The King of Superfruits + A Vegan Baobab Sweet Potato Spiced Curry [GF]
Move over acai, there’s a new superfood fruit coming to take over!
While there are plenty of fruits out on the market assigned with the prefix of “super” (like the popular elixirs of acai, pomegranate, goji) or some other new powder being crowned as the next best thing, in truth, baobab really is the upcoming fruit to look out for. Chances are, you probably haven’t heard of the word baobab unless you’re from Africa (or some parts of Europe). Like the Maca root, I learned about this interesting and favored fruit during my stay in South Africa. If I can remember correctly, it’s pronounced “bo-bab” – am I bo-rrect? 🙂
Skeptical foodies: Don’t start rolling your eyes yet! This is a positive food with an impressive nutritional profile you’ll want learn more about!
A prevalent fruit in Africa, this exotic fruit is packed with nutritional goodness and has the potential to enhance the nutritional value of just about any dish or beverage. Sure there is no scientific definition of what a “superfruit” or superfood should be, but the baobab fruit is one of the many foods out there that can actually help boost the nutritional quality of our diets and lifestyles.
Awesome Facts About Baobab:
- Low in calories, sodium and sugar yet high in heart healthy fat fiber
- Has double the amount of antioxidants levels than acai or goji berries according to ORAC tests (it is the king of antioxidants!)
- 6 times more the antioxidant levels of blueberries, cranberries and pomegranates
- High in potassium
- Gram for gram, has roughly 66% more iron than spinach and sprouted greens
- High in Vitamin C – they say up to 6 times more than oranges!
- Excellent source of Vitamin B, A, magnesium, phosphorous, essential fatty acids and zinc
- Calcium rich, twice the amount as milk
- Baobab fruit pulp contains up to 56% water soluble pectin that help with digestion and stabilizing blood sugars
- The pulp contains both insoluble and soluble fibers that promote a healthy gut flora and aid intestinal health
So now you know the amazing nutritional profile this powerful fruit has to offer. It is truly a special fruit. And by special, I’m also referring to the fruit’s birthplace: The fascinating African Baobab Tree (adansonia) also known as the Tree of Life or The Upside Down Tree. An integral part of the African landscapes, these 200-500 year old trees have a stunning (albeit an eerie) silhouette and the striking appearance of it being uprooted and stood on end. In Africa, it is considered the Tree of Life because notably all parts of the tree are used for food, beverages and is the heart of many traditional and medicinal remedies and legends. The evolution of this tree is also extraordinary. During the rainy season, these trees can store water in their trunks which allow them to produce fruit later on in the year, when everything around them is arid and parched. We can see why it’s profoundly a symbol of life and a spiritual significant icon in the African culture.
There’s nothing quite like the power and divinity of Mother Nature.
Give it a year or even a few months when health companies and snack food manufacturers start falling over themselves to incorporate and push baobab into protein bars, smoothies and beverages. Although, from a wellness perspective, using a good quality, ethically and sustainably harvested dried baobab powder in your own meals is always the best way to go!
Baobab Food’s Baobest Baobab’s Fruit Powder is 100% pure nourishment and delightful. The powder contains absolutely no additives, fillers, preservatives, artificial flavouring or added sugars. Their unrefined fruit powder dries naturally on South African trees and then grounded into a fine powder. No freezing, heat pressing or pasteurization methods are used in order to sustain the fruit’s natural benefits. It’s suitable for a variety of different things and when used as a cooking or baking ingredient, can improve and invigorate healthy everyday recipes. You can add a few teaspoons to water, juices, smoothies and brilliant in homemade jams, fruit bars, chia pudding, baked goods…you name it. I also use it to naturally sweeten my green tea when I want the extra tangy kick! Breakfast is most likely the easiest way to embrace the baobab goodness or you can enjoy this rich, scrumptious grain free, plant based dish while also boosting your immune system and energy at the same time.
This is my beautiful cat: Pharaoh.
He cares about you and believes that you need some Baobest Baobab in your life!
What you’ll need:
1 large sweet potato
1 handful of chopped kale (or more!)
1/3 tbsp of organic, virgin coconut oil
Half a small red onion, diced
3 small garlic cloves, crushed and minced
1 tbsp of grated ginger
1/2 tsp of chili powder
1/2 tsp of garam masala powder
1/2 tsp of cayenne pepper
1/2 tsp of organic cinnamon
1/2 tsp of cumin powder
1/2 tsp of coriander powder or crushed coriander seeds
1/2 tsp of himalayan pink salt
1/4 tsp of turmeric
1 cup of 100% pure organic crushed tomatoes
1/4 cup of organic tomato paste
A squeeze of half a lemon
1 tbsp of Baobest Baobab powder
In a small pot, bring sweet potato to a boil and let soften for about 3-5 minutes or until tender. Remove from heat, drain and cut into desired chunks.
