Nourishing Sweet Treat- Chocolate Avocado Pudding with Coconut Whipped Cream

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This chocolate avocado pudding is easy, delicious, healthy and you probably have everything you need for it already! And the coconut whipped cream will go great with anything from berries, to coffee or to eat with a spoon ;) Since these treats are so simple, I think they are the perfect time to share my cooking without recipe philosophy with you all!

This may be a surprise to some of you, but I really don’t like cooking from recipes! Reading a cookbook is my idea of a fun Saturday morning, but the actually act of following one isn’t really my jam. Measuring specific amounts make cooking, one of my most beloved activities sometimes feel like a chore. And furthermore, I truly believe that in cooking (baking is another story! which is why I’ve learned to follow a recipe when baking) no two dishes will ever come out the same, spices are more or less potent in different people’s kitchens, lemons aren’t always the same amount of sour, and all ovens don’t cook as evenly as each other, so it’s important to learn how to cook without a recipe, so you can taste and adjust flavors without instruction as needed.

Something I advocate for, is using a recipe, as inspiration, the combination of ingredients and flavors to inform you on what foods to bring into your kitchen and life, and the style or method of cooking to educate you on different ways on how to treat said food. The specifics, in my opinion, can bog you down. By learning to make recipes your own and feel intuitively in the cooking process comes with time and practice, but once it comes theres little looking back! Learning to cook sans recipe, or using the recipe as inspiration but paving your own way with it makes cooking for yourself and loved ones a more sustainable practice.

So for this divine Chocolate Avocado Pudding with Coconut Whipped Creme, I will be sharing the ingredients used, eyeballed amounts, brief ‘what you need to know’ instructions and an invitation to make it yourself and taste to adjust the ingredient amounts.

Serves 3- ish ;)

Pudding Ingredients :

2-3 medium avocados

A few splashes of almond milk or coconut milk

Two soup sized spoons of raw cacao

A capful of vanilla extract

A generous drop of raw local honey

A pinch of sea salt

A scoop of collagen (optional, but gut health is important y’all!)

Method

Add all of the ingredients to a blender and puree until smooth! Might take a few times of smooshing down the sides. Put in a bowl or individual ramekins, and refrigerate until ready to serve. Optional: Top with coconut whipped cream. Enjoy!

Coconut Whipped Cream Ingredients

The cream from 1-2 chilled cans of coconut milk, (365 brand has a great cream to liquid ratio!)

A few drops of Maple Syrup

Pinch of Sea Salt

Method:

Add all ingredients into a bowl and whip with a hand mixer! Chill until ready to serve.

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Celebration of Citrus Season Salad with Mint and Red Onion

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I’ve noticed since shopping for produce almost exclusively at the farmers market my attitudes toward fruit have completely changed! A strawberry is so much sweeter, when you’ve been waiting all winter for the first sight of it in Spring, and by the end of Summer I can’t wait for the shift to persimmons. I feel so much more connected to the earth, the seasons and the cycle of life when I’m eating locally and seasonally. See S.O. U. L Foods for more Seasonal and Local eating inspiration! In winter, in California, when we have a bounty of fresh citrus, nothing is more disappointing then a fruit salad, filled with flavorless melon and overly large, and seemingly out of place grapes and berries. Rather, we should use what’s in season to inspire us and enjoy the flavor nature has to offer specifically at this time!

Citrus in season is a brightness that is much needed in the dark days of January and February and carries us through March. The vibrant colors are breathtaking and complement the other oranges of this season, like sweet potato and squash. Rich in Vitamin C, and less likely to be cooked out, (as vitamin c is by many foods since it’s sensitive to heat) citrus fruit supports our immune system during flu season. There are also so many fun varieties they unless you were a very lucky child of foodies, you likely never had in your lunchbox. We’re going beyond navels and mandarins my friends! The deep rich color of blood oranges, will blow your mind, while the tangyness from a tangelo will surely have you going back for more!

This salad is inspired by a dear friend of mine. I arrived at her home for our monthly book club meeting, she had two beautiful and bountiful bowls with varied citrus ready to be peeled and turned into something magical. We caught up while peeling and segmenting citrus, sliced a red onion thin, added a generous glug of Olive oil and a pinch of sea salt. It was the perfect accompaniment to our intimate gathering, talking of love, careers, travels and oh yeah, the book! ;) All I did differently a few days later when recreating was sub in a few different varieties of oranges, (hello tangelos!) and the addition of mint, for extra brightness. Cilantro might also be nice!

I want to thank Twin Girls Organic Farms for growing such beautiful fruit, for me to turn into salad art this year!

I hope you have time to make this salad this citrus season. I promise you’ll come back to it year after year. Consider playing around and seeing what additions you might make to this medley of fruits and veggies to make it your own.

Celebration of Citrus Season Salad with Mint and Red Onion

Serves 4 as a side dish

Ingredients:

A mix of 6-8 navel or cara-cara oranges, blood oranges, tangelos, mandarins, or any other varieties you might enjoy! I like a mix for the extra color and flavor they provide

1 small red onion

A generous glug of Olive Oil

A pinch of celtic sea salt, or other sea salt you enjoy

A small handful of mint leaves, the larger ones torn

Method:

Segment your oranges in a way that feels fun and natural to you! I like to slice whole circles of the orange, then peel the outer part, and tear the oranges into 2-3 part segments.

Thinly slice your red onion into half moons.

Combine oranges and onion in a bowl.

Add olive oil and salt, top with mint leaves.

Enjoy.

Happy Hormone Tzatziki Sauce- Perfect For Meal Prep

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One thing I love about this sauce/dip is that you can make it in less time than it takes me to spell Tzatziki. No joke. And that’s not just because I’m a poor speller, please excuse any typo’s from here forward as I have other strengths, I promise! Including, helping people meal prep in a way that it’s integrated in their lives, and enhances their lives. Let’s break down one of my meal prep strategies, which is Sauces and Dips. In this strategy, on meal prep day you make 2-3 different sauces or dips, and potentially a big batch of protein and/ or a sheet tray of roasted veggies, or you can save that for later in the week/night of since it’s simple to do even after work.

So let’s say on Sunday evening you made three sauces and dips. Monday night you come home, and roast a head of broccoli, and a filet of salmon. Both get a simple olive oil and salt treatment, and roast in the oven in under 20 minutes. When the food is finished cooking, you take a handful of arugula and put it in a plate bowl (more on this in another post, how plate bowls are the perfect dish ever!) a few pieces of broccoli and a piece of salmon. Top it with one of the sauces you made, perhaps this super simple happy hormone Tzatziki sauce! Yummy Mediterranean inspired meal.

The next day you pack leftovers for lunch, or the following night for dinner, but this time you top it with a different sauce you made! Perhaps it’s a cilantro pumpkin seed pesto, or a maple miso sauce. Totally different flavor profiles completely changes the dish, adds variety and keeps life interesting! Viola, two in one meals, done and done. I do an entire workshop on the art of meal prep! Want to find out more? Contact me through this site! In the meantime, happy eating:)

Time for the recipe!

Nourishing Ingredients:

The Cream of 1 can of Organic Coconut Milk*

3 Tbs of Chopped Dill or more to taste

1 small Persian cucumber, finely chopped or thickly grated (think grated carrot texture)

2 cloves of garlic, grated

The juice of 1/2 -1 lemon or 1/4 of a small preserved lemon finely chopped. I did half and half last time and it was DIVINE!

Salt to taste, more than you might think!

Water or remaining coconut milk to thin the sauce

Optional: 1-2 tsp of olive oil for depth of flavor

* I love the Whole Foods 365 brand because it consistently has a great cream to milk ratio. You can also use coconut yogurt for this recipe with some extra tang, Use a little less lemon if that is the case!

Method:

Mix all ingredients together. If too thick, add water or remaining coconut milk to thin until desired texture. Taste and season accordingly. Keep in the fridge for 5-6 days and enjoy <3. Makes about 1- 1/2 cups of dip/sauce.

Here I served the Tzatziki with greek style meatballs, roasted veggies and lettuce for wrapping.

Here I served the Tzatziki with greek style meatballs, roasted veggies and lettuce for wrapping.

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CHAGA + CBD +COLLAGEN HOT CACAO RECIPE

While I know that compared to the rest of the country it's basically beachy weather here in San Francisco, these damp 40-50 temperatures have still had me feeling winter. Recently on a chilly afternoon, when I wanted to cuddle up with a book but still had a few hours worth of tasks I wanted to check off my to-do list, I decided to get cozy with this clear-headed, energy-producing and nourishing drink before taking on the rest of the afternoon. Here is the recipe everyone on Instagram asked for, along with the "why's" of the ingredients that went into this cup of cocoa. 

Nourishing Ingredients: 
2-3 Tablespoons of Chaga Mushroom Powder
1-2 cups of water or mixture of water and favorite nondairy milk. 
2 Tbs of Raw Organic Cacao Powder
2 teaspoons of MCT Oil with CBD---> can sub this with coconut oil, ghee and CBD product of choice. 
2 teaspoons of date syrup/maple syrup/raw honey or 1 whole date, pit removed 
Dash of Vanilla Extract 

FUN OPTIONAL ADD-INS: 
1/2 teaspoon of Pearl Powder 
1 tsp of Reishi or Ashwagandha Powder 
1 scoop of Collagen---> optional, see notes for the WHY 

* I buy my Chaga from the bulk section at a health food store, where it is not yet ground into powder. You can buy it online here. Or the powder here. You can also consume the entirety of the product, for this drink, I choose to steep it instead. 

Method: 
If you bought your Chaga mushrooms not pre-ground, in a clean coffee grinder, fresh grind the Chaga mushrooms. Transfer 2-3 tbs of the Chaga powder to a french press, add enough hot water to your french press for a single serving, unless you are using water and nondairy milk, in which case do half the amount of water to make a stronger tea, and let steep for 5 minutes.
In the meantime, add the rest of your ingredients to a blender. 
Pour your Chaga tea into the blender and blend until frothy, about 15 seconds. 
Pour into your favorite mug and enjoy :) 

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Cauliflower Tabbuleh

Grain-Free+Colorful+ Herbacious Cauliflower Tabbuleh 

I'll admit, I've been making Quinoa Tabbuleh for years as an alternative to the bulgur traditionally used. Since my obsession with cauliflower rice began a couple years ago I decided to try out really fine cauli rice as a sub for bulgar, the result, a delightfully crunchy cruciferous side dish to compliment any Mediterranean Style Meal you may be making.  For all the lovely ladies reading this! While I don't always steam the cauli rice, hence the crunchiness, in order to be conscious of goitrogens, found in cruciferous veggies, like cauliflower, kale, broccoli, cabbage, etc, which can be bad for our thyroid health, if this is going to make it in your regular routine or you're already healing a hypoactive thyroid, steaming the cauli rice for a minute or two will go a long way to make this better for you! You could also roast the cauliflower rice with a little olive oil and lemon juice @350 for 10 minutes if your oven is already on!

I'll admit, I've been making Quinoa Tabbuleh for years as an alternative to the bulgur traditionally used. Since my obsession with cauliflower rice began a couple years ago I decided to try out really fine cauli rice as a sub for bulgar, the result, a delightfully crunchy cruciferous side dish to compliment any Mediterranean Style Meal you may be making.

For all the lovely ladies reading this! While I don't always steam the cauli rice, hence the crunchiness, in order to be conscious of goitrogens, found in cruciferous veggies, like cauliflower, kale, broccoli, cabbage, etc, which can be bad for our thyroid health, if this is going to make it in your regular routine or you're already healing a hypoactive thyroid, steaming the cauli rice for a minute or two will go a long way to make this better for you! You could also roast the cauliflower rice with a little olive oil and lemon juice @350 for 10 minutes if your oven is already on!

Ingredients   1 medium head of cauliflower  1/3 cup diced red onion  2 cups packed chopped parsley measured after chopping with leaves &amp; stems  1/4 cup chopped mint leaves measured after chopping  1/4 cup chopped cilantro leaves measured after chopping  1 garlic clove minced or crushed  1 cup or about 3 plum tomatoes chopped, if using vine tomatoes make sure to drain some of the liquid  2-3 small Persian cucumbers diced into small pieces  1 red bell pepper diced into small pieces  3 tablespoons fresh lemon juice one large lemon  4 tablespoons extra virgin olive oil  1/2 teaspoon allspice  1/2 teaspoon baharat* optional  1/4 teaspoon crushed red pepper flakes  Salt and pepper to taste  INSTRUCTIONS  Add cauliflower florets to a food processor and pulse until desired size. A little smaller then 'packaged' cauli rice, but not quite cauli cous cous. You may need to do this in batches.  If you're going to cook your cauliflower (thyroid health!) steam or roast the cauliflower rice. See notes above. Let cool before mixing together.  Mix together the onions, parsley, mint, cilantro, garlic, tomatoes, cucumber, pepper, spices with the cauliflower. Toss to combine.  Drizzle the lemon juice and olive oil over the top and sprinkle over the salt and red pepper flakes. Toss again until mixed well and serve immediately. Store up to 2-3 days in an air tight container.

Ingredients

1 medium head of cauliflower

1/3 cup diced red onion

2 cups packed chopped parsley measured after chopping with leaves & stems

1/4 cup chopped mint leaves measured after chopping

1/4 cup chopped cilantro leaves measured after chopping

1 garlic clove minced or crushed

1 cup or about 3 plum tomatoes chopped, if using vine tomatoes make sure to drain some of the liquid

2-3 small Persian cucumbers diced into small pieces

1 red bell pepper diced into small pieces

3 tablespoons fresh lemon juice one large lemon

4 tablespoons extra virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon baharat* optional

1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

INSTRUCTIONS

Add cauliflower florets to a food processor and pulse until desired size. A little smaller then 'packaged' cauli rice, but not quite cauli cous cous. You may need to do this in batches.

If you're going to cook your cauliflower (thyroid health!) steam or roast the cauliflower rice. See notes above. Let cool before mixing together.

Mix together the onions, parsley, mint, cilantro, garlic, tomatoes, cucumber, pepper, spices with the cauliflower. Toss to combine.

Drizzle the lemon juice and olive oil over the top and sprinkle over the salt and red pepper flakes. Toss again until mixed well and serve immediately. Store up to 2-3 days in an air tight container.

Reclaiming my Hormones

Reclaiming my Hormones

Women cycle monthly, and it affects our mood, the way we relate to the world and the way the world relates to us. What could you do if you could harness that intuitive feminine energy and power? Could you be limitless? I think so :) Helping other women eat for their cycle as a part of a holistic health plan is my passion. If you’re on hormonal birth control, there are things you should be doing to support your body to give it the extra help it needs. If you’re transitioning off the pill or another hormonal form of contraceptive to find your natural cycle, there is so much to do to ease the transition and give your body the best fighting chance to return to its natural rhythm.