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Matcha Covered Strawberries

2/28/2016

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When you combine things that you love, magic happens. Continuing with my recent found love of matcha , I decided to create a healthy treat that tastes truly magical. Matcha covered strawberries are full of nutritional goodness. Using coconut butter as the base adds fiber, protein, and healthy fats. The matcha offers loads of antioxidants, vitamins, and trace minerals. With all of these benefits, there is no need to feel guilt with this tasty treat. 

Matcha Covered Strawberries
​(makes about 1 dozen)
  • 12 strawberries, washed and dried
  • 1/2 cup coconut butter (Coconut Manna by Nutiva is my favorite)
  • 2 Tablespoons of maple syrup
  • 2 Tablespoons of non-dairy milk
  • 1 Tablespoon matcha powder

Place coconut butter in a small sauce pan over medium-low heat. Stir continuously until coconut butter melts. Once it becomes liquid, add maple syrup and stir to combine. Remove pan from heat and add matcha. Stir well. Add milk and stir once more until well incorporated. Dip strawberries into mixture being sure to coat completely. Place dipped strawberries on a parchment lined pan and refrigerate until set. Please note that these strawberries hold up best when they are kept chilled.

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Chocolate Chia Pudding

2/23/2016

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Chocolate chia pudding is the perfect excuse to eat chocolate for breakfast, or to indulge in a decadent treat that is surprisingly healthy. Raw cacao is full of antioxidants, vitamins B1, B2, B3, B5, B9, and E, essential minerals such as magnesium, sulfur, calcium, zinc, iron, copper, and potassium, healthy fat, protein, and fiber. Do not get raw cacao confused with cocoa, which is processed and contains very little nutritional value. Top your pudding with your favorite berries, bananas, cherries, coconut, or chopped nuts, for even more flavor and nutrition. 

Chocolate Chia Pudding
(serves 4-6)
  • 1 can coconut milk + 1 1/2 cup non-dairy milk
  • 1/2 cup chia seeds
  • 2 1/2 Tablespoons raw cacao powder
  • 1-3 Tablespoons of maple syrup, depending on how sweet you like (I use grade B maple syrup)
  • 1/4 teaspoon pure vanilla extract

Wisk milk, cacao powder, maple syrup, and vanilla until smooth. Add chia seeds and mix again. Pour into serving dishes and refrigerate. This can be refrigerated for a few days.
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Matcha Chia Pudding

2/5/2016

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I feel like I am a little late to the party, but I am currently in love with all things matcha! Offering loads of antioxidants, vitamins, and a great source of chlorophyll, matcha helps boost the immune system, assists in detoxification, offers a calming effect to the body, sharpens mental alertness, enhances energy, among many other things. Matcha does however contain caffeine, and the tea leaves naturally have trace amounts of lead. As with anything, moderation should be used with matcha, regardless of how amazing it's health benefits are. This week's chia pudding flavors is matcha, and it does not disappoint.

Matcha Chia Pudding
(makes 2-3 servings)
  •  1 can coconut milk + additional non-dairy milk to = 16 oz
  • ​1 tablespoon matcha 
  • 1/2 cup chia seeds
  • 1-3 tablespoon maple syrup, depending on how sweet you want
  • ​1/4 teaspoon pure vanilla extract 
Wisk milk, matcha, maple syrup, and vanilla until smooth. Add chia seeds and mix again. Pour into serving dishes and refrigerate. This can be refrigerated for a few days
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Tortilla Soup

2/3/2016

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This easy tortilla soup is great for anytime of year. I enjoy it equally on summer nights or cold winter days. Loaded with lots of veggies, it is both vegan and gluten free. You can add your favorite toppings, making this soup specific to your taste. The best part, you don't have to spend all day in the kitchen preparing it. 

Vegan Tortilla Soup
(serves 6)
  • 1 Tablespoon grapeseed oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 Tablespoons cumin
  • 1/2 Tablespoon chili powder
  • 4 cups vegetable broth
  • 1 Tablespoon tomato paste
  • 1 28 oz can crushed tomatoes (I used fire roasted)
  • 1.5 cups black beans 
  • 1.5 cups pinto beans
  • 1 cup corn
  • 1 4 oz can chopped green chilies
  • 1 jalapeno, chopped with seeds removed (jalapeno is optional)
  • 2 cups fresh chopped spinach
  • 1/4 cup chopped cilantro 
  • juice of 1/2 a lime
  • Toppings: avocado, addition lime juice, cilantro, tortillas or tortilla chips, cheese (vegan), sour cream (vegan)

In a large pot, heat oil over medium heat. Add onion and cook until soft (3-5 minutes). Add garlic and cook for about 30 seconds more. Add cumin and chili powder and cook for 1 minute, continuously stirring. Add vegetable broth, tomato paste, and crushed tomatoes, and bring to a boil. Reduce heat to a simmer and add beans, corn, chopped green chilies, and jalapeno. Cover and cook for 10 minutes. Add spinach, cilantro, and lime juice and cook for five minutes more. Remove from heat and serve with your favorite toppings. 

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