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Food, Health, Nutrition & Wellness, Nutrition & Beauty

Avocado BLT Wraps

Raw Vegan Avocado BLT Wraps are over the top YUM! Shown here using a Collard Wrap.

Avocado BLT Wraps are so over the top delish it’s insane! We’re talking when I served them to my friend she couldn’t believe it wasn’t actual, real bacon inside! Loaded with strips of meaty, thick-cut ‘bacon’ brimming with smoky-sweet-salty deliciousness tucked alongside fresh, juicy heirloom tomato, buttery avocado, crisp green lettuce and a thick creamy hemp mayo – these Avocado BLT’s are built to please!

Avocado BLT Wrap shown here wrapped in Raw Nori Wrap – Jim’s fav!

While the best part about these dreamy Avocado BLT wraps is definitely their amazing flavor, these high-vibe living food wraps also deliver potent immune-boosting, beauty enhancing power to make our cells sing and our energy soar! Here are just a few of the fabulous gifts your body, mind and spirit will be receiving from this decadent Raw Vegan BLT Wrap…

Shiitakes: Widely referred to as “medicinal mushrooms”, shiitake mushrooms are able to enhance immune function bi-directionally, giving it a boost when needed, and cutting back on its activity when needed. Shiitake mushrooms provide what researchers refer to as “anti-cancer immunity” and are able to help macrophage cells achieve an activated profile so they can do a better job clearing potentially cancerous cells by suppressing their production and multiplication due to a compound in Shitake called lentinan. They’re rich in B vitamins—an excellent of pantothenic acid, a very good source of vitamin B2, and a good source of vitamin B6, niacin, choline, and folate. Shiitake are high in concentrated minerals, an excellent source of selenium and copper and a very good source of zinc. Shiitake mushrooms are also rich in highly absorbable iron which is useful in the body for improving oxygen circulation, production of blood in the bone marrow as well as healthy bones and gums.

Avocado: Rich in healthy monounsaturated fats. Provides close to 20 essential nutrients such as potassium (1 avocado has twice the potassium of a banana) which helps balance your vitally important potassium/sodium ratio.

Tomato: Excellent source of antioxidants such as lycopene, a carotenoid pigment which has recently been found to have an important connection to bone health. Tomato extracts have been shown to help prevent unwanted clumping together of platelet cells in the blood, a factor especially important in lowering risk of heart disease like atherosclerosis. High in Vitamin C (33% RDA per serving) & Biotin (24% per serving).

Nori: The seaweed that wraps sushi and our BLT Wraps! Nori is very rich in protein containing between 1-2 grams of protein per 2 gram serving making it the world’s richest source comparable in density to spirulina, chlorella and soybeans. Nori is high in fiber, comprised of approximately 33% fiber. It’s also high in iron, with 100 grams containing 88% of our daily value. Nori improves bone health as 100 grams of nori contains 28% of our RDI of calcium and 85% of our RDI of magnesium. Sea vegetables such as Nori are the plant world’s premier source of iodine which is crucial to thyroid health and a multitude of bodily functions. 100 grams of nori contains approximately 6 mg of iodine or, otherwise stated, one sushi roll wrapped in nori contains 92 mcg of iodine which is almost the full RDI. Nori also contains 288% of our vitamin A, 60% RDI of thiamine, 194% of riboflavin, 78% RDI of niacin and 475% RDI of folate.

And that’s just the tip of the ice-berg baby! There will be multitudes more AMAZING miracles happening to your beautiful self as you devour these divine Avocado BLT wraps!

I love using either Nori or subbing Collard Greens for an equally delicious wrap. Collards are remarkably mild in flavor, perfectly sturdy and when all slathered up in to LIVE for thick, creamy hemp-cashew mayo and stuffed with Avocado BLT fixings… mmm mmm it’s a party for our tastebuds!

