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Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

Perfect Protein Power Smoothie from The Blender Girl Cookbook

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 It’s here! 

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

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

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

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

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

Antioxidant Avenger

Antioxidant Avenger

Fresh Spring Rolls

Fresh Spring Rolls with Orange-Almond Sauce

Watermelon Gazpacho

Watermelon Gazpacho

Incredibly edible edamame dip

Incredibly edible edamame dip

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

raw chocolate-orange torte

Raw chocolate-orange torte

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

 

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

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

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

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

 

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

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

Thoughtful Thursday

Thoughtful Thursday

♥ End of 2013 Astrological weather report & reflections –  Here are some of MYSTIC MAMMA Astral Insights.  

♥ 5 Reasons Why Everyone Needs A Tongue Scraper – I have been tongue scraping daily for about a year now and SWEAR by it!  I do it immediately upon getting out of bed.  Walk into bathroom, scrape my tongue, and go about my morning business.  I’ll also scrape in the evening before retiring to bed if I feel like it.  I purchased my Dr. Tung’s Stainless Steel Tongue Cleaner here.  Give it a try and see/feel the difference in your overall health and well being. 

♥ Realizing You’re Enough Instead of Trying to Fix Yourself – There is so much truth here!

♥ 10 Ways to Say “I Love You” Without Words – These are great and so spot on.  Actions speak louder than words sometimes.  

♥ The Spiritual Path Isn’t Easy, But Here’s Why It’s Worth It - AMEN!  I find it’s true for me – how about you?  I wouldn’t change a thing – all of it has made me who I am.  I embrace it even more so b/c I know it only enhances me and the journey is SO WORTH IT.  

♥ 7 Tips To Bounce Back After Eating A Bit Too Much – I did it too!  It was all good and fun but here are some great ways to get back in the saddle.

♥ Garlicky roasted carrot soup – My kind of soup!  I substituted some coconut milk to the liquid measurements and added minced ginger.  Very satisfying. 

♥ Gabby’s Raw Peppermint Oreos (Vegan, Gluten-free, Paleo, Raw) – My lovely friend, Gabby from The Veggie Nook shared her fantastic recipe for a healthy version of peppermint oreos that I made for Christmas. Holy Moly!  It was wonderful!  Give this one a try.  You won’t be disappointed.  

♥ 3 Steps to Banish the Trolls of Comparison – The sensational Vienda Maria has done it again!  Don’t let these trolls take away your joy.  Put them in the corner and let your real LIGHT SHINE! 

♥ This is What a Real Yoga Body Looks Like – I thought this was AWESOME!  We are not what is on the outside.  We ARE what is on the inside, within us, our light, our strength and more.  This really inspired and helped me immensely.

♥ January Forecast 2014 - Power Path Update with the theme of GET READY, GET SET.   Oh my!

 

  If you’re looking for more inspirational reading you can flip through all my Thoughtful Thursday articles here! Be Inspired!

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

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

Friday Friend – Willa Kammerer and Her RAW LICORICE Recipe

 Willa Kammerer and Her “Raw Licorice” Recipe

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

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Melissa Mullen Photography

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

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

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

~ Photos compliments Willa Kammerer Photography ~

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

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

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

More About Willa:

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

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

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

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

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

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

Have a great weekend!  ♥

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

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

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies

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

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

Raw Pumpkin Seeds

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

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

Source:  Healthy Oil Planet.com

Prunes

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

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

Source: Heal With Food.org

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

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

 

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

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

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

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

Who Wants to SALSA – Spicy Raw Salsa Recipe!

Who Wants to SALSA – Spicy Raw Salsa Recipe!

Spicy Raw Salsa

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

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

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

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

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

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

Raw Dark Forest Cake

Raw Dark Forest Cake

Raw Dark Forest Cake

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This lovely dessert was inspired by having some organic cherries left-over from my Superfood Smoothie class last Saturday (which was WONDERFUL!) and having two dear friends (Shira and Rachel) over for dinner on Sunday.  Shira’s birthday was last Friday, so I wanted to make her a special birthday cake. So, here I was with organic cherries, a special birthday cake to make and the desire to make something new that I haven’t tried before.   I love being Inspired!!

I was drawn to a book that I have had for years in my culinary book collection – Living on Live Food by Alissa Cohen.  A GREAT book!!!  I purchased mine USED (I like doing that – reuse/ recycle) for only $12.  It’s a 600 page book.   I like that she uses the protocol – K.I.S.S. (Keep It Simple Sweetie!) The “sweetie” part is my input.  Keeping it simple with ingredients and directions.  Very easy to follow with great results.  Nothing fancy but it sure does taste it!

I was pleasantly surprised with the results of this cake, as was everyone else while eating it (with sighs and moans of delight and pleasure!)  It was a lovely dinner with wonderful company.   So, I wanted to share this decadent, raw dessert with you all!  Enjoy!

 

Raw Dark Forest Cake
A decadent, raw layered dessert with seasonal organic cherries. This is one healthy dessert that I don't mind eating an extra slice of.
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FIRST LAYER
  1. 2 cups raw walnuts
  2. 2 cups organic raisins
  3. 1/2 cup carob powder OR raw cacao powder
  4. 1 cup pitted organic cherries
SECOND LAYER
  1. 1/2 Avocado
  2. 2/3 cup dates, pitted and soaked (if using a high speed blender - don't have to soak)
  3. 1/2 cup carob powder OR raw cacao powder
  4. 1/2 cup almond milk (preferably homemade)
  5. 1/4 cup almond butter (raw)
  6. 1 cup pitted organic cherries
THIRD LAYER
  1. 2 cups pitted organic cherries
FOURTH LAYER
  1. 2 cups raw cashews - soaked (if using a high speed blender - don't have to soak)
  2. 4 dates - pitted and soaked OR 15 drops NuNaturals liquid stevia
  3. 1 cup water (a touch more if needed)
FIRST LAYER
  1. 1. Combine the raisins and walnuts in a food processor until smooth.
  2. 2. Add in carob or cacao powder and cherries and blend until smooth. Remove from the processor and mold into a 9" pie plate. Hint: don't wash food processor - just keep using it for remaining steps.
SECOND LAYER
  1. 1. Combine all ingredients, EXCEPT cherries, in a food processor until smooth.
  2. 2. Add in cherrries and pulse chop until chunky but not smooth.
  3. 3. Spread this mixture on top of the first layer.
THIRD LAYER
  1. 1. Pulse chop the cherries in a food processor until chunky.
  2. 2. Spread cherries on top of the second layer.
FOURTH LAYER
  1. 1. Place half of the water into a blender ( I used a Vitamix) and slowly add the cashews. Add water as needed, until all of the cashews are gone. keep this thick by adding a few cashews at a time and only enough water so cashews will blend.
  2. 2. Add dates or liquid stevia and blend until smooth.
  3. 3. Spread this mixture on top of the third layer.
  4. CHILL AND SERVE.
Adapted from Living on Live Food by Alissa Cohen
Adapted from Living on Live Food by Alissa Cohen
Kibby's Blended Life http://kibbysblendedlife.com/
For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

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

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