Tag Archives: gluten-free

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

My Healing Protocol for Candida

My Healing Protocol for Candida

My Healing Protocol for Candida

This post is long overdue to share with you all.  I have had many emails and friends asking me what I did to get my Candida overgrowth under control.  So, here it is.  Every little detail I researched, experienced and healed from.  I had candida for YEARS and didn’t know it.  I hope this post helps you on your quest to diagnose and heal yourself.   Be prepared – it is very long.

What is Candida?

Candida albicans (its official name) is a yeast that inhabits the mouths and intestinal tracts of all humans. That’s right! Everyone has candida. When you are healthy, the candida in your body lives in a symbiotic relationship with you. It will help to detect and destroy other harmful bacteria from harming your body, as well as helping to clean up any excess sugar that may be floating around in your bloodstream that your cells are not able to absorb.

Every time you eat, there will be a small candida “bloom” as the candida feeds on the sugars that are in your blood stream waiting to be ushered into the cell with the help of insulin to be used for energy. Then, once that sugar has been processed, the candida will reduce in number back down to their normal levels.

When there is an imbalance in blood sugar levels, candida will be given the opportunity to grow to a level that is not optimal for the human body.  It has the ability to morph into different structures and will take advantage of its host. 

While it is normal to have some candida in the gut, an overgrowth of candida is problematic. Like everything else, candida creates a byproduct. In this case, the byproduct of candida is toxic to the body. The more candida you have, the more toxicity it produces.  I had several of the symptoms listed below.   My symptoms were classic:  gassiness and bloating upon eating a meal – especially fruit, INTENSE itching all over body and especially in my nose (? I don’t know, but I did!) to the point it drove my crazy at times, lethargy, funked out, foggy headedness, stiff joints).

Candida  has been lead to several common issues such as:

  • Thrush – in the mouth or other areas of the body
  • Athletes foot
  • Poor Digestion (gas and bloating)
  • Headaches
  • Loss of appetite
  • Extreme sugar cravings
  • Rectal itching
  • Excessive fatigue
  • Brain fog – lack of ability to focus the mind
  • Diarrhea
  • Constipation
  • Mood Swings
  • Itching
  • Acne
  • Rashes
  • Depression
  • Anxiety
  • Soar throat
  • Low sex drive
  • Muscle weakness
  • Chronic pain
  • Weight gain

Other imbalances in the body can cause similar symptoms as well.  I feel it is important to rule out other issues like gluten or dairy sensitivity, adrenal burn out, blood sugar imbalance issues, emotional issues and even general fatigue before diagnosing yourself with candida overgrowth.  There are always “layers” to our healing process.

If you have several of the symptoms for a candida imbalance, following some simple steps for re-balancing your body should help move you in a healing direction whether or not the root issue is a candida imbalance, or if the candida imbalance is a symptom of another issue.  If you are experiencing many of the symptoms mentioned above, you may also want to go see a Naturopath or holistic practitioner just to be sure that there is not a deeper imbalance going on that needs professional attention. Never feel bad about seeking help. 

What Causes Candida To Grow Out Of Control?

There are several things that support a Candida overgrowth and thus lead to an imbalance.  Some of them include:

  • Blood sugar imbalances – Poor insulin receptivity of the cell or other reasons that keep sugars in your bloodstream too long.
  • Bacterial imbalance.
  • Over use of antibiotics without replacing lost beneficial bacteria (probiotics).  (All my life I had been off and on antibiotics till my early 30′s). I’m now 43.
  • A nutrient poor diet that is rich in refined carbohydrates (pasta, potatoes, rice, etc.), processed foods, cola drinks, etc.
  • A compromised immune system
  • Birth control pill (I took for over 10 years when I was on it – have been off it since age 29).
  • STRESS! depletes everything in the body on a physical, cellular and energetic level.
  • Lack of sleep and poor sleeping patterns.
  • These two things (stress and poor sleep) in particular will compromise your good bacteria balance, as well as your blood sugar balance.

As you can see, the causes can be multifaceted.   Our bodies are very wise and have many systems in place to protect us from things becoming unbalanced. It is when the body becomes overloaded with influences that are counter-intuitive to health and balance that issues like candida arise.  Our bodies are brilliant energy sources and if we just listen more and pay attention to little nuances and symptoms of it speaking to us – we would be far better along our healing journey. It took me a long time to listen (or even be aware of the fact), so just take it one step at a time and “be there” for yourself.

