All in One: Women’s SUPERfood Elixir RECIPE

Hail to being a woman… to fully feeling, embracing and honouring our emotions… ..to celebrating our ecstatic highs and witnessing our lows. Let’s set a collective intuition to thrive, rejoice and feel optimal and balanced in our body, mind, heart and spirit.

This drink is inspired by:

❤ the gratitude I feel for being a woman

❤ my love for superfoods (especially chocolate) and super health!

❤ my intention to live with a wide open heart

❤ my yearning feel fully alive and to thrive

❤  the inherent place of joy, stillness, love and freedom that dwells within my heart.

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It is so easy to collect a cupboard full of superfoods and not know how or why to use them, so I decided to make one drink withe everything in…that actually tastes amazing!

This drink has everything in one heart opening-balancing-nourishing-calming,-immunity strengthening- revitalising- detoxifying – chocolate bursting- delicious ELIXIR (a.k.a tonic, superfood tea, glorified hot chocolate, hot beverage).

Ingredients

2 cups brewed tea of choice. I like to use Tulsi (holy basil) Chai, lemongrass-ginger, chaga or gynostemma tea for the medicinal properties.

2 heaping Tbsp Raw Cacao Powder

1/4 tsp (up  to 1t) Ashwagandha

1/2 tsp (up to 1t) Maca powder

1/4 tsp (up to 1/2 t) Spirulina

1 ml reishi tincture (or your favourite mushroom tinctures/powders)

1 Tbsp Coconut or MCT oil

1 Tbsp Hemp seeds

2-3 tsp Maple syrup or local honey

1/2 tsp Cinnamon

Pinch of Cayenne

Toppings: Bee Pollen, Goji Berries, cacao nibs, additional hemp seeds and cinnamon

Blend all ingredients together in blender. Makes one very enjoyable serving! 

Read more about these superfoods in the article top-10-superfoods, also featuring aloe vera, camu camu, chlorella, fo-ti and more!

More superfood recipes you may like to try:

Raw Cacao Superfood Truffles 

Maca Cacao SuperMylk 

Chewy Chocolate MACAroons (ps. you can bake with maca … I did the research!)

 

 

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Goin Seasonal Week 6: Go Green with protein powerhouse peas!

Fresh green pea and mint dip, guacamole with a twist, pesto & green bean salad with corn, cherry tomatoes and basil….With shelled green peas readily available at the market this time of year, I have begun to add a scoop of peas to my green smoothie for a boost of protein and important vitamins and minerals.

Get the Recipes + Nutritional Info on Green peas… a protein powerhouse !

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Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Avocado Lover’s Pesto {family size} {oil-free}

Summer sunshine and warm days are here. You’ll want to add this simple pesto to your weekly repertoire, especially if you 1) love avocados, 2) have a lot of ripe ones on hand or 3) are looking for ways to include more healthy fats into your diet. Enjoy with veggie sticks, raw crackers, on pasta (cooked brown rice pasta or raw, spiralized zucchini noodles), on toast with your favourite sandwich or with corn chips.

I created this recipe for a food demo I offered at Farm of Life in April, and guests were so surprised that there was no oil!  I usually add oil to my pestos but with a lot of avocados to use, I had an idea to completely replace the oil with the avos. This pesto is rich, yet still light, creamy and fluffy. Add as much or as little garlic as you like. You can also add a handful or fresh greens like spinach or kale for extra leafy green action!

images-20What you’ll need:

4 avocados

2 bunches of basil

1 cup walnuts or nuts of choice like macadamia, pecans, brazil nuts, cashews

1/4 cup lemon juice, freshly squeezed

4-6 medium garlic cloves

1 tsp Himalayan pink salt

1 tsp freshly ground pepper

1/4 – 1/2 cup water, to reach desired consistency

1 cup spinach (optional)

In a food processor, add all ingredients, except water and spinach and pulse until well combined. Slowly add water until you reach your desired consistency. Pulse in spinach and combine until smooth or leave slightly chunky. Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

Trusting this will bring a smile to your face and warm your heart!

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3 Layer stRAWberry Chesse Cake {dairy-free, gluten-free, raw)

StRAWberry Cheese Cake (or fruit of choice!) by Holistic Lacey

This cheesecake is the result of an afternoon in my test kitchen! I played around with a variety of recipes to create the perfect, dairy free cheesecake. This recipe is a nutrient dense powerhouse thanks to the collection of so many amazing ingredients :

Brazil nuts – Just 5 offers your daily dose of selenium, an important mineral.

