Author

Elise Museles

Browsing

*Makes 2 large bowls Ingredients 1 to 2 cups cooked brown rice or quinoa 2 to 3 tablespoons coconut oil or olive oil 1 red onion, thinly sliced 4 carrots, peeled and thinly sliced 3 stalks celery, thinly sliced 1 cup Curry and Turmeric Roasted Cauliflower (see below) 1 cup cooked chickpeas 1 bunch kale, stalks removed and discarded and leaves sliced thin 2 cups baby spinach 1 cup cherry tomatoes, sliced in half 1⁄4 cup dried Turkish apricots, chopped (or dried cranberries/cherries) 1⁄4 cup toasted pecans, chopped 1 bunch of fresh parsley, chopped (about 1⁄2 cup) sea salt and pepper to taste TURMERIC ROASTED CAULIFLOWER 1 head cauliflower, cut into bite-size florets 1 tablespoon curry powder 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric) 2 tablespoons olive oil Sea salt and freshly ground black pepper to taste DRESSING 1⁄2-inch piece of fresh ginger, peeled and minced 2 tablespoons…

The roasted cauliflower and tahini blend into a creamy, zesty, and lighter hummus that’s made for dipping! Nobody will even notice the missing beans. Serve with a rainbow of veggies for ultimate nourishment and satisfaction. Serves 4-6 Ingredients 1 medium to large head of cauliflower 1 tablespoon olive oil (for roasting the cauliflower) 1 large garlic clove, roughly chopped 2 tablespoons lemon juice ¼ cup tahini 2 tablespoons olive oil ½ teaspoon cumin 1 teaspoon lemon zest ½ teaspoon sea salt 2-4 teaspoons water Sea salt to taste Garnish: chopped fresh cilantro, paprika, sumac, and olive oil Method Preheat the oven to 400 degrees. Chop the cauliflower into florets. Add the pieces to a bowl and mix with a tablespoon of olive oil and a touch of sea salt. Please the florets on a parchment lined baking sheet. Roast for 18-20 minutes or until golden around the edges. Remove from the oven and let cool.Place the…

This sumptuous soup is great to have on hand and enjoy any time of day. It makes a nourishing snack as well as a filling addition to any meal. If you have a limited amount of time to prepare your food during the week, this is an easy way to guarantee that you get your veggies every day. SERVES: 8 Ingredients: 2 tablespoons olive oil 1 yellow or sweet onion, diced 1 clove garlic, diced 5 celery stalks, sliced into ½ inch segments 4 carrots, sliced into thin rounds 2 tablespoons fresh herbs, chopped (parsley, oregano, and/or thyme) 4 cups homemade or store-bought low-sodium organic vegetable stock 1 to 2 cups water, depending on desired thickness One 28-ounce can/carton diced tomatoes One 6-ounce can tomato paste 6 cups vegetables, chopped (such as broccoli, asparagus, red bell peppers, yellow squash, zucchini, green beans) 3 cups fresh raw spinach leaves, washed Freshly…

This recipe can be scaled up or down, but I wanted to give you the basic instructions for 10 pounds of cucumbers. As for equipment, have a vegetable brush handy. You’ll need a 5-gallon ceramic or glass crock or a 5-gallon bucket of food-grade plastic. Please make sure it’s food-grade; that is, it originally was used to hold food. Other plastics leach toxic chemicals into their contents. You’ll need a glass or ceramic plate that just fits inside the crock or bucket, plus an unused gallon-size zip freezer bag, clean dish towels, a fresh package of cheesecloth, a large stainless steel or other nonreactive metal pot, a carton of canning jars with lids and bands, and a narrow plastic spatula. Note that the recipe calls for pickling spices. You can find them in the spice rack at almost any supermarket, but if you want to make your own, mix together…

Turmeric is the vibrant orange-yellow spice affectionately known as the magic sword against inflammation, birthed in India and crowned centuries ago as one of the great dosha balancers in Ayurvedic medicine. With all the healing benefits, you can taste the inherent goodness with each sip. It is just as delicious as it is nutritious. *SERVES 1 Ingredients 1 cup unsweetened almond or coconut milk 1 heaping tablespoon grated fresh turmeric root (or use approximately 2 teaspoons turmeric paste—see below) 1 tablespoon grated fresh ginger root (or 1 teaspoon ground) 1 teaspoon ground cinnamon 1 tablespoon coconut oil or ghee Raw honey to taste NOTE:To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the refrigerator for up to 5 days. Method GENTLY WARM THE ALMOND or coconut milk in a small saucepan over medium heat. Do not boil. Add…

