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This shaved winter brussel sprout salad is delicious and light!  I’ve made it a few different times over the last few weeks for my clients.  It’s always a welcome addition in the winter.  Although not completely necessary to make the dish with a mandoline, it makes it so much easier to get the thin shreds you want.  You can also use a food processor shredding blade or a sharp chefs knife will work as well but may take you just a bit longer.  These are the times when you wish you had one!

I purchased mine on Amazon – Swissmar Borner V Power Mandoline and have had it for many years and use it often.  It works great because it’s a very sharp blade!  You have to be careful for ones that are not as sharp because that could be dangerous for slipping.  And on the other hand you have to be careful because whatever you are cutting you don’t want to go all the way down to your fingers or you will slice them.

Try this delicious salad as a light lunch or as a side with your dinner.  It’s delicious and comes together so quickly.  It also holds up in the fridge for a few days too so it’s an added bonus!

Winter Shaved Brussel Sprout Salad

Delicious raw winter salad!

Course Main Course, Side Dish
Total Time 15 minutes
Servings 6 servings
Author Stacey DiVerde

Ingredients

For the Salad:

  • 2 packages raw brussel sprouts shaved
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/2 cup shaved parmesan (or buy pre-shaved) BelGioioso Parmesan Shaved Cheese, 5 Oz

For the Dressing

  • 3 ea lemons freshly squeezed
  • 3-4 tbsp raw apple cider vinegar
  • 1/2 tsp grated garlic
  • 1 tsp Himalayan pink salt
  • 1/2-1 tsp dijon mustard
  • 2 tbsp raw honey
  • 1/8 cup extra virgin olive oil

Instructions

Instructions for salad:

  1. Shave the brussel sprouts with a mandolin being careful of your fingers in a large bowl.

  2. Add cranberries, slivered almonds and shaved parmesan.

Instructions for Dressing:

  1. In a glass jar or bowl, squeeze lemons, add rest of ingredients and shake the jar or whisk to emulsify and toss well into the salad. Adjust seasoning to your taste. 

This has been a long time favorite soup of mine for years despite that it may not look that appetizing in color.  The best part is it’s so simple to make.  I often leave out the asparagus tips and just puree the entire soup.  Mainly because I love to sip this in a mug as a mid-day snack or with my lunch.    

I’ve been cleansing for a few weeks and this is the perfect soup for it! Did you know that asparagus is a vegetable that is a great cleanser for your body naturally? Yes it is! It is a great diuretic, helping in the cleansing process and lifting the detox load of the liver and kidneys.

Here’s some great health benefits from this beautiful spring vegetable:

  • It’s a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  • Helps slow down the aging process due to it’s high antioxidant properties and neutralizing cell-damaging radicals.
  • It contains the amino acid asparagine which is a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts.  Good for edema and high blood pressure!
  • It contains vitamins A, C, E and K as well as has lots of fiber, folate and chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

Asparagus contains asparagusic acid, among other compounds, that gives urine that unique odor.  Have you ever noticed it?  It literally can happen within 15 minutes of eating it. Its compounds are volatile and released as a vapor through the urine. However, apparently not everyone can smell it and that is because everyones sense of smell is unique to themselves as well as the ability to produce the odor. Interesting!!  

Okay, enough about asparagus pee ~ eat asparagus because it so good for you!

Creamy Asparagus Soup
Serves 4
Dairy-free delicious asparagus soup
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs of asparagus (trim tough ends, cut in 2” pieces) (extra if you want to add some asparagus tips at the end)
  2. 4 cups organic vegetable stock (32 oz con’t - such as Saffron Road or Nature’s Promise)
  3. 1 large onion, chopped
  4. 1 garlic clove, minced.
  5. 3 tbs extra virgin olive oil
  6. Himalayan pink salt
  7. fresh cracked pepper
Instructions
  1. Sauté onion in extra virgin olive oil, add garlic & asparagus and add vegetable stock. Bring to a boil and then simmer until soft.
  2. Take asparagus out with a slotted spoon and add stock (a little at a time) to blend in high speed blender or regular blender until smooth and creamy (you may not need all the stock depending on the consistency you prefer (reserve juice and drink it up in a mug if you want). Add Himilayan pink salt (about 1+ tsp) and fresh cracked pepper to taste. Enjoy!
  3. If you are adding asparagus tips to your soup, blanch them for just about 30 seconds (add to already boiling water, than in ice cold water to retain color, remove with slotted spoon). Add them to your soup before eating.
Notes
  1. for future and if you tolerate dairy, you may add a dollup of organic plain yogurt to the mix while blending for added flavor but it is perfect the way it is.
Stacey DiVerde http://staceydiverde.com/
source:  
Eating Well 3/2016
 
https://www.ncbi.nlm.nih.gov/pubmed/19895471

This has been my go-to breakfast lately!   Who knew breakfast could be so creamy but delicious, healthy and satisfying while being dairy-free!  I have been really enjoying this!  It all started when I was cleansing a few weeks ago and decided to have this over a smoothie.  Smoothies in the morning are great especially on the days I chef.  However, I become “smoothied-out” sometimes especially after years of drinking smoothies.   Plus there is something to be said about chewing your food.   Digestion starts in the mouth when you chew your food.  The enzymes amylase and lipase are released which starts the digestion process.  

