Posts Tagged ‘#Raw’

Clean & Creamy Caesar Dressing – Vegan Optional

image  Happy sweet 16 friends…

2016 is officially underway and this is my first blog post of the new year, and although healthy and fitting for New Years resolution time… I am thinking the next post will have nothing to do with salad, as this appears to be my 3rd installment in a row on the subject :/

This recipe wasn’t even meant to be added here, but after posting a pic of the delicious roast chicken and Caesar dinner my Mom and I enjoyed last Sunday, a girlfriend asked if the recipe was on the blog…. being the die hard people pleaser, I just had to add it 🙂

This recipe is a clean and crisp version of the classic dressing and I am adding vegan substitute options as well…Enjoy! XOimage

Clean & Creamy Caesar Dressing (Vegan Optional)

Ingredients:

  •  1 Ripe avocado
  • Juice 1/2 lemon
  • 1 Tbsp Raw apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2-3 Minced garlic cloves
  • 2 Tbsp Extra virgin olive oil or avocado oil
  • 1/4 Sea salt or pink Himalayan salt
  • Ground pepper to taste
  • 1/4 cup water to thin out
  • Optional: 2 teaspoons anchovy paste
  • 2 Tbsp grated Parmesan or 2 Tbsp nutritional yeast for vegan

Method:

Add all ingredients to your food processor (or good blender in a pinch) and blend until smooth. Scrape sides with spatula and blend once more. Pour over fave healthy salad ingredients and….yum!

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Slimming New Year Salad with Cashew Hummus

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Hello again friends, and probably for the last time in 2015!

The New Year is fast approaching and this is the first spare moment I have had to write…let alone make a healthy dish that isn’t just chicken tossed on lettuce.

I am sure you can all relate to the chaos that is Christmas time and what that can do to your routine. I had all these fabulous pictures in my head of me organizing my time to blog, along with working extra hours, making/buying gifts, wrapping said gifts, hitting the gym and socializing…

Apparently I thought I was super woman as well :/

Of course the usual instead happened. I worked more, socialized more, crammed in gifts and promptly picked up on of my client’s colds which halted my workouts and led to more comfort food than I’d care to admit!

NOT TO WORRY.

If my training as a coach has taught me anything, we ALL have slip ups…and always will. The main difference between people who bounce back and those who continue down that path is…don’t waste time wallowing. Get up, dust off your ego and get back at it! No crazy diet or slaving at the gym only to burn out in 2 weeks. Just start today with one whole day of healthy eating. Take your daily treats from 5 down to one then ditch them from there. Get back at a 20 minute workout that will leave you feeling empowered..not dying or too sore to workout the next day! Baby steps back and you will be there in no time, and actually want to stick with it.

For more help in this department…Try this tasty twist on the dreaded weight loss staple we call salad and while enjoying that, you can head over to my article on 5 Steps To Stay Motivated.

Slimming New Year Salad with Cashew Hummus

Salad

  • 1 Romain heart sliced thin
  • 1/4 Purple cabbage head diced in ribbons
  • 1/4 cup Pomegranate aerials or the seeds from 1/2 the fruit
  • 1/4 Avocado cubed
  • 1/2 Cucumber chopped
  • Top with fresh chives, a dollop of cashew hummus and sprinkle of chia seeds

Cashew Hummus

  • 1 cup raw cashews
  • 1/4 cup tahini
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/8-1/4 teaspoon cayenne
  • water

1. Soak cashews in a bowl of filtered water for at least three hours or overnight . Drain and rinse, then drain well and place in food processor.

2. Add remaining ingredients to food processor and puree until completely blended. The texture will be thick. Add water, 1/4 cup at a time, until desired thickness. When left thicker, this makes an excellent dip or spread too. Add your fave herbs for a different taste.

Christmas Orange Salad with Coconut Cream Dressing

imageTis the season friends …well, almost!

I know its only November, but with how early the stores start playing Christmas music and putting up holiday decorations, no matter how annoying it may be to some…you cant help but start thinking festive a little in advance.

With that in mind, I love Christmas and almost equally, I love Christmas oranges (aka.Mandarin/Tangerine oranges). They are delicious and much easier to peel and eat on the go compared to the regular orange varieties, however, it is unlike me to leave well enough alone, so I decided to create a tasty winter salad with them and top it off with a dairy free creamy coconut milk dressing…yum!

