Insalata Italiana  serves 2-4 1 small box baby spinach 1 small box arugula 2 handfuls sunflower sprouts 1 block raw goat cheddar, shredded 1 handful parsley, basil and oregano, chopped  2 garlic cloves, minced 1 red bell pepper, sliced juice of 2 lemons Toss all together, and let flavors develop for 5-10 minutes. Enjoy with tasty eggplant bread! High-res

Insalata Italiana 

serves 2-4

  • 1 small box baby spinach
  • 1 small box arugula
  • 2 handfuls sunflower sprouts
  • 1 block raw goat cheddar, shredded
  • 1 handful parsley, basil and oregano, chopped 
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • juice of 2 lemons

Toss all together, and let flavors develop for 5-10 minutes. Enjoy with tasty eggplant bread!

Tacos Done Right!

DTW recently posted one of Doris’ fabulous recipes for raw tacos. I switched up a few things, but I definitely credit Doris’ genius for the delicious sour cream.

Pico de Gallo; pulsed a couple of times in a food processor

  • 2 cups cherry tomatoes
  • 1/2 medium red onion, roughly cut into chunks
  • 2 cloves garlic, minced
  • 1 handful cilantro
  • juice of 2 limes
  • sea salt
  • sweet paprika 

Chipotle Sour Cream; I mixed the it by hand, but you can do it in a food processor too:

  • 4 oz soft goat cheese
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • pinch of sea salt

For the “meat”:

  • 1-2 shredded beets

More shredded goodness:

  • carrots 
  • cabbage
  • raw goat cheddar

Assemble in:

  • romaine leaves

It was such a great summer-night dinner. My boyfriend, Chris was a big fan too, but I can always count on his vote. I am a tougher critic. I loved the mix of the goat cheese and beets with a mexican flair! You could enjoy these with my “watermelon” slushy with a splash of your favorite liquor, such as tequila (though it’s not something I enjoy personally) and a citrus/sea salt rim. 

Sweet Potato Bread & Japanese Sandwiches

Hi lovelies, 

I have 5 different posts pending in my drafts, but I am so excited to share this that I am just going to jump ahead a few steps and tell you about the delicious dinner I had last night:

Japanesse Sandwitches!

serves 2

It was very simple, yet revolutionary :) I tossed together a simple salad made of:

  • 1 medium box of super greens
  • 1 handful sunflower sprouts
  • 1 1/2 avocados
  • 2 tbsp tamari
  • 1 tsp dijon
  • 2 tbsp apple cider vinegar
  • sea salt
  • nori

Then, for the bread, I baked, at 400 degrees for 20 minutes, flipping half-way:

  • 2 sweet potatoes, cut 1/4” lengthwise, w/skin
  • sprinkled w/ sea sal and a touch of pizza seasoning

The sandwiches were assembled with extra avocado slices and sprouts, and a big helping of salad in the middle! They were a hit!

Japanese Entree Salad Sweet Japanese Dressing Chris getting hands-on Me!

Japanese Dinner Entree Salad 

serves 2 - 3


For the (oil-free) dressing:

Blend, (pulsing a few times):

  • 1 cup cherry tomatoes 
  • 2 peeled carrots, chopped 
  • 3 garlic cloves
  • 1/2” ginger knob
  • juice of 1 lime
  • juice of 1 lemon
  • 2 tbsp. tamari 
  • 2 drops stevia

For the salad, toss:

  • 1 box organic spring greens
  • 1 heart romaine, chopped
  • 2 avocados, cubed
  • 1 cucumber, semi peeled, sliced
  • 1/2 cup hijiki seaweed, soaked for 15 min and rinsed
  • 1 sheet of nori, torn
  • 4 celery ribs, chopped 
  • 1 cup roughly cut asparagus, cooled and steamed
  • 1 cup cubed zucchini, steamed and cooled
  • dressing

I added 1-2 cups of the cooked veggies for Chris, in a bowl on the side, dressed with tamari and sesame oil and he was thoroughly satisfied. I am going to make this again tonight because it was super tasty! 

Sweet and Sour Sun-Dressing (or Dip)  blend: 2 tbsp raw sunflower butter 1 tbsp raw tahini  2 tbsp tamari  juice of 1 lime juice of 1 lemon 5 drops stevia dash of paprika dash of cumin  pinch of sea salt I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies!  High-res

Sweet and Sour Sun-Dressing (or Dip) 

blend:

  • 2 tbsp raw sunflower butter
  • 1 tbsp raw tahini 
  • 2 tbsp tamari 
  • juice of 1 lime
  • juice of 1 lemon
  • 5 drops stevia
  • dash of paprika
  • dash of cumin 
  • pinch of sea salt

I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies! 

