Creamy Carob Banana Dream Smoothie...

This has seriously been my favorite breakfast smoothie of late. I came up with it a few weeks ago when I was craving a creamy, chocolate flavor but wasn’t really in the mood for my usual chocolate smoothie. For whatever reason I found myself really craving carob - which I do like, but don’t normally get that crazy about. - Since I had some carob powder on hand I decided to give it a try. The carob, coconut, date, banana, cashew combo works so well! You’ll be amazed, and become totally addicted to it like I did. Plus it’s so simple you can’t not try it, and it’s naturally sweetened, no sugar or artificial sweetener here.

Creamy Carob Banana Dream Smoothie

1 ½ Frozen Bananas
1 C Unsweetened Vanilla Coconut Milk
3 Medjool Dates Pitted
1 ½ Tbsp Carob Powder
1 Tbsp Cacao Nibs
*** 1 heaping Tbsp Cashew Butter

- Place all ingredients in a high-speed blender and blend for 60-90 seconds until completely smooth and creamy.


*** Note - For a different but equally amazing flavor swap out the Cashew Butter with Hazelnut Butter. SO GOOD!*** 

Pumpkin Pie Oatmeal...

As I think I’ve mentioned before I pretty much love pumpkin flavored everything. I’ve also been on a real oatmeal kick lately, and so I’ve had the idea to combine these two things for weeks now, only I’ve just been to lazy to actually do it. Finally this morning as I was enjoying a piping mug of peppermint hot chocolate and watching the snowflakes fall I decided it was time to give creativity a whirl.

I wasn’t exactly sure what to expect when it was all said and done, but I figured adding traditional pumpkin pie flavors to a bowl of oatmeal couldn’t go too wrong. I was right. This is a really warming comforting bowl of morning oats, full of autumnal and winter flavor. Perfect for any cold morning or any day you’re craving a bit of a pumpkin fix. Even my husband who despises all things pumpkin loved this sweet soothing breakfast. If you like your pumpkin pie a bit on the spicy side you can increase the ginger to 1 tsp, and up the nutmeg as well. I’m pretty picky when it comes to nutmeg which is why I only used a 1/4 tsp. These oats are fantastic topped with maple syrup and dried cranberries but you could use dried cherries as well or another sweetener of your choosing, and if you’re interested in kicking up the pumpkin another notch serve this with one of the delicious non-dairy pumpkin spice milks instead of regular old almond, soy or rice milk. Trust me on this!

Pumpkin Pie Oatmeal 

2/3 C Steel Cut Oats
1 15oz Can Coconut Milk
½ C Pumpkin Puree
½-1 Tbsp Blackstrap Molasses
1 tsp Ground Cinnamon
½ tsp Ground Ginger
1/4 tsp Cardamom
1/4 tsp Ground Nutmeg
Pinch of Cloves

To Serve 

Maple Syrup
Dried Cranberries
Chopped Pecans or Walnuts
So Delicious Pumpkin Spice Coconut Milk - or your favorite non-dairy pumpkin spice milk, or any regular non-dairy milk.

- Combine Oats, Coconut Milk, Pumpkin Puree and Molasses in a medium sized saucepan and bring to a boil.

- Once boiling reduce to a simmer and add in all of the spices.

- Let simmer gently on the stove top, stirring occasionally for 30-40 minutes until oats are tender and much of the liquid has been absorbed.

- Divide the oats into bowls and top with Maple Syrup, Dried Cranberries and Your Choice of Non-Dairy Milk.

Super Easy Superfood Oatmeal...

Quinoa for breakfast is nothing new. In fact, combining quinoa and oats for a delicious protein rich breakfast isn’t new either, but it is new to me. As quinoa continues to grow in popularity here in the United States I continue to come across new and interesting uses for it. Of course, I never have time to try all the recipes I see, or even half of them, and when it comes to breakfast food I’m usually at a disadvantage anyway since I’m not much of a morning eater anyway. Which is why I normally opt for a fruit or green smoothie.

Of course, there are those rare days when I wake up with breakfast on my mind, and today was one of those days. Normally when I crave breakfast it’s something carby, or decadent. It’s always something that requires work and effort and it’s very seldom wholesome. Today was different, maybe it’s the cool autumnal weather, or the fact that I’ve been feeling less then ideal lately, but I woke up craving oats. Actually, that’s a lie, I’ve been craving oats for days now actually but I’ve just been to lazy to make them. Since I woke up extremely early this morning for no apparent reason, and have the day off I decided that if I wanted oatmeal then there was no time like the present.

The original idea was just to make a basic pot of oatmeal that would be large enough to last me through the weekend, but as I was standing in front of my pantry I thought “why not try that whole quinoa breakfast thing?” So I decided to add some quinoa to my oats. Then I started thinking about what else might be good. I had a single apple sitting in my fruit basket, and that always tastes great in oatmeal, I have bags of random Superfood burning holes in my pantry shelves and so why not add them too for a super nutrient dense, antioxidant rich breakfast? See how it is? Once you get started down a certain path you can’t stop, and I ended up with one of the most enjoyable bowls of oatmeal ever. The goji and mulberries really added a nice element to the oatmeal, a subtly sweet and complex blend of flavors. Even my husband who is no fan of oatmeal, but reluctantly agreed to try it, loved it!