Salad may not be the first thing that comes to mind when you think of wintry foods, but after all those heavy and starchy comfort foods…it may be just what your body needs to de-puff and boost immunity in the season of people getting sick.

Christmas oranges pack a big punch of vitamin C, fiber, vitamin A and several times the amount of flavonoid anti-oxidants compared to regular oranges. So stay regular, and well with these delicious tangerine spheres of goodness!

P.S. This recipe is also excellent topped with baked chicken

Christmas Orange Salad with Coconut Cream Dressing

Ingredients:

  • 1 Bunch Romain lettuce
  • 1/2 Cucumber sliced and quartered
  • 1/4 Cup organic walnuts
  • 1/2 Pomegranate of aerials
  • 1 Christmas (Mandarin) orange peeled

Dressing:

  • 1 can full fat coconut milk (if you are dairy friendly and want easy…use organic plain yogurt)
  • 1 Tbsp Raw honey
  • Fresh grated lemon zest

Directions:

Place your can of coconut milk in the fridge overnight so the creamy thick part rises to the top, leaving the water below. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can or add in a small amount to make your dressing thinner (you can use the leftover in smoothies). Add in your room temperature honey and lemon zest and whisk. Place your dressing in the fridge to set for 30 mins. If using yogurt, just add the honey and lemon to 1 cup of yogurt, mix and use desired amount. Wash and prepare veggies and fruit, top with dressing and walnuts and eat up!!

Dalyce – Your Holistic Lifestylist XO

Vegan Chocolate Banana Pudding Pie

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Happy Monday Lovelies…and in case its not as happy as it should be, here is some healthy and delicious dessert that is sure to put a smile on your face 🙂

It was another friend’s birthday this weekend (lotsa August babies around me), and I wanted to show them how much I appreciate them being born…and nothing quite says that like baking I think!

Now this got the creative and curious parts of my brain spinning on what I could make for a chocolate lover, besides cupcakes (because those are too addictive and I would eat them ALL), that was yummy AND healthy…

There was the usual cashew vegan cheesecakes, which are indeed tasty, but I have made it before and I wanted something different (and to be honest, less work ;). Just then as I was scrolling, I saw some heavenly looking pudding on Insta and set out to see how I could make a cleaner version, and maybe even put it in a pie….I was trying to get more creative right?!

So Voila …

Vegan Chocolate Banana Pudding Pie

Ingredients:
 Pudding/Filling:

Filling adapted from Oh She Glows– adapted from Green Kitchen Stories2015-08-23 21.18.05

  • 3 medium bananas – ripe but not brown all over
  • 1/2 avocado
  • 1/4 cup smooth raw almond butter
  • 4-5 tablespoons raw cacao powder, or to taste
  • 1 teaspoon pure vanilla extract
  • 5 or desired amount of gluten free Mary’s Gone Crackers Double Chocolate cookies crushed up fine
Crust:
  • 2 Cups finely chopped almonds (use whole raw almonds in food processor)
  • 2 Tbsp Raw or Organic Honey – Alternately Maple Syrup or Coconut nectar if you don’t eat honey
  • 2 Tbsp Coconut oil
  • Pie pan
Directions:

Chop almonds into a finer texture, think very small chunks but not down to a flour consistency. I like to just pulse it so I don’t go overboard. Put the chopped almonds in a mixing bowl, Next melt your coconut oil and pour into the almonds, then add your honey and mix thoroughly. Press firmly into the bottom of a pie pan (line it with parchment if not non-stick). Set Aside.

Next put your desired amount of chocolate cookies into the food processor and blend into a small granule powder. Then set aside. Add all other filling ingredients to the processor and blend until super creamy ( I had mashed my bananas a little prior just to make getting the lumps out quicker). Add cookie crunchies to the mixture, stir in by hand, then pour the filling over your pie crust. Optional, you can cut up an extra banana in slices to decorate the top of your pie. Pop the finished product in the fridge for  2 hours to set the pudding.

Serve and enjoy! XO

Side note: If making this for someone else or company, it is at it’s best freshness up to 24 hours.

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