Peanut Butter Caramel Slice

5/29/2016 0 Comments

Layers of flavors create one of my best desserts yet, peanut butter caramel slice. A pecan crust is covered with all natural creamy peanut butter, salted caramel made with dates then topped with chocolate. The sweet and salty with peanut butter, chocolate, pecans and a caramel inspired filling is enough to make you say just one more please! All 100% vegan, gluten-free, refined sugar-free and raw. This is the most dreamy decadent desserts. "Better than a snickers" declared my husband. The best part? One regular snickers bar is 250 calories vs. 197 calories, has 27 grams of sugar vs. 1.6 grams, 120 mg of sodium vs. 36 mg., 33 grams of carbs vs. 4.6 grams, with 4 grams of protein in a snickers and 7.5 in these bars!

The ingredients in a snickers bar are: MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, SKIM MILK, LACTOSE, MILKFAT, SOY LECITHIN, ARTIFICIAL FLAVOR), PEANUTS, CORN SYRUP, SUGAR, PALM OIL, SKIM MILK, LACTOSE, PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, EGG WHITES, ARTIFICIAL FLAVOR. ALLERGY INFORMATION: CONTAINS PEANUTS, MILK, EGG AND SOY. MAY CONTAIN TREE NUTS.

The ingredients in this recipe would read:
Medjool Dates, Pecans, Water, Natural Peanut Butter, Raw Cacao, Coconut Oil, Agave, Sea Salt, Pure Vanilla Extract.

In other words, you can enjoy this recipe with ingredients that are good for you and still hit that sweet candy bar craving. Upon our first taste test we decided we better try another. I can't believe these are good for you. If I had a coffee shop or restaurant, these desserts would be there. Instead, you can make your own in the comfort of your home. Plant based eating tastes so good! You are going to LOVE this recipe! They are an unbelievable combination of flavors, enjoy!! With Love & Light, Christa

Crust:
1 Cup Pecans
1/2 Cup Soft Medjool Dates
1 tsp Vanilla
1/4 tsp Sea Salt

First Layer:
3/4 Cup Natural Peanut Butter

Second Layer:
3/4 Cup Medjool Dates (soft)
3/4 Cup Water
1 tsp Vanilla
Hefty Pinch Sea Salt

Third layer:
3 Tbsp Cacao
3 Tbsp Agave
3 Tbsp Coconut Oil (melted - organic, virgen)
Opt: Pinch of Sea Salt

Pulse crust ingredients (1 cup pecans, 1/2 cup soft medjool dates, 1 tsp vanilla, 1/4 tsp sea salt) in food processor until well combined and sticky, press firmly into desired pan, lined with parchment paper or lightly greased foil. I used a loaf pan, increase recipe for larger pans.
Heat 3/4 cup natural peanut butter in a small saucepan over low heat until it is warm and creamy, or make it fresh and it will be warm. I made mine fresh in about 5 minutes, click for recipe. Spread on top of the crust with a spatula.
Pulse second layer ingredients (3/4 cup medjool dates, 3/4 cup water, 1 tsp vanilla and hefty pinch of sea salt) in food processor until super smooth, 1-2 minutes, no chunks. Spread on top of the peanut butter.
In a small bowl, mix together the third layer ingredients (3 tbsp. cacao, 3 tbsp. agave, 3 tbsp. melted coconut oil + salt if using) with a fork until smooth, use a spatula to smooth on top. Freeze for 4 + hrs until firm, slice and serve. The nice thing about these is they require little to no time to thaw so you can enjoy them quickly! :)

Inspired by the concept of a caramel slice with the thought of why not add peanut butter? No recipe was looked at, all created with inspiration. Tag @artisticvegan or #artisticvegan so I can re-post if you make this recipe.

