What Your Skin, Hair & Nails Say About Your Health
 
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Your physical appearance can tell you a lot about your internal health. in fact, the condition of your hair, skin, and nails can be indicators of underlying health issues, nutrient deficiencies, hormonal imbalances, and the health of your digestive system.

The growth and maintenance of healthy hair, skin, and nails is dependent on your intake, and absorption of a variety of nutrients, including plenty of vitamins and minerals.

What Your Nails Say About Your Health

Healthy nails are clear, smooth, and flexible. Like hair, healthy nails should be in a continuous cycle of re-growth. The following color or texture changes in your nails are common signs of nutrient deficiencies:

WHITE SPOTS – If you notice white spots on your nails, you may not be getting enough zinc in your diet.

Good sources of zinc include:

Plant-based:
Nuts: pine nuts, cashews and almonds
Seeds: hemp, flax and pumpkin seeds
Dark chocolate
Legumes: lentils, chickpeas and beans

Non Vegan:
Shellfish, especially oysters
Red meat, grass fed

HORIZONTAL RIDGES along your nails may indicate either a zinc or iron deficiency.

Good sources of iron include:

Plant-based:
Tofu
Legumes: lentils, chickpeas and beans
Nuts: especially pistachios!
Seeds: hemp seeds, pumpkin seeds, ground linseed
Dark green leafy vegetables
Dried fruit: apricots, figs and raisins
Quinoa

Non-Vegan:
Red meat, grass fed

To enhance your body’s absorption of iron, pair iron-rich foods with a good source of vitamin C, like citrus fruits, strawberries, or bell peppers.

What Your Skin Says About Your Health

Did you know that the health of your skin is closely tied to the health of your gut and liver function?

These two important organs (your skin & liver) are processing and detoxifying everything – including foods, drinks, supplements, and medicines - pretty much everything you take in from the outside world.

Inflammatory skin conditions, like acne, eczema, and skin rashes are common symptoms of leaky gut syndrome – when the walls of the small intestine become thin and too permeable or “leaky”.

Breakouts and rashes can also be symptoms of a sluggish liver. Your liver’s primary responsibility is detoxification. So a poor diet, medication, and excessive alcohol intake can result in a slow, congested liver that is less efficient at doing its job.

Inflammatory skin conditions can also result from food intolerance and/or allergies. Many people have intolerances to gluten and dairy products. Additionally, excessive intake of sugar and refined carbohydrates can also disrupt normal gut function that often results in skin irritations.

Dry or flaky skin can signal a lack of healthy Omega-3 fats in the diet.

Avoiding foods you are intolerant to, adding in more Omega-3-rich foods, and supplementing with probiotics, plus a high quality fish oil may benefit your skin.

What Your Hair Says About Your Health

Healthy hair is soft, elastic, and should also be in a continuous cycle of re-growth. Hair should NOT easily break or fall out.

If you are noticing you’re shedding a small amount of hair each day -- That’s totally normal as hair follicles move through their growth cycle. However, excessive shedding that results in noticeable hair thinning and/or changes in hair texture, like dryness or brittleness, can result from:

Thyroid hormone imbalance, resulting in hypo or hyperthyroidism: Have blood levels checked regularly

Not enough protein – the main building block of new hair growth. Include a good source of protein, such as meat, poultry, seafood, quinoa, eggs, beans, or nuts, with each meal to meet your daily requirements

Not enough omega-3’s – healthy fats help keep hair and scalp conditioned with the production of natural oils. Consider taking a fish oil supplement and frequently include good sources of Omega-3’s, like walnuts, chia seeds, and fatty fish, in your diet

Vitamin and mineral deficiencies: zinc, iron, B vitamins

Our DIY Trail Mix is an easy way to combine essential nutrients that help promote healthy hair, skin, and nails. Raw nuts and seeds are good sources of Omega-3 fats, as well as key minerals like zinc. Natural sweetners like dark chocolate and raisins are good sources of iron and punch up the flavor & fun of your mix too. Be creative, incorporate more whole and snackable foods into your diet and get to mixing - for silkier hair, glowing skin, and strong beautiful nails!

RECIPE: Beauty Trail Mix

Ingredients:

1 cup raw walnuts
1 cup raw almonds
1/2 cup raisins
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup dark chocolate chips

To prepare:
Combine all ingredients in a medium bowl, then transfer to airtight container and store at room temperature or in refrigerator.


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SWEET SPUD Smoothie {It's Delicious!}
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Eating with the shifting seasons (an ode to ayurveda):

Are you noticing a change in your cravings? Wanting more crisp salads than you were a month ago? We are approaching the sprouting of Spring and our palates are certainly starting to follow suit…

This has a lot to do with the warmth and weather outside - and eating with the changes in the season can help our digestion thrive and keep us aligned and energized throughout the year.

We have been focusing on transitional foods in the Good Clean Kitchen. Recipes that can be enjoyed warm or cold to best suit this shift into Spring. No matter the season, smoothies make their way into our cups for super snacks and fabulously fueled breakfasts.

Ayurveda in the Spring

In Ayurveda, late winter and early spring is a Kapha (watery season )of warming temperatures lasting from February to mid-May. Snow melts, temperatures warm and our internal systems reflects those of mother nature. Spring is a time of cleansing and renewal and our dietary choices can support this beautiful shift. Right now we are in the in between, one day is warm and gorgeous, the next we are back under a blanket of billowy snow. We can fuel our systems and nurture ourselves with mindful nourishing foods for the season.

GROUNDING SWEET POTATO SMOOTHIE:

This smoothie features our beloved sweet potato and is a great way to make use of last nights unfinished spud.

Grounding, satiating and most nourishing, this smoothie is made with delicious roasted sweet potato, protein packed almond butter, hormone balancing cinnamon, and the beloved vanilla bean. Naturally sweetened with dates and blended to perfection - the smoothie soothes and satisfies even on a lingering winters morning.

How to make it:

Ingredients: (serves 2)

1 medium sweet potato (pre baked)

1 Tbsp. almond butter

1/2 tsp. cinnamon

1 cup unsweetened almond milk

1/2 tsp. vanilla or fresh vanilla bean

2 juicy Medjool dates

Sprinkle of Himalayan sea salt

1/4 cup water (plus more to desired consistency)

Chopped raw almonds, for garnish (optional)

Optional 1 to 2 tablespoons of vanilla protein powder (link to our current favorite here) {https://www.kachava.com/}

Optional topping: sprinkle with chopped almonds, oats + cinnamon or a few dark chocolate chips!

Combine all ingredients in a high speed blender and blend until well incorporated and creamy. Sip savor and be well!

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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Super Slaw Salad
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Our Super Slaw Salad is a great way to eat the rainbow - and it’s as delicious as it is healthful.

This dish is a spring specialty in our Good Clean Kitchen! It’s packed full of crisp cabbage, carrots, bell peppers, tasty edamame, sesame seeds, crunchy sesame seeds and fresh cilantro. The Sesame Ginger Dressing is super tasty and honestly one of our favorite dressings. It’s the “special sauce” for this slaw recipe, and for many other salads on our menu.

