Cleansing Blog

Recipes

Recipes

First, start by cutting a large aloe vera leaf from a living plant. Be sure to thank the plant for granting you this nutritious gift, as we should always give thanks to nature for providing us with nourishment and natural medicine.

Pick a large aloe vera leaf that’s green and thick. The thicker the leaf, the more gel you’ll get. A healthy aloe vera leaf is about the size of your forearm. Always respect the plant and leave enough for the plant to survive and prosper. Never destroy an aloe vera plant to harvest its leaves unless, of course, you’re running an aloe vera farm and plan to re-plant it.

After cutting the leaf, let the dark red resin drain out by holding the leaf upside for several seconds until the resin drips out. The gel will stay in the leaf, so don’t worry about losing gel.

Notice the thick gel in this aloe vera leaf. (This was taken from a plant in my front yard.) It is this gel that we’re after. The method here is to use a knife to remove the thick skin and resin of the aloe vera leaf, leaving only the gel.

It is the gel that has the health benefits we’re interested in. The dark red resin (latex) actually causes diarrhea, but the gel is soothing to the entire digestive tract and is even well known to cure heartburn, IBS, Crohn’s disease, constipation and many other digestive disorders.
  I’ve cut away a section of the leaf to show you the transparency of the aloe vera gel. Aloe vera gel is 96% water. The water is locked in a matrix of complex polysaccharides made of over 200 phytonutrients. It is these polysaccharides and glyconutrients that we’re interested in. This is where the healing benefits come from.

Here’s a closeup of the aloe vera leaf. You can clearly see the texture of the aloe vera gel vs. the skin. What’s impossible to see here, however, are the numerous healing elements present in aloe vera.

more………… 

Recipes, Remedies

Made on the grill, these “pizzas” are vegetarian and wheat-free. If you have leftover pizza sauce on hand, these can be assembled and cooked in about 15 minutes, making them a perfect weeknight grill meal.

1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tsp. soy sauce
freshly ground pepper
4 portobello mushrooms
6 ounces fresh mozzarella, sliced
1 cup pizza sauce (such as the sauce from my calzone recipe)
Italian seasoning

1. Prepare grill.
2. In a small bowl, combine olive oil, balsamic vinegar and soy sauce, season with pepper. Prepare mushrooms by scraping out the gills and the stem on the underside. Brush mushrooms on both sides with oil and vinegar mixture.
3. Place the mushroom caps, stem side down, on hot grill grate, close cover and grill for about 4 minutes. Remove from grill, place stem-side up on a plate. Spoon pizza sauce over each mushroom, and place a few pieces of fresh mozzarella on each mushroom. Season with Italian seasoning.
4. Return to grill, grill for about 7 to 8 more minutes, or until cheese has melted.

Serves 4.

Recipes

 by Jessica Ridenour

Butternut Squash and Spinach Enchiladas

Sauce:
2 tbsp extra virgin olive oil
1 yellow onion, small dice
2 cloves garlic, minced
½ tsp sea salt
½ tsp ground pepper
1 large can diced organic tomatoes
2 tsp unbleached all-purpose flour or 2 tsp arrowroot powder mixed with 2 tsp water
2 cups organic low sodium vegetable stock
½ tsp sea salt
½ tsp ground pepper
1 tsp paprika
2 tsp chili powder
1 tsp agave or dry sweetener

Filling:
1 package organic whole-spelt tortillas (6 per package)
1 tbsp olive oil
½ tsp sea salt
1 clove garlic, finely chopped
1 medium butternut squash, roasted, peeled and chopped
3 cups baby spinach, dry
2 tbsp lemon juice

Pre-heat oven to 375º.

Heat a medium saucepan and add olive oil, onion, garlic, salt and pepper. Stir. Cook until onions are slightly transparent. Add flour if using, and stir. If using arrowroot, wait until you add liquid to stir it in. When onions are coated in flour, add in tomatoes and vegetable stock. Stir until mixture thickens, for about 1 minute. Add chili powder, paprika and sweetener, and stir. Let the mixture cook about 10–15 minutes.

While enchilada sauce is cooking, prepare filling by heating a medium sauté pan. Add olive oil, garlic and salt. Add butternut squash and begin to stir and mash the butternut squash. Once the mixture is well heated through, add the spinach and lemon juice.

In a large baking dish, add a small amount of the enchilada sauce to coat the bottom of the dish.

To make the enchiladas, fill a tortilla with approximately 3 tbsp of filling, and roll. Place in the baking dish. Repeat 6 times. Cover rolled tortillas with remaining sauce. Cover dish in aluminum foil.

