These little bundles, Healthy-In-A-Blanket, are my over-the-top, delicious spin on a recipe my grandmother used to make. However, they bear no similar taste or look, but for the little string I tied around them.

What’s so great about these nourishing, little bundles? You can make them ahead of time to eat as a snack, a meal, or even a party offering! What’s not so great? Everyone in your house is going to love them, so you’ll need to keep making them, or making a lot when you do make them.

They are healthy, delicious and very satisfying.

They are easy to make. 

They are easy to store. 

They are easy to eat and serve anytime of the year!

And … they make a great addition to your get-healthy recipe collection.

To Make: 

• 6 kale leaves, massaged with Extra Virgin Olive Oil and lemon (see directions below)

1st Filling:

• 1 Avocado, diced
• 1 Carrot, chopped
• 1/4 cup cilantro, chopped
• 1 Tablespoon onion, chopped
• Sea salt and cracked black pepper to taste

Process all ingredients in food processor until well-combined and smooth. 

2nd Filling: 

• 1 cup cherry tomatoes, chopped
• 1 mango, chopped
• 1/2 sweet onion, chopped
• 1/4 cup cilantro, chopped
• Jalapeno, to taste
• 2 Limes, juice
• Sea salt and cracked black pepper to taste

Toss ingredients together and set aside to let flavors marinate a bit. 

In a small bowl, whisk 1 Tablespoon Extra Virgin Olive Oil with 1 Tablespoon fresh lemon juice. Pour a little of this blend in your hand and massage each kale leaf. Let set so kale leafs soften a bit.

Lay out each leaf and place a healthy dollop of each filling in the middle of the leaf. Fold up. Tie up. Eat. Serve. Store. Enjoy! 

Love these 'healthy little bundles?' Tell me about what you love about them … or tell me how you put your own personal spin on them in the comments section below!

Want more healthy recipes? Grab me free Guide, RawFood Primer, for all it's great recipes and to learn why incorporating more raw, whole foods is good for your body!

While I recommend eating a diet of 70-80% raw foods every day to heal and energize your body, lose weight, maximize nutrition and reduce inflammation to increase your productivity, clarity, creativity and performance …  when it’s cold out, we all want a bowl of warm soup! And my Bombay Lentil Soup is a perfect choice for you to add in for the other 20-30% whole cooked foods!

I’ve fiddled with this recipe a bit,  since cooking with Indian spices is fairly new for me. After experimenting a few times, I feel very confident in sharing with you this over-the-top, delicious, protein-rich, plant-based soup that will feed you for days!

Ingredients

• 1 onion large finely chopped
• 6 garlic clove minced
• 1, 2 inch nob of ginger, minced
• 1-2 Tablespoons coconut oil
• 2 cup red lentils
• Tablespoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can garbanzo beans, mashed
• Red chile pepper, or crushed red pepper, to taste (optional)
• 1 28 ounce can diced tomatoes
• 6 cups water
• 4 cups baby spinach chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, chopped finely

Instructions:

Warm coconut oil and add cumin, mustard and fennel seeds. Heat for a few minutes to release the essential oils from the seeds. Add onion, garlic and ginger. Saute until transparent to release flavors. Add the turmeric, garam masala and red chili pepper and and heat through for a few minutes. Add tomatoes, water, chickpeas and lentils and bring to a boil. Reduce heat and simmer for 30 minutes, or until lentils are cooked. Add spinach and half of the cilantro. Do not cook longer. The hot soup will wilt the greens.

Top with fresh, cilantro and chopped jalapeño and … Enjoy! 

After you try this recipe, please come back and let me know how you like it in the comments section below. And … while I know you love healthy and delicious recipes, what I offer you as coach blows the game of 'best-recipes' out of the water! When we set out to help you lose weight, increase your energy or look and feel your very best, the coolest thing happens, your mind begins to think more clearly, your productivity blows through every creative barrier, and your confidence skyrockets … because you've learned how to use food as your smartest tool to achieve success!

Perhaps you are ready to up level your health in all the ways you know matter. I can help you do that.

Email me: carol@carol-egan.com

 

Did you join the smoothie revolution yet? Everyone is smoothie-ing these days because they are so healthy and so fun, and the possibilities for pure-clean-decadence are endless!

 

Think your best fast-food option.

Think rejuvenating.

Think glowing from the inside out … with every single ingredient only the very best live, vital nutrition!

 

Coolest thing? You will not just look alive and glowing, you will feel alive and energized too! 

Try my “Instant Glow Green Smoothie,” it’s but one of the many delicious recipe’s in the recipe guide, GLOW, from my signature program 10-Years Younger in 6-Weeks. This smoothie is loaded with ingredients to bring your cells to life, so you radiate pure heath from the inside out!

This recipe makes about 64 ounces — a full Vitamix pitcher!

Ingredients:

• 1 heart of romaine
• 3 cups spinach
• 1 cucumber
• 4 stalks celery
• small handful cilantro
• 1 green apple
• 1, 12-ounce bag strawberries
• 1 avocado
• 2 cups water
• 5 drops stevia, or to taste (optional)

Instructions: Blend all ingredients, except avocado, together in a high powered blender. When well combined, add the avocado and serve.

