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 

Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. 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 

The hummus trend has swept the nation, although I knew this delicious snack was more than just that the first time I tried it. You might be well acquainted with the popular store bought hummus, but there is nothing that can mimic homemade. This is by far my favorite hummus recipe to date. You will not find this kind of flavor in the store! Creamy cashew cheese, classic chickpeas and zesty paprika come together to create the perfect match.

Nutritional yeast has been a staple in my diet for several years now. It houses so many health benefits, almost too many to count. In addition to housing B complex vitamins, nutritional yeast is an excellent source of complete proteins! Not to mention its great nutty, cheezy flavor, which goes along quite nice with so many dishes. 

The life of a party. Hummus is the perfect party food, it is easy to make and easy to eat. Unfortunately when it comes to serving hummus, I am sometimes at a bit of a loss. What should I serve it in? Should I serve it with crackers, chips, veggies or bread? Well, here is a small list of some favorites of mine.

• Carrots
  
• Toasty Bread
  
• Crackers, Homemade or Bought (these are my favorite)
  
• Roasted Cauliflower
  
• Halved Button Mushrooms
• Red Pepper
• Roasted Broccoli
• Celery  
• Roasted Blue Potatoes 
• (as an occasional treat) Organic Blue Corn Chips

Gluten Free, Vegan

Ingredients:

1/3 cup raw cashews

2 cups cooked chickpeas

1/3 cup nutritional yeast

2 tbs brewers yeast 

1/2 tsp smoked sea salt

1 - 1 1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 - 1/2 tsp turmeric 

a pinch cumin 

1/2 cup filtered water (or more as needed) 

2 tbs tahini 

juice of one large lemon

Instructions:

Start by adding the raw cashews to a high speed blender or food processor and pulse until a very fine meal is produced. Remove the cashew meal and set it aside for later. 

Next, add in the rest of the ingredients, including the spices, and blend until very smooth (add more water if needed). Now, add in the cashew meal and continue to blend until very smooth. 

Taste your hummus and add more salt or lemon juice if needed. Serve alongside your favorite crudités or crackers, topped with smoked paprika. Enjoy! 

Post by: Rebecca 

Notice, I have added a google translator on the side bar. I hope it makes things a bit easier!!

Today is the first day of summer, which means budding flowers, a harvest of fresh veggies and weekly trips to the farmers market! One of my favorite summer activities is taking part in a beautiful family strawberry picking! Gorgeous berries as far as the eye can see, strawberry fields forever!  Though strawberries have quite a short growing season around here, I try my best to get as much out of them as possible. What a better combination than sweet, succulent berries and bright, subtle mint? With this fresh and creamy ice cream your family will not be able to wait till next year's season!

Strawberries are packed with both vitamin C and antioxidants, but in order to harness these nutrients at their peak, it is best to use strawberries (and other berries) within 2 - 3 days. These powerful berries help fight cancers including breast, cervical, esophageal and colon. Regulation of blood sugar, prevention of type two diabetes and plenty of cardiovascular support are also among the many health benefits of strawberries. 

Coconut milk is a key ingredient in this creamy treat. Though many might deem it impossible to create a dairy free ice cream without sacrificing decadence, the creaminess of coconut milk allows for this to be achieved. This nutritious milk not only contains 22 percent of your recommended daily dose of iron, but it also provides us with both fiber and magnesium! The saturated fats found in coconut milk are unlike the ones found in meats and more like the ones found in human breast milk, which makes it an excellent weight management supplement. Coconut milk has also been found to help lower bad cholesterol as well as benefit heart health. 

Mint, one of my favorite warm weather herbs, I toss it into soups, over yogurt and especially with desserts. This fresh tasting herb can be used in more ways than in gum. Mint can add that extra bit of zing while also providing a necessary contrast of flavor! This awesome herb has been around for along time, and it is to no surprise that it was used for medical purposes. Mint is known for its ability to help ease digestion, suppress headaches, treat cough and other respiratory conditions, clear up skin and of course aid in oral care! 

