Moringa “Burst of Energy” Elixir

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.

Ingredients

2 cups coconut water

1/2 bunch of kale

1 frozen banana

1 kiwi

2 tsp. ginger

2 Tbsp. hemp seeds

2 Tbsp. lemon

1 Tbsp. Moringa

Ice Cubes

 

Directions

Pour all the ingredients into a blender and blend on high until smooth. Pour into a glass and serve.

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Eggless Scrambled Eggs

Eating plant based can be fun especially looking at the different ways, you can substitute certain foods to make a plant based meal.

If you would like to find an alternative to eggs and have been craving for scrambled eggs but did not want to have eggs, please try chickpeas scrambled eggs. I know I know…sounds very odd, but you are in for a treat.

When making chickpeas please ensure that you soak them overnight before cooking and that also makes for easier digestion. Hope you enjoy the meal.

  • 1 Tbsp coconut oil
  • ½ brown onion, diced
  • ½ green bell pepper (capsicum), diced
  • ½ cup chickpea flour
  • 2 tsp mustard
  • ¼ tsp tumeric
  • ¼ tsp cayenne
  • ¼ tsp paprika
  • ¼ tsp salt
  • ⅓ cup water
  • 1½ cups cooked chickpeas
  • 3 cloves garlic, crushed
  • fresh parsley
  • 1 cup spinach
  • 1 – 2 tomatoes, halved

Directions

  1. Heat the coconut oil in a pan on medium-high heat.
  2. Add the diced onion and green bell pepper and cook for about 5 minutes
  3. In a small food processor combine the chickpea flour, cayenne, turmeric, paprika and salt. Pulse to combine. Slowly add the water to create a batter. Add the chickpeas and gently pulse to mash, ensuring you keep the texture, you want the chickeas chopped up  Add the crushed garlic and parsley to the mix.
  4. Add the chickpea mix to the pan with the onion and bell pepper and cook as you do regular eggs – mixing, separating and scrambling.  Cook for about 15 minutes. Remove the eggs from the pan into a bowl and set aside, keeping the pan on the heat.Add the halved tomatoes last and serve

Sweet Mini Pepper Poppers with no guilt

So I love getting sweet peppers when I do my grocery run but never seem to have many ideas for what to do with them other than add them to my salads. Well this time I decided to curb my hunger with them by making some delicious poppers and filling them with cashew cream.

As you may or may not be aware I’m trying my hand this year at eating mostly plant-based foods. So I am always looking for interesting ways to add vegetables to my diet. I know how easy it is to get into a slump and think that all you can eat are salads, but that gets boring real fast.

So let’s get started on making these amazing poppers that you can make for your guests as appetizers or as a meal to eat on the go, especially for busy people who never seem to have a moment to sit down and have a meal (please don,t make that a habit..make time to enjoy your meals).

Ingredients

6-7 Sweet Peppers

1 cup cashews (soaked and rinsed)

1/2 cup water

salt and pepper to taste

coriander for garnish

1 tsp. smoked paprika

1/4 tsp.cayenne

1 tbsp. soy sauce

1 tsp. garlic powder

scallions

panko bread crumbs

oil for drizzling

Set your oven to 375*

Cut the peppers in half and remove the seeds. Make the cashew cheese by blending the water,cashews, soy sauce, cayenne, salt and pepper, garlic powder, hot sauce in a blender or food processor until they get smooth. Taste the cashew cream and make sure it tastes just right for you. The cashew cream is the star of this meal so make sure you like it.

Now go ahead and spoon the cheese into the individual peppers and sprinkle some panko bread crumbs into each of the individual peppers. Lastly drizzle some oil and place them in a baking dish and into the oven for 15-20 minutes.

When ready, take them out of the oven and garnish them with scallions and you can even add some herbs you like. I love cilantro…so I always garnish everything with cilantro lol. Hope you enjoy the quick meal. Let me know how you like them in the comment section below.

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3 Key Beauty Eating Principles

I wanted to share with you some beauty eating principles that I have learned on my journey to eating right.

The main one is, energy . Energy will be your ultimate key to losing weight easily and permanently. Energy is so important because it helps you;

  • Regenerate your liver and other tissue cells
  • Flushes toxic waste from the body
  • Helps maintain your ideal weight
  • Helps keep your skin smooth and hair healthy

The truth is the more energy you have, the more youthful vibrant and beautiful you look and feel.

Now, what takes up the most of your energy? Digestion. Digestion is the key to elevating you beauty to a whole different ball game. We therefore want to focus on foods that give you energy. The more easily you digest foods, the more energy your body will have to clean out old material from your body and perform other essential processes that will keep you looking beautiful. Toxic waste piles up faster when you are not digesting your food well.

The key will be, learning how to get rid of waste in our bodies to allow digestion to function most efficiently.

I do not want you focusing on diets, calories, carbs.

The foods we will start focusing on will be mineral, enzyme and fiber rich. The foods will cleanse and unclog waste from your body so that your body can absorb the right nutrients most effectively. It took you a long time to build up toxic waste ion your body, so please allow yourself time to get rid of it. It will require being kind to your body, learning new eating habits, your body adjusting to the change in foods. We will work on it being a gradual and continuous process as opposed to instantaneous results. In fact if you change your diet too quickly to something different you could fall ill.

The main things we will focus on:

Eating more vegetables and fewer animal products

Drinking a green smoothie everyday

Giving up dairy slowly.

If you have noy tey signed up to receive emails from me regarding ways to eat healthy and recipes for plant based foods. please go ahead and sign up at the bottom of this page. Also please feel free to ask me questions you may have regarding transitioning to a plant based lifestyle.

Sweet Tooth – You have to try this guilty free pleasure

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).

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Afronomadic’s raw strawberry cake
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Afronomadic’s Raw Starwberry Cake Preparation
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Deliciousness all through!!!

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

The Filling

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

Instructions:

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.

Enjoy!!!