Smooth and Creamy Acai Bowl

I love to recreate stuff at home the I have been introduced to - with my own special twist of course! I thicken my acai puree with coconut milk and ripe avocado. You can add any number of toppings; fruit, nuts, granola....get creative! Below are the ingredients I used in this particular bowl, though I seldom repeat the same thing ;)

Ingredients:

2 packets acai puree (found in the frozen food section)
1/2 c coconut milk
1/2 ripe avocado
1/2 scoop vega one mixed berry protein powder
1 cup frozen watermelon
**blend all ingredients until smooth, adding water or more coconut milk to desired consistency**
Top with: organic pumpkin seed granola, hemp seeds, bee pollen, fresh banana slices, blueberries

A little note about the nutrition benefits of this bowl:
The healthy monounsaturated fat of avocados contains oleic acid, which has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Avocados are also high in fiber and folate! Coconut milk is high in fat, so consume in moderation, BUT the fats are medium chain fatty acids that are used more quickly by the body and the lauric acid in the fats converts to antiviral/antibacterial compound that destroys loads of disease causing organisms. Watermelon is delicious and contains vitamin A, vitamin C, and lycopene (good for your eyes, cancer prevention, and studies show pain caused by nerve damage) Bee pollen is super high in antioxidants, boosts liver health, can increase blood flow to the body's nervous system therefore reducing stress, among other benefits. And hemp seeds are a crunchy topping that are also the rare complete protein (all 20 amino acids) found in plants. Plus they are rich in fatty acids and vitamin E - great for your hair and skin!

Easy Pesto

Fresh pesto is so easy, it is hard to justify buying something store bought. Here is the recipe I use. I sub walnuts for pine nuts because I prefer the flavor, plus the nutritional boost of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. Good antioxidants, and good for the brain! 
 

Ingredients:

Fresh organic basil (about 2 cups)
Olive oil to taste (it will seem like you are using a lot. Don't worry, it tastes better and makes the pesto go further)
Squeeze of fresh lemon
Fresh grated parmesan cheese
Salt and pepper
Toasted organic walnuts (again, to taste. I use about a cup. Toasting them brings out more flavor)

Directions:

After you rinse the basil, place all ingredients in a food processor. Blend until smooth. Add more olive oil as you go to reach a nice viscous consistency.  Enjoy with pasta, on bruschetta, with roasted veggies....or sometimes a spoonful by itself ;)

Healthy Lemon Cake

Baking is like meditation for me.  A means to quell my anxieties, get lost in the moment, and share the love when I have a finished project.  If I can swap a few things to make a treat a little more nutritious, and not just delicious, then all the better! Here is a not-too-sweet, just a little tart, lemon cake that really was easy.  Don't be afraid to put in some work for better results ;) I made my own oat flour by grinding the old fashioned oats in a coffee mill (be sure to clean thoroughly before and after), and squeezed lemons by hand that were fresh from my friend's yard. I love the lemon taste so I increased the lemon juice a bit, which meant I had to add about 1/2 cup extra flour.  

Ingredients:

1/2 cup Coconut Oil (melted) 

3/4 cup of honey

3 large eggs, lightly beaten

2/3 cup greek yogurt 

1/4 cup lemon juice

1 tsp vanilla extract

2 tsp lemon zest

1 1/2 cup oat flour 

3/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

For the Icing

1 cup powdered sugar

1 TBP milk

1 tsp lemon juice 

Directions:

Preheat oven to 350 

Juice lemons

Grind oats into flour

Combine coconut oil, honey,  eggs, yogurt, vanilla extract, lemon juice, and lemon zest.

In a separate bowl, mix oat flour, baking soda, baking powder, and salt.

Gradually add the flour mixture to the wet mixture and whisk together as you do.

Add the batter into a lightly greased 9 x 5 or 8 x 4 inch loaf pan.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean

Let cool for 10 minutes and remove from pan. Cool completely before icing. If you pour icing on too soon it will just soak into the cake making it wet and not as pretty :)

Mix icing ingredients, pour over the cake and ENJOY! (remember, sharing is caring)

Sometimes you have to leap before you're ready

And so it begins. Even though I have been a writer since the tender age of 6 when I had to write a book to convince my parents to let me get my ears pierced, and I have written almost every day of my life in some fashion, putting it out into the world is a whole new thing. It's a bit scary. But as my very wise daddy would say "Fuck 'em". Man, if there was any more fitting wisdom for me lately I am not sure what it is. I am either getting used to living with this constant undertone of fear, or getting so good at pushing past it that I keep digging for more ways to break through. Whenever I get really upset or afraid I remember to tell myself that we are all going to die someday. (sorry if that sounds morbid, but it works for me!) When I take my last breath I plan to have a smile on my face, because even when I was scared, I did it anyway.