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Blueberry Orange Chia Pudding

Make-ahead breakfasts are awesome. Imagine opening your fridge and having blueberry orange chia pudding waiting for you in the morning… it will make you smile.
blueberry orange chia pudding

I’m like a pusher when it comes to chia pudding. I make everyone try it. And, most of them end up loving it. I’m not going to lie though… there are still a few souls I’m trying to win over, but I’m not giving up. I’ve been developing chia puddings in tons of different flavors. And, this blueberry orange chia pudding recipe won over someone who I never thought would ever eat chia pudding. I just love it when stuff like this happens!

I was hosting my book club at my apartment one night. And, I, not surprisingly, used this as an event to test out recipes on unsuspecting people. I made 8 cute little jars of this chia pudding and had them at the ready in my fridge. When book club was over and everyone was gone, I opened the fridge and realized that I had never served the chia puddings — I had intended them to be parting gifts.

Ugh. I cannot even tell you how often I leave food in the fridge and forget to serve it.

That’s why I should never be allowed to drink even one glass of wine while I’m entertaining… nah… that’s not going to happen…

Anyway, I still had all of these lovely blueberry orange chia pudding jars.

The next night I had a few friends over before a meeting we needed to attend. I passed out a few jars. One friend looked at it and at me like I was crazy and said she would take her jar with her to the meeting. I knew this meant she would probably throw it out when I wasn’t looking. Then, I saw her taste it. And a little while into the meeting, the jar was empty. To me, that was a great compliment.

That was 2 jars down.

Confession: I ate the rest of them myself. All of them. Over the next week. Okay, maybe I gave one away. Ugh. Sometimes I can be such a pig…

And, here’s my most popular chia pudding recipe: Birthday Cake Chia Pudding.

blueberry orange chia pudding

I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

blueberry orange chia pudding

Here are some of the awesome healing ingredients in this blueberry orange chia pudding recipe:

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are rich in omega-3 fatty acids,and fiber. And, because they are so high in antioxidants, they help keep your skin looking younger. They help optimize both your digestive system and your cardiovascular system.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this chia pudding.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Baobab is a superfood that is a powder made from an African fruit. This amazing superfood has tons of vitamin C to boost your immune system and it’s great for energy. Sometimes I put some in my water bottle to keep my hydrated throughout the day. It’s easy to put a scoop in anything for a pick-me-up.

Blueberries are filled with antioxidants and have been shown to help fight cancer, diabetes, heart attacks and strokes. In some circles, they are known as “longevity berries.”

Oranges will help boost your levels of vitamins A, B and C. In Chinese medicine, oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi”, as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

blueberry orange chia pudding

If you make this blueberry orange chia pudding, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Blueberry Orange Chia Pudding
Author: 
Recipe type: make-ahead, superfoods, chia seeds
Cuisine: breakfast, pudding, parfait
Prep time: 
Total time: 
Serves: 8
 
Make this recipe the night before and when you open your fridge in the morning it will be waiting for you... this will make you smile.
Ingredients
  • 2 cans full-fat coconut milk
  • 4 tsp vanilla extract
  • ⅔ cup pure maple syrup
  • ½ cup plus 1Tbs chia seeds
  • 4 tsp maca root powder (optional)
  • 1 tsp baobab powder (optional)
  • 1 pint blueberries
  • flesh or ½ a large orange
  • zest of half a large orange, to sprinkle on top
Instructions
  1. In a large mason jar with a lid, or a large container with a lid, shake up the coconut milk, vanilla, maple syrup, chia seeds, maca root, and baobab.
  2. Shake, shake, shake... until it's all combined really well.
  3. Put the blueberries and the juice and the orange flesh in a blender.
  4. Whiz it up shortly until broken down and combined, but not so much that it's watery.
  5. Divide the blueberry mixture among the bottoms of several small jars with lids (I used 8 really small mason jars).
  6. Pour the chia seed mixture evenly on top of the blueberry mixture.
  7. Cover and refrigerate overnight.
  8. Enjoy!

blueberry orange chia pudding collage

Cold Cucumber Herb Soup

This Cold Cucumber Herb Soup is filled with healing superfoods and greens. Make a pitcher and keep it in the fridge for the hot summer days ahead! Read more