Recipe for Raw Vegan Avocado BLT Wraps

(Serves 4)

Ingredients

Raw Vegan Bacon

3 cups sliced shitake mushrooms, stems removed (or sub 2 large portobello mushrooms, sliced)
2 1/2 Tbsp raw coconut aminos
1 Tbsp sesame oil
1/4 tsp sea salt
3/4 tsp smoked paprika (technically not raw so if you’re a purist skip)
3 drops liquid stevia, a touch of maple syrup, or your fav sweetener to taste

Hemp Mayo

1C hemp seed
3 Tbsp raw apple cider vinegar (or sub fresh lemon juice)
10 cashews
2 Tbsp EVOO
1/2 cup filtered water (more or less depending on how thick you like it)
3/4 tsp onion powder or more to taste
sea salt to taste

Raw Vegan BLT Wraps

8 Raw Nori Wraps (or 4 Large Collard Leaves)
2 heirloom tomatoes, sliced into long strips (not too thin not too thick we just want it to be easy to roll up)
2 avocados, sliced into long strips, or mashed w tines of a fork
green leaf lettuce
vegan bacon
hemp mayo

Method

Raw Vegan Bacon

Whisk together coconut aminos, sesame oil, sea salt, smoked paprika, and stevia. Taste to adjust seasonings.
Dump all your sliced shitakes or portobellos into a large ziplock along with the marinade. Massage carefully so as not to break the mushrooms. Marinade for 20 minutes flipping once.
Place mushrooms on a teflex sheet in your dehydrator on 145F for 1 hour, turning down to 115F for 2 more hours or longer til reach desired texture – the portobellos will take longer as they’re thicker. I personally like the ‘bacon’ a little meatier and moister as it has that thick center cut texture that way.

Hemp Mayo

Place all the ingredients in the Vitamix and blend til thick and creamy. If you want more of a cream cheese texture, which will be less drippy in the wraps, start with less water. Conversely, use more water for a mayo texture. As always taste to adjust seasonings to your preference.

BLT Wraps

Slather rough side of each Nori sheet with a Tbsp of Hemp Mayo. If using mashed avocado rather than strips, spread the avo on first, then top with the mayo. (Alternatively use 4 collard leaves de-stemmed and halved for rolling OR for burrito fashion: remove only thickest bottom part of stem, leaving collard leaf whole to be wrapped burrito style & cut diagonally into halves after stuffing/rolling.)
Place one green leaf lettuce leaf on each wrap.
Arrange a few tomato strips, avocado strips (unless using mashed avo) & shiitake (or portobello) bacon on each wrap.
Roll up tightly into a cone shape (Temaki-style), securing with a bit of water along one edge of nori. Or, role evenly into a cylinder and feel free to slice into sushi-sized bites. (If using halved collard leaves, roll & secure with a pretty party toothpick. If using whole collard leaves, roll like a burrito, folding top and bottom edges in first then rolling up left to right and cutting in half on a diagonal which will keep everything secured- use party pics if necessary.)
Serve any remaining Hemp Mayo on the side for dipping.

Enjoy!

Do you have a favorite “traditional” recipe you’d like upgraded into a beautiful Raw Vegan version? Share below for a chance to have me recreate it for you!

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Much Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Fiery Onion Rings with Creamy Garlic Aioli Dipping Sauce

Raw Vegan Chipotle Onion Rings with Garlic Aioli Dipping Sauce

Who doesn't love the delicious crunch of crispy, battered onion rings?! Get ready for guilt free indulgence with these rings of fire made mega-delish with spicy smoked chipotle paired with THE most amazing Creamy Garlic Aioli Dipping Sauce you've ever had! Seriously, Jim and I can't get enough. They've become a weekly staple – actually I made two batches this week they're that incredible and easy too!

You'd never guess these Raw Vegan Onion Rings are chock full of superfood power!

Fiery Onion Rings with Creamy Aioli Dipping Sauce win hands down for flavor, texture and satisfaction… plus they leave us feeling & looking our best too! I purposely created a nut-free (gluten-free, dairy-free, grain-free) batter as even a Living Foods Raw Vegan diet is not healthy if it relies too heavily upon a high calorie, fat-laden, nut based approach. When it comes to fats, too much can be too much no matter the type – a pitfall new Raw Foodists often stumble into. Heavy, nut-centric meals can be very difficult for the digestive system and make it challenging to achieve ideal weight/fitness goals. We all want to look and feel our best while eating delicious, nutritious food, therefore, I aim to develop balanced recipes that deliver absolutely amazing flavor while simultaneously ensuring we don't have to worry about counting calories or offsetting meals with excessive exercise in order to enjoy them.