The great thing about the recipe is that you can use of many of the pre-prepared veggies that are available at the market - like shredded coleslaw, cut jicama, grated carrots, and shelled edamame. This slaw pairs well with baked tofu, any simply prepared fish or chicken dish, or is wonderful on it’s own.

This recipe makes a lot, so you will have plenty leftover for lunch!

Super Slaw With Sesame Ginger Dressing

For the Slaw

  • 1 bunch curly green kale, finely chopped

  • 2 cup purple or green cabbage, shredded (or use a combination of both colors!)

  • 1 jicama, cut into matchstick pieces

  • 2-3 carrots, shredded

  • 1 red bell pepper, thinly sliced

  • 1 cup cooked and shelled edamame

  • 1/2 cup cooked brown rice or jasmine rice

  • 1/4 cup toasted sesame seeds

  • 1/2 cup loosely packed chopped fresh cilantro

  • Optional toppings: chopped peanuts, scallions, avocado

For the dressing

  • 1/4 cup honey

  • 1/4 cup olive oil

  • 1/4 cup unseasoned rice vinegar

  • 1 tablespoon tamari or coconut aminos

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon natural peanut butter (We like 365 Whole Foods Brand - No stir!)

  • 1/2 teaspoon salt

  • 1 tablespoon minced fresh ginger

  • 1 large garlic clove, minced

Instructions

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary ( We usually add a bit more salt.) Serve cold. This slaw is best served fresh, but leftovers will keep in a covered container in the refrigerator for a few days.

You May Also Like:

Spring Grapefruit + Celery Salad

Classic Chopped Salad

Pea Pesto Pasta

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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How To Make A Healthy Cup Of Coffee
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Start Your Day With A Healthy Boost!

If you’re anything like us, there’s a good chance you fall asleep at night looking forward to the next day’s cup of coffee. And since we’re all about starting the day as vibrant and energized as possible, we’ve been experimenting with a few ways to make that cup of coffee healthier, and sneak in a dose of super charged nutrition while we’re at it.

Read on to check out our favorite ways to brew up a special cup coffee—the benefits (and added flavor) are just too good…..From boosting mood and energy to protecting your heart, to improving mental clarity, we’re all for adding these 6 natural boosts to our daily caffeine routine. Sip, savor and enjoy!

6 Healthy Ingredients To Add To Your Morning Coffee

Cinnamon: One of our favorite spices and a powerful medicinal herb. Cinnamon is well known for balancing blood sugar and has one of the highest antioxidant levels of any spice. It’s also rich in manganese, iron, and calcium –which help to boost your immune system. We use Ceylon Cinnamon, also known as “true cinnamon”.

To serve: Stir 1/2 teaspoon of cinnamon into your cup of coffee, or brew your coffee with 1 teaspoon of cinnamon mixed right into the grounds. You can also brew your coffee with a cinnamon stick so the spice has extra time to infuse.

Cacao: We think chocolate and coffee together is heavenly, and definitely our favorite combo! Cacao is the organic, raw form of cocoa or chocolate, and has many more health benefits. Cacao has been shown to reduce cortisol levels, it’s very high in antioxidants, and rich in minerals like magnesium, calcium, zinc, and iron – all important for helping us feel more calm and awake.

To serve: Stir 1 tablespoon of raw cacao into your cup of coffee for a boost in dietary fiber, antioxidants, and magnesium.

Vanilla Extract: If you like your coffee a little sweet, try a few drops of pure vanilla extract. Vanilla is a well know antioxidant and anti-bacterial and anti-inflammatory. It has also been proven to relieve digestive issues, joint pain, and stress. (The aroma is actually relaxing!)

To serve: Add a few drops of pure extract to your cup or pot of coffee. You can also add a vanilla bean to your coffee grounds so the flavor infuses as it brews.

Coconut Milk: Coconut milk is the perfect non-dairy creamer for coffee. It provides that silky texture, plus a healthy dose of vitamins C, E, and B, antioxidants, magnesium, and iron—all of which promote a healthy brain and a healthy heart.

To serve: Add a tablespoon or two of organic, unsweetened coconut to black coffee. If you want it extra sweet, you can add some maple syrup—vanilla extract and cinnamon are great with it, too!

Ghee: You’ve probably heard of bulletproof coffee or butter coffee - It’s been touted in the health and wellness world as a coffee drink that will give you more energy, mental clarity, wake up your metabolism, and keep you feeling full. Lately, we have been loving our Good Clean version made with ghee. Ghee helps cut down acidity and inflammation in the body. It also contains the good kind of fat- butyric acid and Omega-3s, which is good for your gut health. Both of these healthy fat add-ins will wake up your metabolism, and keep you feeling full. It’s also a great source of energy when you need it most!

To serve: The key to a creamy cup of butter coffee is to blend in a blender. Add a small amount of ghee to your coffee and blend. This drink is extra delicious with a dash of almond milk (you don’t need much), cinnamon and cacao added in.

Cacao Butter: For a vegan version of bulletproof coffee - we think this version is even tastier and more nutrient rich than the original. Making a bulletproof coffee with cacao butter or cocoa butter gives you a creamy coffee with a rich chocolatey flavor and aroma. Cacao butter is another Omega-3 fatty acid rich and high-antioxidant food, containing a significant amount of polyphenol and flavanoid antioxidants that are associated with many health benefits that include lowering inflammation, glowing skin, improving heart health, and improved immunity. Recipe for vegan bulletproof coffee below!

How To Make Vegan Bulletproof Coffee

Ingredients

  • 1 ounce organic raw cacao butter (cocoa butter)

  • 2 tablespoons extra-virgin organic coconut oil

  • 2 tablespoons almond butter

  • 1/4 cup oat milk (other milk alternatives would also work)

  • 2 cups coffee

Instructions

Heat the cocoa butter, coconut oil and almond butter on the stove top over medium heat, until melted. Stir in the oat milk and gently heat until warm, about 30 more seconds. Add in the coffee and blend everything together with a handheld milk frother or a in a high speed blender until creamy.

Pour into 2 mugs and serve immediately.

Healthy Alternatives To Morning Coffee

Coffee just isn’t your thing? We actually have a few favorite alternatives to start your day off strong.

Four Sigmatic “coffee”: Our all time favorite coffee substitute is made from - of all things - mushrooms! We know it sounds crazy, but certain mushrooms are natural energy boosters and have incredible health benefits. (More details here.) We love the Four Sigmatic Golden Latte and Chai Latte Blends, especially when we are taking a break from caffeine for awhile.

.Good Clean Matcha Latte: If you haven’t tried our matcha latte yet, you’re about to become addicted! It’s a healthy alternative to our regular caffeine fix, but will still give you a clean energy boost to jump start the day. It’s packed with antioxidants that help us to not only gain our focus in the morning, but also lead to clear skin and aid in fighting off illness. Study.

