Homemade V-8 Shake Immunity Booster

Just in time for St. Patrick's Day, this beautiful spinach shake recipe is quick, green, and healthy. It's my own homemade V-8 shake. When you read the ingredients, you may think it sounds weird (I did), but I assure you it tastes absolutely delicious despite mixing orange juice and vegetables. The question is- "Is this a soup, shake, or a smoothie"? 

Carrot, Jicama,and Apple Coleslaw Recipes

If you are looking for an easy, but healthy simple vegan side dish, think about this sweet and juicy apple jicama coleslaw! 

Everyone seems to enjoy it, and it can literally be made in minutes using the shredding blade of your food processor. 

How to Sprout Lentils

Dried brown lentils can be a nutritious low cost part of your menu, but when they are sprouted by soaking in water and allowing them to germinate they become a live food. Their enzymes, vitamin content, and digestibility are increased when they are soaked and sprouted. In addition, they become softer, crunchier, and nuttier tasting.

Once sprouted, you can eat them without cooking like a vegetable and enjoy them added to salads, as filler in sandwiches or wraps, or to use in recipes to make vegetarian burgers. What a great way to get a nutritional boost for practically no extra calories! There is a big difference in starch and calories between cooked regular lentils and the lentil sprouts!

In fact, any nut, seed, grain or lentil can be sprouted ( If it is still in it's natural state).

I used regular dry brown lentils for my lentil sprouts

Making lentil sprouts is an easy 3 step process

Soak, Strain off Water, Repeat for 2-3 days

1. Soak your lentils ( picked over and cleaned lentils)  over night in a mason jar ( wide or regular mouth jar) and cover with a lid without the flat seal ( your lid will be open) . Replace the flat seal with cheesecloth so you will be able to strain your lentils.

2. In the morning strain off the water  but leave the lentils in the jar. Rinse a few times and then drain well.

3. Leave on the counter in a flat position to allow the lentils to spread out.

4. Repeat the process 2-3 times a day ( rinse and drain well) for 2 days

5. You will see sprouts appear.

6. Refrigerate when sprouts are the length you like

*** Please note that it is important to wash and drain a few times a day to remove any bacteria and always refrigerate when lentils are sprouted to the length you like. Eat within 3 days.

Sprouts are one of the healthiest, simplest, and easiest foods to grow right on your kitchen counter.
You could invest in a commercial sprouting jar, but it isn't necessary.
I use a large mason jar and for sprouting and it works just fine.

You will need to strain the seeds after washing so you could use cheesecloth or purchase stainless steel ( BPA free) straining lids from Amazon . I get mine at  Sprouting Lid for Mason Jars Canning Jar Strainer Lid Set For Sprouts, Sifting, and Straining - Regular Mouth - Set of 4 - FREE SHIPPING

These are mung bean sprouts - you can buy mung beans buy in bags in health food stores 

You have probably seen or eaten bean sprouts in recipes in Chinese restaurants. They are white long translucent shoots that have been sprouted for about a week and are made from mung beans.

I like to eat my sprouts after I've let them sprout for 2- 3 days.
That's when I think they have the most flavor and the greatest nutrient value.

When a seed, bean, nut, or grain is soaked , the germination process is activated. Once a little seed or bean begins to activate, it's vitamin content and it's enzymes are increased.

Enzymes are super important for our health and anti-aging.

You may see packages of sprouts in the produce section of many supermarkets- they have mixtures of bean sprouts, broccoli seed sprouts( which are extremely healthy) and alfalfa seed sprouts on the shelves. But sprouts are so easy to make and so much fresher when you make your own.

How do I eat my sprouts? 
I throw them on salads, mix them with cooked vegetables, add them to my mason jar lunches, sprinkle them on top of a bowl of soup,  and make burgers out of them.

Many food experts suggest that a significant percentage of our diet should come from raw foods. 

Why ? Because only raw uncooked foods contains an abundance of precious enzymes that our bodies need for digesting food, anti- aging, and good health. Sprouts are a good source of enzymes.

