Summertime has finally erupted with its seasonal beauty! Plump fruits can be found at every farmers market while fresh flowers can be found in the nearby forest. 

This recipe is a great way to showcase your favorite summer fruits! Whip some up today and have it ready by tomorrow for breakfast, lunch or even dessert. Sweet and creamy cashews replace milk in this tangy dairy free treat! 

The truth behind most store bought vegan yogurts is that they are filled with both sugar and hidden additives. Although most companies advertise their product as being free from artificial flavors and preservatives, there are some chemicals which are not required to be listed by the FDA in order to keep the company's recipe a secret. These same chemicals are usually included on the label by the term "natural flavors" (which are ironically anything but natural). No need to worry though, it is so easy to make your own vegan yogurt at home! Check out  my pantry  page to find the natural yogurt brands I enjoy made from only real food!

Cultured foods are a great addition to any diet due to their ability to ward off cancer, heart disease and even depression! Additionally these cultured foods are filled with good-for-your-gut bacteria which can help with digestion and absorption of nutrients in the body! 

Gluten Free, Vegan, Low Carb

Ingredients:

1 1/4 cups raw cashews (150 g) 

1 cup filtered water (about 225 g)

Instructions:

Add the cashews to a high speed blender and pulse into a fine meal. While keeping the blender going, pour in the water. Continue to blend the cashews until the mixture resembles a heavy cream. Pour the cream into a pint sized glass jar and tightly cover with a cheese cloth. 

In order for your yogurt to ferment, leave it out overnight in a warm area of about 50 - 100F. I usually use my dehydrator to keep a consistent temperature. Check the yogurt in the morning and continue to let it ferment until it looks bubbly and achieves a pleasant sour taste. My yogurt usually only takes one night but depending on temperature and humidity levels, time will vary. Recipe makes about 2 cups. 

Gluten Free, Vegan, Low Carb

Ingredients:

2/3 cups coconut chips (large flakes)

1/2 cup raw almonds (optionally chopped) 

1/2 cup raw sunflower seeds

1/3 cup raw pumpkinseeds

2 tbs chia seeds

1/3 cup vegan mini chocolate chips

1/2 tsp ground cinnamon

2 tbs dried chai tea grounds 

1/2 tsp sea salt

2 tbs maple syrup

2 tbs coconut oil 

Instructions:

Pre-heat your oven to 350F.

Add all ingredients to a large bowl and toss to combine. Next, add in the wet ingredients and continue to toss and combine. 
Spread the granola out on a flat cookie sheet and roast for 15 - 18 mins, stirring every 5 mins. 
Serve with homemade yogurt and fresh fruit, enjoy! Recipe makes about 2 cups. 

Post by: Rebecca 

It is a St. Patrick's Day recipe roundup. I just cannot get enough of these naturally green desserts, perfect for that festive gathering! Here I have selected some of my most popular recipes from last years season. Click on each picture to view the original post. Enjoy! 

Post by: Rebecca 

Tis' the season of citrus! Goodbye winter cold and hello liquid power boost! Bitter grapefruit, sweet oranges and spicy ginger are what make this vibrant winter juice a favorite of mine. Relax with a sip, a good book and a warm blanket. 

Grapefruit is an awesome detoxifier. Not only does it aid digestion, but it also can help the body rid itself of unwanted toxins. Alike other citrus fruits grapefruit contains a healthy dose of vitamins A and C, making it a perfect way to fight off those winter blues. Recent studies have shown that grapefruit juice ranks among the highest in antioxidant activity, even similar to cranberry juice. Additionally, grapefruit contains phytonutrients called limonoids, which can help inhibit tumor formations, thus fighting early forms of cancer. 

Ginger is one of my favorite ingredients, it can add a punch to almost anything sweet or savory. For decades ginger has been used to prevent motion sickness, stomach aches, vomiting, dizziness and morning sickness during pregnancy. Furthermore, ginger's anti-inflammatory benefits might just be the most important. Studies involving arthritis patients have found that 75% of patients experienced relief from both pain and swelling. I can also vouch for this remarkable characteristic of ginger. After the removal of my wisdom teeth, I experienced prolonged pain and swelling near my jaw. Fortunately I found that a ginger paste (made by mashing fresh ginger in a mortar and pestle) worked better than any chemical medicine I had previously taken. 

