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When I was brainstorming recipes to test, I thought "How can I get as many super foods in one meal as possible?" A bowl is the obvious choice. And let me tell you, THIS bowl has it ALL: Sweet Potatoes Walnuts Blueberries Quinoa Kale Avocado Apple Cider Vinegar Let's break it down. Sweet Potatoes - Chock-full of vitamins and minerals, such as antioxidants beta-carotene and lycopene, these powerful phytochemicals are FANTASTIC for your skin and protect against ALL the cancers like skin, breast, reproductive, stomach, intestinal, rectal, and esophageal cancer. Walnuts - They look like brains! Walnuts primarily contain a combination of protein and polyunsaturated fats (omega-3 and omega-6) along with many vitamins and minerals, which makes them a pretty great brain food. They also support immune, bone, heart and nerve health. Blueberries - These powerful antioxidants are the ULTIMATE warriors of free radicals that increase the aging (or oxidation) process. There are many things we come into contact with daily that speed up the oxidation process: air pollution, water pollution, pesticides/insecticides, preservatives, artificial food coloring and additives, UV exposure, and more. Blueberries are your front-line defense against these toxins. Quinoa - This grain is one of only two members of the plant kingdom that are considered a 'complete protein'. What is a complete protein? Complete proteins have all nine of the essential amino acids our bodies need. Things like meat, poultry, fish, eggs, milk, and cheese are all considered complete proteins. Quinoa and soy are the only plant-based complete proteins. Kale - Kale is a rock star in the plant world, and rightfully so. Its an anti-cancer powerhouse with TONS of antioxidants and several amino acids like omega-3 fatty acids. Kale also contains sulfur which acts as a potent antibiotic, antiviral, and anti-inflammatory. Avocado - There isn't a food more perfect than the avocado. Its easily digested and contains over 25 essential nutrients and fatty acids. These nutrients and fatty acids increase the body's ability to assimilate and absorb nutrients from the other foods we eat with it. They are also an excellent source of glutathione, a naturally produced chemical in the body that aids in detoxification, amongst other things. Apple Cider Vinegar - This popular home remedy has various health properties, including microbial and antioxidant effects. Healthy bacteria and enzymes can help kill/prevent harmful bacteria from forming or growing, and can lower blood sugar levels. Ingredients: 1/2 cup walnuts, roughly chopped 1 cup of cooked quinoa 1 cup fresh blueberries 1 avocado, diced 1-2 tbsp. fresh parsley, chopped (optional) Roasted Sweet Potatoes 2 large sweet potatoes, washed and sliced into 1/2" rounds 1 tbsp. Extra Virgin olive oil 1 tsp salt 1 tsp paprika 1/2 tsp dried thyme Kale Salad 1 bunch of kale, washed and chopped 1/4 tsp salt 1 tbsp. fresh lime juice Dressing 1/4 cup of apple cider vinegar 1 tsp Dijon mustard 1/4 tsp salt 1/2 cup Extra Virgin olive oil 1 clove of garlic, minced Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. On baking sheet, combine sweet potato rounds, olive oil, salt, paprika, and dried thyme until evenly coated. Arrange in a single layer and bake for 25 minutes, pausing to flip, and return to the oven for another 15 minutes. While the sweet potatoes bake, prepare the kale salad by combining the chopped kale, salt, and lime juice in a large bowl. Using your hands, gently squeeze the kale until it decreases in size by about half. Set aside. Next, prepare the dressing by combining the apple cider vinegar, dijon mustard, salt, and garlic in a small bowl. Whisk to combine. Gradually drizzle in the olive oil while continuing to whisk. Set aside. To Make The Bowl Place half cup of cooked quinoa in bottom of each bowl. Add a few slices of sweet potato and a pile of kale salad. Add half a cup of blueberries, 1/4 cup of chopped walnuts, 1/2 an avocado, and chopped parsley, if using, to top each bowl. Serve with vinaigrette and a whole lotta love! #powerbowl #plantbased #plantpowered #poweredbyplants #plantpowerbowl #plantbased #vegan #glutenfree #dairyfree #soyfree #cornfree #dinner #lunch #superfoods #sweetpotato #avocado #walnut #kale #applcidervinegar #quinoa #blueberries

