Viewing entries in
Sacred Beauty

Winter Detox Soup: Committing to a More Sustainable 2019 With Misfit Market

2 Comments

Winter Detox Soup: Committing to a More Sustainable 2019 With Misfit Market

Talk about a New Years REVOLUTION - Misfits Market is working to solve the world’s global food waste problem - one delicious box of produce at a time!

2 Comments

Print Friendly and PDF

Comment

My Whole-Food Plant-Based Pantry Staples

IMG_4002.jpg

As I prepare to move out of my current dwelling in Northern California I have started the arduous task of packing up my kitchen. Moving is crazy - it's exciting, scary, sad, happy, its so damn bittersweet. Mendocino county is the most magical, wild, healing place I have ever been. Visiting here two years ago I could not have expected my life to line up as it did - it has solidified my purpose, inspired my soul and ignited my spirit. With my vision clear I feel called back to the place where I was born, the Connecticut shoreline - to make a difference and share my purpose in the community that is closest to my heart. I could go on but I'll save the sappiness for another post.

As I clean out my pantry I wanted to share with you the things I have kept regularly stocked for the past two years to help inspire your own whole-foods plant-based kitchen. I want to show you that eating this way doesn't have to be expensive, complicated or full of mystery powders and potions - as you'll see below most of my pantry staples are cheap, easy to find and quick to prepare. I buy most of these items in bulk (either online or at the health food store) to cut down on waste - when I can I always try to buy glass containers as opposed to plastic and I recycle my cans and reuse my containers. The items below are things I use at least once a week and that I know you'll get frequent use out of, too! I've linked a lot of the items I love and buy frequently on Amazon for your convince. Check it out and then let me know - what are your favorite pantry staples?

Flours

I love experimenting with different flours which I always buy in the bulk section of my natural foods grocery store. In my pantry right now I have chic pea flour (great for savory pancakes), whole wheat flour, buckwheat flour, rye flour (makes incredible bread), brown rice flour, almond meal (great in baked goods) and Bob's Red Mill Gluten Free 1-to-1 Flour. Experiment and find your favorites! 

IMG_5624.jpg

Sweeteners

A lot of people are scared of sugar, and I totally get it. While I don't do the whole processed 'white sugar' thing I do like my stuff sweet and I want to encourage you to keep natural sugars in your diet, but in moderation. As you reduce your sugar intake your taste buds balance out. Eventually, it will take less natural sugars to make things taste sweet and delicious; my friends always laugh at me when I remark how sweet a piece of broccoli or romaine is - but thats how I know my taste buds are in check!

  • Pure Maple Syrup - I buy this stuff in bulk because it is my #1 go to sweetener and I like my shit sweet. It can be expensive but purchasing a 32 oz. jar every 2 months is better than buying a tinyyyy little bottle for $10 every week. I love it's rich delicious flavor in breakfast, granola and even in my coffee.
  • Coconut Sugar - I sub any other form of processed sugar a recipe may call for for coconut sugar. It has a lower glycemic index and a slightly molasses-y flavor akin to brown sugar - YUM.
  • Blackstrap Molasses - This stuff is awesome. While it is a bit of an acquired taste it makes a great addition to spiced cakes and other treats. It also has a super dense nutritional profile including iron, vitamin A and much, much more.
  • Medjool Dates - Sticky, sweet, and the best little energy boost money can buy. I buy these babies in bulk. I eat them stuffed with cashew butter as a quick snack or use them in baking or raw treats.

Plant Milk

Almond, cashew, macadamia, hemp - whatever! Try them all and discover your favorite. You can buy them in the store or make your own (if you have millions of hours to do that kind of stuff). Store-bought unsweetened plant based milks are delicious, fortified, affordable and have no-nasties like hormones and puss (side eye, cows milk). You can get them flavored with vanilla for your cereal or buy them 'plain' to use in savory dishes as well.

