Search Results

This is a cool twist on a classic Turmeric Latte (sometimes known as Golden Milk). I was looking for a way to enjoy this winter favorite during the hot summer months and I think I found it. Like ginger, turmeric is fantastic for just about every facet of our well-being. Turmeric root is part of the ginger family and originates from Southeast Asia, and is mostly associated with Indian food. Turmeric has been used in Asia for thousands of years for its medicinal properties, a warming spice for food, and even as a dye for clothing due to its vibrant yellow hue. The magic behind turmeric is in a phytochemical called curcumin. This phytochemical has anti-inflammatory properties, making it an asset to those with lupus, muscle or joint inflammation and pain, nervous system inflammation, and even inflammation of the brain (encephalitis). While turmeric battles inflammation, it's manganese and curcumin band together to increase blood supply to areas of the body that need it, such as those who have chronic histamine reactions, sluggish liver, or poor circulation. This makes turmeric an ally of the cardiovascular system by lowering cholesterol. It's cancer-preventative, especially skin cancer, and inhibits tumors and cysts, while actively extracting toxic heavy metals from your system (these can be picked up through processed foods, pesticides on produce, and air pollution in large cities, to name a few). With these popsicles, you can continue to get the amazing benefits of this warming spice, even on hot summer days, and keep you on top of your detoxing game, year-round. Ingredients: 1 can of full fat coconut milk 1/2 teaspoon ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/8 teaspoon ground black pepper 3-5 dates Combine coconut milk, turmeric, ginger, cinnamon, black pepper and dates in a high speed blender and process for 30 seconds. Pour mixture into a popsicle mold or ice cube tray, and refrigerate for at least 4 hours (ideally overnight). Makes 6 to 8 popsicles. #goldenmilk #turmeric #curcumin #antiinflammatory #circulationsupport #healingfood #popsicles #plantbased #detox #summer #summerdetox

This recipe was inspired by our recent trip to Mexico, but I wanted to give it an update. I tried to stick to the traditional recipe as much as possible, but subbed brown for white rice, and maple syrup for white sugar. Most horchata you get comes from a pre-packaged mix (like Kool-Aid), which includes a fair share of preservatives, additives, and chemicals. YUM! But making it from scratch takes very little effort. In fact, most of the magic happens while it sits in the fridge. Lets get to the health stats. Brown rice is a complex carbohydrate that offers a rich variety of nutrients. Its high in several B vitamins, like B1 (thiamin), B3 (niacin), B6 (pyridoxine), and B5 (pantothenic acid), along with magnesium, manganese, selenium, and phosphorus. Its also a good source of folate, riboflavin (B2), potassium, and calcium. The best part, brown rice is inexpensive and filling. Almonds are a healthy source of monounsaturated fat, and high in dietary fiber, calcium, vitamin E, riboflavin, niacin, and magnesium. I think you'll find this drink both refreshing and satisfying, in the best way that only Nature can provide. Ingredients: 1 cup of brown rice 3/4 cup of raw almonds 1 cinnamon stick 1/2 cup maple syrup 4 cups of warm water Zest of 1 lime Option 2: 2 cups of water 2 cups of unsweetened, unflavored almond milk Grind rice in a high speed blender until its almost powdery. Add almonds, cinnamon stick, maple syrup, 4 cups of water, and lime zest. Blend on high until combined and pour into a pitcher. Soak in the fridge overnight. After soaking, blend again, and pour through a fine cheesecloth or nut milk bag. From here, you can leave it as-is and make into popsicles, ice cream, or use as coffee creamer. If you're making it for a party, then add an additional 2 cups of water and 2 cups of unsweetened, unflavored almond milk. Blend again and store in the fridge until ready to serve. Serve over ice with a sprinkle of cinnamon on top. #horchata #healthfulhortchata #plantbased #foodthatmakesyoufeelgood #mexico

