Tag Archives: stevia

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 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

Longevity Energy Tonic + Video

Longevity Energy Tonic + Video

Longevity Energy Tonic

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It’s TONIC time!  I have been creating a lot of new tonic recipes and wanted to share this one with you.  The other recipes I am saving for my TONIC ebook that I am working on.  It will be full of indepth information about tonic and longevity herbs, where to purchase them (top quality for BEST price), recipes and much more.  I am passionate about tonics and their benefits and it is due time to share all this acquired knowledge and share with you how to make your own.

What do think!?  Would you be interested in this book?   I would love your input, feedback and comments. 

Herbal tonics are used to promote over-all well being, to enhance the body’s energy, and to regulate the bodily and psychic functioning, to protect the body and mind so as to create what the Chinese call “radiant health”.

In the meantime, let’s take a brief look at the ingredient list for this tonic and its benefits for you.  (*Click on the name and see where I purchase mine).

Hemp seeds - Hemp seeds offer raw nutrition, rich nutty flavor and a tender crunch.  Hemp seeds contain more protein and omegas than a similar serving of Chia or Flax.  These seeds make a great alternative to milk – hemp milk.  They lend a creamy texture when blended with water.

Dandy BlendThe Easiest Way to Get Dandelion (Good for your liver) in Your DietRich, smooth full-bodied coffee flavor, but no caffeine, acidity or bitterness. May provide increased energy – use with discretion before bedtime.

Raw Cacao PowderKing of cacao – Raw chocolate.  Cacao is increasingly being consumed for its nutritive and health enhancing properties as it has been in many cultures for thousands of years.  If you feel exceptionally good when eating it, you can thank the “bliss” chemical anandamine along with theobromine and phenylethylamine for boosting your mood. Pure cacao powder also contains a good dose of magnesium, which plays an important role in maintaining a healthy heart.

Gynostemma Extract powderGynostemma is a sweet and slightly bitter herb. The list of benefits of this “magic grass” as it’s called are amazing. It has a strong anti-fatigue affect, strengthens the mind, increases vigor, improves digestion, eases pain, strengthens the immune system, fights off pathogens and helps reduce inflammation.  An adaptogenic herb, this means It helps to calm the system when overactive and stimulate when under active or depressed.

Maca (Gelatinized) - The maca root has potent adaptogenic properties helping each body differently based on individual needs. Maca is most often regarded as a powerful stamina booster, libido enhancer, hormone regulator and exhaustion buster. Unique alkaloids found in maca, called Macainas, have been shown to nourish and support the endocrine system, which regulates many of the body’s important functions. Maca also provides an abundance of vitamins, minerals, amino acids and sterols that can support general health and immune function.

Astragalus Root powderAstragalus herb is thought to boost overall vitality. In Chinese medicine it has been historically used to promote healing and reduce fatigue.

TriphalaTriphala is recommended and used more than any other Ayurvedic herbal formulation. Popular for its unique ability to gently cleanse and detoxify the system while simultaneously replenishing and nourishing it, this traditional formula supports the proper functions of the digestive, circulatory, respiratory and genitourinary systems. Translated as “three fruits”, it is composed of the dried fruits of amalaki, bibhitaki and haritaki. Containing five of the six tastes (all but salty), Triphala readily removes excess vata, pitta and kapha from the body, bringing balance and proper functioning to the system. It is commonly taken as a daily supplement to help maintain balance of the doshas.

Organic Ghee Ghee is essentially clarified butter, which means it has had the milk solids and water removed.  Ghee helps with digestion, prevents inflammation, promotes intelligence and memory and lubricates the body’s connective tissues, promoting flexibility. Modern Western medicine has found that ghee resists free radical damage, and that it contains phenolic antioxidants that are known help strengthen the immune system. Ghee is also lactose-free and contains no salt.

Chaga mushroom ( I used as a tea base for this recipe) -  Chaga mushroom can be used as a remedy for chronic inflammation, diabetes, hypertension, cancers, stomach illnesses and improving the immune system.

