Energizing Superfood Elixir

My weekend was great.  We had a super-relaxing weekend, and also spent a lot of time organizing and cleaning our space.  Yesterday afternoon, we finally made it out to swim in the river again!  It was so refreshing and relaxing to do on a lazy Sunday.  It also made me realize that I need to have more faith that things will always work out as they should.  No matter how many times the universe tries to teach me this lesson, I still haven’t learned (yet!)

I think maybe it was having such intimate contact with the Earth yesterday, but I woke up this morning feeling super groggy.  I didn’t really want to have coffee, so I made this drink that I also had on Saturday afternoon when I felt my energy flagging a bit.  I don’t want to call it a coffee substitute, as it is what it is in its own right, but it does share a similar flavor profile.  Whatever you want to think of it as, give it a try when you need a pick-me-up!

Energizing Superfood Elixir

Ingredients

  • 2 cups nut milk (I used a combination of pumpkin seed, cashew and sesame- amazing!)
  • 1 tbsp. coconut oil
  • 1 tsp. he shou wou extract powder
  • 1 tbsp. chaga powder
  • 1 tbsp. lucuma powder
  • 2 tbsp. carob powder
  • 2 tsp. maca powder
  • 1 dropperful English Toffee stevia (raw honey would also be incredible in this- I would use 1-2 tbsp.)

Blend it up and enjoy!  Serves 2.

Elixir Energetico con Superalimentos

Ingredientes

  • 2 tazas leche de frutos secos (Yo usé una combinación de sesamo, anacardo y semillas de calabaza- salió rico rico!)
  • 1 cucharada aceite de coco
  • 1 cucharadita extracto en polvo de he shou wou
  • 1 cucharada chaga
  • 1 cucharada lucuma
  • 2 cucharaditas maca
  • 2 cucharadas algarroba
  • 20 gotas estevia líquido English Toffee (o bien miel cruda- 1 a 2 cucharadas al gusto)

Batir y disfrutar! Sirve 2

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Happy Thursday!

Hello there!

Well, I survived my yoga retreat weekend thankfully although I was exhausted at the end of it.  I am noticing that I sleep more and that I really have to conserve my energy much more than before.  For example, if I decide to sweep the floor AND make a meal, then I will surely need a nap after that, LOL.  For some serendipitous reason, my body has been craving much more raw food.  During the yoga retreat, we ate a mostly macrobiotic vegetarian diet with LOTS of bread!  The portions tended to be quite small, and even though I knew it wasn’t optimal for me, I partook in the bread and felt awful for it.  I guess my body is just crying out for some light detox and fresh foods.  I am not going to complain, I am really enjoying it!

To me, summer means fruit!  Just look at all this bounty!  All organic, as well, from the Maharishi Vedic Agriculture farm here in Spain!  So delicious!! Not pictured is another watermelon which I promptly ate half of and juiced the other half, a kilo of figs that had to go in the freezer immediately and about a kilo more of peaches which were really soft.

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Fuji apples, limes, lemons, cantaloupe, watermelon, cherry tomatoes, apricots, nectarines, peaches, paraguayos (donut peaches), bananas and avocados.

I want to share my breakfast yesterday.  I had a similar thing today, as I loved it so much!  Now, the idea of buckwheat porridge isn’t new to me, but I have always been partial to oats.  At the moment, oats really wreak havoc on my blood sugar (again, the joys of pregnancy!!) so I decided to give it a go.

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Raw Buckwheat Porridge

  • 1 cup sprouted buckwheat
  • 2 tbsp. lucuma powder
  • 1 tbsp. tahini
  • 6 drops vanilla stevia (or 1 tbsp. other sweetener)
  • 1/4 cup almond milk or water

Place everything in a food processor and process until smooth.  Top with thawed frozen berries and bee pollen. (Today, I used sliced banana and chopped peaches and that was delicious too!

Today, I decided to break out one of my cookbooks, so I chose Raw Taste Sensations, from Unlimited Health Café and Shop in Amsterdam.  I decided on Beetroot and Apple in Ginger Sauce and Cucumbers in Creamy Dill-Mustard Sauce.  We had those two dishes for lunch along with another little side salad of beet greens, cherry tomatoes and olives in a hemp oil/lime juice dressing and some of our home-made sauerkraut and lacto-fermented pickles.  I DID have a picture of our beautifully colored plate, but my camera ate it!  😛

I’ll leave you with a picture of my ginormous belly while I go sip on some more Green Chai Yogi Tea. Yum!

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thanks for stopping by!

Back to the old school…

…superfoods, that is!

 I wouldn’t say that I am one of those people obsessed with superfoods, making elixirs that end up costing something outrageous like 20 dollars per blenderful.  But on the other hand, I do think that they have their place in a conscious diet.  

Ideally, it would be amazing to get all of our nutrients and trace minerals from the produce that we eat, but we have to be realistic about the fact that our soil is seriously depleted of these necessary trace elements (yes, even in organic food!)

Another objection that people generally have to superfoods, and one that I understand and struggle with myself is the whole local foods being ideal vs. superfoods being sourced from across the globe.  Again, I think it is always best to balance idealism with a balance of pragmatism.  Absolutely, each geographic area on this planet has it’s own indigenous superfoods and it is not explicitly necessary to eat suma from Brazil, ashwaganda from India, goji berries from China, mesquite from Arizona and chaga from Russia if a person lives in Western Europe, for example.  Living in Spain, there is an ABUNDANCE of wild edibles and herbals, which to me should be considered superfoods.  My husband and I routinely collect nettles, purslane, chicory, rosemary, lavender, pine pollen  and more, depending on the season of course!

On the flip side of that, we DO live in a global society, however much we may dislike that fact.  That does have it’s advantages.  I absolutely adore the flavors of Thai food, and some of those ingredients are simply not local to me.  Does that mean that I shouldn’t enjoy it?  Of course not!  I think the same is true for superfoods, when they are sourced as ethically and sustainably as possible.  I truly believe that the world IS facing some massive structural changes, and that we will in our lifetimes undergo  radical changes to our lifestyle, necessarily resulting in a return to more local economies.  But for the moment, I think that we have been given a special gift in that we are able to pick and choose the most nutrient-dense and delicious foods from all over the globe.  

Anyway, my point in all of this (after much rambling!) is simply that recently, I have had an intense craving for the very first superfoods that I was introduced to years ago, but which have fallen into disuse in my kitchen- goji berries and maca.  Maybe it has something to do with my body craving specific nutrients, or maybe not, but all I know is that I HAD to have them!

So, I whipped a few things up!  These are what I am calling

Local vs. Global Superfood Truffle Balls

These balls are not especially sweet, so if you have a massive sweet tooth or are accustomed to sugary foods, then I would suggest adding in 2 tbsp. local honey or agave syrup.

  • 1 cup walnuts and 1 c hazelnuts ( or 2 cups whatever nuts are local to you- these are local to me)
  • 1 cup dried figs (or another dried fruit that is local to you)
  • 1/2 cup goji berries
  • 2 tbsp. carob powder (carob happens to be grown in Spain- if mesquite is more local to you, use that!)
  • 2 tbsp. cacao powder
  • 2 tbsp. maca powder
  • 1 tsp. crystal manna powder
  • pinch salt
  • 1/3 cup cacao butter, melted
  • 1/4 cup xylitol, for rolling balls in

Process nuts and dried fruit, then add everything else minus the cacao butter to the food processor and process again until fully incorporated.  It will still be quite crumbly.  Add cacao butter and process once more. Roll into balls with your hands, and then roll in xylitol to finish.

Ingredients assembled:

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Look at those gorgeous figs from the Alpujarran mountains:

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Finished product:

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Another recipe I made with the maca is my 

Super Curry Macamole

  • 1 large ripe avocado
  • 2 tbsp apple cider vinegar
  • 1/2 tsp. salt
  • 2 tbsp. bee pollen
  • 1/4 tsp. crystal manna
  • 1/2-1 tbsp. maca powder
  • 1/2-1 tbsp. curry powder

Mush everything together in a bowl and enjoy!

I loved this on some red pepper flax crackers I made:

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That is it for now!  I have to go pack for this weekend, as I am going on a retreat for the end of my Kundalini Yoga teacher training.  We are going to be learning about Ayurvedic cooking among other things, so hopefully I will be able to come back with some new inspiration on Monday!  I made the truffles to take along, so hopefully they will be well received 🙂

Thanks for reading!

xx

Epic cake post!

