I am completely into all things pumpkin right now! Autumn in New England is just beginning and it is really just the most glorious and gorgeous season ever!
I love Pumpkins and I love Chia Pudding so I have combined the two, makes sense right? Chia pudding is so diverse. It can be a snack, a lunch on-the-go or even a healthy desert after a healthy dinner. Chia pudding has seriously powered me through some pretty long days so I honestly swear by it. I also love how easy it is to prepare, especially if you are on the go! Pop all of the ingredients into a handy jar with a lid, pop said handy jar into the refrigerator over-night. In the morning grab completely delicious, protein packed, on-the-go fuel in a jar as you run out the door. Simple!(and let’s not forget delicious!)
If you read last week’s post you saw my list of the health benefits you enjoy from pumpkins. If you did not, check out Vegan Pumpkin Spice Cookies.
I steamed and mashed my pumpkin ahead of time and portioned it into 1 cup servings. I like to do this so that I can just grab the puree and use it as I please. If I feel like I will not use it all right away I just put the extra puree into the freezer for future use. Pre-measuring it and packaging it in portions for the freezer just makes it so easy to take out and use.
Okay, enough talk, here is my really delicious, perfect for Autumn, almost as good as pumpkin pie recipe for Spiced Pumpkin Chia Pudding!
Pumpkin Chia Pudding!
1 Cup pumpkin puree
1 Cup almond or coconut milk
2 Tbsp maple syrup (3 if you would like it a bit sweeter)
1 Tsp vanilla
1/2 Tsp cinnamon (you could also add a 1/4 tsp of nutmeg and cloves if you would like it really interesting!)
Scant 1/4 cup of chia seeds (Scant meaning make this 1/4 cup just shy of completely full):o)
-Place all of the ingredients into the blender except the chia seeds.
-Blend until well mixed and creamy.
-Add chia seeds and just pulse quickly until mixed. Not too much.
-Pour into a jar or serving dishes, cover and refrigerate over night or at least 4 hours
Coconut Whipped Cream (YUM!!!!)
1 Can of full fat coconut milk
1 Tbsp maple syrup
1 Tsp vanilla
-Place the can of coconut milk in the refrigerator for 24 hours.
-Place the can of coconut milk in the freezer 1 hour before making the whipped cream.
-Open the can from the freezer and separate the “liquid” from the cream. I use the liquid in my morning smoothie the next day.
-Using a mixer or by hand, whip the coconut cream, add in the maple syrup and vanilla, continue to beat until soft peaks are forming.
-Top absolutely anything with this decadent, delicious, guilt free whipped coconut cream.
If you are topping your pumpkin chia pudding with whipped coconut cream, it is really nice to add a sprinkle of cinnamon.
These delicious little gems happen to be gluten-free as well!
Pumpkin season is here!
Finally, pumpkin season is here. I love seeing pumpkins at the farm stands, growing in the fields, decorating door steps and tables. I love their vibrancy and the season they signify… Halloween with all of its fun, Autumn with all of its beauty and all of the dishes so deliciously enhanced by these gorgeous plump orange fruits.
Pumpkins, in addition to adding so much flavor and hearty texture to so many dishes, also have an impressive amount of health benefits! To list a few…
-Vitamin A and Beta-Carotene to help keep your eyes healthy and vision strong.
–Potassium to help restore electrolytes after an intense work-out.
–Vitamin C to help boost your immune system.
–Fibre to help you feel full, which makes it less likely that you will over-eat and helps you feel satisfied for longer.
If you decide to keep the seeds and roast them (which I HIGHLY recommend!) you will receive another arsenal of health benefits including an extra protein boost… Pumpkin seeds are delicious, nutritious and just SUCH a great snack, for you and for your children. The power of seeds is just incredible. (I am clearly on a plant-based high after just roasting up my first batch of pumpkin seeds of the season!)
After having just cut up my first pumpkin of the season (kindly given to me by my brother, straight from the garden… grown with love) I cubed the pumpkin, boiled it and pureed it. The whole time I was dreaming of all the delectable dishes I was going to create! I made roasted pumpkin seeds, pumpkin bread, pumpkin chia pudding with whipped coconut cream on top (next week for the recipe :o) ) curried pumpkin soup with black beans and lentils and last but not least some pretty sumptuous vegan pumpkin spice cookies. YUM!
