Carrot Spaghetti

Its been FOREVER since i last posted something and lots have happened! I came back to Honduras and started my own juicery called ROOTS JUICERY and luckily enough its the first cold-pressed juicery in Honduras. God willing it will turn out successful! I finished my T25 and 2 months ago i started again and love every minute of it!

As you may know a Paleo Diet (or caveman diet) is a diet based on lean protein, fruits and veggies, healthy fats, that means bye bye processed food. Im tweaking it a little bit and im cutting things like chicken (yuck!), turkey, red meats and just sticking to seafood and fish. Also im trying to eat more raw veggies  and introduced protein shakes to my diet. Reading It Starts With Food motivated me to start a semi paleo diet for the next 5 months. Have to shred the pound off!

Today im sharing a recipe by Oatmeal With Fork (original recipe here) that was both my lunch and dinner simply because it was fantastic. I added olives and olive juice to it just to make it a bit more salty since i omitted salt. Its both vegan and paleo so its good for your diet preference. Hope you enjoy!

Image

 

Ingredients
  • 1 t. olive oil
  • 1T. shallot or onion, chopped fine
  • 1 c. mushrooms, chopped
  • black pepper, to taste
  • olives and olive juice
  • 2 large carrots, ribboned with a vegetable peeler
  • ¾ c. marinara sauce
  • fresh chopped parsley, for garnish
Instructions
  1. Heat the oil in a pan.
  2. Add the shallot or onion and saute for 1-2 minutes.
  3. Add the mushrooms, olives, and pepper, and cook 5-6 minutes until the liquid from the mushrooms has evaporated.
  4. Add in the carrot ribbons and saute for one minute.
  5. Stir in the sauce, and let everything cook for 6-8 minutes until ‘noodles’ are done to your liking.
  6. Top with parsley and enjoy!

No-Bake Dark Chocolate Mousse Tarts : gluten free, grain free and vegan

Before i came back to Honduras i made Dan a huge valentines day chocolate cake since we weren´t going to spend it together. We had dinner and i served him a piece of his cake, he went back for seconds and thirds until i told him it was a vegan cake. He couldn´t believe it! Got to thank Pureella for her recipe. It was delightful (according to him, im still juicing). If you are looking for a healthy alternative to celebrate valentines this will not disappoint. Hope you enjoy it as much as Dan did!

Image

Ingredients :

Crust
– 1 cup almonds
– 1/2 cup macadamia nuts
– 1 cup medjool dates, pitted
– 1/2 cup coconut flakes + extra for topping
– coconut oil for greasing

Filling:
1 1/2 cup silken tofu (I used organic sprouted silken tofu)
– 3/4 cup dark 72% good quality chocolate squares (about 200g)
– 3 tablespoons coconut oil
– himalayan pink salt
– 1 tsp vanilla extract
– 1/4 cup organic agave nectar or raw honey (if not vegan)
– 1 tbsp of amaretto liqueur

You will also need : tart shells, about 4″D with removable bases are best, food processor, double boiler or a bowl with small pot to melt some chocolate.

Directions :

For the crust:
– Soak the nuts for about 2-4 hours or longer even overnight in the refrigerator. Once they are soaked, rinse and drain them thoroughly. Place in a food processor and grind them up on high to a meal texture.
– Add the dates and the coconut flakes and continue processing until a paste forms. Turn off the food processor and check with your fingers if the mixture sticks when you press it between your fingers. If it falls apart, add one tablespoon of warm water at a time and continue checking for the right ‘slightly sticky’ texture.
– Grease the tart shells with some coconut oil. How many you make depends on the size of your tart shells. I used a 9inch tart mold. Fill the tart mold with the base mixture being sure to press the bottom evenly and bringing up the mixture up to the sides. Set aside.