The beauty of this oatmeal is you can literally do whatever you want with it. There are so many things you can add in, so many variations, an endless amount of options to keep you interested. This morning I chose to add the blueberries, cherries, flaxseeds, sunflower seeds, maple syrup, pomegranate molasses, and unsweetened almond milk to my bowl and it was divine. My husband meanwhile chose blueberries, cherries, flaxseeds, chia seeds, raisins, maple syrup, pomegranate molasses and vanilla almond milk.

However you choose to eat it, I hope you enjoy it!

Super Easy Superfood Oatmeal 

1 ½ C Steel Cut Oats
½ C Quinoa
5 C Water
1 Granny Smith Apple Peeled and cubed
4 Tbsp Goji Berries
4 Tbsp White Mullberries

Optional Add Ins per Serving 

2 Tbsp Fresh or Frozen Blueberries, Raspberries, or Blackberries
8 Fresh or Frozen Whole Pitted Cherries
2 Tbsp Ground Flaxseed
1 Tbsp Raw Sunflower Seeds
1 Tbsp Hemp Seeds
1 Tbsp Chia Seeds
1-2 Tbsp Raisins
1-2 Tbsp Walnuts
Sliced Banana
½ - 1 Tbsp Maple Syrup
½ - 1 Tbsp Pomegranate Molasses
Almond, Coconut or other favorite non-dairy milk

- Combine the Oats, Quinoa and Water in a medium saucepan and bring to a boil. Once boiling reduce heat and let simmer on the stove for 40-60 minutes, stirring occasionally until the oats have thickened and are tender.

- Ten minutes before the end of cooking add in the peeled chopped apple and stir to combine.

- Five minutes before the end of cooking add in the Goji and White Mullberries and stir to combine.

- Remove the cooked oatmeal from the heat, and spoon out individual servings. Top each serving with desired add-ins.

*** Note - To ensure this is Gluten-Free use GF oats. *** 

White Chocolate Cherry Smoothie...

I don’t know about you but I’ve been addicted to cherries lately. I probably buy a few pounds per week and every morning I eat a bowl of them for breakfast. I’ve always loved cherries, but this summer they seem to be particularly ripe and delicious, and I just can’t get enough. I’ve also been really addicted to peanut butter lately, and I’ve had a strange craving for white chocolate which got me thinking this week that I might like combining all three of these things in one way or another.

This morning after a little bit of deliberation I decided to try mixing them together in a smoothie. It was either that or a dessert and I just didn’t feel like baking today. As it happens though this smoothie is like a dessert in a glass, super yummy, and decadent! Actually - as weird as it sounds this smoothie tastes a little bit like Christmas - probably the nutmeg. Anyway it came as a big surprise to me because I didn’t have any real idea of what the end result would be. I can honestly say it far exceeded my expectations, and if you like decadent dessert like smoothies definitely give this one a try!

White Chocolate Cherry Smoothie 

1 1/4 C Vanilla Almond Milk
1/3 C Vegan White Chocolate Chips
1/3 C Frozen Cherries
½ Frozen Banana
** 2 Tbsp Peanut Butter & Co’s White Chocolate Wonderful Peanut Butter
1 ½ tsp Vanilla Extract
1 tsp Maca Powder
1 tsp Lucuma Powder
½ tsp Mucuna Powder
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
4-6 Ice Cubes

- Place the vegan white chocolate in a small saucepan over medium heat. After about a minute the chocolate should begin to melt, add in a 1/4 cup of the almond milk and stir the two together until the white chocolate has melted fully.

- Remove the saucepan from the heat and stir in the vanilla extract.

- Combine the white chocolate mixture with the cherries, banana, peanut butter, maca, lucuma, mucuna, nutmeg, cinnamon, remaining almond milk and ice cubes in a highspeed blender. Blend on high for 90 seconds or until the mixture is smooth.

- Pour into a glass and garnish with a dash of nutmeg and a few dried cranberries or cherries for a festive feel. Enjoy!

*** Note - I don’t know if there’s any real substitute for Peanut Butter & Co’s White Chocolate Peanut butter, but you could just use regular peanut butter and add in more vegan white chocolate to compensate. Also you can use fresh cherries rather then frozen if you prefer, but then you may want to use more ice to get the same consistency.*** 

Chocolate Cinnamon Power Shake...

I’ve always been a big fan of protein shakes/smoothies. Since I’m not normally a big eater in the morning these have always been my salvation. Since my last cleanse however I’ve been mostly sticking to fruit for breakfast in the morning, and so I haven’t bought protein powder or anything like that in ages, but lately I’ve been really craving a good ‘ole chocolate protein smoothie. Today since I was particularly ravenous upon waking, - and since I still don’t have any protein powders - I decided to just throw together my own little power shake.