In a pan, melt the coconut oil and saute the onion on low heat for about 8 minutes until soft and translucent. Add the garlic and ginger and mix for about 4 minutes until fragrant and lightly brown. Add the spices (except the baobab) and stir for another minute or two.
Add the tender sweet potato chunks and chopped tomatoes and allow to cook until it thickens. Add the tomato paste and continue stirring for about 5 minutes. Finally, throw in the chopped kale, baobab powder in the mixture. Squeeze the lemon juice last. Cook for a few more minutes.
Remove from heat and serve with fresh coriander, black pepper, raw baby spinach and sprouts! Enjoy. x
Sugar Free Salsa + Baked Tortilla Chips
“Life without Mexican food is like no life at all.” – Unknown
I couldn’t agree more! Known for their array of picante (or muy caliente!) dishes and the use of tomatoes, beans, different rices, hot peppers, and spices, Mexican food, regardless of heritage, is one the most beloved and hottest cuisines on the market. Ask the average North American if they like Mexican, and they’ll probably tell you they had it last week. 🙂 But moderation is always key to optimal health. Believe me, if I could have it everyday, I would. And I have, once upon time (aka the time when I ate just cheese in “lacto ovo vegetarian” diet!)
One of my favourite Mexican past time snacks to have is a good bowl of tortilla chips and spicy salsa! Mmmmm.
The problem? It can be unhealthy especially the Westernized Mexican kind! If you go to any Mexican restaurant (even “Chipotle!”) or buy commercial products like Ol El Paso, you are most likely to consume genetically modified engineered products. Yuck! Everything is made or fried with highly refined canola, corn or vegetable oil and a large percentage of it has been likely derived from genetically engineered crops. How it it even remotely possible to go to a Mexican restaurant and NOT have those enticing, savory chips, tortillas and salsas as appetizers?! It won’t be an enjoyable time if you avoid it, that’s for sure!
Most people have probably been alarmed about the negative health effects that GMO products, such as corn, or at least have heard about these 3 letters. Whether you’re against it, don’t care about it or like me, urging companies to label GMO, your best option for most food is to try and buy organic, local products that have the least amount of additives, preservatives and sugars – or in it’s most natural form (like veggies/fruits).
While I’m sure there are restaurants and companies that offer Mexican products with healthy ingredients, the safest and most enjoyable way is by making your own! You can avoid the added table salt sodium, pesky SUGARS, gluten, high fructose corn syrups, artificial flavors and colors and other “nasties” with just a few simple natural ingredients. If the idea of making salsa and chips intimidates you, be not afraid! After 15 minutes, I created the most delicious and rewarding salsa ever! Let’s face it peeps, buying organic, local, sugar free salsa from your local health store can be expensive especially if it’s a staple part of your fridge.
The baked tortilla chips is ridiculously easy to make as well. This requires you to buy the bestest oil free organic corn tortillas in the world. 🙂 Food For Life‘s Sprouted Corn Tortillas is the one I often use. You can get them at your local health store or Loblaws for about $3.99 and it’s the perfect, nourishing base for all of your Mexican dishes.
Shall we Salsa? Ole!
What you’ll need:
Homemade Baked Tortilla Chips
5 organic corn tortillas (sprouted is best!)
Pinch of cayenne pepper, chili powder and/or cumin powder
Optional: virgin coconut oil for light coating
Preheat oven to 350 F. Break a tortilla into 4 triangular slices by folding it in half – twice – to resemble chips. Repeat for other tortillas.
Dust with seasoning.
Spread on a lined cookie sheet and bake for 7 minutes until lightly brown and crispy. Remove from oven and let cool.
Enjoy this salsa with your homemade baked tortilla chips, during taco nights or on top of my healthy soy free vegan scrambled eggs. You can double the batch and store the rest in tightly sealed jars for future uses. Using the most ripe tomatoes will make your salsa more vibrant and delicious. My lovely neighbour has a lovely garden in her backyard where she’s been growing her own vegetables all summer. She came by the other day to generously give me 10 beautiful full grown tomatoes which made my salsa so much more succulent and fruitful. I dedicate this recipe to her. x
Sugar Free Salsa
6 organic/local tomatoes
1 red bell pepper
1-2 organic tomatillo
1/2 small yellow onion
1/2 jalapeno
1/4 red chili pepper
2 tbsp of coriander powder or crushed coriander
Squeeze of lime
Squeeze of lemon
3 tbsp of tomato paste or crushed tomatoes
2 tbsp of organic raw apple cider vinegar
1 tsp cumin
1 tsp of chili powder
1 garlic clove, minced
Pepper to taste
Coconut oil for frying
Preheat oven to 300 F. Cut tomatoes and tomatillo in half and remove core/stem. Place them all on a lined oven tray.
