The official Two-Week Wellness Solution review thread (to be updated).
All reviews for Quintess' Two-Week Wellness Solution: The Fast Track to Permanent Weight Loss and Vitality! will be added here. Recipe page numbers are included.
Body Loving Breakfasts
Lemon Water pg. 84
Veggie Vitality Juice 85
Green Radiance 86
Immune Boosting Tornado Tonic 87
Frozen Bananas 88
Super Shake A Go Go 88
Beautiful Day Smoothie 89
Berry Good Morning Shake 90
Sunshine Smoothie 91
Holiday Waffles (or Pancakes) 92
Vegan Flax Yogurt Superfood Pancakes 94
Apple Pie Amaranth Oatmeal 95
This wasn't nearly as creamy as my typical morning oatmeal. However, with all the apple and chunky oats, I agree that I preferred this cold as a mid-morning snack, rather than hot from the stovetop. A nice variation for breakfast. (blinknoodle)
Yummy and I'd make it again. I omitted the maple syrup and didn't notice (but I also don't like sweet breakfasts). It's good both hot and cold. (eatmedelicious)
Indian Spiced Supergrain Cereal 96
Double Garlic Quinoa 98
Oven Roasted Cauliflower with Rosemary and Garlic 99
This is a simple and tasty side dish. I used a few quirts of Bragg's instead of salt and added a few sprinkles of nutritional yeast before baking. (lotus)
Kid’s Choice Guacamole 100
I can make this by memory now. (stacydan)
Oven Glazed Tofu 101
This was really good. I used maple syrup and added some minced garlic and ginger for a little more flavor. I also topped with some sesame seeds. (lotus)
It didn't taste like much to me, though I only marinated the tofu for about 10-15 minutes so if you try out this recipe, marinate longer! (eatmedelicious)
Apricot Glazed Asparagus 102
This is delicious way to eat asparagus! I love that the asparagus is sauteed in water instead of oil. I used Bragg's instead of tamari, 3 cloves of garlic, and added a little more than 2 tbsp apricot preserves. I topped it with toasted almonds, as suggested. Delicious! (lotus)
Zen Rice with Seaweed Gomasio 103
Quick and Healthy Herbed Garlic Bread 104
Cilantro Lime Rice 105
Cranberry Lime Confetti Quinoa 106
This is a good stuff. I served it over spinach, topped with some frozen fresh cranberries. (lotus)
This was okay. I didn't find it super flavourful, but didn't have any reason to dislike it. I wouldn't make it again. (eatmedelicious)
Springtime Bruschetta 107
Really good, but I would reduce the garlic next time. (eatmedelicious)
Quinoa Treasures Bowl 108
This come together quickly and has a nice combination of flavors. (lotus)
My quinoa came out a bit on the wet side but I can't fault Tess for that. It didn't take away from the tastiness of this dish...the combo of citrus and other flavors like kalamata olives was pretty smart. I took her suggestion to add nuts, but used walnuts. I used it as a main course it was that hearty. (tweety)
Perfect Pinto Beans 109
Almost Raw Asian Kale 112
Loooove this. It has a great and unique flavour. One of my favourite recipes in the book. A great way to introduce someone to kale. (eatmedelicious)
Very good! I resisted the urge to use soy sauce instead of salt. I enjoyed the mix of sesame and citrus. I used only one teaspoon of agave instead of four. I was thinking of bringing this on a picnic with my potential new boyfriend, but decided that with all that raw garlic, this is a dish best eaten alone. LOL (tweety)
I modified this a bit but really enjoyed it! Decreased the agave, garlic, ginger (I know, sacrilegious!), upped the lime juice and omitted the orange juice. Added in edamame. I really liked the mix of flavours with the spicy zippy and the sweet. The edamame just made this a complete meal. (blinknoodle)
Mediterranean Chickpea Salad 113
DELISH also! I just love chickpeas! (stacydan)
This is a good, warm salad. We love artichokes and sun-dried tomatoes, so I'm sure I added extra. I think I would like to add some kalamata olives next time. I served this with spinach and Oven Roasted Cauliflower with Rosemary and Garlic. (lotus)
Really yummy and I'll be making it again. I subbed water for the vegetable broth (it's only 1/4 cup). (eatmedelicious)
So very good!!! Loved it. I think I've found my picnic salad. Very extremely healthy. 1.5 cups of onions was too much and next time I'm going to cut back. But the 8 cloves of garlic was good. (tweety)
I really liked this! A perfect combination of stir-fried sun-dried tomatoes and artichokes with chickpeas overtop fresh spinach. I used more greens. Lovely Mediterranean salad. Make sure you do not cook away too much of the liquid part of the dish - this is to coat the spinach. I made this for a big dinner and he thought it was too dry because the sauce had settled to the bottom of the container and he did not get any. (blinknoodle)
Cucumber Dill Toss 114
I'm sorry to say but I really did not enjoy this salad. There were too many onions and too much dill for me. (eatmedelicious)
Five Minute Five Bean Salad 115
I couldn't find the mixed beans so I used kidney instead, so I guess technically this is Five Minute Three Bean Salad. (stacydan)
really liked it. Light and fresh with a touch of sweetness - perfect! (blinknoodle)
Good. It does indeed take only five minutes. I cut back to about 1/4th cup of green onions instead of 3/4th a cup, and thus cut back on the vinegar a tad. I also used only one tbls of agave instead of two, otherwise I stuck with the recipe and it was delish. (tweety)
