Shopping with John Salley: How to Pick Your Fruits and Veggies


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NBA Star and Wellness Advocate John Salley takes Holistic Voice’s Allison Biggar shopping at Whole foods in Tarzana CA. John shows us how he shops for himself and his family and why adopting an organic plant-based diet is great for your health!

For more “Shopping with John Salley” videos, subscribe to our youtube channel and we will soon be posting more with John on whole grains, why he doesn’t do dairy, and more!

“Incurable Means Curable From Within.”
At Holistic Voice we know that any disease, chronic condition or ailment can be cured by natural methods. Our goal is to inform our readers on how they too can lead the life they truly desire: A life full of vitality, energy and happiness. The body is a self-healing mechanism. If we treat it right, it will cure us of any disease or chronic condition without the use of harmful drugs such as pharmaceuticals and chemotherapy.

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Artichoke, Mushroom and Leek Crostini with Pesto


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Here is a delicious recipe from Alicia Silverstone’s vegan cookbook, The Kind Diet, for Artichoke, Mushroom and Leek Crostini with Pesto:

Ingredients

  • 3 Tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • 2 Tbsp. mirin
  • 2 tsp. shoyu
  • Salt
  • 3 to 4 cloves garlic , thinly sliced
  • 2 cups thinly sliced leeks
  • 2 cups sliced button mushrooms
  • 1 can water-packed artichoke hearts , drained
  • 2 Tbsp. olive oil
  • 1/2 to 1 tsp. umeboshi vinegar
  • 1 cup fresh basil leaves
  • 3/4 cup raw pine nuts
  • 1/4 cup lemon juice
  • 1 to 2 Tbsp. umeboshi vinegar
  • 1/4 cup olive oil
  • 4 to 6 slices thick whole grain baguette
  • Finely chopped flat-leaf parsley

 

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment.

Combine the oil, vinegar, mirin, shoyu, and 2 pinches of salt in a skillet over medium heat. Add the garlic, leek and mushrooms. Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place. Reduce the heat to low and braise until the leek is quite tender and deeply browned, 5 to 10 minutes. Remove the lid and allow any remaining liquid to cook off. Remove from heat and stir gently to combine.

Blend the artichoke hearts, olive oil and umeboshi vinegar in a food processor until smooth. Remove from the food processor and set aside.

Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth. Adjust seasonings to taste.

Brush the bread lightly with oil on both sides. Arrange the bread on a baking sheet and sprinkle lightly with salt. Bake until the bread is lightly browned and crispy at the edges.

Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley. Serve.

 

Thanks Alicia, for the delicious recipe! To buy The Kind Diet, click here. To visit Alicia’s web site, The Kind Life, go to www.thekindlife.com!
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Before your Green Beer, Try a Green Juice!


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It’s St. Patty’s weekend and I there’s a lot of green-themed celebrating going on. I will be out to celebrate the irish later but before I partake in drinking a green martini or some other festive beverage, I am juicing up with my supergreen juice. Since alcohol is acidic and dehydrates our bodies, we want to make sure to drink lots of alkalizing juice before and after a night of partying. Here are three great recipes:

SuperGreen Alkalizing Juice:
2 celery sticks
1 cucumber
2 handfuls spinach
handful lettuce
handful kale

The Liver Cleanser:
2 apples
1 bunch grapes
1/2 beet
1/4 grapefruit
1/4 lemon

Hangover Cure:
2 grapefruit
4 lemons
2 cloves garlic, grated
2 inches ginger, grated
2 Tbs flax oil
1 tsp acidophilus
dash of cayenne

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