As I became more vegan and less vegetarian (i.e. no eggs and dairy), making charcuterie boards for my guests became a sad-side instead of a happy-side of hosting friends for meals. I used to make boards bursting with so much meats and dairy cheese, it often became the main course for some. I realize that was probably excessive, but now that I
am more grounded in less excess and more healthy options all around, I felt it was time to give a cheese board a try… with a soft cheese to add to the robust, denser baked almond cheese I just made and loved (previous post).
1&1/2 cups non-dairy mylk
1/2 soaked and skinned wild soil almonds
1/2 Tablespoon salt of choice (I used red Hawaiian)
1 teaspoon fine nutritional yeast powder
1 Tablespoon fresh squeezed lemon juice
1 large clove of garlic
1 teaspoon agar agar
2 teaspoon tapioca starch
1/2 cup water
various herb mixes to dip outside of round form (I show one with paprika and cumin based mix and another mixed herb
optional–try a smidge of miso and less salt for savory umami-ness
What to do:
Prepare your mini cake tins by lining bottom with a bit of brown parchment paper to ease movement after it is chilled and set
Put everything in a strong blender except your herb mixes to dip the round in to decorate and blend up
Pour into saucepan, let boil for a second, reduce to simmer… YOU MUST GENTLE STIR THIS NON STOP FOR 5 MINUTES
Pour promptly into tins/molds
Let set in your refrigerator overnight or 45 minutes
Do you best to gently roll the sides only in your choice of herbs
As I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it. It is a bit different, but not too different and as he told me, it was rather easy to make.!
2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
1 large clove of garlic
1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
2 Tablespoon of fresh lemon juice
dash of fresh black pepper
WHAT TO DO:
soak almonds overnight
peel skin off them (save the skins and lightly toast for a fun salad topping!)
put all ingredients into power blender until smooth
use as little water as possible …only enough to facilitate blending
wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
heat oven to 350 degrees
spread mixture into a pan or use a silicone baking pan like I did
bake up to an hour for driest and firmest texture (I like it this way)
let cool and slice up to serve as you wish or eat plain
Gustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
This shake is as potent and delicious as health-giving shakes go…and the intensity of the vibrant green color of it underscores its nutritive value.
It can be made to the consistency of soft serve (how I love it,) or as liquid-y as you prefer! Or, you might want to add more Tocos and ice in a power blender like the Vitamix, put it in the freezer for 30 minutes or so and then scoop it out and add some toppings for a real good-for-you dessert. I crave this like crazy, so I have it at least every other day as I developed it to meet my detoxing, nutrifying, cytotoxic needs as part of a overall get whole and healed lifestyle. Adjust it to your liking and amp up the greens in it as you can tolerate and enjoy!
INGREDIENTS: (for about 12 ounce portion… I usually double b/c I always want more as it becomes a superb meal replacement or afternoon pick-me-up!)
3/4 cup mylk (unsweetened,carageenan free non-dairy beverage- I love macadamia)
2-3 Tablespoons nut and/or seed butter (I prefer a mixed version)
1 1/4 cups ice
1 Tablespoon lignan-free flax oil (Barleans or Spectrum brands are great)
1 heaping Tablespoon chia seeds
1 teaspoon to Tablespoon of each: Moringa, Spirulina, Chlorella (go for more!)
1 heaping Tablespoon of Maca (add Ashwaganda if you have it for an option)
1 heaping Tablespoon of Lucuma
1 teaspoon Ceylon Cinnamon
2 Tablespoon Tocos (rice bran powder-makes it smooth and creamy, but not a must)
1 teaspoon (at least) of vanilla extract or vanilla bean paste
1 serving/scoop of your favorite organic green powder for variety (see image below)
1 Tablespoon of monkfruit granules or pinch of stevia to your taste
use banana or dates to sweetened if you must and prefer over the above
SEE THE “ICE CREAM” VARIATION OF IT IN PHOTOS BELOW!