How To Make a Matcha Latte:

Ingredients:

  • 2 cups water

  • 1 small piece of ginger, peeled (1-2 inches)

  • 1/2 teaspoon whole cardamom

  • 1 cinnamon stick

  • 1/4 cup coconut cream

  • 1 teaspoon matcha powder

  • 1 date

  • 1/2 teaspoon vanilla

Pour water into small saucepan. Add cinnamon, cardamom, peeled ginger, and a pinch of sea salt to water.

Bring water to a boil over high heat. Immediately turn heat to low and cover. Simmer for 15-20 minutes.

Using a mesh strainer over a glass bowl, strain liquid and discard ginger, cardamom, and cinnamon. Pour the liquid back into the saucepan. Now, add the matcha powder and using a matcha whisk, stir until fully combined.

Add coconut cream, vanilla and the date to the matcha. Heat over low, whisking continuously until the milk is heated through.

Once heated, put the matcha tea and date into the blender. Blend on high for 2-3 minutes.

How do you start your morning? Let us know about your fave morning routine + drink. We love to hear from you!

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Muesli Magic
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Muesli Magic: The Original Breakfast Of Champions

Muesli (/ˈmjuːzli/ MEWZ-lee; in English sometimes museli is a cold oatmeal dish based on rolled oats and ingredients like grains, nuts, seeds and fresh or dried fruits.

What Europe’s been eating for eons -long before overnight oats became en vogue. The nutritious delicious meusli. Store bought brands are laden with sugar and unnecessary additives and they’re expensive! We love to whip up a big ole batch for a pantry staple to please the palette.

Over night oats mixed with yogurt and healthy add-ons - this quick and yummy breakfast is perfect for busy mornings and will keep you feeling energized!

What you’ll need to make your muesli:

1/2 cup oats (use quick oats for immediate satisfaction)
1/2 apple, chopped
1/2 cup yogurt or coconut yogurt
1/3 cup almond milk (or more, to desired consistency)
1 tablespoon honey
OPTIONAL ADD-INS:
1/2 tablespoon chia seeds
1/2 tablespoon flax seeds
1/2 tablespoon unsweetened coconut flakes
1 tablespoon dried cranberries or gogi berries
1/2 teaspoon cinnamon
1/2 tablespoon pumpkin seeds
1 teaspoon coco nibs
OPTIONAL TOPPINGS:
Coconut flakes
Pecans, walnuts or almonds
Berries

how to make meusli:

In a cereal size bowl mix oats, apples, yogurt, almond milk and honey. Add your choice of optional add-ons.
Allow to soften for 5 minutes, or if using thick oats you can allow to soak overnight.

Our favorite superfood toppings:

Cacao Nibs, coconut flakes, goji berries, mulberries, turmeric, ginger or hemp hearts!

Dish yours up, get creative and enjoy! Let us know how it goes…






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Snacking For Your Cycle
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Foods To Eat For A Happier Period

One of our core beliefs at Good Clean Food is this: "Your energy and vitality - how you look and feel, and how well you perform - is a direct result of what you eat, and how you move your body every day."

So, it's not at all surprising that treating your body with extra love and attention and eating the right foods during your period can help make PMS more manageable. But you might not know that what you choose to eat every day, throughout your entire cycle, can make even more of a difference. That's because our diet has a direct impact on our hormonal balance, and certain foods can relieve symptoms like bloating, anxiety, moodiness, irritability, weepiness, headache, fatigue, breast tenderness and sugar cravings.

Imagine a period with less of these sucky symptoms, (reported by 75 percent of women!) and more happiness. We’re all for that!

5 Delicious Recipes For A Happier Period

  1. To fight anxiety: Maximum Magnesium Smoothie

    Research suggests that 75% of Americans aren’t getting enough of this super nutrient, and that low magnesium levels can make you much more susceptible to anxiety, insomnia and headaches, especially around the time of your period. Plus, magnesium can help alleviate cramps too! Some magnesium rich foods are dark leafy greens (spinach, kale, chard) banana, nuts, dark chocolate, quinoa, avocado, pumpkin seeds and cashews. Start bumping up on these foods daily, and think about a magnesium supplement if you are deficient. (A combination of magnesium (250 mg) and B6 (40 mg) has been shown to significantly decrease PMS symptoms). Study.

  2. To beat the bloat: Fennel, Apple, Arugula Salad

    Celery and fennel are natural diuretics that can help flush out water retention. Pineapple is great for bloating too, it contains bromelain - digestion-promoting enzyme and natural diuretic. For fast relief from belly bloat, we love to make a simple ginger tea by boiling some ginger in a pan of hot water (ginger is anti-inflammatory and soothes digestion) or brew a soothing cup of peppermint tea.

  3. To boost mood: Warm Spinach, Quinoa + Shitake Salad

    This super food salad brings the mood boosting goodness! Quinoa is an awesome vegan protein source, and high in complex carbohydrates. These healthy carbs may help prevent depression and anxiety by increasing levels of the neurotransmitter serotonin in your brain. Spinach is loaded with mood-boosting B vitamins - Specifically, vitamin B6 has been proven to reduce multiple symptoms of PMS including breast tenderness, water retention, and moodiness. Mushrooms are a good source of selenium, an important mineral that may help fight depression.

  4. To curb sugar cravings: Super Charged Avocado Toast

    Our secret to keeping sugar cravings at bay is to eat a breakfast rich in protein and healthy fats. If you usually skip, starting a new breakfast habit will be a game-changer. It’ll help you feel full for longer and abolish those cravings for sweets later in the day. Think: Oats, nuts and seeds, chia and flax, nut-butters, avocado, tofu, and protein-packed smoothies. (salmon and eggs for non-vegans) Once you’ve made a delicious breakfast out of these dreamy ingredients, you’ll thank us!

  5. To soothe cramps: Molasses “Moon-Time” Latte

    Blackstrap molasses, a high-antioxidant super food, has been used for generations as a home remedy and dietary supplement for heavy periods, cramping, bloating and other symptoms of pms. Molasses is a super food that ironically is a “byproduct” of making white sugar! However, unlike sugar, blackstrap molasses is full of healthy goodness, especially during your moon-cycle: It is a good source of iron, which replenishes red blood cells, and magnesium, which promotes the healthy excretion of estrogen.

What is your go-to PMS recipe? Let us know...We love hearing from you!

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Spring Grapefruit & Celery Salad
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Our Grapefruit and Celery Salad is like spring time in a bowl!

This is a very sassy salad! There is a lot of flavor, and a lot of crunch. Adding just a tiny, tiny pinch of sugar mellows out the grapefruit’s bite, and brings out the flavor of the celery.

The natural juice from grapefruit, along with a drizzle of olive oil, salt and pepper forms the dressing.

Surprisingly, these flavors just works so well together. It’s a little sweet, a little sour, and salty, plus crunchy, savory, and quite snappy. (How’s that for a description?)

How to Peel and Segment Grapefruit

Most citrus like oranges and mandarins are easily enjoyed by simply peeling or slicing, but when serving in a salad like this one, it’s definitely prettiest when the outer white pith of each of the sections is removed. It’s easy to do!

Simply slice off the top and bottom of the fruit and stand it on one of the flat ends. Use a sharp knife to slice the skin and membrane from the fruit. Slice the fruit into rounds or segments. Here’s a little tutorial from Martha Stewart on how to do it!