This Raw Vegan enzyme and nutrient rich recipe is full of incredibly powerful health & beauty enhancing plant-based superfoods. Check out some of the amazing ingredient fun facts & benefits you'll receive while enjoying this delicious combo…

Onions – Major cancer fighting power. major collagen/hair/nails building power.
Buckwheat Groats- (I sprouted mine however I include options for skipping sprouting below) – Not actually a grain at all, but a fruit seed. High in protein, flavanoids, magnesium, insoluble fiber, powerful phytonutrients proven to be more powerful than that found in fruits & vegetables, heart protecting lignans and more.
Chickpeas - (I sprouted mine however I include options for not sprouting below) – Excellent for supporting the digestive tract, contain uniquely powerful antioxidants, decrease risk of cardiovascular disease, regulate blood sugar, improve feelings of satiety, excellent molybdenum &, manganese, very good source of folate & copper, good source of fiber & protein.
Kale – More iron than beef, high in Vitamin K crucial for bone health, blood clotting and prevention of Alzheimer's, powerful antioxidants, anti-inflammatory, reduces cholesterol levels, high in Vitamins A & C and Calcium, a great detox food filled with fiber & sulfur to keep the liver healthy.
Carrots – Excellent source of Beta-Carotene for beautiful skin & healthy vision. Carrots also contain falcarinol, a natural toxin that protects carrots against fungal disease and is found in scientific studies to stimulate cancer-fighting mechanisms in the body. Carrot extract has been found useful in combating cognitive dysfunctions and may offer memory improvement as well as cholesterol-lowering benefit.
Capsaicin in Chipotle (Chili) Peppers– Powerful anti-inflammatory, reduces cholesterol & triglyceride levels and increases body's blood clotting ability. Cultures who use hot pepper liberally have a much lower rate of heart attack, stroke & pulmonary embolism. Protects fats in blood from damage by free radicals, the first step in the development of atherosclerosis. Clears congestion from sinuses and congested lungs. Boosts immunity due to it's high content of beta-carotene and C. Kills the bacteria contributing to stomach ulcers while stimulating the cells lining the stomach to secrete protective juices.
Hemp Seed– A Super Food. A complete protein with a concentrated balance of proteins, essential fats, vitamins & enzymes with a virtual absence of sugar, starch & saturated fat. Increases and sustains energy, lowers cholesterol and blood pressure, reduces inflammation. Improves circulation, immune system and blood sugar control. More easily digested protein than meat, eggs, cheese or other high protein food. High in perfectly balanced essential fats: omega 3, 6 & Gamma Linolenic Acid (GLA). High in antioxidants, amino acids, fiber, iron, zinc, carotene, B vitamins, Vitamin E. Can be eaten by those unable to tolerate nuts, gluten, lactose or sugar as there are no known allergies to hemp foods.

Mmm mmm divine! We just had these Fiery Onion Rings w Creamy Aioli Dipping Sauce on the side of a super delish Raw Vegan Soft-serve Chocolate Shake for a to-live-for lunch!

And, people, let me just talk about the Creamy Aioli Dipping Sauce for a sec. Yes, these onion rings are unbelievably fabulous enough to stand on their own, however, this Creamy Garlic Aioli is phenom! You'll be wanting to dip everything in it – or thinning it out to use it as salad dressing – or slathering it all over your veggie wraps.

To. Live. For!!!

So, a final brief comment before I get to the recipe… I made my onion rings using the absolute highest raw vegan method possible (and it was still super easy) meaning I soaked my chickpeas and buckwheat then sprouted them before turning them into the batter. However, I've included an Express Option for anyone that feels like skipping that step. But, let's be honest about soaking and sprouting – it's literally dumping something into a big bowl of water, letting it sit, draining, rinsing, and letting it sit in a colander and rinsing again. Easy. However, options are good. And, either way you make it, they'll still be brimming with amazing flavor and stunning health and vitality power!