Gluten Free, Vegan, Nut Free, Raw

Ingredients:

2 - 3 lemons (I used meyer lemons)

3 large red or pink grapefruit

2 navel oranges

3 blood oranges 

1 inch peeled fresh ginger (more or less to taste) 

Instructions:

Peel and seed all fruits, then toss them in a blender (or juicer) along with the ginger. I usually try to get as much white peel off as possible, but it is okay if you do not. Blend on high for about 3 seconds. Be careful not to over blend or your juice will become very bitter due to the excess pulp. 

Next, pour the juice through a cheese cloth or a nut milk bag (over a large bowl) in order to remove all the bitter pulp. You can skip this step if you choose to use a juicer.

Store the juice in a glass bottle for about 2 days. To serve, garnish with fresh rosemary and bee pollen. Enjoy the power boost!

Post by: Rebecca 

I could eat kale chips for breakfast! It is truly amazing how kale can change from a tough bitter mess to a delicious and crispy snack overnight. Delicious food should make you feel good not only while you are eating it, but afterwards as well. I know many people think of unhealthy treats as comfort food, but my comfort food is kale! Weather it is slightly wilted, dry and crispy or bold and raw, I love it all. Kale is packed with vitamins and minerals which help empower us with energy. This powerful superfood is packed with vitamins K, A, and C, which are very important to the body when fighting off that winter cold. Not only does kale provide both anti-inflammatory and antioxidant benefits, but it also helps reduce the risk of some cancers. Kale contains at least four glucosinolates, or cancer preventing compounds, which have been found to help the body fight against some cancers including breast, colon, ovary, prostate and bladder. 

Why lemons? Lemons help break down the bitter after tones of kale in addition to their delicious zesty flavor. Lemons are an excellent element of detox to the body. In addition to their vitamin C content, many citrus fruits have been found helpful in reducing the risk of some chronic diseases such as arthritis. Out of lemons? Simply omit the sweetener and try oranges instead. 

Ginger has been used for centuries for it unique taste and health benefits. This powerful spice has been proven very effective in soothing the digestive tract which in turn helps fight that annoying bloated feeling. Studies have also shown that ginger is far superior to over the counter medicine in reducing the symptoms of motion sickness. The anti-inflammatory compounds found in ginger are believed to help reduce the pain of those suffering from rheumatoid arthritis and osteoporosis. Food should help you thrive, not constrain you to death. 

Gluten Free, Vegan, Low Carb, Nut Free, Raw

Ingredients:

1 large bunch organic kale, washed and torn

juice of two large lemons

1 tbs raw agave or honey

1 tsp olive oil 

2 tsp fresh ginger, finely grated

1/4 tsp sea salt

Instructions:

Combine all the flavor ingredients in a small bowl and whisk to combine. Pour the dressing over the kale then toss and massage to combine. ( I tasted one to make sure I do not need more agave or ginger.) Leave the kale in the refrigerator to marinate for about 1 - 5 hours (this is optional, but recommended.)  

Arrange the kale on lined dehydrator trays and dehydrate at 115F degrees for about 8 hours or until crisp. Enjoy! 

Post by: Rebecca

Does anyone else fell intimidated by those perfect looking vegan cheesecakes with several layers and smooth edges? Well, instead of using 5$ worth of coconut oil in one dessert try making a simpler, easier version that is made with the same simple ingredients but, boasts a whole different look! Everyone knows the miniature version of everything is more fun! These pumpkin cheesecake bites are perfect for a quick halloween party hor d'oeuvres  or that late night candy craving! 

I know you are thinking, another cheesecake recipe? This recipe was truly inevitable, I love pumpkin and I love vegan cheesecake! Every year I wait until pumpkins start popping up in stores so I can grab the biggest one to roast up at home. Unlike traditional cheesecake, this recipe showcases only the healthiest of fats from both coconut and cashews. Saturated fats found in coconuts have been found to help with weight loss and possible even help prevent Alzheimer's decease. Since coconut oil contains mainly medium chain fatty acids, it is immediately broken down for use. Coconut oil has also been found to contain antimicrobial, antiviral and anti-fungal properties. 

Cashews are one of nature's most versatile foods, from cashew butter on your oats in the morning, to cashew cream on a sweet potato at dinner, to cashew cheesecake for dessert, there is no denying that cashews can find their way into anything. These delicious nuts are actually a seed harvested off the bottom of the cashew apple, a native to Brazil. Though cashews contain less fat than most nuts, the fats they do contain are monounsaturated which fight against heart disease. Cashews also provide the body with copper, a nutrient needed for energy production, bone development and antioxidant defense. 

There will be a whole lot of pumpkin eating going on between the months of October to January. I try to keep pumpkin in the pantry at all times, since between me and my cat, who also loves pumpkin, we go through a lot of it. Pumpkin is one of the lower carb winter veggies. Whether you like it canned or fresh from the pot, pumpkin provides plenty of health benefits. In addition to its anti-inflammatory and antioxidant support, pumpkin is an excellent source of vitamins C and A. Even Christopher Columbus brought it back from the Americas to share with Europe! 

Gluten Free, Vegan, Almost Raw 

Ingredients:

For the Crust:

2/3 cup pecan meal*

2 tbs coconut oil, melted

2 - 4 tbs cold water 

1 good pinch sea salt

For the Filling:

1 1/4 cup raw cashews, soaked for about 4 - 6 hours

1/4 - 1/3 cup raw honey

1/3 cup pumpkin puree

1/4 cup filtered water 

1/4 cup coconut oil 

1 tsp cinnamon

1/4 tsp nutmeg

1 pinch ginger and cloves

1/2 tsp vanilla extract 

Chocolate Drizzle:

about 2 oz of a good quality vegan chocolate bar

1/2 tbs coconut oil

Instructions:

Soak your cashews and prepare your crust by combining the pecan meal, coconut oil, cold water and salt in a small bowl. Continue to add more water, one tablespoon at a time, until the mixture resembles a paste. Then, press it into a small freezer-safe glass container lined with parchment paper (mine was about 9 by 5 inches). 

To prepare the filling, add your cashews, pumpkin puree, honey, water, spices, vanilla and coconut oil to a high speed blender and blend until very smooth. Now, pour the pumpkin filling into the prepared crust and smooth it out with the back of a spoon. Freeze the cheesecake in the freezer overnight for best results. 

The next day, prepare to add on the chocolate drizzle. Melt the chocolate bar along with the coconut oil in a microwave safe dish for about 45 seconds. Once the chocolate has begun to melt, stir it around until it is smooth. Next, carefully drizzle on the chocolate and place the cheesecake back into the freezer. In about 10 minutes it should be ready to eat!

To serve, cut it into 1 in bite size pieces. This recipe keeps for about 7 days covered in the freezer, enjoy! 

*To make your own pecan meal, place about 1 cup raw pecans in a high speed blender or food processor and pulse on high for about 30 seconds until the pecans resemble a course flour (be careful not to over process or you will make pecan butter). Keep your leftover meal in the refrigerator for use in baked goods. 

I have decided to add a question for thought to every post, just for fun! 
Todays Question: What is your favorite seasonal fall treat? 

Post by: Rebecca

Beautiful blueberry season is in full swing! They are probably the main thing I love about summer. There is nothing like picking fresh (and free) blueberries ripe off the branch. I especially love putting blueberries in smoothies since they tend to give that brilliant blue hue! This simple recipe is easy enough for a busy morning, but spectacular enough for a late night dessert. 

Blueberries have a rather short growing season so when they do ripen, they do it all at once. The best way to preserve blueberries is to freeze them. The freezing process does not hinder the amount of antioxidants within the berries. Freezing fruit also allows for easy smoothie additions. Ever since I can remember, we have always had blueberry bushes. Although I only enjoyed berries inside muffins or cakes back then, I still had a certain appreciation for them. Now, on the other hand, I just cannot get enough of these nutritious berries. I find myself adding blueberries to smoothies, yogurt, oatmeal, desserts and more! 

Packed with antioxidants and bursting with color, blueberries have been a popular fruit for ages. Being native to North America and Europe blueberries are the second most popular berry behind strawberries! Recent studies have shown that blueberries may provide benefits for the brain, nervous system and memory. Blueberries are also thought to help slow the process of aging! 

I only eat tofu on occasion, but when I do it is most likely in the form of a smoothie! While tofu might seem like an odd addition for your morning blend, it truly does add something unique in of itself. Tofu provides a cheesecake-like taste while also serving as a thickening agent. Additionally, tofu adds a substantial amount of protein and vitamin D. Recent studies have found that tofu, in moderation, might help balance hormones, therefore healing hot flashes. I usually try to buy sprouted tofu since it is much easier for the body to digest. You also want to stay away from processed soy products since they will not provide the benefits stated above, but more likely reverse them. 

Gluten Free, Vegan

Ingredients:

1 frozen banana, cut into chunks

3/4 cup fresh blueberries*

1/4 block firm sprouted tofu*

1 cup crushed ice

1/3 - 1/2 cup almond or coconut milk

1/2 tsp cinnamon

Instructions:

Add all ingredients to a high speed blender and blend until smooth. Add more liquid for desired thickness (I like mine thick)! Garnish with fresh blueberries and mint, enjoy! 

*You may also use frozen blueberries but I would add in a little bit more liquid to compensate. 
*If you do not like to eat tofu, try adding about 2 tbs coconut butter instead. The outcome may not be as thick, but delicious none the less! 

Post by: Rebecca 

Yes that is right the ultimate brownie, no sugar, no butter, no flour, just pure guilt-free decadence. If you have never tried making raw brownies than now is the time to try! They are simple, easy and no bake. Raw brownies really only require three simple ingredients, but I enjoy throwing in a few superfood to amp up the nutrition! Whether it is a hard day at work, a morning short on time or that annoying midnight chocolate craving, this healthy dessert can come to the rescue!

Dates are the key ingredient here, and it is not just any date. Medjool dates, the superior to all other types of dates. They are exceptionally soft and moist making them an excellent sweet treat! Medjool dates are also packed with vitamins such as vitamin A, K, B6, calcium, iron and beta carotene to say the least! These wondrous fruits even contain amounts of protein and amino acids! Dates are also excellent pre-workout snacks because of their sugar content. These sugars are easily absorbed into the body, providing it with a burst of energy. 

Carob, a close relative to chocolate, has all the same flavor and versatility of cocoa except without all the needed sugar and caffeine. Yes, that is right, a chocolate without caffeine! Carob is a naturally sweet flowering shrub related to the pea family. This nutritious powder can help ease digestion, lower cholesterol, fight against osteoporosis and help ward off lung cancer! Carob is also low in calories, which makes its an excellent addition to both baked goods and smoothies. 

Mila, a superfood at its finest, is about all there is to say! Mila is made from chia seeds which are then specially sliced to produce maximum nutrition. These unique chia seeds have been a long time staple of the Inca, Aztec and Mayan Native American cultures. Mila is a whole, raw food which is currently used by many to aid in both weight management and day to day health! To learn more about this awesome product, visit their website! 

Gluten Free, Vegan, Raw

Ingredients:

1 cup medjool dates, pitted (fresh juicy ones are best)

1/2 cup raw walnuts

1/4 cup raw carob powder*

1/4 cup cocoa powder (or more raw carob)

2 tbs maca powder

1/2 cup Mila*

1 tsp cinnamon

1 tsp ginger

2 shakes cayenne

1 tsp spirulina powder (completely optional) 

1/2 tsp course sea salt + more for sprinkling (completely not optional!)

2 tbs filtered water

Instructions:

Add the walnuts to a high speed blender or food processor, pulse until finely ground. Next, add in the pitted dates and blend/process until a paste has formed. Now, add in the rest of the ingredients including the water. Continue to blend until the spices are fully incorporated.

To assemble, pour the date mixture into a small pan (or any small container you want) and firmly press down so that it sticks together. Cut your brownies into any desired size. Garnish with a dusting of carob powder, sea salt and fresh mint. Recipe makes 4 large brownies or 8 mini ones. Enjoy! 

*If you absolutely cannot find or buy Mila, freshly ground chia seeds will work as well. 
*If you are not concerned about this recipe being completely raw, feel free to use roasted carob powder. 

Post by: Rebecca 

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Notice you can now follow me on Instagram (user name season2season) and Facebook! >>>>

Sorry about posting two dessert recipes in a row but I just could not resist! I promise an Independence day side dish will be coming up soon. Spoiler alert, add corn to your shopping list! 

Summer is the season of berries! They are probably the one thing I miss when wintertime comes around. The colors, the flavors, fresh desserts, I love it all! This recipe not only goes along with your independence celebration, but it also showcases the bountiful summer berry harvest! 

