Tofu Walnut Vegan Cheesecake Recipe

Tofu Walnut Vegan Cheesecake Recipe

 

NGREDIENTS:
• 150 grs of extra firm tofu

• 190 grs of cream cheese

• 150 grs of unsweetened Greek yogurt

• 7 grs of gelatine

• 5 tablespoons of hot water
• 150 grs of walnuts and almonds

• 1/4 cup of honey

• 1/4 cup of coconut oil

• 300 grs of strawberries and raspberries

For more great recipes from Vanessa Hernandez, visit chokolatpimienta.com

This article appears in ISSUE 23 of Healthy Juicing Magazine

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Chia Pudding Parfait Recipe

Chia Pudding Parfait Recipe

 

Today we’re going to be making a simple and delicious chia pudding parfait.

Here is what you’ll need.

First, measure out one-third cup chia seeds. Chia seeds are all the rage these days and for good reasons. They are super-foods widely recognized for their high Omega-3 calcium and anti-oxidant content.

Next up, add one full cup of your favorite non-dairy milk. We are using almond milk, but coconut and soy milk also work wonderfully.

Now to add some flavor. I recommend adding vanilla extract, but you can also add almond or any other flavoring that you’d like. To sweeten up our chia pudding, we’ll be adding three teaspoons of agave nectar, but you can also use maple syrup or any other sweetener of your choice.

Now just mix it up really well, and you’ll be ready to pop it in the refrigerator. You’ll want to leave it in the refrigerator for at least 30 minutes or up to overnight because that gives the chia seeds a chance to absorb the moisture and become thick and gelatinous and pudding-like.

When you pull it out of the refrigerator, mix it up, and you’ve got yourself chia pudding.

Now is the fun part. You can add any toppings that you’d like. I liked adding strawberries and bananas and chocolate sauce. When you’re looking for a filling, nutritious, and delicious treat, chia pudding has you covered.

It’s easy to make and fun to turn into a creative, build-your-own parfait by adding toppings like fresh fruit, dried fruit, and chocolate chips.

 

For advice on how to go vegan, healthy vegan recipes, and tips for living a healthy vegan life, visit Vegan.com.

 

 

This article appears in ISSUE 23 of Healthy Juicing Magazine

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Fennel Apple Juice with Greens and Fresh Lemon

Fennel Apple Juice with Greens and Fresh Lemon 

 

Fresh air impoverishes the doctor.
~ Danish Proverb

 

Today’s juice recipe is super simple. Of course, you need to own a juicer for it, but other than that, the ingredients are easy and accessible, and won’t break the bank either.

 

Utilizing kale and cabbage as the veggie base of this juice adds such amazing nutritional benefit, and both are easy to find and easy (and cheap) to grow just about anywhere. Cabbage is one of my most favorite vegetables and keeps all through the winter given proper storage.

Sweet fennel and apples team up to offer balance against healthy cancer fighting vegetables like cabbage and kale, and are rounded out with the zing and pop of fresh lemon.

 

I’ve posted green juice recipes on my blog before, but I think this one is my new favorite.  Now that is a seriously big claim, but if you get a chance to try it, I’ve a feeling it could become yours too!

 


The Less:
Less chewing and digesting means less work on the system. Less store-bought, packaged juice means less sugar and cooked compounds. Less refined sugar beverages means more low-calorie energy, and less cooking means hopefully more ways to expend it.

The More:
More easily assimilated raw juices means more dynamic raw nutrition. More sweetness and balance means more satisfaction to ward off cravings. More creative ways to juice with more easily-found ingredients, means more likelihood you’ll do it over (and over) again.

 

Recipe:

  • (2) small fennel bulbs, or (1) medium, with stalks removed(if the only fennel available is extra-large start with half and adjust to taste)
  • (2) medium organic apples
  • (1) organic lemon, whole
  • (8) leaves kale
  • (1/4) medium-sized green cabbage

Clean and process all ingredients into juicer friendly pieces. Make sure to leave the skin on the lemon as this adds to the taste of the final product significantly.

 

Juice all ingredients and strain if desired (my preferred way to enjoy it), and serve immediately for best nutritional value and taste!

 


So whether you are a runner, a walker, a cyclist, or just about any other fantastic version of yourself, this juice is almost guaranteed to make you feel like a million bucks.

