Spiced Red Lentil Stew: Liver Supportive Recipe

Indian Kitchari for Fall Liver Support
Yield: 6 servings

Support your liver this fall with traditional Indian Kitchari stew – a pleasantly spiced, but not spicey-hot, stew. Easy to make ahead for a busy week, simply reheat portions with a little water and serve with a tossed green salad for a great, warming meal!

½ cup brown rice
1 cup red lentils
6 cups water or sodium-free vegetable broth
1 cup carrot, large dice
½ yellow onion, large dice
2 garlic cloves, minced
½ inch ginger root, freshly grated
1 tablespoon coconut oil or grass-fed butter or ghee (clarified butter)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon turmeric powder
½ teaspoon sea salt

handful fresh cilantro leaves

 
lentil soup

1. Rinse and drain the rice and lentils, being careful to remove any stones.
2. Add to the 6 cups of water in a large soup pot and place over high heat. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.
3. Add the carrot, onion, garlic, and ginger root. Cook for another 10 minutes.
4. While the vegetables are cooking, place the oil, cumin seeds and mustard seeds in a separate skillet over medium heat. Cook, stirring, until they begin to pop. Add the remaining spices and salt and stir for 30 seconds.
5. Add the cooked spices to the kitchari mixture, stir well, and cook for 5 minutes more. Add another cup or two of water if you need more liquid.
6. Top bowls with a few fresh cilantro leaves and serve hot.

How to make Green Smoothies for Fall & Winter

A reader asked how she can continue drinking green smoothies for breakfast in the colder seasons.
Here’s my quick video answer!

I know adding healthy fats and good protein, as well as the right produce are important for a breakfast that keeps me going.

My favorite Green & Protein Chai recipe

1 scoop vegan gluten-free Chai protein powder 
1 large or 2 small seeded pears
½ cup blueberries (thawed overnight if frozen)
2 cups unsweetened coconut/almond milk
1 tablespoon raw coconut oil
2 large leaves of kale
Blend and enjoy!
Hope this helps you stay on track!

Use it at room temp, or if it’s cold, warm it up on the stove top.
If you use unfrozen berries (room temp fruit) it shouldn’t seize up.

Please share this video with your friends! Just click below to Tweet it!

How to make #green smoothies for fall & winter – @deliciousalex made a quick video! http://bit.ly/18RHmuP

 

 

 

Cucamelon Salad – What’s a Cucamelon!?

They’re tiny, they’re adorable, and they’re downright delicious.

Cucamelon recipe

These itty bitty cucumbers are a little bit lemony tasting, and pair perfectly with ripe cherry tomatoes and grapes.

Also known as Sanditas or Mexican Sour Gerkins, these little babies are being grown around the US now, and I’ve seen them in well-stocked grocery stores and farmer’s markets on both coasts. Check your local store now, or order seeds for next year here and grow your own!

Cucamelon Salad

 

Cucamelon Salad Recipe Alexandra Jamieson

Serves 6-8 as a side

2 cups cucamelons (aka sanditas), washed, dried & halved (or chopped Persian cucumbers)
2 cups cherry tomatoes, washed, dried & halved
2 cups red grapes, washed, dried & halved
8 leaves fresh basil, washed, dried & torn
Juice from 1/2 lemon
2 tablespoons olive oil
Pinch sea salt

Combine the cucamelons, tomatoes and grapes in a bowl.
Tear the basil and add to the bowl.
Combine the lemon juice, olive oil and salt in a small bowl. Whisk well.
Pour olive oil mixture over the cucamelons and toss gently. Serve immediately and enjoy the happy sounds of delighted guests.

 

Inspired by Elise Kornack’s Tomato & Sandita Salad in New York Magazine October, 2013

Hemp Hummus for Hemp History Week

Celebrate Hemp History Week with this delicious, protein rich hummus!

Filled with satisfying protein, anti-inflammatory Omega-3′s and some wonderful seasonings, this hummus is more super-food than your average chickpea paste!

Hemp Hummus

Yield: 4 cups

3 cups cooked chickpeas, drained
1⁄2 cup shelled hemp seeds (AKA hemp hearts)
1⁄4 cup hemp seed oil
2 cloves garlic, minced
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup flat leaf parsley leaves
2 Tablespoons cumin powder
1⁄2 teaspoon cayenne powder
1 Tablespoon freshly ground black pepper
2-3 teaspoons sea salt
Optional garnish: drizzle with a little olive oil and a dusting of paprika

  • Combine all ingredients in a food processor.
  • Process until smooth. You may need to stop and scrape the sides down a few times to completely combine the hummus ingredients.

