Vanilla Berry Smoothie - Colorful Spicy cayenne on top...

Smoothie Break. And it seemed that whenever there was a hungry pause in the day, I whipped up a mini smoothie. This berry-vanilla smoothie was our holiday energizer. We served with a side of sprouted grain toast + either almond butter or spicy hummus and fennel seeds sprinkled on top.

So I decided to start today with a larger version of it. Perfect for my sleepy morning mood.

Antioxidants, fiber, (I added protein powder too.)

Two versions below. One made using Vega's Energizing Smoothie Powder. One without it.

Vanilla Berry Smoothie (version 1)
1 banana, frozen
1/2 cup raspberries, frozen/organic
1/2 cup almond milk, vanilla
2 Tbsp walnuts, raw
1/4 cup ice
pinch of cayenne (optional) - add during blend + as garnish on top

Vanilla Berry Smoothie + Vega (version 2)
1 banana, frozen
1/2 cup raspberries, frozen/organic
1/2 cup water
1/4 cup almond milk, plain
2 Tbsp walnuts, raw
1/2 cup ice
1 scoop Vega Vanilla-Almond Energizing Smoothie Powder (adds sweetness, flavor and nutrients.)
pinch of cayenne (optional) - add during blend + as garnish on top

Blend and serve with a dash of cayenne over top. Some walnuts and raspberries as garnish too.

notes:

* any non-dairy milk can be used.
* for a thicker smoothie, use less liquid.
* Vega's powder is quite sweet, so if you use it be sure to use plain non-dairy milk and balance it out with enough water and ice. If it tastes too sweet, add more plain liquid or ice.
* Any frozen berry can be used! Try strawberries or blueberries if you'd like.
* You could also use another vanilla protein/nutrient powder if you'd like. Or none at all.
* The banana adds the natural sweetness. If you are not using Vega and would like your smoothie sweeter and thicker, add in another 1/2 banana. (For sweetness, make sure to use a vanilla/sweetened non-dairy milk.)

with Vega powder added..

optional spicy cayenne on top..

Berry Smoothie with a little carrots and tomatoes for Hot Summer! It's tangy.

Please do not be put off by the carrots and tomatoes, you cannot taste it at all!
Wow, out of all the smoothies I made, this is probably one of my favourites. I was so shocked that this tasted so good with carrots and tomatoes, as I never imagined it would be so great and fruity! I totally recommend anyone to give it a go!
It will give you a kick!

Tangy Berrie Smoothie with a Kick
1/2 cup baby carrots
1/2 large orange (including the peel)
1/2 red delicious apple
3 cups frozen strawberries, raspberries, blueberries and red grapes
1/2 tomato
1 tablespoon chia seeds
5 blocks ice
1/2 cup water
Freeze a container of blueberries, raspberries, strawberries and grapes in the freezer.
Chop the apple and orange in chunks. Be sure to leave the peel of the orange in, as that’s what gives it the awesome zesty kick! It’s also important that you wash the orange and apple with special vegetable wash to remove a lot of the pesticides.
Add all the ingredients except for the ice blocks and water into the blender (I use Vitamix).
Use a food tamper to press it down so that all parts can be blended. Lastly, add the ice and water, then blend again until everything is smooth.

Tangy Berrie Smoothie with a Kick

Serves: 2

 

Ingredients

• ½ cup baby carrots
• ½ large orange (including the peel)
• ½ red delicious apple
• 3 cups frozen strawberries, raspberries, blueberries and red grapes
• ½ tomato
• 1 tablespoon chia seeds
• 5 blocks ice
• ½ cup water

Instructions

1. Freeze a container of blueberries, raspberries, strawberries and grapes in the freezer.
2. Chop the apple and orange in chunks. Be sure to leave the peel of the orange in, as that’s what gives it the awesome zesty kick! It’s also important that you wash the orange and apple with special vegetable wash to remove a lot of the pesticides.
3. Add all the ingredients except for the ice blocks and water into the blender (I use Vitamix).
4. Use a food tamper to press it down so that all parts can be blended. Lastly, add the ice and water, then blend again until everything is smooth.

Lemonade Parfaits with fresh summer berries

Sink your spoon into this summertime treat: my Lemonade Parfait. Dairy-free and filled with lemonade and fresh berry flavor, accented by nutty crunchy toppings like crushed walnuts and nutty granola.

