A Big Announcement and Banana Cream Pie Smoothie Recipe

It's been three months since my last post.  Oops!  I didn't mean to be gone so long, but life gets in the way sometimes.  Between work, chasing a toddler with a teenage attitude, rescuing animals, and trying to enjoy my few moments of free time each week by reading, doing yoga, and learning Spanish, I've just been plain busy.  I'm going to do my best to post more often, but I can't make any promises because I'm adding one more big responsibility to my life...

I'm going to yoga teacher training!  That's right, yours truly is enrolled for the winter session at the Sanctuary for Yoga in Nashville starting in late September.  By April, I'll be a licensed teacher and can start making a living doing something I love.  I'm extremely excited about taking this next step. I'm also terrified, but that usually means I'm right where I need to be.  It's going to be six months of dedication and crazy schedules, but I'm doing it.  It'll definitely be a lesson in balance.  I'll try to keep everyone posted on my progress as I go.  It's going to be a blast.

In the meantime, I've got a new smoothie recipe for you.  Charlotte and I have been loving this one lately.  Creamy and sweet, it's great any time of day, but especially for breakfast.  It gives us tons of energy for yoga and running errands or jumping on the trampoline.  I hope you enjoy.

Banana Cream Pie Smoothie

1/2 cup non-dairy milk (we like coconut milk best)

1/2 cup water

3-4 dates

4 frozen bananas

1 tsp vanilla

1-2 tbsp flax meal

Optional:  any green of choice (celery is great since it won't change the color.)

Add everything to the blender in the order listed and blend until smooth.  Enjoy it topped with coconut or raw cacao nibs for a serious reminder of your favorite banana pie.  

Recipe: Raw Cacao Cardamom Smoothie

This smoothie is one of my absolute favorite afternoon snacks, especially if I'm going to the gym or for a run after work.  It gives me tons of clean energy.  Cacao and cardamom come together for a lovely complex flavor.  The bananas are full of clean-burning carbs, and the hemp seeds are loaded with plant protein, perfect for building muscle.  I hope you enjoy it.

Raw Cacao Cardamom Smoothie

2 tbsp hemp seeds

1 1/2 cup water

3 dates

4 frozen bananas

2 tbsp raw cacao, or cocoa powder

1 tsp vanilla extract

1/4 tsp cardamom powder

Add the hemp seeds, dates, and water to a blender.  (Since I mostly make this at work, I used my Nutribullet.). Run the blender until the dates are blended smooth.  You should see them breaking up into smaller and smaller pieces as you blend.  This liquid will be the "hemp milk" base of your smoothie.  Next, add the bananas, cacao, cardamom, and vanilla.  Blend until creamy and smooth, and drink immediately.  

Recipe: Simple Raw Spring Soup

Mother's Day brought along with it some heavier meals than I'm used to, and I was not feeling so great today.  My digestion didn't seem to be on-par, and I was very tired.  When I feel this way, I go back to eating lighter, simpler, raw foods in order to give my body a rest.  With that in mind, I decided to have juice for breakfast, a smoothie and some fruit for lunch, and this delicious green soup for dinner.  It's savory, creamy, and filling without weighing me down.  Made with simple, fresh ingredients found at any grocery store, this one is perfect for everyone and tastes like spring in a bowl.  Give it a shot and see what you think. 

Simple Raw Spring Soup

1 zucchini, peeled if not organic

1/2 yellow bell pepper

3 cups spinach or any other green of choice

1 cup water

1/4 cup fresh dill

2 tbsp red onion

1 garlic clove

1 tbsp apple cider vinegar or coconut vinegar

1/2 lemon, juiced

1/2 avocado

Salt and pepper to taste

Roughly chop the zucchini, bell pepper, and onion, then add to a blender with the water.  Blend until smooth.  Add the greens, garlic, dill, vinegar, lemon, salt and pepper, and blend on high until completely smooth.  Next, add the avocado and blend on low just until creamy.  (Avocado will get frothy if blended too long, so be careful not to over-blend.)  At this point the soup is done.  You could eat it as is, or top with chopped veggies.  I topped mine with diced peppers, red onion, avocado, and radish sprouts that I grew on top of my hydroponic fish tank.  It was pretty awesome, if I do say so myself.  Enjoy!

 

Raw Vegan Chocolate Caramel Cake

I started working on this post Sunday evening, but didn’t get to finish due to toddler interruptions.  Then, Monday, an ice storm hit, allowing me to stay home from work.  So, you’d have thought I’d get to finish my post, right?  Yeah, me too.  But I came down with a terrible sinus infection, and my motivation went to zero.  After two unexpected days off from work, both spent blowing my nose and downing raw garlic like it was going out of style, I finally found some energy to finish my post...

