When I first met my husband I dreamed of becoming a yoga instructor. I was practicing nearly every single day and yearned to expand my practice and share what I’d learned with others. He cheered me on, we made flyers and even offered free classes by donation at a park near our apartment. I even found an old flyer to share with you!
We’d go faithfully on Saturdays and typically end up with an awesome yoga session, a relaxed mood but no people ever showed! One day a group of school children walked by as we did yoga and all pointed getting a real big kick out of our positions.
Over the years we’ve kept yoga a close part of our lives. Incorporating a little big of yoga with our walks each day maintaining a healthy habit. At times we challenge ourselves to learn a new pose. That new challenge keeps the practice fun and lifts us to new heights. We still have a number of new poses we dream of doing and I hope we will enjoy them in the years to come. The Scorpion being one for sure!
Now-a-days with everyone’s busy schedules you don’t necessarily have to go to a yoga studio. You can enjoy yoga in the comfort of your own home, especially via YouTube!
I thought I’d finally join in and share some yoga with you! I actually recorded the video a YEAR ago and FINALLY got enough courage to share it with you!
Please join me for a quick yoga routine that is only 16 minutes!
Yoga has great health benefits some are:
A Healthy Heart
I really hope you enjoy this new routine! It is kind of a slower relaxation routine that people from all walks of life can enjoy!
Thank you all for your continued support! Shine on!
This recipe is created with minimal effort and creates a wholesome loaf that is gluten-free, yeast-free, oil-free, sugar-free, nut-free and dairy-free! With minimalistic ingredients used, almost anyone can bring their bread god or goddess out in them and enjoy the benefits! It has a mild flavor that could be enhanced with a little sweetener or spices for a different blend.
How does one make it? Simply mix the ingredients, pour into a loaf pan and bake. No kneading is required. No hours of labor. It takes about 15 minutes of preparation while the oven does the rest. Give it an hour or more to bake and you’ll be salivating waiting for that warm fresh bread to come out of the oven so you can smother it in your favorite spread. At least, that was my experience!
How will you enjoy it? We made a PB&J! Technically it was an AB&J as we used almond butter but PB&J has such a better ring to it and brings back childhood memories! My husband LOVES and I mean LOVES a PB&J smothered in jam. I made homemade almond butter and jam for a healthy and satisfying sandwich!
My husbands is featured on the left and mine is on the right, his had jam oozing out of it!
I have a healthy treat for you that is absolutely delicious and leaves a sensational taste in your mouth. Soaked chia seeds surrounded by a fruit smoothie adorned with fresh fruit on top.
I made two flavors so the love of my life could pick his favorite. Sure enough, the one I made with my husband in mind was the one he reached for.
I soaked the chia seeds in the fridge the night before and then made one ingredient banana blender ice-cream in the morning! If you haven’t made it, I highly recommend it! It is easy and works like magic. I had to use a spoon, not spatula, to get it out. That is how thick and creamy it is! It tastes sweet, heavenly and has the consistency of ice-cream but is nice-cream!
Mixed with soaked chia seeds and fresh plums for an instant flavor success! My husband was smiling saying “thank you honey” with none left in his bowl.
I made mine with frozen papayas for a creamy papaya sensation.
It was sensational when combined with a plum and a bit of chia. The soaked chia seeds reminded me of oatmeal.
Not only is it delicious but it’s:
Why Chia? According to ‘Dr. Oz, ‘They just may be one of the healthiest things around.’ When consumed raw:
They are rich in essential fatty acids
30% of fats coming from omega-3 & 10% of fats coming from omega-6 creating a harmonious balance for healthy human tissue
They contain more antioxidants than blueberries and more fiber than most bran products
Protein, vitamins and minerals
The oil and fiber combo help to discharge toxins from your bod
Oh Saturday, how I love thee! Saturday is the day of rest and we choose to do just that, rest. Sleep in – ［(－_－)］zzz, make some ☕ coffee ☕ and slowly decide what to make for breakfast.
My hubby caught up on news and as the wars around the globe rage on, my heart started to drop and stomach to churn. I decided to tune in here and there and offset it with something that I love to keep chipper spirits about.
