BLACKBERRY CAROB MILKSHAKE

In my opinion, milkshakes make life better. Regardless of what your day may look like, take a sip of a milkshake and suddenly the world becomes a bit brighter. Today I present you with my favorite sweet treat. The combination of blackberries and carob pair perfectly together. I love switching things up and using carob instead of cacao. While cacao is one of my favorite superfoods, it does contain oxalic acid which has been shown to prevent calcium absorption. It would take a lot of cacao eating everyday to really effect calcium absorption, so do not fear. I believe that the bigger variety of foods in your diet the better. If you haven't tried carob before, I really recommend that you give it a try. It has its own very unique flavor. 

Carob is high in antioxidants which absorb free radicals that cause cell and tissue damage in the body. Carob is also high in calcium, which is an especially important nutrient for woman. 

BLACKBERRY CAROB MILKSHAKE / serves 2

1 banana
1 avocado
2 cups blackberries (I used frozen)
3 Tbsp. carob powder
3 Tbsp. cacao nibs
1 Tbsp. hemp seeds
2Tbsp. honey
1/2 cup nut milk
1/2 cup water
4 ice cubes
pinch sea salt

Blend it all together and enjoy! 

CINNAMON BUN GRANOLA

I am in love....with granola. I have always had a love affair with this delicious mixture of oats, nuts and dried fruit. During the years of my struggle with an eating disorder, store bought granola was something I both loved and feared. Looking at the nutrition facts, seeing all of those calories and fat, fear would always strike me. The war would begin in my mind, as it did with any food. "I can't eat this, but I want to. If I do 3 hours of cardio than I can have it." Making food choices were never easy. Thankfully, those days are behind me. However, I keep them close because I want to remember how far I have come and how much I never want to return to that time. 

I never buy store bought granola anymore, it has been years since I have. Why? Well because granola is one of my favorite things to make and my version is always healthier than what you find in a store. Most of the time, packaged granola is filled with WAY too much refined sugar and oil. Besides, when you make your own granola you can add anything you want! Get creative! For me, having control of what I put into my body is of utmost importance. If you love your body, it will love you back.

I add cinnamon to every granola recipe that I make. This time, I decided to take it a step further. CINNAMON BUN granola....boom! Did I just blow your mind? Who doesn't love cinnamon buns? My husband is a cinnamon bun connoisseur. Any time we go to a cafe or bakery, he has to try their cinnamon bun. When we were living in San Diego, I worked at a little restaurant in Solana Beach. Everyday they made homemade croissants, muffins, danishes and the largest cinnamon buns I had ever seen. The restaurant was only open for breakfast and lunch. Once we had closed, we were allowed to take home any of the pastries that didn't sell. It was then that I saw that lonely cinnamon bun sitting there, whispering to me, "Mark would love it if you brought me home." After that day, I would bring him home a cinnamon bun after each shift. To this day, he has not met a cinnamon bun that can compare to those. 

Lets talk Buckwheat! Contrary to its name, buckwheat is not related to wheat at all, which makes it safe for those who are sensitive to wheat. Buckwheat is a fruit seed to a plant that is similar to rhubarb. 

Buckwheat supplies you with all the essential amino acids, making it a complete protein. Buckwheat is also high in magnesium and is good for cardiovascular health. 

You can find Buckwheat in your local health food stores, it is often called buckwheat groats. 

CINNAMON BUN GRANOLA

Dry Ingredients

leftover nut pulp (about 1/2 cup)
3 cups oats
1 cup buckwheat groats
1 cup coconut flakes
1/2 cup raisins
1 cup chopped almonds
1 1/2 Tbsp. cinnamon
pinch sea salt

Wet Ingredients

1 cup dates
1 Tbsp. maple syrup
1/2 cup water
pinch cinnamon, cardamom & vanilla

Directions

Preheat oven to 300*F

Mix dry ingredients in a large bowl.

In a saucepan, combine the dates, maple syrup and water. On low/med heat, use a wooden spoon to begin breaking up the dates. Bring to a simmer and continue to break down the dates with your spoon. Continue this until a paste forms, add more water if needed, a tablespoon at a time. Stir in a pinch of cinnamon, cardamom & vanilla. 

Pour date paste over your dry ingredients. Mix until all of the dry ingredients are coated with the date paste. Pour onto lined baking sheet.

Bake at 300* for about 25 minutes. Make sure to stir around the granola every 10 minutes to prevent over browning around the edges. 

STRAWBERRY DREAM CAKE

To say that it has been a brutal winter is a HUGE understatement. Week after week of record breaking temperatures, snow storms followed by more snow storms and we are all too familiar with the term "polar vortex." I caught a glimpse of myself in the mirror the other day. There I stood in the kitchen wearing 2 pairs of socks, 2 pairs of pants, 3 sweaters, a hat and yes I was inside cooking. This has been my wardrobe all winter. My house has lost its charm... for now. The combination of a 200 year old house, no insulation, high ceilings and wood floors equals no difference in the outside temp and inside temp. Spring cannot arrive soon enough. Although we are expecting more snow today, I know that warmer weather is just around the corner. In fact, once this storm rolls out we will start seeing 60 degree days. WOOP WOOP!! To celebrate the approaching spring sunshine, I made a strawberry dream cake. Because spring will be just that, a beautiful dream, come to life. 

STRAWBERRY DREAM CAKE

For the crust
2 cups almonds
10 dates
pinch pink sea salt

For the filling
2 cups fresh strawberries
1 cup sheep yogurt (or any plain full fat yogurt)
1 cup nut pulp
1/4 cup honey
1/2 lemon, juice

Directions

In your food processor, add all of the ingredients for the crust. Process until the mixture sticks together in your hands. Press the crust into a 9" spring form pan. Place in freezer while you make the filling.

Add the strawberries, honey and lemon juice in either your blender or food processor. Combine until creamy. Then add in the yogurt and nut pulp. Blend until smooth. Pour over the crust and place in freezer. 

I kept this cake in my freezer and took it out about 30 minutes before I sliced myself a delicious piece. 

Enjoy and know that Spring is right around the corner my lovelies! 

KALE CHIPS

Have you ever had kale chips? If not, get in the kitchen and make these .... like right now! I know what some of you may be thinking. Kale? Chips? Kale chips .... are you crazy? Yes, actually I am but that is besides the point. These beautiful leafy greens are not only amazingly healthy but they taste awesome too! By far Kale is one of my favorite vegetables on earth. Let me tell you a little bit about this superfood. 

Kale is one of the best known cancer fighting foods on earth, containing the highest amount of carotenoids of all leafy green vegetables. Believe it or not, kale has more calcium ounce or ounce than milk!! The calcium found in kale is easily assimilated by the body, helping to prevent osteoporosis, arthritis, and bone loss. Kale also supplies you with iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, B, E, K, pantothenic acid, fiber, and phytochemicals. WHOA!!! Can you say vegetable superstar! 

KALE CHIPS

2 bunches of kale, stems removed and leaves ripped
1 cup cashews, soaked for at least 4 hours in water
2 cloves garlic
2 Tbsp. nutritional yeast
1/2 lemon, juice
2 tsp. tamari

Directions

Wash kale, dry thoroughly and remove from stems. Tear kale leaves into pieces.

In a food processor, mince the garlic.

Add in the rest of the ingredients and process until smooth.

Place kale leaves in a large bowl. Pour cashew mixture over the kale and using your hands, massage the sauce into the kale until completely coated. 

Dehydrate for about 8-10 hours. Checking periodically. They will be finished once the kale has become crispy. If you do not have a dehydrator, set your oven to the lowest temperature possible. Bake until crispy.