Tag Archives: healthy

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

  photo proteinsmoothie-Tess_zpsafb5c767.jpg

 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.
Write a review
Print
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

FALL Cranberry Persimmon Orange Smoothie

FALL Cranberry Persimmon Orange Smoothie

FALL Cranberry Persimmon Orange Smoothie

 photo cranberrysmoothie_zpsaad2cca4.jpg

In the interest of eating with the seasons, I have some gorgeous Fall fruits – that I came across at the grocery store (and on sale – SCORE!) that I wanted to share with you so that you could incorporate these little beauties into your seasonal dietary rotation.  The autumnal oranges and reds of the fruit hint at the fact that these fruits are ripe for the picking in the leaf-changing months (or in our case – already dropped).  Their nutritional profile is jam packed with vitamins, minerals, antioxidants, Fiber and more. 

I was looking to change up my morning smoothie and with the Fall fruits sitting on my counter, I came up with this smoothie concoction.  Let me tell you, it’s a real winner.  Filling, sweet/tart and pretty too.

Let’s check out the star players in today’s Fall smoothie recipe.

Persimmons

 photo persimmons1_zpsbc9ae39f.jpg

When choosing persimmons, keep in mind that there are two different varieties: hachiya, which are orange-red, shaped like acorns, and soft and jelly-like (feels like a water balloon) when fully ripe (this is the way you want it); and fuyu, which are yellow-orange, shaped like tomatoes, firmer when ripe, and can be sliced like apples.  I still like my fuyu persimmons soft and mushy – super sweet at this point.  Choose organic if you can.

Persimmons contain high levels of antioxidants like vitamins A and C. These nutrients are extremely important to protect eye retinal damage. Also it protects from cataract or age related macular degenerationPersimmon contains highly beneficial nutrients which protect from free radicals – which protects the body from common disease.

 photo persimmons2_zps6058525e.jpg

Now, just one persimmon contains six grams of fiber (can we say healthy poop’s), which is already about a quarter of your recommended daily value. Fiber digests slowly, so it keeps you fuller longer.   The fiber in persimmons, called pectin, is responsible for another appetite-controlling feature: pectin helps regulate blood-sugar levels to keep them from spiking, which can help prevent blood-sugar-crash-related cravings.  My kind of fruit!!

** Note:  Eating persimmon fruit with an empty stomach can cause diarrhea. Also eating in excess also cause diarrhea due to its high tannin content. So be safe and eat persimmon in limited quantity or blended with other ingredients to buffer the effects.  Also, Diabetes patients should stay away from it as it contains high amount of sugar.

Cranberries

 photo cranberries_zps52c484fe.jpg

 

I adore this tart, little berry because it is an all-star food, and with good reason. Cranberries contain a powerful cocktail of protective phytonutrients; plant chemicals that contain protective, disease-preventing compounds (flavonoids and phenolic acids) that act as antioxidants in the body.  I have you liking them too already, right? 

Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.  In clinical studies, cranberries have been shown to help maintain a healthy urinary tract ( contains natural chemicals that act as antibacterial agents and preventing E. Coli which is the bacteria largely responsible for urinary tract infections, from sticking to the walls of the urinary tract.)  AND Cranberries are especially beneficial to the eyes (they significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy).  Liking them more and more!  Again, choose organic if you can.  With the Holidays around the corner, they are available right now, so stock up while they are available – I am.  Keep an eye out for sales – That’s how I found mine.

This smoothie is full of vitamins (especially Vitamin C and A), minerals, phyto-nutrients, healthy fat, and more.  The fiber will help with the waistline along with the cinnamon powder to stabilize blood sugar levels.  It is a perfect way to start off your day with nutrients to fuel your morning (or afternoon) with energy.

