NATURES PENICILLIN

Blend together and take 2 tbsp 3 times per day before meals. Keep in the fridge for 7-10 days. It makes a lot so you may want to do it just to make half a batch to start.

COLD REMEDY

This one is not as strong as the recipe above, but easier to make and a little more palatable!

Liquify in the blender and take 1-2 teaspoons 3 x a day before meals.

CHEST COLD HYDROTHERAPY

Take a face cloth, run it under cold water, then put it in the freezer for a few minutes. Lay it on the chest and cover it with a dry cloth.  Leave it on for min 20 mins – 2 hours or, you can also go to sleep with it on.

AT THE FIRST SIGN OF A COLD:

Hot/ Cold showers in the morning. After soaping up and rinsing, go back and forth between as hot as you can stand and as cold as you can stand for 3 rounds as follows: 3 mins of hot followed by 20 seconds of cold, ending on cold.

GINGER POULTICE FOR A SORE THROAT

Grate ginger, put it in a paper towel, secure it to the neck and leave on for 2 hours or overnight. 

NATURAL COUGH SYRUP

1 onion, chopped

3 cloves of garlic, chopped

3 inches of ginger, grated

 Raw Honey

Layer in a glass jar. Drizzle honey (approx. 1 tsp) and repeat in layers. Place lid on. After 24 hours, drain off the liquid and discard thee rest of the ingredients. Keep in the fridge indefinitely.

Cashew Cheese

½ cup raw cashews (soaked overnight)

1 tsp onion powder

2 tbsp nutritional yeast flakes (found in bulk / health food stores)

1 ½ tsp sea salt

1 clove of garlic

¼ cup diced red pepper

2 cups water

Using a blender, blend cashews with onion powder, yeast flakes, salt, garlic, red pepper and half the water.  Blend until smooth.  Add the last cup of water and blend.   Pour into a sauce pan and bring to a slow simmer.  Continue to simmer until it’s a thicker consistency, being sure to stir and scrap bottom from sticking cashew meal.  (7-10 min)

TIPS: This cheese can be poured over your favorite vegetables, potatoes or pasta.  Also, omitting the red pepper makes this a ‘white’ sauce that can be poured over most any vegetable or put in a casserole.

Mexican Enchiladas

1 Tbsp oil                                                                                                             ½ onion sliced

2 cloves garlic minced                                                                                    2 tomatoes diced            

3 sweet peppers (try to use at least two different colours)             2 Tbsp chili powder

1 Tbsp cumin                                                                                                      ½ Tbsp coriander

1 tsp garlic powder                                                                                         1 tsp fine sea salt

1 cup black beans rinsed and drained                                                      Juice of 1 lime

½ cup chopped cilantro (option)                                                                1 cup grated Daiya Cheese (optional)

8 large tortillas

Mole Sauce:

1 can ground tomatoes or diced blended.

¾ cup water

1 Tbsp honey* optional

2 Tbsp chilli powder

1 Tbsp cumin

1 Tbsp carob – optional

Directions for filling:

In a dry pan, heat chili, cumin, coriander, garlic powder and salt for 3-5 minutes, or until fragrant. Set spices aside. Heat oil and add remaining vegetables. Cover lid and simmer for 5 min. Add spices (and a bit of water if you find there isn’t any water coming from the veggies). Cover and let steam for another 5 min. Add the lime juice & beans and cook for 5 more min. stirring often. Peppers should still be a little firm but not crispy. Remove pan from heat and stir in fresh cilantro.

Directions for Mole Sauce:

Add all ingredients in a sauce pan, and let simmer for 10- 15 min. Add more water or sugar as needed. This should be a thick sauce, but still one you can pour and not needing to be spread, and not bitter, but also not sweet. Remove from heat.

Assembly:

Lightly oil a 9 x 11 “ casserole dish. Lay out one tortilla, put a few spoonfuls of filling, and sprinkle with cheese. Pull one side over and tuck under filling, fold in sides and continue to roll. Lay seem down in the dish. Repeat with remaining wraps pushing them one against the other in the dish. Pour mole sauce over and sprinkle with cheese. You might want to leave a little mole sauce on the side for dipping. Bake covered at 350 F for 30 min. Serve warm, with guacamole & salsa if you like.

