Chocolate Pumpkin Pie Chia Seed Pudding

Something you should know about me: I am obsessed with pumpkin. Pumpkin coffee, pumpkin pie, pumpkin soup, pumpkin spice scented candles. As soon as the cool weather hits and the leaves start to change, I am in the kitchen using as much of the orange stuff as I can. Last night, I threw together this super quick and delicious chia seed pudding. It is loaded with adaptogens, superfoods and good fats. Happy Pumpkin Season and stay tuned for more pumpkin-y goodness!

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Ingredients:

  • 1 cup nut milk (I used homemade coconut milk)
  • 1/4 cup + 2 T chia seeds
  • 3 T pumpkin puree
  • 1 T maple syrup (or other liquid sweetener of choice)
  • 1 T The Philosophie Cacao Magic
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of ground clove
  • pinch of sea salt

In a medium bowl combine all ingredients. Using a whisk, whisk until completely smooth. Pour into two 8 ox jars, cover and place in the fridge for 4 hours to overnight. I topped with homemade apple butter, cacao nibs, pine pollen and pepitas. 

Note: Use code "bodybliss" when ordering from The Philosophie to receive 15% off your order.

Goddess of the Month: Amy Colville of aMYLK

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Amy is a beautiful soul inside and out. She has created a company out of her passion for living a healthy and whole life. When she agreed to be a Goddess of the Month I was thrilled. I knew that my readers would love to hear her story and how she started a delicious nut milk company. She is down to earth and has so much wisdom to offer. Amy, thank you for sharing your truth and for being a part of the Body Bliss Life Family! <3

 

INTERVIEW:

What inspired you to create your own company?

I’ve always had a creative mind when it came to business.  Even as a small child I loved coming up with “inventions” with my dad.  We came up with a lot of original concepts that actually eventually ended up being brought to market by others.  That’s the thing with ideas, you have to act on it right away, or someone else will!  I find the creative process really fulfilling, I love business, I love learning and I love self directing my life. I think if you interviewed most entrepreneurs you’d find they share similar traits.

Why nutmilk?

My family and friends have all asked the same thing!  Nut milk?  The simple answer is that I found something I’m passionate about that I LOVE enjoying and producing AND there was a hole in the market!  Globally, no one is producing and selling nut milk (soon to expand to seeds and possibly grains) that compares in taste, quality and nutrient density to aMYLK.  People love it and that lights me up inside!

It all boils down to LOVE.  I felt guided to this place.  I spent a lot of time soul searching, connecting with Source and seeking joy.  Many years ago I experienced some heart break and consequently some health issues that lingered for many years. Through the process of trying to heal, I explored a lot of dietary changes and life and mindset changes. I introduced daily smoothies, elixirs and protein shakes to my diet. When I learned that the nut milks that I was using were filled with synthetic vitamins and stabilizers and very few actual nuts I started to think about making my own.  One day, it all just came together and I knew. I thought, THIS IS IT!  One week later I had formed a company.  I LOVE what I’m doing.  This is my passion and I[‘m so excited, hopeful and happy to share it with others.  Finding and passing on what works for me brings me more joy than I can express.

Who is the most inspiring woman in your life and why? 

My mother. She is giving, graceful and kind to her bones. It is hard not to admire my mom for her elegance, sophistication, intelligence and beauty.  She’s got all these hidden talents and is incredibly hard working.  The most wonderful thing about my mother is that she has never faltered in her faith in me.  I have always felt supported. She has made home making and child rearing an art form. Her life is art to me.

If you were stranded on an island and could only take two adaptogens with you, which two would you choose and why?  

Pine Pollen and Mucuna Pruriens.  Amen. I am in love with Pine Pollen and I imagine pine trees would be hard to come by on a tropical island.  Pine pollen is gold. It makes me feel like my body is humming.  A simple sniff of it and I feel all tingly. I love it. It can act as an aphrodisiac, but I find that it is highly energizing for me.  It can help balance hormones which is especially important for both men & women as they approach middle age. 