Cheers! 

5 Best GLOWING Reasons All in One Glass:

1. SPINACH is loaded with Vitamin C = cell regeneration, and Phytonutrients =  anti-aging antioxidants, is anti-inflammatory, loaded with Vitamin K, and with other dark leafy greens known to offer pound for pound, more nutrition than any other food.
2. CILANTRO is known as a heavy metal detoxifier or “chelation agent” because it removes heavy metals from the body, which are byproducts of the modern lifestyle. Cilantro also stimulates digestion and promotes healthy liver function to promote clearer, brighter skin.
3. CELERY is loaded with minerals, phytonutrients and antioxidants
4. STRAWBERRIES, with all berries, rank in the top 25 anti-aging foods for the antioxidants they offer known as flavonoids, which help protect the body against damage caused by free radicals.
5. AVOCADO offers all B-Vitamins and Vitamin E to promote healthy skin and defend against premature aging.

If you try  this recipe, I'd love to hear what you think about it in the comments section below. And … if you want a whole guide full of new smoothies recipes, grab my, "9-Glow Boosting Smoothies to Hydrate, Brighten and Bring the Glow Back to Your Skin" here. 

Are you paleo? Are you raw vegan? Are you just a health enthusiast who loves to include delicious, healthy and aesthetically beautiful looking food in your diet everyday? No matter who you are, even if you don’t give a hoot about being healthy, but you must because you’re here at my website (wink!), you will love my delicious Lemony Zucchini Hummus, in these beautiful, fresh, Zucchini Humus, Zucchini Rolls!

Easy-Peasy. 

Lemony Zucchini Hummus

• 1 zucchini, chopped
• ½ cup tahini
• 1/4 cup lemon juice, fresh only
• 1 garlic clove, minced
• 1/4 teaspoon cumin
• 1/8 cup+ Extra Virgin Olive Oil
• Sea salt and black pepper to taste

Put the zucchini, tahini, lemon juice, garlic and cumin into a food processor and pulse until smooth. With the processor running, slowly pour the oil in a steady stream until you achieve desired consistency. Add the salt and pepper and puree until smooth. If the mixture is still too thick, add a little water (or more lemon juice) very slowly.

Zucchini Rolls

• 1 zucchini, sliced thinly
• 1 red pepper, sliced thinly
• 1 small handful fresh herbs, cilantro, parsley and microgreens

Preparation

Cut zucchini thinly on a Mandolin and lay each piece out. Place a dollop of hummus on each zucchini strip and spread out. Add red pepper slices with a pinch of each herb and microgreens at 1/3 of the length, and roll tightly. Be sure to leave the vegetables and herbs poking out, for aesthetic value. That is what makes these rolls not only delicious, but beautiful to present to your guests, or just sweet you!

Buono Appetito! 

Let me know how you like these recipes below … and if you want more healthy and delicious recipes like this, grab my 5-Day Raw-Food Primer Guide! It's loaded up with lots of really healthy and really delicious recipes, PLUS it comes with the 411 on all the healing and healthy benefits of raw food!

Where do I begin? Spicy Citrus Juice offers you a blast of Vitamins A & C with magnesium, potassium, minerals, antioxidants and phytonutrients like lycopene and carotene. This drink will alkalize your body, boost your immune system, cleanse your liver, support kidney function … and youthify your skin! Need I say more?

Ingredients:

• 2 grapefruit
• 1 orange
• 1 lemon
• 1 lime
• 2 inch nob of ginger
• 1/2 teaspoon Cayenne

You can juice this recipe or blend it up!

You choose.

Salute! 

________________

If you try the recipe, let me know how you like it in the comments below. And, if you want a few more recipes, grab my Free Recipe Guide: 9 Glow-Boosting Smoothies to Hydrate, Brighten and Bring the Glow Back to Your Skin 

Macaroons.

Everyone, or near everyone loves macaroons, and this recipe is a sure crowd pleaser! Plus, you get to show off your healthy acumen, by sharing with all your friends and family a recipe that is so reminiscent to the traditional favorite, but … this one is healthy every step of the way! Look … the only sugar is the stevia, which is really just an non glycemic, non caloric herb! Hello sweetness!

Cookies:

• 2 cups dried, unsweetened coconut
• 3/4 cup almond flour
• 1/3 cup softened coconut butter
• vanilla stevia to taste
• 1 vanilla bean, or 1 tsp vanilla extract, or to taste

Mix all ingredients until well combined.

To shape, I used a round measuring spoon to create these cookies

Dehydrate on screen until dry, but tender (I dehydrated these for 5 hours and they are perfect!)

IF you do not have a dehydrator, bake the cookies at the lowest setting until cooked, but tender.

Frosting:

• 1/4 cup coconut butter
• 2 tbs of raw cacao
• vanilla stevia to taste
• 1 teaspoon vanilla extract, or to taste

Dip your macaroons in the frosting and refrigerate or freeze until chocolate frosting hardens.