BREAKFAST:

Banana Carob Waffles

2 Cups Garbanzo Flour 

1 Ripe banana

1/2 Tsp Vanilla

Pinch sea salt

1 Tsp Chia seeds 

2 Tbsp Carob Powder

1 Cup Plant Milk

2 Tbsp Apple Sauce

Instructions:

Add dry ingredients together and slowly mix as you add in wet ingredients. Grease Waffle iron with a bit of coconut oil and pour batter in leave until brown.

Cornbread Waffles

2 Cups Garbanzo Bean or Chick Pea Flour

1 Cup Organic Cornmeal

1 Cup Applesauce

1/2 Cup Plant Milk

1/2 Tsp Sea Salt

2 Tbsp Coconut Oil

Add dry ingredients together and slowly mix as you add in wet ingredients. Grease Waffle iron with a bit of coconut oil and pour batter in leave until brown.

Fig Compote

1 Cup dried figs

1 knob of grated ginger

1 tsp Vanilla

3 Medjool Dates

1/2 Cup water

Pinch Sea salt

Instructions:

Put pot on stove in Medium heat.  Add dried figs, Ginger and dates cover and boil to a reduction for 5-10 minutes remove and put in blender pulse 2-3 times add mixture to pot then sprinkle pinch of sea salt and vanilla. Keep on low heat for 3 min and remove.

Creamy Cashew Sauce

1/2 Cup Raw Split Cashews

1 Cup Water

1/2 squeezed lemon juice

1 Tsp Nutritional Yeast

1 Veggie Bouillon Cube

1/2 knob garlic

Instructions

Add all ingredients to blender blend till smooth. 

Pour ingredients in pot on low heat stove. Summer for 3 minutes.

Scrambled Tofu

 1 Firm Tofu

 1/2 Tsp Celtic Salt

1 Tsp Nutritional Yeast

1 Tsp Turmeric

Instructions:

And 1-2 Cups water in pot on medium heat stove.

Crush Tofu by hand and add tofu to pot of boiling water.  Add Turmeric and Celtic Salt the. Sprinkle nutritional yeast. Cover pot with lid and boil to a reduction or until tofu is softened and fluffy.

Sprinkle a garnish like basil or parsley.

Salad Recipes

Cashew Crunch Coleslaw

Serves 6

3 cups shredded green cabbage

3 cups shredded red cabbage

1 cup shredded carrots

1 red bell pepper diced

½ cup diced green onion

1 bunch of cilantro

½ cup chopped cashews

½ cup slivered almonds

2-3 TBSP sesame seeds

Dressing:

2 TBSP sesame oil

2 TBSP olive oil

2 TBSP coconut aminos

4 TBSP lime juice

Zest of 1 lime

1.5 TBSP maple syrup

2 cloves garlic, minced

1.5 TBSP ginger, minced

½ tsp salt or to taste

Directions:

Whisk dressing, pour over mixed salad ingredients and toss.

Spiralized Zucchini with Green Herb Dressing

Serves 6

6 cups spiralized zucchini

1.5 cup fresh baby green peas

2 cups of sliced red cherry tomatoes

1.5 cups of sliced asparagus tips marinated in the dressing overnight

½ head of romaine lettuce roughly chopped as a bed for the salad

Dressing:

¼ cup tightly packed parsley, chopped

¼ cup loosely packed basil, chopped

½ cup raw cashews, soaked 20 minutes in hot water, then drained

2 large cloves garlic

3 TBSP chives

2.5 TBSP lemon juice

1 tsp coconut aminos

½ tsp salt

⅓ cup water, more as needed

Directions:

Drain soaked cashews. Blend dressing ingredients in a high speed blender. Add 3 TBSP dressing to asparagus tips and marinate overnight. Mix dressing with the rest of the salad ingredients except romaine lettuce. Serve dressed salad over a bed of roughly chopped romaine lettuce.

