Organic Veggie Buckwheat

I love buckwheat and use it often. Not only is it alkalizing, low in sugar, easy to make, but it is absolutely delicious! I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes. You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating.

Ingredients (all-organic)

1 cup buckwheat
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium tomato
1 carrot
1 cup spinach
1 cup crimini mushrooms
1/2 small head of cauliflower

For this simple vegetable recipe,  boil a cup of buckwheat and set it to the side. In a pan,  sautée the onions with carrot in the coconut oil, and add the rest of the veggies, except for spinach. When the cauliflower starts to gently caramelize, take the pan off the heat and add the spinach on the top. Stir everything together, and fold in the buckwheat. You can plate this hot or wait for it to cool! I paired this warm veggie meal with a baby greens salad with figs, walnuts, avocado and shaved parmesan cheese, dressed in flax seed oil! Lemon water on the side to help me cool off after a hot day!

Enjoy!

Alkaline Vegan Quinoa Recipe for Clearing your Complexion, and Boosting your Energy!

Meet my favorite summer creation - Dasha's Vegan Power Salad! Those of you who have taken an acne workshop with me know how much I stress the importance of alkalizing the body! It is a proven way to get rid of candida, and starving the yeast that can create a toxic environment in the gut, acidic bodily fluids, and acne-prone skin. The reason I call this a power salad, is because quinoa is so rich in protein, and so are black beans! Quinoa is a power-grain, because it is alkalizing, and easy to digest - it's a beautiful alternative to rice and porridge that is easy on the stomach, but has the ability to fill you up!

Today's recipe is a cold salad of organic boiled quinoa, with black beans, organic tomatoes, organic cucumbers and organic orange bell peppers. Tomatoes, beans, and orange bell peppers are not alkalizing, but cucumbers and quinoa are. If you are on a strict alkaline diet, substitute these ingredients with red bell peppers, zucchini, red onions, scallions, broccoli, cauliflower, cranberries, or haricot vert. I always try to change up the ingredients in my favorite salads, so if you're not on the strict candida plan, feel free to add avocado, boiled beets, pine nuts, raisins, fresh corn, garlic (yes!), ginger, or whatever else floats your boat! 

While the quinoa is cooling, I marinade my black beans in lemon juice and Barlean's flax seed oil, then I combine all ingredients an a big bowl, and add chopped cilantro, basil, and a pinch of salt! Quinoa is super easy to prepare! 1 cup of quinoa to 2 cups of water. Bring it to a boil, turn off the heat, and cover the pot for 15 minutes. Once 15 minutes have elapsed, take it out of the pot and cool in a separate bowl, or eat it hot - just like rice! Enjoy!

Ingredients (I use only organic ingredients):
1 cup quinoa (dry)
1 1/2 cups boiled black beans
1 large tomato
1 cucumber
1 orange bell-pepper
5-7 leaves of basil
1/4 bunch of parsley
juice of 1 lemon
1 tbs flax seed oil

Heavenly Vegan Bulgur With Sautéed Brussels Sprouts

My heavenly vegan bulgur with sautéed brussels sprouts, parsley, and carrots is a warm, soft and fluffy dinner you can make in 15 minutes! Brussels sprouts can be delicious, if cooked correctly, and I am here to teach you. This is one pilaf you will LOVE!

Ingredients:

1 cup bulgur 

1 1/2 cup organic brussels sprouts 

1 large organic carrot

1/2 medium sweet organic onion

1/2 chopped organic parsley

2 tablespoons organic cold-pressed coconut oil

pinch of salt

I love the 10 Minute Bulgur from Trader Joe's , and use it for all my bulgur recipes. The first thing I do when working with a grain-based salad or pilaf, is start boiling the grain, and while that is on the stove, I chop the veggies. Bulgur is just like rice - you will need 2 cups of water for 1 cup of bulgur. Bring it to a boil, cover, and let simmer for 10 minutes. Take off the heat, and let rest for 5 minutes with the lid on.

Thoroughly wash, and cut the brussels sprouts in half. Warm up a skillet on medium heat. Sweat the onions and thinly shaved carrots in the coconut oil until clear, and add the brussels sprouts. Sauté for 5 minutes, just until the brussels sprouts begin to look soft. Add this mixture to the bulgur, along with salt, and stir in the chopped parsley at the very end, so it stays fresh, and flavorful! Enjoy, and be well! 

Vegan Quinoa Sushi with Kale, Avocado, Carrots, Purple Cabbage, and Cucumber.

