Banana Berry Smoothie

Banana Berry Smoothie
I have been meaning to post this smoothie recipe for ages! This is a simple recipe for those who are trying to get on the smoothie bandwagon but not sure where to start… or what a good combination is! Nothing worse then throwing a bunch of stuff in a blender and forcing your self to drink it… we have all been there. I find this combo is also great for kids who might not be adventurous enough to drink green smoothies.

I personally drink a smoothie practically everyday. I find that my body prefers that over solid food first thing in the morning. Now, I enjoy all sorts of veggie concoctions. I don’t necessarily need a sweet smoothie anymore. My taste buds have adapted. However, when I started drinking smoothies on a regular basis I started simple.

Banana Berry Smoothie

I will be posting more smoothies on my blog to give you an idea of the diversity of combinations you can have and  I encourage you to be adventurous and give them a go! They are such a tremendous way to get in veggies, fruit and water in to your diet.
Who knows, maybe you will not need your daily cup of Joe to wake yourself up in the morning. You would be surprised the healing and energizing powers that fruits and vegetables have on the body.
So, try this recipe out and see if you are ready to add more simple raw breakfasts into your daily regime!
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Banana Berry Smoothie 
Serves 2
Ingredients
  • 2 frozen Bananas**
  • 1 cup strawberries
  • 11/2 cups orange juice
  • 1 tbsp of coconut yogurt
  • 1/4 of raspberries
  • 1/4 cup apple juice
  • 1 tbsp hemp seeds (optional)
Directions
BLEND :)
**Note: Instead of freezing the whole banana with the peel; try chopping the banana into small rounds. Line a baking sheet with parchment paper and lay the banana slices on the baking sheet. Pop it in the freezer to freeze overnight. I do a whole bunch at once and then store in a ziplock freezer bag for when I need it!

 

Summer Rice Salad with Honey Mustard Dressing

Summer Rice Salad

Summer Rice Salad

One final summer recipe. Summer is almost behind us now. I have been making this fabulous rice salad all summer. It is so tasty and sweet. Of course you can make this recipe with whatever vegetables are in season, however, this is by far my favourite combo.
Summer Rice Salad

This, in many regards, has been a long summer for me. I learned about about myself and the person that I want to become. There are so many things I thought I wanted to change about myself. I thought I wasn’t pretty enough, smart enough or capable enough. It took me this entire summer to realize the people who love and appreciate the most where right in front of me all along!
We all have days or doubt and disappear, that is an inevitable fact of life. But, it is so comforting to know that I have wonderful friends and family that support me and help me rise to every challenge I may face in my life. And you know what the best way to face every challenge? With a belly full of nourishing, plant-based, wholesome food! So, enjoy this recipe and share it with family and friends. Food is love so share a little with the special people in your life!

Summer Rice Salad

Summer Rice Salad w/ Honey Mustard Dressing

Serves: 2 as a main or 4 as a side

Ingredients:

Salad:
1 cup of brown rice, uncooked
1 cup strawberries, sliced
1 avocado, diced
1/2 orange or yellow bell pepper, julienned
1/2 cucumber, chopped
1/2 cup kale, chopped
Dressing:
2 tbsp honey
1 tbsp dijon mustard
1/4 tsp salt and papper
2 tbsp rice vinegar
5 tbsp olive oil
Instructions:
  1. Cook brown rice as instructed on the package.
  2. To make dressing: whisk honey, mustard and vinegar together until smooth. Then add oil. If you add it sooner it will separate. Add salt and pepper to taste. Set aside.
  3. Once rice has cooled, add the rest of the ingredients. Drizzle the salad dressing on top and toss until well combined.
  4. Serve immediately. It will keep for up to two days in the fridge.

Superfood Berry Smoothie

Berry Superfood Smoothie. Maca powder is so versatile. So easy!

I will keep this post sweet and simple. Just like this delicious recipe. I love adding superfoods to my recipes. They are fun, exciting and they add a new twist to my traditional smoothie recipes. Today’s superfood is maca powder. This stuff tastes so good and is goooood for you! It has a caramel taste to it and smells like pancake mix… well at least think it does. It is a root that is ground into a fine powder. It can come in a pill form as well if you are looking for the benefits without the taste. Maca will aid in the regulation of hormones for male and females. It can increase fertility in both sexes with no side effects! (Well, other than the obvious one…*wink wink*) It can also help with female cramping during “that time of the month” and during menopause. It also is well known for clearing acne and balancing mood. But hey, don’t take my word for it! Try it yourself and see if it helps you. Now onto the smoothie…

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Superfood Berry Smoothie

Serves 1

Ingredients

  • 1 cup of mixed frozen berries
  • 1 cup almond milk
  • 2  medium frozen bananas
  • 1 1/2 tbsp maca powder
  • 1 tbsp hemp seeds

Directions

Blend, slurp and be merry!