Mucuna Pruriens is my second choice because of it’s ability to help elevate one’s mood. If I were stranded on an island I think I might feel a lot of tension from fear and loneliness. Macuna Pruriens can soothe the nervous system and elevate your mood. It takes the edge off and supports your overall well being.  I can just see myself now, cracking open some coconuts and making aMYLK elixirs with a big smile on my face sitting on a sandy beach somewhere. Yes.  I would be just fine.

What is your morning ritual? 

Journaling.  My life is very full.  With four children ages 8-16 and a start-up company the ONLY me time is very early in the morning and this is sacred time for me. My children all know that if they wake up and mommy is writing, they need to let me be.  It is in this space that I remember who I am and connect with my soul and decode all the daily occurrences that life presents to me as opportunities for growth.  This is where I speak to God.

How do you honor your feminine body? 

I have a lot of Venus in me and I don’t diminish it for anyone.  We are really funny in America about our attitudes toward sexuality and sensuality. On the one hand we are bombarded by media to be sexy and to look amazing, and then on the other hand we are not supposed to “show off” or be too sensual or we might give people the wrong idea.  What if we could just BE without SEEMING to be anything at all? I have come to love, cherish and celebrate my femininity. I let my hips sway when I walk because I am a woman! I’m proud of my curves and how I feel when I own them.  In a world of Yang, it feels good to let myself be Yin. 

Where do you find Bliss in your life? 

I am a joy seeker. “Seek Joy” is the number one tenet of my life. In everything I do, I aim to feel joyful.  I have found that happiness isn’t the destination, it is the journey. It is following the trail of breadcrumbs which are the tiny sparkles of joy in life that lights me up. I try to follow the tiny sparkles every day. I smell the flowers. I read. I hike. I make aMYLK smoothies. I swim in waterfalls & I travel as often as I can. I do these things for the simple reason that they bring me joy.  When I feel joyful, I light myself up and I radiate the world with my happiness.  I have designed my life so that even the things I have to do, I feel pretty happy to do.  At a minimum, I aim to feel grateful, because even things that seem hard, painful and challenging have purpose in our lives. It has taken some time for me to realize this. LOL.  

If you could offer one piece of advice to women, what would it be? 

Let love lead.  

About Amy:

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Amy Colville is the Owner and Chief Joy Seeker at aMYLK, a plant-based mylk company located in Portland Oregon. A  mama of four, former collegiate soccer player and lifetime entrepreneur, Amy now finds her bliss making and delivering the world's best plant mylk.

Curried Yam and Carrot Soup

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This is one of my favorite Fall and Winter soups. It is warming, thick and delicious. The combination of the sweet yams and carrots with the fragrant spices from the curry powder immediately warm the body. This soup can easily be made vegan by using coconut or avocado oil instead of ghee. It is almost effortless and takes no time to cook. Fall is officially here and I am not mad about it!

Ingredients:

  • 1 T ghee
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 large yams, peeled and chopped into cubes
  • 4-5 carrots cut into 1/2 inch pieces
  • 1 T curry powder
  • 1/2 tsp salt
  • 4 cups vegetable broth (I live better than bouillon's no-chicken broth)
  • 1 cup full-fat coconut milk
  • pepper to taste
  • toasted pumpkin seeds, black sesame seeds and hemp seeds for garnish

How to:

In a soup pot on medium heat, melt the ghee. Add onion and garlic and cook until translucent. Add yams, carrots, curry powder and salt. Cook until coated and fragrant, about 4-5 minutes. Add broth, bring to boil. Once boiling, reduce to simmer and cook 25-30 minutes until yams are tender. Using either an immersion blender or a high speed blender (blend in batches if needed), blend soup until completely smooth. Pour back into soup pot and add coconut milk. Season with additional salt if needed.

In a small cast-iron or stainless steel pan toast pumpkin and sesame seeds. Ladle soup into a bowl and top with seeds. 