Longevity Energy Tonic
This creamy tonic is loaded with energy enhancing and longevity herbs. You will feel ready to take on the day in a balanced and energetic way. If you need a "pick-up" drink in the mid-afternoon, this is THE ONE!
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Ingredients
  1. 1 1/2 cups liquid of choice (water, herbal tea, nut or seed milk of choice)
  2. 1/4 cup hemp seeds (Manitoba Harvest)
  3. 1 tsp. Gynostemma extract powder (Vimergy)
  4. 1 tsp. Maca - gelatinized (Navitas Naturals)
  5. 1 TB. Dandy Blend
  6. 1 tsp. Astragalus Root powder
  7. 1/2 tsp. Triphala (Banyan Botanicals)
  8. 1 tsp. or more Raw Cacao powder (Navitas Naturals)
  9. pinch of cayenne
  10. 1 tsp. coconut oil (Nutiva) or ghee (Ancient Organics)
  11. NuNaturals liquid stevia - 8 drops or to taste
  12. pinch of pink himalayan salt
Instructions
  1. Add all ingredients to a high speed blender and BLEND till smooth and creamy - about 30 seconds. Pour into a saucepan and heat on LOW for a few minutes to desired temperature. Enjoy!
Kibby's Blended Life http://kibbysblendedlife.com/

 

If you are interested in being FIRST to know about the Tonic ebook, tonic recipes, giveaways and more – Please sign up for my FREE Newsletter by entering your name and email address  BELOW! Or Click HERE.

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

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

Easy, Breezy PICKLED GINGER

Easy, Breezy PICKLED GINGER

Pickled Ginger

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

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

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

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

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

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

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

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

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

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

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

 

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

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

Tropical Detox GREEN Smoothie + Video

Tropical Detox GREEN Smoothie + Video

Tropical Detox GREEN Smoothie

 

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

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

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

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

 Let me know what you think of this smoothie!

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

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

Decadent Gluten-free Chocolate Brownies

Decadent Gluten-free Chocolate Brownies

Rich HEALTHY Chocolate Brownies

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I was going to wait and share this recipe with you on Friday, but then I thought “Hell,no!  I am doing it TODAY!”  You lovely souls NEED this decadent, gluten-free, healthy, AMAZING chocolate brownie recipe NOW.  Recipe adapted here from the Detoxinista

I am offering a healthy cooking class this coming Saturday, May 18th and it is focusing on ALMONDS and the many ways to use them in a plant-based diet.  From making your own almond milk, raw almond butter, Chocolate Basil Smoothie, Butternut Squash bisque, Thai Almond Dipping Sauce, coconut macaroons and a special add-on recipe for all attendees of class.  This class focuses on using every aspect of the almond – the nut and the left-over almond pulp – in the recipes.  It’s going to be great!  The class is already almost full.  :)

This fantastic brownie recipe caters to the very aspect of using “left-over” almond pulp.  The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor.  As you know, I love adapting recipes to make them BETTER and HEALTHIER (which the original is), but also to throw in some easy tricks and tips. Oh, are you excited or what right now?! 

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Tip #1 – When a recipe calls for applesauce – which contributes to a more moist final product and lends a natural sweetness factor – use an organic apple (skin is full of fiber and pectin),  cut into slices (don’t use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds – Voila – homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, “hidden ingredients” apple sauce will NOT have.  If you don’t have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars. 

Tip #2 – Coconut sugar is a much healthier alternative to Sucanat sugar, but I still like to use LESS in my recipes.  So, I like to do half sugar and half stevia if a recipe does require some sort of granular sugar for the recipe to come out right, but I still want the sweetness without all the SUGAR.  I highly recommend using NuNaturals stevia – it does not have the bitter after-taste that most processed stevia products have.   I use that Shit in everything! - From sweet to savory recipes.    Stevia is great for people trying to lose weight, have blood sugar issues or candida. I LOVE IT! 

Tip #3 – After making your almond nut milk, simply use the remaining pulp to create a healthy treat.  Please don’t throw it in the trash!   Left over almond pulp is a great substitute for flour in many recipes.  Two versions for drying:

  1.  Dehydrator -  spread your almond pulp out on a tray lined with a Teflex sheet (if not, the pulp will fall through the cracks) and dehydrate at 115 degrees for 4 to 8 hours (longer depending on type of dehydrator used and moisture in environment).  I use an Excalibur 9 tray with timer and LOVE it!  Once the almond pulp is completely dry, Transfer dry pulp to a high-speed blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  That’s it!  I store the almond flour in a glass mason jar in my fridge, and use it as I bake. One cup of almonds used in almond milk will yield about 1/2 cup of almond flour.
  2. Oven – spread your almond pulp out on a parchment lined cookie sheet and place in oven set at lowest temperature setting – 200 degrees and “dry out” for 2 – 3 hours.  Keep an eye on it to make sure it doesn’t toast too much.  Transfer dry pulp to a blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  

 

