Healthy Recipes, Easy Recipes, Best Recipes | Be Well with Arielle

Plaintain Chips with Guacamole

by Arielle J on April 27, 2013

Instead of dipping your guacamole
with a corn tortilla chip (corn doesn’t
agree with too many people’s digestive systems),
try a plantain chip… super crunchy and delicious!

Other healthy (and gluten-free) options to use as a “dipper’:
– jicama
– red pepper
– carrot
– celery
– radishes
– brown rice crackers

Easy n’ Delicious Guacamole
Ingredients:
– 1 avocado, chopped
– 1/2 lime or lemon, juiced
– dash sea salt
– (optional) 1/4 red/white/yellow onion, chopped
– (optional) 1/4 tomato, chopped

1. Mash it all together!
Voila!

be creative. be crunchy. be well.

xoxo
be well,
arielle

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Healthy Sprouted-Grain Kale Quesadilla

by Arielle J on April 25, 2013

Instead of eating a quesadilla
made with a white flour or corn tortilla,
boost your metabolism with this
sprouted grain quesadilla – no preservatives,
better for your digestion and super high in fiber!

Benefits:
– sprouted grains= super high in fiber + no preservatives (keep it fresh in the fridge/freezer)
– organic cheese = no added hormones
– beans = super high in fiber + protein
– veggies- adding in veggies like chopped kale and tomato healthifies it even more!

Healthy Sprouted-Grain Quesadilla
Ingredients:
– Sprouted Grain Tortilla (or Brown Rice Tortilla if gluten-free)
– Organic Shredded Cheese (I used Mexican, but you can use mozzarella, cheddar, jack, etc.)
– Can of Black beans (or red, pinto or garbanzo), rinsed or soaked before ysing
– Kale, tomatoes (or vegetables of choice: chopped onions, avocado, spinach, broccoli, olives, peppers)
– Grapeseed oil (or coconut or olive oil)

1. Place a touch of oil on a pan (cast-iron preferred), turn it up to med-high and add 1 tortilla.

2. Flip every 20 seconds for approx 1-2 minutes until hot.
3. Add a handful of cheese, beans and veggies to entire tortilla. Turn heat to low and cook until cheese is melted.

4. Add whatever other veggies you want- I added chopped kale and tomato to add some taste and color (and nutrition!).

5. Carefully fold in half using a tong.

6. Serve as is or place on cutting board and cut into triangles.

7. Serve with salsa, guacamole and sour cream (or plain full-fat green yogurt- more protein + as creamy!).

Happy Cinco de Mayo!

be festive. be fun. be well.

xoxo

be well,
arielle

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Fruit Sangria (Water)

by Arielle J on April 24, 2013

Isn’t this is the most beautiful way to
hydrate AND add color to your dinner table?

Not to mention, it’s naturally sweetened
and colored only using fruit so it’s great
for the adults and the kids!

Feel free to keep virgin
or add some wine or alcohol if you wish!

Fruit Sangria (Water)
Ingredients:
– water
– frozen (or fresh) fruit of choice (peaches, raspberries, cherries, pineapple)
– lemon or lime (optional)

*frozen fruit is great because you can store it in your freezer until
you need to use it AND since it’s frozen, it acts as ice cubes!

Directions:
1. Add frozen (or fresh) fruit to pitcher, lemon/lime and add water.
2. Mix up and/or let sit until water absorbs color.
Voila!

Perfect drink to serve at Summer BBQs or
your Cinco de Mayo party!

Be colorful. Be amazing. Be well.

xoxo

be well,
arielle

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Baked Supreme Nachos

by Arielle J on April 23, 2013

This recipe is a healthier take
on “loaded supreme nachos” –
organic, gluten-free and vegetarian!

Benefits:
– Instead of regular corn tortilla chips, I used baked blue tortilla chips
(less fat than the traditional fried chip version. Also more fiber and vitamins than yellow/white corn chips)
– Instead of fat-free cheese or regular cheese, I used full-fat “mexican” organic shredded cheese.
(organic ensures that there’s no added hormones and full-fat is less processed and more satiating than fat-free).
– Instead of sour cream, I used organic plain greek yogurt (full-fat)
(tastes almost EXACTLY the same and full of protein and probiotics- good for digestion).

