Maca Mango Coconut Banana Smoothie

Pure deliciousness, energizing & refreshing! 

Mangos are rich in amino acids, Vitamin C & E, flavonoids, beta carotene, niacin, calcium, iron, magnesium and potassium. 

Coconut water is packed with electrolytes, potassium, bioactive enzymes and is a very good source of B-complex vitamins. 

Maca is also a great source of B-complex vitamins, a vegetarian source of B12, protects against UV rays, controls glucose levels, regulates hormones, increases energy and endurance. Regulating hormones is crucial for your health, because it plays a role in many diseases, cancer and depression.

What you need:

1 banana

1 mango

2 cups coconut water

1 tsp maca powder

The Power of Neem

NEEM POWDER: TREATS ACNE, ECZEMA, DANDRUFF AND PSORIASIS PLUS MANY MORE.

Neem has been a popular herb in India for over 5,000 years and has tremendous healing powers. To some Neem is a mystical pharmacy with as many tricks and miraculous benefits it carries.  From whiter teeth, healing skin rashes/disorders to reducing inflammation Neem can help you heal yourself.

From personal experience, I have been using Neem for the past few months. I fill capsules of Neem powder and take 5 - 6 capsules a day. I have used it for inflammation and indigestion where the pain was so intense I couldn't even get out of bed but as soon as I took Neem it helped me feel better within minutes. I plan on getting some Neem oil for my sons, because they have acute eczema on the backs of thier legs and back.

Just a few other things that Neem can treat:

• Acne
• Allergies
• Arthritis
• Athletes Foot
• Burns
• Eczema
• Dandruff
• Fungal Infections
• Fever
• Gingivitis
• Hives
• High Blood Pressure
• Headache
• Indigestion
• Inflammation
• Parasites
• Strengthening the Immunity
• Shingles
• Viral Infections

Glow Mango Glow

THE MANY SWEET BENEFITS OF MANGOS

IMPROVES DIGESTION Mangoes are very much beneficial for people suffering from acidity and its enzymes helps to relieve indigestion problems. The Bio-active elements such as Esters, Terpenes and Aldehydes present in mango aids to easy digestion.

LOWERS CHOLESTEROL High level of soluble dietary fiber, Pectin and Vitamin C present in mangoes helps to lower serum cholesterol levels specifically Low-Density Lipoprotein (LDL) Cholesterol.

FOR BETTER SEX The Vitamin E which is abundantly present in mangoes helps to regulate sex hormones and boosts sex drive. In many varieties of mango there is about 2.3 to 3 mg of Vitamin E per mango.

IMPROVES CONCENTRATION AND MEMORY POWER Mangoes are useful to children who lack concentration in studies as it contains Glutamine acid which is good to boost memory and keep cells active.

FOR TREATING ACNE Mango helps in clearing clogged pores that causes acne. Just slice the mango into very thin pieces and keep it on your face for 10 to 15 min and then take bath or wash your face. Use warm water for washing your face.

HIGH IRON FOR WOMEN It’s a known fact that Mango is rich in Iron. People who suffer from anemia can regularly take mango along with their dinner. Generally women after menopause become weak and they should take mangoes and other fruits rich in iron. Pregnant ladies can also take mangoes occasionally as their body needs iron and calcium during that time. Too much consumption of mangoes should be avoided during pregnancy. If you have generally taken lots of mangoes right from your childhood then you can consume mangoes when you are pregnant as it wont affect your body.

FOR DIABETES Mango is slowly gaining new acclaim as diabetes fighter. Earlier there was a myth that people with diabetes should not eat mangoes but that’s not true. Not only the fruit the leaves also fight against diabetes. Before going to bed put some 10 or 15 mango leaves in warm water and close it with lid. Next day morning filter the water and drink it in empty stomach. Do this regularly.