Decadent Gluten-free Chocolate Brownies
This fantastic brownie recipe caters to the very aspect of using "left-over" almond pulp. The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor. Serves an 8″x8″ pan.
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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. 1/4 cup coconut oil, melted
  2. 1 small organic apple* (see tips below) or 1/4 cup unsweetened applesauce
  3. 1/2 cup organic coconut sugar
  4. 7 drops of NuNaturals Liquid Stevia
  5. 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
  6. 2 large organic free-range eggs
  7. 1/4 teaspoon baking soda
  8. 1/2 cup raw cacao powder
  9. 1/4 teaspoon sea salt
  10. 1/2 cup ground almond pulp*
Instructions
  1. Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper.
  2. Make your applesauce.
  3. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  4. Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  5. Allow to cool completely before slicing and serving.
  6. The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife - I did.
  7. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Notes
  1. Tip #1 - When a recipe calls for applesauce - which helps out with a more moist final product and lends a natural sweetness factor - use an organic apple (skin is full of fiber and pectin), cut into slices (don't use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds - Voila - homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, "hidden ingredients" apple sauce will NOT have. If you don't have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
  2. Tip #2 - After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
Adapted from Detoxinista
Adapted from Detoxinista
Kibby's Blended Life http://kibbysblendedlife.com/

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I hope you enjoy these little chocolate beauties and let me know what you think.

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, Nut-free Banana & Blueberry Banana Muffins

Gluten-free, Nut-free Banana & Blueberry Banana Muffins

Healthy Banana & Blueberry Banana Muffins

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My wonderful friend, Sara Campbell, emailed me last week asking if I could make this Just Bananas Muffins recipe for her and see if it was really “worth making”.  She has 4 children and little time, so I was more than pleased to test this recipe out for her and then to share with you all.  I liked the original recipe; however, I personally felt that it could use some tweaking and still keep it incredibly low in sugar and salt.  I must say, I was very pleased with the results.  I gave some muffins out to several friends and they just loved them (including Scott). 

I have made several batches of this recipe now playing around with ingredients and will share the variations with you below. I made the banana variation and then the blueberry/banana variation.  The blueberries take it to a whole new level of YUMMINESS!   Also, I applied a technique/ tip and wanted to share to make your life easier.  We can all use a little bit here and there.  :)  When a recipe calls for apple sauce, this is a healthy alternative to using oil in a recipe.  When using apple juice, this is another alternative to a sweetened liquid in the recipe.  DON’T go purchase apple sauce or apple juice, just MAKE your own.  It is incredibly easy, quick, cheap, no additives or preservatives and healthier for you to make your own.  All you need is an organic apple (or several depending on the recipe amount) and a blender or food processor.  I put 1 organic apple in my Vitamix with 1/2 cup of water and turned on high (yes, I left the peel ON – the peel has all the good fiber and pectin) and blended till it looked like apple sauce – took seconds.  Add a touch more water if needed depending on size of apple.  The original recipe called for 1/2 cup of unsweetened apple sauce and 1/2 cup unsweetened apple juice.  This made it all in one fell swoop.  EASY PEASY! 

Banana Muffins

Ingredients: 

  •  4 very ripe bananas
  •  2 cups oats, ground into flour (or sorghum flour or teff flour) – (gluten-free)
  • 1 organic apple
  • ½ cup water
  •  2 TB. ground flax seeds (substitute ground chia seeds if you wish)
  •  1 tsp. ground cinnamon
  •  1  ½ tsp. aluminum-free baking powder
  • ½ tsp. sodium-free baking soda
  • tiny pinch of sea salt
  • 1/8 cup coconut sugar (more to personal taste) or NuNaturals Stevia (several drops)
  • 1  ½ tsp.. alcohol-free vanilla
  • 1  ½ tsp. raw apple cider vinegar

Instructions: 

Preheat oven to 350ºF.

Spray a muffin pan with coconut oil (I sometimes use Spectrum organics) or rub coconut oil into each cup.

Grind oats into a flour (if using oat flour).

Place in a large bowl and add all the other dry ingredients.

Puree bananas, apple and water in a high powered blender (Vitamix) or a food processor fitted with the “S” blade until smooth.

Add the vanilla extract, apple cider vinegar and process again until combined.

Pour wet mixture over dry ingredients and mix until just combined.

Do not over mix.

Pour into oiled muffin pan,  filling about 23 full.

Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.

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Banana muffin

Blueberry Banana muffin variation (highly recommend!): Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.