Do I Have A Candida Overgrowth?

Questions to determine if you may have Candida Albicans

1. Have you used antibiotics or birth control pill in the last 2 years?
2. Do you have gas or bloating?
3. Do you have sugar cravings?
4. Do you have low blood sugar?
5. Do you have history of yeast infections, vaginal, oral, athletes foot, or jock itch?
6. Does your partner have a history of yeast infections, vaginal, oral, athletes foot, or jock itch?
7. Are you sensitive to smells?
8. Are you sensitive to alcohol?
9. Do you suffer from symptoms that your doctor cannot explain like; headaches, migraines, depression, diarrhea, dizziness, IBS (Irritable Bowel syndrom), itching, menstrual or sinus problems?
10. Do you feel fatigued all the time?
11. Do you have a hard time concentrating?
12. Do you just not feel right?

I had candida for several years (if not longer).  I sort of suspected it for several months, but the symptoms had gotten worse and (upon learning more about Candida), I thought it was worth a try to do a cleanse.  I was able to confirm that I “officially” had Candida from an iridologist back in April 2011.  Muscle testing can also be utilized by a qualified holistic practitioner, yet if you don’t have access to these avenues, there is a simple test to do at home.  If you are experiencing any of these symptoms, it may be time to do the At Home Candida Spit Test.

Candida Spit Test

This is an easy way to test for yeast overgrowth in your gut. When you wake up in the morning (before you eat or drink anything or brush your teeth) fill a glass with room temperature water. Then work up at least a dime-size amount of saliva in your mouth and spit it into the glass of water. You will be watching what happens over the next 30-45 minutes, looking for where the saliva goes.

  1. If it stays on top it indicates that there is not excessive mucous in your mouth harboring candida.
  2. If it grows tentacles that hang down toward the bottom you have some candida in your gut that likely needs to be addressed.
  3. If it sinks to the bottom you likely have significant candida overgrowth in your gut and you need to take action.

OK!  So, if you suspect or you’re pretty sure you have Candida overgrowth to some extent, what to do about it?    It starts with altering the diet.  A few dietary and lifestyle changes can go a long way to bringing your body back into the balance it naturally wants to be in. Remember that your body is designed for health. It wants to be and fights to be in balance. Choosing dietary and lifestyle habits that support your bodies natural balance will help lead your body back to balance.   You want to remove anything from the diet that will help feed candida albicans.

This includes:
  • all forms of sugar (white sugar, honey, maple syrup, dates, yacon syrup, coconut sugar, etc)   ** STEVIA is really the ONLY safe alternative and NuNaturals STEVIA was a life saver for me during this time (and still continues to be!)
  • gluten (wheat, barley, rye, spelt, oatmeal) -  No crackers, breads, etc.
  • packaged or processed foods (including meats)
  • condiments (ketchup, BBQ sauce, pickles, mustard, soy sauce) – hidden sugars and refined ingredients.
  • dried or candied fruit
  • Reduce or Eliminate Dairy - Dairy is one of the worst offenders when it comes to candida imbalances.
  • alcohol (no beer or wine)
  • Vegetables that are high in carbs (potatoes, peas, corn, winter squash)
  • non-gluten grains.  ** I didn’t have quinoa or millet just to be sure.
  • nuts, and fruits should be limited.  ** (green apples, pears and bananas (yes, BANANAS are OK) in moderation.  Even the iridologist guy said bananas were OK when on a candida cleanse.  Good!
  • These are the basis of the diet.
 
So you’re thinking, “What the heck DID you eat?!”  I used the following protocol for 60 days and it got those little buggers under control – back to being my friend rather than my foe. 
 
1)  Lots of veggies!  Any way you want it:  steamed, raw, blended, juiced.  I stayed away from carrots and beets during this time, just to be sure!  Avocados are great!  I did a lot of steamed broccoli and roasted veggies during this time.  Sweet potatoes and winter squash are great baked with goat cheese.  Baking the carrots and beets really cut down on their sugar content, I put those in from time to time.  LOTS of salads!  See RECIPES page for ideas.
 
2) More protein.  (No meat for me!)  I did opt for some organic eggs in the form of HEAVY VEGGIE frittata’s once a week with a large green salad prior.  Just practice proper food combining.  Food combining is also a HUGE factor in digestive health and made such a HUGE difference for me when I implemented it.  Still does.
 