Notes: This soup is very versatile. When we get deeper into weather you could use winter squash in place of yam. You could also use parsnip or other root vegetables in place of carrots. I always encourage people to play in the kitchen. n

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Sexy aMYLK Latte

I first discovered aMylk through instragram. I was drawn to a company that made organic, high quality nut milks that were not filled with a ton of extra sugars and thickeners.  I reached out to Amy to see if she would like to collaborate on a recipe. When she said yes, I was over the moon excited. As you know, I am always eager to support and collaborate with kick-ass women who run kick-ass companies. Then when she asked me to infuse my feminine self into the recipe, I could I have burst with excitement. So into the kitchen I went to play. I pulled out all my hormone balancing/aphrodisiac herbs and adaptogens. Meet this delicious aphrodisiac and hormones balancing latte. I will explain why I used each ingredient below. I could not be more pleased without this turned out. It is delicious, a little sweet, loaded with amazing things to support and ignite your feminine body, plus its pretty and who doesn't like pretty things?!

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Ingredients:

  • 1 cup aMYLK shop vanilla Hazelnut milk
  • 1 cup fresh brewed coffee (regular, decaf or sub a cup of filtered water to make without)
  • 1 T Ahara Rasa Hot Date Ghee (optional but oh so delicious)
  • 1 T The Philosophie Cacao Magic or cacao powder
  • 1 tsp maca powder
  • 1/2 tsp cordyceps
  • 1/4 tsp pine pollen
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • dried rose petals (i bought mine at Whole Foods)

heat the hazelnut mylk on low until hot, but not boiling. Place all ingredients in a blender and blend on high until creamy. Pour into your favorite mug and top with crushed rose petals. Indulge and enjoy.

CHOCOLATE has been known for centuries as a sensual food. It has been found to increase dopamine levels. Its aphrodisiac qualities come from a chemical called tryptophan, a building block of seratonin which a brain chemical involved in sexual arousal. 

Chocolate always seems to get the spotlight when it comes to aphrodisia, but VANILLA is just as powerful. They enhance the hormones in the body that are associated with love and happiness. 

The caffeine in COFFEE ups the heart rate and makes the blood flow. 

MACA has a multitude of amazing benefits from mood boost and memory to female hormone balance, sexual health and fertility. This lovely root stimulates the organs responsible for hormone balance so they can function optimally. 

CORDYCEPS are the mushroom of sexual health. It increases the libido, make it easier for you to "get in the mood." It is also great for physical endurance.

PINE POLLEN is currently one of my favorite adaptogens. It helps to balance the testosterone levels in your as well as helps to increase libido. 

Because of GINGER'S of it's anti-inflammatory properties, ginger has been long revered in helping with menstrual cramps and chronic pain. It's also an effective treatment for morning sickness. In some Hindu traditions; garlic, ginger and onion are not consumed as they are believed to rev the first and second chakra too strongly. 

CARDAMOM is related to ginger and can be used in many of the same ways. I use it daily as it tastes so delicious and lessens the acidity in coffee. 

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Heavenly Chocolate Peanut Butter Bar

A couple weeks ago I was have a massive sugar craving. Like the kind where I was considering running down to the store at 10:30 pm just to get my fix. It was note cute. I managed to get through it but the next morning I decided to take matters into my own hands and make something healthy and delicious that would satisfy my sweet tooth. And this chocolate peanut butter chocolate bar was born. It is loaded with good fats, adaptogens to help my body cope with stress and that sweet salty flavor combo that this girl is always chasing. 

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Ingredients:

In a double boiler or a glass bowl fit into a saucepan with water (you do not want the water to touch the bottom of the bowl when it boils), add coconut oil, coconut butter and cacao butter. Stir until melted and combined. Remove from heat and add cacao powder, cacao magic, maca, reishi, he shou wu and honey. Whisk together until smooth and combined. Pour into a small parchment paper lines pyrex or chocolate molds.  Place flat in the freezer for about 10 minutes until slightly firmed. Remove from freezer and drizzle with peanut butter. use a butter knife to marble. Sprinkle with sea salt and place back in freezer until set. Remove and cut into squares.

