Mean Green Pasta

I will not take credit for this meal, but I definitely had to share.

I was a previous broccoli and brussel sprout hater. I would avoid them both and constantly announce my hate for them.

It turns out; I just never had them cooked properly. I thank my husband for showing me the error of my ways, and making me love both.

He boiled some broccoli and lightly sautéed brussel sprouts in some olive oil + loads of garlic.

He then topped of some of Trader Joe’s brown rice pasta with delicious homemade pesto (basil, spinach, olive oil, lemon, pumpkin seeds, sea salt and even more garlic-this was the theme of the evening), the brussel sprouts and broccoli. This came out to a powerful, vivacious green meal. It was incredibly filling and garlicky aromatic (which I wish was more socially acceptable).

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Have you re-discovered any foods you previously despised?

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CSD: Day 21

Today is the last day of the Crazy Sexy Diet. I hope to have a full recap up for you sometime next week, but I will currently say that I feel amazing and I am really not wanting to go back to eating junk. I truly hope to keep up this way of living/eating as much as possible.

However, this weekend, I may have a drink or two, because I am going to see Lady Gaga in Las Vegas! Paws up, Little Monsters!

I have two new meals to share with you. These were both taster recipes for Joni Newman’s  new cookbook.

The first is Chinese Style Macaroni Salad. The key ingredient in the recipe is the Sweet Chili Sauce. It really makes the dish stand out and gives it a kick. There is a nice POP from the fresh veggies (green beans & snap peas, especially) and some added crunch from the cashews & carrots.

However, I used a gluten-free brand of pasta that I never have tried before (I have had pretty good luck with other brands). My fellow taster said of the dish, “I like everything but the pasta.” It could have been the brand, it could have been that I cooked it too much or little, either way, I agree it would have tasted better with a different pasta. This is still an amazing recipe.

I served it on the side of Tofurky sandwiches. It was a nice twist on picnic food.

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The next dish I made with the same Sweet Chili sauce is grilled tofu. I marinated the tofu in the sauce overnight, and served it up with brussel sprouts and mashed sweet potatoes. We ate most of these while we waited for the potatoes to finish.

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The tofu was great! The tofu marinade was a great mix of savory and sweet, grilling gave it nice, smoky flavor and the texture was just crunchy enough.

I hope everyone has a great weekend! Check back next week for a full re-cap of the cleanse.

Massaged kale salad & how to love brussel sprouts

I am now on Day 4 of the cleanse and this afternoon, I was hit by a huge surge of energy. The kind where I just had to start singing songs from my anthem movie, Pocahontas, because the mood struck hard.

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I am finally starting to feel uh-maa-ziing. However, both yesterday and this morning, I woke up with a headache. Yesterday, I also had a stuffy nose (that has since gone away). My headache also left after a few glasses of water.

Last night, while I was in yoga, I was hit by an insatiable craving for a dish with peanut ingredients. I know I am supposed to be clearing my head in yoga and focusing on my breath, but most of my best made-up recipes have come from good yoga sessions.

I knew I also wanted brussel sprouts, so I thought of a sauce I could concoct to bring the 2 together.

A word on brussel sprouts. I thought I hated these things for years. Turns out I just never had them cooked right. I think the few times I did eat them, they were steamed. I am not a huge fan of most steamed veggies, so that was likely the problem. I found that I LOVE brussel sprouts, when they are sauteed in a little bit of olive oil and topped with sea salt, fresh black pepper and red pepper flakes. I can not take the credit for this one, my Love introduced me to the correct way to make the sprouts.

I made the sauce for the sprouts out of tahini, almond butter, peanut butter, rice vinegar, sesame oil, lemon juice, ginger, garlic powder and sea salt. I really did not measure anything, I just slowly added ingredients to my taste and whisked my heart out.

I served the sauce on the side and we dipped the brussel sprouts. We ate this along with leftover miso soup. It was a delicious, quick meal.

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Desert was sliced oranges, dates & mint tea + agave + coconut milk.

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Today for lunch, I had my new favorite salad; massaged kale. I got this idea from watching Kris Carr & Chad Sarno’s cooking videos.

Massaging the kale works well if you do not like it’s course texture. I kept my ingredients simple today, but sometimes I also add in diced red onion or shredded carrots.

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I tear up pieces of kales, the throw in 1/2 diced avocado. I drizzle on hemp oil (olive oil works too) and the juice of 1/2 lemon. Then I mix all the ingredients by hand, smashing the avocado into the kale, thereby softening it.

When it’s all mixed together, I top with a sprinkle of sea salt and hemp seeds. I ate this alongside a piece of Ezekiel bread toast, topped with the other 1/2 of the smashed avocado and sea salt.

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I hope you will give kale and brussel sprouts try if you have been hesitant before. Enjoy your Tuesday evening! Health, gratitude & greens!