The end of Summer has been crazy busy with lots of travel, lots of work, and obviously not much blogging! While I’ve been on blogging hiatus I’ve had a heap of discoveries and revelations about some of the topics discussed earlier this month, I hope to share more soon. I also picked blackberries. Yum.
3 cups fresh blackberries
1 1/2 avocados
1 1/2 cups nut milk
a handful of spinach (optional)
stevia, raw honey, or a banana to sweeten or a pinch of salt for a savory option
Blend until creamy.
This delicious dessert-of-a-salad was inspired by my Strawberry Citrus Cheesecake Salad. I’m sure it would be delightful with any berry but I’ll have to experiment to be sure 😉
5 oz baby spring mix
1 cup fresh blueberries
3 oz raw goat cheddar, shredded
juice of three lemons
3-4 droppers of NuNaturals vanilla or regular stevia
sea salt and pepper
Toss, mushing the berries a bit as you go and season to taste.
1 cup condensed coconut milk a’la the Detoxinista (omit the honey)
1 cup water
1-2 cups ice
3 scoops cafeceps or 1-2 shots espresso
1 Tbsp cocoa powder
NuNaturals Orange Stevia, to taste
Blend until creamy. For the “original” version omit the cocoa powder and use vanilla or plain stevia.
Today is my love’s birthday 🙂 These are the treats we celebrated with:
We were impatient to dig in so it’s not the prettiest food-shot but let me tell you, this was delicious. What you see here is the Detoxinista’s Sweet Potato Noodles with Red Pepper Cream Sauce. I told Britney it was so yummy I could eat it every day! We will definitely be having this again.
I’ve been curious about this Organic Chocolate Lava Cake Mix so I used today as a perfect excuse to check it out! Britney gave it two thumbs up but said it definitely tasted “organic” ;). I had a little nibble from the gooey middle and finished dessert with some melty dark chocolate of my own.
Happy birthday baby!!
Hello from Las Vegas! I’m a bit behind on new recipe creations and book reviews- for the last few days I’ve been busy with our yearly flight attendant recurrent training. I have discovered a few Youtube treats in my down time the last few days, here are some favorites I wanted to share:
Raechell from The Rebel Grrrl Kitchen mentioned The Vegetable Centric Kitchen in her Cleanse Mashup video this week!
My schedule has been unusual and my time limited so I really appreciated short yoga classes like this one with one of my favorite teachers, Rainbeau Mars.
I loved this recent clip from the incredible Jena La Flamme who I’ve been learning so much from lately:
This was a re-creation of a salad I fell in love with while having a rare evening out at a restaurant. The Humboldt Fog (a glorious goat cheese) is what really takes it over the top, you really only need a teeny piece in every bite for major flavor explosion. We found ours at Whole Foods but there is also a link below- I highly recommend trying it at least once!
4 white onions
4 cups arugula
2 oz humbolt fog
1 lemom, zest and juice
salt and pepper, to taste
Peel and thinly slice onions on a mandoline. Place a pat of organic butter in a pan and heat on medium. Cook onions for 30-45 minutes until soft and shrunken down. Add a splash of balsamic vinegar. Fill two bowls with arugula, dress with lemon juice and zest and top with caramelized onions and a chunk of cheese.
Filed under Recipes, Salad
2 cups carrot juice (or 50/50 with romaine juice)
4 Tbsp. maple syrup or Nature’s Hollow Sugar-Free Maple
1 tsp. pumpkin pie spice
1/2 an avocado or two raw egg yolks
Blend until frothy.