Cut the bell pepper into strips and place them on the tray with the tomatoes. Bake for 15-20 minutes or until the skin of the tomatoes come off easily and the bell pepper slices are soft.
In a skillet or pan, heat coconut oil and cook chopped onions and minced garlic until translucent or lightly brown. Try not to burn them. Keep on low heat if necessary. Add cumin, chili powder, coriander, cayenne and black pepper. Stir!
Once tomatoes and tomatillos are cooked, carefully remove skins and transfer the soft tomato flesh to the heated pan. Chop the baked pepper strips and toss into pan and mix well. Add tomato paste/crushed tomatoes, lemon and lime squeezes, ACV, chopped jalapenos and red chili pepper. Stir well and cook for another 15 minutes on medium heat. Stir, stir, stir!
Transfer salsa onto a bowl and keep the rest in an airtight jar. Enjoy with homemade healthy baked chips.
Sugar Free Buckwheat Granola
It’s funny when people joke around about how vegans only chirp on bird food like granola and hemp seeds….
Homemade crunchy buckwheat granola anyone? 🙂
This recipe is wheat free, soy free, gluten free, dairy free, preservative free, vegan and sugar free! It’s a free for all I tell ya! Delicious, the perfect amount of crunch and a great on the go snack or breakfast. Alternatively you can use rolled oats (make sure they’re organic gluten free) instead of the buckwheat groats.
In my last post, I babbled about the importance of sprouted and soaked almonds (and other nuts/seeds) and expressed my fixation with Dastony‘s divine organic sprouted almond butter. Did you know they also produce a variety of other yummy sprouted nut and seed butters?! Almond butter, coconut butter, hemp butter, you name it! All certified organic, raw, stone milled, preservative free and 100% pure with no additives and added sugars or oils. Just how any nut butter should be!
Have a nut allergy or just not a fan of almond butter? Try sunflower seed butter or sunbutter! As a matter of fact, SSB has significantly more magnesium, vitamin E, iron, zinc and selenium than some of the other nut/seed butters (sorry peanut butter!) It’s a versatile spread packed with nutrients retained from the whole seed and adds nutrients and flavour to adventurous recipes such as hot cereals and this granola melange!
What you’ll need:
1 cup of buckwheat groats (raw or sprouted/soaked)
1/4 cup of sunflower seeds (or chopped pecans)
1/4 cup of shredded coconut flakes or desiccated coconut
2 tbsp of hemp protein powder
2 tbsp of raw cacao nibs or unsweetened carob chips
1/2 tsp of vanilla powder
Drop of vanilla stevia extract (adjust to sweet tooth)
2 tsp of organic cinnamon powder
1 tsp of unsweetened vanilla almond milk
2 tbsp of sprouted sunflower seed butter (for nut free version) or raw almond butter (Dastony‘s is my favourite!)
3-4 tbsp of organic virgin coconut oil, melted
Stevia to taste (For non sugar free option, use 2-3 tbsp of organic coconut nectar)
Optional: 1 tsp of lucuma powder, 2 tsp of sprouted almonds or other nuts/seeds of choice
Preheat oven to 180 degrees.
In a large bowl, mix all of the dry ingredients together. In a small bowl, mix the wet ingredients together until there are no clumps left. Pour the wet mixture into the big bowl of dry ingredients and fully coat everything until clusters start to form.
Line a cookie sheet with parchment paper or baking paper. Transfer the granola mixture onto the lined sheet and spread evenly so that it evenly bakes. Bake for 15 minutes. Check back and using a spatula, flip around mixture.
Bake for another 15 minutes and remove once golden brown. It may still look a little wet but that’s fine! You will need to let it cool and dry for about half an hour or so before serving with your favourite coconut yogurt, almond milk or fruit fresh!
*For a raw version (if you have a dehydrator), dehydrate at 115 degrees for 7-8 hours until golden brown and crispy.
Transfer the rest into an airtight container or sandwich bag. Keep granola cool. x
Healthy “Detox” Booster: Maca Apple Cider Drink [Let’s Talk About The D Word]
How many times have you heard someone blabbing about how badly they need to detox because of one too many bad lifestyle habits or choices?