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Why I used what I used:

Cacao has 40 times the antioxidants than blueberries, is loaded with iron, magnesium and calcium, has anti-depressant properties and elevates your mood. No wonder we crave it when we are on our moon cycle. 

Maca has long been used to enhance the libido and balance hormones. It also gives you a natural energy without caffeine. Yes please!

Reishi is one of my favorite mushrooms. Like all adaptogens, it helps the body to adapt to stress; however, Reishi specifically helps with stress on the body. It also helps with liver functions, adrenals, hormones balance and helps to fight of illness. This is just a small list of the amazing benefits of Reishi*.

He Shou Wu has been used throughout history for longevity. It blood building and is said to be a support for beauty (hair and skin). 

*Make sure to use code "bodybliss" when ordering from Root and Bones to get 15% off your purchase.

Goddess of the Month: Alyssa Melody of Root & Bones

When I was pondering the idea of starting a blog, one of the things I knew I wanted to do was honor kick-ass women. A huge part of my platform is honoring and uplifting women, giving tools to help them live their best lives and feel good in their bodies. So here marks the first monthly "Goddess of the Month." I could not be more thrilled about this interview:

On a super hot Summer afternoon I sat down with my iced cold brew to interview Alyssa Melody of Root & Bones. I was drawn to her and her company for so many different reasons. Her high quality herbs and mushrooms are truly some of the best I have come across. They are high vibration and affordable. Since discovering Root & Bones, I have used them every single day and sometimes multiple times a day :). Alyssa is truly an amazing woman. She knows her stuff, she has passion for what she does, she is connected, conscious, grounded and is unapologetically herself.  I could have talked with her all afternoon. Check out what she had to say below and don't forget to hop on over to my instagram @bodyblisslife for a fun giveaway!

What inspired you to start your company?

I was truly inspired by the herbs themselves. I started using them during acupuncture school to help deal with the stress of a 3 1/2 yr Masters program. I was really focused on finding things that were going to keep me sane, healthy and keep my mind at ease. I dove right into tonic herbs. It was love at first sip. I've been taking them for over a decade now, and am so grateful to them for transforming me. What made me want to offer them as a product is that it is a way of reaching more people than I can just reach my my acupuncture practice. Its a simple, and effective way to increase your daily routine into something that can benefit body, mind and soul. 

Why tonic herbs/adaptogens/mushrooms?

Society is stressed out beyond belief. We have the fight or flight instinct for a historical reason, but we react the same way whether we are thinking about our 401k or if we are in a traffic jam and someone is honking at us. We are deteriorating because there is such a host of symptoms that come from stress. In Chinese medicine when we give herbs they are very specific to the person and condition, whereas these adaptogens are good for everyone.

Who is the most inspiring woman in your life and why?

My Grandma. She is a kick ass little lady. She  just lives her life the way she wants to. She is a no-apologies kind of lady. 

If you were stranded on an island and could only take two adaptogens with you, which two would you choose and why?

I would take Reishi. It is the first one I tried and is the most well known for calming the nervous system down. He Shou Wu to keep my skin moist on this hot island. 

What is your morning ritual?

I do lemon water, chlorophyll, stretching, breathing and then make a bomb-ass coffee adaptogen drink. I try to drink it outside no matter what the weather is to have that time in nature and get started with my day. I try to do most of movement in the morning: Walk in the woods, weight lifting or stretching. I love doing that in the morning.

How do you honor your feminine body?

Movement and dancing around. It doesn’t have to be a certain kind of music. I could get down to Enya or Rihanna. Giving myself acupuncture every week is something that really helps me reconnect with my body and get out of my mind. I also think its really important to masturbate, even if it’s not even a sexual drive, its more just loving on the yoni. 

Where do you find Bliss in your life?

Nature!  I grew up in Oakland in a cement warehouse. My brother and I shared a room with no window to the outside. I feel like my childhood was deeply deprived of nature. I feel so invigorated and inspired by nature which is one of the reasons I live in Arcata. Being around thousand year old redwood trees is incredibly humbling. Any stressful day I can go into the woods and feel like better. Almost everything starts to feel trivial when you are in nature. It puts things into perspective I love it and I love being alone in it. It is where I get some of my best thinking done. 

