Chocolate Devil Protein Smoothie

PREP TIME: 5 MINUTES

Are you a chocolate lover? This scrumptious, heavy on the cacao, chocolate smoothie will hit the spot AND keep your blood sugar levels in check thanks to the vegan protein powder and cinnamon 

NUTRITIONAL BITES

Flax oil is a rich source of Omega-3 fats which is heart healthy and helps to reduce inflammation in the body.

INGREDIENTS

1 cup nut milk or filtered water (nut milk does make it extra creamy)
½ banana
1 scoop of chocolate Sun Warrior vegan protein powder or your favourite chocolate protein powder
1 teaspoon cacao powder
1 teaspoon of cacao nibs 
1 Medjool date with pit removed
1 teaspoon of flax oil (great source of Omega-3)
½ teaspoon of ground cinnamon (keeps blood sugar levels balanced)

LET'S BLEND!

1. Put the milk or water into the blender first then add the other ingredients, except the cacao nibs, and blend together for 40 seconds on high.

2. Throw in the cacao nibs and blend for 10 seconds on high to break them down just a bit.

3. Adjust the consistency to your liking by adding more milk or water. Remember if you are making it ahead, it is likely to thicken up as the day goes along so add more milk or water now so it is ready to drink when you are.

BRIT BEET TIP:  Before you make your smoothie, toss a tablespoon of cacao nibs in a blender and pulse till finely ground. Then sprinkle on top of your smoothie - a  truly indulgent topping 

Cherry Plum Ice Cream (dairy, gluten, soy and refined-sugar FREE!)

PREP TIME:  30 minutes     BLEND & FREEZER TIME: 3+hours

Nutritional Bites

I love using cashews in raw desserts; Since they are a plant protein source they provide amino acids, essential for our daily energy needs. They also help slow down sugar absorption which means we can happily indulge without the possibility of sugar crash on the horizon. Parents - you especially have to love this outcome! 

Ingredients

1.5 cups of cashews (soaked for 2 hours, then drained and rinse with fresh water)
3 cups of fresh cherries, pitted and coarsely chopped OR 1 cup of dried cherries marinated in 1 tablespoon of orange juice for 2 hours
3 red plums, skins left on and chopped coarsely
1 can of full cream coconut milk (look for BPA-free lined cans to cut down on heavy metal toxicity)
1/2 cup of coconut palm sugar
1/4 cup of maple syrup
2 teaspoons of almond extract (this really sets off the taste so don't be tempted to leave it out)
1/2 teaspoon xanthan gum (helps make it creamy and thick)

Let's Blend!

1. In a small bowl, mix 1/2 cup of coconut milk with the xanthan gum, until smooth.
2. Using a blender, combine the cashews, remaining coconut milk, maple syrup, palm sugar, almond extract and the coconut milk/xanthan gum mixture then blend until smooth and creamy.
3. Add the fruit using the pulse button - you want to keep some small pieces intact for some bit-size fruit texture.
4. Pour the mixture into your ice cream maker and mix for 30 - 45 minutes, depending on the manufacture's instructions.
5. Ladle into a glass dish with a lid and freeze. Allow at least 10 minutes to soften, before serving yourself a big scoop! (or two ...!)   

Wonderful Watermelon Radish Salad

PREP TIME: 15 MINUTES     SERVES: 2

I always like to try different veggies and fruits that I am unfamiliar with and so when I cut into this beauty a few years ago, I was amazed by its vivid colour. Then I found out that it had special qualities to boot (see below).  So I created this very easy salad which allows the vivacious colour to shine through. 

NUTRITIONAL BITES

Known for its antioxidant qualities that help prevent infections such as the common cold and flu, Watermelon Radish miraculously appears in the Spring and Fall, just when we need it

Hemp Seeds provides Omega-3 and Omega-6 fatty acids, critical for heart and brain function and in removing cholesterol from the blood

INGREDIENTS

1 medium watermelon radish (cream & green skin with a burst of purple inside), peeled
1 medium carrot, scraped
¼ cup raisins or sultanas
1 tablespoon of hemp seeds
Large sprig of mint, finely chopped

DRESSING
1 tbsp organic unrefined olive oil
1 tbsp unrefined toasted sesame oil
2 tsp lemon juice
Himalayan for Celtic salt and ground black pepper 

LET'S COOK!

