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 

Pancakes, the perfect ending to a perfect week. Spring colors, new life and the smell of fresh air has hit our side of the nation at last. It is not that I dislike winter, but everyone needs some insight into the season of fresh produce and warm breezes. At last, savor a warm breakfast while the air is still chilled. 

Through generations and generations the pancake has remained the same. Defined only by the hands that made them. I grew up on pancakes made with locally milled flours and fresh mountain honey, today I expect nothing less. Fresh locally ground cornmeal, nutty parrano cheese and sweet backyard blueberries, breakfast sensation! I love to experiment with cornmeal, it can add a whole new dimension to a simple recipe with its unique texture. Parrano, my favorite cheese to date, is sweet yet creamy, nutty yet not too salty, the perfect compliment to any dish! 

Gluten Free, Nut Free

Ingredients:

For the Pancakes: 

3 tbs yellow cornmeal

3 tbs GF sorghum flour or buckwheat 

1 whole organic egg + 2 egg whites

4 tbs unsw almond milk 

1 tsp lemon zest 

sea salt

1/4 tsp baking powder 

1/4 tsp baking soda 

1/4 cup finely shredded parrano cheese*

pepper

1 tsp dried herbs (basil, oregano) 

For the Blueberries:

1 cup frozen blueberries 

1 tbs maple syrup

1/2 tsp arrowroot or cornstarch powder 

Instructions:

Add all ingredients to a medium mixing bowl and whisk to combine. Heat a non stick skillet over high heat then reduce to medium. Cook about 1/4 cup of pancake batter at a time. Flip each pancake after bubbles are visible and rising has occurred. Serves one - two. Enjoy! Top with the blueberry reduction (below). 

To prepare the blueberry reduction, add the frozen blueberries to a pot and heat over medium heat. In a small bowl add the arrowroot/ cornstarch powder to 4 tbs water, stir until no lumps remain. Add the arrowroot mixture to the blueberries along with 1 tbs maple syrup. Continue to cook the blueberries until they begin to thicken (it shouldn't take too long). Serve over warm pancakes! 

*this can easily be substituted with a vegan cheese for a dairy free version. 

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 

Well, summer is almost over, but that does not mean all the fun is over! The last few weeks of summer are always the best, the air becomes chilly, the apple harvest begins and the leaves only slightly begin to change! If you cannot tell fall is my favorite season, not that I do not like fresh summer fruit also. Fall just has that feel about it, like a warm cozy sweater, but enough about that for now. You know that moment when you are so thirsty, when you are looking for something aside from just plain water? Well, instead of downing another soft drink, whip up a fresh mojito. This recipe boasts a fresh summer taste while still lacking the extra sugar! 

Traditionally the mojito consisted of five ingredients including sparkling water, rum, sugar, lime and mint. This Cuban drink has come along way since its birth, and is now offered in many restaurants. Though many flavors have been experimented with along the way, tart hints of citrus have remained the key ingredient. I tried a (virgin) mojito at a local restaurant a few months ago and was so delighted that I had to recreate my own. My version contains quite a bit less sugar than most, but I found that it still tastes just as refreshing! 

Limes are not seasonal, but I find that they are best enjoyed during the spring and summer months! Although these little beauties house many health benefits, limes are usually only thought of as a garnish. In addition to their vitamin C content, limes contain limonins. Not only do limonins help prevent cancer cells from forming, but they also aid in the digestion and breaking down of sugar/glucose molecules. Limes also contain many antibiotic effects, which in turn help build a strong immune system. 

Gluten Free, Vegan, Low Carb, Nut Free 

Ingredients:

about 1 liter good quality sparking water (such as san pellegrino)  

1/3 cup raw honey or agave 

6 - 8 large limes (for juice) 

3 large limes, sliced 

about 1 cup loosely packed mint leaves, bruised and chopped + some whole for garnish*

1 pinch sea salt

about 2 cups ice cubes 

Instructions:

Boil about 1/3 cup filtered water in a pot. Remove the pot from the heat and add in the raw honey and salt then stir to dissolve. Afterwards, place this in the refrigerator for about 10-20 minutes to cool. 

Once your honey mixture has cooled, add in the chopped mint leaves and lightly mash to combine. Now, pour your sparkling water into a large serving pitcher and gently stir in the lime juice (squeezing out some of the lime pulp as well) and honey mixture. To finish it off add in a few whole mint leaves, ice cubes and lime slices. 

To serve, pour the desired amount into glasses and garnish with fresh mint leaves, a sprinkle of salt and lime slices. Serve immediately. Enjoy! 

*Bruising the mint leaves really allows their flavors to blend easily. I like to use the back of a spoon to lightly press the leaves before chopping. 

Post by: Rebecca

I cannot believe it has been a year already! I really have come a long way, you can tell just by looking at some of my first posts. Click here to view my very first post! Although I seem to be a little busier this year, I hope to keep sharing my recipes as much as possible in the years to come. I also want to thank all my viewers/ followers, I very much appreciate the support! 