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Iced Root & Bone Rooibos Latte

  • 1 cup strongly brewed rooibos tea
  • 1/2 cup nut milk
  • 1/2 cup filtered water
  • 1 T coconut butter
  • 1 tsp R&B Reishi
  • 1 tsp R&B Cordyceps
  • 1 tsp R&B He Shou Wu
  • 1 tsp local honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom

Blend in a high speed blender and pour over ice.

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Don't forget to use "bodybliss" at www.rootandbones.com for 15% off your order

Summer Tomato and Goat Cheese Tart

This outrageously delicious tart is perfect for a summer evening. It takes minimal time to make and minimal oven time (lets be real, nobody WANTS to turn the oven on in this hear). The crust is grain free, made with ghee and oh so yummy. Enjoy and if you make it, please tag and #bodyblissrecipes on instagram. Have a great week, loves!

Crust:

  • 2 cups almond flour or almond meal (I used trader Joe's)
  • 1 flax egg (you could also use an egg)
  • 2 T melted ghee. (I used Ahara Rhasa's bulb and rind)
  • 1/2 tsp sea salt

Preheat oven to 350. Mix all ingredients in a large bowl. If dough seems a bitt too dry, add a bit more ghee or a drizzle of avocado oil. Press into tart pan or pie plate until even and covering all sides. Place in oven and allow to bake until golden brown on the top. Let cool while preparing filling.

Filling:

  • 1 medium package, room temperature goat cheese (I used the new zatar goat cheese form Trader Joe's. I HIGHLY recommend it)
  • 1 pint golden or heirloom grape tomatoes cut in half
  • 1 T toasted pine nuts
  • olive oil
  • sprinkle of sea salt

Set your over to broil and raise the rack to second from the top. Mix the goat cheese in a small bowl until soft and spreadable. If you want it a bit thinner, you could add a couple teaspoons of milk of choice. Spread into crust and arrange tomatoes. Sprinkle with pine nuts,  drizzle with good quality EVOO and sprinkle with salt. Place in the over, keep a close eye and remove once tomatoes are a little blistery and the crust is browned around the edges. Let cool about 5 minutes, slice* and serve along a beautiful green salad.

*Because of the nature of the crust, it doesn't come out in clean slices. I sliced and then scooped out. Not for great presentation but it tasted amaze-balls so who cares. :)

Summer Veggies and Lentil Fusilli

I know I have been MIA. We have been in the middle of a move and this crazy lady thought she would somehow be able to cook and or have the time to stop and write a blog post. That didn't happen :) I did; however, manage to throw together a delicious and easy dinner the other night. It is quick, loaded with plant-based protein and veggies. It is the perfect Summer evening pasta. I am happy to be back up and running. Stay tuned for some exciting content in the next couple weeks. 

 

A little about my pasta journey:  Living in Italy greatly influenced and changed the way I make Italian food. One of my most favorite ways to cook pasta is by adding lentils. It adds protein, texture and a delicious earthy flavor. Italians love to lace their pasta with beans. Trust me on this one!

Ingredients:

  • 12 oz gluten free pasta
  • 2 small or 1 large zucchini
  • 2 cups chopped kale
  • 1 cup steamed lentils
  • 1/4 cup kalamata olives, chopped
  • Zest and juice from half a lemon 
  • 1 cloves garlic thinly sliced
  • Chili flakes
  • Salt to taste
  • Pecorino cheese (optional, but oh so delicious
  • Micro greens
  • drizzle of good quality Extra Virgin Olive Oil (EVOO)

Bring a large saucepan with a small handful of course salt to boil. Add the pasta (I used this one). Cook until tender, drain and reserve 1 cup pasta water. 

Thinly slice the garlic. Cut zucchini down the middle lengthwise, turn so that flat side is on your cutting board and cut in half lengthwise again. Cute quarters into 1/2 inch slices. Wash, stem and chop the kale.