Healthy “Loaded” Nachos
Ingredients:
– 1 bag baked blue corn chips
– 1 cup organic full-fat mexcan cheese, shredded (or mozzarella, cheddar, jack or dairy-free cheese of choice)
– 1/2 can black beans (or pinto, garbanzo, or red beans)
– 1/4 can sliced olives
– 1/4 can jalapenos
– 1/4 cup salsa
– 1 cup guacamole (or 1-2 avocados)
– ¼ cup organic plain full-fat greek yogurt (high in protein and creamy) or organic sour cream

*serves approx 8 people

1. Preheat oven to 350°F.
2. Place chips on a pan or in an oven-safe baking dish. Add cheese, beans, olives and jalapenos. Mix it up so it distributes throughout.

3. Bake for approx 10 minutes or until cheese is melted.
4. Take out of oven and add a dollop of yogurt/sour cream, salsa and guacamole.

For another healthier nachos recipe,
check out my Healthy Gluten-Free Supreme Nachos
using brown rice crackers here.

Voila! Enjoy!

be delicious. be cool. be well.

xoxo
be well,
arielle

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Pretty n’ Pink Palomas

by Arielle J on April 22, 2013

I usually don’t promote alcoholic drinks,

but in celebration of Cinco de Mayo coming up,

I wanted to share my secret to creating

a healthy pink salted rim (using beets + pink

himalayan salt) PLUS it’s definitely a healthier

option any day of the year!

pretty pink palomas by bewellwitharielle.com

Don Julio “Pretty n’ Pink Palomas”
Ingredients:

Don Julio Reposado Tequila
Organic Red Grapefruit Juice
Sparkling water
Lime, sliced
Beet juice
Pink Himalayan Salt, fine (optional for rim)
Sprinkle of cayenne pepper (optional to spice it up!)

Directions:

Add grapefruit juice, tequila, sparkling water, squeeze of lime and ice.
For pretty pink salted rim: boil beets and use red-pink water then place water in a bowl. Dip rim of glass in the red-pink water. Dip rim into bowl of pink himalayan salt (or sea salt).
Add sliced lime to rim (and cayenne if you want to spice it up!)

Buen provecho (enjoy it)!

*This drink was served at one of my Delicious and Decadent
Dinner Parties — my guests loved it!

be festive. be fun. be well.

be well,

arielle

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Split Pea Burgers

by Arielle J on April 19, 2013

This recipe is going to be the new rage–
so delish and so healthy and I made it up in just a few minutes!

Benefits:
– so yummy
– great alternative to a veggie burger/turkey burger
– perfect to eat while cleansing
– super high in protein
– high in fiber
– lowers cholesterol
– stabilizes blood sugar

Arielle’s Split Pea Burgers
Ingredients:
– 1 ½ cups split peas, rinsed (soaked overnight for best results)
– 4 garlic cloves, smashed
– 1/4 red onion, diced
– 3-4 tbs teff flour, brown rice flour or whole wheat flour
– 1 ½ cups almond flour
– 2 eggs (organic/farm fresh is best)
– 6 cups water
– 1 tsp grapeseed/olive/coconut oil
– sea salt to taste

1. Soak split peas for at least 10 minutes- overnight is best (better for digestion). Rinse and discard water.

2. Bring water + split peas + garlic + sea salt to a boil.
3. Simmer uncovered for 20-25 minutes/until split peas are tender.
4. Strain + set aside to cool.
5. Combine red onion, sea salt + almond flour in bowl.

6. Add cooked split peas + mix. Then, add eggs + mix thoroughly.
7. Form the mixture into large balls/patties w/hands. (Add 1 tbs teff flour if they fall apart)

8. Prepare skillet with grapeseed oil. A) Cook on each side for about 4-5 min/until golden OR B) cook on broil high for approx 8 min in oven (this version comes out a tad drier).

A) Version on the pan (tastes better)

B) Version broiled in the oven (a tad drier)

9. Enjoy on its own alone or add a burger bun, avocado, lettuce and tomato! Voila!

be delicious. be glowing. be well.

xox
be well,
arielle

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Toasted Cinnamon Pumpkin Seeds

by Arielle J on April 16, 2013

My new friend, Rachel from Rachel’s Wellness
(who I led a lecture with in FL last week),
posted her toasted pumpkin seed snack
on instagram yesterday.

