banana cherry blaster {smoothie} + quote

February 22, 2012 by the healthy ginger

I always start my morning with a large glass of warm water + the juice of a lemon followed by something delicious + satisfying for breakfast. today I was in the mood for a smoothie loaded with healthy goodness and this banana cherry blaster smoothie provided just that!

Ingredients:

  • 1.5 – 2 cups almond milk
  • 1/2 cup frozen cherries
  • 1 ripe banana
  • large handful of greens (I used spinach today)
  • 1 tbsp maca powder
  • 2 tbsp goji berries
  • 1 scoop Sunwarrior protein (vanilla)
  • 1 tbsp raw cacao powder
  • 1 tbsp black strap molasses OR another natural sweetener of your choice (maple syrup, raw honey or stevia are great)
  • cinnamon (you choose how much)

Method:

  1. add all ingredients to a blender + blend for 1-2 minutes.
  2. sprinkle with a bit of cinnamon + enjoy!

“Let’s choose today to quench our thirst for the ‘good life’ we think others lead by acknowledging the good that already exists in our lives. We can then offer the universe the gift of our grateful hearts.”

~ Sarah Ban Breathnach, Author 

have a glorious day friends!

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vegan roasted apple + pumpkin butter

February 21, 2012 by the healthy ginger

for those of you who had an extra long weekend – I hope you are back to your work week feeling rested + motivated today!

today’s recipe is a really easy-peasy and packs some serious flavour + it can be enjoyed as an addition to almost meal or snack.

so here is a vegan roasted apple + pumpkin butter (YUM) that I found courtesy of this website.

 

the recipe made a lot more than this little mason jar, so don’t be fooled.

Ingredients: 

  • three apples (preferably organic)
  • 1 can pumpkin puree
  • 1/3 cup maple syrup
  • 3/4 cup water
  • 1/2 tsp cinnamon (OR as much as you like, I love cinnamon!)

Directions:

  1. set oven to 400 degrees.
  2. halve + core your apples. place on a baking sheet and place in oven for 20 minutes.
  3. Blend all ingredients together in a high-speed blender (or food processor).

I enjoyed mine several different ways…..

  • with some sprouted grain bread, toasted
  • mixed in with some oatmeal
  • added to a smoothie
  • dipped some fruit + crackers (my fav – Mary’s Organics)
  • ate it on it’s own for a snack with some chia seeds

there is clearly no shortage of ways to enjoy this tasty treat!

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asian-fusion kelp noodle salad

February 17, 2012 by the healthy ginger

I really enjoy a meal highlighting fabulous +light asian flavours. over the years I have realized that most restaurant options leave me feeling less than healthy goddess like, so I have tried to recreate them in my own kitchen.

there have been some winners….and some losers. this recipe however, is a clear winner in my book!

look at all of the fabulous colours!

this dish is light, tasty + healthy. even though I lightly sautéed the veggies, all of their goodness was left in tact – re: enzymes, vitamins + minerals not cooked away by high temperatures. as an alternative to rice or pasta I chose to use kelp noodles instead. for a little more information on why you should really love kelp noodles, read this. these noodles are incredibly versatile and can be found at health food stores and most grocery stores.

here is how I made this asian-fusion kelp noodle salad …

Ingredients:

  • one bag of kelp noodles (rinsed well in water)
  • 3 carrots
  • 1 cup broccoli
  • 3 cups shiitake mushrooms (or other variety of your choice)
  • 2 green onions
  • 2 cloves of garlic (minced)
  • thumb sized ginger root (grated)
  • red bell pepper
  • parsley
  • handful raw cashews
  • sesame seeds
  • peanut butter + a bit of sesame oil OR peanut sauce (which I had on hand and used – it was a variety with limited additives)
Method:
  1. Take a medium sized bowl and add your kelp noodles + water. let sit while you prepare the rest of the dish.
  2. wash + chop your veggies to desired sizes.
  3. in a wok or pan add your mushrooms with a splash of water on medium heat. sauté until soft for about 5-7 minutes.
  4. add broccoli, red bell pepper, and carrots for another couple of minutes to lightly sauté.
  5. as the veggies finish cooking, rinse your noodles and add to the wok. reduce heat to low.
  6. add the minced garlic, ginger, green onions and sauce (either a couple tbsp of nut butter + some sesame oil OR the prepared peanut sauce I bought).
  7. combine well for a couple minutes allowing everything to warm.
  8. add to a bowl + top with chopped parsley, sesame seeds + cashews.

this can be served warmed or cold. I had some of the leftover the following day and decided to add them to some nori wraps. so tasty!

the sun is shining in syracuse this morning + I am heading home in a couple hours. I am looking forward to spending this weekend with some fabulous family + friends as we celebrate the upcoming nuptials of my sister-in-law + her awesome hubby-to-be :)

happy weekend beauties!

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