These cookies encompass the season to come and they are great with a nice cup of tea! :o) They are actually perfect for “tea time”.
My wee ones did go crazy over these, but then they are rolled in sugar so don’t forget to fill your day with greens as well!!
Vegan Pumpkin Spice Cookies
1 cup gluten-free oat flour
1 cup gluten-free buckwheat flour
1/4 cup ground flax-seed
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1/4 cup chopped crystalized ginger
1 cup pumpkin puree
3/4 cup brown sugar
1/3 cup coconut oil
1 tsp vanilla
2 Tbsp chia seed mixed with 4 Tbsp water
Granulated sugar of your choice for rolling
-Pre-heat oven to 350 degrees.
-Mix together 2 Tbsp of chia seeds with 4 Tbsp of water, let sit for 10 minutes.
-Mix together all of the dry ingredients.
-In another bowl mix together the pumpkin, brown sugar, coconut oil and vanilla.
-Mix the wet ingredients into the dry ingredients.
-Add the chia gel and mix well.
-Add the chopped crystalized ginger and mix well.
-Place the cookie dough in the refrigerator for 1/2 hour.
-Roll the cookie dough into a golf sized ball and roll through the granulated sugar.
-Place on a parchment paper lined cookie sheet. As you place on cookie sheet press down into “cookie shape”.
-Bake at 350 degrees for 14-16 minutes.
-Cool on the cookie sheet for 1-2 minutes then transfer to a cooling rack.
-Brew a nice cup of tea while they are cooking so you may enjoy one 3 minutes out of the oven! Seriously yummy!
I hope you enjoy them and they get you into a spicy mood for the spiced season to come!
A new green smoothie to add to your arsenal and help your skin glow!
I was just speaking to one on my good friends about smoothies… one of my favorite subjects, of course!
We were discussing the need to mix up our green smoothie routine because if you are as religious about your morning (or anytime) smoothies as we are, even the most delicious smoothies can get boring after a while and it is good to get a well-rounded mix of healthy ingredients, for your body and for your taste buds.
So, this morning I opened my fridge and started mixing it up a little… literally… in the blender :o)
This smoothie is a glorious salad in a glass, it is cool, refreshing and filled with nutrition. What a benefit to start the day getting all of these nutrients super boosted into your system! This particular blend is also packed with power houses for your hair and skin. Along with feeling great, looking great is an added bonus.
Spinach is loaded with Iron and loaded with vitamins and minerals, including vitamin A which helps keep our hair moisturized and keeps our skin and bones healthy. Vitamin C needed for the maintenance of collagen, huge bonus! If a healthy body does not win out in keeping you powering down those greens then it is okay for a little vanity to win… the right smoothies help your skin look great!
Zucchini is packed with vitamin C and vitamin A, it is also high in Fiber and Manganese. Manganese is responsible for producing Proline, which is an amino acid that allows the formation of collagen! Again, beautiful skin booster!
Cucumbers are amazing for rehydration, which of course is great for your skin! They are also great for flushing out toxins and the vitamin B is an energy boost.
Green! Green! Green!
1/2 banana (frozen or fresh)
1 cup mango (frozen or fresh)
1/2 cucumber
1/2 zucchini
2 handfuls of spinach
1 inch of fresh ginger (cut off of a root)
Juice of 1 lemon (add as much as you would like, I love a lot of lemon so I usually add the juice of another half of lemon)
Cinnamon (sprinkle in to suit your taste)
1 1/2 cups water
If you are using fresh fruit add a cup of ice. Blend away and Enjoy!
I hope you like it and I hope it gives you the boost you need :o)
An awesome recipe and some useful tips on moving house and country, along with a little story :o)…
Vegan Apple and Blueberry Crumble
Well, moving country is not for the faint of heart at the best of times but throw in a few extreme factors and it becomes an extreme sport!
I have just relocated my family from the little, little island of Bermuda to the big, big United States. When I moved to Bermuda 12 years ago, I moved with 2 suitcases. Now, I have 2 children and WAY more than 2 suit cases :o).
