Ok so first off I am sorry that I have not posted in a few days, I have been having some technical difficulties... But it is all good and I am hear to give you an update on my 7 day cleanse and also some great food pics and recipes.
The cleanse is going really well, I am feeling great and still going strong! I have lost a few pounds and also have a good amount of energy, enough to go to the gym and do a little something.
I have had the pleasure of cooking some great new recipes that are cleanse friendly and sooo fantastic you will not believe it.
The first one is for a Linguine with Edamame Pesto, I had to tweak it a bit to make it totally cleanse worthy but it was so easy and delish. I subbed the Linguine for brown rice spaghetti and left out the nutritional yeast, it was amazing. This one is a great go to meal that is fresh and really creamy and tasty with hardly any fat! The Edamame pesto could be used as a dip or I was thinking it would be great with some sauteed mushrooms over a baked potato :) YUM!
The second recipe I have for you is one I learned from the recent raw "cooking" class at Whole Foods. It is so simple and rich and satisfying its crazy good!
For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast
For the pasta:
10 oz spinach linguine or other pasta
1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish
Cooking spray
Put on a pot of salted water to boil. Then prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
The pasta should be ready now, so drain it.
When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
Serve immediately, garnished with a little fresh chopped basil
I served it with some really great roasted asparagus, simple and delish!
OK now for dessert!
Raw Vegan Pudding
2 Bananas
1/2 cup cacao powder
1 tablespoon vanilla extract
1 tablespoon agave
Put everything in the food processor and let her rip!
put in swanky glasses and chill for about a 1/2 hour (longer is better) but good luck waiting!
I topped mine with some slivered almonds, do whatever you want, but the crunchy nuts worked great!
Happy Monday to you all!
The cleanse is going really well, I am feeling great and still going strong! I have lost a few pounds and also have a good amount of energy, enough to go to the gym and do a little something.
I have had the pleasure of cooking some great new recipes that are cleanse friendly and sooo fantastic you will not believe it.
The first one is for a Linguine with Edamame Pesto, I had to tweak it a bit to make it totally cleanse worthy but it was so easy and delish. I subbed the Linguine for brown rice spaghetti and left out the nutritional yeast, it was amazing. This one is a great go to meal that is fresh and really creamy and tasty with hardly any fat! The Edamame pesto could be used as a dip or I was thinking it would be great with some sauteed mushrooms over a baked potato :) YUM!
The second recipe I have for you is one I learned from the recent raw "cooking" class at Whole Foods. It is so simple and rich and satisfying its crazy good!
For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast
For the pasta:
10 oz spinach linguine or other pasta
1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish
Cooking spray
Put on a pot of salted water to boil. Then prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
The pasta should be ready now, so drain it.
When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
Serve immediately, garnished with a little fresh chopped basil
I served it with some really great roasted asparagus, simple and delish!
OK now for dessert!
Raw Vegan Pudding
2 Bananas
1/2 cup cacao powder
1 tablespoon vanilla extract
1 tablespoon agave
Put everything in the food processor and let her rip!
put in swanky glasses and chill for about a 1/2 hour (longer is better) but good luck waiting!
I topped mine with some slivered almonds, do whatever you want, but the crunchy nuts worked great!
This is the one where I can see you in the mirror...hehe
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