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One cannot think well, sleep well or love well until one has dined well.

Compilation of a variety of healthy and delicious recipes

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Green juice Galore

5/29/2013

1 Comment

 
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Mean Green Juice:

– 6 leaves of kale
– 4 stalks of celery
– 2 green apples
– 1 cucumber
– 1/2 lemon
– 1 thumb-sized nob of ginger

Pop it piece by piece into your juicer. Enjoy that green juice!

Source: http://thefullmoxie.com/2012/04/20/juice/


Apple Ginger Juice

3 curly kale leaves with stems, coarsely chopped
4 sprigs flat-leaf parsley
2 tart apples (such as Granny Smith), cored, and coarsely chopped
One 1-inch piece fresh ginger, coarsely chopped
1 teaspoon fresh lemon juice, plus more to taste
1/2 teaspoon honey, plus more to taste

Pass the kale, parsley, apples, and ginger through a juicer, discarding the solids. Mix in the lemon juice and honey, adjusting with more juice and honey to taste. Serve immediately.

Source: http://www.wellandgoodnyc.com/2013/03/28/my-favorite-green-juice-recipe-seamus-mullen/

Spring Green Juice
 
3 large pieces of kale
 3 large handfuls of spinach
 1 cucumber (or 1/2 a large english cucumber)
 1 green apple
 1/2 lemon (peeled)
 1/2 lime (peeled)
 1/2" piece of ginger

Source: http://inthelittleredhouse.blogspot.de/2013/03/the-weekly-juice.html 

1 Comment

Gluten-Free Recipe: Pasta With Avocado Basil Pesto

5/5/2013

0 Comments

 
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Gluten-Free Recipe: Pasta With Avocado Basil Pesto
By Lindsay Levine

Ingredients:
For the pasta:
  • 1 cup gluten-free brown rice penne pasta
  • 1 cup cooked peas
  • 2 cups baby heirloom tomatoes
  • 1/4 cup freshly shaved parmesan
  • salt and cracked pepper

For the Avocado Basil Pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 1/4 cup toasted pine nuts
  • 1 avocado
  • Juice from 1/4 of a lemon
  • salt & cracked pepper

Directions:

Cook pasta according to package directions. Evenly coat your heirloom tomatoes on a baking sheet with olive oil, salt and pepper. 

While the pasta cooks, add the tomatoes to roast in the oven at 400 degrees for 10-12 minutes or until soft. Prepare peas (if they're frozen).

Add fresh basil leaves to your food processor with 1/4 cup olive oil and pine nuts and pulse until chopped. Add 1 avocado, juice from 1/4 lemon, salt, pepper, and 1 more tbsp olive oil. Pulse until perfectly combined and pesto is a beautiful smooth consistency. Last, mix pasta with avocado pesto, veggies, parmesan and salt/pepper.

Serves 3.

Source: http://www.mindbodygreen.com/0-9398/gluten-free-recipe-pasta-with-avocado-basil-pesto.html

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