 

FALL Cranberry Persimmon Orange Smoothie
Serves 2
This smoothie is full of vitamins (especially Vitamin C and A), minerals, phyto-nutrients, healthy fat, and more. The fiber will help with the waistline along with the cinnamon powder to stabilize blood sugar levels. It is a perfect way to start off your day with nutrients to fuel your morning (or afternoon) with energy.
Write a review
Print
Ingredients
  1. 8 oz. organic cranberries
  2. 1 large organic orange - peeled - See NOTE below for TIP
  3. 1 organic persimmon - ripe - cut off top
  4. 1/2" knob fresh ginger root
  5. 2 bananas
  6. 3 TB. raw honey or liquid stevia to taste (8 drops) - I used NuNaturals brand
  7. 1 tsp. cinnamon
  8. 1 tsp. vanilla extract or 1/4 tsp. vanilla bean powder
  9. 1 cup organic coconut milk - canned
  10. 1 1/2 cups fresh water
  11. (optional) heaping TB. of greens powder of choice
Instructions
  1. Put all ingredients into a high powered blender (I use a Vitamix) and blend until creamy and smooth. Top with favorite toppings if you so desire.
Notes
  1. If using an organic orange, zest the peel before peeling and discarding. You now have fresh orange zest to use in any recipe. If you don't have anything to use it in right away, FREEZE it on a small plate, then wrap frozen zest ball in foil and keep in freezer storage container. I love to use orange zest in smoothies, tonics, desserts, and savory meals. Don't waste. Use as much of your food as possible.
Kibby's Blended Life http://kibbysblendedlife.com/

** Tip:  If using an organic orange, zest the peel before peeling and discarding.  You now have fresh orange zest to use in any recipe.  If you don’t have anything to use it in right away, FREEZE it on a small plate, then wrap frozen zest ball in foil and keep in freezer storage container.  I love to use orange zest in smoothies, tonics, desserts, and savory meals.  Don’t waste.  Use as much of your food as possible.

 photo orangezest_zps2d237264.jpg

 

I wanted to share this picture of the dogs the morning I made this Fall Smoothie recipe.  They don’t usually line up all together like this so I thought it was sweet.

 photo babes_zps8b426e43.jpg

From left to right: Meg, Gigi and Blackie. The furry kids say “WOOF” – Hello!

Have a safe and Happy Thanksgiving!

I am THANKFUL for YOU!  xo

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. 

 photo coconutscones1_zps321b7bf1.jpg

Dough pressed into circle and wedges cut into shape.

 

 photo coconutscones2_zps4b308d1a.jpg

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. :)

 

 photo coconutscones3_zpsc2e37d34.jpg

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. 

 photo coconutscones4_zps3615ee87.jpg

 photo coconutscones7_zpse9f6ad63.jpg

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!

 photo coconutscones5_zps616286c7.jpg 

Gluten-free Vegan Coconut Cream Scones
A delicious and healthy version of the traditional cream scone. Digests easily and leaves you feeling light.
Write a review
Print
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.

 photo pumpkinscones2_zps3ee05a18.jpg

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.
Write a review
Print
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/

 photo pumpkinscones1_zpseedcba2c.jpg

 photo pumpkinscones4_zps85ff065e.jpg

 photo pumpkinscones5_zps3f5bb36b.jpg

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

 photo pumpkinscones6_zps013bb1da.jpg

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 Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies

 
 photo cookies1_zps9fd1057f.jpg

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.
Write a review
Print
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/

 

 photo cookies2_zps8298e88d.jpg
 photo cookies3_zps616aeac4.jpg

 photo cookies4_zpsc2ca7f1d.jpg

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

Raw Pumpkin Seed Pesto

Raw Pumpkin Seed Pesto

Raw Pumpkin Seed Pesto

 photo pesto_zpsf36ae3a0.jpg

This raw nut-free pesto is SCRUMPTIOUS!

Last year, I found out through my chiropractor via kinesiology (muscle testing) that I was allergic to pine nuts.  Bummers!  I haven’t made any pesto in the house since then, but a few nights ago, I was craving it.  I knew it could be made with other substitutions, so I did some research and pumpkin seeds was one of the recipes that I came across that CALLED OUT to me. 

The only “time-consuming” part of this recipe is to soak the raw pumpkin seeds in water for about 2 hours ahead of time.  Why soak seeds or nuts?  Nuts and seeds contain what is called phytic acid which prevents them from sprouting prematurely and stores lots of important nutrients. According to research, when we consume phytic acid, it reduces our body’s ability to absorb these nutrients. They also contain enzyme inhibitors which force the body to work overtime to produce the enzymes necessary for digestion.  Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This in turn make the nutrients a lot more readily available and easier to digest.  So, go ahead and do it.  