PREVENTS CANCER AND HEART DISEASES High amount of antioxidants are present in mangoes. So mango when consumed regularly fights against cancer and other heart diseases. As mentioned earlier it also lowers cholesterol.

www.healthmango.com

Raw Pumpkin Seed Milk

It's RAW & It's GREEN!

I'm experimenting with making raw milks & am enjoying the fun!! Soak these seeds overnight (6-8) hours, give a good rinse and you are ready to blend. By soaking the pumpkin seeds releases the enzyme inhibitors to make them easier to digest. I'm all about making something quick & easy, especially having two toddlers. When they want something, they want it now! I've been told that pumpkin seed is really good for you, so I went on a little rampage and started researching. Store it in a glass jar in the fridge. Add to smoothies or drink alone. If separation occurs, just give the jar a little shake.

What you need:

1 cup raw organic pumpkin seeds

4 cups filtered water (we use alkaline or distilled)

2 T raw blue agave nectar

What to do:

Put the pumpkin seeds in the blender with the water and blend until smooth. Use a nut bag* over a pitcher or other container and slowly pour the milk into the bag. Squeeze the pulp down toward the bottom of the bag just like a tube of toothpaste. Keep smoothing out the pulp until no more moisture seeps through the bag. 

*Note: I'm not a fan of using cheesecloth considering I like to save the pulp to make cheese see here for recipe. I recommend a nut bag which is made out of nylon instead. It doesn't leave any fiber behind, it doesn't stretch & the major bonus is that it's reusable!

Vegan Strawberry Muffins

What You Need:

1 1/2 cup Spelt Flour

1/2 cup Coconut Sugar (Blonde)

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Sea Salt

3/4 cup Original Almond Milk

1/3 cup Olive Oil

1 tsp Vanilla Extract

1/4 tsp Ground Cloves

1 cup Strawberries (thawed) plus 1 tsp Agave

What to Do:

Preheat oven to 375 degrees and lay paper liners in the muffin pan. Thaw out strawberries with a teaspoon of agave. I did this over med-low heat in a saucepan. Mix together all dry ingredients. In a separate bowl, mix all wet ingredients. Combine the wet and dry ingredients and fold in the strawberries. Spoon the batter into the muffin pan. Bake for 15 minutes. Cool before serving.

Garbanzo and Quinoa Salsa Soup

It's snowing today and we are craving some warm veggies in salsa...mmm!  We wanted something quick that we could just throw together, so we grabbed the leftovers from the quinoa veggy burritos added some tri-color peppers and a side of broccoli. You can leave out the broccoli, but my kids love it with their soup! Their plate is above (ours is below). 

What you Need:

1 cup of some delicious homemade salsa (pick your hotness)

1 cup filter water

1/2 organic yellow onion

1/2 organic red onion

2 organic roma (plum) tomatoes

2 cups organic tri-color pepper mix (frozen)

1.5 cup quinoa (cooked)

2 cups garbanzo beans.

2 cups organic broccoli

Cayenne & Sea Salt (to taste)

What to Do:

Chop the broccoli and put in a saucepan to heat. Put the water, onions, tomatoes and salsa together in a separate saucepan on med-high heat. Bring to a slight boil, add the peppers, then reduce to heat to medium. After about 3 minutes reduce the heat to low and add the quinoa and garbanzo beans. 

Results in a vibrant, mildly spicy, comforting soup! And you have enough to eat all day. 

Vegan Walnut Chocolate Chip Cookies w/ Coconut Oil

Want chocolate chips without the butter or baking soda? In this recipe we combined olive oil and coconut oil to substitute for the butter, which is much healthier!! Coconut oil has many benefits to the human body which you can read more about here. The himalayan sea salt is also an amazing alternative to regular sea salt. This pink salt is high in nutrition - containing 84 minerals and trace elements.

They look amazing don't they...I know you wanna bite!



