As we’ve established in previous articles, winter is not the time to go on a deprivation diet nor feed our bodies with cold salads or smoothies. Instead, what we want to do is 𝐧𝐨𝐮𝐫𝐢𝐬𝐡 our bodies with warming foods which will enable it to better perform its detoxifying duties.
This Honey & Pistachio Rice Pudding recipe is just one of many in the upcoming Express Detox: Winter Edition. The masterclass includes recipes and menu-planning for the 10 days. We use real food, no weird supplements or energy powders. Enjoy this pudding as a breakfast, snack or dessert during these cold winter days!
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Cook time: 10 minutes
1 cup rice, cooked
1 can coconut milk
1 cinnamon stick (or buy in bulk like we did)
1/4 cup pistachios
1/2 tsp organic honey (optional)
Cook the rice or use previously cooked rice (from package in link above or leftovers). In a sauce pan add the rice, along with the coconut milk and cinnamon stick. Simmer for about 10 minutes or until flavors have melded. Remove from heat and serve in a bowl with pistachios on top and a drizzle of honey. Enjoy!
Maybe it’s all the autumn activities or just the season of our lives, but we’re probably not alone in feeling like a squirrel on a sugar-high. Scattered. Busy. Trying to maintain a mental map of the yards where we hid our nuts. Okay, maybe not the last one.
Still, the increase in activity, even if just shopping on Early Prime Days, tends to lend itself to eating more snacks. And that’s okay. Let’s try to have some that land on the healthier side of the spectrum. Here are healthy, plant-based fall snacks that run the gamut from no-bake and about 10 minutes to delicious, baked goods that might have you salivating at the ding of the timer after 45 minutes of somewhat patiently waiting at the oven door.
Gold Mine Pudding
Celebrity Couple! Choco-cado Cookies
The Anytime Warm Apple Crisp
Gluten-free Cashew Coconut Bread
10TV Recipe: Cocoa-Maca Energy Balls
Just another Mochi Monday
Chocolate Chunk Tahini Cookies
‘Nacho’ Average Nachos
Death-by-Chocolate Zucchini Bread
Roasted Root Vegetables
Unless you have the exuberance of a young child, most of us could use more energy – whether to fulfill our dreams or even just our quotidian responsibilities. The good news: there’s no need to artificially jolt yourself into action with another coffee or energy drink. A few of these natural energy boosters can provide enjoyable, longer-lasting energy for you. Give them a try!
- Bouncing or jumping in place and shaking out your hands can be a nice way of shaking off a negative feeling or worries and giving you a bit more energy.
- As your shower comes to an end, turn the knob for cool or cold water and let it run over your head, each raised underarm and on your lower back.
- Drink a glass of water – this can boost your energy and your detoxification processes.
- A minute of laughing can be an excellent mental health and energy booster. Prepare for tears of laughter with this.
- For a little pep in the afternoon, place a few drops of peppermint essential oil on a cotton ball and place it in your palms, cupping hands over your face. Close your eyes and breathe deeply.
- Sing the chorus of your favorite song, aloud if you can. Today’s pick was the oldie-but-goodie “More than a Feeling” by Boston.
- Go outside – stand in the sun (if it’s out) and notice the temperature, breeze, smells, the birds communicating, colors of leaves and whatever else your senses are picking up.
- Play with your pet. A laser pointer or dangly toy for your cat or hide-and-seek with your dog. We like to play ‘tag’ with our bunnies then ‘catch’ and provide cuddles.
- Squats. One minute of these will get your blood flowing to and from those large muscles (quads). This can be easily done during breaks from desk work.
- Have a small snack – perhaps DIY Hippie Granola with yogurt, a banana with nut butter, or a small handful of nuts.
- Engage with a friend or loved one who lifts your spirits. Even a quick text during the day can boost both of you.
Which ones worked for you? Let us know in the comments below.
