Category Archives: Vegan

Three Fresh Homemade Juices

Juices for days

First it was putting kale into everything, then quinoa for days, then it was on to the smoothies. Now, I have a new obsession – juicing.

I know, I know, another kitchen gadget?! Our kitchen is small enough, that it’s been hard to find the space for all my appliances between the mixer, the blender, the toaster, the french press, etc. etc. etc. But I do love a good gastronomic trend, and I found a pretty inexpensive juicer with great ratings. Juicing really isn’t as bougie as it sounds, and honestly doing it at home is MUCH cheaper than those crazy-expensive juice bars. Plus, you can be 100% sure what you’re making is fresh and high quality, based on the ingredients you’re using.

Juicing is great because it takes the nutrients from the fresh and vegetables, and puts them in a form that is very easily digestible by your system. Plus, even the green juices loaded with spinach taste yummy when combined with an apple and some ginger.

I’ve played around with a bunch of fruit and juice combinations, and wanted to share with you three of my favorites, along with my ridiculous names I’ve decided to give them as of 5 minutes ago:

Juices for days

Magenta Explosion

  • 1 beet
  • 1 medium apple
  • 1/2 cucumber
  • 4-5 strawberries
  • 1 inch piece of peeled ginger

Juices for days

Quiet Orange Sunrise

  • 1 navel orange
  • 1 medium apple
  • 1/2 cucumber
  • 1 medium carrot

Juices for days

Lean Green Machine

  • 2 cups spinach
  • 1/2 cucumber
  • 1 apple
  • 1 peeled lemon
  • 1 inch piece of peeled ginger

I think my favorite thing about these juices is their color- how freakin’ gorgeous are these drinks?

Do you have any favorite juicing combinations? I’m always looking for more!

Happy juicing 🙂
mally

My Favorite Salad

My Favorite Salad

Lunchtime for a working girl can be a dangerous activity.

Having worked in Manhattan for the last 5 years, I’ve eaten from a lot of subpar delis, overpriced salad bars, and super-salty “ramen” during my favorite mealtime of the day. Sure, occasionally you find the absolutely amazing hole-in-the-wall burrito joint, but it’s usually just a few too many avenues away to be convenient, or costs a few too many dollars than you’re willing to let go of, or, let’s face it, contains a few too many calories to ever be deemed a responsible choice.

(Side note: I might have made a spreadsheet to catalog all of the “good” places around my office. If you work near Times Square/Hell’s Kitchen, hit me up and I’ll send you the Google spreadsheet.)

I’m ashamed to say I often pick up and buy my lunch somewhere around my office rather than bringing it from home, and frankly, it’s been taking a toll on my wallet and on my waistline.

It’s just that I have a lot of expectations when it comes to lunch, and microwaved leftovers (especially microwaved meat… EWW!) just don’t cut it. So, because I’m still on the Standard Process Cleanse and most of the take-out options around here do NOT fall into anything I should be eating, I’ve had to innovate and come up with some kickass ideas in order to stay healthy and happy with my food choices.

Enter this salad- not just any salad, but my FAVORITE salad. Like, of all time.

It combines some of my favorite flavors (lemon, kalamata olives, cherry tomatoes), with some nutrition powerhouses (kale/arugula, quinoa, avocado) and turns into something so much greater than the sum of it’s parts.

The best part is… it is filling, delicious, and so much better than anything I can find around Midtown!

My Favorite Salad

 

5.0 from 3 reviews

My Favorite Salad
 
Ingredients
  • 2 cups greens (I prefer kale, arugula, or a mix), chopped
  • 1 cup cherry tomatoes, cut into quarters
  • ½ cup cooked quinoa
  • ½ avocado, diced
  • 6-8 kalamata olives, chopped roughly
  • 2 tbsp fresh parsley, chopped
  • 1 lemon slice
Optional additions:
  • ¼ cup celery, sliced
  • ½ cup carrots, chopped
  • ¼ cup roasted salmon, flaked

Instructions
  1. Combine all ingredients in a bowl and toss to combine. Sprinkle with juice from the lemon slice, toss again, and serve!