I was amazed by the result. It tastes so good, and so decadent, and it’s very reminiscent of some of my favorite protein shakes. After I scarfed down a peach and a mango, I drank this, and it really hit the spot. I might just make it again tomorrow and the next day and the next! 

Chocolate Cinnamon Power Shake 

1 C Vanilla Almond Milk

1 Ripe Banana 

2 Tbsp Cocoa Powder 

1 tsp Lucuma Powder

1 tsp Maca Powder 

½ tsp Ground Cinnamon 

1 tsp Vanilla Extract 

** 2 Tbsp Peanut Butter & Co’s Cinnamon Raisin Swirl Peanut Butter
1 tsp Instant Espresso Powder (Optional) 

6 Ice Cubes

- Place all ingredients into a highspeed blender and blend on high for 60-90 seconds until completely smooth.

- Pour into a glass and enjoy! 

*** Note - If you don’t have or can’t find Peanut Butter & Co’s amazing Cinnamon Raisin Swirl Peanut butter, Sub your favorite peanut butter, with an added dash of cinnamon and a small handful of raisins. *** 

Sensational Spring Citrus Smoothie...

If you’re living just about anywhere in North America right now, and you’re anything like me you’re probably wondering when this dreaded winter is going to come to it’s end. I mean I like winter alright - in moderation, but all these crazy snowstorms and the bone-chilling cold has got me longing for Spring like never before. Today it’s in the mid-40's which to some is still pretty cold, but to me it’s like paradise, the sun is shining, there’s no wind, it’s actually warm enough to walk outside without a parka - light jacket may be required however - and I’m beginning to feel like Spring is finally on it’s way. I know I’m ready for it, and my body is ready for it, and so are my tastebuds.

Something a lot of people don’t know about me is that I absolutely love grapefruit, and the reason why people don’t know this, is because despite my great love of this beautiful citrus I don’t really talk about it very much. Over the past couple of months I’ve been buying huge bags of ruby red grapefruits and normally I juice them along with oranges, lemons and ginger. Well, this morning I was definitely craving a mix of that sort but was too lazy to get out the juicer. So instead I whipped up this super simple, and deliciously citrusy smoothie to keep the smile on my face and remind myself that spring is only a few more weeks away. So buck up, and enjoy some citrus until it gets here.

Sensational Spring Citrus Smoothie 

1 Large Red Grapefruit, peeled, pith and seeds removed.
Small handful of Fresh or Frozen Raspberries
6 Fresh or Frozen Strawberries
½ Large or 1 Small banana
5 Frozen Peach Slices
3/4 C Orange Juice
½ C Water
1 Tbsp Lemon Juice

- Place all ingredients in a high speed blender and blend for 60-90 seconds until completely smooth. For a thinner consistency add a little more water if desired.

Luscious Fruit and Flax Smoothie...

I thought I would take a moment to share with you my favorite smoothie of late. I’ve made it quite a few times now and it’s everything you could want in a smoothie. Dense, satisfying, filling, sweet - but not too sweet, and nutritious. I’ll admit that as much as I love flax, I’m not always so diligent about eating it, but I just recently watched a fascinating video with Michael Gregor about the importance of Omega-3 Fatty Acids that’s got me thinking up new ways to include this vital powerhouse food into my diet daily.

Smoothies are the easiest way for me to consume flaxseed. I feel like if I do it all in one go right in the morning then it’s done and I don’t have to worry about it. If I leave it until later the truth is I’ll probably forget to sprinkle it on my salad or my pasta or my broccoli or what have you. Best to do it first thing, and why not have it in a delicious smoothie? The addition of flax to a smoothie gives the drink a really luscious texture reminiscent of a milkshake, and with the great flavor bursts in this particular concoction you’ll feel like you’re having something decadent when really you’re drinking tons of healthful nutrients, vitamins, and antioxidants. So give it a try, and enjoy!

Luscious Fruit and Flax Smoothie

1 Navel Orange
1 Banana
1-2 Handfuls Baby Spinach
1 Cup Frozen Blueberries
2 Tbsp Ground Flaxseed
1 Cup Unsweetened Almond Milk
4 Drops Liquid Vanilla Stevia (Optional)

- Combine all ingredients in a high-speed blender and blend on high for 60-90 seconds until completely smooth.

*** Note - If you can't find liquid Stevia or don't wish to use it you can use another sweetener of choice and add in 1/2-1 tsp of vanilla extract instead.***

Super Garlic Stir-fry Bowl...

