22 May Citrus Maple Couscous Salad & Strawberry, Beet, Ginger Smoothie
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
Daytime Vegan Menu #30
BREAKFAST SMOOTHIE: STRAWBERRY, BEET, GINGER SMOOTHIE
LUNCH: CITRUS MAPLE COUSCOUS SALAD WITH PUMPKIN SEEDS & RAISINS
Isn’t the color of this Strawberry, Ginger, Beet Smoothie amazing?! I promise, it looks this vibrant in real life thanks to the beautiful beets used in the recipe. I’m not a huge fan of beets so you don’t have to worry about this smoothie having a strong beet taste. There is a hint of it and when mixed with the sweet strawberries it tastes really good.
Citrus and maple is a magnificent combination because…well…sweet mixed with sour has been a good thing since the beginning of time! I love it.
Crunch from the roasted pumpkin seeds and carrots, chewy raisins, tender kale, and fluffy couscous. This salad has it all and would be a great side dish to eat this summer with some grilled food. Actually the smoothie would also be a nice accompaniment to the Citrus Maple Couscous Salad. The ginger in the smoothie goes well with the spices used in the Couscous Salad.
Check out the health benefits of these meals and enjoy!
Health Benefits Of These Meals:
Strawberry, Ginger, Beet Smoothie: According to this study, beetroot appears to be a powerful dietary source of health promoting agents that holds potential as therapeutic treatment for several pathological disorders. The powerful antioxidant, anti-inflammatory and vascular-protective effects offered by beetroot and its constituents have been clearly demonstrated by several in vitro and in vivo human studies; hence its increasing popularity as a nutritional approach to help manage cardiovascular disease and cancer. In the human studies to date, beetroot supplementation has been reported to reduce blood pressure, attenuate inflammation, avert oxidative stress, preserve endothelial function and restore cerebrovascular haemodynamics.
Citrus Maple Couscous Salad with Pumpkin Seeds & Raisins: Pumpkin seeds caused a significant reduction in total cholesterol and LDL Cholesterol in a study that was conducted a few years ago. Of course we all know kale has more health benefits than we can count! Researchers suggest that the supplementation of kale juice affected blood pressure, blood glucose, and lipid profiles in subclinical hypertensive patients. This finding suggests that kale juice intervention might be effective in plasma lipid profile control in the subgroup of hypertensive patients. Here is another study showing the positive effects kale has on lipids.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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- 2 cups uncooked couscous
- 1 ½ cups orange juice
- 1 ½ cups vegetable stock
- 1 teaspoon garlic powder
- 1 teaspoon jamaican curry powder
- ⅛ teaspoon allspice
- salt to taste
- 1 ½ cup orange juice
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- ¼ teaspoon cayenne pepper or chopped jalapeno
- ½ tablespoon jamaican curry powder
- ¼ teaspoon ground cinnamon
- 2 cups fresh kale, chopped
- 1 cup pepitas (pumpkin seeds)
- ½ cup raisins, any kind you like
- For the couscous, place all of the ingredients EXCEPT THE COUSCOUS in a pot and bring to a boil. While this liquid is coming to a boil, place the couscous in the baking dish. Make sure the couscous is spread evenly. Remove the boiling liquid from the pot and pour it over the couscous. Make sure all of the couscous is covered in liquid. Immediately wrap the baking dish with plastic wrap to hold in the heat and steam. Let this sit on the counter for 20 minutes, or until all of the couscous has absorbed the liquid. Set aside. You will have EXTRA couscous because we only use 2 cups in this recipe. You can add more couscous if you'd like.
- Blend all of the dressing ingredients together until smooth.
- In a large bowl add the kale. Use a fork, NOT A SPOON, to “fluff” your couscous. Gradually rake the fork through the couscous to separate them. Add about 2 cups of the couscous to the kale. Add the pepitas, rasisin, and dressing. Thoroughly mix everything and serve.
- ½ of a red beet, roughly chopped
- 2 cups frozen strawberries
- 2 teaspoons fresh ginger
- 2 ½ cups cherry juice
- ¼ inch lemon slice
- 1 cup spinach (optional, will change pretty color of smoothie)
- Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.