I simply love this recipe. The pineapple chutney pairs perfectly with the cakes, and I feel like I'm eating at a fancy seafood restaurant. This recipe is a bit more advanced, and requires a bit more time than most of my recipes, but its totally worth it. You could call this a Sunday Dinner or Special Occasion recipe, as it's sure to be a crowd-pleaser. I use hearts of palm instead of crabmeat, which is essentially the inner core of certain types of palm trees. In the United States, we get most of our hearts of palm from Costa Rica but they are also grown in other Latin American countries and parts of Asia. Some groceries may carry fresh hearts of palm, but the canned variety is more readily available and what this recipe uses. Hearts of palm are very low in dietary cholesterol and fat, while very high in dietary fiber, Vitamin C, folate, calcium, iron, magnesium, phosphorus, zinc copper, and manganese. They are also a good source of plant-based protein, riboflavin, and potassium. Although mostly found in salads, hearts of palm are a great way to change up your veggie intake in a variety of ways. The downside is that most canned hearts of palm are in a water-citric acid solution. This is why I don't recommend eating these very often, and that you thoroughly rinse, soak for an hour, and rinse again prior to cooking or eating. This will take care of the majority of the citric acid solution. Pineapple Chutney Ingredients: 1 pineapple, peeled, cored, and roughly chopped 1 tablespoon freshly grated ginger root Juice of 1 lemon (roughly 2 tablespoons of juice) 1/2 cup coconut sugar 1/8 teaspoon of cayenne pepper (optional) 1/2 cup water Combine pineapple chunks, grated ginger, lemon juice, sugar, cayenne (if using), and water into a blender. Blend until smooth. Pour sauce into a large saucepan and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and let cool completely. Store in the refrigerator until serving, and use extras as a dipping sauce for oven baked fries and summer rolls, or as a salad dressing. 'Crabless' Cake Ingredients: 1 tablespoon of extra virgin olive oil 2 - 20 oz. cans of hearts of palm, drained, soaked, and rinsed 1 cup of red bell pepper, diced 1/2 cup carrot, shredded 1 shallot, finely chopped 2 cloves of garlic, minced 1/2 teaspoon of salt 1 teaspoon of Old Bay seasoning 2 green onions, thinly sliced 1 tablespoon of Dijon mustard 1/2 cup oat flour Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper After soaking the hearts of palm for at least 15 minutes, drain and rinse thoroughly. Heat a large skillet over medium heat, and roughly chop the hearts of palm. Once the pan is hot, add the olive oil and coat the bottom of the skillet. Add the chopped hearts of palm, red bell pepper, shredded carrot, shallot, and garlic. Saute for 8-10 minutes, until the veggies soften. Remove from heat. Using a potato masher, mash the mixture to break up the hearts of palm until the big pieces are about the same size as the other veg. Transfer vegetable mixture into a large mixing bowl. Add the salt, Old Bay seasoning, green onions, Dijon, and oat flour. Stir well to combine. Using a 1/3 cup measure, scoop and shape the 'crab' mixture into patties. Gently place on the parchment lined baking sheet. It should make about 6 - 8 cakes. Bake for 15 minutes, remove from oven, flip the cakes, and bake for another 10. Remove from the oven and serve with a side of Pineapple Chutney. #plantbased #crablesscakes #pineapplechutney

The term 'cool as a cucumber' should really be changed to 'cool as an artichoke', even though it doesn't quite have the same ring to it. If you need to bring more calmness into your life, try adding some artichokes. Artichokes have many components that contribute to its sedative nature. In addition to being high in magnesium, they contain silica, calming phytochemicals like lutein, and vitamins A, E and K. They are also dense with amino acids and powerful enzymes, and help to enhance the body's use of vitamin B12. The nutrient-density of artichokes corresponds to the nourishment of our densest organs and glands: the liver, spleen, pancreas, brain, adrenals, and