Apple Ginger Celery Juice

It was late before I turned my attention to this blog post tonight. As I walked into the kitchen, at a time when I should have been getting ready for bed, the apples piled in a basket called to me. They literally did, by sending their fresh apple scent to tease me.

Inspired, I quickly created a special bedtime treat that is in perfect alignment with the 21 Day Apple Challenge.

Apple Ginger Celery Juice

Anthony William, who issued the Apple challenge to the Medical Medium Instagram community, shared a juice blend recipe this morning. With those apples calling my name, fresh juice seemed like a great way to relax before bed.

Apple Ginger Celery Juice

4 red apples

4 – 6 stalks of celery

1 – 2 inch piece of ginger, peeled

1 teaspoon cinnamon (optional)

Run the apples, celery and ginger through a juicer. Stir in cinnamon, if desired (and trust me, you will desire it!). Makes 2 servings.

Apple Ginger Celery Juice

I put four small red apples, 4 stalks of celery, and 1 teaspoon of minced ginger through my juicer and added 1 teaspoon organic cinnamon.

Anthony shared today that apples are anti-inflammatory because they starve viruses. When their pectin enters the digestive system, it releases phytochemicals that bind onto viruses, shrouding viral cells so that they can’t feed and proliferate. Apples also have traces of flavonoids, rutin, and quercidin, phytochemicals that are responsible for heavy metal and radiation detoxification, as well as the amino acids glutamine and serine, which help detoxify the brain of MSG. This fruit helps cleanse and purify organs, improve circulation in the lymphatic system, repair damaged skin, and regulate blood sugar.

Apples also hydrate at a deep, cellular level. They provide precious trace minerals such as manganese and molybdenum, as well as electrolytes and critical mineral salts that help the body rehydrate after exercise or stress of any kind.

This juice was a great way to destress at the end of the day while getting in more apples for the challenge. And it tasted delicious. The blend of sweet apples with salty celery was just right. The ginger added a hint of warmth while the cinnamon immediately reminded me that fall is approaching.

I enjoy freshly prepared hot apple cider this time of year. This refreshing juice drink could become my new fall favorite.

Apple Ginger Celery Juice

Roasted Sweet Potato, Chickpeas and Kale Bowl

I was excited to try out this recipe that I found in the latest issue of Thrive Magazine. I’m enjoying my subscription to this plant based publication, and find much inspiration within the glossy pages.

Dinner tonight, for Try This Tuesday, was Roasted Sweet Potato, Chickpeas and Kale Bowls.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

This recipe comes from Sapana Chandra. Sapana is a holistic health coach, wellness blogger, food stylist and photographer, and a plant based professional chef. Visit her website HERE.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potato, Chickpeas & Kale Bowl

Assemble ingredients in this order:

Roasted Sweet Potatoes

2 sweet potatoes, peeled and cubed

1 tablespoon olive oil

Sea salt & black pepper to taste

Preheat oven to 425 degrees. In a bowl combine cubed sweet potatoes, olive oil and salt & pepper. Toss until sweet potatoes are well coated. Arrange in a single layer on parchment covered baking sheet. Bake for 20-30 minutes, flipping halfway.

Spicy Chickpeas

1 can chickpeas, drained & rinsed

1 tablespoon olive oil

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon paprika

Sea salt & black pepper to taste

In a medium saucepan pan, warm oil on medium heat. Add chickpeas, cumin, turmeric, paprika, salt and pepper. Toss until chickpeas are well coated. Simmer for 5-10 minutes, stirring frequently. Remove from heat, cover to keep warm.

Additional ingredients

4 cups kale, spinach or other greens, washed and chopped

1 tablespoon olive oil

1/2 cup tomatoes, chopped

1/4 pomegranate seeds -when in season

Massage kale with olive oil. Or if using other greens, chop. Chop tomatoes.

Lemon Tahini Dressing

1/4 cup tahini

1/4 cup water

2 tablespoons olive oil

1 lemon, juiced

1/2 teaspoon maple syrup or organic honey

1/4 teaspoon sea salt

Dash of cayenne pepper

Combine all ingredients in a bowl. Whisk until smooth and creamy.