We have all had to make the decision, cup or cone? As we peered over the counter, glanced at all the colorful ice cream arrangement and thought in our heads "do I want the ice cream to drip all over my hand, or do I want limit myself to a spoon?" (some of us might still make this decision). Well, while the days of those perfectly crispy cloud-like cones are over for me, that does not mean I have to sacrifice that creamy decadence! Now after hearing about all these empowering nutrients packed into this so called dessert, feel free to indulge a little. 

Gluten Free, Vegan, Low Carb

Ingredients:

1 can full fat coconut milk

1 cup fresh strawberries (leaves left on)

2 tbs virgin coconut oil

1/3 cup local raw honey or agave 

1/2 cup packed fresh mint leaves*

1/4 tsp organic mint extract (optional)

1 whole frozen banana, cut into chunks 

1/3 cup almond milk 

Instructions:

Wash and gather all ingredients (except the frozen banana and almond milk), then add them to a high speed blender or food processor. Blend until very smooth (little green should be visible). 

Next, pour your ice cream mixture into ice cube trays or one large freezer safe dish. Freeze the ice cubes until solid or, alternately place your dish into the freezer and break the cream into chunks after freezing. 

Now, add all your frozen cubes into a high speed blender or food processor along with the frozen banana and 1/3 cup almond milk. Blend/ process until smooth. You can serve this immediately or freeze it in a large freezer safe dish for about 4 more hours to firm up. Garnish with fresh mint and enjoy! 

*If you truly do not like mint, do not worry, you really cannot taste it very much it just adds a little bit more freshness to the mix. You can feel free to leave it out though, or sub in another herb such as basil! 

Post by: Rebecca 

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This post is being featured on Our Growing Edge! To see the post, follow this link here and click on the Our Growing Edge badge. 

I try to do something new everyday, this way you never get stuck in a bottomless rut. There is nothing that smells better than some freshly planted herbs, especially if they are completely new to you! Pineapple Sage, Thai Basil and German Thyme are some new additions in my summer garden. Pineapple Sage has a somewhat sweet fruity aftertaste while also providing that classic savory sage taste. Thai Basil has that classic basil taste intertwined with a sweet floral tone. German Thyme provides a slightly bolder and more fragrant than traditional thyme making it an excellent addition to roasted veggies! Since I have never tried these lovely leaves before, a salad was the only way to go. Adding herbs to salads can really help boost the flavors while also letting the true herbal tones shine through! 

Millet is one of my all time favorite grains, similar to quinoa but alone in if itself. This hearty grain adds a clean texture and a mellow nutty tone to any meal! Millet dates back to prehistoric times in both North Africa and many other regions. As stated in Bible

to make use of in unleavened bread. Millet also helps protect against heart failure, breast cancer, gallstones, and diabetes. Additionally this powerful grain has been known to help the body repair tissue. After that list of healthy benefits, millet seems to be more than just for birds! 

Summer truly is the season of berries. Blueberries, raspberries, blackberries and strawberries come alive. In this recipe I chose berries to offset the usual uses of millet. Commonly millet is used in savory dishes as a side dish or in soups and stews. This recipe takes this unique grain to a whole new level. Sweet succulent berries are combined with nutty millet and topped off with a  sweet yet herbal dressing which complements any meal! As most know, berries are a powerhouse full of nutrients. Raspberries, are packed with phytonutrients which in turn helps increase metabolism and promote weight loss. Blueberries, as their color might suggest, provide a hefty dose of antioxidants, which fight against free radicals and help promote a healthy glow to the skin! 

Sage is known for its use in warm savory dishes, but it can also be gracefully combined with sweet flavors as well. This common herb has been used for many years in herbal medicine due to its ability to aid better brain function and anti-inflammatory properties. The Greeks and Romans used it to preserve meat while the Chinese enjoyed sage tea! The scientific name for sage derived from Latin (salvere) literally means "to be saved". 

