Addicting Crackcoa Smoothie

So this smoothie is quite the talk around town and let me tell you why! wink wink! Cures yes cures menstrual cramps (hands up to the chocolate God’s). Adds much needed plant magnesium to the body to increase absorption and more bodily functions. Improves digestion, and some might say….increases joy (happy drug, endorphins are on a natural high).

This is by far my most asked for smoothie, the most nutrient dense, flavor packed jam up need for more Crackcoa addiction ever!!! Now onto the good stuff!

Ingredients

  • 2 cups almond milk
  • 2-3 spotted bananas
  • 2 droppers full of English Toffee Stevia
  • Pinch of Himlayan Pink Salt
  • 1/3 Scoop Juice plus Complete Vanilla
  • 1/3 Scoop Juice Plus Complete Chocolate
  • 1/3 cup Raw Cocoa Nibs
  • 2 TBS Weebee Honey
  • 1/4 cup Organic Coconut Oil
  • 2 cups ice

Instructions 

Add first 4 ingredients in above order, start blender on low as you add powders so as not to get stuck to the sides of the blender. Add remaining ingredients while blender is on low. Blend on high when you add ice. Blend until ice cream consistency (pillow peaks formed on the top).

Pour and serve!! Freeze leftovers into popsicles for the kids!

optional toppings and flavorings: hemp seeds, raw cocoa nibs, chia seeds, goji berries, coconut flakes, cinnamon, cayenne and slivered almonds.d56f05e89ac7b36a67f9ac20c4bec78a

You must tell me how it made your day!!

Much Raw Love, Jackie

Looking to build healthier habits?

SIMPLE CHANGES FOR LIFE-LONG HEALTH

Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about.

  1. Add nutrient-rich foods. Instead of thinking about what not to eat, think about the things you can add to your diet. Strive to incorporate more greens and colorful veggies into your meals.
  2. Eat closer to nature. Concentrate on whole foods in their natural forms, such as fruits and vegetables. If it looks like it did when it grew from the earth, that’s your cue that it’s a healthier choice.
  3. Go for whole grains. Instead of reaching for regular pasta or white bread, look for varieties made with 100% whole grain flour. Better yet, fill your belly with whole grains, such as brown rice, quinoa or barley.
  4. Find alternatives to oil. Believe it or not, you don’t need added oils to make the foods you love. You can steam fry those onions and replace the oil in those muffins with applesauce.
  5. Reorganize your plate. Think of lean meat and fish as flavor boosters instead of the main event. Put beans, whole grains and veggies in the spotlight, and keep servings of meat and fish at 3 ounces or less (that’s about the size of a deck of playing cards).

Black Olive Tapenade with Figs and Mint

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.
INGREDIENTS

3/4 cup pitted oil-cured black olives

3/4 cup pitted kalamata olives

6 small dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

4 anchovy fillets

1/4 cup extra-virgin olive oil

Kosher salt

Freshly ground pepper

Bagel chips, for serving


HOW TO MAKE THIS RECIPE

In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.

Bakini Bread: Easy on the Hips, Tasty on the Lips!

I’ve been perfecting this banana bread recipe for my cookbook and wanted to share with you right away. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and loved by toddlers and adults alike.

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free

Recipe yields 1 loaf

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But I always make 2!
  • INGREDIENTS
    ⅓ cup melted coconut oil or extra-virgin olive oil or high quality olive oil*
    ½ cup honey or maple syrup
    2 eggs (I used free range)
    5 ripe (with spots) mashed bananas
    ¼ cup almond milk (if you have a nut allergy you can use oat milk)
    1 teaspoon Non-Aluminum baking soda
    1 teaspoon alcohol free vanilla extract
    ½ teaspoon Himalayan Pink salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups white whole wheat flour or regular whole wheat flour
    Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
  • INSTRUCTIONS
    Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
    In a large bowl, beat the oil and honey together together with a whisk.
  • Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
    Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
    Pour the batter into your coconut oiled loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Let me know how it turns out in the comments below, J

Beans Cause Gas

So many folks avoid all nutritious and delicious legumes because of the bloating and flatulence they cause. The culprit here is not the bean itself, but the cooking of the bean. Cooked beans, as well as other vegetables essentially decompose inside our intestines. This decomposition creates gases which causes the bloating. Over time, the cooked vegetables and the legumes actually slow down our digestion. This allows the cooked food to sit in our intestines and he essentially putrefy. The key to a happy gut and flat stomach is make sure that you are eating raw sprouted legumes. This way you can get all the nutritious value of the colorful, flavorful and crunchy, peas and beans.

Beans, nuts, seeds and whole grains contain phytic acid, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.) 


Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.

Sally Fallon, in her book Nourishing Traditions, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.
“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.”
Here is where you get to choose your own soaking and sprouting adventure.

  1. Soak your legumes/grains/seeds. Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)
  2. * Optional: add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.
  3. Wait and let your legumes/grains/seeds soak for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post.)
  4. Rinse your soaked legumes/grains/seeds until the water runs clear. You can either use a strainer or sprouting jar lid.
  5. Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to make your own nut milk (see recipes) and then use the pulp to make granola. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.
  6. Sprout! Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.
  7. Grow. As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!
  8. Store. Keep your sprouts in the fridge for 3-4 days or dehydrate them.
  9. Important note! Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.

Sprouts are “Truly Livng Food”!