Walnuts, nut butter and coconut oil – rich sources of healthy fats.

Cashews – very high in the amino acid L-Tryptophan which is made into serotonin in the body. Two handfuls of cashew is the therapeutic equivalent to a dose of anti depressant prescription drugs. 

Maple syrup – high in antioxidants and minerals like zinc and manganese.

3 layer StRAWberry Chesse Cake 

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What you’ll need… Shopping list

Walnuts & pecans (or nuts of choice), shredded coconut, nut butter, coconut oil, maple syrup, pink himalayan salt, cashews, coconut or nut milk, pure vanilla extract, pitted dates, lemon, fresh strawberries.

Holistic Tip: Use organic ingredients when possible for optimal taste and nutrition!

Ingredients

CocoNUT Crust

1/2 cup walnuts or Brazil nuts

1/2 cup pecans

1 cup shredded coconut

2 tbsp almond or nut/seed butter

2 tbsp  unrefined virgin coconut oil

1/2 tsp pink Himalayan salt

Optional to double ingredients for a thicker crust

Lemon Vanilla Filling

2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed

6 tbsp unrefined virgin coconut oil

1 cup homemade banana coconut milk (get the recipe here!) or nut milk of choice.

1 lemon, juiced

1/4 cup maple syrup

1/2 tsp pure vanilla extract

Strawberry Filling

1/2 the lemon vanilla filling

3/4 cups fresh strawberries

Strawberry Glaze

1.5 cups fresh strawberries

1 cup dates, soaked, pits removed

1 lemon with zest

1 tbsp maple syrup

pinch of Himalayan salt

1/2 tsp pure vanilla extract

Instructions

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Line a 9inch circular spring form pan with parchment paper.

To prepare crust, place all ingredients in a food processor or Vitamix and pulse until a sticky, crumble crust mixture is achieved. If processed too long, the mixture can turn into a nut butter! Press crust firmly into pan with fingers, and place in freezer to set.

To prepare the lemon vanilla filling, drain and rinse cashews. Blend cashews, oil, milk, lemon, maple syrup and vanilla until a smooth creamy texture is formed. Use the damper stick or stop the blender to scrape down the sides with a spatula.

When desired consistency is reached, remove half of the filling lemon vanilla filling and place aside.

Add the strawberries (3/4 cup) to the filling in the blender and blend until well combined.

Remove the pan from the freezer and add the strawberry mix from the blender. Spread evenly with a spoon or spatula. Use a large soup spoon to add the lemon vanilla layer on top into small dollops. Use the back of the spoon to spread the lemon vanilla layer evenly without mixing the two layers.

Or, if you like you can swirl the layers together by placing dollops of the white cream around the pan and then use a tooth pick or butter knife and get creative with your swirling. Set in the freezer for at least 1 hour, preferably 2.

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Remove cake from freezer, top with strawberry glaze and set for 5 hours, or overnight.

The next morning, I like to remove the size of the pan, let the cake sit for 5 minutes and then slice it evenly into slices which I then keep in a tupperware container in the freezer for easy access!

When serving, for a soft-creamy cheesecake, remove from freezer and let sit 15-20 minutes at room temperature.

Enjoy and be sure to comment below or add pictures of your own creations!

Sunny Pecan Dill Dip {Raw}

This is a new staple in my kitchen. I love the versatility of this and how I can use it as a cheezy spread on homemade raw crackers, a dip for fresh veggie sticks, added to a sandwich or kale wrap, and even a scoop as a salad topping.

Sunflower seeds are the gift of the beautiful sunflower that has rays of petals emanating from its bright yellow, seed-studded centre. They are an excellent source of Vitamin E, and a rich source of copper and B Vitamins. Read more about the benefits of sunflower seeds below.

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Ingredients:

1 cup sunflower seeds

2/3 cups pecans

1/4 cup extra virgin olive oil

2 tbsp water

1/2 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

1 clove garlic

1 tsp salt

Makes 2 1/3 cups

Instructions

Soak sunflower seeds and pecans overnight, or for at least 8 hours. Rinse and discard water.

Add sunflower seeds and pecans to food processor and puree until a puree.

Add remaining ingredients and blend until mixture is smooth and cream.

Recipe Inspired by Raw Essence Cookbook

Nutrition content of sunflower seeds

The seeds contain Vitamin E.

