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Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

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 It’s here! 

The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! Cookbook!

I received my copy of my dear friend, Tess Master’s AMAZING cookbook last week. I spent several hours upon opening this beautiful book immersing myself in all the vast knowledge that Tess so easily shares.  And the recipes!  Oh, my goodness.  Be still my beating heart.  (Southern Belle over here fanning herself with delight).

If you don’t know Tess, she is a woman you want to check out and get to know.  She has the wildly popular blog – Healthy Blender Recipes.  Tess came into my life several years ago when I started visiting her blog consistently for blender recipes.  I started communicating with her – sharing my feedback, gratitude and appreciation for her and the recipes.  We had much in common and became online friends.  She helped me get started with my blog and has been so supportive, encouraging and inspiring in all areas of my life.  She is the “real deal”.  I look forward to meeting her in person someday. She’s down to earth, funny, smart, witty and can she whip up some breath taking meals in her kitchen that she so graciously shares on her website Healthy Blender Recipes. (go visit)

Tess offers easy plant-based recipes that anyone can whip up fast in a blender.  Her newly released cookbook offers 100 whole food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners.  Many of the recipes are raw and nut, soy, corn and sugar free.  Of course, in a blender cookbook there are fabulous smoothie, soups and spread offerings, yet also include appetizers, salads, and main dishes with a blended component in the versatile collection.  One of the things that I adore about this book is that Tess encourages and guides you that these recipes can easily be adjusted to your personal taste: Add a little extra of this,  leave it out, an extra squeeze of that, etc.  These recipes are so flexible and forgiving.  You are guided to find your own inner “blender babe”. 

Let me take on a brief tour of some the recipes you will find in this beautifully photographed cookbook:

Antioxidant Avenger

Antioxidant Avenger

Fresh Spring Rolls

Fresh Spring Rolls with Orange-Almond Sauce

Watermelon Gazpacho

Watermelon Gazpacho

Incredibly edible edamame dip

Incredibly edible edamame dip

You can watch Tess make this incredible edamame dip at Blythe Natural Living HERE.

raw chocolate-orange torte

Raw chocolate-orange torte

 I have been making the Perfect protein power smoothie from the cookbook every day for about 5 days now.  We have been working outside a lot and I appreciate a healthy, plant-based protein smoothie to assist in recuperating and healing the body.  This recipe delivers and packs a punch to those muscles and I feel great upon drinking it. Tess graciously gave me permission to share this decadent and powerful smoothie with you all today.

 

Perfect Protein Power Smoothie
Serves 2
This blendsation tastes like ice cream and is a protein powerhouse containing spinach, almond butter, and hemp seeds. Pears pair beautifully with the earthiness of the other ingredients, and ginger wakes up the party. If your pears are really sweet, you could leave out the date. Note that the ginger mellows as the smoothie sits. So, if you are not a fan of its flavor, let the blend chill in the fridge for a half hour.
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Ingredients
  1. 1 cup (240 ml) unsweetened almond or hemp milk (strained if homemade)
  2. 1/2 tsp. probiotic powder (optional)
  3. 1 TB. vegan vanilla protein powder (hemp, rice or other) - I used Sunwarrior Blend Protein Powder
  4. 3 ripe pears, cored and diced
  5. 2 cups (86 g) firmly packed baby spinach
  6. 1/2 banana
  7. 2 TB. raw almond butter (not peanut butter - it's overpowering)
  8. 1 TB. freshly squeezed lime juice, plus more to taste
  9. 2 tsp. minced fresh ginger
  10. 1 tsp. shelled hemp seeds
  11. pinch of natural salt
  12. 1 cup (125 g) ice cubes (I omitted this)
  13. 1 date, pitted and soaked
Instructions
  1. Throw everything into your blender and blast on high speed for 30 to 60 seconds, until smooth and creamy. Tweak lime juice to taste.
Kibby's Blended Life http://kibbysblendedlife.com/
 

 At such an amazing price right now – get this inspiring book that contains a variety of mouth-watering recipes, helpful tips on health advice, and much more at a mere $11.75 on Amazon.com.  What a deal!  If I had to keep only one cookbook in my kitchen, it would be this one without a doubt!  It covers all the bases. 

Thank you, Tess for sharing this special part of you with the world.  You are a rock star!

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Raw Cacao Hemp seed Nutella

Raw Cacao Hemp seed Nutella

Raw Cacao Hemp seed Nutella

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I know the original Nutella recipe is made with hazelnuts, but I wanted to make a nut-free and sugar-free version.  Don’t hate me, but I created this hemp seed Nutella variation several months ago.  Slow on getting it to you. Sorry!  Better late than never, right!