She prefers hers plain; I prefer
mine with a little umph, so I added
cinnamon and sea salt (the sea salt brings
out the sweetness of the cinnamon + adds minerals)–

Perfect snack since I’m on my Spring Cleanse
(can’t eat wheat or sugar)
+ needed to bring a treat
to my private nutrition lecture
tonight so this recipe is just perfect!

Enjoy!

Benefits of pumpkin seeds:
– high in protein, fiber and zinc
– add to cereal, on top of salads or
eat as a snack out of your hand!
– cleansing + great for detoxing
– cinnamon + coconut oil – revs up the metabolism + fights colds

Arielle’s Toasted Cinnamon Pumpkin Seeds
Ingredients:
-1 cup raw pumpkin seeds
-1 tsp coconut oil
-¼ tsp cinnamon
-Dash sea salt (optional)

1. Place raw pumpkin seeds in a bowl and add cinnamon and sea salt.

2. Spread Coconut Oil evenly on skillet and add pumpkin seeds.

3. Shake the pan or use a wooden spoon to prevent the seeds from burning
4. Toast for about 3-4 minutes, or until the seeds puff up.

Voila! Enjoy!

Craving more healthy snacks? Check out my chickpea croutons!

be fearless. be delicious. be well.

be well,

arielle

P.S. I have a cooking series on Glamour.com. Check out out here!

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Last Day to Sign up for Spring Cleanse Week!

by Arielle J on April 12, 2013

{The following cleanse has ended but join me for my Winter E-Cleanse now}

What to expect?
detoxed body +
glowing skin +
clear mind +
cleaner closets!

More info: here.

Today is the last day to sign up,
so join us today!

{This cleanse has ended but join me for my Winter E-Cleanse now}

xoxo

Be Cleansed and Be Well,
Julia and Arielle

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Wellness Lecture at Green Bar Kitchen in FL!

by Arielle J on April 3, 2013

Tell your Floridian friends — Be Well with Arielle is coming to Florida this Saturday!

Green Bar Kitchen Health Fair
Date: Saturday, April 6th, 1-4pm (my lecture at 2:30pmET)
Location: Green Bar Kitchen, 1075 SE 17th St., Ft. Lauderdale, FL 33316
Info: Join me for an afternoon of healthy local treats and mini wellness lectures!

2:30 PM
“Eating for Energy to Look Fabulous & Feel Fabulous”
with Arielle J Fierman: a fabulous Health Coach based in NYC

3:30 PM
“The Daily Detox to Look Younger & Lose Weight”
with Rachel’s Wellness: a fabulous Health Coach based in FLA

More Info: here.

Looking forward to seeing you/your Floridian friends!

be healthy. be happy. be well.
xoxo

be well,
arielle

P.S Sign up for my Spring Cleanse here.

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Kale Matzah Pizza

by Arielle J on April 2, 2013

This kid-friendly lunch/dinner
is perfect for you and/or the kids!
Adding some kale gives you extra fiber,
iron, protein, nutrients and minerals.

Kale Matzah Pizza
INGREDIENTS:
1-2 pieces whole wheat/spelt matzah
tomato sauce
mozzarella cheese (organic)
2 pieces kale, ripped/chopped

DIRECTIONS:
1. Spread tomato sauce on pizza

2. Add mozzarella cheese

3. Add kale

4. Broil on high in toaster oven or oven until cheese melts (approx 4 minutes). Enjoy!

*please note- I don’t observe Passover as strictly as others, so use “kosher for passover” ingredients as needed/use caution when using my Passover recipes

P.S- Check out this delicious recipe for BBQ Matzah Pizza.

P.P.S- Check out this delicious healthy Healthy Thin Crust Spinach Pizza to look forward to eating when Passover is over!

be delicious. be traditional. be well.

xoxo
be well,
arielle

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Spring Cleanse!

by Arielle J on April 1, 2013

{Sign up has closed for this cleanse but join me for my Winter E-Cleanse}

Join me and Julia from Lemon Stripes,
(my good friend + fellow Certified Health Coach),
for a week of cleansing your mind, body, home and life!

Dates:
Monday, April 15th – Friday, April 19th

What to expect?
a cleansed body + clearer skin + colorful outlook on life + cleaner closets!

How does it work?
Every morning (from April 15 – April 19),
you will wake up to an email from me and Julia,
with a day-by-day, step-by-step to-do list filled with:
1. cleansing, delicious and healthy recipes
2. self-care tips for the day
3. a fun spring cleaning project

Who are we?
– JULIA:
Julia from LemonStripes.com
is an organizational expert +
clean fashion extraordinaire +
master leader of cleanses.

