Bok choy is very satiating, especially when I’m craving Asian food. Plus, it is one of the easiest greens to prepare as it requires minimal trimming.
- 1/2 head of bok choy, roughly chopped
- 2 to 3 green (spring) onions, thinly sliced
- 1 small avocado, diced
- 1/4 cup (30g) raw almond slivers
- 1 tbsp black sesame seeds
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp coconut vinegar
- 1 tbsp raw soy sauce (nama shoyu)
- 3 tbsp maple syrup
- 1/4-inch (0.6 cm) piece ginger root, minced
- 1/2 garlic clove, minced
- Arrange bok choy on a platter. Add green onions, avocado, almonds, and sesame seeds.
- To make the dressing, whisk together the olive oil, coconut vinegar, soy sauce, maple syrup, ginger, and garlic.
- Drizzle over bok choy platter and serve.
It’s “easy” to maintain your New Year’s resolutions for the month of January. Our friends and family often uphold a standard and help support each other through the first month. The real challenge is sticking with your resolutions throughout the year, particularly when it’s easy to lose passion and see others falling off the wagon. I have been challenging myself to maintain my top five resolutions, so far I am proud to say I have stuck to them, but it hasn’t been easy. When I find myself struggling, I self meditate, read inspirational quotes and find myself feeling stronger & motivated to keep on keeping on. I’d like to share with you a little recap on my personal resolutions and hope you find inspiration through my experience!
- Drink a green juice everyday
Sure, you are probably thinking this comes naturally for me, but it’s doesn’t. I am human, we all have busy lives and sometimes it’s hard to crunch in time to make a juice at home or remember to have one throughout my day. Here’s where technology comes into play… setting a daily reminder to have a green juice has been a lifesaver! I love having an afternoon green juice to get me through the rest of the work day. It leaves me feeling energized and refreshed! #loveyourbodyloveyourself
- Inspire others to eat less meat
Changing my diet from a meat eater to a plant based diet saved my life. It is definitely a life style change, but is worth the try even if you don’t intend to give up meat entirely. I challenge you to make it a goal to reduce your meat consumption. Share with me on social media how this challenge is going, I’d love to support you!
- Eating Organic and encouraging others to as well
I travel often for business. I have found this resolution to be a toughest to maintain while on the road. How I maintain it is by skipping foods on the “Dirty Dozen Plus” list that the Environmental Working Group put together. These are the dozen plus fruits and vegetables that have the highest pesticide load. I pack organic snacks, fruits and veggies in my carry-on. As long as it isn’t liquid, it flys!
If you’ve done it once, you most definitely can do it twice! Cross-training has helped me tremendously. When my day is too crazy to go for a long run, I pop into one of my favorite local fitness studios and catch a class.
- Have my son learn manners
One of my New Year’s resolutions this year is to make sure my son learns manners beyond “please” and “thank you.” Cooper has started taking cotillion classes – where good manners and useful skills are taught as they relate to their young lives. It’s been a fun experience for me too to incorporate these teachings to our home life. He’s quite the gentleman. I am a very proud Mama!
A popular pastime among our friends and family is sushi night. Several of us converge on a house and make an evening of it. As the resident vegan, I am charged with making all the vegetable sushi, and this recipe has become a crowd favorite.
- 2 to 3 nori seaweed sheets
- 1 Fuji apple, thinly sliced
- 1/2 avocado, thinly sliced
- 1 medium carrot, thinly sliced or shredded
- Handful of basil leaves (6 to 7 leaves)
- Raw agave nectar, for drizzling
- Sea salt, to taste
- Cut the nori sheets into thirds with kitchen scissors and place on a cutting board with the shiny side down.
- Distribute apple, avocado, and carrot evenly onto each nori sheet.
- Add a bit of ripped basil leaf onto each sheet and follow with a drizzle or raw agave nectar.
- Season with a touch of salt to taste.
- Wet the edge of one nori sheet and roll up tightly. Repeat with remaining sheets, and serve.
Our Founder, Shauna Martin, loves romaine wraps because they are simply so quick and easy to make. You can put all kinds of fun things into a romaine leaf, roll it up, and replicate the flavors of your favorite sandwich, taco or wrap. She prefers using prewashed heart of romaine, which does not include the outside dark green leaves that tend to be stronger in flavor and a bit bitter. The leaves at the heart are juicier and sweeter-making them ideal for these scrumptious wraps.
- 5 to 6 heart of romaine (cos) leaves
- 3 tbsp raw almond butter
- 1 tsp raw agave nectar
- 2 medium carrots, thinly sliced or shredded
- 2 medium celery stalks, thinly sliced or shredded
- Arrange the romaine leaves on a plate and spread 1/2 tablespoon of almond butter on the inside of each leaf.
- Drizzle agave nectar over the almond butter.
- Distribute veggies evenly onto each leaf.
- To eat, wrap the sides of each leaf inward to cover the filling, and enjoy!
Happy Fit Tuesday! Treat yourself to a delicious Daily Greens™ cocktail, a healthier alternative and just as refreshing. Our Green Mimosa is delightful! Did we mention green is a Mardi Gras color?! Enjoy and be safe!
Raw Salsa & Veggies
Spice up your Super Bowl party with some raw salsa and veggies! Raw salsa is easy to make in a high-speed blender or a Vitamix. Once you have the basics down, try adding interesting ingredients, like pineapple, or substituting tomatillos for the roma tomatoes.
- 1/2 white (sweet) onion, roughly chopped
- 1/4 bunch of cilantro (coriander), leaves only
- 1 to 2 garlic cloves
- 1/2 jalapeno, seeded and roughly chopped
- 4 roma tomatoes, quartered
- Juice of 1/2 lime
- Sea salt and pepper, to taste
Veggies for dipping
- 1/2 cup (60g) carrot sticks
- 1/2 cup (50g) celery sticks
- 1/2 (45g) sliced red bell pepper (red capsicum)
- Combine the onion, cilantro, garlic, and jalapeno in a high-speed blender or Vitamix, and run on high until minced.
- Add tomatoes and lime juice and pulse it until it reaches desired consistency.
- Season with salt and pepper to taste.
- Dip the carrots, celery, and red peppers in the salsa, and enjoy!
Composed of almost 70 percent protein, blue-green algae also offers dozens upon dozens of vitamins and minerals as well as essential fatty acids. In particular, it’s loaded with all the crucial B vitamins, which help improve brain function, stabilize moods, and generate red blood cells for improved vitality – among their many other wonderful benefits. E3Live is a wonderful source, harvesting and drying the algae naturally to preserve its nutrients.