Nutty Cheesy Salad and Fried Rice serves 2 The rice is the masterpiece of Detox the World chef, Doris! The salad was me trying to recreate a salad I enjoyed at One Lucky Duck. I loved the seemingly odd taste blend of cheesy, with an asian flare! Let me know how you like it :) for the Nutty Cheezy Salad, toss: 1 box of baby spinach 1 small handfull mix of sprouted pumpkin, sunflower and hemp seeds 1 tbsp tamari sauce 1 tbsp macadamia nut oil a few generous shakes of nutritional yeast  pinch sea salt  For the Vegetable “Fried Rice”, combine and allow to marinate all together: 2 cups Cauliflower “Rice” (1 small head of cauliflower floretts, pulsed a few times in a food processor, or grated) ½  cup broccoli florets ½ cup finely diced celery ½ cup finely diced carrot ½ cup fresh corn kernels 1 bell-pepper diced 2 scallions, thinly sliced 2 tablespoons tamari 1 tablespoon toasted sesame oil High-res

Nutty Cheesy Salad and Fried Rice

serves 2

The rice is the masterpiece of Detox the World chef, Doris! The salad was me trying to recreate a salad I enjoyed at One Lucky Duck. I loved the seemingly odd taste blend of cheesy, with an asian flare! Let me know how you like it :)

for the Nutty Cheezy Salad, toss:

  • 1 box of baby spinach
  • 1 small handfull mix of sprouted pumpkin, sunflower and hemp seeds
  • 1 tbsp tamari sauce
  • 1 tbsp macadamia nut oil
  • a few generous shakes of nutritional yeast 
  • pinch sea salt 

For the Vegetable “Fried Rice”, combine and allow to marinate all together:

  • 2 cups Cauliflower “Rice” (1 small head of cauliflower floretts, pulsed a few times in a food processor, or grated)
  • ½  cup broccoli florets
  • ½ cup finely diced celery
  • ½ cup finely diced carrot
  • ½ cup fresh corn kernels
  • 1 bell-pepper diced
  • 2 scallions, thinly sliced
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil


How To Deal With Salad Boredom or Dinner Laziness :)


  1. Make a fun simple salad, such the Clean Caesar 
  2. Steam up some favorite veggies, such as asparagus, and dress simply. Ex: lemon juice, sea salt and raw sheep pecorino
  3. Pile the salad on top of a romaine leaf, place asparagus on top, and roll up all together in a nori sheet, eat as burrito, and repeat!

Clean Caesar Salad

  • 1 box spring mix greens
  • ¼ cup hijiki, soaked
  • Doris’ Raw Caesar Dressing

Raw Caesar Dressing 

Blend:

  • 3 medium celery ribs, chopped
  • 2 tablespoons white miso
  • 2 garlic cloves, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup water, as needed
AB&J Chocolate Chip Smoothie serves 1 Sometimes a craving fix requires extensive trial and error until the right healthy one is discovered. This is a manifestation of my love for almond butter jelly sandwiches, with a few twists: 3 handfuls baby spinach 1 cup raw organic young coconut water 2 tbsp. raw almond butter 1 frozen banana (replace with peeled frozen zucchini+pinch of salt, if you are following a strict yeast-conscious eating plan) 1 cup ice 1 dropperfull vanilla stevia 1/4 cup raw cacao beans or nibs (optional) 1/4 cup raw unsulfured dried cherries (optional; use blueberries for a more yeast-conscious treat)  I blended the 1st 3 ingredients, then then next 3, and added the cacao and cherries on the 3rd round. It’s been really warm in NY, and this decadent frozen treat was much appreciated after a 45 minute infrared sauna session! In the context of the blended salad, the dried fruit and banana are less yeast feeding than on their own, so this is the lesser evil of “cheats”, especially when you are considering the source inspiration ;)  I have to thank my darling friend, Deva, for the wonderful tip on using cacao nibs for smoothies to retain their color! She was the one that led me down this rabbit hole, and I couldn’t be more thankful!  xoxo High-res

AB&J Chocolate Chip Smoothie

serves 1

Sometimes a craving fix requires extensive trial and error until the right healthy one is discovered. This is a manifestation of my love for almond butter jelly sandwiches, with a few twists:

  • 3 handfuls baby spinach
  • 1 cup raw organic young coconut water
  • 2 tbsp. raw almond butter
  • 1 frozen banana (replace with peeled frozen zucchini+pinch of salt, if you are following a strict yeast-conscious eating plan)
  • 1 cup ice
  • 1 dropperfull vanilla stevia
  • 1/4 cup raw cacao beans or nibs (optional)
  • 1/4 cup raw unsulfured dried cherries (optional; use blueberries for a more yeast-conscious treat) 

I blended the 1st 3 ingredients, then then next 3, and added the cacao and cherries on the 3rd round.

It’s been really warm in NY, and this decadent frozen treat was much appreciated after a 45 minute infrared sauna session! In the context of the blended salad, the dried fruit and banana are less yeast feeding than on their own, so this is the lesser evil of “cheats”, especially when you are considering the source inspiration ;) 

I have to thank my darling friend, Deva, for the wonderful tip on using cacao nibs for smoothies to retain their color! She was the one that led me down this rabbit hole, and I couldn’t be more thankful!  xoxo

Break-Fast Ritual Best Smoothie Ever!

Juice Fast Journal: Day 4 Break-Fast


I had pretty much toyed with the idea of breaking my fast on day 4, that I felt like I was starving all day! I handled it with 20 ounces of mixed veggie juice, herbal tea, staying bussy and taking care of Chris who was suffering through food poisoning for a good part of the day. Around 4pm though, I started prepping for my Break-Fast mini ritual. I cleaned the table, lit a candle, played some soothing music and found my sweet spot through a mini meditation. This is what the rest of the ritual looked like:

  1. 4:30pm - small bowl of local naturally grown field strawberries 
  2. 4:50pm - peeled locally grown granny smith apple
  3. 5:00pm -  right after finishing apple, a relaxing showing durring which I washed my hair, then dried and styled it (a rare occasion) — in order to stay bussy to avoid going into an overeating disaster. This is the hardest part of a fast: avoiding over-eating when breaking it.
  4. 5:40pm - got dressed for the movies, and organized some clothing
  5. 6:00pm - 2 to 3 cups of the Best Smoothie Ever!
  6. 6:30pm - worked on photos and blog posts
  7. 7:30pm - small simple salad of: 2 handfuls spinach, 1 small handful sunflower sprouts, 1/2 avocado, 1/2 lemon, 8 cherry tomatos, 2 garlic cloves, pinch of himalayan sea salt
  8. 8:30pm - starting watching the Avengers
  9. 8:40pm - whole heartedly enjoyed 5 squares of dark chocolate: 3 Rapunzel, 1 Green and Black, 1 Endangered Species 

Then something magical happened: I was satisfied. Done eating, and perfectly content for the rest of the night, and I hadn’t reached my fullness point. I cannot tell you what an accomplishment that was! I am so grateful for my body’s ability to heal, learn and grown.

Best Smoothie Ever:

  • 1/2 avocado
  • 1/4 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 tbsp raw cacao powder
  • 1 1/2 cups raw coconut water
  • 2 handfuls baby spinach
  • 15 drops stevia 

Cheers to allowing our body to heal, and gently overcoming our addictions!

Traveling Dinner This is a new favorite salad that I discovered thanks to my trip visiting my friend, Alex. It is so easy to travel with the ingredients for this “composition”. All you need is: 1 romaine heart (Pre washed)  1 small plastic container of fresh guacamole (secured with rubber band)  1 cup of dry roasted clubbed butternut squash (20ish minutes at 400 degrees on a cookie sheet) thrown into a ziplock baggie with some sea salt and a generous amount of roasted garlic (from whole foods olive bar) Pack all together into a plastic bag, the stash in your roomy handbag.  Enjoy as shown :) followed by Green and Black 70% organic dark chocolate. Note: I also packed my handbag full of veggie snack zip-locks such as olives, carrots, cherry tomatoes, sliced cucumber and bell-pepper.. Just to be sure :D this came in handy the next day when my lunchtime salad needed to be supplemented. High-res

Traveling Dinner

This is a new favorite salad that I discovered thanks to my trip visiting my friend, Alex. It is so easy to travel with the ingredients for this “composition”. All you need is:

  • 1 romaine heart (Pre washed) 
  • 1 small plastic container of fresh guacamole (secured with rubber band) 
  • 1 cup of dry roasted clubbed butternut squash (20ish minutes at 400 degrees on a cookie sheet) thrown into a ziplock baggie with some sea salt and a generous amount of roasted garlic (from whole foods olive bar) Pack all together into a plastic bag, the stash in your roomy handbag. 

Enjoy as shown :) followed by Green and Black 70% organic dark chocolate.

Note: I also packed my handbag full of veggie snack zip-locks such as olives, carrots, cherry tomatoes, sliced cucumber and bell-pepper.. Just to be sure :D this came in handy the next day when my lunchtime salad needed to be supplemented.