Truffle Bliss Popcorn

Truffle Bliss Popcorn

THE Perfect Popcorn

i n g r e d i e n t s

2 tablespoons coconut oil or organic butter
1/4 cup unpopped organic popcorn
Mineral salt to taste

m e t h o d

Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt (because we want to season every step!)

Black Truffle Bliss Seasoning

i n g r e d i e n t s
2 tablespoon nutritional yeast
2 teaspoon of pumpkin seeds
1 tsp hulled sesame seeds
1/4 tsp black truffle powder
1/2 tsp flax seed powder
1/4-1/2 tsp pink mineral salt
1/2 garlic granulas
1/2 tsp chia seeds
1/2 tsp mucuna
1/2 tsp maca

m e t h o d
Combine ingredients in a mortar and pestle, or pulse in a food processor. Mix well but avoid pulverizing - maybe 3 pulse if using a food processor.

VEDA

Who doesn’t want to snack and if you’re reading this I’m sure your interested in the health benefits this snack can offer. The deal is, popcorn is a whole grain, which is a group of foods that help boost heart health. Nutritional it’s high in fiber, vitamins and minerals + it has some protein to fill up up. Now for the fun part the truffle bliss seasoning - that’s right BLISS. The Mucuna powder provides L-Dopa – the precursor to dopamine which supports an improved mood, a sense of well-being and enhanced brain function. You can use this powerful powder in smoothies, lattes and don’t be afraid to season up your savory dishes with a little bliss boost.

GINGER MISO BONE BROTH

QUICK + EASY GINGER MISO BONE BROTH

i n g r e d i e n t s

2.5 cups bone broth
1 heaping teaspoon grated fresh ginger
2 teaspoons miso paste
a generous squeeze of lemon juice
a pinch of sea salt (depending on the saltiness of your miso)
2 eggs, optional
chili flakes, optional

m e t h o d

Bring bone broth to the boil and reduce to a simmer for a few minutes to heat through, then turn off the heat. Squeeze the ginger over the pan to extract all of the juice, add the miso. and crack in the egg if using. Use a whisk to blend it in until smooth and creamy. Pour the soup into a mug or bowl and stir in the sea salt and lemon juice to taste.

VEDA

Broths + stocks have been part of almost every culture’s culinary tradition for centuries but in the last couple of years, nutritionists and health food fanatics have begun promoting broth not for its tasty warming properties but for its numerous health benefits. Broth made primarily with animal bones and simmered for several hours, is a magic superfood that can heal digestive issues, revive tired muscles, and make brittle hair and nails a thing of the past. Another great thing about bone broth is that it’s an amazing base for some really healthy things like turmeric juice, garlic, lemon, fermented chili (the list goes on)! 

PEARLED BARELY SALAD

Pearled Barley Salad with Coconut Bacon + Warm Honey Mustard Vinaigrette

i n g r e d i e n t s

1 cup uncooked pearled barley grains
1 cup coconut bacon
2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1 1/2 cups thinly shaved peeled golden beets
1 cup thinly shaved Brussels sprouts
1/2 cup shaved sweet apple (such as Honeycrisp) 
1/4 cup shaved red onion

m e t h o d

Place pearled barely in a medium saucepan; add cold water to cover by 2 inches. Place pan over medium-high; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until chewy-tender. Drain well; place in a large bowl.

Cook coconut bacon (recipe below)

In a small sauce pan, stir in vinegar, oil, honey, salt, pepper, and mustard; heat until blended. Stir into warm cooked pearled barely. Gently fold in remaining ingredients. Let stand 5 minutes before serving.

Coconut Bacon 

i n g r e d i e n t s 

2 cups large flake unsweetened coconut
1 Tbsp avocado or grape seed oil (or another neutral oil)
2 Tbsp tamari
1 tsp smoked paprika
1 Tbsp maple syrup
1/2 tsp liquid smoke
Pinch sea salt
1/2 tsp black pepper

m e t h o d 

Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss to thoroughly coat.

Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.

