Cleansing Smoothies


Flu Fighter Sunshine Smoothie

- 2 medium seedless oranges, peeled

- 2 tablespoons fresh lemon juice

- 1 teaspoon fresh ginger, peeled

- 1 to 3 teaspoons pure Maple Syrup

- 3-5 ice cubes 

- Pinch of cayenne pepper (optional)

In a high speed blender, combine all of the ingredients and blend until smooth.

Classic Green Monster:

- 1 cup non-dairy milk

- 1 cup kale or baby spinach

- 4 dried dates

- 2 to 3 ice cubes

- 1 tablespoon chia seeds 

- 1/2 tablespoon ground flax seeds

- 1/4 teaspoon vanilla 

-Dash of ground cinnamon

In a high speed blender, combine all of the ingredients and blend until smooth.



Wild Rice & Pecan Stuffing

A hearty stuffing that is delicious with or without a turkey.


-                2 1/3 cups filtered water

-                1 cup wild rice

-                1 tablespoon grapeseed oil

-                2 large carrots, chopped

-                2 celery stalks, chopped

-                1 cup chopped red onion

-                ½ teaspoon crushed fennel seeds

-                ½ teaspoon sea salt

-                1/8 teaspoon cayenne pepper

-                2 cups shopped button mushrooms

-                2 garlic cloves, minced

-                1/3 cups coarsely chopped pecans

1.     In a small saucepan set oven over high heat, bring the water and rice to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 50 minutes. Set aside, covered, for 10 minutes.

2.     Heat the oil in a large skillet set over medium heat. Add the carrots, celery, onion, fennel seeds, salt and cayenne and cook, stirring occasionally, until lightly golden, about 4 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are tender, about 4 minutes.

3.      Remove the skillet from the heat and stir in the wild rice and pecans. Serve hot, at room temperature, or chilled.

Cauliflower Mashed Potatoes

Try this CA approved alternative Thanksgiving favorite.


-                2 pounds yellow potatoes, peeled or unpeeled, cut into 1 inch chunks

-                1 head cauliflower, chopped into bite size florets (approx. 4 cups)

-                2 Tablespoons vegan butter

-                1 teaspoon sea salt

-                freshly ground black pepper

-                1 cove garlic, minced

-                non-dairy milk, if desired, for creaminess

1.     Place the potatoes in a very large saucepan and add water to cover. Bring the water to a boil and cook the potatoes for 10 minutes, uncovered.

2.     After 10 minutes, add the cauliflower to the saucepan with the potatoes. Boil both vegetables for 10 minutes more, uncovered. Until they are fork-tender.

3.     Drain the potatoes and cauliflower and return them to the saucepan. Mash with a potato masher until smooth, adding the vegan butter and salt, pepper and garlic as you mash. Resist the urge to add milk right off the bat. As you mash the cauliflower, it will release some water and thin out the mixture. If you need to add some milk at the end, feel free to do so.

4.     Serve topped with easy mushroom gravy.

Easy Mushroom Gravy

-                1 ½  teaspoons extra virgin olive oil

-                1 sweet or tallow onion, finely chopped

-                2 large cloves garlic, minced

-                fine grain sea salt and freshly ground black pepper

-                3 cups sliced cremini mushrooms (about 8 onces)

-                1 teaspoon minced fresh rosemary

-                2 tablespoons, plus 1 ½ tablespoons all-purpose flour

-                1 ¼ cups vegetable broth

-                2 tablespoons low sodium tamari, or soy sauce

1.     In a skillet or saucepan, heat oil over medium heat. Add onion and garlic and sauté for 3 to 4 minutes. Season with salt and pepper

2.     Add the sliced mushrooms and rosemary and raise the hear to medium-high. Saute for 8 to 9 minutes more, or until most of the water released by the mushrooms has cooked off.

3.     Stir in the flour until all the vegetables are coated.

4.     Add the tamari gradually and stir quickly to smooth out any clumps or flour. Bring the mixture to a simmer. Cook, stirring often to ensure that it doesn’t burn, for 5 minutes more.

5.     When the gravy has thickened to your liking, remove the pan from the heat and serve.