Instructions for the Peanut Sauce
Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined. Add the peanut butter, salt and red pepper flakes. Whisk until smooth. For the Thai Peanut Wraps Using a large bowl, combine all of the ingredients and mix until well combined. Divide the mixture evenly between the wraps. Drizzle Peanut Sauce on top and then roll up wraps and cut them half before serving. |
Thai Peanut Wraps * 4 cups cabbage shredded * 1½ cups carrots shredded (about 4 or 5 large carrots) * 1 red bell pepper sliced thinly * 1 cup edamame cooked and shelled * ½ cup fresh cilantro chopped * ½ cup green onions chopped * ½ cup honey-roasted peanuts * 1 cup wonton strips (for extra crunch) * 5 Flour or vegetable wraps For the Peanut Sauce * 2 Tbsp rice vinegar * 1 Tbsp soy sauce * 1 1/2 Tbsp lime juice * 1 Tbsp honey * 1 tsp garlic minced * ¼ cup peanut butter * ½ tsp salt * ½ tsp crushed red pepper flakes |
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Cosmic Iced Tea
Ingredients 2 cups of water 1 tea much with strainer 1-2 heaping teaspoons of Cosmic Cure Healing Tea* 1 tall cup of ice 1 small Pitcher 1 tables of Raw Blue Agave Nectar A few Lemon or orange slices for garnishes (visit @thejuiceboxsquad on Instagram to purchase) Directions 1. Steep 1 to 2 teaspoons of Cosmic Cure Tea in a heat safe mug with tea strainer. 2. Let steep for 1 hours and remove strainer. 3. Pour tea into s small pitcher. 4. Add the agave and stir tea until blended. 5. Add ice to a tall glass 6. Pour tea over ice and garnish with a lemon or orange slice. |
I love Iced Tea but many Iced Tea recipes require too much sugar for my liking. Too much sugar can be damaging to our body's organs as well as destroy the taste of a deliciously brewed pot of tea.
With Summer approaching, it's probably a good idea to come up a healthy alternative to a most loved problem...Southern Iced Tea. We need an iced beverage that will quench our thirst as well as add healing benefits to our busy lives. This recipe is made with Cosmic Cure healing Tea from The Juicebox Healing Boutique. It's refreshing and filled with multiple medicinal properties that will add value to our lives.Those sugary and sappy drinks only strip away healthy cells, leaving us with low energy and feeling dehydrated. Here's a healthy iced tea recipe that you can enjoy with zero guilt and truly satisfies your thirst, Cosmic Iced Tea. Take a look as some of the health benefits:
Relieves anxiety
Relieves bloating
Great for lungs and activities that involve clear breathing such as Pilates and meditation.
Enhances memory and concentration
Reduces joint inflammation
Promotes blood circulation
A boost to your immune system.
The tea smells amazing and some of the active ingredients are lemongrass, mullein, cloves and rosemary.
I hope you enjoy this recipe. Try it before Pilates or meditation and let me know what you thing.
With Summer approaching, it's probably a good idea to come up a healthy alternative to a most loved problem...Southern Iced Tea. We need an iced beverage that will quench our thirst as well as add healing benefits to our busy lives. This recipe is made with Cosmic Cure healing Tea from The Juicebox Healing Boutique. It's refreshing and filled with multiple medicinal properties that will add value to our lives.Those sugary and sappy drinks only strip away healthy cells, leaving us with low energy and feeling dehydrated. Here's a healthy iced tea recipe that you can enjoy with zero guilt and truly satisfies your thirst, Cosmic Iced Tea. Take a look as some of the health benefits:
Relieves anxiety
Relieves bloating
Great for lungs and activities that involve clear breathing such as Pilates and meditation.
Enhances memory and concentration
Reduces joint inflammation
Promotes blood circulation
A boost to your immune system.
The tea smells amazing and some of the active ingredients are lemongrass, mullein, cloves and rosemary.
I hope you enjoy this recipe. Try it before Pilates or meditation and let me know what you thing.
Chickpea Tacos (VG and GF)
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Ingredients:
6 soft tortillas .......... Taco filling: 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste .......... Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) |
Instructions:
Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently.
Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).
Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.
Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top.
Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently.
Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I did).
Mix the ingredients for the tahini dressing in a small bowl with a whisk. If you use a thick tahini paste then you might need more water to thin it out.
Stuff your tortillas with the veggies, the roasted chickpeas and drizzle the tahini dressing on top.
