nothing but good stuff. really.
We’re on Day 8, and by now Ani’s recipes are beginning to look like this could become a second nature. Suddenly walking by a McDonald’s becomes an intensely unpleasant experience. The aroma that emanates from the place, that once smelled so good and appetizing, has become — well, we don’t really want to use the word we’re thinking of just before listing a recipe, but it isn’t that great anymore. And that’s a good thing.
BREAKFAST: Vanilla-Blueberry Shake
1 cup organic blueberries
1 cup brewed organic green tea
¼ teaspoon ground vanilla bean or 1 tablespoon alcohol-free vanilla extract
½ cup ice
1 cup filtered water
Drink 1 oz wheatgrass juice before having the shake [or take your high-quality chlorella supplement]
Blend until smooth. Keeps two days in fridge.
SNACK: Vanilla-Blueberry Shake or or Red, White, and Blue Berry Salad:
1½ cup fresh organic strawberries, sliced
½ cup fresh organic blueberries
1 tablespoon cacao nibs
¼ to teaspoon organic maca powder
Top berries with cacao nibs, hemp seeds, and maca,
Keeps for two days, covered, refrigerated.
LUNCH: Kreamy Chipotle Salad with Kreamy Chipotle Dressing
3 cups organic romaine and red leaf lettuce, shredded
¼ cup organic cucumber, sliced
3 tablespoons organic red bell pepper, diced
2 tablespoons organic celery, diced
1 cup raw organic cashews, soaked in filtered water for 6 to 8 hours, rinsed well, and drained
1 tablespoon organic miso, unpasteurized, any color
¼ teaspoon chipotle, to taste
½ to ¾ cup filtered water, to desired consistency
1 tablespoon nutritional yeast
Blend until smooth. Pour as much dressing as desired over greens and toss gently.
Refrigerated, dressing will keep one week.
SNACK: Vanilla-Blueberry Shake or Kreamy Cucumber Soup:
1½ cups organic romaine lettuce, torn, loosely packed, or your favorite greens
1 cup organic cucumber, chopped
1 teaspoon fresh organic lemon juice
1 tablespoon organic miso, unpasteurized
½ cup organic avocado
1 cup filtered water, as desired
1 teaspoon Nutiva Organic Coconut Oil
pinch black pepper, to taste
⅛ teaspoon chipotle powder, to taste
Blend until smooth. Enjoy immediately.
DINNER: Zucchini Noodles with Marinara Sauce *we’ve been looking forward to this one! can’t wait to make it
This is Ani’s answer to our pasta cravings.. it’s awesome!
1 organic zucchini, cut into 4-inch chunks, about 1 cup or 1 bag of kelp noodles, rinsed and drained well
Ani says: “To make noodles, use a spiralizer to cut zucchini into angel hair noodle strips. If you don’t have a spiralizer, you can cut long strips shaped like fettuccini noodles instead. Place noodles into a large mixing bowl. Or, if using the kelp noodles, pop them into a mixing bowl and rinse very well first, and then drain well before using.”
Ani says: “The lycopene in the tomatoes is great for your brain, and the olive oil is good for your heart.”
1½ cups organic cherry tomatoes
2 teaspoons fresh organic oregano, or 1 teaspoon dry
½ teaspoon fresh organic rosemary, or ¼ teaspoon dry
1 tablespoon organic lemon juice
¼ cup organic cold-pressed hemp oil [or combine equal parts of hemp and organic cold-pressed olive oil]
½ teaspoon sea salt, to taste
½ teaspoon organic garlic, about 1 small clove
Blend until smooth.
Spoon sauce over noodles, and top with basil and rosemary.
SNACK: Soup, ½ organic avocado, or a small handful of organically grown nuts