 

The greatest wealth is health.
~Virgil

 

Sometimes the body just needs a rest. Just like a good nap on the couch on a lazy Saturday, this juice could provide just the break you need to feel (just a little) more rested and whole. Doesn’t that sound spectacular (I’m thinking of the nap really!)?


Shira McDermott is the founder of In Pursuit of More, a blog about living with (just a little) less.  She subscribes to the philosophy that eating lots is never as good as eating well.  You can find this philosophy in her simple, inexpensive, and nourishing recipes.

Visit inpursuitofmore.com or connect on
www.facebook.com/InPursuitOfMore
twitter.com/shiramcd
www.pinterest.com/shiramcd/

This article appears in ISSUE 23 of Healthy Juicing Magazine

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Maca Under the Magnifying Glass

Maca Under the Magnifying Glass

 

The superfood Maca (Lepidium meyenii) is native to the mountains of Peru and is cultivated as high as 4300 meters above sea level. It has been used for over 3500 years and legend claims that during the peak of the Incan empire, the warriors consumed maca before going into battle to ensure super strength and stamina.  On return from battle however, Incan soldiers were prohibited from using maca in order to protect the women from their insatiable sexual desires. Maca is renowned for providing strength, endurance and enhanced libido.

So what is maca?

As a member of the cruciferous  tribe  (which includes kale and cabbage), maca is abundant in potassium, magnesium, calcium, sulfur, iron, sodium and phosphorous and also contains trace minerals which includes iodine, zinc, selenium, bismuth, copper, manganese, tin and silicon. It is also rich in vitamins B1, B2, C and E.

Maca has the ability to stabilize and balance the body’s glandular – hormonal system, nervous system, cardiovascular system and musculature. This makes it great for managing hormones, stress, thyroid and your mood in general.

According to David Wolfe, maca is great if you suffer from:AnemiaChronic fatigueDepressionInfertility and sterilityLack of libidoMalnutritionMenopausal symptomsMenstrual discomfort and disordersPoor memoryStomach cancerStress tensionTuberculosis

 


How to use it and where to get it?
Seeing as maca is a superfood, it can be used in greater quantities than other medicinal herbs.  It has also found to be safe to use long term. You can purchase it online or at most health food stores in dried, raw, organic food. Look for the real deal and only buy the root, not other parts of the plant.

Use a tablespoon in smoothies, juices, nut milks, tea or coffee, or add to your raw chocolate treats.

Here’s a maca recipe to get you started:

Sweet Maca Smoothie Recipe

  • 2 frozen bananas
  • 2 fresh bananas
  • 3 medjool dates
  • 200mls of filtered water (or your favorite nut milk)
  • 1 heaped teaspoon of maca root powder
  • Cacao nibs*

Blend the first 5 ingredients and then top with cacao nibs.

*David Woolfe also claims that maca has a special relationship with cacao so use them together regularly to experience the culinary sensation.

 

 

Nicole English has been a vegan/vegetarian for 18 years and has been eating a highly-raw diet since 2009.  Her journey into health and raw food evolved from having a child with autism and an extensive history of cancer in the family. She now has her Certificate in Plant-Based Nutrition and a Certificate in Raw Nutrition.  At her blog, you can find great recipes, inspiration, and advice on how to change your habits and add more raw plant food to your diet.  Visit rawkiwi.com

 

This article appears in ISSUE 23 of Healthy Juicing Magazine

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Barley Water with the “Worts” Recipe

Lately, I’ve been reading a lot about the health benefits of barely water – and there are many of them, some of which I will get into at the end of this article.  While barley water might sound strange to Americans, it is actually very popular in Europe.  It even comes in lots of different fruity and spicy flavors, and as a soda.  My interest in barley water was further piqued when I found it mentioned in the Doctrine and Covenants of the Church of Latter-Day Saints.  In section 89, verse 17:

“Barley for all useful animals, and for mild drinks, as also other grain.”

Which started me thinking about mild drinks.   I’ve always understood that phrase to mean slightly-fermented drinks and, knowing that some fermented drinks like kombucha and raw-milk kefir are super foods, I wondered if a mild barley drink would also be good if it were slightly fermented.  Thus began my experimenting.

 


I looked at all the recipes for barley water online and there’s not much to it: just boil some barley, strain out the barley, and wait for the water to cool, and sweeten or flavor it.  You can toss or eat the strained barely.

Most barley water recipes called for pearled barley, which is barley without hulls and what you will probably find in most stores.  I wanted to experiment with hulled barley (which only has the tough inedible outer shell removed).   I figured that with the hulls still on, there might be more minerals and the barley might sprout.   The only place I could find it was the bulk section of my local health food store.  There are some brands which sell packaged hulled barley though.