Lemonade by the Spoonful. This tall tower of lemonade bliss makes a beautiful dish to serve for breakfast, brunch, an afternoon pick-me-up or even a lively dessert. My silky lemonade pudding is rich and creamy with bright fresh lemon flavor in each bite. This protein-rich, fiber-rich and antioxidant-rich parfait is a pretty summer treat to feel good about enjoying! Easy recipe too!..

What to do with lovely summer berries? Parfait them!

Silky Surprise. This pudding is so easy to make because it is made using silken tofu. The tofu makes this pudding rich in plant-based protein.

Make to taste. This is a recipe that comes with a basic set of ingredients and can be modified quite generously to fit your tastes and what meal you are serving this parfait as. If you are serving it as a dessert, you can be a bit more generous with the sweetener and coconut oil. If this is for a healthy breakfast, go a bit lighter on those ingredients.

For the crunchy accents, aka crunchies, you can use a wide variety of favorites. I used crushed walnuts, a sprinkle of freshly ground flax seeds and some raw cacao granola I had in my pantry. But you can use any nut or seed you'd like - and any granola variety you have handy. Or make your own.

You could even add a few sweet spins on this parfait..

* Whip it. Add a dollop of fresh coconut whip in between the silky layers.
* Leftover Baked Goods. Crumble a homemade chocolate chip cookie in between the layers. Or a crumbled up muffin will also work.
* Creative Crunchies. Get creative and add what you crave to crunch! Granola, crushed vanilla cookies, chopped nuts or ground seeds, spirulina crunchies,toasted coconut, crushed pretzels or graham crackers.
* Fruit Galore. Add a wide variety of fruit slices to the parfait. Lemonade flavor pairs well with many ingredients. Try mango, kiwi, berries, banana, citrus, peaches, cherries, apples and more.
* Fruit Sauce. Add some fresh raspberry sauce topping.
* Make it PINK! Make a pink lemonade parfait simply by blending in 2-3 fresh raspberries or strawberries when you blend your pudding.

Or simply follow my recipe below. And let the summertime lemonade refreshment begin!



Lemonade Parfaits with fresh summer berries

Silky Lemonade Pudding
vegan, makes about 1 1/2 cups - pudding makes about 2-3 large parfaits

14 ounces silken tofu (organic)
2 small lemons or 1 large, squeezed + zest from 1 lemon
1/4-1/3 cup maple syrup (grade B) - (agave can be subbed in needed)
1-4 Tbsp organic virgin coconut oil (I used 2 Tbsp)
tiny pinch - 1/4 tsp salt (salt to taste, I used pink Himalayan salt)

optional:
a few drops natural lemon and/or vanilla extract to boost flavor
dash of cayenne (spicy accent)

My Parfait - as shown:
(for each parfait glass)
2 Tbsp crushed walnuts
2 Tbsp raw chocolate granola
1 tsp ground flax seed
1/2 banana, thinly sliced
3-5 strawberries, sliced
a few blueberries or blackberries
fresh lemon zest on top

Directions:

1. Drain your silken tofu and transfer to a bowl. Place in microwave for 10-15 seconds just to warm the tofu a bit. (You want all ingredients to be room temperature or warmer when blending so that the coconut oil stays silky.)
2. Juice and zest lemons, remove any seeds from juice.
3. Warm coconut oil so that it is in a liquid state.
4. Add the warmed tofu, a few spoonfuls of the liquid coconut oil, lemon and zest, optional extract, salt and 1/4 cup maple syrup to a food processor or high speed blender. I used my Vitamix. Blend starting on low and move to high until everything is silky smooth. Do a tiny taste test and add more sweetener and salt as desired. I added 1/3 cup total maple to my pudding but you may want a bit less or more depending on your tastes. If you want a richer, more mousse-like pudding, you should blend in a few more spoonfuls of melted coconut oil.
5. Transfer the pudding to a medium bowl - scraping the sides of the blender to get every last bit. Place bowl, covered, in the fridge.
6. Chill pudding for at least two hours before serving. Best if chilled overnight - for maximum firming of the pudding. Cold pudding will be thicker than warmer pudding due to the coconut oil.
7. Serve by assembling your parfait in layers. Alternate add berries and crunchy toppings to a tall parfait glass. Garnish with a few pretty berries and a lemon slice.

fruit popsicles with coconut milk

Simplicity is vital for happiness, and deliciousness. That is why this delicious recipe is going to make you so happy. They are almost too easy to make and almost too good to eat. Of course, I made and ate them anyway. You should too. 

