Refresh and reset your system with a Winter Glow Smoothie filled with leafy greens and fresh fruit to boot! Don’t let the green scare you away it actually tastes very delicious. Gerald was surprised at how green it was yet how great it tasted. With everything finely blended into a smoothie it’s incredibly easy on your digestive system and offers an immediate energy boost!
The smoothie is filled with bananas, papayas, lime juice, water and 2 cups of dark leafy greens with enough nutrition to have your body smiling back at you for being so kind to it.
This smoothie fills my HEART CHAKRA or Anahata up with LOVE! The dark leafy greens provide the vibrational rate needed to balance our love chakra helping us start our day out right…in love. The heart chakra relates directly to the Thymus Gland. We chose Bak Choy a Chinese Cabbage, a cruciferous vegetable, which appears to enhance thymus function. Some say a life without love can negatively effect your Thymus gland. Join me and feel the love with this smoothie!
Our garden has been very kind to us! We planted it a bit late but with a little sun and water it is thriving. We harvested such a big harvest yesterday that the picture below is not the complete harvest but a portion of what was shared! Everyone loves food, especially fresh from the garden including us. We are so thankful!
I wish we could have captured the moment when we shared the fresh dill. Three woman gathered around with bright eyes smelling the fresh scent and examining how nice it was. As the farmers who grew it, Gerald and I were both proud like parents. It was a nice moment in time and we are thankful for the harvest!
We saved some for ourselves and had an incredible lunch. The inspiration came from MommyTang on Instagram who taught me how to eat Bak Choy – blanch it! This is turning into one of our favorites and it is time to share it with you all.
This meal is so flavorful you would never know you just ate an entire bundle of Bak Choy! Mix all of those greens with quinoa and lentils and it is a well balanced meal.
Opt: Top with a fresh herb (we chose dill due to our harvest today)
1 large bundle of Bak Choy
1/4 cup Tamari (or GF Soy Sauce)
1/2 cup water
3 cloves minced garlic
1 lime – juiced
Sesame seeds for oil-free or a dash of sesame oil
Red pepper flakes for spice (to taste)
Black pepper to taste
Place the quinoa and lentils with water in a rice cooker. Add 1.5 tsp beet powder, stir and press cook.
Meanwhile, bring a pot of water to a boil. Rinse and cut Bak Choy lengthwise and in half. Set aside.
Prepare the sauce by mixing the tamari sauce, water, garlic, lime juice, sesame seeds (or oil), red pepper flakes and black pepper in a small bowl. Set aside.
Once the water is boiling add the Bak Choy to blanch. Stir for 1 -2 minutes watching closely as not to overcook. Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.
Place the squeezed Bak Choy in the small bowl with the sauce, mix well to incorporate the flavor.
Take a measuring cup (I used 1 cup) and pack it with the quinoa lentil mixture. Place it in a bowl and surround it with the Spicy Bak Choy. Pour excess sauce on top of the quinoa and lentils. Top with a fresh herb and serve. Serves 2. ENJOY this nutritious meal.
Very low in saturated fat
Low in sugar
Very high in dietary fiber
Very high in iron
High in manganese
High in magnesium
High in phosphorus
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
I hope you had a great start to the week and have an even better finish!
This dessert is so moist and decadent it’s hard to believe it has sweet potatoes in it! It is so good we had it for dessert last night and breakfast this morning with a latte.
It is shockingly scrumptious and is almost fudge like. A blond brownie with ingredients picked with lots of love. It is hard not to go back for more. I personally love the corner pieces.
The ingredients and flavor couldn’t be more timely for the upcoming winter. If you can share… it would be a great treat for all to enjoy! We’ll surely be making more and until then I’ll be dreaming of them.
1 cup peeled, cooked and mashed sweet potatoes (about 1 large sweet potato)*
1/4 cup hot water
4 medjool dates
2 tbsp vanilla extract
1/4 tsp cinnamon
oil to coat the pan or use parchment paper
OPT: 10 cacao butter wafers – chopped
Preheat the oven to 350 degrees, lightly grease a loaf pan or use parchment paper.
Place the gluten-free flour, baking powder, baking soda and sea salt in a large bowl and mix well.
In a small bowl combine the melted coconut butter and palm sugar and mix well. Add the mashed banana, almond butter, mashed sweet potato and mix. Blend the hot water and medjool dates in a food processor or blender and add to the wet ingredients along with the vanilla and cinnamon. Mix until smooth and creamy.
Slowly incorporate the wet to the dry and mix well until thoroughly combined.
Pour into the loaf pan. Opt to top or mix in the cacao butter pieces for hints of white chocolate. I did! Bake 18-20 minutes until a toothpick comes out with a little bit of crumbs. Let it cool for 10 minutes and dig in!
