Today I want to focus on how you are nourishing your body. Are you optimizing each and every food choice to ensure that whatever you eat is beneficial and life-giving? As motivational speaker Jim Rohn said: “Take care of your body. It’s the only place you have to live.” Satisfying your sweet tooth doesn’t have to compromise this tenant. Here are two of the many delicious recipes that will satisfy your palate while being healthful to your body.
Creamy Cauliflower & Blueberry Smoothie
by The Natural Nurturer September-28-2017
This Creamy Cauliflower & Blueberry Smoothie is loaded with tons of antioxidants, fiber, nutrients, healthy fat and protein. You’ll be totally amazed that you can’t taste the cauliflower and will adore how smooth and creamy the cauli makes your morning blend! This smoothie has become a new family breakfast staple and is especially great for getting a filling, balanced breakfast in on the craziest of mornings that will see us through until lunch.
· 2 cups frozen blueberries
· 1/4 cup nut butter
· 2 cups frozen cauliflower florets (you can find them in the freezer section at pretty much any grocery store)
· 2 cups unsweetened almond milk
· 1/4 cup collagen powder (optional, but great for added protein)
· 1/2-1 ripe banana (depending on how sweet you like your smoothie)
· 2 tablespoons chia seeds
· 1 cup water
Combine all ingredients in your blender. Blend on high until smooth. Add more water a little at a time if needed to reach desired consistency. Pour into glasses and enjoy immediately.
Drool-Worthy Raw Chocolate Avocado Mousse
· 5 Tbsp raw cacao powder
· 5-7 Tbsp pure maple syrup
· 1 tsp vanilla powder
· 2 pinches of Himalayan pink salt (or sea salt)
· 2 Tbsp raw cacao butter (or cold-pressed extra virgin coconut oil)
Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top. This ensures the temperature of the cacao butter doesn’t go above 47ºC and all its antioxidants are preserved.
Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla, and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spoon the mousse into serving dishes, cover, and place in the fridge to chill. To serve, crush freeze-dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days.
You can read more about my journey in The Wife Stalker.