This chocolate hemp seed butter is MAGICAL!  You’re thinking – Really!?  Yes, REALLY!!  Eat it straight out of the jar or spread it on ANYTHING and melt (you and the food in your mouth).    I’ve used it on Pumpkin Gingerbread Scones (don’t worry – recipe coming tomorrow!), gluten-free pancakes, muffins, stirred into a.m. oatmeal, and it makes a quick chocolate hemp seed milk (1 heaping TB. of hemp seed butter to 1 cup of water – BLEND!  Enjoy!) just to name a few.  Have fun using it on whatever you can find.  It’s also nice spread on your SWEETIES face, arm, neck, etc.   ;)  Like I said, magical!

Hemp seeds are a nutritional powerhouse!  I use them daily in my diet and I purchase in bulk – 5 pounds at a time.  I use Manitoba Harvest Hemp Hearts/Seed (great quality and reasonable price).

Hemp seeds are a gift of nature. They are the most nutritious seed in the world. Hemp Seeds are a complete protein. They have the most concentrated balance of proteins, essential fats, vitamins and enzymes combined with a relative absence of sugar, starches and saturated fats. 

  • Excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance.
  • More digestible protein than meat, whole eggs, cheese, human milk, cows milk or any other high protein food
  • Rich in Vitamin E
  • Increases energy levels & metabolic rate
  • Lowers blood LDL cholesterol levels
  • Lowers blood pressure
  • Improves cardiovascular circulation & function
  • Improves organ function
  • Improves immunity levels
  • Reduces symptoms of PMS & menstrual cramps
  • Reduces inflammation and the symptoms of arthritis
  • Improves recovery of muscles after exercise
  • Reduces & treats dry skin and hair conditions
  • Reduction of many degenerative diseases through preventative measures
  • Can be eaten by those unable to tolerate nuts, gluten, lactose or sugar; there are no known allergies to hemp foods.

Combined with raw cacao powder, quick & easy almond milk, NuNaturals stevia (sugar-free) and a few other ingredients – you’ve got an amazing healthy treat at your disposal.

Let’s get started!! 

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Raw Cacao Hemp Seed Nutella
Yields 1
A delicious and healthy nut-free, sugar-free variation of the famous Nutella spread. Tastes BETTER than the original and not loaded with sugar.
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Ingredients
  1. 1 1/2 cups Hemp Seeds (Manitoba Harvest)
  2. 3 TB. raw Cacao Powder (Navitas Naturals)
  3. 1 TB. melted coconut oil (Nutiva)
  4. 1/2 cup homemade almond milk - more if needed for a thinner consistency - your call.
  5. 15 drops NuNaturals liquid stevia (sugar-free) or 1 to 2 TB. maple syrup/raw honey/coconut sugar - to your personal sweetness level
  6. 1 tsp. vanilla extract
  7. pinch of pink himalayan salt (my bottle has some pepper flakes mixed in) - nice touch!
Instructions
  1. Combine all ingredients in a food processor (I used my mini processor) or high speed blender. Blend till smooth and creamy. You may have to stop a few times and scrape down sides.
  2. Adjust sweetness.
  3. Will keep in a glass jar in the refrigerator for up to 2 weeks - believe me, it won't last that long! :)
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Tomorrow, the vegan, gluten-free Pumpkin Gingerbread Scones are coming your way!  OOOOH – these are such an exciting and glorious creation. 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

 Willa Kammerer and Her “Raw Licorice” Recipe

 I have the honor and privilege of sharing with you all today, Willa Kammerer. 

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Melissa Mullen Photography

I met Willa at the Embrace Retreats in Rincon, Puerto Rico which I participated in back on Aug. 29th thru Sept.1st, 2013 (see my post about it).  Willa and I were the plant-based chefs for all the guests.  We IMMEDIATELY hit it off, and had such a flow, dance and rhythm in the kitchen that is not often found with others. We learned so much from one another and inspired each other too. 

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I enjoyed my time with Willa in the kitchen and outside of it – playing at the beach, shopping at the market for food, foot rubs, talks and attempting to get coconuts out a tree by throwing rocks at it (yeah, that didn’t work!) 

Willa made some fantastic treats at the retreat and I asked her if she would share her Raw Licorice recipe with you all here on the site.  She said YES! and provided some stunning photography of the procedure.  Believe me, this is a recipe that you will want to make!   Willa and I both hope you enjoy this treat. 