Now on the recipe, I have to admit I do not make very many cakes. They take a lot of flour, a lot of ingredients and a lot of people to eat them and frankly my family really does not eat cake that much. On the other hand, I do quite enjoy decorating cakes and this occasion was just too special to pass by. In this recipe, I incorporated the fresh flavors of summer with some sweet scents of fall! My mom loves lemon, I love cashews and my dad loves cake so needless to say this was a hit! I am just going to let the pictures do the rest of the talking today so enjoy! 

Gluten Free

Ingredients:

Lemon Cake:

3/4 cup GF oat flour

1 cup almond flour 

1 cup sorghum flour 

1/4 cup teff flour (or more sorghum) 

1/4 cup coconut sugar

2 tsp baking powder 

1/2 tsp salt

4 large local or organic eggs 

1/4 cup raw honey 

3/4 cup apple sauce 

1/2 cup unsw almond milk 

2 tbs melted coconut oil

2 tsp lemon zest, from an unwaxed lemon

Cashew Cream:

1 1/4 cup raw cashews, soaked overnight

2 tbs raw honey (optional) 

1/4 cup raw coconut butter

chopped pistachios and lemon slices for garnish 

Instructions:

Pre heat oven to 350F degrees. Grease and flour your baking pans, or use parchment (I used a 5 inch round pan for a mini three layer cake, but you can also use two regular sized cake pans to create a two layer cake). 

Grind and measure all flours, then add all dry ingredients to a small bowl and whisk to combine. In a separate bowl, combine all wet ingredients, including the lemon zest, and whisk to combine. Now add all the wet ingredients to the dry and stir until well combined. Pour evenly into your prepared cake pans and bake for about 24 - 26 minutes until a knife comes clean. Once your cakes are done, let them cool while you prepare the cashew cream. (I prepared my cake the day before so it would have extra time to cool down.) 

For the cashew cream, add the cashews, raw honey and coconut butter to a high speed blender along with 1/2 cup filtered water and blend until extra smooth and creamy. Add more water if needed to create a smooth consistency. 

To assemble, carefully remove your cooled cakes from the pan. Place one layer on your favorite cake plate and start by alternating with the cake and cashew cream until you have used up all of each. Next add on the chopped pistachios and lemon slices as garnish. Serve immediately. Cake keeps in the refrigerator for about 3 days, enjoy! 

Post by: Rebecca 

Wow, this "back to school" thing has just got me tied up in knots. Driving here and there and then back again. I can barely get a good meal in, much less get it photographed!  But, the important thing is that I was able to share this wonderful salad with you today, perfect for those busy days. 

Summer + Fresh Fruit = Salad Attack! Summer is the season of salads, perfect for when we're just too lazy to turn on that hot oven. Fresh fruits and veggies all dressed up in a gorgeous cashew dressing! I chose mostly stone fruits for this salad since they truly are summer's prize possession. Cherries provide a gentle sweetness harmonized by the tart apricots, while the blueberries smoothly accompany the hearty fats! 

Cashews, a long time love of mine, from desserts to mac and cheese, they go with everything! In this recipe, I used cashews to create a super creamy and satisfying dressing that is sure to please most anyone. Cashews actually hold a lower fat content than most other nuts, hard to believe I know. The cashew tree is native to Brazil and is highly cherished due to its precious woods and fruits (the cashew apple and nut). Cashews are also a great source of copper, which helps regulate energy production and bone flexibility within the body. Magnesium is also an essential nutrient provided by cashews, which additionally aids in bone growth by balancing calcium levels. 

Based on my Colorful Winter Salad    

Gluten Free, Vegan, Nut Free Option 

Ingredients:

1 cup cashews, soaked for at least 4 hours* (see below for a nut free option) 

1 tsp apple cider vinegar

1 tbp agave nectar

2 cups chopped spinach and kale 

2 small apricots, sliced

2/3 cup fresh blueberries

8 fresh cherries, halved

1 small red onion, sliced

1 avocado, halved and sliced

1/4 cup almonds, roasted

Instructions:

For the Dressing, add the soaked cashews, agave and apple cider vinegar to a high speed blender, along with about 1/2 cup water, and blend until smooth. Pour the dressing over the tossed greens and massage with your hands to help it infuse. Let your greens marinate in the fridge for at least 20 minutes, or up to one day.

Next, prepare your toppings. Arrange your salad greens on a plate and top with the fruits, veggies and nuts. Serves 2, enjoy! 

*Forget to soak those cashews, having trouble finding RAW cashews or are you allergic? No problem, simply swap those cashews for tahini! To make the tahini dressing, add 3 tbs tahini, the juice of one lemon, 1 tsp liquid aminos and 1 tsp agave nectar to a small bowl and whisk to combine. 

Other Topping Ideas:

• Figs
  
• Peaches
  
• Plums
  
• Strawberries
• Roasted Sunflower Seeds
• Roasted Chickpeas
• Sauteed Tempeh 
• Manchego Cheese
• Sharp Cheddar Cheese

Post by: Rebecca

This recipe combines all kinds of flavors both sweet and spicy into one delicious and satisfying treat! When most of us think of pizza, images of tomato sauce slathered in cheese usually pop into our head, but who says pizza has to stick to the original, who says it has to be unhealthy? Cherries are one of the few fruits I really miss during those winter months, so I usually begin drying and stocking up on them when summer nears the end. 