Beet, Dill and Walnut Salad

Serves 6

3 medium raw beets peeled and shredded

¼ fresh basil leaves cut in ribbons

¼ cup tightly packed dill, chopped

¼ cup chopped walnuts

¼ cup pumpkin seeds

4 cups arugula to serve as a bed for the beets salad

Dressing:

2 TBSP olive oil

2 TBSP lemon juice

½ TBSP honey

Zest of 1 lemon

Pinch of cumin

Salt to taste

Directions

Whisk dressing ingredients together. Mix salad ingredients together, pour dressing on and mix well. Serve over a bed of arugula

MAIN COURSES

Vegan Butter Chick-peas

Serves: Family of 6-10 people

– 1/8 Cup Ginger (finely chopped)

-1 Tbsp  Garlic (finely chopped)

– 1 Cup  Onion (finely chopped)

– 2Tsp Ground Coriander

– 2 Tbsp Garam Masala powder

– 1/4 Tsp Cayenne Pepper

– 3 Tsp  Curry Powder

– 4 Sprigs Thyme

– 1/3 Cup  Tomato Paste or Marinara Sauce

-1 Can  Full Fat Coconut Milk

– 1 Can Coconut Milk

– 3 Tbsp Vegan Poultry Seasoning

– 3 Tbsp  Coconut Oil

– 6 Cans Chickpeas or Dried Chickpeas Pre-soaked (Approx. 8-12 cups)

– For Sauce: Heat Pan with 2 tbsp Coconut oil. Add Powdered spices: Garam Masala, Curry powder, Ground coriander and Montreal Chicken Seasoning. Let simmer lightly, while adding chopped onion, garlic and ginger. Add Tomato sauce/ Marinara sauce and Full Fat coconut Milk. Add 2 sprigs of Thyme, stir until well mixed together and let cook for 10-15 minutes on medium heat. Turn on low heat. 

– For Chickpeas: In a larger cooking pan, heat 1 tbsp coconut oil on medium heat. Add 1 Tbsp Montreal Chicken seasoning and curry powder and let simmer for 1 minute. Add 2 sprigs of thyme and pre-soaked or canned chickpeas. Slowly mix in Pre-cooked Vegan Butter Chickpea sauce and let simmer for 30 minutes. Add last can of coconut milk (as needed) and let simmer on medium heat for another 15-20 minutes. Add cayenne pepper to taste. Serve over Rice or with Naan Bread. 

Tofu Stir-fry:

Serves: Family of 6-10 people

Tofu:

– 2   Packs of Extra Firm Tofu ( Chopped into cubes) 

– 2 Tbsp Braggs Liquid Seasoning (Soy Sauce)

– 1tsp Vegetable seasoning ( LaGrille)

– 1/4 Tsp Cayenne Pepper

Sauce:

– 1 1/2 Low Sodium Soy Sauce

– 1 Tbsp Sesame Oil

-1 Tbsp Tapioca Flour 

-1/2 Cup Water

Stir Fry:

– 1 Tbsp Cooking Oil  (Coconut oil)

-4 Gloves Garlic Chopped

-1 inch Ginger finely chopped

-1 Tbsp  Toasted Sesame Seeds

– 4 Stems of Green Onion (Chopped)

– 3 Cups Broccoli heads

– 1 stack of asparagus (approx 10 stems – cut into 1/2 inch sizes)

– For Sauce: Mix cornstarch with cool water until even. Heat Small sauce pan with a small 1/4 cup of water, adding in some of the chopped garlic, onion and ginger once hot and sizzling. Add soy sauce and cornstarch mix into the pan and stir for 1-2 minutes on high heat to let the sauce thicken. Turn off heat and set aside to later add to Stir-Fry. 

– For Broccoli: Boil water in a pot and lightly steam broccoli until bright green. Quickly strain and set aside. 