~ Photos compliments Willa Kammerer Photography ~

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Raw Licorice
Anise has long been a used as a digestive aid, so this raw licorice makes for a great digestif or light dessert after a heavy meal. It’s also a perfect and packable afternoon or anytime pick-me-up!
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Ingredients
  1. 1 1/2 cups dried Black Mission figs, firmly packed
  2. 1 cup prunes, firmly packed
  3. 1/2 tsp. natural anise flavoring or extract (or more for a more intense anise flavor)
  4. 20 drops NuNaturals liquid stevia (or to taste)
  5. 1 tsp. extra virgin coconut oil
  6. 3 small pinches of Himalayan or sea salt (or to taste)
  7. anise seeds, for garnish
  8. warm filtered water, for soaking
Instructions
  1. 1. Remove the woody stems of the figs.
  2. 2. Place the figs and prunes in a large bowl. Add enough warm filtered water to cover, and allow to soak for 5 minutes.
  3. 3. Drain the figs and prunes in a colander, reserving at least a 1/2 cup of the soaking water. Press the fruit gently to remove water.
  4. 4. Place the soaked figs and prunes in the basin of a food processor. Add anise, stevia, and a pinch or two of salt.
  5. 5. Process until smooth. If the mixture is too thick to process, add water by the tablespoonful until a good blending texture is achieved. The mixture should be very thick and sticky.
  6. 6. When a smooth texture has been achieved, taste, and add additional anise, sea salt, or stevia if desired.
  7. 7. Spread a large sheet of parchment (or wax) paper on the counter, and spoon the licorice dough onto one half of the paper with a spatula.
  8. 8. Flatten the dough with a spatula, then fold over the other half of the paper to cover.
  9. 9. Roll the paper-covered dough with a rolling pin (a large jar works, too) or firmly press down with hands until equally distributed and pancake-like (about 1/4th
  10. 10. Carefully peel away the paper and sprinkle with anise seeds and/or sea salt for garnish, if desired.
  11. 11. Re-cover the licorice and place on a cookie sheet or in a large glass baking dish.
  12. 12. Freeze for at least 4 hours or overnight to set.
  13. 13. Slice into squares with a sharp knife. Serve immediately, or store in a container in the freezer, layers of licorice separated by parchment paper. – 1/8th inch thick).
Kibby's Blended Life http://kibbysblendedlife.com/

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Willa is an amazing woman!  She is strong, powerful, confident, determined and focused yet gentle, loving, compassionate, vulnerable and open to all.  It was FRIENDSHIP at first sight.  I look forward to getting to know Willa better and doing more retreats with her in the near future.   I adore her!  I know you will too.   She offers AMAZING food pictures thru her Instagram: @willakammerer.  Go on over, drool and lick the screen. 

Willa is in the midst of crafting a new website to replace her current site at willakammerer.com.   Her new website merges her passion for wellness, lifestyle, and multimedia storytelling, and is expected to launch late Fall. Her new website will include her full multimedia portfolio, recipes, upcoming events, and a collection of all her favorite staples for the kitchen, work, and an active and adventurous lifestyle.

More About Willa:

“I am a storyteller, doer, maker, and curator in many mediums, currently living, working, and making home between Manhattan and Maine.

I create documentary-style videos for businesses and brands and grand plant-based feasts and experimentations in my mini Manhattan kitchen, and am endlessly exploring the space between life/style
and living (well).

I endeavor to make and surround myself with beauty as often as possible and in all corners of life, and
to take the time to notice the moments of life unfolding around me. I believe that life is too fleeting
not to explore voraciously, and is best spent in a body that is healthy, active, and strong, in touch and
tune with the natural world, and fueled by real, whole foods.   I believe that tastes should be savored—
along with life—deliciously and fully; that life is too short not to deeply experience its moments, and to
capture, reflect upon, and tell the story of its beauty, too fantastic not to be grateful for the little and the
big.

I practice friendship, network, matchmaking, and connecting the dots, and love to live the words
collaborate, create, brainstorm, entrepreneur, and perfectionism.

The elements and tools of my crafts vary, but the inspiration and process of my making is all the same,
an evolution of messy and shapeless raw ingredients into something that feels to my senses rational,
beautiful, complete.

Website: www.willakammerer.com
Facebook: https://www.facebook.com/willakammerermultimedia
Twitter/Instagram: @willakammerer
LinkedIn: www.linkedin.com/in/willakammerer
Email: willa@willakammerer.com

Have a great weekend!  ♥

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies

 
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I wasn’t planning on doing a post today, but I made these raw chocolate fudge cookies last night and knew I had to share with you TODAY.   They took just minutes to make and a few more to form (and pop a few into my mouth).  They taste amazing AND are healthy to boot = my kind of treat!

Several of the main ingredients have a grand nutritional profile and of course, I have to share that information with you – it’s what I like to do.  So, if you want to skip this part, go make the cookies and then come back and read this portion so that you know how healthy these little cookies are – go for it.  That’s probably what I would do.  :)

Raw Pumpkin Seeds

Pumpkin seeds are naturally rich in protein, zinc, essential fatty acids, magnesium, iron, and fiber. To boot they contain most of the B vitamins, along with C, D, E, and K! Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid. The way to get the most out of pumpkin seeds is to eat them raw and organic.