Excellent bean salad to have on hand for weekday lunches. Just toss it up with some lettuce and off I go! The marinade for the beans is zippy and refreshing. (aggplanta)
Primavera Pasta Salad 116
I wasn't really a fan of this pasta salad. This was my first time using umeboshi plum vinegar and I'm not sure I like it - so if you do like this vinegar, then you may enjoy this salad more than I did. I also thought there was too much dill (and I like dill). (eatmedelicious)
Spinach Strawberry Salad 117
Raw Catalonian Kale 118
This is a great recipe that lends itself to experimentation. I love massaging the oil into the kale. It really does tenderize the greens. (lotus)
Genius.....delish! I've used her "massage the raw kale" technique that I learned from her several times and it really works to make raw kale palatable. This recipes has an ingenious combination of salty, tangy and sweet. It has kalamata olives, raisons, lemon juice and olive oil. It calls for garlic and to my dismay I'd used all my garlic but tried a shallot instead and that seemed very tasty. I incorporated the minced shallot in the massaging stage. What I find genius is that it's simple, has only a few ingredients, is quick to make, but rocks the taste buds. (tweety)
This is the salad that makes raw kale craveable. I thought the ingredients together might be weird together, but they complement each other so wonderfully. (aggplanta)
Spicy Sweet Ginger Cabbage 119
Okay, but the ginger was way too strong for me. (It calls for 1/4 cup of julienned ginger.) If you're a ginger lover though, then you might really like this. I would try it again with 1-2 tbsp of minced ginger instead. (eatmedelicious)
This is super spicy and feels revitalizing but I didn't care for the texture of my cabbage. It sort of squeaked between my teeth. What's up with that? I bet I'd love this on kale...or maybe red cabbage since red cabbage is the bomb. (aggplanta)
Indian Kuchumber Salad 120
I really enjoyed this. There might have been a bit too much onion, but if this is eaten alongside another dish then it'd be perfect. (eatmedelicious)
Very good! Very easy and quick to make. I'm a little confused because it doesn't resemble Indian food to me. Indians don't use much lime or olive oil in their recipes, and there's nothing like cumin, corriander seeds, or curryish stuff. (Although olive oil is now starting to show up in pickles because they think it's more healthy). They doe use cilantro though. Tastes more Southwestern to me. That said, it was very good and I gobbled it up. I used maybe 1/4th cup of red onion. The recipe called for 3/4th would is way too much for my tastes, but I don't like eating a lot of raw onions in my salads. (tweety)
Tess’s Happy Salad 121
good, next mine I probably won't put quite as much onion but I loved the artichoke in there! (stacydan)
I did not like this, but it has potential. I modified it slightly but I don't think that's what caused me not to like it. It was very harsh/acidic/peppery. I used marinated artichoke hearts, and decreased the oil in the marinade. I used lemon pepper instead of the pepper (1/4 tsp for one serving is too much!!) and omitted the salt. I thought 1/4 cup fresh onions was too much so I used 1 tbsp minced shallot. Next time, I would try to get the water-packed artichoke hearts (as in the recipe), decrease the pepper and onion. Possibly decrease the vinegar and garlic (2 raw cloves serving 1). (blinknoodle)
Delish.......I used water packed artichoke hearts, and cut back on the onions, added red bell pepper and lots of regular sized tomato to make up for a shortfall in the lettuce, but otherwise stuck with it. I liked the nooch in the dressing....I'm still discovering the glory of nooch in foods. (tweety)
Sexy Seasonings, Saucy Sauces, and Divine Dressings
Seaweed Gomasio 124
Chicky Baby Seasoning 124
This transformed my life. I hardly ever buy bouillon anymore. (lotus)
Makes a fantastic "chicken" noodle soup broth, or broth for anything. This is definitely something to keep stocked in the fridge. (aggplanta)
Indian Seed and Spice Blend 125
Thai Skinny Dipping Sauce 126
I thought I would love this as I usually love sauces with peanut butter and the ingredients all sound really good, but I didn't really like it. I'm not sure why. (eatmedelicious)
LOVED IT! I did add a little cayenne and a smidge of sricha and some seasoned salt to the sauce and when I poured it over the veggies, all the flavors melded nicely. (stacydan)
I thought this was going to be a mainstream coconut-peanut sauce, but I was wrong! It was Delicious! Cilantro and ginger are the dominant flavours with a backdrop from the basil. The coconut milk and peanut butter make it creamy. Make the full recipe, you won’t be sorry. You might end up eating half of it with crackers like I did! (blinknoodle)
Fat Free Maple Dijon Dressing 126
Mango Habanero Sauce 127
Light Balsamic Dressing 128
Light Ginger Miso Dressing 128
Almost Raw Asian Kale - I modified this a bit but really enjoyed it! Decreased the agave, garlic, ginger (I know, sacrilegious!), upped the lime juice and omitted the orange juice. Added in edamame. I really liked the mix of flavours with the spicy zippy and the sweet. The edamame just made this a complete meal.
