BarbaraDolan.com

The Easy Way to a Healthy, Vibrant You!

Stuffed Avocado with Curry Sauce

by 8 Comments

stuffedavocado3Oh yeah!  This is so tasty you will want to make it all the time.  I made a few variations of it over the Christmas holidays and thoroughly enjoyed them.

Avocado may be high in fat but it contains healthy fats that are good for you.  The fat in avocado contains oleic acid which has been known to reduce inflammation.

Other benefits of avocado:Continue Reading

Cheer Me Up Green Juice

by 2 Comments

http://barbaradolan.com/cheer-me-up-green-juice/

Cheer Me Up Green Juice

So yesterday I shared with you that I had some fresh turmeric and I made a yummy sauce/dip/dressing with it.

Today, I made fresh green juice.

Before I tell you about that, I would like to give a warning on the staining ability of fresh turmeric.  Avoid making things in a plastic vessel; use glass or stainless steel and ensure that you are using a cutting board and try not to get any on your counter tops.   My sink is enamel and unfortunately it was a bit stained.  But I used oxygen bleach and let it soak overnight and now it is good as new.  I recommend using gloves when handling the root if you want to avoid the smoker’s look.  I munched on several pieces while I was making that sauce yesterday.  I was trying to figure out how to describe the flavour.  Well, my teeth were an attractive yellow.  Really.  My toothbrush is now yellow too.  The price of good health. 🙂

The juice I made today was really delicious and fresh-tasting.

I used the following veggies:

  • parsley (a whole bunch)
  • celery
  • cucumber
  • lemon
  • carrot
  • fresh turmeric

The whole thing became a bit frothy with that much parsley but that didn’t bother me.  I simply gave it a stir and loosen it all up.

This juice has many, many benefits among which are

  • digestive tonic
  • immune system booster
  • brain food
  • anti-aging drink
  • effective anti-depressant; hence the name of the juice

I really liked the flavour of this juice.  It was light and fresh and easy to drink.  My husband found it a little strong but I did not.  He prefers it sweeter.  Likely adding an apple or two or more carrots would have pleased him.  I prefer to use less or no fruit in my juices.   We definitely all have different palates, so experiment with other vegetable combinations and decide what you like best.  A friend mentioned that she juiced the turmeric with carrot and orange and really enjoyed it.

Happy Juicing!

5.0 from 1 reviews
Print
Cheer Me Up Green Juice
Author: 
Recipe type: Juice
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 20 ounces approximately
 
Ingredients
  • 1 bunch fresh parsley
  • 4 stalks celery
  • 1 cucumber
  • 2 carrots
  • 1 lemon
  • 5 pieces of fresh turmeric (a couple of inches long)
Instructions
  1. Wash all vegetables.
  2. Cut cucumber and carrots into narrower pieces to fit your juicer.
  3. Cut lemon in pieces.
  4. Alternate all vegetables through your juicer. .
  5. The parsley will cause some froth so divide it up as evenly as you can. Avoid putting it through all at once.
  6. Serve immediately.

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Creamy Broccoli Soup

by 6 Comments

Yesterday was a cold and gloomy day here and I really wanted something yummy and filling for my lunch.  I decided on something with broccoli.

Broccoli is a wonderful vegetable that has many benefits.  Here are a few  for you to know:

  1. Cancer Prevention– Broccoli contains  indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to stop the growth of breast, cervical and prostate cancer, and also boosts liver function.  Other cruciferous vegetables such as cauliflower, brussel sprouts and cabbage contain indole-3-carbinol as well.
  2. Alkalizes your body- Broccoli, being a vegetable, works to keep your body alkaline.  This is great because diseases tend to avoid alkaline situations and go for acidic environments.
  3. Good for your bones- Broccoli is high in calcium and Vitamin C which are important for good bone health.
  4. Anti-inflammatory- Broccoli contains anti-inflammatory phyto nutrients.

Continue Reading

Quick & Tasty Summer Salad Recipe

by Leave a Comment

IMG_0377AFor me, summer means an abundance of fresh cucumber and tomatoes right out of the garden.  Sometimes it is hard to stop myself from eating them before I have a chance to prepare a tasty salad.  This salad is easy to double or even triple, especially when the produce keeps coming.  Enjoy!

Remember to choose organic whenever possible.

Refreshing Cucumber & Cherry Tomato SaladContinue Reading

Asparagus Guacamole

by Leave a Comment

This dip is very simple to prepare and tastes delicious with crudités, flax crackers or corn chips.