Tomatillo Guacamole for a fabulous Party Dip

Do you like guacamole? You will love this tomatillo guacamole just as much. Tomatillos, like tomatoes, are in season right now and they add an interesting flavor to regular guacamole. Traditionally, I add chopped tomatoes to my guac; This time I added chopped tomatoes and chopped tomatillos. I made it in the food processor in literally 2 minutes and didn't even wait to make this fabulous party dip for my next party. We ate it as a light dinner!!

I picked my tomatillos from my CSA farm. In addition to all the other fabulous produce this week, I was able to pick 2 quarts of golden tomatillos. I was surprised how flavorful and sweet these tomatillos tasted!

How to eat tomatillos

We ate a lot of them just like a tomato, either sliced or added to salad, or we just bit into them and ate the whole thing like a fruit because it was a little sweet. They are a little firmer than a tomato. These seemed a little sweeter and riper than the ones I've gotten in the stores. Maybe because they were a little more yellow ? or are there different varieties??? Does anyone know???

Since I still had some of these beauties left over, I decided to use them for this simple tomatillo avocado guacamole, which of course is absolutely delicious! It's one of the easiest dips to make and is low carb and healthy. I actually used slices of tomatillo as my dippers.

Tomatillos can also be cooked- see "my notes below" # 5 for how to cook tomatillos plus 5 recipes

When you are thinking about party or snack food, think healthy! This dip is made from avocado, tomatoes, tomatillos, parsley, and scallions-all vegetables that are naturally gluten free, fresh, and good for you. Why sit and eat store bought dip that isn't fresh and probably has additives when you can make this nutrient and enzyme rich dip in minutes.

No tomatillos?- Try my regular guacamole : Basic Guacamole 

I removed the paper peel from the yellow tomatillos

Tomatoes freshly picked my CSA farm; the round jeweled cherry tomatoes were amazing

Ingredients: 

2-3 medium tomatillos ( tomatillos are on the small side) 

2 medium Hass type avocados, peeled and quartered

juice of 1/2 fresh lemon ( about 1/4 cup of juice) 

3 large sprigs of parsley

2 scallions stems , chopped
Salt and cracked pepper to taste ( I used a little Himalayan pink salt)  

optional: 1 teaspoon of cumin ( I used it and thought it needed it -but if you don't like cumin omit it) 

Directions: 

Place all of the ingredients in the food processor . Turn on 2-3 burts ( on off, on off, on off) until slightly blended. Serve with gluten free crackers, celery sticks, or slices of tomatillo.

I'll be linking this post to these  blog carnivals

How do you use tomatillos?- Please share in the comments

My Notes:

1. My number one reason for joining an organic CSA is to get fresh organic produce that is still bursting with enzymes! Enzymes are what help us digest our food and get the most benefit of the vitamins and minerals
.
2. My number two reason is that I love connecting to the earth. The farm is so peaceful and serene. I love spending time there in nature.

3. # 3 reason: I love that the CSA introduces me to locally seasonal vegetables that I probably might never try, like tomatillos! I love trying new vegetables especially when they are organic. Another vegetable that I never tried before was kohlrabi! You can learn about kohlrabi on my post where I ended up making it into kohlrabi lentil soup

4. I try to add as many vitamin rich spices like cumin to my recipes. It is amazing how beneficial spices are. Most cultures have always depended on spices like turmeric, cumin, garlic, etc. for their health benefits.

5. Tomatillos can be eaten raw or cooked- here is a link I found at Organic Authority for
How to Cook tomatillos and 5 amazing recipes ( use GF tacos in her recipes) 

  #1636, 1661, 1650, 1629 full size render 37

Zoodles in Oil Free Vegan Pesto Sauce

I just finished eating this fabulous bowl of zucchini zoodles that I drenched in a creamy vegan kale/basil avocado pesto sauce ( oil free)  and topped with some halved cherry tomatoes! So simple and so delicious! Took 10 minutes to make! ( The avocado puts this pesto over the edge)

What are zoodles? Zoodles are made from a raw zucchini, are low in calories, and are fast and easy to make using a little tool called a spiralizer . It is the biggest rage and you can make so many amazing recipes with it.