Grapefruit, Celery and Peanut Salad

Ingredients

  • 6 stalks celery, chilled

  • 1 grapefruit, chilled

  • Pinch sugar

  • Extra-virgin olive oil, of finishing quality

  • Kosher salt and freshly ground black pepper

  • 2 cups watercress or arugula

  • Parmesan cheese

  • Peanuts for garnish

Instructions

  1. Slice the celery thinly at an angle using a sharp knife or a mandoline.

  2. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments.

  3. Toss the sliced grapefruit and celery into a bowl.

  4. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or use a drizzle of vegan parm. 

  5. Place a handful of greens on a serving plate. top with the grapefruit and celery salad. Add the peanuts on top, just before serving or serve on the side.

  6. And don’t forget: This salad is best served very cold. Eat immediately, or keep chilled in the fridge until you are ready to serve. 

If you like this recipe, you might also love:

Good Clean Grapefruit Margarita

Fennel, Apple, Arugula Salad

Spring Time Asparagus Soup

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Healthy Charcuterie Board: our good clean platter
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Date Night Done Right! A Healthy Charcuterie Board For Two.

They say you eat with your eyes first, and nowhere does that feel more true than the simple yet elegant charcuterie board. What makes an awesome spread? Variety! A plethora of colors, flavors and textures - sweet and salty, crunchy and soft. These boards traditionally contain cured meats and heavy cheeses, but you can easily substitute with bright veggies and fruits and our favorite vegan brands to build a healthy charcuterie board around delicious plant-based foods. It makes the perfect no-cook dinner for two. A little sweet, a little savory and served with lots of love.

Here are some ideas to get you started!



What to include on a charcuterie board:

Raw Veggies: We always love to use mini sweet red and yellow bell pepper and sliced Persian cucumbers. Other great choices include carrots, broccoli, cherry tomatoes, and radishes. Radicchio and endive are a great vehicle for dips. Go for a variety of colors that will pop on the board.

Fresh Fruit: Apple slices and red grapes are classic choices. Other great options include strawberries, blueberries, pears, and mandarin oranges. When in season, fresh figs are out favorite. As with the veggies, the more colorful the better.

Dried Fruit: Adding a few dried fruits will offer the perfect contrast to the flavors and textures on the board. We love figs and apricots. Raisins, dried cranberries, and dried cherries would also be delicious.

Olives: Our favorites for a charcuterie board are Kalamata and Castelvetrano. Choose whichever olives you like, or leave them off if you're not a fan.

Vegan Cheese: We have a few favorites, Violife Feta Cheese and Treeline French Style. Both are delicious with dried apricots or topped with a dash of honey and thyme to make it feel more special. If you want to make your own, check out this recipe for Vegan Cheese Dip from one of our favorite recipe blogs, Fit Foodie Finds.

Hummus or Other Dips: Our Classic Hummus is always a hit, or choose any dip you like including tzatziki, olive tapenade, baba ganoush, red pepper dip, etc.

Nuts: We love Brazil nuts and pistachios on the board for variety. Walnuts or marcona almonds are also great options.

Bread: A take-and-bake loaf of bread is a fun idea - and the smell of fresh baked bread will make the whole house feel warm and cozy. Just bake for 10 minutes, slice and serve on the board. You could also use a fresh baguette or ciabatta from the bakery. Our favorite gluten-free choice is Kim + Jack’s. peasant loaf.

(Or) Crackers: Choose your favorites! We love Simple Mills Sea Salt + Almond Crackers.

Meat as a treat: we don’t often include veggie based “meat” but on this board, if it feels like a fit, Field Roast makes some excellent and pretty artisanal plant based sausages.

Sweet Treats: For a dark chocolate finish we love Hu Chocolate Chunks or their salty dark chocolate bar broken into imperfect bites.

HOW TO ASSEMBLE A CHARCUTERIE BOARD:

We like to find a beautiful platter or rustic cutting board, add in some simple ramekins, a couple of spreading knives and you are good to go! Don’t overthink it, just let your creative juices flow!

Garnish goes a long way: Fresh flowers and a few sprigs of rosemary will definitely gives the board a more festive and special feel!

What to drink: Traditionally you would serve charcuterie with wine. If you are looking for a clean crafted libation, shop these no sugar added wines with our friend Paula at Scout & Cellar. Beer instead? We love Samuel Smith Organic Lager. And if you’re feeling bubbly - this is our Good Clean favorite. More of a mocktail mood? We can’t wait to try the non-alcoholic distilled spirits from Seedlip and these sexy botanical concoctions from Kin Euphorics. Cheers!

Did you make this recipe?

If you make a Good Clean Charcuterie Board let us know what you think! Leave a comment and don’t forget to take a picture. We love seeing what you come up with! Happy cooking.



 

 



RecipesGuest User
Sip On This: What we Drink in a Day...
thumbnail photos @cafegratititude photo above @wonderjuice

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Prioritizing and pampering our immune systems is more important than ever, and what we choose to put into our mouths (food + drink) is the most empowering and influential choice we can make, repeatedly, each and every day. In order to support optimum immune function, feed and foster our microbiomes, and awaken overall vitality - we can fuel our systems with hydrating beverages in addition to noshing on Good Clean food…

Sipping a health supporting beverage is a nourishing and super convenient way to import extra immunity enhancing nutrients into our internal operating systems.  By staying hydrated, we nurture our systems - from the cellular level and take the first giant step towards feeling fantastic.

While pure, clean water is the go-to-guru for optimal hydration - we find, especially during these winter months, a cup of H2O can feel just a little bit drab…. So we’ve rounded up our favorite sips of the moment.  Thirsty for more?  Read on:

Our day in a cup:

  1. Citrus Water: thats rich: you’ve heard it before and you’ll hear it over and over again. By adding a few squeezes in of lemon (or lime) into your first sips of water in the morning you are setting yourself up for sweeter day. Lemon water infuses us with vitamin C, zinc, potassium and more. Ayurveda recommends room temp or slightly warm warm to improve digestive function and we ride on that train too.

  2. Coconut Water: We’re nuts for this nut and next on in our hydration station is coconut water. Whether after a workout or as the liquid in our smoothies - coconut water is a potassium rich and flavor filled way to refuel our systems, boost our electrolytes, and brighten our mornings. Favorite Brans: thrive + harmless harvest.

  3. Green Juice: We couldn’t make it through our drink list without popping in the almighty green! Dark leafy greens are jam packed with nutrients - iron, calcium,, chlorophyll and more - green veggie based drinks are a sexy vehicle to nourish our systems with hydration + nutrients. Reaching for a green juice (in a beautiful glass jar ~ we like GCF or Weck jars) keeps our energy up + our intention towards clean eating on track. We make ours at home with this Hurom slow juicer: or we grab on the go from Tonic Juicery in Carbondale, Jus in Aspen (and now Snowmass), or Wonder Juice in Boulder (and now Denver)!