Cauliflower No Potato Salad

It’s potato salad season. But… ugh… sometimes I know my body doesn’t want all the starch of potatoes. Do I suffer? Nope, I just make this cauliflower no potato salad. Read more

Mushroom Superfood Iced Chocolate

Nobody will know there’s mushrooms or superfoods in this mushroom superfood iced chocolate… it’s that good!

mushroom superfood iced chocolate

I defy anyone who drinks this deliciously creamy iced chocolate to be able to identify anything mushroom-like in here. I say that, not because mushrooms taste bad, but because in my experience, it’s sometimes hard to get people to excitedly chow down on something they are not familiar with — especially if it’s really good for them. And I don’t know too many people who would get excited if they thought they were about to drink mushroom superfood iced chocolate.

Now that the weather is warming up, it’s time to stock your fridge with some great cold foods and drinks. All summer long, I love to keep a huge pitcher of fresh gazpacho on the top shelf of my fridge. I also usually have a pitcher of herb infused water in there. And, now I also will make sure I have a few jars of some kind of superfood chocolatey drink ready to go.

Just as an aside, if you were to look in my fridge right now, you’d see tons of oranges (from a recipe experiment that I really miscalculated, tons of fresh herbs, and tons of cauliflower. As I’m typing this post, I’m already trying to figure out what to make with these ingredients… and I’m seeing some type of a creamsicle kind of creamy drink to sit aside my other pitchers and jars… hopefully this will be successful and I’ll post about it soon… wish me luck.

Let me tell you up-front, that everyone I gave a glass of this mushroom superfood iced chocolate to, loved it. And came back for seconds. It’s so chocolatey and so creamy, and so perfectly sweetened and decadent tasting… it’s really amazing!

Can you tell that I’m a bit proud of this recipe?

I got the inspiration for this recipe from Solla Eiriksdottir, an amazing Icelandic vegetarian chef. I was so inspired by her use of mushrooms in a drink like this that I just had to come up with one too.

When you make this recipe, make a lot of it and store it in mason jars in your fridge. Whenever you want a great afternoon pick-me-up, just pour some over ice, sit in a comfy chair, close your eyes, and just sit in appreciation of the healing powers and deliciousness of what you have created.

For another cold chocolate treat, try my recipe for Chocolate Banana Dairy-Free Fudgesicles.

mushroom superfood iced chocolatemushroom superfood iced chocolateRaw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

In Eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. This recipe used both coconut cream and coconut sugar.

In Asian medicinenuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. Even if you are not on a dairy-free diet, almond milk is the way to go. This recipe uses almond milk.

Chaga mushrooms are a longevity superfood. I use a chaga mushroom extract powder that makes it easy to add this immune-system-boosting mushroom my drinks and recipes. There’s a lot of research being done on the power of chaga right now and it’s possible ability to help fight cancer. It’s also good for your intestinal system and it can help calm your nerves. (See the recipe below for where to buy this amazing ingredient.)

Lucuma powder is made from a South American tropical fruit. It’s sweet and contains a good amount of calcium, magnesium and potassium. It also has a great anti-inflammatory effect and can improve the condition of your skin. If you don’t have access to lucuma, you can use additional coconut sugar or add any sweetener that makes you happy.

mushroom superfood iced chocolate

Mushroom Superfood Iced Chocolate
Author: 
Recipe type: beverage, iced beverage, drink
Cuisine: superfoods, vegan, vegetarian, paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is the most incredible tasting iced chocolate drink... it will heal you, but all you taste is creamy, decadent, perfectly sweetened chocolate!
Ingredients
  • 1 packet chaga mushroom elixir
  • ½ cup unsweetened, plain almond milk
  • 2 Tbs raw cacao powder
  • 1 Tbs coconut cream
  • 2 tsp lucuma powder
  • ½ tsp vanilla extract
  • 2 Tbs coconut sugar
Instructions
  1. Pour one packet of the chaga elixir powder into 12 oz of hot water and stir to dissolve.
  2. Put that hot liquid in a blender with the rest of the ingredients and whiz it up until creamy.
  3. Pour over ice.
  4. Sip and enjoy!

 mushroom superfood iced chocolate

Green Bean Fries

All fries are good… and these green bean fries are awesome!

green bean fries

If you could see the talk-bubble above my head whenever anyone asks me what my favorite food is, you’d see a picture of a huge plate of french fries. Next to that would be a puddle of ketchup and a bowl of gravy. My all-time favorite food has always been french fries with gravy… preferably from a greasy diner. That’s what I’m thinking when I get asked that question. But, it’s been many, many years since I felt good eating that way.  Nowadays, I make my “fries” baked, not fried, and they are not always made with potatoes.