Bake for approximately 20 minutes, and then remove foil and bake for an additional 10 minutes or so, until bubbles appear in the center of the dish.

Recipes

 by Jessica Ridenour

Chipotle Dip

1 cup vegan non-hydrogenated sour cream (Tofutti brand recommended)
2 tbsp lime juice
1 tbsp agave
1-2 tsp chipotle powder
½ tsp garlic powder
¼ tsp sea salt

In a medium bowl, whisk all ingredients together until well combined. Let rest in the refrigerator for at least a half hour to develop the flavors. Drizzle over warm enchiladas or use as a dip.
Note: Chipotle gets spicier with age, so the dip will be spicier the next day!

Recipes

 by Jessica Harlan

A meal in itself, this salad is rich in iron, and makes use of those leftover hard-boiled Easter eggs.

3 strips bacon
1 shallot, minced
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
salt and pepper
8 ounces flank steak
6 ounces baby spinach
4 ounces crimini mushrooms, sliced
2 hard-boiled eggs, diced
1 small cucumber, sliced
1 avocado, sliced

Spray a cast iron pan with cooking spray and heat over medium-high heat. Place 3 strips of bacon in pan and cook until crisp, about 7 minutes, turning once or twice to ensure both sides cook evenly. Remove bacon to a paper towel-covered plate and set aside. When cool, crumble bacon into small bits.

Meanwhile, pour excess bacon fat out of pan, leaving about a teaspoon. Add shallot and saute over medium heat until softened and browned, about 3 minutes. Transfer shallots to a large bowl (reserving pan to cook steak) and add balsamic vinegar and mustard. Combine with a whisk. Drizzle in olive oil, whisking constantly. Set aside.

Heat pan over medium-high heat. Season both sides of flank steak with salt and pepper and sear in pan, about 8 minutes, turning once halfway through cooking time. Remove from pan and let rest for 5 minutes.

Add spinach to bowl with salad dressing and toss to coat spinach leaves with dressing. Divide spinach between two plates. Arrange mushrooms, eggs, cucumber, crumbled bacon and avocado in rows or wedges on the spinach. Slice the steak on the bias and place half of the steak on each salad.

Serves 2.

Recipes

 by Cybele Pascal

Is your romance on repeat? Try the unexpected. How about a little cayenne pepper in your dark chocolate mousse? In this recipe I’ve used Soyatoo whipped soy topping. Ever since I first sampled this brilliant feat of culinary chemistry last spring at EXPO West, the largest Natural Products expo in the U.S., I’ve been waiting with bated breath for its arrival in stores. And to my utter delight, it arrived on the shelves at my local Whole Foods this month! Hurrah for all vegans, dairy-allergic, lactose intolerant, kosher people, cholesterol avoiders, and those watching their waistline. At last, an organic low-fat substitute for whipped cream! With only 10 calories per serving, and all organic ingredients, dessert just got a whole lot sweeter! Also note my use of Scharffen Berger chocolate and cocoa powder, unquestionably the best baking chocolate in the U.S. It is also nut-free, dairy-free, and gluten-free.

8 oz Semisweet Scharffen Berger Chocolate (4 squares)
2 Tbsp. Unsweetened Scharffen Berger Cocoa Powder
1/2 cup soy milk
2 Tbsp. brewed espresso (or any dark coffee, decaf is fine)
1 Tbsp. bourbon, rum, or brandy
1/4-1/2 tsp. cayenne pepper (depending on preference)
1 tsp. cinnamon
4 cups Soyatoo whipped soy topping (or 4 cups whipped cream — 2 cups whipping/heavy cream makes 4 cups whipped)
1/2 pint blackberries
chocolate shavings (optional)

Chop chocolate into pieces the size of an almond or smaller. Combine with cocoa powder, soy milk, and espresso in a heavy pan over low heat. Melt, stirring constantly with a wooden spoon. Do not overheat, chocolate burns easily! Remove from heat, add bourbon, cayenne pepper, and cinnamon, whisking in completely. Let cool to room temperature. Gently fold in 2 cups of the Soyatoo, then add the last two. Divide between custard cups, wine glasses, ramekins, or whatever tickles your fancy. Chill in refrigerator 1 hour to set. Remove and top with blackberries. For added panache, take a potato peeler and use the last square of the Scharffen Berger bar to make chocolate shavings. Makes 4 servings.