  4. OLIPOP!  Our good clean team is hands down obsessed with the cute and catchy cans at Olipop. A healthy alternative to soda, Olipop is a “deliciously fizzy tonic that combines the benefits of prebiotics, plant fiber, and botanicals to support your microbiome and benefit digestive health.”  The drinks are naturally nostalgic and our go-to when we start to crave a happy-hour adult beverage.  Our faves are lemon ginger + classic cola but you must try the 12 can variety pack to discover your own. {Link here for 15% off!} Sweet secret pro tip:  try a root beer float made with OLIPOP root beer + nada moo vanilla… oh my word.

  5. Herbal Teas + Tonics: We like to wind down our days with an immunity infused tea or tonic.  Our tastes ebb + flow with the seasons off course but always topping our lists:  tulsi (for stress management) ginger (for gut health + digestion), turmeric (for inflammation) and peppermint (for sleep). We also bring in our favorite adaptogens in our nighttime tonics - you know we love four stigmatics selection of medicinal mushroom blends - individually packaged tinctures - and we are always stocked with coco mix + chai latte with relaxing reishi, and golden latte with turkey tail for immune support.

Thanks for diving into our coffee (well, yes sometimes coffee too) )cups with us!  We’ll see you sippin’ something around town soon.  Cheers!

Good Clean Hot Cocoa

Immune Boosting Teas Tonics + Tinctures


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Resourceskelly hollins
6 Anti-Inflammatory Foods We Use Every Week
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Over the years we've learned to eat the foods that make us feel our best (light, bright and beautiful!) and which are well-studied to reduce inflammation in the body. There are just so many amazingly delicious and nutritious anti-inflammatory foods that you can include in your diet every day….They range from colorful berries, vegetables, and spices, to healthy fats, and our absolute favorite - cocoa!

Here are 6 key anti-inflammatory foods we find ourselves cooking with (and eating!) every single week in our Tuesday Foods Kitchen.

Let’s dive in and we'll tell you why – and give you several recipe ideas for each.

Anti-inflammatory Food #1: Berries, grapes and Cherries

Perhaps the most amazingly delicious anti-inflammatory foods are a sweet favorite of yours. Berries, grapes, and cherries are packed with fiber, and antioxidant vitamins (vitamin C) and minerals (manganese). Oh, and did I forget to mention their phytochemicals (phyto=plant)? Yes, many antioxidants such as "anthocyanins" and "resveratrol"  are found in these small and delicious fruits.

In fact, berries, grapes, and cherries may be the best dietary sources of these amazingly healthy compounds.

Recipes To Enjoy:

Forever Beautiful Breakfast Smoothie

Blueberry Beauty Smoothie

Chocolate Cherry Smoothie

Anti-inflammatory Food #2: Leafy Greens

I’m sure you know leafy greens are good for you, but do you know why? Spinach, kale, Swiss chard, arugula, dandelion greens and other leafy greens are rich in antioxidants and alkalizing to the body. They’re packed with vitamins and nutrients including folate, fiber, vitamins A, vitamin C, vitamin E and vitamin K along with a variety of minerals.

The health benefits of leafy greens are no joke: They nourish our body at a cellular level, prevent cognitive decline, keep our gut microbial community in tip top shape and reduce overall inflammation.

Recipe To Enjoy:

Fennel, Apple, Arugula Salad
Chef T’s Power Greens Smoothie

Roasted Kale Chips

Anti-inflammatory Food #3: Healthy Fats

Fat can be terribly inflammatory ("trans" fats), neutral (“saturated fats”), or anti-inflammatory ("omega-3s), this is why choosing the right fats is so important for your health.

The best anti-inflammatory fats are the omega-3 fatty acids, that come from fatty fish like salmon, chia, hemp + flax seeds, walnuts and avocado. These are linked to a reduced risk of heart disease, auto-immune disorders, diabetes, and some cancers.

Omega 3’s are also critical for brain health and interestingly enough, those who consume them regularly are less likely to be depressed or anxious. In short, omega-3’s are one of the most well-studied nutrients and the results show the massive anti-inflammatory effects they have on the body.

Recipes To Enjoy:

Good Clean Guac

Chef Katie’s Peanut butter Energy Bites

Kelly’s Healthy Homemade Granola

Anti-inflammatory Food #4: Green Tea

Green tea contains the anti-inflammatory compound called “epigallocatechin-3-gallate” (EGCG) and it’s linked to reduced risk of heart disease, certain cancers, obesity, and Alzheimer's.

Drinking steeped green tea is great, but have you tried matcha green tea? It's thought to contain even higher levels of antioxidants than regular green tea.

Recipes To Enjoy:

Good Clean Matcha Latte

Favorite Teas and Tonics

Anti-inflammatory Food #5 - Ginger & Turmeric

Would a list of anti-inflammatory foods be complete without the amazing spice turmeric? Turmeric contains the antioxidant curcumin. This compound has been shown to reduce the pain of arthritis, as well as have anti-cancer and anti-diabetes properties.

Ginger contains substances known as gingerols that reduce inflammation and turn off pain-causing compounds in the body. Ginger supports digestion and helps with motility, moving things things more efficiently through our intestines.

Recipes To Enjoy:

Carrot Ginger Soup

Golden Glow Hummus

Immune Boosting Veggie Stew

Anti-inflammatory Food #6: Dark Chocolate

We love all things chocolate at Good Clean Food! Dark chocolate, with at least 70% cocoa is packed with anti-inflammatory antioxidants - namely "flavonols". These reduce the risk of heart disease by keeping your arteries healthy. They've even been shown to prevent "neuro-inflammation" (inflammation of the brain and nerves).  Reducing neuro-infammation may help with long term memory, and reduce the risk of dementia and stroke.

Recipes To Enjoy:

Lisa’s Amaze-Balls

Good Clean Hot Cocoa

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ResourcesGuest User
Veggie Lasagna {Family Style!}
 
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Hey there….Welcome Lasagna Lovers!

If you’ve ever looked for a delicious vegan, gluten-free lasagna, look no further than our Good Clean Veggie Lasagna. We included a vegan cashew cream, making this recipe delicious, dairy-free and packed with nutrition. The cashew cream has a similar consistency to the traditional melty combination of mozzarella and ricotta, and the flavor is out of this world. (Thank you Cookie & Kate for the inspiration!)

Why we love this:

Cashews contain a lot of beneficial nutrients and minerals including vitamins E, K, B6. They also contain essential minerals our bodies need in order to function properly, like zinc, magnesium, iron, and selenium.

We use butternut squash, carrots, spinach and zucchini along with some gluten free lasagna noodles in this recipe. The extra veggies add more nutritional value, as well as flavor. We like to sneak in greens to our recipes whenever possible….if you’re serving this to your kids, they won’t even notice the veggie power!

Note:

If you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you have a Vitamix or similarly powerful blender, you don’t need to bother with the soaking step.