Not sure what was more enjoyable - thinking this dish up, making it, or the cleanup afterwards! Haha, just kidding! But, seriously, quinoa sushi was the best idea ever! Quinoa sushi with kale, avocado, carrots, purple cabbage, and cucumber. This sushi is accompanied by Bragg's Aminos, instead of soy sauce, a shaved cucumber and cabbage salad, and kale! Yum!

Ingredients:

1/2 cup quinoa

1/2 avocado

2 carrots

4 leaves of kale

4 leaves of purple cabbage

2 cucumbers

1 package of sushi nori

Bragg's Aminos for dipping sauce

optional: sesame seeds or flax seeds for garnish

You will need to start by boiling the quinoa. Rinse the quinoa thoroughly, and put in a pot with 1.5 cups water. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. After the pot starts to boil, turn off the heat and cover with a lid for 10 minutes. I like to use white quinoa for sushi, because it's more sticky than the brown variety, and will keep its shape well! After the quinoa is done, place it on a large plate to cool, and start working on your veggies.

Wash the kale and cabbage leaves well, and remove the hard stems, so all you're left with are the soft leaves. Dry them thoroughly. Cut the avocado, 1 carrot and 1 cucumber into long strips, and leave the other carrot and cucumber for the garnish. Place your nori on the sushi mat, and fill it with rice, leaving one edge empty, so you can seal your sushi after you roll. Lay your  leaves on the quinoa, then lay the strips of veggies in the middle. You will only need 1 strip of each veggie for the roll. Roll the sushi, and slice in 1 inch pieces.

To make the garnish, simply take a vegetable peeler, and make ribbons out of the carrot and cucumber! Plate and serve with Bragg's Aminos or lemon juice. This is a nutritious and delicious meal that will leave you feeling nourished and light! Enjoy!

Light and Airy Banana Buckwheat Muffins

My buckwheat muffins are made with gluten-free buckwheat flour - hence their rich, dark color! This recipe can be used for both banana bread, and muffins, so choose your favorite pan! These wonderful muffins have a delightful texture because they are made with soft bananas, and studded with milled flax seeds, dates and raisins, sprinkled with chia seeds! Simply heavenly! Can you believe the prep time is a mere 15 minutes? The recipe is extremely simple. You can use buckwheat flour and milled flax seeds, or simplify the process by buying The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound. This is what I used for this recipe, and it was purely heavenly!

Ingredients (I use all organic):
1/2 cup olive oil or butter at room temperature
2 eggs
3 ripe bananas, mashed
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk

2 cups The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound

1 tsp baking powder

1/2 cup dry pitted dates

1/2 cup raisins

1 tbsp chia seeds

Preheat your oven to 350°F and grease your muffin tin with olive oil.

In large bowl beat oil or butter with electric mixer. Add eggs and beat until well blended. Add mashed bananas and blend. Stir in brown sugar and vanilla, and beat until well combined. Add the dry baking mix, ½ a cup at a time, alternating with soy milk stirring slowly after each addition. Stir in baking powder, dates and raisins. Distribute onto the muffin pan using an ice-cream scoop, sprinkle with chia, and bake for 45 minutes or until toothpick inserted into the center comes out clean.

You can frost these, or eat them just plain! I love the inviting smell of vanilla in the house whenever I bake, and you will too!

Vegan Chia Seed and Buckwheat Pancakes

I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes.  You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating. 

Ingredients (I only use organic):

1/4 cup unsweetened applesauce

1 3/4 cup plant milk of your choice (I usually use unsweetened soy milk)
2 tsp. vanilla

1 teaspoon chia seeds
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour

½ cup unbleached all purpose flour

1 tbs. olive oil, or melted coconut oil + some to grease the pan.

Combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated!

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, soy yogurt, anything! You will love these, and make them often. Enjoy! 

Warm Vegan Wheat-Berry and Pecan Salad

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love grain salads - they make a wonderful side dish, are amazing on their own, and taste just as good cold as they do warm!

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time as the wheat berries are cooking, I sauté the
onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix.

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and voila! All done :) This will rock your world, I promise!

Organic Acorn Squash Stuffed with Wheat-berry Pilaf

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love salads, but what better way to present this delicious vegan feast, than in a perfect heart-shaped squash "dish"?  This recipe has "love" written all over it! 

