Spiced Chocolate and Banana Smoothie

Ingredients: (See Spiced Cashew Milk Smoothie with Lucuma Recipe)

Use 2 Cups of the Spiced Cashew Milk Smoothie with Lucuma as your base.

Add in: 

1 Tsp of Organic Pure Cocoa Powder ( or Cacao powder) 

1 Organic Banana 

1Tablespoon of Organic Honey 

3 Icecubes 

Blend in Blender on High until combined. 

This is a very thick and almost pudding like smoothie. It is filling and would make a great quick breakfast or snack. My 6 year old asked for seconds! 

Spiced Cashew Milk Smoothie with Lucuma

Ingredients:

4 Medjool Dates (reconstituted) 

4 Cups Cashew Milk ( see my last post for recipe)

1 Tablespoon Lucuma Powder

2 Teaspoons Organic GF Madagascar Vanilla 

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg 

Directions:

Place All ingredients in your blender and blend on high until combined. You can add ice and blend again or simply serve over ice. 

Makes 4 Servings 

This smoothie is wonderfully filling and can also be used as a base to build other smoothies upon. I will be posting my Chocolate and Banana smoothie next using this Smoothie recipe as my base. 

"Beets Me" Juice

I LOVE my juicer. I can juice local organic ingredients and start my day with a different juice each day. I have some that are my "go to" juices that everyone in the house will drink and enjoy. Others are a great quick way to add some wonderful nutrients after a work out or on a day when you feel like you just haven't eaten the healthiest foods. 

Ingredients: 

3 small Organic beets, cleaned and cut in half

2 Cups of Organic Kale 

2 Organic Carrotts 

2 Organic sweet Apples 

( optional 1/2 T Organic Agave Nectar) 

*****Please follow the directions on your juicer for speeds etc.*****

Juice all the produce ending with the apples. Add Agave, stir and serve over ice. 

Makes 4 servings

Will retain most of the nutrients for up to 24 hours after juicing if refrigerated. 

Lula's Granola

AHHH summertime. Hikes, swimming, riding bikes, playing tag, sliding down slides, treasure hunts and leaping thru the sprinkler all before noon... 

I need all the energy I can get to keep up with our active and inquisitive little girl. 

She is always bouncing..literally..ALWAYS! She's like that Tiger that's friends with the fluffy little bear. Springs in her feet and excitement about everything. 

So, to keep up the best I can I try to give my body all it needs to be nourished and healthy. One way I do this is to keep this amazing granola in the house. It is great for breakfast, as a snack, or to take along for those wonderfully busy summer days. It is packed with everything sunny and bright, just like our little girl who's name it shares. Lula. She has given it a gold star..I hope you enjoy it too!

 

Ingredients: 

1/4 Cup Tri-colored Quinoa 

3 Cups Organic Gluten Free Oats (plus 1/8 Cup you add to the finished dish)  

3 Tablespoons Flax Seeds

1/2 Cup Raw Almonds 

1/2 Cup Raw Pumpkin Seeds

1/2 Cup Chopped Pecans 

1/4 Cup Organic Sunflower Seeds

1/2 Cup Organic Rasins 

1/2 Cup Dried Cranberries 

1 teaspoon Cinnamon 

1/4 teaspoon Tumeric 

1 Tablespoon Unsweetned Cocoa Powder  (or Carob powder)

1 Tablespoon Teff Flour 

Pinch of Kosher Salt 

1/4 Cup Coconut Oil

1/4 Cup Organic No Sugar added Peanut Butter

1/4 Cup plus 1 Tablespoon Organic Wildflower Honey

1/2 Teaspoon Organic Madagascar Vanilla 

2 teaspoons Coconut Sugar 

Directions:

In a large bowl combine the first 14 ingredients ( leaving out the 1/8 cup oats for the finished granola) 

Stir well to combine. 

In a small bowl combine the Peanut Butter and Coconut oil. Warm in microwave for 10 seconds or until just melted. To the Coconut Oil mixture add the honey and vanilla, Stir. Pour over the dry ingredients and stir until well combined. 

Preheat oven to 325. On a Silpat or parchment lined cookie sheet gently pour the granola mixture and spread out to an even layer. Bake for 20 mins. Turn the heat off on your oven. Remove the cookie tray from oven and carefully stir the granola. Place back into the oven and leave the door ajar. After another 5 mins remove the granola and stir once more. Remove and place cookie sheet on a cooling rack. Let it cool stirring every 10 mins until it is cool to the touch. Sprinkle over the 2 teaspoons of Coconut Sugar and 1/8 Cup reserved Oats. Stir to combine. 

Store in an airtight container. 

Can be packed up as a good "on the go" snack, added to your favorite dairy free yogurt, or simply in a bowl with your favorite milk substitute and fresh fruit. On a chilly day you can add 1/3 Cup of the granola to 1/4 Cup milk Substitue to a bowl, stir and warm in the microwave for 1 minute. 

Watermelon Canapés

Watermelon Canapés. 

