please contact us if your are looking to purchase one and want more information.

Earthroots also carries slow rotation juicers, and some of the best kitchen equipment to promote a healthy life for you and your family.

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Homemade & Healthy

Everyone wants a glowing smile but, your mouth says a lot about your health.  Disease and illness often begins in the digestive system and that’s directly indicated in your mouth via teeth, tongue, and gums.  So keeping your mouth healthy and detoxified is crucial to overall health.

I have used this recipe for years and my dentist is always amazed at how healthy my teeth and gums are.

Hope you try this at home.
PS.  I also oil pull and use a tongue scraper it makes all the difference in the world.  Oil pulling can help eliminate up to 45 different toxins in your mouth alone!!!
Definitely worth a try.

Come in for more information, or to purchase your very own mouth detox kit.

Tooth & Mouth Detox and Polisher

1/2 cup of Bali Sun Coconut Oil
3 tablespoons Aluminum Free Backing Soda
2 tablespoons of Dessert Essence Mouth Wash
1 pinch of Himalayan salt
1 pinch of pure ground cloves

simply scoop on to your wet tooth brush and brush as usual.  Do not forget your tongue.  after brushing use your tongue scrapper to clean up whats left, and rinse.  Now your ready for some Make Out time.

zucchini

Raw Zucchini Pasta w/ Pesto

Yield: Serves 4
Total Time: 20 minutes

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy raw meal that will wow.

You will need this nifty little gadget called a spiroli (available at Earthroots Health Shoppe) for this recipe.
I’ve had mine for years and my entire family adore when I make this. Your pasta eating friend wont believe it.

Ingredients:
4 small zucchini, ends trimmed
1 – 2 cups packed fresh basil leaves
2 cloves garlic
1 tsp chilie flakes (optional)
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1 tsp lemon zest
1/4 cup freshly grated Parmesan cheese (optional)
1 cup spinach
Cherry or grape tomatoes
1 diced red pepper (optional)
Handful of chopped parsley
Himalayan salt and freshly ground black pepper, to taste

Directions:

1. Use a Spiroli slicer to create the zucchini into noodles. (available at Earthroots Health Shoppe)
make into noodles & set aside
2. Combine the basil, chilie flakes and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a
constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a
rubber spatula. Add the lemon juice, zest and Parmesan cheese (optional). Pulse until blended.
Season with salt and pepper.
3. Combine the zucchini noodles, spinach leaves, chopped parsley, and pesto. Toss until zucchini noodles are well coated.
Top with tomatoes.
Serve at room temperature or chilled.

•Note: you can serve with homemade warm tomato sauce instead of the pesto…the options are endless

Matcha Coconut Milk Smoothie Ingredients

1/2 cup frozen mango 1 cup Spinach 1 tsp matcha powder 1/2 banana 1 cup unsweetened nut milk – Isola (imported from Italy – the cleanest nut milk available on the market) 1 Teaspoon Vanilla Powder (Organic Traditions) 1 tsp spirulina (optional)

Instructions

Blend Spinach with nut milk until smooth. Add remaining ingredients and serve immediately.

Matcha contains less caffeine than a cup of coffee, but still gives energy without the blood sugar spike and acidity.  With all of these health benefits and more, it’s the perfect smoothie ingredient – enjoy a matcha smoothie today!

White Bean & Swiss Chard Soup


10-12 servings
You could serve with a sprinkling of parmesan cheese on top and rustic bread on the side.
Soak 4 cups of white beans overnight in enough water to generously cover beans.
10-12 cups of water
2 garlic cloves, smashed and peeled
3 bay leaves
2 tablespoons olive oil
4 cups of Swiss Chard
1/3 cup of olive oil
2 garlic cloves, peeled and minced or put through garlic press
1 stem of fresh rosemary
1 ½ tablespoons of Umami paste or tomato paste
Sea Salt and Pepper
1-Rinse and drain your beans, then add to a large pot. Add 10-12 cups of water,  1 clove of garlic, bay leaves and olive oil.
Bring to a boil and turn down heat to a low simmer. Simmer until beans are soft and tender. How long this takes will depend on how old your beans are, and what type you are using, but it should generally take about 1 1/2 hours on low simmer.

2-Wash and drain the swiss chard… Add to soup and allow to simmer while you do step three.  Swiss chard can take up to 10-15 minutes to really soften.

3- In a small saucepan heat the olive oil until hot. Add Umami paste, Rosemary, and 1 clove of garlic. Continually stir until the the olive oil is tinted with red, and the garlic is softening (but not brown). Pour this flavorful mix over your beans in the pot and stir in.

4- you will need to add salt and pepper to taste
Enjoy!
Love Tania

 Green Dragon Smoothie

1 cup collard greens

1 sweet pear

1/2 cup cucumber

4 stems parsley

1 slice of lemon

3 slices of banana

3 strawberries

add water as desired.. 3 ice cubes – blend and enjoy!

Using a high-powered blender makes this smooth and creamy..try a vita mix blender.   For more info on the blender contact Earthroots.

xoxo

 

Quinoa and Vegetable Salad

 
 Quinoa (keen-wa) is loaded with B-Vitamins and a complete protein not to mention other minerals like zinc, copper, iron & magnesium.  It easy and delicious as a salad or warm grain. Quinoa is also gluten free!
Ingredients:

2 teaspoons Coconut oil

1 cup of quinoa

2 Cup of spring water or veggie stalk

1/2 cucumber, chopped into bite-size pieces

1 red pepper, chopped into bite size pieces

1 green pepper chopped into bite size pieces

2 stalks of green onion sliced on a diagonal

handful of chopped parsley

Juice of 1/2 to 1 lemon & juice of ½ an orange

1 teaspoon of sesame oil
(optional) or 2 tablespoons of olive oil

Sea salt, & pepper to taste

 Directions:

Add the coconut oil in a pot with the quinoa and lightly toast

Pour 2 cups of spring water
or veggie stalk. Bring to a boil keep on low heat with lid on. (aprox. 10 -15 min)

Check occasionally. When you don’t see any
water in the pot, it’s done. Allow quinoa to cool in a large bowl for 15
minutes.