Ingredients

Cashew Cream (Recipe inspiration from Cookie & Kate)

  • 1 cup water

  • 2 cups raw cashews, soaked for 4 hours if you do not have a high speed blender)

  • 2 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 3/4 teaspoon fine sea salt

  • 1/2 teaspoon Dijon mustard

Veggies

  • 2 tablespoons extra-virgin olive oil

  • 1 medium-to-large yellow onion, chopped

  • 2 large or 3 medium carrots, chopped (about 1 cup)

  • 8 ounces Baby Bella mushrooms, cleaned and chopped

  • 1/2 teaspoon fine sea salt, to taste

  • Freshly ground black pepper, to taste

  • 5 to 6 ounces baby spinach, roughly chopped

  • 2 cloves garlic, pressed or minced

Veggie Noodles

  • 1 Butternut Squash (Peeled. Mandolin into flat zoodles. Slightly thinner than the pasta noodle)

  • 1-2 Yellow and Green Zucchini (Mandolin into zoodles, a little thicker than the squash zoodles)

The Rest

  • 2 1/2 cups Marinara Sauce (We love Rao’s)

  • No-Boil Lasagna Noodles (We use Jovial Brand, brown rice lasagna noodles)

  • Parmesan and Fresh Parsley for serving


Instructions:

In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.

In a large skillet over medium heat, warm the olive oil. Add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until vegetables are tender, about 8 to 10 minutes.

Add a few large handfuls of spinach to the skillet.

Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Now layer the lasagna: Spread 1/2 cup tomato sauce evenly over the bottom of a lasagna pan. Then add 1 layer of jovial lasagna noodles + 1 layer of veggie noodles. Spread cashew cream evenly over the noodle layers. Top with half of the veggies. Top with tomato sauce. Repeat the layering.

Wrap aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 20 minutes. Remove the foil and cook for 5-10 more minutes.

Remove the pan from the oven and let the lasagna cool for 15 minutes.

Cut and serve! Drizzle leftover cashew cream on top. Sprinkle with Parmesan and fresh parsley.














RecipesGuest User
French Chocolate Tart {For Valentine's Day}
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If you’re a chocolate lover, this post was written for you!

This elegant Chocolate Tart is one of our favorite dessert recipes here at GCF. It’s rich and oh-so-creamy without any diary or refined sugar. The crust is made of dates, unsweetened coconut and pecans while the filling consists mainly of coconut cream, cacao powder and maple syrup.

There’s no baking required — just a few hours of freezer time. This recipe makes two mini tarts....perfect for sharing on Valentine’s Day!

Ingredients:

Crust
1/4 cup shredded unsweetened coconut
1/2 cup chopped pecans
1/2 cup dates (about 9 dates)
pinch of sea salt

Tart Filling
1 1/2 cups coconut cream
1/4 cup + 1 Tablespoon cacao powder
1/4 cup maple syrup
1 Tablespoon coconut oil
1 teaspoon vanilla
pinch of sea salt

Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini tart pans, or spring form pans. Place the pans in the freezer while you make the tart filling.

While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in the food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to smooth it out.

Place pans in the freezer to set, at least 2 hours or can be overnight. Take out of freezer, remove the tart pans, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. Out any leftovers back in the freezer to keep firm.




RecipesGuest User
Good Clean Banana Bread {Vegan + GF}
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Blender Banana Bread

This Banana Bread is one of our most popular recipes and there’s a reason for that – it’s so freaking GOOD!

Our Good Clean Banana Bread uses only whole food ingredients, and it’s so moist, sweet, and delicious. And, there’s no oil, no dairy, no gluten, and no refined sugar. There’s no doubt in our minds that you are going to love it!

Enjoy this plant-based banana bread with a spread of butter of ghee. Also delicious with a generous smear of almond butter and jam!

Good Clean Banana Bread

3 very ripe bananas
3 eggs (or *chia eggs for vegan)
1/2 up almond milk (we like Malk)
1 tablespoon vanilla extract
2 1/2 cups blanched almond meal
1/2 cups flaxseed meal
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1/2 dark chocolate chips (we like Lakanto, monk fruit sweetened)
Extra chocolate chips for topping

(3 chia eggs = 3 tablespoons chia seeds + 7.5 tablespoons water)

Instructions:

Preheat your oven to 350˚F. Prep a loaf pan with coconut oil - Fully coat and set aside.

In a blender combine: bananas, eggs, almond milk and vanilla extract. Blend on low to medium for 10-15 seconds.

In a medium bowl combine the almond flour, flaxseed meal, cinnamon, baking powder and baking soda and salt. Fully incorporate with a whisk.

Pour the wet ingredients into the dry ingredients, and use a wooden spoon to combine.

Fold in the chocolate chips, resreving a few to sprinkle on top.

Pour batter into prepared loaf pan. Sprinkle with a few chocolate chips and a dash of sea salt.

Bake for 45 minutes. Check for doneness with a toothpick in the middle of the loaf.

Cool for 15 minutes in the pan, then remove and transfer to a wire rack to finish cooling.

Once cool, slice and enjoy! Store in the fridge for up to 5 days or in the freezer for 2 months.

If you like this recipe, you might also love:

Chocolate Banana Blender Muffins

Banana Breakfast Cookies

Apple Spiced Muffins

No Bake Cacao Cookies




RecipesGuest User
Classic Chopped Salad
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Classic Chopped Salad with Vegan Green Goddess Dressing

Ingredients: (for 1 salad)
1 Persian cucumber, chopped
1 medium carrot, grated
1/3 cup cherry tomatoes, halved
1/3 cup grated raw beets
1/4 cup radish, chopped
1/2 cup purple cabbage, thinly sliced
1/2 avocado sliced or diced
2 healthy handfuls mixed baby greens
1/2 cup cooked quinoa
2 Tbsp pepitas, toasted
Hard boiled egg (optional)

Vegan Green Goddess Dressing: (can be refrigerated for up to 5 days)

1 1/2 cups raw cashews
3/4 cup water
3 Tbsp fresh lime juice
1 Tbsp maple syrup
1/2 tsp salt
1/2 cup cilantro, lightly packed
1/2 cup parsley, lightly packed
2 green onion, chopped

To assemble the salad:
Prepare the vegetables and quinoa and set aside.
Place greens in a large bowl. Top with piles of chopped and grated vegetables and quinoa.

To prepare the dressing:

First, soak the cashews in very hot water for at least 15 minutes, longer if desired. (I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.)

Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.

Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.

Drizzle over the chopped salad, and Enjoy!

RecipesGuest User
Recap on our Reset with Amiee White Beazley
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AB’s Cleanse Recap:

a day in the life on our 5 day reset…

On January 10 we delivered our very first 5 Day Reset to launch into the New Year with a good clean eating routine. Our Reset consisted of morning matcha, magical mineral broth, super boosted smoothies, a variety of vibrant salads (which could be eaten raw or stir-fried), a rainbow of pureed soup and a few extra treats, tonics and snacks. We had the best time tasting, testing and tweaking our method - (and we dare to say that this is our favorite cleanse that we have ever offered?! We finished the five days feeling clean, clear and good!) …But don’t take it from us… friend, colleague and local author, Amiee White Beazley, kept a daily journal about her Reset experience. Dive in for the details here:


Good Clean Food Delivered – RESET! 