Simple and quick. Wonderful for company, brunch, tea or a light snack. 

Ingredients: 

Watermelon sliced into 1/8 thick squares.

Fresh Basil leaves 

Capers

Organic Uncured Ham, shredded

Kosher Salt

Fresh ground Pepper

Gluten free Yeast Free Flat Bread style crackers ( I like "Absolutely Gluten Free Flat Breads").

Directions: 

Build your canapé by starting with the cracker, next basil, then watermelon, ham, caper and a sprinkle of Salt and Pepper. 

Enjoy! 

Ginger & Maryanne Smoothie

Makes 4 8oz smoothies

Ingredients:

1 Banana-peeled. Frozen or fresh 

1/4 Teaspoon Fresh Grated Ginger

1/2 Tablespoon Unsweetned shredded coconut

1/4 Cup Frozen Chunk Pineapple

1/4 Cup Frozen Sliced Strawberries 

1/4 Cup Frozen Sliced Peaches 

2 Cups Organic Unsweetned Orange Juice 

  

Directions: 

Combine all ingredients in blender. Add more orange juice if you prefer a juicy consistency rather than a slushy consistency. 

I make a mix of fresh fruits and freeze in portion sized labeled freezer bags so I can quickly grab one and have my fruit pre-measured for my smoothies. If you don't have frozen fruit you can always use fresh and add about 4-5 ice cubes. 

*The ginger in this smoothie is great to help soothe an upset tummy.* 

Chewy Banana & Peanut-Butter Cookies

Who doesn't love a good cookie? Fresh out of the oven or dunked in a cold glass of milk ( in my case a glass of Almond Milk) either way they are a crowd pleaser. They can be chewy or crispie, simple or extravagant. The cookie ranks up there as one of the foods I just CAN'T live without. 

One night I had a craving for a peanut butter cookie my mom and I used to make when I was a little girl. This craving lead me into my kitchen very late at night to develop these little beauties. 

Craving satisfied! 

I hope you enjoy them as much as I do. 

Cookie Dough

Ingredients:

1/4 Cup Organic Natural Peanut-Butter

2 Ripe Bananas 

1/2 Teaspoon Vanilla 

Pinch of Salt

1 1/2 Cups Gluten Free Oats

Directions: 

Preheat oven to 375 Degrees. Line a baking sheet with Parchment Paper and grease with non-stick spray. I like to use extra Virgin Coconut Oil Spray. 

In a Large bowl mash the Bananas with a fork. Add Peanut-Butter, Vanilla and salt to the bowl and stir until combined. Next add the Oats to the bowl and stir to combine. 

Place about 2 Tablespoons of dough onto the prepared cookie sheet and press flat with the back of a fork. Space the cookies about 1/2 inch apart. They donot really change much in size while baking. 

Bake for 15-20 mins or until they feel dry to the touch and edges start to brown slightly. 

Cool for 1 min then remove to a flat surface or cooling rack to cool. 

Once cooled drizzle with Chocolate frosting ( recipe follows) and serve. 

Makes 1 Dozen. 

Chocolate Frosting

Ingredients: 

2 Tablespoons Organic Coconut Oil

1 Teaspoon Unsweetned Cocoa Powder

2 Teaspoons Organic Honey

Small pinch of Salt

Directions:

Soften the coconut oil slightly. Stir in the Cocoa Powder, Salt and Honey. It should be a thick consistency that runs slowly off of a spoon. If it is to thick warm a little in microwave, if it is to runny  place in the refridegerator for a minute or two. Drizzle on top of cooled cookies. 

**Keep cookies in a tightly sealed container if they are not consumed on the day you've baked them to preserve freshness. **

Optional Mix in's: 

1/4 Cup Raisins

1/4 Cup Chopped Nuts

****** If you have a peanut-butter allergy you can replace the Peanut Butter with 1/4 Cup of Unsweetned Organic Applesauce*****

Oatmeal and Peach Smoothie to Celebrate Spring

1 Cup Frozen Organic Peach Slices

1/4 Cup GF Oats

1 Organic Banana 

1/4 Tsp Cinnamon 

2 Cups Unsweetned Vanilla Almond Milk 

1/8 tsp Flaxseed Oil

Blend all ingredients together until combined. Makes 2 smoothies. 

Happy Spring! 

Shamrock Smoothie

Ingredients: 

1 Cup of Fresh Spinach Leaves

2 Bananas 

2 Cups of Soy Milk ( or other milk alternative) 

1 Tablespoon Coconut Sugar

1-2 Tablespoons of Organic Honey ( depending on how sweet you like it use more) 

1/2 Teaspoon Madagascar Vanilla 

1/4 Cup Raw Almonds

1 Cup of Ice 

Directions: 

Add everything to your blender and blend until combined

Pour into glass and enjoy! 

*Makes 4 8oz Smoothies

My daughter LOVES this smoothie and always asks for seconds. Of course she has no idea it has spinach in it.. But hey, as a mom I have my little secrets.