I’m a huge chocolate lover. In terms of any dessert, if I have a choice between chocolate, vanilla, caramel…you name it, it’s always going to be chocolate for me. Most of the ‘mainstream’ chocolate that’s out there is completely refined and processed, made with lots of sugar and milk products.

This smoothie does not lack that rich, chocolatey flavour, but it’s definitely free of all the excess sugars and refinement. The stevia that is used provides a natural, plant-based sweetener that doesn’t raise any blood sugar levels. Another special ingredient used in this smoothie is raw cacao nibs. Raw cacao is chocolate in it’s most purest and rawest form. It’s super bitter, so a little goes a long way. It’s filled with nutrients, as it’s a rich source of antioxidants, fibre, vitamins and minerals, such as magnesium and iron. Cacao is considered a superfood, since it’s so nutritionally dense. Many of the ingredients in this smoothie are actually immune-boosters, and every ingredient here is actually good for you in it’s own distinct way. So instead of opting for that high in fat, high in sugar chocolate milkshake, make your own chocolate smoothie!

This pasta is truly effortless to make, very light, fresh and also delicious. The garlic flavours are just flowing through, and the citrus juices really bring out the sweet yet sharp flavour of the Asiago cheese. This meal proves the Italian way, that you can make a wonderful meal out of such simple, fresh ingredients.

Both cayenne pepper and lemon juice are beneficial ingredients, as they help our body in many different ways. Some may think that the acidity of the lemon juice, or the spiciness of cayenne would have adverse effects on our digestive system, however contrary to that belief, they have many health benefits.

Below is a perfect appetizer that accompanies the angel hair pasta so well… Roasted zucchini slices with extra-virgin olive oil, lemon juice, cayenne, black pepper and salt. Deeeelish. I find that lemon and Asiago cheese is a match made in heaven.

Simply slice one zucchini in rectangular slices and coat with olive oil, salt and pepper. Roast in the oven at 400 degrees for 5 minutes. Serve with Asiago cheese, fresh lemon juice and cayenne pepper.

I absolutely love nut milks. When I first tasted this velvety, sweet, soft, creamy milk, I immediately fell in love. Move over almond milk, cashew milk is my new milk obsession. Nut milks are so easy to make, however making cashew milk is a complete step less than other nuts as there is no straining required! The cashews completely dissolve and turn into a wonderful, creamy beverage, which is beneficial as no fibre or nutrients are lost in the process. It’s best to soak the cashews for at least 4 hours or even overnight in water, this ensures soft cashews for easy blending. Depending how creamy you prefer your milk, you can control the consistency of the milk by just adjusting the water content. These are some of the benefits from creating your own homemade nut milk, free of preservatives and other harmful additives.

Cashew milk is certainly an exquisite, rich tasting dairy-free milk that can be enjoyed on it’s own as a nice refreshing beverage, or in cereal, tea, and coffee.

Pan-seared scallops with crunchy apple salad… Just the name sounds gourmet. When my brother told me he was going to be making a special dish created by his food idol, Gordon Ramsay, I immediately couldn’t wait to try it. Gordon Ramsay is pretty much a food god and my brother (an aspiring gastronome) is always intrigued by the way he uses the simplest ingredients and creates such a gourmet masterpiece of a meal with them. It’s important to always use the freshest ingredients, nothing processed or artificial, as this ensures the most flavour, taste and nutrition of course.

This meal is composed of three main ingredients; scallops, mixed greens, and green apple. The seasoning and dressing is made up of lemon juice, olive oil and salt and pepper, how simple? The flavours all fuse together just perfectly and create amazing taste. I have to say that this dish was delicious! Thanks Gordon… And thanks to my brother for introducing me to this easy and simple, yet completely gratifying dish.

Recipe

(Serves 2)

Ingredients:

• 6 large scallops
• 1 green apple, cut into matchsticks
• mixed greens (enough for 2 servings)
• 2 tablespoons extra-virgin olive oil
• juice of half a lemon
• salt and pepper

Dressing Ingredients:

• juice and zest of half a lemon
• 3 tablespoons extra-virgin olive oil
• salt and pepper to taste

Directions:

Heat oil in pan on medium-high heat. Season scallops with salt and pepper and lay them clockwise, so you can remember which ones to flip first.