In the Old World, the first stage of making beer was sprouting the barley.  The water used for sprouting the barely was known as “worts” in the beer making industry.  The beer makers would drink this “worts” when they felt they were coming down sick with something and take it home to their families to ward off illness.
What I wanted to do was create a “worts” water first by allowing the grain to sprout in water (but not cook this water), then boil the sprouted barley in new water.  This would help get the beneficial minerals out of the barley.  Finally, I would combine the two waters for my drink.

Health Benefits of Barley Water

  1. High amounts of insoluble fiber, so it is great for cleansing the intestines and provides food for healthy bacteria.
  2. Barley is high in niacin, selenium, calcium and magnesium, phosphorus, copper (great for arthritis sufferers), zinc, all the B vitamins and potassium.
  3. Barley and barley water is used to treat bowel problems, lower cholesterol, kidney stones, asthma and lung disorders and arthritis.

Barley Water Recipe

Ingredients:

  • 1 ounce (2 TBS) hulled barley  (not pearled, but with hulls)
  • 2 quarts chlorine-free water
  • ¼ to 1/3 cup honey (optional)

Instructions:

  • Combine 1 quart of the water with the barley in a jar, cover with paper or cloth and let sit room temp for 3-4 days.   Watch for bubbles the 2nd or 3rd day….this is good it means that it is sprouting and coming alive.
  • After 3 or even 4 days, strain off the water and reserve it with a lid in the fridge.
  • Put the sprouted barley in a pot with another quart of water and bring to a boil.  Reduce heat and cook for 40 -45 minutes.
  • Allow to cool down and strain out the barley.  Eat it or throw it out.
  • The boiled water should be a pretty pink color.  This is from all the copper that has been drawn out of the barley.
  • While water is still warm, you can sweeten it with some honey (about 1/4 to 1/3 cup).
  • When cooled, add to the reserved barley water in a 1/2 gallon container if you have one.  The taste with or without the honey is very mild and pleasant.  It satisfies thirst on hot days.   My husband enjoys this and so do I.

Note:   I have tried eating the sprouted barley and it still doesn’t agree with my system.  It makes me gas up. Barley is an AVOID for me on the blood type food lists, and I thought it would change when sprouted, because some other AVOIDs do change, but this one still gives me trouble so I don’t eat it.  My neighbors’ chickens like it.


Joanne Seal is the voice behind Fermenting in Utah, a blog which helps readers take their diet and health up a notch by trying fermented foods like breads, tea, beets, cabbage, and milk.  Visit fermentinginutah.blogspot.com

 

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This article appears in ISSUE 21 of Healthy Juicing Magazine

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Chunky Strawberry Chia Seed Jam

Chunky Strawberry Chia Seed Jam 

My local Whole Foods Market had a sale today… and I love a good sale! $1.99 for Organic Strawberries. That is a serious steal. I decided to stock up and make a batch of my Chunky Strawberry Chia Seed Jam. What does this go perfectly with? Oh well… just about everything! On top of your morning oatmeal, spread on some toast, or mixed with almond butter to make a nut butter and jelly dip (oh yeah, that’s happening)… endless possibilities!

 

Benefits of Raw Honey:

  • Rich in B vitamins
  • Antiviral, antibacterial, and antioxidant properties
  • Promotes body and digestive health
  • Strengthens the immune system

 

Benefits of Chia Seeds:

  • Loaded with iron, calcium, omega 3′s, magnesium, and antioxidants
  • Mineral powerhouse
  • Natural detoxifier
  • Improves health of hair, skin, and nails

 

 

Ingredients: (should make 2 containers worth)

  • 5 cups organic strawberries, rinsed, hulled, and cut
  • 1/4 cup raw organic honey (or sweetener of choice)
  • 1 tbsp. lemon juice
  • 2 tbsp. chia seeds

Directions:

  1. Rinse strawberries well and cut into pieces
  2. In a bowl, pour honey over strawberries
  3. Mix together and let sit for 20 minutes
  4. Transfer mixture to a pot
  5. Add lemon juice, and lightly smash strawberries with a potato masher
  6. Bring to a boil, then reduce heat and let simmer
  7. Once simmering for 5 minutes, add chia seeds
  8. Let simmer for 10-15 minutes, stirring often to avoid sticking
  9. Once thick, remove from heat, let cool and store in air-tight containers for up to one week.