 

If you’ve never had the pleasure of enjoying a raw cake, I feel sad for you.  The guiltless indulgence in chocolaty, sweet, nutritious goodness is something to love.  I tossed this together on a whim Sunday when I had a little down time, and Charlotte was in a particularly helpful mood.  With my birthday coming up, I thought it was a good time to play around in the kitchen.  (Yes, I make my own birthday cake.   That’s what happens when you choose not to partake of sugar and flour-laden desserts.  I truly love making food and have a passion, in particular, for raw food, so I don’t mind one bit!)  This cake turned out very tasty, and I decided to share it with the masses.  I hope you enjoy.

 

RAW CHOCOLATE CARAMEL CAKE

 

CAKE BASE

1 cup unsweetened coconut flakes

1 cup walnuts

1 cup sprouted, dried buckwheat (rolled oats would work, also)

1 cup medjool dates

1 tsp vanilla extract

2 tbsp cacao powder

Pinch of sea salt

Nut milk, just enough to moisten the “dough”

 

CHOCOLATE CREAM LAYER

2 avocados

1 tsp lemon juice

2 tbsp cacao powder

2 tbsp maple syrup (or agave nectar)

Optional:  stevia for extra sweetness

 

CARAMEL LAYER

1 cup dates

1 cup coconut water (or water)

1 tsp vanilla extract

1 tsp cinnamon

Pinch of sea salt

Unsweetened coconut flakes

 

To make the cake base, add the first three ingredients to a food processor and process until reduced to a fine powder.  Next, add the dates and vanilla, and process until they are incorporated with the flour and make a sticky dough that can be formed into a ball.  I found that my mixture wasn’t sticking together, so I left the processor running and dripped in cashew milk until it became sticky enough, maybe 1-2 tablespoons of milk.  Depending on the freshness of dates, you may or may not need the milk.  Once you have formed the dough, add the cacao and pinch of salt, and process until mixed well.  Remove the cake base and press into a pie pan or spring-form pan.  I used a 9” spring-form.

 

For the chocolate cream layer, add the meat of the two avocados to a blender with all other ingredients and blend until creamy and smooth.  Taste the cream, and add more sweetener if you’d like.  I added a few drops of stevia to kick up the sweetness of the maple syrup.  Once you’ve reached the desired sweetness, pour the cream onto the cake base and smooth it out.  (If you want a more mousse-like pie, double the cream recipe.)  Put the cake/pie pan into the freezer for about an hour to set.

 

Lastly, for the caramel layer, add all ingredients except for the coconut flakes to the blender and blend until smooth.  If you need to add more water, do it a tablespoon at a time.  You want a creamy texture, not soupy.  Once the caramel is done, pour the desired amount onto the chilled cake.  I only used about half of my mixture and saved the rest for a fruit dip, but using it all is totally acceptable.  This is YOUR cake, so do what you like.  ;-)  When you’ve smoothed the desired about of caramel onto the cake, sprinkle coconut flakes on top and refrigerate for a few hours, if you can wait that long. 

 

I served mine topped with sliced strawberries, and I bet drizzling some raw chocolate sauce on top would be divine.  I think I’ll try that tonight. 

 

Raw Vegan Nut-free Oil-free Cacao Truffles

Yes, you read that right.  Low-fat chocolate?  Did hell just freeze?  Possibly.  It's been pretty cold around here.  When the lady hormones kick into high gear and all I want to eat is rich, creamy chocolate, I have to get creative. We all know that raw cacao has plenty of health properties, but when you have to make candies by adding oils or nuts, it can get pretty heavy and calorie-dense.  Now, I'm not one to count calories, but I do like to go light on my digestive system, especially since I've been juicing a bunch lately.  When I received my latest ten-pound box of medjool dates from 7HotDates.com, I had an idea.  And it was a good one!  If you are looking for a low-guilt alternative to the standard chocolate bar, enjoy these... Lots of these. 

Raw Vegan Nut-Free, Oil-free Cacao Truffles

Makes 20-25 truffles

12-15 soft medjool dates (you could use a harder variety of date soaked for an hour or so in warm water, just drain the water before processing.)

