Don’t Let the Holidays Weigh You Down

The Daily Greens 4- Day Cleanse is a gentle, nourishing way to rid your body of unwanted toxins, and it may help reduce your risk of chronic diseases. There are many ways to cleanse your body and get rid of the toxin buildup there, but not all cleanses are created equal. Some are more effective and efficient than others, and the Daily Greens 4-Day Cleanse belongs in the former category.

The Keys to a Successful Cleanse

  • Antioxidants
    • Consuming a variety of antioxidants is essential to cleansing well. Antioxidants protect your cells from free radicals, which can damage cells and even cause them to die. It is important that you consume a variety of antioxidants because each type of antioxidant serves a specific purpose, targeting specific cell groups and body systems.
  • Hydration
    • The 4-Day Cleanse ensures that you stay hydrated with lemon water and green tea when you first wake up, the three green juices throughout the day, and plenty of cool, fresh water.
  • Give Your Digestive Tract a Break
    • While it’s true whole grains and protein provide valuable nutrients or benefits on a daily basis, they can place a heavy burden on your body. Additionally, with mass agricultural practices as they are today, many animal proteins, alcoholic drinks, and sources of caffeine contain hormones, chemicals, and additives that add to the buildup of toxins in your body.
  • The Raw Difference
    • Raw fruits and vegetables naturally contain large amounts of vitamins, minerals, antioxidants, digestive enzymes, and phytonutrients. When fruits and vegetables are cooked, many of these vital nutrients are lost, either through heat or water, decreasing the concentration of nutrients in a given amount of fruit or vegetable.

 

Healthy Thanksgiving Casserole

When you are a vegan, you learn that it is bests to bring your own dish to Thanksgiving gatherings. Our founder, Shauna Martin, was introduced to this wonderful plant based casserole by her dear friend, Jennifer Anderson.  The casserole is always a huge hit! Allow yourself about forty-five minutes baking time, but it takes less than ten minute to prep. SweetPotatoAsparagusCasserole

 

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 bunch of green asparagus, cut into 3-inch pieces
  • 3 to 4 garlic cloves, minced
  • Handful of fresh thyme leaves (from 2 to 3 sprigs), finely chopped
  • 1 to 2 plant-based sausages (such as Field Roast brand)
  • 3 to 4 tbsp extra-virgin olive oil
  • Sea salt and pepper, to taste

Directions

  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)
  • Arrange the sweet potatoes in a glass casserole dish.
  • Arrange the asparagus on top, then sprinkle with garlic and thyme.
  • Break up the sausage into bite-size chunks and sprinkle over the top.
  • Drizzle olive oil over the casserole, distributing evenly across the surface. Season with salt and pepper.
  • Place foil over the casserole and bake for 45 minutes or until the sweet potatoes are soft. Remove foil and bake a few more minutes until everything is a bit crispy.

Raw Butternut Squash Soup

Time for some delicious raw soup! Our founder, Shauna Martin, was determined to re-create the wonderful flavors of her autumn butternut squash with spinach in the form a raw soup. If you’ve been using a Vitamix, you should now be deeply in love. It’s a fantastic tool for making soups. If you don’t have one, use a high-speed blender. With the weather getting colder, you may want a little something warm in your tummy, you may heat the soup a bit on the stove without cooking away all the nutrients. The raw food temperature limit is 115 degrees. Enjoy!

raw butternut squash soup

Ingredients

  • 1/2 small butternut squash, peeled and cubed
  • 1/2 medium avocado or 1 small avocado
  • 1 cup (235ml) filtered water
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp maple syrup
  • 1 garlic clove
  • Sea salt and pepper, to taste
  • Handful of dried cranberries (for garnish)

Directions

  • Combine the butternut squash, avocado meat, water, olive oil, maple syrup, and garlic in a high-speed blender or Vitamix.
  • Blend on High until smooth, adding more water as needed until it reaches desired consistency.
  • Season with salt and pepper to taste.
  • If you would like a warm soup while keeping it raw, pour into a saucepan on the stove and heat over the lowest possible temperature. Stir constantly until the soup is warm to the touch, and remove immediately. Ladle into a bowl and garnish with pepper and dried cranberries.

Meatless Monday

These tacos are so fun and should hit the spot for Tex-Mex night. A Texas staple, guacamole is also wonderful raw, vegan dip. It works perfectly as the filling in a romaine lettuce wrap. If you’re in a hurry for dinner, most grocery stores now carry premade fresh guacamole that will save you the time of making it on your own. Be sure that it is freshly made and not something in a vacuum-sealed package, which will not be fresh or necessarily raw.
RawGuacamoleTaco

Ingredients

  • Guacamole
    • 2 avocados, chopped
    • 2 roma tomatoes, chopped
    • 1/4 red onion, finely chopped
    • 1 to 2 garlic cloves, finely chopped
    • 1/2 jalapeno, seeds removed and finely chopped
    • 1/2 bunch of cilantro (coriander), leaves only, chopped
    • Juice of 1/2 lime
    • Sea salt and pepper, to taste
    • Dash of cayenne pepper (optional)
  • Tacos
    • 4 to 5 heart of romaine (cos) leaves
    • 2 to 3 tbsp raw pumpkin seeds
    • 1 cup (50g) sprouts (any kind)

Directions

  • Combine avocado, tomatoes, onion, garlic, and jalapeno in a small bowl. Stir with a fork until the avocado is chunky.
  • Add the cilantro and lime juice, then season with salt and pepper to taste.
  • If you like spice, add a dash of cayenne and mix well into guacamole.
  • Arrange the romaine leaves on a plate, and add a scoop of guacamole on each leaf. Top with pumpkin seeds and sprouts.
  • To eat, fold up the sides of the leaf like a taco, and enjoy.