Probably a lot.
It seems as if everyone is talking about detoxing these days. Or for the smarty pants out there, le detoxification process. Besides, who wouldn’t want to “cleanse” their insides of all the harsh chemicals, unnecessary fat and sugar they’ve put their body through? The D word is in the latest magazines, online fitness blogs and a popular term used among the health and wellness world. Sounds like to me that the word detox is like the word diet.
Is detox the new diet?
The most common detox method is the ever so popular juicing diet. Now, I’m not saying that I’m against it. In fact, I’m an advocate for drinking your greens, the only concern I have is when someone follows a trend without doing any research of their own beforehand. Personally, you can’t eat bad food and then go on a sporadic juice cleanse for a week and think you’ve ridden all of your toxins. Our bodies are machines. Smart ones at that. They know how to flush out the bad and use the good stuff for energy and sufficient living. However, we are responsible for providing it with what it needs so that our organs are able to do it properly and efficiently.
The “silly” thing you can do is go on a juice cleanse for a bit (which then your body might go through withdrawals) then start up again on your old food habits. This not only puts your body on a yo-yo ride but it can also lower you metabolism and potentially stress your body out. Our bodies expect food, our fuel. And when we go through strenuous points of ‘starving’ it, the metabolism and immune system can slowly get weaker. If you’re a very healthy eater, you’ll be able to “handle” the juice fast or cleanse much easier compared to someone who’s been eating a ton of processed and refined food their whole life. Don’t get me wrong – I think a juice cleanse is a great way to get your intake of veggies and increase vitamin and mineral intake which is beneficial for your overall health. Like any healthy diet, this shouldn’t be a treated like “medication” or a crash diet but instead as a sustainable lifestyle change. It’s not the easy way out! Your body will benefit a lot more from drinking green juices when supported with a healthy balanced diet.
Green juices are great for that extra “detox” boost and an excellent option for a healthy pick me up snack. For some, like this fella, it’s helped him lose a ton of weight which in turn would help him prevent future diseases and illnesses. While I don’t doubt that it has made some people feel amazing, personally, I don’t believe that it’s for everyone and should be an ongoing affair. Yes, you will lose weight – mostly water weight. And that alone will make you feel great. With the weight, you’ll also be losing muscle and fat. Then after the fast, you’ll most likely gain it back. Then what? Eat like crap and detox repeat? I myself haven’t tried the juice cleanse or fast partially because I’m quite a “clean eater” and I LOVE food. I don’t drink, smoke or eat processed foods and refined carbs and I eat a ton of vegetables throughout the day. These invisible “toxins” or the “nasties” in my body that I’m told I should get rid of through fasting is probably already taken care of from the help of my liver, kidneys and intestines. I’ve given those organs the right fuel it needs to do their job properly. I don’t need (and want) to push myself with a strict juice-only diet in order to eliminate the bad stuff. Plus, I love (and need) the fiber in veggies and fruits (from their skin) and only consuming juices wouldn’t allow me to have any of it. Isn’t fiber a good thing for healthy weight loss and management? Hmmm.
There are benefits to drinking juices. Drink them. Don’t fast or detox. If you do, make it a short session. Never starve yourself. Or, perhaps for a week, swap out a heavy meal with green juice (or smoothie!) instead? Refrain from restricting your body for weeks from other nutritious foods it requires. The best thing you can do for your body is to not deprive it of other essential nutrients. This is by eating a well-balanced diet, eating a ton of vegetables, well portioned meals and yes, drinking green juices! Okay, so what if you eat like crap and absolutely need to detox? Well, first, I recommend you consider detoxing like an elimination game. Optimize your gut function! Eliminate all of the bad food you eat and swap them out for healthier choices that are beneficial and doable. You can do this slowly as part of your healthy detox plan. First week, cut out sugary pops and beverages. Drink lots of filtered water and green juices. Drink lemon water in the morning instead of coffee. Second week, cut out processed foods such as take out food or anything that comes from a can or box. Eat home cooked prepared meals using whole grains, lots of vegetables and your choice of protein. Third week, cut out milk and dairy products. Opt for homemade almond milk or other non dairy milk products. More trouble-free ways to support detoxification: eating raw garlic and virgin coconut oil, taking zinc, probiotics, spirulina and chlorella, dry skin brushing, and doing yoga. This is a wholesome “detox” you can manage and can benefit from. The weight will shed off naturally and it’ll be done at a healthy, happy pace. Thus, you’ll be in a healthier, happy place. 🙂 Moderation and balance is the key – for everything!