Gluten Free, Vegan

Ingredients:

1 1/2 cups uncooked millet or quinoa 

1/3 cup fresh blueberries

1/3 cup fresh raspberries

1/3 cup fresh yellow raspberries 

1 large handful arugula 

Dressing: 

1/4 cup fresh pineapple sage leaves*

3 tbs fresh thyme leaves

3 tbs olive oil

3 tbs red wine vinegar

juice of one lemon

2 tbs raw honey or agave 

sea salt + black pepper to taste

Instructions:

To cook your millet, add about 1 3/4 cup filtered water (or 2 cups for quinoa), bring to a boil then, turn off heat. Leave the pot over the burner and allow for the millet to soak up all the liquid. Once the millet is done, place the pot in the refrigerator for about 4 hours or overnight to completely cool.    

To make the dressing, add all dressing ingredients to a high-speed blender and blend until smooth. Taste and add more salt or pepper if needed. 

To assemble, wash all fruits. Fluff the millet with a fork and add in 1/2 of the berries along with all the arugula, toss to combine. Next, add in the herbal dressing and continue to toss and combine. Place this in the refrigerator for about 1 hour for best flavor results (this is not necessary but recommended).  Before serving, add on the rest of the berries and a few more sprigs of thyme. Enjoy!

*Feel free to add on some of your own toppings! Roasted almonds, walnuts or raw hemp seeds would all be delicious! 
*If you cannot find pineapple sage, feel free to use normal sage, but I would use it sparingly since it is not as sweet. You can also simply replace sage with another herb, such as basil!  

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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Everyone loves an easy to grab snack, and with this recipe you can have your cake and eat it too! Rhubarb has an exceptionally short harvest, which means as soon as I see it at the market, it quickly gets snatched. This moist and delicious cake can double as a breakfast or dessert, top it with whipped coconut cream or homemade frozen yogurt!

Rhubarb, a close relative to celery, is amongst the lower calorie veggies. Rhubarb originated in China where it was used for medical purposes. Once cooked, rhubarb lets go of its tart flavor and truly shows off with its mellow sweetness. These colorful stalks contain a healthy amount of vitamin C, which increases immunity and vitamin K, which has shown to play a role in the treatment of Alzheimer's disease. Rhubarb is also a great source of calcium along with fiber which helps promote healthy digestion. To harvest the greatest amount of nutrients from rhubarb, it is suggested that it be cooked or stewed. 

If you have not already noticed, I love incorporating the bold flavor of orange into my recipes. It is so simple yet so distinct. Citrus flavors can help balance and enhance the harmony within a dish. In this recipe, orange helps to stabilize the tartness of rhubarb with the sweetness of sugar to create perfect parity. 

Gluten Free

Ingredients:

3/4 cup GF oat flour 

1/3 cup almond meal 

2 tbs teff flour

1 tsp baking powder

sea salt

1/2 tsp cinnamon

1/2 tsp cardamom 

1/4 cup finely chopped almonds

2 eggs

1/3 cup unsweetened organic greek yogurt

1/4 cup almond milk

3 tbs raw honey

1 tbs coconut oil, melted

1/2 tsp vanilla extract

1 tbs orange zest

about 3 stalks fresh rhubarb, largely cubed

1/2 cup fresh strawberries, largely cubed

4 tbs coconut sugar

Instructions:

Pre-heat oven to 350F degrees (177C).

Add the rhubarb/ strawberry cubes to a small bowl and toss with the coconut sugar. 

Now, add all your dry ingredients, including spices and chopped almonds, to a large mixing bowl and stir to combine. Add all your wet ingredients, including orange zest, in a smaller bowl and whisk to combine. 

Next, add the sugar coated rhubarb and strawberries to the dry mixture and toss to combine. Finally add the wet mixture to the dry and continue to stir and combine. 

Pour the batter into a parchment lined baking pan (about 8 by 8in) and top with more chopped almonds and rolled oats, bake for about 35 minutes. Let the cake cool about 30 minutes before cutting, enjoy! 

*Cake keeps for about 3-4 days in the refrigerator. 

Post by: Rebecca

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