  • Native American were among the first to notice the health benefits of pumpkin seeds. They referred to them as cucurbita and used them to treat kidney problems and to eliminate parasites from the intestines.
  • The high zinc level in pumpkin seeds is good for the prostate. The high zinc level is also good for the bones and protecting against osteoporosis.
  • The essential fatty acids in pumpkin seeds can kill parasites and provide many other benefits. Parasites and worms are paralyzed with pumpkin seeds.
  • The high protein load can provide an excellent source of protein for vegans and vegetarians.
  • The fiber content helps the digestive system
  • Pumpkin seeds contain L-tryptophan, which helps keep depression at bay.
  • Pumpkin seeds can help lower LDL “bad” cholesterol. The seeds have phytosterols, a compound that not only helps lower cholesterol but helps protect against certain cancers.
  • Pumpkin seeds help with urinary health.

Source:  Healthy Oil Planet.com

Prunes

Prunes — or dried plums — are considered one of the healthiest foods.  Why? 

  • Antioxidant superfood naturally rich in hydroxycinnamic acids and anthocyanins, both of which appear to be highly effective at scavenging free radicals with strong antioxidant properties.
  • Time-honored constipation remedy packed with fiber and the natural laxative sorbitol. Sorbitol is a mild colonic stimulant that helps reduce the transit time of stool and consequently the risk of constipation, colorectal cancer and hemorrhoids.
  • Protection against osteoporosis and osteopenia.  The high concentration of the trace element boron is postulated to play a role in prevention of osteoporosis and osteopenia – A single serving of prunes (100 grams) fulfills the daily requirement for boron. Also the potassium found in prunes may help support bone health.
  • Glycemic Index (GI) Rating: Although rich in simple sugars, prunes do not cause a rapid rise in blood sugar levels, possibly because of their high fiber, fructose, and sorbitol content.  Therefore, prunes have a low GI rating of 29.

Source: Heal With Food.org

I reduced the sugar content in original recipe by replacing with NuNaturals Liquid Stevia.  Recipe inspired HERE.  See PRODUCTS page for ingredient resources.

Raw Healthy Chocolate Fudge Cookies
Yields 15
A deliciously dense, moist and chewy raw chocolate cookie full of fiber, antioxidants, vitamins and minerals.
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Ingredients
  1. 1 cup of Organic Prunes (moist)
  2. 1/2 cup Navitas Naturals raw Cacao powder
  3. 2 TB. Extra virgin Coconut oil
  4. 1 cup Raw Pumpkin seeds (grind in a Food processor into a flour)
  5. 10 - 12 drops NuNaturals liquid stevia
  6. 1 tsp. vanilla extract
  7. Large pinch of Pink Himalayan salt
Instructions
  1. Grind the Raw Pumpkin seeds into a fine flour in a food processor.
  2. Add the remaining ingredients into the FP- with dry ingredients FIRST and then layer the moist prunes on top - and process until you have a sticky dough consistency.
  3. Roll small balls of the dough between your hands, flatten them into patties.
  4. Eat them as they are at room temperature or place cookies in the fridge to eat them cold.
Adapted from The Raw Guru
Adapted from The Raw Guru
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Enjoy these little raw chocolate cookies in moderation – remember those prunes!  :)

Have a lovely weekend!  I will be spending mine in Asheville, NC with some friends (Rachel and Shira).

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Who Wants to SALSA – Spicy Raw Salsa Recipe!

Who Wants to SALSA – Spicy Raw Salsa Recipe!

Spicy Raw Salsa

This flavorful salsa recipe is compliments of my lovely friend, Lolita Walters from The Health Chick.

I have TONS of beautiful organic tomatoes coming in from the garden and this is one of my favorite recipes for using them up.  I tried this salsa recipe last summer from Lolita and LOVED it!  I must share with you!!  It is quite addictive, spicy and will go fast!  So be prepared to make more. 

Raw Spicy Salsa
A flavorful, spicy salsa that will delight your senses, taste buds and kick up your metabolism (body heat).
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Ingredients
  1. 5-6 tomatoes (preferably Organic)
  2. 1 red bell pepper
  3. 1 medium purple onion
  4. 1 clove garlic (or more! - I used 3)
  5. 1 small bunch of cilantro (coriander)
  6. juice of 1/2 lemon
  7. 4 TB. raw apple cider vinegar (check it still contains the ‘mother’)
  8. A few drops NuNaturals liquid stevia (optional)
  9. pinch of sea salt or pink himalayan salt, to taste
  10. cracked black pepper, to taste
  11. pinch of cayenne or red pepper flakes (optional, for extra heat) - but I highly suggest!!!
Instructions
  1. 1) Finely dice tomatoes, red pepper and purple onion and combine in a bowl.
  2. 2) Mince, grate or thinly slice the garlic. Chop coriander. Add both to the tomato mix and combine well.
  3. 3) Add remaining ingredients and stir.
  4. 4) Put the mixture into glass jars and secure the lid. Make sure it all gets coated by the ‘marinade.’
  5. You can enjoy the salsa immediately or refrigerate it and it will last for quite some time because the apple cider vinegar preserves the salsa mix and will enhance the flavors over time!
Adapted from Lolita Walter of The Health Chick
Kibby's Blended Life http://kibbysblendedlife.com/

 Enjoy with some organic tortilla chips, raw jicama fries, by the spoonful, on top of salads, veggie wraps (raw or gluten-free), with guacamole, and so much more!