3) Herbal teas and tonics are fabulous at strengthening the system and body.  Boosts immune system and increases energy levels.
 
4)  Have regular colonics (talk with your therapist about this) the first few weeks to flush the candida out of your system quicker.  If you don’t have access to colonics,  just implement enemas during this time and you’ll be fine.    With the higher protein usage, I got constipated a little more, so the enemas were good.
 
5)  Taking food grade diatomaceous earth can assist in killing the candida and allowing it to be removed from the system.  You can mix it in water  and drink it (neutral taste) to incorporate it into your diet.  First thing in the morning and before going to bed – for best results.   DE is great at killing parasites in the body also.  I periodically add this to my dogs food to assist with critters in their gut.  You can also go to your local feed and seed store and purchase very inexpensively – just ask for FOOD GRADE quality.
 
6)  I took a product that did wonders at speeding up the KILLING of those little buggers and getting the population under control.  It is called A.D.P. by Biotics Research Corporation - it is emulsified oil of oregano -natural anti-fungal, anti-biotic.  I started with one tablet at every meal then after a week, I went to taking 2 tablets with every meal.   I still keep a bottle on hand to use if I ever feel the symptoms pop up – not very often at all.  Within a few days of these supplements and changing diet, I am back to normal.  Remember, listen to thy body. 
 
 7) Coconut oil was very helpful!  I started with 1 tsp./day and worked my way up to 2 TB./day.  You want to start slowly, b/c it is so effective, the “die-off” from the yeast might be too fast and you’ll experience really bad detox symptoms – you don’t want that! 
 
8) I also employed SWEATING to detox and cleanse more effectively.  Infrared saunas are nice or just get out in the sun and sweat.
 
9)  Reduce stress and rest more!  This means taking more time for yourself in a loving, compassionate, SLOWER way.  Learn to slow down by practicing deep breathing (your yoga practice should have this down for you), but practice it when you are traveling to and from work, during work, during food preparation, anytime that you can consciously be aware of it.  When you sit down to eat, relax before you put food up to your mouth so that your body is calm and NOT stressed.  Eat in awareness – slowly – chew more – act like it is foreplay – take your time with it – make your meal something that is beautiful to you and for your body (I know this sounds weird, but it has been helping me).  Take a bite, put down utensil and enjoy the food, enjoy your company and chat, make meal time fun, with no distractions of smart phone, internet, tv, chaos, etc.  Some good music in the background is great!   
*SLEEP – When you sleep your body is busy repairing damage, filtering out toxins, absorbing nutrients and generally healing. Without adequate rest it is very difficult for the body to bring itself back into balance. Try to aim for at least 7.5 hours or more, if you can swing it.
 
10) Take a quality probiotic to replenish the GOOD flora and bacteria in the body to help balance out bacterial imbalances, and help to fight candida.  I made almond milk kefir (see recipe link below).  Great way to drink your probiotics and it tastes great (especially with lemon or orange slices in it).

 
 
Here’s the green smoothie I made every a.m.:
(serves 1 +)
 
Tons of GREENS (kale, spinach or whatever you have) – more cilantro or parsley
1.5 cups of water (or almond milk kefir or coconut water kefir) – natural probiotic
2  bananas (less if you want)
1/4 cup hemp seeds
1 tsp. Spirulina
2 TB. chia seeds
NuNaturals Stevia to taste
Blend and enjoy!
 
I had some days where I felt sluggish and slow – it was a way my body was telling me to slow down, rest and let the healing occur.  This is part of the detox – cleansing the candida out of the system.  Don’t push yourself on these days.  Listen to your own intuition and not your ego. 
 
Once I felt comfortable that the candida was back in its box, I slowly started incorporating some quinoa into my diet and saw I how I felt/reacted.  I did the same for sweeter fruits (mangoes, pineapple, persimmons, etc.) in my green smoothies – as long as I didn’t get any symptoms or reactions, I continued with them.  Always listen to your own intuition and body response. 
 
 I know this is a lot of information, but once you get it down, it’s very do-able.  It’s only temporary and will spark you to get a bit more creative in your life.   Some of you will probably lose some weight during this candida cleanse.
 