4 tbsp raw cacao powder (or cocoa)

1 tsp vanilla extract

Pinch of salt

1-2 tbsp plant-based milk

Shredded coconut for rolling (or other toppings such as crushed walnuts, cacao powder, etc)

Add the dates to a food processor and pulse until a ball forms.  Open the processor and break the date ball apart leaving pieces evenly spaced around the blade.  Then, add the cacao powder, vanilla, and salt.  Replace the lid and pulse again until you see that the moisture has broken into small crumbles.  At that point, as the processor is running, add just enough milk to turn the mixture into a smooth and creamy texture.  Once the texture is smooth, you're ready to form into balls, but wet your hands first to keep it from sticking.  Prep a bowl for rolling your balls into the coconut or other toppings.  I just put a few tablespoons of coconut in a small bowl.  I scooped about one teaspoon of the truffle mixture at a time and rolled into a ball between my palms before dropping into the coconut and rolling around to coat.  Once coated, place on a parchment-lined plate and refrigerate.  They will be very soft, but once cooled, they will firm up and be the perfect rich and creamy texture that we all love our truffles to have.  

The most difficult part of this recipe is not eating them all at once.  Holy geez, they're amazing!

My Favorite Green Juice Recipe

If you've been following me on Instagram, you've probably noticed that I drink a lot of fresh vegetable juice.  I love how I feel when I get that big glass of nutrient-dense liquid down my trap first thing in the morning.  I have tons of energy, and my body just feels good.  I can drink a juice and not get hungry for hours.  It's amazing what happens when your body is fueled on nutrients instead of sugar.  Lately, I've been trying to drink two juices per day, so I usually make a green one for the morning and a a root vegetable based juice for later in the day.  That way, I'm getting lots of variety, which means more vitamins and minerals.  My favorite green juice is easy and quick to prepare, yet also tastes great.  This can also be a very cost-effective juice that anyone can make.  

My Favorite Green Juice

1 cucumber, peeled if not organic

2 apples, any variety

1/2 lemon, peeled

1 cup fresh parsley

2-3 cups kale, or any green you like

I made this one today using dandelion greens with the kale.  I made a trip to Whole Foods yesterday and decided to be adventurous with some new green leafy veggies.  There was a tinge of bitterness from the dandelion, but I really didn't mind.  I love trying new stuff.  Give this a try and see if you love it as much as I do.

Recipe: Creamy Dreamy Mint Green Smoothie

Tonight, I experienced one of my toughest-yet power yoga sessions.  All of those warrior 2s, planks, and camels left me feeling like a champ... and starving.  After unpacking from the day and settling in, I whipped up this little treat to serve as my dinner.  

My favorite ice cream has always been mint-chip.  But since I no longer partake of standard dairy-based desserts, I like to get creative.  The nice thing about a raw food lifestyle is that you can enjoy something that tastes like dessert with zero guilt!  This milkshake-style smoothie contains plenty of vitamin-rich fruit and veggies with a great balance of carbs and protein for an after-workout recovery meal.  It tastes amazing, and won't weigh you down.  I will definitely be making this more often!

Creamy Dreamy Mint Green Smoothie

1 1/2 cups non-dairy milk (I used my homemade hazelnut milk for this one.)

1-2 cups of kale

3-4 frozen bananas

1/2 cup fresh mint

1 tsp vanilla extract

1 scoop plant-based protein powder (I use Plant Head brand vanilla protein.)

2 tsp Dandy Blend tea (optional, but awesome.)

Pinch of salt

Sweetener of choice (I used a scoop of stevia for extra sweetness.)

Add all ingredients to your blender and blend until smooth and creamy.  Enjoy! 

Recipe: Quick and Easy Raw Pad Thai

Since I discovered raw and living foods, this has been one of my go-to dinner recipes.  It's really fast to whip up, delicious, and with so much fiber, very filling.  Plus, it's super versatile and easy to adjust depending on what's in the fridge.

Raw Vegan Pad Thai

Serves 1 or 2

Noodles

3-4 of your favorite veggie:  carrots, zucchini, diakon radish, cucumber, etc. (Use all of one or a combination.  It's totally up to you.  For the bowl in the pic, I used 4 heirloom, colorful carrots.)

1-2 scallions

Cilantro, for garnishing

Sauce

2 tbsp tahini (can use peanut, almond, or cashew butter)

1-2 tbsp Bragg's Liquid Aminos (could use soy sauce, tamari, nama shoyu)

1 lemon, juiced

1 tbsp sweetener of choice

1 garlic clove (or tsp garlic powder) 

1" fresh ginger (or tsp ginger powder)

Dash of cayenne pepper

For the noodles, just cut into shreds using your favorite tool for the job.  I used my food processor with the shredder plate.  It was the fasted way to go for me.  If you don't have a special tool or processor, just use a veggie peeler and make long flat noodles.  Chop the scallions finely and set aside.  

