Ah, fig season! One of my favorite times of the year! Figs are very high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (promotes bone density), copper, and potassium (helps lower blood pressure), as well as vitamins K and…
Rollers come in many shapes & sizes & offer a variety of benefits (help circulation, decrease soreness, prevent injuries). Review of HyperIce Vyper & tips!
When your morning smoothie is your favorite color, you know it’s going to be a good day. Smoothies are one of my favorite ways to start the morning and “break the fast.” Because you are loading up on a ton of nutrients, vitamins, and minerals right from the get-go, your digestive system doesn’t have to work as hard to digest since it’s already blended together! It’s got plant-based protein, resistant starch, healthy fats, some complex carbs, is low in sugar, anti-inflammatory properties, and much more!
With that said, I always make sure to add healthy fats to my smoothies to slow the absorption of fructose or fruit sugar, boost energy, curb appetite/prevent overeating, and to absorb the most nutrients. Some examples of healthy fats I like to add are a tablespoon of nut butter, 1/4 avocado, or Trader Joe’s frozen coconut chunks. The best fats to consume are monounsaturated and polyunsaturated fats, which help lower cholesterol levels.
Furthermore (in case you’ve been wondering), what the heck is ashwaganda? And what does adding a cordyceps packet do? They are simply superfood mushroom/herb powders called ADAPTOGENS. Adaptogens are a unique group of herbal ingredients used to improve the health of your adrenal system, the system that’s in charge of managing your body’s hormonal response to stress. Adaptogens got their name due to their unique ability to “adapt” their function according to your body’s specific needs. Some of my favorite adaptogens are Ashwaganda, Cordyceps, Rhodiola, Reishi, and Chaga. For more information on Adaptogens go to Foursigmatic’s and Sun Potion’s websites; my two go-to brands.
I also use tiger nut/pea protein powder from Organic Gemini in a lot of my recipes. Why? Well, tiger nuts despite the name, are NOT part of the nut family and are a root vegetable — “tuber”. They are packed with antioxidants, a plant-based protein, and assist your digestive tract by acting as a “resistant starch” prebiotic. Prebiotics are used as energy sources or “fuel” for the good gut bacteria that keep your entire digestive system running smoothly. Other examples of foods with resistant starch are green bananas and yams. Pea protein also is a great way to add plant-based protein to smoothies, baked goods, yogurt, and much more!
Also, I like to add bee pollen on top of smoothies and vegan yogurt because they’re like nature’s little powerhouses. Bee pollen is the food of the young bee and it is approximately 40% protein. It has nearly all nutrients, vitamins, minerals, proteins, lipids and fatty acids, enzymes, carotenoids and bioflavonoids required by humans — making it an antibacterial, antifungal and antiviral agent that strengthens the capillaries, reduces inflammation, and lowers cholesterol levels naturally. Bee pollen is also fantastic for your immune system and allergies!
However, I just wanted to point out that I’ve built up my immune system to be able to have this much bee pollen, so do NOT have this much for a first time try! Start with a few bee pollen pieces and work your way up, little by little.
As said by Michael Pollan, author of the book Food Rules, “Eat food, not too much, mostly plants.”
Smoothies are one of my favorite ways to start my morning and "break the fast" because you are loading up on a ton of nutrients, vitamins, and minerals right from the get go. Plus, your digestive system doesn't have to work as hard to digest your food since it's blended together! This purple power smoothie has got plant-based protein, resistant starch, healthy fats, some complex carbs, low in sugar, anti-inflammatory properties, and much more!
- 1/2 cup frozen berries
- handful of frozen spinach
- 1 TBS Organic Gemini's Tigernut/Pea Protein Powder
- 1 Foursigmatic Cordyceps Packet
- 2 Blue Majik capsules
- 1 TBS Artisana Organics Raw Walnut Butter
- Trader Joe's Pumpkin Spice
- 1/2 cup New Barn Unsweetened Almond Milk
- 1/2 cup filtered water
Place all ingredients in a high-speed blender.
Blend for about a minute, depending on how you like your smoothie consistency.
Pour into a mason or weck jar or a glass.
Serve & ENJOY!
When it’s hot out and you’re too lazy to cut up your vegetables, this salad with oodles of (veggie) noodles is just for you. Full of all the colorful veggies, healthy fats, fiber, and fresh herbs.
Starting last year, I decided to cut dairy fully out of my diet and I’ve never felt better! My skin cleared up, my digestive system was happier, I was less bloated, and I discovered that, in my opinion, dairy-free substitutes for milk, yogurt, and even ice cream are so much more delicious! However, this lifestyle may work for me but may not work for you. Just listen to your body!
With that said, I don’t think I will be able to use store-bought almond milk ever again because homemade is simply too delicious, versatile, and amazing. Plus, it’s super easy to make, thanks to a little help from my Ellie’s Best nut milk bag! (Use my code: tippytoegirl for 10% discount off your purchase.) If you don’t have a nut milk bag you, I believe a cheesecloth works as well.
Also, for the almond milk recipe, I used sprouted almonds for the milk. Why sprouted? Sprouted almonds are easier on the digestive system compared to regular nuts because the soaking process releases their enzyme inhibitors. Without these inhibitors, our body’s own enzymes are more effective at helping us absorb the nut’s nutrients. A total win-win situation!
And yes. I’m that person that puts almond milk in a cow’s milk jar just for aesthetic purposes.
So, without further a moo… here’s the recipe!
- 1 cup sprouted almonds
- 3 1/2 cups filtered water
- 1 1/2 tsp coconut sugar optional
- 3 tsp Trader Joe's Pumpkin Pie spice cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom
- A couple splashes of vanilla extract
Soak the almonds in water overnight in the fridge. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds from their soaking water under cool running water. At this point the almonds should feel a little squishy if you pinch them.
Peel the skins off of the almonds. This step is optional but peeling the skins of the almonds makes the almond milk easier to digest.
Blend your soaked nuts, spices, and sweetener in a high-speed blender with the filtered water. (Remember: More water, thinner milk and less water, thicker milk)
Pour into the nut milk bag.
Twist & squeeze out the almond milk from the pulp.
Refrigerate and store the almond milk in the fridge up to 3 days. If separation occurs, simply shake, shake, SHAKE!
Disclosure Text: I have a material connection because I received a gift or sample of a product for consideration in preparing to write this content. All opinions within this article are my own and are typically not subject to the editorial review from any 3rd party.