RAW PUMPKIN SEEDS (also called pepitas) offer more nutritional value because some nutrients are destroyed during the roasting process.  Raw pumpkin seeds provide a rich source of fiber, a type of carbohydrate that prevents constipation and benefits digestive health. The seeds also boost your intake of protein — each ounce of seeds provides almost 9 grams of the nutrient. You also increase your mineral intake when you eat pepitas. The seeds contain Vitamin E, Vitamin K,  iron, a mineral important to red blood cell function, as well as potassium, phosphorus, zinc and magnesium.

BASIL – one of my favorite herbs.  The king of herbs, basil  is one of the oldest and popular herbal plants rich in much notable health benefiting phyto-nutrients. This highly prized plant is revered as “holy herb” in many traditions all around the world.     Not just any old herb, basil has anti-inflammatory properties second-to-none that can provide much-needed relief from all kinds of conditions, including inflammatory bowel disease (IBD) conditions. Basil is also reportedly helpful in treating constipation, indigestion, stomach cramps, and more.

Raw Pumpkin Seed Pesto
This nut-free, thick and fragrant pumpkin seed pesto is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot gluten-free pasta or served over roasted or steamed vegetables. It's fantastic!
Write a review
Print
Ingredients
  1. 1 1/2 cups raw pumpkin seeds - soaked for 2 hours (rinse and drain well)
  2. 1/2 cup (or more) extra virgin olive oil
  3. 3 garlic cloves - peeled and chopped small
  4. 1 TB. raw apple cider vinegar
  5. 1 TB. raw honey or several drops of NuNaturals liquid stevia
  6. 1 cup PACKED fresh basil leaves (green or purple variety)
  7. 1 tsp. pink himalayan salt
Instructions
  1. Combine all ingredients in a food processor and process till smooth (stopping once or twice to scrape down sides). If you like your pesto chunky, don't process as long. Taste and adjust seasoning.
Kibby's Blended Life http://kibbysblendedlife.com/
 photo pesto1_zpsd31fae46.jpg

Baked spaghetti squash with pumpkin seed pesto and fresh chopped basil – delicious!!

 Let me know how you like it and what you used this lovely pesto on.

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

 photo cupcakes1_zps4f807427.jpg

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!

 photo babyshower1_zpsd086a605.jpg

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. 

 

 photo sheenasshower4_zps3efab8ee.jpg

 photo sheenasshower3_zps27b84083.jpg

 photo sheenasshower2_zpscc7ce5da.jpg

 photo cupcakes2_zpsca188a08.jpg

 photo babyshower2_zps1f591335.jpg

 

 photo cupcakes1_zpse35a2082.jpg

 

 

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.
Write a review
Print
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

Vegan Coconut Yogurt Tzatziki and YOUR Input

Vegan Coconut Yogurt Tzatziki and YOUR Input

Raw Coconut Yogurt Tzatziki

 photo coconutyogurttatziki1_zps7be64f09.jpg

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!

 photo coconutyogurttatziki2_zpsf01121f1.jpg

  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!
Write a review
Print
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

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

 photo mushroomburger1_zps2b7ac26c.jpg

I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.

 

Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
Write a review
Print
Ingredients
  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
Instructions
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
Notes
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://kibbysblendedlife.com/
 photo mushroomburger2_zps73edb77d.jpg

almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties

 

 photo mushroomburger4_zps7852c0ae.jpg

Formed patties ready for oven

 

 photo mushroomburger3_zpse85d17bf.jpg

 photo mushroomburger5_zpsae8a0f87.jpg

Mushroom veggie burger on a fresh collard green leaf topped with homemade ketchup, onion, cucumber slices and fresh sprouts. DELICIOUS!!

 

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 Raw Chocolate Superfood Protein Bars – NOW AVAILABLE TO YOU!

My Raw Chocolate Superfood Protein Bars – NOW AVAILABLE TO YOU!