Tips from the chef:
*Coconut butter is easier on your digestive system than coconut oil as it contains the fibers. You can get it at a health food store or better yet make your own with unsweetened dried coconut or coconut flakes in about 5-10 minutes!
*Coconut Palm Sugar is the boiled and dehydrated sap of the Coconut Palm with a lower glycemic index score of 35 vs. table sugar at 65 to 70. You could substitute this for 1/4 cup agave or more medjool dates for a healthier alternative. I did not test this but based on my experience I think it would work. However I LOVE the brown sugar taste the coconut palm sugar added to this treat.
*Boil the sweet potato or steam for 20 minutes and then mash. I did the latter and was very pleased with the quick results!
This morning we wanted something smooth that was easily digestible and would make us feel on fire! I decided to take a little bit of this and that and ended up with a taste bud tingling flavor sensation! 2 bananas, 5 mandarin oranges, 1 lime, 1.5 cups frozen strawberries, 1/2 cup aloe very juice (opt or water), 1/2 cup filtered water and as much superfoods as I could find. Flax nopales protein mix, spirulina powder, moringa powder, our homemade Popeye powder, beet powder and more! Halfway through my husband said he could feel it pumping up his veins and was just what he needed.
Here is a glimpse in my world today. A little blogging, painting, smoothies, good vibes and more. I love Saturdays, don’t you??
I’ve been busy working on a new e-book! It is my holiday gift to ALL of YOU! Featuring 10 must-have recipes that are all FREE for subscribers. I wouldn’t be able to do what I do with out you. It’s an honor to be invited into your home. Thank you! The e-book is a teaser of what’s to come in my new cookbook due 2015!!! The new books will have awesome new features like a nutrition report card with calories and weight watcher points. I grew up in a home with cupboards that had points listed on boxes. I am happy to report I no longer count my calories or points but know how important it is for those who do!
With out much further ado- let’s get our smoothie on so you can feel great too!!!
BLEND, SERVE, SIP and FEEL NATURES FINEST FLOWING THROUGH YOUR VEINS! I served ours with 1,000 IU Vitamin C and 10,000 IU Vitamin D to further protect and activate our immune system. To your good health!
HAPPY HOLIDAYS! This was our vegan thanksgiving turkey to celebrate our plant based lifestyle! Smoked Chedder “Cheese” with homemade Almond Thins! Recipe and more details about our holiday coming soon!
We are so thankful for all of you and your support! We hope you enjoy our action of gratitude this holiday season! SALE STARTS SOON!!!
Thanksgiving is right around the corner and is a big holiday for foodies and non foodies a like in America. Gerald and I used to both enjoy the traditional thanksgiving growing up and now enjoy a vegan variety of delicious food!
In 2010 we shared our first vegetarian thanksgiving together! This was pre-blog life in our little studio. Here are some old pictures I found of our scalloped potatoes, green been casserole, creamy potato soup with a veggie platter, pumpkin bread, pies, stuffing, fruit-salad and cranberries not featured.
Here was one of our yummy pies from 2010.
In 2011 we shared a non-traditional vegan Thanksgiving with all of our favorites! Hummus with Pita Bread and Veggies, Vegan Pesto Pasta with Tofurkey and dessert. Another pre-blogging event right before I started the blog! No pics.
This is what we had in 2012 for our Vegan Thanksgiving!
In 2013 we enjoyed an Aloha Style thanksgiving! Pic of one of our dishes we enjoyed in Hawaii below.
Now here it is 2014 and I am planning a delicious meal for me and my honey. I went to the market today and am ready to go! I typically toss tradition out the window and just have fun so don’t expect anything different. I will be sharing soon! In the mean time…
Here are hand-selected recipes that I think would be great for Thanksgiving!
The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies!
This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.
This is what I got back, I think they loved them and proves this is the recipe I’d love to share others!
They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)
If dessert was covered then I would surely bring my pesto pasta dish!!!
The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.
The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven’t had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!
1.5 cups chopped zucchini
3 heaping cups basil (+/- to taste, I was not shy and added a lot!)
3-4 cloves garlic (+/- to taste, great flavor and anti-viral)
1/2 cup filtered water
1 cup pecans or walnuts
3 limes – juiced
1 tsp salt (+/- to taste)
Blend until nice and creamy, like this! Taste it and add any additional lime, salt, garlic or basil to get the flavor just right.
Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!
To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.
I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can’t wait to check out more for inspiration…. look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can’t wait to learn more and share more.
Neapolitan NiceCream with Sliced Bananas and Chocolate! Oh Mama Mia!
This dessert inspired breakfast is actually healthy for you and absolutely lick-your bowl delicious! I added super-foods in the chocolate and berry mixture to provide us with the fuel needed for our day.
3 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
Add a dash of Vanilla
Blend or Place in a Food Processor and pulse, using a spoon and patience as you stop to scrape down the sides, giving it an extra good whip at the end for a creamy ice-cream. Use an ice-cream scoop and place in a bowl. Place bowl in freezer while prepping the next flavor.
2 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
1 cup frozen strawberries
OPT: 1 tsp beet powder
Follow directions above, place next to the vanilla ice cream and place back in freezer.
3 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
1 tbsp (or 2 for darker)
OPT: 1 tsp Reishi Mushroom Powder, 1 tsp Chaga Mushroom Powder, 1/8 tsp Resveratrol (or any other boosters!)
Follow directions above and serve with a banana sliced lengthwise and cut in half, decorate and opt to place a chocolate in the middle. YUM! You could take it the next level and add coconut whipped cream and chocolate sauce….maybe next time.
*Tip if you place your dish in the freezer first it helps prevent melting.
Today we started our day off with right! With socks, lattes and homemade zucchini bread that was out of this world!
The smell from the kitchen is so heavenly. The zucchini was a gift from our friends garden and he was so pleased to receive some bread with his zucchini in it this morning.
The texture is soft, moist and reminded me of my grandmas zucchini bread. Each holiday season she would make loaves of homemade zucchini bread with zucchini from her garden and we all eagerly looked forward to it. Our family would plow into that loaf leaving only morsels if any for the next day. So soft, sweet and comforting. This loaf surprised me when it tasted just as good but was SO much healthier! My grandma is now into smoothies, treadmills and kettle balls so I think she’d approve of the modification. I made it with her in mind and as I ate it I couldn’t help but think of her. It’s funny how a taste can be related to a person, place, time and warm feeling.
I am so impressed with this bread and these muffins! The texture and flavor are so incredible plus not one ounce of sugar, syrup or even stevia was used! The natural sweetness comes from natures finest ingredients blending harmoniously to create a tasty treat just in time for the holiday season.
Makes 6 Muffins and 1 Thin Loaf Sliced into 8 Servings
Today we went to our favorite Thai restaurant only it was in our kitchen! I felt like preparing a delicious and big meal for a late lunch that would be sure to give my husband the fuel needed for the rest of his day. I started by preparing a marinade for the tofu and covered the tofu in a shallow dish. Then I placed some jasmine rice in a rice cooker.
I prepared a delicious almond sauce and chopped chopped chopped to prepare for the raw and vegan rice wraps!
I placed the rice wraps one at a time in warm/hot water, carefully pulled them out and then filled them with fresh vegetables and almond sauce. I placed it on a plate with the leftover chopped veggies to create a beautiful platter. My husband said “did you make that?” success!
Then I fried the tofu in a wok and placed it on a bed of chopped veggies and served it with the hot rice. Bon Appétit!!! WoW your loved ones with this meal! You could totally enjoy one or the other vs. having it all at once, lately I have really been enjoying offering a wide variety. It’s very appealing to the senses!
My Thai Rice Wraps
4 rice wraps
1 carrot – peeled and sliced in half and thin into matchsticks
1/4 red onion – sliced thin lengthwise in the widest part of the onion
3 green onion stems – sliced thin into matchsticks
2 radishes – sliced thin into matchsticks
1 nopales pad – sliced in half and thin into matchsticks
Handful of fresh cilantro
(OR your favorite mix of fresh veggies!)
Prepare the vegetables and cut thinly into matchsticks.
Place rice wraps, one at a time, in a pot filled with warm/hot water. Press down gently with utensil and then gently pulled it out and place on a plate.
Spread the almond sauce on the bottom and arrange the fresh veggies in the wrap. May also be enjoyed with sauce on the side, both options are delicious.
Fold the wrap by folding the front and back in. Then take the left side and wrap and tuck. Proceed to roll it up or take the right side and gently pull it over.
Place on a plate and serve with the remaining sauce! Opt to serve with hot jasmine rice and tofu. I used this recipe and it was great!
Chiang Mai Almond Sauce
½ cup almond butter
2 tbsp soy sauce (gluten-free variety)
1 tbsp apple cider vinegar
1 tbsp coconut milk
1 tbsp sesame oil (or water for oil-free)
¼ tsp cayenne
Pinch red pepper flakes
1 tbsp cashews (opt)
1 garlic clove – peeled
½ tsp ginger
1 tbsp fresh lime juice
Blend the ingredients in a blender or food processor until thick, creamy and smooth.
Set aside and use as spread and dip for the rice wraps! May also be enjoyed with salads and more. Add more liquid for a creamier blend.