The month before we moved, my husband was told he had to go away for business and it just so happened to be the 2 weeks directly before our departure! No problem right? I can do this.
8 days before our departure my son (poor love) got a case of walking pneumonia, 5 days and counting I ended up with Strep throat and Bronchitis, my house sitter (for our cats) cancelled with 4 days until departure and I still had 2 wedding parties to get through 2 days before departure. Back to the Doctor one more time because my sweet boy ends up with a scratched cornea from a completely accidental rain coat incident and now I am afraid I may seriously lose it! Something has to give. I have now decided to look at this as my extreme sport. I can do this. Last leg of a very long race.
Being organized has never let me down so that is my fall back, We just had to get through it, and we did! Waiting for us on the other side was our amazing support team and the sun came out again!!
Along the way I learned some very valuable things that I would LOVE to share, so here are a couple of lists to help you through any kind of move (maybe a few other situations as well:o) ).
PRELIMINARY LIST FOR ANY MOVE
-LOTS of boxes
-LOTS of tape
-A serious sense of humour
-Wine (“Lots of” would work here as well)
-Patience
-Amazing people on the other end
DETAILED MOVING CHECK LIST
– Moving/ Shipping Companies: I was moving country so it was really important that I do this pretty far ahead of time, which I am SO glad I did! I really recommend shopping around and getting quotes. The company I ended up choosing had good customer service and was literally thousands of dollars less than the company that had thought I would use.
– Label: Label everything! All boxes, bags, anything! It makes it so much easier on the other side. It can be so tempting to think “oh, I will remember what is in that one…” It does not work with things in the freezer and it does not work with moving boxes.
– Lists: Make lists for everything and write things down. It is so easy to forget things when there is SO much to do. I also think it is incredibly satisfying to cross things off the list when they are done! (I have been known to do this; if I have done something not on my list, actually write it in, for the pure satisfaction of then crossing it off!)
– Packing: Be merciless! Have you used it in the last 6 months to a year? Have you worn it? Does it suit you? What does it do for you and does it really NEED to be moved across great distances? This is a perfect time for reducing clutter in your life! It is so cleansing!! A good detox of possessions can be the start of feeling more focused and honestly, more energized. (I get really excited about the idea of no clutter, can you tell?:o) )
– Nutrition: Moving can be really stressful and it is so important to make sure that you are eating well and sleeping well. Keep your immune system pumped and bring on the extra greens!!! Smoothies are great for this because you can get in sooooo many nutritious veggies, easily and deliciously.
– The Ability to Let Go: I may have a wee tendency to like things in my control so this was a tough one for me! Let your children pack one or some of their own boxes, even if it means it will not be as neatly packed as you would like. It will let them feel that they are a part of the whole process and for us, ended up being really fun! A couple sacrificial packing boxes also make GREAT play houses and GREAT distractions while you are working on the neatly packed boxes!
– Support Team: Call upon your support team, whether it is family, friends, sitters… let them help you. My support team was on the other end of my journey but by the time I got here, I really needed them and I really appreciate them! Thank you!!!!!
– Wine: Oh love, at the end of a crazy day, week, month… after everyone is asleep (or maybe before) there is nothing like having a little glass of red to reflect on the day, take a breath and maybe even have a few bites of some amazing decadent treat to soothe away the stress of the day :o) This may be the cheeky way of dealing with the end of it all but in times like these sometimes the cheeky way wins!!!
With ALL of that having been said, we are in Maine right now and a few of my FAVORITE things in Maine are apples, blueberries and maple syrup so to celebrate our arrival, I thought I would whip up a sweet, simple and delicious way to enjoy our new start!
What a great place to start!
Vegan Apple and Blueberry Crumble
Vegan Apple and Blueberry Crumble
Filling:
6-8 apples peeled and thinly sliced (tart apples work really well)
1 cup fresh blueberries
1/4 cup granulated coconut sugar crystals
2 Tbsp maple syrup
1/2 lemon squeezed for juice
1 tsp cinnamon
Crumble:
1 1/2 cup rolled oats (gluten-free)
1/2 cup chopped walnuts
1/4 cup chopped pumpkin seeds
1/4 cup gluten-free buckwheat flour
1/2 tsp cinnamon
1/2 tsp ground vanilla bean powder
3/4 cup brown sugar
6 Tbsp vegan “butter” (I use Earth Balance sticks)
– Mix the sliced apples, blueberries and the remainder of the filling ingredients together and place in a 12×12 baking dish
-In a separate bowl mix together the ingredients for the crumble, leaving the “butter” for last. Cut the room temperature “butter” into small pieces and add to the dry mixture, mix into the rest. I like to use my hands for this, really get in there and get it nicely blended. You could also use a fork.