What I’m about to share with you is one of my favourite “detox” drinks that’s both healthy and nourishing. This is not the next type of “Master Cleanse“. Remember that? Such a ridiculous diet! Like the title says, this is a healthy detox booster. It can be had in the morning before your breakfast, in the afternoon for a mid day pick me up or right before bed to aid with digestion. The ingredients are simple and the combination is perfect to soothe and coat your tummy. I’m sure you’ve learned from somewhere, or on my blog, about the benefits of these ingredients alone to assist in digestion, hormones, weight and pH levels. Now your body can profit from all the advantages in one cup with a just few sips of this warm medley.
What you’ll need:
2-3 cups of water, boiled
1 organic cinnamon stick
1/2 tsp of organic cinnamon powder
1 tsp of maca powder
2 tsp of fresh squeezed lemon juice
1 tsp of organic apple cider vinegar
Combine all of the ingredients in your favourite mug (or jar in my case). Stir well. Add boiled water. Drink with bliss! x
Optional: a pinch of stevia to add some sweetness
#FoodExplorerFriday on FoodiePages!
A #FoodExplorer is a person who loves to experience and experiment with the freshest, most delicious local foods they can get their hands on. They are notorious Foodies who always put their own delicious spin on a recipe or ingredient. This week’s Food Explorer of the week is vegan model blogger Charmaine San Pedro of Not Another Model Blog.
Read the full interview on FoodiePages website!
You can also find my Healthy Soy Free Vegan Scrambled Eggs recipe there too!
Vegan Almond Butter Mung Bean Noodle Stir Fry
The name says it all.
Everyone has a favourite standby meal. The dish that you can easily throw together with whatever you have lying around in the kitchen. But it’s not just a plain ol’ ordinary dish; it’s one boasting with robust flavour and excitement from the simplest ingredients.
This one is mine.
I’m not the biggest fan of eating Westernized Chinese food because some of the dishes are way too greasy and require a lot of salt and soy sauce which generally contain a whack load of wheat and sugar. So I concocted one that was “Charmaine” friendly and used healthier ingredients while keeping the sodium to a bare minimum. Remember, my blog is not about getting rid of your favourite comfort foods but optimizing them so that you’re still satisfied while being able to maintain a healthy lifestyle. Plus, stir fry can be incredibly delicious and easy to make! When I’m not in the mood for a raw veggie bowl or salad, I’ll toss ’em in a skillet, add some whipped up homemade sauce and voila – a perfect Asian Fusion dish!
Grease free, MSG free, low sodium, satisfying and protein packed from the almond butter!
I used Dastony’s organic sprouted raw almond butter which is absolutely divine. Admittedly, I’ve caught myself eating straight from the jar a few times that I burned some of my mung bean noodles during the making of this dish. That good.
The neatly stacked jars of almond butters at my local health store is a shelf I often find myself visiting and gazing at for many minutes. I’ve had plenty of fine relationships with all kinds of almond butter products but this one….this one is special. You may find that some nut butters are blended with a slew of undesirable and unnecessary additives such as refined sugars like can juice, added sodium and cheap rancid vegetable oils just to name a few. Not to mention some of them use roasted or dry roasted almonds for their products which means they’ve probably been exposed to exceedingly high temperatures that dilutes the almonds’ nutrients. I haven’t found another almond butter like Dastony’s that uses the sprouting method. Organic, raw, stone ground AND sprouted?! They make the other almond butters look like chumps! I’m also a sucker for fabulous and innovative branding and packaging. The delightful purple elephant had me sold.
So why sprouted almonds? Well, we all know that the almond’s nutrition profile is packed with healthy fats, fiber and powerful vitamins and essential minerals your body needs. Almonds are naturally gluten and wheat free and can be prepared in a multitude of delicious ways – from almond flour to almond butter. But did you know that seeds, grains and nuts (like almonds) were once plants that were alive? They all came from trees, stalks or plants of some sort and when they were once alive, they contained active enzymes. After being picked off and then harvested, the enzyme inhibitors take over which then blocks the enzymes from the almonds. It’s their natural way of protecting the almond’s ability to grow and reproduce until the environment is good for germination. This leaves us with nuts that contain enzymes in an intolerable, dormant state.
How do we get the full nutrients from the almonds then? That’s when sprouting comes in!
The active enzymes actually increase vitamin content, notably Vitamin B, dramatically and as well produce some more vitamins that are only accessible when they’re sprouted such as Vitamin C! Sprouting also helps the lipase, an enzyme which helps break body fat down, in almonds available for digestion.