 

Delicious & Easy Snack Idea:
Paleo “PB & J” Dip:

  • 1 heaping tbsp raw almond butter
  • 1 heaping tbsp homemade jam
  • Fruit of choice (I like it with an organic gala apple or a banana)

 

 

 

Alexis Kornblum started Lexi’s Clean Kitchen in 2013 to share her clean, healthy, and allergy-free recipes to inspire others that living a healthy lifestyle, free of limitations, can in fact be fun and exciting and never has to be boring. You can expect to find recipes that are all gluten-free, dairy-free, paleo-friendly, refined sugar free, and soy-free as well as some vegan-friendly recipes.  Visit lexiscleankitchen.com

 

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This article appears in ISSUE 20 of Healthy Juicing Magazine

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How to Peel a Pomelo Like an Expert

How to Peel a Pomelo Like an Expert

Editor: Check out the video, easierthan trying to put into words!

The pomelo (Citrus maxima or Citrusgrandis), (Common names: pummelo, pommelo, lusho fruit or shaddock,is a crisp citrus fruit native to South and Southeast Asia.

It is usuallypale green to yellow when ripe, with sweet white (or, more rarely,pink or red) flesh and very thick albedo (rind pith). It is thelargest citrus fruit, 15–25 centimeters in diameter, and usuallyweighing 1–2 kilograms.

 

 

3 Fabulous Pomelo Smoothie Recipes

Pomelo blends well with tropical andcitrus fruits. Since it isn’t nearly as bitter as grapefruit, itis a good substitute for grapefruit in recipes for people who prefersweeter-tasting smoothies.

Coconut Citrus Dream

  • ½ pomelo, peeled and seeded
  • 1 banana
  • 2 cups of leafy greens
  • 6 ounces of coconut milk
  • Ice

Blend and enjoy!

 

Tropicalo Smoothie

  • ½ pomelo, peeled and seeded
  • ½ cup fresh pineapple
  • ½ mango
  • 2 cups of leafy greens
  • 4 ounces of water
  • Ice

Blend and enjoy!

 

Vitamin C Blaster

  • ½ pomelo, peeled and seeded
  • 1 cup pineapple
  • 2 kiwis, peeled
  • 2 cups of leafy greens
  • 4 ounces of coconut water

Blend and enjoy!

 

3 Quenching Pomelo Juice Recipes

To get the most out of your pomelo, usea citrus juicer to juice it and then mix the pomelo juice with juicesyou extracted from your regular juicer. You can also put pomelothrough your regular juicer, but remember to remove the rind first orit will be really bitter!

Pomelo Zinger Juice

  • Juice from one pomelo
  • Juice from one lemon
  • 1-inch piece of ginger
  • 10 carrots
  • Handful of kale

Juice the ginger, carrots and kale. Add the pomelo and lemon juice and stir. Enjoy immediately! Tryadding a dash of chili pepper to the drink to really make it zesty!

 

Pomelo Good Morning Green Juice

  • 2 apples
  • 5 strawberries
  • Handful of dandelion greens
  • Handful of kale
  • Juice of ½-1 pomelo

Juice the first 4 ingredients and thenadd the pomelo juice and stir. Enjoy immediately!

 

Celery Pomelo Juice

  • 1/2-1 pomelo (depending on size)
  • 4 stalks of celery
  • 1 small bulb of fennel
  • Handful of leafy greens
  • ½ cucumber
  • Few sprigs of parsley
  • Piece of jalapeno pepper
  • 1 lemon
  • 1-inch piece of ginger

Juice everything and serve! Or juicethe pomelo and lemon separately with a citrus juicer and add to theextracted juice. Enjoy immediately!

 

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This article appears in ISSUE 19 of Healthy Juicing Magazine

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Chard Black and Blue Smoothie Recipe

Chard Black and Blue Smoothie Recipe

I love juice but I wanted to share some fabulous detox smoothierecipes for those of you who are looking for detox recipes anddon’t juice.

 

 

Thisis one of my favorite detox smoothies because it is utterly loadedwith antioxidants, looks gorgeous, and tastes like a treat! Oh, thewonders of berries and banana. The quantities comes togetherbeautifully in this smoothie to create a vibrant rich purple colorand sweet flavor.