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Thanks again, SARA, for requesting to be your recipe tester!  We never know how a recipe turns out till we try it and I was happy to be the experimenter on this end.  I love trying out and adapting new recipes.  If I can learn something to make a recipe easier and tastier for you, then mission accomplished.  Scott and friends just LOVE being the taste testers 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

Superfood GREEN Smoothie + Winners of Linda Wagner Ebook

Superfood GREEN Smoothie + Winners of Linda Wagner Ebook

Superfood GREEN Smoothie

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In honor of today’s post, which I announce the 3 winners of Linda Wagner’s GREEN SMOOTHIE DETOX ebook, I am sharing with you one of my favorite green smoothies that is great for weight loss, detoxifies, alkalizes , floods the body  with nutrients GALORE on a cellular level and tastes FANTASTIC!  Plus the color is just STUNNING! 

Superfood GREEN Smoothie

  • 3 cups fresh water
  • 1 large mango (peeled) fresh or frozen
  • 2 – 3 bananas (peeled) fresh or frozen
  • 3 HUGE handfuls Organic Spinach (or your greens of choice)
  • small handful organic cilantro
  • small knob of ginger root
  • 1 TB. chia seeds
  • 1 tsp. spirulina
  • chunk of fresh aloe vera gel
  • sweetener of choice (I use NuNatural liquid stevia) to taste

Blend in a high powered blender (I use a Vitamix) till smooth and creamy.  Adjust ingredients to your preferred thickness and consistency.  Top with favorite toppings:  some of mine are hemp seeds, goji berries, mulberries, fresh local bee pollen, raw cacao nibs, coconut flakes, etc.  Pour into glass of choice, mason jar for traveling (I do this all the time!) or small bowls for dogs.  My dog’s LOVE their smoothies and come running to my feet when the Vitamix turns ON.  They know what’s coming to them.  I feel good knowing that they are getting great nutrition this way too. 

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Green smoothies for the whole family: Me, Scott and three dogs! We ALL love our green smoothies daily.

I was absolutely BLOWN AWAY by all the entries and comments that went into this weeks giveaway.  Thank you so much for each and every one of you that submitted an entry (for I read each one) and I wish I could give all of you a copy of this ebook.  Those of you who didn’t win, I highly recommend supporting Linda in purchasing her ebook – it’s wonderful!   Those of you looking for more information, please feel free to check out my RECIPES page for healthy plant based recipes, smoothie recipes and more that are gluten-free, sugar-free and loaded with top quality ingredients.  These are recipes that I use in my diet and lifestyle DAILY.  Utilize Linda Wagners site also for recipes and more too.  We are all here to support one another on our journey of health and wellness.

NOW, for the winners of Linda Wagner’s Green Smoothie Detox ebook!

  1. Stefani Carlson
  2. Claire Pienaar
  3. Fran T

Congratulations!  I will contact you thru email to provide you with directions how to access your free ebook copy.

Again, THANK YOU, Linda for such a gracious offer to all of our fabulous readers!  It is our mission to INSPIRE each and every one of you to take your health and wellness into your own hands.  Let us know how we can assist you along your journey.   The power to heal is WITHIN you!   You have the Power! Harness it and Shine Bright with Health & Wellness!  

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

 

HEALTHY Gluten-free Chocolate Cupcakes with Chocolate “Buttercream” Icing

HEALTHY Gluten-free Chocolate Cupcakes with Chocolate “Buttercream” Icing

AMAZING Chocolate Cupcakes with “Buttercream” Icing – Gluten-free and DELICIOUS!

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Oh, do I have a TREAT for you all today!  Upon putting a picture of these decadent beauties up on Facebook Thursday – I  have never had such response and comments before.  You girls (and guys) love your chocolate!!  Don’t worry – I am SO THERE with you.   I choose to incorporate healthy ingredients into my recipes and especially if they are gluten-free, sugar free and FANTASTIC tasting. 

This recipe has you covered on all bases.  I came across the recipe for the cupcake from Maggie Savage at She Let Them Eat Cake here and the recipe for the icing compliments of Ricki Heller from her site here.  I changed only a few ingredients.  Thanks to Maggie and Ricki for their stellar creations and here is a cupcake that is safe to eat (moderation of course) that is loaded with healthy oils, alternative sugars (that are healthy) and some hidden healthy foods that you would never have thought to put into a recipe like this.  I LOVE these kind of recipes!  I think it is so cool to make something like this and share out with people and convert them to new ways of thinking, baking and incorporating health into their lifestyle. 

I guarantee you these won’t last long.  I took some to share with several people throughout the week and Scott and I got to have maybe 3 each.  That’s OK.  I love sharing goodies.  It makes me smile to see people smile back with appreciation and be inspired to make these healthy beauties for their family and loved ones.  Transforming one family at a time with healthy food choices is my mission.  This one is a WINNER!