Some of my readers may remember my post a week ago for curly baked sweet potato fries easily made with my spiralizer. I'm at it again using my spiralizer; however,  instead of using a sweet potato, I used raw zucchini! 

The spiralizer is a kitchen gadget that is relatively inexpensive ( $15-$30 ) and enables you to take ordinary vegetables like beets, zucchini, sweet potatoes, potatoes, cucumbers, carrots etc. and turn them into spaghetti like strands that resemble noodles!

My favorite vegetable to use in the spiralizer is zucchini to make spaghetti strands which have become affectionately known in the blogging circles as "zoodles".

The Pesto Sauce: I made my pesto without nuts to keep the calories down. ( however, you can add pine nuts if you wish) I think it still tastes great! It's a perfect summer dish because there is no need to turn on the oven, yet you can still enjoy a delicious meal.

 I like the zucchini raw, but if you don't- you can lightly sauté your raw zucchini strands for a few minutes first. When the zucchini is cooked to your liking, whip it out and toss with the pesto! Otherwise, just toss it raw ( as I do)  and enjoy!

Where do you buy a spiralizer? 

I bought mine online on Amazon. I've been using it for 3 years.
It's light, easy to use, and easy to wash.  .Spiralizer By Palermo- Voted the Best Vegetable Maker, 
I would recommend it!

Author: Judee Algazi

Prep Time: 10 minutes
Cook Time: optional 5 minutes if you choose to sauté it
Serves: 2

Ingredients: 
1 med to large zucchini
1/2 Hass  avocado, peeled and pitted ( as opposed to the Florida larger avocado)
1/4 cup freshly squeezed lemon juice
1/4 cup water
1/2 cup fresh basil, packed down
1/2 cup fresh kale, packed down
optional: 1/4 cup of pine nuts ( I did not use any)
10-12 cherry tomatoes of all colors, halved

Directions
Prepare your zucchini using a spiralizer and set aside. ( sautee in some vegetable broth for a few minutes if you like your zucchini cooked.

Oil Free Pesto:
Blend the avocado, lemon juice, water, kale and fresh basil in a food processor or blender until well blended ( I used a Bullet) . In a mixing bowl, toss the zoodles, avocado pesto, and halved cherry tomatoes.

Serve ! Yum..

The Palermo thicker strands

This tasted amazing!!!!

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Healthy Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Don't forget to follow me to receive a notification when I publish a new recipe. Come Back soon.

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Grain Free Tabbouleh Salad

Tabbouleh salad is a lemon flavored Middle Eastern salad that is traditionally made with bulgher wheat and finely chopped vegetables. You have probably seen it on menus in Lebanese restaurants, Moroccan restaurants, and Greek restaurants. It is frequently served on mezza platters ( appetizer platters)  with stuffed grape leaves, humus, baba ganooj, and other Middle Eastern delicacies. It has a very seasoned but mild taste and the emphasis in on the parsley.

 My  tabbouleh recipe is grain free as it is made using riced raw cauliflower as a base, making it gluten free, low carb and low calorie!! Using cauliflower as a base is not only easy , it's nutritious. Cauliflower is one of the cruciferous vegetables that is touted to provide antioxidants that help prevent cancer. It is a great vegetable to include in your meuns.

 In addition this recipe is a raw recipe which makes it a little crunchy .( if you are not into raw, you can saute your cauliflower for a few minutes and drain well before assembling with the remaining chopped vegetables.

I especially love this recipe not only because  it is delicious and nutrient rich,  but I also love  it because it won't pack on the pounds. It's also perfect for a warmer night because it doesn't need any cooking,  And you could bring it to a BBQ and everyone will love it.

riced cauliflower

Cauliflower is versatile. It lends itself to mimicking other starchier foods but without the calories.If you are looking for more raw recipes or just something a little different, give this cauliflower tabbouleh salad a try! ( Remember you could always saute the riced cauliflower first in a little olive oil spray)

yes, the rolls are gluten free from a bakery

Ingredients:
3 cups of riced cauliflower ( see below how to rice the cauliflower )
1 cup of diced tomatoes
1 cup of diced parsley
1/2 cup diced red pepper
1 cup of diced cucumber ( diced very small)
1/2 cup chopped fresh mint
Lemon dressing:
Juice of 1 freshly squeezed lemon
1/4 cup olive oil
salt and pepper to taste

Intructions:
Wash and clean a cauliflower and cut in half. Divide into flowerettes. Place in the food processor with the metal blade and pulse on and off very quickly  2 or 3 times until the cauliflower looks like rice.Place on a colander to drain for 10 minutes and then add remainder of chopped ingredients and toss well.






