A close friend surprised me recently with a copy of the "Healthy Happy Vegan Kitchen", and it instantly became my new fav. The recipes are easy and delicious!... my criteria for cooking. I also love a recipe that gives you the flexibility to adapt to your particular cravings.
Thanks to the amazing people that filled our house last weekend. It brings me so much joy!
We inspired each other, formed new friendships and reconnected with old ones. We started a knitting group, worked on a future “wellness retreat” (if you’re interested let me know) and tasted some vegan treats.
Indeed, raw pumpkin pie tarts! I may have gone a little pumpkin crazy lately, but when Halloween came and left without any trips to the pumpkin patch or carved pumpkins, I realized I was in a pumpkin deficient (not yet an official medical diagnosis). Plus, I would rather eat pumpkin than decorate with it!
My motivation started with three things:
1) A gift of essential oils - from a yoga student (been dreaming about what to do with them)
2) Reading a blog post - from one of my favorite blogs, HELLO GLOW about DIY Chai candles.
3) And a homemade chai candle - a dear friend made me, after sharing the post with her.
Every night after dinner I crave a little something sweet. This version of a Reese cup is a great treat, without the guilt. Stop by, there are always a few in my freezer.
They are easy to make, healthy and delicious! My "THREE MUSTS" for anything I make in the kitchen.
½ cup of coconut oil
½ cup of Raw organic cacao powder (or cocoa powder)
¼ cup of liquid sweetener (maple syrup, agave or stevia)
½ tsp of vanilla
¼ tsp of salt
Organic no sugar peanut butter
You've probably heard how good coconut oil is for you, but did you know this about cacao?
- 40 Times the Antioxidants of Blueberries.
- Highest Plant-Based Source of Iron.
- Full of Magnesium for a Healthy Heart & Brain.
- More Calcium Than Cow's Milk.
- A Natural Anti-Depressant.
- Melt the coconut oil
- Add cacao or cocoa powder and stir until no lumps
- Add sweetener
- Pour into mini muffin tin (I use paper mini muffin cups to line)
- Place a tsp. of peanut butter in each cup
- Roll to cover the peanut butter or top with leftover chocolate/coconut oil mix
- Freeze for 30 minutes (I keep in freezer)
Try substituting peanut butter with any nut butter like almond or cashew, or adding chia, hemp seeds, coconut or raisins for your own creation. A crowd pleaser anytime, but especially with holidays ahead!
No, I'm not talking to Whitney.
Life is busy and I can get in a rut making the same green smoothie for breakfast every day. Sure it's healthy. But it gets boring after awhile - and I LOVE meal time (something to look forward to when I get to the old folks home one day, right?).
I found this recipe on one of my favorite blogs, MIND BODY GREEN, massaging it a bit to fit my personal taste and the ingredients available in my frig.
This brightly colored beauty blew away my green smoothie routine. I’m a just little obsessed with how great it tastes and how cool it looks.
BTW, it is soooo good for you too:
Beets - high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).
Raw cacao - improves memory, increases your bliss, reduces heart disease, boost immunity, and create loads of energy. (you had me at - improves memory!)
Chia - packed with omega-3 fatty acids, soluble fiber, and even a little bit of protein.
The night before, mix the following in a mason jar (could be any container but fun to eat breakfast out of the jar the next morning) or serve to guests in town!
- 2 tablespoons of chia seeds
- 1 tablespoon of raw cacao powder
- 1 tablespoon of pure maple syrup (I left out or used liquid stevia)
- 3/4 cup of almond milk
The next morning blend the ingredients below together and pour over the chia pudding, top with unsweetened coconut and enjoy.
- 1 raw beet
- 1/2 cup of frozen strawberries
- 1/2 frozen or fresh banana
- 2 tablespoons of coconut cream (I used plain kefir one day, fresh coconut meat another day, could add vanilla yogurt too)
The chocolate chia pudding thickens over night. When combined with the beet and frozen fruit, well, OMG. Such a YUMMY combo!
Try starting your day with my Morning Puddin'!
Whitney and I just got back from one of our most amazing trips ever to southern Ireland. This beautiful country coupled with the most friendly people were all I had imagined it would be, and then some!
It was my first trip to Ireland and my first time traveling with a group, with little knowledge of our itinerary.
I am not sure when my love affair with fruits and vegetables started. Perhaps it is my deep rooted farming heritage as both my grandfather and father were farmers. It certainly did not impact me at an early age because I was the princess of slow roasted BBQ pig, raw hotdogs and frozen Krispy Kreme doughnuts!
After a crazy few weeks on the road for work and some long hours, I am finding my way back to me this week. Have you ever felt like that?
I feel more Humpty Dumpty than Lisa Crouse at the moment. Putting myself back together again involves making my favorite recipes, calling family and friends, yoga, biking, knitting and blogging.
If you haven’t met my friend, Nancy Flaherty, you should. She is my fashion inspiration and going to be guest blogging all things fashion. I met Nancy at Starbucks when we were knitting hats for children in Africa and we've been close ever since. Nancy has a passion for everything to do with fashion. She helped me accessorize my first knitted dress with some red cowboy boots. Nancy convinced me to celebrate my birthday at the Voque Knitting Show in NYC with her.