I don't know if its because its Spring, but I cannot get enough berries lately. Maybe I need the extra antioxidants? Smoothie bowls are a fantastic way to get a satisfying, nutrient-rich meal without any fat. Fat is a very controversial topic, especially in the United States. Some people swear by a high-fat diet (think Keto, Paleo). Some people can't handle a lot of fat. The truth is that no one is wrong, because every BODY is different. But, you should be aware of what high fat consumption over time can do to your body. Diabetes, heart disease, obesity, cancer, sleep apnea, skin rashes, gal bladder disease/removal, liver and pancreatic disease, and inflammation are just a TINY FRACTION of the effects of consumption of a high-fat diet over time. Everything we eat and drink gets processed through the liver, and a high-fat diet over time can really take its toll on the liver, pancreas, and gal bladder. This is exactly what happened to me with my eczema. Who knew?! A high-fat diet + sluggish liver = skin rashes, eczema, psoriasis, cystic acne, and MUCH more. As I recovering fat-addict and also as someone who can't handle a lot of fat, I really appreciate recipes like these that are filling, satisfying, and don't make me feel yucky. This is a great recipe to have in your detox toolbelt! Ingredients: 1 frozen banana 2 cups of mixed frozen berries 4 dates 1/2 tsp vanilla extract 1/4 oat milk, or other plant milk Toppings: Unsweetened coconut flakes Chia Seeds Fresh berries Fresh fruit Nuts or seeds Combine banana, frozen berries, dates, vanilla extract, and oat milk in a high speed blender or food processor. Use the tamper or spatula to scrape down the sides. Blend until completely smooth and creamy. Top with whatever you want and enjoy! #smoothiebowl #vanilla #berries #antioxidants #vegan #plantbased #breakfast #dinner #snack #dairyfree #glutenfree #soyfree #nutfree #dessert #lowfat #detox #liverdetox

Chickpeas really bother me, including painful bloating, gas, and joint pain. Meanwhile, my husband loves to mainline spicy hummus. Admittedly, this makes me grumpy. I sought out on a quest for my own snack. This recipe is made with pantry ingredients, making it an easy, low-fat snack to whip together anytime or at the end of the grocery week. I like to make a double-batch for the whole family to snack on throughout the week. Since it all comes together in a blender or food processor, this recipe takes LITERAL SECONDS to make. I'm telling ya, this one will quickly become a family favorite in your house too! Ingredients: 1 - 19 oz. can of cannellini beans, drained and rinsed 1 clove of garlic 1 tbsp. of Extra Virgin olive oil 2 tbsp. red wine vinegar 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp dried chives 1 tsp dried parsley 1 tsp dried oregano Cucumber, sliced carrots, veggie chips, or seed crackers for serving Combine all ingredients (with the exception of the cucumber and serving veggies) in a high speed blender (or food processor). Blend on high, pausing to scrape down the sides, until its smooth and creamy. You can serve immediately, but its better when the flavors get a chance to develop in the fridge for a couple hours, or even overnight! #appetizer #beandip #garlicandherb #garlicandherbdip #vegan #plantbased #glutenfree #dairyfree #soyfree #refinedsugarfree #chickpeafree #snack #plantbased #plantbasedsnack #nutfree

Believe it or not, sometimes I get tired of having a smoothie every. single. morning. When I do, or when its too cold, I make myself a warm bowl of this oatmeal. Its comforting, healing, and satisfying. Oats are naturally gluten free and cook quickly, or you can even eat raw. I use them to make oat flour, pie crusts, and my chocolate date balls from my cookbook! Oats are high in fiber, which is why they leave you feeling satisfied and help with productive bowel movements. High-fiber diets are also great for regulating blood sugar and healing/reversing the effects of Type 2 diabetes. Try incorporating more oats into your diet and see how you feel! Ingredients: 1/2 cup rolled oats, gluten free 1/2 cup water 2 tablespoons of maple syrup 1/2 cup frozen wild blueberries (or fresh/frozen mixed berries) Pinch of salt 1/4 tsp cinnamon (optional) Combine oats, salt, and water in a microwave safe bowl and microwave for 2 minutes. Let the oats sit in the microwave for an additional 1-2 minutes after cooking. Remove from microwave and add maple syrup, wild blueberries, and cinnamon (if using), and stir until combined. Serve warm. Top with plant milk, if that's your vibe. #oats #oatmeal #breakfast #plantbased #vegan #veganbreakfast #warm #healing #detox #wildblueberries #lowfat

We call this the Monster Smoothie in our house and my kids (2 out of 3) can't get enough. Its packed full of healthy, bioavailable (usable) glucose and fructose to get you going. It also packs a secret protein and antioxidant punch from the kale. Your kids won't even know they are eating a vegetable. Not just any vegetable, a SUPER FOOD. I'm usually not a huge fan of hiding veggies from my kids but sometimes I need the easy win. I want my kids to know the difference between good food and not-so-healthy foods and how they make them feel. My oldest is extremely sensitive to refined sugar and at 5 years old, knows this about himself. I wish I would have had this awareness at a younger age. I ALSO understand the need to get something nutritious in your kids' mouths at all costs. Shed the mom-guilt on this one and hope it cancels out all the chicken nuggets. Ingredients: 2 bananas 6 dates 1 handful of fresh kale 1 cup of frozen mango 1 cup of frozen pineapple 1 cup of orange juice 1 cup of water Combine all ingredients in a blender and process on high until smooth. Serve immediately. Store leftovers in an airtight container for up to 24 hours. #greensmoothie #kidapproved #kale #fruit #bananas #pineapple #mango #orangejuice #boymom #mom

Breakfast tacos are a cultural foundation in my home of Central and South Texas. We have competitions and festivals that honor the breakfast taco. If you're lucky, your boss will bring bags of them to the office for breakfast on Fridays. Discussions of where to get the best breakfast tacos in town sprinkle into to casual small talk, next to talk about the weather. Breakfast tacos have been known to cure any hangover or heartbreak. Its every bit as big of a deal down here as barbequed brisket. The traditional breakfast taco is usually filled with a rich, slow-cooked, fatty meat, maybe eggs, beans, potatoes, cheese tucked into a warm, homemade flour tortilla. So delicious. So inflammatory. Traditional breakfast tacos usually make you feel sleepy and foggy. Not a great start to the day if you need to get things done. My version is a bit on the lighter side. These tacos are a low-fat way to get in some quality protein and carbohydrates to start your day. Kale is a natural anti-inflammatory and brings loads of antioxidants and protein to the party. Potatoes themselves bring a bit of protein and a ton of nutrients packed into the skins. You definitely won't feel like taking a nap after eating these tacos! Ingredients: 4-5 medium Yukon gold potatoes, chopped 1 yellow onion, roughly chopped 2 1/2 tbsp. Extra Virgin olive oil, divided 1 1/2 tsp ground cumin 1 1/2 tsp granulated garlic 1 1/2 tsp paprika 3/4 tsp smoked paprika 1/4 tsp cayenne 1 1/4 tsp salt, divided (plus more to taste) 1 bunch of kale, washed, destemmed, chopped and massaged* Gluten free tortillas (I like La Tortilla Factory Gluten Free Ivory Teff Wraps) Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and place potatoes, onion, 1 1/2 tablespoons of the oil, all the spices, and 1 teaspoon of the salt, on the baking sheet. Using your hands, evenly coat the potatoes and onions in the spice mixture. Pop potatoes in the oven for 45 minutes. In the meantime, wash, destem, and chop the kale. Place the chopped kale in a large bowl, along with the remaining tablespoon of olive oil and 1/4 teaspoon of salt. Using hands, mix and massage (yes, you read that correctly) the kale by gently squeezing handfuls of the kale until it softens. After 45 minutes, remove the potatoes and onion from the oven and add the kale to the top. Pop back in the oven for another 15 minutes. Once done, remove from the oven and let cool slightly before mixing everything together. To make the tacos: Grab a regular or gluten free tortilla and warm it up by placing on top of the veggies you just took out of the oven (you can also pop in your microwave for a few seconds). Place potato and onion mixture in tortilla and top with any or all of the following toppings: Salsa/hot sauce (try my Summer Salsa) Avocado Cilantro Jalapeno Dip Chopped raw onion Chopped cilantro Lime wedges Cheese (dairy free or otherwise) Jalapeno, raw or pickled Enjoy! #breakfasttacos #breakfast #southtexas #plantbasedbreakfast #plantbased #wholefood #tacos #vegan #dairyfree #glutenfree #cornfree #refinedsugarfree #eggfree

