3 Ingredient Chocolate Truffles

This recipe only contains 3 ingredients! These are the perfect snack, although you might want to devour all of them at once so be careful!

You can add different dried fruits, flavors, and nuts into this mix. It can be used as a base to create more delicious recipes. 

My weakness is dark chocolate, so I always make sure to eat or buy the most pure brands. Making this at home with simply dates and organic raw cocao powder is simple enough for when you have those dark chocolate cravings. 

Here are some different ideas of what you can roll the truffles in to add color: shredded coconut, bee pollen, matcha powder, pistachios, goji powder, cocao powder, acai powder, or any other kind of nuts.



Makes 12 truffles

Ingredients: 

  • 2 cups Medjool dates (soak in water for 15 minutes if hard)
  • 2-3 Tbsp. cocao powder
  • 1/2 tsp. vanilla extract

Coating:

  • Raw unsalted pistachios 
  • Shredded coconut
  • Cocao powder
  • Goji powder

Instructions:

1. Add dates, cocao and vanilla extract into food processor. Blend until smooth. 

2. Coat hands with coconut oil so that the mixture doesn't stick to your hands. Roll about a Tbsp. of the truffle mixture into a ball and coat with whatever topping you choose. I like to have a variety of color and flavor so I used four different flavors. 

3. Place truffles on parchment paper and keep in fridge. 

4. Enjoy these delicious treats! 



Infused Water

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Not only are these waters pretty to look at, but they are also flavorful and detoxifying. I recommend drinking plenty of water throughout the day, about 9 glasses, and infusing your water adds a fun twist to an everyday routine. Getting bored of drinking plain old water every day?  Using fresh organic ingredients guarantees flavor and beneficial nutrients.

I decided to make 4 different recipes, although I wanted to make way more! The combinations are unlimited!

I used large 800 ML mason jars for this recipe. For more flavor allow these to infuse overnight. You can stir and drink them right away, but they will have more flavor the longer they sit. I also continue to refill them with water once I’ve finished drinking them, until the fruit doesn’t have any more juice to ad to the water. You can get about 2-3 servings per jar.


Pineapple Ginger Infused Water

My favorite flavor was the pineapple and ginger infused water. The pineapple adds a nice tart sweetness and the ginger adds a little spice. Pineapple is extremely rich in vitamin C, Vitamin B-6, potassium, magnesium, and antioxidants. Did you know that pineapple contains half of the daily-recommended value of vitamin C? Fresh pineapple is not only sweet and delicious, but it also aids in detoxing your body, thanks to the presence of bromelian, a powerful digestive enzyme. This enzyme has been proven to aid in digesting protein, breaking down fats, and reducing inflammation. Pineapple is also packed with manganese, which has been recommended by nutritionists as a way to boost your mood if you’re experiencing symptoms of PMS.  Ginger helps to alleviate pain and inflammation, stimulates circulation, and also settles your stomach if feeling nauseous.

Ingredients:

  • 1 cup pineapple chunks
  • 2 inch piece of ginger (thinly sliced)
  • Water

Strawberry, Cucumber, and Mint Infused Water

The second recipe is infused with cucumber, strawberries, and fresh mint. Cucumbers are known to reduce your risk of cancer, fight inflammation, and the B vitamins found in cucumbers help to manage stress. Strawberries are an immunity booster because they are an excellent source of vitamin C. They also promote eye health, fight bad cholesterol, and aid in weight management. Mint calms indigestion, is a natural stimulant and fights against fatigue and depression. It also contains an antioxidant, which is known to relieve symptoms of seasonal allergies. This mixture is super powerful!

Ingredients:

  •  ¼ cucumber thinly sliced
  • 5 strawberries
  • 3 sprigs of mint leaves
  • Water

Orange, Kiwi, and Blueberry Infused Water

The orange, kiwi, and blueberry infused water is citrusy and delicious! Oranges are full of vitamin C and great for immunity, and are full of beta-carotene, which is a powerful antioxidant that protects cells from being damaged. Kiwi’s are rich is vitamin C and this helps to improve skin texture, prevent damage caused by the sun, and smooth wrinkles. The blueberries are rich in antioxidants, which are also great for your skin.

Ingredients:

  • 1 small orange
  • 1 kiwi
  • ¼ cup blueberries
  • Water 

Melon Infused Water

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The melon water is infused with watermelon, cantaloupe, and honeydew melon. This is rich in vitamin C and Vitamin A, and Vitamin A is important for healthy teeth, skin, bone and mucous membranes. It helps the vision system by promoting retinal health.

