Matcha Mamma’s Goddess Milk

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MATCHA ❤ The new love of my life is high in antioxidants, Vitamin B-complex,E, K, A and other trace minerals. It is also rich in polyphenols, chlorophyll, L-theanine and theophylline. The elements of matcha help to boost the immune system. The high antioxidant components help diminish free radicals in the body which allows the body to remain young and healthy looking. Matcha is a green tea which originates from Japan and has often been used for aid in diabetes, cancer, lethargy, and heart function.

Here, I have a delicious recipe for you which is full of such sweetness. The goddess milk is jam packed with highly nutritive ingredients that allow you to get that yummy, sweet taste without having to go on a sugar binge.

Ingredients

2 cups Rice Milk

1 tsp Spirulina

1 tbsp Matcha

A pinch of Himalayan Pink Salt

1 tsp-1 tbsp Honey

3-5 drops Stevia

Serves: 1-2

Place all ingredients into a cup, stir well and enjoy ❤

 

Honey Sweetened Chocolate Chia Pudding


Ingredients:

4 Bananas 

1/4 Cup Honey

3 tbsp Coconut Oil

1/4 Cup Cacao Powder

1 tsp Salt 

2 tsp Cinnamon

1/3 Cup Chia seeds
This recipe is about as easy as can be: take all ingredients and place them in a blender. Once it is well mixed place in a bowl and refrigerate for at least 30 minutes. If possible, refrigerate for 3 hours. Then, serve, eat, and enjoy 💜

Clean Eating Fajitas

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Having to give up cheese, gluten, and corn, I find myself missing the good ol’ southwest mexican meal. The truth is though, I can still eat what I want and it still tastes just as good! So here is my take on gluten free, corn free, dairy free fajitas!

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Ingredients

1 lb Carne Asada meat, pre-seasoned

1 red bell pepper

1 white bell pepper

2 green chili peppers

1/2 White onion

2 tbsp olive oil

1 pinch of salt

1 pinch of pepper

Toppings:

Salsa

Avocado

Serves 2-3

Time: 20 minutes 

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To begin, take out a medium frying pan. Chop your meat, onions and peppers. Add olive oil, meat, onions, bell peppers, and chili peppers to the frying pan. Turn on medium heat and cover with a lid. Let simmer for 4-5 minutes. Add salt and pepper and stir pan. Allow the meal to simmer until the meat is fully cooked and the peppers are soft. Once done, serve and add toppings of your choice. Enjoy ❤

Taco-less Taco

Mexican food is my favorite type of food by far! I do my best to spice it up and make it extra delicious! ❤

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Ingredients

1/2 cup Basmati Rice

1 head of cilantro

1 tbsp olive oil

1/2 lemon

1/2 cup lettuce

1 lb Elk Hamburger (or meat of choice)

1 package of Taco seasoning

1 15oz can black beans

Guacamole 

2 avocados

1/4 cup white onion

1/4 cup salsa

2 tbsp Honey

A pinch of Salt

A pinch of Pepper

Toppings

Salsa

Green Chile

Jalapeños

Cheese (optional)

Cook Time: 25-30 min

Serves: 2-3

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To begin, take out a small pot and fill with 1 cup of water and put in on high heat. Once the water begins to boil, add rice and olive oil. Turn down to medium heat and cover with a lid. Let boil for 10-15 min. Stir often. If the rice is still hard once the water has evaporated, continue to add gradual small amounts until it is fluffy and soft.

In a frying pan, add meat and turn on medium heat. Add a taco seasoning or season to your liking using garlic powder, paprika, cumin, turmeric, lemon and chili powder. Stir seasoning in well and mix until the meat is fully cooked through.

On the side prepare your chopped lettuce, guacamole (using the recipe above or buying store bought), strain black beans, and grate cheese. Once the rice if fully cooked, add in finely chopped cilantro and lemon juice. Build your “Taco” to your liking adding your choice of toppings and enjoy.

Chicken Noodle Soup

When the weather is cold and the body needs nourishment, Chicken Soup is the way to go. Here is a recipe I made using a chicken from a dinner the night before. It’s great to get mileage out of your ingredients and your time in the kitchen. Feel free to bake a chicken and throw in the bones and  leftover meat into the pot or start from the beginning!