We’ve tested it thrice so far with the crowds at Thanksgiving, a holiday party, and recent Friendsgiving with rave reviews. Here we share the zingy, tongue-tingling Lemony Kale & Almond Salad! May it serve you and yours well during holiday celebrations, potlucks, a light dinner, and even just for a mid-day snack. The dressing’s simple ingredients become something greater when combined, like when the Mighty Morphin Power Rangers connected their rings. Also, *voice lowers* it’s gluten-free and vegan…not like anyone will hold it against you :).
Yields: about 12-15 servings
Prep time: about 25-30 minutes
1 lb kale (we’ve used a clamshell of baby kale)
2 cups almonds, chopped
1 cup olive oil
1/2 cup fresh lemon juice
6 cloves garlic, crushed or finely chopped
1 tsp sea salt
Optional: pepper to taste
Let garlic steep in olive oil. Toast almonds in pan until golden brown, then set aside to cool. During garlic-steeping and toasting of almonds, cut small batches of kale into thin strips and place into a very large bowl (with lid, for transport to holiday gathering). In a separate bowl, put dressing together by adding lemon juice, salt, and garlic-steeped olive oil. If you don’t want garlic in the end-product, remove crushed garlic from oil and discard. If you are a garlic-lover, use the finely chopped garlic, without sieving, in the dressing. Combine almonds and dressing into larger bowl with kale and toss with tongs. For best results, serve within about 1 hour. Note: the more oil used, the heavier the kale leaves will be and it will reduce volume of salad within the bowl.
Move over, porridge! We have a higher-protein option that also provides minerals such as iron, manganese and phosphorus. This delicious seed, not a grain, is called amaranth and there’s a rather sordid history which explains why we haven’t heard much about it until recent times. Marry it with chocolate and your taste buds will have a party!
1 cup water
1/2 cup amaranth
1/2 cup chopped strawberries
1/4 cup almonds (or choice of nuts; macadamia pairs well here too)
2 squares dark chocolate (we like 85% and 90% cacao versions)
2 tbsp shredded coconut
2 tbsp cacao nibs
1 tbsp cacao powder (optional)
Bring water and amaranth to boil, cover, and then simmer for about 15 minutes. Amaranth is done when liquid has been absorbed. Carefully transfer into your breakfast bowl and add nuts, dark chocolate, coconut, cacao nibs and cacao powder. We often add maca or ashwagandha powder and a drizzle of honey in the case of the latter (as it is aptly called in Sanskrit “the smell of a horse”). Enjoy this power-packed breakfast!
We initially debuted this 8-ingredient Quinoa Salad during National Vegetarian Month on 10TV with Valencia Wicker and Ross Caruso – watch here if you’d like. This dish is quick, delicious as well as gluten- and dairy-free! Enjoy!
Prep time: 15 minutes
Cook time: 15 minutes
2 cups cooked quinoa
1/2 cup chopped radishes
1/2 cup chopped cucumber
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1/2 cup chopped red bell pepper
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Combine all ingredients together in a large bowl and mix well. Garnish with cherry tomatoes.
In honor of National Pecan Month, we were invited to share our fruit and nut tart recipe with the fine people of Columbus, thanks to WBNS 10TV. This beauty is easy to make and fun to decorate. Made from fruit and nuts, it’s raw, vegan, gluten-free, and dairy-free. Did we mention delicious? Because it’s definitely that too!
1 cup chopped nut blend (we used 1/2 cup walnuts and 1/2 cup pecans)
1 cup chopped dates
1 cup flaked or shredded coconut
1 tbsp cinnamon
1 tsp vanilla extract
pinch of nutmeg, optional
1-2 mashed bananas
Blueberries, strawberries, and kiwis to decorate (about 1 cup of each)
Soak dates in warm water for about 10 minutes to soften them. Chop nuts with a knife or use a food processor. Drain dates and mix with nut blend, coconut, cinnamon, and vanilla extract in a bowl. Once well mixed, roll into balls and press into pie plate. Mash bananas and add a layer or ‘frosting’ to the crust. Top with berries and kiwi or your desired fruits. For extra pizazz, drizzle honey or melted chocolate over the tart.