Blueberries, nothing beats a fresh blueberry right off the vine, not blueberry candy, not packaged blueberry ice pops and definitely not the blueberries that come in muffin mixes! These plump beauties help fight aging, memory loss and are packed with antioxidants, which work with our body's defense system. Blueberries are also on the low part of the glycemic index scale, therefore making them a perfect addition for diabetics. According to whfoods.com blueberries are one of the world's top 150 healthiest foods!

Walnuts, also in the top world's healthiest foods, are packed with a unique type of vitamin E, which has shown to provide important protection from heart problems. Additionally walnuts work to provide both healthy blood vessels and blood pressure. Due to their calcium content, walnuts are also though to benefit bone health. In some recent studies, walnuts have shown to help reduce dat deposits around the waist, which in turn helps fight obesity. 

Greek yogurt is far superior to regular yogurt! More protein, less fat, it has pretty much won me over.This special type of yogurt is strained making it have a creamy and indulgent texture. Greek yogurt also makes for a great substitute for things such as sour cream or cream cheese! Just recently has this unique yogurt come into popularity, even though its been around for quite some time. Greek yogurt has been shown to help digestion by maintaining a healthy gut and even fight against bad breath! 

Gluten Free, Vegan Version, Raw Version, Low Carb

Ingredients:

for the crust:

3/4 cup raw walnuts 

3/4 cup GF rolled oats 

1/4 cup ground flax meal 

1/2 tsp sea salt

2 medjoole dates, pitted

4 tbs coconut oil, melted

for the filling (vegan version below):

3/4 cup greek yogurt

juice of 1/2 lemon

1 -2  tbs agave nectar

fresh blueberries (or blackberries) 

fresh strawberries (or raspberries) 

fresh mint 

Instructions:

For the crust, add the rolled oats to a high speed blender, pulse until finely ground. Next add in the raw walnuts and continue to pulse until finely chopped. Now, add in the dates, coconut oil, flax and salt. Blend this mixture until all ingredients are fully incorporated. Divide this mixture into 4 tart tins or ramekin dishes lined with parchment paper, press in firmly to make a crust. Be careful, this crust is very fragile but the thicker your it is, the better it will hold up. Place the crusts into the freezer for about an hour while you make your filling. 

For the filling, add the greek yogurt, lemon juice and agave to a small bowl, whisk to combine. 

To assemble, remove the tart crusts from the mold and pour about 1/4 of the yogurt mixture into each dish, top with fresh berries and mint. Serve immediately or place in the freezer (without the berries) for a few hours, then add on the toppings. Enjoy! 

*A delicious vegan alternative for the filling in this recipe is my lemon cashew cheesecake! Follow the recipe for the filling here!   

Post by: Rebecca 

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There is nothing that really says summer more than lemon pie. Although lemons are available throughout the year, there is just something about that clean taste on a hot summer afternoon. With this recipe creamy cashews replace heavy cream cheese, while honey adds just a touch of sweetness to the lemony after tones. 

My mom loves anything lemon so needless to say she was ecstatic about this creation! You might never dream of something as decadent as cheesecake to be healthy, but now the truth be known. All of this is possible thanks to the super ingredient, cashews. When soaked, cashews become extra soft and creamy making them an excellent candidate for dairy alternatives. Cashews also provide the body with heart healthy monounsaturated fats, copper for antioxidant defense, and magnesium for extra strong bones! These tropical nuts have also been known to prevent gallstones and help regulate a steady blood pressure. 

Lemons might seem like just a food enhancer, but there is more to them than meets the eye. These tart beauties contain both phytonutrients and antioxidants, and have also been known to help in the treatment of mouth cancer. Lemons, and many other vitamin C rich foods, are thought to help treat symptoms of arthritis. 

Coconut oil, a superfood increasing in popularity all over the world and not just because of its taste and versatility but also its array of health benefits! This nutritious oil can be used in high heat while also serving as a great butter replacement in baked goods. Coconut oil has been known to help the body mount a defense against decease causing viruses and bacteria. Additionally this powerful oil has shown to aid in the fight against Alzheimer's decease! Although you might see saturated fats as the bad guy here, coconut fat comes with a different story. The saturated fats found in coconuts, surprisingly aid the body with weight loss, and not the other way around, making these delicious treats guilt-free!