An unexpected adventure for you to enjoy.

IMG_0327

Ingredients:
Remember to choose organic ingredients as much as you can.

1 bunch asparagus (approx. 1lb), washed and chopped
3 cloves garlic (or to taste…more or less)
1 avocado
1 lemon or lime, juiced
1/2 teaspoon sea salt

Procedure:

  • In a food processor,  process the asparagus and avocado until the mixture is fairly smooth.
  • Add remaining ingredients and process to a smooth consistency or keep it chunky, whichever you prefer.
  • Refrigerate for about 15 minutes or so, before serving.

Adventurous Variations:
-Add 1/2 cup, minced, fresh basil
-Add 1/2 cup, minced, fresh dill
-Add 1/2 cup sundried tomatoes

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

 

Print
Asparagus Guacamole
Author: 
Recipe type: Dip
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1½ cups
 
Remember to choose organic ingredients as much as you can.
Ingredients
  • 1 bunch asparagus (approx. 1lb), washed and chopped
  • 3 cloves garlic (or to taste...more or less)
  • 1 avocado
  • 1 lemon or lime, juiced
  • ½ teaspoon sea salt
Instructions
  1. In a food processor, process the asparagus and avocado until the mixture is fairly smooth.
  2. Add remaining ingredients and process to a smooth consistency or keep the dip chunky whichever you prefer
  3. Refrigerate for about 15 minutes or so, before serving.

Basic Nut Mylk

by Leave a Comment

 

Almond. MylkAlmonds have many benefits that I outline in the  post called ‘The Almighty Almond’.  Almond mylk is a tasty nutritious drink that is very versatile and delicious.

Ingredients:
1 cup almonds, cashews, pecans or your favourite nut
Tiny pinch of sea salt
5 cups water (4 cups if you want it creamier)

Procedure:

  • Place all ingredients in a high-speed blender and blend until smooth
  • If you do not have a high speed blender, soak the almonds overnight first
  • Strain through a nut mylk bag (this is optional when using cashews)
  • Add to your favourite smoothie recipe or drink as is.
  • Will keep for at least 4 days refrigerated but you will need to shake it up before use

Adventurous Variations:
-add 1 vanilla bean or 1 T alcohol-free vanilla extract
-sweeten with ½ cup pitted dates or ¼ cup agave syrup or pinch of stevia
-add 3 T raw cacao powder

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

 

Print
Basic Nut Mylk
Author: 
Recipe type: Drink
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4-5 cups
 
Ingredients
  • 1 cup almonds, cashews, pecans or your favourite nut
  • Tiny pinch of sea salt
  • 5 cups water (4 cups if you want it creamier)
Instructions
  1. Place all ingredients in a high-speed blender and blend until smooth
  2. If you do not have a high speed blender, soak the almonds overnight first
  3. Strain through a nut mylk bag (this is optional when using cashews)
  4. Add to your favourite smoothie recipe or drink as is.
  5. Will keep for at least 4 days refrigerated but you will need to shake it up before use

Barbara’s Breakfast Delight

by Leave a Comment

What a delicious way to start the day! 

Serves 1

Ingredients:
Do your best to have all organic ingredients.
1 large apple, grated
1 large pear, diced ( or another apple, grated)
1/2 lemon, freshly squeezed
1 handful raisins
1 heaping teaspoon cinnamon (or more)
1 inch piece of ginger, peeled and finely grated

Procedure:

  • Wash and prepare the fruits as suggested
  • Mix all ingredients together
  • Enjoy with someone or eat it all by yourself!

 

 

 

 

 

 

 

 

Adventurous Variations:

-if you find ginger too strong, grate it and then squeeze the juice out
-add a handful of shredded coconut
-add a handful of juicy pineapple
-use cranberries instead of raisins
-add a tablespoon chia seeds or hemp seeds
-add a small handful of chopped nuts

 

Print
Barbara's Breakfast Delight
Author: 
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Total time: 
Serves: Serves 1
 
Do your best to have all organic ingredients.
Ingredients
  • 1 large apple, grated
  • 1 large pear, diced ( or another apple, grated)
  • ½ lemon, freshly squeezed
  • 1 handful raisins
  • 1 heaping teaspoon cinnamon (or more)
  • 1 inch piece of ginger, peeled and finely grated
Instructions
  1. Wash and prepare the fruits as suggested
  2. Mix all ingredients together
  3. Enjoy with someone or eat it all by yourself!