Nut Butter/Tahini

  • Almond Butter - I use almond butter at least a few times a week - on toast, in baking, in smoothies, or honestly - by the spoonful. I love to make my own using whole almonds and my trusty food processor but when looking for store-bought wait for a sale and stock up as this stuff can get pricey!
  • High Quality Tahini - Do yourself a favor and get some high-quality authentic Middle-Eastern-style Tahini. The "Americanized" version does not compare. This pourable liquid gold makes for a great alternative to oil in baking or as the base for the most deliciously creamy dressing you could ever dream of.
  • PB2 Powder - If you love peanut butter, go grab this now! With 80% less fat, I find it must easier to work with when adding to smoothies, baked goods or savory Thai-style sauces. The flavor is strong and when you mix it with a little water and maple syrup it makes a great dip for sliced green apples.

Nuts/Seeds

I used to be afraid of nuts for their high fat content but as I spend more time experiementing with my diet I have made nuts a staple. They are versatile, delicious and they keep you fuller for longer. I buy my nuts and seeds raw and in bulk - this way I can use them in many applications and keep my costs lower. I often store nuts in the freezer so they don't spoil.

  • Cashews - High in nutrients and perhaps the most versatile nut. Sweet, creamy Cashews are great in so many applications - chopped up and added to rice dishes, in smoothies, over oatmeal. When I am feeling extra fancy I soak them to use in as a raw cheesecake base or blended with a little water, salt and garlic to make cashew cream. I also chuck them in the food processor with nutritional yeast and seasonings to make an incredible vegan "parm" that sprinkle over everything savory.
  • Walnuts - Rich in omega 3's, Walnuts are a close second to cashews in terms of versatility. You can use them in anything - they're my favorite nut to add to chocolate smoothies.
  • Almonds - My favorite nut. I love buying raw almonds in bulk when they're on sale and using them in baking or to make my own almond butter.
  • Brazil Nuts - High in essential minerals, I love to snack on brazil nuts wrapped in dates - they are the perfect pre-workout pick me up.
  • Pumpkin Seeds - Sprinkled over salads, add in granola, mix into baked goods. 
  • Hemp seeds - High in protein and super filling, I love the delicate texture of these little gems.
  • Chia Seeds - Ohhhhh chia. I use chia nearly every day - in smoothies, in overnight oats, and ground up with a little water in baking to replace eggs. I love these filling fiber-rich seeds.
  • Ground Flax Seeds - Flax is similar to chia in that it gels when added to water - I love the body that ground flax gives to smoothies. 

Beans (Canned or Dry)

In 'How Not to Die' Dr. Greggor states that research shows us that one of the best things you can do for your health is to eat 1 cup of beans a day because in short, FIBER. While I don't think I eat that much I do love beans - I always add them to salads and soups and often make my own hummus with a bit of tahini. Canned beans are convenient and fast - just make sure you give them a super good rinse!

My favorite beans include, garbanzo beans, kidney beans and black beans.

IMG_5588.jpg

Other Canned Goods

  • Coconut Milk - For use in curries, raw desserts and anything that you want to give a rich, creamy body.
  • Tomatoes - Pureed, diced, fire roasted, whole, etc. I ALWAYS keep a variety of canned tomatoes on hand for quick soups, sauces and stews. One of my go-to quick and easy dinners  is a can of fire roasted tomatoes, a can of chic peas and a ton of wilted greens spiced with red pepper flakes. 
  • Pumpkin Puree - While I may not use pumpkin once a week I do use it year round. It makes a great addition to curries, pancakes and even smoothies.
IMG_0164.JPG

Grains

Ohhhh, grains. Personally, I have a love-hate relationship with these guys as some of them leave me feeling like a balloon animal (ugh) but they are so versatile, cost effective and full of energy so I think they should play a role in most any balanced diet. I love experimenting with different grains like farrow, bulghur and amaranth - there's something so ancient and human about grains; humanities' great civilizations were founded around their cultivation so yea, I am not on the paleo wagon. That said, I am not gluten free but I do notice I feel a bit better when I limit my gluten intake so here are my top grains...