Snickers Information pulled from: http://www.snickers.com/nutritional-info

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Vegan Breakfast Tacos + Video

5/28/2016 0 Comments

This is a easy recipe that tastes great and hits the spot. The flavor and aroma from the garlic, onions, peppers and spices is heavenly. Add some tofu for a tofu scramble, throw it in a tortilla with some hot sauce on top and you are all set. This recipe is vegan & gluten-free!

Get the recipe below or watch the video.

Makes 4 Vegan Breakfast Tacos

Ingredients:
1-2 Tbsp. Olive Oil or Vegetable Broth for oil-free
1/2 Cup Diced Onion
1 tsp Minced Turmeric
1 Serrano Pepper - Diced
1 Large Clove Garlic - MInced
1 Block Firm Tofu; Pressed for 20 Minutes
1/2 tsp Cumin
1/4 - 1/2 tsp Black Pepper
3/4 tsp Sea Salt
Opt: Serve with hot sauce
4 Corn Tortillas

Peaceful Preparation:

Place 1-2 Tbsp Olive Oil or Vegetable Broth for oil-free in a non-stick skillet. Allow the pan to get hot, then add 1/2 cup diced onion. Add 1 tsp Minced Turmeric. Cook for 5-6 minutes - Allow to get caramelized and crisp.
Add a diced Serrano Pepper. Cook an additional 2-3 minutes. Add 1 Large Clove Garlic – Minced, mix together. Take 1 Block Firm Tofu - Pressed for 20 Minutes, crumble into the pan.
Add Spices: 1/2 tsp Cumin, 1/4-1/2 tsp Black Pepper, 3/4 tsp Sea Salt. Cook until desired consistency, 10+ minutes.
Heat up the tortillas. Place in tortilla, add hot sauce if you like and enjoy!

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5 Ingredient Mango Bars - Healthy Recipe & Video

5/22/2016 0 Comments

Ever since I made guilt free blondies I had this wonderful idea for a mango variety. I upped it a notch by excluding all sugar sources. A standard dessert bar or blondie recipe can call for up to 1 cup of refined sugar, 1/4 cup of butter, 1 cup of all purpose flour and an egg leaving one feeling as though they ate a heavy dessert, a bit weighed down. This recipe calls for no refined sugar or sugar substitutes, no butter or oil, uses gluten free oats instead of all purpose flour and bypasses the egg. Only 5 plant-based good for your body and soul ingredients are in this recipe making your body smile from the inside out.

Mango, oats, a pinch of salt, freshly squeezed lime juice and coconut flakes are all that are needed. It's made incredibly easily in a food processor and transferred to a lined pan, baked, cooled, easily sliced and readily enjoyed. I'd like to give thanks to the Creator of All and Creative Goddess energy within that I feel helped me create such a divine recipe. The worst part about this recipe as my husband would say, is that I didn't make two pans. :) This recipe is a for-sure keeper, a hands down winner, a "I'll have just one more... I can't believe they are all gone" and a unique one of a kind creation. If you make this recipe I'd love to see it! Tag #artisticvegan and I'll re-post. With love and a desire to buy more mangoes to make this recipe again - Christa

Get the recipe below or watch this short video.

Prep Time: 10-15 Minutes | Bake Time: 25 Minutes | Makes: 8 Bars
125 Calories per bar

Ingredients:
3/4 Cups Mango Puree
1/8 tsp Sea Salt
1 1/2 tsp Freshly Squeezed Lime Juice
1 1/2 Cups Oat Flour (Gluten-free oats ground into flour)
1/2 Cup Mango Pieces

Top with:
1/3 Cup Mango Pieces
1/4 Cup Coconut Flakes
(Ripe Ataúlfo Mangoes were used in this recipe)

Peaceful Preparation:

Preheat the oven to 350 degrees F. Prepare a pan by lining it with parchment paper or aluminum foil, lightly greased, with high sides for ease of removing.
In a food processor, process mangoes until you have 3/4 cup puree. Add 1/8 tsp sea salt, 1 1/2 tsp freshly squeezed lime juice and process until combined. Add 1 1/2 cups oat flour and process until very well combined, about 1 - 2 minutes, the batter will be thick.
Stir in 1/2 cup of fresh mango pieces. Spread evenly into the prepared pan. Top with 1/3 cup mango pieces and 1/4 cup coconut flakes. Bake for 25 minutes or until a knife comes out relatively clean.
Leave in the pan to cool for 15 minutes, carefully remove from pan. Allow to cool completely. Slice in half. Transfer to a cutting board. Cut into squares, makes 8 bars with a blondie-like consistency. Cleaning the knife in-between slices will result in cleaner slices.