Heat a cast iron skillet on medium heat until hot, add 1 T olive or avocado oil and garlic. Stir until fragrant and add zucchini, a sprinkle of salt and dried red pepper flakes. Cook until softened and add lentils. Cover with a lid and let steam until zucchini is very soft. Add kale and cover with lid. Cook until kale is bright green and slightly wilted. Add lemon zest and cook until fragrant. Add 1/2 cup pasta water and cook until reduced by at least 1/2. Squeeze in juice from half a lemon, kalamata olives and drained pasta. 

Plate the pasta, drizzle with a generous amount of EVOO. Top with shaved pecorino and micro greens of choice (I used pea shoots)

Nut Milk 101

About 3 years ago I started making my own nut milk. I started with a nutribullet and a colander. I had to make it in batches because the blender cup wasn't big enough, but I was determined. I was never pleased with what was on the market and wanted to feel good about what I was putting in my body. It took some trial and error, but I have settled on a recipe that is no fail and works every time. I'm lucky if a batch makes in 3 days in our house (as soon as I make a new one, my husband is all over it like bees to honey). I thought I would share what I have learned

There is nearly an uncountable number of combinations you can play with. So Far I have made (I highlighted my favorites):

  • hazelnut (my ALL TIME favorite! It reminds me of living in Italy and anything that does that is a keeper in my book.)
  • hazelnut coconut
  • pumpkin seed (this is the most neutral tasting)
  • cashew
  • cashew coconut
  • hazelnut cashew (super creamy and wonderful in lattes)
  • hemp seed (this my favorite for smoothies because it is quick and it does not need to be strained)
  • coconut
  • sesame (my least favorite. I've tried soaking and not soaking. It is bitter, but may be good mixed with another sweeter nut.)
  • almond
  • almond hazelnut
  • cashew coconut (I am going to give you a base recipe and encourage you to play.

Once you get the hang of it, making nut milk takes about 10 minutes or less.

You will need:

  • 1 cup of nuts or seeds (if using hemp seeds, only use 1/2 cup)
  • 4-5 cups filtered water
  • 1-2 dates (or 1-2 T liquid sweetener of choice)-you could also leave out if you want unsweetened
  • a generous pinch of sea salt (this is not optional, it is what will keep it from spoiling)
  • vanilla
  • Options add ins: cinnamon, ground cardamom, cacao powder, Philosophie superfoods blend

I recommend soaking your nuts overnight (or for several hours) before making your milk. It helps to make the milk more digestible.  When you are ready to make your milk, drain and rinse (this is a necessary step as the water collects toxins while soaking). If you are using seeds, they do not need to be soaked.

In a high speed blender add your soaked nuts, filtered water, sweetener of choice (I love to use dates), sea salt, vanilla and any add-ins. Blend on high for about a minute until creamy. You will need a double layer of cheese cloth or a nut milk bag.

Place your nut milk bag or cheese cloth over a large bowl and slowly pour in the nut milk. Squeeze until all the liquid is pressed out. You can reserve the pulp for smoothies, balls or baked good or compost it. Pour milk into a mason jar or liquid container. Will keep in the fridge for 4-5 days.  

Q&A:

Where to purchase nuts and should they be organic? I Purchase most of my nuts from Trader Joes and Thrive Market. In my experience, they have the best prices for the highest quality.  If organic is available and a reasonable price, I will always go with organic. It really depends on the individual nut and whether it should be organic or not. Cashews are one that I don't budge on as they are sprayed with an extremely toxic pesticide that has been banned in most countries but is still allowed in the US. When it comes down to it, you have to make your own decision on whether you would like to purchase organic or not. For more info on which nuts should be organic, please click here.

Why do you have to use salt: I made the mistake of not using salt once and the batch of milk was spoiled by the next day. The acts as a natural preservative. 

