<![CDATA[The Earth Diet - OCTOBER 2013]]>Tue, 15 Apr 2014 21:15:18 -0700Weebly<![CDATA[Fall Harvest Salad with Maple Vinaigrette]]>Thu, 31 Oct 2013 13:40:13 GMThttp://www.theearthdiet.org/21/post/2013/10/fall-harvest-salad-with-maple-vinaigrette.html
Total time: 15 minutes

Serves: 2

Ingredients:
1 small sweet potato
2 cups mixed greens
1 small fennel bulb, chopped
1 beet, peeled and chopped
1 Granny Smith apple (or other sweet-tart variety), sliced
1/4 cup pumpkin seeds

Maple Vinaigrette
3 Tablespoons extra virgin olive oil
3 Tablespoons raw apple cider vinegar
2 teaspoons grade B maple syrup
1/2 teaspoon ground cardamom

Action:
1. Peel sweet potato, cut into rounds and steam until tender. Set aside to cool.
2. Rinse greens and place on 2 plates.
3. Divide fennel, beet, apple and sweet potato between plates. Top with pumpkin seeds.
4. For the dressing, wisk all ingredients in a bowl, pour over salads and serve.

Benefits:
  • good for weight-loss
  • satisfies sweet cravings, refined sugar free
  • great source fiber
  • full of antioxidants, great for the skin
  • anti-cancer
  • rich in beta-carotene
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
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<![CDATA[Spiced Butternut Squash Vanilla Pudding]]>Wed, 30 Oct 2013 13:22:26 GMThttp://www.theearthdiet.org/21/post/2013/10/spiced-butternut-squash-vanilla-pudding.html
Total time: 10 minutes

Serves: 1-2

Ingredients:
1 Medjool date (soaked in hot water for 5 minutes)
1 cup Butternut Squash Purée
1/2 large or 1 small avocado
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
seeds of 1/2 vanilla bean or 1 teaspoon vanilla extract
pinch sea salt

Action:
1. Soak date in very hot water for 5 minutes.
2. Meanwhile, add all other ingredients to a food processor.
3. Slice date into pieces and add to food processor, blend for a few minutes until completely smooth.
4. Serve immediately or chill in refrigerator before serving.

Benefits:
  • rich in beta-carotene
  • high fiber
  • high in potassium, vitamin B, vitamin k, folate
  • healthy source of fat
  • refined sugar free
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
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<![CDATA[Butternut Squash Purée]]>Tue, 29 Oct 2013 12:39:42 GMThttp://www.theearthdiet.org/21/post/2013/10/butternut-squash-pure.html
Total time: 10 minutes + 50 minutes baking time  (passive)

Serves: 1

Ingredients:
1 medium butternut squash
1 Tablespoon coconut oil
1 teaspoon cinnamon (optional)

Action:
1. Preheat oven to 350ºF.
2. Using a sharp knife, cut squash lengthwise. Scrape out seeds with a spoon and discard.
3. In a glass baking dish, lay squash face-down in 1/2 inch water.
4. Bake for about 50 minutes or until fork pokes squash with no resistance.
5. Let cool for a couple minutes, then scrape out flesh and add to a food processor.
6. Add coconut oil and cinnamon and process until completely smooth.

Suggested Uses:
  • Spiced Butternut Squash Vanilla Pudding
  • Bake in muffins
  • Enchilada filling
  • As a spread for wraps or sandwiches
  • Over steamed vegetables
  • In a soup

Benefits:
  • good source of beta-carotene
  • source of fiber
  • heart-healthy
  • high in potassium, vitamin B
  • full of antioxidants
  • great for skin
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Pumpkin Spice Mocha]]>Mon, 28 Oct 2013 12:45:13 GMThttp://www.theearthdiet.org/21/post/2013/10/pumpkin-spice-mocha.html
Total time: 8 minutes

Serves: 1

Ingredients:
1 cup almond milk
1/2 cup water
1 Teeccino herbal coffee teabag
2 Tablespoons cacao powder
1/2 teaspoon pumpkin pie spice
liquid stevia or coconut palm sugar to taste

Action:
1. In a small saucepan, heat the almond milk, water and 1 Teeccino herbal coffee teabag.
2. Just before boiling, turn off the heat and let it steep for 3-4 minutes, covered.
3. Squeeze liquid from teabag and discard.
4. Add cacao powder and pumpkin pie spice to the saucepan and heat through until all lumps dissolve.
5. Sweeten with stevia and serve immediately.

