Mango Blueberry Superfood Smoothie

I have been fighting a horrid sinus infection for the last few days. Although it has been no fun, I have yet to resort to traditional sinus medication. Instead, I am providing my body with nourishing, healing foods, and letting it do its job. This is the first time I have been sick since changing over to a clean, wholesome lifestyle. In fact, the timing is quite telling. I have just returned from a family vacation, and although I did try to eat as healthy as possible, I did end up eating a lot of things that I normally do not indulge in.... including processed sweets, dairy, fried food, and meat. Ok, it was not my finest moment. I do find it quite interesting though.... the moment I take a little hiatus from my normally healthy lifestyle, I get sick. Coincidence? I think not.

So. What to do when you want to restore your health? I have found my best ally to be superfood smoothies. As the name implies, they are packed full of all the healthy ingredients you could ask for. Plus they taste fantastic! Here is one of my favorites:

Mango Blueberry Superfood Smoothie

~ Serves 2~

Ingredients: 

~ 1 banana

~ 1 cup blueberries

~ 2 cups packed spinach

~ 1 cup mango slices

~ 1 cup coconut water

~ 1 cup (cold) tea, I used a lemon-ginger tea

~ 1/3 cup almonds

~ 1/4 cup goji berries 

~ 1 teaspoon of the following: chlorella, maca, camu camu

~ Ice

As always, place all the ingredients in the blender and blend until smooth. Cheers! 

The Power of Superfoods: 

In case you are a unfamiliar with some of the superfoods I used in this smoothie, here's a little info about each: 

Camu Camu: The fruit from the Mycaria dubia tree is one of the highest natural sources of vitamin C. The powder form that I use comes from the pulp of the fruit, which is then processed into a powder. 

Chlorella: As a green algae, chlorella is one of the highest sources of chlorophyll, which helps to reduce body odor and bad breath. It also contains 60% protein, all essential amino acids, and more than 20 vitamins and minerals. Chlorella is also used to help treat cancer and protect the body from the harmful effects of radiation. 

Goji Berries: One of the oldest superfoods around, goji berries are known for their incredible nutrient density. Similar to Chlorella, goji berries also contain high amounts of amino acids and vitamins/minerals. They are also high in antioxidants, which are thought to help fight off free radicals in the body. 

Maca: The maca root, grown in peru, is part of the radish family, and is known as the peruvian ginseng for its energy boosting properties. Maca is also very high in B12 and protein, which can be very beneficial for those eating a vegetarian diet. Maca has also been commonly used to alleviate menstrual issues and menopause. It can also be used to help with mood balance, anxiety and stress. 

Raw(lectable) Pad Thai

This is one of my favorite dishes to make on a hot summer day. It's cool, light and very refreshing. It also keeps you full for quite a long time. With the hot and humid weather recently, I have rarely wanted to use my stove or oven, and this is a perfect meal to avoid doing so.

When I was first introduced to the idea of raw noodles, I was very skeptical. Raw zucchini? Yuck. I have always been a big fan of zucchini, but always, always, cooked. Never raw. This was a big leap for me, so the first time I decided to try it, I heated the zucchini noodles up. This definitely helped with the transition, although I wouldn't recommend it if you like raw zucchini already.... especially for this dish. Now I actually enjoy the noodles raw. The colder, the better. That way they have a nice crisp crunch. A raw Pad Thai is just one of the ways to use zucchini noodles. You can also do a raw spaghetti marinara, creamy butternut squash pasta or even a raw pesto pasta. The options are endless! The recipe I will be sharing with you today is very versatile. Feel free to use whatever veggies you have on hand to add to the zucchini. Soy beans, bean sprouts, carrots and bell peppers are some of my favorites! 