Last weekend, I realized that I had tons of almond and hazelnut pulp stored in my freezer.  And I also really wanted cake.  So I defrosted the pulp and got to work creating!  And here are the fruits of my labor:

First I set to work on a Carrot Cake.

Horrible pic but delicious cake 🙂  This is made with hazelnut milk pulp, carrot pulp, date past, lucuma, coconut oi and spices and topped with an amazing cashew white chocolate coating.

And then I decided I also wanted a choccie cake!

This one is made with almond pulp, cacao nibs, carob powder, lucuma, purple corn and cacao butter.  I think the topping is the same one I used for the carrot cake but with some ground cacao nibs and a bit of chaga powder as well.

And if that wasn’t enough, last week when I placed an order with Raw Living to stock up on my favorite Sunwarrior protein powder, I also bought a mini Quantum Cake made by the delightful Kate Magic.

Anyone wanna pop round for some raspberry leaf/nettle tea and some cake?? 🙂

Supplements

I have always been the type of person who has cupboards full of random supplements and superfoods but who also only sporadically takes them.  When I remember, when I feel like it, when something reminds me to do it or when I start to feel bad about having so many things around collecting dust, hehe.

Well, being pregnant has shifted that a little bit.  I can’t say that I have been perfect but I have certainly improved a hell of a lot.  And this is what I am taking:

Vitamin Code Raw Prenatal: In my first trimester, I was barely able to get these down so I stopped for a while.  Honestly, they stink.  Bad. I think it is because they have natto extract in there, which is an awesome source of necessary vitamin K2 but unfortunately not so delicious.  Whatever, now I just chug them down with some fresh squeezed grapefruit juice like it’s nothing

DHA: At the moment, I am taking one that Shazzie recommends in her book Evie‘s Kitchen, which is called O-Mega-Zen3.  Instead of nasty fish oils, this one is made from algae.

B-12: I decided on a liquid b-12 called Ultra B-12 made by NOW Foods.  It has three different forms of B-12 plus other B vitamins to make it more absorbable.  And it came in a huge bottle that I could easily transport back from America and that will probably last me well into breastfeeding.

Greener Grasses: This powder made by HealthForce Nutritionals is made of  wheatgrass, barleybrass, alfalfa, dandelion and oat grass.  I mix it in with fresh orange or grapefruit juice and sometimes I made a green lemonade drink with lemons, stevia, the powder and water.

Chlorella: I take this sometimes in tablet form and sometimes in powder form.  I still can’t get down with chewing the tablets whole like some hardcore raw foodies do, though!!

That is more or less my daily routine.  I am also adding in Ionic Iron, liquid Iodine and Crystal Manna (an algae) which I have but haven’t begun using yet for some reason as well as some sort of Calcium supplement, which I will use in conjunction with the Magnesium oil I already have.

That’s it!  What do you think-have I got all my bases covered or is there a glaringly obvious deficit somewhere in there?

New Chocolates

The other day, I had a massive raw chocolate making session and I came up with:

Mulberry Crunch Chocolates:

raw organic chocolate with white mulberries and buckwheaties, sweetened with local honey!

And then these Chicha Chocolates:

Raw, organic white chocolate with purple corn extract, pineapple and spices, sweetened with agave nectar.

Purple Porridge

Today, my oatmeal came out fantastic, so I thought I would share the recipe here:

2/3 cup rolled oats

1 c water (or you could always use a nut milk to make it richer!)

1 tsp chaga powder

.5 tsp tulsi/holy basil extract

1 tsp purple corn extract

dash of cinnamon

Let simmer for  a few minutes and when the oats are tender, top with:

5 sliced strawberries

1 tbsp almond butter

1 tbsp agave nectar

Delicious!!

gross

I’m still trying to use up a huge jar of the old formula Vitamineral Green.  I love the ingredients in this stuff- I KNOW it is great for my body to take it, but getting myself to actually drink it is a serious task.  I never want to “ruin” a perfectly good smoothie with it.

Today, I just downed a teaspoon of it mixed into a glass of water with a tablespoon of my chickweed tincture.  That was rough.

It’s crazy though that the new version of Vitamineral Green tastes decent.  A friend and I traded a little bit because she has the newer stuff.   Such a difference!