Everyone enjoys a cold creamy treat now and then. This nice-cream, is non dairy, a guilty free treat that tastes amazing. This nice-cream isn't just for dessert lovers it's healthy enough to indulge in for breakfast. You won't believe the texture and flavor of this treat, it really is wonderful. 

The secret to a creamy nice-cream is to use ripe bananas. Ripe bananas are covered with dark brown spots and their stems are black. The bananas should be falling off the stems, this means perfect ripeness. Fully ripened bananas have higher levels of antioxidants, immunity enhancement qualities, and are easier to digest.  

Ingredients

1 cup of fresh organic blackberries, plus a few for garnish

1/4 cup of organic unsweetened coconut flakes

6 ripe frozen bananas

1 Tbs of vanilla

1/2 cup of cold water

Directions

Place all of your ingredients in a blender (I use a Vitamix) blend for several minutes until all of your ingredients have made a creamy ice-cream consistency. Spoon your creamy nice-cream into a bowl and top with your leftover blackberries and a sprinkle of coconut. 

Enjoy and remember to be always mindful and eat with compassion!

Mediterranean Pasta Salad

I have a love for cold pasta salads, they remind me of warmer days in the dead of winter. Here is a fresh pasta salad that is simple to throw together and munch on for lunch during the week. I love to add dark leafy greens to pasta loading this salad with lots vitamins and antioxidants, helping in decreasing the risk of cancer and other diseases. Spinach may also play roll in slowing down the aging process.

Ingredients

2 cups of gluten free brown rice pasta (I used a variety of different shaped pasta)

5 cups of fresh organic spinach leaves

1 pint of organic cherry tomatoes, halved 

1/2 cup of pitted and halved kalamata olives

1 cup of marinated artichokes with red peppers (I get these from the olive bar)

1 Tbs of salt free greek seasoning 

Fresh cracked pepper

Directions

Cook your pasta until al dente drain and rinse in cold water, set aside to cool. Halve your olives and tomatoes and add them to a large bowl along with the spinach, artichokes and dry seasoning. The artichokes will be soaking in a bit of marinade which will mix with the dry seasoning and make a tasty natural dressing. Once your pasta is cooled add it to the bowl of vegetables and toss to mix all the ingredients. Top with freshly ground pepper.

Enjoy and remember to be always mindful and eat with compassion.

Vegetable Risotto

I'm excited to create this new food blog, all my new recipes will be 100% vegan Ⓥ. Not only will the recipes be all plant based but they will also be low sodium and cooked with without oil. Some might say that eating vegan is extreme and lacks in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be delicious. This risotto is hearty and satisfying, a perfect comfort food. 

Ingredients

1 cup of Arborio rice

1 leek, thinly sliced

3 cups of sliced white mushrooms

1 cup of fresh peas

1 bunch of thin asparagus, chopped

1 Tbsp of salt free Italian seasoning

32oz of low sodium vegetable broth

2 cups of white wine 

Directions

Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside.  In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. 

Enjoy and remember to be always mindful and eat with compassion!