Posts

, ,

Chocolate Covered Matcha Smoothie

 

I was absolutely thrilled when Williams-Sonoma invited me to help kick off “Smoothie Week” with my favorite “Not Your Average Smoothie”.  It was a match made in heaven:  an over-the-top, mega delicious, rocket-fuel smoothie and my family’s favorite gourmet cookware specialty retailer – all coming together in one fabulous post!  So without further ado, I present the delectable…

Chocolate Covered Matcha Smoothie!  

When I want to get my day started off fueled with maximum deliciousness and powerful energy (which is every day!) you’ll find me whipping up some tantalizing variation on this baby in my Vitamix.  We’re talking layers of  the most decadent, smooth, creamy chocolate and matcha infused nice-cream… so sweet, so divine AND brimming with the Wild superfood power of Wild Edible “Weeds”, Peruvian Maca Root, Essential Oil of Peppermint and Matcha Green Tea!

Yes, that’s right.  Here, shining in one of the most delicious concoctions ever, are some of the most powerful sources of nutrition on the planet, beautiful ingredients, which, when tucked into a smoothie like this Chocolate Covered Matcha, can make us look and feel as beautiful and powerful as they are!

Lets start with the Wild Edible “Weeds”.  Here, I’ve used a handful of baby Dandelion Greens, Stinging Nettles & Chickweed straight from my wild edibles garden, still thriving the near freezing temps of November (a testament to how powerful they are).  People, Wild Edible Weeds are the new Kale.  They’re used routinely in cooking in Europe and around the world, and they’re slowly but surely making their way into the mainstream here in North America.  You’ve probably noticed dandelion greens for sale at your local Whole Foods.  Or, if you’re a gourmet foodie, perhaps you’ve eaten at Trump Tower’s 2 Michelin Star “Sixteen” where diners rave over the dishes incorporating chickweed, stinging nettles and salsify (belonging to the dandelion family).

 

Garden basket of baby dandelions, stinging nettles, wheat grass & nasturtium blooms. 

Wild Edibles are the wild greens growing right in our own backyards!  They’re so powerful they’re able to thrive despite the most adverse conditions, growing out of stone walls, between sidewalk cracks and in near freezing or low moisture conditions.  They have incredibly long root structures, enabling them to pull incredible, intense nutrition from far below the depleted surface soil.  All that magnificent power and nutrition goes straight into our bodies when we blend them up into a smoothie!

To make things even more fantastic, by blending these raw, living greens in a high speed blender such as the Vitamix Professional or Vitamix Personal Blender, we’re cracking the cell walls, unlocking far greater nutrition for our bodies than simple mastication or chewing a huge salad can yield.  Therefore, we get way more nutritional bang out of our greens for a smaller amount used.  This means we’re able to keep our smoothies super tasty because we don’t have to overload them with so many greens that they cease to be palatable.  Additionally, compared to cooking, blending preserves essential vitamins, enzymes and nutrients.  Therefore, making delicious green smoothies, with even the most bitter tasting greens, is quite easy as only a handful will provide a HUGE level of nutrition due to the “pre-digestion” that occurs in the blender 🙂

 Check out all these other great blenders too!

As if all that wild power weren’t enough, I’ve tossed in these amazing superfoods as well:

Peruvian Maca Root – Maca root has been used by indigenous Andean societies as a source of healing and nourishment for thousands of years.  Studies have identified alkaloids present in maca which are known to nourish the endocrine system.  Maca root has been used as a stress-fighting adaptogen to increase stamina, boost libido and combat fatigue. It’s a nutrient-dense whole food packed with vitamins, plant sterols and  many essential minerals, fatty and amino acids.

Essential Oil of Peppermint (highest grade edible only) – “One of the oldest and most highly regarded herbs for soothing digestion, it may also restore digestive efficiency.* Jean Valnet MD studied peppermint’s supportive effect on the liver and respiratory systems. Other scientists have also researched peppermint’s role in improving taste and smell when inhaled. Dr. William N. Dember of the University of Cincinnati studied peppermint’s ability to improve concentration and mental sharpness. Alan Hirsch MD studied peppermint’s ability to directly affect the brain’s satiety center, which triggers a sensation of fullness after meals. This powerful essential oil is often diluted before topical application. Peppermint may also be used to enhance the flavor of food and water. Peppermint has an approximate ORAC of 373,455.” (1)

Matcha Green Tea – Matcha Green Tea contains 10-15 times the overall nutrients and 100 times more antioxidants compared to traditional green, white, black, rooibos, and yerba mate teas. It has high concentrations of the amino acid, L-theanine which helps to improve cognition and mood while reducing physical and mental stress.  Matcha assists to alkalize and detoxify via the powerful and renowned catechin EGCG and chlorophyll which  help to alkalize and detoxify the blood.  It contains potent antioxidants which help to strengthen the immune system by protecting against free radicals.