Ever heard of phytic acid? It’s actually a substance that almonds (and other nuts) have that serves as a physiological protectant which inhibits your body’s ability to fully assimilate all the wonderful benefits they offer. That’s good ol’ phytic acid for you! If they’re eaten raw without sprouting/soaking, this safeguard compound binds to minerals in the digestive tract which can cause irritation and help contribute to the probability of nutrient deficiencies.
Sprouting and soaking your almonds help to neutralize the phytic acid and enzyme inhibitors which means your body will be able to get use of the greater amount of vitamins and also activate helpful enzymes that increase nutrient absorption. They’re much sweeter, moister, softer to chew and easier to digest!
You can enjoy the full breadth of nourishing benefits and flavours from all that Dastony’s lip smacking sprouted almond butter spread has to offer either alone on a spoon or in this vegan stir fry I’m about to share with you.
What you’ll need:
Almond Butter Sauce:
3 tbsp of Dastony’s raw sprouted almond butter
2 tbsp of filtered water
2 tbsp of wheat free tamari soy sauce
1 tbsp of liquid aminos
1/2 tsp of garlic powder
1/2 tsp of ginger powder (or chopped up ginger)
Other ingredients:
Mung bean noodles (or other gluten/wheat free noodles like brown rice)
2 tsp 100% sesame oil
1 tsp minced garlic
Scallions or green onions, chopped
Baby spinach
Frozen veggies of choice
Raw bell peppers (best to keep these uncooked for extra enzymes!)
Cook noodles of choice until tender. Drain, rinse and set aside.
Heat sesame oil in a saute pan over medium heat. Add frozen veggies of choice and saute for 5 minutes. Add the garlic and onion and continue to saute until lightly brown.
In the meantime, in a small bowl, combine the almond butter ingredients. Whisk until well mixed and smooth. Set aside.
Add noodles to heated pan and baby spinach. Saute until desired crispiness is achieved.
You have two options: you can toss the almond butter sauce into the heated pan and cook for a minute or two, OR, you can can remove cooked noodles and veggies from the pan and coat them with the sauce as a dressing.
Top with raw bell peppers and sprinkle cracked black pepper and a squeeze of lemon for an extra health kick. Enjoy. x
Watermelon + Strawberry Summer Smoothie! [Green Recipe Option!]
Beat the heat!
I think we can all agree that watermelon is the perfect fruit for a hot summer day! That triangle wedge of bright goodness is refreshing, naturally juicy and just SCREAMS summer! It’s fun to eat and there’s not a person I don’t know who doesn’t enjoy gobbling on some sweet watermelon!
If you’re not one of them, then I ask you: what did watermelon ever do to you?!
Yesterday, I had so much watermelon left over that I wanted to figure out another way to enjoy this invigorating treat. And voila, blended watermelon! Not the most conventional and common fruit to have in a smoothie but let me tell ya, with the right pairing, it was a delicious outcome. It is one of my favored bits of summer refreshment right now!
While many of us think that watermelon is just a great summer snack option, when you count its nutritive value, you’ll find that it’s packed full of nutrition, ideal for hydration and low in calories and bad fats. They are an excellent source of many vitamins such as vitamin A, C and B6. You can also skip on buying the not really so good for you Gatorade as it’s also another great source of potassium which help to maintain the body’s proper electrolyte and acid base balance.
Watermelon is most definitely nature approved and nutritional. And is it me, or does anyone else think that it’s a little unnatural and weird that we have the option to buy the seedless kind? Hmmm. I’ll have to do some more digging on that and get back to you.
Anyway, you’re probably famished and need a little bit of a pick me up so go ahead and get refreshed! Eaten alone, in a fruit salad or this smoothie, this ice cold treat is a great sidekick for a moment of soaking up some sun rays and getting your daily dose of vitamin D. And more importantly, for enjoying all that summer has to offer. 🙂
What you’ll need:
2-3 cups of watermelon cubes
6 strawberries, frozen and organic
1/4 cup of unsweetened vanilla almond milk (or more if you want it a little more milk-y)
Handful of ice
Blend. Blend. Blend. Pour. Guzzle.
For a GREEN version:
Add 2 cups of organic baby spinach
2 cups of chopped cucumber
1 small green gala apple
1 tbsp of chia seeds
1 cup of unsweetened almond milk
More ice
Optional: stevia to taste or more watermelon if you want it “sweeter”
Repeat steps. Guzzle and feel amazing.
Conscious Friday Favourite: So Delicious’ Coconut Milk Vanilla Bean Ice Cream [No Sugar Added!]