I hopped onto Instagram as I’m absolutely loving this new app and am having so much fun sharing with others and seeing all of the inspirational posts! I had no idea it was so active full of blossoming vegan food lovers showing their mouth watering healthy creations. After some inspiration I ran over what ingredients I had to work with and starting imagining what I could make.
First it was papaya, bananas then greens. It suddenly shifted to avocados and stumbled upon a recipe that turned out to be the most delicious avocado pudding bliss yet!
Chocolate Covered Katie has caught my eye before, with her STUNNING recipes that looks so insanely good! Who doesn’t love chocolate and especially when they are healthy desserts!! I love her site, I hope you will too. I found her Avocado Smoothie Recipe very intriguing as it was described as tasting like a vanilla shake. Low and behold, it does! It was so darn good I had to share it with you, giving her full credit of course! For a surprisingly refreshing, creamy treat try this recipe.
Pinch of pure stevia or 2 tbsp syrup (I chose Agave)
1/8 tsp of sea salt
4 ice cubes
Combine all ingredients, blend until smooth and serve cold!
Optional: Sprinkle with your favorite toppings. I chose granola and pecans!
For some icing on the avocado bliss my husbands book was recently translated to Spanish (available soon) AND he was contacted by a German publisher, requesting to translate and publish his book in German! Distributing it online and in bookstores around Germany, Switzerland and Austria! We are so excited, please check out the link here!!! Available November of this year!
So as the saying goes:
You’ve got to take the good with the bad, smile with the sad, love what you’ve got, and remember what you had. Always forgive, but never forget. Learn from mistakes, but never regret.
Best wishes for a L❤VE-filled happy ☼ summer ☼ day!
After my most recent post of Fluffy Gluten-Free Pancakes with Blackberry Sauce I needed something light and clean to cleanse my body. Something raw and vegan usually does the trick. I opted for a smoothie as it is one of the easiest meals on your digestive system. It was a rare occasion where we were out of fresh and frozen bananas so I reached for what I had and came up with a delicious new recipe that I think you’ll truly enjoy!
A Blackberry Piña Zen Smoothie! Refreshing to the core with an instant boost of feel good energy.
You can feel even better while drinking it knowing that Blackberries:
Are full of Vitamin C
High in Vitamin K
Rich in Bioflavonoids
Have one of the highest antioxidants levels among fruits
Can promote the healthy tightening of tissue
Can provide a more alert brain
Are high in Tannin which can reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea
The high levels of astringent tannin are effective in oral hygiene when used as a mouthwash (another reason for a smoothie!)
The leaves have been used on inflamed gums and sometimes sore throats and as a tea
I’ll drink to that!
For fun I thought I’d share the evolution of the smoothie. The first picture started out as featured above.
Then Jerry added some input with the purple towel and rock! I saw my moms painting and decided to add it in for a Smoothie by the Beach!
Then I saw all of my happy plants near the window and decided to add them into the mix creating a Zen Smoothie.
Servings: 2 Prep to Finish: 7 minutes
2 cups frozen blackberries
1 cup frozen pineapple
1-2 cups water
1 scoop protein powder (I chose hemp)
OPT: Tsp of Chaga Powder, Reishi Powder and Spirulina with a dash of Reservratrol for good measure!
1/4 cup granola
Place frozen berries and piña into your blender. Fill the water until it reaches 16 oz.
Add dates, protein powder and opt for additional health boosters.
Blend until smooth, pour and top with granola.
We didn’t even touch the benefits of pineapple or any of the other magical ingredients. Enjoy the health benefits of this one of a kind Blackberry Piña Zen Smoothie!
You have no idea how excited I am to share a new delicious recipe with you! Pancakes that are fluffy, gluten-free and vegan! They are light, don’t stick to the pan and remind me of my moms good old fashioned home cooking. I felt like I was back home, waiting for the fresh warm pancakes to be done.
When you are in search of a gluten free pancake that are also vegan it can be hard to get the right mix, it’s not like you have Bisquick to lean on.