1) http://us.ylscents.com/ylo/shop/EssentialOilSingles/PeppermintEssentialOil 

To say this Chocolate Covered Matcha Smoothie is incredible seems an understatement after all that!  However, there is actually more great news…

It’s also a snap to make 🙂  

Please enjoy!

Recipe for Chocolate Covered Matcha Smoothie (Serves 2)

Ingredients

  • 4-6 super ripe organic frozen bananas
  • 1 handful organic wild edible greens (such as dandelion, stinging nettles, plaintain or chickweed)
  • 1 Tbsp matcha green tea powder
  • 1-2 drops organic peppermint essential oil (edible, food grade)
  • 1/2 tsp vanilla powder
  • 1-2 Tbsp cacao or carob
  • 1/4 tsp ceylon cinnamon
  • 1/2 tsp maca powder
  • stevia to taste (or substitute dates or raw honey)

*Optional: 1 Tbsp coconut nectar, melted, whisked w/ 1/2 Tbsp cacao & a pinch of ceylon cinnamon to create dark chocolate crackly topping.

Method

  1. Toss 2 or 3 of the frozen nanas, 1/2 handful of wild edible greens, matcha powder, 1-2 drops peppermint essential oil & 1/2 tsp vanilla powder into your Vitamix. Blend til irressitably smooth and creamy, using the tamper to assist. Dump into your fav smoothie jar or bowl.
  2. Toss the other 2 or 3 frozen nanas into your blender along with the second 1/2 handful of wild edible greens, 1-2 Tbsp cacao (or carob depending on your preference), 1/4 tsp ceylon cinnamon, 1/2 tsp maca, and stevia to taste. Blend til delectably smooth and creamy. Layer atop the matcha nice-cream.
  3. Optional: Drizzle all this yumminess with dark chocolate to make a divine crackly topping.
  4. Get ready to have THE BEST, most MAGICAL DAY EVER!!!

You may also enjoy these fabulous smoothies:

 Cleansing Quadruple Berry Acai Smoothie
Daily Detox Green Smoothie
Chocolate Covered Strawberry Shake
Chocolate Chip Mint Shake
Epic Baby Thai Coconut Smoothie
Blueberry Coconut Shake
Delicious Green Smoothie
The Happy Shake

What’s your favorite ingredient to put in your “Not Your Average Smoothie” ?

  

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

 

All Love,

 Juliane

 

Thank you for visiting 🙂  

Comment, Like, Subscribe & Share!

, , ,

How to make Spicy Kimchi (& Sauerkraut) for Powerful Probiotic Health

  

IMG_7231

A delicious jar of flavanoid and probiotic rich Kimchi!

 

I've been super excited to share my method for Sauerkraut, and even better in my humble opinion, KIMCHI, for quite some time… the day has finally arrived!  

Personally, I consider Kimchi to be Sauerkraut's amped-up cousin.  My methods for making the two are exactly the same with kimchi simply requiring a few additional veggies & spices to provide its gorgeous color and kick of hot, spicy flavor.  In fact, I was fascinated to learn both Sauerkraut and Kimchi are Asian in origin.  Although sauerkraut, German for "sour cabbage", is thought of as a German invention, Chinese laborers building the Great Wall over 2,000 years ago ate it regularly and it was likely brought to Europe 1000 years later by Gengis Kahn.

Kimchi – and Sauerkraut too – is low in calories, helps boost metabolism, and contains immune and digestion boosting probiotics of the order of 1000 times that of yogurt!  And, the longer it ferments, the greater the health benefits become.  In previous articles I've discussed the important benefits of excellent Digestion, Proper Food Combining, and a Detoxification lifestyle so we're aware of the amazing affect probiotics have on our skin, digestion and health overall.  In fact, by incorporating probiotic rich foods on a daily basis such as apple cider vinegar, kimchi and sauerkraut, it's actually possible to reverse poor gut health (aka leaky gut) due to unhealthy diet, illness, or antibiotic use.  While there isn't any strict amount of the foods to take daily, the more we eat, the quicker the gut will mend, as these are all boasting prebiotics, probiotics and other compounds that encourage healthy immune and gastrointestinal systems.   Let's look a bit closer at why, via the benefits of Kimchi (most of which are shared by sauerkraut as well).  