Ingredients:

  • 4-5 chunks watermelon
  • 4-5 chunks cantaloupe
  • 4-5 chunks honeydew melon
  • Water 


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Sweet Corn Gazpacho

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



When I look back on summers growing up, I remember growing sweet corn, strawberries, and tomatoes in my backyard, barbequing with friends and playing outside. This recipe is reminiscent of a few of my favorite memories and ingredients I would pick fresh from my backyard.

Summer is especially exciting for me living here on the east coast, because its time I get to enjoy the outdoors and nature. I’m finally set free! I love going upstate to waterfalls, hiking in the woods, watching movies in the drive-in, and going to every just about every farmers market known to man.

This gazpacho celebrates summers bounty! Sweet corn, fresh heirloom tomatoes, sugar snap peas, and avocado. Its super simple to throw together, and tastes even better the next day.

This can be served up at barbeques and dinner parties.  The sweet corn adds a creamy texture to this recipe, and the sugar snap peas, green onions, and corn on top add a refreshing crunch.

Celebrate summer with this seasonal sweet corn gazpacho!



Serves about 4 people

Ingredients:

  • 1 large yellow heirloom tomato
  • 3 ears of yellow corn, cooked and kernels removed 
  • 2 yellow peppers, diced
  • 1/2 cup of yellow onion , diced 
  • 1 glove of garlic, minced
  • a pinch of cayenne
  • 1/2 a teaspoon of salt 
  • 2 tablespoons white wine vinegar
  • 3 tablespoons of extra virgin olive oil

Toppings:

  • 3 green onions, thinly sliced
  • ½ cup sugar snap peas (thinly sliced)
  • 1 avocado, diced
  • Red pepper flakes (optional) 

Instructions:

1. Place all of the ingredients into a high-speed blender, except the kernels from one ear of corn. Blend until mixture is completely smooth. Taste and adjust any seasoning accordingly.

2. You can serve immediately, at room temperature; however, I would recommend refrigerating for 3 hours - overnight to chill the soup and to allow the flavors to develop.

3. When you're ready to serve, pour the soup into bowl, and garnish with any of the suggested toppings. 


Bai5 Ipanema Pomegranate Hot Chocolate with Whipped Cream

Well a girls gotta survive this brutal winter somehow, right? Hot chocolate and winter are a match made in heaven, and I decided that Bai5 Ipanema Pomegranate and dark chocolate would go together just as well, and man was I right! I mean dark chocolate anything is good in my books...

I always opt for using high quality dark chocolate 72% or more. I also added cocao powder, for a boost of superfood nutrients and added chocolate flavor, can't hurt right? Again, I sweetened this recipe with an all-natural sweetener, maple syrup. The dark chocolate and cocao powder can be quite bitter, but the maple syrup and Bai5 Ipanema Pomegranate balance out this hot chocolate perfectly.

There are a variety of health benefits form eating dark chocolate as well. Not as sinful as you originally thought, huh? Disclaimer: everything in moderation. Dark chocolate and pure cocao are extremely high in antioxidants, one in particular,  resveratrol, which has been demonstrated to protect the heart from heart disease. Dark chocolate and cocao are also high in iron and magnesium, so you may want to think twice next time you are crave chocolate, because your body may be trying to tell you something.

Oh and it gets better…I even whipped up a dairy-free but heavenly whipped cream!! It came out tasting like vanilla ice cream, I almost ate the entire jar…And guess what it's made out of…almond milk!

Ok now heres the best part, the recipe. I'll let it speak for itself. Hope you find an excuse to curl with this hot chocolate to keep you warm!

Ingredients:

Makes 2 servings

Pomegranate Hot Chocolate:

Whipped Cream:

  • 1/2 cup unsweetened almond milk
  • 1/2 cup almond oil (or other oil that isn't overpowering)
  • 1 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. xantham gum (optional)
  • Ice (optional)

Directions:

Pomegranate Hot Chocolate:

1. On low heat whisk all ingredients together in saucepan and mix until chocolate is completely melted and mixture has begun to boil.

Whipped Cream:

1. Place all ingredients in a high speed blender or food processor, if using a vitamin, start on low speed and then gradually to high speed.

2. Blend until desired consistency is reached, it won't get too thick without the anthem gum. If serving immediately add a few ice cubes to cool down.

3. I didn't have xantham gum, so I placed my mixture in the freezer for about and hour and then scooped a dollop for on top of the hot chocolate, and it was perfect!

Peach Fig Coconut Berry Smoothie

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Peach season may be ending, but don’t worry because frozen peaches are always available to buy! Did you know that frozen fruits and vegetables are sometimes more nutritious than fresh fruits and vegatables? This is because the frozen fruit and vegetables are picked when ripe and frozen immediately. Instead of being picked prematurely to ripen off the vine.