For the filling :
Start by setting up a double boiler or a dish over a small pot with water to melt the chocolate. (be sure the dish does not touch the water in the pot). Add the chocolate pieces and coconut oil  and slowly allow to melt, stirring gently to incorporate the ingredients well. Once all melted, turn the heat off and keep in the bowl to stay warm and soft.
– Simply rinse and wipe the food processor from the base mixture and set it in place for the filling ingredients. Place the silken tofu, vanilla extract and agave or honey and pinch of salt into the food processor and mix on medium to blend together well. You may need to turn off the processor and scrape down the sides to make sure everything gets incorporated. Now you’re going to incorporate the melted chocolate. This has to be done very slowly as you never want to mix cold and hot ingredients too quick – the temperatures need to be blended in slowly. So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon…. continue adding in the chocolate one tablespoon at a time until all in incorporated. Towards the end, be sure to scrape the sides down to get all the goodies combined.
– Scoop the filling into the tart mold and distribute evenly over the tops.
Place in the freezer to set for about 2 hours.

Green Papaya Salad

Ive always wanted to make my own papaya salad ever since i tried it in a restaurant back home Tongs Thai Cuisine.  Ive been to a couple here in LA but hand downs nothing beats Tongs. Best thing is Mr. Tong grows everything himself and you know what that means don´t ya? ORGANIC! And im a sucker for organic. Due to my thyroid condition i´ve tried not to eat anything that could have growth hormones or ionizing radiation.  So if you are ever in Honduras be sure to pay him a visit. You can thank me later.

Back to the salad.Fell in love with it in Honduras, got myself a Thai recipe book and off with the cooking. I love Thai food because everything is so fresh and healthy and this Green Papaya Salad is no exception. If you are a closet vegan and want to impress your friends and family, make this and no one will give you any sh*t for it, just say its Thai and they´ll shut up. It’s also easy to make, low-calorie, and very nutritious. So try this recipe for dinner tonight! Enjoy!

greenpapaya

INGREDIENTS:
For Salad
– 1 small green papaya
– 1/2 cup roasted peanuts or cashews
– 2 cups bean sprouts
– 1 tomato, cut long strips
– 3 spring onions, cut into long matchstick-like pieces
– 1/2 cup fresh basil chopped
– handful of fresh cilantro
– 1 red chili, sliced, seeds removed (reduce or omit, to taste)
For Dressing:
– 3 tbsp soy sauce *
– 2 tbsp. grape seed oil (you can also use vegetable oil)
– 3 tbsp. lime juice
– 1 tbsp brown sugar
– 1/2  tbsp honey
– 1/4 tsp. chili flakes or cayenne pepper
* you can substitute soy sauce for fish sauce if you like

INSTRUCTIONS:

– Stir all ‘Dressing’ ingredients together in a cup. Make sure honey dissolves fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
– Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya. (If you dont have one then you can use a potato peeler to create thin, ribbon-like strips.) Place in a large bowl.
– Add sliced tomato, spring onion, chili or cayenne, bean sprouts, and most of the basil. Pour over the dressing, tossing well to combine.
– Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad. It all depends to what you like.
– To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh cilantro and top with more peanuts.

Healthy Mango Mousse

Healthymangomousse
We have ALOT of mangos. ALOT! So ive been trying to figure out what to do with them before they go bad. Yesterday was a Mango smoothie and today is a velvety mango mousse. I made a hippie vegan version simply because, personally, i dont drink cow milk. I omitted the heavy cream,gelatine and eggs and substitute it for coconut creamer.  I found  So Delicious Coconut Milk Creamer has no fat and has only 10 calories per 1 tablespoon. On top of that, it is gluten-free, dairy-free, and has organic ingredients. With this recipe you CAN have your cake and eat it too! I made these yesterday so Dan could eat them tonight and maybe take some to a wine party we have tomorrow. GONE. ALL.OF.THEM! So its a sign they are that good. Enjoy!