Summertime Cast-Iron Asparagus and Leek Shoots

The time of year when it's too hot to turn your oven on has arrived. This is when I start getting creative in the kitchen because I want to eat delicious homemade food, but it's not worth the sweltering heat radiating through our apartment. We usually end up eating a lot of salads, sautéed veggies and pastas. The other night I threw together some veggies that needed to be used up from the farmers market and it was a winner! I served it along side a light pasta. Needless to say, my husband and I were satisfied!

This recipe is super versatile. You could switch up the veggies or the dressing depending on your mood and what it in your kitchen. I am a big believer in using what you have so if you don't have one of the ingredients, don't run to the store, just find something in your pantry that works. 

Ingredients:

  • 1 bunch asparagus
  • 1 bunch leek shoots (I found these beauties at the farmers market. You could also use garlic shoots or green beans. Whatever tickles your fancy. :) )
  • 1 T avocado oil
  • Salt to taste

Dressing:

  • 1 T mustard of choice ( I used Trader Joe's dijon)
  • 1 T good quality olive oil
  • 1 T red wine vinegar
  • 1/2 T honey (this one is magical)- adjust depending on your liking
  • 1/2 tsp Philosophie Green Dream Superfoods powder (optional, yet delicious!)
  • salt & pepper to taste

Wash asparagus and leek shoots and cut off any tough ends. Cut into 1.5 inch pieces. Heat a cast iron skillet on medium heat until pan is hot. Add oil and veggies to the pan. You want a nice sizzle so if they aren't hissing, turn the heat up a bit. Season with salt and stir every few minutes until you start to see seer marks. If you like your veggies al dente, they are done. If you would like them a bit softer, add 2-3 tablespoons of filtered water to the pan and cover until steamed to your liking. Remove from heat and season with pepper.

In a small bowl, whisk together ingredients for the dressing. Adjust seasoning to your liking. 

Transfer veggies to a serving bowl and top with the dressing. This can be served warm, at room temperature or cold. It is delicious, light and the perfect side to a light Summer dinner. 

 

Sunny Sunday Smoothie

You know those Sundays when you don't set your alarm, you let your body wake up to the sounds of birds and the warmth of sunshine radiating over your body? Those Sundays when you don't get out of your pajamas. You grab a good book, you do some cooking, sip on cups of tea. Those are the best! Far too often we find ourselves waking up and rushing. Rushing to get to work or to an appointment. This is why Sundays are my favorite. There are no obligations and I get to bask in the laziness of the day. This past weekend, was one of those days. We slept in, made a delicious brunch and lounged around the house. 3 o'clock hit and I was hungry and craving something sweet. I threw together this delicious, creamy smoothie. It reminded me of peach ice cream (even though there isn't an ounce of peaches in it, go figure.) I say we have more days like this!

1 cup homemade nut milk

1 frozen banana

1/2 cup frozen apricots (I got mine at Trader Joe's)

1/3 cup frozen figs

1/2 scoop vanilla whey protein (if making vegan, sub plant based option)

large handful of raw cashews

1/2 tsp moringa

handful of ice 

Throw everything into a high speed blender (i use a vitamix on the smoothie setting). Blend until smooth, poor into a cup and top with dried super berry mix and candied ginger. Sitting in the sun and soaking up all that natural vitamin D while sipping away is optional, but highly recommended. 

Variation:  follow the recipe as written and pour into popsicle mold. Freeze several hours until solid and enjoy. 

Welcome!

Hello Beauties! Welcome to my Blog: "Living consciously through the feminine!"

I am thrilled to start this journey and to take you along with me. I have had requests for years to start a blog and its finally time for me to take the plunge. Here is a little about me:

  •  I am a feminine movement teacher living in Portland
  • I love to cook and play in the kitchen
  • I love all things feminine
  • I've been practicing Kundalini yoga and meditation most of my life
  • I have a passion for real foods and creating beauty with them
  • I have my degree in voice performance and you can catch me performing from time to time

My goal is to bring you recipes, products, guest bloggers and movement. To inspire you to live a little more in your gorgeous feminine body every day. To create a community that uplifts and supports. When women come together and support one another, amazing things happen!