Recipes

 by Cybele Pascal

(Apricot Almond Torte)

(Dairy-free)

Apricots and almonds show up at farmers markets in Northern California during the fall, and luckily, make a wonderful pairing. Not only do they taste great, but both foods are packed with nutrients. Apricots and almonds are both high in fiber. Apricots also have high levels of beta-carotene and lycopene, making them heart-healthy, and good for your eyes! Almonds are rich in heart-healthy monounsaturated fats, and the super antioxidant, Vitamin E.

This simple torte is a great finish to any fall meal. It also makes a wonderful afternoon tea cake. It’s rustic yet tender, and not too sweet. Serve with a dollop of Good Karma Rice Divine in very vanilla, or Soyatoo Whipped Soy Topping, for a decadent cap to a meal.

1 1/3 cup organic sugar (try Wholesome Sweeteners)
1/4 tsp. cinnamon
1/3 cup finely ground almonds (aka, “almond meal”) (I like to make my own by grinding slivered almonds in the food processor, but you can buy it pre-ground too)
2/3 cup unbleached white spelt flour
1 tsp. baking powder
1/8th tsp. salt
1/2 cup non-hydrogenated margarine (try Earth Balance Natural Buttery Spread)
2 eggs
1 tsp. almond extract (try Frontier)
4 apricots, divided into 6 slices each
2 Tbsp. lemon juice
organic powdered sugar (try Wholesome Sweeteners)

Preheat oven to 350 degrees. Grease a 9-inch round spring-form pan and dust with a little spelt flour, tapping out the extra. Combine 1/3 cup sugar with cinnamon and set aside for later. Combine ground almonds, spelt flour, baking powder, and salt. Set aside. Prepare your apricots at this time if you haven’t already done so. Set aside. Cream margarine and 1 cup sugar with an electric mixer, set on medium. Add eggs, one at a time. Add almond extract, and beat. Add dry mixture to wet mixture, and mix until batter is smooth. Pour into spring-form pan and smooth surface with a spatula. Arrange apricot slices, skin side down, in two circles shaped like the sun. Start with the outer circle, leaving a half-inch boarder between apricots and the edge of the pan. Once you’ve completed both circles, drizzle top with lemon juice. Sprinkle cinnamon sugar mixture all over top of torte. Bake 55 minutes. The apricots will disappear into the cake, creating a delicious caramelized bottom, and a lovely golden crust on top. Remove torte from oven and let cool in pan on a rack for 15 minutes. Gently run a butter knife around the outer edge of torte to loosen. Remove outer rim of pan. Let cool another 30 minutes. Use a butter knife or slender spatula to gently separate bottom of pan from cake. You can either serve this cake right-side-up, dusted with powdered sugar, or flip it for an apricot upside-down cake! Serve slightly warm or room temperature. Serves 8.

Recipes

 by Jessica Harlan

This chili is easy to assemble and tastes just as good when it’s been refrigerated or frozen. Use your creativity with the recipe — try different kinds of beans, chile powder, beer, ground meat or meat substitute.

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced (or use a Microplane grater)
1 15.5 ounce can kidney beans, drained and rinsed
1 15.5 ounce can black beans, drained and rinsed
1 28 ounce can crushed tomatoes (i.e. Muir Glen Fire Roasted)
2 tablespoons tomato paste
4 tablespoons chile powder, or more to taste
1 chipotle in adobo, minced
6 ounces (1/2 bottle) microbrewed beer (i.e. Rogue Dead Guy Ale), optional
1 12-ounce package meatless crumbles, i.e. MorningStar Meal Starters Grillers Crumbles)
1 tablespoon brown sugar
salt and pepper to taste

In a large, heavy bottomed pot, heat olive oil over medium heat. Add onions and saute until golden, about 5 to 7 minutes. Add garlic, saute 1 minute, stirring constantly to keep from burning. Add kidney beans, black beans, canned tomatoes, tomato paste, chile powder, chipotle pepper and beer, if using. Simmer for 15 to 20 minutes, until thickened. Stir in meatless crumbles. Simmer an additional 5 minutes until crumbles are heated through. Add brown sugar, salt and pepper to taste.

Serve with grated cheese, low-fat sour cream or yogurt, chopped cilantro, sliced black olives, lime wedges and other condiments.

Serves about 6.

Note: To use ground beef or ground turkey, use about 1 pound and add it after the onion and garlic is sautéed. Brown it in the pan, skimming out any extra grease or liquid with a turkey baster or a spoon, adding the beans, tomatoes and other ingredients.

To freeze: Cool chili until lukewarm (about 100˚F). Transfer to a freezer-safe food storage container. Cover surface of chili with plastic wrap before putting lid on. Place in freezer.

To heat: Thaw overnight. Transfer chili to a saucepot and cook over medium heat until heated through.

Recipes