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For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Easy, Breezy PICKLED GINGER

Easy, Breezy PICKLED GINGER

Pickled Ginger

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I LOVE Ginger! It is an Aromatic, pungent and spicy rhizome that adds a special flavor and zest to Asian stir fries, Ayurvedic dishes (ex. Kitchari)  and many fruit and vegetable dishes.

Ginger is great for reducing inflammation, assisting digestion, boosts the immune system, Effective Relief of Nausea and increases our circulation. 

Pickled vegetables are a GREAT way to incorporate live-culture probiotic foods into your diet.  Pickled vegetables contain lactobacilli, a beneficial bacteria that improves our digestion and overall health.  They are a good source of fiber and essential nutrients such as iron, Vitamin K and C.

The beneficial bacteria that resides in our body (Go team HEALTHY GUT FLORA!) can take a beating when we take antibiotics and pharmaceuticals, consume a poor diet, and are under daily stress.  So, to help restore those beneficial little buggers in our body, Live-culture food (Probiotics) to the rescue!

Probiotics support healthy elimination of waste from your body.  When elimination is crappy (sorry, had to say it) and poor, that toxic waste sits in our colon/ intestines and reabsorbs into our body. NOT a pretty picture!  A healthy gut contributes to our overall well-being and vibrancy.  I’m GAME for that!

Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). Great to munch on if you have a tummy ache or feel nauseous.   It will improve your digestion so that you absorb more nutrients from the food you eat. 

This pickled ginger recipe (once made) is ready to eat in a week.  The longer is sits, the better it gets.  I like to go to the farmers market and purchase the mark-down bags (small broken off pieces) of fresh ginger root.  This is PERFECT for making pickled ginger.  I like to make two jars (if I can) and have plenty on hand.  Plus, it takes some time to peel the outer skin (slice off with a small sharp knife) and thinly slice each one.  Just put on some good music, a book on disc, be with your thoughts, share task with a friend or spouse (quicker this way!) and enjoy a conversation with one another or whatever you like to do, and slice away.  (Side note:  A mandoline didn’t work very well for me because ginger has a tough, fiberous texture – a knife worked BEST for me.)

Only three ingredients!  That’s right!   I make mine a low-glycemic, no-sugar recipe by using NuNaturals Liquid Stevia and it comes out GREAT everytime.  By using raw apple cider vinegar, this is very alkalizing to the body.

It is SO ECONOMICAL to make your own pickled veggies versus purchasing in the store.  Just takes some of your time.  I love bonding with my food so that it nourishes me and the family.

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Pickled Ginger
Yields 2
Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). It will improve your digestion so that you absorb more nutrients from the food you eat.
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Ingredients
  1. 2 pounds (more or less) fresh ginger root, peeled and thinly sliced
  2. 1 cup RAW Apple Cider Vinegar (I used Bragg's)
  3. NuNaturals liquid stevia (a few drops) or your choice of sweetener (raw honey is nice - 1/4 cup or less)
Instructions
  1. Combine the prepared ginger slices with the apple cider vinegar and sweetener of choice into a 2 quart glass jar.
  2. Secure jar tightly with lid. Give it a good shake to mix everything together.
  3. Leave to marinate and ferment at room temperature for 1 week.
  4. The liquid will change color to a pale pink - Keep it and use in dishes (when jar gets low). It's fantastic!
  5. Store the jar(s) in the refrigerator. It will keep for several months or longer (mine have).
Kibby's Blended Life http://kibbysblendedlife.com/

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This pickled ginger is fantastic with Spicy Asian Cucumber Onion Avocado Salad, Spring Rolls, Tropical Detox GREEN Smoothie,  on top of salads, and so much MORE!  Have fun coming up with ways to incorporate it into your diet.  You’ll be glad you did!

 

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For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Spirulina Quinoa with Goji Berries & Coconut Flakes

Spirulina Quinoa with Goji Berries & Coconut Flakes

Spirulina Quinoa with Goji Berries & Coconut Flakes

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This is such a lovely and tasty superfood dish!  I got the original recipe from my friend, Fern Langham from Yoga With Fern that she posted on Facebook a few months ago.  The ingredients and combinations intrigued me, so what do I do – pop into the kitchen and whip it up for dinner.  Of course, when I find a WINNER, I must share it out.  So, in turn, YOU’RE A WINNER!