Benefits:
  • good source of antioxidants
  • source of iron
  • source of fiber
  • low-glycemic
  • refined sugar free
  • great for energy
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Pumpkin Pie Oatmeal]]>Sun, 27 Oct 2013 10:58:50 GMThttp://www.theearthdiet.org/21/post/2013/10/pumpkin-pie-oatmeal.html
Total time: 15 minutes

Serves: 1

Ingredients:
1/2 cup almond milk
1/2 cup water
1/2 cup rolled oats
1/2 cup Organic canned pumpkin
1 teaspoon pumpkin pie spice
6 drops liquid stevia or 2 teaspoons grade B maple syrup
Optional: handful raw walnuts or pecans

Action:
1. In a small saucepan, bring the almond milk, water and oats to a boil. Turn heat down to simmer, stirring occasionally.
2. After about 5 minutes, stir in pumpkin, pumpkin pie spice and nuts (if using.)
3. Once oatmeal is cooked, add stevia or maple syrup, transfer to a bowl and serve.

Benefits:
  • great source fiber
  • lowers cholesterol
  • whole grain
  • rich in beta-carotene
  • refined sugar free
  • vegan
  • gluten-free (if using certified gluten-free oats)

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Spaghetti Squash with Cauliflower-Cashew Ricotta]]>Sat, 26 Oct 2013 11:15:21 GMThttp://www.theearthdiet.org/21/post/2013/10/spaghetti-squash-with-cauliflower-cashew-ricotta.html
Total time: 20 minutes + 45 minutes baking time (passive)

Serves: 3-4

Ingredients:
1 spaghetti squash

Cauliflower-Cashew Ricotta
1/2 cup vanilla almond milk
Juice of 1/2 lemon
1 cup raw cashews (soaked 4-6 hours or overnight)
1/2 cup onion, chopped
1-2 cloves garlic
4 Tablespoons nutritional yeast
1 teaspoon thyme
1 teaspoon sea salt
1 small head cauliflower, chopped into small florets (should yield about 6 cups)

Action:
1. Preheat oven to 375º.
2. Using a large, sharp knife, cut spaghetti squash in half lengthwise. Scrape out seeds and discard them. Lay spaghetti squash halves face down in a baking pan with 1 inch of water. Bake for 45-50 minutes, until a fork sticks through squash with no resistance.
3. For the ricotta, add all ingredients to a high-speed blender, adding the cauliflower last. Blend until smooth, light and fluffy. Use tamper if using a Vitamix blender.
Note: If using a standard blender, consider steaming the cauliflower first.
4. When squash is baked, let cool. Using a fork, scrape lengthwise to make "spaghetti".
5. Top with ricotta and serve immediately.

Benefits:
  • low calorie, low fat
  • great for weight-loss
  • high in fiber
  • anti-cancer
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Sweet Potato & White Bean Wrap]]>Fri, 25 Oct 2013 13:39:58 GMThttp://www.theearthdiet.org/21/post/2013/10/sweet-potato-white-bean-wrap.html
Total time: 15 minutes

Serves: 2

Ingredients:
1 small sweet potato
2 Food for Life Ezekiel tortillas (sprouted multi-grain or brown rice (brown rice gluten-free))
4 teaspoons Organic stone-ground mustard
2 Tablespoons Pear-Ginger Chutney or other Organic prepared chutney
1 cup Organic canned Great Northern beans (or other white variety)
1/2 avocado
Handful arugula

Action:
1. Peel sweet potato, cut into rounds and steam until soft but not mushy.
2. Spread 2 teaspoons mustard and 1 Tablespoon chutney on each tortilla.
3. Add half of the sweet potato rounds to each tortilla, followed by the beans, avocado and arugula.
4. Roll into a burrito and enjoy!

