All in Vegetarian

9 Reasons Why Spirulina is So Awesome

9 Reasons Why Spirulina is So Awesome

Sarah Shoemaker
A Good Life, Digestion, IBS, Nutrition, Raw, Seasonal Cleansing, Vegan, Vegetarian

If you aren’t familiar with this blue-green algae that is considered to be the most nutrient dense food in the world, let me introduce you to Spirulina.

Spirulina is, yes, essentially pond scum, but packs a serious nutrient punch. Used for centuries and grown in fresh, warm alkaline water Spirulina is:

  • a complete protein

  • antibacterial

  • has high levels of antioxidants

  • is 60% protein by weight, in fact by weight, spirulina has 3X more protein than beef

  • is an easily assimilated source of iron, perfect for vegetarians, vegans or people who don’t eat much meat

  • is an effective detoxifier, including heavy metals, due to its high chlorophyll content

  • high in omega 3, even the hard to get GLA, which is known for it’s anti-inflammatory properties

  • has 4x the antioxidants of blueberries

Super Easy Butternut Squash Soup

Super Easy Butternut Squash Soup

Sarah Shoemaker
A Good Life, Nutrition, Recipes, Vegan, Vegetables, Vegetarian

During the week there is not much time to cook elaborate meals but we still need to eat well.

Sunday night or Monday morning I drag out the old Instant Pot and that poor thing runs for hours! I cook all of my grains and beans I need for the week so when dinner comes around I just throw a dish together and I don’t have to worry about soaking, or cooking beans or whole grains.

That’s where this recipe came about. I had a butternut squash hanging around and some black beans in the fridge so into the Instant Pot it went, along with half an onion, a couple cloves of garlic and thats about it.

This recipe is delicious, easy to throw together and is healthy enough you can use it on a cleanse.

You can keep it simple or be creative and add your own flare with spices and other additions like avocado, tomatoes, or peppers.

This soup is full of protein, fibre, vitamin A, vitamin C, Potassium, Calcium,. Magnesium and Iron.

If you don’t have an Instant Pot not to worry this can easily be done on the stovetop.

My Foolproof Way to Roast Broccoli

My Foolproof Way to Roast Broccoli

Sarah Shoemaker
Nutrition, Recipes, Tips and Tricks, Vegetarian, Yum

Fool Proof Delicious Broccoli:

  • Clean, trim and chop your broccoli

  • Drizzle a small amount of good quality unfiltered, cold pressed, organic (if possible) olive oil over broccoli and season with sea salt and fresh cracked pepper and any other seasoning you want, toss all together.

  • Spread over a baking sheet ensuring your pan isn’t over crowded

  • Place in a COLD oven set at 425F

  • When your oven reaches temperature check and leave the pan in for about 5 more minutes depending on how well done your preference is.

  • Enjoy with a whole grain, pasta, salad or whatever you have.

Super Easy Cauliflower Soup

Super Easy Cauliflower Soup

Sarah Shoemaker
Recipes, Nutrition, Vegetarian

Cauliflower Soup

Ok nothing says autumn like a delicious soup and this roasted cauliflower soup can double as side dish or you can pair with homemade bread or even better a simple salad of mixed greens. This is an easy soup that takes no time! The amounts of the ingredients are all estimates as I hate measuring and In think soup definitely needs to be more creative, it’s hard to screw up soup!

Here’s what you will need:

1/2 an Onion

2-4 cloves Garlic

1-3 ribs Celery

1-2 Carrots

Big head of cauliflower

4 cups Vegetable stock

1 can Coconut milk

Method: Preheat oven to 375F

  1. Rough chop cauliflower, toss in olive oil and roast for about 25-30 mins

  2. In a big soup pot heat some olive oil and cook onion, garlic celery and carrots until soft.

  3. Add your stock, roasted cauliflower and coconut milk

  4. If you prefer a creamy texture transfer to a blender and blend until smooth.

  5. Heat and enjoy

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Shredded Beet and Carrot Salad with Avocado and Roasted Pumpkin Seeds

Sarah Shoemaker
Recipes, Raw, Vegetarian, Yum

Here is a non recipe recipe!! For a fantastic raw salad of beets and carrots.

  • Roast your pumpkin seeds. Tip: roast more than you actually need for this dish and save in a jar in the fridge for later use. Having roasted nuts/seeds on hand ready to go will help you when time is tight and you need to throw a meal together. It’s one less step!

  • Depending on how many people you are feeding grate on a box grater 2-4 beets and 2-4 carrots. Yes beets can stain your fingers but it fades quickly not too worry.

  • In a jar add the juice and zest of a lime, season with salt and add enough good quality olive oil to make a 1:3 ratio of lime juice and oil, shake until combined. Option: add a few red pepper flakes for some added heat if you like, the sweetness of the root vegetables and the heat of the pepper flakes go well together.

It's Strawberry Season

It's Strawberry Season

Sarah Shoemaker
Recipes, Raw, Fruit, Vegetarian

Nothing is better than a fresh locally grown strawberry! The difference in taste from an imported berry pales in comparison, is it even the same fruit??

The season is short for these guys so get them while they are fresh and tasty.

Not only are these berries delicious but they are the highest in Vitamin C than any of the other berries, with good amounts of iron and some Vitamin A.

It’s interesting to note that iron needs Vitamin C in order to be absorbed, so the strawberry is a great way to fight off the effects of anemia and avoid fatigue and hair loss!! Making sure you are getting enough Vitamin C will support your immune system and your adrenal glands.

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