• Serve with crackers, raw veggies, and the optional garnishes. Storage: Refrigerate in an airtight, class container for up to 4 days.

Trim Your Tummy With Detox Salads: Top 3 Tips For Stomach Slimming Salads

Cool Salads, Hot Body:
Sexy Detox Salads For Tightening Your Tummy This Summer

No matter how you slice them, salads are one of the best ways to slim down your tummy in time for bikini season.

Filled with fiber to move out any bloating and gunk from your intestines, salads are also cooling for your body in the heat, and provide the light, uplifting raw energy that we need to stay active in summer.

Some of the ingredients in my detox salads were chosen specifically because they add extra detox-help for your body, which means you’ll dump the toxins and fat faster:

  • radishes: support energy circulation (AKA “chi”) throughout the body, help remove toxins, and an excellent for helping to digest fat
  • cilantro: great for helping perspiration (sweating helps you detox through your skin), aids digestion, relieves gas and bloating, used to safely remove toxins
  • lemon: dried dampness in the body, aids digestion and supports the liver, your 2nd largest detox organ, and supports bile formation, which improves absorption of minerals

But be careful – those leafy greens can hide a multitude of sins, so be sure you make your summer salads smart.

AND if you’ve been having tummy trouble for a while, it may be time to heal your gut! Bloating, excess fat, constipation and diarrhea are signs that you need to heal.

These are my top recommended supplements for healing your gut: 

My top 3 tips for making tummy-trimming salads:

1. Skip the creamy, high calorie dressings and opt for healthy fats like olive oil or toasted sesame oil with some nice vinegar.
2. Avoid the gluten-filled croutons, and opt for crunchy sunflower or sesame seeds, or chopped bell peppers.
3. If you crave sugar every afternoon, give your body the sweet it craves and add shredded carrots, shredded raw beets, and other sweet root veggies to your salad.

Cold Soba Noodle Salad

8 ounces 100% soba (gluten-free buckwheat) noodles
2 cups chopped watercress or sunflower seed sprouts
½ cup sliced radishes
½ cup sliced celery
½ cup sliced cucumber

Dressing:

½ cup thinly sliced fresh basil
1 tablespoon toasted sesame oil
¼ cup tahini (sesame seed butter)
2 tablespoons wheat-free tamari (soy sauce) or coconut aminos
1 to 2 inches fresh grated ginger
1 tablespoon fresh lime juice

1. Boil 8 cups of water in a medium saucepan. Add soba noodles and cook until tender, about 7-8 minutes.
2. Rinse with cold water in a colander and mix with sliced veggies.
3. Whisk all the dressing ingredients together and pour over cooked soba noodles and veggies.

Quick & Easy Quinoa Salad

1 cup dried quinoa, rinsed & drained three times (or 2 cups of leftover quinoa)
½ cup chopped radishes
½ cup chopped cucumbers
½ cup chopped celery
½ chopped red onion
½ cup chopped fresh parsley or cilantro
½ cup chopped organic red bell pepper
1 tablespoon olive oil
2 teaspoons umeboshi vinegar
pinch Himalayan pink salt or fleur de sel

1. Bring 2 cups of water to a boil and add rinsed quinoa to the water. Stir well, cover and simmer for 15 minutes. Turn off heat and allow to steam for 3 minutes more.
2. Allow cooked quinoa to cool in a big bowl while you cut the veggies.
3. Combine all ingredients together in the big bowl and stir well to mix.
4. Eat right away or cover and refrigerate to allow flavors to marry.

Chickpea Avocado Lemon Spinach Salad

¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice (2-3 lemons)
½ teaspoon minced garlic
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
3 cups cooked chickpeas, rinsed and drained
1 ripe avocado, cubed
1 cup finely chopped flat leaf parsley or baby spinach leaves

1. Combine olive oil, lemon juice, garlic, salt and pepper in a large mixing bowl.
2. Whisk well and add the chickpeas, avocado and parsley. Stir well to combine and cover bowl with plastic. All the flavors to marinate in the refrigerator for at least 1 hour, up to overnight.
3. Remove from the refrigerator and stir well before serving. Serve cold or at room temperature.

