Detoxifying Green Smoothie Bowl

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.


Spring has sprung! Well at least that’s what it says on my calendar, but it just snowed here in upstate New York! This is the perfect season to cleanse, and reboot.  After a long, lingering winter, I think we all can agree that stepping out of our hibernation mode is necessary.

I’ve begun my training for the sprint marathon I’m participating in this summer, and on days when the sun is shining I even go running in central park! This is the perfect time to begin a new workout regimen, start eating healthier, or even do a juice cleanse. 

According to Traditional Chinese Medicine, the Spring and Fall seasons are the best times to deeply detoxify and cleanse the body of harmful impurities that have collected in our organs and tissues over the past months and years. Energies which manifest as seasonal changes in our external environment are also reflected in the body, and spring is the transitional period of time when internal energies rise and expand, providing movement and growth to carry us away from the conservation of the energies from the cold winter months prior.

This green smoothie bowl is deliciously detoxifying. Spinach has been proven to decrease sugar cravings throughout the day. Spinach also contains a powerful antioxidant, glutathione, which is one of the primary antioxidants your liver relies on to detoxify your body. Avocado is a great detox food as well. Avocados are rich in fatty acids and these healthy fats are essential during a detox diet, because it promotes the release of bile from the gallbladder, allowing for the elimination of toxins from the body and fat-soluble vitamins.

I love to eat this for breakfast when it gets warmer out because it’s cooling and refreshing. This smoothie bowl is creamy, naturally sweet, filled with vitamins, antioxidants, and fiber. Have fun with your toppings and add as much color and superfoods as you’d like!


Serves 1 person

Ingredients:

  • 1 frozen banana
  • 1 date
  •  1 small handful of spinach
  • ¼ of an avocado
  •  3-4 Tbsp. almond milk

Toppings:

  • Sliced banana
  • Raspberries
  • Blueberries
  • Mulberries
  • Coconut chips

Instructions:

1.    Slice up a ripe banana and freeze it overnight.

2. Blend together in a high speed blender or food processor the frozen banana, spinach, date, avocado and almond milk. You want the consistency to be thick and creamy, so you may need to add a little bit more almond milk.

3. Serve in bowl and place all of your toppings on top! Enjoy!


Chocolate Cinnamon Oatmeal

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Oh cinnamon..a beautiful fragrant spice that is reminiscent of the Fall, apple picking, and halloween. Cinnamon not only smells good, but has a plentitude of health benefits. In Chinese medicine  and Ayurveda, cinnamon is recognized as a superpower spice used to treat colds, indigestion, and cramps. It’s also believed to improve circulation and increase your energy! Here are some other benefits:

  1. Honey and cinnamon combined have been shown to relieve arthritis pain.
  2. When cinnamon is added to food it acts as a natural preservative, preventing food spoilage.
  3. Cinnamon is a natural and effective remedy for healing migraines and headaches.
  4. Cinnamon helps to stabilize your blood sugar, which is great for if you’re wanting to lose weight!
  5. Cinnamon is anti fungal and fights candida infections and makes your immune system stronger.
  6. Smelling cinnamon alone, improves memory and cognitive function.
  7. Cinnamon kills cancer cells by stabilizing blood sugars, and has been shown to help stop the production of leukemia and lymphoma cancer cells. It also is a promising treatment for tumors, gastric cancers, and melanomas.
  8. Just a 1/2 teaspoon a day of cinnamon can lower your bad cholesterol levels (LDL) and lower your blood sugar levels to help treat Type 2 Diabetes.
  9. Cinnamon is a natural E-coli disinfectant. You can mix cinnamon oil with hydrogen peroxide and spray your cutting board and kitchen sink especially after you have cut meats. Spray it in your refrigerator. It’s safe and natural.
  10. When you begin to feel that cold coming on, add some cinnamon to your tea and stop the cold in its tracks. Cinnamon’s anti-bacterial properties will kill off anything causing your sore throat, cough, or cold.

Now you can see why other cultures revere cinnamon as having super healing powers. But don’t overdo it on the cinnamon, eating too much of this spice can be toxic. It’s only recommended to ingest in small amounts. So add it to your smoothies, oatmeals, teas, or any other warming dishes. Include more cinnamon into your diet this season if not for its undeniable health benefits, than for its irresistible smell and taste!