This smoothie tastes like a vacation (minus the hangover). After over a year in quarantine(ish), I'm so ready for a vacation. Sadly, this is not on the horizon for us anytime soon regardless of the pandemic. BUT this smoothie takes me there. It puts me on that beach, with a good book and the warm sun. With someone bringing me this smoothie and me not having to do any dishes. Or laundry. Lets see, I've already told you about the magnificence of mangoes and the perfection of the pineapple. But The coconut can be controversial. While many nutritionists tout the amazing health benefits of the coconut, its still a saturated fat. To give credit where it's due, the coconut is also high in fiber and contains a variety of minerals like manganese, copper, selenium, phosphorus, potassium, and iron. Basically, I wouldn't be guzzling coconut oil, but instead consuming pieces of fresh coconut, and coconut milks/creams in moderation. As always, watch the ingredients lists for additives, natural flavors, and emulsifiers. I tend to select the unflavored and unsweetened varieties. If you eat a predominantly plant-based diet and struggle to find healthy, plant-based fat sources, then you are most likely no stranger to the coconut. The high fiber in coconuts support bowel regularity and a healthy digestive system. Ingredients: 2 bananas 6 dates 2 cups frozen mango 1 cup of fresh pineapple 1 cup of coconut milk 1 cup of water Combine all ingredients in a blender on high until smooth and creamy. Serve immediately. Store leftovers in an air-tight container in the fridge for up to 24 hours. #coconut #mango #pineapple #mangopinacolada #smoothie #breakfast #vacation #tropical #plantbased #wholefood #wholefoodplantbased #fruit #vegan

Fancy, right?! This is a FANTASTIC dish to serve your Easter Brunch/Lunch guests. Its easy, you can make it ahead of time, and JUST LOOK AT HOW PRETTY IT IS. Its a STUNNER. But first, let's talk about Asparagus. Asparagus contains phytochemical compounds such as chlorophyll and lutein that act as organ cleansers. They get deep into organs such as the liver, spleen, pancreas, and kidneys, scrubbing out the toxins that can build up over time. Some of the phytochemicals in asparagus are toxin inhibitors, meaning once toxins such as DDT, pesticides, and heavy metals have been cleansed from the organs, these special phytochemicals stay behind and prevent new toxins from moving in. All of this makes asparagus and amazing tool for daily detoxing and daily cancer prevention. When we're under stress, we lose our B vitamins very quickly. Asparagus is high in bioavailable (easily absorbable) B vitamins, which can bring our bodies back into balance after a loss of these nutrients. Asparagus is also an alkalizing food, meaning it lowers the body's acidity levels by flushing out unproductive acids in the body. Acidity in the body means a breeding ground for disease and inflammation. A fun thought to leave with: Every piece of asparagus was once on its way to becoming a small tree. When we eat asparagus, their tree-like qualities are transferred to us: Upward flowing energy, grounded-ness, stability, flexibility, and resilience. Ingredients: Crust: 1 1/2 cup oat flour 1/2 cup almond flour 1/2 tsp salt 1/4 cup of Extra Virgin Olive Oil 2-4 tbsp. of water Tart Filling: 1 cup of raw cashews, soaked in hot water for at least one hour 1 tsp apple cider vinegar 2 tbsp. fresh lemon juice 1/2 zucchini, roughly chopped 1 clove of garlic 3 tbsp. of Extra Virgin Olive Oil, divided 1/2 tsp salt 1 tbsp. yellow or white miso paste (optional*) 1 bunch of fresh asparagus 1 leek, thinly sliced and thoroughly washed 1/4 cup of water Crust: Preheat oven to 375 degrees Fahrenheit. Grease a springform pan, anywhere from 7-9 inches, and set aside. In a large bowl, whisk the oat flour, almond flour, and salt together. Gradually add in the olive oil, one tablespoon at time, mixing with a spatula or wooden spoon as you go. Gradually add the water, one tablespoon at a time, until the mixture comes together in a ball. Using your hands, take the dough ball and spread it over the bottom of the springform pan, coming up the sides about half an inch. Use the back of a measuring cup to pack it down firmly into the pan. Pop in the oven and bake for 18-20 minutes. Once done, let the crust cool completely before filling it. Filling: While your crust is cooling, combine the soaked cashews, apple cider vinegar, lemon juice, zucchini, garlic, 2 tablespoons of olive oil, salt, and miso paste* in a high-speed blender. Process until smooth and creamy. Set aside. Heat a dry pan over medium high heat and add the washed and trimmed asparagus. Let the asparagus cook until its charred on each side (anywhere from 2-5 minutes) before turning them. Once charred, add a 1/4 cup of water to the pan, cover, and let the asparagus steam for another 5 minutes. Move the cooked asparagus to the side and return the pan to the stove. Using the same pan, add the remaining tablespoon of olive oil and heat the pan to medium heat. Once hot, add the cleaned and sliced leeks, stirring occasionally. Sauté the leeks until they soften and caramelize (about 15-20 minutes). Remove from heat and allow to cool slightly. Tart Assembly: Pour the cashew filling onto the cooled crust, and use the back of a spoon to spread the filling evenly across the pan. Sprinkle the caramelized leeks evenly over the top, and finally add the asparagus spears in a fun way. I was going for a "fountain look" in my picture above. Cover and refrigerate for at least 4 hours, but its better to let it sit overnight. Slice and serve chilled, and soak up the oos and aahs from your Easter Brunch guests. You deserve it! *If you are using the miso paste, decrease the salt to 1/4 teaspoon to start with. Miso paste is naturally pretty salty, so start small with the salt and add more later if you think it needs it. #springvegetabletart #spring #tart #veggies #vegan #plantbased #wholefood #easterbrunch #easter #easterrecipe #fancy #charredasparagusandleektart #healingfoods #dairyfree #glutenfree #soyfree #cornfree