– Spoon the crumble over the fruit mixture
-Place in the pre-heated 350 degree oven and cook for 45 minutes.
It will be bubbling and smelling especially gorgeous when it comes out!
I will next time be better prepared and make coconut milk whipped cream to go with this, I am sure that would be out of this world!!
My sweet boy asked me yesterday for “… one of those brown balls from the freezer, please Mummy.” Well, I had nothing for him! So today I asked him if we should make some brown balls for the freezer and his very excited answer was”YES!”. I brought the step stool over to the counter and we got to work. He had final say on all ingredients but I will confess to a little “steering” :o)
We came up with a new twist on our old favorite Nutella Bites. We switched up some ingredients, added hulled hemp hearts and chia seeds, rolled them in shredded coconut flakes and away we went. The outcome? Seriously delicious!!!
With the fiber, antioxidants and protein from the chia seeds, the complete protein and essential omega fatty acids from the hulled hemp hearts and the health benefits of almonds (hello brain food!) these little gems are hidden power houses of super foods!
Not only does my son love them but so do I. They are a great snack to take to work and throw in the freezer for that 3:30 lag in the day. Who needs coffee when you have these energy boosting, protein packed, naturally sweetened bites of sheer delight right there and ready to enjoy??
I keep these little bundles of almond joy goodness in the freezer. I like the texture straight from the freezer, they are a little chewy. They can also be kept in the refrigerator if you prefer them a bit softer. Either way the flavor rocks! Super treat!
You can make them with or without coconut. I LOVE them with coconut but I know my daughter does not like it so I made some without coconut for my sweet girl. Thankfully, she loves them too! So many options!
All you need is a blender :o)
Almond Joy Freezer Bites
1/2 cup raw almonds or cashews
1/4 cup almond butter
8-10 medjool dates
1 tsp vanilla (or 1/4-1/2 tsp ground vanilla bean powder, hands down my favorite!)
2 tbsp hulled hemp hearts
2 tbsp chia seeds
1-2 tbsp maple syrup (I have used 1 and 2, both options are great, it just depends how sweet you would like it)
1 1/2 tbsp cacao powder
1 tbsp room temperature coconut oil
shredded coconut for rolling
– Place all ingredients except for the shredded coconut and blend it… A lot! Scrape down the sides and blend again as needed, it will take a few minutes but definitely worth the blending time :o)
– Roll into one inch balls
– Roll through the shredded coconut and put in the freezer for at least 30 minutes
Things are a little crazy at the moment as I prepare my family to move from Bermuda back to the States. Keeping things healthy and interesting has been proving to be little challenging, to say the least! It is so easy to get stuck in a rut especially when everything gets so busy. Time to mix it up!! A new day, a new smoothie, a new color!
All that Vitamin C and Beta Carotene, how can you go wrong?? Not only is this gorgeous little smoothie super refreshing and nutritious, it is also a nice way to mix things up a little bit. I certainly love to celebrate all things green, but if you are going to eat the rainbow you need to add some other colors into the mix! And what a glorious color this smoothie is!
I listed some delicious add-ins at the end of the recipe. Any or all of them will pump up the nutritional value and taste! The cayenne is an especially sassy and surprising kick. The bee pollen is an excellent immune booster (and let’s face it, a nice color contrast when sprinkled on top :o) ).
All Things Orange Smoothie
All Things Orange
1 Banana (can be frozen)
2 cups orange juice (fresh squeezed it best)
1 1/2 cups pumpkin and carrot puree
1 cup mango chunks
1/2 cup – 1 cup strawberries
Amazing add-ins:
Probiotics
1 tsp bee pollen
1/4 tsp cinnamon
A sprinkle of cayenne
– Place all ingredients in the blender and blend away!