Raw Chocolate Superfood Protein Bars

 photo proteinbarpink_zps6f34b945.jpg

 I have been making these Amazing, Great-Tasting, Nutrient-Dense Protein Bars for years for myself and my family. I am now happy to announce that I am making them available to YOU!

Each bar is hand-made with quality, organic and natural ingredients and superfoods.  Only the BEST for my family and YOU!

What makes these bars so nutritious is that the ingredients are raw foods, so they retain their vitamins and minerals, unlike many cooked and processed foods. And because they are blended they are easy to digest. The balance of proteins, carbohydrates and fats in these bars makes them perfect after a workout, as a quick snack, a meal replacement, while hiking or playing hard, for days out with your kids, or for a natural energy boost. 

They are a Super-premium “Meal in a Bar“.

* Raw *

* Gluten-Free *

* Dairy Free *

* Soy Free *

 * Hand-Made With Love for Extraordinary Health *

* Made Fresh to Order *

  photo proteinbar1_zpsdf515b8e.jpg

For these bars, I use Organic Superfoods for Nutrient Density and Energy along with tonic Herbs for Adaptability & Muscle Repair. 

INGREDIENTS:

Dates, Almonds*, coconut flakes*, Walnuts, Raw Cacao Powder*, Dandy Blend™, Sunwarrior™Blend Protein Powder*, lime juice*, coconut oil*, Maca powder*, cinnamon and sea salt. (* denotes ORGANIC).

Each bar is approximately 2.8 oz and 2″ X 3″ X 5/8″ in size. Because they are handmade, some variation in size and weight can occur.

Dates have a natural balance of many minerals such as calcium, magnesium, manganese, zinc, copper, iron, selenium and potassium. They are high in fiber and a great source of energy.   Dates are rich in Polyphenols, a plant antioxidant that has a high capacity for reducing oxidative stress.

Almonds are a unique package of nutrients – a great source of highly absorbable protein (6 grams per ounce) along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E.

Coconut Flakes are rich in lauric acid, which is known for being antiviral, antibacterial and anti-fungal, as well as boosting the immune system.   It’s also a great source of healthy fats.

Walnuts pack a significant amount of omega-3 fatty acids! They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Walnuts are one of the best plant sources of protein!

Raw Cacao powder (Navitas Naturals) is one of the richest sources of immune-boosting antioxidants found in nature. It provides important minerals including magnesium and iron. Raw Cacao is also a concentrated form of healthy dietary fiber. All raw cacao products contain the unique alkaloid chemicals theobromine, phenylethylamine and anandamine that help you feel happy.  Raw cacao is energizing, adaptogenic, mood enhancing and simply great tasting.

Dandy Blend™  is a delicious herbal beverage with the taste, body, and texture of coffee. Dandelion root is what makes Dandy Blend unique as it contains over 50 trace minerals. Certified gluten-free due to a special extraction process.

Sunwarrior™ Blend Protein Powder is a unique, raw, plant-based protein with a complete amino acid profile exceptionally high in Arginine, Lysine, Leucine, and branched chain amino acids.  Warrior Blend is an easily digestible, nutrient filled superfood perfect for anyone who wants to amplify their health and fitness levels. Best of all, it tastes phenomenal.  

Lime Juice is valued for culinary purposes as a preservative and flavoring, as well as for its nutritional value.  A good source of vitamin C and Dietary fiber, it helps facilitate digestion and may prevent constipation.

Coconut oil is about 50 percent lauric acid, a rare medium-chain fatty acid that supports healthy metabolism and is now being studied for its anti-fungal, anti-viral, and anti-bacterial health-protecting properties.

Maca (Navitas Naturals) Due to its extremely rich nutritional value, this root not only aids recovery but also promotes rapid healing and eliminates different kinds of stress related problems.  Peruvians believe that even a small amount of maca can sustain performance and energy for hours.

Cinnamon contains cinnamaldehyde, a potent anti-inflammatory phytonutrient. Plus, it’s anti-microbial, a great source of chromium which helps control blood sugar and boosts brain function. It also contains manganese, calcium, iron and fiber.