Let cool for 10 minutes - it will continue crisping as it cools.

VEDA

Pearled Barely is a ancient heirloom pseudo-grain and of course, naturally gluten-free. It is nutritionally significant, with a high protein to carbohydrate ratio!

AVO GAZPACHO

AVOCADO-HEMP GAZPACHO 

i n g r e d i e n t s 

2 medium cucumbers peeled, seeded, and chopped
2 avocados chopped
1 jalapeno seeded and chopped
1/4 cup activated cashews (soak in slat water, 3-6 hours)
1/4 cup loosely packed cilantro leaves
2 tablespoon parsley leaves
2 tablespoon hempseeds
1/4 cup apple cider vinegar
2 cloves garlic chopped
1 tsp salt
3/4 tsp pepper
1 to 1 1/2 cups water

m e t h o d 

In a blender or a food processor, combine the cucumbers, avocado, cashew, hempseed, jalapeño, cilantro, vinegar, garlic, salt and pepper. Blend until smooth. Add 1 cup water and blend and then add additional water to thin it out as desired. Season with additional salt and pepper to taste. Garnish with herbs, pumpkin + hemp seed. Enjoy!  

VEDA

Avocados contain valuable monounsaturated fats that support your heart and brain. The fat in them can help you absorb nutrients such as A, D, and E from plant foods that are primarily fat soluble. One more thing, they contain more potassium than bananas, yet another key supporter of your heart health. 

TURMERIC IMMUNITY LASSI

INGREDIENTS

2 cups organic yogurt, I used coconut yogurt in this recipe
1 banana, I keep it cut into bite size pieces in the freezer for blender to cool down the drink
1 tablespoon raw honey
1 lemon juiced, about 1/4 cup
1 tablespoon freshly grated ginger
1 tablespoon organic turmeric powder
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 teaspoon of camu camu (pure plant-based vitamin C)

METHOD

In a  blender, combine ingrediants and blend for 30 - 60 seconds until smoothe. Garnish with raw honey drizzle and a crack of freshly ground black pepper

VEDA

A lassi is a traditional Ayurvedic drink primarily utilizing yogurt as the base. This lassi includes turmeric and camu camu, making it the perfect tonic supporting your skin, liver, and blood. Turmeric taken in combination with coconut yogurt and black pepper is a superior blood strengthener and cleanser. This tasty drink eliminates toxins while boosting your immune system to safely detoxify your entire body. Similar to aspirin, these ingredients are highly effective in reducing inflammation.

SUPERFOOD PORRIDGE

INGREDIENTS

1/2 cup rinsed quinoa
1 3/4 cup almond or cashew mylk, divided
1/2 cup water
1/2 teaspoon vanilla extract
1 tablespoon cacao powder
1 teaspoon of maca powder
1 tablespoon of plant protein powder (I used Epic Plant-based Protein Powder)
1/4 teaspoon coarse salt
1 teaspoon hemp seeds
1 teaspoon bee pollen

METHOD

In a  blender, combine 3/4 cup mylk, water, vanilla, salt, cacao, maca and protein powder. Blend for 10 -15 seconds until combined. In a saucepan, bring quinoa, and blended liquid to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.

Remove from heat and let rest five minutes, then fluff with a fork.
For each serving, top 1/2 cup quinoa with 1/2 cup mylk, 1 tsp hemp seeds, 1 tsp of bee pollen, and sweetener (ie honey or agave) if desired.
 
Refrigerate cooked quinoa in an airtight container up to 4 days

VEDA

This SUPERFOOD PORRIDGE is your breakfast with huge health benefits. It is packed with protein, fiber and vitamins to keep you going strong all day. Cacao gives you that rich chocolate flavor with more antioxidants than you could hope for. The bee pollen is serving you up with an extra dose of vitamin C, keeping your immune system strong. The nut mylk is protein packed and full of healthy fats to support your brain. Quinoa is just perfect for breakfast, not only is it the satiating grain packed with protein, it contains all 8 of the amino acids that your body needs to truly function at its best. Start your day: simply, naturally delicious.  

SWEET POTATO WAFFLES

4 eggs
1/2 cup full fat coconut milk
1 cup cooked sweet potato, mashed
2 tablespoons coconut oil, melted
1/4 heaping cup coconut flour, sifted
1/2 tsp baking soda
1/4 tsp sea salt

Optional Additional add in’s:
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/2 tsp vanilla extract

Makes 4

M E T H O D
Preheat waffle maker
Process eggs, coconut milk, mashed sweet potato and coconut oil in blender until well combined.
Add coconut flour, baking soda and sea salt. Blend again until completely smooth. Batter will be thicker than pancake mix.
Brush waffle iron with coconut oil and pour batter onto waffle iron. Cook according to waffle maker instructions. All waffle makers are different so keep an eye on the temperature and time.
Serve with toppings of your choice.

V E D A
Sweet potatoes are full of nutrients that support a healthy body, some of which include:

Vitamin C:  While most people know that vitamin C is important to help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an important role in bone and tooth formation, digestion, and blood cell formation. It helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress. 

Vitamin D: which is critical for immune system and overall health at this time of year. Both a vitamin and a hormone, vitamin D is primarily made in our bodies as a result of getting adequate sunlight. Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.
Iron: most people are aware that we need the mineral iron to have adequate energy, but iron plays other important roles in our body, including red and white blood cell production, resistance to stress, proper immune functioning, and the metabolizing of protein, among other things.

Magnesium: which is the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function, yet experts estimate that approximately 80 percent of the population in North America may be deficient in this important mineral.

Potassium: one of the important electrolytes that help regulate heartbeat and nerve signals. Like the other electrolytes, potassium performs many essential functions, some of which include relaxing muscle contractions, reducing swelling, and protecting and controlling the activity of the kidneys.

Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain. Their rich orange color indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging. These beauties are versatile, you can see them used in various ways through my blog and now you know why :)  

S U G G E S T E D  W A F F L E  T O P P I N G S:

S W E E T
Blackberry-Vanilla Bean Compote
6 ounces blackberries
2 tablespoons pure maple syrup
1/2 teaspoon vanilla bean paste
1/16 teaspoon sea salt

Combine ingredients in small sauce pan
Bring to boil, reduce heat and let simmer for 15-20 minutes

Coconut Whip
2 cans coconut milk, refrigerated
2 Tablespoons pure maple syrup or honey
1 Teaspoon vanilla extract

Scoop off the solid coconut cream from off the top, leaving the liquid behind. Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.

SAVORY
Crushed avocado
1 large avocado
1 small lime
sea salt to taste

In a small bowl combine avocado, fresh lime juice and sea salt to tase. Gently combine ingredients until flavor is distributed evenly throughout. Garnish with picked cilantro and green onion.

Chipotle cashew cream

1 cup raw cashews, soaked 4 hours or up to overnight
1 cup water
1 teaspoon garlic powder
2 teaspoons mild chipotle chili powder
1/4 cup lemon, juiced

Combine all of your ingredients in your blender, and puree until smooth.

Tempeh Soyrizo
2 package (16oz) of organic tempeh OR 2 cups of lightly ground walnut meat (soy-free)
1/4 cup ume plum vinegar or red wine vinegar
3 tablespoon tomato paste
3 tablespoon Bragg's liquid aminos
1/2 large yellow onion, minced
1/2 tablespoon olive oil
Dried Spices
1 tablespoon garlic powder
2 tablespoon smoked paprika
1 1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/2 tablespoon ground black pepper
2 tablespoon dried oregano
2 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
pinch of nutmeg
        
M E T H O D
In a large bowl, combine all dry ingredients except tempeh, whisk together. Add all liquid ingredients, combine well. Add tempeh and diced onion to to the mixture. Stir well, let sit for 15 minutes. Taste and adjust seasoning to your preference.
Heat a large skillet over medium heat, add oil - let it get warm add tempeh and sauce to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.
 

MYLKS

 

S T E P  1   C H O O S E   B A S E :

N U T
1 cup of raw unsalted almonds, cashews, macadamia, pistachio, or brazil nut

S E E D
1 cup of hemp, sunflower or pumpkin

G R A I N
1 cup of cooked brown rice, quinoa or oats

S T E P  2,  T H E  A D D  O N'S : 
3 cups water
2 medjool dates or figs, pitted
1/8 teaspoon sea salt
1/4 teaspoon cinnamon (optional but recommended)
1/4 tsp vanilla (optional but recommended)

M E T H O D
Place all ingredients into blender
Blend for 45 seconds or until desired consistency is reached.
Store in refrigerator for 3 days - Shake well before using.

If you desire an even smoother consisantcy of mylk, strain away sediment by placing a fine mesh sieve or filtration bag over a large bowl. Pour mylk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly.

V E D A
What is MYLK? 
Mylks are simply a non-dairy version of ‘milk’ made out of filtered water and plant based ingredients such as: nuts, seeds or grains. Plant-based mylks are a perfect way to still enjoy the versatility of cows milk without the dairy proteins involved (which are typically the cause of inflammation/allergic reactions); it’s easier on digestion, tastes great, humane, environmentally sustainable, easy to make, affordable, and did I mention tastes great? Yes, well it’s delicious!

Remember, dairy isn’t what it use to be. Another reason why I’m not a fan of dairy, is the production and mass factory farming of dairy cows and how they’re treated and what they’re treated with. Cows are often given loads of antibiotics to ward off diseases because of their unkempt living environments due to the mass factory farming. The last thing I will touch on when it comes to Mylks is the nutrient value. There’s been a scare about not receiving enough calcium if you don’t drink milk, right? Well calcium is widely presented in many plant-based foods, for example did you know 100g of broccoli head contains about 100mg of calcium? Even higher in calcium is the little ole’ sesame seed, 1 cup of sesame seeds is equal to about 1400mg of calcium and 100g almonds has about 380mg of calcium. These mylks contain no cholesterol or saturated fat. It’s also low in sodium and high in healthy fats such as omega fatty acids. Above all people, it’s D E L I S H! Enjoy.

Sweet Potato-Almond Thai Soup

3 tbsp roasted sesame oil
1 small sweet onion, roughly chopped
2 medium sweet potatoes, cubed
2 cloves of garlic, roughly chopped
1/3 cup scallions, thinly sliced
1 tbsp fresh ginger, grated
1/3 cup almond butter
8 cups of vegetable broth
1/2 tsp coriander
1/2 tsp black pepper
1 tsp salt

Garnish
Picked cilantro
Ume plum vinegar
Scallions
Immersion Blender

M E T H O D
Preheat the oven to 375 degrees

Toss sweet potatoes cubes in sesame oil, coriander, salt + pepper. Place on a baking sheet lined with unbleached parchment paper, and cook for 15 minutes. Move sweet potatoes around so they roast evenly, bake for an additional 15 minutes.

Remove from the oven, and allow to cool slightly. In a medium/large pot, heat up the vegetable broth. In a separate saucepan, add 1 tbsp of sesame oil, when oil is warm add onion, garlic and grated ginger. Cook for 5-7 minutes until flavors bloom. Toss in the roasted sweet potato stir well then add the almond butter, and cook over a medium high heat, stirring continuously to make sure it does not burn. Now, slowly stir in the broth; adding in enough to make it to your desired consistency, continuously stirring as you go. Cook for another 5 minutes, until heated through. At this point you can transfer small amounts to blender or food processor for a super smooth soup. You can also whisk all ingredients together for a thicker/chunkier soup consistency. I highly recommend the Immersion Blender if you are a soup lover, it will be you very happy! 