 

Did you like these recipes? Be sure to share them with friends!

Are we connected on Facebook yet? LIKE and get in on the conversation!

http://www.facebook.com/AlexandraJamiesonFanPage

My 1-Minute Lunch!

I’m busy, so I eat simple food most of the time.

This week, between phone calls, I cut open an avocado, filled it with leftover gigante beans (aren’t they gigantic!?), and  a light olive oil vinaigrette.

Boom. Done.

Delicious.

(And YES, I ate both halves of the avocado filled with beans – I was HUNGRY!)

This is the kind of simple, delicious food I share with my Cravings Cure members – want to check it out?

Click here to learn about the Cravings Cure Group Detox Program!

 

Hungry Hottie: Tasty Treats For Food Lovers & Pound Droppers Alike

I’m always on the lookout for healthy meals to please a crowd – remember, brunch is my favorite meal to prepare and serve, so we’re often entertaining friends with different dietary desires.

One person craves tofu, another bacon.

Since I’m all about welcoming the whole bunch to my table, cookbooks and recipes that make my cooking style easy are my favorites. Enter: The Hungry Hottie.

I asked Cynthia Pasquella, my new buddy and celebrity nutritionist (you’ve probably seen her on TV), to recommend the best brunch recipe for my next shin-dig. Here’s a recipe she gave from her new cookbook, Hungry Hottie! 

But before you get to the recipe, and in case you don’t already know Cynthia, here’s a quick breakdown.  Cynthia’s worked with numerous celebrity clients like Blake Lively, Sandra Bullock and Charlize Theron.  She’s also a best-selling author and nutrition expert for The Dr. Phil ShowThe Doctors and The Today Show as well as many others.  She’s been called a thought-leader for the new generation by Gabrielle Bernstein and Dr. Phil.  She’s the real deal!

AND if you sign up to get her Hungry Hottie book today she’s offering a whopping 53 PAGES of The Hungry Hottie Cookbook for FREE!

 

But wait – there’s more!

When you buy Hungry Hottie from Cynthia by Saturday 4/13/13, I’ll gift you a free edition of my Week In A Weekend!

That’s a week’s worth of plant-based menu’s, recipes, shopping lists, and a cooking video, you’ll have everything you need to get started on a healthy path. (there is a gluten-free week too – your choice!)

That’s a $47.89 program for FREE when you buy Hungry Hottie!

Click here to get the recipes, book and more by 4/13! 

(just email me the e-receipt at info@alexandrajamieson.com, SUBJECT: Hungry! Hungry!)

Here’s just a sample of what you’ll get with Hungry Hottie:

Tasty Veggie Tacos!

Makes 2 servings

Ingredients:
1 c raw walnuts
½ clove garlic, minced
½ green onion, diced
juice of ½ lemon
2 tsp Bragg’s liquid aminos
1 tsp cumin
1 medium tomato, diced
4 large romaine lettuce leaves
salt and pepper, to taste

Directions:
1.    Place walnuts into a food processor until finely chopped.
2.    Place chopped walnuts into a bowl with garlic, green onion, lemon juice, liquid aminos, and cumin.  Mix together well.
3.    Add salt and pepper to taste.
4.    Place a scoop of the taco filling on a lettuce leaf and top with tomatoes.
5.    Roll up and enjoy!

HOTNESS FACTOR
Walnuts are one of the best sources of omega-3 fatty acids which will help boost weight loss. Plus the polyunsaturated and monounsaturated fat content reduces cholesterol.

Get your Week In A Weekend &  recipes here and the special offer by 4/13: 

Remember - just email me the e-receipt at info@alexandrajamieson.com, SUBJECT: Hungry! Hungry!

My Good Mood Food Recipes with Joe Cross!

Ever see the documentary Fat, Sick & Nearly Dead?

I joined Joe Cross, the subject and filmmaker from the inspiring documentary,

on the third episode of The Joe Show to share two of my favorite mood-boosting recipes.

Watch as we make the recipes on Good Mood Foods!

Gluten-Free Scones: Delicious & Easy? Bake on!

I love gluten-free recipes.

Orange Hazelnut Gluten-Free Scones

Orange Hazelnut Gluten-Free Scones

I’m not celiac myself, but many of my friends are, and I like cooking for people I love.