Summer is almost done in Toronto but that doesn’t mean we have to stop eating ice cream, does it? 😮
I think we all know the answer to that…
Practicing a healthy balanced vegan, wheat/gluten free, sugar free lifestyle generally makes some people’s eyebrows raise and mouths drop. Some feel “sorry” for me and some think I’m absolutely crazy. And then there are the ones that are truly supportive and admirable of my food values – and I thank you.
But since it’s summer, when it comes to ice cream and cold treats, my friends don’t understand why I choose to not participate in their Baskin Robins and Dairy Queen evening runs. For them, they think it’s absolutely absurd and depriving.
Well, I’m here to set the record straight!
When I’m not making my own homemade ice cream or gelato, I rely on my happy relationship with So Delicious’ Coconut Milk Vanilla Bean No Sugar Added ice cream pint. Vegan, certified gluten free, and no sugar added. That’s right folks, no added sugar! I’ve only expressed how many times on my blog on the importance of cutting out refined sugars and sugar alcohols from our lives.
So Delicious makes a variety of dairy free products from coconut milk beverages to dairy free almond milk cultured yogurts and even a line of decadent rich dairy free frozen treats like this one! Not only are they all dairy and pretty much allergen friendly, but they use organic coconut milk to ensure we’re getting the best of the best. The Vanilla Bean flavour is absolutely so delicious that you won’t feel like you’re missing out.
Coconut milk is one of the best dairy alternatives out there on the market and provides loads of fiber, vitamins and good fats called medium chain saturated fats. It’s the perfect creamy base and has the ideal amount of sweetness from the vanilla bean and monk fruit sweetener. And with a serving of ice cream, I’m only having 1 gram of sugar 10 grams of dietary fiber. That’s healthy enough for me!
One of the ingredients some of their products contain that’s been getting a lot of attention is carrageenan. If you search it on google, there are hundreds of articles going into depth about this substance that causes inflammation and other risk benefits – especially when consumed in excess amounts. And since there were a lot of So Delicious fans out there that pleaded for this ingredient to be removed, they listened (because they’re so awesome at what they do!) and are now going forward with producing carrageenan-free products!
But that’s a whole different topic! Back to the ice cream…
So yes, I can enjoy my summer with a nice cool delicious treat thanks to companies like So Delicious! The only difference is that mine is a much healthier alternative to those pesky commercialized ice creams that contain a whack load of lactose and no good for you sugars. (Sorry!) Balance can be a healthy path and doesn’t need to mean missing out of your favourite comfort foods. It just means finding the best of the best for your body – and enjoying it too!
Here’s one of my favourite mixtures that add a bit of oomph and an extra boast of anti-oxidants and Omega 3s:
1 serving of So Delicious Coconut Milk Vanilla Bean Ice Cream – NO Sugar Added
A dash of organic cinnamon
1 tsp of organic matcha powder – only buy the best ‘grassy’ grade otherwise it can be very bitter!
Organic chia seeds
Optional: A friendly gnome
Enjoy x
Protein Fudge Bar Recipe Published in Wellness Magazine!
My healthy Protein Fudge Bar recipe and my advertisement for Absolute Organix/Lifematrix featured in this month’s issue of Wellness Magazine by South Africa’s favourite health chain store, Wellness Warehouse.
You can also find the recipe on the website: www.wellnesswarehouse.com/articles/protein-fudge-bar
In health,
Charmaine x
Maca Fudge Bites + Maca Almond Bites [2 Vegan + Sugar Free Recipes]
So what’s the deal with maca powder, anyway?
I first heard about maca powder when I was modeling abroad in Cape Town earlier this year. While at Wellness Warehouse, a favored health chain store in South Africa, looking for some carob powder (yum!), I came across a pack of maca powder and was intrigued by it especially since I’d never heard of it back in Canada. The package read: Maca, an ancient Peruvian superfood, is a powdered root herb grown for centuries at high altitudes in the nutrient dense soil of the Andes. According to legend, Inca warriors ate Maca before going into battle to give them strength and endurance.
Wow! I had to get it now. South Americans produce some of the world’s greatest power foods, all of which I routinely eat, like chia seeds, quinoa, cacao beans, acai and now…maca was another to add to my list.
One of the lovely ladies that worked there suggested that, like spirulina and cacao, you were able to add them to smoothies and snacks for an extra punch of energy. So being the curious health cat that I am, I bought it then rushed home to further research its roots and benefits.