Lately I’ve just been craving real, simple, whole, foods, and my craving’s have perfect timing because that’s exactly what my body needs right now. I know I promised to post more about my experiments with “Cookin’ Crunk” and about my Artisan Vegan Cheese making but last Monday I started getting a strange cough. By Wednesday it had gotten much worse and I was feeling quite poorly overall. I spent most of the day in bed, and by the weekend the cough had escalated to downright awful. So I broke down and went to the doctor the other day and was diagnosed with Pertussis, that’s Whooping Cough for those of you who don’t know the medical lingo. How I got Whooping Cough and who from I have no idea. I was vaccinated against it as a child, and I’m never around children - sick or otherwise - unless I happen to pass them on the street or in the store, and so far as I know I haven’t been around any sick adults either. I thought whooping cough was a dead disease, something that only surfaced in third world countries, but apparently I was wrong. After doing a bit of research I read that it has been making a fierce comeback in the United States particularly over the past 3 years. In 2012 alone there were three massive outbreaks in Washington, Wisconsin, and Vermont, and the reports of whooping cough in those areas are considered to be at epidemic levels. Personally I blame all these people who refuse to vaccinate their kids for fear of the Autism boogie man, but I wont’ get into that.

So how do you get whooping cough if you’ve been vaccinated? Well according to the doctor vaccines aren’t always 100% effective, sometimes they may prevent you from getting a disease entirely, and sometimes they may only limit the severity of the disease vaccinated against. Also vaccines apparently aren’t designed to last for a person’s entire lifetime. They’re really just meant to get you through childhood, since most of the diseases vaccinated against are more contagious - and dangerous - to children. Unfortunately for me there isn’t much the doctor could do in the way of treatment, the whole point of vaccinating is prevention, because once you get an illness like whooping cough there isn’t a cure or a treatment, you have to just let it run it’s course all on it’s own and that can take as long as a month or more. I was told that because I’m healthy and came in relatively early I might be able to kick it sooner but we’ll see.

Since conventional medicine didn’t have a lot for me I looked to my training as a holistic health practitioner to see if there was anything I could do for myself, still even natural treatment options are limited. Licorice Root, Garlic, Plantain Leaf, Mullen, Anis Seed, Echinacea, and Elderberry, are the main herbs I’ve been using but I started using those way back last Monday when the cough first came on and they’re only providing moderate and brief relief. So in addition to supportive herbs I’ve decided to simplify my diet for the time being. Smaller portions, only whole foods, little to no oil, no sugar, very limited salt. A lot of greens, a lot of fresh veggies, fruit, garlic, ginger, and wheatgrass. I think it’s helping, at least it feels good to nourish myself with whole foods. The following recipe is what I made for dinner last night and I think it turned out extremely well, it’s so packed with flavor you wouldn’t even know it didn’t have any salt, or sugar, and wasn’t cooked in oil. The important thing with this recipe is to cook it at a lower heat to preserve some of the crunch of the vegetables. It's equally important to add the garlic in closer to the end of cooking so that it retains as much nutritional potency as possible while still mellowing out a little. I'll admit this is really garlicky so it's not for the faint of heart, but you can cut back on the garlic a little if you like. Garlic is a great food for illness, and a lot of garlic is always my personal preference. Delicious and filling! I do also add a tsp of sesame oil after cooking to add a bit of sesame flavor but you can leave that out if you wish .

As for the rest of it, hopefully I’ll start feeling better soon, but in the meantime you may have to wait for those other posts I promised because honestly most days I’m not really in the mood to do too much.

Super Garlic Stir-fry Bowl

2 tsp Garlic Chili Sauce
2 Large Carrots peeled and sliced
4 C Bok Choy chopped. Leaves and stems separated.
6 Shiitake Mushrooms sliced
1 C Sliced Red Cabbage
! C Frozen Lima Beans thawed
8 Cloves Garlic sliced thin
3/4 tsp Ground Ginger
2 Tbsp Bragg’s Liquid Amino’s
Water as needed - about ½ C
1 tsp Toasted Sesame Oil per serving (Optional)
Sesame Seeds
1 ½ C Brown Rice

- Cook Brown Rice in a rice cooker according to manufacturer instructions or in a pot according to package instructions.

- Meanwhile add Garlic Chili Sauce and ground ginger to a large saute pan with roughly 1/4 cup of water. Turn on the heat to medium and bring it to a simmer.

- Add in the sliced carrots, and the bok choy stems. Saute on medium for about ten minutes until softened.

- Add in the Shiitake Mushrooms and sliced garlic and saute for another 4-5 minutes. Add in more water if the pan is getting dry.

- Add the Red Cabbage, Bok Choy Leaves, and Lima Beans. Saute until Red Cabbage is wilted but still has some crunch and lima beans are heated through.

- Add in the Bragg’s and toss to coat.

- Distribute the rice evenly amongst bowls, top each bowl of rice with a generous helping of the sauteed veggies, sprinkle with desired amount of sesame seeds, and drizzle 1 tsp of Toasted sesame oil over each bowl.

- Serve and enjoy!

***Note - Remember to leave out the sesame oil to make this oil free, and you can make this soy-free by using a soy-free sauce, in place of Bragg's.***

Product Review - Sunwarrior: Chocolate - Raw, Vegan - Protein Powder...