I like cooking easy recipes that can feed all my peeps in one fell swoop – and this gluten-free recipe satisfies a diverse crowd.

Because I love connecting with people. We host brunch once a month to bring our diverse group of friends together and share time and our home.

Food holds such emotion for us because sharing food & eating together is the most intimate thing we do with other people – in public.

(Like that idea? Tweet it here!) 

And I want to share the deepest intimacy with my friends as possible – to make them all feel welcome.

This recipe is one of the best for welcoming everyone’s dietary leanings and food rules to the table. Not only can gluten-free people dig in, but they welcome the vegans, the paleo-leaning (ok, there is maple syrup, but it’s pretty close).

Orange Hazelnut Scones with Raisins, Almond & Coconut Flour

Ingredients:

 

1 1/2 cups of almond flour

½ cup unsweetened coconut flour

1/4 tsp of sea salt

1 tsp of baking soda

1 egg replacer

2 tbs of maple syrup

2 tbs freshly squeezed orange juice

Zest from one organic orange

1/3 – 1/2 cup unsweetened almond, coconut, rice or other plant-based milk

1/2 cup chopped hazelnuts (pecans are a great substitute, especially if you’re from Texas like my grandma)

½ cup raisins

 

Directions:

 

  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. This makes it easier to lift the cooked scones as they won’t stick to the sheet.
  2. In a large bowl, mix together the almond flour, coconut flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
  4. Combine the wet ingredients to the dry ingredients and mix with a spatula until blended together. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk.
  5. Add the hazelnuts and raisins and use your hands or rubber spatula to evenly distribute through the dough.
  6. Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
  7. Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.

Get Grounded with Winter Sweet Potato Miso Soup

Like this recipe? Click here to tweet & share with your peeps! xox

Ground your energy and your body by eating more sweet root veggies this winter.

Winter Sweet Potato Miso Soup Recipe

Winter Sweet Potato Miso Soup Recipe

Grounding?

Is this a bowl of punishment for staying out too late and not calling your parents?

No, what I mean by grounding, rooted energy is that you’re literally feeling more solid in your body. Instead of spacey, heady, or light, you feel more solid, strong and sturdy. 

Think hibernation. In the winter our still-very-animal human bodies want to cuddle up, get cozy, and stay out of the elements. We dig in, burrow down, and pack into the earth energetically like carrots, beets, and sweet potatoes. 

So eating these foods can bring that energy straight into your body, supporting the seasonal swing of drawing down and in.  

One of my favorite healing ingredients is organic miso, which offers digestive benefits as well as grounding benefits – and we gotta keep your digestion in tip top shape! Your GI tract is the base of your health, and miso works wonders with digestive enzymes – just don’t boil it! Always add it at the end of cooking to preserve the healthy bacteria and enzymes. 

In addition, this soup has a nice dose of the sea vegetable wakame. Nutrient and mineral rich, sea veggies are a wonderful addition to soups and add iron, magnesium and calcium.

Sweet Potato Miso Soup

Ingredients:

6 fresh shiitake mushrooms, stems removed, caps thinly sliced

6 cups filtered water

1/2 yellow onion, thinly sliced

1 small sweet potato, small dice

1/4 cup soaked wakame (sea vegetable)

1 block firm tofu, cut into small cubes

2 tablespoons dark red miso*

1 tablespoon low sodium gluten-free Tamari* (naturally brewed soy sauce)

1 green onion, thinly sliced green and white parts

 

*For a totally soy free miso soup, you can skip the tofu all together and add 1 cup of cooked white beans. Substitute the soy miso with chickpea miso and use Coconut Aminos as a great soy sauce replacement! So many options!

Directions: 

  1. Combine shiitakes, water, onion, sweet potato and wakame to a simmer.
  2. Simmer until sweet potatoes are tender.
  3. Add the tofu and cook for at least 5 minutes more.
  4. Turn off the heat.
  5. Scoop 1 cup of hot water into a bowl and add the miso paste. Use a fork or small whisk to dissolve the miso. Add back to the pot and stir well to combine.
  6. Serve hot with garnishes of scallions.

 

Try it!

If you like it, click to tweet and share the recipe! If you make it and add your own unique twist, leave a comment below.

Happy Cooking!

XO,

Alex