I made the Sexy Saucy Noodles with the Thai Skinny Dipping Sauce last night and LOVED IT! I didn't exactly measure the brocolli and the shiitake mushrooms, I had to use all the broccoli I had because it was fixin to go bad, I think it was maybe two bunches that I chopped up, and so the mushrooms had to be equal to the broccoli. I did add a little cayenne and a smidge of sricha and some seasoned salt to the sauce and when I poured it over the veggies, all the flavors melded nicely. I had some shredded carrots and just went ahead and mixed them in the veggies and sauce (way more than 1/4 cup though, the colors were so pretty I just kept adding carrots). I did use the soba noodles and thought they were perfect for this dish. I won't say how many servings I ate of this delectable dish, but it was more than one. Actually it was more than two. :) Sorry I don't have a picture, I was starving and I have no idea where my camera is at the moment.
fresh cukocado spring rolls - Can't even read this with a straight face, much less say it...what a great name for a dish. :-D I loved the dipping sauce...and subbed sirachi for the Thai chili sauce. A lot of spring roll recipes call for vermicelli noodles and I liked that this didn't...just fresh veggies. Avocado is a great idea for fresh spring rolls. I added julienned carrots and used a spinach/spring mix blend for the greens. Loved this.
:-) Thanks for the reviews, everyone!
Aggplanta, do you have RHIW? If so, you might prefer the chili ginger cabbage dish in that instead, as it's lightly cooked. The one in TWWS is a raw version, and can be a bit less easy to deal with, texture-wise. To be honest, I usually prefer the lightly cooked RHIW version.
Nice photo, Tweety...That makes me want to whip up a batch!
Boostcorn - Was hopeful for a savoury popcorn but couldn't get the topping to stick to my popcorn! It needs some liquid to get it to adhere.
Mediterranean Chickpea Salad:
I really liked this! A perfect combination of stir-fried sun-dried tomatoes and artichokes with chickpeas overtop fresh spinach. I used more greens. Lovely Mediterranean salad. Make sure you do not cook away too much of the liquid part of the dish - this is to coat the spinach. I made this for a big dinner and he thought it was too dry because the sauce had settled to the bottom of the container and he did not get any.
Quinoa treasures bowl - My quinoa came out a bit on the wet side but I can't fault Tess for that. It didn't take away from the tastiness of this dish...the combo of citrus and other flavors like kalamata olives was pretty smart. I took her suggestion to add nuts, but used walnuts. I used it as a main course it was that hearty.
Shiitake-Basil Spring Rolls:
I liked these. My only changes were subbing kelp noodles for the bean thread noodles and baby spinach for the Romaine. I also used less cilantro and basil and chopped the green onion as per emd’s suggestion. I used collard instead of rice paper. The dipping sauce really brings these rolls to the next level.
Sexy Saucy Noodles from Two Week Wellness Solution
I really liked the “Thai Skinny Dipping Sauce” that I made for the wraps, so I tried it with this dish as well. I subbed kelp noodles again and upped the veggies (3 cups broccoli and 3 cups chopped king oyster mushrooms). I didn’t need to use a full cup of sauce but I am sure even more would be wonderful.
Thai Skinny Dipping Sauce from Two Week Wellness Solution
I thought this was going to be a mainstream coconut-peanut sauce, but I was wrong! It was Delicious! Cilantro and ginger are the dominant flavours with a backdrop from the basil. The coconut milk and peanut butter make it creamy. Make the full recipe, you won’t be sorry. You might end up eating half of it with crackers like I did!
Rawsome Energy Cookies:
I made the zesty lemon and gooey cinnamon-raisin. Loved both cookies, they were great. Opted from the raisin-less lemon version so it wasn't uber sweet. The cinnamon-raisin ones ended up being a bit too sweet when I used them during my sporting event. OK, I brought them to the jungle and the lemon ones stayed intact. The raisin ones all kind of morphed into one ball. Next time, I would decrease the raisins in it... but it still tasted great.