Happy Summer Solstice everyone! Today is the longest day of the year, today is the day to stay up and enjoy the sun, because after today the days will gradually begin to grow short again until we find ourselves in winter once more. I love summer solstice because I love the sun, and I love late-night sunsets. Seeing the sun go down at six is a little depressing to me, and I’d much rather watch it set at nine or ten. Unfortunately in Illinois today we have no sun at all, the day was bright and cherry when I woke up - for about five seconds - and then the sky quickly turned to grey, and now it’s going black. Storms are on the horizon, and so most of my solstice we be spent moping around indoors. At least I took advantage of the day before the rain hit, and had a lovely bike ride through the grey, whipping wind.

But enough about all that, I wanted to share a product with you that I’ve been enjoying quite a bit lately over the past couple of months. Since I’m not cooking anything summery or celebratory today I thought it was the perfect day to share it with you.

Sunwarrior Chocolate  Protein Powder! This stuff is amazing! Y’all know how much I love a good vegan protein powder right? Well, I first heard about Sunwarrior a few years ago when I was in Maui, and I’d been wanting to try it ever since. Of course this stuff is a bit more expensive then what I normally buy so I kept on holding off on getting some. Then my local health food store was having a sale and I scored a bag for 30% off! How cool is that? I chose to buy the chocolate flavor because I tend to favor chocolate flavored protein powders and figured that would be the safest place to start, and man oh man is this stuff good.

Now, I love me some Manitoba Harvest Hemp Protein and some Vega but I think Sunwarrior beats them both in terms of just good ‘ole flavor. The texture isn’t grainy at all, or gritty like a lot of powders out there, and It has a mild chocolate flavor as opposed to a really in your face one. I also don’t find it to be overly sweet, and I don’t think it leaves that strange protein powder ‘aftertaste’ in your mouth. This stuff goes down smooth, and tastes delicious and you can really add it into any kind of smoothie that strikes your fancy. I’ve been enjoying it in all sorts of configurations latley but my hands down favorite way to drink it is the classic - almond butter, almond milk, banana, maca, cherries, and ice combo.

Other great aspects of Sunwarrior protein powder is that it’s a GMO-Free product, it’s Gluten-Free, Soy-Free, and Dairy-Free, and it’s also hypoallergenic. There are also no artificial flavors, colors or preservatives, it's sweetened with stevia and it’s raw. It also contains all the essential and non-essential amino acids in a perfectly balanced profile. According to their website they have the highest amount of (non-soy) raw, whole-grain sprouted vegan protein of any product available. Pretty cool! One scoop is also only about 80 calories which is considerably lower then a lot of other protein powders I’ve seen on the market.

I look forward to trying both the vanilla and natural flavors in the future, and hope they’re just as good as the chocolate version, but for now I’m really loving this powder. So if you love protein powders as much as I do - particularly as a quick post work out, or pre-work breakfast - then check this one out and let me know what you think!

Oh and if you live in an area where the sun is actually out and shining today, make sure you go out and enjoy it! Happy Solstice!

Chocolate Berry Superfood Smoothie...

I love all kinds of smoothies but there are three kinds that I enjoy more frequently then others. One is the obligatory green smoothie, the second is a berry combo smoothie, and the third is the chocolate protein nut butter smoothie. I tend to drink green smoothies more often in the summer, a lot of berry smoothies in the winter and the chocolate nut butter combo is a wild card. I’ll take it whenever, wherever. Lately however I’ve been enjoying this third variety more often. It seems to be my new ‘go-to’ smoothie on working days, the added protein from the protein powder and nut butter, plus the cacao and the maca keep me energized long into the day.

The only problem is that I get board pretty quickly when forced to eat the same thing all the time. So Monday I was craving a smoothie, something chocolate and creamy like my typical pre-work smoothie but the idea of the same old same old just had me feeling blah. I thought about making a berry smoothie as I have a lot of delicious berries newly on hand but that just sounded so plain. After a few moments spent pondering my dilemma in my kitchen something dawned on me. “Who ever said you can’t combine a berry smoothie with a chocolate nut butter smoothie?” No one that I know of anyway and so that’s exactly what I did.

It may sound weird to you to combine berries with chocolate and peanut butter but I assure you it’s quite delicious - mind blowing really - and while the color leaves a little something to be desired the taste is phenomenal. And really, that’s all that matters isn’t it?

Chocolate Berry Superfood Smoothie 

1 Scoop Sun Warrior Chocolate Protein Powder
1 3.5oz pack frozen acai berry puree
6-8 frozen strawberries
1 Banana
1 tsp Lucuma Powder
1 tsp Maca Powder
1 Tbsp Hemp Seeds
1 Tbsp Earth Balance Coconut Peanut Butter
3/4 C Unsweetened Almond Milk
4 Ice Cubes

- Place all ingredients into a high speed blender and blend on high for 60-90 seconds until smooth and all the ice is crushed.