Sea salt contains trace elements and minerals.

 photo proteinbarpink_zps6f34b945.jpg

My Raw Chocolate Superfood Protein Bars are handmade fresh to order by me in small, individual batches with love and positive energy. Each order will take several days to handcraft, wrap, and travel to you. Please place your orders with this in mind.

**  Please store the bars in the refrigerator upon arrival for they are perishable and this ensures a longer shelf life. They will last several weeks sealed in the fridge.  Bars can be frozen for longer life – thaw before eating. **

Indulge your friends, family, and colleagues with my Raw Chocolate Superfood Protein Bars for
activities, parties, meetings, workouts, snacks and just all round “good sharing”!

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Check out testimonials about the bars already!

“The superfood protein bars are incredible….better than anything you can buy in the store and so much healthier. My husband has eaten 2 today so far and I am trying to use control and not keep up with his count. I will definitely be reordering the protein bars.”   ~Serena A., Kansas, USA

“I love the bars! In fact my daughter whom can be picky about flavor and texture loves them. I am impressed with the quality of the ingredients they are superior bars to anything you can buy at your local health food store.”  ~Christine O., GA, USA

“Hi. Just wanted to drop you a quick note… I LOVED those chocolate protein bars. They kept me energized throughout my weekend workshop.”  ~Ilke, GA, USA

“These bars are unlike any bars I have ever had, and I have had a lot of bars!  I am very active and am on my feet all day.  They give me the energy I need to get me to dinner or to endure a tough workout.  The ingredients meld together so nicely.  They are not too sweet but sweet enough to satisfy my sweet tooth.  I will definitely buy more!”  ~ Stephanie W., GA, USA

  “Just a quick note to let you know the protein bars arrived yesterday and they are FANTASTIC! Thank you so very much. I love them.  I tell you they are better than any protein bar I have ever had and better than any brownie as well.  They are fresh, moist, delicious, chocolatey goodness and everyone deserves to try these.  They are the BEST!”   ~ Victoria, TN, USA

 
I was hesitant to spend the money not knowing how they would taste.  I love Larabars and I was very excited to bite into your bars and feel like I was eating a Larabar, except with a fresher and even better taste.  Absolutely love your bars!!!  They are the perfect size and half of one is good enough to satisfy my craving of chocolate for the day and it feels good to be eating something healthy.  Thanks!”  ~ Vernice, TN, USA

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

HOW TO ORDER YOURS NOW!

* To Place An Order:  Email me @ kibbymiller@tds.net with your name, shipping address and the quantity you wish to purchase.  The bars are $5.00 each.

* Payment:   I accept PayPal.  Upon receiving your email with order details, I will send you a Paypal invoice.  Once payment is received, I will prepare your order from scratch and notify you when package is shipped.

* Shipping:  All items are handmade in very small batches by me. ** Please allow up to 1 week from purchase date for me to have them ready for shipment .** Thank you for your patience as I lovingly hand-make your bars.   I ship using USPS Priority Mail.  I can ship up to 12 bars for $6.50.  Over that amount, email me for a shipping price quote.

MY SHIPPING COST ALSO INCLUDES HANDLING:
This includes boxes, packing materials, trips to post office, printer ink, and the time to lovingly pack and label each order.

 *** I have no control over your package once it is in the hands of USPS so we can not issue refunds for undelivered or lost packages. You will need to contact USPS if they make a mistake with your delivery. If you are concerned about this please request that I add shipping insurance to your order. ***

INTERNATIONAL ORDERS
Customers are responsible for any local fees, duties, taxes or brokerage charges that may be incurred on your package upon its arrival in your country. Please inquire with your local post office to find out the fees associated with your order prior to purchasing from me. If for any reason you do not claim or are unable to claim your package from Customs, I will not issue a refund. I ship Priority Mail International, and send tracking information with delivery notification. I can email proof of mailing to international customers and I am not able to offer refunds to international customers for undelivered packages.

RETURNS

I want you to be very happy with your purchase. However, due to the nature of the product, I am not able to accept returns.

I look forward to hearing from you and to be able to provide these AMAZING, nutritious, superfood protein bars to you, your family and friends.

Contact me @ kibbymiller@tds.net to place your order NOW!

 

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