Disease Prevention and Research

It has been really busy here recently and I have not really had an great recipes I have wanted to share.  So I decided it has been a while since I have posted anything about juice plus so here a little information.  I believe in eating our nutrients for disease prevention but in all honestly it is difficult to really know what is going into the produce we are consuming ie; organic vs GMO vs soil conditions vs the variety we lack.

So for me juice plus gives me the peace of mind that I am getting a variety of organic and non GMO whole foods daily.  That way when I do slip up on my diet (it does happen on occasion) I can still sleep at night.

Here is a list of what is present in juice plus and here is also a video from Dr Mitra Ray on disease prevention and research with juice plus.

juice Plus Ingredients laminate

http://bit.ly/UOsvAD

Have a happy health weekend.  If you have any questions about juice plus please just let me know!!  I would love to share!

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Vegan Eggplant Queso

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Spinach Sweet Potato Nacho’s

For the potato chips:
2 Medium sweet potato
1/2 Tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Smoked paprika
1/4 tsp Chile powder
pepper
For the Spinach chips:
4 Cups spinach leaves, packed
2 tsp Olive oil
Nutritional Yeast

Preheat your oven to 375 degrees.
Cut sweet potato into very thin slices, about 1/8 of an inch thick. Repeat until all the potato is sliced.
Place the potato into a large bowl and drizzle with olive oil. Toss to coat. Lay the potato slices in a single row on a large cookie sheet.
In a small bowl, combine the garlic powder, cumin, paprika, and chile powder. Sprinkle half of the mixture all over the potatoes, and then sprinkle with a little bit of pepper.
Bake the chips for 10 minutes. Then, flip each slice and continue baking until brown and the edges begin to curl up and crisp, about another 10-13 minutes.
While the potatoes cook, place the spinach leaves into a bowl and drizzle in the olive oil.
Lay the spinach leaves in a single row on a cookie sheet. Place them into the oven about 5-7 minutes.
Place the potatoes in a single layer in a large, oven-proof skillet and then top with the spinach leaves. Sprinkle with nutritional yeast.
Place the skillet back into the oven and cook the nachos until warm.

Adapted from: wholeyum.com

Breaded Cauliflower Tacos

Adapted from: blissfulbasil.com
Ingredients
For Crispy Cauliflower
  • 1 small head of cauliflower cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon Himalayan sald
  • 1¼ cup almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ¼ teaspoon Himalayan salt
For the Avocado Cream (I did not use this avocado cream sauce hence allergy)
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 gluten free tortillas, homemade or purchased
  • lime wedges
  • cilantro leaves
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to vitamix. Blend to coarse meal forms.
  3.  Add in the cilantro, oats, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt into a bowl. Gently mix to incorporate spices.
  4. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  5. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking. Repeat with the remainder of the cauliflower.
  6. Bake the cauliflower for 25-30 minutes or until crispy and golden.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, honey, and salt to a small bowl. Toss to coat.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to vitamix. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. Use to drizzle on tacos.
To Assemble the Tacos
  1.  Fill with the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves.