Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~

Usually I make slaws with rice vinegar, ginger and toasted sesame seed oil, but for this slaw I thought I would try something new!

Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~

I added lemon juice, curry powder, a dash of cinnamon, raisins and heaps of fresh cilantro and mint giving it a Moroccan flare!  (Not that I really know what Moroccan food tastes like since I’ve never been to Morocco, but hopefully I will go someday!)

Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~

I find that slaws will usually keep in the refrigerator for a few days.  In fact, they tend to become more flavorful with time!  However ,this one does not!  I went to have left-overs the day after making it and found it to be rather dry :(  I would suggest making extra dressing if you plan on having it for a few days!

Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~

Lets talk a little about the abundance of nourishing ingredients for a second!

All the raw ingredients (cabbage, herbs, carrots, lemons, etc.)  lend tons of natural enzymes.  Enzymes are needed to digest carbohydrates, fats and proteins.  The enzyme amylase breaks down carbohydrates, lipases break down fats and proteases break down proteins.  The beautiful thing about raw food is that they come packed with their own enzymes to facilitate digestion.  Cooked food lacks enzymes causing us to dip into our “enzyme reserves.”  This is one of the reasons why a diet that consists of mostly processed, cooked foods will leave one feeling depleted and undernourished.  I don’t recommend following a completely raw food diet, because in my opinion, cooked foods such as grains and legumes provide so many vitamins, nutrients and keeps one “grounded.”    However, I do recommend incorporating raw foods into your diet every day!

This slaw strikes a balance of healthy fats (evoo, hemp seeds, walnuts), complex carbohydrates (raisins), raw foods (cabbage, carrots, scallions) and protein (walnuts, hemp seeds).

Plus, it contains healing components from the aromatic herbs mint and cilantro!

Who knew a simple slaw could be so healing?!?

Moroccan Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 small head of red cabbage, very thinly shredded
  • 4 carrots, thinly sliced with a mandoline
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
  • 4 scallions, chopped
  • ½ cup walnuts
  • ½ cup raisins
  • 3 tablespoons hemp seeds
  • For the Dressing:
  • ¼ cup extra virgin olive oil
  • Juice and zest of 1 lemon
  • 1 tablespoon pure maple syrup
  • 1 clove garlic, minced
  • ½ teaspoon cinnamon
  • ¼ teaspoon curry powder
  • sea salt (around ½-1 teaspoon depending on taste)
Instructions
  1. Add shredded cabbage, carrots, mint, cilantro, scallions, walnuts, raisins and hemp seeds in a large bowl and set aside.
  2. Blend together dressing ingredients and pour over slaw mixture, toss to coat.
  3. Enjoy!

Red Cabbage Slaw with Mint and Hemp Seeds ~vegan, gluten free~

Try it out on your friends and family this weekend!

peaches n’ cream milkshake with coconut whipped cream ~vegan~

This smoothie is pretty darn good, but ‘m pretty sure anything would taste amazing with whipped coconut cream on top!

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

Peaches…not in season right now, but when they are…stock up and freeze them for later use!

Peaches are loaded with carotenes, flavonoids, lycopene and lutein, which are beneficial in warding off macular degeneration, cancer and heart disease.  They are on the EWG dirty dozen list, so buy organic when possible!

Hemp seeds are added for a healthy dose of omega 3 fatty acids, iron, fiber and calcium…they also lend a slightly nutty flavor!

To make coconut whipped cream, use whole fat coconut milk from a can.  I like using the organic/non-GMO brand Native Forest, which I buy from www.vitacost.com.

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

It’s essential that you use whole coconut milk and not low-fat coconut milk!  Place the can in the refrigerator for a few hours or over night…the longer it is refrigerated the better!  Open the can and scoop out the “cream” and reserve the coconut liquid for another use such as smoothies!  Place the cream in a medium sized bowl, add a few tablespoons of sweetener such as maple syrup or agave syrup and a drop of pure vanilla extract if desired.  Using a hand-held mixer, whip until fluffy and peaks form.

Try not to eat the whole bowl!

Peaches n' Cream Smoothie with Coconut Whipped Cream ~vegan~

Use for a decadent topping to desserts, fruit salad or “milk” shakes!

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

peaches n' cream milk shake ~vegan, gluten free~
 
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Author:
Recipe type: Drinks
Cuisine: Vegan
Ingredients
  • 1 cup of soy, almond or coconut milk
  • 1 cup frozen peaches
  • 2 dates, pitted
  • 2 tablespoons hemp seeds
  • ½ teaspoon pure vanilla extract
  • For Coconut Whipped Cream:
  • 1 can organic whole fat coconut milk
  • 2-3 tablespoons pure maple syrup or agave syrup (depending on how sweet you like it!)
  • drop of pure vanilla extract
Instructions
  1. Smoothie: Place all ingredients in a high-powered blender and blend until frothy. Top with coconut whipped cream, coconut flakes and sliced fruit as desired.
  2. Coconut Whipped Cream: Place can of coconut milk in the refrigerator for a few hours or over night...the longer it is refrigerated the better! Open the can and scoop out the "cream" and reserve the coconut liquid for another use such as smoothies! Place the cream in a medium sized bowl, add a tablespoon of sweetener such as maple syrup or agave syrup and a drop of pure vanilla extract if desired. Using a hand-held mixer, whip until fluffy and peaks form.

It’s toddler approved…

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

Happy Spring Weekend :)

Mango, Beet and Banana Smoothie Bowl ~vegan, gf~

Sunshine smoothie with a spoon!  

Mango, Beet and Banana Smoothie Bowl ~vegan, gf~

Mango, beets and bananas blended into a breakfast delight!

Topped with granola, fruit and hemp seeds for a smoothie you can bite into!

Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

You can take your favorite smoothie and turn it into a smoothie bowl by decreasing the amount of liquid used.  Don’t be afraid to add greens to the mix either!

Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

Mango, Beet, Banana Smoothie Bowl
 
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Smoothie in a bowl!
Author:
Recipe type: Drinks
Cuisine: Vegan
Ingredients
  • 1 cup frozen mango
  • ⅔ cup raw beets, cubed
  • 1 banana, sliced
  • ½ cup vanilla almond milk (consider adding ½ teaspoon pure vanilla if using plain almond milk)
  • 2 dates, pitted (optional, but adds sweetness)
  • 2 tablespoons hemp seeds
  • ¼ cup granola
  • sliced fruit of your choice
Instructions
  1. Place mango, beets, banana, almond milk, dates and hemp seeds in a high-speed blender such as a vitamix.
  2. Blend until well combined and smooth.
  3. Pour into a bowl, top with granola or toppings of your choice and enjoy!

 

Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

Did you know?

Getting out in the morning sunlight may help you maintain a healthy weight?

A recent study shows that 20-30 minutes of sun exposure in the early part of the day (8 a.m. – 12 p.m.) may lower an individual’s BMI.  The author of the research study stated “Light is the most potent agent to synchronize your internal body clock that regulates circadian rhythms, which in turn also regulate energy balance.”   A well running circadian rhythm is essential for hormone balance, metabolism and ultimately…weight management.

So get out there and soak in some rays!