Assemble the bowls. Divide the roasted sweet potatoes, chickpeas, greens and tomatoes between the two bowls. Drizzle with lemon tahini dressing.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Roasted Sweet Potatoes Chickpeas and Kale Bowl

Creating this recipe is a simple step by step process. As the sweet potatoes roasted in the oven, I prepared the chickpeas and allowed them to simmer. I whisked together the dressing ingredients next and popped the bowl into the fridge to chill and thicken slightly.

Before I chopped the greens…I used a mix of spinach and baby kale…and the tomatoes, I turned off the oven and removed the chickpeas from heat and kept covered.

I assembled two bowls and Greg and I sampled this new recipe. It was so savory. The mix of roasted sweet potatoes and spicy chickpeas was a delectable combo. And the lemon tahini dressing lent a complementary tartness.

I am enjoying this health journey. Greg pointed out this evening that when I first switched to plant based, I mostly prepared simple salads or baked potatoes. As I’ve become healthier I’ve turned my focus to preparing wholesome, delicious meals that often combine a variety of veggies, fruits, textures and flavors. And sauces. I’ve discovered that healthy sauces add a nice kick of extra flavor.

I also reminded Greg that this is Tuesday. And what do I do on Tuesdays? I try new things. Sampling or creating new recipes has become a weekly Try This Tuesday tradition. I love it.

Roasted Sweet Potatoes Chickpeas and Kale Bowl

4 Egg Substitutes for Baking

One of the foods on my “no” list that I no longer eat is eggs. Long considered the perfect food, eggs were once necessary for survival in areas where there were few other food options at certain times of the year. That changed at the beginning of the 20th century, when auto-immune, viral, bacterial and cancer epidemics began.

Eggs are no longer good for us, even if they are pasture-raised or free-range eggs. They feed the viruses that contribute to auto-immune disorders. Eggs are a primary food source for cancer and cysts, fibroids, tumors and nodules. If you are fighting an illness, or any type of cancer, eggs make it difficult to heal.

4 Egg Substitutes for Baking

Eliminating eggs from my diet has boosted the healing in my body. My philosophy is to starve the Epstein Barr, shingles and strep viruses in my body, by taking away their food sources, and support my immune system by feeding my body healthy plants. It’s working.

Occasionally I adapt a recipe by swapping out unhealthy ingredients for healthy ones. I use oat or chickpea flour for wheat flour, raw honey or coconut sugar for refined white sugar, almond milk for dairy. What about eggs though?

No problem!

Here are four easy substitutes for eggs, in baking:

4 Egg Substitutes for Baking

1. 1/4 cup unsweetened applesauce = 1 egg.

Unsweetened, unflavored organic applesauce serves as a binder and adds moisture.

2. 1 tablespoon chia or flax seeds + 3 tablespoons water = 1 egg.

Mix 1 tablespoon ground chia seeds with 3 tablespoons of water and let set for 5 minutes. The mixture has the consistency of an egg and makes a great, nutritious substitute. Some vegan recipes list a “chia egg” in the ingredients. Now you know how to make one.

4 Egg Substitutes for Baking

3. 1/4 cup mashed banana = 1 egg.

Other puréed fruit, such as pumpkin, may be used. Fruits add moisture and a touch of sweetness.

4. 1 teaspoon baking soda + 1 tablespoon white vinegar + 1 tablespoon water = 1 egg.

This mixture is best used to create fluffiness in baked treats.

My favorite substitutes are applesauce and chia eggs. I keep the 4 ounce organic unsweetened applesauce cups on hand, and I always have a bag of chia seeds. Both work extremely well.

Don’t use commercial egg substitutes. They often contain egg whites. Early in my plant based journey, I tried an omelette made of egg substitute. My body immediately rejected it and I threw up. I received that as a strong message to avoid eggs and products containing eggs.

I don’t often need to replace an egg in a recipe, as I primarily eat whole foods. It’s nice to have a alternative though for an occasional healthy treat.

