Dragon Fruit Smoothie

I've been making smoothies without bananas or dates lately to decrease my sugar and carb intake especially earlier in the morning. Using coconut meat or avocados instead of bananas emphasizes on eating more healthy fats, which are still filling and low-glycemic. 

Avoiding sweet and high carb foods in the morning will help decrease sugar cravings throughout the day. This smoothie does contain fruit but not a lot of high carb fruits and the dragon fruit packets are unsweetened. 

The best part about this smoothie is that it's naturally bright pink! Dragon fruit is naturally bright fuschia pink. It's also filled with iron, fiber, and magnesium, which should be incorporated into our daily diet. 

The cocao powder makes this smoothie taste like a chocolate milkshake, for all you chocolate lovers out there. Hope you enjoy it!



Ingredients:

2 packets of Pitaya Plus

1/2 cup fresh blueberries

1/2 cup mango

1/2 cup almond or coconut milk

1 Tbsp. Cocao powder

1/2 Tbsp. Maca powder


Instructions:

1. Blend together all ingredients until smooth. Add more almond milk if it needs to be less thick. Enjoy! 

Mango Turmeric Smoothie Bowl

You may be seeing a lot of turmeric infused items on the menu. It's become a super popular ingredient to use lately. Why? Because of its anti-inflammatory properties. This spice has been used for centuries, but it seems like in the US we are just catching on. 

I have been taking turmeric supplements every morning, to help relieve joint pains,  reduce puffiness after waking up, and help my digestive system work properly throughout the day. I take this first thing when I wake up in the morning on an empty stomach so my body absorbs the nutrients quicker. 

You can also add this spice to savory curries, sweet smoothies or smoothie bowls, homemade breads, and it would be great if added to homemade granolas or trail mixes. A little of this goes a long way. 

Turmeric is extremely rich in antioxidants which help to protect your body's cells and keep them intact, and stimulates your bodies antioxidant enzymes. A lot of studies and research has been done testing the effects of turmeric on patients dealing with depression, cancer and alzheimer's, and they've shown significant improvement and even the ability to ward off these diseases. Powerful stuff! 

All the more reason to take turmeric daily and add it to everything! Hope you enjoy this recipe, let me know what you think in the comments below! 



Makes 1 smoothie bowl

Ingredients:

  • 1 package of  Shine Organics Elevate
  • 1/2 cup frozen mango
  • 1/2 cup frozen peaches
  • 1/2 cup coconut milk
  • 1 tsp. maca powder (optional)

Toppings

  • Pistachios
  • Strawberries
  • Banana
  • Blood orange
  • Coconut flakes
  • Kiwi

Instructions:

1. Blend together all of the smoothie ingredients until smooth. 

2. Pour the smoothie mixture into a bowl and add on your favorite toppings! Enjoy!


Sweet and Savory Crostini's

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.



Here is my sweet and savory crostini recipe! These can be made for breakfast, a quick snack, or even as appetizers.

The best part about crostini’s are how versatile they are. You can combine so many different toppings together.

I wanted to celebrate seasonal ingredients, like Heirloom tomato’s and figs. You can buy these locally grown foods now in grocery stores, so take advantage of it while you can!

When you buy local seasonal products, you’re not only supporting local farmers and businesses, but you’re also eating food that is fresh and hasn’t been shipped. You also receive more nutrients from locally grown foods, because of them being picked when they have ripened on the branch. It’s really a win-win situation.

The savory mashed avocado, heirloom tomato, and tahini recipe is creamy and refreshing, and the tahini adds a nice nutty flavor. I mean who doesn’t love mashed avocado?!

The sweet almond butter, fig, and honey recipe is the perfect combination! If you love figs like me, you won’t be able to stop eating these. This has a hint of sweetness, and the texture of the fig on top of the gooey almond butter melts in your mouth. 



Savory Crostini Ingredients: 

  • Six 1/4 inch thick pieces of baguette
  • 3 Tbsp. olive oil
  • 1 ripe avocado
  • 1/2 small lemon juiced
  • Heirloom tomatoes
  • 1 Tbsp. Tahini
  • Salt and pepper 

Instructions:

1. To make crostini: Slice baguette in to 1/4 inch thick pieces and brush olive oil on top of both sides. Place in 350'F oven for about 15-20 minutes until golden brown on each side. 

2. Meanwhile, mash avocado with juice of 1/2 of a lemon, and salt and pepper to taste. 

3. Assemble by spreading a good amount of the mashed avocado on top of the crostini, thinly sliced heirloom tomato, and a drizzle of the tahini of top. 

4. Enjoy!



Sweet Crostini Ingredients: 

  • Six 1/4 inch thick pieces of baguette
  • 3 Tbsp. olive oil
  • 3-4 fresh figs
  • Almond butter 
  • 3 Tbsp. Raw Organic honey


Instructions:

1. To make crostini: Slice baguette in to 1/4 inch thick pieces and brush olive oil on top of both sides. Place in 350'F oven for about 15-20 minutes until golden brown on each side. 

2. To assemble: spread almond butter on top of crostini, sliced fig, and drizzle honey on top. 

3. Eat, and enjoy! 


Malawi Mango Nice-Cream


When I think of mango, I think of tropical hot weather! And man is it that time of year again, so I was inspired to make a refreshing mango banana nice-cream recipe with a superfood twist. Why do I call it nice-cream? Because the base is made from frozen bananas, which means NO dairy, NO refined sugar, and NO processed ingredients. Only pure, and very NICE ingredients allowed. You’re tummy will thank me later. I promise!

You can cool off with this bowl for breakfast, as a snack, or something to indulge in at night. It’s made with frozen bananas, which gives it a smooth and creamy texture, a ripe mango, which adds so much flavor and mango deliciousness, and Bai’s Malawi Mango drink which adds an extra mango punch. 

I made ice cubes out of the Bai Malawi Mango, to keep the mixture cold and creamy.

I also added Maca powder to the nice-cream.  This superfood has many healing properties.

Maca is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, and phosphorous and amino acids. Within days of using Maca you’ll notice your energy levels may increase. It is also known for increasing stamina. Giving another reason why Maca is great to have in the morning. I even may go as saying that Maca could be your new coffee replacer, or at least some mornings.

Maca is widely used to promote sexual function of both men and women. It serves as a boost to your libido and increases endurance. At the same time it balances your hormones and increases fertility. Don’t worry folks, this recipe only calls for a tiny bit, but add more on if you’d like! Forewarning, the flavor of Maca is quite strong.

Ladies, this information is for you! Maca relieves menstrual issues and menopause. It alleviates cramps, body pain, hot flashes, anxiety, mood swings, and depression. However, if you are pregnant or lactating you should avoid taking Maca.

I added even more superfoods by topping off this mango banana nice-cream bowl with Mulberries and Goji Berries. Both are filled with antioxidants, and are a great source of fiber.

This recipe is simple to put together, and extremely nourishing! If you’re craving ice cream, or popsicles this summer, cool off with this nice-cream recipe instead. This recipe is not only healthier, but I may even dare to say, that it tastes even better than those store bought ice creams! 



Makes 1 smoothie bowl

Ingredients:

  •  2 large ripe bananas (sliced and frozen overnight)
  • ½ ripe mango
  • 2 ice cubes of Bai Malawi Mango
  • ¼ tspn. Maca powder
  • 2 Tbsp. unsweetened almond milk (I like to use my homemade recipe)

 

Toppings:

  • 1 Tbsp. coconut chips
  • 1 Tbsp. mulberries
  •  ½ Tbsp. goji berries
  •  ½ ripe mango (bite-sized pieces)

Instructions:

1. Blend together the frozen banana, mango, Malawi Mango ice cubes, Maca Powder, and unsweetened almond milk, in a high-speed blender or food processor until smooth and creamy. You may need to add a Tbsp. more of almond milk if you’re having a hard time blending the mixture.

2. Serve in a bowl and sprinkle toppings over the nice-cream mixture. Enjoy!


Sources:

http://www.vegkitchen.com/nutrition/7-top-health-benefits-of-maca/#YZHTDEJKjjKm1WTd.99

Mexican Fiesta Salad With Creamy Avocado Dressing

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.



This salad is a fiesta in your mouth! Mexican flavors are my all-time favorite, and this salad celebrates spices and veggies. Have you been getting bored of salads lately? Need a new recipe to mix things up and add flavor back into your life? This recipe will hit the spot!

The creamy avocado dressing is citrusy, with added spice. The salad paired with the roasted sweet potato, charbroiled lime corn, and spicy black beans, adds protein to the dish and a variety of flavor.

The pickled red cabbage, sprouts, red onion, and red pepper add a nice crunch. This salad is super refreshing and the perfect dish for summer. Light, flavorful, and refreshing. What more could you want? 