V E D A
Soups in general are great way to nourish the body with essential nutrients. Your body can absorb the nutrients in a soup more easily because blending helps break down hard-to-digest plant cell walls. This is very difficult to do with solid foods, unless you chew each bite until it reaches liquid form. Breaking down these cell walls is also vital for allowing the chemicals inside the cells and within the cell walls to mix and create various chemical reactions - ultimately nourishing your body quickly! Specifically, this soup is packed with fiber, potassium and vitamin A from the sweet potatoes. Almond butter also contains beneficial magnesium and vitamin E. Like calcium, magnesium contributes to the health of your bones. It also helps you produce energy, as well as synthesize fatty acids needed for energy storage. This soup is not only loaded with flavor it's loaded with essential nutrients to nourish your body. 

Raw Vegan Cacao-Hazelnut Cheesecake

Crust                        
1 cup Almonds
1/3 cup Walnuts         
4 Dates                             
3 heaping tablespoons raw Cacao powder                    
1/2 teaspoon Vanilla
pinch Salt

Filling               
3 cups cashews, soaked
1 cup Hazelnut (or more cashews)            
1 cup raw Cacao powder         
1 cup Agave or Pure Maple
3/4 cup Water                        
1/4 cup Lemon
2 teaspoon Vanilla
3/4 cup Coconut oil, melted
Pinch Sea Salt

M E T H O D
Lightly grease a 9 1/2 inch spring form pan with coconut oil and set aside.

To prepare the crust, pulse nuts and salt in a food processor. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

To prepare the filling, pulse cashews, hazelnuts and sea salt in food processor until crumbly. Add cacao, agave, water, lemon and vanilla - puree until very smooth, scraping down the sides with a rubber spatula to make sure all ingredients combine well. Add the melted coconut oil in a steady stream with the food processor running (if possible).

Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.

To assemble release the cake from the springform pan. Score 12 slices. Decorate as desired

V E D A
I mean, who doesn't love a good chocolate cake but did you know the source of chocolate in its natural state of Cacao is really really good for you?  Rich in magnesium, chromium, and iron cacao has an incredible amount of antioxidants and B vitamins. It gives you a clean energy boost without taxing the adrenals - plus Cacao contains theobromine which is nature’s aphrodisiac~ When shopping for your Cacao make sure to get Raw Cacao for maximum medicinal benefits and flavor! In this recipe I used the powder, which is great for making puddings as well. or “nibs” and blend away in your smoothies and baking/non baking dishes.

SWEET POTATO LO MEIN

SWEET POTATO LO MEIN WITH HOMEMADE TERIYAKI

2 Medium Sweet Potato, Spiralized
1 1/2 tablespoon toasted Sesame Oil
2 tsp Fresh Ginger, grated
2 Garlic Cloves, roughly chopped
1 shallot, roughly chopped
1 cup crimini mushroom, cleaned and sliced
1/3 Cup Shredded red cabbage
1 cup teriyaki sauce (see ingredients below)

M E T H O D
Using a spiralizer make sweet potato into pasta.
For the teriyaki: In a bowl, whisk together
½c gluten free tamari (or soy sauce if not gf)
1 Tbsp ume plum vinegar
¼c water
4 Tbsp pure maple syrup or honey
2 tsp fresh ginger, minced
1/2 tsp black pepper
Optional additions:
¼ tsp sesame oil
1/2 teaspoon sesame seeds

Heat a large skillet over medium high heat, once pan is warm add the sesame oil. Add the chopped garlic and shallots and sauté for 1 minute until fragrant. Add the sliced mushrooms, grated ginger and sauté for 5-6 minutes until golden brown. Season with salt and pepper as needed.
Add the sweet potato noodles to the skillet and sauté for 5-6 minutes until they start to become tender. Add the teriyaki and continue to cook the sweet potato noodles until they are fork tender and fully cooked. Be mindful not to over cook, they should not be too soft. Mix in shredded red cabbage and remove from the heat. For protein add 1-2 pan fried eggs or 8 ounces (one package) of sprouted tofu or tempeh. 
Garnish with scallions, picked cilantro and sesame seeds.

V E D A
So why sweet potato noodles? Well, they are naturally gluten-free + they contain half the calories, 1/3 of the carbs and have nearly 400% more vitamin A then your average lo mein noodle. Basically, you'll feel satisfied without that heavy feeling you get from those complex carbs like noodles. 

Cacao-berry Smoothie

Cacao-berry Smoothie

9oz of mylk, we used our activated cashew mylk
1 cup frozen strawberry
1/2 frozen banana or 1/3 cup frozen coconut meat
3 tbsp cacao powder
1 tbsp brown rice protein powder
1 tbsp ground flaxseed
1 tsp maca 

M E T H O D
Blend ingredients in blender for 30 seconds to a minute, until texture is smooth

V E D A
Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health. Flavonoid antioxidants in cacao have significant benefits for your cardiovascular system. Antioxidants found in cacao, stabilize and ultimately destroy free radicals in your cells and tissues. These potentially damaging chemicals are natural by-products of metabolism. They also form when your body breaks down environmental toxins such as cigarette smoke and organic solvents. Cacao is your healthy choice when craving chocolate - fresh clean taste with loads of health supporting benefits!

Almond Hummus

1 cup water
1/2 cup grapeseed oil
1/2 cup raw almonds
1/4 cup + 2 tbsp. lemon juice, fresh
2 small garlic cloves
3 tbsp nutritional yeast
2 tsp bragg liquid aminos
1/4 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp coriander
1/2 tsp sea salt


Method
Place all ingredients in a food processor or high-powdered blender such as a VitaMix. Pulse or blend on low for one minute. Turn on high, and continue to blend for 1-2 minutes or until smooth and creamy.
Store in the refrigerator, stir before serving. It is perishable because of the almonds so I would say eat it within 4 days 

Veda
Almonds are loaded with healthy fats and plant protein. Healthy fats are most important for our brain function and support the metabolism - so they actually aid in weightloss. The riboflavin and L-carnitine, nutrients are what allows almonds to help boost our brain activity. According to Ayurveda, almonds help increase high intellectual level and longevity and nourish the nervous system. Almonds are the only nut and one of the few proteins that are alkaline forming.  When your body is not alkaline enough, you risk osteoporosis, poor immune function, low energy and weight gain.

SHILAJIT

SHILAJIT //

» Taken as an organic mineral supplement, the purified plant resin contains over 85 minerals and trace elements that the human body needs to function optimally and fulvic acid which helps the body absorb these minerals at a cellular level.

» Maintains the body’s optimum energy metabolism rate which naturally slows as we age. This is achieved partly through balancing electrolyte levels and by burning off excess fat.

» Considered by traditional Ayurvedic medicine to increase the central energy, Ojas - the essence of energy, which is responsible for your sexual and spiritual power.

» Has traditionally been consumed to raise the immunity of the body to fight against external agents and increase strength, stamina and athletic performance.

» Used to ease inflammatory conditions such as arthritis and to speed healing and recovery time of muscles and tendons.

» Effective in reducing or relieving symptoms of depression, anxiety, and mental agitation due to nutrient deficiency.

Try/Buy at Project Juice Hillcrest across from Trader Joes in The HUB.
______________________________
 

This plant resin is to be taken orally // Finding Your Shilajit Dosage

Begin by taking a piece about the size of a grain of rice placed under tongue to be absorbed straight into your bloodstream, once per day. In a few days, take the same amount 2-3 times per day. Then gradually increase the amount of shilajit taken with each dose up to a large pea size until you achieve the desired benefits. Do not be greatly concerned with getting the portions exactly right or exactly the same each time you take it. Use the same shape (elliptical like rice or round like a pea) each time to ensure that you have relative consistent dosages. By following these recommendations, you will find how much shilajit you should take. To maximize absorption, the best time to take your dosage of shilajit is on an empty stomach in the morning. If you find that shilajit produces immense energy then don’t take it in the evening as it may cause sleep difficulty for some people.

Recipe 

Ayurveda practitioners recommend taking Shilajit with one or a combination of the following organic ingredients to increase delivery of the adaptogenic effects to the body:
• ghee (clarified butter)
• raw, unpasteurized honey
• coconut oil
• herbal teas
• organic juice or smoothies
• spring water (do not use tap water)

Mini Egg White Frittatas

Preheat the oven to 350 degrees. 
Line a muffin pan with cooking spray or unbleached parchment paper
Fill each muffin tin with 2 tablespoons of desired veggie/protein mixture - I used soyrizo and scallions (see recipe below) + Heirloom tomato with fresh basil
Pour egg whites into each muffin tin, filling the muffin tin 3/4 full
Bake for 15-20 minutes.

Tempeh Soyrizo Recipe
2 package (16oz) of organic tempeh OR 2 cups of lightly ground walnut meat (soy-free)
1/4 cup ume plum vinegar or red wine vinegar
3 tablespoon tomato paste
3 tablespoon Bragg's liquid aminos
1/2 large yellow onion, minced
1/2 tablespoon olive oil
Dried Spices
1 tablespoon garlic powder
2 tablespoon smoked paprika
1 1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/2 tablespoon ground black pepper
2 tablespoon dried oregano
2 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
pinch of nutmeg

        
M E T H O D
In a large bowl, combine all dry ingredients except tempeh, whisk together. Add all liquid ingredients, combine well. Add tempeh and diced onion to to the mixture. Stir well, let sit for 15 minutes. Taste and adjust seasoning to your preference.
Heat a large skillet over medium heat, add oil - let it get warm add tempeh and sauce to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.

V E D A
Having protein with breakfast can optimize your brain's ability to send messages to the rest of your body, providing the amino acids your brain needs to function at its optimal level. Protein raises your brain's tyrosine levels, helping your brain produce neurotransmitters called norepinephrine and dopamine, which give you energy and make you feel awake and alert.
These little power packed bites are great for any meal.

Matcha Mylkshake

6 ounces cashew mylk  
4 ounces coconut water
1/2 cup spinach
2 dates or tbsp honey (to sweeten) 
1 heaping tablespoon almond butter
1 tablespoon of matcha powder, unsweetened
1 tablespoon chia seeds
1 tsp vanilla bean extract
1 cup ice or frozen coconut meat 

M E T H O D
combine ingredients in blender, blend on high for 20 seconds or until all ingredients are broken down and smooth 

V E D A
Is packed with antioxidants including the powerful EGCg that boosts metabolism and burns calories. Detoxifies effectively and naturally while enhancing mood and aiding in concentration. Matcha is rich in fiber, chlorophyll and vitamins, providing vitamin C, selenium, chromium, zinc and magnesium.

Orange Sesame Tofu

12 ounces (1 package) of organic extra firm tofu, cut into cubes
1.5 cup unpasterized orange juice
.5 cup tamari or soy sauce
1/4 cup honey
1 tbsp of minced garlic
2 tbsp of coconut or olive oil
1 tbsp roasted sesame oil

+garnish: scallions, picked cilantro and sesame seeds

M E T H O D
Heat a medium sauté pan on medium heat
When pan is hot place oil in to pan for 30 seconds, when oil is hot add minced garlic moving it around to avoid burning. Place tofu cubes into garlic oil after a few minutes. Let tofu cook, stirring occasionally, for 10 minutes. In a medium bowl, whisk together the orange juice, tamari, honey, and ginger. Pour marinade over tofu, and let simmer on low heat for 20 minutes so the marinade absorbs into the tofu. This Orange tofu is delicious over a veggie sauté as well as most grains. I used: In a wok sauté broccoli florets and crimini mushroom on high heat. Add water chestnut and shaved red cabbage at the end. Garinish bowl with scallions, cilantro and sesame. 

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Let's talk tamari! Similar to soy sauce in theory, tamari is an alternative to the traditional processed high sodium condiment. Because tamri is fermented it shares many of miso's medicinal and nutritional properties while avoiding the problems associated with unfermented soy foods. Scientists have given particular attention to the high concentration of "brown pigment" in tamari because of its strong anti-oxidant and anti-cancer properties. tamari aids in the digestion of grains and vegetables while being rich in several minerals.

Super Antioxidant Refresher

8 ounces of almond mylk or coconut water
1 packet of unsweetend frozen acai
1/2 cup frozen blueberries
1/2 frozen banana or 1/2 medium avocado
1 tablespoon bee pollen
1 tablespoon chia seeds
1 tsp camu camu 

M E T H O D
combine ingredients in blender, blend on high for 30 seconds or until all ingredients are broken down and smooth 

V E D A
The acai berry’s deep purple pigment is responsible for its antioxidant benefits, which are similar to those in other dark berries, such as blueberries. The pigment contains anthocyanins, a powerful class of phytonutrients — nutritious components of plants — that serve as antioxidants. Foods that contain anthocyanins have strong red, blue, or purple colors, leaving your smoothie vibrant in color and nutritional benefits. These beautiful dark berries leave your skin glowing, your energy high and metabolism pumping. I added a few other super foods for energy, immune support and protein. The bee pollen is 40% protein and is equivalent to your daily serving of fruits and veggies with out the sugar and carbs. The chia is loaded with omega 3 ’s support brain health and giving you a clean boost of energy. The camu camu provides more than 400% the daily value of vitamin C. We know what that means; it strengthens our immune system. In comparison to oranges, it provides 50 times more vitamin C!
 

Black Mission Fig + Raw Goat Cheese

S I M P L Y   D E L I C I O U S
This is a super simple snack with endless flavor
We're talking slicing black mission figs in halves, topping with a little organic goat cheese, adding black pumpkin seeds, drizzling some honey and dusting with smoked paprika

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RESOURCE: Guerilla Beekeepers 

Unfiltered, Cold-Processed, Sustainably Produced Wildflower Honey

Honeybees will visit nearly two million flowers to make a pound of honey, and each bee, in her entire lifetime of six weeks, will produce about 1/12th of a teaspoon.

We feel guilty when we harvest, but were it not for our rescue efforts the colony wouldn't exist at all. Thank you to all the businesses and private citizens who have allowed us the opportunity to rescue and relocate their unwanted honeybee colonies.

The flavor of a wildflower honey depends entirely on what flowers are blooming at the time the bees are there. We never heat our honey during processing because this destroys the delicate flavors and drives off the delicate aromatics found in the highest quality honeys. All commercial grade (we like to call it, "Evil Squeezy Bear") honey is heated to around 140° F to make it flow through the processing equipment more quickly, and is filtered. Both of these things destroy the flavor and quality of the honey. Comparing raw, unfiltered honey to commercial honey is like comparing artificial maple syrup to the real thing.

All honey will eventually crystallize, and unfiltered honeys will do so more quickly than highly processed commercial honeys. If your honey crystallizes just simply put the jar in a pot of warm water or a sunny window. Your honey will re-liquify without being harmed at all. Always store honey in a cool, dark place - the kitchen cupboard is fine - and never put it in the refrigerator - this will cause it to crystallize more quickly. Honey will *never* spoil as long as the moisture content remains below 18%. In fact, edible honey has been recovered from Egyptian tombs dating back more than 4000 years!

Cilantro-Pumpkin Seed Pate

2 cups pumpkin seeds
2.5 cups water
2 medium garlic cloves
1/4 cup lime juice
1 tablespoon ume plum vinegar
1 teaspoon salt 

M E T H O D
Combine ingredients in food processor, blend until smooth
You want the consistently to be paste like, adding more water as needed   

Carrot Rawvioli 

3 medium carrots, peeled
cilantro pate 

M E T H O D
Slice carrots with mandolin, be sure to stack each medallion with the one sliced right before; they will be similar in size and stack better. Using a piping bag, place a dollop of cilantro pate on bottom carrot, top with matching piece. Serve chilled 

V E D A
A delicious raw treat filled with enzymes and healthy protein. The raw cilantro has powerful anti fugal and antibacterial properties, detoxing the system and enjoying a beautiful tapas all at once!