Sexy Kale Salad

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Spring is all about getting sexy for summer time. What better way to prepare your body for warmer weather than a light and delicious salad? I thoroughly enjoy eating a light yet filling salad. You can really jazz up a salad with a few change of ingredients, mixing up your greens and trying different dressings to tickle your taste buds.

Earlier this month, I visited Dr. Andrew Weil’s restaurant, True Foods in Newport Beach, CA. I am a huge fan of Dr. Weil and his anti-inflammatory diet. His recipes are mouthwatering and absolutely fabulous. Even my boyfriend who is not a big green juice drinker, tried a kale-aid (kale, apple, cucumber, lemon & ginger juice).  He scarfed down the street tacos (check them out, small, fresh and absolutely divine for the carnivore you love). I ordered his kale crunch salad with avocado, grapefruit, kale, cabbage, watercress, almond and radish with a chili garlic dressing. I could NOT get over how incredible this salad was. I really have not ever tasted a salad this phenomenal. The moment I got home I HAD to recreate this salad.

For you lovers of kale, try this salad for your next meal. I guarantee you will be craving this salad.

What You Need: 

For the Salad

  • 1 bag or bunch of Tuscan kale (you can get a bag of organic Tuscan kale from Trader Joes), chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 cup of radishes, sliced
  • 1 red grapefruit, sectioned (skin removed)
  • 1 blood orange, sectioned (skin removed)
  • 1 avocado, sliced
  • 1/2 cup slivered almonds

For the Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 scallion, chopped
  • Juice of one lime
  • 1 tbsp Sriracha (or more to taste)
  • 1 tsp red chili flakes
  • Sea salt to taste

How You Make It: 

  1. Add kale to a large bowl. Drizzle in one tablespoon of olive oil and begin to massage the olive oil into the kale with your hands. Continue to massage until the kale has wilted and slightly darkened (this will remove the bitterness of the kale and bring out the amazing nutrients in this perfect green).
  2. Toss in the rest of the ingredients for the salad. Let sit for a few minutes while you whip up the dressing.
  3. In a small bowl, mix together the ingredients for the dressing. Season with sea salt or a little extra sriracha if you like!
  4. Serve with a little extra slivered almonds for garnish.

Enjoy getting sexy for summer!

Peace, love and NO beef!

Guramrit

Why I Loved My Juice Cleanse with Juice Press

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Happy Sunday beautiful friends. I am overjoyed and filled with immense energy after the best juice cleanse I have ever done. Spring to me is always a time to cleanse and reset. Especially after the winter we had, I really needed some detoxification. I enjoy juice cleansing because of the break it gives my digestive system. It helps me recognize my emotional attachment to foods and points out some of the cravings I have. I don’t juice cleanse to lose weight even though many people do lose weight when they juice for an extended period of time. I cleanse for the sake of treating my body good. I love giving my body some much needed nutrients and taking time to really rest. Trust me I took time to get my full 8 hours and put my needs first. We ALL need to do that from time to time, if not ALL the time.

This month I started a new job and was introduced to Juice Press. It is a raw juice and smoothie bar of the future (their words). And I am all for their mission. During my lunch hour I wandered over to Juice Press and tried one of their green juices. Actually, I tried quite a few things. They have a fridge full of samples. AMAZING. You can win me over any day with free samples.

I brought home a menu and decided to embark on amazing juice journey with my mom. I have done two other juice cleanses before with Love Grace Foods and The Squeeze Truck and even did the Dr. Oz cleanse with smoothies. I knew the drill and mentally prepare myself to feel complete hungry and possibly a few mood swings.

Day 1

I woke up energized and ready to take on my day. The first juice was a grapefruit, orange and lemon. It was tart, tangy and citrusy. LOVED it. I went through my day not feeling a bit hungry. Shocking! I was anticipating day 1 to be my worst day because that was my experience the last time. Each and every juice was nutrient filled, well thought out, delicious and kept me full. I really didn’t even miss food. I almost didn’t finish one of my juices since I was so full off my juices. The only one I really wasn’t fond of was “Good Weed” with filtered water, hemp seeds, tahini, coconut sugar, cinnamon, vanilla and sea salt. I really could not take the intense flavor of the tahini even though my favorite go to dressing contains tahini. I got used to it by the third day but it really was my least favorite of the 6 juices I had throughout the day.

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Day 2

I woke up incredibly groggy, convinced I wouldn’t make it through the day. Can I have my dirty soy chai latte, please? After the first two juices I got a little pep in my step and seemed to function. No real signs of hunger. My skin looks great. I’m just going to the bathroom to pee every 30 minutes.

Day 3

Can I do this for 2 days more? I LOVE how I feel right now! I feel light, clean, clear and completely NOT bloated! I hate feeling bloated. I love feeling completely empty yet satisfied at the same time.

Even though I am gradually adjusting back to normal eating, I am very impressed with Juice Press and their well thought out cleanses. Not only that but their selection of salads, raw desserts and even breakfast items are to die for. I picked up their chia seed pudding and acai superfood bowl as easy post cleanse meals and fell deeper in love with Juice Press. Seriously? What can’t you guys do?!

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I can’t wait to try another cleanse with them soon but I will be attempting my very first 5 day cleanse. Stay tuned for that!

Peace, love and no beef (and green juice)!

Guramrit

 

Tofu Scramble with Flair

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Okay I have a confession to make. I have NEVER made a tofu scramble in my life. It’s just a tad embarrassing even though I am a huge fan of the Nuevos Rancheros at Candle Cafe West (basically a vegan take on huevos rancheros with tempeh, tofu, jalapeno, salsa, tofu sour cream, potatoes and all that brunch goodness). So, I randomly had a craving for this delectable scramble and thankfully had a ton of sprouted tofu in my fridge that begged to be put to good use. I combined pinto beans, sprouted tofu, habañero hot sauce, fresh cilantro and more to concoct a really tasty brunch. If you don’t like tofu, trust me, this will change your mind or at least blow your mind. Without further ado, here you go!