I realized while menu planning that I am an extreme creature of habit. I have had the same smoothie almost every morning for the past 5 years. I love to create and test recipes. And while I love breakfast, I prefer not to give it much thought. I've got three school-aged kids, and a hungry husband. Breakfast has to be easy, fast, and effortless in my house. Going with that theme, I thought overnight oats would be the perfect cure for the smoothie blues. You'll notice a pattern with each recipe. The base is always 1/2 cup rolled oats, 1/2 cup plant milk, 1 teaspoon of maple syrup. Now that you have this information, you can go forth and create new, yummy variations and tell us all about it in the comments! Hooray for creativity and making it your own! Banana Chai 1/2 cup rolled oats 1 tsp maple syrup 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp vanilla extract Pinch of ground cloves 1/2 cup coconut milk 1/2 banana, sliced or chopped Oatmeal Raisin Cookie 1/2 cup rolled oats 1 tsp maple syrup 1/4 tsp ground cinnamon 1/4 tsp vanilla extract 1-2 tbsp raisins (or dried cranberries) 1/4 cup oat milk Raspberry Chia 1/2 cup rolled oats 1 tsp maple syrup 2 heaping tbsp of Raspberry Chia Pudding 1/2 cup oat milk Mint Chocolate Chip 1/2 cup rolled oats 1 tsp cocoa powder 1/4 tsp vanilla extract 1/8 tsp of peppermint extract 1 tsp maple syrup 1/2 cup coconut milk 1-2 tbsp vegan chocolate chips (optional) Mango Coconut 1/2 cup rolled oats 1 tsp maple syrup 1/4 cup of fresh or frozen mango (defrosted) 3 tsp shredded unsweetened coconut flakes 1/2 cup coconut milk Mixed Berry Vanilla 1/2 cup rolled oats 1 tsp maple syrup 1/4 tsp vanilla extract 1/4 cup of mixed berries, either fresh or frozen (defrosted) Wild Blueberry Cinnamon 1/2 cup rolled oats 1 tsp maple syrup 1/4 tsp ground cinnamon 1/4 cup of frozen wild blueberries, defrosted 1/2 cup almond milk Place oats in an 8 oz. glass jar with a resealable lid, along with maple syrup, any spices or extracts, and plant milk. Seal jar and shake till combined. This is an important step - it makes it easier to stir up when ready to eat. Unseal the jar and add whatever fruit/nut/chocolate topping you're feelin' that day. Reseal and store in the fridge until ready to eat. These will keep in the fridge for around 5-7 days. When ready to eat, carefully stir the topping into the oats below and enjoy. Feel free to add more topping if you have the room! #oats #glutenfree #dairyfree #breakfast #veganbreakfast #plantbasedbreakfast #overnightoats #foodprep #mealprep #easy #wholefood #plantbased #wholefoodplantbased