If you are using all fresh ingredients then you will want to add ice into the mix to make it refreshingly cold and the right consistency. Start with 1 cup and take it from there.
I usually keep puree in my freezer so that I have it on hand when I want to add some into a sauce or a smoothie. If you steam your veggies the night before and blend them, they will be a great temperature to add into your smoothie after having been in the fridge for the night. You can always make extra and keep in the freezer for the next time!
A few words on why I love my blender… Chocolate. Peanut Butter. Chic Pea. Brownies.
Oh my goodness… I was having a craving and feeling creative!! I wanted something sweet and fudgie, decadent and of course delicious but also vegan, gluten-free, and free of refined sugars. Sounds like a challenge right? Well, If I do say so myself, I totally rose to the challenge!! :o)
This is truly sweet, simple and delicious!
My ingredients:
And here is my vegan, gluten-free, decadent chocolate peanut butter brownie recipe:
1 can of chic peas, drained and rinsed
1/2 cup peanut butter
1/4 cup cacao powder
5 medjool dates (soaked)
1/2 cup maple syrup
2 tsp vanilla
1 tsp baking powder
1/4-1/2 tsp sea salt (to taste)
1/2 cup vegan chocolate chips
Pre-soak dates either over night or pour boiling water over them and soak for one hour, remove pits.
In the blender, add all ingredients except the vegan chocolate chips.
Blend on medium, scraping down the sides as needed. you can switch to high and scape down if you would like. The batter will be quite thick.
Add in the vegan chocolate chips and just mix. You can add them all or save out a couple of tablespoons to sprinkle over the top.
Scoop batter into a parchment paper lined 9×9 pan.
Bake at 350 degrees for 25-30 minutes
Cool in pan on rack until completely cooled.
While your amazingly delicious brownies are cooling you can whip up a little peanut butter sauce to be used as you would like. This sauce is so delicious you may have to stop yourself from just eating it all with a spoon. (I hope I am not the only one!)
Place all ingredients in the blender or small food processor and blend away.
Drizzle over cooled brownies.
Make yourself a cup of tea, take a nice deep breath and enjoy! :o)
I have put half of them in the freezer for the next time I am having a little craving and the rest are in the fridge. All goodness and no guilt! I love it!
I am having to take a break from my beloved coffee… I do not always have coffee in the morning (I prefer green tea) and I certainly feel better throughout the day if I do not have coffee in the morning so although I love the taste and smell, I try to keep it to an occasional cup. Recently however, having had a run of sleep deprivation (someday my gorgeous wee ones will sleep through the night, right???) I had fallen back into a daily habit of that gorgeously aromatic little bean! Unfortunately I can tell my body is not happy with me. I get jittery and very tired in the afternoon, so I must say ‘good-bye friend’ and find something healthier to give me a little kick on the days that I need it.
As I was scanning my cupboards for some energy producing inspiration I came across my maca. Oh that maca! How could I forget the night I discovered the energy boosting superfood? That very long night! That feeling of being very alert and very awake but not jittery and sort of unstable the way coffee can make me feel, that was the feeling I had gotten from the little bit of maca I had eaten. It was in the form of some delicious freezer fudge that had been made with a cacao/maca blend. Unfortunately I had eaten it at night! I spent the rest of the night researching the effects of maca. I had so much energy, it had occurred to me to start cleaning my floors but I decided that if I started cleaning it might wake my little loves! So research it was :o) This is what I found…
Maca is a super food, it is in the cruciferous family and is packed with vitamins. Rich in B vitamins and Vitamin C as swell as zinc. Boasted for its energy boosting qualities without the side effects of caffeine. The list of benefits is long and interesting so I have included this link so I can skip to the delicious part!
Now, I have in my hand a smoothie to super boost me through this morning and I am happy, but I am still missing something. It is the smell of coffee that always gets me, it just smells so good and as I am looking at the grounds I am not going to use I remembered a little home-made body scrub I used to make years ago. I would use coffee grounds and coconut oil to exfoliate, it was awesome. I only use this little mix on my body, I leave my Clarisonic Mia to take care of my face.
So exciting! I am going to have an amazingly healthy superfood boost to start the day AND I am going to have silky smooth skin to face the world with, Win/Win!