What You Need:

  • 1 15 oz can of pinto beans, rinsed
  • 1 red onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1 block of organic sprouted tofu (extra firm), cubed (you will break it up into smaller pieces with your hands or fork before cooking)
  • 1 vine ripened tomato, chopped
  • 1 green bell pepper, diced
  • 1/2 cup of your favorite salsa
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea salt and pepper to taste
  • Favorite hot sauce (I love Cholula’s Hot Sauce)

How You Make It:

  1. In a small bowl, combine salsa and cubed tofu. Crumble the tofu while mixing with salsa. Set aside.
  2. In a large skillet, add olive oil.  Sauté bell pepper, onion and garlic until fragrant and slightly translucent. Season with sea salt and pepper.
  3. Add beans to the mixture and season with cumin and chilli powder.
  4. Toss in crumbled tofu and stir. Continue to cook for about 5-7 minutes.
  5. Remove from heat. Garnish generously with cilantro and hot sauce.

Enjoy!

Peace, love and NO beef!

Guramrit

Vegan Blueberry Oatmeal Muffins

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I recently got an opportunity to try out My Oatmeal, a great site that allows you to customize your very own healthy oatmeal. I was thrilled. I got to choose the flavors I adore and put it into one amazingly healthy and delicious oatmeal. I chose cocoa, dried strawberries, quinoa flakes, flax seeds and steel cut oats. I made the usual oatmeal for breakfast over the weekend and it was absolutely delicious. I opted for no sweetener when I made my custom creation but had to add Grade B maple syrup to give it a touch of sweetness. I may opt for an option without chocolate next time. I feel like the chocolate smelled and tasted artificial. Other than that I have no real complaints. I really enjoyed my oats!

I clearly made too much oatmeal and luckily found a way to make use of it in a very delicious and obviously nutritious way! I found a fab recipe for blueberry muffins but transformed it into a vegan version! Yippee. Well, here it is! I hope you enjoy!

What You Need
¼ cup vegan margarine
½ cup unsweetened applesauce
½ tsp. salt
1/2 cup Grade B Maple Syrup
2 cups all-purpose flour or sprouted grain flour or gluten free flour
1 Tbs. baking powder
½ cup almond milk
1 cup of pre-cooked steel cut oats
2 cups fresh or frozen blueberries

How You Make It
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2.Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
3. Bake 25 minutes, or until tops are firm. Cool slightly on rack.
4. Enjoy!

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Disclaimer: I received this product via Fit Approach in exchange for my original thoughts and opinions on My Oatmeal. I was in no way paid for this review and the opinions are completely my own.

Vegan Peanut-less Pad Thai

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I am going to be honest. I have NEVER ever had Pad Thai. I don’t know what it’s supposed to taste like. I just know that it involves noodles, peanuts, limes and cilantro. Since my recent peanut allergy (literally discovered this last year when I broke out in hives from eating peanut butter- super bummer), I have avoided trying Pad Thai for my own sanity. Then, I came across a WONDERFUL recipe during one of my lunch time adventures in Barnes & Noble. I salivated the moment I read the ingredients and jumped for joy upon the mention of peanuts being optional. I adapted this version of Vegan Pad Thai from a fellow Vegan food blogger and writer of the incredible cookbook, Isa Does It (seriously, check her out- amazing recipes). Not only is this recipe incredibly simple, it will have you craving Pad Thai practically every night of the week. If I could cuddle up with a bowl of this Pad Thai and have it sing me a sweet lullaby, I would be a happy woman.

What You Need: 

  • 8 oz pad thai rice noodles or buckwheat soba noodles (my family loved this version- a little heartier), cooked according to package directions and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 package (or 2 if you’re incredibly hungry) of extra firm organic sprouted tofu, cut into 1.5 inch cubes
  • 4 cups broccoli, sliced
  • 6 cloves garlic, minced
  • 2 cups green onion, thinly sliced
  • 2 cups cilantro, chopped
  • 4 oz mung bean sprouts
  • Lime Wedges for serving

For the sauce: 

  • 2 tablespoons tomato paste
  • 5 tablespoons tamari or soy sauce
  • 6 tablespoons brown sugar (I went for dark brown for added sweetness)
  • 1/4 cup fresh lime juice
  • 3 tablespoons Sriracha
  • 2 tablespoons mellow white miso
  • 1/4 cup water

How You Make It: 

  1. Make the tofu. After removing the tofu from the liquid, dry it off as much as possible and cut into cubes. Heat a cast iron skillet (or any skillet will do) on high heat. Add a tablespoon of oil to the skillet and add tofu immediately. Stir frequently and cook until tofu is browned and crispy. Remove from the pan, set aside.
  2. In the same pan, add a teaspoon of oil and half the minced garlic. Toss in the broccoli and sauté for 5 minutes. Remove from skillet and set aside with tofu.
  3. In a small bowl, mix all of the ingredients for the sauce. Mix until most of the miso has dissolved.
  4. Add remaining oil and garlic to a pan over medium-high heat. Cook until the garlic is fragrant and toss in half of the cilantro and all of the green onion. Stir until slightly wilted. Pour in half of the sauce and heat through.
  5. Add in the noodles and toss to coat. Add back tofu, broccoli, mung bean sprouts and the rest of the sauce.
  6. Serve immediately with lime wedges and the rest of the cilantro.

Is it sad to say that my mouth started to water after writing this?

Grab a fork or some chopsticks and slurp up this sweet and spicy goodness. Your stomach will thank you.

Peace, love and NO beef!

Guramrit