thyroid. Within each of these organs, we have a stockpile of nutrients, and artichokes are one of the foods that replenishes our reserves to promote longevity. Artichokes are an ideal food for people with diabetes, hypoglycemia, and blood sugar imbalances. They are also great for reducing kidney and gallstones, calcifications, and scar tissue from the body. They even protect the body from radiation of x-rays, cancer treatments, and common exposure. If the fresh artichokes intimidate you, not to worry. Frozen artichokes are easy to find in your grocery store, and are less time consuming to prepare. I like to eat these marinated artichokes as a snack, on homemade pizzas, or in gluten-free pasta dishes. They're a great dish for entertaining and you can whip them up anytime and store in the fridge until you're ready to eat. In fact, the longer you marinate them in the fridge, the better they taste! Ingredients: 1 - 12 oz package of frozen artichoke hearts (I like Trader Joe's brand) 1 clove of garlic, minced 1 lemon, juiced 1/4 teaspoon of red pepper flakes 1 teaspoon of dried Greek oregano 1/2 teaspoon of sea sat 1/4 teaspoon of black pepper 1 teaspoon of raw honey 2 teaspoons of red wine vinegar 1/4 cup of extra virgin olive oil Defrost the artichokes in a bowl of warm water. Let them soak for at least 30 minutes. Drain and rinse, and transfer to a small bowl with a lid. Meanwhile, combine the minced garlic, lemon juice, red pepper flakes, Greek oregano, sea salt, black pepper, honey, and red wine vinegar in a small bowl. Whisk until combined. Slowly drizzle in the extra virgin olive oil while continuously whisking. This will allow the olive oil to emulsify with the rest of the ingredients. Feel free to add more salt and pepper to taste. Once you're satisfied with the flavor and consistency, pour the marinade over the artichokes and gently toss to coat. Cover and refrigerate for at least 4 hours, but overnight is best. Every once in a while, give the container a gentle shake to make sure all the artichokes are soaking up the marinade. #marinatedartichokes #artichokes #plantbased #snack #foodthatmakesyoufeelgood

Nuts and seeds provide a lot of great nutrition in our diets, mostly fats and some protein. Pumpkin seeds, for example, are more than 30% protein. Seeds are a great source of healthy fats. More than 80% of this fat is from polyunsaturated fats, the essential fatty acids, and oil-soluble vitamins like vitamins A, D, and E. Seeds are also rich in minerals like zinc, iron, and magnesium. Nuts also have good-quality protein, but are even higher in fats than seeds. Because of this, they are not a food that should be eaten in abundance unless you are trying to gain weight. Despite their high fat content, they are among the best vegetable foods in terms of nutrient richness. Their fat content is mostly unsaturated fats (with the exception of coconut meat, which is rich in saturated fats), essential fatty acids, vitamin E, calcium, iron, magnesium, potassium, and zinc. Many people have trouble digesting nuts because of their high fat content, especially if you have low stomach acid or gallbladder issues. If you have these issues, its likely that you have difficulty digesting other kinds of fats as well. To improve one's digestion of fats, I suggest juicing and drinking celery juice on an empty stomach first thing in the morning (to increase hydrochloric acid in the stomach), and supplementing with a fat-digesting enzyme (lipases). This Maple Cinnamon granola is so delicious, it will be hard to eat in small amounts! I try to limit myself to no more than a half cup a day. I should mention that I am one of those people who has trouble digesting fats, however, if you do not have these issues, then feel free to eat a little bit more. Ingredients: 2 cups of large coconut flakes 2 cups of rolled oats 1/2 cup pepitas (raw pumpkin seeds) 1/2 cup slivered almonds 1/2 cup raw sunflower seeds 1/2 cup hemp seeds 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 cup melted coconut oil 1/3 cup + 1 tablespoon of maple syrup 1 teaspoon of alcohol-free vanilla