Poor Man’s Mojito

This is my favorite non-alcoholic drink recipe, which is a healthy rendition of a mojito – basically a mojito without the alcohol and sugar. I know, I know…..but you can drink it anytime, anywhere and it’s easy on your body and wallet.

Carbonated waterpoor man's mojito
lime, cut in half
a few mint leaves

1) Crush the lime leaves with a mortar and pestle, or just tear them before placing them in a fancy glass
2) Pour carbonated water over mint leaves
3) Squeeze lime juice into glass until desired limeyness is achieved

Tip: If you are used to drinking sugary soft drinks this might seem a bit tart to you, so feel free to add a little agave nectar or honey, at least until you can handle it straight up!

Tabbouleh-Greek Salad Recipe

This salad is a complete meal in itself, making it a perfect dinner on a hot Summer evening….and the leftovers make a great lunch!

1 cup quinoa or bulgur
1 can chickpeas, drained and rinsed
1 red pepper, seeded and finely chopped
1/2 cucumber, seeded and finely chopped
4 medium tomatoes, seeded and chopped
5 green onions, chopped OR 1/2 red onion, finely chopped
generous handful of parsley, chopped
1 can olives, drained and finely sliced (optional)
1 cup (or slightly less) crumbled feta

1 lemon (juice and grated rind)
1/2 cup olive oil (extra virgin)
2-3 garlic cloves, crushed
cracked black pepper, to taste

1) If using quinoa – bring 1 cup quinoa and two cups water to a boil in a saucepan. Cover saucepan and turn heat to low for 15 min.
If using bulgur – place 1 cup bulgur in a bowl and pour 2 cups boiling water overtop – stir and cover while you make the rest of the salad (20-30 min). You may need to drain any excess water before adding to the salad.

2) Grate the peel of about half the lemon, using a zester and then juice it and place in a bowl – add olive oil, crushed garlic and cracked pepper and mix well – set aside.

3) Chop up the red pepper, cucumber, tomatoes, onion, olives, parsley and feta and throw it all together in a large salad bowl.

4) Drain and rinse the can of chickpeas and add to the salad.

5) Add the quinoa or bulgur and then mix well with the dressing.




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Vegan Pesto Recipe

This vegan pesto recipe uses pecans instead of pine nuts, kale instead of basil and eliminates the parmesan cheese altogether, making it a cheaper and healthier alternative to traditional pesto. It goes wonderfully with fresh linguine or in wraps and sandwiches.

2 large handfuls of kale (stems removed)
1 large handful of pecans
2/3 cup olive oil
1 small handful of parsely or basil
2 cloves garlic, crushed through a garlic press
2 pinches of sea salt
Freshly ground black pepper, to taste

1) Place kale in a blender – it should fill about half the blender.

2) Throw in the pecans, olive oil, parsely, garlic, salt and pepper and blend until smooth. You may need to stop the blender and stir the contents a few times so it blends evenly.

Tip: You may want to use more or less olive oil, depending on how thick you want your sauce.


Recipe: Oatmeal for One

This is one of my favorite breakfasts – it’s delicious, healthy and it stays with you well into the day. It also has an exotic, tropical flare with the banana and coconut. This recipe doubles well.

1/2 cup quick oats
3/4 cup milk
1/4 tsp cinnamon
pinch of nutmeg
1 tsp agave syrup (or brown sugar, maple syrup)
1 sliced banana (or 1/2 apple, sliced)
Optional: shredded coconut, chia seeds

1) Stir quick oats and milk together in a small saucepan and place on medium heat – stir frequently as it heats and bubbles (for about 3-4 min, or until consistency has gone from watery to clumpy)
2) Add cinnamon and nutmeg, stirring well
3) Remove from heat and stir in sweetener of your choice
4) Place banana slices in bowl and pour oatmeal overtop – sprinkle with shredded coconut and chia seeds if you like.



How to Make Almond Milk

Once you realize how amazingly delicious and laughably easy it is to make your own almond milk, you will never buy it again! You will need a blender and a mesh bag, sometimes called a nut milk bag or a cheesecloth, which can usually be found in health food stores or the produce department at your grocery store.

1 cup almonds
4 cups water

1) Place almonds in a bowl and cover with water. Let them soak for 8 hours or more.
2) Drain almonds and place them in a blender with 4 cups fresh water – blend!
3) Pour milk through a mesh bag that is placed over a bowl or jug and then squeeze all the liquid out of the almond pulp.

Keep refrigerated and consume within 3-4 days.

Tip #1: I store my almond milk in a glass milk bottle and make sure to shake it well before serving.

Tip #2: There are many different ways you can use the leftover almond pulp. You can add it to baking, sprinkle it on cereal or yogurt or just eat it as is with a little coconut milk and cinnamon.