Flip scallops when they turn golden brown on the bottom. When both sides are a nice golden brown colour, add lemon juice to pan, making sure to coat the scallops with the lemon juice.

Place mixed greens and apple sticks in a bowl. Combine dressing ingredients, mix well and add to salad.

Plate scallops with salad and garnish with extra lemon zest.

I’m a big fan of these homemade energy bars, since they are perfect for on the go, they’re super tasty and completely fulfilling. I have been making raw energy bars for over a year now, but I have to say that this recipe is now my favourite. It’s filled with a variety of superfoods, making them extra nutritious. Specifically, hemp seeds, chia seeds, and maca root powder are the three ingredients that make these bars extra special. In many of my previous posts I explain the importance of these superfoods and explain their nutritional content in more detail, however I will say that these bars are nutritionally dense. They are literally packed with protein, phytonutrients, omega fatty acids and are definitely an energizing snack.

Considering these bars have a lot of healthy ingredients, they taste like a decadent, rich, chocolatey treat.

Ingredients:

• 3/4 cup mixed nuts (I used almonds and walnuts)
• 3 tablespoons pumpkin seeds (need more for garnish)
• 2 tablespoons hemp seeds
• 2 tablespoons chia seeds
• 2 tablespoons ground flax
• 3.5 tablespoons unsweetened cocoa powder
• 2 tablespoons maca root powder
• 1/2 cup ground oats (oat flour)
• 1/4 cup semi-sweet chocolate chips
• 7-8 dates, pitted
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil
• 1/4 cup maple syrup

Directions:

Start by pulsing the mixed nuts in a food processor until fine. *It’s best to always pulse the nuts separately to ensure no big pieces remain. Set mixture aside when done.

Next pulse the dates and chocolate chips until fine. Add the nut mixture back into the food processor along with the rest of the ingredients. Pulse until fine and all ingredients are evenly incorporated. Make sure consistency is soft but firm enough to hold together when pressed.

Line a small baking pan with plastic wrap and pour the mixture into the pan. Press and flatten the mixture very well. Chill in the freezer for 5 minutes. Pull the bars out with the plastic wrap on a cutting board and with a sharp knife, slice into 8-10 bars. Feel free to garnish the bars with pumpkin seeds or other toppings of choice. Store in the fridge to ensure firmness.

* You can even make multiple batches of this recipe and store the extra bars in the freezer  for later consumption.

Using Aloe Vera to help heal wounds or burns is ideal, as it’s known to immediately soothe the area and helps to heal. It’s just great for your skin in many different ways. It’s an amazing natural hydrator (Aloe is over 99% water), it moisturizes, nourishes and rejuvenates your skin! Most of you know Aloe Vera to be of great use for sunburns. You buy the Aloe gel and slather it on your freshly burnt skin, and it soothes and heals. However, Aloe also soothes and heals internally as well. The Aloe gel is highly alkaline, and when ingesting it, it helps to alkalize the body, bringing it back to a healthy PH environment. Many foods and dietary habits make our internal environment acidic, so Aloe helps to balance it out, all while providing our body with so many active components, including enzymes, vitamins, amino acids, fatty acids and more. The antioxidant content within Aloe helps to boost our immune system as well.

An interesting fact about Aloe Vera, is that it is a natural antibiotic. Aloe prevents the growth of various bacteria and infectious microorganisms from forming within our body. It’s potency works to eliminate both internal and external infections. As previously mentioned, Aloe is also a detoxifier. It helps our natural elimination process, through our bowels, since it’s gelatinous properties help to move through our intestinal tract, absorbing toxins and helps to get our bowels moving.

My family always keeps a bottle of pure Aloe Vera juice in the fridge on hand. Whenever I have an upset stomach, I turn to this juice. It’s a great natural remedy for relieving problems associated with indigestion, acid reflux, IBS, ulcers, colitis and the list goes on. It is known that having a poor functioning digestive tract leads to many health problems, so it’s important to get your digestive system working back on track. I find that the way Aloe externally soothes our skin, it also soothes the internal walls of our stomach and intestinal tract as it moves through our body.