– For Tofu Stir-Fry: Heat non-stick frying pan and add Grapeseed oil, Vegetable seasoning and cut up tofu. Sautee until lightly browned and add Braggs Liquid Seasoning. Cover and let cook for about 15 minutes. Stir as needed to avoid overcooking and making tofu too crispy. Add Cayenne Pepper to Taste and then remove from heat. 

– Lightly sauté onion, garlic & ginger in 1 Tbsp coconut oil adding washed asparagus. Sautee for 8-10minutes until bright green, then add Broccoli. Stir in Sesame oil, and Sauce and let it simmer for 2 minutes. Add pre-cook tofu cubes, toasted Sesame seeds and chopped green onion. Remove from heat and serve with Rice or noodles. 

Entree (Side-dish) #3 – Vegan GF Naan Bread:

–  1 Cup   1-to-1 Gluten- Free Flour (Red Mills)

– 1 1/2 Tsp Baking Powder (Aluminum Free)

– 1/2 Cup + 3 Tbsp Vegan Yogurt (Coconut Plain)

– 3 Tbsp Vegan Butter

– 2 Tbsp Parsely/ or cilantro

– 2 Cloves Garlic Cloves (Chopped Finely)

-1/4  Tsp  Sea salt

Instructions:

– First mix the GF Flour, Baking powder & Vegan Yogurt. It will seem crumbly. Then, knead & squeeze the dough, knead and squeeze, until it feels slightly damp. It won’t feel like regular dough that isn’t GF. 

If the dough feels dry and doesn’t fee like it has come together add a little yogurt until you have this consistency. 

– Once the dough is formed, sprinkle some of the GF flour on parchment paper and get out a rolling pin. Divide the dough into 4 and roll out 1 piece at a time on the parchment paper. Allow the dough to rest for 5-10 minutes.

– Turn the heat on your pan or skillet  (cast iron if you have one) on low heat for 3-4 minutes. Place the dough in pan and let sit for  1-2 minutes. Lift and check the bottom with a spatula to make sure it is cooked, then flip and cook the other side for 1-2 minutes, until slightly browned. 

– Take 3 Tbsp melted butter, add minced garlic, salt and parsley or cilantro to butter. Mix in and using a basing brush, lightly spread garlic butter onto Naan bread and serve with Hummus, or your favorite curry dish. 

DESSERT

ISLAND ICE-CREAM

2 cups frozen mango

2 cups frozen pineaple

1 cup coconut cream/ mik from a can

2 tsp lime juice

1/2 cup shredded coconut – toasted in a dry pan

In a dry pan on low, toast the coconut.  With a hand–blender, blend the frozen fruit with the coconut cream and lime, add more of the cream if needed.  (It’s best to bring the fruit out of the freezer 10 min before to slightly soften)  Hand blender is best as it gives the ‘ice cream’ texture.  Do not over-blend, you don’t want this to be a ‘smoothie’ consistency.  Once blended scoop into a bowl and top with toasted coconut.  ENJOY! 

CAROB MOUSSE

½ cup cashews (soaked overnight)

2 packages soft tofu

½ cup coconut cream

¼ cup maple syrup

¼ cup date syrup (or 6 dates soaked)

¼ cup coconut oil

¼ cup roasted carob powder

Blend everything together until smooth.  Chill and serve as a mousse, freeze and serve as an ‘ice-cream’ cake.  Top with toasted coconut or raspberry compote.

