I know how dependent we are on coffee in the morning to help keep us alert and awake, its amazing, the aroma, the taste…but i have also seen how dependent and addicting it can be.
So what can we do to replace the amazing coffee that get’s us out of bed and get’s us going. Well I would suggest trying moringa, the reason is because
gives instant & long lasting energy with no crash
improves focus & concentration
boosts your metabolism & improves digestion
balances blood sugar levels for you throughout the day
This Moringa Elixir is all that and more. I add lemon to this elixir because when digested together, the Lemon’s Vitamin C significantly boosts absorption of the Moringa’s nutrients — especially Iron. Iron is integral for energy. Its very quick to prepare, you will wonder why it took you so long to try out Moringa.
2 cups coconut water
1/2 bunch of kale
1 frozen banana
2 tsp. ginger
2 Tbsp. hemp seeds
2 Tbsp. lemon
1 Tbsp. Moringa
Pour all the ingredients into a blender and blend on high until smooth. Pour into a glass and serve.
On one of my recent trips to the supermarket I got a great deal on carrots. yes i’m the woman who gets super excited about deals on vegetables!
I bought a big bag of organic carrots. Now I have a whole bag of carrots that need to be eaten. One of the things I plan to do is make some carrot juice for my hubby. The other thing other than using them for salads and spring rolls, I decided to make sweet healthy treats. They are so quick to make you will be done in 10 to 15 minutes. Double up on the ingredients if you need to make more.
1 Small Carrots
1 cup medjool dates
1/2 cup of raisins
grated zest of oranges or lemon
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/2 cup shredded coconut
Squeeze out any excess liquid from carrots.
Place all the ingredients in a food processor apart from the shredded coconut.
Line a plate or baking dish with parchment paper.
Roll the mixture into a small ball. Put the shredded coconut into a bowl and roll each ball in the coconut to coat.
Place the ball on the lined plate or baking dish and refrigerate overnight.
So this weekend I was craving something sweet…and I knew I was going to get something I would regeret. I did not want to feel guilty about what I ate. Don’t you hate it when that happens. You feel so guilty after you indulge in your guilty pleasure. You then go ahead down the rabbit hole and just finish the whole bag of cookies. Well you don’t have to with this one. This raw starwberry cake is filled with so much wondefuly nutrious ingredients. you wont be able to finish it. My husband loved this cake so much, and he didnt have to scoff it all down. It was filling cause it’s so wonderfully fibrous, so you actually get full real fast, you dont even crave more. This is what we are aiming to make today (see picture below).
Total time: 3 hours
Ingredients (crust and topping):
3 cups of nuts of your choice (I made this with brazil nuts)
2 cups dates
1 tsp lime
1 tsp allspice powder
pinch of salt
4 cups of strawberries diced and divided into half.
2 tsp lime juice
1/4 cup cocnut oil
1-1/2 cup dates or dried fig
Make the crust by putting dates and nuts in a food processor or blender and pulse it until it has a crumble texture. Press in mixture into a loaf pan lined with wax paper, making sure to leave some to drizzle on top of the cake later.
Now make the starwberry filling by adding the starwberries (leave some for the topping), lime juice and dates into a high powered blender until its thick and creamy. Now add the coconut oil and blend again. Now pour the strawberry blend onto the crust and spread evenly. Set the cake in the freezer for 2 hours. Add the crust mixture on top and garnish with fresh strawberries before serving.