MANGO CREAMSICLES OVER ON FAMILY SPONGE

Take a look what's happening over at Family Sponge today.  Our Britney has shared her Mango Creamsicle recipe which is sure to be a hit with the kiddos!  

Happy Friday!

GREEN MACHINE SUPER FOOD SMOOTHIE

Oh my, I ran out of spinach to use in my smoothie this morning so I ended up adding Vitamineral Green to it and WOW! Delish!  Just what I needed to get me going this morning.

There are those days or when you've fallen off the band wagon and splurged a little, feeling the consequences...  That was me the past few days - splurging here and there, but now I am back on the wagon. The super foods drink has got me going!

GREEN MACHINE SUPER FOOD SMOOTHIE

3/4 cup frozen mango
1/2 - 3/4 cup frozen pineapple
2 large dates (or 3 small dates)
1-1/2 cup almond milk
1 tablespoon vitamineral green - I got mine at Whole Foods
1 table spoon hemp seeds
Topped with raw sweet cacao nibs

Blend all the ingredients except the cacao nibs together in a high speed blender, pour into your favorite smoothie cup, top with cacao nibs and sip.

Enjoy!

THIS MORNING'S SIMPLE GREEN SMOOTHIE

 

This morning's quick breakfast... A simple green smoothie topped

with hemp seeds and sprouted buckwheat granola.

 

SIMPLE GREEN SMOOTHIE

 

1 cup almond milk

2 cups spinach

1 cup frozen mango

3/4 cup frozen pineapples

 

Blend all the ingredients in a high speed blender until

smooth.

 

Sip and Enjoy!

 

For more of the foods I eat, follow me on Instagram! :)

 

 

 

ON SIMPLE GREEN SMOOTHIES: MANGO AND PINEAPPLE GREEN SMOOTHIE BOWL

 

Happy Monday!  I hope everyone had a nice weekend!  Finally back in the swing of things.  If you missed it, I was over on Simple Green Smoothies on Friday with my Mango and Pineapple Green Smoothie Bowl.  Have a fabulous week!

 

 

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AVOCADO SALSA AND HERBED CASHEW CHEESE CRUMBLE

 

 

I know, I know... I am really going to town with this cashew cheese.  But, I am happy because I was able to use the cashew cheese to the full, in a variety of recipes.  The options are endless and it's really versitile and flavorful.  I loved using it and eating it with this recipe.
 

If you missed my previous recipes, you can find the raw cashew cheese base recipe HERE.
 

I also made Raw Herbed Cashew Cheese and then the Raw Berry Cream Tarts the the cashew cheese base.
 

This recipe is super simple and easy to make...

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AND AVOCADO SALSA WITH HERBED CASHEW CHEESE CRUMBLE

 

 

For the salsa

 

1 cup mango chopped

1 cup ripe avocado chopped

1/2 cup chopped red onion

1 cup ripe tomato chopped

1 clove of garlic, chopped

1 -2 lemons, juice of

1 teaspoon extra virgin olive oil (optional)

Salt and pepper to taste

Garnish with fresh cilantro or basil

 

 

For the chips

 

1-2 yellow squashed, washed, peeled and sliced into desired chip sizes

Get the Raw Herbed Cashew Cheese recipe HERE.

 

Instructions

 

Mix all of the salsa ingredients together, season and set aside.  Slice your yellow squash into even sized slices so you can stack them and make a nice presentation.  First, place one slice at the bottom of the plate and layer with with the salsa and continue stacking as shows in the photo, then top with the raw herbed cashew cheese.

 

 

Voila!  So easy!
 

You can also change it up and use different vegetables for the "chips"... beets, zucchini, or jicama... I love it!

 

Enjoy!

 



Join the discussion!

Do you have a favorite salsa and chip recipe? We would love to hear what it is! Share it in the comments below.

 

Links are welcome.



MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

 



I just wanted to share this super easy and delicious recipe that is one of my favorites.  Of course though, finding the perfect avocado for making these cups isn't always easy... watch out for bruises on the outside, but check out this helpful tip that I found below on Facebook.  So, I'll just get right to it.

MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

1/2 cup chopped mango
1/2 cup chopped raw asparagus - I usually discard the rough ends
1/2 cup chopped crimini mushrooms
1/4 cup chopped red onion
1/2 cup chopped tomato
1/2 clove garlic, chopped
1 lemon, juice of
Chilli powder, salt and pepper to taste
Optional - 1 teaspoon extra virgin olive oil
1-2 avocado to make the cups.

Directions

Chop everything together except the avocado and put in it into a medium size blow. Flavor with lemon, salt and pepper (evoo optional).  Cut your avocado in half, pit and peel and place on your plate.  Top it with the chopped salad and sprinkle with chilli powder.  So easy!!

Hope you enjoy it as much as I did.

Here's an easy tip when selecting your avocado...



Join the discussion!

Do you have a favorite salad recipe? We would love to hear what it is! Share it in the comments below.

Links are welcome.

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH DRESSING

 

 

 

 

 

We have been getting a lot of questions lately on how someone can incorporate more raw foods into their diet.  My friend Christine wrote a nice little article giving us some simple and easy pointers on how to get started.  You can find that article HERE.  Another important step is cutting out as much processed foods as possible.  This in itself is a huge leap.  You will notice the difference in your body right away.  It's amazing what this small yet big step can do.  Then, as Christine pointed out, slowly incorporate more fruits and vegetables into your meals.  And eat those first and more of it than anything else.  Personally, I use to get bloated very easily.  After I made these changes, I do not have problems with bloating any more.

 

These Island Tacos are a great way to incorporate more raw foods into your diet.  You have the taste of the tortilla and all the benefits of the raw ingredients.  It's so flavorful, you won't miss anything and you keep going back for more.  I know you will love these.

 

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH

 

Start off by making a plate of the following veggies to pull from for your tacos.

 

1 cup shredded red cabbage

1 cup jicama, sliced into thin strips julienne style

1 cup red bell pepper, sliced into thin strips

1 cup mango, cut into thin strips

1 cup shredded carrots

1 cup pea sprouts or alfalfa sprouts

Green Onions, chopped for garnish

Cilantro, chopped for garnish

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.

If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender. Refrigerate. Makes about 1-1/2 cups.

 

Heat the tortilla's over a flame and fill your tacos with as much raw veggies as you would like.  Garnish with green onions and cilantro.  Drizzle on the Chipotle Ranch and enjoy!  The mangos give these tacos and really nice balance of flavor and zest.

You can also season with your favorite hot sauce of course or salsa verde.  I am working on a salsa verde recipe and I hope to have that done in a week or so.

Enjoy!!