I look back on it and say “Thank You” to my candida overgrowth and healing protocol journey. It taught me so much about myself, my lifestyle patterns and habits (that needed tweaking and changing), stronger connection with my body – deeper intuition and so much more.  So, embark on this cleanse with a positive attitude of “What can I learn about myself and draw from on a deeper level?” 
 
 What it boils down to:   having a balanced lifestyle is your best defense against a Candida overgrowth.  Take care of your body and it will take care of you. 
 
Don’t hesitate to connect with me if you have any other questions that I might be able to address for you. 
 

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 Orange Cream Pie with Chocolate Walnut Crust AND NuNaturals Stevia GIVEAWAY

Raw Orange Cream Pie with Chocolate Walnut Crust AND NuNaturals Stevia GIVEAWAY

Raw Orange Cream Pie with Chocolate Walnut Crust

AND

NuNaturals Stevia GIVEAWAY

 photo orangepie1_zps29675108.jpgI’ve got two SWEET TREATS for you today – in several senses.  One is a fantastic new creation from my kitchen.  Scott’s birthday was last weekend (Nov. 9th) and I had asked him what kind of birthday cake he wanted this year?   This AMAZING pie is what came out of his request – something with chocolate, orange meringue-like texture and taste – so I let my creative and intuitive side come out in the kitchen – I give you Raw Orange Cream Pie with Chocolate Walnut crust.  This DIGESTIVE FRIENDLY sweet treat is full of healthy fats and ingredients, so there is no guilt at eating a slice (or two).  I shared this slice of heaven with a friend and she was blown away by the taste, texture and then knowing that the ingredients are healthy, gluten-free, low sugar – made it EVEN BETTER.  Yay! 

Thank Scott!  If he didn’t present me this opportunity to step outside of my box and take on a challenge to create something wonderful for his birthday, I might not have gone there on my own.

My next TREAT for you is a way of saying THANK YOU! to all of you who read, share, comment and interact with me on the blog.  I am SO THANKFUL for YOU!  Yes, you!  This is a little way for me to show my appreciation for you being here and for us sharing our inspiration, words and life with one another.  It’s about CONNECTING and helping each other SHINE.  So, I am shining some sweetness on you with an opportunity to win a lovely gift set from my FAVORITE Stevia company, NuNATURALS.

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If you have been with me for awhile, you will know that I love using and implementing stevia in many of my recipes (savory and sweet).  I actually grow the plant in my garden each year, using the fresh leaves in my green smoothies and harvest the leaves at end of season (dry and grind  into a powder) for certain uses in the kitchen.    I cut sugar out of my diet MANY years ago – especially when I went on a Candida cleanse (post coming soon!).  Upon research and experimenting with several different brands, NuNaturals won my approval and my taste buds squealed in delight.  Also, stevia is a life-saver on a Candida-friendly lifestyle – keeps those little buggers in their place and manageable.   I’ve been using NuNaturals stevia for several years because of their quality, integrity and “no bitter aftertaste” finish. 

Check out my RECIPES page for all the different ways to utilize this little sweetener into your dietary lifestyle.  It changed mine for the better.

I am so thankful to Ron at NuNaturals for sponsoring this lovely GIVEAWAY to you all. 

He is awarding 4 LUCKY readers a chance to win:

* one bottle liquid Orange Stevia 

*one bottle liquid Cherry Vanilla Stevia

*one bottle liquid Vanilla Stevia

*PLUS a 50pkt. box of their NuStevia White Stevia Powder Packets. 

SWEET!!!

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Here is the “low down” on how to ENTER TO WIN:

1) Visit the NuNaturals Facebook Page and “LIKE ”  – leave a comment below that you did!

2) Visit Kibby’s Blended Life Facebook Page and “LIKE” for an extra entry and leave a comment below that you did!

3) For another extra entry, leave a comment below telling me if you have used stevia before in your recipes and how you utilize it.

(That’s 3 chances to win per person!)

 

You have to have a physical mailing address – CAN NOT SHIP TO P. O. BOXES

Contest/ Giveaway is open WORLDWIDE.

You can receive DISCOUNTS on all orders placed on their website :  www.nunaturals.com .

When you get to their checkout page, you should enter the DISCOUNT CODE ;  BLG1213  and you will receive – 15% DISCOUNT on your ENTIRE ORDER. This discount remains  EFFECTIVE UNTIL  DECEMBER 31, 2013 .

Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding  $ 35.00 after discounts.

 NuNaturals GIVEAWAY ends Sunday night, November 24th!

I will announce the 4 winners on Monday, November 25th.

So, go sign up (leave some comments) and then come back to get this FANTASTIC recipe. 

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Raw Orange Cream Pie with Chocolate Walnut Crust
A raw and decadent dessert made with healthy fats and ingredients to delight your culinary taste and senses.
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Crust
  1. 2 cups raw walnuts
  2. 1/4 cup raw cacao powder (I use Navitas Naturals)
  3. 1 cup organic raisins (a few more if needed)
  4. 1/8 tsp. pink himalayan salt
  5. 1 TB. water
Filling
  1. 1 1/2 cups young coconut meat (from 3 young Thai coconuts)
  2. 1/2 avocado
  3. juice from 1 organic orange
  4. zest from 1 organic orange
  5. 8 - 10 drops NuNaturals ORANGE liquid stevia (or to taste)
  6. 3 drops NuNaturals VANILLA liquid stevia
  7. 1/2 cup coconut oil, melted
  8. 2 tsps. xanthum powder (for thickener)
  9. pinch of pink himalayan salt (to bring out flavors)
Crumble topping
  1. 2 TB. raw pecans
  2. 1 TB. NuNaturals Coconut sugar
  3. 1 TB. raw cacao nibs ( I used Navitas Naturals)
To make crust
  1. Place walnuts in a food processor fitted with an S-blade and process till finely ground. Add cacao powder and salt and process till incorporated. Add the raisins, water and process until the mixture begins to stick together (add extra if you need). Don't over-process.
  2. Press this mixture into desired pan/dish - I used a small rectangular pyrex dish. An 8" or 9" pie dish would be fine.
  3. Chill in refrigerator while you make the filling.
To make filling
  1. Place the coconut meat, avocado, orange juice, orange zest, stevia, xanthum gum and salt into a blender (I used a Vitamix) and process until smooth.
  2. Adjust flavor and sweetness to your own liking.
  3. Pour this mixture over the chocolate walnut crust and spread evenly.
To make crumble
  1. Place all ingredients in a small food processor/ grinder and pulse till medium/fine ground.
  2. Sprinkle this crumble on top of the filling.
  3. Chill pie in the refrigerator for at least 2 hours before serving.
  4. Left overs: Cover with plastic wrap and store in the refrigerator.
  5. Eat within 3 days (crust will get soggy - but still tastes amazing).
  6. Enjoy!
Kibby's Blended Life http://kibbysblendedlife.com/

 NuNaturals GIVEAWAY ends Sunday night, November 24th!

I will announce the 4 winners on Monday, November 25th.

** Giveaway NOW CLOSED! **

Good luck and THANK YOU again!  

**  Don’t forgetNovember is “Recon Month” at Vitamix and they have reduced the price on all certified reconditioned Vitamix machines.  Through 12/2 they have dropped the price by up to $30.  Find out MORE HERE for your chance to SAVE $$$.  ***

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

Gluten-free Vegan Coconut Cream Scone Recipe

Gluten-free Vegan Coconut Cream Scone Recipe

Coconut Cream Scone Recipe

 photo coconutscones6_zpse9dddda7.jpgI have some exciting news to share with you before I jump into the recipe.  I’m going to California this week!  My first time!  I’m leaving Thursday a.m. from Atlanta, GA and going to California (Northern part) to visit a dear friend, Liz for 6 days, meet up with some friends that I have met thru the blog (first time meeting in person – coming your way Christine and Clare!), touring, visiting the Redwoods (can’t wait), and just enjoying whatever comes my way.  Thank you, Liz for such a generous offer to stay with you (she says my room is ready and waiting) and to share your beautiful state with me.  I am beyond grateful.  Scott is staying home watching the dogs. :(  Next time, babe!   This is just the first trip.  I feel like I will be visiting California more often in the future.  I feel it already.  Be open to possibilities and opportunities and see what the Universe provides.  I’m setting the seeds already.  Nudge, nudge, wink, wink!  You hear me Universe.  Make it so #1.  Thanks!

NOW, onto the that AMAZING recipe I have been promising.