  • Quinoa - You will never, ever find me without quinoa prepped in the fridge. I buy it in bulk and make a few cups every week to use for quick breakfast, lunches and dinners throughout the week. Quinoa, which acts like a grain, is technically a seed that is super rich in protein and other nutrients. It is my #1 go to "grain".
  • Rice - Personally brown rice (and lentils) don't digest great for me so I stick to white jasmine rice, black rice or my favorite, Japanese sushi rice (I make a lot of my own sushi). I don't cook it all the time (because I am impatient AF so when I do it's in bulk - I will often portion and freeze it once cooked so I have it ready-to-go.
  • Oats - I am a self admitted oats addict. For me, they digest so well and I love the texture - I could eat them for every meal. I often cook down old fashioned oats with cinnamon, mashed banana and a tablespoon of almond butter for an easy, hot breakfast or soaking steel cut oats overnight with cashew milk, chia seeds and maple syrup for the ideal on-the-go treat. I also use oats to make oat flour (great for baking and raw protein bites) and even in smoothies.
  • GF Quinoa/Brown Rice Pasta - Because every one wants pasta but not everyone feels great after eating the flour varieties. This brand is so easy on my digestion and it cooks up just like traditional noodles.
  • Buckwheat or Rice Noodles - I eat Thai/asian style noodles A LOT so this is something I always keep on hand. Noodles are generally are super cheap - I add a ton of veggies (fresh or frozen) and some peanut sauce and, voila,  I have an impressive, whole-foods plant-based dinner.
  • Buckinis - I like to add these crunchy little guys to granola or on top of smoothies bowls. 

Seasoning ... Spices/Sauces

When people tell me they love meat because of "the flavor" I am tempted to reply, "you know thats seasoned with ah, hem, vegan spices, riiiight?" Flavor is what makes food taste good, so here are my most commonly used...

  • Pink Salt or Celtic sea salt - anything but iodized table salt. Salt makes food taste good, we also need sodium to survive but we don't need to consume it in the amounts we so often do. I like larger flakes so I can really see how much I am adding to a dish.
  • Chili Powder - I like Mexican food a lot so this gets used often - mixed into beans, sprinkled over corn tortillas, and of course added to a spicy bean chili. 
  • Curry Powder/Paste - This mix of spices makes for a quick and easy veggie curry. I love trying different brand and varieties - red thai curry paste, yellow curry powder, garam masala, etc.
  • Garlic Powder - Because this lazy girl can't be bothered to peel garlic most days.
  • Smoked Paprika - This is my latest spice obsession. I sprinkle it into to everything - soup, salad, avo toast. Some varieties are spicy and others are sweet - read the label carefully!
  • Turmeric powder - I use this powder for it's color and health benefits. I love the hue it gives to vegan cheese sauces. In order to receive all of the inflammation reducing benefits, be sure to have it with a bit of cracked black pepper for max. absorption (thank you Dr. Greggor).
  • Cumin - I add paprika, garlic powder and cumin to potatoes to make THE BEST breakfast hash browns. It's kinda my holy spice trinity.
  • Red Pepper Flakes - The quickest way to add a hit of heat to your dishes.  
  • Cinnamon - As if I needed another reason to add cinnamon to everything (including coffee) it naturally regulates your blood sugar level. Heck yea.
  • Cardamom - I am OBSESSED with this sweet, spicy, totally unique flavor. I love adding it to anything sweet as you would cinnamon.
  • Vanilla Bean Paste - Worth the extra cash! This thick, rich paste is way more concentrated than it's liquid counterpart and it's flecked with real vanilla bean seeds which honestly makes all the difference. 
  • Spicy Mustard - I mostly use mustard in dressings - combine a little tahini, maple syrup and spicy mustard with some apple cider vinegar and you've got a super tasty sauce/dressing.
  • The Pepper Plant California Hot Sauce - This is my personal favorite hot sauce. When buying sauces, look for a small ingredient list with no added sugars and a limited amount of salt. 
IMG_5693.jpg

Misc.

Here's all the stuff I couldn't fit into the categories above but use ALL - THE - TIME - vinegars, powders and more! Check it out!

