As a new year begins, your spirit may embrace the notion of resetting & rebooting your body & mind. It is the perfect time to honor both your body & mind by fostering an enhanced, refreshed, healthier lifestyle. In this post, you’ll find many simple ideas, tips & recipes focused on kicking sugar out of your diet & rebooting your metabolism. The Source Cafe’s own Chef Amber shares her favorite tips & recipes for creating a joyous, happy & healthy life. Her easy to follow recipes & tips will help you get started today. You’ll find these recipes & tips to be so simple, soothing & delicious….you won’t even miss the sugar!
I am present in my body.
I eat to nourish myself and I know when I am fulfilled.
My body is in optimum health right now.
I love myself right now!
Soak all the ingredients overnight in the fridge and blend it the next day in a food processor until creamy.
options: Add 3 scoops of protein powder or collagen powder. Add 1/4 cup raw cacao for a chocolate treat. Top with: cacao nibs, nuts, seeds, fruit, coconut flakes or granola.
tip: Peel and dice yams and dry roast them in the oven at 350° for 15 minutes. Once cooled, portion them out into baggies and keep them in the freezer for your smoothies!
Blend everything in a Vitamix or blender.
This smoothie is great on its own and you can make a lot of variations with different additions. If you are craving greens, add a handful of spinach. Try adding a scoop of protein powder and you can always sub 2T almond butter or coconut butter for the avocado. Also try using a homemade nut milk to replace the water. Have fun experimenting and find your favorite version!
Toss the yams with olive oil and a pinch salt and roast in the oven at 350° for 20 minutes.
Toss the onion and fennel the same way and roast at 350° for 15 minutes.
Blend all ingredients in a Vitamix until creamy.
Top with toasted pumpkin seeds and drizzle with extra virgin olive oil.
Combine your celery juice and starter packet in a pitcher or a large container and let it sit while you prepare your vegetables.
Once everything is sliced, grated and chopped, put the vegetables and add in the salt and mix thoroughly. Pour the celery juice mixture over the veggies and mix again.
Using your hands, pack the vegetables tightly into an airtight glass container by tamping them down. Make sure the vegetables are completely covered by liquid.
Cover tightly and let the mixture sit in a warm place for seven days.
Strain and put the veggies into smaller mason jars. Keep them in the fridge and eat within two months.
Fermented Veggies are a great probiotic. Eat them on their own or mix them into your favorite salad or on top of toast and cashew cream.
Soak cashews in water overnight in the refrigerator and strain them before using.
Blend everything in a food processor until smooth.
Stir into soups or broths, add to quinoa or oats, add chopped kale and serve as a dip with veggies, or spread on toast with a pinch of sea salt.