I might have said “This is the best kale salad EVER!” something like 3 times while eating this.
1 bunch curly kale
juice of 1 lemon
4 castelvetrano olives
your favorite hot pepper (as much as you want)
small handful of fresh dill
sea salt, to taste
Remove stems from kale, chop leaves into bite sized pieces and place in a bowl. Massage kale leaves with lemon juice and half of the avocado. Add remaining ingredients, including the other half of the avocado, chopped. Season to taste and devour.
These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.
1 small squash (kabocha is really nice for this because of the natural sweetness)
1 cup maple syrup
sea salt (optional)
Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.
This dish is a little lighter than mashed potatoes and a little denser than mashed cauliflower. You could also substitute any of the roots for yucca to give it some extra creaminess.
4 Russet potatoes
2 Tbsp minced rosemary
2 Tbsp fresh thyme
salt and pepper, to taste
1-2 Tbsp cold-pressed olive oil (optional)
Peel potatoes, parsnips, and rutabagas and chop into chunks. Boil chunks until soft, mash with a potato masher, add herbs and season to taste.
I love cooking over the holidays but truly have no desire to stuff myself with turkey (or even tofurkey or that matter). I’m not opposed to treats but the heaviest things I indulge in this time of year usually look something like raw vegan pie or lots of roasted root vegetables. Years past have seen several “Living Thanksgivings” where it was just us, some friends, a cat and a raw vegan feast. If I know I’ll be going to someones house or to an event I always bring a giant salad with a crazy-good sauce for sharing. This also ensures I have something that won’t leave me weighed down, feeling blah, and promising myself a New Years “cleanse”. I’m all for cleansing but detoxing and re-toxing is just exhausting!
I love kale with lots of creamy dressing, it’s so hearty and easy to make a full meal out of. This is the first of three “Detox Your Thanksgiving” posts this week- I’m looking forward to sharing more and I’d love to hear how you stay feeling lively and not bogged down during the holiday season!
2 bunches curly kale
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
juice of 2 lemons
4 Tbsp coconut aminos
6 cloves garlic
small knob of ginger
2 ripe avocados
Turn the oven to broil. Remove seeds and stems from bell peppers and broil them on both sides until lightly charred. Remove stems from kale, chop greens into bite sized pieces and throw into a large bowl. Blend remaining ingredients until creamy, pour into the bowl of kale and massage in with your hands until kale is well coated. Toss in charred peppers.
Well this is certainly new territory for The Vegetable Centric Kitchen! I’ve found that over the years and especially since the juice feast, my body has wanted simpler and simpler foods. I tried to fight it a bit (and I’ll post more on that later) but ultimately my body and my desire to feel good have won out. That being said I’m feeling really excited to expand this blog in other directions. The kitchen will still be a big part of it but the bigger picture of clean recipes is detoxing the body…so why stop there? Why not detox our minds? and homes? and (for the purpose of this post) faces? Since I’m no longer in the beginning stages of detoxing my body, things on that front are simpler. I feel as though I’m currently maintaining all the hard work I’ve put in (with a few steps back once in a while but nothing that can’t be corrected). With my body feeling in a good space most of the time I’ve felt inspired to move into other areas. Detoxing old thought patterns with meditation, detoxing my home with some serious de-stuffing, and detoxing my cleaning and beauty products. Most of what I use, at the very least, comes from the “natural” section of the grocery store. Amazingly, not all of these things are very natural and contain heaps of ingredients. There are some great options but I’ve just been having too much fun making my own!
This facial recipe feels so festive and decadent, I don’t like chocolate or stimulants to be a regular part of my diet but my skin doesn’t mind the treat! In this recipe I used raw cacao, Doterra essential oil, and Aztec Secrets Bentonite Clay. The ingredients are interchangeable for similar things but these are all my favorites.
3-4 cups water
2 drops peppermint essential oil
1.5 Tbsp bentonite clay
1 tsp cacao powder
a small pot, a medium bowl, and a large towel
fabulous spa music or a great podcast (optional of course but 10 minutes of face-steaming can feel like a long time)
Begin music or podcast. Pour water into a small pot and bring to a boil. While waiting for water to heat, scoop your clay and cacao into a small dish. Remove boiling water from heat, pour into a bowl and add a couple drops of peppermint oil. Carefully lean your face over the steaming water, the peppermint can be a bit harsh at first so lean in slowly. Cover your head and the bowl with a towel so that you have created a sort of steam sauna for your face. Stay here for 10 minutes. When your 10 minutes are up, pat your face dry and scoop a couple spoonfuls of your peppermint water into the clay and cacao to create a thick paste. Smear the chocolatey peppermint goodness all over your face and wait for it to dry. I find removal to be easiest in the shower but you can also gently scrub it off with a wet hand towel.
One of the things I like most about this clay is the gentle pulling sensation I get when it’s completely dry. I like to imagine the clay just sucking at all my pores until they are completely clean. On the downside this does dry your skin out quite a bit so if you’re prone to dryness, wash it off before it’s completely set.
Alright, so this isn’t exactly a flu shot but it is an excellent support to healthy immune function as we get into some chillier weather. Ultimately I believe that keeping your insides clean is the best way to stay well but it doesn’t hurt to have a little extra help! As I mentioned a few posts back, I’m head over heels for good quality essential oils. Not only do the oils in this particular blend have strong abilities to kill bad bacteria, mold and viruses but they add a wonderful sweet spiciness to fresh carrot juice. After I finished half of my concoction I topped off my glass with the juice of several kale leaves which created a gorgeous, colorful, chlorophyl-rich treat.
2 lbs carrots
2-3 drops DoTerra On Guard essential oil
a bunch of kale (or less, optional)
Run carrots through juicer, add 2-3 drops of On Guard essential oil and stir. For an extra boost, juice in some kale.
I love sweet potatoes all year round but especially during Autumn. These are syrupy sweet and oil free but you could also do a sugarless version by spritzing them with coconut oil spray and massaging in a sprinkling of stevia and a splash of maple extract.
2 medium sweet potatoes
3 Tbsp maple syrup
1/2 tsp chipotle powder
Preheat oven to 425. Slice sweet potatoes into fry shaped wedges. Coat with maple syrup and chipotle powder, massage with your hands to get them evenly coated. Spray a baking pan with coconut oil or line with parchment paper, add the sweet potatoes and bake for 20 minutes.