Hangover Cure Green Smoothie

recipe by Stanley’s Pharmacy (“Drinks & Drugs” – Pharmacy & Wellness Bar)

Stanley George relies on herbal tonics alongside traditional Western medicine to give his NYC clients the best of both worlds to his bleary-eyed Saturday morning clients. His hangover remedy tea is popularly consumed with a dose of Advil on the side. I can’t really say I’m much of a drinker anymore, but I do know all too well what a hangover feels like and I don’t doubt that I’ll experience one again, but even if I never have such good fortune, I’m sure this smoothie concoction below works miracles regardless of your physical state – it’s said to detoxify, rebuild electrolytes, and restore your body’s normal pH levels.

Ingredients:

  • 1 tbsp coconut oil – to help brain function and balance glucose levels
  • 1 cup Greek yogurt or nut yogurt -  probiotics help to bring back digestive balance (you can go with water kefir, too)
  • 1 tbsp chia seeds – also excellent for digestive balance
  • 1 small banana – for potassium and to help soothe your stomach
  • 1/2 cup frozen spinach or kale – to aid in detox and alkalinity
  • 1/2 cup fresh or frozen blueberries – powerful antioxidants to help the system reverse yesterday’s damage
  • 1 cup coconut water – to hydrate and restore electrolytes
  • Honey and cinnamon to taste – excellent mood elevators (omit honey or use another sweetener if honey’s a no-go for you)
  • 2-3 ice cubes

Directions:

hangovercuregreensmoothePut your Vitamix or Blendtec to work!

 

 

 

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Papaya Seed Dressing

Well, healthy foodie friends, it’s been ages once again. No posts in months! Have I abandoned my blog? No, no, no! I’ve actually been very busy with work (as usual), but in fact, I haven’t been spending much time in the kitchen. Eating out much? Nope! I’ve actually been following a very low fat raw vegan diet (LFRV) or a high carb raw vegan (HCRV) diet, also know as the 80/10/10 diet, and it’s been doing wonders for how I feel, though the first week was tough. I’ve been eating some cooked foods as well, such as veggie soups and even rice and other grains, simply because it’s cheaper and fills me up without having to eat so much. Will I stick with it, and for how long? Not sure, but it does appear to be working for me well for now! (I’ve been doing it for almost 3 months now, though far from perfectly.)

Yes, I’ve been eating a lot! Since it is so low fat, especially if you choose to go raw all the way, you have to eat literally crap loads of mostly fruit to get in enough calories and put any cravings at bay. I’ll probably talk about it all more later, but I just want to emphasize how incredibly fast and easy it is. I simple drink a giant, kick ass smoothie in the morning, snack on fruit and a pack of natto or something for lunch and throughout the day, and in the evenings I have a massive salad (if I’m staying raw), and maybe snack on more fruit later. The diet is so simple and as a result I’ve not been researching or creating any recipes, really. I thought this lifestyle would be insanely boring, but in fact I am surprisingly satisfied. One key to this diet I’m finding, however, is 1) you have to shop several times a week to make sure the fridge is packed and 2) there’s a need for good, low-fat dressings for those freakishly massive evening salads!

Coming up with dressings that contain very little or no overt fat requires some creativity, but I’m finding that including fruit and/or zucchini is a great way to add that creaminess and texture, which, if new to a low fat diet, you may find yourself missing. I came up with this one while perusing an oil-based version. And you know what? It tastes pretty darned good! This batch makes enough to dress two huge salads, or just one gigantic one if you’re doing 80/10/10.

PS – I sold my dehydrator! That should give you a clue about how much I’m simplifying my diet!

PPS – I changed the look and feel of this website. Like it?

PPPS – I just opened a new Youtube channel! Nothing on it yet, though, and I’m not sure if I’ll have time to change that situation. I may move over some of my old videos at some point.

Ingredients:

  • 1 small zucchini, peeled and chopped (about a cup’s worth)
  • 1 small papaya, peeled and chopped (about 350 grams)
  • 1 cup chopped onion
  • some seeds of the papaya (about 1-2 tbsp)
  • 1 tbsp hemp seeds (makes it creamy, adds those desirable omega3s)
  • 1 tsp mustard – powered or whatever – your choice!
  • 1 tbsp apple cider vinegar
  • 1/2 – 1 tsp of black pepper
  • dash of sea salt

Directions:

Surrender to your Vitamix blender!papayaseeddressing

In this salad I have baby greens, coriander, and mushrooms.

This is only less than a 1/4 of it… Told you I’m eating a lot!

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Key Lime Pie Smoothie with Coconut Whipped Cream

recipe by Bridgette Leeson for VEGA

Ingredients:

  • 1 cup coconut milk
  • 1 serving French Vanilla Vega One or Viva Vanilla Protein Smoothie (from Vega, but you could use another vegan brand)
  • 1 frozen banana
  • 1/2 cup spinach
  • 1 tbsp key lime juice
  • Zest of 1 key lime
  • 1 Medjool date, pitted

Directions:

Key Lime Pie SmoothieAdd all  key lime pie smoothie ingredients to blender. Blend until smooth. Top smoothie with coconut whipped cream and crushed gingersnaps or graham crackers if desired (no longer as raw, but heh!) If desired, you can add some coconut whipped cream: Simply place an unopened can of full fat coconut milk in the fridge overnight, open without shaking. Use only top, thick layer of coconut milk and place in a bowl (reserve the liquid on the bottom for another recipe). Whip until creamy at add on top of your smoothie! Yum!
Enjoy!

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Ginger Beet Soup

recipe by Jason Wrobel for Sun Warrior

Ingredients:

  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 tsp coconut oil
  • ¼ yellow onion, chopped
  • 2 cloves garlic, crushed or minced
  • 2 cups red beets
  • ¾ tsp Himalayan crystal salt
  • ¼ tsp pepper
  • ½ tsp paprika
  • 1 tbsp ginger, chopped

Directions:

ginger_beet_soupCombine all ingredients in blender and blend until creamy. Plate it up and top with vegan sour cream and diced green onions before serving. Finally, enjoy!
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Grapefruit Strawberry Dressing with Pecan Spinach Salad

recipe by Jason Wrobel for Sun Warrior

Ingredients:

DRESSINGS

  • ¾ cup grapefruit juice
  • 1 tbsp apple honey
  • 4–5 frozen strawberries
  • 1 tsp olive oil
  • 1 tsp stone ground mustard
  • 2 tsp poppy seeds
  • ⅛–¼ teaspoon arrowroot powder
  • a couple inches lemon and grapefruit peel

SALAD

  • spinach
  • pecans
  • graperfruit pieces

Directions:

Add all dressing ingredients to blender and blend for about 30 seconds. Drizzle over the spinach, pecans, and grapefruit pieces, or atop your preferred salad mixture.
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