INGREDIENTS:

2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
6 1/2 ounces So Delicious Coconut Milk Creamer
Handful chopped mangos for garnish

INSTRUCTIONS:
– Blend the mango flesh to a puree in a food processor or blender. Stir in the lime juice.
In a bowl, whisk the 61/2 ounces of So Delicious Coconut Milk creamer until you can create a peak. (like whipped cream)
Fold 1/3 of the coconut whipped cream into the mango mixture. Add the remaining coconut whipped cream and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
To serve, sprinkle over the chopped mangos.——————————————————————————————————————————————–Tenemos una gran cantidad de mangos. GRAN CANTIDAD! Así que he estado haciendo recetas que lleven mango para que no se pudran. Ayer era un licuado de mango y hoy es un delicioso y cremoso mousse de mango. Hice una versión hippie vegana porque, personalmente , yo no tomo leche de vaca. Omití la gelatina y los huevos por completo y la crema de leche la substitui por crema de coco. Encontre en el super crema de coco marca So Delicious , no tiene grasa y tiene sólo 10 calorías por 1 cucharada . Además de eso , es libre de gluten, sin leche , y tiene ingredientes orgánicos.
Con esta receta usted puede degustar de un postre delicioso sin perder la figura! Hice esto ayer para que Dan lo probara hoy y llevar algunos a una reunion que tenemos mañana. YA NO HAY NADA! NADA. Señal que le encantaron y seguramente a ustedes les gustara tambien. Buen Provecho!

INGREDIENTES:
2 mangos grandes picados
1 cucharadita de jugo de limón fresco
6 1/ 2 oz de crema de coco So Delicious Coconut Milk Creamer
Mango picado para decorar

INSTRUCCIONES:
– Licuar el mango en un procesador de comida o licuadora hasta que se haga puré . Agregue el jugo de limón.
– En un bowl , batir los 6 1/2 onzas de crema de coco hasta que se asemeje a la crema batida.
– Doblar 1/3 de la crema batida de coco en la mezcla de mango. Agregue la crema batida de coco restante y mezcle suavemente  hasta que esté bien combinada.
– Vierta el mousse de mango en un gran plato hondo o en copas individuales , y dejen enfriar en la refrigeradora por 2 horas o más.
– Para servir, colocar mangos picados

Last Day of Detox!!

Today is my last day of detox! For all you people that want to start a juice cleanse I encourage you to try it, at least 3 days or just substitute your breakfast or dinner for 1 green smoothie.You wont regret it.
We woke up pretty late today because we stayed up last night watching Pablo Escobar: Patron del Mal (Pablo Escobar: Boss of evil). WE.ARE.HOOKED. Its basically the life of Pablo Escobar from childhood to this death. Brutal stuff. And I cant help but to notice the eerie similarities that this (a story almost 30 years ago) resembles the one my country is living now. Sigh!
On to happier thoughts. So we woke up late, we ran to the Rose Bowl and back (about 4mi) and came home to make a delicious fresh mango and carrot juice blended with orange, pineapple, and just a hint of lime juice. It’s incredibly refreshing and makes a perfect post workout snack.
I still haven´t had lunch yet, but I´m sure i´ll have the second serving of the mango-carrot juice. Busy planning 2014 projects, will share with you once they´re rolling. Enjoy!

carrotman

Ingredients

– 4 carrots
– 2 oranges
– 3/4 cup frozen mango
– 3/4 cup pineapple
– Juice of 1/2 lime

Instructions

– Clean produce
– Juice carrot, oranges and lime
– Blend juices with mango and pineapple
– Pour over ice

——————————————————————————————————————————————–

Hoy es mi último día de desintoxicación! Para todas las personas que quieren iniciar una limpieza de jugo los animo a que traten por lo menos 3 días o simplemente sustituir el desayuno o la cena con un jugo. No se arrepentirán!

Nos despertamos muy tarde hoy porque trasnochamos viendo Pablo Escobar : Patrón del Mal . Estamos enviciados! Es básicamente la vida de Pablo Escobar desde su infancia a la muerte. Cosas Brutal. No puedo dejar de notar las similitudes inquietantes que esta ( una historia de hace casi 30 años ) se asemeja a la realidad de mi país. Desde sus gobernantes incompetentes a una policía corrupta a un país entero viviendo en miedo porque quien manda es el narcotráfico. Esperemos que hayamos tocado fondo y que el nuevo gobierno nos de esperanzas.

Ahora a pensamientos más felices. Así que nos levantamos tarde , corrimos de la casa al Rose Bowl  (alrededor de 4millas) y regresamos a tomar un  delicioso jugo fresco de mango y zanahoria mezclado con naranja, piña y un toque de limón. Es increíblemente refrescante y hace un perfecto aperitivo después de cualquier entrenamiento .
No he almorzado todavía, pero estoy segura de que me tomare la segunda porción de jugo que sobro. Buen provecho!

