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Tropical

Food & Drink Friday Recipe

Daily Immunity Boost with this Tropical Cleansing Salad

August 19, 2017
Tropical Cleanse Salad

Tropical Cleansing Salad

Rather than only detoxing 1-2 times a year, we are encouraging you to consider the idea of daily cleansing. Daily cleansing allows your body to deal with the toxic environment we live in and allows your body to take little steps each day to prevent a major illness from creeping up on you later.

For this recipe Friday, we’d like to share a simple recipe for those who love to eat raw and clean, but don’t always have the time for to make a complicated clean food masterpiece. Adding detoxing foods, like the ones in this salad, are easy way to promote daily elimination of toxins.

CLEAN FOOD BREAKDOWN

Spinach

Spinach contains high levels of vitamin A, which protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts. In addition, spinach is a key component of lymphocytes (or white blood cells) that fight infection.

Kiwi

Loaded with antioxidants and rich in alkalinity, kiwi deepens the cleansing process and gives you energy. It is one of the few foods that contain naturally high amounts of B6, an immune supportive nutrient.

Red Grapefruit

Packed with bioflavonoids to provide you with an immunity boost, red and pink grapefruit is also fiber rich and nutrient rich plus an excellent liver and intestinal detoxifier

Pineapple

Contains bromelain a digestive enzyme that helps cleanse your colon and improve digestion. Bromelain is also an anti-inflammatory enzyme that combats infections and eradicates bacteria.

Spirulina

Spirulina has been shown to help your body fight infection and allergic reactions. It may also protect against cancer and lower bad cholesterol, all while raising good cholesterol and aiding in weight loss.

Tropical Detox Salad1

Tropical Cleansing Salad

 

Tropical Cleansing Salad

INGREDIENTS

Spinach and Romaine lettuce

Fresh chunked pineapple

Pink grapefruit, segmented

Cubed mango

Kiwis, peeled and sliced

Unsweetened coconut flakes

Slivered raw almond

Spirulina poppy seed dressing: We made this poppy seed dressing from theglowingfridge.com and added spirulina for an added immunity boost.

INGREDIENTS
  1. 2 tablespoons unsweetened almond milk
  2. 1 tablespoon apple cider vinegar
  3. 1 tablespoon maple syrup
  4. 1 tablespoon poppy seeds
  5. 2 teaspoons coconut flour (or any flour; to thicken)
  6. 2 teaspoons lemon juice – we added a whole lemon
  7. 1 teaspoon dijon mustard
  8. 1/2 teaspoon garlic powder
  9. pepper, to taste
  10. 1/2 – 1 tsp spirulina powder
INSTRUCTIONS
  1. In a large bowl, toss all of the salad ingredients together.
  2. In a small bowl, combine all dressing ingredients and whisk together until well combined.
  3. Pour over salad and toss.

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Food & Drink Friday Recipe

Tropical Puree Over Chia Pudding

July 29, 2017
Tropical Puree over Chia Pudding

Chia Pudding

During the warm summer months we like to eat cooler foods and this chia pudding with tropical puree is perfect! It’s easy to make the night before so you don’t have to rush in the morning. In fact, chia pudding will keep in the refrigerator for 3-4 days, so make a few of these to have on hand! Not only is it easy to make, but chia seeds provide omega-3 fatty acids that promote heart and joint health and aid memory.

Chia Pudding
Tropical Puree

Tropical Puree and Chia Pudding

 

Tropical Puree over Chia Pudding

 

Coconut Chia Pudding:

  • ¼ to ½ cup of Chia Seeds
  • ¾ cup Coconut Milk
  • ½ cup Coconut Water
  • 1 tablespoon Beefree Honey
  • A drop of Vanilla Extract

 

In a large bowl mix thoroughly all of the above ingredients. Stir until well combined. Cover bowl and let chill in the refrigerator approximately 2 hours, but preferably overnight.

 

Tropical Fruit Puree and Toppings:

  • 1 Mango
  • 1 Passion Fruit
  • ½ Banana
  • Ice cubes
  • Coconut Flakes

 

  1. Dice mango into bite size cubes.
  2. Slice passion fruit in half. Use ½ of the passion fruit (juice of passion fruit or include the seeds) for puree and half for topping.
  3. Blend ¾ mango, ½ passion fruit, ½ banana and ice cubes to a smoothie-like puree.
  4. Ready to serve: Layer tropical puree and coconut chia pudding in layers. Add chunks of fruit in between layers or on top. Scoop passion fruit bits seeds and all on top and sprinkle with coconut flakes.

 

It’s tropical love at first bite!

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Food & Drink

Recipe Friday – Tofu Piña Coladas with Coconut Aminos

August 26, 2016

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Meet Me In Paradise

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Now that summer is over, the kids are back in school and we are back to the daily grind, we find ourselves day dreaming of a tropical paradise. Our tropical daydreams conjured up images of coconuts and pineapples, and lead to this Recipe Friday post. So, as you sweat through your last days of summer without a beach in site, we hope you’ll be inspired to make this dish to remind you of balmy days with scent of the salt from the ocean and sand beneath your feet.

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This recipe also gave us a chance to try out Coconut Aminos. For those of you following a Paleo Diet, you may already be familiar with this ingredient. Made from coconut sap, Coconut Aminos replaces soy sauce in recipes.

Coconut aminos: Some reasons we made the switch from soy sauce to Coconut Aminos

  • Organic, gluten-free, soy free, vegan
  • 17 naturally occurring amino acids
  • Made from the nutrient rich sap of the coconut tree.
  • Very low glycemic index
  • Contains a wide range of nutrients including minerals, vitamin C, B vitamins, and 17 amino acids
  • Has a nearly a neutral pH.
  • Naturally 73% less sodium than soy sauce.
  • Soy mimics estrogen, but coconut aminos contain zero phytoestrogens. Soy contains enzyme inhibitors, coconut aminos do not.

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Fluffy rice with the sweetness of pineapple and coconut is a wonderful dish on its own. However, combined with crispy tofu and a mix of veggies, it becomes a simple, complete meal!

INGREDIENTS:

1 cup- white rice
1 cup- coconut milk
1 cup- water
1 tbsp oil
1 package extra firm tofu
4.5 cups (approximate) chopped stir fry veggies of choice – we used: mushrooms, rainbow carrots, red onion, orange bell pepper, brocoli & red cabbage
1 cup – pineapple cubed

SAUCE:

1 tbsp maple syrup (optional honey if not vegan)
1 tbsp Coconut Aminos (optional soy sauce)
1 squeeze of lime juice
salt & pepper to taste

METHOD:

1. Add the uncooked rice, coconut milk and water to the saucepan. Bring to a simmer, and cook over medium/low heat for about 10 minutes, stirring regularly to stop the rice from sticking or burning.

2. While rice is cooking, heat the oil in large frying pan or wok. Add the diced tofu, and cook over a medium heat for around 5-10 minutes, turning regularly until golden brown and crispy all over.

3. Add the veggies to the pan with the tofu (harder veggies 1st) then add pineapple chunks

4. in a small bowl add sauce ingredients and mix together. Pour over the stir fry and cook a couple minutes more.

5. Serve over coconut rice & enjoy!

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