Due to it’s high level of potency, Aloe Vera should be used with caution. Ingesting too much Aloe can lead to a loss of electrolytes, it can interact with certain medications and can cause cramping and other adverse effects. So with any medicinal herb, use with moderation. If you’re wondering how raw, pure Aloe Vera juice/gel tastes, well the taste can be rather unpleasant. It has an oddly bitter taste, which is why it is best disguised in smoothies or other juices, however I usually just chug a small glass and get it over with. The health benefits definitely outweigh the cons in this case!

…yup that’s me beside a field of Aloe Vera in Mexico.

In the morning it’s great to eat food that is going to give you fuel for the rest of your day. One special ingredient I like to throw into my morning or even for afternoon smoothies, for that extra kick, is maca root powder. This special powder is a superfood that is derived from Peru and grown in very high altitudes. It’s nutritionally dense, as it is rich in B vitamins and is a vegetarian source of vitamin B-12. It’s high in various phytonutrients, minerals, enzymes and amino acids as well. One particular benefit of maca root, is that it helps to balance out and regulate our hormones by stimulating our hormonal glands such as the pituitary gland. This powerful superfood is an excellent energizer, boosts immune system, stamina and endurance, which definitely helps to fight off fatigue. Basically, there are a profusion of health benefits by consuming maca root powder regularly, so that’s why it’s so important to incorporate maca root into your daily food regimen. Maca powder tastes somewhat nutty, so it’s great in smoothies, cereals and in raw energy bars. It’s best not to cook the powder to ensure the preservation of all the amazing nutritional content!

Matcha green tea is another gem that I love to add to smoothies. Matcha is actually the leaves of green tea ground up, so you are able to ingest the entire leaf. The leaves contain an array of nutrients including an immense amount of antioxidants that is unparalleled in comparison with regular green tea. This potent green powder is an antioxidant powerhouse, which is known to be 14 times the amount of most berries, especially blueberries, and it has 10 times the antioxidants of a glass of green tea. One special property of matcha that I want to share, is that it contains a high amount of a rare amino acid, called L-Theanine. This has been used as a supplement to promote calmness and a state of well-being, while providing alertness. Matcha has a strong taste, some like myself don’t mind it, but for those of you that dislike this vegetal, green tea taste, its best disguised in smoothies.

Ingredients:

• 1 cup mixed berries (I used frozen)
• 3/4 cup unsweetened almond milk
• 3 – 4 ice cubes
• 1 teaspoon coconut oil
• 1 teaspoon maca root powder
• 1/4 teaspoon matcha green tea

Directions:

Add all ingredients to a high-powered blender and blend until desired consistency. I like to blend until every seed is pulverized, leaving you with a smooth and frosty smoothie.

A smoothie a day will help you maintain and achieve optimal health and longevity!

So this picture doesn’t give this recipe justice of how delicious it is, but this a great tuna salad substitute for vegetarians. It packs a lot of flavour and protein, perfect for a healthy and filling lunch.

Ingredients:

• 1/2 cup red kidney beans
• 1/2 avocado
• 1 small carrot, shredded and finely chopped
• 1/4 onion, finely chopped
• 1/2 jalapeno, seeded and finely chopped
• 1 teaspoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon plain yogurt (optional)
• Goat cheese (optional)
• Sea salt and pepper to taste.

Directions.

In a small bowl slightly mash beans and avocado. Next add the rest of the ingredients, except the goat cheese. Mix well. Spread on a slice of toast or bagel and garnish with some goat cheese. Enjoy.

This can be enjoyed alone or as a dip, and it would even make a perfect spread in a wrap.