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Ingredients 

1-2 lb Chicken (with bone)

4 Carrots

3 stocks Celery

6 small potatoes (option: 3 white and 3 purple)

1/4-1/2 White Onion

2-3 Cloves Garlic

1 package Rice Ramen Noodles

1/2 lemon

1/2 tbsp Rosemary

1/2 tbsp Thyme

1 tbsp Pink Himalayan Salt

1 tbsp Black Pepper

1 tbsp Cumin

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Begin by making your stock: Pull out a large pot and fill with 5-6 cups of water. Cut up chicken, potatoes (leave skin on), carrots, onion, garlic and celery. Turn stove on medium/high heat for 40-45 minutes, adding water as needed. Check to make sure your chicken is fully cooked. Let it cook for more time before adding in your seasoning.

Once your stock has been created, turn on medium/low heat, add in squeezed lemon, rosemary, thyme, salt, pepper, and cumin to taste. Adjusting quantity as needed. Finally, add in 2-3 cakes of rice ramen. Let Ramen cook for 4-6 minutes and then take off heat. Serve and enjoy ❤

Blueberry Banana Gluten Free Pan-Cake

I am an avid lover of pancakes! There’s so many ways you make them, but in all my years I have never had a pancake quite like this. It literally is a pan cake. And om namah shivayah is it good!

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Ingredients

2 banana

2 cups Pamela’s Gluten Free Pancake Mix

1 tbsp Vanilla Extract

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Himalayan Pink Salt

3 tbsp water

1 jar of your favorite jam

1/2 cup almond butter

1 carton Blueberries

Maple Syrup

Coconut oil

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Take out a large bowl and begin to mash bananas with a fork. Add in Pamela’s Pancake mix (save’s you a huge chunk of time!) and mix well. The bananas pancake mix should create a fairly doughy consistency. Add in vanilla extract, cinnamon, nutmeg, salt, and water. Stir well.

Oil up a pan with coconut oil and turn on medium/low heat. Pour roughly 1/2 cup of pancake mixture in the pan and place blueberries on top. When the heated batter begins to boil and the bottom has turned golden, flip your cake. Begin to make your cake once both sides are golden an cooked through which takes approximately 2-3 minutes on both sides. Lightly coat the top of the pancake with coconut oil and then add a layer of jam. In this recipe I used peach, which was divine! Throw another layer of the “cake” into the pan (don’t forget to add the blueberries!). Once cooked, butter with coconut oil and then add a layer of almond butter. Continue to layer your cake with alternating layers of jam and almond butter until you have used up all your batter.

Serve with maple syrup and enjoy ❤

 

 

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Better Berry Cobbler: A Bit of Sweetness (Suhka)

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Yoga Sutra II.8 discusses the notion of suhka (sweetness) and dvesa (unpleasent experience). In Nischala Joy Devi’s book The Secret Power of Yoga, she speaks of the benefits of sweets and sweetness in our lives. Sprinkling sweetness through out our life reminds us of sweetness and can render sweetness within us.

This is my go to mega sweet treat. It’s gluten free, dairy free, vegetarian and uses minimal (coconut) sugar.

This is a great alternative to cakes, pies, or other pastries. Give it a try ❤

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Ingredients

12 oz Blueberries

12 oz Raspberries

16 oz Strawberries

1/4 Cup Raspberry Jam

1 tbsp Chia Seeds

1 Cup Gluten Free Flour

2 tbsp Baking Powder

1 tbsp Baking Soda

1/2 tsp Himalayan Sea Salt

3 tbsp Vegan Butter

1/3 Cup Coconut Sugar

1/3 Cup Almond Milk or Coconut Milk

Time: 1 hour

Serves: 6-9

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Preheat oven to 350 degrees. Rinse berries in a large colander. Cut the tops off of the strawberries and chop them into smaller slices. Take a large bowl and place all the berries together. Add jam and chia seeds. Take a 8×8 or 9×9 pan, butter with vegan butter and place berry mix in the baking pan. In a medium bowl, mix together flour, baking powder, baking soda, coconut sugar and salt. In a small bowl, take room temperature vegan butter and milk alternative and mix together until smooth. Add butter/milk mixture to flour mixture and mix well. Once the biscuit batter is ready, gently pour on top of the berry mixture in the baking pan. Place in the oven for 40 minutes or until the crust is golden brown. Let cool and then serve.

Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Curried Squash Soup

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Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