Chocolate Cupcakes:

(per Maggie Savage’s recipe/website):

Yields 12 cupcakes (in a muffin pan)

Ingredients:

  • 1 tablespoon raw apple cider vinegar
  • 1 cup homemade almond milk (you can also use full fat coconut milk)
  • ¼ cup tapioca flour or arrowroot flour
  • 1 cup gluten free flour (I used sorghum flour – you could use teff or any other gluten-free flour)
  • ½ tsp. baking powder (non-aluminum)
  • ¾ tsp. baking soda
  • 1 TB. psyllium seed husks or flax seed meal (ground flax seeds)
  • ½ tsp. sea salt
  • 1/3 cup raw cacao powder
  • 1 TB. vanilla extract or vanilla bean powder (that’s what I used)
  • ¾ cup coconut sugar
  • ½ cup extra virgin organic coconut oil, liquefied

Directions:

1. Preheat oven to 350 degrees F.  Lightly oil (I used coconut oil) a 12 cup muffin pan.
2. Combine the apple cider vinegar with the almond milk (or coconut milk) in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch (tapioca or arrowroot flour), sorghum flour, baking powder, baking soda, psyllium seed husks or flax seed meal, sea salt, and cacao powder.
4. Add vanilla, coconut sugar and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
5. Spoon batter into prepared muffin pan and bake for 20-22 minutes, or until tops bounce back.
6. Remove cupcakes from oven and let cool for fifteen minutes in pan.  Remove from pan after that time and transfer to a wire cooling rack and let cool completely.
7. Frost with Chocolate “Butterceam”  Frosting (recipe below)

Chocolate “Buttercream” Frosting:

(from  Ricki Heller’s recipe/website):

Makes 1 cup – plenty for 12 cupcakes and tasting! ;)

Ingredients:

  • 1/2 cup plus 2 TB. sweet potato purée – I used half a baked sweet potato (I always use homemade for this, so can’t vouch for the canned variety.  I bake my potatoes to bring out the natural sweetness as much as possible, then cool, peel and mash). 
  • 3 TB  coconut sugar
  • 15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
  • 2 tsp pure vanilla extract
  • pinch fine sea salt
  • 1/4 cup raw cacao or carob powder
  • 2.5 ounces GOOD quality dark unsweetened chocolate – I used most of a Green & Black Organic chocolate bar)
  • 1/4 cup  smooth organic sesame tahini (for nut-free)
  • 2 TB.  organic extra virgin coconut oil, melted

Directions:

  1. After you have cooked your sweet potato and let it cool down, scoop out the required measurements above of the lovely flesh along with the coconut sugar, stevia, vanilla and salt in food processor and pulse till incorporated well.   Next, add the raw cacao powder or carob powder and process until combined.  Stop and scrap sides to make sure it all gets mixed.   This only takes about a minute.   Set aside.
  2.  Combine the chocolate, tahini and coconut oil in a small, heavy-bottomed saucepan over low heat.  Keep an eye on it.  Don’t step away for a minute thinking it will take awhile.  It might burn.  You don’t want that.  Stir constantly until chocolate melts and this combination becomes silky smooth; remove from heat. Transfer this chocolate mixture into the food processor (which still has your sweet potato, sugar, vanilla blend) and blend everything until smooth and creamy, scraping down sides as needed and sample tasting, of course. 

This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgey chocolate frosting that can be piped and will hold its shape.  Per Ricki Heller, For a lighter frosting, refrigerate until firm and then whip into a “buttercream”.  Either way, no one will believe what is–and isn’t–in this!  HeeHee!  I love it!

 

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Sift all dry cupcake ingredients into a large bowl.

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Whip up the creamy chocolate “buttercream” icing! This is so reminiscent of icing I made back in my “unhealthy” baking days. This is superior in comparison.

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Cooling on the rack!

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Freshly topped with icing! OOOHH! The smell of these babies is enticing and I was salivating taking pictures.

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Sorry about the lighting here.

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A girls got to taste her wares – Right! Believe me! AMAZING!

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Better lighting! Yay! Gorgeous little guys!

These healthy cupcakes won’t last long, but they will keep up to three days (covered) in the refrigerator.  But why would you want them to.  :)   Bring to room temperature before eating – the coconut oil in the cupcakes will firm up hard when cold, but soften at room temperature – making for a perfect crumbly chocolate delight in your mouth.     Go make these for a birthday party, anniversary party, special occasion or my favorite occasion – “Because I’m WORTH it!”  and SO ARE YOU


Thanks again to Maggie and Ricki for a healthy, delicious creation of chocolate goodness!

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