Monday, January 9, 2017

Nourishing New Year + Yogi Bowl with Cashew Cilantro Dressing
By Jo Schaalman and Jules Peláez, Co-Founders of The Conscious Cleanse

We're now a week in - how's it going?! It’s estimated that over 40% of Americans make New Year’s resolutions, but only 8% actually achieve their goals. With the odds stacked up against us, why do we keep doing this to ourselves?!

We’ve never been into the whole New Year’s resolution thing. Don’t get us wrong; the idea is lovely in theory—just like strict diet plans should work, in theory. Almost no one keeps a resolution or can stay on a strict diet plan forever. That’s no surprise. We all know resolutions don’t stick. So why do we choose to set ourselves up, at the beginning of every year, for failure?

New Year’s resolutions are usually made with the best of intentions. Most of us want to improve our lives, feel better in our bodies, connect more to our loved ones, and so on. But unless we create a plan to put our resolutions into daily practice, they become little more than a wish list.

At the Conscious Cleanse we like to focus on doing small things that, in the long run, add up to big change if practiced consistently over a period of time.

So we’d like to suggest a paradigm shift for 2017. Instead of focusing on resolutions and lofty goals, consider one thing that you can do every single day to nourish yourself.  
  • Take a hot Epsom salt bath before dinner
  • Do 10 minutes of yoga before you shower
  • Drink a green smoothie as a snack 
  • Meditate for 5 minutes upon waking 
  • Go for a walk outside at lunchtime 

One of our favorite ways to nourish our bodies on a daily basis is by adding more veggies into our diet. Sounds simple enough, right? We have lots of tricks up our sleeves for how we do this, but today we’re sharing just one of our more popular recipes.

The Yogi Bowl with Cashew Cilantro Dressing

One-bowl meals, or Buddha Bowls, are an awesome way to incorporate a large variety of veggies into your daily routine. We’re giving this one a new spin by calling it a Yogi Bowl, because after you eat all of this goodness you will feel the same yoga bliss that you would after a juicy yoga class.
Loaded with carrots, bok choy, snow peas, mushrooms, and avocado, feel free to change up the roster to use up what you have floating around in your refrigerator.

Our Cashew Cilantro Dressing is one of our favorite go-to vegan, non-dairy, “creams.” It’s made by soaking cashews overnight, adding cilantro, lime, and some spices before giving it a whirl in the blender until creamy and smooth.  It adds a nice pop to the bowl and is completely plant-based.

How are you planning to nourish yourself in the new year? We’d love to hear from you, so please leave us a comment below or let’s connect on Facebook, Twitter, and Instagram.

With lots of yogi nectar,

Jo and Jules

Yogi Bowl with Cashew Cilantro Dressing

Serving: 3 bowls

  • 1 ½ cups water
  • Pinch of sea salt
  • 1 cup black forbidden rice (found in the rice section of your local Whole Foods)
  • 3 carrots, chopped into 1” pieces
  • 2 cups snow peas
  • 2 small heads baby bok choy, chopped into 1-2” pieces
  • 1 TB. coconut oil
  • 2 cups crimini or shitake mushrooms, cut in half
  • Sesame seeds, for garnish
  • ½ avocado, peeled and sliced thinly + 2 TB. for dressing
  • ¾ cup cashews, raw, soaked in 2 cups water overnight, drained
  • Juice of 1 large lime, fresh
  • 2 cloves garlic, large
  • ½ cup fresh cilantro
  • ½ tsp. garlic powder
  • 1 tsp. sea salt
  • ½ cup water

In a medium saucepan, bring water, salt, and forbidden rice to a boil. Once boiling, turn the heat down to a simmer and cover. Cook for about 25 minutes or until water has evaporated and rice is soft. Turn heat off and let stand covered for 10 minutes.

Meanwhile, put ½ cup of water into a pot with a steaming basket and bring to a boil. Place carrots and snow peas in steamer basket, cover and steam for 5-7 minutes. Finish by steaming the bok choy for 2 minutes the same way.

In a skillet on medium heat add coconut oil and wait until melted and glossy. Add mushrooms and cook for about 5 minutes or until seared on each side. Season with sea salt to taste.
To make the Cashew Cilantro Dressing place the 2 tablespoons of avocado, soaked and drained cashews, lime juice, garlic, cilantro, garlic powder, sea salt, and water in a blender. Puree the mixture until smooth. Add more water as needed to get things moving in the blender and to get your preferred consistency.

To assemble the bowl place 1 cup forbidden rice on the bottom of a large bowl. Arrange the carrots, bok choy, snow peas, and mushrooms as you see fit over the rice. Place a few slices of avocado on top and the sesame seeds to garnish. Pour over a few tablespoons of the Cashew Cilantro Dressing. Enjoy!