  • Nutritional Yeast - Yes, it looks like fish food. But, vegan or not, you need all the B-12 vitamin you can get and this is a super tasty source.
  • Apple Cider Vinegar - Here's another one I use nearly everyday. With a benefits list a mile long I love to use it as the base for dressings and sauces. I also like to add a splash or two to some cold water with some hibiscus flowers and a bit of maple syrup - it's like rose for people who don't drink. Make sure you buy a brand that includes "the mother". 
  • Rice Wine Vinegar - I love adding this slightly sweet, delicate vinegar to asian-style sauces.
  • Coconut oil - I generally avoid oil but when I do need to use it (in things like granola) I always opt for unrefined coconut oil. I honestly can't 'taste the coconut' like some people say, but hey, to each is own. BONUS: I have replaced all body lotions and hair oils with this same coconut oil - it works better, is more affordable, stop spending money on chemical laden skin products!
  • Coconut Aminos - I use this savory brown liquid as a dip for sushi in as an alternative to way-too-salty soy sauce or as a part of a delicious, savory dressing. 
  • Maca Powder - I know, I know. This is technically a 'superfood' - which I generally denounce (every plant food is superfood, AM I RIGHT?!) BUT I LOOOOVE the taste of maca - it has a nutty, malted flavor that is great in smoothies and baked goods...and if it increases libido and energy to boot - count me in. 
  • Cacao Powder - It's raw chocolate powder that you can add to literally anything, I mean, do I need to explain? I use it in smoothies, baked goods and raw treats. Love, love, love the stuff.
  • Coconut Milk Powder - I sprinkle this into curries when I don't want to use a full can or to make an incredible hot chocolate base mixed with a little bit of cacao powder and maple syrup - it makes everything thick and rich without the use of oil
  • Protein Powder - I love to change up my protein powder each time I run out because there are so many out there to try but this brand is my go-to. It doesn't bother my stomach and touts a great ingredient list. I don't think you need a protein powder to supplement a vegan diet ("But where do you get your protein?!") ... yet as an active person I do like to add them to my smoothies for that extra boost.
  • Dried Hibiscus Flowers - Ever get bored of regular water? Add a few of these gems to a pitcher and leave it in the fridge overnight - you'll get a gorgeous rosey-hued iced tea that has an addictively tart flavor and some great detoxing benefits. I find them super cheap at any Latin/Mexican Grocery store.
  • Dried Mushrooms - Add these bad boys to the base of soup and they will take it from 0 to 60. Everyone will wonder what the heck you did to get all that flavor in there.
  • Roobius Chai Tea Powder - I make a roobius chia tea with this powder and a little almond milk nearly every night, plus I add this to smoothies and baked goods for an extra boost of flavor.
  • Nori sheets - I make a lot of veggie sushi but nori is also a great snack. I love to tear it up into a salad for another layer of interesting texture.
  • Dried Fruits - I'd rather have my fruit fresh but I love keeping at least one of the following in my cabinet to use over porridge, in granola and as a snack - raisins, dried mango, sour cherries, dried blueberries or goji berries. 
 

LIVE IN THE LIGHT, LIVECLEAN KITCHEN

Comment

Print Friendly and PDF

Comment

Hormone Balancing Energy Bites

Remember those chewable Flintstone multivitamins? How about the grape flavored children's Tylenol? I LOVED them both and actually looked forward to my daily vitamin. In fact, I loved chewable Tylenol so much that three year old Jill snuck into the medicine cabinet and consumed the contents of an entire bottle - which resulted in a trip to the hospital and a round of ipecac. Fun!

Anyway, the reason I am telling you this is because it seems as though I still love to eat my vitamins but I am pretty sure these powerfully magical beauties will never result in vomiting! I am pumped to share this recipe with you, especially if you are a woman!

For months I have been on a quest to naturally balance my hormones - I have been struggling with irregular periods for the past few years and as an otherwise thriving 29 year old honestly, enough is enough. I have upped my fat to carb to protein ratio (yes, I was on the 80-10-10 train for a while and I think it may have done a little damage), altered my exercise routine and have been *trying* to stress less. In addition to these things I have also been eating the most delicious hormone-balancing "vitamin" daily - a cacao sprinkled  date wrapped in a brazil nut. I learned all about the hormone balancing powers of dates, brazil nuts and cacao in the book 'How Not To Die' by the wonderful Dr. Michael Greger - which the bible for anyone interested in the intrinsic link between good health and diet. One day, I shared my magic bullet of healing on Instagram and the photo got such a reaction that a light bulb went off, "this would make a really great energy bite", I thought. Any excuse for another energy bite recipe, AM I RIGHT?