Almond milk is probably the best substitute, as it contains a sufficient amount of vitamins, including vitamin A, vitamin D and high in vitamin E. Vitamin E acts as an antioxidant, helping to enhance our immunity and to ward off free radicals, protecting our body from any tissue or cellular damage. Almond milk provides many nutrients including fibre, which provides for healthy digestion and elimination. Surprisingly, almond milk is rich in calcium, as it contains an equivalent amount of calcium as regular cow’s milk. One cup of almond milk is known to contain 300mg of calcium which is 30% of the daily nutritional value. So, it’s beneficial to consume almond milk on the regular to ensure an adequate intake of calcium. Almond milk is free of any saturated fats and also gluten, lactose, casein and cholesterol free, making it a healthy choice for those individuals with certain intolerances.

Those who are diabetic will really benefit from consuming almond milk because it only contains 40 calories per cup and actually helps to lower blood-sugar levels, as it’s low in glycemic nature. Homemade or unsweetened almond milk is ideal and is especially great for children with diabetes, because of the low sugar content and friendly blood-sugar properties. Although almond milk is a healthier choice than cow’s milk, it is lower in protein, as it has 1g of protein per cup, in comparison with 8g of protein in one cup of cow’s milk. However, cow’s milk is higher in calories and contains simple sugars that just store as fat within our body, so for diabetics it’s definitely a healthier and smarter choice for a milky beverage.

Be sure to read labels when purchasing processed almond milk, as there may contain various unwanted sweeteners or additives. Fortunately, almond milk is actually so easy to make, so whenever possible choose to make your own homemade milk. I made two types of almond milk, because I like to keep a sweetened milk and a non-sweetened milk in the fridge for variety. I chose to flavour the unsweetened milk with vanilla for some extra taste. That’s the beauty of making your own milk, since you have complete control over what goes into your milk to sweeten or flavour it. Homemade almond milk is free of any preservatives, artificial sweeteners and other unwanted additives. This is important in ensuring natural, good quality ingredients.

Unsweetened Almond Milk Ingredients:

• 1 cup of soaked almonds
• 3 cups of water
• 1 teaspoon vanilla extract

Or

Sweetened Almond Milk Ingredients:

• 1 cup of soaked almonds
• 3 cups of water
• 1 tablespoon honey

Directions:

In a high-powered blender combine ingredients and blend for 4-5 minutes. Strain milk to remove excess almond particles. Double strain for a silkier consistency. Store in the fridge and enjoy.

It’s that easy.

Tip: Try and soak the almonds overnight in water for better results.

Beets contain an incredible amount of antioxidants, which is vital for cell detoxification and to help reverse any oxidative damage. One important group of antioxidants that gives beets their deep, blood-red pigment are the betalains. These betalains are known to significantly reduce various inflammations due to external and internal stresses, and also aid in overall detoxification. The nutrients within beets are so powerful that they even exhibit certain anti-cancer properties. Consuming more raw beets is also beneficial for your liver, as beets help to detox and help rid of any fatty build-ups. This super-root clearly contains many essential elements for our health, namely which include Vitamin C, iron, folic acid, phosphorus, vitamin B6 and magnesium just to name a few. By consuming more raw beets, you will be gaining an amazing amount of different vitamins and nutrients. Not only will this boost your immune system by helping to fight off infection, but it will help produce new blood cells by stimulating re-oxygenation of our cells. This is such a crucial aspect of vitality and longevity!

It’s important to mainly consume beets in their raw and purest form, since the powerful betalains are diminished during the cooking process. Like betalain, vitamin C is also water soluble, meaning it is dissolved in water, so by cooking foods that contain water soluble vitamins, like beets, the vitamins will literally seep out of the vegetable and into the water.

Beetroot juice is so powerful that it is used to heal serious conditions like cancer and heart disease. The juice is probably the most beneficial way of ingesting beets, since it’s in its raw state and you are able to consume a few beetroots in each glass! The taste of pure beetroot juice is rather strong so to lessen the intensity it’s great to juice other fruits and vegetables along with it.

My favourite juice recipe consists of:

• 4 small beets
• 2 inches ginger
• Half of a lemon, skinned
• 1 – 2 apples (natural sweetener)
• 5 whole kale leaves

This juice is spicy (from the ginger) and very intense in flavour, which is why I dilute it with water. For less spiciness, I highly suggest using only 1 inch of ginger.

Feel refreshed and revitalized after drinking this amazing detoxifying juice!