Tip: An easy way to dice an avocado is to make hash marks in the avocado while it’s still in the peel, then scoop it out with a spoon:

My Favorite Salad

Need some other good and healthy lunch ideas? Lentil soup is one thing I don’t mind re-heating in the microwave, and is so yummy. Another favorite is lentil saladgrilled corn salad (accompanied by some grilled chicken or flaked salmon), or carnitas tacos. (I seriously have a phobia of microwaved meat, so I usually just toast up the tortillas in the office kitchen instead, then add the meat and toast some more to heat through).

What are your favorite bring-from-home lunch options?

Happy Lunching 🙂
mally

Lentil Soup

Lentil Soup

Mmmmm. Soup in the wintertime… a match made in heaven if you ask me.

It’s really getting cold around here, and it’s easy to fall into the rut of eating heavy, rich foods that may satisfy your craving for some warmth and comfort. The problem with a lot of these foods is that they will often leave you comatose on the couch, watching another 8-hour Say Yes to the Dress marathon.

Which got me thinking… is it possible to create a meal that is both filling, warming and delicious, that doesn’t make you want to curl into the fetal position and never put on a pair of skinny jeans again?

What if I told you that it IS possible, and that this hearty meal is also gluten-free, completely vegetarian, and even… woah… vegan??

Lentil Soup

It’s no secret lentils are my new obsession. I’ve made several different lentil dishes during my cleanse, including this lentil salad I posted about earlier, along with seriously bomb.com red curry lentils from Pinch of Yum. There is something so yummy about this little legume that I am totally down with, plus they are so good for you and low in fat.

This soup combines a ton of healthy ingredients in one delicious package. I got this recipe from the back of the Standard Process Cleanse handbook, and I will definitely be making it again!

Lentil Soup
 
Prep time

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Serves: 4

Ingredients
  • 1 onion, chopped
  • ¼ cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • ½ cup spinach, rinsed and thinly sliced
  • 2 tbsp vinegar
  • salt and pepper to taste

Instructions
  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender.
  2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil.
  3. Reduce heat and simmer for at least 1 hour.
  4. When ready to serve, stir in spinach, and cook until it wilts.
  5. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Lentil Soup

This recipe can be easily halved, or you can store the leftovers in the fridge or freezer.

Happy Eating 🙂
mally

Raw Tomato Sauce with Kalamata Olives

Raw Tomato Sauce

Do you watch Girls?

I just caught up on season 1 in time for the season 2 premiere last Sunday night, and gosh, I really like that show. I’ll admit it took me a few episodes to get into it, but on or about episode 3 I really started enjoying the storylines. It could be because I am a 20-something in NYC, but I have to say I think Lena Dunham is onto something with this story of 4 girls trying to make it in a crazy hipster world.

There is a scene in season 1 where Shoshanna (albeit in a very, very altered state) goes on a rant about how she’s going to move to the front of her Pilates class from now on, because dang it she’s GOOD at Pilates and she doesn’t want to be stuck in the middle anymore! Why hide in the middle when you can excel in the front of the class?!

I think we all need a bit of Shoshanna’s confidence in our lives. Minus the crack.

That is my life lesson for the day! Now onto the noms.

Raw Tomato Sauce

So I told you last week that I started a cleanse.

I’m now Day 6 into my cleanse, and I gotta tell you- things are going great! Lots of energy, solid sleeping, and yeah, I’m losing a bit of weight too!

I think the secret for me was doing a lot of preparation beforehand, including cutting back on coffee big time (ie, one cup this entire year so far!), eating a ton more vegetables, and getting into a groove at the gym. I don’t think I’ve ever eaten this many vegetables in my entire life, and honestly I really feel great. If I can be honest with you, I do miss a nice piece of crusty bread, though. I’m having fun deciding what my “first meal” is going to be once I’m done… cookies? A slice of apple pie? A sandwich? Who knows.