extract Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. In a large mixing bowl, combine coconut flakes, oats, pepitas, almonds, sunflower seeds, hemp seeds, salt and cinnamon and stir to combine. In a small glass bowl, melt the coconut oil in the microwave (usually 30 seconds or less). Remove from microwave and add maple syrup and vanilla extract. Give it a quick stir, and pour over the nut and seeds mixture in the large mixing bowl. Stir well, until the nuts and seeds are covered in the oil and syrup. Pour onto the baking sheet and spread into an even layer. Bake for 20 minutes, stirring every 5 minutes, until the coconut flakes begin to turn golden brown. You can eat this straight as a snack, add to coconut or almond yogurt, or stuff a baked sweet potato with it (as pictured). Enjoy! #granola #plantbased #breakfast #healthyfats #protein

This is the perfect summer BBQ potluck dish. It doesn't have to stay refrigerated, because there is ZERO mayonnaise in it. Its packed with flavor and all the essential nutrients-complex carbohydrates (brown rice), simple carbohydrates (carrots), protein (quinoa and peas), and fat (cashews). Its also high in dietary fiber, vitamins like beta carotene, vitamin C, and B-complex, and minerals like zinc, iron, and calcium. Your fellow potluckers will never know that its gluten free, dairy free, soy free and so, so good for them! Ingredients: 16 oz package of brown rice & quinoa Fusilli pasta, cooked according to package directions (I like Trader Joe's) 1 cup of frozen peas, defrosted 1 cup of shredded carrots 1/4 cup of yellow onion, finely chopped 1/2 cup of sun dried tomatoes, roughly chopped 2 tablespoons of fresh parsley, chopped Ranch Dressing: 1 cup of raw cashews, soaked for at least 1 hour 2 lemons, juiced 1 teaspoon of salt 1 tablespoon of avocado oil 2 tablespoons of ranch seasoning 1 cup of unflavored, unsweetened almond milk I like to make the ranch dressing in advance, so it has time for the flavors to develop. Drain and rinse the soaked cashews. Combine soaked cashews, lemon juice, salt, avocado oil, ranch seasoning, and almond milk to a high speed blender and blend until creamy. Set aside or store and refrigerate until later. While you're cooking the pasta, defrost the peas under warm water, and prepare the carrots, onion, sun dried tomatoes, and parsley. Once the pasta is done, strain and rinse under cold water. Drain thoroughly and transfer to a large mixing bowl. Add the peas, carrots, onion, sun dried tomatoes, parsley, and ranch dressing. Using a spatula, gently stir to combine until everything is coated in the dressing. Serve immediately or pop in the fridge for the week ahead. #pastasalad #tradejoes #ranch #plantbased #foodthatmakesyoufeelgood

Blackberries are powerful antioxidants, which means they are warriors against free radicals that can age us. We all get old, no matter how many blackberries we eat, so why is this important? We need antioxidants to fight the oxidation or aging process. In the modern age in which we live, we come into contact with chemicals, food additives, and toxins that cause oxidative stress within our bodies. Things like cigarette smoke, alcohol, certain medications and antibiotics, pollution, pesticides, and diets high in fat, refined sugars, and processed foods all contribute to the premature oxidation of our cells and tissues. Blackberries are great brain food. They have the amazing power to reverse lesions, gray areas, calcification, heavy metal deposits, scar tissue, and crystallization on the brain. Blackberries are your answer for defense against brain cancer, ALS, Alzheimer's, dementia, MS, Parkinson's, strokes, and migraines. Blackberries are also excellent sources of iron, magnesium, selenium, zinc, potassium, and calcium, in addition to having traces of omega-3 fatty acids - a nutrient that is lacking in the standard American diet. Blackberries are champions in cardiovascular health and fertility. They remove vein and arterial plaque by dissolving hardened fat deposits. Blackberries have pro-fertility compounds from polyphenols that help a woman's reproductive system maintain a constant balance, which can