Breakfast to go! Vanilla spice chia n berry parfaits with almonds, raspberries and crumbled Madagascar Vanilla Almond & Honey “This Bar Saves Lives” on top.
*smash and mix with 1 tsp cinnamon.
-Vanilla Spice Chia Seeds-
1 cup almond milk
3 tbsp chia seeds
1 tbsp Raw Green Organics vanilla protein
1/2 tsp cinnamon
1/4 tsp nutmeg
*mix ingredients together in a cup and let sit until the chia seeds absorb the liquid.
Layer with spiced berries and top with almonds, raspberries and crumbled @thisbar.
Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.
2 stalks of Tuscan kale (washed and ripped into bite size pieces)
2 stalks of curly kale (washed and ripped into bite size pieces)
2 cups purple cabbage (shredded)
1/3 cup tri colored quinoa (cooked)
1/3 cup Israeli couscous (cooked)
2 cups pumpkin (cubes and steamed)
1/2 cup pomegranate seeds
4 cups low sodium broth (veggie or chicken)
4 carrots (chopped)
1 plum tomato (diced)
1 cup chickpeas
1 cup artichoke hearts (chopped)
1/2 cup red split lentils
1/2 sweet onion (diced)
1 cup orzo
3 cups kale (chopped)
*optional: add chopped chicken breast for extra protein
*add more water if needed
Season to taste. I used pepper, garlic powder & Lindbergh-Snider seasoning. Cook on low for 6 hours or high for 4 hours.
Banana-cinnamon-açaí smoothie topped with chocolate granola, chocolate covered almonds, mangos, blackberries, strawberries and freshly shredded coconut with a nutmeg-honey-tahini drizzle.
Hull out a coconut and cut the brown husk off the back of the coconut meat. Throw the white meat in a blender and chop until fine. Set aside an add to the bowl once your smoothie is finished.
1 frozen banana
1 frozen packet Sambazon açaí
1/2 cup oj
1 tsp cinnamon
*Blend in a blender until smooth
Tahini Drizzle Ingredients:
1 tbsp smooth tahini
1 tbsp honey
1/4 tsp nutmeg
*stir until smooth and liquified – you may need to add water to reach a “drizzle consistency”
I am a sucker for mango sticky rice…
Have you ever tried it? Ooooh my goodness, it’s fantastic – sweet n slightly salt topped with coconut cream and fresh mangos. Gawwwww it’s one of my favorites! You might remember a post I did for Blessing Birdnest a few weeks back…well they sent me some more goodies, so I’ve been excited to experiment with more recipes!
Click here to read about Blessing Birdnest and learn more about the fascinating health benefits of the Swiftlet bird nests from Cepu, Central Java, Indonesia. These nests are rich in several amino acids, proteins and minerals and are believed to stimulate the regeneration of cells, enhance skin complexion and support your immune and respiratory system. FANTASTIC!
Here is a fun recipe for turning that fountain-of-youth bird nest into a delectable dessert.
½ cup coconut milk
1 jar Blessing Birdnest (5oz)
1/3 cup water
2 pinches salt (or to taste)
1 cup white long grain Thai sticky rice
2 tablespoons sugar
Fresh mango, cactus fruit, dragon fruit and passion fruit
Pour one cup of white long grain Thai sticky rice into a bowl and cover with water. Soak for 1 hour
Rinse rice and drain excess water
Transfer rice to a pot
Add coconut milk, Blessing Birdnest drink, water, salt and sugar
Cover pot with lid
Cook over medium-low heat for 30 minutes or until the rice has soaked up the liquid
Scoop rice onto a serving dish and top with sweet coconut cream, sesame seeds and fresh fruit.