Storage:
Serve fresh or store in a sealed container in the fridge for 3-4+ days. Freeze for longer term storage. We've enjoyed all 3 ways, each being delicious!

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Chili Lime Quinoa Bowl + Video

5/19/2016 0 Comments

Learn how to make a must-have Chili Lime Sauce that goes great on many dishes. It is featured in a Quinoa Bowl full of corn, black beans, quinoa and greens... add the chili lime sauce and you have a balanced meal begging to be eaten. We have enjoyed it 3 times already and I can't wait to make it again. The sauce really makes this meal and is easily blended together with 8 healthy ingredients. This recipe is vegan, gluten-free, full of plant based protein, oil-free and delicious! Get the recipe below and/or watch the video!

Chili Lime Sauce:
14 Tomatillos
1 Cup Chopped Onion
1 Tbsp. Minced Garlic
2 Jalapenos (Sliced - less if you prefer mild)
2 Chili de Guajillo - Dried
1 tsp Sea Salt
3 Tbsp. Lime Juice
1 Small Handful (1/2 Cup) Cilantro

Serve with 1 - 2 Cups of pre-cooked:
Quinoa
Corn (Fresh off cob)
Black Beans
Salad

Peaceful Preparation:

Bring a small pot of water to a boil. Add the tomatillos, husks removed. Boil for 5 minutes, remove from heat, drain.
In a skillet, add vegetable broth or water and saute the onions for 3-5 minutes until soft. Add the minced garlic and saute until fragrant. Add the jalapenos and dried chili peppers, saute for another 3-5 minutes.
In a blender add 1 tsp salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture. Blend until smooth. Transfer to a dish.
Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl, cover with desired amount of chili lime sauce, mix together . Top with a sprig of cilantro and half a lime for garnish, serve with additional sauce on the side, tostadas or chips. Yum!

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Guilt Free Blondies

5/18/2016 0 Comments

Blondies are made healthy with fruit puree tossing out refined sugar, dairy, gluten and oil. When you bite into one, you would never know you weren't eating an indulgent dessert. These babies are sure to stay. This batch is chocolate chip banana oat, if chocolate isn't your thing, use raisins or another dried fruit, nut, shredded coconut or as you desire. This recipe is easily made in a food processor, transferred to a lined pan, baked, cooled, sliced and consumed. After 25 minutes of baking, cooling, and enjoying they are perfect blondies. The consistency of a brownie with the taste of a blondie. You can store them on the counter in a sealed container for a few days, refrigerate for a week or freeze for a few months for future treats. If you enjoy blondies I think you will love this recipe!

Prep Time: 15 Minutes | Bake Time: 25 Minutes | Total Time: 40 Minutes
Makes: 10 Bars | Calories Per Bar: 144

Ingredients:
1/2 Cup Mashed/Pureed Banana
1/4 Cup Agave Syrup
1 1/2 tsp Pure Vanilla Extract
1/8 tsp Sea Salt
1 1/2 Cup Oat Flour (Gluten-Free Oats ground into powder)
1/2 Cup Chocolate Chips + 2 Tbsp for topping

Directions:

Preheat the oven to 350 degrees F. Prepare a loaf pan by lining it with parchment paper or aluminum foil allowing the paper or foil to come up a couple inches on each side, for ease of removing. If using foil, lightly grease.
Take ripe bananas and puree until you have 1/2 cup. Add 1/4 cup agave, 1 1/2 tsp vanilla extract, 1/8 tsp sea salt and puree until very smooth.
If making oat flour, blend into a fine powder. Pour into a measuring cup, level off until you have 1 1/2 cups. Add to the food processor. Blend for about 30-45 seconds until very well combined.
Stir in your favorite goodies, in this case chocolate chips! Spread the mixture evenly into the prepared pan, sprinkle with chocolate chips, gently press the chips into the batter. Bake for 20-25 minutes, I baked ours for exactly 25 minutes, until a toothpick or knife comes out relatively clean.
Cool in the pan for 10-15 minutes, lift the edges of the paper or foil and gently place on cooling rack. Allow to cool then remove the foil or paper, slice and serve. Banana Nice Cream goes great with this!!

Tips for the Chef:

Use your favorite syrup or sweetener. More may be used yet we found them sweet enough and you eat 1/4 of the amount of sweetener found in standard recipes.
Use this recipe as a palette, replacing the colors and flavor with the season. Use a variety of fruit or vegetable purees instead of banana puree. For instance mango with coconut shreds vs. chocolate chips would be divine, in fact I want to try that next. In the fall sweet potato or pumpkin puree would be incredibly delightful.
Instead of chocolate chips you can use whatever you'd like or nothing at all! Imagine white cacao, white chocolate chips, raisins, dried cherries, other dried fruit, nuts, seeds, instant espresso powder, coconut flakes or even peanut butter swirls....yum!
Recipe heavily adapted and inspired by Inspired Taste

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South of the Border Tortilla Soup

5/17/2016 0 Comments

This soup is EASY to make, with one pot you can have dinner in 25 minutes! Garlic, onions, green bell pepper, jalapenos, corn, tomatoes, black beans and a blend of spices create an incredibly flavorful soup that will be enjoyed until every last drop is gone. I have full confidence and faith in this recipe. I could open a soup shop, I love soup, it is so good and delicious! It must run through my veins, my dad used to be a chef on the Navy and would often spend hours over the stove at home making savory soup. This is made quick yet with so much flavor you would never know one didn't spend hours in the kitchen. ENJOY!

Ingredients:
1 Cup Onion - Chopped
1 Tbsp Minced Garlic
1/2 Cup Green Bell Pepper - Chopped
1/2 Cup Jalapeño Peppers - Chopped
3 Cups Chopped Tomatoes (Ripe / Fresh)
3 Cups Filtered Water - Divided
1 1/2 Cups Cooked Black Beans (Rinsed)
1 Cup Cooked Corn (fresh off the cob)
1 1/2 tsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Ground Cumin
1 tsp Paprika (I used Spanish)

Peaceful Preparation:

Pour 1 cup of water in a medium-large pot over medium-high heat. Add the chopped onions and sauté until soft, about 3-5 minutes. Add 1 tbsp of garlic and mix until fragrant.
Add the chopped bell peppers and jalapeño (if you don't like it spicy, use mostly green bell with a little or no jalapeño ). Sauté until soft, about 3-5 minutes.
Add the balance of the ingredients. Bring to a boil, simmer for a total of 15 minutes. Serve hot with tortilla chips, strips or tostadas. Dig in!!!

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Potent Healing Elixir + Tips to Heal from Colds

5/16/2016 0 Comments

Sometimes our super human bodies catch a bug that brings us down. First the sore throat, puffy eyes with the sniffles, the pounding head, runny nose, then finally the wretched chest pain and cough. I'm sure it is a bit different for all but my recent cold went something like that. Usually it hits me first and then I transfer it to my husband, sorry babe. Hopefully this time it'll just be me. On a recent trip with hours around people and lots of kids and babies, standing in line with hundreds of people and all the interactions that occur on the road, one can only imagine what we come in contact with! Since then, I've been busy giving us all kinds of healing tonics, elixirs, teas, smoothies and soup to get back to healthy. I thought I'd share for those off times when you aren't feeling well. Plus, you can totally drink this anytime to be even healthier!