This gluten-free dish is packed with lots of great plant-based proteins from the quinoa, goji berries and Spirulina.   Scott and I have been doing a lot of landscaping and outdoor work lately, and this is just what our bodies have been needing.  This recipe is easy to make! It makes A LOT for left overs (my kind of meal!), easy to pack (mason jars are great for transporting dishes like this), easy to digest and tastes WONDERFUL!  The fennel seeds act as a digestive stimulant and POPS a great flavor to the dish.  It’s great warm or cold.

Spirulina

Spirulina is a “Superfood.” It is the most nutritious, concentrated whole food known to humankind. One 3 gram serving of Hawaiian Spirulina provides more antioxidant activity than 5 servings of fruits and vegetables! Spirulina has 2300% more iron than spinach, 3900% more beta carotene than carrots, 300% more calcium than whole milk, and 375% more protein than tofu. Comparing phytonutrient levels, Spirulina is 31 times more potent than blueberries and 60 times more potent than spinach!  

Goji Berries

The goji berry is one of the most nutrient-rich foods on earth. It is a vegetarian form of protein, packed with essential amino acids, rich in vitamin A and a good source of vitamin C. Goji berries possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, Riboflavin (B2), vitamin E as well as carotenoids, including beta-carotene. 

I use Goji Berries from Navitas Naturals.

Quinoa

Quinoa (pronounced as kinwah) is an incredibly nutritious grain-like seed.  Quinoa grains provide 14-18 g of protein per 100 g.  It composes all the required essential amino acids for the human body at excellent proportions.  Quinoa is a rich source of soluble and insoluble dietary fiber.   Quinoa grains are indeed very good sources of  B-complex group of vitamins, vitamin E (α-tocopherol) and essential fatty acids such as linoleic and α-linolenic acid.

Come watch me show you how to put it together along with some inspiring words and thoughts.

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Spirulina Quinoa with Goji Berries and Coconut Flakes
Serves 4
This gluten-free dish is packed with lots of great plant-based proteins from the quinoa, goji berries and Spirulina. This recipe is easy to make! It makes A LOT for left overs (my kind of meal!), easy to pack (mason jars are great for transporting dishes like this), easy to digest and tastes WONDERFUL! The fennel seeds act as a digestive stimulant and POPS a great flavor to the dish.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 4 cups Quinoa - prepared ahead of time
  2. 2 TB. Spirulina powder ( I use Pure Hawaiian Spirulina)
  3. 1 organic cucumber, sliced thin
  4. 1 tsp. Pink Himalayan salt
  5. 1 TB. fennel seeds
  6. 1/4 cup organic goji berries ( I used Navitas Naturals) - soak in 1/2 cup water for 10 minutes
  7. 1/4 cup organic raw shredded unsweetened coconut flakes
  8. 1/2 cup (or more to taste) fresh chopped basil
Instructions
  1. Cook your quinoa according to package directions. I used 2 cups dried quinoa (soaked for several hours or overnight), rinse WELL and add to 4 cups of boiling water in a large pot. Reduce heat and let simmer for 10 - 15 minutes. Add 1 TB. of fennel seeds. Stir periodically. Turn heat OFF. Put lid on pot and let quinoa absorb water and become fluffy.
  2. Thoroughly mix 2 TB. Spirulina powder into 4 cups of cooled, prepared quinoa.
  3. Fluff quinoa and add 1 tsp. of pink himalayan salt - or to taste.
  4. Soak goji berries in water, then strain (SAVE this liquid!) I keep a jar of "soaking" goji berries in fridge and change out every 3-4 days. This juice is GOLD health wise. Drink it or add to a smoothie.
  5. Toss goji berries into the quinoa.
  6. Add sliced cucumbers.
  7. Mix everything well and top with raw shredded coconut flakes and fresh chopped basil.
  8. Enjoy!
Notes
  1. Leftovers can be refrigerated for several days. Tastes great cold, room temperature or warmed up.
Adapted from Fern Langham
Adapted from Fern Langham
Kibby's Blended Life http://kibbysblendedlife.com/
For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Tropical Detox GREEN Smoothie + Video

Tropical Detox GREEN Smoothie + Video

Tropical Detox GREEN Smoothie

 

I love starting my mornings off with a HUGE Green smoothie.  This one has been a favorite of ours lately.  With all the lovely sweet mangoes in season along with pineapples, it’s just a winner!  I love pairing the tropical taste of the fruits with the healing and detoxifying properties of zesty cilantro.  Cilantro is most often cited as being effective for toxic metal cleansing and rightfully so, this herb is a powerful, natural cleansing agent. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in the often-cited feeling of disorientation after consuming large and regular amounts of cilantro over an extended period.

