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Issue 129: Eat Your Veggies!

Cultured Vegetable Juice

Ingredients:
3 red beets
1 carrot
2 to 4 Tablespoons fermented whey or 1 packet cultured vegetable starter
1 ounce grated ginger
1 teaspoon fine Celtic sea salt
purified water

Directions:
Peel and chop beets and carrot; combine with peeled and grated ginger. Place in a 1-2 quart glass container with a seal. Cover with water and add whey and salt. Stir well and cover. Leave at room temperature for 2-3 days; then transfer to the refrigerator.

Recipe courtesy of Jordan Rubin
 

Tropical Chicken and Vegetable Kabobs
Makes 4-6 kabobs

Ingredients:
2 pounds boneless, skinless organic chicken breasts, cut into bite-size pieces
2 cups red and green bell peppers, cut into 1-inch squares
1 cup cherry tomatoes
2 cups pineapple, bite-size chunks

Marinade ingredients for veggies and fruits:
1⁄2 cup chicken stock
1⁄2 cup pineapple juice
2 Tablespoons lemon juice
2 Tablespoons extra virgin olive oil
1 Tablespoon honey

Seasoning for chicken:
2 Tablespoons paprika
1 Tablespoon minced garlic
1 teaspoon onion flakes or powder
1 teaspoon Herbamare
2 Tablespoons apple cider vinegar

Directions:
Combine the seasonings for the chicken—apple cider vinegar, herbs and spices—with chicken and marinate for minimum of 2 hours. Combine all juices, chicken stock and honey, and marinate veggies and fruit. Stir-fry chicken for 20 minutes until almost done, then cool until comfortable to skewer. Remove veggies and fruit from marinade, skewer with chicken, pineapple, chicken, red and green peppers together, with chicken and tomato at the end. Finish under broiler, lower rack, or on grill for 5 minutes, turning once. Serve.

Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida
 

Break-fast Salad
Serves 8

Ingredients:
2 green leaf lettuce leaves, shredded
1 carrot, shredded
1 stalk celery, diced
1 peach or persimmon, diced
2 bananas, sliced
4 small radishes, diced
1 avocado, diced
1 slice red cabbage, shredded
1 tomato, diced
1 plum or pear, diced
¼ cup raisins
8 dates, diced
1 apple, shredded
½ cup walnuts, chopped
Garden of Life Super Seed®
Garden of Life DetoxiFiber®

Directions:
Layer ingredients in listed order. Arrange salad to include all the ingredients for a colorful display on a white dinner plate. Sprinkle Super Seed and DetoxiFiber over the salad.

Recipe courtesy of Chef Mandy (www.chefmandy.com)

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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