Yields 2 Servings

Ingredients:

  • 1 ripe banana
  • 2 TBSP cinnamon
  • 2 TBSP cocao powder
  • 1 TBSO honey or maple syrup
  • 1 tsp vanilla extract
  • 1 cup oatmeal
  • 2 cups unsweetened almond milk

Toppings:

  • Almonds
  • Chia seeds
  • Shredded coconut
  • Cocao nibs
  • 1 TBSP Peanut Butter
  1. Mash the banana, and cook on low heat with cinnamon, cocao powder, honey or maple syrup, vanilla extract, almond milk, and oatmeal.
  2. Cook on low heat stirring frequently until oatmeal is fully cooked and creamy, about 20 minutes.
  3. Serve in bowl with an assortment of toppings! Enjoy!

Spicy Kale Salad With Creamy Avocado Dressing

photo 2 copy Where do you get inspiration for your recipes? A lot of the time I get my inspiration from seeing whats in seasons at the local farmers market. What looks the most fresh and ripe, and I also think about what food combinations will go well together. In the summer time I like to eat lighter and make refreshing smoothies, juices, and salads. Especially when its hot outside.

I bought a bunch of beautiful locally grown kale for $2 and it lasted me about 6 meals! With the right food portioning and mixtures, your options for kale recipes are unlimited. I'll use a leaf in the morning in a smoothie blended with almond milk, banana, and berries. For lunch or dinner I'll massage the kale with olive oil and mix in seeds and other veggies. Its a good idea to use ingredients you already have in your kitchen so they don't go bad and are wasted.

I'm an advocate of eating a nutrient rich plant-based diet no matter what diet you follow. Ever since I've become vegan, I've made sure to eat plenty of iron rich foods as well as foods rich in calcium. You have to be mindful when beginning any new way of eating. You have to be prepared and know what foods will provide you with certain nutrients, because you shouldn't feel tired and weary, you should feel rejuvenated and great! Thats the whole point of eating, to nourish your body, and give it the fuel it needs to run and heal properly.

My dream one day is to be able to have a big backyard and live off the land as much as aI can. Grow a garden and create beautiful dishes from produce I grew! I think the more we realize how harmful man-made and genetically engineered food is, the more we go back to our roots. Our bodies have always been used to breaking down whole foods, so when we introduce highly processed food with chemical additives in them, our body doesn't know what to do and prepares for the worst. It doesn't know how to break down those foods, so they clog you're digestive system and get turned into fat. Your body also puts on weight so that in case you get sick from these foods it has fat to feed off from. When man used to hunt and wasn't able to find food it would eat the stored energy (fat) that was stored in your body. Our body's ecology will not change this way of working. So the thing we need to change most is what we put in our mouths.

We now look at food as something to treat our taste buds and cravings, and no longer see it as nourishment and medicine. Yes, food should taste good, but it also shouldn't become an addiction. Sugar is 7 times more addicting than cocaine! That just blows my mind! And we allow our children to grown up with this poison, and feed it to them all day long and see it as rewards or just meals. When children receive a good grade on a test, what else do they receive with it? A lollipop, cupcake, a party filled with snacks like processed cakes and chips. What happened to enforcing good eating habits and rewarding kids with un-harmful food? This is where addiction begins. Society plays a big role in our children's future, which is very much dependent on sugar. I hope that  diabetes and obesity epidemic will make parents and children want to learn about nutrition and ways to eat healthier . Health coaches are great sources for this kind of information. I would love to help you learn how to reduce your sugar cravings and get rid of them completely!

This recipe includes many of my favorite ingredients! Sweet potato, kale, quinoa, black beans, pumpkin seeds, and the most delicious Serrano peppers and cucumbers found at the farmers market. Its packed with so many yummy flavors, each bite will have you wanting more!