For the sauce, blend all the ingredients in a blender or food processor until smooth.  I have a Baby Bullet that works great for small batches of sauce and dressings. 

In a large bowl, add the sauce and noodles, then combine well until all of the noodles are coated.  Sprinkle the scallions and cilantro on top, and lightly mix.  You want the color from the toppings to stay vibrant for presentation. I was out of cilantro, so I just left it out this time.  

Then, pull out a pair of chopsticks, and dig in!  You may use a fork if you must, but I think it takes away from the feeling of eating international cuisine. ;-)

 

Almost Raw Pumpkin Spiced Groatmeal

According to my calendar, it's officially fall, but since I'm still wearing flip flops, I'm not convinced.  The weather is slowly changing, which is unusual for Tennessee.  We typically go from 90 degrees to snowing over one weekend.  This year, though, I'm appreciating the gradual change.  It's allowing my to process my conflicting emotions... Sadness for not taking a beach vacation this summer, but hope for the coming holiday season.  Can you believe it'll be Christmas in just THREE MONTHS?!  Charlotte will be 18 months old next week, too.  We're halfway to her second birthday, and thinking about that makes me want to cry.  Time is going too fast.  

But in the spirit of change, and to help welcome the new season, I decided to go along with the most American of traditions, pumpkin spiced anything.  I made a big bowl of my favorite cool weather breakfast and brought it to work for lunch today.  Groatmeal is basically just soaked oat groats blended with nut milk or water.  You can flavor it anyway you want.  Chocolate, anyone?  Today, though, I made a fall version... 

Almost Raw Pumpkin Spiced Groatmeal

(Serves one or two)

1/2 cup oat groats, soaked overnight and rinsed

1/2 cup nut milk or water

1 ripe banana

1/2 cup pumpkin purée (if you have fresh pie pumpkins, just add cubes in the equivalent amount to keep the recipe all raw.)

1 tsp vanilla

2 medjool dates (or your favorite sweetener to taste)

1 tsp pumpkin pie spice

1/2 tsp ginger powder

Optional:  protein powder, walnuts/pecans/almonds, chocolate chips/ cacao nibs, etc.

Add all ingredients to a blender or food processor and blend to desires consistency.  I like mine creamy but with a little something to chew. You could transfer it to a pot and warm it on the stove if you'd like.  

This groatmeal is very filling and hearty.  It's great fuel to keep you going all day.  I've found that eating a bowl like this before my errand running on Saturdays will keep me full until dinner time.  Crazy, I know.  That's the great thing about whole foods... You get the protein and fiber with the carbs.  Whole oats are so satisfying!  

P.S.  I've been decluttering my office and deep cleaning.  I work in a very dusty environment, so it's hard to keep things clean.  Since I'm trying to keep my body as clean as possible, I'm starting to want to keep my environment clean as well.  It feels so nice to walk into an open uncluttered work space every morning.  I plan to tackle some drawers at home in the coming days.  Try it out.  Pick a spot and clear away the unneeded items, and clean that space.  Notice how good it feels.  I'm starting to notice how nice minimalist living could be.  Who knows where this will lead. ;-)

So far, I've cleared all drawers of clutter and extra supplies, dusted inside and out, vacuumed every surface top to bottom, and downsized my picture collection.  I'm no longer allowing any paperwork to sit on the desk overnight.  Everything must be dealt with before I go home.  It's really making me more productive having less "stuff" to hide behind.  I feel great about this space now.  It's still old, dingy, and in need of TLC, but it's open and clear.  I may need to invest in a feng shui book, if this keeps up. 

Two Quick and Easy Summer Recipes to Help Beat the Heat

When it's 90 degrees and 100% humidity outside, having something cool and refreshing can really help to keep you from melting into a puddle of grease on the lawn.  With that in mind, I created my version of a favorite cocktail, but this one is virgin and full of healthy ingredients.  Behold, the 4-ingredient healthy mojito!

1/4 cup fresh mint

Juice of 1 large lime (or 2-3 small)

2 cups Coconut water

2 tbsp maple syrup/agave/honey (sweetener of choice)

Ice as needed

First, squeeze the lime juice and add into a mason jar or glass of choice.  Add the mint to the lime juice and, using the handle of a wooden spoon, mash and tear the mint into the lime juice to release it's juices and flavor.  Next, pour in the coconut water and sweetener.  Shake or stir to mix everything together.  Then, add as much ice as you'd like.  

