Beet, Apple, Carrot and Ginger Juice to Add Some ZING to Your Morning! Plus Tempeh with Apricots & Capers for a Healthy Meatless Meal!

Don’t we all want to wake up feeling fresh and full of vitality? Well I ‘ve got the perfect morning juice that will add a little hop to your step! Now of course, you need a juicer to be able to make this amazing concoction. I highly recommend investing in one, as it’s the best way to get enzyme rich, freshly pressed juiced infused in your cells. It takes time to build up to making strictly veggie juices, but this one is sweet and has the perfect zing! Loaded with beta carotene, vitamin C and anti inflammatory compounds, this is a delicious nutritious juice! And let’s not forget those beets! These powerhouse veggies are superior blood cleansers, loaded with antioxidants, contain anti bacterial properties, and a great overall body tonic. Beets also contain betaine, an enzyme that nourishes and strengthens the liver and gall bladder. Be sure to purchase organic produce to avoid all pesticides/herbicides when making fresh juices.

Ingredients (a single serving)

1 beet, cut in half

1 apple, cut in half

1-2 carrots, cut in half

2 inch piece ginger root

Press all veggies through a juicer. Ta-da!


Tempeh with Apricots and Capers (adapted from Clean Start by Terry Walters)

This dish provides a great source of protein, plus has the perfect mix between sweet and salty. It’s easy to prepare and perfect alongside a mixed green salad.


8 ounces tempeh

2 garlic cloves, minced

1/2 small red onion, minced

3 tbsp extra virgin olive oil

1 cup pitted and chopped apricots

1/2 fennel bulb, cored and chopped (about 1 cup)

1/4 cup capers

1 tbsp mirin

2 tbsp lemon juice

2 tbsp apricot juice

1/4 cup chopped fresh basil

sea salt and freshly ground black pepper to taste


Cut tempeh into large pieces and steam for 5 min. Remove from heat and set aside to cool slightly. In a large skillet over medium heat, saute garlic and onion in 1 tbsp olive oil. Add apricots, fennel, capers and stir. Add mirin and saute 2 mins longer or until apricots are lightly seared. In a small bowl, combine lemon juice, apricot juice and remaining 2 tbsp olive oil and basil. Add to tempeh mixture and saute to combine flavors and heat through. Remove from heat, season to taste with salt and pepper, fold in remaining basil and serve warm or chilled.

** Feel free to use fresh apricots

** For an extra hit of protein, top with toasted pumpkin seeds or pistachios!

Enjoy these Meatless Monday Meals!

Happy Monday!

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