After posting my Pumpkin Gingerbread Scones recipe last week, I have been inspired to play around with different variations that I used to make in my “baking days of old – not healthy though” and came up with a fantastic version of a cream scone using coconut milk in place of the heavy cream and using solid coconut oil in place of the butter.  I’m sure ghee would work great – might have to try that version next time. 

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Dough pressed into circle and wedges cut into shape.

 

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Ready to go into oven. My parchment paper is well used as you can see. I re-use till it crumbles – which I think is the last time for this one. :)

 

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Fresh out of the oven and cooling on the rack.

These scones are a bit delicate and crumbly, but I like that.  They are reminiscent in taste of a sugar cookie. 

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Covered in my favorite coconut butter from Dastony. Great pairing!

Slather what you want to on these scones. I chose to use Dastony’s Coconut Butter.  Their other varieties would be great too.  My Raw Cacao Hemp seed Nutella is pretty damn good too!

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Gluten-free Vegan Coconut Cream Scones
A delicious and healthy version of the traditional cream scone. Digests easily and leaves you feeling light.
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Ingredients
  1. 1 cup Buckwheat flour (Bob's Red Mill or make your own using raw buckwheat groats and grind them in blender to a flour-like texture).
  2. 2 1/2 cups sorghum flour (Bob's Red Mill)
  3. 1 TB. Baking powder (aluminum free)
  4. 1/2 tsp. Baking soda
  5. 1/2 tsp. pink Himalayan salt
  6. 6 TB. organic coconut oil (cold, solid)
  7. 2 cups full fat organic coconut milk (shake can well beforehand or stir well)
  8. 3 TB. coconut sugar
  9. 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Farenheit/ 180 degrees Celsius
  2. Mix together all the dry ingredients in a large bowl
  3. Add the coconut oil (in chunks throughout the dry ingredients) - using your hands/fingertips - quickly cut in the coconut oil solids until the mixture resembles coarse meal with a few slightly larger coconut oil solid lumps
  4. Add the coconut milk and stir together until the batter is sticky and dough-like - knead with your hands - it works best this way
  5. Flatten the batter into a large round circle on a cutting board about 1.5 to 2 inches thick
  6. Cut into 12 pizza slice shapes - lift off and transfer slices onto a parchment lined cookie sheet
  7. Bake in oven until the scone tops are light brown, 20 - 25 minutes (be sure to watch these according to YOUR oven temperature - they vary). I always start at the low end of time and check periodically.
  8. Cool on a wire rack - resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up,improves their texture and sets the flavors.
Kibby's Blended Life http://kibbysblendedlife.com/

Enjoy these scones and let me know what you think.  I will be posting the Thoughtful Thursday this week, but I will be leaving my laptop at home while I am in California. I want to be able to totally immerse myself in the experience and friendships and enjoy the time without any distractions.  I will have much to share when I get back. 

See you in a few days!  Much love!

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 Gluten-Free Pumpkin Gingerbread Scones

Vegan Gluten-Free Pumpkin Gingerbread Scones

Pumpkin Gingerbread Scones

 photo pumpkinscones3_zpse645604b.jpgI love FALL and I LOVE pumpkin!  I recently bought a huge 16 pound pumpkin, roasted it in the oven and have been making delicious goodies from it.  One of my favorite baked goods from my “SAD baking days” were SCONES.  I made all kinds of variations – chocolate chip, ginger, cranberry/orange, lemon/blueberry and the list goes on.  Traditionally made with LOTS of cold butter, heavy cream, gluten flour and processed sugar.  Once I changed my dietary lifestyle 4 years ago to a healthy, plant-based one, Scones and baked goodies went OUT THE WINDOW. 

I am SO GRATEFUL that I had the background of making such wonderful baked goods because I got the hands-on, practical experience in the kitchen.  NOW, I am able to utilize all that knowledge and expertise and focus that energy into making GLUTEN-FREE goodies that blow my socks off.    It’s trial, error and some real winners!  We got a WINNER here, my dears!  

Being that the ingredients are healthy, gluten-free and vegan – this scone recipe doesn’t make me bloat like a balloon from the gluten and get mucousy from the dairy.   Just delightful, flaky and satisfying.    As I am writing this, different variations are coming to mind and I see the recipe in my minds-eye – I better write these down so that I can try out and share with you.   I’m thinking Apple/Goji scones and Coconut cream scones!  What do you think?  Want me to play around in the kitchen and create them for you.  OK, you twisted my arm.  :)

Adapted from recipe here.