My original gluten-free recipe for Almond Coconut Flour Pancakes turned out much worse than hoped for. I posted it and got 2 bad reviews! :’( I was so bummed, wrote back, removed the recipe and decided not to take it to heart but to take it as a challenge to make a bullet proof recipe that won’t stick to your pan!
I took my time. Read an article on how to keep pancakes from sticking. Reviewed numerous recipes and found one by Gluten-Free-Vegan-Girl that stood out, it sounded like she had her ups and downs with pancakes as well. I couldn’t find a more satisfying picture or recipe so decided this was it, my chance at redemption!
I had 100% success! Fluffy, gluten-free and vegan pancakes that are soft like a pillow and sweet but not too sweet. Buckwheat mimics the wheat like flavor I’ve been seeking and who knew that buckwheat is gluten-free! It is derived from the seeds of a flowering plant. Do note that it can be used as a rotational crop so it’s best to opt for a certified gluten-free batch. The topping brings these pancakes to the next level, it tastes like pie! It is a homemade sugar-free blackberry sauce made from just water, dates and berries! What? Yes!
You can serve these delicious beauties up for breakfast or have breakfast for dinner which is what we opted for!
Serve them for brunch, for a group of friends or your kiddies! I bet they won’t even know they are vegan, gluten-free or healthy!
The Art of Making Pancakes! I’ve learned it’s an art form. I used to just heat a pan, spray it and pour not considering that making pancakes is more than that. Here is what I learned along the way:
Use a Non Stick Pan
Wash, rinse and dry your pan
Spray the pan with a non-stick spray or use a paper towel dabbed in oil to coat providing an even sheen
Place the burner on Medium heat
Test the pan several times by flicking small drops of water on the pan, when it’s ready the water will sizzle.
Pour 1/4 cup of the batter into the pan (or desired size)
Allow the pancake to cook almost completely on the top, it will take longer but it’s important to allow it to cook slow and steady over not too high of heat to avoid burning and sticking.
Flip and remove from pan once it’s fluffy and golden brown.
Store on a plate covered with a towel or heat oven to 200 degrees, place on an oven safe plate to keep pancakes warm.
Serve hot with syrup or a homemade sauce!!!
I find when I cook from a place of love, singing, having fun and letting go I make the most sensational meals! Is it just me or have you experienced that as well? My cooking playlist last night was primarily country love songs with Faith Hill and Shania Twain!
Now, lets get to business and make some insanely delicious fluffy pancakes!
1 1/2 cups buckwheat flour (see tips to make your own)
Place cashew milk, dates, vanilla and lemon juice in a blender or food processor and process until thick and creamy.
Stir wet ingredients into dry.
Heat a nonstick pan on medium heat, spray with oil, once it is hot pour 1/4 cup of pancake batter into the pan. Once the pancake is firm on the upward facing side, flip and cook until the pancake bounces back when touched and are a deep golden color. Ensuring not to use too high of heat as it may burn, stick or cook unevenly. Place on covered plate or in the oven at 200 degrees to keep warm while using the balance of the batter.
Whilst making the pancakes prepare the sauce! In a medium sized pot or pan simmer 2 cups of frozen blackberries, 1/2 cup of pitted dates and 1/3 cup of warm water. Cooking until dates are soft, it will smell like a pie!! Allow to cool, blend and set aside in a jar. Use as topping on your cakes! Feel free to double as it’s really delicious and others may want extra!
To make buckwheat flour grind buckwheat grouts in a high speed blender until it forms a powder.
Opt for a light brown buckwheat vs. grey.
Try a brown rice flour & Sorghum flour mix or your favorite gluten free mix.
Use your favorite berry!
I hope you fall in love with this recipe and use it as a staple to lean on. I know I will!!!
Summer is here and with it brings sweet treats of ice cold ice cream and popsicles to cool off from the summer heat! On a hot day you may find my eyes gazing towards the ice cream section with memories of refreshing sweet treats in the summer time. I’ll check the ingredients and frown but remember I can make my own!
You won’t need a lot of fancy equipment, not even an ice cream maker! Just a blender or a food processor and this dessert is a sweet possibility.
The secret? Frozen Bananas! My soul mate introduced me to these gems! I had never thought of freezing bananas and frankly didn’t keep them around very much because they ripened so quickly. When I started dating Jerry he said his favorite meal to start the day with was a frozen shake with frozen bananas, mixed berries and protein. It sounded healthy enough, I gave it a try and have been HOOKED every since! At first it was hard on the weekends….no pancakes? Waffles? You really don’t want a homemade breakfast? “Nope, just a shake” and soon it became a very healthy habit we continue to follow to this day meaning 99% of the time you’ll find frozen banana gems in our freezer.
Simply break the banana into pieces. You can use ripe or fresh bananas. The fresher the banana, the whiter the ice cream. Opt to add mixed berries using a 1:1 ratio and enjoy a superb treat!
For a fun alternative pour mixture into a Popsicle mold, freeze and enjoy as a summer treat!
Enjoy this incredibly easy, minimalistic, raw, vegan, gluten-free dessert, snack and treat!
Lay back knowing it’s made of fresh fruit bursting with:
Vitamin A, B and C
Helping to provide protection from:
Molecules that can cause damage to cells and organs
Benefits can include:
Aiding in Memory
Lower Blood Pressure
The list goes on but enough jibber jabber let’s make one heck of a delicious treat!!!
2 Frozen Bananas – frozen in chunks
1 cup Frozen Mixed Berries
Take 2 frozen bananas and place in a high speed blender or food processor. Process until it creates a smooth, creamy almost whipped ice cream.
Then take 1 cup of mixed berries and pulse in a food processor until finely crumbled.
Add the mixture to the bananas and pulse to combine, avoid over-processing otherwise you may end up with a smoothie! Serve immediately as ice cream with berries on top!
Or pour mixture into a Popsicle mold, freeze and enjoy as a summer fun treat! To get the Popsicle out, I found a dash of warm water and a gentle squeeze did the trick.
It’s as easier than pie!
I hope you enjoy this super fun and absolutely delicious treat bound to be enjoyed by all ages any time of the year!
Happy Friday and 1st day of August! Are you enjoying your summer? The other day Jerry and I were taking a walk with our hand weights by the ocean, we decided to go for a mid-day walk as opposed to our usual sunset. I desperately wanted to jump in, so we did just that! We set our weights on the sand and went in, clothes and all! We swam, laughed and floated. I especially loved the sensation of floating on my back with the gentle waves lapping beneath my body, I felt one with the waves. :0) It’s moments like that, where we truly let our inhibitions go and have fun that I cherish the most. Have you enjoyed such moments?
We recently enjoyed a refreshing NEW moment in our home. I got to see my husband on TV for the first time and he got to BE on TV for the first time! Needless to say, we are having a VERY exciting day! My soul mate and husband Gerald Clark was featured on on a TV segment with TOPIC: UFO! He did sensational, I’m so proud of him!!! Watch this video and show your support for my husband!
Once you’re mind has explored new regions, your belly may want to as well! I’ve been trying to be more innovative in the kitchen and came up with a delicious treat. Tomatoes, Vegan Cream Cheese, Spices and Green Onions come together to create a tantalizing appetizer. Thick, rich, homemade cream cheese made from cashews, stuffed inside a ripe, juicy tomato with a fresh sprinkle of salt, pepper, and an herb and seed blend with green onions on top.
Going to a party? A BBQ? A Picnic? Having friends or family over? Or if you just want a delicious treat then give this recipe a try and create a beautiful appetizer for friends and family! It is surprisingly easy to whip this together!
What comes to mind when I think of this appetizer?
What about you?
How does one make it?
Cashew Cream Cheese
2 cups cashews
1 cup filtered water
Salt to taste (opt)
Blend Cashews with filtered water until very smooth, place in a open mouthed 1/2 gallon glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
The next day dehydrate the “cheese” at 105 degrees for 6-8 hours until it begins to firm. Since it was so hot outside, we just placed the jar in the sunshine and it worked very nicely. You will have a nice thick, cream cheese like spread.
Now to create the masterpiece!
Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions!