Enjoy! 

Good old fashioned Thumbprint Cookies.

My grandmother made Thumbprint Cookies when I was young. They were one of my all-time favorites, but I don’t eat gluten or sugar anymore! Bummer? Nope. I created a healthy version of this childhood favorite that will totally delight and satisfy your ‘wooly’ for this all-time favorite cookie! Really, it’s better than ‘a close-enough-second!’

Cookies:

• 2 cups almonds
• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 1/4 cup coconut oil (maybe a pinch more)
• 1 teaspoon vanilla
• Stevia to taste

Filling:

• 8 strawberries, puréed

For the cookies, place the almond flour in food processor with the coconut flour and chia seeds. Pulse to combine. Add remaining ingredients and pulse until well combined. Pinch a small amount off to make 1.5 inch balls. Flatten the ball and create an indent with your finger (place each cookie on a dehydrator screen, or a cookie sheet as you create them). Fill each ‘thumbprint’ with strawberry puree. Dehydrate cookies for 8 hours at 115 degrees, or bake at the lowest setting on your oven and cook until done.
*Each recipe yields 2 dozen cookies, but they are so good you might want to double up the ingredients!

Enjoy! 

Tis’ the season for Brussel Sprouts! I love them and traditionally pan roast them with garlic, which everyone loves, but … Everywhere I dine these days, Shaved Brussel Sprout Salads abound, so I thought I’d put a twist on one for ‘us,’ this holiday season. The blend of crisp and fresh with spicy and sweet is super delicious and super addictive! Don’t fear the density of the raw Brussel Sprouts. When shaved they become magically tender.

Typically ‘we’ like to try recipes before we serve them to our guests, but I promise you this, if you don’t have time to make a test run of this one, this recipe will deliver! Everyone will love the melange of flavors and textures that come together in this salad, and you’ll love it, because it’s easy-peasy to make.

(Serves 4)

Ingredients

• 3 cups of shaved Brussel sprouts
• 1/2 cup of shaved radishes
• 1/2 cup of shaved shallots
• 1 cup of sliced cherries
• 1 cup of cooked wild rice

Dressing

• 1 -2 Lemons, juice
• Light drizzle of Extra Virgin Olive Oil
• Himalayan pink salt and crushed black pepper to taste

Assembly

In a food processor, shave the Brussel Sprouts. Then shave the radish. Then the shallots. Toss in large bowl with dressing. Place ingredients on a light bed of wild rice and top with freshly sliced cherries to serve.

Buono Appetito!

Let me know how you and your guests liked this recipe in the comments section below.

 

I know, I know, I say this all the time, but really … this may be the best recipe I’ve offered you yet! Ha! My Spicy Citrus Kale Chips are off-the-charts, over-the-top, crazy delicious … and so good for you! Light and Bright. Spicy and Cheezy. Purely addictive and purely healthy. I safely suggest to double this recipe! You will love this kale chip recipe.

Ingredients

• 2 bunches of kale, deveined and broken into 3 square in pieces
• 3 limes, juice
• 1 cup nutritional yeast
• 1 Tablespoon Coconut Aminos
• 1 clove garlic
• 1 teaspoon Chipotle powder, or to taste
• 1 teaspoon Cayenne, or to taste
• 1/4 cup Extra Virgin Olive Oil, EVOO

Wash, dry and break kale pieces into 3 inch pieces. Dry thoroughly.

Blend all ingredients except kale until smooth and creamy.

In large bowl, toss kale with mixture and massage through each leaf.

 

Dehydrate for 12 – 18 hours on 105 degrees, or bake until crispy on the lowest setting your oven offers to retain the most nutritional value the kale offers, while raw!

Buono appetito! 

 

Jamu. An ancient Indonesian healing elixir.

Encode this recipe to memory. Seriously. Drink it everyday.

It tastes so good and it is so good for you!

I was introduced to this drink last year by a local health merchant near a yoga teacher training I attended in Rhode Island. After my first taste I giggled and new that this would be a new mainstay for me.

I offer you this oh-so delicious recipe, but must offer you exactly what the healer who gave me this recipe offered me — the suggestion to be creative with this recipe. Use a chai tea bag, or another that you love. Play with the measurements of the turmeric and ginger to your personal preferences. Omit the sweetener, or bump it up. Essentially, use the recipe I offer you only as a guide. From what she described, Jamu is open to interpretation and adaptation, as I did by using almond milk.

Your body will love this powerfully healing, anti-inflammatory and oh-so delicious drink!

My vegan spin on this ancient healing elixir:

Ingredients:

• 4 cups almond milk
• 2 Tablespoons coconut oil
• 2 inches fresh grated turmeric
• 2 inches fresh grated ginger
• 2 teaspoons fresh vanilla (extract OK)
• 2 teaspoons cinnamon
• Stevia to taste

Blend all ingredients. Warm through and serve.

Enjoy … and Cheers to you!