Pumpkin pie is one of my favorite treats for Thanksgiving but that only comes once a year. So to get into the spirit of Autumn sooner I love making pumpkin smoothies.
When you slowly sip this savory drink bursting with flavors of cinnamon, ginger and nutmeg you can’t help but to sit back and take a moment to truly enjoy the season. This recipe is very easy to make and is super delicious! I always try to use organic ingredients when they’re available.
1 C Unsweetened Almond Milk
1/2 Can Organic Pumpkin Puree
1 Small Ripe Banana
3 Tbsp Organic Rolled Oats
2 Organic Pitted Dates
1.25 tsp Cinnamon
1/4 heaping tsp Ginger
1/8 heaping tsp Nutmeg
1/2 Tbsp Maple Syrup
1 C Ice
1/2 Hass Avocado (optional) *
Place all ingredients in the blender and blend until smooth. Top with sprinkled cinnamon and enjoy! (Makes about 2 glasses)
* Note: If you prefer a thicker, creamier smoothie the avocados do the trick. They have a mild flavor and give you more of a milkshake consistency. But I would try it first without the avocado because you can always add it later, it should be thick enough without it 🎃 Another trick is to use 2 Tbsp Organic Chia seeds. Soak them overnight in water and add them to your smoothie mix and blend.
Most of us abuse our bodies for years with bad eating habits before an illness shows up. Once it does we chalk it up to “it’s a part of aging.” But I highly disagree. I’ve seen friends and family make dietary changes and either improve their condition or cure the illness completely. I have also experienced these changes.
Juicing is an easy way to supplement your present diet with lots of vitamins and minerals that you normally wouldn’t eat especially if fruits and veggies aren’t your favorite. I can tell you that the juice recipes today are quite delicious and filling and have come a long way since yesteryear. I replaced 1 meal a day with 2 glasses of fresh juice. Depending on what’s in the recipe, I might use the blender or the juicer. The main difference is the blender uses everything you put in while the juicer extracts the juice and discards the pulp or fiber.
I feel my best when I include fresh juices in my diet. When I first started I noticed a lot of changes. I had lots of energy. The brain fog that I didn’t even know I had was gone. Plus all the aches and pains I felt had disappeared. I felt fantastic!
You don’t need to make radical changes to your diet, but at least modify it somewhat and add in fresh vitamins and minerals with juicing. Taking a vitamin may help improve things but it doesn’t come close to fresh nutrients. There are lots of books on juicing but one of my favorites is “The Healthy Green Drink Diet” by Jason Manheim which is available on amazon.
Hope this inspires you to great health!
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“Health is the greatest blessing of human beings.’ ~Hippocrates
With the cooler temps finally here in the South, I wanted to try a new vegan soup recipe. But I wanted something really hearty that would be filling and I found it. This is a recipe for “Best-ever Beefless Stew” with portobello mushrooms taking the place of beef. If you’re not a fan of portobellos, I’m sure you could use another type of mushroom that would taste just as good.
I gotta say this was one of the most delicious and satisfying stews I’ve ever had! A few things I would change to the recipe is to add a little salt and pepper to taste and it also calls for fresh parsley as a topping. But I wasn’t too crazy with flavor of the parsley with the stew. I would recommend giving it a try anyways and see for yourself, you may end up liking it.
This recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “Best-ever Beefless Stew.” It was really easy to make with everyday ingredients.
With autumn here, squash and pumpkins are in season! Spaghetti squash is one of my favorites this time of year. It’s a round/oval shaped yellow squash that can be light in color or a little more orange. It’s loaded with vitamins and minerals and is low in calories. It’s also a good source of Vitamin C, maganese and Vitamin B6.
1 Cup Cooked Spaghetti Squash contains about:
Carbs: 10 grams
Fiber: 2.2 grams
Protein: 1 gram
Fat: 0.5 grams
Vitamin C: 9% of the Reference Daily Intake (RDI)
Manganese: 8% of the RDI
Vitamin B6: 8% of the RDI
Pantothenic acid: 6% of the RDI
Niacin: 6% of the RDI
Potassium: 5% of the RDI
Instead of eating traditional spaghetti that’s loaded with carbs and can be fattening, try making some spaghetti squash. It’s fairly easy to make and quite delicious. Although I must warn you, that cutting the spaghetti squash can be a little hard so be careful and use a sharp knife.
Cut the ends off the spaghetti squash and cut in half lengthwise.
Remove the seeds with a spoon.
Fill a shallow pan with about 1/4″ inch of water.
Place the spaghetti squash in the water, cut side down.
Bake in oven at 400 ̊F for 45 minutes or until the squash can be easily pierced with a fork.
Once it’s cool enough to handle, gently scrape the inside flesh with a fork lengthwise to separate the spaghetti like strands but be careful not to break the outer shell.
Sprinkle with a little salt and pepper, if desired and serve with marinara sauce.
You can serve spaghetti squash in a variety of ways by adding different veggies, navy beans, chick peas or anything else that you like to eat. There are plenty of recipes online to get you started. So why not try something new and healthy too! You may be pleasantly surprised.
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“Every human being is the author of his own health or disease.” ~Buddha
With the frigid cold months approaching, it’s always nice to sit down with a warm bowl of soup. I always go into soup mode during the fall and winter seasons. It’s pretty warm down here in the south, but thankfully the temps do cool off enough to enjoy delicious soups.
Soups are especially tasty when you’re feeling under the weather. There’s a certain magic to eating a warm bowl of soup. No matter how bad you feel, you always feel better after eating a bowl.
There are many types of soups. Some are served cool or flat out cold while others are served warm or very hot. The consistency also varies depending on what’s in your soup. Personally, I like a soup full of flavor and hearty enough to satisfy my appetite.
You can buy lots of soups in your grocery store. But that’s all processed food loaded with salt and a lot of other ingredients you can’t pronounce. Not to mention ingredients that shouldn’t be in your food in the first place. Making soup is fairly easy and most definitely worth the effort.
The internet is loaded with tons of recipes. I find vegan soups taste just as good or sometimes even better than non-vegan. Forks-Over-Knives has a ton of delicious soup recipes on their website. Whether you’re vegan or not, these recipes serve as good place to start with and then just add a few of your own ingredients.
One of my favorite soups is made in my Vitamix Blender which has a program setting for hot soup. If you don’t have a setting for hot soup on your blender you can still make this soup using your blender and then warm it on the stove for a few minutes.
Creamy Veggie Soup Recipe
1 Carrot, roughly chopped
1 Stalk Celery, roughly chopped
4-5 Large Pieces of Fresh Broccoli, roughly chopped
1 Tomato, roughly chopped
1/2 Zucchini, roughly chopped
1 Clove of Garlic, roughly chopped
1/4 Cup Raw Almonds
2 Tbsp Unsweetened Shredded Coconut
1 Tbsp Organic Red Miso
1/8 tsp Organic Cayenne Pepper (optional)
1 Cup Water
Place all ingredients in the blender and blend until smooth. If your blender doesn’t have the soup feature, then warm the soup in a small pot on the stove for 10 minutes. Then transfer to a bowl.
1/2 Hass Avocado, sliced
Fresh Organic Cilantro, chopped
1 Slice of Ezekiel Bread
Top your soup with sliced avocado and cilantro. Serve with a slice of bread and enjoy!
Try creating your own variations with this soup, like adding some cooked black beans outside of the blender for texture. There’s lots of options, be creative and add what you love to eat.
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“In every moment of our existence, we are in that field of all possibilities where we have access to an infinity of choices.” ~Deepak Chopra