WHAT TO DO:
Simply blend it all up and make as thick or thin as you would most delight in and sit to enjoy the ultra healing you’re ingesting. No kidding that it helped me detox from metal toxicity quickly, kept my cravings at bay, kept me satisfied for hours, and gave me a vast spectrum of minerals, protein, and vitamins I needed to recovery from many a health compromise over many years.
I must warn you… once you get this down to where you like it, you might get hooked!
It’s fun to top this with chlorophyll or E3 as I recently did to make this post with hemp and coconut shreds, but do as you please!
Much health and joy to you!
p.s. my other two shake/smoothies in rotation are called Hi-C-me, Cacao-Mente, and Avo-matcha… those will be posted and shared soon, too.
p.p.s… if you make and post this, please tag me on IG! @eatscommunity and @janeparksmith
AND NOW, TO MAKE IT A REAL TREAT FOR YOU AND MAYBE SOMEONE SKEPTICAL ABOUT HOW GREAT AN EXPERIENCE GOOD FOOD CAN BE…MAKE IT INTO SUPERFOOD “ICE CREAM”~ (just put in freezer 30-40 minutes, scoop it out, garnish in a hurry, and serve it up!
simple and easy, just thicker than the shake
gorgeous with date syrup, coconut, sprouted apricot kernels, goji, and granola
another worthy angle
and one more before devouring! ENJOY yours!
Read the notes tied to each image for more information and perspective.
Great brand and adds a nice flavor to the shake… add one scoop of each if available.
Ingredients are awesome and if you have this, there is no need to have additional sweetening, in my opinion.
This is essential for the creamy, soft-serve-like texture that offers wonderful mouth-feel to the shake. But, not mandatory.
Simple things are just so wonderful… and this all-around do-gooder is a true win-win!
If you have a juicer at home, you most definitely have the pulp. And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses. It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way. They love their wheatgrass and carrot juice slurps in the morning!) Oops.. I digress, but I love my pups so much!
Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger. I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad. However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.
INGREDIENTS/WHAT TO DO:
2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
3-4 Tablespoons of vegan “mayo”
1/2 lemon to squeeze into it
1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
2 Tablespoon of nutritional yeast
salt and pepper, and cayenne to taste
dash of coconut aminos for a bit of flavor depth
JUST MIX ALL OF THESE INGREDIENTS OR ONES YOU CHOOSE TO INCORPORATE THOROUGHLY AND BE READY TO LICK THAT SPOON! REMEMBER, WHAT YOU DO WITH IS TOTALLY UP TO YOU AND WHAT YOU HAVE ON HAND TO MAKE THE BEST OF WHAT IS LEFT FROM JUICING!
I use these spice mixes which I have on hand
This is a good alternate spice mix, too!
It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.
Try mixing it up! A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.
It’s often joke … or a topic we don’t care to get serious about, but when you need to get an endo and/or colonscopy, it’s honestly now or never! Enough of the unwanted SH**!
Like most Western-worlders, I have been guilty of eating what I want, when I want, in all the quantities I want. Didn’t think much of it until an environmental, unexpected blow to my health sent me on a search to see just how my body is miraculously crafted to heal. Almost a decade since that blow, I went from a mainly carnivorous-carbivore to a mindful, sustainability advocating plant-based, nutrition-focused eater. Feeling enlightened and much lighter (lol) in this process, I have come to more deeply appreciate my God-made design and have been saddened at how neglectful and abusive I have been by ignorance and by choice (yes, I’m an emotional-eater at times.) It is truly amazing how much human bodies can withstand and maintain homeostatis, so when we are awakened with dis-ease (dash intended) or a disease diagnosis of any kind, (particularly of the wealthier Western world) the accountability often lies with me/us, if not also our direct predecessors. Sobering meals aren’t always very palatable.
Before I start divulging so much that I get off task, let me say that sometimes there is just too much crap in our life and I am in the process of cleansing on every level. While I won’t go in to the at-first unseen thoughts and feelings that take up residence in our bodies, I am writing this to share my colonoscopy experience.