 

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Spicy Kale Salad With Creamy Avocado Dressing

Yields 2 servings

Ingredients:

Salad:

  • 5 Leaves of kale (de-stemmed)
  • 1 medium sweet potato
  • 2 cloves of garlic (minced)
  • ½ cucumber (thinly sliced)
  • 1 pepper (diced)
  • ¼ cup pumpkin seeds
  • ½ cup cooked quinoa
  • ½ cup black beans
  • 2 cups Serrano peppers
  • 4 TBSP olive oil (for sweet potato)
  • 2 TBSP olive oil (for Serrano peppers)
  • ½ ripe avocado (for garnish)

Dressing:

  • 1/2 ripe avocado
  • 6 TBSP olive oil
  • ¼ tsp cayenne pepper
  • ½ lemon juice
  • Salt and pepper to taste 

1. Preheat oven to 400’F. Cut sweet potato into small cubes and coat with 4 TBSP of olive oil and minced garlic. Cook for about 30 minutes, until cooked through and caramelized.

2. Sautee Serrano peppers in olive oil and salt and pepper on medium-low heat in griddle pan until charred on all sides, about 20 minutes.

3. Cook ½ cup of quinoa and ½ black beans together with 1 cup of water on low heat for about 15-20 minutes until cooked.

4. To make salad dressing, mash avocado, and stir in the rest of the ingredients and mix well.

5. Roughly tear kale leaves into bit sized pieces. Massage kale with ½ of salad dressing mixture for about 3 minutes.

6. Mix in quinoa and black beans, cucumber, pepper, Serrano peppers, roasted sweet potato, and pumpkin seeds. Finish dish with sliced avocado and pour the rest of the salad dressing on top. Add salt and pepper to taste.

 

 

Chocolate Overnight Oats With Peanut Butter Crunch Nice-Cream

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Being a foodie and following a plethora of health and food related Instagram accounts, always gets my creative juices flowing. When I first began my journey into eating a plant-based vegan diet, I realized there are so many recipes to create out there! I even realized how much more I enjoyed the taste of veggies compared to meat. Everyone is different, this is just my own personal preference at this point in my life.

By following all these foodie accounts I not only became inspired to try new ways of cooking, but I also re-discovered my love for cooking! It also pushed me to mix up my daily menu. You know when you get in the rhythm of cooking the same 3-4 staple meals almost every week for a while, and then you feel as if there are no other simple recipes on the planet to make? An then become overwhelmed with cooking all together? Yeah…it happens to the best of us. The best thing I can recommend in times like this, is to look online and see was inspiration is out there!. It doesn’t have to be a grand meal, it can be a simple 4 ingredient meal. You can even type in to your search engine what ingredients you have in your kitchen to see what you can make out of them. Or just type in something that you are craving.

I’ve following other accounts for a while now, posting decadent vegan desserts and breakfast jars, and my mouth has been watering and waiting to create a recipe similar!  So I grabbed inspiration from a few pictures and recipes I saw, and tada! A masterpiece was born! I have to warn you, once you make these layered jars once, you will never go back! That’s the thing I love MOST about cooking with whole foods, you don’t have to do much to make the food taste good, because your ingredients will shine through no matter what! (As long as you pair flavors together well, of course).

This is a great breakfast for in the summer time, or as dessert! The overnight oats are creamy, rich, and chocolaty, and the banana-nice cream mixed with peanut butter is the perfect mixture! The toppings add a crunchy chewy texture and will have you scooping around for more! Have fun, and mix up whatever flavors and toppings you have in your kitchen!

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Yields 1 Serving

Ingredients:

 Chocolate Overnight Oatmeal:

  • ½ cup oatmeal
  • 2 TBSP chia seeds
  • 1 cup unsweetened almond milk
  • 2 TBSP maple syrup
  • 1 TBSP cocao powder

Peanut Butter Nice-Cream:

  • 1 ½ frozen banana
  • 1 ½ TBSP unsalted peanut butter
  • 3 TBSP unsweetened almond milk

Chocolate sauce:

  • 1 TBSP coconut oil
  • 1 TBSP cocao powder
  • 1 TBSP maple syrup

Layers and toppings:

  • Dates
  • Shredded coconut
  • Cocao nibs
  1. Make chocolate oatmeal night before. Mix together ingredients and store in fridge overnight.
  2. Add layer of shredded coconut on top of oatmeal.
  3. Blend together peanut butter nice-cream ingredients. Add on top.
  4. Mix together chocolate sauce ingredients. Pour on top.
  5. Sprinkle on top cocao nibs and sliced dates. Enjoy this gooey heavenly jar!