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley
2 butternut squashes

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time, I start to work with my squash - I cut them in half along the ridges so they resemble 2 hearts. (I use the ridges as my guides to cut evenly). I use an ice-cream scoop to remove the seeds, and also cut more squash out of the middle. This not only helps to make sure the squash cooks all the way through, and isn't raw when I stuff it after baking, but also allows more stuffing to fit inside. I am quite resourceful, so I save the squash I remove, and will use it tomorrow with my breakfast millet kasha! ;)

When the squash halves are ready and hollowed out, they go into the oven at 380 deg, for about an hour. I like to check up on them, to make sure they don't overcook (but it's unlikely).

At the same time as the wheat berries are cooking, I sauté the onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix. 

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and spoon into the ready roasted cups! Voila! All done :) This will rock your world, I promise!

Organic Vegan Lentil Soup With Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)

4 cups water

1 cup green lentils1 tablespoon extra–virgin coconut oil

1/2 cup chopped sweet onion

3/4 cup chopped carrots

1 cup chopped carrots

1 cup arugula

1 cup creme

1/2 cup pumpkin seeds

salt to taste

In the oven

1/2 butternut squash

1 tablespoon coconut oil

1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the creme, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!

Millet Quinoa With Kale

Winter is in full effect, and some comfort food is just what the Dr. ordered! I love combining grains, beans, and greens for a complete vegan-protein meal that only takes 15 minutes! In this simple recipe, I use millet - one of the most digestible and non-allergenic completely alkalizing grains. If you haven't tried millet, I sincerely hope you give it a shot - not only is millet a prebiotic which feeds the microflora in your inner ecosystem, but it is also full of protein, magnesium, and serotonin - which will boost your mood! One of millet's best advantages is that it has a low Glycemic Index (GI), so the carbs will digest slowly, keeping you full longer!
 

Quinoa is an ingredient I use quite frequently, and I try not to repeat my recipes. As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer! For this recipe, I am using red quinoa.

INGREDIENTS (I only use organic):

1/2 cup red quinoa

1/2 cup of millet

1 cup of white beans

1 carrot

1 bunch of kale

1/4 cup chopped parsley

1 tbs coconut oil

1 clove of garlic 

juice of 1/2 lemon

salt to taste

Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. Do the same for the millet, in a separate pot. I dislike boiling the two grains together, because they have slightly varying cooking times. I want to make sure that both are cooked through, and neither is mushy. When you open the lid, you should see that all water has evaporated. Combine the quinoa and millet in a large ceramic or glass bowl, and start working on your kale. I never use the entire leaf for cooking, because the stem is just too rough, and is hard to chew. I "devain" the leaf by cutting the stems out, and chop up the leaves into 2-inch pieces. Sautee the carrots, garlic, and kale in the coconut oil on low heat until soft. Add the mixture to the bowl, and top with fresh parsley. Take your lemon half, and squeeze the juice on top of the mixture. Give the whole thing a toss, and you are ready to plate! I also like to add some avocado, for a creamy treat - you will love it! Enjoy, and have a powerful day!

Simple Buckwheat Pancakes

I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes.  You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating. 

Ingredients (I only use organic):
1 cup soy milk
2 tbsp coconut oil (melted)
3/4 cup buckwheat flour
2 medium eggs

2 drops of vanilla extract

I learned how to make crepes years ago from Jamie Oliver, and his best advice has been to separate the egg whites from the yolks, and beat them just until fluffy, before adding to the rest of the ingredients. After doing this, combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated! 

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, yogurt, anything! You will love these, and make them often. Enjoy! 

"Gemstone" Red Quinoa Breakfast That Will Power You Up Without Weighing You Down!

This breakfast is just delicious! It will give you energy throughout the day, provide with lots of fiber, and pack a powerful punch of protein to fuel those hard-working muscles! I work out 4 days a week, and I can honestly tell you - "you are what you eat"! All calories are not created equal - you can have a 400 calorie fast food sandwich filled with preservatives, sodium, artificial flavorings, and trans fats, OR you can take 15 minutes in the morning and make a meal that will make your body look and feel year younger! Health will always shine through your skin, and give you clarity and vibrance that is easy to spot! 

My eyes are always sparkling because I take care of what I eat, and pay attention to how my body feels. I listen to my body, and that is the reason I don't keep a scale in the house. Winter is the time when our bodies naturally put on a bit of weight to protect ourselves from cold and "provide for the long months of famine", and that is okay! Just be in tune with yourself, and know when it's time to get back on track. I never quit my workouts, even during the Holidays. Don't beat yourself up for skipping your workouts, but don't give yourself a million excuses why not to be active, either. Just think about your body, it's the only one you have in this lifetime, so make sure you treat it with love, and you will see how well it treats you back!