I never gave it much thought… it was always –stuff my face and stuff comes out eventually…sometimes even rationalizing that it is okay since it’s vegan food! Gross and irresponsible, I know… especially now that I know how much of our thinking and mindful presence (or not) comes from our gut. And let me just say, I have not been very mindfully connected…more like on stressed survivor’s auto-pilot.
So, I needed to get an endo/colonoscopy and every one who has ever mentioned it speaks about the dreaded preparation and the “night before.” Once I got my instructions from my wonderful GI doctor, I understood. I would be expecting no less than 12 hours of uncontrollable bursts from my butt to purge my intestines to make sure it is clean enough for adequate study, evaluation, and possible biopsies. In the last 10 years, I have become aware enough to know there is always another way … and in my gut, this 12 hour traumatic experience didn’t sit well with me. So, I took an entirely different approach.
If you want an option that worked for me, here is what I did:
4 days prior–no nuts, seeds, seasonings etc… and I am already on a vegan, no dairy, no gluten regimen, so if you eat everything, definitely cut out meat, dairy, and gluten at 5-7 days prior
3 days prior- soups only, add fresh-pressed juices, and yummies like avocados are good, too! Do not eat fibrous foods like salads and dense breads. Enjoy fruit like melons that help move your bowels. Take natural, non-harsh laxative and/or teas that stimulate the colon.
2 days prior– total juice fast and lighter colored broth soups and make sure you strain everything. A juice of cucumber, celery, ginger, green apple, lemon, and lime would be nice.) Mid afternoon, make yourself a nice, intense, green tea, high-caffeine drink (no sugar or milk/mylk) because it can help get more of your insides going, And this is vital–Get a colon hydrotherapy in early evening for assistance with continue cleansing and purging. That night take a nice salt bath to further relax your body to release all kinds of things inside. I would also suggest doing two coffee enemas, morning and afternoon, to get the liver some help in this detoxing process as well as helping clear the colon.
(post-prep help–make or treat yourself to some prepared soups and pressed juices to have after your procedure… you’ll be glad you have on hand!! It’s important to ease your system back into processing solids again–being kind to yourself will do you good!)
1 day prior-MUST MUST MUST Water fast! Add coconut water if you need some electrolytes. You cannot (probably) have too much water when you are doing a water fast, but feel free to enjoy clean organic green tea as well. Please plan to do two coffee enemas morning and afternoon before your colon hydrotherapy. Plus, drink water with this: start at 11am with 1 teaspoon of Magnesium Sulfate (Epsom Salt) in 8 ounces of water, repeat at 2, and 5. At 5pm, add 3 teaspoons of Magnesium Citrate (used the brand Natural Calm) to the water with Epsom Salts. Get another colon hydrotherapy in the early evening. It should be very clean with some random mucus matter and some other things, but overall, very clear. After that, alternate between both magnesiums every 3 hours until your non-poop-water runs as a clear yellow fluid with no particulates. If by 10 pm the night before your procedure you are not running a clear yellowish fluid, be sure to drink 16-32 ounces of water mixed with both magnesiums (2-3 teaspoons of each per 8oz of water.) Just a little bit of mucus-looking things are okay as your intestines will always be active and bile gets mixed in. End your day with a warm salt bath and large shot of Apple Cider Vinegar.
(More honesty:) I got super nervous I would have to take the Miralax and other stuff I was supposed to take conventionally, but after drinking tons more water and having a text-chat with my supportive brother, I decided to stay the course and go with my gut …and let my body enjoy the natural benefits of this way of test preparation. It was a helpful complementary process in facing deeper emotional and spiritual muck that needed dislodging and cleansing.
Morning of- nothing to drink by mouth—I was surprised how not thirsty I was… maybe because I was so water laden from the day before! Do one more non-coffee, warm water enema for good measure an hour before you leave your home. And go get your test knowing you’ve done yourself a good thing!