Small Ripe Tomatoes (Grape, Cherry, off the vine etc)
Cashew Cream Cheese
Green onions – diced
Salt and pepper to taste
Opt: Seed and herb mixture: I used my favorite nut and spice blend “DUKKAH” from Trader Joes. It contains a mixture of Almonds, Sesame Seeds, Fennel Seeds, Coriander, Anise Seeds and Kosher Salt and tastes sooooooo good!
Take small juicy ripe tomatoes, core the inside and prepare a shallow bed for the cream cheese.
Take a spatula or spoon and fill the center of the tomato with the homemade cashew cream cheese.
Top with salt, pepper and an optional nut and spice blend.
Place Green onions on the side and/or on top.
Wallah! Appetizers that are sure to please not only the eye, but the palette as well.
I hope you enjoy this recipe as much as we do!
Have a great weekend!
PS – If you haven’t seen it, please watch this short film “Let Food Be Thy Medicine”!
I love chocolate with a passion! It has the right alchemical ingredients to turn my frown upside down. I love how rich it tastes, how creamy it is, how satisfying it is. Sometimes, you have to scratch the itch. The nice part is, you can enjoy the benefits with out it affecting your waste line.
Once I became vegan I discovered raw cocoa also known as cacao.
Cacao refers to the tree and unfermented bean in the very fist stage of chocolate making, raw with all of it’s glorious enzymes and antioxidants in tact. Cacao is considered a SUPER-ANTIOXIDENT which helps protect our hearts, prevent cellular damage and help us to continue feeling and looking young!
Cacao contains iron, copper, calcium, potassium, zinc, magnesium and oleic acid which has been linked with lowering cholesterol. Some actually use it as prevention for diabetes, PMS, high blood pressure, cardiovascular disease and more!
Why is it we feel better after consuming cacao? Studies show that cacao contains the amino acid tryptophan, which helps produce serotonin, a neurotransmitter that promotes feeling of happiness, joy and may even help alleviate minor depression.
I decided to make something a little nicer than usual for lunch and came up something I’m sure you’ll love! A Vegan Omelette! My husbands absolute favorite! I made it as a surprise and he smiled and said “Yummy honey!”
When we shifted to a vegan lifestyle, it was hard letting go of staples that we grew up on such as cheese and eggs, but not when you have creative solutions such as these! The results are better than hoped for, creating a rich creamy vegan omelette sure to please!
How is this possible? This recipe was made possible by this blog, so I have all of you to thank! Last year the creator of The Vegg reached out to me asking if I’d like to try a sample of their vegan egg substitute. I was so excited after looking at their website I eagerly said yes and was thrilled with the results. My first attempt can be found here. This time I tried a new recipe, modified it and am sharing it below!
The product creates an egg substitute that is out of this world, it can be made into many wonderful creations including a fried egg, a poached egg, scrambled eggs, omelettes and so much more! The basis of the ingredients are nutritional yeast so it is my sneaking suspicion that one could try to use nutritional yeast in lieu of The Vegg Egg, however I have yet to test this theory as I’ve been so pleased with their product. If you’d like to make your very own, you will need the following…
6.5 oz (half package) firm tofu
3 tbsp gluten free flour (I used 2 tbsp brown rice flour with 1 tbsp amaranth)
Sauteed red onion, green onions, 1 sorrano pepper, 1/2 tomato, spinach and garlic clove (etc. your favorites)
Blend all of the Ingredients (expect the filling) in a blender or food processor.
Pour 1-2 tsps of oil in a cast iron skillet (or your favorite skillet) coating the pan. Place on medium high heat.
Before the pan is too hot place half of the egg mixture into the center of the pan. Use a spatula to spread it out into a circle. Use the spatula to round the edges. It will be thick and will need your help! (Water can be added, however I left mine thick and was pleased with the results.)
Cook for 5 minutes or until the top side is almost completely done.
Pile your favorite fillings on one half of the omelet and fold the other half over.
Press down very gently, no flipping required, serve warm!
I hope you enjoy many vegan meals to come! Thank you all for your support!!! Best wishes for an incredible week!