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Sweet Dijon Vinaigrette

onehappyvegan:

 I love this salad dressing recipe. I got it from Kris Carr’s book Crazy Sexy Diet and it’s wonderful. Try it out! :)

Yields 2 cups

  • 3/4 Cup dijon mustard
  • 3/4 Cup flax oil (I used canola/olive)
  • 1/3 Cup agave nectar
  • 2 Tbs fresh ginger, finely minced (I skipped this, I hate ginger)
  • 4 Cloves garlic, finely minced
  • 1/4 Cup apple cider vinegar
  • 3 Tbs shoyu
  • 1/4 Cup water
  • 1 Tbs sea salt

Whisk together until smooth. (I used a magic bullet)

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sarahbethmodel: Detox & Digestion Green Juice Ingredients: 6 celery stalks, 2 kiwi, 1 cucumber, 1 large broccoli floret Prep:  Wash everything cut ends and skin off kiwi, then quarter quarter cucumber and broccoli stem break broccoli floret into small enough pieces to fit in the chute Taste: Sweet and green  Benefits: The cucumber properties prevent water retention, at the same time the high water content re-hydrates the system. Celery juice reduces puffiness and prevents bloating. Broccoli cleanses the intestines and stimulates the liver. Kiwi is an excellent source of digestive enzymes!  Cost: ~$3.50

sarahbethmodel:

Detox & Digestion Green Juice

Ingredients: 6 celery stalks, 2 kiwi, 1 cucumber, 1 large broccoli floret

Prep: 

  1. Wash everything
  2. cut ends and skin off kiwi, then quarter
  3. quarter cucumber and broccoli stem
  4. break broccoli floret into small enough pieces to fit in the chute

Taste: Sweet and green 

Benefits: The cucumber properties prevent water retention, at the same time the high water content re-hydrates the system. Celery juice reduces puffiness and prevents bloating. Broccoli cleanses the intestines and stimulates the liver. Kiwi is an excellent source of digestive enzymes! 

Cost: ~$3.50

(Source: sarahbethyoga)

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imperfectatbest:

Strawberry Kiwi Fruit Leather

Ingredients:

  • 4 1/2 cups strawberries & kiwi
  • 1 Tablespoon lemon juice
  • Sugar to taste (3 Tablespoons)

Directions:

  1. Dice up the fruit
  2. Place the fruit in a saucepan with the lemon juice over medium-low heat. Simmer, stirring occasionally until the fruit is very soft.
  3. Purée fruit in a blender until smooth, then strain through a fine-mesh sieve into a large bowl.
  4. Preheat oven to the lowest setting, at least somewhere between 140-170°F with rack in middle.
  5. Line a large baking sheet with plastic wrap. Spray the plastic wrap lightly with non-stick cooking spray.
  6. Pour hot purée onto prepared pan and spread thinly (as evenly as possible) into a rectangle using spatula.
  7. Dry purée in oven until it feels dry to the touch, about 6-8 hours.
  8. Cool on plastic on a rack until completely dry, at least 3 hours and up to 24.
  9. Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
  10. Store wrapped in plastic for up to one month


(Source: my-palate, via fitnessloveaffair)