When you are eating healthy you just feel better, think better, move better and your body runs better!   Try this delicious and satisfying breakfast it’s so light and refreshing as well as gluten-free and dairy-free!  Berries are packed with antioxidants and lower on the Glycemic Index!  Ideally fruit should be eaten alone so another plus to have this first thing in the morning.  

Mixed Berries with Sweet Cashew Cream
Serves 1
Light & refreshing!
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2+ cups of berries (strawberries, black berries, blue berries)
  2. 1 ripe banana (divided)
  3. 1/2 cup raw cashews (soaked in hot water for 1/2 hour or more)
  4. 1/2 cup+ coconut milk or almond milk (no carrageenan) (add more depending on consistency)
  5. 1/2 tsp real vanilla extract
  6. handful slivered almonds
  7. chia seed (optional)
  8. cinnamon (optional)
Instructions
  1. Place mixed berries in a bowl and slice up 1/2 of banana. Blend the other 1/2 banana, coconut milk or almond milk, vanilla extract and cashews together until creamy smooth.
  2. Pour cream over fruit and top with slivered almonds. Add cinnamon and chia seeds if desired.
Stacey DiVerde http://staceydiverde.com/

I love this bean soup especially in the winter when you need something to warm your soul!  It comes together in no time once the beans are prepped overnight.   I often make this mid-week after cooking all day for a client!   I love to add kombu (sea vegetable) because it helps the beans to be more digestible.  It also is an excellence source of iodine which is essential for thyroid health.  If you have a sluggish thyroid, adding seaweed to your diet can help nourish your thyroid.   It’s also loaded with nutritional goodies!  It also tastes good believe it or not using a mixture of beef stock, chicken and vegetable stock.  It gives it depth of flavor but I kept it strictly vegetarian/vegan in the recipe using vegetable stock.  Please let me know in the comments below if you try it and how you liked it!

 

16 Bean Soup w/Kale & Quinoa
Delicious Gluten Free 16 Bean Soup
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Ingredients
  1. The beans need to be soaked, so plan on this and soak them overnight for best results.
  2. 1 bag of dry 16 beans (soaked overnight)
  3. 1 onion, chopped
  4. 6 carrots, sliced
  5. 3 celery stalks, sliced
  6. 1-2 garlic cloves (grated)
  7. 1 bunch organic kale (stems removed and chopped)
  8. 1/4 cup of dry sherry (real sherry not the one in the supermarket)
  9. 2 tsp hot madras curry powder
  10. 1 28 oz can of petite diced tomatoes (Redpack)
  11. 1 Strip of Kombu (Whole Foods or health food store - optional)
  12. 1-2 containers of vegetable stock (prefer saffron road or nature’s promise)
  13. 1 3” piece parmesan rind (leftover if you have)
  14. Himalayan pink salt (to taste)
  15. 2 tbs extra virgin olive oil
  16. 3 cups of cooked quinoa
  17. Crushed Red Hot Pepper (to taste, at the table)
Instructions
  1. Rinse beans.  Soak beans in enough water to cover beans about 3-4 inches over beans overnight.  When you are ready to make the soup, drain and rinse the beans.
  2. Sauté chopped onion, celery, carrots in extra virgin olive oil for a few minutes.  Add grated garlic.  Add beans, vegetable stock (add enough to cover the beans initially, may need more later if it gets totally absorbed), can of tomatoes, kombu and parmesan rind (if you have left over).
  3. Bring to a boil, add curry powder, sherry and simmer for approximately 20 minutes.  Add chopped kale.  Season to your taste with Himalayan pink salt.  Continue to cook until beans are done.  Approximately another 10 minutes. Take out the piece of Kombu before serving.
  4. Prepare the quinoa separately, according to package directions.  Add quinoa in a bowl and ladle in soup, sprinkle with crushed hot pepper.  Enjoy!
Notes
  1. Note: adding Kombu (dry sea vegetable) to this soup would be an excellent source of iodine which is essential for thyroid health - it generally has no flavor and can be taken out after its done.  Kombu has the ability to render beans more digestible and less gas-producing.
Stacey DiVerde http://staceydiverde.com/