I used a mix of ground cacao beans and maca powder. You can buy maca powder on its own, but I had picked up this pre- blended mix which has been great. If you are new to maca I would suggest just starting out with a teaspoon. It can be pretty powerful.
Chocolate Maca Energizing Smoothie
1 frozen banana
1 cup almond milk
2 tbsp cashew butter (you can use any kind of nut butter you would like, they all work and are all delicious in this blend)
1 tbsp cacao powder
1 tsp maca powder
1/2 tsp ground vanilla bean powder ( or one tsp of vanilla)
1/4 tsp cinnamon
2 pre-soaked dates
4 ice cubes
-Pre-soak 2 dates in water over night and remove the stones
-Place all of the ingredients in the blender and blend away
-Enjoy a super energized morning!
Some amazing add-ins for both flavor and nutritional content are:
Hemp protein and Bee Pollen. Use one or the other or add both! I usually add 1 tsp of beepollen (awesome immune booster) and 1 Tbsp of hulled hemp hearts (a nice boost to your protein intake for the day).
On to my body scrub!
All you need are coffee grounds and some coconut oil.
Mix the coffee grounds and the coconut oil together and get ready to scrub. I bring it right into the shower with me and use on my whole body. Again, I stay away from my face though, I feel as though it is a bit too harsh for our delicate facial skin. Rinse all the remnants away and feel your silky smooth skin.
Perfect to start the summer, or when your skin is feeling dull and sluggish. Say good-bye to drinking coffee and feel great about having it help you look great!
Coffee and Coconut Oil Body Scrub
I hope you enjoy your delicious smoothie, your gorgeous skin and have an amazing day!
I have been very skeptical of Chia pudding. I am not really sure why, maybe I thought it would be too “seedy” or I would not like the texture… regardless, I decided to embrace it and play around with it in my little kitchen and I am so very glad I did! :o)
It is now absolutely a new favorite! It is perfect in so many different situations. You can have it plain and simple or add a rainbow of toppings to suit your mood and your body’s needs! It can be a nut and seed powered breakfast, a refreshing snack or light dessert, a protein packed after run (or work out) re-fuel or pre-fuel and even a great on the go lunch.
The Power of Chia
Chia seeds are rich in antioxidants, full of fiber, a great source of high quality protein as well as being rich in Omega 3 fatty acids and calcium.
They have long been used by athletes because of their amazing ability to help sustain energy. These little gems have certainly helped me power through some of my longer working days, making me a true believer!
As with all things that I make, I started with my children in mind, How can I make this so they will log sit too? It can be tricky but they love fruit and any mention of dates or maple syrup perks them right up… and then there is the color. Making things pink always makes them taste better to my daughter, so I started with the goal set, must be pink.
I used a base of banana and strawberries (hello ‘pink’), almond milk and a couple of soaked dates, add in our chia seeds and we are all set! The base itself is very yummy but where I really started having fun was with the toppings… so many options!
Before I get to the recipe, here is a list of some amazing topping suggestions to boost taste, add a power punch of protein, bulk up the fiber or simply keep it a sweet little treat. In the photo below, right in front; I topped with kiwi, fresh mango, bee pollen and shredded coconut. Really refreshing!
– Granola: Awesome way to bulk it up for a super powered breakfast.
– Raw nuts: Antioxidants, phenols and omega 3 fatty acids, vitamins and fiber.
– Coconut: Adds fiber, Iron and healthy fats.
– Maple syrup: a nice natural sweetener if you are serving it as a desert, or to drizzle over gorgeously healthy toppings and entice your wee ones to take the plunge :o).
– Fresh fruit: Loaded with vitamins and fiber.
– Bee pollen: Rich in proteins, B-complex vitamins and folic acid. Bee pollen is a natural energizer and gives amazing support to your intestinal flora which helps support your immune system… who wouldn’t want that??
– Hemp protein: An incredibly tasty and easily digestible source of protein.
– Coconut whip cream: My favorite to add to everything!!!
Chia pudding is also perfect for making in a jar and taking it with you on the road. I had my super long Sunday powered by a chia, oat, fruit and nut jar that tasted so amazing and kept me completely satisfied through my longest work day of the week.