This is such a great drink for sitting outside enjoying the sun, or for those times when you'd like to be drinking a spiked cocktail but are responsible for not allowing a toddler to drown in the kiddy pool.  

It's not the beach, but it'll do.

Next up, how about a spicy and creamy yet refreshing salad dressing to add to all of those freshly picked raw veggies you just pulled fon the garden?  That's what I decided to whip up Sunday evening after completing several DIY projects.  I just tossed things together into the Baby Bullet and voila!  A new favorite dressing was born.

Creamy Chipotle Lime Chimichurri 

Juice of 1 large lime (2-3 small)

2 tbsp cashew cream (soak cashews for 2 hours, rinse and drain, then blend with water, salt, and lemon juice.  It tastes cheesy and delicious!  Trust me.)

2-3 tbsp water

1/8 tsp sea salt

1/2 tsp garlic powder

1/2 tap cumin

3-4 tbsp fresh cilantro 

1" piece of dried chipotle pepper (optional if you don't like spicy things)

Blend until creamy and pour over your favorite veggies.  It's tangy and spicy with enough creaminess to help cool itselft.  Plus, the cilantro adds to the cooking effect.  

I think these two would pair together very nicely for a "south of the border" inspired dinner in the patio.  Feel free to add alcohol to your mojito... I won't judge. ;-)

Raw Vegan Carrot Cake Balls

Happy Sunday!  I meant to post a “Gratitude Tuesday” dedicated to my yoga practice earlier this week, but my phone had other ideas and actually deleted the whole thing before I was able to save it.  Oopsie!  Oh well.  I suppose one benefit of practicing yoga is the calm mind that allowed me to shrug it off and say, “well, I guess I’ll start over another day”.  I really did NOT feel like starting it over that night.  Trust me. 

 

So, instead, I’ve decided to give you a little healthy recipe for the weekend.  I always loved carrot cake growing up.  Not kidding, it was a toss-up between that and German chocolate cake every birthday.  I could never decide.  Being a vegan these days, the traditional carrot cake featuring cream cheese icing, is off the table.  Honestly, I have serious ethical issues with dairy these days.  I’ve written a whole blog post about it.  But now that I know a thing or two about making delicious raw desserts, I’ve created my version of an on-the-go bite-sized snack ball that reminds me of one of my favorite cakes.  These are soft, gooey, sweet, with just a hint of spice.  And did I mention that they’re raw, vegan, and sugar free?  Yep, I’d say they’re just about perfect.  But I’ll let you be the judge…

RAW VEGAN CARROT CAKE BALLS

 

4 medium carrots, peeled and roughly chopped

1 cup soft dates (I used medjool.)

¼ cup hemp seeds (walnuts, pecans, almonds would all work if you don’t have hemp seeds.)

1 ½ cups oats (I try to always use the gluten-free kind)

Thumb of ginger

1 tsp vanilla extract

1 tsp cinnamon

2-3 tbsp unsweetened coconut flakes

 

Start by adding the roughly chopped carrots to a food processor and pulsing until you have rice-sized pieces.  Then add all other ingredients and process until they form a sticky dough.  Sprinkle the coconut flakes into a shallow dish.  Take 1-2 tablespoon-sized globs of dough and form into balls, then roll them in the coconut flakes.  Refrigerate for at least two hours to firm them.  Enjoy! 

 

I actually had three of these AFTER my morning smoothie this morning.  You know, because I obviously needed dessert.  Ha!  That’s the best part about guilt-free foods.  You can have them any time you feel the need. 

 

I’m still tweaking this recipe and may try adding raisins next time for a little more intense flavor.  I’ll let you know how that goes.  Have a fantastic weekend, and eat something green!

 

Simple Creamy Detox Soup

My digestion wasn't feeling so good today.  I'm not sure what was causing it, but I decided to give my tummy a little break.  When I came home, I took a look inside the fridge and threw some stuff in the blender.  It turned out very tasty, so I'm sharing it with you guys.  It took, literally, minutes to prepare, so I'm sure I'll be adding this to my go-to recipes for busy nights.

Simple Creamy Detox Soup

2 cups leafy greens (I used spring mix.)