4 Egg Substitutes for Baking

Black Bean & Sweet Potato Stew

This healthy and delicious recipe comes from one of my vegan pressure cooking cookbooks. I am using my pressure pot more and more, to prepare quick, nutritious meals. I recently tried steaming veggies in it and I’m hooked on how easy the process is. In minutes I have perfectly steamed potatoes, asparagus or a variety of veggies prepared together for a simple bowl meal.

Black Bean and Sweet Potato Stew

This colorful and tasty soup was ready in under 30 minutes and while this recipe makes use of a pressure pot, the soup can be prepared traditionally on the stove top.

Black Bean and Sweet Potato Stew

Black Bean and Sweet Potato Stew

I used organic produce and in place of two fresh tomatoes, I substituted one can of organic diced tomatoes.

If cooking in a soup pot on the stove, follow directions, substituting one can of organic black beans for dried, or cook beans separately and add the last few minutes of cooking time. Simmer the rest of the ingredients until sweet potatoes are tender.

Black Bean and Sweet Potato Stew

This was a sweet and savory soup. The black beans are rich in protein, calcium, potassium and magnesium. The sweet potatoes supply beta-carotene, vitamins, minerals and other nutrients that promote digestive health and provide anti-cancer phytochemicals. They also provide a critical form of glucose that aids in the ability to sleep soundly.

I’ll be making this soup often!

Black Bean and Sweet Potato Stew

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Apple Porridge

I’ve been wanting to try this breakfast recipe since purchasing Thyroid Healing by Anthony William. Most mornings my day begins with fresh celery juice followed by a fruit smoothie. I don’t eat again until lunch. However, occasionally I’ll swap out the smoothie for a healthy alternative. On this beautiful and warm spring day, I opted to try Apple Porridge for the first time.

Apple Porridge

This recipe requires a food processor or a powerful blender.

Apple Porridge

I doubled the recipe. And since the organic apples I had were small, I used eight of them.

Apple Porridge

Apple Porridge

I had all the ingredients on hand, except for raisins. I topped my porridge with walnuts and the unsweetened shredded coconut. Any topping could be used. I have dried wild blueberries and considered using those. Other dried or fresh fruits would make fun toppings. Get creative.

Apple Porridge Apple Porridge without the toppings.

This was such a simple recipe that only took minutes to prepare. It is full of the healthy goodness of apples, dates and raw honey. And it tasted SO good. This recipe not only makes a wonderfully healthy breakfast, apple porridge would be excellent as an accompaniment to afternoon tea time, as a light dinner, or a tasty dessert. A bowlful was very filling.

I carried my breakfast out into the garden. I am trusting that these warmer days ahead will coax my flowers and plants into making an appearance. The sunshine felt good on my skin and I got yo wear short sleeves today, at last.

My shirt from Solgave Clothing has printed across the front, NO REGRETS. That’s my heart today, and my life. I certainly have no regrets about adopting a plant based lifestyle and embarking on a healing journey. How can I, when I am spooning up such a delightful breakfast! I know I am nourishing my body and supporting it as it heals. No regrets, indeed.

Apple Porridge

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Garlic Brussels Sprouts

For Try This Tuesday, another delicious recipe by Lauren Hallman, from the plant based magazine Thrive. Not everyone likes Brussels sprouts, in fact, most people are sure they don’t like this vegetable that resembles miniature cabbages. I love them, and any recipe that features them is sure to be a hit with me.

Garlic Brussels Sprouts

The recipe is easy to prepare, using fresh organic Brussels sprouts and pantry items at home.

Garlic Brussels Sprouts

I opted to use coconut oil and a plant based “butter” that can be purchased in the dairy section at most grocery stores. The brand I use is dairy free, made from olive oil. I found that I could probably use far less oil in the recipe. One could water sauté as well, and eliminate the oil completely.

