Strawberry Spinach Detox Smoothie

Strawberry Spinach Detox Smoothie + Chia and Coconut 

8oz coconut water or almond mylk (OR 1/2 & 1/2)
2 cups spinach
8-10 fresh or frozen strawberries
1/2 lime, juiced
2 tbsp cashew 
1 tbsp chia seed
1 medjool date pitted or 1 tbsp honey (optional)

Method
Combine ingredients in blender, blend until smooth // garnish with chia and fresh strawberry   

Veda
Coconut water is super hydrating and full of electrolytes - think of it as natures Gatorade. The almond mylk and cashews offer healthy fats and protein to this liquid meal. Strawberries are loaded with vitamin c & plenty of antioxidants. Spinach like other dark leafy greens, is filled with magnesium, protein and iron. The chia seeds flood your system with omega 3 fatty acids, giving you a clean burst of energy! 

Garbanzo Bean Hash with Purple Potatoes

Garbanzo Bean Hash // Purple Potatoes + roasted garlic and basil

Garbanzo's
2 cups cooked chickpeas
1½ teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cumin powder
a dash of cayenne pepper

Purple Potatoes 
1 Tbsp. coconut oil or ghee
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili flakes, plus more for garnish
1/2 tsp sea salt
1 small onion, diced
5 small purple potatoes, scrubbed and cut into cubes
½ cup – ¾ cup water or vegetable broth

Method

Preheat oven to 425 

Start on the potatoes - Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 15 minutes. 
While the onions are doing their thing - Pat the chickpeas dry between two paper towels and be sure to remove any loose skins
Pour the chickpeas on a baking sheet lined with parchment paper and brush with olive oil. Use your hands to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, moving the chickpeas at the 15 minute mark to evenly brown. 
Now you're ready to add the purple potatoes and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off. 

When potatoes are soft transfer to medium cast iron skillet, topped with garbanzo beans, add a few cloves of garlic  and roast for an additional 7-10 minutes

Garnish w/
fresh basil
sliced avocado
lime wedges
bread or tortillas
hot sauce
flaky sea salt and freshly ground black pepper

For this photographed here I combined both recipes in a medium skillet

Serves 2-3 

Veda
Purple potatoes have their origins in Peru and Bolivia. These beauties have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants. They contain 4x's more antioxidants than rustic potatoes.

Clarified Butter (ghee)

Clarified Butter <ghee>

8 ounces(2 sticks) of organic unsalted butter, cut into cubes 

Method
Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. Once no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Skim off as much as you can but you can remove the rest when straining it. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Clarified butter has a deep decedent flavor, I added thyme and himalayan sea salt to this recipe to for the delicious black olive roll. Add a touch of fresh and salt to your finished clarified butter, cook over low heat until flavors infuse. Clarified butter can also be seasoned with a number of spices. A few I recommend: cinnamon, turmeric, curry, saffron. Add fresh herbs like thyme and rosemary to add a flavorful touch to your roasted veggies. Add seasonal berries and cook until they plump up stir well. When finished let berry and ghee solidify by placing in refrigerator or freezer. Cook butter longer at lower heat to decrease the moisture and deepen the flavor. Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

Clarified Butter (Ghee) // Coffee : If you like to have your coffee for breakfast add 2 tablespoons of clarified butter to one cup of coffee for a smoother flavor and a burst of nutrient rich energy. 

Veda
Clarified Butter/Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. A healthy body therefore makes it own form of ‘ghee’ but you can aid that greatly by just consuming it. Butyric acid helps lubricate joints and reduce inflammation, leaving your body feeling flexible. These fatty acids are absorbed directly to the liver (like carbs) and burnt as energy. Active individuals can use ghee as a consistent energy source. The energy from these fatty acids can be used to burn other fats in the system and aid in loss of unnecessary weight.