Raw Lemon Raspberry Cheesecake

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I love Easter! It always reminds me that warm weather is coming. Spring has sprung and the grass starts to grow after a seemingly endless winter. Well this year… winter still seems to be dragging on. Another snowfall today. Tomorrow we will be hit again. My patience is wearing thin…

So, to encourage Mother Nature to get in the mood of spring, I made a lemon and raspberry cheesecake! The flavours remind me of picking wild berries and drinking fresh lemon water. These are some of my favourite things about the warmer months of the year.

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I usually don’t make big cakes because I don’t want to eat them all by myself. (Although, they are tasty enough not to share.) My favourite part of making raw cake is sharing the recipes with my family and friends, because I get so excited to watch them lick their plates clean! It really is that good. This cake is the perfect consistency: creamy and rich with a crunchy chocolate drizzle. I am drooling just writing about it.

This recipe will make a 20-inch cake in a springform pan. However, feel free to make a smaller version of this recipe. Use a 9 or 10-inch pan and cut the recipe in half. This will make it more affordable.

Wow your friends with a raw cake at your next get-together! If they are anything like my friends it will be love at first bite. They will be begging you for more!

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Raw Lemon Raspberry Cheesecake

Makes a 20-inch cake

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup almonds
  • 2 heaping tbsp coconut oil, liquid form
  • 1 1/2 cups dates
Lemon Cheesecake Layer
  • 1/3 cup coconut milk
  • 1/4 cup lemon juice
  • 2 1/2 cups soaked cashews
  • 1/4 cup + 1 tbsp lemon juice
  • 2 tablespoons of maple syrup (or liquid sweetener of choice)

Raspberry Cheesecake Layer

  • 1 cup soaked cashews
  • 1/2 cup raspberries
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 1 1/2 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla
  • a dash of salt

Chocolate Drizzle

  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil, liquid form

Directions

  1. To make crust, put almonds in the food processor and grind until they are coarsely ground. Add oats, dates and coconut oil. Blend until the ingredients make a sticky mixture that you can evenly pat down on the bottom of your springform pan. Put in fridge.
  2. Lemon layer: using a high-speed blender or food processor, blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto the crust and put back in the fridge.
  3. Raspberry layer: same as the lemon layer. Blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto lemon layer and put in the freezer overnight.
  4. Bring it out of the freezer at least 20 minutes before serving to defrost.
  5. Chocolate drizzle: whisk ingredients together.
  6. Drizzle chocolate sauce and/or raw honey on cake right before serving. Enjoy!

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Quick and Easy Coconut Oatmeal

 

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When I was a kid I never ate oatmeal. I always thought of it as the instant stuff in those little, brown, paper packets which always tasted like cardboard and sugar. I would add even more sugar to mask the unpleasant taste. It also looked like paste which was not appealing and, frankly, still isn’t.

Now I eat rolled or steel cut oats! I no longer think of oatmeal in the same terms. I don’t solely have it as a sweet, breakfast food either. It’s great as a savoury dish too, which I often eat for lunch or dinner! Of course, I also use it to make all sorts of desserts. It is one of Mother Nature’s lovely, versatile grains.

Oatmeal is a gluten free grain, however, you do need to be careful when buying oats if you have an intolerance to gluten. Oats are often cross-contaminated with other glutinous grains during the time they are processed. So, I always buy “gluten free” oats. They cost a little more, but it is better to be safe than sorry. My favourite brand is Bob’s Red Mill. You can find it in the natural/organic section in most grocery stores for a reasonable price.

 

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Quick and Easy Coconut Oatmeal

Prep Time: 3 mins        Cook Time: 5 mins          Yield: 2 servings (or one for a very hungry Clara!)

Ingredients

  • 1 cup water
  • 1 medium-large banana, chopped
  • 4 tbsp coconut milk
  • 3/4 cup rolled oats
  • 1/4 tsp ground ginger
  • 2 tsp ground cinnamon
  • Optional Toppings: mixed berries, pepitas (pumpkin seeds), hemp seeds, maple syrup

Directions

  1. On high heat, bring water and coconut milk to a boil.
  2. Add oatmeal and reduce heat to medium.
  3. When most of the liquid has evaporated, remove from heat. Add the banana, cinnamon and ginger.
  4. Serve with your desired toppings.

Tip: It is better to have a little extra liquid. If you find the liquid is evaporating quickly, add a bit more coconut milk or water while cooking.