This tea is NOT what I would call savory OR delicious yet is as the title states a Potent Healing Elixir. It is strong and very therapeutic for your body. Ginger, turmeric, lemon, agave are certainly enough on their own yet when combined with chaga tea and your favorite loose leaf tea it only compounds those benefits. Ginger and Turmeric work together to release phlegm by lessening inflammation in your nose aiding in releasing pressure and congestion. Agave is used instead of honey to provide a coating on your throat in a vegan friendly manner. Lemon offers immune defense with vitamin C and antioxidants, it also helps your body flush out toxins. It can also boost your mood which is helpful when you aren't feeling well. Chaga increases the body's immune response providing powerful antioxidant protection, containing over 215 phytonutrients. One could totally stop here or add your favorite tea (mint, green, mullein is great for lung health, freshly dried thyme helps relieve cough symptoms) or use a loose leaf variety, I have some "Organic Immunity Boost Tea" Loose Tea Blend which has echinacea, lemon balm, olive leaf, elder flower, lemon peel, elder berries, goldenseal and ginger root. If you really want to up it a notch, add 1-2 tsp Colloidal Silver at 10-20 PPM (homemade or try ours!) which is known to kill over 650+ pathogens!

Potent Healing Elixir
3 1/2 Tbsp Ginger Root - Peeled & Minced
1 Tbsp Turmeric Root - Peeled & Minced
1 tsp Chaga Powder
1 1/2 tsp. Loose Leaf Tea or Favorite Tea Bag
1-2 tsp Agave Syrup
1-2 Freshly Squeezed Lemons
32 oz Hot Boiling Water

Directions:
Place the ingredients in a Quart Size Mason Jar (32 oz). Pour hot boiling water to just below the rim. Seal and set aside to steep for 30-40 minutes. Remove lid, carefully pour through a fine filter and sip on the healing elixir feeling the benefits almost instantly! Note this is a rough guide, you can add more or less ginger, turmeric, agave and lemon to suit your palette. Enjoy and if you aren't feeling well, I hope you feel better soon!!

Some other feel good tips are:
Smoothies - smoothies are a great way to add in your favorite super foods! I love to add elderberry powder when I am not feeling well and reishi powder. Both known for great immune system benefits! Plus adding feel good substances like Vitamin C boasting Oranges, soothing Pineapple and delicious mangoes and berries are a fun and much tastier way to feel better!

Fresh Fruit / Fresh Vegetables - Eating more fruits and vegetables anytime of the year is a good idea, getting an extra dose when you are under the weather will only help your body heal quicker.

Hot Tea, Hot Water, Hot Liquids - Yes, Yes and Yes!

Soup - Soup is a fantastic way to eat a ton of vegetables. My favorite is actually the Homemade V10 Vegetable Juice found on this site, drinking some now! It tastes delicious and instantly soothes my throat and makes me feel better from the inside out. Plus you are drinking all of these veggies, you can't go wrong there! I snapped this picture just yesterday when I was making us some.

Hot Steam will help break up congestion. A hot shower, a hot bath with epsom salt, ginger and essential oil or even a little hot water in a heat proof bowl with a drop or two of essential oil like mint, eucalyptus or tea tree oil. I tried this last night with peppermint and felt relief instantly.

Of course adding extra sleep, R&R - rest and relaxation, with some light movement like walking or restorative yoga, meditation, happy music, happy movies, happy vibes and healing thoughts combined with the above shall help you on your path to recovery.

May you feel healthy, empowered, light and bright!