  • Kimchi is a storehouse of vitamins including A, B1, B2 and C as well as being rich in essential amino acids and minerals such as iron, calcium, selenium.  It boasts an impressive array of powerful antioxidants and provides the aforementioned benefit of probiotics in the form of lactobacillus bacteria.  Kimchi contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates.
  • Kimchi is an excellent food to promote digestion.  Its probiotics, produced during the fermentation of Kimchi, not only enhance the flavor but create the healthy bacteria, Lactobacillus, which is required by the body to maintain a healthy state of intestinal flora.  The organic acid, lactobacilli, and lactic acid produced during fermentation suppress harmful bacteria and stimulate beneficial bacteria, prevent constipation, clean intestines and prevent colon cancer. 
  • Even prior to fermentation, the cabbage base in Kimchi is well known for its detoxification qualities and ability to aid the body in getting rid of wastes and toxins.  It helps in cleaning up the intestines, stimulating better assimilation of nutrients in the body.
  • Cancer:  Cabbage contains healthful flavanoids which are known to inhibit the growth of cancer cells. Additionally glucosinolates found in cabbage break down to form isothiocyanates which are well known for their effectiveness against cancer growth.  Capsaicin, contained in the red chili pepper of Kimchi, helps reduce the chance of developing lung cancer.  Allicin, a chemical contained in garlic, assists to reduce the chance of developing stomach, thyroid and liver cancer. Indole-3-Carbinol contained in cabbage helps reduce the chance of developing stomach cancer. 
  • Garlic and hot red chili pepper in Kimchi kill bacteria that cause gastritis, such as Helicobacter Pylori.  

*These statements have not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease. 

IMG_7234

IMG_7223

  

While I do personally eat Kimchi or Sauerkraut almost daily, it's wise to start off with a small amount as any fermented food is highly detoxifying and a "die-off affect" can contribute even further to the toxic burden released.  We never want to overwhelm our immune systems by detoxifying too fast, so it's important to implement changes and additions/subtractions to our lifestyle gradually and listen to our body along the way.  That said, adding just a small amount of this exotic condiment can simply transform the flavor of anything from salads, sandwiches, wraps, tacos, rice, to a minestrone soup or a bowl of lentils… endlessly yummy applications!

Recipes for Sauerkraut and Kim-chi adapted from Turtle Lake Refuge

Recipe for Sauerkraut (makes 1/2 gallon)
Ingredients

  • 2 green cabbages
  • 2 T sea salt

Method

  1. Grind the cabbage (red or green) in a food processor or chop it fine with a knife by hand.
  2. Once the cabbage is ground, add the salt and mix it all together well.
  3. Use a wooden dowel (I use the end of a French handle-free rolling pin) to pound the cabbage and salt which brings out the juices.
  4. Once the juices are flowing, pack tightly using a wooden dowel or clean fist to pack tightly into a 1/2 gallon jar all the way to the top.
  5. When the kraut is close to filling the jar, the juices should be covering the top of the kraut. It is key that the kraut is under the cabbage juices because culturing sauerkraut is due to an anaerobic (without oxygen) reaction rather than an aerobic (with oxygen) reaction. 
  6. Place the lid on the jar not too tightly so that as it cultures, the excess juices can escape (otherwise your jar might explode).  Place the jar in a pan that can catch the overflow juices. 
  7. Cover the jar with a towel to keep it dark and let sit at room temperature for one week. 
  8. After a week has past, there may be a bit of discoloration on the top of the kraut if all the juices overflowed out.  If so, just scrape off the top and keep the lower layers.** 
  9. Now you can refrigerate the jar or repack the kraut into smaller jars to store.  We store our sauerkraut in the fridge, but it keeps in this form for months and months.

Recipe for Spicy Kimchi

Ingredients

  • 1 green cabbage
  • 1 chinese cabbage
  • 2 large bunches of radishes
  • 4 carrots
  • 1/2 thumb size hunk ginger
  • 4 scallions
  • 2 cloves garlic
  • 1 1/2 Tbsp chili powder
  • 1 tsp cayenne pepper
  • 2 Tbsp sea salt

 Method

  1. Chop all the veggies according to your preference – I like to chop the cabbage & scallions coarsly for the Kimchi – mix in the spices & salt and follow the method above.

** If you're a newbie looking for a more "fool-proof" method I recommend the Perfect Pickler which has a little vacuum seal on the top to seal out air & induce a naturally pro-biotic world. It self-pressurizes to lock out airborne microbes. I have one and I found it worked great.

  

Have you ever made (or considered making) your own sauerkraut?

What's your favorite recipe variation?

