Butterscotch Smoothie

Butterscotch Smoothie anyone? OMG! This was so good! Non-green smoothies are rare in my house and normally a weekend treat. This one is perfect for a treat anytime though! SO good! Mesquite is always a great addition. If you have never had it before I would definitely suggest this sweet, butterscotch tasting powder that is made from ground mesquite pods. Check it out here.

Plus they match the wood 🙂

Butterscotch Smoothie

4 large ripe bananas (I used some frozen and some ripe)
1 ½ cups water
4-6 dates
1 tablespoons of agave nectar
2 heaping tablespoons mesquite powder

Also the best thing about this smoothie, is you just put everything in the blender and blend away! You can add more mesquite or sweetener to taste.

Oats and Chia

More oats and chia 🙂 This was great because it was raw and still included oats. Having the oats become saturated by the almond milk overnight really worked! I added a few drops of stevia for some sweetness and raspberries because they are my fave. Yum!

Oats and Chia
serves 2-3

1 cups thick rolled oats (raw if you can find them)
1 cup almond milk, plus more for serving
1 1/2 tablespoon chia seeds
pinch of cinnamon
berries
stevia and/or agave to taste

I am medium bowl place the oats, chia and connamon. Add the almond milk and stir well. Let sit for 10 minutes and stir well again. Cover and refrigerate overnight.
In the morning stir again and then top with berries, stevia and/or agave for some sweetness.

Halva Raspberry Thumbprint Cookies

AMAZING!!!!!!!! Michael and I loved these!!! Growing up in a Jewish household halvah was always one of our go-to desserts and this is a fabulous raw substitute 🙂  I know when I make these for my family they are going to freak! These were (as in they are already gone haha) one of the best cookies ever! I used frozen raspberries and the raspberry sauce tasted sooo fresh and soo BRIGHT! YUMM!!! Plus how cute are they !?!??! Try these asap and let me know what you think.

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Halva Raspberry Thumbprint Cookies
These were thankfully inspired by Ani Phyo’s Halva Chia Thumbprint Cookies

Raspberry Sauce:
1/2 cup fresh or frozen raspberries
1/3 cup pitted semi-soft Medjool dates
1/8 cup agave syrup
1/4 cup water

Combine well in blender. Chill till ready for use.

Cookies:
3/4 cup flax seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
3/4 cup pitted semi-soft Medjool dates
Recipe for Raspberry Sauce

Combine dry ingredients with tahini in a food processor and mix well. Add in dates and mix till combined. Roll dough into 10-15 balls. Place on sheet preferably lined with parchment paper. Use your thumb to make an indentation into the center of each cookie. Fill each with generous amount of sauce. Chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam if you can keep them that long haha 🙂 Enjoy!!!

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These are the cookies up close, so easy to make!

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a close-up of these little gems! mmmmmm

Mango Chia Goodness

I love all things chia. I am sure you have seen my many posts on Chia and all the fun recipes you can make with it. Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding. (wow, I totally love Chia!!)

Here is a super simple recipe that barely takes any prep time to make (although you do have to let it sit overnight). For me this chia recipe is super simple… I mix it at night and in the morning all I have to do is cut up a mango and I am ready to go 🙂 Love it! Super simple and deelish!

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Mango Chia Goodness
4 servings
2 cups vanilla almond milk
1/3 cup chia seeds
1 mango diced

Combine chia seeds with almond milk and whisk. Let sit for 10 minutes and stir again to avoid clumps. Cover and refrigerate overnight. In the morning dice a mango and add to chia pudding. Enjoy 🙂

Per serving: 144 calories, 8 g fat, 1 g saturated fat, 0 g cholesterol, 4 g protein, 18 g carbohydrates, 8 g sugar, 9 g fiber

Smaller journal: Raw Brownie Bites With Vanilla Icing

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So fabulous! I couldn’t be happier to share this article with all of you!

Marisa’s Healthy Kitchen and my Raw Brownie Bites With Vanilla Icing were featured in the Smaller journal, a journal of ideas and inspiration by the editors of Small Magazine. THANKS!!

Check it out here 🙂

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“Veggie Girl Power” Series

Check out the “Veggie Girl Power” interview series, featuring a Dream Team of trailblazing veggie-superstar ladies. Amanda Cohen, Chef/Owner of Dirt Candy restaurant in NYC, Chloé Jo Berman, Glamazon Owner of GirlieGirlArmy.com, Erin McKenna, Founder of BabyCakes NYC, Karina Allrich of Karinas Kitchen Gluten-Free Recipes, Kristen Suzanne, Owner of KristensRaw.com, Marilu Henner, Actress, author, mom, wife. Marilu.com, Rory Freedman, Skinny Bitch. Best-Selling Author, Sarma Melngailis, Co-Founder of Pure Food and Wine restaurant NYC. Founder of One Lucky Duck.

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Banana Date Chia Pudding

I had read Sarma’s post on banana milk and thought it was pure genius!! I figured I could sweeten my almond milk the same way. I normally use sweeteners like agave and honey, but I loved how simple it was to sweeten this pudding with just dates and bananas. So fabulous! I have to tell you this was one of my Favorite Chia Puddings ever! SOOO GOOD! Breakfast is such a good meal!! Now that I am fully hooked I wonder how I ever lived without it 🙂

Love this Breakfast!!

Love this Breakfast!!

Banana Date Chia Pudding
serves 3-4

1/2 cup chia seeds
2 cups almond milk
2 bananas
5 dates, pitted
a few dashes cinnamon
a pinch of salt

Place the chia seeds in a bowl.  In a Vita-mix blend together the almond milk, bananas, dates, cinnamon, and salt.  Pour this mixture over the chia seeds and whisk together with a fork.  Let it sit for 10 minutes in the fridge and then whisk again to get rid of any clumps. Cover and set in the fridge overnight. In the morning whisk one more time and then enjoy!! Yum Breakfast!!!!

I looked up the nutrition stats again 🙂 I hope this helps out!

279 Calories, 7g fat, No Saturated fat or Cholesterol, 122mg Sodium, 52g Carbs, 13g Fiber, 32g Sugar and 7g Protein

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