You may like riced cauliflower pilaf which is a cooked pilaf


May be shared on a few of the following blog carnivals

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Skinny Mango Salsa for Cinco de Mayo

                                  

            

This recipe is skinny on calories, but not on taste. There is nothing like the taste of homemade salsa made with lots of fresh vegetables, fresh herbs, some mango, and spices.  

In honor of Cinco de Mayo, I made a sweet and crunchy mango salsa and an interesting Skinny black bean salsa. Both recipes meet gluten free and vegan standards and are fast and easy to make.
If you are wondering why I called the Mango Salsa Skinny, it's because it counts as ZERO Points Plus on Weight Watchers- full of fiber and low calorie vegetables) 

Mexican mangoes are now in season, and I've been seeing them in all the supermarkets.

They are the yellow skinny mango as opposed to the larger and thicker green/red mangoes. They sell for about $1.00 each. ( If you can't find the yellow mango, the other mango would work in this recipe as well)

The mango salsa can be eaten with organic blue corn chips or cucumber slices as dippers. The mango salsa also tastes especially great just eaten as a salad or side dish. ( if you eat fish- there you go- top it with salsa)  .

Mangoes not only taste great, they are very healthy providing a significant amount of  Vitamin A, potassium, and Vitamin C. They are a powerhouse of antioxidants as well making a mango a nutritious addition to any meal.

Mango Salsa
1 yellow Mexican mango, peeled and diced
1/3 cup of red onion, diced
1/2 of a medium cucumber, diced
1/2 cup red pepper, diced
1/4 cup cilantro or curly parsley , diced
optional: 1/4 cup mint leaves chopped ( my mint is already popping up in my garden)
optional: 1 Tablespoon finely diced jalapeno
1 Tablespoon of freshly squeezed lime juice ( or more to taste)

Directions
Toss all of the ingredients into a medium size bowl.
Eat with organic blue corn chips or cucumber slices.
Personally, I enjoyed the salsa as a salad. The cucumber and red peppers tasted great with the mango.

Other Mexican inspired Cinco de Mayo dishes:

Easy Homemade guacamole plain or with tomatoes

White Sangria Punch

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Recipe for My Skinny Black Bean Salsa



What are you making for Cinco de Mayo? Anything with a Mexican influence?
may be shared on a few of the following blog carnivals and Souper Sunday

Zucchini Noodles in the Spiralizer ( WW)

                             

Zucchini noodles are an amazing substitute for regular starchy pasta noodles. It's a very low calorie way of eating a pasta look a like dish . How do it taste? Fabulous!How did I make these sprialized zucchini noodles? With an inexpensive tool called a sprializer!

Where do you buy a spiralizer? 

I bought mine online on Amazon. I've been using it for 3 years.
It's light, easy to use, and easy to wash.  
.Spiralizer By Palermo- Voted the Best Vegetable Maker, 
I would recommend it!

.Spiralizer By Palermo- Voted the Best Vegetable Maker, 

                         

Making vegetable noodles is fast and easy Once you have a sprializer, you can go crazy making noodles from carrots  , beets into pasta noodles, and so much more. There is something about regular pasta that really sticks to the ribs, literally, but not this zucchini pasta. It's light and delicious and made from the raw vegetable using a simple tool that every kitchen should have called a "spiralizer". I made two different recipes: one with sauce and the other with mushrooms.

sorry about the photo

                       

Back to our zucchini pasta dishes- The whole family will love these simple delicious dishes, and if you are conscious of counting calories, it is much lower in calories and much more nutritious than regular or gluten free pasta. Vegetables are good for you and most of us need to eat more of them. Why not enjoy them when they taste like pasta!!

