Red, White, and Blue 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.



Summer is here! This recipe is all about celebrating seasonal berries and fruit, vacation time, sun, and refreshing food. Could you ask for a better combination?

The patriotic colors are in honor of July 4th weekend, and it’s the prefect recipe to make for dessert at your weekend barbeque, that’s also kid-friendly.

The creamy vanilla banana nice-cream will tease your taste buds into thinking you’re indulging in a sinful bowl of ice cream, but really its just fruit!

The strawberry sauce that swirls perfectly into the banana nice-cream, adds a tartness and strawberry sauce flavor. Almost sinful, but you don’t have to feel bad about eating any of these ingredients, because they are all pure all-natural ingredients.

Take advantage of these seasonal berries, and eat them up with this vanilla banana nice-cream bowl.

Simple, tasty, cooling, creamy, and patriotic. Talk about the perfect July 4th dessert recipe!



Makes 1 Serving

Ingredients:

Vanilla Banana Nice-Cream

  • 3 ripe sliced frozen bananas
  • 3 tbsp. unsweetened almond milk
  •  1 tsp. vanilla extract

Rawberry Sauce

  • 1/3 cup fresh strawberries
  •  ¼ cup frozen raspberries
  • 1 ½ Tbsp. maple syrup
  • ½ tspn. Vanilla extract
  • 1 Tbsp. chia seeds soaked in 2 Tbsp. of water

Toppings:

  • Fresh blueberries
  • Coconut chips
  • Frozen raspberries


Instructions:

1. Blend together all rawberry sauce ingredients together until the mixture reaches a smooth consistency.

2. In a food processor, blend together the vanilla banana nice-cream ingredients until the mixture is thick and creamy. You might need to add more almond milk to the recipe if the bananas aren’t blending. Add a tbsp. more of the almond milk at a time if necessary.

3. Pour the nice-cream mixture into a bowl, swirl in the rawberry sauce. Then top off the bowl with frozen raspberries, fresh blueberries, and coconut chips. Enjoy this deliciousness!





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!


Blueberry Lemon Coconut Oatmeal

photo 3 copy I hate to say it, but I think I was on banana overload. So I decided to switch it up a bit this morning and opted for a summery oatmeal recipe! Breakfast is my most favorite meal, because you can mix and match so many ingredients in so many different ways, especially in oatmeal and smoothie recipes. Wouldn't you agree?

I told you a while back about my cleansing experience with my naturaopathic doctor and all the supplements he recommended for me to take and foods to eat to help with imbalances in my body that were causing me to gain weight in my mid-section (like many women) and have horrible outbreaks of tonsillitis. I've really seen improvement! Its kind of crazy to experience how healing natural medicine is first hand! After my liver/gallbladder flush and coffee enema regime my digestive system is completely healed. I went into his office yesterday and asked why I never feel full anymore, and he told me its because I'm actually digesting my food properly when it enters my system. It no longer sits in my stomach and weighs me down with a full sensation. Which I have to say is kind of crazy, but I also don't feel hungry at the same time, so its not like I want to eat all day. I remember feeling bloated and having  stinging stomach pains by the end of almost every day this time last year, and not knowing why, because I thought I was eating a "healthy" diet. But now, the significant improvements I've experience first hand, surpass anything I could have imagined, and its just getting better!

Also, because of the gallbladder/ liver flushes and coffee enemas, I've gotten rid of most of the antibiotic residue that was left in my system from over the past 5 years. And I was taking a lot of antibiotics to heal my tonsillitis. This not only has improved my digestion but has also allowed my hormones to become more balanced and I can now lose weight more easily around my mid section. I used to work out like crazy not knowing why I could shed pounds everywhere else but not mu mid-section! Now I know why, and it feels so great to not have to stress about working out and see improvements in my body! I will be doing more coffee enemas and one more flush to improve this even more, and can't wait!

I use a lot of Premier Research Labs products, and highly recommend their probiotics. They aren't processed and are vegan and gluten-free. Their products are as pure as they come, and extremely healing.

This recipe reminds me of blueberry pie. Its filled with sweet blueberries, and the lemon juice and rind add the perfect amount of tartness. The shredded coconut adds a creaminess and nice bite to this recipe. The toppings really bring the oatmeal together!

Hope you all are having a great healing summer!

Blueberry Lemon Coconut Oatmeal

Yields 2 servings

Ingredients:

  • 1 cup blueberries
  • Juice of ½ lemon
  • 1 cup oatmeal (I use gluten-free oatmeal)
  • 2 cups unsweetened almond milk
  • 1 TBSP maple syrup
  • 2 tsp grated lemon rind
  • 1/3 cup shredded coconut

1. Simmer blueberries in lemon juice, lemon rind, and maple syrup for about 3-4 minutes.

2. Add in oatmeal, and almond milk.

3. Cook on low heat stirring frequently until oatmeal is fully cooked and has a creamy consistency.

4. When oatmeal is fully cooked, take off of heat and mix in the shredded coconut.

5. Add your favorite toppings! I topped my oatmeal off with chia seeds, fresh blueberries, raw almonds, shredded coconut, and a dollop of my favorite almond butter!