Gluten Free, Vegan, Raw, Low Carb

Inspired by my Mint Chocolate Cheesecake Bites 
  
Ingredients:

Crust: 

1/4 + 1 tbs almond meal

1/4 cup shredded coconut 

2 tbs warmed coconut oil

2 tbs raw honey 

Filling:

1 1/3 cup raw cashews

1/4 cup raw virgin coconut oil

1/3 cup raw honey

juice from two large lemons (about 6 tbs) 

zest from two lemons (about 2 tsp zest) 

1/4 tsp turmeric (for color) 

raspberries and mint sprigs for garnish

Instructions:

Soak the cashews in filtered water for about 4 - 8 hours. 

To make the crust, add the almond meal, coconut and salt to a small mixing bowl and whisk until incorporated. Next, add in the warm coconut oil and honey, continue to stir until the crust has began to stick together. Add more coconut flakes if the mixture is too sticky, add about 1 tbs water if the mixture is too dry. Set this aside for later. 

Once the cashews have became soft, add them along with all the filling ingredients (except the lemon juice) to a high speed blender. Blend your filling until somewhat smooth, then add in the lemon juice. Now, continue to blend the filling until extra smooth, add 2 tbs water if needed. 

To assemble, press your crust into a 9 by 5 freezer safe dish covered in parchment. Then, pour in your filling, you do not what this to be runny but not too stiff either. level out the filling and stick the cheesecake into the freezer for about 5 hours or overnight (which is best). 

The next day, cut the cheesecake into about 1 in bite sized pieces and garnish with mint and raspberries, enjoy!

ALTERNATELY for a delicious lemon pudding! Fill personal sized bowls with the lemon filling and place them in the freezer for about 4 hours. When you are ready to serve let the bowls thaw out a little bit (until the filling becomes pudding-like) garnish and enjoy! 

*This keeps in the freezer for up to a week.
*Feel free to sub another citrus fruit in for lemon such as lime or orange. 

Post by: Rebecca

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Smoothies seem to be getting more and more popular recently and its not just because of the taste! Smoothies provide so much nutrition in a small yet delicious package! Need a boost every morning? Need just a moment to restore and get yourself together? Well, set down the coffee and throw together a refreshing and revitalizing green smoothie! 

Now, lets fill you in on the true goodness within this powerful drink. You might not always feel like sitting yourself down and chowing on a huge bowl of greens, but with this smoothie you can't even taste the greens at all! If you have been to the farmer's market lately, than you know just how many beautiful leafy greens are out there. Since it can be quite overwhelming, I tend to stick to several specific greens when making smoothies. I use kale, in the winter time, chard, in the spring time and spinach in the summer time. 

Spinach, full of bone healthy vitamin K, eye healthy vitamin A and cancer fighting phytonutrients. Spinach is easy to plant and fun to harvest feel free to add it to your spring garden! Chard, one of the prettiest greens out there, can help decrease high blood sugar, support bone health and reduce stress! Kale, a winter's own wonder veggie, not only contains metabolism boosting antioxidants but also an array of cancer preventing properties. Kale is also one of my favorite garden greens, and should be planted in every home garden! 

Frozen banana is a must when making smoothies, it provides an creamy milkshake like texture while also acting as a natural sweetener. Bananas are usually taken for granted in most households, but these sweet treats are more than meets the eye. Electrolytes, potassium, fiber and vitamin B6 are just some nutrients found in these common fruits. Bananas also promote healthy bones, vision and digestive health. 

Grapefruit, a slightly underused fruit, might just be key when searching for a boost of energy. Citrus fruits contain a healthy amount of vitamin C which makes for an excellent power packed breakfast item. Red grapefruit in particular contains lycopene, due to its beautiful red color! Grapefruit is also plays a key role in detoxification, which in turn helps get the body powered up again!

Gluten Free, Vegan, Nut Free, Low Carb

Ingredients:

juice of 1 red grapefruit

1/2 - 1 cup coconut water

2 small frozen bananas, cut into chunks

1 cup frozen peaches

1/2 large ripe avocado

1 tsp cinnamon

1 1/2 tsp ginger

1 large handful fresh spinach, chard or kale

Instructions:

Add all ingredients to a high speed blender and blend until smooth (If you do not have a high speed blender just add more coconut water until it comes together). Serves two. Enjoy! 

Post by: Rebecca 

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