Recipe for Raw Vegan Onion Rings & Creamy Aioli Dipping Sauce

(Serves 4)

Ingredients

Raw Vegan Fiery Onion Ring Batter

1 cup dried chickpeas soaked & sprouted* (for Express Method sub 1 cup chickpea flour)
3/4 buckwheat groats soaked & sprouted* (for Express Method sub 3/4 cup buckwheat flour)
6 kale stems (left over from salads/smoothies or just use 3 whole leaves stem & all. For Express Method sub 1 1/2 Tbsp of your fav Greens Powder)
2 medium carrots (for Express Method, sub 2 Tbsp Carrot Powder)
1 1/2 inch piece of dried chipotle pepper (or equivalent in powder, starting with 1/2 tsp & taste testing from there )
1 teeny tiny (they're like 1/2 inch long) dried habanero chili pepper (or chili powder to taste starting with 1/2 tsp & taste testing batter from there)
1 Tbsp extra virgin olive oil (for Express Method omit or substitute 5 nuts like cashews/brazil nuts/macadamia – don't worry 5 nuts spread across the entire recipe is not a big deal)
1 1/2 tsp garlic powder (or to taste)
1 tsp sea salt (or to taste)
1/2 Tbsp raw coconut sugar (or use raw maple syrup crystals, stevia, raw coconut sugar or your fav sweetener to taste adjusting to account for differences in the strengths)
1/2 tsp smoked paprika (reserved for garnishing)

*Soaking & Sprouting Instructions: Place Buckwheat and Chickpeas into two separate bowls, top with filtered water to 3 inches above. Let soak 8-12 hours or overnight. Rinse thoroughly. To Sprout: place Buckwheat and Chickpeas into two separate colanders inside 2 pots, add a 1/2 inch of water to each pot, cover with lids. Let sit for 2 to 3 days rinsing once in the am and pm until sprouts grow to about 1/4". Rinse again thoroughly and they're ready!

Onion Ring Soak

1 extra large sweet onion
1 1/2 cups filtered water
1 Tbsp raw apple cider vinegar (or sub fresh squeezed lemon juice)
1 Tbsp extra virgin olive oil
1 Tbsp coconut nectar
1 tsp sea salt

Creamy Raw Vegan Garlic Aioli

1/2 cup hemp seed
1/4 + cup filtered water
2 cloves garlic (3 if you like it strong)
2 Tbsp apple cider vinegar (or sub fresh squeezed lemon juice)
1 Tbsp extra virgin olive oil
5 raw cashews
a touch of raw coconut sugar, stevia or your fav sweetener (start with 1/2 tsp & adjust to taste)

Method

Fiery Raw Vegan Onion Rings

Note: It's best to do steps 1-3 the day before. Then dehydrate your onion rings the day you'll be serving or even a day ahead if you choose as they "reheat" really nicely in 45 minutes in the dehydrator.

Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don't want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
Spread the mixture onto a teflex sheet of your dehydrator (I like the Excalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
In a medium bowl whisk together the Onion Ring Soak ingredients.
Separate your extra large onion into rings.
Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
Once all onions are battered, dehydrate on 135 F for 1st hour (Don't worry they'll still be raw as at this point they're throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.*
Dust onion rings with smoked paprika to garnish.

*There is leeway as to how long you choose to dehydrate the onion rings. They're really delicious both a little moist and quite crunchy & everything in between. I like to remove them when the interior is still a bit moist resembling deep-fried consisency as we put the leftovers in the fridge and "reheat" them in the dehydrator the next day on 135F for 45 minutes which makes them warm and crispier allowing us to enjoy them both ways.

Creamy Garlic Aioli

Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge.

Enjoy!

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Raw Vegan version? Comment below & I'll recreate it for you!

All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Philosophy/Meditation/Spirituality, Style

Fresh Cream of Corn Chowder with a Kick

& a vintage letter from Mark Twain…

Fresh Cream of Corn Chowder with a Kick… + a side of my secret recipe Raw Vegan Onion Rings!

Fresh Cream of Corn Chowder with a Kick is a celebration of summer in a bowl!

