Nug's Corner: Strawberry Banana Mango Smoothie

Sometimes Nug isn't down with the green smoothies. And I can't argue with that. However, straight fruit smoothies can be super sweet without the taming of  the addition of some spinach or kale. So for this kid friendly recipe I make sure to add some chia seeds which help to slow down how your body absorbs simple sugars.

And we all know that crazy sugar levels whether natural or not can turn any toddler into a wild banshee and I'm not having that. I prefer to live in a wild banshee free zone, always in my head, but not entirely always in my house. (Meditate momma, meditate)

Recipe:

1 cup filtered water

1 banana

1/2 cup organic frozen strawberries

1/2 cup frozen mango 

1 tsp chia seeds

Directions:

 

In a high powered blender, combine above ingredients and blend until smooth. Makes two small cups for two special little boys (or girls or yourself)

Pesto and Tabbouleh Wrap

While this recipe makes enough for more than one wrap, you will totally dig the ease in making this. I was able to whip both the pesto and tabbouleh up in just a few minutes. And trust me, a few free minutes are a struggle with two babies to look after.  So kudos to me for being awesome and healthy today and kudos to you for joining in on it. 

Pesto:

6 oz fresh basil (stems removed)

Juice of 1/2 lemon

3 tbsp nutritional yeast

2 tsp coarse sea salt

1/2 cup raw pine nuts

3 tbsp EVOO 

3 garlic cloves, minced

Tabbouleh:

1 organic beefsteak tomato, guts removed and diced

1/2 organic cucumber, peeled,guts removed and diced

1 avocado, diced (A Kinder Katie addition)

1/4 cup diced red onion

1 large handful parsley, chopped 

1 handful mint, chopped

Juice of 1/2 lemon

1-2 tbsp olive oil 

3 tbsp raw hulled hemp seeds

Cracked Black pepper (a few good turns)

Sea salt (just a pinch)

1/2 cup organic BPA free canned chickpeas ( A Kinder Katie addition)

Whole Wheat Lavash Wraps ( these are the best I can find in my area that are not chock full of preservatives and additives)

Directions:

1.) In a food processor, combine garlic, basil, nutritional yeast, sea salt, lemon juice and pine nuts. Turn on food processor and slowly add in olive oil as it blends together. 

2.) In a mixing bowl, combine above ingredients for tabbouleh. Nothing fancy about this step other than prep your items and mix, mix, mix! 

3.) With your lavash wrap laid flat, scoop a healing spoonful of pesto onto your wrap and spread out. Top with a cupful of tabbouleh. Roll up burrito style and cut in half. Share with a loved one or eat it all by your own awesome self.

* a few things to remember in accordance to A Kinder Katie Principles: 

1.) Yes, the ingredients I list as organic should always be organic due to the pesticides in conventional produce. Follow EWG's Dirty Dozen here for more info: http://www.ewg.org/foodnews/list.php .

2.) Never, ever buy canned items unless you know for a fact that they are not lined with BPA. Treat any canned item as harmful to your health unless the can specifically states BPA Free or you call the company's customer service number and confirm that they do not use BPA in their products. That $hit is whack. I spend the extra $$ for convenience and buy Eden Organic brand beans. Or make them yourself. 

Holla.*

Berry Smoothie

2 cups unsweetened almond milk

3 tbsp chia seeds

1 banana

1 cup frozen organic red raspberries

1 cup frozen wild blueberries

In a high powered blender, combine above ingredients and blend until smooth. 

Butternut Squash, Beet, and Arugula Salad

This salad is beyond amazing. It's buttery without the butter, sweet without the sugar, and filling without the meat. I mean what more could you ask for? 

Recipe:

1/2 butternut squash neck, cubed

3 large beets, peeled and cubed

2 large shallots, diced 

2 tbsp coconut oil

Sea salt

Toss cubed butternut squash, beets, and shallots onto a non stick cookie sheet. Coat with coconut oil and sea salt and mix together with hands. Bake in oven at 425 degrees for 25-30 minutes.

Dressing:

1/2 tbsp Dijon mustard

1 tbsp pure maple syrup

2 tbsp apple cider vinegar

1/4 cup EVOO

Sea salt

Cracked black pepper

Mix together above ingredients, blending in EVOO with a whisk. 

Salad:

1 head organic arugula, roughly chopped 

Beet greens from beets above ( or leave out if bought stemless beets), roughly chopped

Directions:

1.) Roast butternut squash, beets, and shallots in oven at 425 for 25-30 minutes (see above). Once removed from oven, toss with 2 tbsp reserved dressing. 

2.) Toss salad greens with remaining dressing. 

3.) Top salad with butternut squash, beets, and shallots. 

Raspberry Banana Shake

This shake is a delicious way to enjoy the grounding aspect of red raspberries as the color red feeds your root chakra energy. I like to enjoy this shake early in the morning to help me to feel centered and balanced. Although not a true perfect food pairing combination, it does provide natural energy through the coconut oil and raw honey to help sustain you along with the protein from the hemp seeds. So whatever, take it in stride, be sensible and make good food pairing choices throughout the rest of your day! ( Fruit on an empty stomach, no proteins and starches together)

Recipe: 

2 cups unsweetened almond milk

2 bananas

1 cup frozen organic red raspberries

3 tbsp raw hulled hemp seeds

1 tsp raw honey

1 tsp unrefined organic coconut oil

Directions:

In a blender, combine above ingredients and blend on high until smooth.Store in glass mason jars for up to three days in refrigerator.