– ME:
Arielle from Be Well with Arielle
was recently featured as the nutrition expert
on NBC- Today in New York.
I am expert at creating delicious
(yet deceivingly healthy recipes) +
the designer of the popular iloveME jeWELLry.

Cost: $95 (if you cleanse with a friend!)

OMG
First 15 people to
sign up are automatically entered
to win an iloveME ring (value $295) so sign up today!

{Sign up for this cleanse has closed but join me for my Winter E-Cleanse now}

Question? Email julia at lemonstripes dot com

Looking forward to cleansing your
mind, body and closets with you!

It’s going to be AWESOME!

xoxo

Be Cleansed and Be Well,
Julia and Arielle

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Quinoa with Green Market Beets, Toasted Pistachios and Fresh Mint

by Arielle J on March 30, 2013

This recipe is perfect for spring or fall
– colorful, healthy + cleansing.

(Also good to have during Passover
– to even serve at the seder or for Rosh Hashanah!)

Benefits:
*Beets– great for cleansing the liver and detoxing. Adds color and sweetens up the dish naturally.
*Quinoa– high in protein and fiber. Super easy to make and delish.
*Pistachios- adds crunch, great flavor and good for the blood.
*Sea Salt– look for gray-tinted or pink, wet-looking. High quality sea salt matches the mineral content of your blood + is super healthy and tasty.

Quinoa with Green Market Beets, Toasted Pistachios and Fresh Mint
Ingredients (for 8):
– Half Box Quinoa
– 6 Large Beets, peeled
– 2 cups Pistachios
– 1 handful fresh mint, chopped
– 6 Tbsps Olive Oil (to taste)
– Sea Salt, few pinches (to taste)

Directions:
1. If cooking beets, boil beets (just place beets in water and boil until soft) – or just shred raw for a quick lunch.
2. Make Quinoa according to instructions on box
3. Toast pistachios in toaster oven or in oven on broil high for 3-5 min until brown
4. Once beets are ready, cut in cubes
5. Add beets to quinoa, add pistachios, sprinkle olive oil and sea salt
Voila!

be colorful. be cleansed. be well.

For more dinner party inspiration,
check out my healthy dinner party series called
www.deliciousanddecadent.com.
xo
be well,
arielle

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Healthy BBQ Matzah Pizza!

by Arielle J on March 29, 2013

Repost from Passover last year!

Introducing…Matzah Pizza but with a healthy and
non-traditional twist!

Healthy BBQ Matzah Pizza
INGREDIENTS:
– Whole Wheat or Spelt Matzah (1 or 2 pieces/per person)
– bbq sauce or tomato sauce
– mozzarella cheese (organic)

DIRECTIONS:
– place on parchment paper (or tin foil)
– put in oven on broil and cook until cheese melts

OPTIONAL ADD-ONS:
– chopped kale (cleanses body + fiber + protein + iron)
– sliced onions (cleanses blood)
– sliced mushroom (extra nutrients!)

*Please note- I do not observe Passover as strictly as others,
so use “kosher for passover” ingredients as needed/
use caution when using my Passover recipes!.

Mmmmmmmm good!

be delicious. be satisfied. be well.

xoxo

be well,
arielle

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Crunchy Sesame Kale Chips

by Arielle J on March 28, 2013

Here’s an easy, simple and DELISH kale chip recipe:

Benefits of kale chips:
– cleanses your blood
– strengthens your immune system
– high in fiber, iron, protein and chlorophyll (oxygenates your blood)
– crunchy
– great snack (kids even love them!)

Ingredients:
– 1 bunch kale (dinosaur/lacinato/flat or curly – whatever you prefer)
– 1 Tbsp sesame seeds (optional)
– 1/8-1/4 tsp sea salt
– 1 tsp sesame oil (or coconut oil, or olive oil).
(Tip: Sesame oil and coconut oil are high heat oils so they’re perfect for baking + kale chips)

1. Pre-heat oven to 350 degrees
2. Wash and dry kale really well (don’t want soggy kale chips).

P.S This is curly kale:

P.S This is lacinato/dinosaur/flat kale:

3. Rip or cut kale into bite size pieces. (save stems for another dish like this.)
4. Mix kale, oil, and sea salt in a bowl.
5. Lay flat on a parchment paper (or tin-foil) lined baking sheet and sprinkle with sesame seeds

6. Bake for approx 6 minutes, turn over the pieces, bake for approx another 6-10 minutes until crispy. Check oven occasionally to make sure they don’t burn/parchment paper doesn’t burn.

