Now that the weather is finally catching up with the current season, one of my favorite types of food is essential- SOUP! Nothing warms the soul better than a delicious bowl of stew, chili, or in this case, my smooth, creamy and rich Maple Butternut Squash Soup!
This one-pot wonder is such a velvety taste of wonder that you will not believe how super easy it is to make! Each ingredient is sautéed in one pot, melding together a delicious symphony of vegetables, natural sweetness, and healing spices that welcome the cooler weather approaching.
The feature root vegetable in this soup is butternut. But you can use acorn squash, sweet potato, or even carrot to create your own version of this soup. Just as many nutrients and vitamins with the same additional ingredients used in preparation.
Warm healing spice notes from the turmeric, cumin, and nutmeg in this recipe make this Maple Butternut Squash Soup actually a Super Food Soup! Oh, and did I mention this rich delicious bowl of goodness and mercy is VEGAN! *Insert warm and fuzzies here*
I am certain you will enjoy this scrumptious celebration of the season soup!
Try this recipe and let me know what you think! Don’t forget to post pics to the comments below!
I am so in love with this dish, my Super Easy Garlic & Herb Cauli Mash! I know, I know, the versatility of the cauliflower has been trending for a while now, and believe me, I have purchased several heads of cauliflower for over a year now and have never attempted the simplest of recipes for it, namely this mash. I would buy it with great intentions and hope for a carb-free crust for our family's Friday Pizza Nights. Even got an idea to blend it smooth for a nice and creamy chowder. Unfortunately, it would just end up sitting in my crisper, sometimes half eaten if I chose to roast it alongside some fresh broccoli florets. However, just a few months ago while on vacay I did experience a phenomenally health-wise dish that I have since tweaked and renamed (recipe post coming soon!). But mashed potatoes? Like, I have experienced the worst and inadvertently, the absolute BEST mashed potatoes. Boxed and from scratch. Soupy and some so thick you needed a knife AND fork! Needless to say, I’m serious about my mashed potatoes! So how can I consciously attempt to fool my family, let alone myself, with such a switch? And I believe that was the issue- it's a texture thing. Part of the greatness of what makes my Grandma JJ's homemade mashed potatoes the very BEST was the divine texture. Not too smooth, not too thick, intermittent lumps that would melt in your mouth. See! How can this cruciferous vegetable even come close? Other than the no/low carb factor and the benefit of it being all vegetable, taste wise.... I was skeptical.
But low and behold, I DID IT! I created my very first cauliflower mash! I prepared this dish just as I would my standard from scratch mashed potatoes and the result was delicious! The look was not so much that of the mashed potatoes. While others that sampled this mash were floored that it tasted 'just like mashed potatoes', I personally fell prey to the texture difference. The flavor indeed is an amazing resemblance, but the texture, other than being a bit thick and creamy, was not. It was missing the starchy ‘grainy’ texture that cooked potatoes possess- but not a deal breaker by far! This is a definite go-to in the Price household going forward! As a matter of fact, I'm posting this recipe at the request of one of my tasters, lol!
What's more is that this delicious recipe has the comforting flavor of homemade mashed potatoes, without the guilt! Only 33 calories and 3 carbs per serving! Compare that to the 129 calories and 25 grams of carb in real mashed potatoes per serving!
Are you a fan of cauliflower or nah?
The Verdict: AWESOME!! I do believe my favorite part of the bar though was the amazing variety of sweet and luscious tropical fruit- truly earth's candy if I ever tasted. Our amazing server Bridgette gave us an awesome tip: Come down to dine 30 minutes prior to the end of the buffet. That way we'd pretty much be satisfied for most of the day! Boy was she ever right! And as an added bonus, Bridgette became such an insight to me as our 'culinary health' discussions regarding blood conditioning provided validation for a facet of AC Art Of Food. She was and is a true gem!
The Verdict: A toe-wiggling winner!
The Verdict: The perfect ending bite to a perfect vacation!
This very well may be one of the easiest, quickest, healthiest, and super delicious ‘no fuss’ way to celebrate with your tastebuds as well as your eyes! Super simple because all you need is fresh veggies (or fruit), Abstract Spice, sticks, and a fire! Now, I do generally like to add a drizzle of flavored olive oil once the kabobs are done for an extra layer of flavor!
5 KABOB KICK-OF TIPS
- Be sure to soak your wooden skewers in water for at least 30 minutes prior to making your kabobs. This prevents potential mini fires when setting the sticks directly on the heat.
- For best results, DO NOT soak/marinate your veggies/fruit. While this is an awesome flavor booster, it doesn’t work well with kabobs simply because marinating veggies and fruit will leave them wilted and soggy. Not ideal for grilling kabobs since the heat will already soften the veggies/fruit in the process.
- Try to pierce each ingredient as much in the center as you possibly can. This helps with balanced cooking and easier eat-ability(yep, made that word right on up, lol!). There’s nothing worse than going in for a bite of your kabob and having pieces fall off the skewer because they were pierced too close to the edge.
- When grilling your kabobs, temperatures may vary based on a traditional charcoal or gas grill. For this reason watch your kabobs and turn when the char on your veggies is prevalent on the edges, maintaining the veggies still at their bright color in the middle. This way you get the desired bbq flavor with the veggies still crisp and vibrant. Try turning approximately every 2 minutes.
- If adding an animal protein to your kabobs, be sure they are in small portions to adhere to the short cooking time on the grill. For this reason, marinating land protein such as chicken or beef is essential since this process breaks down the meat. However, for seafood, I do not recommend marinating since sea protein cooks super fast. *For contamination purposes, prepare animal protein and vegges separately*
FRUIT: Pineapple, Nectarines, Watermelon, and other melon are seasonal and perfect for the grill. Because of their firmer flesh they can withstand direct heat better than most other fruit, maintaining and even intensifying their flavor!**
Pretty easy, huh? Feel free to throw in marinated tofu or tempeh as well! The veggies/fruit you select to go on your skewers is completely up to you. This also goes for the order in which you stack them. Personally I always shoot for the 'rainbow' in trying to find the brightest most vibrant plants, which coincidentally are so easy to find in the summer!
We're not perfect, and neither is cooking food. Many people make the assumption that because you can cook you automatically are an awesome baker...WRONG! Baking is more like chemistry and 'exacts'. See, no, that's not cooking at all. Something tastes off? Add a pinch of this or a dash of that to balance the taste. Texture of your sauce too loose? Make a slurry with cornstarch or flour to thicken it up. You can even step it up a bit and add pureed white beans. See, you can't do this in baking. Your soufflé didn't rise? Oh well, you gotta toss that bad boy and start over again!
So enjoy this delicious egg pie that you can serve for breakfast, brunch, lunch, or dinner with a salad on the side. And don't forget to make your own. Don't like shrimp? Add cooked chicken or omit it all together. Not a fan of kale? Spinach is a delicious and just as healthy substitute!
Ahh, the beauty of cooking! Where do you think I came up with my mantra, Make It Your Own? You see, with cooking, you can!
This green veggie bowl is super simple and is tasty warm or chilled. Please try it out and let me know in the comments what you think, along with any questions or ideas you may have.
Pan Seared Cod w/ Veggie Relish & Capers
4 pieces of cod fillet, cleaned and pat dry
1 cup grape tomatoes sliced in half
1.5 cup fresh broccoli florets
1 shallot, thinly sliced
1 tbsp minced garlic
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
2 tbsp abstract spice
1 tsp sea salt
fresh cracked pepper
4 cups fresh spinach
1Add fresh spinach leaves to a serving platter.
2Preheat skillet with 2 tbsp of butter on medium-hight heat.
3Pat cod fillets dry. Lightly rub each fillet with olive oil.
4Season both sides with Abstract Spice.
5Sear both sides of cod until browned and crispy on the edges (approximately 2 minutes on each side).
6Remove fish and set atop fresh spinach on serving platter.
7Add wine to de-glaze the pan, removing bits stuck onto skillet. Add shallots and minced garlic to skillet and sauté for approximately 1 minute.
8Add remaining olive oil, tomatoes, broccoli, and salt- cook for 2- 3 minutes.
9Blend in remaining butter, capers, and fresh cracked pepper to taste- simmer until butter is completely melted.
10Pour vegetable relish on top of fish; squeeze lemon juice on top to finish.
11Serve and enjoy!
*Feel free to substitute your preferred protein and whatever vegetables you have on hand. #MakeItYourOwn!
There is a scale in our bodies on the ph spectrum that balances acid and alkaline in the body. You want your body on the alkaline side. 'Why' you ask? Cancer cells CANNOT live in an alkaline environment. For this reason, prevention is paramount.
This champion of a woman beat the odds by focusing her diet on alkaline rich foods. Just think, if we all incorporated alkaline rich foods into our diets the monumental changes we can make to our lives. Please be clear, I am not stating, nor am I in a position to state, that this is a cure for cancer. However, I am expressing that alkaline foods are a large contributor in the fight against cancer.
I became so pumped by this story that my mind immediately started buzzing with ideas on how to create delicious recipes rich in alkaline. There are plenty of these types of foods to choose from, check out a few of my favs below:
- swiss chard
- alfalfa, barley, and wheat grass
- sweet potato
I didn't have to look any further than my own backyard garden for one of the stars of my recipe where I'm growing gorgeous swiss chard! The recipe you ask? Here it is! My colorful Alkaline Rich Black Bean & Leek Salad. This amazing salad was a huge hit at our cookout! But this is just the beginning! I can't wait to develop more of my new 'F@#$ Cancer' recipes!
Buuuuuut, the sun has come out for the weekend! Now my family is well aware that Mommie does not cook over the weekend. It's pretty much a go-for-yourself type of meal situation on Saturdays. So we decided on nachos. Not just any nachos, my purposeful 'Quick Repurposed Vegetarian White Bean Nachos', yummers! Have fresh spinach, red onion, tomatoes, and avocado, we will nachos make! For my boys, I seasoned up some fresh ground turkey, but for me, I reheated my white bean stew, and what a genius move that was!! My son even added it to his taco seasoned ground turkey and it blew his mind! With some additional toppings such as chopped black olives, cheese, and sour cream, nacho night was on and poppin', and packed full of protein!
*ACAOF Tip*: Never begrudge leftovers!
When the weekend comes, check the inventory in your fridge (you have to anyway to know what to pick up from the grocery store!), and you'd be surprised with what you can come up with when you add a little imagination! Salads, wraps, tacos, and of course, NACHOS!
...Quick Repurposed Vegetarian White Bean Nachos that is.
Check out my creation below!
What do you like to create on the weekend for good eats? Let me know in the comments below!
Quick Repurposed Vegetarian White Bean Nachos
Layer a foil-lined sheet pan with the following:
- Nacho chips (*tip: heat nachos alone for about 6 minutes to crisp them)
- Slow Cooker Vegetarian White Bean & Kale Stew (click here for the recipe) *Canned or prepared white beans can be used if necessary*
- Additional meat-less protein if desired
- Fresh spinach
- Diced onion
- Shredded cheese (Monterey Jack and Cojita are my favs)
- Place loaded pan in oven for 5-10 until cheese is melted
- Take pan out and top with your choice of:
- Fresh spinach
- Chopped avocado and/or guacamole
- More cheese
- Diced tomatoes
- Sour cream
- And yes, sriracha, and whatever else your heart desires!!
With all of this, wouldn't you like just a simple list of 'rules of thumb' that are pretty common sense, that actually make sense? Well look no further! AC Art Of Food has compiled the ACAOF's 10 Healthy Living Tips that will ensure you at least have the basics down as a foundation for what ever eating lifestyle you choose to indulge in.
Here are a couple bonuses to the list pertaining to the aforementioned:
- Everything in moderation
- Prepare and eat veggies at their natural color (example: broccoli and green beans are just that, green- if they start looking brown, you've gone TOO FAR!
Now remember, DO YOU! No labels necessary. Your reasonings, choices, preferences, likes and dislikes, are exactly that, YOURS. Don't attempt to fit in anybody else's category but your own. After all, who's better of an expert on you than you?
Are there other healthy tips you use or think that would be great to add to ACAOF's 10 Health Living Tips list? Be sure to comment below to let me know, and watch this list grow...for good health!
ACAOF's Top 10 Healthy Eating Tips
- Drink 1/2 your body weight in ounces of lemon water daily💧.
- Eat clean most of the time- 🚫Avoid processed foods🚫.
- Incorporate a raw or lightly cooked veggie at every meal🥗.
- Eat all carbs before sunset 🌄.
- Eat IN more than you eat OUT.
- Drink a glass of water before each meal.
- Stock your fridge with good things for your body and plan for every meal🍽.
- If you must *dessert*, incorporate fruit🍏
- Drink green tea.
- Eat all plants at least 1 day a week🌱 (Meatless Monday😋)
Make it a Healthy Living Great Tasting Day!
Usually the typical breakfast bowls are made up of a thicker smoothie base topped with chia, hemp, flax, nuts, fruit, etc. The more savory bowls for say lunch and/or dinner, generally involve a grain base such as rice, pasta, quinoa, etc., topped with veggies and protein. With that in mind, I present to you the AC Art Of Food, Soooooouuuuul Bowwwwwwwwl! lol!! Yep, it's all in the name! I simply took a few Sunday dinner favorites and remixed them into something current and trendy...oh, and deliciously healthy! With a simple brown rice blend base, topped with hearty soul food fixins', how do you go wrong? You don't! This Soul Bowl is super easy to assemble, quick, filing, delicious, and healthy!
Want to create our own Soul Bowl? What are your favorite soul comfort food dishes that you'd like to see in a bowl? Do me a favor and let me know below in the comments and I'll be sure to re-invent your bowl and post it!
ACAOF Soul Bowl
- Cooked brown and black rice
- Air fried Abstract Sweet potatoes (regular oven roasted works fine as well)
- Saute'ed collard greens sautéed in garlic, olive oil, and shallots
- Prepared black eyed peas
- Line the bottom base of your bowl with rice blend.
- Assemble sweet potatoes topping the rice blend and covering 1/3 of the bowl .
- Assemble 1/3 of the remaining vegetables atop the rice blend.
- Add a drizzle of extra virgin olive oil and dig in!
And that's it- enjoy!
About a year ago I found myself racking my brain trying to figure out how to 'trick' my kids into consuming vegetables, but I'm realizing this is just as much of a struggle for adults....namely ME!
Now, to be clear, I am a great healthy-lifestyle consultant/chef, and have a knack of masking the good-for-you stuff in deliciously irresistible tasting vittles, but sometimes it is a struggle to get in what I need at the amount I need. Now, it's not as bad as my 4 y/o last year that would greet her veggies with the whole head turn, hands-out-pushing-away, and verbal exclamation 'EWWWWW'! I mean, I can roast carrots and spice them up to make them sweet like candy (very little natural sweetener added); can roast a green bean so mean that it will make the staunchest of fast-foodies forget about French fries; and can crisp kale so good you won't be able to '....eat just one'! But with all this goodness and mercy cooking in the kitchen, I'm still needing no- brainer, quick and easy ways to incorporate these veggies without re-inventing the wheel...every time.
This is the reason why I have devised 5 Easy Delicious Fruit & Veggie Smoothie Recipes that allow you to save the time and effort of trying to conjure up what you should throw in your super blender for your morning...and the kiddies will love them too!
Here's a few tips for YOUR perfect smoothie:
- add your favorite protein powder serving to pump up your smoothie and keep you full!
- incorporate a few tablespoons of flax meal, chia seeds, and/or hemp seeds.
- toss in turmeric or ginger root if you want to fight off inflammation while you sip.
- Looking for a bit of tartness? Add a tablespoon of lemon juice.
- Not sweet enough? Add a tablespoon of local honey that will also help fight those allergies (for you vegans out there, agave works as an awesome substitute for honey).
- Texture issues? Add as much or as little water/almond milk to get your smoothie just right.
* 1/2 banana
*1/2 cup cucumber
* 1 cup kale and/or spinach
* 1/2 cup mangoes and/or peaches- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* coconut water or spring water
THANK YOU BERRY MUCH
* 1/2 banana
* 1 cup kale and/or spinach
* 1 cup fresh (if summer) or frozen berries
* coconut water or spring water
ORANGE YOU GLAD
* 1 cup spinach
* 1 cup oranges- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* 1/2 cup carrots
* almond milk (80 calorie)
APPLICIOUS FRUIT CUP
* 1 cup kale and/or spinach
* 1/2 banana
* 1 small apple
* 1/2 cup frozen peaches
* 1/2 cup berries
* coconut water or spring water
A FRUITY BEET
* 1 cup spinach
* 1/2 banana
* 1 beet (peeled and chopped)
* 1/2 cup berries
* 1/2 cup peaches
* coconut water or spring water
Make it a Great Tasting Day!
Not only is this recipe convenient because of it's ingredients, but the process that I use literally takes a fraction of the time that it would for the classic egg-casserole bake. Part classic soft scramble and a finish in the oven- you'll be eating in no time!
*Feel free to add or omit the added ingredients I've listed, as always- Make it your own! Let me know what twist you put on yours in the comments below!
Lazy Greens Frittata
8 eggs, scrambled raw
3/4 cup almond milk
2 cups kale
2 cups arugula
1/2 cup Swiss cheese
1/2 cup muenster cheese
1 tsp dried thyme
1/2 onion, sliced fine
1 tsp sea salt
1 tsp granulated garlic/ garlic powder
1 tsp granulated onion/ onion powder
1/2 tsp nutmeg
*Chopped green onions, tomatoes, and additional arugula leaves for garnish*
- Mix almond milk into raw egg scramble, set aside.
- On med/high heat, saute onions in 2 tbsp coconut oil until just translucent.
- Add kale and saute for approximately 1 minute.
- Add arugula, 2 tbsp coconut oil, 1 tsp salt, garlic and onion powder to the pan mix until all greens are bright green and wilted.
- Reduce heat to low and mix in raw egg/milk mixture.
- When eggs begin to solidify slightly, add in cheeses.
- Mix gently, folding in remaining ingredients- pan mixture should still be liquid-like.
- Remove pan from stove and place pan on bottom rack in oven on broil for approximately 5 minutes, until the top is browned- remove from oven.
- Let sit for approximately 15 minutes and serve.
Earth Day is a great way to really focus on what we as people should do in order to protect and preserve this planet in which we live. It's unfortunate that we have not done a very good job as a whole in this effort. From hunting for pleasure endangering species, to chopping down vital forests and everything detrimental in between, we have not done a very good job in nurturing OUR earth. However, now is the perfect opportunity to re-commit, re-connect, and play in the dirt again- figuratively speaking...or maybe not!
This year's focus is on the need to end plastic pollution. So many items we purchase to wear, eat, and drink, often if not always, come packaged in plastics of some sort. In my household, we're doing our part by growing fresh fruits and vegetables to help avoid plastic packaging- garden to table, if you will, ha! But inquiring minds what to know what you are doing to leave your mark on protecting Mother Earth.
Not sure about what you can do? No worries! I've formed a list below of excellent steps you can take towards rebuilding a better place in which we dwell. Which ones will you choose to participate in? Let me know by posting in the comments below!
AC Art Of Food's Tips To Preserving Mother Earth:
- Grow your own garden and get your hands dirty!
- Use reusable drinking water bottles (BPA-free/Glass/Steel), cups, and straws.
- Bring your own reusable grocery bags to the grocery store and markets.
- Pack your lunch and bring it in a reusable lunch bag.
- Utilize cloth napkins and towels instead paper ones.
- Purchase more ebooks over paper ones! (Like the AC Art Of Food Culinary Health eBook Cook Book Vol.I)
- Request to have have local sourced food served in your neighborhood schools.
- Support farmers and buy local and organic when possible, as often as possible- reducing emissions of food transport and the elimination of pesticides to preserve foods.
- Reduce meat consumption to reduce carbon emissions produced from the livestock industry.
- Recycle your non-meat garbage into fertilizer by composting kitchen scraps and using them to fertilize your garden! (FYI- Aldi's has a freaking TUMBLING compost bins on sale now for $40!!!- get'em while they got'em!)
- Run the dishwasher only when it's full.
- Water your garden either first thing in the morning or last thing at night.
Find even more ways at www.earthday.org!
My mother wasn't feeing well a few weeks ago and stated that all she wanted was a nice steamy bowl of wonton soup. Now, I can't remember the last time I had a bowl of this comfort goodness. For the record, my favorite go-to Asian soup has always been the delicious egg drop soup with crisp, crunchy wonton strips for dipping, or simply to crumble on top. However, lately I've been craving this wonton soup now too, primarily because of my mother mentioning it- TRUST, the mind is a plenty powerful and influential thing!
So the other day I order some Chinese food for the family, and what do I request? Yep, you guessed it, wonton soup! I could not wait to get home to wrap myself up in this warm liquid goodness. But after one sip, not only could I wait, but I could actually toss it in the trash! It was unsatisfactory to say the very least. The wonton dumplings had no flavor, and the broth reminded me of a mix of oil and tap water, HORRIBLE I tell you! Absolutely NO flavor.
And like clockwork, I got in the lab (my kitchen), and conjured up what was a sublime bowl of wonton/vegetable dumpling soup. From the super flavorful vegetable dumplings from @TradeJoes, to the organic vegetable broth spiced with garlic and ginger from the same, it's no wonder why the pot disappeared in a matter of minutes of being made.
This is such a nutrient-rich immune beneficial soup because of the very healing powers found in chicken noodle soup- minus animal protein and kicked up a notch with fresh minced ginger, green onions, and garlic.
I can't wait for you to try it! Comment below to let me know what your favorite soup is!
Vegetarian Dumpling Soup (Wannabe Wonton Soup)
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- 4 cups vegetable broth
- 2 tsp coconut aminos (@TraderJoes)
- 2 tsp sea salt
- 1/2 cup green onions, chopped
- 1 pkg Vegetable Gyoza dumpling (@TraderJoes)
- Saute ginger and garlic in coconut oil for about 2 minutes on medium heat. Season with 1 tsp sea salt.
- Add in vegetable broth, aminos, and remaining sea salt. Let simmer on low for approximately 20 minutes.
- Add in dumplings and green onions, let simmer for 10 minutes until dumplings are warmed through.
- Serve and enjoy!
Huffington Post has a great article on how to 'healtherize' the suggestions you may receive from your tiny ones. Here's what some nutritionists give their kiddies for snacks, you may find some of these to be your favs as well!
One Green Planet has done a great job of spotlighting 8 individuals you may know at various ages who relay how they optimize their culinary lifestyle to maximize to their fullest potential in the article link below.
Are you living your best life, right now? Let me know what you nosh on to keep it right and tight, at your age!
See, you have to understand, I have been wanting one of these babies ever since I saw over 10 years ago how the product rep on TV would throw a rock in this sucker and make sand! If it could do that to a rock, surely goodness and mercy it could make my smoothies smooooooooth as a puree! And it does, it really does!! Super simple to use and clean up- I mean just plug it up, one flip up and a dial for speed and another for extra speed and blending, rinse out thoroughly when you're done. But that's just it, you're not done! You want to use it EVERYDAY....and you can! You should! Ooooh, the possibilities are endless! Recipes from my fresh and garlicky chilled homemade gazpacho, to an anti-inflammatory warm and creamy turmeric spiced tea for your sinuses, all can be made in a matter of seconds with this baby....I mean, Vitamix. But the kicker, the real eye-opener that made me realize that it was more than worth the price after all these years of waiting and contemplating, was the fact that it could beautifully blend wheat grass. WHEAT GRASS!! You know, the super-SUPER food that's juiced and sold for about $8 per ounce in your local well known smoothie shops? I now purchase a bundle of wheat grass myself that runs me anywhere from $4-$7 and I can get about 10X as much for literally a fraction of the price! Now in my opinion, that more than pays for itself.
Now...do you have a Vitamix? Well, what are you waiting for?!? Can't afford to part with that much cash all at once? My foodie lovers, please know that QVC is a beeeeeeeauuuuuutiful place!
If you do have a Vitamix, comment below and let me know your absolute favorite things to make in yours. If you don't have one yet, what are you waiting for? Your body will thank you for it....over, and over, and over again!! Yeeeeeaaaahhh baby!
Fresh Abstract Garlicky Gazpacho (A Summertime Fav of mine!)
- 1 Cucumber
- 2 vine ripened tomatoes
- 1 red bell pepper
- 1/2 Vidalia onion
- 1 Carrot
- 3 cloves garlic
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 4 tbsp cooking sherry
- 1/2 tbsp Abstract Spice
- 1 tsp sriracha
- 1 tbsp fresh lemon juice
- 1 tsp fresh cracked pepper
- 1/4 cup extra virgin olive oil
- Mix all the ingredients above in your Vitamix on a 5-6 speed for approximately 15 seconds, longer for smoother texture.
- Garnish with a drizzle of extra virgin olive oil, avocado slices, herb croutons, shaved Parmesan, or all of the above!
Soothing Sinus Healing Turmeric Tea
- 1 cup brewed peppermint green tea
- 1/2 cup almond milk
- 3" piece turmeric root
- 1" piece ginger root
- 1 stick cinnamon (or 1 tsp dried)
- 2 tbsp local/raw honey
- Mix all ingredients in the highest mode allowing the Vitamix to heat the contents- approximately 2-4 minutes, or until you see steam.
- Pour into your favorite mug and sip!
So if you haven't picked one up for yourself, stop by the refrigerated area in the natural food section of your favorite grocery market and grab the absolute most 'PERFECT Bar' and leave a comment below letting me know if you experienced the same delight I did when I took my first bite!
AC Art Of Food
Eat Your Fruits & Veggies
Foodie And Her Thoughts
Food Is Medicine
Good For The Kiddies