Vegetarian

Berry Tonic Oxymel

By Maria Noël Groves, RH (AHG)
Glass in a silver coaster, a vase with medical berries and bank of honey on a dark background
Prep Time
5 minutes prep + 2 weeks brewing
Number of Servings
1 pint
Ingredients
  • 1 pint glass jar with a plastic lid
  • 1⁄4 cup frozen blueberries
  • 3 heaping Tbsp dried hawthorn berries
  • 3 heaping Tbsp dried black elderberries
  • 2 heaping Tbsp dried rosehips
  • 2 heaping Tbsp dried hibiscus flowers
  • Unpasteurized raw apple cider vinegar
  • Honey, preferably raw and local
Directions
  1. Loosely fill jar with "berries" according to approximate measurements given, or to taste.
  2. Fill halfway with vinegar, the rest of the way with honey. Cover, shake vigorously.
  3. Shake daily for two weeks, then strain through a fine mesh strainer or clean cloth, squeezing out as much as possible.
  4. Enjoy one teaspoon to one tablespoon one to two times daily just before meals.

More on Healthy Berries

Their effects are as wide-ranging as their colors and flavor.

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Raw "No Fish" Sushi

By Yuri Elkaim
Prep Time
25 minutes
Number of Servings
Serves 4
Recipe Source
The All-Day Energy Diet by Yuri Elkaim ($25.99, Hay House Inc, 2014)
Ingredients

  • Cauliflower "Rice"

    • 3 cups cauliflower
    • 2 handfuls of soaked pecans
    • 4 Tbsp ground sesame seeds
    • 1 Tbsp ginger, minced
    • Juice of 1⁄2 lemon
    • 1 tbsp apple cider vinegar 

  • Vegetarian Sushi

    • 2 sheets of Nori
    • 1⁄4 cucumber, julienned
    • 1⁄2 red pepper, julienned
    • 2 green onions, julienned
    • 1⁄2 cup pea or alfalfa sprouts
Directions

  • Cauliflower Rice

    1. Throw all ingredients into a food processor and pulse until it resembles rice.

  • Vegetarian Sushi

    1. Cover 1⁄2 of the nori sheet with rice and 1⁄4 of the sheet with sprouts.
    2. Lay your julienned vegetables over the other 1⁄2 of the rice layer.
    3. Tightly roll using your hands, or a sushi mat, and use a bit of water to seal nori in place.
    4. Let sit for a few minutes before cutting roll into 6 or 8 pieces. 6. Use tamari sauce (healthier than soy sauce) to dip your sushi!
Nutrition Info
Made with alfalfa sprouts: 258 Calories, 6 g Protein, 0 mg Cholesterol, 13 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 6 g Fiber, 23 g Total fat (2 g sat), 29 mg Sodium, ★★★★★ Vitamin C, ★★ Vitamin B1 (thiamine), Vitamin B6, Vitamin K, Magnesium, Phosphorus, Zinc, ★ Vitamin B2 (riboflavin), Calcium, Folate, Iron, Potassium

With The All-Day Energy Diet you will reclaim your health and vitality, feel alive and youthful again, and accomplish all of your fitness goals. Follow it to the letter, or choose your favorite energy pick-me-ups--either way, you'll look and feel great in just seven days' time. Yuri knows, because he has experienced it in his own life and seen it happen with thousands of clients.

It doesn't matter whether you're the unhealthiest, most lethargic person in the world or a super-healthy fitness buff. If you're a human from planet Earth, this can work for you, too.

At last, you can say good-bye to those sluggish mornings and dragging, dreary workdays. No longer will you be sidelined, lying on the couch at night in utter fatigue. Finally, you can get the knowledge and tools you need to make things better and enjoy the health and body you deserve.

alldayenergydiet.com
Contributor

Yuri Elkaim

Yuri Elkaim, holistic nutritionist, is one of the fastest-growing natural wellness voices on the web, and the New York Times Best Selling Author of the All Day Energy Diet.

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Cabbage and Potato Stew

By The Taste for Life Test Kitchen
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • pinch of salt
  • 1⁄2 lb fingerling potatoes, cut in halves
  • 1⁄2 lb carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 1⁄2 large yellow onion, thinly sliced
  • 5 cups vegetable stock
  • 1 1⁄2 cups pre-cooked white beans
  • 1⁄2 medium cabbage, chopped
  • 1⁄2 cup Parmesan cheese, freshly grated (optional)
  • Italian parsley, to garnish
Directions
  1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes
  2. Stir in the garlic and onion and cook for another minute.
  3. Add the stock and the beans and bring the pot to a simmer.
  4. Stir in the cabbage and cook until the cabbage softens up a bit.
  5. Serve with a dusting of cheese and sprig of Italian parsley.
Nutrition Info
280 Calories, 15 g Protein, 36 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 9 g Total fat (4 g sat), 638 mg Sodium, ★★★★★ Vitamin A, Vitamin K, ★★★★ Phosphorus, ★★★ Calcium, Folate, ★★ Vitamin B1 (thiamine), B6, Vitamin C, ★ Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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