That doesn’t mean that I am depriving myself at all. Mainly, because I truly don’t believe in depravation.  Baked fries, if you make them correctly, taste just as good as the fried version (okay… maybe not the greasy diner version…).   But, because I like all fries, I have learned to make them out of lots of different veggies. This way I can have them all the time.  Literally, with every meal if I feel like it.

First, let me just say that these taste nothing like traditional french fries. Nothing compares to a fried potato. So, when you serve these, don’t call them fries. People get all drool-y and excited (at least I know I do…) when they think you are serving french fries. When I served them at my house, I just called them green beans. OMG, they got rave reviews! Really, who doesn’t like a crispy food that you can pick up with your fingers and dunk in a creamy spicy dip?

I live in the middle of Manhattan. So, it’s kind of crazy and loud all of the time. I kind of thrive on the craziness and the hustle and bustle. And, now that I’m in my urban happy place, I can find something I like about every season. Even though I’m not really a lover of the cold, I love to watch the snow fall on the city streets below my windows. That’s winter. Now that winter is over and it’s full-on spring here in New York, it means we get to sit at my dining room table near the window, look outside, and actually watch the sun set at dinner time… yay! No more darkness at 4:30 pm…

Picture it… a big plate of green bean fries. A spicy creamy dip. Finger food near an open window while the sun sets. And for me, the beauty of the city noises outside while I eat with a smile on my lips. I feel so blessed to have found my happy place… and when I fill it with happy food… oh my, it’s a great thing!

I have made fries out of just about every vegetable you can think of. Some are good, some are excellent, and some… well… they really were… ummm… pretty gross.

The secret to these green bean fries is the coating. You’ve got to dredge them in something to get them crispy. I’m sure breadcrumbs and flour would crisp them up nicely, but we don’t want to have to use those inflammation-producing ingredients, so I tried out lots of things on the way to finding out the best answer to the crispy green bean dilemma.

And, here’s the answer: chickpea crumbs! In the supermarkets now they actually sell bags of chickpea crumbs. Now, you can use any crumbs you like to coat these green bean fries, but if you can find chickpea crumbs, give them a shot. You can add whatever you like to these crumbs.  Once I added hemp seeds. Once I added sesame seeds.  Do whatever floats your boat.

If you want to try another great green bean recipe, try my simple recipe for Salt And Pepper Roasted Green Beans.

green bean friesgreen bean fries

Here are some of the healing ingredients in these green bean fries:

Green beans have a lot of fiber, vitamin A, vitamin B, and iron. Eating green beans can help rid the body of toxins and can help regulate metabolism. They also can help relieve that feeling of excessive fullness in your stomach and excessive belching. In Chinese medicine, green beans are eaten to clear up chronic diarrhea and even for some lower back pain.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used chickpea crumbs to coat these green bean fries.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people. These green bean fries have chili powder, and chipotle chili powder in the coating and the dip is made with sriracha.

green bean fries

 