With love,
Christa

Resources:
Cough Remedies http://www.mnn.com/health/fitness-well-being/stories/10-natural-cough-remedies
Cold Remedies http://everydayroots.com/cold-remedies
Benefits of Turmeric http://www.mnn.com/food/healthy-eating/stories/the-amazing-health-benefits-of-turmeric
Benefits of Lemon Water http://www.well-beingsecrets.com/lemon-water-benefits/
http://wellnessmama.com/35192/benefits-of-lemon-water/
Chaga Tea Benefits - Z Natural Foods Product Information from the bag - Chaga Tea

DISCLAIMER ON COMMENTS & ADVICE GIVEN
Please note that the information is designed to provide general information on the topics presented. It is provided with the understanding that the expert is not engaged in rendering any medical or professional services in the information provided below. The information provided should not be used as a substitute for professional services.

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Granola Power Bar - Plant Based Fuel On The Go

5/10/2016 0 Comments

When we go on travel I love to bring ready to eat food that is makes you feel great. We recently visited the ancient site of Palenque in Mexico for our 5th wedding anniversary and I wanted to bring us some plant based fuel on the go to get us up those pyramids. I carefully thought of each ingredient and how it would provide energy, protein, carbs and how they would then taste together and most of all hold together. I took an old recipe and created a new one, boom! Granola Power Bars were born! Oats, protein rich amaranth and peanut butter, sweet raisins, cranberries and dates offer a natural sweetener offset with cinnamon and salt. No refined sugars or syrups, no oil or animal products may be found, only Mother Earth's finest natural plant based ingredients. These bars taste amazing, hold together well, even when not refrigerated for up to one week, they wrap well individually for those busy moments in life and freeze well. My husband and I are huge fans, I hope you are all too!! With lots of Love & Light, Christa

Plant Based Ingredients:
1 Cup Natural Peanut Butter
1 tsp Cinnamon (opt)
1 1/2 Cups Oats (Certified Gluten-Free if needed)
1/2 Cup Puffed Amaranth (or favorite granola/cereal)
1/2 Cup Cashew (or favorite nut/seed)
1/2 tsp Sea Salt
20 Big Medjool dates
1/2 cup Purified Water
1 1/2 tsp Vanilla
1/2 Cup Raisins
1/4 Cup Cranberries

Peaceful Preparation:

Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper, or dust with flour. An 8x8 would also be great!
Heat the natural peanut butter on the stove until smooth and creamy, 3-5 minutes. Or make homemade (recipe here) and it will be warm and creamy.
Add the peanut butter, dates and water (use hot water if dates are not soft) and blend until thick and creamy.
In a large bowl, mix the dry ingredients less the dried fruit [oats, puffed amaranth, cashews, salt] add the blended mixture, fold in goodies (raisins, cranberries, feel free to add chocolate chips, coconut flakes etc.)
Place on prepared pan or sheet, press into rectangular shape. Using a piece of parchment paper to press into the bars firmly so they are packed, this will help them stick together.
Bake 350 degrees for 25-35 min until edges are golden. Cool for 15 + minutes, slice and enjoy. Makes 18 bars. Once cooled completely wrap individually for on-the-go bars, leave on counter, place in fridge or freezer. They'll last on travel conditions in a sealed container for 1 week, then freeze. Tested on travel and they hold up incredibly well and are very satisfying!

Adapted from on of my recipes on this site! http://www.artisticvegan.com/blog/vegola-granola-bars

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Spaghetti & MeatLESSballs

5/6/2016 0 Comments

When I want to offer comfort food to those I love nothing hits the spot better than a big hearty Italian meal. A favorite and tradition of many, spaghetti and meatballs made vegan! Meatless Italian Sausages are rolled into balls, baked and placed on a bed of pasta and homemade sauce. Get the recipe below and enjoy your meal! Buon appetito!

Spaghetti & MeatLESSballs

2 Italian Spiced Meatless Sausages
Spaghetti Noodles (regular or gluten-free)
Spaghetti Sauce (Homemade or your favorite!)