Often,berries and leafy greens result in a dark, muddy-looking smoothiethat is not appealing. I don’t want to drink anything that looks likewhere the place the plants came to die! This one is perfect to serveto kids or greenophobes. You would never know there is chard in thisblend. I love using chard in smoothies because it is just loaded with goodness.

Swisschard helps cleanse the body and regenerate cells, blood and therespiratory system. Recent research has shown that chard leavescontain at least 13 different polyphenol antioxidants, includingkaempferol, the cardio-protective flavonoid that’s also found inbroccoli, kale, strawberries, and other foods.

Syringicacid, one component of chard has received special attention in recentresearch due to its blood sugar regulating properties. When thisenzyme gets inhibited, fewer carbs are broken down into simple sugarsand blood sugar is able to stay more stable. Like beets, chard is aunique source of phytonutrients called betalains. In the betalainfamily are found reddish-purple betacyanin pigments as well asyellowish betaxanthin pigments. Both types can be found in chard!Many of the betalain pigments in chard have been shown to provideantioxidant, anti-inflammatory, and detoxification support.

Blueberriesand blackberries are also loaded with antioxidant and detoxificationsupport. They are relatively low-sugar fruits full of vitamins andminerals. I like to add acai powder to this blend to reallysupercharge the antioxidant properties. But, you can leave it out ifyou don’t have it.

 

But,I encourage you to include acai in your diet. Acai is great for anenergy boost and is rich in vitamins, minerals, and amino acids,and contains Omega 3, 6, and 9. It is mild in flavor and has a richcreaminess that pairs well with other berries and banana. I alwayskeep sachets of acai pulp and a packet of acai powder in my freezerand fridge to take smoothies to the next level.

With or without the acai, this smoothie is delicious, and a great way toget a healthy dose of chard.

 

 

ChardBlack and Blue Smoothie

  • 2 cups water (depending on your preference)
  • 2 cups chard (2 large leaves)
  • 1 cup fresh or frozen blackberries
  • 1 cup fresh or frozen blueberries
  • 1 ripe banana (not too ripe)
  • ½ teaspoon minced fresh ginger, plus more to taste
  • pinch lemon zest, plus more to taste
  • 1 teaspoon acai powder (optional)
  • 1 cup or more of ice (if using fresh fruit)

Throwall of your ingredients into your Vitamix and blast on high for about30 to 60 seconds until smooth and creamy.

Serves1.

 

Tip:thebest way to store lemons

Lemonscontinue to respire and ripen after they have been harvested. Thefaster they respire the more carbon dioxide they produce, and thequicker they spoil. Store your lemons in the fridge to slow this downand they should keep for up to about ten days. Make sure you do notstore them in plastic bags where they are on top of each other. Whenthere is limited oxygen, the ethylene gas gets trapped, causing themto rot. Always bring them to room temperature to get the most juiceout of them.

 

Tess Masters, AKA the Blender Girl isan Australian actor, blogger, and blendaholic. She shares easy,healthy gluten free, vegan, and raw recipes that are all made in aVitamix or another blender. Get more recipes on her website or in hercookbook THE BLENDER GIRL. Visit www.healthyblenderrecipes.com or connect via Facebook. www.facebook.com/healthyblenderrecipes

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This article appears in ISSUE 19 of Healthy Juicing Magazine

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Blueberry Bomba Smoothie

Blueberry Bomba Smoothie

Okay I know blueberries are blue… but they also turn everything you put them in purple, including your lips and tongue. So I’m going to talk about purple here today. Blueberries purple skin color comes from a pigment called anthocyanin, a powerful antioxidant with a reputation for preventing cancer, improving memory, and helping us age well.  You’ve probably heard of “Eating the Rainbow.” Well, here is a list of purple foods you might want to add to your diet: 

  • passion fruit, pomegranates and dark cherries
  • berries like blackberries and blueberries cranberries, chokecherries, elderberries
  • grapes, raisins, dried plums and fresh plums
  • eggplant, purple potatoes, purple peppers
  • purple carrots
  • purple (red) cabbage, purple Bok Choy and purple kale
  • red and purple onions
  • Purple string beans (they turn bright green when you steam them — cool for kids!)
  • Purple (blue) corn

 

Blueberries are one of by hubby’s favorite fruits and it’s a good thing because they are LOADED with nutrients and naturally sweet. I like them too. We use them often.  (We’re not using any sweeteners these days but we do eat fruit.) Blueberries also make a great kid-snack (Henry loves them) because they are small enough not to be a choking hazard, easy for tiny fingers to pick up (good for those small motor skills,) travel well, and aren’t too messy (until they’re squished.) Even frozen blueberries are yummy.

Henry is the Blueberry Boy

 

Here’s a bombastically bellyicious smoothie recipe starring healthy purple blueberries:

Blueberry Bomba

INGREDIENTS:

  • 1 cup fresh or frozen blueberries
  • 1 cup coconut milk
  • 1/2 cup canned unsweetened pineapple chunks plus liquid
  • 1/2 frozen banana
  • 1/2 cup raw almonds
  • 1 t. Mexican vanilla (has a very different flavor
  • 2T flax meal
  • 2 slices lemon, peel and all
  • 2 cubes ice
  • a little squeeze of cinnamon
  • 2 more thin slices of lemon for garnish and to suck on

 

PREPARATION:

  • Put all ingredients (except the last two lemon slice garnishes) in a blender and pulse til it’s as smooth as you like it. Add more liquid if you want a thinner smoothie.
  • Pour in glasses and garnish with a twisted lemon slice (I know … it’s twisted, eh?)
  • Enjoy while sitting in your garden, on the balcony or curled up in front of the fire. And make sure you notice your purple tongue. [grin]

Maureen Shaughnessy is the voice behind the blog Water Earth Wind Fire.  There, you can find all the workings of a happy life including healthy recipes, craft ideas for the kids, and reflections.  Visit waterearthwindfire.com

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This article appears in ISSUE 19 of Healthy Juicing Magazine

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Coconut Mocha Frappe Recipe

Coconut Mocha Frappe Recipe 

 

Last weekend I got a Frappuccino from Starbucks and decided I needed to recreate it.  Well I did it and it’s even better than Starbucks.  Even better, there’s no sugar added to it!  Yup you read that right!!

 

This drink is creamy with a hint of coffee and tastes like a coconut milkshake.  Even the ice is creamy, if that is even possible.  When I made this I kind of made a mess, but a tasty mess.  My blender was not happy with it because it was all ice.   I did manage to get it as blended as possible, but I kind of had issues.  If Husband is reading this, I want a new blender for Mother’s Day!  Anyway, the sun melted some of it, but the rest of it I ate with a spoon.  It sounds like a pain so far, but it’s not.  If you have a blender that can chop ice, you will have no issues at all.  Otherwise, get your spoons out.  I promise this drink will not disappoint you!!

 

 

I mixed all my ingredients together in a Pyrex measuring cup, than poured into a shallow plastic dish, covered it with a lid and placed in the freezer.  Every couple of hours or so I would go back and scrape the ice with a fork.   This prevents it from forming into one giant solid mass so it can fit in your blender.

 

The calories on my drink is 120 for a little over two cups worth.  That’s the same as a Starbucks Grande.  The sugar is 2 grams, but the fat is 10 grams, but take in mind it’s a healthy fat!!!

Here are my exact stats:  Calories:  120, Fat:  10, Sodium:  300, Carbs:  2, Fiber:  0, Sugar 2, Protein:  0

Let’s compare it to a Starbucks Grande, Light Coconut Frappuccino:   Calories:  160, Fat: .05, Sodium:  180, Carbs:  38, Fiber:  0, Sugar:  32, Protein:  4

I like my stats better!  And all that healthy fat from the coconut milk is great for our hair and skin!

 

Coconut Mocha Frappe Recipe

Yield: 2 heaping cups

Ingredients

  • 2 cups unsweetened coconut milk
  • 1 packet instant coffee (about 2 tsp)
  • 1/2 tsp unsweetened cocoa powder
  • 1 drop of coconut extract
  • 1 packet stevia (3.5oz)

Instructions

  • In a large cup (I used a Pyrex measuring cup) add all your ingredients together.
  • Stir well, don’t worry if everything doesn’t incorporate well.
  • Place in a shallow freezer safe bowl. Every couple of hours, scrape the mixture with a fork. Once frozen, leave on counter until it softens up a pinch. Pop into your blender and process.

 

This recipe comes from Jennifer Drummond of the amazing blog Peanut Butter and Peppers.  There, you can find healthy, delicious recipes for weight loss and tips for reaching your goals.  Visit www.peanutbutterandpeppers.com or connect via Facebook. www.facebook.com/pages/Peanut-Butter-and-Peppers/219523421436116

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This article appears in ISSUE 19 of Healthy Juicing Magazine

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You can download our latest issue at: <a>https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8</a>

 

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