DAY ONE

Today was the first day of the weekly cleanse and the morning was great. I was ready to dig into the journey and love the beautiful card Lisa and Kelly included with the healthy food delivery, giving me a clear idea of what the timing and right foods were to have and when. I’ve never made Matcha before, but it was simple and delicious, and it filled me up for a couple of hours before I dug into the Cherry Chocolate Smoothie. At lunch I chose the salad with chickpeas and added a couple of dashes of Trader Joe’s Everything Bagel Spice for extra flavor. I am feeling hopeful and excited to give my body the break it needs -- from everything. 

Recognizing habits is one reason why I wanted to be a part of the Reset and two things have already emerged from Day One. I don’t really have a plan for what I eat (I eat what is easily available) and in the afternoon I crave sweets. Right now its 2:15 on Day One and I want the dark chocolate I saw my teenage son enjoying an hour earlier. But I am not going into the kitchen to find it. Instead I’m going to enjoy the broth I didn’t feel hungry enough for earlier today. That will fill me up and give me the boost of energy say, a cup of tea with honey and milk might otherwise provide. I can do this!

DAY TWO

Day Two proved to be my challenge day. I was warned by Lisa and Kelly there would be at least one rough day, and for me it was Day Two. I’ve been off of coffee for about a week but it was the sugar detox that really got me today. I heeded Lisa and Kelly’s advice when they said to stick with the plan and you will feel it working, and I did. I exercised intensely on the Peloton today and it jump started my metabolism. After savoring my morning Matcha and delicious smoothie, broth and salad for lunch (to which I added half an avocado), I had a bit of a headache in the afternoon. My body told me to rest and so I laid down for a half hour and took a deep, renewing nap. By dinner time I was ready to end work and enjoy dinner and relax on the couch with the family. 

DAY THREE

When I woke up on day three, I felt amazing, calm and in control. My mind felt noticeably clearer. Again, I reviewed the plan and spent some time meditating before the day began. One of the things I love about having plant-based meals delivered to my front door is not having to think about a thing. I’m eating when I’m hungry and not obsessing over what foods I should or should not eat, and I don’t have to obsessively count calories. Having a ready-to-eat meal service takes away one more thing to think about this week and I love it. I used that extra time to walk along the Rio Grande Trail and take in the beauty of the mountains in Aspen. A pretty great day, indeed.

DAY FOUR

Today I feel like I could do this forever! Woke up ready to take on the day and all my detox symptoms have all gone away. I feel lighter and brighter and overall, more in control of what I am putting in my body, rather than grabbing at every chip that enters my frame of view. The benefits of eating anti-inflammatory foods are most noticeable. The bloat in my stomach after months of stress eating and holiday celebrating is starting to contract. My skin also looks noticeably more refreshed and I’m sleeping like a champ. I’m so happy to be writing this blog so I can remind myself down the road why I should avoid the bread, meat and cheese I eat instinctively. I want to remember this feeling of clarity and control.

DAY FIVE

Good Clean Food’s weekly cleanse plan is wrapping up today and I’m bummed it’s almost over! I still have a few Reset foods in the fridge, some soup and broth, a piece of the seed bar and some elixirs, so I’m going to keep this good feeling going for another couple of days. More importantly, this experience has reminded me how important it is for me to be planning healthy meals in advance. I am an opportunist when it comes to food and if the mac and cheese I made for the kids is the easiest thing to eat, I find myself taking the path of least resistance. Also, why am I making my kids mac and cheese? A healthy meal plan can be for the entire family and somehow I feel ready to ensure my family craves foods that are not only delicious but will give them plant power too.

I know not every day will be perfect, but the Reset did exactly what I was hoping it would do. Provide me a clean (or cleaner) slate onto which I can build better habits. I feel fantastic and did I mention how glowing my skin looks? Kelly and Lisa have plans to continue the Reset each season with new foods. I am certain I will be a loyal member of this new Reset community, bringing with it lightness, satisfaction and a happier me. 

Now where can I get more of that Matcha?

Want to join Good Clean Food on its Spring Reset? Link here for early access! Use code: LETSBLOOM


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ResourcesGuest User
Perfect Burrito Bowl
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We are inspired by Café Gratitude every day in our Good Clean Kitchen. Not only by the recipes that celebrate the flavors of plants and organic, healthful ingredients but also by the simple ethos that is the foundation of Café Gratitude’s philosophy - that JOY is derived from LOVING and being GRATEFUL for food, health, and good company. We wholeheartedly agree. Each dish on the menu is named as an affirmation of that personal joy. One of our favorites on the menu is “I am Mucho” from the Cafe Gratitude cook book Love Is Served.

We’ve recreated it for you on our Good Clean Menu. It’s the Perfect Burrito Bowl……….We can’t get enough!

Perfect Burrito Bowl

Ingredients

  • 1 large sweet potato, peeled and cubed (butternut squash also works here)

  • 1 (15-oz.) can unsalted black beans, drained and rinsed

  • 1/4 cup water

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/2 teaspoon kosher salt, divided

  • 1 tablespoon olive oil

  • 1 cup fresh corn kernels (from 2 ears)

  • 1 tablespoon fresh lime juice (from 1 lime), divided

  • 1 cup brown rice, or quinoa

  • 1/4 cup chopped fresh cilantro, divided

For the guacamole:

  • 2 avocados, seeded and mashed

  • 1/4 cup cilantro

  • juice of 1 lime

  • 1 glove garlic, minced

  • 1/2 teaspoon ground cumin

  • salt to taste

For the bowl:

  • 4 cups chopped greens (kale, spinach, romaine or a combo)

  • 1/4 cup toasted pepitas

  • pico de gillo

  • hot sauce (optional)


Make the guacamole: In a large bowl, mash the avocados using a potato masher or fork until it is creamy with only small chunks left. Add the rest of the guacamole ingredients and mix until combined. Cover and chill until ready to use.

Peel and cube the sweet potato. Toss with olive oil, salt and pepper. Roast in oven at 400° for 30-40 minutes, flipping every 10-15 minutes, until browned.

Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and 1/4 teaspoon salt. Set aside.

Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and 1 1/2 teaspoons lime juice.

Distribute the greens amongst the serving bowls (this will provide for 2-4 people). To each bowl, add some of the roasted sweet potato, cooked grains, beans and corn. Top each with a dollop of guacamole. Sprinkle toasted pepitas, pico da gallo, and remaining cilantro and serve immediately.

Enjoy!

If you like this recipe, you might also love:

Fall Broccoli Salad

Black Bean and Sweet Potato Bowl




RecipesGuest User
Vegan Tomato Soup with Cashew Crema
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Vegan Tomato Soup with Cashew Crema

It’s cold outside so we’re cooking up some cozy comfort food today!

This soup is everything you dream a tomato soup to be! It’s rich and creamy, yet it won't weigh you down. It’s bursting with amazing tomato flavor. In the summertime, we use a variety of fresh tomatoes from the market for this recipe. In winter, the cherry tomatoes work great.

Serve with a delicious crusty bread for dipping, or for an EXTRA comforting meal….a grilled cheese sandwich makes for a classic combo.