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Vegan Gluten-free Pumpkin Gingerbread Scones
Yields 12
A delicious and nutritious gluten-free, vegan scone utilizing fresh pumpkin and healthy oils. Serve toasted with ghee, coconut oil, homemade nut or seed butters.
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Ingredients
  1. 2 1/2 cups sorghum flour (Bob's Red Mill)
  2. 1 cup buckwheat flour or Oat flour (Bob's Red Mill) or make your own with raw buckwheat groats OR gluten-free oats (just grind in blender or food processor till smooth - that's what I did)
  3. 1/2 cup coconut sugar
  4. 1/2 tsp. baking soda
  5. 2 tsp. aluminum-free baking powder
  6. 1 tsp. ginger powder
  7. 1 tsp. cinnamon
  8. 1/2 tsp. ground cardamom
  9. 1 tsp. pumpkin pie spice/mixed spice
  10. 1/4 tsp. pink himalayan salt
  11. 1/8 tsp. vanilla powder OR 1 tsp. vanilla extract
  12. 2 cups pureed pumpkin - fresh or canned
  13. 1/2 cup coconut oil, solid
Instructions
  1. Pre-heat the oven to 350F/180C.
  2. Mix together all the dry ingredients in a large bowl.
  3. Cut the solid coconut oil into small chunks using a spoon and sporadically drop into the dry ingredients. Once mixed, you'll want a few slightly larger coconut oil lumps.
  4. Add the pumpkin puree and stir together until the batter is sticky - half way through, I used my hands to mix and knead the batter - it worked MUCH BETTER.
  5. On a piece of parchment paper, Flatten the batter into a large round circle - about 1.5 or 2 inches thick - then cut into 12 pizza slice shapes. Carefully transfer the slices onto a parchment lined cooking sheet.
  6. Bake in oven for 20 - 25 minutes. Cool on a wire rack for at least 10 minutes. I find that the flavors meld and POP after cooling a bit once out of oven. Serve warm or at room temperature.
Kibby's Blended Life http://kibbysblendedlife.com/

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Pair with my raw cacao hemp seed nutella and be prepared to be wooed.  :)

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Served with raw cacao hemp seed nutella. Oh yeah!

 Want to see more gluten-free scone recipes?  I am also thinking about trying some lower sugar variations – utilizing stevia.

Enjoy these little beauties and let me know if you have any questions. 

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

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

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

I used to make risotto back in my “Standard American Diet” days using arborio rice, regular butter, cheese and so forth.  It tasted good but my belly never liked me very much after I ate it.  At the time, I wasn’t aware that I was gluten-intolerant and sensitive to cow dairy.   Thank goodness that I finally listened to my body and changed my ways.

  I came across a sale on asparagus the other day and thought what to do with it – LIGHT BULB goes off in head! – Lemon Asparagus Millet Risotto!  I made this millet risotto a few times last year and forgot how AMAZING it is.    This risotto dish is gluten-free and tastes BETTER than the old way I used to make it.  It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly. 

The star of the show is MILLET

Millet is a gluten free grain and is the only grain that retains its alkaline properties after being cooked which is ideal for people with wheat allergies.   Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so it’s soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.

 

Lemony Asparagus MILLET Risotto
This risotto dish is gluten-free and tastes BETTER than the old way I used to make it. It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 TB. coconut oil
  2. 1/2 cup finely chopped onion
  3. 2 cloves garlic, minced
  4. 1 cup millet - organic preferably
  5. 4 cups Vegetable broth (I used 4 cups water and 2 TB. Herbamare seasoning to make mine)
  6. 1 small bunch of fresh asparagus spears
  7. 2 TB. fresh lemon juice - I used juice from one organic lemon
  8. 1 TB. lemon zest - from organic lemon (after juicing it for above ingredient)
  9. 1 TB. ghee or organic butter (optional)
  10. salt and pepper to taste
Instructions
  1. Wash asparagus and trim off rough ends. Cut spears into 1" to 1 1/2" pieces - RESERVE the tips for adding in at end of cooking time. Set aside.
  2. Zest one lemon. Squeeze juice. Set aside zest and juice.
  3. Pour veggie broth into sauce pan, heat, and maintain a low simmer.
  4. Heat 2 TB. coconut oil over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Millet and stir to coat the grain. Cook for a few minutes until the millet becomes slightly toasted.
  5. Use a ladle to add one cup of warmed broth to the risotto pan. Stirring and let sit for a few minutes till slightly absorbed.
  6. Add in another 1/2 cup of the veggie broth. Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth.
  7. About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
  8. Continue doing this until there is no more broth, it will take at least 15 - 20 minutes.
  9. Once most of the broth is absorbed add in the asparagus tips, ghee (if using), lemon juice and lemon zest, and heat through.
  10. Check seasonings and add salt and pepper to taste.
  11. Enjoy!
Notes
  1. Feel free to play around with different veggies and stick to the basics of making risotto. Have fun!
Kibby's Blended Life http://kibbysblendedlife.com/