Arugula is one green you have to be careful with. It overpowers some dishes, yet it can perfectly accompany others. This powerful green is actually an herb which originated in the Mediterranean. Arugula has been found to help ward off certain types of cancers, such as colon and breast cancer. Additionally, this little powerhouse contains both anti-viral and anti-bacterial properties!

For my pizza crust I chose kamut since it does have some advantages that typical wheats do not. Kamut is both easy to digest and full of nutrients such as iron and zinc. This ancient grain originally came from Egypt, but on the other hand the term "Kamut" is not ancient at all. Kamut is a trademark name created by a company. The grain itself is so similar to those found in Egypt that it is now known as a great descendant of the original ancient grains. Kamut is relatively easy to find now, but I have also used spelt and rye in this recipe with great success! I also like to use freshly ground flours, so I usually buy all of my grains/flours stone-ground from a local mill. 

Cherries are one of my favorite summertime seasonal goodies! They go along with both sweet and savory foods! My favorite way to enjoy cherries is either over yogurt or in some freshly baked muffins, of course this recipe pretty much tops the list also!  The red color found in cherries comes from anthocyanins, which help fight against inflammation inhibitors and ease aching joints. Cherries have also been known to aid your colon when it comes to cancer and improve eyesight. In addition, cherries are one of the few food sources of melatonin, a sleep aid hormone, which in turn improves your sleep pattern. 

Gluten Free Option, Vegan Option 

Ingredients:

1 recipe pizza dough, see instructions for details

1 cup fresh cherries, cut into fourths

1/3 cup walnuts, broken 

1/2 - 3/4 cup low fat organic ricotta cheese (see below for a vegan option)* 

2 large handfuls fresh arugula, plus more for topping 

raw honey to taste

salt + pepper 

Instructions:

First start your dough. I used this beautiful recipe for kamut sourdough bread, but for a gluten free version I like to use this one. 

Gather all ingredients and prepare accordingly. Pre bake your pizza crust at 420 (for the sourdough) for about 15 minutes or until beginning to brown. 

Once your pizza dough has pre-cooked, spread on the ricotta or cashew cream and sprinkle on the chopped cherries, walnuts, and 2 handfuls arugula. Cook the pizza for another 5 minutes. 

Before serving, add on a bit more arugula, a sprinkle of salt and a drizzle of honey to taste. Enjoy!

* for a vegan option simply replace the ricotta cheese with a freshly made cashew cream. See here to view my recipe for basil cashew cream (for this recipe I would omit the herbs though)! 

Post by: Rebecca 

You can now follow me on Tumblr! 

I really enjoy making summer jellies, especially when canning. There is nothing like opening a fresh can of summer fruit during a cold winter night! Whether you are dining alone or with company, this vibrant summer jam will bring joy to the table!  

Apples, usually enjoyed during the colder months, are one of my favorite baking fruits. From baked goods to good ole fashioned pies! In this recipe apples provide that essential jelly sweetness without too much added sugar. Apples are a great source of antioxidants. These antioxidants have been known to aid in the regulation of fats in the bloodstream, which in turn leads to a healthy heart. Blood sugar regulation as well as decreased risk of lung cancer are also a part of the array of health benefits given to us by apples! 

Blackberries, painful to pick but delightful to eat! These plump berries have made it to the top of the list with their high amount of antioxidants, which keep you young, and cancer fighting properties!  Blackberries have also been found to better athletic performance and lower the risk of disease within the body. Even the seeds, yes the seeds, of the blackberry hold nutritional benefits. The polyunsaturated fats found in blackberry seeds help to lower cholesterol levels which in turn can lead to a healthier heart. 

Gluten Free, Vegan, Nut Free

Ingredients:

4 cups summer apples (I used part sweet and part crab apples)

1 1/2 cups fresh blackberries

3 - 4 tbs organic sugar 

3 sprigs fresh thyme 

Instructions:

Wash and peel all your apples then, cut them into large chunks. Place all the apple chunks into a large stock pot and heat them over high heat. Next, add in your blackberries along with 1/2 cup water. 

Once the apples have begun to steam, lower the heat to medium low. Continue to cook and stir the fruit for about 10 - 15 minutes or until the apples are very soft. 

Once the apples have softened, begin mashing them with a potato masher (if you do not have a potato masher, try pureeing the mixture in the blender). Now, pour the mashed fruit into a fine sieve set inside a large bowl. In order to remove the seeds, press the mixture through the sieve. You want to continue pressing until only the seeds remain. 

Next, pour your jelly back into the pot and add in the sugar and fresh thyme leaves. Stir to dissolve the sugar. Taste your jelly (I know you can't wait) and add more sugar if needed (you might need more or less depending on the sweetness of your apples). Store in an air tight glass jar, enjoy! 

*If you do not like blackberries, blueberries should be just as delicious! 

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