I love an easy, vegan breakfast, and this one is sure to put a spring in your step :) As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer!

This is the easiest recipe ever - no dicing, slicing or prepping!

INGREDIENTS (I only use organic):

1/2 cup red quinoa

3 large dates

3-6 dried unsulfured apricots

1 tbsp raisins

1 tbsp pumpkin seeds

1/4 cup nuts

pinch of cinnamon to taste

Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. When you open the lid, you should see that all water has evaporated. Add the warm quinoa to the dried nuts and fruit, and sprinkle with cinnamon! Enjoy, and have a powerful day!

15 Minute Vegan Lettuce Tacos

I love weekends, and you can bet I would rather spend more time with my friends and family, than toil away in the kitchen! For this reason, I would like to show you a lunchtime snack your family will adore! I call these little lettuce bowls my 15 minute vegan tacos. You can work with whatever ingredients you have on hand - today I had zucchini, cherry tomatoes, garbanzo beans, and cilantro. Easy no cook recipe calls for:

INGREDIENTS (I only use organic):
Zucchini 2 medium
Butter Lettuce
Garbanzo Beans, boiled 1 cup
Cherry Tomatoes 1 cup
Cilantro 1/4 cup chopped
Juice of 1/2 Lemon
Flaxseed oil 1 tablespoon
Sea Salt to taste

I use my beloved spiralizer to make zucchini noodles, add to that the garbanzo beans, and the cherry tomatoes. I cut mine in half to make it fit in one bite down on as you eat. Add the cilantro, lemon juice, and oil,  and combine well. Scoop this mixture into the lettuce, and serve! I suggest just eating these like tacos - it gets a bit messy, but it's out of this world delicious! I am disappointed that my avocados were too hard, but an avocado would make the PERFECT topping for this taco!

Hope you try this little fun "salad" for lunch today, and feel light and energized all day long! 

20 Minute Activities That Will Nourish Your Body and Soul

As a business woman, writer, and an EXTREMELY simple person, I have developed (purely by accident) some easy-as-pie strategies for showing yourself love and support! These 20-minute activities will give your body, mind and heart, the emotional boost to release tension, think more clearly, make rational decisions, and balance your life. Here is a short list of activities that will be beneficial to you. Whenever you have trouble throughout your day, do one of these, or a few!

1. Read a book. A good book!
2. Stretch your body. Don't neglect your neck. Massage your tense shoulders.
3. Write, be creative, start a blog, a book, and commit to it!
4. Draw something! Anything! Use your imagination!
5. Take a walk outside.
6. Learn a phrase in a foreign language you can use daily. Next time learn a new one! Keep going!
7. Dance it OUT! Put on some music and jump!
8. Prepare a beautiful and healthy meal. Focus on the small details, plate it like you're on Iron Chef, and it's judgement time!
9. Clean the closet and let go of the things that no longer serve you, and would be more useful to someone else. Donate directly to those in need, or take to the midnight mission. Remember, good will sells the donated clothes, and ships them to Africa for resale. You want your things in the hands of the ones who need them, free.
10. Ask who needs your help. Helping others is our birthright and responsibility.

Superfood Salad! Just What The Doctor Ordered! ;)

My love for healthy food is eternal, can you tell? Since I work during the day, pretty much 9-5, the best food to prepare for next day's lunch is a cold quinoa salad! While this beauty is in the fridge, it marinades in its own juices, and becomes even more flavorful! I wanted to incorporate all the superfoods that boost your immunity, pack a powerful punch of protein, balance the body's pH, and provide you with vitamins, calcium, and brain-healthy Omega -3 oils! Doesn't that sound amazing? Sure does, but it tastes even better! Hope you love garlic!

Ingredients: (I use only organic)

Quinoa 1 cup

Walnuts 1/4 cup

Raw Cranberries 1 cup

Kale 3 cups

Garlic 3 cloves

Barlean's Flaxseed Oil 1 tablespoon

Parsley (garnish)

Pinch of Sea Salt 

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. After the pot starts to boil, turn off the heat and cover with a lid for 10 minutes.

