I had the wonderful honour to meet with Jennifer, videographer from the Go! Edmonton TV show on Shaw Cable Network, to discuss Detoxification & Cleansing. We met at Edmonton’s renowned Organic and Vegan restaurant Noorish Café, located just off Whyte Avenue. I prepared 3 delicious recipes that can not only be beneficial in your cleansing routine but also in your everyday diet.
Green Vegetable Juice
1 small cucumber or half a large
4 large stalks organic celery
1 large handful organic dark leafy greens (we used Kale, stems included)
1 organic apple
1/2 whole organic lemon
Wash all produce well and if anything is not organic and can be peeled please do so as this is where most of the chemical sprays are concentrated.
Push all produce through your juicer or if your are using the method I showed: pulverize all produce in the Vitamix Blender and pour this mixture into a nutmilk bag to separate the fiber. Squeeze all of the liquid into a bowl and enjoy!
This serves 1 person and should yield 16 ounces of juice or roughly 2 cups.
Spicy Thai Cold Slaw
Prepare your sauce first:
1 cup Organic Almond Butter (if you can find raw almond butter, even better)
1/4 cup Maple Syrup
1/2 cup fresh lemon juice
1 small red chili pepper (add more or less depending on how spicy you like it!)
2 tbsp. fresh ginger, peeled (this is about a large thumb size)
2 tbsp. tamari (this is gluten free soya sauce. If you are allergic to soy just use sea salt)
Blend all ingredients together in a high speed blender such as a Vitamix. If you do not have this equipment you can easily use a food processor but make sure to finely grate the ginger before adding it in and finely chop the chili pepper. Process until smooth. If the final sauce is too thick or you want to thin it for a lighter salad dressing just add water. This sauce will keep refrigerated in a sealed container for around 5 days.
To assemble the slaw: Choose 2-3 hearty root veggies that can stand up to a heavy sauce. We used Carrots, Savoy Cabbage (but any type will do) and Daikon Radish. Other good options are Zucchini, Raw Yams/Sweet Potato (yes these can be eaten raw and they are very delicious), Jicama, Celery, Parsnips etc. Just don’t use really juicy veggies unless you add them in after you have mixed the sauce in.
Process your veggies using either a veggie peeler, spiralizer or box grater.
Add in some sauce and using your hands, start to mix the slaw together. Add a bit of sauce in at a time until you get it where you like it…not too dry but not too saucy…just right 😉
Serve up your Spicy Thai Cold Slaw with a sprinkling of raw Cashews. Reserve any left over dressing for another meal!
1 cup Organic Almonds soaked 4 or more hours (not necessary to soak the almonds but this makes them much easier to digest)
4 cups purified water
2 pitted Dates (optional)
Rinse and strain soaked almonds. Place water, almonds and dates in the Vitamix and process for 2 minutes until everything is pulverized.
Strain mixture through a nutmilk bag or several layers of cheesecloth. The pulp can be dried and used as a wonderful flour replacement in cookies and squares.
This dairy free almond milk will keep refrigerated in a sealed container for up to 4 days.
Dandy Blend Latte
Dandy Blend is a roasted root coffee replacement and is actually very good for you! It can be purchased at Noorish café, Planet Organic, Earth’s General Store or any of the other health food stores/markets in the Edmonton area. To make a latte do as follows:
Blend 2 cups of Almond or Coconut milk with 1 heaping tbsp. Dandy Blend, 2-3 pitted dates and 1/2 tsp. vanilla extract or powder.
Pour into a pan and heat to desired temperature.
If you own a Vitamix you can let the mixture run in the blender about 3-5 minutes until the latte is piping hot.
If you have any questions please feel free to send me an email!!