Enjoy before or after an energizing workout, or on days you have to go to work!

*** Note - You can use any kind of peanut butter or protein powder you like, but I find the Sun Warrior Protein Powder has a superior taste. As for Earth Balance's Coconut Peanut Butter, I highly recommend this. Not only is it freaking delicious but adds another flavor note to the overall smoothie. More about this peanut butter in a review post to come.***

Acai Berry Breakfast Bowl...

I’ve been in love with the idea of an Acai breakfast bowl ever since I tried my first one at a Choice Health Bar in Lahaina, Maui a couple of years ago. It became a favorite breakfast for me while I was in Maui. There was nothing better then waking up to the sun, walking on the beach listening to the waves roar and then going into town for a delicious and filling yet totally nutritious breakfast. Every time I ate one of those Acai bowls in Maui I felt like I was eating energy, like I was eating power. It’s such a great way to fuel your day, and eating a rainbow of fruity filled goodness for breakfast just puts you in an immediately positive mood.

When I came back to Chicago however there were no Acai bowls to be found in any of my local haunts and so I gradually began to forget about the awesome power of acai in the morning. It wasn’t until I returned home to Vancouver this past month that I was once again reunited with my love of the acai bowl. My husband and I were in North Vancouver doing some touristy stuff since we’d been able to snag some free time away from family drama. Since we were out there I wanted to take him to a cool, raw, vegan, smoothie bar I’d discovered last year. Lo and behold when we arrived at the tiny busting smoothie bar they had a sign for their own version of an Acai breakfast bowl. - More about that bowl in particular and the smoothie bar in a review post - promise. - Needless to say I was desperate to order it for breakfast, and once that acai touched my tongue you could consider my love rekindled.

Why it had never occurred to me to make my own acai breakfast bowls upon returning home from Maui I will never know, but after having one again in Vancouver I knew I wouldn’t be able to live without it again. The following recipe is my take on an acai breakfast bowl, and it’s one of the very first things I made once we were back in Chicago. The cool thing about an Acai bowl is that they’re pretty versatile, you can load them up however you like, and add in what you want. I remember Choice Health Bar in Maui had more then just one version of the bowl listed in their breakfast menu - some of them quite elaborate - but for my take I wanted something simple, refreshing and delicious.

This bowl wins on all points, you simply must make it. Think of it as a smoothie you can chew, and prepare to be amazed!

Acai Berry Breakfast Bowl 

1/4 C Frozen Blueberries
6 Frozen Strawberries (8 if berries are small)
1 3.5oz pack of Frozen Acai Berry Puree
1/3 C Acai Berry Juice
3 Ice Cubes
1 ½ tsp Agave Nectar
1/4 C Granola
1 Tbsp Hemp Seeds
2 tsp Ground Flaxseed
2 tsp Chia Seeds
1 Sliced Banana
Handful of Fresh Blueberries

- Combine frozen blueberries, frozen strawberries, acai berry puree, acai berry juice, agave nectar, chia seeds, flaxseed, and ice cubes in a high speed blender. Blend on high until the mixture is smooth and completely pureed. You can add a couple more ice cubes for a thicker consistency if you like.

- Pour the mixture into a bowl. Then top with your favorite organic vegan granola - I used a vanilla strawberry blend - hemp seeds, the sliced banana and fresh blueberries.

Enjoy immediately, sitting somewhere where you can enjoy the sun!

*** NOTE - If you need this recipe to be gluten-free make sure you purchase and use a gluten-free granola ***

Vanilla Orange Berry Blast Smoothie...

You all know how much I love a good smoothie right? Well over the past week this one has become my absolute favorite breakfast. The flavor is so unique a mixture of berry, vanilla, citrus and that oh so distinct grassy taste of wheatgrass. I love the not quite blended texture of the dates as well. Overall this smoothie packs an energizing antioxidant punch that’ll both nourish and satisfy you, not to mention help you through any busy Spring morning, and if it doesn’t quite feel like spring where you live then at least the light citrus notes will make you daydream of the warmer days to come. Plus, you can’t beat that beautiful, rich, majestic color. Doesn’t it make you want to smile?

Vanilla Orange Berry Blast Smoothie 

1-1 1/4C Vanilla Almond Milk
1 Large Navel Orange
2 Pitted Dates
1 Scoop Wheatgrass Powder (I use Amazing Grass)
2/3-3/4C Frozen Blueberries
4 Frozen Peach Slices
½ tsp Ground Cinnamon
Dash of Ground Ginger

- Place all ingredients into a high-speed blender and blend on high for 1 minute or until smooth. Bits of unblended date pieces are okay, and highly recommended in my opinion.

*** Note - If you prefer you can use unsweetened almond or other non-dairy milk and use a tablespoon of vanilla extract instead. Though I quite like the taste and texture of the vanilla almond milk. Also how much milk and blueberries you use depends on the strength of your blender and your personal preference for how thick you want the smoothie to be.***

Guinness Fondue...