Tips to making the best smoothie:

1. Use frozen fruit: Whether you freeze your fresh fruit at home or you buy it in the store, adding frozen fruit to your smoothies will make sure your smoothies are icy cold. Adding ice instead of frozen fruit works as well, but it waters down the flavors of your smoothie and doesn’t make your smoothie as cold as frozen fruit does.

2.Use a liquid that goes with your smoothies flavors: Coconut water, and almond milk are the liquids I always choose to use. Water works as well, but I like the coconut flavor that the coconut water adds, and the almond milk provides a nice creaminess. I always use my homemade almond milk recipe, which is super simple and delicious! When making more tropical flavored smoothies opt for coconut water and when wanting a more creamy smoothie use almond milk.

3. Add in leafy greens: I love to add in fresh spinach or kale into my smoothies and smoothie bowls. Just a little goes a long way, and the sweetness of the fruits always cover up the bitterness of the greens. You smoothie will be rich in nutrients and you’ll get  a serving of greens!

4. Use nuts, nut butter, or vegan protein: Add more protein to your smoothies with protein rich foods like nuts, nut butter, hemp seeds, or vegan protein. After working out its great to drink a protein rich smoothie, because it digests easily and helps your muscles recover and grow. My favorite brand of vegan protein powder is Sunwarrior Protein, because all of their ingredients are plant-based and recognizable; no harmful additives, chemicals, or added sugars.

5. Use berries: Berries are lower in calories and sugars compared to fruits like mango, pineapple, and banana. They are also rich in fiber, and antioxidants.

This smoothie is filled with peach flavor, and the fresh coconut water gives it a tropical feel.

Ingredients:

Makes 2 smoothies

  • 4 small frozen peaches
  • 4 small fresh figs
  • 1 cup fresh blueberries
  • 2 dates
  • water from 1 small coconut
  • 2 TBSP homemade almond milk
  1. Blend ingredients together in blender until smooth. Serve and enjoy!

Autumn Squash Soup

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This squash soup is heavenly. Creamy, buttery roasted squash blended into a magnificent soup. It’s only right to create a seasonal dish in honor of Autumn..

I threw together a soup with what items I had in my kitchen. You can make this soup with just one type of squash or two, whatever you prefer. I also added a sweet potato to the mix to thicken the soup and add more sweetness. The toasted walnuts on top add a nice crunchy texture and nutty flavor. The perfect combo!

Did you know that fruits and veggies with an orange color have certain healing properties?

They contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.

  1. Aids in eye health and reduces the risk of macular degeneration of the eye
  2. Reduces the risk of prostate cancer
  3. Lowers blood pressure
  4. Lowers LDL cholesterol (the bad cholesterol)
  5. Promotes healthy joints
  6. Promotes collagen formation
  7. Fights harmful free radicals in the body
  8. Encourages pH balance of the body
  9. Boosts immune system
  10. Builds healthier bones by working with calcium and magnesium

I roasted all of my ingredients before blending into a soup to bring out the richness and sweet flavors of the squash and sweet potato. This recipe is super simple and easy to make at home. Hope you enjoy adding this to your menu this Fall!

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Ingredients:

  • 1 medium butternut squash (roasted)
  • 1 acorn squash (roasted)
  • 1 small sweet potato (roasted)
  • 1 garlic clove
  • 16fl oz vegetable broth (or 1 bouillon with 3 cups of water)
  • 2 cups or more of water
  • 1/3 cup walnuts
  • salt and pepper to taste
  1. Preheat oven to 400’F. Roast sweet potato in aluminum foil.
  2. Cut Acorn squash in half and take the seeds out and place skin side facing up in roasting pan.
  3. Peel the skin off of the butternut squash, cut roughly into 2’in pieces, and coat with coconut oil or olive oil and salt and pepper. Add the garlic roughly chopped in to the butternut squash pan. Roast all vegetable until cooked. This should take about 30 minutes. Make sure to mix the butternut squash every 5 minutes or  so.
  4.  Heat up your vegetable broth in a soup pot, and place all your roasted vegetable in to the pot. Only use the meat from the acorn squash and remove the skin from the sweet potato.
  5. You might need to add water slowly to your soup mixture if it’s too thick. Add a cup or two of water and blend the roasted vegetables with a hand blender. If your soup needs more liquid, add more water until soup reaches the right consistency.
  6. Add salt and pepper to taste.
  7. Heat pan on medium heat and toast walnuts.
  8. Serve the squash soup with toasted walnuts on top! Enjoy!