I would eat Mexican food every day if I could, it might have to do because I am slightly addicted to avocados. I don’t think I could ever get sick of them. I eat about one a day. The best thing about Mexican dishes is they celebrate vegetables and use a variety of spice. If you haven’t caught on by now, I’m all about flavor. Just because a recipe is healthy, doesn’t mean it has to taste bland. This recipe will wake up your tastes buds and have you wanting more!



Makes 2 Servings

Ingredients:

Salad

  • 4 cups of spring mix salad
  •  ¼ cup red pepper (thinly sliced)
  • ¼ cup red onion (diced)
  • 1/3 cup spicy black beans
  •  ½ jalapeno pepper (thinly sliced)
  •  ½ cup pickled red cabbage
  • 1 avocado
  • ½ cup sprouts or cilantro for garnish (optional)
  • 4 lime wedges (served on side)

Roasted Sweet Potato:

  •  1 sweet potato (cut into 1 inch bite sized pieces)
  • 4 Tbsp olive oil
  • 3 Tbsp. Taco seasoning (I use Trader Joes taco spices)
  • Salt and pepper to taste

Corn:

  • 1 corn
  • 1 Tbsp. butter
  • salt and pepper
  •  ½ lime juiced

Creamy Avocado Dressing:

  • ½ ripe avocado
  • 1 orange juiced
  • 1 large lime juiced
  • 3 tsp. honey or sugar
  • 3 tsp. hot sauce
  • ½ tsp. cumin
  •  1/8 tsp. chili powder (or more hot sauce)
  • 5 Tbsp. olive oil
  • salt and pepper to taste 


Instructions: 

1.    Preheat oven to 350’F.  Mix the sweet potato, olive oil, salt and pepper, and taco spices together, and spread onto cooking sheet. Cook for about 30 minutes, until browned and cooked through. Stir about every 10 minutes, so that each side is cooked evenly.

2.    Husk corn, and spread butter and salt and pepper all around the corn. Cook under broiler until golden brown on each side. Then take out of oven and squeeze the juice of ½ a lime on top. 



1.    For dressing, Blend together all of the ingredients in a blender or food processor. Adjust and add more of the ingredients according to taste.

2.    Mix together all of the salad ingredients in a bowl. Add the sweet potato, and corn, and drizzle the salad dressing on top. Add the pickled red cabbage, sprouts, and jalapeno on top.

3.    Serve and enjoy! 



Detoxifying Green Smoothie Bowl

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.


Spring has sprung! Well at least that’s what it says on my calendar, but it just snowed here in upstate New York! This is the perfect season to cleanse, and reboot.  After a long, lingering winter, I think we all can agree that stepping out of our hibernation mode is necessary.

I’ve begun my training for the sprint marathon I’m participating in this summer, and on days when the sun is shining I even go running in central park! This is the perfect time to begin a new workout regimen, start eating healthier, or even do a juice cleanse. 

According to Traditional Chinese Medicine, the Spring and Fall seasons are the best times to deeply detoxify and cleanse the body of harmful impurities that have collected in our organs and tissues over the past months and years. Energies which manifest as seasonal changes in our external environment are also reflected in the body, and spring is the transitional period of time when internal energies rise and expand, providing movement and growth to carry us away from the conservation of the energies from the cold winter months prior.

This green smoothie bowl is deliciously detoxifying. Spinach has been proven to decrease sugar cravings throughout the day. Spinach also contains a powerful antioxidant, glutathione, which is one of the primary antioxidants your liver relies on to detoxify your body. Avocado is a great detox food as well. Avocados are rich in fatty acids and these healthy fats are essential during a detox diet, because it promotes the release of bile from the gallbladder, allowing for the elimination of toxins from the body and fat-soluble vitamins.

I love to eat this for breakfast when it gets warmer out because it’s cooling and refreshing. This smoothie bowl is creamy, naturally sweet, filled with vitamins, antioxidants, and fiber. Have fun with your toppings and add as much color and superfoods as you’d like!


Serves 1 person

Ingredients:

  • 1 frozen banana
  • 1 date
  •  1 small handful of spinach
  • ¼ of an avocado
  •  3-4 Tbsp. almond milk

Toppings:

  • Sliced banana
  • Raspberries
  • Blueberries
  • Mulberries
  • Coconut chips

Instructions:

1.    Slice up a ripe banana and freeze it overnight.

2. Blend together in a high speed blender or food processor the frozen banana, spinach, date, avocado and almond milk. You want the consistency to be thick and creamy, so you may need to add a little bit more almond milk.

3. Serve in bowl and place all of your toppings on top! Enjoy!