prevent or reverse many cases of mystery infertility. This fun drink is a great way to get some disease-fighting blackberries into your summer life. Its refreshing, spicy, and sweet! Ingredients: 1 cup of fresh of frozen blackberries 1/2 cup of water 1/2 cup of coconut sugar 1 Serrano chili, split in half Mineral water Limes In a small saucepan, combine blackberries, water, coconut sugar, and the Serrano chili. Bring to a boil, reduce to simmer. Simmer on low for 5-8 minutes. Remove from heat and cover. Let stand until cooled to room temperature. To make the drink, fill a glass with lots of ice. Add 1/3 cup of blackberry Serrano syrup, juice of 1-2 limes, and fill the rest of the glass with mineral water. Enjoy! #summer #blackberrycooler #blackberries #plantbased #refreshing

Next to salsa, ranch is a big deal down here in Texas. I was pretty horrified the first time I looked at the ingredients of the ranch seasoning packet at the grocery store. Monosodium Glutamate, or MSG, is the second ingredient! Other ingredients include 'spices' and 'natural flavors', which are veritable minefields of harmful chemicals that your body cannot functionally use. Your body will either try to eliminate it by sending out antibodies to attack and contain the chemicals, or it will try to assimilate by altering it's cellular makeup to accommodate the new chemical. Neither of these reactions is a good thing. Long term ingestion of these toxic chemicals can lead to a slew of health problems such as autoimmune disorders, chronic inflammation, and cancer. Not wanting to live a life without ranch, I decided I could do better. It took a few attempts, but I think this one fits the bill! The best part: you probably have most (if not all) of these ingredients already in your kitchen. In a few minutes, you can have homemade ranch seasoning that stores well for your favorite ranch recipes (potatoes, burgers, salads, dips, etc.) Ingredients: 2 tablespoons of dried parsley 2 tablespoons of dried chives 1 tablespoon of dried dill 4 teaspoons of garlic powder 2 teaspoons of onion powder 2 teaspoons of sea salt 1 teaspoon of ground black pepper Crush the parsley, chives, and dill in a mortar and pestle OR in use a sandwich baggie and rolling pin or wine bottle. You're looking for a fairly fine, almost powdery texture. Add garlic powder, onion powder, sea salt, and black pepper and continue to crush until the mixture is mostly uniform (it won't look like the seasoning from the ranch packet, so don't worry too much about it). Store in an airtight container in your pantry for up to 3 months. Use wherever you would use the seasoning packet from the store. I find using anywhere from 1 - 2 tablespoons is usually enough for most recipes. #ranchseasoning #homemade #chemicalfree #plantbased #glutenfree

I've had quite a sweet tooth lately, and I can never get enough mangoes (...or ice cream). Mangoes are probably one of my favorite foods ever. I can't express to you the awesome powers of mangoes, especially when it comes to sleep. When you eat a mango before bed, phytochemicals, amino acids (such as glycine, glutamine, and cysteine), fructose and glucose travel to the brain and restore depleted neurotransmitters. Mangoes also contain highly bioavailable traces of magnesium and phenolic acids that calm the central nervous system. These two factors result in a deep, restorative night's sleep. Mangoes are a great source of beta-carotene that strengthens and supports the skin, perfect for those suffering from psoriasis, dermatitis, and eczema. Mango also soothes the stomach and intestinal lining, helping ease constipation. If you're looking for a good pre-workout food, look no further than the mango. Its combination of glucose, sodium, and magnesium provide energy and endurance for longer, harder workouts. On an emotional level, Mangoes lift spirits and alleviate depression. They have amazing manifestation powers, in that when we eat them, the fruit re-directs and opens us up to more opportunities to experience joy. Pitaya, or red dragonfruit, is a great liver rejuvenator and detoxifier. It's antioxidants slow down liver aging by