One of the most wonderful things about Dr. Greger's book is that he makes actual suggestions of foods you can eat to improve specific health conditions - and he goes further still by suggesting combinations of foods that enhance one another's healing effects. For instance, I now always make sure to add pepper to any dish containing turmeric because the anti inflammatory properties are greatly magnified when you do. Dr. Gregor cautions against supplementation and urges us to consume whole foods as much as possible as the complexity of minerals, vitamins and fatty acids in our foods work together, in unison. We are designed to benefit from the delivery of these nutrients through food! They rarely benefit us quarantined in a bottle, as suggested by the supplement industry. 'How Not to Die' is a super dense read and I actually got a lot more from it by listening to it on tape - which is a great thing to do during any tedious task - driving, walking, cleaning, *rolling out energy bites*. 

The way the compounds in these energy bites work together is fascinating. Here's a quick break down - Brazil nuts are SUPER high in selenium, an important trace mineral supporting thyroid function. Selenium's power is magnified when combined with vitamin E, found abundantly in cacao along with antioxidants and other stress reducing compounds like magnesium. Dates further amplify this blend by providing a healthy dose of potassium and manganese - which play a part in regulating sex hormones, energy and metabolism. Although dates are high in sugar the manganese also helps to maintain a healthy blood sugar level and regulates brain and nerve function. 

I went further still adding maca powder - the hormone balancer of hormone balancers and ashwaganda which acts more gently to lower cortizol levels. 

Most days, I enjoy these as a pre-workout pick me up and I am happy to report I am beginning to feel more balanced. I have gotten a period since starting this daily practice and gained a little weight, which I am trying my best to embrace as I course correct my healing journey...NOT easy!  

But the whole reason I am sharing these babies with you is because they are also GOD DAMMED DELICIOUS. I mean - dates, chocolate, nuts - how could you go wrong? I love how the maca powder adds a malted-honey note! My boyfriend - aka my official taste tester - who had no idea about the "medicinal" element, said these are the BEST energy bites I have ever made. Woah, thats big coming from a guy who makes anything I create disappear! 

So, if you're like me, and you're looking for a whole foods solution to your hormonal struggle - give these a try, I am so interested to know if they help. OR, if you aren't struggling with hormones but just want a delicious pre-workout delight let me know how these babies stack up!


Serves: Apx. 24 1.5" Bites • Prep Time: 10 minutes • Total Time: 30 minutes


 

  • 24 Medjool dates
  • 1 cup gluten free oats, ground into flour
  • 1 cup brazil nuts, pulsed into a meal 
  • 3 tbsp. cacao powder
  • 2 tbsp. maca powder *optional
  • 2 tbsp. ashwaganda powder *optional
  • 1/2 tsp. pink salt
  • 1/2 tsp. vanilla extract

1. Pit all of your dates, place them in a bowl and pour hot water to cover - allow them to soak for 3-4 minutes and then drain well, removing all excess water

NOTE: Skip this step if your dates are super moist

2. Measure out the oats into a food processor and wiz them up till the consistency is that of a coarse flour. Pour oat flour into a bowl.

3. Measure out the brazil nuts into the food processor and pulse in 5 second bursts until you reach the texture of coarse sand. Pour the nuts into the bowl with the oats.

NOTE: Be sure to not over blend your brazil nuts, they are quite oily and can turn into brazil nut butter very easily...not that that would be bad, but its just not what we're going for here, we still want little bits of nuts detectable in the final product

4. Now add the soaked and drained dates to the food processor along with the cacao powder, maca powder, ashwaganda powder, salt and vanilla - blend until your mixture is that of a thick paste. 

5. Add the oat flour and crushed brazil nuts back into the food processor and pulse till the entire mixture begins to come together - you may have to scrape the sides of the bowl a few times to ensure an even mix. You want the dough to appear slightly crumbly but to stick together when squeezed between your fingers. 

6. Transfer the mixture to a bowl and allow the chill in the fridge for 15 minutes - you can skip this step but it will help the dough set up and stick to your hands less when rolling out the balls.

7. Use a rounded tablespoon to measure out the balls and roll the mixture between your hands - repeat this process till all the dough is gone. 

8. Store in the fridge in an airtight container for up to 4 weeks - but they will be gone long before then. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

Comment

Print Friendly and PDF

Mind Over Matter Creamy Chai Tea

Fragrant, spicy, rich and creamy. This chai recipe has it all. First steep your tea, then make the creamy element and blend the two together - the process is a little time consuming but it's really that simple. Plus, this recipe makes A LOT so you can enjoy it hot or iced for a few days or between a group of friends! 

IMG_2215.jpg

Chai spice is a blend of cinnamon, cardamom, clove, fennel, black pepper and fresh ginger. It is soothing for the stomach as well as the senses. When blended with brain-boosting walnuts (can we talk about omega-3's?) and coconut cream this concoction is full of healing properties that is delivered in a delicious package. 

Drink well & be well. 


Servings: 8 (1.5 cup) • Prep Time: 35 minutes


  • 6 tbsp. chai spices + 6 tbsp. loose black/roobius tea leaves OR 12 chai tea bags
  • 8 cups water
  • 1/2 cup soaked raw walnuts (or nut of your choice)
  • 16 oz. can full fat coconut milk
  • 1/4 to 1/2 cup maple syrup or other sweetener, depending on taste
  • 3 cups unsweetened almond milk OR water
  • 2" piece of fresh ginger, peeled (optional)

1. The night before you plan to make this recipe, add walnuts to a jar and cover with water OR you can "quick-soak" your walnuts in hot water for at least one hour. 

2. If you are lucky enough to find chai spices on their own (resource here), crush them slightly with a mortar and pestle to release some of the flavor and then add equal parts loose black (caffeinated) or roobius (non-caf) tea. Mix well.

3. Bring 8 cups of hot water to simmer on the stovetop. Once near boiling, turn off the heat.

4. Add the chai blend to a loose leaf tea bag or cheese cloth tied with string.

NOTE: Of course skip steps 3 & 4 if you are using store bought chai tea bags but be aware that using whole chai spices brings in an elevated level of flavor and properties.

5. Submerge the tea bundle in the hot water. Let steep for 10-15 minutes depending on how strong you like your brew.

6. While the tea is cooling, add your soaked and drained walnuts (or any other nut) to a high speed blender along with the ginger, maple syrup, coconut milk and almond milk/water. Blend till totally smooth. 

7. Using a nut milk bag, fine mesh strainer or cheese cloth, strain the blended liquid into a large vessel. Discard the walnut pulp or use in another recipe.

NOTE: You can skip step 7 but the end product may be a bit grainy and you will have some settling. 

8. In batches, blend the coconut walnut mixture with the cooled tea till frothy. If you skip this step, there will be some separation. 

9. Re-heat on the stove or chill the fridge. Keeps for a few days!

 

LIGHT & LOVE, LIVECLEAN KITCHEN

 

 

 

 

Print Friendly and PDF

Comment

Green Goddess Basil & Pea Pesto Dip

This stuff is GOOD! Now, of course, it is a less traditional take on classic italian pesto which contains cheese and oil - two things anyone on a whole foods diet tries to avoid but I promise you it is just as good as the OG. This raw, plant-based version is take on an earlier recipe shared in my 'Bowl Builder' e-book but this one is thicker making it the perfect thing to dip into with veggies and crackers, stir into rice or use as a delicious sandwich spread. 

The benefits of the ingredients list is impressive, cashews, which serve as our healthy fat here, boost your mood and add a creamy consistency. Basil adds fragrance while peas add sweetness and the two balance each other so well. A squeeze of lemon, nutritional yeast and some garlic are the trifecta in creating a cheese like taste that will keep you wanting more!


Serves: 8-10 • Prep Time: 15 min


  • 1.5 cup raw cashews, soaked
  • 1.5 cups packed fresh basil leaves
  • 1.5 cup thawed frozen peas
  • 1 lemon, juiced
  • 1 garlic clove, peeled
  • 1/4 cup nutritional yeast
  • Salt & pepper to taste

1. To start, soak your cashews overnight in cold water or for at least an hour in warm water.

2. Clean the basil leaves and remove any stems, add them to a food processor with the garlic clove and pulse till finely chopped

3. Then add in the soaked cashews, thawed frozen peas, nutritional yeast and lemon juice. Pulse to combine, scraping down the sides of the processor a few times to ensure an even consistency. 