1/2 a large cucumber

1/2 red bell pepper

2 green onions

1/4 red onion

10 spears of asparagus

1/4-1/2 cup cilantro

1 lemon, juiced

2 cloves garlic 

1" piece of jalapeño 

1/2 avocado

1/2 cup water

1/2 tsp cumin

1/2 tsp sea salt

Roughly chop cucumber, bell pepper, onions, and asparagus, then add to blender with the greens, jalapeño, garlic, lemon juice, water, and cilantro.  Blend until smooth, then add the avocado, cumin, and salt.  Process until creamy.  Serve as-is, or top with something crunchy like hemp seeds or dried onions.  You could add other spices if you'd like or more jalapeño if you like it extra hot.  Toss in more veggies if you'd like.  The great thing about these raw green soups is that they're so versatile.  Have fun with it!

Gratitude Tuesday (and a recipe too!)

It's FINALLY my kind of weather!  Here in middle Tennessee, it's been sunny and 80-degree temperatures for the past few days, and it doesn't look like that cold mess will be making another appearance any time soon.  Thank goodness!  I was ready to pack my bags (with nothing but flip-flops, bikinis, and sundresses) and move to a tropical island.  This was the coldest winter I can remember, and if it's the new weather pattern for Tennessee, I'm definitely moving south.  But now, with the blue skies, light breeze, and hot sun, it seems like a distant memory.  With that in mind, I give you this week's gratitude list:

1.  Beautiful weather!!  I waited (not so) patiently for it to arrive, and now that it's here, I'm taking full advantage.  Stroller rides for Charlotte and long walks for momma, weekends spent in the garden or back yard, eating big beautiful salads on restaurant patios... These are few of my favorite things.  

2.  Spring flowers and greenery.  This area of the US is one of the most beautiful, but ONLY in spring and summer if you ask me. Our falls bring a week or two of pretty colors, but then make way for a blanket brown, dry, crisp leaves.  I understand the need for seasons, blah, blah, blah, but that doesn't mean I like the change.  However, when spring arrives in full force here, it's truly worth the bitter months of frigid rain.  Pink dogwoods and white Bradford pear blooms abound, and I'm reminded of why I've lived here so many years.  It's incredibly beautiful.

3.  Babies!  No, I'm not pregnant.  Charlotte keeps me busy enough without having to wonder if she's trying to smother a younger sibling with "love".  I'm talking about the new additions to my employers' "nature preserve".  The landfill where I spend my days is a no-hunting zone, so every spring we are blessed with fawns and goslings, too many to count.  They are a sign that winter has finally gone and spring is here to stay.  I love driving slowly in or out of the gate while watching the momma geese swim with four or five tiny gray specks following her, or the mother deer leading her clumsy offspring into the tree-line to find berries.  Watching other species demonstrate the same caring and loving attitude toward their children that I feel for mine is just one of the many reasons I stopped eating animals.

4.  Clover.  I don't know if you've noticed, but I'm kind of on a roll.  I've found no fewer than 15 four-leaf clovers in the past two weeks, and 3 five-leaf!  I didn't know that was possible!  I don't think they really equate to luck since I'm still a full-time employee and not sipping margaritas on a beach somewhere while my handsome husband drives around in a brand new Aston Martin, but it does make my inner 5-year-old giddy.  I've always been good at finding them, but this year, I've set a record.

5.  Rain.  I know, I know... It sound contradictory after my whole "I hate the winter" rant, but once it's warm and green, the light rain can feel so calming.  It seems to clear the air of negative energy (and pollen), and give way to brighter, sunnier days.  Plus, now that my garden is planted, I'll need some help getting that gorgeous food to grow.  Lord knows I don't have the greenest of thumbs.  My cactus in my office is barely clinging to life.  True story.

 

6.  Green smoothies!  After juicing my breakfast for a couple of months, I'm back in my smoothie-phase.  It's just quicker, and things have seemed rushed lately.  (The rush seems to have coincided with a certain little girl mastering the art of walking.)  I love the variations I can come up with in a hurry, and knowing that I'm starting my day with a big boost of nutrition keeps me focused throughout the day.  Charlotte has even been enjoying them on our way to grandma's house.  I'm so thankful that my health was challenged before I ever became pregnant so that I could learn how to raise a healthy child.  She will eat almost anything!  The kid loves veggies, and for that, I feel truly blessed.  

Since I'm honoring my love of green smoothies, I figured I'd share one of my favorites.  I don't use a "recipe" per se, but these are more like suggestions.  Feel free to alter it in any way to suit your taste buds.  Besides, a green smoothie is only good for you if you actually DRINK IT.  