What you need:
2 1/2 cup organic ground spelt flour
1/2 cup organic virgin coconut oil, unrefined
1/4 cup organic extra virgin olive oil (evoo)
3/4 cup organic raw blue agave nectar
1 tsp himalayan sea salt, fine
1 tsp organic vanilla extract
2 tbs filtered water
1 1/4 cup semi-sweet mini chocolate chips (soy, nut & dairy-free)
1/4 cup walnuts, chopped

What to do:
Preheat the oven to 350F. If your coconut oil is not already melted put it over low heat. Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Combine the ingredients together. Fold in the walnuts and the chocolate chips. Roll into balls and press down with palm of hand onto baking sheet. Bake for 10 minutes.

Quinoa Veggie Burritos

Chipotle has nothing on my burritos! These are absolutely delicious and filling. I always switch up my burrito toppings, so here is just one way.



You will never want to buy store bought tortillas again.

What you need for tortillas:
2 cups organic spelt flour
1 tsp of sea salt
2T coconut oil.
3/4 cups of filtered water

Mix ingredients. Knead dough on cutting board. Roll out with a pin. Put tortilla into a cast-iron skillet and fry on medium for 1 minute on both sides.

What you need for black bean dip:
1 can organic black beans (or dried beans)
1/4 organic red onion, chopped
1/2 tbs organic ground cumin
1 tsp sea salt

Heat ingredients over med-low.

What you need for fajita mix:
1 organic red onion, sliced
1 organic red bell pepper, sliced
1 package organic mushrooms
1/2 tsp organic ground cumin

Fry in skillet over med with a tsp evoo.

What you need for quinoa:
1 cup organic quinoa
2 cups filtered water
1 tsp himalayan sea salt
1/5 tsp cayenne pepper

Bring water and quinoa to a boil. Simmer on med-low for about 20 minutes.

What you need for basil lime guacamole

Homemade Raw Vanilla Almond Milk

Because I believe that my children should only get the best foods and drinks possible I make homemade nut milks and green juices for them. This is one of their favorite milks, so I wanted to share a blog with you all on how to make raw almond milk. Raw almond milk is super nutritious containing about 20g of protein, 25% calcium, 20% iron, which is higher than milk from a cow and it's natural. 

What you will need:

1.5 cup raw organic almonds

4 cups filtered water

1 tsp vanilla

2 tbs organic raw blue agave nectar

Soak the almonds in a bowl with water overnight  or at least 6 hours. Drain the water from the almonds. Blend the water with the almonds until well blended. Strain the almond milk with a cheesecloth or any other type of strainer you have around. Add the vanilla and agave to the milk and stir. Store the raw milk in the refrigerator in a glass jar for up to 3 days.

Raw Almond Nut Cheese

When a Vegan says burgers, milk or cheese - you think WTH! I used to think it was odd when I heard people saying they were eating vegan cheese, soy bean burgers or hemp milk. Lacking knowledge in health at the time I didn't know there was so much more to choose from than meat or dairy, let alone anything being healthier. I didn't know that cow's milk contained blood, mucus and pus and once I learned I couldn't turn back. Not only was I disgusted but I couldn't have that guilt of putting something in my body that was deprived from a calf. So I started researching ways to make creams and sauces that would be enjoyable to eat. During my journey I found cashews, almonds, pumpkin seeds, etc. all being used to make delicious healthy condiments. Since we are so strict on what we eat I usually will find a recipe and completely change it up but keep the same measurements of wet to dry. So here is a RAW almond nut cheesy dip that is not only creamy but completely satisfying. Go ahead and dip your veggies, dehydrated crackers or pretzels in. YUM!



What you will need:
1 cup of raw organic almonds (or use the scraps from the raw almond milk recipe)
1 cup of water
1 tbs organic lime juice
3 tbs raw organic sesame tahini
1 tbs unrefined organic coconut oil (or evoo)
2 tbs organic parsley
1/4 organic garlic
1 tsp Himalayan sea salt
1/4 tsp organic cayenne

Combine all ingredients in a food processor and blend.