caring for its inner core, an area often at a higher risk for diseases while your liver handles detoxifying efforts on other fronts. In the recipe below, I use Pitaya (red dragonfruit) powder that I purchased on Amazon. You may also be able to find packs of red dragonfruit in the freezer section of your grocery store, or fresh. Feel free to substitute 1/2 cup of the fresh or frozen variety for the pitaya powder in this recipe. Ingredients: 1 cup of fresh mango 1 can of coconut milk 1/2 cup maple syrup 1 tbsp pitaya (dragonfruit) powder 1/4 teaspoon vanilla extract, alcohol free Combine mango, coconut milk, maple syrup, pitaya powder, and vanilla extract in a high speed blender until smooth. Pour into the ice cream maker and let it run for at least 30 minutes, or until the texture resembles soft serve ice cream. Either eat now or store in the freezer for later. #icecream #nicecream #mango #pitaya #dragonfruit #plantbased #healingfood

Want to get your kids to eat vegetables? Put chocolate on it. Seriously. I'm super proud of this recipe. I think I've said before, I'm not a baker, but I impressed myself with this one. Sweet potatoes are a super food for good reason. They promote productive bacteria in the stomach, small intestine, and colon while starving out unproductive bacteria and fungi (like mold) that like to hang out there. Sweet potatoes also enhance the body's production of vitamin B12 and are a natural anti-inflammatory of the intestinal tract, which will bring relief to those suffering from Crohn's disease or colitis. Sweet potatoes are abundant in beta-carotene (see Carrot Cake Oatmeal post for more on this amazing vitamin) and lycopene, which, in combination with the sweet potato's many amino acids, helps to draw radiation from the body. These two disease-fighting phytochemicals are great at protecting the body from a slew of cancers, including skin, breast, reproductive, stomach, intestinal, esophageal, and rectal cancers. Sweet potatoes also help to rid the body of excess estrogren that can interfere with the body's hormone and metabolic functions. We pick up excess estrogen in a variety of places you might not think: plastic, pharmaceuticals, food, and environmental toxins. One last thing on the powers of sweet potatoes and then I promise we can get to the recipe. If you struggle with insomnia or other sleeping disorders, the sweet potato provides a vital form of glucose that stimulates the development of neurotransmitters such as glycine, dopamine, and seratonin. All of these chemicals help the body attain deep, restful sleep. Ingredients: 1 large sweet potato, cooked and cooled 1 cup of oat flour 1/2 cup cocoa powder 1/2 cup maple syrup 1 teaspoon vanilla extract, alcohol free 1/4 teaspoon of salt 1 chia egg (1 tablespoon of ground chia seeds mixed with 3 tablespoons of water) Topping: 1/3 cup of vegan chocolate chips (I like Enjoy Life semi-sweet mini chips) 2 tablespoons of coconut milk OR 1/3 cup of organic natural peanut butter (just peanuts, nothing else. No sugar added, nothing funky) Preheat the oven to 400 degrees and line a 8 x 8 glass baking dish with parchment paper. Combine the sweet potato, oat flour, cocoa powder, maple syrup, vanilla extract, salt, and chia egg in a food processor and process until a smooth, but thick batter forms. Pour into the baking dish and using a spatula, spread the batter into the corners and evenly throughout the pan. Bake for 30-35 minutes. Remove from oven. In a microwave safe container, combine chocolate chips and coconut milk. Heat for ten seconds, then stir. Heat for another 10 seconds, stir again. You can repeat again if the chocolate still isn't melted, but it shouldn't take more than three times. While the brownies are still hot, sprinkle the chocolate ganache (or peanut butter) on top and wait at least 45 minutes before slicing and eating. #sweetpotato #sweetpotatobrownies #plantbased #sweets #healingfood