As soon as I got home, I opened the bag and found it had a bitter, nutty and malty smell and taste. Kind of like cacao (?) but way earthier. Too be honest, it made me a little nauseous. 🙁 In my opinion, you need to dilute the taste of maca in order to enjoy and benefit from it! It’s not a edible flavor on its own.
After an hour of researching, I gathered some astounding nutritional health benefits and facts:
- Maca has gained a reputation for helping balance and manage hormones, especially in women. It helps to relieve menstrual issues like cramps, body pains, anxiety, mood swings, PMS and depression. It does not contain any hormones but rather the nutrients that it contains support and regulate normal hormone production and due to an abundance of environmental estrogens, most people have hormones that are a bit out of whack.
- Maca is also known for increasing stamina enhancement and energy levels. Very recommended for those with adrenal fatigue as it nourishes and reduces stress hormones.
- Maca is naturally high in vitamins and minerals such as calcium, potassium, zinc, iron, and magnesium. It provides plenty of vitamin B, C and up to 20 essential fatty acids, fiber, lipids and amino acids. All which your body needs!
- Maca is has also been suggested as “nature’s Viagra” because it’s been shown to be beneficial as a fertility enhancer and helps to improve libido and sexual functions, especially in men!
- Maca is great for general health but it’s highly advised that pregnant women, those with liver issues or high blood pressure and persons with cancer related to hormones like testicular and ovarian, should consult a professional before adding it to the diet. There are no serious side effects, but like any new (natural) supplement, it should not be taken in large amounts.
When you first start using maca, it’s best to begin by taking smaller amounts and building up to an average daily dose. 1/2 a teaspoon was a good place to start for me. I ‘snuck’ it in my garden green smoothie and could barely taste it. Some nights, I’d have it in a warm matcha green tea for an extra boost. After a week or so, I gradually increased my daily amount to 1 tablespoon and anymore than that, just made my smoothies bitter. Like I mentioned earlier, not a fan of the taste but worth it in order to reap the benefits! Maybe I should look into finding maca capsules to avoid the taste? It does taste odd but it gets tolerable…hopefully!
Maca is also enjoyable and easy to incorporate in healthy raw energy goods! And because I care for you, I made two snack options using maca powder so you’re able to choose how you want to enjoy this Peruvian power root. Both recipes are easy to make and don’t require the use of the oven so that you’re able to acquire the full benefits of the maca powder. Of course, I have to mention that these healthy goodies are gluten/wheat free, grain free, sugar free, preservative free and vegan! They’re both filled with rich healthy fats (the good ones!) that will keep you satisfied and energized after just eating a few and you won’t feel the need to overindulge.
Stay healthy, my friends! x
Raw Maca Fudge
1 cup of organic virgin coconut oil, melted
3-4 tbsp of raw cacao or unsweetened carob powder
1 tsp of vanilla bean flavoring or vanilla extract (non alcohol)
1 tsp of raw organic Maca powder
1 tsp of organic chia seeds
Sweetener: packet of stevia or stevia drops (adjust to sweet tooth)
Optional: 1/3 cup of unsweetened desiccated coconut
Mix all ingredients in a bowl. Make sure the coconut oil is melted before combining. Line small baking sheet or container with parchment paper and pour mixture into the dish. Add additional cacao or carob powder over the top for sprinkling; this is optional! Place in the fridge for at least 1 hour or until nicely solid. Slice then serve. Store in the fridge until eating and use within 5-7 days.
They kinda remind me of Timbits. Only much healthier of course! 😉
TIP: Ever wanted to know what to do with your leftover almond pulp after making homemade almond milk? It’s pretty much almond flour except it’s not as finely grounded like almond flour products. But for these balls, you don’t need ’em to be.
No Bake Maca Almond Pulp Balls
1 cup of homemade almond pulp (or almond meal/flour)
1 tbsp of raw organic Maca powder
1/4 cup of unsweetened carob powder or raw cacao (you can add a tsp or so more if you want it a little more chocolate-y!)
1 tsp of vanilla flavoring or vanilla bean pod extract
2 tsp of homemade unsweetened vanilla almond milk
2 tbsp of organic pure almond butter (peanut butter or sunflower seed butter works too)
2 tbsp of organic virgin coconut oil (coconut butter works too or more almond butter!)
1 tbsp of vegan protein powder (hemp or sprouted brown rice)
Stevia packets or stevia drops to sweeten
1/2 cup of shredded coconut and/or hemp hearts for coating
Combine all of the ingredients a large bowl, expect for the shredded coconut and hemp hearts. Mix well. Use your hands to mold into little balls. Cover in coconut and/or hemp hearts. Refrigerate until firm. Pop balls and enjoy!