TEST and POST-I was put under and knocked out completely… and had to sleep it off for the rest of the day… but I was super thankful that taking the gentler, more healing approach to cleansing for these invasive Gastro-Intestinal tests worked. More than 25% of folks going in for a colonoscopy are not ready for it and it often has to be cancelled… Not me! Hooray… so, please do consider choosing a more natural way. It works…really…and I feel all the more healthy, aware, and in tune with my gut. And somehow, with all the stressors this could have added to my life, it was instead a very beautiful relief and release.
(And now you can have the juices and soups you prepared beforehand to enjoy!*)
*you will see how long your body takes to go from mouth to backend…30 hours, not 3 days is ideal. The longer your waste stays in your gut, the more you are self-toxicating with your own crap. So, use this as a way to reset your body and eat more whole foods and less processed pseudo-foods.
(most photos are from generic search on the web.)
(also.. I did an open system colon hydrotherapy at Healing Waters in Studio City.)
Because #earthday is really everyday, here’s a daily do-good-for-you and our planet treat!
These are a must to have around if you’re a snacker or if you’re trying to be healthier and get more of those healthy flax oils in your body. Plus, you can top these with anything and make an endless variety of flavors to snack appropriate to your mood or health needs!
1 cup of raw, golden flax seeds (golden ones appeal to me in texture and color, but the dark brown ones are great, too!)
1/4 cup of apple cider vinegar
2 Tablespoons of Nutritional Yeast
1/4 cup fresh, finely chopped herbs (I used fennel, basil, oregano, but throw in what you like!)
Dashes of cayenne, black pepper, turmeric, or go sweeter with cinnamon and just a dash of Himalayan Pink Salt with no other herbs or seasonings.
WHAT TO DO:
Stir seeds with water for 4-5 hours (minimum of 3 hours, if you are in a hurry)
Mix up rest of ingredients with the apple cider vinegar and stir into goopy and slimey seed and water mixture.
Spread on your lining for whatever type of dehydrator you have. Mine is rounded square in shape with circle liners, so don’t let my photos mislead you. I love the large, multi-level professional dehydrators, but the humble little one works just fine 🙂
Spread the mixture as thinly as you can without seeing through to the liner. Dehydrate on 110 or no more 118 for 8-10 hours. You may need to flip the seed spread middle of the way depending on what kind of liner you have. Mine is not breathable so it needs to get its share of dehydration by flipping onto the unlined stackable shelves.
Fun tip: I loved the crackers when they weren’t totally crunchy, but went bonkers for them when they were finally super crackly and done! TA-DA~
-1 medium acorn squash baked for 40 minutes at 380 degrees.
-1 lb of broccoli –floret tops only– slice and use stems to eat dip with!
-1 small onion, diced
-3 Tablespoons of nutritional yeast (if needed, add salt and pepper to taste)
-4 garlic cloves, smashed
-garnishes of fresh herbs, olives, & sprouted pumpkin seeds
-splash of white wine (if you cook the soup to boiling and not leave partially raw)
WHAT TO DO:
1- Make your own scratch broth by putting celery, onion, ginger, bit of seasoning like salt and pepper, bay leaf, and white wine and then let slow cook at least 24 hours
2- Sautee onion and garlic
3- Put 2 cups of veggie broth into your power blender along with the broccoli florets (raw) and cooked squash you’ve scooped out and let blend until smooooooooth
4- Add sauteed veggies into blender and continue blending.
5- Pour into stovetop pot.
NOTE: My broth is intentionally spiced with overtones of ginger, so your broth flavor profile can reflect your taste inclinations! If you want to sweeten this soup, add 1/2 small apple into the blender or add to the broth making process, but I enjoy savory for soups. For more gusto, you can add pinches of fine red pepper and freshly ground pepper. In my opinion, the salted pumpkin seeds that are sprouted and dehydrated make a huuuuge delicious difference 🙂
Using raw broccoli is intentional because it cooks slightly when warmed in the pot so you can have the best of both worlds… some raw benefits will linger while enjoying the comfort of slightly warmed soup. Nutritional benefits do change by cooking. Food for thought here: Broccoli both ways?