One word to describe my breakfast today, YUMMY! Have you ever thought of eating chocolate covered strawberries for breakfast? Well I do, quite often, but just didn’t know how to justify it on days other than Valentine’s. Today, it is officially justifiable!

I created a smoothie which in just one small serving has 6 grams fiber, 7 grams protein, and an abundance of antioxidants, vitamin C & E, calcium, iron, and other minerals.

Hallelujah, Hallelujah, Hal-leeee-lu-jah! OK, I know I am bit overexcited about this one, but at first sip it literally tasted like I just pureed a chocolate covered strawberry. So for something to be this healthy and taste so divine is definitely exciting.

Chocolate Covered Strawberry Smoothie – makes one small serving

1 cup frozen strawberries (grab fresh strawberries from the farmers market & freeze)
1/4 cup slivered almonds
1 heaping teaspoon pure cocoa powder (use raw cacao if your a purist)
1/2 cup water
1 tablespoon agave nectar (or to taste)

Blend all ingredients in a blender until smooth. Pour in cup. Drink and smile.

Here is a recipe I created that will make your morning more glorious…If you want to sub spelt flour for the all purpose flour, go for it!  Or maybe sub coconut oil or applesauce for the vegetable oil.  You could also experiment with lessening the white sugar and subbing with a bit of maple syrup or honey.  As usual, I encourage you to play with your food, be creative and have fun!

And of course make every morning, glorious!

Stacey’s Morning Glory Muffins

2/3 cup raisins
2 cups organic all purpose flour
1 1/2 cups organic sugar
1/2 cup organic whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup chopped walnuts
1/3 cup raw sunflower seeds
1 granny smith apple, peeled, cored and diced
3 Tablespoons water & 1 Tablespoon flaxmeal (or add one more egg)
2 organic eggs (or flax eggs: 2 Tbsp flaxmeal, 6 Tbsp water, let sit till thick)
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 – 15oz can of crushed pineapple, drained.  Reserve 1/4 cup of the juice

• Preheat over to 375 degrees and lightly grease or line 24 muffin cups.
• Put raisins in a small bowl, cover with water and soak.
• In large bowl mix flours, sugar, spices, soda and salt.  Add nuts, seeds and apple.
• In a cup, whisk together water and flaxmeal and let sit until thick (if using all flax eggs then add the other two to this for a total of 3 Tbsp Flaxmeal to 1/2 cup + 1 Tbsp water). In separate large bowl combine eggs/flax eggs, oil and vanilla.   Add pineapple and reserved juice
• Drain raisins and add to wet mix.  Add wet mix to dry mix and blend just until combined.
• Divide batter evenly among cups and bake about 15 min. or until toothpick inserted comes out clean.  Cool in pan 10 minutes then remove muffins and place on cooling rack.

In a recent cooking class I used the dried powder of a root called Maca to enhance the malty caramel notes in a raw truffle.  Ok well I also used it to boost the libido of those who ate the truffles too, tee hee.

When I told my students this their eyes lit up and they all acted like giddy teenagers.  Of course they all wanted to know more about this interesting plant that only grows naturally in the mountains of Peru. 

Maca is a vegetable that has been used as a food and medicine by Peruvians for thousands of years, over a 100 years in Chinese medicine, and is now rising in use in the global market...and for good reasons.  It is thought to be an adaptogen herb that boosts libido and fertility, reduces the stress response, balances hormones, aids in anemic conditions, and is an all around tonic.

The root of the maca plant is the part primarily used and is dried into a powder.  This powder is creamy yellow in color and has a malty flavor to it.  The way Westerners use it is to add it to smoothies, shakes, raw desserts, porridge, and baked goods. The Peruvians generally would boiled it, ferment it, and make a porridge.

Whether the Western way of just adding the dried root powder works as effectively as the boiled and fermented version is something for you to simply experiment with and see.  I have personally experienced and heard from clients that the dried root powder has worked great.  All happy clients for sure!

If you are interested in learning more about this plant here are some good reputable sources.  This article from the University of Michigan is short and sweet.  But if you want solid info and research data, check out this article from the National Library of Medicine National Institute of Health.

If you are already sold and want to explore this amazing plant's tonic and balancing properties, then go to your local health food store and purchase a quality brand of maca root powder.  Again you can add it to your favorite smoothie recipes, hot oatmeal or quinoa porridge, raw truffles, or protein shake.  Or check out The Maca Team website for a database of recipes and ideas.

And comment below if this herb brings you any magic ;)

Love and vitality to you....

A lot of people ask what the secret is in the rich creamy chia pudding that I make.  I respond to them “well it is made with a lot of love and of course with pure coconut milk”. 

Pure coconut milk, meaning the variety that comes in a (BPA free) can versus aseptic packaging.  The latter is a “beverage” and has added items such as sugar, vitamins, minerals, gums, natural flavors, lecithin, and carrageenan.  The coconut milk base in the beverage is also usually a blend of mostly water and coconut cream.

Canned coconut milk, what I call pure coconut milk, is made with coconut milk as the first ingredient and sometimes has water, guar gum, carrageenan or sulfites.  Which variety you purchase is important when buying canned as well as with the beverage.

The variety I purchase and make my famous chia pudding with is from cans that have a BPA free lining and is 100% pure coconut milk.  There are no added gums, carrageenan, preservatives or sulfites.  I believe this makes a big difference in not only the health of you and our environment, but also in taste and texture.  This variety of coconut milk is rich, thick and creamy and makes the best base for chia puddings.

If you are interested in making coconut milk from scratch you can do so simply by combining unsweetened coconut flakes (purchase sulfite free) with water in a blender then straining it.   Here is a recipe and how to guide for you.  This is a delicious, refreshing and a wonderfully pure food.

Here is a simple chia pudding recipe for you to try out today:

VANILLA CHIA PUDDING
1 (14oz) can full fat coconut milk (My favorite brand is Aroy-D)
1 ½ teaspoons vanilla extract
2 Tbsp. maple syrup
¼ teaspoon cinnamon
2 Tbsp. chia seeds
Optional: shredded coconut, fresh fruit, granola to top
 
Add coconut milk to a mason jar (with cover) and whisk until blended and smooth.  Add vanilla extract, maple syrup, cinnamon, and whisk.  Add chia seeds and immediately whisk until fully incorporated, no clumps. Put cover on and refrigerate overnight.

The next morning add shredded coconut, fresh fruit, and granola, then enjoy!

Well now that I have divulged my secret I look forward to hearing your stories of making your own coconut milk chia pudding and what fun flavors you come up.  Post comments and pics below!