This simple and delicious recipe takes full advantage of local farmers' markets, currently overflowing with the plumpest, juiciest ears of succulent corn. Golden jewels so honey-sweet and tender they're best fresh off the cob. If you've ever eaten corn fresh, standing in the middle of (an organic) corn field you understand perfectly why subjecting these pale golden delicacies to steaming kettles of boiling water or smoking hot grills is a practical crime. Besides, who seriously wants to deal with hot steam or smoking grills on a beautiful summer day?!

**Do you spot my napkin (below) on which a vintage letter from Mark Twain is printed? More on this in my personal comments after the recipe 🙂

Beautiful, fresh foods brimming with life force have taken me to physical, mental & spiritual levels I never imagined possible!

This cool, creamy bowl of goodness boasts a wonderfully thick chowder texture, the freshest, sublime corn flavor and a perfect kick of smoked paprika & tabasco. I've paired it here with my Raw Vegan Onion Rings (the recipe for which I'm equally excited to share with you soon!). As with all StyleNectar raw vegan dishes, Fresh Cream of Corn Chowder is incredibly nutritious. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Corn also contains significant amounts of vitamin B1, Folate, Vitamin C and dietary fiber.

Of course, this fantastic chowder needn't be relegated to summer months only. Simply substitute organic, frozen corn, which has been frozen at the peak of ripe flavor, retaining all it's amazing enzymes and nutrients, and warm up to 105F (the temperature of a baby bottle) to keep it raw.

Eating a Raw Vegan diet tastes and makes me feel so amazing, I could never go back. This is my submission to the lovely Jacqueline at No Croutons Required and Lisa of FoodandSpice.

Recipe for Fresh Cream of Corn Chowder with a Kick

(Serves 2)

Ingredients

6 ears organic, sweet corn on the cob (make sure it's fresh, no more than 24 hours out of the field)
1/2 + cup almond milk (click here for nut milk instructions) or sub filtered water which is just as tasty (add additional liquid beyond 1/2 c, slowly, til reach desired consistency, I'll guide you thru this below)
a dash or two of your favorite hot red pepper (I used a tiny dried tabasco from last year's garden)
frehly snipped chives, chopped & reserved for garnish
smoked paprika, reserved for garnish (if you're a stickler for 100% raw use unsmoked)

Method

Place a kitchen towel over your cutting board and slice the corn off the cob with a sharp knife. The towel is a great trick to prevent the kernels from bouncing all over the kitchen 🙂
Reserve 2 ears worth of kernels and set aside.
Place remaining 4 ears worth of kernels into high speed blender along with 1/2 cup almond milk (or filtered water depending on what you're using) and a dash or two of your favorite hot, red pepper. Buzz it up til thoroughly combined. Taste to check & adjust seasoning/consistency. You'll probably need to add a touch more liquid til you reach your exact consistency. I start with 1/2 cup so as to not add too much too soon. This is a cream of corn chowder after all :)
Mound the reserved kernels from 2 ears of corn into each of the two serving bowls.
Ladle the blended chowder mixture carefully around the mounds.
Garnish with freshly snipped chives and a dusting of smoked paprika.

Enjoy!

An update on my summer adventures… living without air conditioning is still a dream come true. I simply won't tire of feeling the fresh breeze on my skin, the scent of nectar and rich soil deep in the lungs, twittering baby robins caressing my ear… The closer we are to nature the more abundance we experience. magical life force. that which scientists are still unable to discern. the mystery of life. and great unknown.

the challenge of uncertainty. in a perfectly, beautiful, big Adventure.

So what are my tricks to stay sane during these last few days of high humidity in the mid 90's? A couple well placed (and pretty) fans are key. Also, taking advantage of when it's cool… It's truly remarkable how much the temperature dips at night, so letting in all that fresh, clean goodness overnight creates a fantastic cooling affect in the home. Of course this nocturnal cooling creates for gorgeous mornings, so I take full advantage of the shady 6:45 am calm on a long walk serenaded by birds. After that, a refreshing cool shower. During the day… Fresh juices on the rocks, frosty smoothies, cool crisp salads, juicy fruits, chilled soups and creamy Nice-creams. So delicious and perfectly designed to keep body temperature balanced, hydrated and comfortable. (check out the StyleNectar Recipe Index for 50+ Juice, Smoothie, Chilled Soups & Salad Recipes!) The body grows responsive and adapts to the fluctuations of nature if we let it. We're part of nature after all – it's not as though there's the universe, earth and then MAN. No, we're all life, part of a cycle that works in harmony. By resisting the wisdom of life, in our futile attempts to control it, we cause ourselves much unecessary suffering. Conversely, letting go of all our conditioned (no pun intended) beliefs and assumptions allows us the spaciousness to tune into a much higher vibration of wisdom, an intuitive knowing with which we're all equipped. A peace and all-encompassing love in which all is perfect just as it is.