Raw(lectable) Pad Thai

~ Serves 2-3~

Ingredients: 

For the Pad Thai:

~ 3 medium zucchinis

~ 3 carrots

~ 1 red bell pepper, diced

~ 1 cup soybeans 

~ 1/2 cup bean sprouts 

~ 1/2 cup jicama, pealed and diced 

~ 1/4 cup green onion, diced  

For the sauce: 

~ 1/4 cup tamari or Bragg's liquid aminos 

~ 2-3 Tbsp rice vinegar (or, if available, honey ginger balsamic vinegar)

~ 1/4 cup orange juice, freshly squeezed

~ 1 Tbsp sesame oil

~ 1 clove garlic, minced

~ 2 tsp ginger, minced 

For garnish: 

~ 1/4 cup sesame seeds 

~ 3 Tbsp cilantro, finely chopped
~ lime juice

There are a few ways to create zucchini noodles. The first is to use a spiralizer. This fancy machine will easily spiral your veggies, giving you nice veggie noodles. If you don't have one of these, not to worry! You can also use a vegetable peeler, and it will work just as well. The last option, and my favorite, is to use a julienne peeler. This is my favorite.

After you have peeled your zucchini and carrots, add in the rest of the Pad Thai ingredients. To make the dressing, mix all the ingredients together in a small bowl, and pour over the Pad Thai. Top with sesame seeds, cilantro and fresh lime juice.... and enjoy!

Raw Fudge Brownies

There are a MILLION different reasons why you are going to fall in love with these brownies. But since you would get awfully bored waiting for me to list them all off, I will leave you with these. The top ten.
1. They taste incredible!
2. There is absolutely zero, zilch, none... NO refined sugar
3. They are dairy free
4. They are gluten free
5. They have that ooey gooey, melt in your mouth thing going on
6. They are (practically) guilt free
7. You can sculpt them into pretty much anything... little hearts, circles, batman figurines?
8. They taste like a mix between brownie batter and cookie dough
9. It's chocolate, enough said.
10. Oh, and did I mention they take less than 5 minutes to make?

If you haven't noticed yet, these may just happen to be one of my favorite chocolate treats. Now that I have reduced/eliminated my dairy and gluten intake, it can be quite difficult to make and find treats that are free of both these ingredients. Luckily, with the help of google, I have been able to greatly expand my raw and healthy treat repertoire. Stay tuned for some more raw, vegan and gluten free dessert recipes! Strawberry Cheesecake anyone?

Raw Fudge Brownies

~ Serves 1 - 4 ~ 

Time: 5 minutes prep, 1 hr total 

Ingredients: 

~ 1 cup walnuts

~ 1/3 cup Medjool dates, pitted

~ 1/4 cup cacao powder

~ 1 teaspoon sea salt

~ 1 teaspoon vanilla 

~ 1/4 cup toasted coconut, shredded & unsweetened (optional) 

Collect and prepare all ingredients as listed above. Please note: the dates will need to be pitted! To do so: slice in half, remove/discard pit (see picture).

In a food processor or high speed blender, combine walnuts, Medjool dates, cacao powder and sea salt. Blend/process until you get a sticky, thick mixture. Add in the vanilla and toasted coconut, if using, and blend for another 30 seconds. If the mixture is too sticky, add a few more walnuts. If the mixture is too dry, add in one or two more dates.

Place brownie mixture in a square baking dish. Using your fingers, press down and flatten until you get a smooth, even surface. You can either enjoy right away or refrigerate brownies in a sealable container for 30 to 60 minutes. They will keep for 3-5 days in the fridge.... if you can make them last that long.

Kale Chips w/ vegan cheese & garlic

I have recently been doing quite a bit of reading about raw foods. Although I can never imagine eating purely raw foods, I have learned a lot about the benefits of a plant-based, raw diet. Prior to conducting my research, I had always thought that a diet consisting of only raw foods entailed eating raw broccoli by the head, having a salad for breakfast, lunch and dinner, and that you could never eat desserts. The horror! Ok, well maybe that is a bit of an exaggeration... but you get my point. Like most of us, I was completely and utterly uneducated about the world of raw foods. Luckily, with the help of a few brilliant raw food chefs/ambassadors I am slowly learning the wonders of a raw foods diet.

At the end of this post I will provide you with a list of benefits of eating raw foods. But for now, I will turn your attention to a sinfully, delectable snack.... kale chips. If you are a salty-food person then you will love these. They are crunchy and cheesy with just the right amount of saltiness. And the best part, they are super healthy! When you cook vegetables below 115 degrees, they retain many, if not all, of their nutrients. Similarly, by slowly heating/dehydrating vegetables (and fruits) you are not stripping them of their natural enzymes, making them easier to digest.