 Give it a GO and let me know how it turns out and what you think. 

I love this dish and feel you will too!

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

Pink Cream Icing recipe and Catering photos

Pink Cream Icing recipe and Catering photos

Pink Cream Icing and Catering Photos

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Last week, I had the honor of catering my friend, Sheena Murdock’s baby shower with healthy, gluten-free, sugar free, vegan and superfood meals.  How freaking cool!!  Never thought about catering, but I am so glad my friend, Lynn Bonner approached me with the offer, which I greeted with delight.  A new challenge and opportunity – why not! 

Meet the beautiful, radiant mama – Sheena!

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Sheena enjoying a mini cupcake.

She is so cool, precious and a fantastic, grounded mom to two other lovely little girls.  I admire and respect her. 

I prepared everything at my home and transported to Lynn’s house, where the party was held.  I set up, presented and served (making sure bowls were consistently full) and did full cleanup.  I got to do all this, eat, mingle and have fun at the same time.  I made some cute food cards for the food so everyone knew what they were eating (well, pretty much).  I served Massaged Kale salad, guacamole, Stuffed Peppers with veggies and quinoa, Quinoa pasta with veggies and spicy vegan cheese sauce, vegan french onion dip, and mini Chocolate cupcakes with pink and purple cream icing.

On the menu were sorted gluten-free chips, veggie crudites for dipping, salsa, etc.  There was also plenty of wine – it’s a party, you know.  This was THE BEST baby shower I have ever been to.  No silly games. Just good company, connecting with new and familiar people, Sheena opening presents and everyone enjoying GOOD food and spirits.  Everyone had fun.

Let us take a look at some of the pictures of the evening.  I prepared LARGE portions for 10 ladies attending (small party), so it was a good experience for a first time gig. 

You’ve got to see the recipe at the end for the creamy icing that was vegan, sugar-free and made with superfoods and produce to acquire the colors NATURALLY.  I was so tickled with my end results. 

 

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Pink or Purple Cream Icing
Creamy, sweet and tasty! Enjoy this vegan, sugar-free cream icing that is reminiscent of cream cheese icing, but without the guilt or gunk. This icing spreads BEST at room temperature.
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Ingredients
  1. 1 cup raw cashews
  2. 10 -15 drops of NuNaturals liquid stevia (to taste - more or less) or 2 TB. Grade B Maple syrup
  3. 1 TB. fresh lemon juice
  4. 2 TB. water as needed to facilitate blending (more if needed)
  5. tiny pinch of pink himalayan salt - to bring out sweetness
  6. Pink coloring: add a small 1" chunk (diced) of fresh beet root to the ingredient mix. For a darker pink, add more beet. Adjust flavors as needed.
  7. Purple coloring: add 1 tsp. Acai powder and 1 tsp. macqui powder (superfoods). Or you could use some fresh blueberries (blue) and a few raspberries or strawberries (red) to make a purple color.
Instructions
  1. Combine all ingredients in a high speed blender and blend until completely smooth. Use tamper (Vitamix) to get it moving. Adjust sweetness to desired taste.
Kibby's Blended Life http://kibbysblendedlife.com/

Everyone seemed to enjoy the food that was prepared. I had several people asking lots of questions about the different recipes and what I do.   Planting seeds!  Some of the leftovers were quickly scooped up and taken home by several ladies.  That’s a GOOD sign!   I had such a fun time catering this baby shower for Sheena. Let me know if any of you out there desire my services – I would so love to do it again.  I love spreading and sharing AMAZINGLY healthy food that tastes FANTASTIC to those who would not otherwise have the opportunity to try it. 

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