The hardest part of the Live Dirty, Eat Clean Plan for some people is giving up their beloved bread. Fear not! These gluten-free but tasty flatbread-style crackers are the perfect complement to soups, salads, hummus, frittatas, and more. Ingredients1 tablespoon flax meal3 tablespoons cool water, plus ¾ cup warm water½ cup chickpea flour1 cup almond flour½ cup brown rice flour2 tablespoons olive oil1½ teaspoons sea salt2 tablespoons sesame seeds¼ teaspoon ground turmeric¼ cup fresh flat-leaf parsley, chopped1 tablespoon chopped chives1 tablespoon raw honey MethodPREHEAT THE OVEN to 325°F. Line a baking pan with parchment paper. IN A SMALL BOWL, mix the flax meal with the 3 tablespoons of cool water. Let the mixture stand for 10 minutes until a gel-like consistency forms. This makes a flax “egg.” IN THE BOWL of a food processor, combine flax “egg,” flours, olive oil, and 1 teaspoon salt. Pulse 10 times. Add in 1 tablespoon of the sesame seeds, the…

With the nostalgic flavors of a pumpkin pie, this smoothie will become your fall favorite. Pumpkin is high in antioxidants and a great source of energy to keep you fueled throughout the day. This smoothie is also an excellent precursor to winter with both the warming and anti-inflammatory properties of cinnamon, ginger, and nutmeg. For an added boost of spice and flavor, garnish with a cinnamon stick. SERVES 4 Ingredients ½ cup pureed pumpkin 1 cup almond milk or coconut milk 1 banana, sliced and frozen ahead of time 1 carrot, chopped (optional) ½ teaspoon vanilla extract or powdered vanilla bean 1 sliver fresh ginger root Nutmeg and cinnamon to taste 1 cinnamon stick for garnish (optional) Note: For additional sweetness, add 1 chopped, pitted date. Method Place all of the ingredients except the cinnamon stick in a blender and blend at high speed for 2 minutes until it reaches…

Collard leaves are great for your microbes and can take the place of a traditional grain-based wrap. Use this list for inspiration and then fill the wrap with any of the Live Dirty, Eat Clean–approved ingredients on the plan. Have fun and get creative. Ingredients Sliced or shredded colorful vegetables: cabbage, carrots, beets, jicama, red bell peppers, yellow bell peppers, broccoli sprouts, pea shoots, cucumber, avocado, zucchini, summer squash, tomatoes Spread: hummus, pesto, cashew cheese, or mashed avocado or beans Collard greens Precooked quinoa or brown rice (optional) Method SLICE OR SHRED THE vegetables into thin strips using either a mandolin or a slicer, or by cutting them by hand. Lay all of the strips out on a plate or cutting board. Wash and dry the collard leaves. Shave down the thick stalk and then flip the collard over. Place the moist ingredients in the middle of the leaf and…

This chilled Middle Eastern tomato-based soup is refreshing, spicy, and flavorful, and it can also be made in advance and served on a warm summer day. You get the perfect combination of spices that offer anti-inflammatory benefits along with a huge dose of lycopene from the fresh tomatoes.  SERVES 4 Ingredients 4 cloves garlic, minced 2½ teaspoons paprika 1½ teaspoons ground cumin Pinch of cayenne pepper 4 teaspoons olive oil, plus oil for drizzling 2½ pounds tomatoes, diced and cut into 1-inch cubes 1 tablespoon white wine vinegar Juice of 1 lemon 2 tablespoons water ¼ cup chopped celery or cilantro for garnish Method IN A SMALL SAUTÉ PAN, combine the garlic, paprika, cumin, cayenne, and olive oil. Cook over low heat, stirring constantly, for 2 minutes. Remove from the heat and let cool. Next, blend the tomatoes in a food processor. Stir in the spice mixture, vinegar, lemon juice,…