Related Posts

• Lemon Ginger Switchel

  

  We’re in celebration mode (find out why here) and that means it’s Conscious Cocktail time! Who’s thirsty?

• Grilled Chicken with Tomato Free BBQ Sauce

  

  BBQ! The go-to meal for summer cookouts and gatherings. What’s better on a lazy weekend afternoon than a big plate of finger-licking BBQ sauce-covered meat or veggies? Unfortunately, most store-bought BBQ sauces are laden with added sugars and other impossible-to-pronounce-ingredients. For our cleansers, who are keeping tomatoes off their plates during cleanse-time, it’s also a dish that they’ve long had to avoid. Not anymore! We’ve developed a cleanse-friendly BBQ sauce that is so smoky and delicious you’ll never miss the original. We’ve replaced the tangy-sweetness of the tomato and sugar with beets; the only added sweetener is a little bit of blackstrap molasses. Seriously, it’s so good you’ll want to slather this stuff on everything! We went traditional with this recipe and used it on grilled chicken, but you could go vegetarian or vegan and put it on grilled or roasted veggies too. The possibilities are endless!

• Chickpea Sesame Cookies

  

  If there was a competition for a healthy, yet delicious cookie, these here would definitely be in a running. They are not too sweet, they are gluten-free and completely vegan, and they contain a good amount of protein thanks to using chickpea flour. I sometimes call these hummus cookies as chickpeas and sesame (in a form of tahini for hummus) are the main components for both snacks, but in reality, they don’t taste anything like hummus. Luckily. I know that sweet hummus exists, but it is really not my thing. Now, of course, I started wondering if savory hummus cookies could also be a thing. I think they could, but this needs some extra exploring from my side first. I will keep you posted if my trials turn out to be a success!

• Grilled Cauliflower “Steaks” (with 2 Sauces!)

  

  We L-O-V-E summer here at the Conscious Cleanse – the weather is beautiful, the best fruits and veggies are in season, and our local farmers market always has a great selection to choose from. It’s also a great time to gather in the backyard with friends or family and enjoy some food fresh off the grill. Unfortunately, most of the go-to grilling options are highly processed (lookin’ at you, hot dogs) or served up in a gluten-bomb bun. And if you’re a veggie eater like Jules, the options get even worse: imitation meat is frequently packed with artificial additives and preservatives, allergens like gluten or soy, and highly processed – not exactly a “health” food. So we wanted to share one of our favorite grilled veggie recipes: Cauliflower Steak!

• Ginger Spice Cookies

  

  Last week at our Zeal dinner we were talking to several cleansers about cleansing with a family or significant others. Inevitability the topic of “vices” came up and we encouraged these cleansers to slowly start to uplevel some of their family member’s favorite foods. Learning to prepare and bake healthy sweet treats has definitely been one of the keys to our own 80:20 success. Our 80:20 Plan is centered around the idea that you can live the Conscious Cleanse as a lifestyle – and that includes indulging in pie, cookies, ice cream, and candy from time to time. Today we have a new, delicious 80:20 cookie recipe that you must try! These Ginger Spice Cookies are chewy and super simple to whip together.

• Sesame Soy Cabbage

  

  For most of the year, I don’t care much for the cabbage. I do eat it in stews, soups, and salads, but I rarely make a main meal out of it. But the fresh spring and early summer cabbages are something else. So juicy and tender, bursting with freshness that I often end up eating the whole thing raw, before I even get a chance to make something out of it. But I also love all cabbages roasted. I am also convinced that roasting cabbages are how you make cabbage-haters like them! Brussel sprouts, kale, cauliflower – in Estonian they are all called cabbages and they are all wonderful roasted! This time, inspired by a recent Masterchef Australia episode, I added a slightly Asian touch to the cabbage. It is not the same recipe they did in the show, as some internet gods have decided that the content of some Australian websites should not be visible in Estonia, so I don’t even know the exact recipe, but it sure looked amazing on TV.