One of the best post yoga meals is the açaí bowl, a Brazilian dish made of frozen and mashed açaí palm fruit from the Amazonian region. As one of the only fruits in the world with zero naturally occurring sugars, açaí also contains healthy omega fats, antioxidants, and fiber. You can add anything and everything imaginable to it so get creative (think goji berries, hemp seeds, nuts, flaxseeds, bee pollen, ginger…) and please share your favorite combination! Below is my favorite Açaí bowl right now.
- unsweetened shredded coconut
- unsweetened cacao nibs
- berries/fruit (raspberries are amazing with the cacao)
- Kashi Go Lean Crunch Cereal
- OPTIONAL: drizzle with almond or peanut butter
- Place all puree ingredients in a blender on high until blended to a sorbet consistency.
- Immediately scoop into a bowl and pile on the toppings. ENJOY!
To be honest with relocating and waiting to move into my new space, I have not been cooking at home as much as of late. So I thought I’d share something I still whip up often that is quick and nutritious…my morning smoothie. Not only is it delicious but the vibrant blue-purple color adds to its magic. The color is due to an ingredient called Blue Majik, a powdered superfood extract from the microalgae Spirulina. This type of algae contains more protein than any other organism and its amino acid profile is almost entirely the same as that of the human body which is why its consumption is so beneficial to our health. It also acts as a COX-2 inhibitor, a natural pain reliever for cramps, muscle soreness, and joint pain, making it the perfect drink after my early morning Ashtanga practice.
- 1 cup (8 oz) Silk almond milk (unsweetened, vanilla flavor)
- 1 banana
- 2 small handfuls of blueberries
- 1 scoop (1/4 teaspoon) Blue Majik powder
- Place all in a blender on high until blended.
- Enjoy immediately!
*If you prefer a thicker smoothie simply use frozen fruit.
Watermelon represents summertime and there is nothing better than this sweet juicy fruit on a hot summer day. This amazing fruit has the highest amount of the powerful antioxidant lycopene (bright red pigment also found in tomatoes) than any other fruit or vegetable. This antioxidant is well researched for its benefits against heart disease and several types of cancer so drink this up not only to good health but staying hydrated…as it also contains potassium which helps to maintain our electrolyte balance on these warm summer days! This recipe comes from my dear friend, Kerry Ingram’s, lovely website Mothering Arts, a community that supports mothers and babies in the first three years of postpartum. Even though I do not have my own children I find the articles and resources inspiring and nurturing to everyone.
- 5 cups of cubed watermelon (no seeds or rind)
- pint of strawberries
- 1/4 cup water
- handful of mint
- Cut the watermelon into cubes and remove any seeds. Cut off the green stems on the strawberries.
- Add everything, including the 1/4 cup of water to a blender. Blend thoroughly.
- If you want this drink to have a water-like consistency you can strain the juice through a fine mesh sieve or leave as is for a slushy-like texture.
- Serve with a sprig of mint and enjoy!
With the summer solstice upon us, now is the time of year we begin eating more locally grown vegetables from our weekly farmer’s markets. Along with eating more veggies, I focus on consuming them raw and over the last three years my repertoire of raw food recipes have grown substantially. This is an easy one to try if you have never even considered raw foods and it’s super tasty. Bon appetit!
- 2 dates
- 1/2 cup orange juice
- 1 teaspoon grated fresh ginger
- 1/4 cup Nama Shoyu (I’ve also used wheat-free Tamari or Bragg’s Amino Acids)
- 1/4 cup sesame seed oil (or extra virgin olive oil)
- 4 cups chopped broccoli
- 1/4 cup sesame seeds
- Combine all ingredients except the broccoli and sesame seeds in a blender and puree.
- Combine the broccoli and sesame seeds together in a bowl and stir. Pour the puree over the broccoli and toss. #noms
I recently went to a food potluck where we all shared our favorite healthy foods and recipes. I came home inspired to make raw food variations of traditional recipes. You will find this in my fridge regularly as most prepared hummus are made with canned chickpeas, which are stripped of vitamins and acidic in nature. Carrots can be substituted in lieu of zucchini for a slightly sweeter taste. I love to spread this on a romaine lettuce leaf topped with a slice of avocado and eat it like a roll-up, though you can get creative and add other veggies. Enjoy!
- 2 cups zucchini, diced = about 3 zucchini
- be sure to leave the skin on as it contains most of the nutrients!
- 2/3 cup tahini
- 1/2 cup lemon juice, freshly squeezed
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 1/2 teaspoons sea salt
- 2 teaspoons cumin powder
- In a food processor fitted with s-blade, process all ingredients until smooth.
- Store in airtight container in the refrigerator for up to 5 days.
I call this the Green Elixir because it is magical. You can feel it boost your prana as the ch’i from the fresh organic raw vegetables instantaneously absorbs into your body. I make this with my Breville juicer and especially enjoy it in the mornings. You can always substitute other greens with whatever you have in your fridge…the more the merrier. Makes two 12oz drinks.
- 5 organic Celery ribs
- 1 organic Cucumber, with the peel
- 3 organic Kale leaves
- 5 organic Parsley sprigs
- 2 handfuls of organic Spinach
- 2 organic Apples (I love Fuji but Granny Smith are great too!)
- 1/4 of an organic Lemon, remove the peel
Step 1: Wash everything thoroughly, especially the spinach.
Step 2: Juice all ingredients together. Will last up to 2 days in the refrigerator.