Banana Strawberry Basil Breakfast Smoothie

1 cup almond milk

1-2 frozen bananas

1 cup frozen or fresh strawberries

1/4-1/2 cup loosely packed fresh basil

1-3 stalks celery, chopped

2 dates

1 tsp vanilla

Dash of cayenne pepper

Optional toppings:  dried mulberries, sprouted buckwheat, cacao nibs, dried coconut flakes

Add all ingredients to a blender and blend away.  I love the taste that fresh basil adds to this smoothie, and it pairs so well with strawberries.  It's a very cool and crisp tasting drink that's perfect for hot days.  If you don't have or just don't like celery, use a cup or two of spinach, or even kale.  If you don't have dates, use a tablespoon of maple syrup or some stevia.  It's a great basic recipe to start adding some green into your mornings.  I like to add my vanilla protein powder and a scoop of Perfect Food Raw for an extra boost.  Give it a shot and see what you think.

Until next time, give thanks, eat green and live lean!

Quick and Easy Raw Caramel Fruit Dip

Another fruit dip?  You betcha!  You could say that I'm going through a "dip phase". There's something so satisfying about that goo-on-a-chip thing.  It probably stems from my years of eating Mexican food twice weekly and filling up on chips and salsa before my meal ever arrived.  I suppose dips are popular because they're simple, portable food.  And the portable factor is likely why I'm eating a lot of dips right now.  When you're running out the door in the morning, it's so easy to just throw a covered bowl and some fruit or veggies in a bag and go.  

I created this incredibly easy fruit dip by accident while making a raw caramel to pair with my raw chocolate candy.  I had leftovers and thought, "hmm... I wonder how that would taste on some strawberries?"  You know what?  It was AMAZING!  So, I made some more.  Obviously.  This stuff is fool-proof.  You really can't mess it up.  

Raw Caramel Fruit Dip

1 cup dates (I used medjool)

1/2-1 cup filtered water

2 tbsp (or more) nut butter (I used almond butter)

1 tsp vanilla extract

Pinch of salt

Soak the dates in filtered water for a couple of hours or overnight, using enough water to almost cover them, but not too much.  After soaking, add the dates and soak water to a blender along with all other ingredients and blend until smooth.  That's it!  It's so simple, so sweet, and SO satisfying.  This dip is wonderful on apples, bananas, and berries.  I think it would be amazing on some nut-based, lightly salted crackers, too.  Salted caramel, anyone?  I could see adding shredded coconut and topping your favorite raw chocolate cake with it.  Remember German Chocolate cake?  Yum!  If you love caramel, but want a healthier alternative, I think this could be perfect.  Enjoy!

Are You on the Juice? No, not THAT kind.

I watched Fat, Sick, & Nearly Dead when it first premiered on Netflix a couple of years ago.  At the time, I was in the beginning stages of my health discovery adventure.  It was around the time that I started experimenting with a raw vegan diet.  I already knew the benefits of eating fruits and veggies, but Joe's story really amazed me.  It also made a huge impression on my omnivore husband.  We both thought that adding fresh juices to our daily routine would be a great idea.  

Why juice?  When we juice fresh fruits and veggies, we are basically pulling out the vitamins and other nutrients while eliminating the fiber.  This allows the body to absorb the nutrients directly into the bloodstream without having to process them through the digestive tract.  It's like injecting nutrition right into your veins!

I decided to buy my brother's juicer from him at a steep discount.  It wasn't anything special, but a Breville was good enough for Joe, so it was good enough for me.

At the time, we lived about 45 minutes from the nearest grocery store that carried organic produce, but I would go by there after work and stock our fridge.  I would also drive from our home to the farmer's market in Nashville (well over a one hour drive) every weekend and buy tons of fresh greens and apples.  I loved the experience of wandering the market, meeting new people, talking to the farmers, and just inhaling the fresh air.  But after a while, I got burned out on the long drive and the extra gas money.  (I was driving an SUV with a V-8 engine.).   Not to mention, we're both the kind of people who are running late wherever we go, and juicing takes time.  So, we didn't stick with it.  We both loved drinking the juice, but just couldn't make it a habit.  