Mediterranean Greek Farro Salad
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Farro is a wonderful whole ancient grain full of fiber, zinc, protein, and b vitamins (which turns food into energy). Make a big batch and add to your dishes all week.
This salad is one of my all-time favorites. A hearty well balanced salad with protein and fiber from the farro, healthy fats from the olives and avocado, and the nice creaminess from the feta. Not to mention the antioxidants, iron, and additional fiber from the leafy greens. Oh, and the best part, by using left over farro, this dish can come together in 10 minutes. You will love it! |
Serving 2 to 3
Shopping List:
For Farro:
1 Cup of farro
Tip: to cut the cooking time, try using the quick cooking brand from Whole Foods or soak the farro in room temperature water for a couple of hours up to overnight.
2 Cups of low sodium vegetable stock
2 Tablespoons of onion, finely chopped
1 garlic clove, minced
1 Bay leaf
1 Tablespoon of olive oil
Sprinkle of sea salt
2 Mint leaves, chopped
For Salad:
3 Cups of mixed greens
1 Cup of arugula
¼ Cup of feta, crumbled or cubed
¼ Cup of olives (green, black or a combo of both)
½ Cup of cucumbers, sliced and quartered
1 Small avocado, sliced in cubes
2 Basil leaves for garnish, chopped
For Vinaigrette:
2 Tablespoons of grated onion
2 Capfuls of rice or sherry wine vinegar
Capful of Brag’s apple cider
½ Lime, squeezed
½ Teaspoon of Dijon
Teaspoon of honey or agave
2 Tablespoons of olive oil
½ Teaspoon dry oregano or Italian seasoning
Sprinkle of s & p
Method:
Shopping List:
For Farro:
1 Cup of farro
Tip: to cut the cooking time, try using the quick cooking brand from Whole Foods or soak the farro in room temperature water for a couple of hours up to overnight.
2 Cups of low sodium vegetable stock
2 Tablespoons of onion, finely chopped
1 garlic clove, minced
1 Bay leaf
1 Tablespoon of olive oil
Sprinkle of sea salt
2 Mint leaves, chopped
For Salad:
3 Cups of mixed greens
1 Cup of arugula
¼ Cup of feta, crumbled or cubed
¼ Cup of olives (green, black or a combo of both)
½ Cup of cucumbers, sliced and quartered
1 Small avocado, sliced in cubes
2 Basil leaves for garnish, chopped
For Vinaigrette:
2 Tablespoons of grated onion
2 Capfuls of rice or sherry wine vinegar
Capful of Brag’s apple cider
½ Lime, squeezed
½ Teaspoon of Dijon
Teaspoon of honey or agave
2 Tablespoons of olive oil
½ Teaspoon dry oregano or Italian seasoning
Sprinkle of s & p
Method:
- In a large sauté pan heat a tablespoon of olive oil on med low and add onions. Sauté for 3 minutes, then add garlic. Sauté 30 seconds. Add Farro toasting it for 2 minutes on medium heat. Add vegetable stock and bay leaf, cover and bring to a boil on medium high heat. Turn heat to a simmer and cook farro for 25 minutes or until tender. Check after 20 minutes for tenderness and to be sure liquid has not cooked out. Once tender, drain any remaining liquid, remove bay leaf, add mint, and a sprinkle of salt. Set side.
- Place all vinaigrette ingredients in a bowl and whisk well. Taste and adjust seasoning. Set aside.
- Place all salad ingredients and desired amount of farro in a big bowl (any leftover farro put in fridge).Give vinaigrette another stir and pour over the salad. Toss gently and transfer to a platter or serving bowls.Finish with a sprinkle of basil.
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Peanut Butter Power Balls (about 3 dozen)
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2c rolled oats 1c peanut butter 1/2c pure maple syrup 1/3c vegan chocolate chips (optional) 1. Add oats to a large, heat safe bowl. 2. In a small saucepan, heat butter and syrup over medium-low heat. Stir gently until melted and well incorporated. 3. Remove from heat and pour over oats. Stir until oats are well coated. (Let cool before adding chocolate chips.) 4. Scoop and drop tablespoonfuls of batter onto a parchment lined cookie sheet and flatten, if desired. Chill in freezer for 20mins or until firm and completely cooled. These can be stored for up to a month in an air-tight container at room temperature or even longer in the fridge although some drying may occur. They can also be made with cashew butter, almond butter or any other nut butter of your choice. Nuts, chia seeds, flaxseed and dried fruit also make delicious additions or replacements for the chocolate chips.
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