Breakfast, Gluten Free Vegan, Raw, Snacks, Spring/Summer

Ginger Strawberry Banana Smoothie

image

Happy Thursday! I can’t believe it’s almost the end of the week…and REALLY can’t believe it’s the 8th for June already!!! I’ve been busy with a number of things, which I know makes the time seem to go by even faster but STILL.

Anyhoo, today I’m sharing a quick recipe for a smoothie that’s I recently realized I started to post a year ago…somehow it didn’t get posted so that’s finally being corrected. I’ve been in super organize mode and feel that before I post any new recipes, I should go back and revisit some old ones I’d been meaning to share with y’all.

This is a simple, yummy smoothie that will be sure to nourish you, as well as satisfy your tastebuds. These days Ive been trying to stick with adding veggies to my smoothies, but every now and then a gal just wants a milkshakey type of smoothie, ya know?! The kind that makes you feel a bit like you’re having dessert for breakfast! This is one of the those smoothtoes. Comforting, sweet, with a little bit of spice, it’s also good for you. Ginger has proven to help relive pain, even severe pain like arthritis and other types of chronic pain by curbing inflammation. Of course, strawberries are loaded with vitamin c, antioxadants, anthocyanins, and fiber – Just to name a few of those life giving nutrients 🍓🍌🌱🌞


Ginger Strawberry Banana Smoothie

Vegan, Gluten-Free, Grain-Free, Nut-Free Recipe

Serves: 2

Ingredients:

•1/2-1 cup strawberries (fresh or frozen)
•2 small/1 large banana(s) (fresh or frozen)
•1/4-1/2 tsp ginger powder
•2 tbsp ground flaxseed, optional
•1-2 tbsp unrefined cold-pressed flaxseed oil, optional
•1 1/2 cups purified water/coconut water/vegan milk

Instructions:

Purée all the ingredients together in a blender until smooth. Best when enjoyed immediately 🙂

Dinner, Gluten Free Vegan, Grain Free, Lunch, Spring/Summer

White Bean Veggie Soup

 

image

 

This flavorful, hearty soup was one of the first recipes I created when I started cooking for myself. I was throwing things together in a frenzy one evening when I just so happened to create something pretty delicious, and it has since become a favorite recipe of ours. I never get bored with it.

Until my mid 20’s all I knew how to “cook” was pasta and ramen. When I found out about all my food allergies I knew that had to change. I was clueless about how to make a healthy, simple recipe that wasn’t packaged or processed, the result of growing up with the SAD (Standard American Diet). I grew up with my Brazilian mom always cooking beans, but for some reason my picky childhood, and young adult self shied away from all beans for admittedly way too long.

Now beans are a staple in my diet, as they probably are in most vegans diets due to the high protein, fiber, and array of nutrients beans so generously provide. Plus, they’re so good! I seriously missed out on some yummy bean recipes over the years, but this is one of the many bean recipes that makes up for that.

This soup can be made with any white beans- navy beans, great northern beans, cannelini beans, it’ll all be good. With all the incredibly healthy vegetables and spices that accompany and compliment the beans, this soup is as darn delicious as it is darn nutritious


White Bean Veggie Soup

Vegan, Gluten-Free, Grain-Free, Nut-Free, Soy-Free

ingredients:

•1 cup navy beans, soaked overnight (or white bean of choice)
•3 cups vegetable broth
•2 tbsp extra virgin olive oil
•2-3 cloves garlic, minced
•1 onion, diced, optional 
•1-2 fresh tomatoes, seeded and diced
•1-2 zucchinis &/or golden squash, quartered
•1 red bell pepper, diced
•1 green bell pepper, diced
•2 tsp ground turmeric 
•2 tsp ground cumin 
•2 tsp dried thyme 
•salt & pepper to taste
•2 bay leaves

instructions:

Heat oil in a large sauce pan over medium heat. Add onion and garlic and cook, stirring often for about 1 minute. Add tomatoes, zucchini, bell peppers, and seasoning, cover and simmer, stirring occasionally, for 15 minutes. Add drained beans; stir to coat well with the veggie mixture. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the beans are tender; around 60-120 minutes. Enjoy!

Dinner, Dressing/Condiments, Gluten Free Vegan, Lunch, Spring/Summer

Fresh Strawberry Vinaigrette Dressing

 

Strawberry Vinaigrette Dressing

A versatile, uplifting strawberry vinaigrette.

This dressing has completely changed my relationship with salads. I hate to admit it but I am probably the worst almost-vegan when it comes to eating salads. I’ve been vegetarian for most of my life but I’ve never thoroughly enjoyed salads. Unless it was a fruit salad. I guess most greens are too bitter for my sweet-obsessed taste buds. I’m the one who drowns her salad in so much dressing that it disguises the taste of the veggies.

One day when I was eating out at a popular food chain restaurant with my lovely mother, I ordered a salad with Blueberry Vinaigrette dressing and I actually enjoyed it. Every bite that I took I imagined how much more amazing it would be if the dressing was made from Strawberries instead! So thus this recipe was born and so was my new found taste for salads.

This dressing will turn even the pickiest eaters into salad lovers!


Strawberry Vinaigrette Dressing

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Grain-Free

Yield: 2 cups

Ingredients:

2 cups fresh organic strawberries, puréed

6 tbsp fresh lemon juice
1/4 cup brown rice syrup or coconut nectar
2 tbsp extra virgin olive oil or cold pressed unrefined flaxseed oil
2 tbsp fresh lemon juice

Instructions:

Whisk together strawberry purée, lemon juice and sweetener. Add vinegar, then oil and whisk for about 1 to 2 minutes to emulsify. Once well combined store in a glass container or bottle and keep refrigerated. Enjoy!