Energy Balls

by Leave a Comment

This is a super easy recipe that makes approximately 20 balls.
This recipe is raw and gluten free.
The only equipment that you need is a good food processor.

Remember to use organic ingredients whenever possible.

Ingredients:
2 1/2 cups almonds, ground to a fine meal in the food processor
1/4 teaspoon sea salt
1/2 cup dates, soaked for 20 minutes to soften
4 tablespoons coconut oil, melted (bowl in hot water method *)
3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
1/2 cup shredded coconut
1/2 cup dried cranberries or raisins or dried fruit of choice
1/2 cup raw cacao nibs or chocolate chips or chopped nuts of choice

Procedure:

  • If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  • Add the dates and process until smooth
  • Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  • Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  • Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the ‘dough’ is used.
  • Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  • Enjoy and share!

*Bowl in hot water method…scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Print
Energy Balls
Author: 
Recipe type: Snack
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 20 balls
 
Ingredients
  • 2½ cups almonds, ground to a fine meal in the food processor
  • ¼ teaspoon sea salt
  • ½ cup dates, soaked for 20 minutes to soften
  • 4 tablespoons coconut oil, melted (bowl in hot water method *)
  • 3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
  • ½ cup shredded coconut
  • ½ cup dried cranberries or raisins or dried fruit of choice
  • ½ cup raw cacao nibs or chocolate chips or chopped nuts of choice
Instructions
  1. If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  2. Add the dates and process until smooth
  3. Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  4. Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  5. Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the 'dough' is used.
  6. Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  7. Enjoy and share!
  8. *Bowl in hot water method...scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

Chocolate Green Delight

by Leave a Comment

020-375x5001CHOCOLATE GREEN DELIGHT

Ingredients:
1 large mango
Several handfuls of fresh spinach or kale
2T raw cacao powder
1 tsp chia seeds or ground flax seeds(optional)
water as needed or fresh almond mylk

Procedure:

  •  In a blender, place items in order; mango, cacao, chia (if  using), and spinach
  •  Blend until smooth, adding water as needed or fresh almond  mylk
  •  Serve immediately
  •  Serves 1

Adventurous Variations:
-use pineapple instead of mango
-add fresh blueberries or raspberries
-add ½ tsp vanilla
-add 1 tsp maca powder
-add your favourite protein powder

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Print
Chocolate Green Delight
Author: 
Recipe type: Drinks
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1 serving
 
CHOCOLATE GREEN DELIGHT
Ingredients
  • 1 large mango
  • Several handfuls of fresh spinach or kale
  • 2T raw cacao powder
  • 1 tsp chia seeds or ground flax seeds(optional)
  • water as needed or fresh almond mylk
Instructions
  1. In a blender, place items in order; mango, cacao, chia (if  using), and spinach
  2. Blend until smooth, adding water as needed or fresh almond  mylk
  3. Serve immediately
  4. Serves 1

Paté du Soleil

by Leave a Comment

IMG_0650PATE DU SOLEIL

Makes 4-5 cups

Ingredients:
3 cups sunflower seeds, soaked for 8-12 hours
½ cup lemon juice
¼-1/2 cup tahini (sesame seed paste)
¼ cup Braggs or 3/4  tsp sea salt or to taste
Chopped garlic to taste

Procedure:

  • In a food processor, process all ingredients until smooth
  • Store in a covered container in the fridge for up to 2 weeks

Adventurous Variations:
-Add 1 T minced ginger
-Add ¼ cup minced parsley or cilantro
-Add 1 tsp ground kelp or dulse flakes

Serving Suggestions:
Use as a topping on any tossed salad
Use as the filling of a nori wrap instead of the traditional rice
Use as the filling of a cabbage or lettuce leaf along with other vegetables
Delicious on rice cakes or crackers
Try it as a dip for vegetables
Serve it between cucumber slices; fill peppers with it or celery

This is simple to double for a big crowd and also to cut in half.

Thanks for reading!  If you enjoyed this post, please subscribe and join me on Facebook and Twitter.

Print
Paté du Soleil
Author: 
Recipe type: Spread
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4-5 cups
 
Makes 4-5 cups
Ingredients
  • 3 cups sunflower seeds, soaked for 8-12 hours
  • ½ cup lemon juice
  • ¼-1/2 cup tahini (sesame seed paste)
  • ¼ cup Braggs or ¾  tsp sea salt or to taste
  • Chopped garlic to taste
Instructions
  1. In a food processor, process all ingredients until smooth
  2. Store in a covered container in the fridge for up to 2 weeks