Here’s Why we love this…

Tomato Nutrition

Tomatoes are a rich source of:

  • micronutrients, including vitamin C, potassium, folate, and vitamin K.

  • dietary fiber

  • antioxidants, like lycopene and beta-carotene.

Cashew Nutrition

Cashews are a source of:

  •  heart-healthy monounsaturated fatty acids

  •  plant-based protein, with a 1/4 cup servings containing about 5 grams

  • essential minerals like magnesium (which helps to promote proper nerve + muscle function) and iron (which helps to synthesize hemoglobin + transport oxygen through the body). 

Vegan Tomato Soup with Cashew Crema

Ingredients:
1 cup raw cashews (soaked, notes below)
3 pints cherry or grape tomatoes
1 Tbsp extra virgin olive oil (+more for serving)
Salt
2 cloves garlic
1-1 1/2 cups vegetable broth
1 Tbsp tomato paste
1/2 cup fresh basil
1 Tbsp dried thyme
Pepper, to taste

Instructions:
If you don't own a high-speed blender like a Vitamix, soak the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.

If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.

Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.

While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.

When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.

Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency.

Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.

Looking For More Soup Recipes?

Red Lentil Dahl

Immune boosting Veggie Stew

Butternut Squash Soup

Carrot Ginger Soup

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RecipesGuest User
Homemade Veggie Mineral Broth
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Homemade Vegetable Mineral Broth

Loaded with vitamins, minerals and antioxidants, this homemade vegetable broth is an immune boosting, gut-healing, anti-inflammatory powerhouse - and it’s delicious!

We make this healing broth all year long, but especially if we are feeling depleted or run down. It’s light, easy on the digestive system, and does amazing things for your body. Rich in magnesium, potassium and sodium (from super food sea veggies called kombu) it deeply hydrates, and helps replenish and restore your energy system.

We discovered this recipe in one of our most beloved cookbooks - The Cancer Fighting Kitchen, by Rebecca Katz. If you have never tried one of her recipes, you are in for a treat.

Use this broth as a base for soups, stews or anywhere else you would use a veggie broth, but mostly we love to warm a cup, sip and savor!

Magic Mineral Broth, from Rebeccah Katz

Ingredients

6 unpeeled carrots, washed and cut into chunks
2 unpeeled yellow onions, washed and cut into quarters
1 red onion, washed and cut into quarters
1 leek, white and green parts, washed well and cut into chunks
1 bunch celery, including heart and leaves, was he and cut into chunks
4 unpeeled red potatoes, washed and quartered
2 unpeeled Japanese or regular sweet potatoes, washed, quartered
1 unpeeled garnet yam, washed and quartered (darker colored yams)
5 unpeeled cloves, smashed
1/2 bunch fresh flat-leaf parsley, rough chopped
1 8-inch strip of Kombu (We use Organic Pacific Kombu)
12 black peppercorns
4 whole allspice
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Sea Salt to taste

Instructions

Wash all vegetables well, including the kombu. Do not peel the veggies!

In a 12 quart or larger stockpot or soup pot, toss in carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, comb, peppercorns, allspice, sea salt, and bay leaves. Add water to the pot within about 1-2 inches from the top. Cover and bring to a boil.

Reduce to simmer, remove lid, and simmer for 2-4 hours, preferably 4 hours. As it simmers some of the water will evaporate, if the veggies start showing, add a bit more water.

Pour the broth through a strainer, with a pot or bowl beneath to catch all the broth. Cool completely, then store in quart size jars or gallon sized freezer bags. Will keep in fridge 5-7 days or frozen up to 4 months.








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Après Latte {To Die For!}
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It doesn’t really matter what you are après”ing”… skiing, working, lunch!?

We love an at home latte that is easy to make, and will put any coffee-shop latte to test. Here are our favorites in a just a few easy steps……

Kelly’s “Afternoon Delight” Latte


Ingredients:

(If you like it sweet, add a date)

Heat all ingredients on medium high heat then blend on high for 30 seconds. Sip, savor and drop us a line @ how this latte made your day!

Pro tip - if you have a milk frother - froth an additional 1” of barista milk for a fluffy, professional finish.



Lisa’s  Vegan “Bulletproof” Latte

This creamy vegan latte is made with just 3 ingredients, using coffee you can brew at home. It's naturally sweetened and dairy-free.

Ingredients

  •     1 cup hot brewed coffee     

  •     1 teaspoon almond butter (or cashew butter)

  •     1 medjool date , pitted (or more to taste)

  • A splash of nut milk of your choice (almond or oat work great here)

Combine the coffee, nut butter, and date in a blender and blend until creamy. Taste and add another date, if you like it sweeter!

Cheers to health in the new year!!

If you love our favorite lattes, you might also like…..

Good Clean Hot Cocoa

Good Clean Chai

Mollasses “Moon Time” Latte

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Kabocha & Lentil Spiced Salad
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Kabocha Squash and Lentil Spiced Salad

Kabocha squash and lentils are a perfect combo for a winter meal. This recipe is full of flavor and has a satisfying crunch. Lentils, pumpkin seeds, and squash are great for the gut and the spices give us a much needed immunity boost!

Don't be intimidated by cooking Kabocha Squash. It’s delicious and nutritious when prepared this simple way!

Ingredients

  • 1 1/4 teaspoons sea salt

  • 4 cups warm soaking water

  • 1 cup dried black lentils, picked over and rinsed

  • 1 pound kabocha squash 

  • 5 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1/4 teaspoon black pepper

  • 1 garlic clove, minced

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cinnamon

  • 4 cups fresh water

  • 1 teaspoon Dijon mustard

  • 1/2 cup fresh parsley leaves

  • 1/4 cup finely chopped red onion

  • 1 tablespoon toasted pepitas

Directions:

  • Preheat oven to 450.

    Cut your squash into 1/2 inch thick strips or cubes and toss with 1 tablespoon of the oil, 1½ teaspoons of the vinegar, 1/2 of the sea salt, and the black pepper. Arrange the squash in a single layer on a rimmed baking sheet and roast on the lower rack until well browned and tender, about 20 to 25 minutes, stirring halfway through roasting. Let the squash cool slightly. Decrease the oven temperature to 325℉

  • In a saucepan over medium heat, combine the lentils, remaining salt, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. Stir in the 4 cups of water. Cover and simmer for about 30 minutes until the lentils are soft. Drain well.

  • In a large bowl, whisk together the mustard, the remaining oil, and the remaining vinegar. Add the parsley and onion. Toss in the lentils and squash. Season with additional sea salt and pepper, to taste.

  • Pile on the mixed greens - we like arugula, spinach and roasted Brussel sprouts with this dish! Pile your lentils mixture and top with the golden roasted squash - sprinkle with pepitas and serve warm or at room temperature.

If You Like This, You Might Also Love These Recipes From Our Good Clean Kitchen:

Kate’s Killer Stuffed Acorn Squash

Red Lentil Dahl

Black Bean + Sweet Potato Salad

Curried Red Lentil Hummus

RecipesGuest User