At the same time that the water with quinoa is taking to boil, heat up a skillet on very low heat, and toss in the walnuts, making sure to keep stirring them with a wooden spatula. Once you see that the walnuts are looking just a bit darker (not brown!), take them out to cool on a separate plate. Place the kale in a deep bowl with pinch of salt and the flaxseed oil, and "massage it". Massaging kale ensures that it is soft, absorbs the oil, and is easy to chew. This is just like kneading a dough, when you squeeze it in your hands. You can also sing while doing this - makes the process more festive. :) Set this bowl aside - you will add the rest of the ingredients to it in a moment.

Lightly oil a pan with flaxseed oil, and add the garlic.  Once the garlic begins to sweat, add the cranberries (really) and toss until soft. Add this mixture to the bowl with the kale, then toss in the toasted walnuts and the quinoa. Mix well, and enjoy hot or cold! I just garnished it with curly parsley, so it looks like a Christmas tree! Delicious and absolutely alkaline! This food will not cause you to gain weight, bloat, have indigestion, GERD, and any stomach upsets! This is my healthy superfood super-secret, and now you know it too!

My Favorite Green Juice Recipe

I am a true believer in our food being our medicine - there is nothing healthier than fresh, organic fruits and vegetables to bring our body to it's best, most healthy state! This amazing juice rapidly delivers nutrients to the blood stream, invigorating your cells, and increasing your circulation! You will absolutely LOVE it! I use basic ingredients, with an addition of dandelion greens and ginger to spice it up, and get your body vibrating with positive aura! Make this juice if you struggle with acne, and want to clear up your complexion - it is all-alkaline, and will suppress inflammation that causes candida and yeast. If you don't use dandelion greens and dandelion root tea, I highly recommend them! This is nature's amazing liver and kidney cleanser, that has been know to alleviate even cirrhosis and hepatitis c. Here's a powerful green juice combination that will start your morning right:

4 pieces of organic celery
1 organic cucumber
1 cup organic spinach
1/2 organic Granny Smith apple
1/4 inch of organic ginger
1/2 bunch of dandelion greens
1/4 bunch of Cilantro

Warm Garlic Quinoa You Will Fall in Love With

Let's talk about quinoa! How many ways can you prepare yours? Ask my friends at www.buyconscious.com , and they will tell you - I just may be the Queen of Quinoa! The Queenoa! :) The Holidays are here, and we sometimes forget to eat healthy. It's so easy to get good quality vegan protein into your diet - just take a look at this easy as pie recipe for warm vegan garlic quinoa! You will want seconds, I guarantee it!

Ingredients: (I only use organic)

Quinoa 1 cup dry

Coconut Oil 2 teasp

Mushrooms 1/2 cup

Raw Cashews 1/4 cup

Garlic 3 small cloves or 2 large

Onion 1/4 cup diced

Cherry Tomatoes 1/2 cup

Yellow Bell Pepper 1/2

Spinach 2 cups diced

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water and a pinch of salt. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy.

At the same time that the water with quinoa is taking to boil, heat up a skillet on low heat, and put in the coconut oil, with onions and garlic. Sweat the onions and garlic a bit, and then add the cashews to soften them up, and then the mushrooms. Once that mix has become caramelized, add the tomatoes and the bell peppers. Keep mixing with a wooden spatula until all ingredients are thoroughly blended. Once you see that the tomatoes have become soft, add the spinach, and take off the heat. The warmth of the quinoa will soften the spinach.

Once the water with quinoa boils, take off the burner and cover with a lid for 10 minutes. After 10 minutes have passed, you will see that the water has evaporated, and now you are left with just the ready boiled grain! Transfer to a bowl, mix in the rest of the ingredients from the skillet, and let cool. The finishing touch was a sprinkling of raw flax seeds, you can also top this beauty with shaved parmesan cheese - it is divine!

My Favorite Banana Cake Recipe

I'm sure, just like me,  you all have been disappointed at the sight of overripe bananas in your fruit bowl! Ahh, too ripe! Well, when life gives you lemons, you make lemonade, and when life gives you ripe bananas, you make banana cake! I'm sure you are wondering what the difference between banana bread and banana cake is. Well... I make my banana bread in a bundt pan, and fill it with a rich cranberry compote, so it looks just like a cake, and is festive to boot! You can make this recipe using a regular loaf pan, and it will be just as delicious.

