Beautify your body and skin from the inside out with these recipes that pair age defying nutrients and nourishing ingredients with incredible taste and texture.
- Chocolate-Avocado Parfait with Blueberries & Mint
Chocolate and avocado may sound like an unusual couple, but when these antioxidant- and omega-rich champions get together, the results are scrumptious.
Yields: 4-8 servings
½ cup plus 2 Tbsp maple syrup
2-4 Tbsp organic evaporated cane juice or sugar (optional)
2 Tbsp coconut oil (optional; look for a mild aroma)
1-2 tsp alcohol-free vanilla extract
1 tsp balsamic vinegar (aged is best)
½ tsp shoyu (organic soy sauce)
1 cup unsweetened cocoa powder
1 pint blueberries Handful of fresh mint leaves
1. In a food processor, blend avocado, maple syrup, organic sugar, coconut oil, vanilla extract, balsamic and shoyu until smooth and creamy.
2. Sift the cocoa powder to remove lumps, using a simple metal strainer. Add cocoa powder to the avocado mixture and blend until very smooth. If time allows, let the mixture rest, covered in the fridge for an hour, for fl avors to marry and develop.
3. Serve slightly chilled or at room temperature. Place a few blueberries in the bottom of a wine, parfait or martini glass. Top with a generous dollop of chocolate-avocado mixture and garnish with more blueberries and chopped mint.
- Green Tea Chai Frappé
Green tea and chai spices blend together for a delicious boost of antioxidants and liquid nourishment. Fresh almond milk is easy to make, calcium-rich and highly digestible; just blend soaked almonds with water and strain. In a pinch, raw almond butter may be used.
Blend with ice to make a frozen frappé or warm gently on a cool, crisp day.
Yields: 2-4 servings
2 green tea bags
2 cups hot filtered water
1 cup raw almonds, soaked eight hours in filtered water, drained and rinsed or 3 Tbsp raw almond butter
2 cups filtered water
1-1½ Tbsp chopped ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg Pinch of ground cloves Pinch of sea salt and freshly ground black pepper to taste
2 Tbsp maple syrup to taste
2 Tbsp agave nectar or raw honey to taste
Beforehand: If using raw almonds, soak them for eight hours in filtered water, drain and rinse.
1. Steep green tea bags in hot water for 3 to 5 minutes. Remove and squeeze to extract as much liquid as possible. Cool tea in the fridge or freezer (or drop in an ice cube to speed the cooling process), unless served warm.
2. In a blender, add cooled tea, drained almonds or almond butter, ginger, spices, maple, and agave or honey and blend all until super-smooth. Start with less sweeteners and add more to taste.
3. Pour through a strainer or sieve to separate pulp. Press with the back of a large spoon to extract as much liquid as possible. 4. Return to blender and blend with ice for a frosty frappé, or warm over low heat to warm the spirit.
- Massaged Greens
Leafy greens respond well to a good rubbing with oil, with a pinch of salt and seasoning. Fresh herbs always taste great. Keep it simple or add green onion, garlic and ginger for a tasty variation.
Yields: 2-4 servings
6 cups chopped greens: any type of kale, spinach, chard or mixture
2 Tbsp olive oil
1 Tbsp flax oil or additional olive oil
1 Tbsp umeboshi plum vinegar or lemon juice
2 tsp shoyu
1 tsp agave nectar or maple syrup (optional)
2-3 green onions, chopped (optional)
1-2 cloves garlic, pressed (optional)
2-3 tsp ginger, fi nely grated (optional) Sea salt to taste
1½ cups or more of chopped basil or parsley Pinch of fresh oregano, thyme or marjoram (optional)
1. Wash the greens and remove any tough stems.
2. Chop finely and toss with olive oil, fl ax oil, umeboshi plum vinegar and/ or lemon, shoyu, agave or maple, green onion, garlic and ginger.
3. Use freshly cleaned hands to massage with love, paying attention to tougher parts.
4. Allow to stand and marinate, rubbing now and again for an hour or two.
5. Toss in herbs and allow to stand 10 minutes to absorb fl avors; stores well for a day or two.
0 Comments