Ingredientes

– 4 zanahorias
– 2 naranjas
– 3/4 taza de mango
– 3/4 taza de piñá
– Jugo of 1/2 limon

Instrucciones

– Limpiar bien los ingredientes
– Sacarle jugo a la zanahoria y naranja con el exprimidor
– En una licuadora mezclar el jugo de naranja, zanahoria y limon con el mango y la piña
– Verter sobre hielo

Detox Day 6

I didn´t post any of smoothie or juice recipes yesterday frankly because i didn’t make them. I wasn´t feeling like cleaning the juicer (ugh so much work) so i just walked over to Grassroots Natural Market and got a couple of Green Drink (Kale, Spinach, Cucumber, Celery, Carrot, Apple, Lemon & Orange) and a Wheatgrass Ginger Delight. First time drinking wheatgrass… not too shabby!
Today i woke up extra early thanks to one of my neighbors that would not stop making noise! Seriously, who mows the lawn at 6:15am?!?! Some people just don´t get it! So thanks to my lovely neighbor i got up and made breakfast. White egg omelets for Dan (will post later) and a Banana Coconut Smoothie for me. Banana makes everything better in my book.
For lunch i made a green juice. The key to a cleanse is eating 80% veggies and 20% fruits and i only follow this during lunch and dinner. I like my sugar in the morning. So for this Green juice i added kale, cucumber,celery and pineapple and honest to God you can only taste the pineapple.
A friend of mine asked me what the difference between a smoothie and a juice and its simple. Its like your favorite sports team- Olimpia vs Motagua, Real Madrid vs Barcelona, Yankees vs Red Sox, Miami Heat vs NY Knicks – sometimes it seems like strong supporters for each team would never dream of crossing over to support the other side. But unlike sports, there is quite a bit to be gained from sampling the best of both worlds. For smoothies you need a blender and you get the fiber from the fruits and veggies. meanwhile, you need a juicer for juicing and removes the insoluble fibers (but the soluble fiber remains in the juice). Its just a matter of personal taste.
Anywho, enjoy recipes for both smoothies and juices!

coconut

BREAKFAST & SNACK 1: COCONUT-BANANA SMOOTHIE

INGREDIENTS:
– 1 1/2 bananas
– 1 cup coconut milk
– Ice

INSTRUCTIONS:
– Blend all ingredients
– Pour over ice

greenjuicepinea

LUNCH & SNACK 2: PINEAPPLE GREEN JUICE

INGREDIENTS:
– 1/2 pineapple or 2 cups
– 1 cup  kale
– 1 cucumber
– 3 celery stalks

INSTRUCTIONS
– Clean all produce
– Juice all ingredients with juicer
– Pour over ice

————————————————————————————————————————————————————-

Ayer no subi recetas de jugos ni batidos francamente porque no hice. No tenia ganas de limpiar el exprimidor ( ugh que trabajal ) así que camine a Grassroots Mercado Natural y compre un par de bebidas verde ( col rizada, espinacas , pepino, apio , zanahoria, manzana, limón y naranja ) y una de pasto de trigo con jengibre. Me tome un shot de pasto de trigo por primera vez … No estába nada mal!
Hoy me levanté extra temprano gracias a uno de mis vecinos que no paraba de hacer ruido ! En serio, a quien se le ocurre que cortar la grama a las 6:15am es buena hora?!? Así que gracias a mi querido vecino me levanté e hice desayuno. Un omelete de claras de huevo para Dan ( receta más adelante ) y un batido de Banano y Coco para mí. El banano todo lo cura.
Para el almuerzo hice un jugo verde. La clave para este tipo de limpiezas es consumir 80 % verduras y 20 % de frutas. Yo solamente lo sigo durante el almuerzo y la cena. Así que para este jugo verde he añadido la col rizada, pepino, apio y piña y honesamente sólo sabe a piña.
Un amigo mío me preguntó ayer cuál es la diferencia entre una limpieza de batidos y de jugos. Es muy sencilo. Es como su equipo favorito – Olimpia vs Motagua , Real Madrid vs Barcelona, ​​Yankees vs Red Sox , Miami Heat vs NY Knicks – a veces a los fans no se les ocurriria apoyar al otro. Pero a diferencia de los deportes, aqui si se puede aprovechar lo bueno de los 2 lados. Para batidos solo necesitan una licuadora y se obtiene la fibra de las frutas y verduras. Mientras tanto para una dieta de jugo, se necesita un exprimidor de jugos y este elimina las fibras insolubles (pero la fibra soluble permanece en el jugo ). Es sólo una cuestión de gusto personal.
Estoy divagando.  Disfruten de estas recetas para ambos batidos y jugos. Buen Provecho

