Green Ginger Ale

Welcome to the second weekend of spring! Whether or not things are greening up where you are, I think we can all agree that this green ginger juice is an awesome seasonal tonic. It’ll wake you right up in the morning, and it’s equally good as an afternoon pick-me-up.

Now that I no longer work or go to school near Bliss in Victoria, British Columbia, and because the beautiful cookbook somehow got lost in my travels, I’ve started to create inspired recipes in my own kitchen. One of my favourite juices from Cafe Bliss was Green Ginger Ale, and I’m so pleased with the delicious result of my ‘blender juice’ version. Have you made blender juice before? All that you do is blend the ingredients together with a bit of water and strain through a fine mesh sieve or nut milk bag. It’s the poor man’s/woman’s juice/juice for people who live in small apartments with limited storage space. 🙂

I love the subtle spice, sweetness, and freshness of this juice. It doesn’t taste ultra green, but it isn’t too high in sugar, either: there’s just one apple in an entire 16-oz juice!

I’m keeping things short and sweet today, but I have a delicious black bean burger recipe coming your way on Tuesday. Have a beautiful weekend, all!

Green Ginger Ale

This green juice is great for digestion and really wakes you up. Made with kale, apple, celery, lemon, and ginger. 
Prep Time5 mins
Total Time5 mins
Course: Juice
Cuisine: Raw Vegan, Vegan
Servings: 1 16-oz juice

Ingredients

  • 3/4 cup filtered water
  • 1 large sweet apple (Ambrosia or Gala)
  • 1/2 lemon, peeled
  • 2 celery stalks
  • 1 4-inch knob ginger, peeled
  • 2 kale leaves (green kale results in a green juice- I photographed purple kale but used green kale)

Instructions

  • Place all ingredients in a high-speed blender (Vitamix or Blendtec work best) and blend until almost smooth. 
  • Strain into a large bowl through a fine-mesh sieve or nut milk bag. Pour juice into a jar or glass and enjoy. Juice is best fresh, but should keep in the refrigerator for 24 hours or more. 

Notes

Recipe inspired by Green Ginger Ale from Bliss

Did you make this recipe! Share a photo on FacebookTwitter, or Instagram and tag me #holisticallie and @holisticallie.

Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

Ready for a meal that’ll satisfy your comfort food needs in the depths of winter? These Pulled Sweet Potato Tacos with Green Hemp Cream and Kale seriously do the trick! A couple of these tacos and a few episodes of The Office (or your favourite feel-good TV show) spells out bliss on a chilly night. I’m happy to announce that I am emerging from a slump that began over the holidays. Something about the frenzy of it all- and we don’t even go all-out at Christmas- put the brakes on my creative flow. Now that routine is once again present, I can feel my energy increasing and the inspiration to come up with new recipes and improve this space has returned.

Speaking of inspiration, the idea for this recipe came from a pulled sweet potato sandwich that I recently enjoyed at Pure Kitchen. While I’ve seen many recipes utilizing jackfruit for that ‘pulled meat’ effect, I’ve never tried making it myself, and we all know how obsessed I am with sweet potato (I feel like it’s more readily available in stores, too). Also, I’m definitely more of a taco gal than a sandwich gal, so I took the concept of pulled sweet potato, added lots of smoky and spicy barbecue flavours, whizzed up a cooling hemp-cilantro sauce with lime to provide flavour contrast, and even added a quick shredded kale slaw for your health! The flavours here are definitely southwestern, which is one of my favourite cuisines, especially when it’s so chilly outside!

I hope that 2019 has been treating you well so far. I’ve slowly been getting back into the running groove and am currently trying to decide between running a full marathon or a couple of half marathons in May. I’ve also been enjoying lots of yoga, HIIT, walking, and overall just embracing good people and good energy. School has started back up again, too, and although I’m not stoked about what I’m studying, I’m definitely enjoying the change of pace and am finding a lot more free time in my days to hit the pause button and relax- something I haven’t always been good at, but am always working on!

Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

These southwestern-inspired tacos will transport you from the depths of winter to warmer and sunnier climes! Sweet and spicy ‘pulled’ sweet potato stands in for pulled meat, while a cool and tangy cilantro hemp sauce brightens and cools the palate. A simple kale salad brings it all together and provides an extra boost of green nutrition! 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Vegan, Vegetarian
Keyword: Quick dinner, Tacos, Vegan Tacos
Author: Allison

Ingredients

Pulled Sweet Potato

  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced or pressed
  • 1/4 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 6 cups packed shredded sweet potato (from about 2 large sweet potatoes)
  • 3/4 cup barbecue sauce (preferably an organic vegan one)
  • 3 tbsp hot sauce (I used Frank’s original)

Green Hemp Cream

  • 1/4 cup freshly squeezed lime juice (from 2-3 limes)
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp apple cider vinegar or red wine vinegar
  • 1/4 tsp sea salt
  • 1 bunch cilantro
  • 1/4 cup hemp hearts
  • 1-2 tbsp water, to thin, as needed

Simple Shredded Kale

  • 1 bunch kale, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1/4 tsp sea salt
  • 1/4 cup crumbled goat or sheep feta (optional)

Everything Else

  • 8-12 6-inch wheat or corn tortillas of choice (I used sprouted wheat)
  • 2 ripe avocados, sliced
  • hot sauce, for serving

Instructions

  • Heat olive oil in a large skillet over medium heat. Once oil is shimmering, add onion and garlic. Add salt and spices. Cook, stirring occasionally, for 5 minutes, or until lightly browned and fragrant. 
  • Add sweet potato. Cook for five minutes, stirring often to prevent sweet potato from sticking to the pan. Add barbecue sauce and hot sauce. Cook for 15 minutes, stirring often, until sweet potato has softened but still retains some crunch. Turn off stove and cover until ready to eat. 
  • Next, prepare the Green Hemp Cream by adding all ingredients into an upright blender and blending until smooth. You want the consistency of a creamy ranch dressing, so add water as needed until proper texture is achieved. 
  • Place the kale in a large bowl. Massage the olive oil into it until soft and bright green. Add lime juice and salt and massage again. Add feta, if using. 
  • Warm up tortillas on the stovetop or in a covered dish in a 300 F oven for 5 minutes right before serving. 
  • To serve, place desired amount of sweet potato, kale, and avocado on a tortilla and drizzle with cilantro cream and hot sauce. 

Fresh Town Smoothie with Hidden Greens + Plastic-Free July

This smoothie will knock your socks off and wake you right up on a hot summer morning! Fresh mint and kale are hidden beneath a layer of chocolate, banana, and Medjool dates, creating a refreshing and sweet smoothie packed with vitamins, minerals, and antioxidants!

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Some things were made for each other. Peanut butter and jam. Cam and Mitch. (Veggie) Burgers and (sweet potato) fries. Apple and cheese. A kiss and a squeeze. To that list, I will happily add chocolate and mint. Ever since I was a young one and discovered the magic that is the Girl Guides chocolate mint cookies, I have been hooked. However, my preference now is fresh mint over mint flavouring and raw cacao powder over processed chocolate. Cheers to maturing taste buds, lol!

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Mahalo Kale Salad with Peanut Marinated Tempeh and Coconut Basil Lime Dressing + a few thoughts on gratitude

IMG_9235ma·ha·lo
ˈmäˌhälō/
exclamation & noun: a Hawaiian word used when thanking someone
As local produce starts to flood the farmers’ markets at this time of the year, my heart overflows with gratitude. Gratitude for the local farmers who work tirelessly to maintain the integrity of the land and put food on our tables. Gratitude for Mother Nature, who continues to provide for us in spite of the destructive forces that humankind exerts on her to no end. Gratitude for my family and chosen family. And even some gratitude for my healthy mind and body, both of which I now see as good friends and allies in my holistic health journey.

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Tropi-Kale Mojito Smoothie Bowls

This tropical-inspired green smoothie bowl is bursting with the sweet summer flavours of mango and coconut, plus it’s packed with calcium, iron, folate, vitamin K1, vitamin A, and vitamin C thanks to the generous amount of kale blended in. The mojito aspect comes from the fresh mint. Mint is a carminative herb, meaning that it soothes the digestive tract and prevents gas and bloating. It also has cooling qualities, making this smoothie bowl the perfect heat wave meal. I added protein powder to my bowl to turn it into more of a meal, but you can certainly omit it if you are not a fan. You might want to add some avocado or nut butter instead. 

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