This can help protect cells against the effects of free radicals and substances that oxidize and harm protein structure, the cell membranes, including DNA (deoxyribonucleic acid). This nutrient also helps in the maintenance of blood circulation and production of red blood cells (RBCs). One ounce of sunflower seeds has a total of 10 mg of vitamin E in it. Fact sheets for dietary supplements indicate this is already 35 percent of a person’s recommended daily requirement of Vitamin E.

Other health benefits are attributed to the seeds’ content of Thiamine, a B-vitamin.

This nutrient functions to stimulate cell catalysts or enzymes to stimulate chemical reactions that cells require in order to work efficiently. When a person has adequate levels of thiamine in the body, this assists in obtaining energy from food and generates the basic units or nucleic acids that comprise human DNA. An average human male requires 1.2 mg of Vitamin B1 daily while a female requires 1.1 mg. Every ounce of sunflower seedscontains 0.4 mg of thiamin or Vitamin B1.

Sunflower seeds also contain copper. 

This mineral is excellent for maintaining the skin and hair. One ounce of the seeds contains 512 mg of copper or more than fifty percent of the recommended daily intake of this nutrient. The body utilizes copper to produce melanin responsible for giving the hair and skin their nice healthy colors. The minute particles of this protein pigment can take in the sun’s ultraviolet radiation. In this way, people are protected from damaged tissues due to overexposure to sunlight. Copper also supports the mechanism of the body’s metabolic processes to assist body cells in producing energy.

Learn more:  http://www.naturalnews.com/041388_sunflower_seeds_healthy_food_nutritional_health.html#ixzz45S0W7Tl5

 

Mexican Night…and its all Raw!

It’s a raw Mexican Fiesta! Tonight we served walnut-sunflower seed taco meat wrapped in collard greens from the garden. These tacos are best enjoyed with a creamy cashew red-pepper cheezy sauce! …and of course, no fiesta is complete without guacamole and salsa. You can use cabbage cups or kale for the wrap.

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The texture, taste (and the look) of these tacos are so similar to your typical non-veg taco filling, so its an easy way to introduce your friends or family to meatless favourites. This recipe is enjoyed my both raw foodies, vegan and even meat lovers!

This recipe is inspired by a great friend of mine, Jamie at The Blissful Kitchen, and I have added my own touch as well.

If you’d like to reduce the amount of nuts and seeds, you can substitute with mushrooms.

TACO MEAT by Jamie www.theblissfullkitchen.com

Ingredients
1 c. sunflower seeds (or mushrooms)
1 c. walnuts
1 red onion
2 tomatoes
1 jalepeno, vein and seeds removed
1 garlic clove
1/2 c. coconut aminos or 1/4 c.  gluten free tamari
juice of one lime
1 T. cumin
1 T. chili powder
1 tsp. coriander
1/2 T. garlic powder
1 tsp. oregano
pinch of cayenne

DIRECTIONS: Pulse sunflower seeds and walnuts in food processor until a very fine, mealy consistency is achieved.  Place in bowl.  Next add remaining ingredients to food processor and pulse until well-combined and tomato and onion are finely minced.  Add food processor ingredients to bowl with seed/nut mixture; stir until well-combined.  Allow flavors to meld 1-4 hours before serving.

To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap-rolling parallel to the stem and folding in the sides.  Serve with guac, salsa and ‘cheese’ sauce.

For the cheese sauce recipe above, I also added 3 Tbsp of tahini plus 3 tbsp nutritional yeast.

 

Conscious Cooking Retreat – August Long Weekend 2016

Conscious Cooking Retreat – August Long Weekend

Shanti Retreat, Wolfe Island, ON

Friday July 29th – Monday August 1st, 2016

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Join Darin and Wendy, co-creators of Shanti, for a long weekend summer retreat of yoga, meditation, silent morning walks and time to simply “be” with the beauty of Wolfe Island.

This retreat will also include an introduction to conscious cooking with Registered Holistic Nutritionist, Lacey. Guests can participate in an afternoon raw food demo as well as evening workshop where Lacey will shed light on the importance of eating wholesome, local, organic and seasonally prepared meals. Her workshop will also look at the connection between our thoughts, attitudes and emotions surrounding food – with body, mind and spirit.

For full details about this retreat, including accommodation styles, rates, and schedule, please click here.

