Posts tagged ‘berries’

February 27, 2014

Smoothie Ideas

February 17, 2014

How to Make a Green Smoothie

January 2, 2014

Blackberry Coconut Smoothie

A great way to incorporate more antioxidant rich berries into your diet and the healing power of some greens to start your day.

Ingredients

1 cup spinach or kale (chop the kale finely if possible if you do not have a high powered blender for easier blending)

1 cup blackberries (I used blackberries because they were all I had on hand and I love the taste of blackberries but this would be good with strawberries or raspberries too)

½ cup almond or coconut milk

1 banana, sliced

½ teaspoon cinnamon

1 teaspoon chia seeds

Directions

Blend and love.

 

 

XX

Reth

August 19, 2013

Green Smoothies

August 18, 2013

Green Smoothies

July 9, 2013

Berry Salad with Red Quinoa and Raw Honey

This Berry Salad has the power punch of quinoa to keep you feeling fuller, longer. I love this in the morning as well, since you can serve the quinoa warm and add the berries for a delicious sweet punch on top.

Ingredients

Serves 1

1/4 cup uncooked quinoa

1 cup unsweetened almond milk or rice milk

Pink Himalayan salt, about 1/2 teaspoon

1 teaspoon cinnamon

1 cup assorted berries, I used raspberries, blackberries, and blueberries

1/2 tablespoon raw honey

Directions

In a saucepan on medium heat, simmer almond/rice milk. Add rinsed and dried uncooked red quinoa to milk and cook until quinoa is tender, about 12 minutes on medium heat. Keep an eye on it so that it does not spill over. Add cinnamon and salt and mix well. Drain remaining milk after quinoa has cooked. Chill quinoa if you would like a cold salad. Top with raw honey and berries.

xx

R

June 14, 2013

Berry Green Smoothie with Cashew Milk

Check out an awesome cashew milk tutorial like Kate’s from Cookie and Kate to have some cashew milk on hand in the fridge!

This keeps cold for hours too so this is even better for me who is always on the go!

Ingredients

1 cup frozen berries, I usually use mixed or blueberry

5 spinach ice cubes (just add some water to spinach and freeze in ice cube trays for always easy green smoothie making)

1/2 cup unsweetened unflavored almond milk,or more if you want a thinner smoothie

1/4 cup cashew milk

1 tablespoon natural organic nut butter, I usually use almond or peanut

1 teaspoon chia seeds

1 tablespoon organic cacao powder

Directions

Blend and love.

xx

R

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May 28, 2013

Coconut Loaf from Sprouted Kitchen

I have a love affair with this blog. I have made some of her recipes when I had checked out the cookbook from the library. I love his crisp photographs and her way of writing. They come up with really incredible recipes, and I like reading about them and their lives. Any life that is filled with love, laughter and whole foods seems like a good one, no?

I love the flavor of this loaf because it is a loaf cake hybrid recipe, and it manages to have the perfect amount of coconut flavor even though you are using three different sources of coconut (oil, milk, and toasted coconut). The recipe suggests serving the loaf slices toasted, which would also be incredible. I went to a BBQ tonight and brought this cake over, and it was a hit. We ate it with vanilla ice cream and fresh hand picked strawberries.

Coconut Loaf (from the Sprouted Kitchen Cookbook)

1/4 cup coconut oil, melted, plus more for the pan

2 cups unsweetened shredded coconut

3/4 cup turbinado sugar (I used light brown sugar)

3/4 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon freshly grated nutmeg

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I used Pink Himalayan Salt)

2 eggs

1 (13.5-ounce) can coconut milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup powdered sugar

Preheat the oven to 350 degrees. Grease an 8.5-inch loaf pan with a thin coat of coconut oil.

Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 4 minutes. Set aside 1/2 cup for topping the loaf.

In a large mixing bowl, combine 1 1/2 cups of the toasted coconut and the sugar. Sift in the flours, nutmeg, baking powder, baking soda, and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, and the vanilla. Gently stir the wet mixture into the dry ingredients until just combined. Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Remove from the oven and let cool to room temperature.

While the loaf is cooling, combine 1/4 cup of the remaining coconut milk and the powdered sugar [it helps to sift it] and mix until there are no lumps. Add more sugar or coconut milk to taste, depending on the consistency you prefer. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.

Recipe by Sprouted Kitchen

xx

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March 25, 2013

Eziekel French Toast with Sliced Berries and Cinnamon

Dear Breakfast,

I am utterly obsessed with you.

Often, the mornings are hectic for me, and with Septa being difficult as usual, my mornings are definitely times I want to be left alone for the most part. When I don’t have to rush to work, which probably will never happen because I am probably never going to be a morning person, this is the go to breakfast. 

I have had to settle for making it on weekends.

But this French toast makes my life complete. You can substitute the ingredients you like, but I am going to give you the vegan version.

Ingredients

2 slices original Eziekel bread, or cinnamon raisin if you are feeling fancy (I get mine from Trader Joe’s but it is a gluten free bread made with rice and lentils, and it is a sprouted whole grain) Feel free to use any bread for this, I just go gluten free because my body hates me if I don’t for the most part, so I save the days I suffer for when I am not cooking at home.

1/2 cup unsweetened almond milk or soy milk 

1/2 banana

A pinch of Pink Himalayan salt

A pinch of nutmeg

1/2 teaspoon vanilla extract

2 teaspoons cinnamon

6 strawberries, washed and sliced

1/2 cup fresh blueberries

2 teaspoons orange blossom honey or pure maple syrup

1 teaspoon Earth Balance or PAM, for skillet

Chia seeds, optional

Directions

Mash banana with the salt, nutmeg, milk, and cinnamon.Toss in bread to the wet mixture, if you want a nice crunchy toast, feel free to toast the toast first. Grill in a skillet until both sides are nice and brown. Top with more cinnamon and honey or maple syrup if desired.Top with berries and prepare to watch the rest of the world disappear, until  you finish this awesome breakfast.

xx

R

Happy mornings!

February 21, 2013

My Breakfast’s Best Friend : The Blueberry