Spaghetti Sauce:

5 TBSP water
1 Small to Medium Red Onion - Diced
8-10 Roma Tomatoes - Chopped
4 Cloves Garlic - Minced
6-8 Button Mushrooms - Sliced
Opt: 1 Serrano Pepper - Sliced
1 tsp Garlic Salt
To taste or 1 1/2 tsp each Red Pepper Flakes and Black Pepper
1/2 Cup Fresh Parsley
2 tbsp. Marjoram/Oregano

Directions:

Heat the oven to 350 degrees Fahrenheit. Grease a baking sheet, take Italian Spiced Sausages and roll into meatballs, place on the sheet and bake to desired consistency, I baked for about 25-30 minutes.
Prepare the pasta noodles as per the package or use homemade.I really like Delallo Gluten-Free Spaghetti made with corn and rice. While cooking, make the sauce. Once the noodles are done, drain and set aside.
Heat the water in a deep pan over med high heat, saute onions for 2 minutes. Add tomatoes and cook for 5-7 minutes, until they start falling apart.
Add the garlic and Serrano pepper, saute for 5-7 minutes to thicken. Add the mushrooms, herbs, and seasoning. Simmer for 5 minutes.
Remove from heat, place the sauce ingredients in blender, burp edge and blend to make a smooth sauce or opt to use as is - chunky! Makes about 3.5 cups.
Place the drained noodles in a bowl, pour the sauce over the noodles. Top with meatLESSballs. Mamma Mia!

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Ancient Mayan Traditions: What Did They Eat?

5/5/2016 0 Comments

The Mayans hunted, foraged and grew and enjoyed a broad variety of fruits and vegetables that we all still eat to this very day!

Common Crops:

Cacao – Used for trading as money at times. The Mayans were believed to be the fist to roast cacao seeds to make chocolate!! WOW, THANK YOU! :) They consumed it in beverage form for medicinal purposes and in religious ceremonies. the chocolate was generally consumed cold without the additions we love today. Below are cacao seeds we saw in Chiapas!

Corn / Maize a staple food! The Mayans invented tortillas and tamales, thank heaven for the Mayans! In the summer corn (elotes) is enjoyed fire roasted with fresh squeezed lime and chili, ooooh my word is it irresistible, we look forward to it and get so excited! In fact, we once tried each stand (over a period of time) and this woman is our favorite!! :)

More common crops the Mayans enjoyed:

Coffee
Chili Peppers
Avocados - In fact the Mayans invented GUACAMOLE! Yes, truly we have a lot to thank the Mayans for!

They also enjoyed a large variety of other fruits and veggies, including yet not limited to:

Tomatoes, Breadnut (Breadfruit), Guavas, Papayas, Apples, Pumpkins / Squash, Sweet Potatoes, Pinto, Red & Black Beans, Yucca, Jicama, Vanilla Beans

More tropical fruits:

Guanabana (Soursop)
Pitahaya
Mamey
Mango
Bananas
Sour Orange
Saramuyo

It turns out we still enjoy a broad variety of Mayan foods! Watch this fun and informative video I put together covering this topic:

You can find travel tips in the video as well as here. I hope you all enjoyed this! Also check out this very fun video of the trip my husband took us on to celebrate our 5th wedding anniversary in Palenque! Sending you all Love & Light! Christa

Credit for turning us onto history = Best Selling Author Gerald Clark! http://www.geraldclark77.com/

Information Obtained on Site as well as from:
http://www.ask.com/history/did-mayans-eat-455d5a68a6e21b40
http://www.foodtimeline.org/foodmaya.html
http://www.mayan-yucatan-traveler.com/mayan-food.html
http://www.yucatanadventure.com.mx/yucatan-flora.htm

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Peanut Butter Caramel Slice

Vegan Breakfast Tacos + Video

5 Ingredient Mango Bars - Healthy Recipe & Video

Chili Lime Quinoa Bowl + Video

Guilt Free Blondies

South of the Border Tortilla Soup

Potent Healing Elixir + Tips to Heal from Colds

Granola Power Bar - Plant Based Fuel On The Go

Spaghetti & MeatLESSballs

Ancient Mayan Traditions: What Did They Eat?

Meet Christa

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