I was preparing oven roasted potatoes, both sweet and regular, so I timed both recipes to finish at about the same time. I sautéed the garlic, Brussels sprouts, and onions for 20 minutes, then added a small amount of water, reduced the heat to low, and covered the pan. During the last five minutes of cooking time I uncovered the sauté pan, raised the heat slightly and finished cooking.

Garlic Brussels Sprouts

These Brussels sprouts were amazing! The garlic wasn’t too much, in fact, it was perfect. Greg is not a fan of this vegetable at all. When I asked him to try a bite at least, he countered that he already knew what they tasted like and declined. However, seeing the finished recipe he changed his mind and spooned a small helping onto his plate.

His verdict? He liked them! He was surprised how tasty these Brussels sprouts were and said he would eat them again if they were prepared in this way. That’s a huge win.

If you like Brussels sprouts, you will love this simple recipe. And if you are borderline about this veggie or think you don’t like them, perhaps giving this recipe a try will change your views about Brussels sprouts. I will definitely be making this recipe again.

Garlic Brussels Sprouts

Sweet & Savory Curry

I love curry. Fortunately, there are many plant based curry recipes available. I’ve enjoyed madras curried lentils and aloo matar. For Try This Tuesday, I tried another recipe from the most recent issue of Thrive Magazine. This yummy curry was created by vegan Lauren Hallman.

Sweet & Savory Curry

Here is Lauren’s easy to follow recipe:

Sweet & Savory Curry

Sweet & Savory Curry

These are all ingredients I keep on hand, in my cupboards and my wooden vegetable box. That makes this recipe a cinch to put together, and dinner was ready in under 30 minutes. I started a double batch of brown rice cooking in the pressure pot, before beginning the curry, so both would be ready about the same time.

To ease the process, I chopped and diced veggies, opened the can of chick peas and drained and rinsed them, and opened the coconut milk and tomato paste as well before beginning the cooking. Using a small glass bowl, I measured out the spices and combined them in the bowl, so I could dump them all in at once.

Sweet & Savory Curry

This curry lived up to its name. The sweet potatoes provided the “sweet” part, while the spices contributed the savory, without adding too much heat. Children would enjoy this curry dish.

I know I certainly enjoyed it! The recipe makes plenty of curry, enough to savor for a couple of meals at least. I topped my first bowl of curry with chopped cilantro and a squeeze of lime juice. For lunch today I added sliced avocado to my bowl.

This delicious and nutritious recipe goes into my Keep File!

Sweet & Savory Curry

Deviled Potatoes

I’m always looking for plant based recipes to try. When I tell people about my eating habits, they often assume I eat a lot of salads. I do enjoy salads. However, there are so many healthy and interesting ways to prepare and enjoy fruits and vegetables. The possibilities are endless.

I found this intriguing potato recipe this morning, created by Lexi and Jimmy, who go by the name HomeGrownHealers on Instagram. I got to prepare it tonight!

Deviled Potatoes

Deviled Potatoes

Scrub 4 medium sized potatoes and cut in half. Use a fork to prick the side with the peeling on, and place cut side down on a cookie sheet, lined with parchment paper.

Deviled Potatoes

Bake for 30 minutes, in 400 degree oven, or until potatoes are tender. Flip potato halves over and allow to cool for a few minutes, until they can be handled.

Deviled Potatoes

Carefully scoop out insides of potatoes, placing into a bowl. I found it easier to cut around the edge of the potato half first and then scoop out the insides.

Deviled Potatoes

Add 2 tablespoons Dijon mustard and 2 tablespoons of a dairy, egg and soy free mayonnaise. I use Vegenaise. Add sea salt and pepper to taste. Mash with a potato masher or spoon, combining well.

Spoon mixture into potato shells. Sprinkle with paprika.

Deviled Potatoes

The recipe can be doubled. I fixed four potatoes, for two people, and it was the perfect amount.

This recipe made a tasty and satisfying meal! I loved the little kick of mustard. And no silverware was needed. These deviled potatoes can be picked up and eaten, just like a deviled egg.

Potatoes are a staple in my diet. They are not only nourishing and comforting, they are full of health essentials. Read about the benefits of potatoes HERE.