I like to call these tasty treats "nature's cheez-its". Yum. The first time I made these I had to restrain myself from eating the entire batch in one sitting. Yes, they are that good.

The best way to make kale chips is in a dehydrator. However, if you do not have one, you can also use the lowest setting of your oven (mine is 150) and it will work just as well (although they won't technically be 'raw').

Kale Chips w/ vegan cheese & garlic

~Active time: 30 minutes~

~Total time: 7 hrs~

Ingredients:

~1 bunch of kale, de-vined and ripped into small, bite-sized pieces 

~1 cup sunflower seeds

~3/4 cup cashews

~1/2 red bell pepper, diced

~1 clove of garlic

~1 Tbsp soy sauce (I like to use Bragg's liquid aminos)

~2 Tbsp red miso, unpasteurized

~1 lemon, juiced w/ insides scraped out

~1 tsp sea salt

Pour enough water over the sunflower seeds and cashews to allow them to float. Let soak 30 - 60 minutes. 

Chop the red bell pepper and garlic into small pieces. Depending on how powerful your blender/food processor is, you may need to mince the garlic and/or chop the pepper into smaller chunks. 

Place all the ingredients (minus the kale) in the blender and mix until smooth. The consistency should be thick, but not chunky. It should also look very creamy. If it is too thick, add a little water. If it is too liquidy, add a few more cashews. 

Pour 2/3 of a cup of the vegan cheese mixture into a large mixing bowl. With a spatula, coat the inside of the bowl with a thick layer of the vegan cheese. This will make it a lot easier to evenly coat the kale. Next, add a handful of the kale pieces to the bowl and mix until evenly coated. If you are using an oven, place the coated kale pieces onto a rimmed baking sheet. If you are using a dehydrator, place the kale on either the parchment paper or thin mesh layer that came with the machine. Continue the process (add cheese, spread, add kale, coat) until all the kale is evenly coated. 

If you are using an oven: bake the kale chips at your oven's lowest baking temperature (me: 150) for 4-5 hours. About halfway through (2 hrs) flip the chips. You will know that they are done when the kale is crispy and the vegan cheese is crunchy (not soft!). 

If you are using a dehydrator: bake the chips at 115 degrees for 7-8 hrs, or until crunchy (see description above). 

How to store your kale chips: 

• Maintaining that delicious crunch of a kale chip can be challenging. Many sources say to store kale chips in an air tight container. I have tried this, and was not pleased at how fast my chips lost their crunch. Recently, I have also heard that the best way to store kale chips is in a brown paper bag. I will definitely be trying this method next time.... let me know if you make these and have luck with either method! 

Food for Thought: 

~ Kale is one of the healthiest foods available. It is loaded with many different vitamins and minerals including vitamins A, C and K. Its high amounts of carotenoids and flavonoids (two different types of antioxidants) are also of extreme importance, as they aid in reducing our risk of developing cancer and heart disease. 

~ Adding a bit of lemon to your kale (as in this recipe) will also help to increase its phytonutrient benefits. In other words, it will up its anti-oxidant and anti-inflammatory properties. 

~ When foods are heated above ~ 115 degrees, their digestive enzymes are destroyed. These enzymes are very important in utilizing all of the phytonutrients discussed above. If we destroy these enzymes, we are unable to fully digest the vitamins, minerals and antioxidants found in our foods, and thus lose a large proportion of the nutritional value. 

~ Eating raw foods can help to improve our immune system (vitamins A & C), facilitate better digestion (fiber) and increase our energy. Raw foods also aid in weight loss, as they contain high amounts of the enzymes lipase and protease.... both help with fat distribution, metabolism and eliminating toxins. 

To learn more:

~ Here are two of my favorite raw food enthusiasts: 

   ~Kriss Carr  of the Crazy Sexy Wellness Revolution 

   ~ Ani Phyo 

Sources: 

~ Healing with Whole Foods by Paul Pitchford

~ The World's Healthiest Foods: www.whfoods.org