Add fresh vegetables to the
cooled quinoa. Add lemon & orange juice. Add salt & pepper if desired,
& your choice of sesame oil or olive oil.

Optional:  You may also add ½ cup of soaked & cooked lentils and crushed ginger

& Enjoy!   xox Tania

 

Raw Creamy Carrot Ginger Soup

Serves 2-4

Serve this soup chilled in warm weather or gently warmed in cold months.  Place in sauce pan, and using very low heat, stir continuously until warmed through this is the best way to keep all the enzymes in tact.

3 cups of carrot juice

1 small ripe avocado

½ cup lime juice

1 tablespoon grated ginger

2 tablespoons extra virgin olive oil

¼ teaspoon of sea/Himalayan salt

½ cup of Silken Tofu ( if tofu isn’t your thing, try…. 20 Organic raw soaked cashews!)

Sprigs of cilantro (for garnish & taste)

In a Vita-Mix speed blender, puree all

ingredients  until smooth and creamy.

Garnish with slice if lime and cilantro leaves.

Pepper to taste

Enjoy!

xox Tania

 

Healthy Chocolate Banana Shake

Serves 2-4

3 cups of ripe frozen organic banana

2  tablespoons of sprouted chia/flax  (excellent source of fiber to balance blood sugar levels, and provide extra Omega 3 fatty acids)

2 cups almond milk

2 tablespoons  yacon syrup (zero glycemic index, safe for diabetics)  or 1/2 teaspoon stevia

1 teaspoon vanilla extract

2 heaping tablespoons of organic cocoa or carob powder

A pinch of sea, or Himalayan salt

1 tablespoon of almond butter (optional)

In a blender, puree all ingredients until smooth and creamy & enjoy!!!!

Enjoy!

xox Tania

 

Spicy Thai Vegetable Wraps

Serves 4-6

 

 

 

For the Wraps you will need:                                                       

6 Large collard green leaves

1 carrot (shredded)

1 large ripe mango (match stick pieces)

2 tablespoons chopped ginger

½ a head of savoy cabbage (shredded)

1 small beet (match stick pieces)

1 table spoon of olive, sesame, hemp oil.

½ a red pepper (match stick pieces)

½ a yellow pepper (match stick pieces)

1 teaspoon salt

½ cup of lemon juice

handful of cilantro leaves (fresh)

handful of mint leaves (fresh)

½ a cup of raw sliced almonds

Handful of pea sprouts. (garnish)

 

For the dipping sauce:

½ a cup of lemon juice

1 tablespoon of sesame seed oil

½ a cup of fresh orange juice

1 clove of garlic

1 nub of ginger

1 tablespoon of miso

1 chopped red chili pepper

3 tablespoons of raw almond butter

2 tablespoons of grated orange rind.

handful of cilantro

The Assembly

 

For Wraps:

  • Cut along the stem and center rib vertically, this will divide the leaf in half leaving you with 2 pcs./collard leaf.

(keep stems for soup, or stalks) Set collards aside, under side facing up.

 

For Filling:

  • wash and chop all vegetables as specified and set aside in large bowl.
  • in a hand blender (or use a small bowl & whisk) mix ginger, oil, lemon juice, fresh cilantro, fresh mint, and salt. Add water if necessary.  This should be light, and just enough to coat the raw veggies
  • pour mixture over the vegetable mix, toss and coat vegetables.
  • take collard green (underside facing up) fill the center of leaf with vegetable mixture, fold collard leaf over the mixture and roll.  Use a toothpick to hold.
  • Note:  it’s a really nice touch to have some of the ingredients peeking out the ends.
  • Sprinkle with sliced almonds & pea sprouts

Dipping Sauce:

Combine all ingredients (except chilies) into hand blender, and mix.

Add chilies last (as desired)

xox Tania

 

Fresh Ripe Mango Salsa

Serves 2-4

This is a wonderful, refreshing raw dish.

My sister Lena and I often debate who’s creation it is…either way it’s delicious as a side dish or on its own. I have added a few extra ingredients that Lena omits.  It’s always really nice to make recipes your own.

2 cups fresh ripe mangoes, diced small
½ cup finely diced red onion or, 2 stalks of chopped green onion
½ cup chopped cilantro
Juice of 2 limes

Juice of ½ a sweet orange

1 tablespoon Organic (cold pressed) Olive Oil

½ cup of sweet red bell pepper

½ cup finely diced sweet green bell pepper
2t minced jalapeño pepper (optional)

1 clove of Garlic (pressed & optional)

Himalayan salt & pepper to taste

If you would like to enjoy this on its own, I often add an avocado for a little more substance.

Mix all ingredients in a bowl.

& enjoy!!!  Xox  Tania

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5 thoughts on “Recipes

  1. Robert W. Horovitz Says:
    April 7, 2010 at 11:47 am e
    Wow! I tried your soup and it’s absolutely wonderful. Keep them coming.

    Reply

  2. Hey Tania – I tried the Quinoa & Vegetable Salad Recipe last night . I made it with mild variations, based on what had (and didn’t have) in my fridge at the time. It was really good. I added the Dijon Mustard like you suggested and really liked it! I would make it again! Thanks 🙂 Lesley

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