The ice cream is just coconut milk and raw cane sugar. You can use whatever sweetener you like; I am sure date paste, raw agave, maple syrup or bananas would all work. You can use the canned coconut milk found in stores or make your own, using this recipe I found. I was really excited to learn that you can make your own raw coconut milk at home (although when you actually think about it - it shouldn't be a surprise). I will be doing this next time. I am probably going to drink the entire concoction right away, self-restraint thrown out with the coconut husk shavings...

I just cannot resist coconut. 

I poured the sweet coconut milk into popsicle molds filled with frozen fruit and thyme (I have since learned that it was not thyme I picked, nor rosemary, but lavender. You can use whatever herb you like.) The combination is an explosion of wholesome goodness in your mouth, and I mean that in the best way imaginable. I'm learning that my favourite herbs like basil, rosemary and thyme, pair wonderfully with my other favourite foods like berries, citrus, and other fruit. I suppose I shouldn't be shocked; these raw plants are all best friends in nature so it makes sense that they taste magical together.

Today was a perfect day for photographing (and gobbling down) these popiscles. The sun is still shining and soon I plan to march into the garden and start planting for the summer! On the agenda: tomatoes, basil, kale, spinach, lettuce, beans, potatoes, cilantro, rosemary, oregano, cucumber, bell peppers, eggplant, and more. Elsewhere in the yard we have goji berries, figs, strawberries and blueberries all tentatively growing. There is nothing like a salad fresh picked by you from your own soil. You realize that food is not just something we put in our mouths - we are meant to have a relationship with it. You and your plants grow together and then become one when the time is right. 

Hurrah for symbiosis.

fruit popsicles with coconut milk: makes twelve

Ice cream:

400 ml fresh raw coconut milk (or 1 can of store-bought) 

1/4 cup raw cane sugar (or preferred sweetener, to taste)

Other ingredients (use however much you need):

Frozen fruit

Finely chopped thyme, rosemary, basil or other fave herb (optional) 

To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don't forget the popsicle sticks!) leaving room for the ice cream to fill in. 

To make the ice cream: blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle molds until they are full. Set in the freezer overnight or until frozen solid - then take them out and lick them clean in the warm sunshine. 

cinnamon chia pudding with banana, dates & almond butter

This was what I had for breakfast this morning after finishing my short juice fast last night (I had raw zucchini noodles with kale pesto) because chia is a great cleaning food. Its soluble fire gels up when stirred with water and when you eat it, it literally goes through your digestive system soaking up toxins and junk you don't want in there. Think of it as a sponge. But then that's not very appetizing... hmm. A yummy sponge? No, never mind.

Anyways - it's delicious and SUPER nutritious. It is one of the most nutrient-dense seeds on the planet as a matter o' fact. Just look it up on the world wide interweb and see for yourself! Make it anytime of the day for a filling snack or meal.

cheery chia bowl: serves one

2 tablespoons chia seeds mixed with 1/4 cup water

1 sliced banana

Small handful each of pumpkin seeds, goji berries and hemp seeds

1/4 teaspoon cinnamon

1 teaspoon maple syrup/raw honey/other sweetener

3 pitted, sliced dates

1 tablespoon almond butter (optional)

The chia seeds and water should make a gel-like substance after sitting for a few minutes. Add in the all the other ingredients - and whatever else you like - and enjoy! 

garden life

i adore our yard. it consistently provides us with such a bounty of sun-grown nutrition, colour and love. if everyone had their own garden, the world would probably be a more peaceful and understanding environment! good vibrations, maaaaaaan.

my dad got a new barbeque this summer (it's huge) and we've been taking full advantage of it. the weather has also been great so at least once a week we harvest a bunch of veggies from the garden and grill them with herbs. the rest of the produce we get from the farmer's market.

and for dessert? fruit. we've got goji berries, strawberries, blueberries, and figs - all that satisfy my sweet tooth as naturally as you possibly can. i seriously implore you to grow some of your own food; even just a few basil plants or some kale will do to get you into the mindset of having harmony and a symbiotic relationship with mother nature.

that's all for today! keeping it short and sweet. here's some calming sounds to help you relax this afternoon.

don't worry, i'll be back with delectable recipes real soon. BUT FIRST - i'm going on a cross-country motorcycle trip with my dad. i know, i know. i am so grateful for this life!

namaste.

.