We have so many friends around us. The tiniest of spotted baby deer wobbles zig-zagging about after Mama. Black and white woodpeckers wearing great red beaks slide up & down tree trunks in stacatto calling out tropical cackles. A few days ago, Jim found a huge, slow turtle the size of a tire crossing the drive to reach the other side of the small brook that winds about our property.

love

this life.

PS. Did you happen to spot the napkin in my photos on which a letter from Mark Twain is printed? It's one from a vintage set by great authors including D.H. Lawrence, Jack London & Emily Dickenson. How fun to read correspondence with my lunch, trasported to London in the mid 1800's, via beautiful words from Mark Twain in New York. It's the sweetest of love notes. Here it is in entirety (click image to enlarge text & read):

A letter from Mark Twain with my lunch – what a treat! (click image to enlarge text & read)

Have you ever eaten corn fresh off the cob?

What's one of your favorite moments from summer so far?

All Love,
Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness

Mint Chocolate Chip Supreme

+ Bonus Recipes for Mint Chip Ice Cream & Pudding

Perfect for St. Patty's Day - & every other day of the year!

Rich. Creamy. St. Patty's Day decadence…

That won't weigh us down the next day! In fact, this jar of deliciousness is an ultimate uplift to our body, mind & spirit. Breakfast, lunch, snack or dessert, Mint Chocolate Chip Supreme is so yummy we'll be making it long after St. Patty's Day's gone.

While our tastebuds revel in crazy deliciousness we'll feel even more amazing knowing this sweet treat is brimming with …

The power of Chlorophyll (!) … which aids in gastrointestinal problems, promotes formation of hemoglobin and red blood cells, treats bad breath, detoxifies toxins that cause cancer, benefits the assimilation of calcium while balancing other trace minerals to rebuild, replace, and exchange with new tissue, fights infections and possesses bacteriostic properties that kill harmful bacteria and antiseptic properties that kill germs by strengthening the tissues.
Easily assimilated plant protein from avocado which contains all the amino acids set for our metabolism to assemble into complete proteins. This takes a load off our pancreas from wasting cancer cell fighting proteolytic enzymes for breaking down meat proteins.
Natural vitamin E, avocado's powerful antioxidant that helps prevent cancer. Synthetic vitamin E can be toxic.
Avocado's ability to help the liver manufacture glutathione, considered the master antioxidant by health experts. Glutathione refreshes & recycles spent antioxidants from other sources.
Master mineral magnesium, involved with over 300 metabolic processes & abundant in avocado. Two masters in one tasty shake! Not bad.
Lutein, vitamin E and monounsaturated oleic fatty acid (which improves heart health & lowers blood pressure) all provided by, you guessed it, the avocado!
Brain function improvement. Did you know avocados are a close 2nd to blueberries for promoting brain health, according to Dr. Steven Pratt, author of Superfoods Rx: Fourteen Foods Proven to Change Your Life?
Health-promoting flavonoids and poly-phenolics, such as lutein, zeaxanthin, beta and alpha carotenes, from the banana, which act as free radical-gobbling antioxidants.
High vitamin C content, most known for its infection-fighting properties, again from our friend banana.
467 mg of potassium from the banana, important for controlling our heart rate and blood pressure.
Vitamin B6 (pyridoxine) from the banana, providing around 28% of what is needed daily to help prevent anemia and coronary artery disease.
Fiber in abundance from the avocado, chia & banana helps keep our digestive system regulated.
Magnesium in the banana helps strengthen our bones and protects our heart.
An adequate amount of copper from that one banana to keep up the production of red blood cells.
And then there's the Chia Seed (Read here to see some of it's amazing bennies)!