Greens for the Whole Family

We have incorporated 500 million CFUs of probiotics into our three amazing new flavors Cocoa Loco, Greenie & Berry Nice to provide probiotic immune support as a part of a balanced diet and healthy lifestyle. We are also so proud to donate a portion of sales to organizations that promote healthy eating habits for the whole family.
-Shauna Martin, Founder & CEO of Daily Greens™
half pint

Heavenly Herb Salad

Heavenly herb salad is a favorite of our founder, Shauna Martin. It’s like a comfort food! The mixture of avocado and almonds makes it hearty and filling. But for her, the essence of a salad is in its herbs, and this one has all three of her favorites: mint, basil, and cilantro. Perfect for a chilly fall evening!

HeavenlyHerbSalad-1

Ingredients:

  • Bowl of mixed baby greens (such as red and green romaine [cos])
  • Handful of mint (6 to 7 leaves), finely chopped
  • Handful of basil (6 to 7 leaves), finely chopped
  • Handful of cilantro (coriander) leaves (from 5 to 6 stems), finely chopped
  • 1 small avocado or 1/2 large avocado, diced
  • 1 tbsp dried currants
  • 1 tbsp roughly chopped almonds
  • 1 tbsp almond oil
  • 1 tsp agave nectar
  • Juice of 1/2 lime
  • Sea salt, to taste

Directions:

  • Combine the mixed greens, mint, basil, and cilantro in a salad bowl and toss.
  • Add the avocado, currants, almonds, almond oil, agave nectar, and lime juice, and toss gently.
  • Season with salt to taste, and enjoy!

Raw Carrot Soup

Fall is a wonderful time of year for soup! The cooler weather has many of us craving it. However, most soups cook down vegetables to the point where there are not many nutrients left. The basic concept of a raw soup is to use your high-speed blender, or preferably a Vitamix, to pulverize your veggies until they reach a smooth soup-like texture. If you really feel like you need a little warmth, you can heat the soup a bit on the stove without cooking away all the nutrients. The raw food temperature limit is 115 degrees. When your food spends any time above this temperature, it will start to lose nutrients at a rapid rate.

rawcarrotsoup

Ingredients:

  • 2 medium carrots, roughly chopped
  • 1/2 red bell pepper (red capsicum), seeded and roughly chopped
  • 1/4-inch (0.6 cm) piece ginger root
  • Handful of parsley leaves (from 5 to 6 stems)
  • 1 avocado
  • 1/2 to 1 cup (120 to 235 ml) water
  • Sea salt and pepper, to taste
  • Extra-virgin olive oil, for drizzling

Directions:

  • Wash the carrots, bell pepper, ginger and parsley.
  • Place the carrots, bell pepper, ginger, half of parsley, and avocado meat in a high-speed blender or Vitamix.
  • Blend on High until smooth, adding water as needed until it reaches desired consistency.
  • Season with salt and pepper to taste.
  • If you would like a warm soup while keeping it raw, pour it into a saucepan on the stove and heat the lowest possible temperature. Stir constantly until the soup is warm to touch, and remove immediately. Ladle into a bowl, drizzle with olive oil, and garnish with remaining parsley leaves.

National Sandwich Day

Grilled portobello mushrooms are phenomenal! They make a very hearty sandwich with tons of flavor. This recipe has a few more steps than usual, but trust us, it’s worth it! mushpestoredppper

Ingredients:

  • 1 portobello mushroom
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil, divided
  • 1/2 red bell pepper (red capsicum), sliced
  • Sea salt and black pepper, to taste
  • 1 big bunch of basil
  • 1/4 cup (35g) pine nuts
  • 2 slices of whole-grain bread (preferably sprouted grain)

Directions:

  • Preheat the oven to 400 degrees
  • To marinate the mushroom, pour balsamic vinegar and 1 tablespoon of olive oil into the center of the upside-down mushroom and let stand for a few minutes.
  • Brush the bell pepper slices with olive oil and season with salt and pepper.
  • Place the mushroom and red pepper into a baking dish, cover with foil, and bake for about 20 minutes or until both are tender.
  • To make a vegan pesto, combine the basil, pine nuts, and remaining 2 to 3 tablespoons of olive oil in a high-speed blender or Vitamix. Blend on high until smooth, approximately one minute. Season with salt and pepper to taste. Add more oil as needed to reach desired consistency.
  • When ready to prepare your sandwich, toast the bread and coat each slice with pesto.
  • Layer the mushroom and roasted red peppers onto one slice of bread, close up your sandwich, and enjoy!