While throwing every new superfood into your morning smoothie or afternoon salad might seem like a super ‘healthy’ idea, it’s often not as powerful as we’re lead to believe.
Breaking down so many different types of foods at once can actually be quite stressful to your digestive system. If you’re already struggling with digestive or health issues, overcomplicating your diet can make things worse for you – no matter how healthy the ingredients are.
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Your best bet is to focus on a few high quality fresh ingredients, have fun and get cooking. Using whole foods that are seasonal, local and organic will lend the best nutrition and the best taste. Local farmer’s markets are a great place to get all of your ingredients.
Below are a few simple, healthy and delicious recipes that will get your taste buds excited! Feel free to adjust ingredients to your taste, mood and whatever appeals to you at the market. We didn’t include measurements becasue we want you to be creative and do what feels right! We don’t count calories and we very hardly ever measure ingredients when we’re cooking.
Bring water to a boil and add pasta to cook.
While pasta is cooking, heat a bit of olive oil and ghee (if using) over medium- high heat in a pan.
Add in a bit of chopped onion and saute until translucent, about 5-7 minutes.
Next add in the asparagus and a tiny bit of water to the pan. Cook for another few minutes until asparagus gets bright green and a bit tender.
Add in mushrooms and garlic and saute for another 2-3 minutes. Turn heat off.
Once pasta is cooked, drain it and add it back into the same pot. Turn heat to low, toss pasta with a little olive oil, add in asparagus mushroom mixture and fresh spinach. Cook until spinach is wilted.
Season with a little sea salt and pepper. Then grate some fresh cheese if using and add a little fresh lemon juice.
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Heat a little oil in a skillet and cook corn until it starts to brown. Set aside.
In a large bowl, add cooked quinoa, beans, corn, red pepper, red onions and cilantro.
In a small bowl, whisk fresh lime juice, olive oil, ground cumin, chili powder (if using) and a little sea salt and pepper to make the dressing.
Pour over salad and toss to combine.
Add in chopped avocado and mix or you can plate the salads and garnish the top with a few slices of avocado.
Cook carrots and a bit of ginger in a pot with broth or water. You won’t be using this liquid so you need just enough to cook the carrots through. Cook until they are fork tender.
Add carrots, ginger and then even more fresh ginger to your high-speed blender. Puree for a few seconds. Then drizzle in coconut milk to thin out and puree into a soup consistency.
Add in some sea salt and pepper to taste.
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