Nothing says carrot cake like Easter. I don't know why. It's the only time of year I crave it. But I'm not a baker. I'm too free-spirited for baking, I think. I don't like the commitment of baking. I need to be able to taste and adjust as a I go...and that's just not the way baking works, in my limited experience. Naturally, I was pretty excited about turning a baked good into an oatmeal that's ready to eat in 20 minutes or less. Let's talk about carrots for a sec, more specifically, beta-carotene. Beta-carotene is a precursor of vitamin A (often called pro-vitamin A), meaning that beta-carotene is converted to vitamin A by our bodies. Beta-carotene is found most in carrots (from which carotene gets its name), broccoli, dark leafy greens, and most yellow and orange vegetables. Beta-carotene improves the growth, reparability, elasticity, strength, and resistance of internal and external tissues in the body. Vitamin A and beta-carotene also improve resistance and immune response by helping the thymus produce more T cells, which fight invading organisms and increase the effectiveness of the cells that produce antibodies. Optimal amounts of vitamin A or beta-carotene can prevent normal cells for mutating into cancerous ones after exposure to a carcinogen, such as radiation or chemical pollution. Interestingly, a medical study in the 80's demonstrated that beta-carotene was far more effective in preventing cancer than vitamin A, suggesting that vegetable sources of the precursor beta-carotene may be healthier than the animal foods that are rich in vitamin A (i.e. fish-liver oil). To optimize the health benefits of the carrot, its best to consume them raw. But, better to eat a cooked carrot than a bag of chips! Ingredients: 2 cups of rolled oats 2 large carrots, peeled and shredded 1/2 teaspoon sea salt 4.5 cups of water 1/2 cup of coconut sugar 3/4 cup of raisins (or more) 1/4 cup of unsweetened shredded coconut flakes 1 teaspoon of vanilla extract, alcohol free 1.5 teaspoons of ground cinnamon 1/4 teaspoon ground cardamom 1/4 cup of chopped pecans or walnuts (optional) In a large saucepan, combine oats, carrots, water, and salt. Bring mixture up to a low boil over medium heat, stirring frequently. Once the oatmeal is boiling, reduce the heat to low and simmer, stirring occasionally, until it starts to thicken into a porridge consistency. This should take 10 minutes or less. Once you've reached your desired thickness, remove from heat. Add coconut sugar, raisins, coconut flakes, vanilla extract, ground cinnamon, and ground cardamom. Stir until everything is mixed well and serve immediately. If you find that your oatmeal is a bit too thick, simply add a few tablespoons of water (or coconut milk) to thin it out. Top with nuts, more raisins, or a splash of coconut milk and enjoy! #carrotcakeoatmeal #carrotcake #happyostara #happyeaster #plantbased #healingfood

Whew. That's a name! My exploration into the magic of the Chaga mushroom continues. If you want more information on the healing powers of chaga, check out my Chaga Latte post. When I started testing this recipe, it started off as a Mexican hot chocolate. It was really yummy, but I live in South Texas and it's already ice cream season. Maybe this fall I'll post the hot chocolate recipe. This ice cream recipe packs an unexpected veggie surprise...Sweet Potato! Who knew that potatoes in ice cream could be such a winning combination? I first saw a recipe like this from my hero, The Detoxinista. Her recipes are always a hit and super easy to make. I highly encourage you to check her out! Here's my spin on one of her recipes: Ingredients: 1 cup of white sweet potato (or orange if you can't find white) 1 can of coconut milk 1/2 cup maple syrup 1/4 cup of cocoa powder 1 tablespoon chaga mushroom powder 1 teaspoon vanilla extract, alcohol free 1 teaspoon ground cinnamon 1/8 teaspoon ground cayenne pepper Combine all ingredients in a high speed blender until smooth and creamy. Pour ice cream base into an ice cream maker and let it run for at least thirty minutes. After the ice cream is the consistency of soft serve, pour into a freezer safe container and freeze for at least an hour. Serve with a few sprinkles of coconut flakes or extra cocoa powder, cinnamon, or cayenne if you like it spicy! Enjoy! #chaga #livercleansing #mexicanchocolate #icecream #nicecream