DESAYUNO Y MERIENDA 1 : BATIDO DE COCO Y BANANO

INGREDIENTES:
– 1 1/2 banano
– 1 taza leche de coco
– hielo

INSTRUCCIONES:
– Mezclar todos los ingredientes en la batidora
– Verter sobre hielo

ALMUERZO Y MERIENDA 2: JUGO DE PIÑA
INGREDIENTES:
– 1/2 piña o 2 tazas de piña en cuadritos
– 1 taza de col rizada o espinaca
– 1 pepino
– 3 tallos de apio

INSTRUCCIONES
– Limpiar todos las verduras
– Agregar todos los ingredientes al exprimidor de jugo
– Verter sobre hielo

Meatless Monday: Cilantro-Lime Quinoa

Today marks the first meatless monday of 2014! Even though im having a smoothie, I made Dan my favorite quinoa recipe. Pronounced KI-NUA for both english and spanish. Quinoa not only tastes great but it is high protein, and it is part of another major food trend of today: gluten free eating. Quinoa is coated with a toxic chemical so its very important you rinse quinoa thoroughly. I hope you enjoy my favorite quinoa recipe: Cilantro-Lime Quinoa. yum yum yum!

cilantrolime

INGREDIENTES
– 2 cups vegetable broth
– 1 cup quinoa, rinsed and drained
– 1 clove garlic, minced
– 3 tablespoons fresh lime juice
– ⅓ cup chopped cilantro
– 1/2 cup of sweet corn
– 1/3 cup onion, chopped
– Salt and pepper, to taste

INSTRUCTIONS
– In a large pot, bring the 2 cups of vegetable broth to a boil.
– Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes.
– Pour quinoa into a medium bowl and fluff with a fork.
– Stir in garlic, lime juice, cilantro,sweet corn and onion.
– Season with salt and pepper, to taste.
-Serve warm.

——————————————————————————————————————————————–

Hoy es el primer lunes de no comer carne del 2014, esto solo sera los lunes. A pesar de que yo estoy tomandome un batido, le hice a Dan mi receta favorita de quinua. Se pronuncia KI-NUA para español. La quinoa no sólo sabe bien, pero es alta en proteínas, y es parte de otra tendencia importante de alimentos de hoy: comer sin gluten. La quinoa se recubre con una sustancia química tóxica así que es muy importante que enjuague bien la quinua. Espero que disfruten de mi receta favorita de quinua: Quinoa de culantro y limon. Buen provecho!

QUinoalime

INGREDIENTES
– 2 tazas de caldo de verduras
– 1 taza de quinoa, enjuagados y escurridos
– 1 diente de ajo, picado
– 3 cucharadas de jugo de limón fresco
– ⅓ taza de cilantro picado
– 1/2 taza de maíz dulce
– 1/3 taza de cebolla picada
– Sal y pimienta al gusto

INSTRUCCIONES
– En una olla grande, poner las 2 tazas de caldo de verduras a hervir.
– Agregue la quinua y cocinar hasta que el caldo se evapora y la quinua esté tierno, aproximadamente 20 minutos.
– Vierta la quinua en un tazón mediano y la pelusa con un tenedor.
– Agregue el ajo, jugo de limón, el cilantro, el maíz dulce y la cebolla.
– Sazonar con sal y pimienta, al gusto.
-Servir caliente.