RECIPE: Sunshine Smoothie Bowl

Hello, friends! Before I dive into this recipe, I wanted to say a HUGE thank you for all of the supportive comments on my previous post – means so much to me. I was shocked at how well it was received and even more shocked to learn how many others are in the same boat. Your emails and text messages have helped me to feel less alone and hopeful. I’m sending so much love and healing energy to all of you ❤️

If you read my last post, you know that I’ve made some changes in my diet to reset my system and I’ve had amazing results – more energy, no bloating, pain-free, positive mood changes, clothes fitting better, and hopeful. When I was first introduced to the Autoimmune Protocol, I focused too much on the foods I’d have to avoid, rather than looking at the lengthy list of foods I could eat – it’s all about perspective, right?

Since going vegan almost ten years ago, I’ve consumed nuts & seeds on a daily basis. Heck, almost at every meal if I think about it: nut milk in my smoothies, nuts in granola, cashews to make a creamy sauce or soup, nut or seed butters on toast, in smoothies, in baked goods. The list could go on. Nuts & seeds are in A LOT of vegan products.

Same goes for grains. They’re in our cereals, granola, pancakes, and baked goods. But we also cook them up to go with our lunch or dinner – rice, quinoa, millet, buckwheat…well, you get the idea.

My body hasn’t ever had a break from nuts, seeds, and grains – I’m 37 years old – so that’s many days of consuming these foods. I’ve been without nuts and seeds for over two weeks now and without grains, beans, and nightshades for over a week…I’m honestly shocked at how much better I feel. With the AIP diet, they say to do it for 30 days to reset your system – I’m not sure I will go that long since I don’t think I’m getting enough protein (might add beans back in next week) – it’s a harder diet to follow as a vegan.

Eating this way has forced me to get creative, but also reigniting my love for the simple meals…my current favorite dinner is baked yams with sauteed kale, onions, garlic, zucchini, topped with coconut aminos and sliced avocado…gimme those greens! I’ve also fallen in love with these Coconut Paleo Wraps – on the pricey side, so they’re a treat for me. You can find them at pretty much an natural food store or online, but I have found that Whole Foods sells them for the best price. I love using them for both savory (veggie wraps) and sweet (apple crepes) recipes. Oh! And all I can say is coconut butter never tasted so good – now that all of my other nut/seed butters are out – coconut butter is like gold to me! Haha!

*If anyone is interested, I’d be happy to do a post sharing what I eat in a day following this protocol.

If your weather is anything like ours, you’re probably still enjoying smoothies and nice cream without shivering under a blanket just yet 😉 I think this recipe borders on nice cream due to its thickness, but I’m calling it a smoothie bowl since it has a sneaky little veggie in there!

Ahhh, golden beets! Have you tried them? Are you a beet lover? If you’re not a beet fan, golden beets are a lot less “earthy” and overpowering than the vibrant red beets and they also have a perfect sweetness to them. I also love golden beets for their bright, sunshine-y yellow color! I’ve brightened the color even more with some fresh turmeric and mango. My first instinct is to grab the bottle of homemade almond milk, but since I’m not consuming nuts right now, I’ve been using coconut milk, which also gives it a nice tropical twist!

RECIPE: Sunshine Smoothie Bowl
Sunshine Smoothie Bowl {vegan, AIP-friendly, gluten-free, nut-free, soy-free}

Serves 1-2

What you need:

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1/4 cup fresh golden beets, peeled + chopped*
  • 1/2-1 inch chunk of fresh turmeric
  • 2 Tablespoons raw coconut butter
  • 1/4 teaspoon vanilla (optional; if following AIP do not use extract)
  • coconut milk to blend*

*I have made this with an additional 1/4 cup of beets and it’s still delicious! Just depends on how much of a beet lover yo are. I use Trader Joe’s organic canned coconut milk as it is gum-free. I suggest starting with 1/4 cup, adding more if you’d like a thinner consistency. If you’re OK with gums, then any coconut milk will do…full fat will make it ultra creamy. 

RECIPE: Sunshine Smoothie Bowl

How to:

  1. Blend until smooth, pour into a bowl, and enjoy! You can top it with fresh blueberries, dried mulberries, shredded coconut, cinnamon, or granola…or load it up with everything!

RECIPE: Sunshine Smoothie Bowl

RECIPE: Sunshine Smoothie Bowl 

Can’t believe this is the last official week of summer! Are you excited for fall?!

 

Thanks for stopping by!

RECIPE: Golden Latte

Numi Organic Tea - Amber Sun

Last year, I discovered this amazing line of turmeric teas by Numi Organic Tea. They’re one of the few tea companies out there who don’t use bleached tea bags or “natural” flavors – They’re always organic, non-GMO, fair trade and they use REAL fruits, flowers and spices. We’ve been buying this brand from Natural Grocers, but I know you can purchase it at most natural food stores and online, too. My favorite turmeric tea is their Amber Sun – here’s the description from the box (I couldn’t have written it any better myself):

AMBER SUN

A smooth richness radiates through Amber Sun like a warm, healthy glow. This blend of turmeric, rooibos, vanilla beans and a hint of cinnamon offers mellow apple notes with a sweet peppery zest.

Over the winter, I enjoyed a hot mug of this tea at night with a splash of “milk” and a sprinkle of coconut sugar. It was the perfect way for me to relax and unwind after a long day. Now that it’s summertime, I’ve been making cold tea lattes with the Amber Sun tea. Here is my favorite way to enjoy it AND since it’s caffeine-free, Willow can have some, too…she loves it!

RECIPE: Golden Latte // Be Sol-Ful

GOLDEN LATTE: {caffeine-free, soy-free, gluten-free, refined sugar-free, vegan, oil-free, nut-free}

Serves 2

What you need:

  • 4-5 soft pitted Medjool dates (or sweeten to taste with pure maple syrup, coconut sugar or coconut nectar)
  • 2 TBSP of raw tahini
  • 1/2 tsp of vanilla extract or ground vanilla
  • 1/4 tsp ground turmeric
  • 1 1/4 – 1 1/2 cups cold filtered water
  • 9 turmeric tea ice cubes *

* I boiled two cups of water and steeped four bags of Numi’s Amber Sun turmeric tea. Steep for 10-12 minutes, let cool and then pour into ice cube trays.

How to:

  1. Blend the dates, tahini, vanilla, turmeric and start with 1 1/4 cups of cold filtered water.
  2. Once smooth, add in the ice cubes and blend again. If the mixture is too thick for you, add in an additional 1/4 cup of cold water (or more). Blend again.
  3. Pour into glasses and top with a sprinkle of coconut sugar (optional).
  4. Enjoy!

RECIPE: Golden Latte // Be Sol-Ful

I was honestly amazed at how creamy this turned out with only two tablespoons of tahini. I played around with this recipe a few times before I got the texture and flavors down – I knew I finally “perfected” it when Willow asked for more! It has the warm spices reminiscent of a chai latte, but with a bit of zingy kick from the turmeric. Josh said this drink reminded him of almost an eggnog.

RECIPE: Golden Latte // Be Sol-Ful

Thanks for stopping by!