Green Bean Fries
Author: 
Recipe type: vegetable, side dish
Cuisine: paleo, whole30, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These "fries" are meant to be eaten with your fingers. Dunk them in the spicy creamy sauce and you will smile from ear to ear!
Ingredients
  • 1 lb green beans, ends trimmed
  • 1 cup chickpea crumbs (you can buy them here) (or substitute a Paleo-friendly crumb)
  • 2 Tbs hemp seeds (optional) (I like these)
  • 1 tsp garlic powder
  • 1 tsp dried minced onion flakes
  • ½ tsp paprika
  • sea salt and black pepper, to taste
  • ½ tsp chili powder
  • ¼ tsp chipotle chili powder
  • 2 eggs, beaten
  • For the dip:
  • ⅓ cup healthy mayonnaise (here's a paleo/avocado oil one)
  • ¼ cup cashew yogurt (or other yogurt of your choice)
  • ¼ tsp smoked paprika
  • ½ tsp sriracha, or to taste
  • 1 garlic clove, minced
Instructions
  1. Preheat your oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. In a pie plate, combine the chickpea crumbs, hemp seeds, garlic powder, minced onion flakes, paprika, salt and pepper, and chili powders.
  4. Whisk the eggs in a second pie plate or bowl.
  5. Dunk the beans in the eggs and then dredge them in the crumb mixture. Make sure they are well-coated.
  6. Place them on the baking sheet in a single layer so they are not touching each other.
  7. Bake for 10 to 15 minutes, or until they are crispy.
  8. Meanwhile, make the dip: combine all of the ingredients in a small bowl.
  9. Remove the beans from the oven when they are done, and serve on a platter with the dip.
  10. Enjoy!

green bean fries

Birthday Cake Chia Pudding

birthday cake chia pudding

Do you have any descriptive food words that make your mouth water? For me, if I see the words “birthday cake” or “cake batter” I have kind of a drooling, mouth watering response. I don’t know what it is about those words, but for me, when I see them, I have to have whatever it is immediately. So, when I started seeing recipes for chia puddings that were described this way, I was all in. I have to give a big thank you to Macy at Paleo Crumbs because her awesome recipe was the one that made me run to the store to buy the ingredients and make this birthday cake chia pudding.

I don’t know what mornings are like in your house, but here in my house we are kind of laid back. It wasn’t always that way. We used to run around, grab whatever we could to eat, shower, dress, and leave as quickly as possible to begin our day. It was that way for many years. Then we moved to the city. And this part of our lives magically slowed down. Now, we are able to get up, go to the park with the dogs, have an actual real conversation, and spend time together before anyone has to leave. So, oftentimes I will cook a big breakfast for us. This birthday cake chia pudding, is so good, that it can even compete with a great avocado toast or delicious eggy type breakfast, but there’s absolutely no cooking involved. The only labor here comes when you have to shake the jar!

I’ve always been a fan of chia pudding. I like that rice pudding-like texture. I love that I can customize it with whatever flavor I’m feeling at that particular moment. I also love that it is so easy to make and that it can be made way in advance. Yes, chia pudding is an awesome invention.

Now, if I’m being totally honest, I’ll tell you that I love chia pudding, but my family is not quite as enamored with these yummy jars as I am. BUT, this birthday cake chia pudding has changed all that. As soon as I stuck a spoonful in Steve’s mouth, he was a convert. It’s really that good. And, it really is reminiscent of vanilla birthday cake. Especially if you top it with sprinkles…

If you want to try another great simple creation, try my recipe for Turmeric Chia Pudding.

birthday cake chia puddingbirthday cake chia pudding

Here are some of the healing ingredients in this recipe for birthday cake chia pudding:

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are rich in omega-3 fatty acids,and fiber. And, because they are so high in antioxidants, they help keep your skin looking younger. They help optimize both your digestive system and your cardiovascular system.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this chia pudding.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Baobab is a superfood that is a powder made from an African fruit. This amazing superfood has tons of vitamin C to boost your immune system and it’s great for energy. Sometimes I put some in my water bottle to keep my hydrated throughout the day. It’s easy to put a scoop in anything for a pick-me-up.

birthday cake chia pudding

Birthday Cake Chia Pudding
Author: 
Recipe type: breakfast, simple, vegan, vegetarian, paleo, make ahead, chia pudding
Cuisine: recipe inspired by: Paleo Crumbs
Prep time: 
Total time: 
Serves: 2-3
 
Happy birthday to you! This quick, easy, healing, make-ahead breakfast will make you smile from ear to ear!
Ingredients
  • 1 13.5 oz can full fat coconut milk
  • 2 tsp vanilla extract
  • ¼ cup pure maple syrup
  • 4-1/2 Tbs chia seeds
  • 1/1/2 tsp maca root powder (optional)
  • 1 tsp baobab powder (optional)
  • Fruit-sweetened sprinkles (for topping)
Instructions
  1. Put all ingredients in a mason jar.
  2. Cover.
  3. Shake it up really well (really... dance around with it and work up a good sweat)
  4. Put it in the fridge overnight.
  5. Scoop into individual bowls in the morning.
  6. Top with sprinkles and enjoy.

birthday cake chia pudding

Chocolate Banana Dairy-Free Fudgesicles

These chocolate banana dairy-free fudgesicles will take you back to your childhood…

chocolate banana dairy free fudgesicles

Summer may be almost over, but ice pop season never ends. At least not in my house. Every few weeks, I make a new batch of ice pops. I love to try out new flavor combinations and new textures, mix them up, and pour them into my retro ice pop molds. These chocolate banana dairy-free fudgesicles were an experiment that came out great!

