February’s guest is L.A.-based holistic nutritionist Elissa Goodman, who dove headfirst into a career in healing after battling her own cancer and then losing her husband to the disease. Here, she shares three healthy and delicious recipes we think you’ll love.
Whichever your preference on yogurt — smooth and creamy or tangy — this recipe is simple, delicious, and a great alternative to dairy-based yogurt. It includes a probiotic, which is the No. 1 supplement I recommend, as it promotes a healthy gut and clears your system of bad bacteria while keeping the good. Coconut kefir is another natural source of probiotics, and its benefits are kind of unbelievable. It aids in digestion, controls sugar cravings, cleanses the liver, contains tons of natural minerals that (among other things) will make your hair super shiny, and increases energy. You can use almost any fruit you want in place of the strawberries. I’ve made raspberry, blueberry, and mango versions. Just keep in mind that this will be on the tangy side due to the fermentation process.
Strawberry Coconut Kefir Yogurt
2 c frozen organic coconut meat (If frozen, thaw before using.)
1 T coconut water kefir (Tonix or Healing Movement)
1 tsp dairy-free probiotics (I use one capsule of Garden of Life 50 or 100 B.)
Juice of 1 fresh lemon
Juice of 1 fresh lime
1 c strawberries, diced
½ c coconut milk (I suggest So Delicious coconut cream.)
1. Blend all ingredients in your Vitamix or blender until creamy and smoothie-like with no chunks left over.
2. Pour into a glass jar and cover with a mesh fabric like cheesecloth or nylon or elastic.
3. Leave out at room temperature for 8-12 hours and put into your fridge for one day. Once you’ve gone through this process, your yogurt should have a slightly sour, tangy smell and taste and be ready to eat.
Note: Yogurt should be creamy and have the consistency of a normal yogurt. If it looks chunky after sitting out for 12 hours, try putting it back into the blender until it gets creamy. If desired, sweeten with stevia.
I often use grated cauliflower in place of grains or rice in my bowls. This version blends fresh herbs with Southwestern flavor. Top with fresh avocado sauce and pico de gallo for a refreshing bite. Kite Hill almond ricotta adds a nice touch. Switch up the greens, beans, or even the squash for zucchini or sweet potato. This is one recipe you can easily make your own!
Southwestern Bowl With Green Cauliflower Rice
1 c cauliflower rice
½ bunch dinosaur kale, ribs removed and very finely chopped
1 c black beans, rinsed and drained (Or I cook mine in coconut milk with kombu and garlic.)
For the roasted squash
1 c butternut squash, diced
2 T olive oil
1 tsp chili powder
1 tsp cumin
½ tsp sea salt
For the green rice sauce
1 clove garlic
2 shallots, chopped
1 Anaheim chili, deseeded and chopped
1 handful cilantro
2 T fresh oregano
1 tsp apple cider vinegar
1/3 c olive oil
½ tsp sea salt
For the avocado sauce
1 avocado, pitted
Juice of ½ lime
1 jalapeno, seeded and finely chopped
Pinch of sea salt
For the pico de gallo
½ onion, finely diced
1 medium roma tomato, finely diced
1 medium jalapeno, seeded and finely chopped
2 T olive oil
For the garnish
½ c Kite Hill ricotta almond “cheese”
½ c toasted pumpkin seeds
1. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium mixing bowl, toss diced, raw butternut squash with sea salt, chili powder, cumin, and olive oil. Bake in preheated oven for 20 minutes, turning squash once. Squash should be tender, but not overcooked.
2. Prepare a quick pico de gallo. Add shopped onion, tomato, jalapeno, and olive oil with a pinch of sea salt and squeeze of lime juice in a bowl. Mix and set in fridge for flavors to marinate.
3. Make the green sauce for your cauliflower rice, add all ingredients for the green sauce into blender and blend until smooth. Set aside and prepare your avocado crema.
4. For avocado crema, add ingredients to blender and blend until smooth.
5. Heat a large sauté pan over medium high heat, add the prepared green sauce and the cauliflower rice. Stir well, cooking for 4-5 minutes, just until cauliflower rice is softened and flavors are blended. Right before turning off the heat, add the chopped kale and toss.
6. Heat a small skillet to medium. Add pumpkin seeds and stir frequently, just until they turn golden on edges and start to pop. This takes 3-4 minutes. Remove from heat and set aside.
7. Build your bowl. Layer a large scoop of the green rice and kale. Top with a large spoonful of black beans, a scoop of chili roasted butternut squash, a scoop of pico de gallo, and a generous drizzle of avocado crema. Garnish with Kite Hill ricotta cheese and toasted pumpkin seeds.
Nothing gets as much buzz as my gluten-free, dairy-free, no-sugar-added dessert recipes. There is something to be said for a bite that will satisfy your sweet teeth and be pretty amazing for your insides too.
Finding the right vegan and gluten-free desserts can be tricky; they both have a bad reputation for overcompensating with loads of sugar or hidden ingredients. However, this vegan “cheesecake” is sweetened with coconut nectar and dates, and is made with simple ingredients that are powerful anti-aging foods.
Vegan Pistachio Lime “Cheese”cake
For the crust
1½ c pecans (could also use almond or walnuts)
½ c pistachios
10 medjool dates, soaked in water, peeled and depitted
1 T vanilla bean powder (could also use 1 tsp alcohol-free vanilla)
2 T coconut oil
Pinch of sea salt
For the filling
2 c cashews, soaked minimum 4-6 hours in warm water
1 container Kite Hill vegan “cream” cheese
½ c fresh juiced lime and zest of 2 limes (can add more lime juice if you like more tart)
1 c SO Delicious culinary coconut milk (original, not lite)
1 tsp alcohol-free vanilla
⅓ c Coconut Secret coconut nectar
For the garnish
1 c crushed pistachios
Grated lime rind
1. Line a square cake tin with parchment paper.
2. In a food processor, add the pecans and pistachios; start food processor; then add the dates, vanilla, coconut oil, and sea salt. Blend until the consistency of dough.
3. Scoop this nut “dough” onto your cake tin and firmly press down with your fingers to create a crust about ½ inch thick. Once evenly pressed, place in freezer.
4. Add filling ingredients to a high-power blender (you may want to make in batches, depending on the quality/power of your blender). Blend until creamy, then remove the crust base from freezer and pour this filling over it, smooth with a knife and sprinkle the top with additional crushed pistachios and lime zest. Place back into freezer until firm (approximately 2-3 hours).
5. Take out of freezer and cut into squares. Top with garnish and enjoy!
Note: You can store this in fridge or freezer. It will get very soft if not kept cold, so keep frozen or chilled until about 30 minutes prior to serving.
Elissa Goodman released her first book, Cancer Hacks: A Holistic Guide to Overcoming Your Fears and Healing Cancer, last June. For more healthy and delicious recipes, visit elissagoodman.com.