Cardamon is a lovely aromatic spice. In terms of Ayurveda, cardamom increases Pitta dosha and decreases Vata and Kapha.  It is a heart tonic and an expectorant for respiratory diseases.  While it is called for in a wide range of conditions, owing to its carminative properties, one of its most common uses is for digestive health, including the relief of indigestion and flatulence.

This smoothie is packed with Alkaline rich greens, powerhouse superfoods, vitamins, minerals, antioxidants, essentials fatty acids, protein and more!  ALL easily digestible and assimilable.  Tastes like a tropical paradise.   Now THAT’S how to start off your day right! 

Tropical Detox GREEN Smoothie
Serves 2
This smoothie is packed with Alkaline rich greens, powerhouse superfoods, vitamins, minerals, antioxidants, essentials fatty acids, protein and more! ALL easily digestible and assimilable. Tastes like a tropical paradise. Now THAT'S how to start off your day right!
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Ingredients
  1. 2 3/4 cup fresh water
  2. 3 LARGE cups of organic Kale (or your choice of greens - organic spinach is nice)
  3. 1 large handful of cilantro
  4. 2 bananas
  5. 1 mango
  6. 1 cup fresh pineapple
  7. 2 TB. chia seeds
  8. 1 knob of fresh ginger root
  9. 1 tsp. cardamon powder
  10. several drops of NuNaturals liquid stevia (to taste) - optional
Instructions
  1. Place all ingredients in a high speed blender (I use a Vitamix) and blend till smooth and creamy. Pour into large cups and top with toppings of choice ( I used raw cacao nibs, fresh/local bee pollen and mulberry/goji berry mix). So satisfying and filling.
  2. May the GREENS be with You and Be Inspired!
Notes
  1. Feel free to substitute kiwi or apple for the pineapple. Make it your own!
Kibby's Blended Life http://kibbysblendedlife.com/

 Let me know what you think of this smoothie!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

How To Make Coconut Butter – Nectar of the Gods!!

How To Make Coconut Butter – Nectar of the Gods!!

DIY Coconut Butter + Video

 

I ADORE coconuts!  I am a fiend when it comes to the sweet water upon cracking a fresh young thai coconut open.  The meat is creamy and perfect for smoothies, puddings, and ice creams.   Then the dried coconut flakes are fantastic sprinkled on top of green smoothies, in a warm oatmeal, mixed in superfood protein bars, raw granola, and more!  I went for YEARS without trying the much talked about “coconut butter” or AKA “coconut manna”.  I didn’t think I was missing out on much.  It’s a pricey item in the stores so I just glossed over it.  Then, recently in a store, I came across a jar that was discounted and I thought I would give it a try. 

Upon opening the jar, I was lured by the sweet, creamy smell (yes, I smell in textures and such).   I immersed the spoon into this thick luscious cream and put it into my mouth.  I melted!  “Where have you been all my life.”  OMG!  NOW I knew what people were raving about when they spoke of coconut butter.  It was all I could do to NOT eat the entire small jar.  It’s a sure–fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite.

Coconut butter is not like coconut oil.   Coconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, just in dried form.  Coconut butter solidifies around 70 degrees, and it is best used as a topping on anything from savory to sweet dishes. It can also go from melted to solid and back again without adverse effects — and you don’t even need to store it in the fridge!

 Coconut butter can be made in a food processor but will take approximately 10 minutes.  That is where a high speed blender helps out (time and efficiency).  Make it however you can, but MAKE IT!

 Coconut Butter

* makes one small jar *

What You Need:

Ingredients

3 cups organic, dried, shredded, unsweetened coconut flakes (Bob’s Red Mill Coconut flakes and see source link below)

Equipment

Vitamix blender or a food processor

Instructions

1. Process the Coconut – Put the dried coconut in the blender. Mix on high speed, scraping down the sides with the tamper for approximately 1 minute (give or take) until a thick paste is formed.  OR Put the dried coconut in a large food processor, then turn on and process until it’s buttery smooth, about 10 minutes.That’s it.  Scrape this lovely cream into your mouth a small glass jar and use as needed. 

* Tip:  Always use unsweetened shredded coconut — never the sweetened, sulphured or low fat kind. So read your labels carefully.  Make sure your coconut is fresh by starting with an unopened bag.

Coconut flakes

 

Getting creamy in the Vitamix in no time!

 

Ready to go into a jar – YUM!

 

Click on picture and go directly to Amazon.com to order NOW. I made it easy for you!

Coconut butter is great spread on top of bread and muffins,  added to soups, in desserts, in smoothies, as a nut milk substitute, as any nut butter substitute, in tonics, raw puddings, raw cheesecakes and by the spoonful. Have fun with it in your own kitchen.  It is fantastic stuffed into a medjool date with raw cacao nibs – I KNOW!! 