Voila! Enjoy!

*Tip- Kale chips are popping up at grocery stores all over.
If you purchase them, be sure that they’re made of good oil
(sesame, olive or grapeseed) and good salt (sea salt) and
only topped with ingredients that you can pronounce!

*P.S- These are great to eat during Passover!

be crunchy. be satisfied. be well.

xoxo

be well,
arielle

#kalechips #thebestspringcleanse #wow

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Recap from Delicious and Decadent Spring Detox Party + Recipes

by Arielle J on March 27, 2013

Our DeliciousandDecadent Spring Detox party last week
featuring my recipes and decor by my beautiful and talented partner, Amanda from was a hit!

Check out the recipe for the signature cocktail we served,
using Don Julio, beets for the pop of pink color,
along with a Pink Himalayan salted rim!

Menu for Launch Party March 21st, 2013-

Recipes created and cooked by Arielle J Fierman of Bewellwitharielle.com

Mission: Create colorful and seasonal Spring dishes that will detox, cleanse and satiate your body!

All food and drink were created and cooked by me, Be Well with Arielle

THE MENU:

Hors d’oeuvres
-Dusted Coconut Stuffed Dates with Almonds
-Plantain Chips

Salad
Market Micro-greens and Purple Kale with Fresh market Apples and Sliced Manchego dressed with a citrus vinaigrette.

Entree
Lemon-Poppyseed Wild Coho Salmon

Side
Quinoa with Green Market beets, toasted pistachios and fresh mint

Dessert
Home-made Chocolate-Covered Salted Spelt Pretzels

Signature Cocktail

Don Julio “Pretty n’ Pink Palomas”

Ingredients:

Don Julio Reposado Tequila
Organic Red Grapefruit Juice
Sparkling water
Lime, sliced
Beet juice or Pomegranate Juice (optional for rim)
Pink Himalayan Salt, fine (optional for rim)

1.Add grapefruit juice, tequila, sparkling water, squeeze of lime and ice.

2. For pretty pink salted rim: boil beets and use red-pink water then place water in a bowl.

3. Dip rim of glass in the red-pink water/juice. Dip rim into bowl of pink himalayan salt.

4. Add sliced lime to rim.

Decor for Launch Party March 21st, 2013-

Table Settings and Ambiance designed and arranged by the gorgeous and fabulous, Amanda Gluck of FashionableHostess.com.

Mission: Create a colorful Spring table that works for both day and night festivities.

Decor:

Placemats: Chilewich*, White Square Plates: Target*, Napkins: alternating between Bella Lux metallic & Kim Seybert white linen**, Napkin Rings: Crate & Barrel, Silverware: Waterford.

*Neutrals like these sand-colored placemats and white plates are incredibly versatile; see how I used these same pieces at the D & D Launch Party [click HERE for photos].

**Only have a set of 4 napkins? Alternate different colored napkins (like I did here between white and metallic) to make a colorful setting.

Water Glasses: Libbey Country Fair Mason Jars, Wine Glasses: Libbey Stonehenge 9.5 ounce double old fashioned cups* [This Libbey 30 piece set at Bed, Bath and Beyond is a great buy!], Flowers: Ranunculus

*You don’t always need to go by the books and serve wine in wine glasses! Since I was going with a less fancy theme, I went with old fashioned glasses instead!

VIP Giftbags:

Balance Water, Jason All-Natural Bath Products, Alba Botanica Natural 100% vegetarian personal care products, S.W. Basics of Brooklyn Chapstick Tin, Dana-Maxx by Scupltz Tights, FashionableHostessStyle.com Bracelets and 20% off Coupon, L’Oreal Revitalift Miracle Blur

Wardrobe:

Amanda is wearing the Emilie “Luisa” Maxi Skirt by Dana-Maxx & Dana-Maxx Top

Arielle is wearing a Dana-Maxx dress

be well and be fashionable,

Arielle and Amanda

#deliciousandecadent

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Home-made Chocolate-Covered Spelt Pretzels

by Arielle J on March 26, 2013

This dessert/snack is perfect to munch on during
a late-night movie, or to serve at your next dinner party.
I’m not such a chocolate lover, but I sure love these-
crunchy + salty + sweet!

Benefits:
*Spelt- healthy whole grain. Great alternative to regular pretzels. High in fiber and tasty (not gluten-free).
*Dark Chocolate- the more cacao %, the healthier. Look for at least 65% cacao.
*Sea salt- High in minerals (it’s said to match the mineral content of our blood). Adds lots of flavor without making you bloated.

Home-made Chocolate-Covered Spelt Pretzels
Ingredients:
– Mini Spelt Pretzels
– Dark Chocolate chips
– Pink Himalayan Salt (coarse), optional

1. Heat chocolate on low heat and stir until melted

2. Add pretzels to the chocolate

3. Once pretzels are fully dipped and coated, use tongs and place each pretzel carefully onto a wax paper or parchment paper-lined cookie sheet.

4. Refrigerate for at least 5 minutes until chocolate hardens.
5. Sprinkle sea salt onto pretzels.

*if you want the drizzled look, dip a fork into the chocolate and shake on top of pretzels.
*this recipe was made for our Delicious and Decadent Spring Detox Soiree.

Voila! Enjoy!
be delish. be fabulous. be well

xoxo
be well,

arielle

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Healthy Matzah Brie

by Arielle J on March 26, 2013

(this is a repost from last year’s recipe.)

This recipe is perfect for those who observe Passover, but it’s also
great to eat anytime of the year, whether you are/aren’t even Jewish!

Many people complain that the entire week of Passover always
makes them constipated. Well, no wonder why –
Most matzah is made of white/plain wheat flour!

My recommendation:
eat lots of veggies, drink lots
of water and stay “regular” with these options:
– Whole Wheat Matzo – made of: Whole Wheat Flour, Water.

– Spelt Matzo – made of: Spelt Flour, Water.

– Shmurah Matzah: made locally and fresh of wheat and water. Look up where you can get in your neighborhood.

In my opinion, they’re the tastiest and healthiest
(more fiber + protein + made of whole grains),
and most important of all- they won’t make you constipated!

Here’s my recipe for Whole Wheat Matzah Brie below
(a Jew’s Passover favorite!), inspired by my dad’s recipe
who used to make it for me every year…

Ingredients:
– 1tbs coconut oil
– 2-3 farm fresh eggs (notice how yellow/orange mine are = fresher)
– 2-3 pieces whole wheat matzah (or spelt)
– 1 tsp raw local honey, fresh maple syrup or coconut palm sugar
– dash sea salt
– dash cinnamon (optional)

*Makes approx 2 servings
*Please note- I do not observe Passover as strictly as others,
so use “kosher for passover” ingredients as needed.

1. break matzah into small pieces
2. run matzah under water/soak in water to make it softer
3. whisk eggs in bowl
4. add matzah to egg mixture and let soak

5. add coconut oil to pan
6. put matzah/egg mixture in pan (and make like french toast!)

7. add sweetener of choice and cinnamon + whatever toppings you like (sliced almonds, etc)!

Voila!

Enjoy!

Be traditional. Be creative. Be Well.

xoxo

be well,
arielle

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Lentil Soup

by Arielle J on March 25, 2013

On a cold winters night,
this is a perfect way to warm
up.

Or, as we transition to Spring,
this is also a great recipe to
warm up our digestive system,
prevent Spring colds and help
cleanse your body!

Benefits:
Lentils: Very high in protein + fiber
Onions + Garlic: “Natures Anti-biotic”. Anti-bacterial- great for fighting colds
Turmeric: Anti-inflammatory + anti bacterial- great for immune system and weight loss.
Kombu Kelp: Seaweed. High in potassium + iodine- great for the thyroid, muscles, limits need for salt. naturally salty, add to rice and beans to enhance digestion and soothe stomach.

Lentil Soup
WHAT YOU NEED:
1 1/4 cups lentils (soaked for at least 10 min then rinsed)
7 cups water
2 Tbs olive oil
1 white onion, chopped
2 carrots, peeled + sliced
1 clove garlic, minced
1 kombu kelp seaweed (optional)
1/4 tsp turmeric (optional)
3/4 tsp sea salt
1/4 tsp black pepper (optional)
*optional – 1/2 organic, nitrite-free hot dog (don’t include if you’re cleansing!) (optional)
*optional – dulse flakes for extra nutrition (optional)
*Serves 4

DIRECTIONS:
1. Soak lentils for at least 10 minutes, overnight is preferable (enhances digestibility = no bloat or gas!)

2. Drain and rinse.

3. In a large pot, over medium heat, saute onion, garlic and carrots in olive oil and cook until carrots are tender.

4.Add the lentils, water, turmeric, kombu. Turn the heat to high and bring to a boil.

5. Once boiling, reduce heat to a medium-low simmer, and cover partially so it doesn’t boil over. Stir occasionally for about 1 hour, until lentils are soft. (Add hot dog if you’re using it)

5. After approx 1 hour, remove kombu (and slice the hot dog). Check to make sure lentils are soft. Add sea salt and pepper to taste.

Voila!

Be satiated. Be delish. Be well.

xox

be well,
arielle

#thebestspringcleanse #winter cleanse #ilovemefoods #yum

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Raw Cashew Hummus Collard Wrap

by Arielle J on March 23, 2013

WHAT YOU NEED:
1 1/2 cups raw cashews (soaked for at least 5 hrs)
2 tbs tahini
1/4 water
3 tbs lemon juice
2 garlic cloves
1/4 tsp sea salt
1 large collard green (or a gluten-free brown rice wrap)

OPTIONAL AMAZINGLY CLEANSING ADD-INs:
Radishes or radish sprouts– spices up the dish + stimulates digestion
Carrots– adds crunch + color + natural sweetness
Beets– adds crunch + color + natural sweetness + cleanses liver
Dandelion greens– bitter + aids in cleansing
Avocado– adds creaminess + good fat + satiating
Uemboshi/Apple Cider Vinegar– stimulates liver cleansing
Cayenne– adds a spicy kick + boosts metabolism

DIRECTIONS:
1. Soak and drain cashews.
2. In blender, blend the garlic, then add the soaked cashews, garlic, lemon, tahini and sea salt and blend!
3. Spread cashew hummus onto a collard green wrap, add in some radish sprouts, dandelion greens, seasonal carrots and avocado. Roll it up and voila!

DIRECTIONS
1. Soak and drain cashews.

2. In blender, blend the garlic, then add the soaked cashews, garlic, lemon, tahini and sea salt and blend!

3. Spoon it out of blender.

4. Spread it onto a collard green wrap, add in some radish sprouts, dandelion greens, seasonal carrots and avocado.

5. Roll it up

Voila! Enjoy!

(Or, dip a chip into the cashew hummus,
spread it on a wrap, or just eat with a spoon!)

#thebestspringcleanse #ilovemefoods #Yummy

be cleansed. be energized. be well.

xoxo
be well,
arielle

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Lemon Poppyseed Salmon

by Arielle J on March 22, 2013

This dish is delicious to serve at a dinner party
and super simple to even make for yourself for dinner for 1.

Lemon-Poppyseed Wild Salmon
Ingredients (per person):
– Wild Salmon (fist-size piece/pp)
– 1 tsp lemon, fresh squeezed
– 1 tsp coconut oil
– 1 dash of sea salt
– sprinkle of poppyseeds (or sesame seeds or shredded coconut or crushed nuts)
– ½ clementine, fresh squeezed (optional)

* Serves 1

Directions:
1. Rinse salmon and lay flat on a parchment-paper (or tin-foil) lined cookie sheet or pan. (Use parchment paper – doesnt stick, ok for oven and is better for you. Nothing leaches into your food)
2. Add lemon, (clementine), coconut oil and sea salt to each piece
3. Cook on broil high for 5 minutes
4. Take out of oven and sprinkle thoroughly with poppy seeds
5. Cook on broil high for 5 more minutes (watch oven to prevent burning).
Voila!

Benefits:
*Lemon– helps make our body alkaline – prevents illness and cancer. Adds a fresh flavor to your dish + great for detoxing.
*Coconut oil– great for cooking high heat. Your body metabolizes it as energy, not fat. Adds great flavor + great for your skin and inflammation.
*Sea Salt– look for gray-tinted or pink, wet-looking. High quality sea salt matches the mineral content of your blood + is super healthy and tasty.

I made it for my Delicious and Decadent
dinner party guests last week and they LOVED it. Enjoy!