If you're in the mood for a refreshing treat, or looking to entertain a crowd - look no further. This is a great make-ahead recipe that looks and tastes impressive. Limes (and lemons) are ultra-hydrating and electrolyte-producing, because they are a great source of mineral salts and trace mineral salts. Limes and lemons have some of the most bioavailable (highly-absorbable) vitamin C around. Despite their acidity, the vitamin C, phytochemicals, and calcium in the lime/lemon juice create alkalinity in the body, which prevents the growth of pretty much every kind of cancer. When you're dealing with a cold, limes and lemons are the most effective mucus-busters and are also amazing cleansers of the liver, kidneys, spleen, thyroid, and gall-bladder. They are particularly effective at purging the body of the many toxic substances we tend to collect in our everyday lives: plastics, synthetic chemicals, radiation, and cheat meals. When doing any kind of detox, its always a great choice to start your day off with a bit of lime/lemon water. This helps your body's overnight clean-up crew "take out the trash" from the night before. While you sleep, your liver works hard to draw out the gunk from cells and tissues, and these toxins need to be flushed out when you wake up so the toxins don't settle back in. Ingredients: Chia Pudding: 1 cup of coconut milk Zest of 1 lime 2 tbsp maple syrup 1/4 tsp vanilla extract 2 tbsp chia seeds Lime Custard: 1/2 cup of cashews, soaked in hot water for at least an hour 1/4 cup of coconut cream 1/4 cup of fresh lime juice Zest from 2 limes 2 tbsp maple syrup Large handful of organic baby spinach To make the pudding, combine all ingredients in a medium bowl and stir to combine. Cover and refrigerate for at least 2 hours. While the pudding sets up, prepare the lime custard. Combine all ingredients in a high-speed blender and blend until completely creamy and smooth, no chunks of cashews. Once the pudding has set up, spoon into individual cups and tap the cup lightly on the counter to release the air bubbles and even out the top of the pudding. Using a spoon, gently spoon the custard over the top and tap the cup again to release more air bubbles. Cover in plastic wrap and refrigerate again for at least 4 hours, or overnight. Serve chilled with some additional zest or lime slice. This recipe makes 2 decent servings, or 4 small. #limes #chiapudding #limechiapudding #chia #dessert #refreshing #vegan #plantbased #wholefoodplantbased

Do you have trouble falling asleep? Look no further than the mango for your miracle sleep aid. When you eat a mango before bed, phytochemicals from the fruit, along with amino acids such as glycine, glutamine, and cysteine combined with fructose and glucose, travel to the brain and quickly restore depleted neurotransmitters (Medical Medium). This allows you to get some healing, restful sleep. Mangoes are also rich in beta-carotene which helps support the skin, and help prevent a variety of skin cancers. Mangoes are high in bioavailable magnesium, which calms the central nervous system, sooths the stomach, alleviates constipation, prevents strokes, heart attacks, and seizures. The magnesium, combined with glucose and traces of sodium, makes a great addition to your pre-workout regimen by allowing longer, harder workouts while feeling less of "the burn". Try this smoothie bowl before your next workout and see if you notice a difference! Ingredients: 10 oz. frozen mango (about 1.5 cups) 1 frozen banana 1/4 cup orange juice Possible Toppings: Chia Seeds Unsweetened coconut flakes Fresh berries, mango, mango, kiwi, dragon fruit, pineapple Hemp Seeds Pistachios, almonds, walnuts, pecans High Speed Blender: Combine all ingredients in the blender and use the tamper to scrape down the sides as you blend. Blend until smooth and creamy. Food Processor: Let frozen mango and banana thaw on the counter for about 15 minutes before adding to food processor. Process until smooth and creamy. Add to bowls and top with your favorite toppings! #smoothiebowl #mango #threeingredient #easy #plantbased #wholefood

This easy recipe makes a fantastic afternoon snack, dessert, or even breakfast for the whole family. That's right, even my kids ate this one! Which is good, because berries pack a serious antioxidant punch. Every day, we oxidize a little bit more as a result of the aging process. Antioxidants fight free radicals, which speed up oxidization in the body. We come into contact with free radicals on a daily basis: air pollution, chemicals in drinking water, preservatives, food dyes, excessive UV light, pesticides on produce, etc. Even if we are super careful and take all the precautions, we will inevitably come into contact with free radicals in your daily life. Because this is largely out of your control, its important to take steps to detox these harmful toxins regularly and replenish your antioxidants daily. The good news is antioxidants run rampant in the plant kingdom, and some foods are SUPERCHARGED with these free radial fighters. Berries are those foods. So grab a big 'ole bowl of berries and settle in. You're about to zap some free radicals! Ingredients: 1 cup of raw cashews, soaked for at least 1 hour 1/2 cup of maple syrup Zest and juice of one lemon Pinch of salt Blackberries Blueberries Raspberries Strawberries Combine cashews, maple syrup, lemon zest and juice, and salt to a high speed blender and blend until smooth and creamy. Arrange fruit of choice in a bowl or fashionable glass, if you're entertaining. Drizzle lemon cream over the top of the fruit and add more zest or a mint leaf on top! Store in an airtight container in the fridge for up to a week. #berries #antioxidants #berriesandcream #lemon #refreshing #snack #dessert #breakfast #plantbased #wholefood #freeradicals