Vega One Power Smoothie

I've been drinking Vega One as shake in the morning for a few months now and I have to tell you - it really has been one of those things that has changed my life. I love brekkie time, but I was beginning to be in a bit of a funk when it came to what to eat because what I was eating was not making me feel well. It wasn't giving me energy. I switched to an all fruit brekkie which made me feel amazing, but it wasn't sustaining me. I needed something more. I found Vega One and never looked back unless of course, I have my new favorite signature dish, The WAKE Bowl. Or... perhaps combine the two (AMAZINGNESS).

Vega One is 100% plant-based, dairy, gluten, and soy free. It has a complete protein blend and balanced amino acid profile made up of of sprouted whole grain brown rise, pea, hemp, and savi seed. Each serving provides 15 grams of protein as well as 3 servings of greens, vitamins, minerals, fiber, antioxidants, digestive enzymes and probiotics. Here is a complete list of ingredients.

Anyway, usually I have the shake with added chia seeds and almond milk, coconut water or water and then fruit along the side but I was super hungry and didn't feel like a salad for lunch so I threw all of this in the blender and viola! Vega Magic.
 

Vega One Power Smoothie

1 banana
1 avocado
2 handfuls of spinach
3 T coconut flakes (unsweetened)
1 T raw honey
1 serving Vega One (I used French Vanilla)
1 serving liquid chlorella (about 18 drops)
~ 2 cups water (I didn't measure so use your best judgement for consistency)
Few ice cubes (this makes the spinach blend better)

Method

Throw in the blender and blend silly ;)

Makes one large green awesome smoothie.

Enjoy ;)

-AEB

The WAKE Bowl

I have gone though countless breakfast phases - from eggs, potatoes and sausage (yes, really) to coconut flour waffles, to spinach pancakes. But, one thing has remained the same - and that is my love for breakfast and morning. I adore my mornings and the breakfast ritual. Especially on the weekends. I open the blinds, prepare my coffee in the french press, dance a round a bit, stretch and make breakfast (or what I like to call 'brekkie,' which I picked up in Australia). The tunes play as I enjoy my brekkie, read about what is happening in the World, and perhaps do some writing. My weekend mornings are quite ritualistic and if you're ever around me during this time, good luck getting me out of the house before noon.

wake bowl.jpeg

This recipe was born out of me having a couple of nights filled with some heavy food that my system isn't really use to eating and I was feeling like I needed something that was cleansing yet fulfilling and satisfying to my morning appetite.

I've continued to make this brekkie meal over and over - experimenting with different fruits, herbs and spices but the version below is by far my favorite.

Ladies and Gentlemen, I am deeming this my signature dish. 

The WAKE Bowl

1 T chia seeds
1 C unsweetened almond milk (carrageenan free like Whole Food's 356 brand)
Small handful of spinach  (torn into small pieces)
1 Banana, sliced
Small handful of raspberries
Small handful of blueberries
Small handful of goji berries
Handful of cubed pineapple
Sprinkle of cardamom
1/8 t fresh ginger
1 leaf of fresh basil (torn into small pieces)
2 T Coconut meat/flakes
1 T hemp seeds

Method

Soak the chia seeds in the almond milk (in the fridge) for at least an hour or overnight (better tasting IMO and easier to digest). Add in all the other ingredients (I do in the order listed so that it looks pretty ;)), give it a stir and enjoy!

Yes this will WAKE you up!!!

wake bowl 2.jpeg

Enjoy ;) 

-AEB

Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

On with this fall inspired and completely satisfying vegan dish (and feel free to make in non-vegan with some meat of your choice!) 

vegan chili.jpeg

Vegan Spicy Yam Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams (btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)

Enjoy ;)

-AEB

Baked Haddock & Veggies

Haddock is one of my favorite types of fish. It's similar to cod (another favorite), with a slightly different taste.

haddock.jpeg

Both haddock and cod are mild in flavor (in my opinion), so they can be paired with just about anything. 

Baked Haddock & Veggies

For the fish

1 haddock filet (I can't recall the weight on this one but it was a healthy size. Try to get fresh/wild-caught)
Dash of thyme
Dash if turmeric
Pinch of sea salt
1/2 tbls EVOO

Method:

Rub the fish (the side sans skin) with EVOO and your seasonings.

Bake on parchment paper at 400 for about 12-18 minutes or until done. The fish should be white, moist and easy to pull apart with a fork.

For the veggies

1 carrot, very thinly sliced
1 parsnip, very thinly sliced
Small bunch of broccolini, chopped
1 fennel bulb, thinly sliced
1/2 of a leek, thinly sliced
1 zucchini, chopped
1 basil leaf, chopped
2 tbls EVOO

Method:

Toss the veggies in the EVOO.

Bake on parchment paper at 400 for about 25-35 minutes or until tender. Stir half-way through and add the basil.

Such a light and satisfying meal in the summer heat.

Enjoy! ;)

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

Acorn Squash and Veggies.jpeg

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB