Related Posts

• Bejeweled Forbidden Rice Salad

  

  This is certainly a case for visuals drawing you to the plate. Served with salmon, this rice—an indigo delight—pops like a painting, beckoning you to come closer, closer . . . and that first bite seals the deal. The rice and bell pepper play delightfully against the creaminess of the avocado, while the mint and cilantro roll all around your mouth like pinballs, blasting taste here, there, and everywhere. This salad enchants all the senses—and the rice is a whole grain as well, feeding the mind in more ways than one.

• Autumn Wild Rice Salad

  

  Wild rice is technically not a grain! Who knew? It’s actually the seed of a marsh grass grown in the Great Lakes region (my hometown’s neck of the woods). Wild rice has a rich nutty flavor that pairs well with leafy greens and autumn veggies. As we approach Thanksgiving time, we’ve been on the lookout for recipes that could fit into the holiday season, but wouldn’t leave us feeling the usual “Thanksgiving hangover.” The reason we might feel so good eating this robust “grain” is because it’s chock full of B vitamins and contains essential minerals like zinc, folate and phosphorus. It also has more protein than the almighty brown rice. And, because of it’s high fiber content it will keep your digestive system running smooth as silk. Not too shabby! This Autumn Wild Rice Salad can be a healthy side on turkey day or hold it’s own as an entrée on a brisk fall night.

• Turmeric Black Pepper Chicken with Asparagus

  

  One of the most important skills we’ve developed is how to modify a recipe to make it “cleaner” or cleanse-friendly, so today we wanted to share some of our processes with you to make it easier for you to makeover your favorite recipes! I (Jo) and my husband found this recipe for Turmeric Black Pepper Chicken with Asparagus online and wanted to make it for our family, but before we could, we had to make some modifications to fit our dietary needs.

• Black Lives Matter

  

  We've taken time this past week to process, think, listen, learn, and formulate a plan to take definitive action in regards to the #blacklivesmatter movement. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We always have, and always will, stand in solidarity, side-by-side, with our black brothers and sisters, and vehemently fight against racism in any shape or form. We absolutely will not tolerate it.

• Cilantro Lime Cauli “Rice” Collard Wraps

  

  We’ve been obsessed with collard wraps lately! If you’re new to eating the Conscious Cleanse way, figuring out what to eat instead of a sandwich, hamburger bun or tortilla might have you stumped, not to mention tired of eating plain old salads. Say hello to your new friend, the collard green. If you’ve spent any time in the South, you know collard greens well. But unlike the bacon- and butter-slathered Southern classic, these collards are a fresher take: straight from the garden and bursting with good for you minerals like calcium and vitamins A, K and folate. Collard greens are an excellent source of fiber and plant protein. And they’re part of the cruciferous family of veggies (same as kale) which are notorious for their anticancer powers.

• Peppermint & Blackcurrant Cake Roll

  

  As you probably know by now, then most of my recipes are extremely simple and seldom require a precise measuring, but here is one exception. Baking is a science, and this is the only type of cooking where not following the exact amounts can have catastrophic results. Believe me – I am the type of cook who loves playing around and changing up at least half of the ingredients, also when baking, and let’s just say that all of the changes do not work ☺ So follow the given amounts here, please. I originally planned to make a regular round cake with the same ingredients, but as I wanted to take the cake to a friend's place, carrying around a roll seemed more comfortable. And it was! To make the roll more interesting, I wanted to make a green base. I have baked a peppermint cake before, but as it was too strong in mint the last time, I decided to reduce the amount this time. I am very happy with the taste this time, but the result is not as bright green as I would have liked so that I will add a little spinach for extra greenness for the next time.