4. Once combined to desired consistency (I like mine smooth but you can leave it a little chunky), add salt and pepper to taste. 

5. Chill for a least an hour before serving. Keeps in the fridge for a few days. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

Comment

Print Friendly and PDF

Comment

Well Rooted Beet Hummus

I have always loved hummus but never tried making it on my own until recently and let me tell you - GAME CHANGER. I love being able to create my own flavors and experiment with different additions. This is my current favorite - maybe it's the ruby red color, maybe its the light, creamy texture or maybe it is because I know how good it is for me.

You can make this recipe as easy or as hard as you like - personally I cooked my own chick peas and roasted my own beets but there are ways around both of those things suggested below. I love that I can whip up this impressive and pretty dip in just a few minutes if I wanted to.

If you are a fan of beets (which you should be because they deliver so many nutrients in such a delicious package) then you will not be able to get enough of the savory and sweet combination. Give it a try!


Serves: 10 • Prep Time: 15 minutes OR 2.15 hours (if you cook your chick peas from scratch)


  • 2 cups cooked chick peas (about 1.5 cans)
  • 1/2 cup tahini
  • the juice of half a lemon
  • 2 tbsp. water
  • 2 medium or 3 small roasted beets
  • 1 tsp. cumin
  • 1 glove of garlic, peeled
  • salt and pepper to taste

1. Set the oven to 425*F and wrap your cleaned beets throughly in tin foil and place them on the rack. Roast until fork tender, somewhere between 30-45 minutes. While still hot, rinse the beets with cold water - this should help you peel them easily with a vegetable peeler.

NOTE: You can skip this step by purchasing pre-roasted beets at the store (just make sure you drain them) or by using beet root powder if you have it.

2. If you are going the route of prepping your own chick peas from their uncooked state simply follow package directions. Rinse and allow to fully cool. 

NOTE: I like the option of cooking your own beans because that way you can control the amount of salt that goes into them.in addition, it seems to me that the final texture of the hummus is a bit more fluffy when made with beans from scratch. It is time consuming but simple enough, cook up a whole bag and make a few different hummus's for a party!

3. In a food processor combine chick peas, tahini, lemon juice, cumin and garlic. Pulse till combined - you may have to press the mixture down a few times with a spatula and it may appear a crumbly and dry, if this is the case add a few tablespoons of water but be on the conservative side as the roasted beets contain some moisture.

4. Once the hummus mixture is smooth, nestle roasted beets and pulse till the entire mixture takes on a pink-ish red hue. You can of course add more or less beets depending on your liking.

5. Add salt and pepper to taste. Transfer to a serving dish and chill for at least 1 hour before serving. Keeps for a few days. 

 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

Comment

Print Friendly and PDF

Comment

'Full of Joy' Almond & Coconut Energy Bites

Packed with clean energy these bites are simple yet satisfying. If you love the winning combination of coconut and almonds, these are your new best friend...at work, on the go, pre-exercise and post-dinner (hey, just saying).

Gluten-free, oil-free, processed sugar-free yet flavor-full and nutritionally dense, they are sure to bring a joyful smile to your face.

Aside from chocolate and well ... anything, I don't think there is any greater food pairing than almonds and coconut. While coconut is loaded with hormone-balancing, candida-banishing lauric acid, almonds curb cravings with their healthy fat and fiber. They are quiet the pair on their own so I kept this recipe simple only adding in a few other ingredients - oats, chia seeds and maca for a malt-like flavor.

These energy bites come together quickly. They only require a food processor or blender and a whole lot of muscle, but it's well worth it. I just love the physical and mental boost these guys give me whenever I need it most - if I were a superhero energy bites would be my sidekick.

They make the perfect base for any other flavors you may wish to add...but there's something glorious about keeping them this wonderfully simple as well. Make a big batch and share amongst friends or eat over the course of a few weeks!


Makes: 34-36 energy balls • Prep Time: 30 minutes


  • 2 cups gluten free rolled oats, ground
  • 2 cups "wet" pitted dates (any variety will do, I get mine here)
  • 3/4 cup unsweetened coconut flakes
  • 3/4 cup almond butter
  • 1/4 cup hemp seeds
  • 2 tbsp. chia seeds
  • 2 tbsp. maca powder (optional)
  • 1 tsp. five spice powder (optional)
  • 1 tsp. pink Himalayan salt (optional)

1. Add your rolled oats to the food processor and blend until a flour like consistency is reached. Pour the oat flour into a large bowl.

2. Next, pit your dates and add them to the food processor. Pulse until a thick paste has formed and there are no more large date pieces. Add the date paste to the large bowl with the oat flour.

NOTE: If you are having trouble getting there it may be because your dates are too dry. Add in 1 tsp. of hot water at a time and blend until you reach a sticky paste.

3. To the bowl, add the almond butter, coconut flakes, chia seeds, maca powder, five spice powder and salt. Use your hands to fully combine all the ingredients - this will take some man power but it is well worth it. The dough will be a bit crumbly but should hold together nicely when pressed between the fingers.

4. After the mixture is fully combined you can add in any other desired mix-ins like cacao nibs, dried fruit or more spices. Then form the dough into balls 1"-1.5" in diameter, roll them firmly between the palms of your hands to create a perfect sphere.

5. Allow the bites to set-up in the fridge for at least an hour before serving. Store for up to 3 weeks. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

Comment

Print Friendly and PDF

Comment

Get Glowing Swirled Superfood Bark

This is one decadent and sexy recipe that makes the perfect Valentine's gift or eat-in-bed dessert. I am not the hugest fan of the phrase "super-food" but these particular ingredients truly deserve that notoriety. I also tried to make sure that with this variety of toppings you got a deep sensory experience in fragrance, flavor and texture - crunchy, chewy, crisp, soft, tangy, spicy, earthy, salty, sweet. Simple to make and packed with hormone balancing ingredients - this bark will get you glowing from the inside out. 

Antioxidant-rich dark chocolate pairs gorgeously with ruby-hued cacao butter to make a stunning base. Pile on the toppings for a truly guilt-less indulgence - balancing rose petals, inflammation banishing turmeric, and tummy-loving cardamom make quiet the pair. Just the benefits of pistachios alone are amazing - heart healthy, dry-skin banishing, iron absorbing and fiber rich - this nut will have you on your way to feeling great in no time.  


Servings: 20 • Prep Time: 20 min • Freezer Time: 30 min


BASE

1. Begin by finely chopping or grating the dark chocolate and cacao butter and placing them in separate glass bowls, each with 1 tbsp. of coconut oil which will help to get things moving.

TIP: I find that grating the cacao butter on a cheese grater works best to get an even and fast melt.

2. Microwave the cacao butter 30-40 second increments, stirring intermittently. It will take apx. 3 minutes to become fully melted.

Alternatively, you can of course do this over a double boiler. 

3. Once both are fully melted, incorporate the beet root powder and vanilla to the cacao butter - this will turn it a gorgeous pinky red color.

4. While the cacao butter is firming up, perform the same melting method with the chocolate - it will take a bit less time - apx. 2 minutes - to become fully melted.

5. Line a sheet tray with parchment paper and pour the melted chocolate over the top, spreading into an even 1/4 layer with a spatula. 

6. Using a tablespoon, drizzle the cacao and beet powder mixture in long vertical lines over the melted chocolate. Then take a knife and drag it diagonally first left to right and then right to left creating a marbled effect (sort of like this image).

NOTE: Although it looks incredibly cool, you can totally skip the 'marbled' part of this recipe, shaving off time and money - under all those toppings no one will hardly be the wiser anyway.

TOPPINGS

  • 1/2 cup raw pistachios 
  • 1/4 cup dried goji berries
  • 1 tbsp. dried rose petals
  • 2 tbsp. coconut flakes
  • 1 tsp. ground cardamom 
  • 1 tsp. ground turmeric 
  • 1/2 tsp. pink salt

7. While the chocolate is still warm, sprinkle over all of the toppings evenly and gently press down with the back of your hand to secure the pieces. 

8. Place the entire sheet tray in the freezer and allow it to set up for at least a half hour.

9. Use a knife to break up the bark into jagged pieces. Serve immediately or store in an airtight container in the fridge for up to 2 weeks!

 

LIGHT & LOVE, LIVECLEANKITCHEN

Comment

Print Friendly and PDF