Happy St. Patrick’s Day everyone! No matter how you choose to celebrate I hope you have a good time, with lots of great Irish food and drink. If you’re looking for a way to kick up your Paddy’s day celebrations you might want to try this Guinness fondue appetizer, it sounds strange I know, but it’s simply delicious! Irish farmhouse cheeses are typically used for the dish, farmhouse cheddar in particular but in my case I decided to use Daiya Cheddar though you could use any of your favorite  vegan cheddars. Served with raw or lightly steamed vegetables such as broccoli, cauliflower, carrots, yams, peppers, cucumber, squash and toasted bread cubes it makes of a really rich, satisfying and unique addition to any Paddy’s Day Party.

Originally I was unconvinced, my husband even more so since he doesn’t’ like either beer or cheese. But after one bread cube dipped in this thick gooey, fondue and you’ll keep going back for more, I swear! It’s neither too beery nor too cheesy it holds perfect notes of both. To make things easier of course you can use any stout beer, but I just found out via The Vegan Society that Guinness Extra Stout is Vegan in the U.S. - it’s not vegan outside of the U.S. - so if you really, really want Guinness use the Extra Stout! And enjoy!

Guinness Fondue 

12oz Guinness or other Irish Stout
16oz Daiya Cheddar Cheese Shreds or other Vegan Cheese
2 tsp Lemon Juice
1 Tbsp Cornstarch
Celtic Sea Salt and Black Pepper to taste
Assorted Bread and Vegetables to serve

- Combine Stout and Lemon Juice in a medium sized saucepan and heat over medium-high heat. Bring to a low boil, then reduce heat and simmer.

- Add in the cornstarch, salt, pepper, and Daiya and stir constantly until all cheese has melted and fondue is nice and smooth.

- Serve with an assortment of lightly steamed or raw vegetables, and crispy bread. I used Steamed Brussels Sprouts, Carrots, Broccoli, and Sweet Potato plus cubes of Rye Bread.

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing...

This is one of my favorite salads. Seriously. I’ve been making it frequently over the past couple of years and though it’s super simple and easy it never fails to amaze me just how satisfied I am after eating it. This is one of those recipes that came about because a growling hunger was gnawing at my stomach at a time when my refrigerator was looking pretty sparse, so I had to make due with what I had. Sometimes that’s the best way to cook. Though it can be restrictive to cook with an empty fridge and an empty pantry, it can simultaneously be inspiring. It can provide you with the kind of freedom to be creative that you might not have otherwise. There’s always something a little magical in that.

Over the years this recipe has changed and transformed. The basic heart of it however has stayed the same. It was initially inspired by Thai flavors, - Thai cuisine being one of my favorites - and those hot lazy days of mid-summer when you don't want to do a lot of cooking anyway. Though no matter how I choose to make it these days, it always has the same six basic ingredients. Cabbage, cilantro, green onions, tahini, lime juice and soy sauce. Some days I use a little more of this, or a lot more of that. Some days I throw certain ingredients in, and leave others out, it all depends on my mood and what I have on hand, and that’s the beauty of this. It’s versatile! There are no hard and fast rules to making it, as long as you have those six basic ingredients it’s a winner every time.

I really do love the cool crisp cabbage slathered in thick rich, creamy, and nutty tahini. The sourness of the lime, the saltiness of the soy sauce, the bite of the onion, and the earthiness of the cilantro. It’s such a satisfying combination, made even better by various additions. A little sweetness from agave, or bell pepper, extra crunch from bean sprouts, a little spice from the radish. Cool and creamy avocado, or sweet mango, a hint of ginger or a hint of garlic. This version that I present to you is definitely a more jazzed up version of that original salad that I first made years ago, but it is extremely delicious. Of course it’s meant to be simple, so if you don’t have everything on the list don’t fret. In keeping with the spirit of the original work with what you have, and enjoy!

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing 

1 Small Nappa Cabbage sliced thin
½ Head Red Cabbage sliced thin
1 Large handful bean sprouts
2 Large Carrots shredded
1 bunch green onions Sliced
1 bunch cilantro Minced
6 Red Radishes Sliced Thin
1 Cucumber Sliced thin
1 Red Bell Pepper Sliced thin
Handful of Raw or Roasted Unsalted Peanuts

Half a Mango sliced thin (Optional)
Half an Avocado sliced thin (Optional)

Creamy Tahini Lime Dressing

4 TBSP Tahini
4 Tbsp Lime Juice
2 Tbsp Tamari
2 Tbsp Water (as needed)
1 Tbsp Agave
1 small piece Ginger Grated finely
1 Clove Garlic Minced
1/8 tsp Cayenne


- To make the salad slice, chop or mince all ingredients as directed and place into a large mixing bowl.

- Whisk together all the dressing ingredients in a small bowl and taste for flavor. Adjust seasonings as needed if you want more lime, more tamari, more garlic etc.. or if you need to thin it more with a little water.