Ingredients (I only use organic):

DRY
1 1/3 cups of unbleached flour
1tsp baking soda
pinch of salt
1 tsp of cinnamon
1 cup toasted walnuts
1/2 cup brown sugar
1/2 cup raisins

WET
1/2 cup olive oil
2 large eggs
1/4 cup plain non-fat greek yogurt
4 ripe bananas

COMPOTE
1 tablespoon honey
2 cups of fresh cranberries

You will need to pre-heat the oven to 350 degrees before you start to work on this cake. I usually have a few big bowls in place for the cake. Combine all the dry ingredients in one bowl, and mash your bananas in the other bowl using a potato masher. In your third bowl, you're going to whisk the eggs, oil, and yogurt together to a consistent mixture. Combine this mixture with the mashed bananas, and mix well. Lastly, add the wet mix to the dry mix, and fold together. 

Pour your batter into a pre-greased bundt pan and put it into the oven for about an hour on the center rack. Cool for 10 minutes and remove from the pan. Place on the plate, and now you can make the compote.

Simply add the honey to the cranberries, and stir until soft and caramelized. Pour this mixture into the center of the cake, and voila! Enjoy! I recommend letting it sit a half-hour before tasting, so the compote has some time to absorb into the cake.

Cranberry-Pistachio Power Greens to the Rescue!

How wonderful would it be to have a heaping green plate if goodness for dinner tonight? Like most people, I wasn't always a big fan of broccoli and Brussel sprouts... but as years passed, I grew fond of these cruciferous greens, and now adore them! I promise, you only need 5 ingredients to make this 15-minute vegan alkaline-forming dish that even the kids will enjoy! My cranberry pistachio power greens will fill you up, and warm your heart! All you need is Brussel sprouts, broccoli, cranberries, pistachios, and some cold-pressed coconut oil. 

Ingredients:

1 tablespoon organic cold-pressed coconut oil

1/4 cup raw pistachios

1/4 cup dried organic cranberries

1 cup organic broccoli florets

1 cup organic shaved Brussel sprouts






Sautée the Brussel sprouts in coconut oil on medium heat, turning with a wooden spatula to prevent burning. Add the cranberries and pistachios. The last step is to add the broccoli, because broccoli is tender, and tends to overcook quickly (do this when you see the cranberries get soft)! I don't like brown, soggy broccoli, so I literally just toss it in for a couple of minutes, and turn off the burner. That's it! Your dinner is served - healthy, delicious, and easy to make. I just added a garnish of micro greens, and voila!

Dasha's 15-Minute Sweet Vegan Quinoa Salad

I LOVE QUINOA

Now that we got that straight, here are some reasons why I love it, and why you will, too! 

• Quinoa is high in protein - 16%-20% high quality vegan protein.
• It's Alkaline-forming, which means quinoa doesn't support the spread of candida, yeast, and cancer in the body.
• Low glycemic index means that the amount of carbs supplied by quinoa are burned slowly and equally to avoid spikes and fat storage in the body.
• Low calories! A cup of cooked quinoa has only about 220 kcal. (yay!)
• Gluten-free for those with celiac. 

Quinoa was considered sacred by the Incas- they called it the “mother seed.” 

This is why I love magical, delicious, light and healthy quinoa! Oh... and did I mention that this dish only took me 15 minutes? Looks like you have no excuses now - give this recipe a try, and you will be delighted!

Ingredients:

1 cup organic quinoa (I used organic white quinoa, but you may also use the red variety)

1 large organic carrot

1/2 medium sweet organic onion

1 cup organic mushrooms (about 10 small)

1 teaspoon organic cold-pressed coconut oil

1/4 cup organic unsulfured turkish apricots

1/4 cup organic raisins

cilantro

salt and pepper to taste

I like to be efficient and productive in everything I do, including business, and cooking, so 15 minutes to make a dish sounds just about right!

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water and a pinch of salt. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. 

At the same time that the water with quinoa is taking to boil, heat up a skillet on low heat, and put in the coconut oil, with onions. Sweat the onions a bit, and then add the carrots and mushrooms. Once that mix has become caramelized, add the raisins and apricots. Keep mixing with a wooden spatula until all ingredients are thoroughly blended.

Once the water with quinoa boils, take off the burner and cover with a lid for 10 minutes. After 10 minutes have passed, you will see that the water has evaporated, and now you are left with just the ready boiled grain! Transfer to a bowl, mix in the rest of the ingredients from the skillet, and let cool. The finishing touch is the fresh cilantro - add it when the salad has cooled down, to keep it nice and fresh!

Sweet, isn't it? Absolutely delicious, healthy, and quick! Enjoy!