 

Much Love,

Juliane

 

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

 

I am not a healthcare practitioner or provider. To the extent that any information is provided through this website, it is for general informational purposes only and is not intended to constitute or substitute for medical advice or counseling, the practice of medicine including but not limited to psychiatry, psychology, psychotherapy or the provision of health care diagnosis or treatment, the creation of a physician-patient or clinical relationship, or an endorsement, a recommendation or a sponsorship of any third party, product or service by me. If you have or suspect that you have a medical problem, contact your health care provider promptly. Information and statements regarding dietary supplements available on this website have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.
Related articles
Fiery Onion Rings with Creamy Garlic Aioli Dipping Sauce
Cauliflower Popcorn
, , ,

Gourmet Raw Vegan Dark Chocolate Bark (for Glowing Skin!)

 Yes, it's Dairy Free, Sugar Free & totally tastes SO much better!

IMG_6945
Gourmet Raw Dark Chocolate Bark (for Glowing Skin!)

 

Gourmet Raw Dark Chocolate Bark proves once again that delicious treats can and should be amazing for you!  This absolutely delectable confection elevates indulgence to a whole new level.  Rich, smooth chocolate in its freshest, most flavorful form packed with your favorite raw, sprouted nuts and divinely sweet, dried fruit… hey we've even tossed in some fabulous chia for an omega-3 boasting over-the-top crunch!

And Psssst… this recipe takes all of 5 minutes hands-on time 🙂

 

IMG_6932

IMG_6925

 

All this flavor, texture, creaminess and chocolate bliss stands on it's own – trust me, ours have barely lasted 2 days they're THAT GOOD – and yet these babies are ALSO going to make you GLOW!  These little chocolate bars are packed with the power of cacao and all it's skintastic flavanols to fight free radicals keeping skin dewy, hydrated, thickened and protected from UV rays to boot!  The addition of chia adds omega-3's, protein, calcium, iron, magnesium and antioxidants.  Coconut oil has it's own share of amazing benefits which you can read about here.  And, as if that wern't enough to get excited about, your choice of sprouted nuts and dried fruits add even more superfood enzymes and antioxidant oomph to this veritable cocktail of beauty in a bar!

 

IMG_6944

 

Who says we can't have our candy bars AND glow too… not us!

Oh, I almost forgot to mention, these divine chocolates will put you into a great mood as well!  Raw cacao contains the feel good chemical called PEA (phenylethylamine) which is the same chemical our brain produces when we fall in love.  PEA acts similar to amphetamines such as dopamine or norepinephrine producing feelings of euphoria, happiness and love!  It really doesn't get any better than this 🙂

 

IMG_6948

 

Recipe for Gourmet Raw Vegan Dark Chocolate Bark

Ingredients

  • 1/4 cup cacao (or sub carob powder)
  • 1/2 cup coconut oil
  • raw honey, coconut sugar, maple syrup, coconut nectar or stevia to taste (I used around 1 1/2 tsp liquid stevia & it was perfectly "dark chocolate" sweet. Use more for "milk chocolate" sweet.)
  • pinch of sea salt
  • 1/2 cup of your favorite chopped nuts (preferrably sprouted more on that here) and dried fruit (I used sprouted walnuts & almonds and chopped apricots, dates & cranberries plus a sprinkling of chia)
  • optional: vanilla powder, cinnamon, maca, espresso powder, ginger, cayenne, raw flaked coconut or citrus zest ~ get creative!

Method

  1. If your coconut oil is above 76F and not already liquified, place it in your mixing bowl over a pot of barely steaming water and stir just til melted. Remove immediately to keep raw.
  2. Whisk in cacao, sweetener and optional add-ons until smooth. I used stevia which whisks right in, combining easily.  If using maple syrup or coconut nectar you may want to use your food processer or blender to ensure emulsification & prevent separation of ingredients.  However, as long as you pop this in the freezer immediately, you can probably get away with just whisking.
  3. Stir in nuts and dried fruit.
  4. Line an 8×8 glass baking dish with parchment paper leaving enough overhang to create "handles" on the sides for lifting out the chocolate once it's set. Pour chocolate mixture into parchment lined dish. Spread around distributing nuts & fruit evenly. 
  5. Let set in freezer for an hour. Remove and lift out of dish using parchment paper overhang "handles".
  6. Break into pieces or cut into 8 or 12 uniform squares for your daily dark chocolate fix! Store your chocolates in the freezer and not in the cupboard where it will melt!

Enjoy 🙂

 

Stay tuned … Salted Caramel Chocolate Mini's coming soon!

 

Do you have a favorite chocolate treat you'd like upgraded into a beautiful raw vegan confection?

Share in the comments below and I'll recreate it for you!

 

All Love,

Juliane

 

You may also enjoy:  Fiery Onion Rings w Creamy Aioli Dipping Sauce (Vegan, Raw, GF)

 

Thank YOU for visiting 🙂

Comment, Like, Subscribe & Share!