Anyways, this “sauce” is fantastic as a dip, a dressing, or over pasta. It’s got a lot of flavors reminiscent of puttanesca sauce from the olives and garlic, and is super refreshing and tasty. I enjoyed it over cooked lentils and arugula this week, and I’m definitely am going to make it again even when I am off the cleanse.

The best part? This baby takes all of 3 minutes to make!

Raw Tomato Sauce with Kalamata Olives
 
Prep time

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Ingredients
  • 1 pint fresh cherry tomatoes
  • ¼ cup kalamata olives
  • 6-8 leaves fresh basil
  • ½ tsp dried oregano
  • ½ tsp lemon juice
  • 2 cloves garlic
  • 2 tbsp olive oil

Instructions
  1. Place all ingredients in a blender and pulse 4-6 times, until chopped up, but not pureed. Serve with your favorite pasta, with crackers, or over lentils.

Raw Tomato Sauce

Anyone got any awesome vegetarian recipes to share with me?

Happy Eating 🙂
mally

Note:  I am currently on the Standard Process Cleanse, under the guidance of my nutritionist and friend, Rebecca Meyerson of Simply Healthy Living. If you’re interested in the cleanse, definitely talk to Rebecca! However, none of what I post here should be considered medical advice. Please talk to your doctor/health professional before changing your diet.

Lentil Salad

Lentil Salad

Happy Friday! How’s everyone’s resolutions coming along so far- we’re a week and a half in to 2013… is everyone still going to the gym every day and really watching what they eat?

…No? Maybe?

Well, I’m excited to share this recipe with you because not only is it delicious and filling, it’s also pretty healthy. It also features a fairly new ingredient for me: Lentils.

Lentils are a great source of fiber, and are known to help lower cholesterol. They are also low in calories and a good source of vitamins and minerals. You can read more about the nutritional benefits of lentils here at WHFoods.

Sure, that all sounds wonderful, but if these little grains don’t taste good, who’s going to eat them?

Well, that’s the great thing about lentils – they absorb pretty much any flavor you throw at them, and are pretty darn good just on their own. I decided to throw them together with a bunch of fresh vegetables and a very simple dressing, and created a crunchy, flavorful side dish that doubled as lunch for me the next day.

Lentil Salad

Lentil Salad
 
Prep time

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Ingredients
  • 1 cup lentils, rinsed and picked over to remove any dirt or small pebbles
  • 2 cups water
  • 1 bay leaf
  • ½ tsp kosher salt
  • ½ red bell pepper, diced
  • 2 large lacinato kale leaves, stems removed and cut into ½” pieces
  • ⅓ cup frozen corn (if doing the Standard Process Cleanse, omit)
  • 1 head broccoli, cut into small florets
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar

Instructions
  1. Add water, lentils and bay leaf to a medium pot and bring to a boil over high heat. Once boiling, bring heat to low and let cook, uncovered, for 20-30 minutes, until lentils are tender. Remove bay leaf and strain the lentils to remove any excess water. Add the salt and stir.
  2. Add bell pepper, kale leaves, corn and broccoli and stir, allowing the vegetables to absorb some of the heat from the cooked lentils. Add oil and vinegar, and stir to incorporate.

In related news, I am actually starting a cleanse starting next Monday, called the Standard Process Cleanse. Don’t worry, it’s not one of those crazy juice fads… it’s more focused on incorporating more whole foods and vegetables into your diet, and flushing the toxins from your body. I am working with my friend and nutritionist, Rebecca Meyerson of Simply Healthy Living, during the 21-day process. You bet I am going to turn to this salad quite a bit during that time! So fair warning, over the next few weeks, you are going to see a lot more healthy recipes from me as I go through the cleanse process and make more vegetable-centric meals and snacks.

I also wanted to share two  e-books that my childhood neighbor and family friend, Mike Angarola, wrote that are chockfull of delicious Italian recipes, in memory of his grandmother, Gracie. Mike used to own an amazing Italian specialty shop in my hometown of Nyack, Gracie’s Ravioli, and he really knows his stuff. You can also check out his blog at Gracie’s Italian Wine Review. Check out his e-books, here:

   

Happy Eating 🙂
mally