To register, email info@shantiretreat.ca

www.shantiretreat.ca

 

Vibrant Green Pea Dip {Raw}

If you’d like to practice patience and shell the snap peas, this dip is worth trying.

This dip is very light yet creamy and delicious with veggies or crackers. You can also experiment with adding 1⁄2 a cup of almonds, hemp seeds, or pistachios for an even creamier dip which will keep you fuller longer!

photo by pamelasalzman.com

photo by pamelasalzman.com

 

 

 

 

 

 

 

Ingredients

3 cups fresh green peas, shelled
1/4 cup freshly squeezed lemon or lime juice
1 garlic clove, minced
1⁄2 cup water
1⁄2 fresh herbs, mint or parsley is my favourite 1⁄4 tsp of sea salt
1⁄3 cup extra virgin olive oil
1⁄2 cup nuts or seeds (optional)
Fresh ginger root, grated (optional)

Instructions

If using nuts or seeds, place in food processor and pulse into small pieces. Add peas, lemon juice, garlic, herbs, salt, and 1⁄4 cup of water. Process all ingredients and continuously add remaining water and oil until desired consistency is reached. Season to taste, adding more herbs, salt or ginger root, if desired.

Heavenly Halvah for breakfast, lunch, snack or dinner… because why not!

The only thing I can take credit for is eating this. I love this recipe exactly the way it is in The Power of Food by Adam Hart. This a fantastic cookbook for anyone looking to add nutrient dense, high prana, foods to their diet. There are chapters dedicated to hemp seeds, chia,cashews, garlic, ginger, avocados… I think you get the point!!!

I like to refer to this “dessert” as a power snack which justifies  me eating it for breakfast, lunch, snack or dinner..which happens!

The ingredients are superior to most granola bar or protein bar recipes, and with the hemp seeds and almond butter, this packs a punch! This recipe is not only rich in protein, but also in omega 3 thanks to the walnuts  and calcium from the sesame seeds and tahini. Lastly, it’s raw and has all the enzymes for optimal digestion and assimilation!

This is a must try!

Ingredients

1/2 cup walnuts, ground

1/4 cup sesame seeds, ground

1/4 cup hemp seeds

3 Tbsp tahini

3 Tbsp honey

2 Tbs[, almond butter

1/2 tsp Himalayan crystal salt

Extra hemp seeds for sprinkling on top

Instructions

In a large mixing bowl, combine all the ingredients except the topping. Line an 8 inch square baking sheet with parchment paper. Place the mixture into the prepared baking dish. Sprinkle some hempseed overtop and place the halvah in the refrigerator for 1 hour. Cut into small squares and serve. Store your halvah in an airtight glass container in the refrigerator for up to 7 days.

Want chocolate halvah??? Add 2 Tbsp of Cacao!

Creamy Caesar Salad Dressing {vegan}

This is one of my favourite, can’t go without salad dressings. It is so creamy and might just be the best caesar salad dressing I have ever had. The best part is it’s homemade, which means it doesn’t include any of those preservatives or low quality oils and refined sugars found in most store bought dressings.

Next time you are going to a party, offer to make the caesar salad. No one will disagree, since it is usually loved by all. They will have no idea that it’s vegan or made with cashews.

Cashews not only give it the thick and creamy texture, but offer you  a boost of  the amino acid L-trypophan which acts as a natural anti depressant!

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photo from feedmephoebe.com

 

Creamy Cashew Caesar Salad Dressing

 

 

 

Ingredients

1.5 T capers, with liquid

2 cloves garlic (or try garlic scapes for a more mild flavour!)

2 T lemon juice

2 t dijon

1 T apple cider vinegar, preferable Bragg’s raw unfiltered

1 T light miso paste (made from soy beans, can be found at health food store or asian market)

1/2 cup raw, unsalted cashews, soaked for 2-3 hours

1/2 t salt

3/4 t pepper

1/4 cup water

1/2 oil

Directions

Soak cashew for up to 3 hours. Place all ingredients, except oil, in a blender and blend until smooth. Slowly begin adding oil. Add more water if required (sometimes the dressing is too thick for the blender.) Add more or less garlic based on your preferences.

Right now I am loving this dressing with fresh, soft, kale leaves, but it is just as great with mixed greens or classical romaine.

Feel free to add croutons or parmesan. I have also been making tempeh “bacon bits” which are amazing and satisfy just as much as bacon. The latter is also an option if you can get good quality.

photo from sondibruner.com

photo from sondibruner.com