Well, fast forward to January 2014, and I received a gift from a very generous and kind family member... A brand new Omega 8006 juicer!  It's quite different from the Breville.  This juicer is an auger-style, meaning that instead of spinning and cutting the produce, it presses everything into a screen at slow speed which releases the juice and separates it from the pulp without oxidative stress.  Heat isn't a friend of juice, so the centrifugal style, like the Breville, can be less than ideal.  However, having used both, I can say that I never noticed my juice getting warm when I used the centrifugal type.  The main thing that I noticed from using the Omega versus the Breville, is the amount of juice that's pressed from leafy greens and the dryness of the pulp.  A lot of my leafy greens would just spin out the side of the Breville without releasing much juice.  One downfall of the Omega is the prep involved.  Because the chute is small, I have to cut my veggies and fruits to fit.  I've gotten this down to a routine, though, so I'm not too annoyed by it.  My main concern is getting the best nutrition possible, and the Omega definitely helps with that goal. 

I can say that since receiving the Omega, we have juiced consistently.  I started by making a green juice and a root juice for myself everyday.  And as of last week, I'm making juice for myself and my husband.  I'm also sharing my juices with our ten-month-old daughter who seems to really enjoy them.  Yay!  

So, you may be wondering, "Lindsey, what do you juice?"  I don't get too creative during the work week, since I like to stay in a routine to keep things on-time in the morning.  My go-to for green juice as of late is kale, spinach, celery, cucumber, apple, and lemon.  I managed to find some fresh turmeric root at the international market over the weekend, so I've added that to this week's juice, and it seems to be a hit.  No complaints from the hubby, at least.  My root juice is pretty much the same every day, too.  Carrot, beet, celery, apple is the base, and I've also been adding turmeric and ginger to it this week.  I love the kick of spice from the ginger and how it tastes with the sweetness of the other veggies.  

I watched a YouTube video by "The Life-Regenerator" Dan McDonald last week which inspired me to try something new on Saturday.  He made a pineapple, cilantro, and coconut juice, which sounded really refreshing.  Cilantro is one of my favorite herbs and is a great detoxifier.  I thought I'd give it a try.  Fresh Thai coconuts aren't easy to find in Tennessee, but I had some "coconut water powder" in the cabinet.  (It was one of Jimmy's Christmas gifts, since he's a complete coconut water addict.)  I must say, the juice was so refreshing!  Dan really knows what he's doing.  He has tons of videos on his YouTube channel demonstrating juice and raw food recipes.  

If you're just learning about juicing, I'd recommend keeping it simple, only juicing 2 or 3 items at a time.  Start with a watery vegetable, like cucumber or celery.  Then, add a green, such as kale, spinach, romaine, etc.  And lastly, toss in a fruit for sweetness.  Apples, pears, and oranges work great.  Lemon is also a nice addition and will help to keep oxidation at a minimum if you have to store your juices for any amount of time.  Once you've gotten some recipes that you like, try adding more flavors.  Carrots and beets will add sweetness to any juice.  Herbs are great for detoxing.  Ginger and turmeric are incredible for treating inflammation.  

I love experimenting on the weekends when I'm not hurried.  Play around and have fun with it.  It's one of the best things you can do for your health.  Even if you don't change anything else, you'll be flooding your cells with beautiful nutrition.

Some wonderful resources for juicing are:

RebootwithJoe.com

Holdingherown.com

Naturaljuicejunkie.com

Runningonjuice.com

Smoothie Recipe: The Hormone Balancing Orange Dream

About three weeks ago, I received my new juicer, an Omega 8006.  Since then, I've been juicing every morning.  Typically, I'll wake up and drink a glass of warm lemon water followed by a green juice.  While I have the juicer going, I also prepare a sweet root juice to take to work, usually beet-carrot-apple-celery.  I call it "The Plant Blood."  

I like to go easy on my digestive tract in the early part of my day, so I will then make a smoothie to drink as my morning snack.  With oranges being in-season, I've been on a bit of a kick.  This recipe includes maca, of which I have shared the benefits in a previous post.  It's truly a SUPERfood.  It turned out so good that I just had to share with all of you.

The Hormone-Balancing Orange Dream Smoothie

2 oranges, peeled

2 frozen bananas

1-1/2 cups almond milk

1 tsp vanilla

2 tbsp chia seeds (I soaked mine in water overnight)

1 scoop protein powder (I used Garden of Life Raw Vanilla Protein)

2 tbsp Maca powder (optional)

Cinnamon & ginger to taste

Dash of cayenne pepper

Pinch of sea salt

I blended my fruits and almond milk until smooth before adding the other ingredients just to prevent over-processing of my superfoods.  I then topped my smoothie with a scoop of hemp seeds.  It reminds me of the orange dreamcicles that I had as a kid, but without all of the junk and processed sugar.  Delish!  Of course, you could add your favorite leafy green vegetable or some celery to this to give it extra nutrient power.  Please give this one a try.  It's amazing!