I appreciate Lexi and Jimmy for their creative approach to plant based cooking and their determination to heal. Follow them on Instagram for more ideas. And find me too, under the username Journey With Health Me.

Deviled Potatoes

Grapes

Like bananas, grapes are often overlooked as a healthy food choice, due to their natural sweetness. They can be judged as being too high in calories, carbs or sugar and therefore they are eliminated from a health conscious diet. However, also like bananas, it is unwise to dismiss this juicy, powerful fruit.

Grapes

Grapes contain phytochemicals that are critical for kidney health. Those phytochemicals bind onto wastes that the kidneys have difficulty filtering. Grapes are excellent for the liver as well, helping to cleanse away debris, processed food and by products that can clog up lobules in the liver.

Powerful micronutrients in grape skins eliminate parasites, mold and unproductive fungus from the intestinal tract. And antioxidants enable grapes to help fight and prevent most forms of cancer.

Grapes

Additionally, grapes expel radiation from the body, draw out DDT and toxic heavy metals from the liver, kidneys, spleen and other organs, and they are a potent antiviral for autoimmune disorders. And finally, grapes are an amazing energy boosting food.

I had the joy and pleasure of visiting vineyards in Italy last year. Our tour group learned about the care and tasks involved in growing the best grapes, at Fattoria Il Poggio, near Montecarlo in the Tuscany region. What a beautiful sight, those rows and rows of grape vines, with the mountains in the background. After our al fresco dinner at Fattoria Il Poggio, complete with wines made from their carefully tended grapes, I left with a new appreciation for this fruit.

Grapes can be added to juices, smoothies and salads, dried into raisins, or…my favorite…lightly rinsed and eaten as a snack. In Life Changing Foods, by Anthony William, the chapter on grapes comes with a fun and simple recipe for grape slushies, using frozen grapes and coconut water. This cold drink reminds me of the snow cones I used to enjoy, in my favorite flavor, grape. This is a healthy, wholesome version of that summer treat.

Anthony has included a fresh grape jelly recipe as well, made in the food processor. It has the added health benefits of raw honey and a squeeze of lemon. I will be trying out this recipe for the first time on Tuesday. I think it will make a great topping for frozen banana ice cream!

Such an unpretentious food packed with healing properties. That’s the grape. Enjoy any of the varieties…concord, red or white….and reap good health.

Grapes

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Coconut Curry Sauce

I had fun today trying out my first recipe from the gorgeous Thrive Magazine that I purchased recently. I made notes as I thumbed through the publication, about all the recipes I wanted to create. First on my list was a coconut curry sauce.

Coconut Curry Sauce

This simple to make sauce, loaded with goodness and flavor, can be eaten over spiralized veggies, such as zucchini, or used with gluten pasta. It would be wonderful too added to stir fried veggies and brown rice or used as a dipping sauce for roasted potato wedges. This recipe was created by Julie Van Den Kerchove, a plant based chef in Belgium.

Coconut Curry Sauce

I purchased organic produce from Natural Grocers, as well as organic coconut milk. Full fat coconut milk is best, for the most flavor. Organic minced garlic and ginger in jars can be substituted for freshly minced.

After blending the sauce, I poured it into a mason jar and popped it into the fridge while I spiralized a zucchini and a yellow squash. I am in love with spiralized vegetables! They are easy to prepare, with an inexpensive spiralizer, and so good for me. I ended up with two bowls of veggie noodles.

Coconut Curry Sauce

I sliced a dozen cherry tomatoes in half, dividing them between the two bowls, and added hemp seeds. These provide protein and have a light, nutty flavor. After spooning coconut curry sauce over the raw noodles, I topped my meal with chopped cilantro.

This was so fresh and so delicious! I love curry in any form. This sauce is not too spicy. For more of a kick, increase the cheyenne pepper to taste. I have plenty of left over sauce to try in a variety of ways. I think oven roasted potatoes might be on the menu for tomorrow night, with a side of coconut curry dipping sauce!

Coconut Curry Sauce