Now, WATCH the video and see how easy it is to make your own.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan Coconut Yogurt Tzatziki and YOUR Input

Vegan Coconut Yogurt Tzatziki and YOUR Input

Raw Coconut Yogurt Tzatziki

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Before I get into the recipe with you, I have a personal favor to ask.  I have a question for all of you and would appreciate some of your input.  I have been approached by several people requesting one-on-one sessions with me with culinary skills, recipes, nutritional/supplement assistance, cooking techniques, and more – from people in other states and internationally.  I would LOVE to assist them and MANY OTHERS (You?)!  I had the thought over a week ago that if I could get some basic equipment and start SKYPING these sessions/ classes for people personally – just like you are in my kitchen showing you how to do things and talking about whatever special requests YOU have for YOUR life, dietary needs, physical activities, and time.  I would have you doing the work along with me so that you can learn “hands on” with guidance and with tips and tricks along the way.   Would you be interested??

I don’t want to invest in something like this if the demand is not there.  However, I SO WILL if you want me to.  I feel very strongly and passionately about it and that it is a GREAT way to be of service to those who ARE READY TO CHANGE, TO MAKE THAT SHIFT, TO GO TO THE NEXT LEVEL.  If that is YOU, let me know your thoughts, ideas, and input.  Do you know someone who could benefit from something like this? 

PLEASE connect and share with me on this so that I can make a decision to serve YOU better.

OK!  Now to that wonderful recipe I promised you!

Man, do I LOVE tzatziki!  I haven’t had it in years though due to the yogurt (dairy) aspect.  So, it’s been over three years since I’ve had any.  Wow! 

The other day, I was in the kitchen with a lovely, fresh fillet of grouper that a neighbor brought back to us as a gift for house/ pet sitting while they were away on vacation.   I thought “What would go well with this?”  Immediately, I saw the recipe in my head and tasted the flavors – I knew what I was making.  VEGAN TZATZIKI!  I had a batch of coconut yogurt in the fridge – WHY HADN’T I THOUGHT OF THIS BEFORE!!  Oh, well!   I had everything else for it (from what my memory served me for the traditional way of making it), so I popped all the ingredients into my Vitamix and within moments, I had my tzatziki fix going on.  I think it actually tastes better with the coconut yogurt!

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  I paired some steamed broccoli with the meal and this lovely sauce was PERFECT on the fish AND the broccoli.  So feel free to use it as a dip – I can see Spring rolls going great with this, a sauce to add to veggie wraps, on open faced sandwiches, a salad dressing, for crudites, and so much more!  My mind is envisioning so many different possibilities!

Now, I make my own coconut yogurt.  You can learn in this video that I made HOW TO MAKE RAW COCONUT YOGURT.”   The recipe for it is included in the ABOUT section of video if you don’t want to watch – but I show you how easy it is, so please watch.  :)  If you can’t make your own coconut yogurt, So Delicious Plain Coconut Yogurt is an OK substitution that you can purchase in the stores, but it still has preservatives and additives, which I am not crazy about.

One thing that I want to emphasize is the use of fresh garlic and fresh dill. If you don’t have either of those, don’t make this.  No jar minced garlic (not the same!) or dried dill (really lacking in the flavor).  Fresh ingredients infuse your body with more vitamins, minerals and nutrients that jarred/dried/processed ingredients just DON’T have.  I do have some frozen dill leftover from my garden last year that I froze in olive oil in ice cube trays and that would work great if FRESH isn’t around. 

Raw Coconut Yogurt Tzatziki
A vegan version of one of my favorite appetizers and dips – tzatziki! Such a luscious treat filled with garlic, lemon and zippy goodness. Yum!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 cups of coconut yogurt (homemade or alternative of choice)
  2. 1 large organic cucumber, cut into large chunks
  3. 3 – 4 cloves garlic
  4. ½ lemon, juiced
  5. 2 tablespoons olive oil
  6. 1 - 2 tablespoon fresh dill, minced finely (I like a lot!)
  7. Pink himalayan Salt and pepper, to taste
Instructions
  1. Place all ingredients into a high powered blender and BLEND till smooth and creamy. If you don't have a high powered blender, cut ingredients into smaller pieces and blend (some chunkiness is fine!)
  2. Season with salt and pepper. Stir and taste. Adjust for seasoning.
  3. Let sit in fridge for about an hour to allow the flavors to meld. Stir well before serving and give it a quick taste for seasoning again.
Notes
  1. One thing that I want to emphasize is the use of fresh garlic and fresh dill. If you don’t have either of those, don’t make this. No jar minced garlic (not the same!) or dried dill (really lacking in the flavor). Fresh ingredients infuse your body with more vitamins, minerals and nutrients that jarred/dried/processed ingredients just DON'T have. I do have some frozen dill leftover from my garden last year that I froze in olive oil in ice cube trays and that would work great if FRESH isn't around.
Kibby's Blended Life http://kibbysblendedlife.com/
 

I look forward to hearing from you!  XO

Enjoy the recipe!!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby