healthy recipe

[Recipe] : Matcha Chia Pudding

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As warm weather begins and we pull out our shorts and sun dresses - it's always a fresh (and nagging) reminder to eat healthier. We constantly put - maybe too much - pressure on ourselves to look a certain way during the sunny, warm months - but learning to incorporate healthier food choices into our lives and eating habits is always a great thing!

This recipe is a sweet treat that is packed with nutrition, superfoods, powerful antioxidants and energy boosting goodness. We hope you love this Matcha Chia Pudding as much as we do!

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Coconut Matcha Chia Pudding

Yields four 1/2-cup servings 14.5 ounces (1 can or 428 mL) canned coconut milk 1 1/2 teaspoons matcha powder 1 teaspoon vanilla extract 1-2 tablespoons maple syrup (to taste) 1/4 cup (50 grams) chia seeds 1 recipe Coconut Whipped Cream 1/3 cup (30 grams) shredded coconut

In a food processor or blender, blend together the canned coconut milk, matcha powder, vanilla, and maple syrup. Transfer to a medium bowl and whisk in chia seeds. Cover and refrigerate for one hour. Then whisk the pudding once and return it to the refrigerator to set overnight.

Before serving, stir shredded coconut into coconut whipped cream. Set aside. Divide pudding evenly between serving containers. Top with a generous amount of whipped cream and serve.

Grab a spoon & indulge - have a wonderful weekend!

[  Recipe & images via The Pastry Affair ]

[ Author : Bekah Glass ]

[ Recipe ] : Mango Butter (only 3 ingredients!)

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Only 3 ingredients in this delicious, healthy treat for toast ... or seed crackers, sweet potato, & probably anything else you can lather it on!

 

INGREDIENTS : 

-1 ripe mango (with skin & seed removed)

-1 cup raw, cold-pressed coconut oil

- 1 tbsp raw organic honey

DIRECTIONS : 

Blend ingredients in a blender until smooth & creamy.

Store in a glass container in the refrigerator to solidify.

This will keep for 3-4 weeks.

[ Recipe via Naturally, Danny Seo ]

 

[ Recipe ] : Weekend Glow Kale Salad

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Kale, kale kale ... you are probably  just as tired of hearing about this trendy green as I am.

I get it - it's good for us. I've tried really hard to jump on this band-wagon but I'd just rather have spinach or arugula. I can't help it.

However, I found this recipe on Oh She Glows not long ago & I must say - it may have transformed my relationship with the superfood.

Weekend Glow Kale Salad Yield: 4 servings

Ingredients: 1/2 large head of kale (about 4-6 cups) 1 cup finely chopped red onion 1/2 red bell pepper 1/2-3/4 cup chopped carrot (2 small carrots) 1 English cucumber (2 cups chopped halves) 1 avocado, chopped 1 & 1/4 cup chopped grape tomatoes (or other variety) 1/2 cup mixed raisins and Goji berries 1/4 cup hemp seed 1/3 cup chopped walnuts

Dressing: 1 batch of Lightened Up tahini-Lemon Dressing ( Recipe HERE ) Your desired fresh or dried herbs

Directions: 1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top. 2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth. 3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves. 4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined. 5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

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To make this salad, gather as many superfoods that you like:

Cucumber (great for skin!) Grape tomatoes Red onion Raisins & goji berries (antioxidants) Walnuts (Rich in omega 3 fatty acids) Hemp Seeds (high in protein) Carrot (great for eyes and skin) Avocado Red Pepper

For Angela's full post & recipe for this delicious dish - visit Oh She Glows HERE

[  AUTHOR : Bekah Glass   ]