Do you have any foods that when you taste them bring you right back to your early childhood? For me, food is responsible for a lot of deja vu moments. And fudgesicles are one of those foods. I’m right back on the lawn under the fireworks on the 4th of July. Or at a BBQ, running through the sprinklers and laughing.

I will admit that sometimes when I experiment, the end result is… well… ummm… let’s just say… less than pleasing…  I’m still trying to perfect my salted watermelon ice pops — OMG are they bad if you put in too much salt…

But, the texture of these dairy-free fudgesicles is just so spot-on. They look like traditional old-fashioned fudgesicles, but the addition of banana offers up a tasty surprise. Yup, it’s the good days of summer as a child all over again.

Haha — I just got a horrible mental picture of me, today, running through the sprinklers in a pink bathing suit with pompoms… not so pretty…

Anyway, these are the perfect sweet treats to have in your freezer. I mean, who couldn’t use a healthy childhood treat that’s ready anytime you want it?

For another great popsicle recipe, try my Blackberry Kombucha Ice Pops.

chocolate banana dairy free fudgesicleschocolate banana dairy free fudgesicles

These ingredients make these chocolate banana dairy-free fudgesicles delicious and healthy:

Raw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these fudgesicles.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

I love to add bananas to frozen desserts; they create a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

chocolate banana dairy free fudgesicles

Chocolate Banana Dairy-Free Fudgesicles
Author: 
Recipe type: dessert, frozen, sweets, ice pops, popsicles
Cuisine: paleo, vegan, vegetarian
Prep time: 
Total time: 
Serves: 6
 
These dairy-free fudgesicles will take you back to your childhood. They are so creamy and delicious and healthy. Keep a batch in your freezer and you will be smiling all week.
Ingredients
  • 1 can full-fat coconut milk
  • ⅓ cup raw cacao (I buy this one)
  • ⅔ cup raw cashews
  • ½ tsp vanilla extract
  • 2 tsp maca root powder (I buy this one)
  • 1 Tbs collagen powder (This is my favorite)
  • pinch of sea salt
  • 3 Tbs coconut sugar (here's a good one)
  • 2 bananas, sliced (I used frozen ones because they were in my freezer, but you don't have to)
Instructions
  1. Put all of the ingredients in a blender.
  2. Blend until smooth.
  3. Pour into ice-pop molds.
  4. Freeze.
  5. Enjoy!

chocolate banana dairy-free fudgesicles

Turmeric Chia Pudding

Chia seeds are great for your heart, digestion, and skin!
turmeric chia pudding

Breakfast is my favorite meal of the day. I absolutely love to go out for breakfast. I also love to cook breakfast. I love breakfast for dinner… and lunch. But, I’m human, and sometimes there’s just not enough time in the morning to have an elaborate breakfast. OK, most days there’s not enough time. Except Sundays. Sundays are made for HUGE breakfasts. Anyway, this turmeric chia pudding is the perfect solution to those I-have-no-time-for-a-good-breakfast days.

Chia seeds are like magic beans. You take the sand-like substance out of the bag, add liquid, and you get a velvety, rice-pudding-like creamy pudding. Magic.

I have made chia pudding in every flavor imaginable. And, I’ve also experimented with some flavors that most sane people wouldn’t want to imagine… This turmeric chia pudding was a great experiment! It has a slight Chai flavor. And the goji berries in it give it great extra flavor and texture.

Have you made chia pudding before?

It’s the easiest! Put the ingredients in a jar, shake it up, put the jar in the fridge overnight. Eat it in the morning. Done. Cue smile on face. And, it’s sooooooo good for you!