1. DANDELION GREENS
   Yup, those annoying weeds that grow all over your lawn every spring…your liver loves them. However, I wouldn’t go foraging through your lawn to make a salad because those are most likely contaminated. However, grown properly, dandelion leaves (not the flower) have a powerful way to help the liver with its detox function. Juiced, they are very bitter, but also extremely healing. You can also get dandelion in the form of capsules or herbal tea, which would be best consumed on an empty stomach.
2. BEETS
   The truth is, that almost all vegetables are really good for the liver. However, beets do stand out. Beets naturally activate liver enzymes and also help to increase bile levels. In turn, that helps the liver with its detox functions. It’s also no secret that beetroot juice resembles the colour of blood. Its makeup is very similar, lending us its properties to keep our blood strengthened. Since the liver’s primary function is to keep our blood filtered, strong healthy blood gives the liver a helping hand with its detox process. Cooked beets are great, but organic juices mixed with beets have a potent, positive effect on the liver.
3. FIBRE
   When we think of fibre, we think of bowels, but here’s the thing: When the liver has gone through its 2 phases of taking our toxins and reducing them to particles that can safely leave the bloodstream (thanks to your beets and greens), but it still needs a helping hand to get these toxins out. Healthy fibre, mostly found in salad veggies and fruits, are very sticky, When they pass through the colon, there is a portal (coming from the liver) that the toxins travel through towards the intestinal tract. If we have enough fibre in our diet, the fibre sticks to the toxins and they get expelled from our system. It’s an AMAZING process! However, if we don’t have enough fibre in our diet, guess where those toxins go? Yup, back into the bloodstream, feeding disease and wreaking havoc on healthy blood cells. The fibre found in cereals and bread does not do this job very well. You need your fruits and veggies!

Need help choosing the right fibre and more help for a healthy liver? Call or email us for your consultation 647-637-6755 or go to www.energyshackjuicebar.com/consultations

It’s definitely getting c-c-cold outside.  It can be hard to adjust to the colder temperatures, but winter isn’t going anywhere for a few months, so let us help you get adjusted:

1.  WEAR LAYERS:  Wear your clothes in layers.  A tank top or t-shirt under your regular shirt, a thin long sleeve under your sweater.   These layers trap in the heat between the garments helping you to stay warm.

2. GET OUTSIDE!:  Yes, you heard me right.  Stop hiding indoors, get yourself a hat, gloves, scarf, good boots, and a warm jacket, and head outside.  It has been said before that “There is no such thing as bad weather, just bad clothing”.  Once you get moving, the cool weather is refreshing, and really, the snow on the ground is so beautiful.  Fresh air clears the mind, purifies the blood, improves digestion, and keeps your respiratory system clean among many other health benefits.

3. WEAR YOUR BOOTS & HAT: Even if there’s no snow.  Boots keep the feet warm, and when the cold hits between the “shoe and the pants” everything feels cold. Boots keep the feet, ankles, and part of the leg warm. Cold extremities can mean a cold body.  Did you know that 10% of our body heat can be lost through our head, so keep your noggin covered!. When the top and bottom are toasty, the rest of the system tends to be also.

4. WARM UP YOUR WATER:  Water is so important to keep the blood flowing, impurities out, and bowels moving, so no matter the season you want to stay hydrated.  Instead of cold or room temperature water, try drinking warm water between your meals.  Really hot things can be ‘scarring’ to the esophagus, so you don’t want hot boiling water, but warm water is so wonderful.  When the tummy is warm, the blood system is happy and your temperature stays regulated.  

When we have too many things to get done, one of the first things we tend to compromise on is usually sleep. Most of us think we can function on less than 7 hrs of sleep, but we may be doing more harm than we realize and here’s why

MIDNIGHT MADNESS: As the body nears midnight, our system begins to release cortisol, a stress chemical that can cause a lot of inflammation, creates digestion issues, higher cholesterol levels, and many other health issues. Each hour past midnight, cortisol levels continue to rise rapidly.

HORMONES & IMMUNE SYSTEM: From about 9pm – 1am our hormones are balanced, our immune system gets strengthened, and as the night progresses our waste system goes into play. If we are awake during these hours, our immune system will almost always be compromised, we could suffer with hormone imbalances and have trouble with digestion.

SCIENTIFIC STUDY: The National Heart, Lung and Blood Institute (NHLBI) did a study that confirmed the link between lack of sleep and high cholesterol levels as mentioned above. The study also showed that sleep deficiency contributes to high blood pressure, diabetes, stroke, obesity, and depression. In my experience of working with people for more than a decade, I would say that this is 100% true.

Getting to bed early and getting a solid 7-9 hrs of uninterrupted sleep is probably one of the most important health decisions you could make each day.

https://www.nhlbi.nih.gov/health/sleep-deprivation