Benefits:
  • high in Vitamin A, B
  • rich in beta-carotene
  • full of antioxidants, improves skin
  • high in fiber
  • heart-healthy
  • anti-cancer
  • vegan
  • gluten-free (brown rice tortilla only)

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Saquito Mix Candy Corn]]>Thu, 24 Oct 2013 14:34:20 GMThttp://www.theearthdiet.org/21/post/2013/10/saquito-mix-candy-corn.html
Total time: 15 minutes

Serves: 4

Ingredients:
2 Tablespoons extra virgin coconut oil
1/2 cup Organic popcorn
2 pouches Saquito Mix
Sea salt to taste

Action:
1. On medium-high heat, melt coconut oil in large fry pan.
2. Once oil heats, add 3 kernels to pan, cover pan with lid and wait until they pop.
3. Add all the kernels, cover and shake pan gently back and forth to pop the rest. (Lift lid slightly to prevent burning.)
4. When popping is finished, immediately remove pan from heat and empty into a large bowl.
5. Pour 2 pouches Saquito Mix over popcorn, season with salt and toss to mix well.
6. Divide among 4 bowls and enjoy!

Benefits:
  • good source of protein
  • rich in Omega 3 fatty-acids
  • high in fiber
  • great for endurance
  • great for energy
  • whole-grain
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Red Lentil Dahl Soup with Carrots and Cilantro]]>Wed, 23 Oct 2013 14:48:25 GMThttp://www.theearthdiet.org/21/post/2013/10/red-lentil-dahl-soup-with-carrots-and-cilantro.html
Total time: 35 minutes

Serves: 3-4

Ingredients:
1 Tablespoon extra virgin coconut oil
1/2 cup onion, chopped
3 cups water
3/4 cup red lentils, rinsed
6 carrots, peeled and chopped
1 teaspoon coriander
1 teaspoon grated fresh ginger
1 teaspoon curry powder
1/2 bunch cilantro, washed and chopped
juice of 1/2 lime
sea salt and pepper to taste

Action:
1. In a large soup pot, heat coconut oil and sauté onion for 2-3 minutes or until translucent.
2. Add water and lentils, bring to a boil, then reduce heat to simmer and cook with lid on.
3. After 15 minutes, add carrots and all spices. Cook soup until lentils are completely broken down.
4. Turn off heat, stir in cilantro, lime juice, salt and pepper. Let sit for a couple minutes.
5. Serve!

Benefits:
  • good for weight-loss
  • good source of protein
  • high in fiber
  • good source iron, vitamin B-6
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
]]>
<![CDATA[Layered Raw Chocolate Caramel Brownies]]>Tue, 22 Oct 2013 14:52:38 GMThttp://www.theearthdiet.org/21/post/2013/10/layered-raw-chocolate-caramel-brownies.html
Total time: 25 minutes + optional chill time

Serves: Makes 1 pan brownies, about 12

Ingredients:
Brownies
2 1/2 cups walnuts
1/2 cup raw pistachios (unsalted)
2/3 cup cacao powder
1/4 teaspoon sea salt
seeds of 1/2 vanilla bean OR 1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup Medjool dates, pitted*

Caramel
1 cup Medjool dates, pitted, soaked 1-2 hours in water
1/3 cup smooth almond butter
1/2 vanilla bean OR 1 teaspoon vanilla extract
1 Tablespoon extra virgin coconut oil
1/4 teaspoon sea salt

Third Layer: Top with Noah's Rock n' Raw Chocolates Avocado-Pistachio Bar
Optional Fourth Layer: More caramel

Action:
1. For the brownies, add the walnuts, pistachios, cacao, salt, vanilla and cinnamon and pulse until a coarse meal forms.
2. *Slowly add in dates until it begins to stick together. Test it by pressing a spoonful between your fingers, it should stick. Note: More or less dates may be required depending on how dry your dates are.
3. Empty the mixture into a brownie pan and press down firmly to make an even layer. Set in refrigerator to chill while you make the caramel.
4. For the caramel, discard the date soak water (or reserve for another recipe such as a smoothie).
5. Add all ingredients to the food processor and process until completely smooth (about 3-4 minutes). It should start to heat up and smell delicious!
6. Using a knife, spread the caramel evenly over the brownies.
7. Top with Noah's Rock n' Raw Chocolates Avocado-Pistachio Bar.
8. Optional: Chill in refrigerator for 30 minutes or more.

Benefits:
  • high in antioxidants
  • free of refined sugar
  • good source of Omega-3 fatty-acids
  • high in fiber
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved
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