1. Grate up the watermelon radish and carrot (or you can use a mandolin and cut into long thin strips) and place in a small serving bowl with the raisins

2. Mix together the olive and sesame oil, lemon juice, salt and pepper. Pour over the raw veggies, add the hemp seeds and mint and mix together thoroughly to allow the flavors to infuse.

Herby Almond Crackers

PREP: 20 minutes:   BAKING TIME:  1.5 hours  MAKES: 15-20 yummy crackers 

What to do with that leftover but highly nutritious almond meal after making almond milk?  Make delicious crackers … that’s what! And these crackers couldn’t be easier to make! 

NUTRITIONAL BITES

Almonds are naturally high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds' ability to reduce the risk of heart disease may also be partly due to the antioxidant action of the vitamin E found in almonds. They are also an excellent source of phytoestrogens making them a perfect food for combating menopausal symptoms.

Ingredients

1 cup of almond meal  (left over from making 1 cup of almond milk - squeezed out to the last drop!)
2 tablespoons of good quality extra virgin olive oil
1 tablespoon of tahini
1 clove of garlic, minced
1 tablespoon of sesame seeds
1 tablespoons of nutritional yeast
2 teaspoons of chia seeds (ground)
3 teaspoons of dried rosemary
2 teaspoons of tamari
1 teaspoon of chili flakes
1 teaspoon each of dried oregano and marjoram
½ teaspoon of Celtic sea salt and black pepper

Let’s Bake!

1. Turn the oven on to 275F (250F convection) and mix all the ingredients together in a medium size bowl into a 'dough' (I find a fork works well) and then let it sit for 10 minutes (so the chia seeds can absorb the liquid and bulk up). 
2. Tear off two dinner-plate sized sheets of parchment paper (preferably chlorine-free/unbleached) and spoon the cracker dough on top of one of them, shaping it into a square.
3. Place the second sheet of parchment paper on top of the dough and roll it out into the thickness of two stacked coins - you don't want it too thin and fall apart. I like to take the edge of the parchment paper and pull it up against the edge of the dough to create a straight edge. It looks a lot more professional this way! 
4. Now take off the top sheet and using a knife, score the dough into squares of your desired size – but be careful not to cut all the way through or it will fall apart when you flip it during baking. 
5. Prick each individual square several times with a fork (this will allow the air to penetrate the dough and help dry it out).
6. Place the dough (still on the parchment sheet) into the middle of the oven (you can sprinkle more rosemary over the crackers at this point) and cook for 45 minutes, then take out and carefully flip the crackers over (to flip, I place the other sheet of parchment paper back on top, hold both pieces tightly together and flip). Cook for a further 45 minutes or until the crackers are a light golden brown and crispy. Now it’s time to find your most delicious dip or nut butter and pair it with your cracker creation.

The Rescuer

PREP TIME: 15 MINUTES

NUTRITIONAL BITES

Beets are of course, near and dear to my heart.  I love to juice with them because they have so much to offer our bodies, such as their ability to purify our blood and liver. This is due to the Betalin pigments in these plant kingdom jewels that supports the body's detoxification process. Be forewarned - this juice is a a little more intense, with the addition of dandelion leaves which are a little bitter but also do a fabulous job of supporting liver detoxification.  I have no hesitation in turning to The Rescuer at any time but this juice is especially appreciated after a night of over-indulgence!

INGREDIENTS

1 whole beet, unpeeled (rough ends cut off)
15 or so dandelion leaves
5 sticks of celery
1/2 lemon with rind
1 apple or pear

LET'S JUICE!

1. Juice the soft fruit first (apple/pear) then follow up with the beet, dandelion leaves and lemon. I like leaving the celery till last as I find it cleans out any remaining veggie pieces that may be stuck in the tube.

2. Drink up!