Beauty Food Brunch

I had such a fun time hosting my first event, and Beauty Food Brunch with fellow health coach and foodie Maria Marlowe. This event gave people a real idea of what our food tastes like. Not only does it photograph well, and do we think about using ingredients that support optimal healthy, but we emphasize on making healthy food taste good!

It seemed that translated well because every plate was licked clean!


Heres a little recap of our menu with the recipes, so that you can make these at home yourself. 


Smoothie Trio made with Maria Marlowe's delicious Gold & Glow superfood smoothie blends.

Complexion Perfection 

Ingredients: 

  •  1 cup hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Complexion Perfection powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Complexion Perfection:  Organic Goji Berry Powder, Organic Maqui Berry Powder, Organic Camu Camu Berry Powder, Organic Hemp Seeds, Organic Turmeric, Organic Ginger, Organic Mangosteen.


Enlightened Energy

Ingredients: 

  • 2 cups hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Enlightened Energy powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Enlightened Energy: Organic Hemp Seed, Organic Maca, Organic Oats, Organic Cinnamon, Organic Ginger.


Clean Green

Ingredients: 

  • 2 cups hemp milk

  • 1 banana (fresh or frozen)

  • 1/2 avocado

  • 2 tbs. glowing CLEAN GREEN powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in CLEAN GREEN: Organic Hemp Seed, Organic Coconut, Organic Chlorella, Organic Spirulina, Organic Wheatgrass, Organic Turmeric, Organic Ginger. 


Garden Vegetable Frittata

Recipe:

Makes 12 servings

Ingredients:

  • 1 large red onion, sliced into long strips
  • 4-5 cups button mushroom caps, sliced
  • 10 cups of baby spinach
  • 1/4 cup kalamata olives, sliced in half
  • coconut oil or olive oil
  • 12 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 350.
  2. Saute vegetables one at a time: Start with the onion. Heat a pan, add just enough oil to coat the bottom of the pan, then saute onions on medium low for about 5-7 minutes, until soft and translucent, not browned. Remove to a paper towel lined bowl to absorb any excess oil.
  3. Repeat with mushrooms (about 5-7 minutes, until soft). Be sure to drain them well, as they release a lot of excess moisture, and then add to paper towel lined bowl.
  4. Repeat with baby spinach and olives together, until greens are wilted, about 3-5 minutes.
  5. Add all vegetables to a 3 quart glass baking dish, lightly greased it with coconut oil.
  6. Beat 12 eggs together in a bowl. Stir in salt and black pepper. Pour into the baking dish. Then top with parsley.
  7. Bake for approximately 30-35 minutes, until puffed and set in the middle. Remove it from the oven before it starts to get golden brown, as that tends to signify the middle is overcooked and will become a little spongy-tasting.
  8. Cut into squares to serve.

Makes 5-6 servings

Ingredients:

For the roasted chickpea croutons:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional) 

For the dressing (makes 3/4-1 cup):

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

  • 1/4 cup raw cashews
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

For the lettuce:

  • 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Red Velvet Pancakes with Whipped Coconut Cream and Seasonal Berries

Serves 4

Ingredients: 

Pancakes

Coconut Whipped Cream:

  • 4 Tbsp creamy thick coconut milk (from can) 
  • 1 Tbsp. maple syrup
  • 2 tsp vanilla extract
  1. Preheat the oven to 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out. Or you can just use beets pre-cooked in a can.
  2. Meanwhile measure out the other ingredients. Mash banana and mix together the maple syrup and vanilla extract.
  3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the banana mixture and whisk until combined. 
  4. Finally, add the gluten-free pancake flour. Mix with a hand whisk until you have a classic pancake batter consistency.
  5. Melt some butter or coconut oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes.
  6. To make the drizzle simply mix together the coconut milk cream, maple syrup, and vanilla extract. You can either drizzle this on top of the pancakes and top off with seasonal berries. Enjoy!