Here are some reasons and instructions on how to eat enjoy these fun and very easy to make zucchini noodles 

• If you are vegetarian- Makes a great entree
• If you are vegan , leave out the cheese and make a marinara sauce
• If you prefer raw- try my amazing raw zucchini recipe made with sundried tomatoes for the sauce
• If you are weight conscious- You will LOVE these noodle alternatives- low in calories 

Recipe #1

Ingredients:
1 medium zucchini
1 cup of marinara sauce
Freshly grated Parmesan cheese
Olive oil or butter

Directions:
Using a spiralizer ( very very easy) follow easy directions to make the noodles -takes about 1-  2 minutes to turn into noodles
In a skillet, add a teaspoon of olive oil or butter and saute the noodles very quickly for about a minute and half ( don't over cook)
Place into a bowl, cover with sauce and cheese.
Eat and enjoy

Or if you prefer You can eat your zucchini pasta raw or cooked. So dig in and enjoy this nutritious and very tasty dish.

I ate this raw without sauteing the zucchini - delicious 

                       

Recipe #2 - Zucchini and Mushrooms
1 package of sliced mushrooms
1 medium zucchini
optional: Parmesan cheese

Directions:
Saute mushrooms in a little olive oil or butter
sprialize the zucchini into noodles
Add zucchini to mushrooms and sautee just 1 minute longer!
Toss with grated cheese if desired and enjoy
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zucchini just after spiralized

since zucchini is a non starchy vegetable it is zero points plus on WW.. so enjoy this healthy lunch.

Zucchini sauteed a little and then tossed with a little Parmesan- Amazing

sauteing mushrooms for zucchini 

toss mushrooms and zucchini together

I added an egg to eat it with.. It made a nice lunch

may be shared on a few of the following blog carnivals

Cauliflower Cous Cous Tabbouleh

Traditional tabbouleh is a Middle Eastern hot weather favorite that is made with lots of fresh parsley, tomatoes, cucumbers and bulgher.  It is as healthy as it is delicious with is tangy lemony dressing. Since bulgher wheat is not gluten free, I substituted riced cauliflower ( for instructions scroll down)  in this old family recipe which looks just like cous cous. 

It never ceases to amaze me how itneresting cauliflower tastes in so many different types of recipes, and doesn't really taste like cauliflower. This summer salad is light, low calorie, gluten free, vegan and low carb, making it a perfect salad for your next BBQ or family meal. Try it , you'll like it.

 If the idea of raw cauliflower seems foreign to you, think about the veggies on a vegetable and dip tray. Raw broccoli or raw cauliflower are often included. They taste great raw!

Great with red onion 

However, if you prefer, you can make this recipe and then sautee the mixture in a skillet that has been sprayed with olive oil spray and toast it for a few minutes until the cauliflower becomes cooked. It will be more like a a hot cous cous dish , but still delicious! 

How to Rice the Cauliflower  

 Break washed cauliflower into flowerettes

  Place flowerettes in food processor with metal blade ( may have to do 2 batches)
                                  Do not over process; only takes a few quick on /off blasts

                                              Cauliflower will look like rice ( or cous cous)

                 ( click to see recipes) Veggie Burger on a gluten free roll, cauliflower tabouleh and Jicama sticks (

Ingedients

3 cups of riced cauliflower ( raw)
1 cup chopped parsley ( flat or curly)
2 cups chopped tomatoes ( regular or cherry)
1 cup diced cucumber
optional: 1/4 cup fresh herbs, chopped ( what ever you have- mint, basil, oregano)
Juice of one whole lemon ( or to taste)
1/4 cup olive oil
salt , pepper,

Directions:
Rice the cauliflower ( Put cauliflower flowerettes in the processor with steel blade and whiz quickly 2 times till it looks like rice . It takes only a second) Do not over process. one or two quick blasts 
Mix  cauliflower with remainder of ingredients and toss.. allow to marinate and sit for at least 1/2 hour before eating.

May be shared on a few of the following blog carnivals
Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z  and Twitter .

Please leave a comment so I can be  introduced to your blog . I will visit you and  I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z  and Twitter .

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