If you don’t like the texture of rice pudding, or tapioca, feel free to put it in the blender in the morning to get a smoother pudding. But, I like mine with all the chia texture.

If you want to try another flavor of chia pudding, try my recipe for Matcha Chia Pudding.

turmeric chia puddingturmeric chia pudding

Here are some of the amazing healing ingredients in this turmeric chia pudding:

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are rich in omega-3 fatty acids,and fiber. And, because they are so high in antioxidants, they help keep your skin looking younger. They help optimize both your digestive system and your cardiovascular system.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this chia pudding, I used cashew milk.

Pure maple syrup contains antioxidants that help reduce inflammation in the body (think inflammatory bowel syndrome or heart disease). It also contains zinc, calcium, and magnesium. It’s much lower on the glycemic scale than traditional sugar. Whenever possible, use a darker (grade B) syrup because the nutritional composition is better than that of lighter syrups.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming. Here’s an article about the benefits of cinnamon from Well-Being Secrets.

Goji berries are also a Chinese herb (Gou Qi Zi). They are great for your blood. I prescribe them to some people with chronic pain in the legs and lower back. They are also good for men experiencing impotence and can be used to treat some eye problems. Women who are pregnant and people with intestinal issues should be careful not to eat too many gojis, but the amount in this bark should be fine for anyone.

turmeric chia pudding

Turmeric Chia Pudding
Author: 
Recipe type: paleo, vegan, vegetarian, simple, overnight
Cuisine: breakfast
Prep time: 
Total time: 
Serves: 4-6
 
Put all of the ingredients in a jar and shake it up. Let it sit in the refrigerator overnight. Done. Awesome.
Ingredients
  • 2 cups cashew milk (or another non-dairy milk of your choice)
  • ¼ cup plus 3-Tbs chia seeds (you can buy them here)
  • 3 Tbs pure maple syrup (you can try this one)
  • 1-1/4 tsp cinnamon
  • about 1 tsp turmeric powder (use a little more or less depending on your taste) (here's one)
  • 6 grinds of black pepper (don't leave this out -- it helps with the absorption of turmeric)
  • ½ tsp vanilla extract
  • 1-1/2 Tbs goji berries
Instructions
  1. Put all of the ingredients into a mason jar.
  2. Put the lid on.
  3. Shake it up.
  4. Let sit in the refrigerator overnight.
  5. Enjoy in the morning.

turmeric chia pudding

Strawberry Cauliflower Smoothie

Are you having problems with memory loss? Try some cauliflower!

strawberry cauliflower smoothie

Cauliflower in a smoothie? Yes! You can stop rolling your eyes and scrunching up your nose. This is delicious. And creamy. And healthy. And easy. It’s true, and this strawberry cauliflower smoothie is now my new favorite. But, don’t just take my word for it — after I posted a video for this smoothie on Facebook, many people felt the same need I did (to make it NOW) and the result was unanimous — it’s awesome!

The idea for this recipe came from Laney at Life Is But A Dish. As soon as I saw her post, I knew I had to try cauliflower in a smoothie. I mean I had to… I went immediately to the store and bought a bag of frozen cauliflower. I don’t think I’ve ever bought frozen cauliflower. But I bought a big bag and it’s amazing in this strawberry cauliflower smoothie.

What does it taste like? I know you are wondering… it tastes like strawberry ice cream. Yup. It does. Okay — slight disclaimer — I haven’t had real ice cream in probably about 15 years… but to me it tastes like that.

I used some of my favorite superfoods and healing ingredients in this recipe, so feel free to customize yours however you like.

I know you are going to love this one!

And, if you are looking for another great smoothie recipe, try my Pineapple Turmeric Smoothie.

strawberry cauliflower smoothie

Here’s what makes this strawberry cauliflower smoothie so healing:

Strawberries help get rid of excess alcohol in your body and they are good for your heart. They even help reduce plaque in your mouth and can make you feel better if you have an annoying dry cough or if you feel bloated from eating too much. So, if you’ve overindulged, strawberries are great for you.

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Collagen strengthens bones and muscles, keeps your joints healthy, improves flexibility and concentration, and helps heal your digestive system. It also keeps you looking youthful.

In eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. This smoothie contains coconut oil.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this smoothie I used store-bought cashew milk, but sometimes I make it myself… but I lazed out a bit here.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

I love to add bananas to smoothies; they give it a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

strawberry cauliflower smoothie

Strawberry Cauliflower Smoothie
Author: 
Recipe type: paleo, whole30, vegetarian, smoothie, snack, breakfast, superfoods
Cuisine: recipe inspired by: Life Is But A Dish
Prep time: 
Total time: 
Serves: 2
 
Don't let the cauliflower fool you -- this smoothie tastes like strawberry ice cream!
Ingredients
  • 1 cup frozen cauliflower
  • 1 cup frozen strawberries
  • 1 Tbs collagen powder
  • 1 scoop Vital Reds powder (This is optional, but I used it and it's a little sweet, so if you are not using it I would add 2 pitted dates to the blender for sweetness.)
  • ½ a banana
  • 1 Tbs coconut oil
  • 1-1/2 cups cashew milk (or non-dairy milk of your choice)
  • 2 tsp bee pollen (I use this one)
Instructions
  1. Put all ingredients in a blender.
  2. Whiz it up til smooth.
  3. Enjoy!

strawberry cauliflower smoothie

Sprouted Grain Chicken Cutlets

Seeds can be your best friend. Many of them are great for digestion and are considered longevity foods. This chicken’s got a bunch of ’em…

sprouted grain chicken cutlets

This is my number 1 go-to recipe. Everyone likes it. Everyone. Ok, well, not my vegetarian and vegan friends. But everyone else. And, I’m going to be bold and say that about 90% of all those who eat it, ask me for the recipe. This recipe for sprouted grain chicken cutlets is that good. I know, you may be dubious, but don’t roll your eyes until you’ve tried it.

This chicken is crispy. The outside layer actually crunches in your mouth, but the chicken itself stays so moist. This is due to a combination of things. First, I highly recommend using boneless chicken thighs, not breasts — these are more flavorful and they don’t dry out like breasts can. Also, I use olive oil, not eggs, to moisten the chicken before dredging it in the magically easy crispy coating mixture.

And, about that magical coating mixture… it’s so easy to make (see the recipe below) and it contains superfoods to heal your body. Ummmmm…. what are you waiting for? You’ve got to try this one!

Perhaps the best part of this sprouted grain chicken cutlets recipe is its versatility. Sometimes I make them into Chicken Milanese by piling a huge mound of salad greens and tomatoes on top. Sometimes, I serve them as-is with a few dipping sauces. Sometimes, I make them into a Chicken Parmesan of sorts. But I alwaysmake enough so that I can store leftovers in the fridge. These magically cutlets make the best leftovers. Cut them up for salads, sandwiches, or just eat them straight out of the fridge.

Okay, are you ready to make them?

And, if you are looking for another awesome chicken recipe, try my Chicken Souvlaki Bowls.

sprouted grain chicken cutletssprouted grain chicken cutlets

Here are some of the great healing ingredients in these sprouted grain chicken cutlets:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. In this recipe, I prefer to use garlic powder instead of fresh garlic because sometimes the fresh garlic can burn here, and I hate the taste of burned garlic.

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are really good for you because they are rich in omega-3 fatty acids, antioxidants and fiber.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Flax seeds can relieve constipation and lower cholesterol.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world! For this recipe, dried onion flakes (the ones you can buy in a jar) are perfect!

sprouted grain chicken cutlets

Sprouted Grain Chicken Cutlets
Author: 
Recipe type: chicken, main course, whole grains
Cuisine: American, classic, comfort food, simple
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is my most-requested recipe. Make a batch of this and you will have healthy dinners all week long.
Ingredients
Instructions
  1. Preheat your oven to 400° F convection setting, or 425°F regular bake setting.
  2. Line a baking sheet with parchment paper.
  3. Pour the oil into a shallow pie plate or bowl.
  4. In a second shallow pie plate or bowl, combine the cereal, seasonings, and seeds. Stir until combined well.
  5. Roll each piece of chicken in the oil and then in the seed mixture, making sure each piece is well-coated. Place the chicken onto the tray, making sure that they are not touching each other.
  6. Bake in oven for 20 minutes, or until cooked through.
  7. Enjoy!

 

sprouted grain chicken cutlets