Category Archives: Green Eating

Healthy recipes that are so easy to prepare! Live a more yogic life!

Vegan Blueberry Oat Muffins & Organic Apple, Kale and Banana Smoothie

Vegan Blueberry Oat Muffin Recipe, Organic Apple, Kale, Banana Smoothie recipe

Aiden’s Breakfast

My 2 year old son helped me make breakfast this morning. He even put kale in his own smoothie! Here are the recipes we used for his breakfast:

Organic Apple, Kale, Banana Smoothie

4 big kale leaves, stems removed
1 fuji apple
1 banana
1/2 c oat milk
1/2 c plain organic yogurt
Blend until smooth

Vegan Blueberry Oat Muffins

Aiden got to mix in the blueberries!

Mix these together first:
1 cup flour (I used organic all purpose today, but feel free to experiment)
1 tsp baking soda
1 tsp baking powder

Now add the rest of the ingredients to the flour:
1 cup rolled oats
1 cup oat milk
1 cup fresh organic blueberries
1/2 cup applesauce
1/4 cup olive oil
1/2 cup dry sweetener (used organic brown sugar this morning)
1/2 tsp cinnamon

Bake in a pre-heated 400 degree F oven for 25 minutes. Check for completeness with a toothpick.

Makes about 8-10 muffins.

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Peach Bliss Smoothie

Peach Bliss Smoothie

Had this smoothie for breakfast this morning, but I must say it would make a great sweet treat when you need it!

1/2 banana
1/2 cup plain or vanilla organic yogurt
2 small ripe peaches (great way to get rid of the bruised ones)
Pinch of cinnamon
Handful of greens like kale or spinach
1/2 cup filtered water

Blend and enjoy!!!

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Simple Brown Rice Salad Recipe

Simple Brown Rice Salad RecipeSpring is here and cool refreshing salads are a must!

Use what is leftover in your vegetable drawer for this! In the ingredients listed below, I usually just have a piece left rather than using a whole vegetable, but feel free to use as little or as much of these as you want. I make brown rice every few days and this is a great way to use up my leftovers.

Simple Brown Rice Salad

Dice up anything you like:  Carrot, cucumber, tomato, scallion, radish (about 1 cup).

Shred or grate (optional):  Beet, carrot, cabbage (1/4 cup).

Add Greens if you want:  Kale (blanched if you want), spinach or chard cut up in pieces.

1/2 – 1 cup Short Grain Cooked Brown Rice (organic is best, of course).

Mix it all together with your favorite dressing, oil and vinegar or a little Braggs Aminos.

Salt and Pepper to taste.

Optional protein if you want, like cooked egg, chick peas, or soy protein of your choice.

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Nourishing & Healing Daikon Radish Soup

Nourishing & Healing Daikon Radish Soup

All winter long after the holidays, I made this soup 2 times a week to help keep my body running well, cleansed and purified.

It also plays a major role in my steady weight loss since having two children over the last 3 years. I lost 20lbs from January to March this year, just from switching half of my diet to a mostly macrobiotic vegan based diet.

I love this soup for breakfast, mostly, as it shapes how I eat all day, and I can eat it for snacks or lunches too. I usually make it with a pot of short grain organic brown rice and a side of steamed greens to make it a full meal if I feel the need for more nourishment, or you can add it right to your soup bowl with a dash of shoyu.

Eat it when you feel tired, bloated or ate poorly the day before – you will feel noticeably better. Eat when you are hungry. Start to get to know when you know you are hungry and you will see great change in your body and diet.

You can work with a variety of seasonal vegetables from the list below, but the daikon is one of the most important ingredients for purifying the blood, and I feel it makes the soup taste great! Use organic produce as much as possible, as clean food is medicine to the body.

Make this soup for someone who is sick or someone you love. It will change your life!

Nourishing & Healing Daikon Radish Soup

Into a large soup or stock pot add, nicely chopped or diced:

2-3 carrots
2-3 celery stalks
1 small onion
3” daikon radish sliced and then diced
Cabbage (1 cup chopped into small pieces)
½ bunch of chopped greens of your choice, or a mix (kale, chard, collard, work nice). I like to add these later so they stay fresh, about 10 minutes before I think the soup is done.
Fresh herbs to taste, my favorite is parsley, I usually use ½ cup

Slowly pour in as much water as you like, I usually use around 2 quarts or so. Simmer until vegetables are soft enough to your liking.

Eat with a splash of shoyu (not too much) as it is high in sodium, or eat plain. Ladle soup into mason jars in your fridge for quick meal or freeze a batch and set it out to thaw to make sure you stick with having it for a meal during the day.

I like to wake up very early, and chop vegetables in the quietness of the morning – it is meditative and fills my soup with that same nourishing quality. I know when I make this soup I am taking good care of myself and the others who will eat it.

You can play with adding other things like:

Green beans
Fresh broccoli
Sweet potato (1/2 is usually enough of a medium sized potato)
Squash of any kind, summer, zuchinni, and butternut are my favorite
Black Radish

Stay away from nightshades, like eggplant, tomatoes, and peppers for this soup.

Recommended cookbooks for a better you!

We carry all three in my little bookstore at the studio:

Alicia Silverstone’s The Kind Diet
The Self Healing Cookbook by Kristina Turner
Eat Yourself Super by Dr. Todd Pesek

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