- When the dressing is to your taste pour it over the salad in the mixing bowl. Mix the salad thoroughly to combine and serve!

- Enjoy garnished with extra cilantro and peanuts if desired. Or with sliced avocado and/or sliced mango.

PS: I chose to use Tahini here in the dressing because I love it, and it's what I had on hand. However if you were interested in a more traditional Thai taste, you could easily substitute almond butter or peanut butter for the Tahini. Though it's not something I do myself i'm sure it would be just as lovely.

Post Workout Elixer...

This is just a little something I’ve been drinking lately, that I knew I just had to share with you all. I know it doesn’t sound like much but it’s absolutely delicious, and after a good workout it is so refreshing and quenching. It was actually after a workout a few days ago when I threw this thing together. See I wasn’t hungry enough for a full on smoothie, but just plain old water or even plain old coconut water wasn’t going to cut it either. What I really wanted was some fresh juice but since the juicer I ordered hadn’t arrived yet I had to think of something else. After thinking it over for a few minutes I decided to make a blended drink but with the spirit of a juice.

What does that mean? Well, there aren’t really enough solid ingredients in this to make it a ‘real’ smoothie, but it’s not quite a juice either. It tastes more like a juice because it doesn’t have much pulp or fiber, and it does foam up a bit like a juice. Overall it’s lighter then a smoothie and yet super satisfying at the same time. Surprisingly it’s also quite sustaining, meaning I was pretty well sated until lunch rolled around.

Now, you may be wondering why I chose these particular ingredients. Well ordinally, I was going for a Thai sort of flavor hence the lime, the coconut, the ginger, and the basil. However just a few weeks ago I came across a delicious new smoothie recipe in a cook book that included dried plums and a quarter of a whole lemon. I love dried plums and always have them on hand, and I just happened to have lemons though I’d never considered using either in a smoothie before. Long story short that smoothie was fantastic and I loved it, and so when I was making my morning drink I decided why not pop in a bit of lemon for that extra kick of citrus and why not through in a few plums for added fiber and sweetness. In the end it worked, and I was super impressed with this drink. So for the past three days I’ve been downing a glass after each workout and I’m absolutely loving every drop of it. FYI - the color of the finished drink does leave a little to be desired thanks to green basil and dark purple almost black plums but hey, if it tastes good who cares what it looks like right?  Try it! You’ll see!

Post Workout Elixer 

1 1/4 C Coconut Water
2 ½ Tbsp Lime Juice
1/4 Lemon Seeded and Peeled
1 Tbsp Maple Syrup
1/4 tsp Ground Ginger
3-4 Dried Plums
4 Basil Leaves
2-3 Ice Cubes

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth.

- Pour into a glass and enjoy with a slice of lemon to garnish. This drink is particuarlly refreshing when drunk after any workout that has you sweating buckets. I’m sure it would be equally quenching on a hot day.

Tropical Avocado Smoothie...

Looking for another Green-Tastic smoothie to start your day off right? Well I have just the thing. Lately I’ve been really into the whole Avocado for Breakfast thing. Whether it’s in a smoothie or spread onto toast, I’m addicted! It’s delicious, filling, creamy, satisfying and some might even say that avocado on toast is even ‘buttery.’In a smoothie half an avocado adds depth of flavor, and creaminess which I love. Plus it makes your morning smoothie taste rich and decadent when it’s really not. Some people shy away from Avocados but not me. Healthful fats like those found in Avocado or other whole plant foods are an important part of a healthy balanced diet. Your body needs fat, your brain needs fat - unfortunately we as a species are getting far too much of the wrong kind of fat and we’re getting it far too often. However if you’re eating a healthy, balanced, nutritionally dense diet half an avocado - or a whole one - every once in a while isn’t going to do you any harm. And, while we’re on the subject of fat, I kind of like the idea that if you’re going to eat fat you may as well eat it in the morning that way you have the day to work it off and use it for energy. If you eat a lot of fat at night and then just lay around or sit on the couch your body’s just going to store the fat instead of utilize it. So indulge in a little tropical-avocado goodness and power your morning the right way, through fruit, veg and healthy fat!

Tropical Avocado Smoothie 

1 C Coconut Water
½ Large Avocado
1 C Frozen Pineapple Chunks
1 Large Satsuma Orange
1 Sliver of Ginger - or to taste
Pinch of Fresh Parsley
3 Large Leaves kale
1 tsp Spirulina - Optional

- Place everything in a high-speed blender and blend on high for 90 seconds until the mixture is smooth and creamy. Pour into a glass and enjoy!

PS: If you’re looking for something to do with that other half of Avocado you can freeze it and use it in a smoothie another day. Or you can do what I did and toast 1 slice of whole grain or gluten-free bread. Then mash the avo in a bowl with some lime juice, sea salt, black pepper, and red pepper flakes then spread it over the toasted bread. It may sound strange to you at first - trust me it took some convincing before I was even willing to try it - but it’s so freaking delicious. Your mind will literally be blown!