Recipe for Mint Chocolate Chip Smoothies (Serves 2)

*Bonus Recipes for Mint Chip Ice-Cream & Pudding at end!

Ingredients:

1/4 ripe avocado (or sub a Tbsp coconut oil)
1/2 reeeeeaaally ripe frozen banana
2 Tbsp mint flavored liquid chlorophyll (chlorophyll has great detoxification power & should be implemented gradually. Feel free to substitute peppermint extract or a handful of mint.)
2 Tbsp cacao powder (or carob powder)
vanilla powder to taste (or vanilla extract)
a touch of sea salt to taste
stevia or your favorite sweetener to taste
2 Tbsp white chia seeds (I don't recommend using black chia seed in this as it can have a stronger thickening action that's a bit too viscous for this application. However, if it's what you've got on hand try starting with just 1-2 tsp. The black chia does vary in it's properties from brand to brand so perhaps yours will work fine. I recommend Chia Seed from The Chia Co.)
4 cups fresh nut milk (more or less depending on your thickness preference. Filtered water works surprisingly well too. Feel free to add a few ice-cubes in place of some of the liquid on warmer days for even thicker shake consistency)
Cacao Nibs, reserved for garnishing (optional)

Method:

Nothing to it! Throw everything except the cacao nibs into a Vitamix and blend. Garnish with the cacao nibs and enjoy 🙂

*Feel free to pump it up with a handful of greens &/or your favorite green powder (or even some maca) like I do. Sometimes I'll sub additional chia seed if I'm out of avocado and it's just as creamy and delish.

If you're in the mood for Pudding: use 1 (or 2) whole room temp banana, 1/2 (to 1 whole) avocado, omit the chia, and scale the nutmilk waaaaaay back, adding just a touch of liquid to get the Vitamix moving- by using the tamper you may find you don't need any liquid at all.

Mint Chip Ice-cream you ask? Of course! Simply blend 2 frozen bananas, a little stevia, 1-2 Tbsp cacao & mint extract using the tamper to move things along in your high speed blender (Vitamix recommended). Yummy!! So many options 🙂

Are you Irish? If so, Happy St. Patrick's Day to you!!

Do you have any plans for St. Patty's Day?

All Love,

~Juliane

Thank you for visiting!

Please Comment, Like, Subscribe & Share!

Food

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna

My goodness! I'm not gonna lie… these pictures are making me famished!

I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.

Easy to throw together.

Unbelievably delicious.

Healthy.

And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row! Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:) She's right.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna Recipe (Serves 9)

Ingredients:

1 1/2 eggplants, diced
2 red peppers, seeded and diced
1 onion, diced
4 tablespoons high quality extra virgin olive oil
Sea Salt to taste
Freshly cracked black pepper to taste
1 cup ricotta cheese
6 cloves garlic minced
1/4 cup fresh flat-leaf parsley, chopped
1 (9-ounce/15 sheet) box no-boil, whole wheat lasagna (there are delicious, whole wheat pasta options available now, pressed on copper plates in Italy)
2 cups your favorite marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 cup freshly grated Parmigiano Reggiano

Method:

Pre-heat oven to 450F. Meantime, combine diced eggplant, peppers and onions with the olive oil & sea salt and fresh cracked pepper in a large bowl. Spread the vegetables out onto a large baking sheet covered with foil (for easy cleanup). Roast the vegetables until they are tender and just beginning to brown at the edges, about 30 minutes. Reduce the oven temperature to 350F.
In a small bowl, combine the ricotta, minced garlic and parsley. Add sea salt and fresh cracked pepper to taste.
Spoon 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish. Place 5 lasagna sheets over the sauce, overlapping to fit. Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce.
Repeat by layering another 5 lasagna sheets. Spoon another 1/2 cup sauce over second layer then spread remaining roasted vegetables over the 2nd layer.
Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle the Parmigiano Reggiano cheese on top.
Cover the baking dish with aluminum foil. Bake lasagna for about 35 minutes. Uncover, then bake until hot and bubbly, about 15 more minutes.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Question of the day…

What is your favorite "leftovers" recipe?

Roasted Vegetable 3 Cheese Lasagna

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