Enough said! Let’s move on to this super simple, super quick, super delicious recipe!
Chia Pudding
1 Banana
6-8 Strawberries
1 Cup almond milk
2 Soaked dates ( you could used maple syrup instead if you prefer. 1-2 Tbsp)
1 Tsp vanilla (1/4 tsp ground vanilla bean powder, or more to taste)
1/4 Cup chia seeds
– Pre-soak 2 dates either over night or pour boiling water over them and let set for at least an hour.
– Place the banana, strawberries, dates and vanilla in the blender and blend until nice and creamy.
– Add the chia seeds and pulse until just mixed.
– Pour into serving dishes, cover and refrigerate 4-8 hours or until set.
– Choose your favorite toppings and devour with great pleasure!!
For those of you who have already joined me, or would like to join me in my obsession for coconut whip cream, here is a quick recipe:
Coconut Whip Cream
1 Can coconut milk (full fat)
1 Tbsp maple syrup
1/4 tsp ground vanilla bean powder
– Place the can of coconut milk in the refrigerator over night or for the day, about an hour before preparation, put the can in the freezer.
– Open the can and separate the coconut cream from the coconut water (I use the coconut water in my smoothies the next day)
– Put the coconut cream in a bowl, add the maple syrup and ground vanilla bean powder. I use an immersion blender to mix and whip. Keep blending until whipped and creamy, it will form little peaks.
– Welcome to light, creamy, ridiculously delicious side of the plant-based eating world!! ;o)
‘They’ say you should write about what you are passionate about. For me that is dancing and most recently this Spicy Banana Mango Sorbet that has been inspired by dance!
Our health does not only depend on the food that we eat (although, of course it is extremely important to fuel our bodies well!). Our health also depends on our happiness. You can eat all of the awesome kale in the world but if you are very unhappy you will not feel well.
We can get very wrapped up in our daily lives and forget to make time for the other important things. We can focus so much on the food we are putting into our bodies but forget about the nurturing and nourishing that our souls need.
Finding a little piece of your own happy each day is crucial to wellness. “It is not about finding one big happy, it is about all the little ‘happies’ along the way.” – Tarina Tashjian (a favorite quote of mine from my super awesome, super wise, super beautiful sister)
We all forget this sometimes and last week I was reminded just how important soul food is! I was lucky enough to have some time to dance. Dancing for me is a place of complete happy, on a cellular level. I will take any form of dancing I can get but I am completely obsessed with Tango! Tango is amazing, beautiful, raw and passionate… a true lesson in letting go, connection and freedom.
Dancing with Adrian Kawaley-Lathan
Needless to say, I had an amazing time dancing!
Dancing with Adrian Kawaley-Lathan 2014
When I came home I was feeling freshly inspired, a wee bit tired and ready for something refreshing and sweet to carry me through. Being a lover of Latin Dance, I thought a little bit of spice would be nice.
So my friends, I give to you…
Spicy Banana Mango Sorbet
2 frozen bananas
1 cup frozen mango chunks
1/4 cup almond milk
Juice of 1/2 lemon
1/8 tsp cayenne pepper ( more or less to taste. You can alway skip the spice altogether, it is still so delicious!)
-Place the 2 frozen bananas in the blender and blend on high, keep stopping to scrape down the sides and blend again.
-Add the frozen mango chunks and just a little of the almond milk, blend again.
-Add the almond milk as necessary, to get the right consistency but add slowly so you do not make it too runny, then it will be a smoothie and you’ll just need a straw instead of a spoon:) )
-Add the freshly squeezed lemon juice and blend again. It should be a nice thick, creamy consistency now.
-You can add the Cayenne pepper straight into the blender and blend again or scoop into serving dishes and simply sprinkle a little on top.
-Serve right away.
-I did put the extra in the freezer and it was still great when I took it out, but you will have to let it sit for 10-15 minutes for it to get to a nice consistency again.
With out Cayenne in case you are just not in the mood!
This little treat truly embraces sweet, simple and delicious!
Great as a cooling snack, a refreshing desert after dinner, or an awesome pallet cleanser.
I hope you enjoy this and I really hope you enjoy doing something that truly makes you feel great!
