summer

Carrot & Zuchinni Fritters

My best recipes mostly turn out to be the ones I throw together last minute and without much preparation. I love creating simple and delicious meals that anyone can re-create. 

This one is a weeknight favorite in the summer when carrots and zucchini are vibrant and abundant.

Enjoy these fritters on their own (they are filling) or with a side salad or vegetables. 

Ingredients

2 medium-large carrots, shredded (by hand or in a food processor)

2 zucchinis (or 1 zucchini and 1 summer squash), shredded

1/4 cup chopped cilantro

1/2 cup oat or almond flour

2 eggs, whisked together in a small bowl

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon sea salt

Pinch of red chili flakes

To cook fritters:

2+ Tablespoons unrefined coconut oil

Procedure

  1. Place shredded vegetables over a paper towel for a moment and pat down some of their water. Transfer to a large bowl and add remaining ingredients, except coconut oil. Mix until all ingredients are well combined. Note: make sure to lightly whisk eggs in a separate bowl first. 
  2. With your hands, form patties with mixture. Heat coconut oil in a pan over medium heat. Add patties and cook on first side until lightly browned (30 sec-2 min depending on heat and pan). Flip and cook on the other side until browned as well. Continue until all mixture is used up. Note: You may need to add more coconut oil throughout cooking so patties don't stick to the pan. 
  3. Serve fritters with your favorite dressing or sauce. I love topping them with pesto (You can find some great pesto dressings/sauces in my summer Ebook). 

Makes ~6 large fritters

Happy Cooking! 

Blueberry Basil Smoothie

I've been on a simplistic approach to meals these days. Lots of smoothies and simple vegetable bowls (I will share a few more of these recipes soon). It works quite well with my busy schedule and being on my feet all day. I like the lightness of these meals so I can continue energized throughout the day. 

Being able to digest our food is so important, but it's hard to do so when we're rushed and adrenaline is going. When we don't digest our food properly, our bodies respond with bloatedness, gassiness, heartburn, and feeling overall uncomfortable. 

Feeling like this after every meal is not ideal for anyone. I personally went years feeling like crap after every time I ate thinking it was normal. When we're bloated and gassy, our bodies are stressed and expanding tons of energy to try to get back to a relaxed state. Proper digestion itself takes up a lot of energy, that's why when we eat large meals, we feel tired afterwards and it can be hard to think. Not super ideal for midday when there's still lots of energy to expand on other things. Eating wisely is key! 

There are things that could help digestion such as sitting down for a meal in a quiet place away from all electronic devices, breathing deeply before and during meals, eating lighter meals, drinking your meals (blended foods are predigested for us!), avoiding fluids with your solid meals (unless drinking your meal, of course), avoid foods that cause you bloatedness and indigestion (usually processed foods, refined sugars, processed and inorganic dairy, gluten (for some), and fast food), and chewing your food! We undermine chewing and it's key for proper digestion. 

Below is one of the quick smoothies I've been making for myself while the delicious berry season continues. Try it yourself. Feel free to add raw seeds, nuts, or your favorite organic plant-based protein powder for extra protein. 

What do you do to stay nourished in the midst of your busy schedule?

Ingredients

2 cups frozen wild blueberries

1/2 cup fresh blackberries (or berries of choice)

1 cup raw coconut water

andful fresh basil leaves (about 1 cup, or more to taste)

1 Tablespoon sunflower seed butter (Homemade recipe here)

1 teaspoon raw honey

Juice of 1/2 lemon

Pinch of sea salt

Procedure

  1. Blend all ingredients together until smooth. Top with extra blueberries or berries of choice. 

 

Captures of Summer Brunch

What a heart warming thing it is to come together with amazing people and enjoy super delicious food. 

I'm blown away by the incredible outcome and support at our summer brunch. I just love sharing nourishing food with people and seeing a huge smile on their face. Truly grateful and filled today. 

Here's a glimpse of how much fun we had.

Stay connected with us to hear about upcoming events and more!


Berry Breakfast Bars

Don't be fooled by the title of this recipe. These bars can be eaten for breakfast, as well as any time of day or occasion. I wrote this recipe a while ago and had not posted it, so I thought it would be fitting to share it for 4th of July weekend since it's colorful and festive. 

I sampled these bars out at several events the past month, and people went crazy for them. So simple, yet so flavorful. I'm all about making food easy to prepare while really emphasizing on taste and eye appeal. Luckily, with living organic whole foods, there's not much work to do because it's so pretty and packed with deliciousness. 

Ingredients

2 cups medjool dates, pitted
½ cup gluten-free oats
½ cup raw sunflower seeds or nut/seed of choice
1 teaspoon cinnamon
Juice of ½ lemon
Pinch of sea salt
1 cup mixed fresh berries, chopped

Procedure

  1. Place all ingredients in food processor, except fresh berries. Process until ingredients are well combined and mixture sticks together when pressed with fingers.
  2. Transfer to a parchment lined dish such as a pyrex or cake tin. Press mixture down into pan to flatten out. Here you can decide what thickness of bars you want. Place in freezer for about 20 minutes.
  3. While bottom layer is setting, place mixed berries in food processor and pulse a few times to coarsely chop them up. You may leave a few whole ones out for decoration. Spread over date mixture and slice into bars.

I hope you are inspired to make this recipe for your celebrations this weekend. Please share your pretty creations with me on social media with #apurifiedlife, I love seeing them.

Recipe was created for Oh My Drifter blog and photographed by the talented Micaela Hoo.  

Happy 4th of July!

x,

Giovanna

Strawberry-Tahini Milkshake {dairy-free}

strwberry-tahini featured image

While I prepare pumpkin everything for my upcoming fall brunch club, I'm also still holding on to summer for as long as I can. When strawberry season was at it's peak, I loaded up on them every time I visited the farmers market and froze them so I could later use them for delicious recipes such as my simple strawberry-matcha sorbet and this milkshake/smoothie I'm about to share with you.

I just love using strawberries in my smoothies since they give it just enough sweetness and add anti-inflammatory and skin nourishing properties. Tahini also provides tons of health properties. It is made out of sesame seeds, which are an excellent source of copper, selenium, manganese, calcium, magnesium, iron, zinc, and fiber. All these minerals are important for many functions of the body, but especially nourish the skin, bones, and aid with PMS. Tahini is also a great source of plant-based protein, which stabilizes blood sugar and will leave you feeling satisfied.

I hope you enjoy this taste of summer as we move into the chillier days. Perfect for breakfast, snack, or dessert.

strawberry-tahini smoothie 1

Ingredients

1 1/2 cups frozen strawberries

2 Tablespoons tahini

1 cup coconut milk (or any nut milk of choice)

1 teaspoon raw maca powder, optional

1/2 teaspoon ground vanilla bean

1 drop vanilla stevia (I use Omica Organics brand) or 1 teaspoon raw honey

Pinch of cinnamon

Pinch of sea salt

Procedure

  1. Blend all ingredients together until smooth.
  2. Top with toppings of choice: shredded coconut, bee pollen, sliced strawberries, cinnamon

Serves 1

Enjoy! x

 

 

 

Strawberry-Matcha Sorbet

strawberrymatcha_10

I used to love ice cream and sorbet growing up. It was my treat of choice (after chocolate, of course). I love being able to make my own now that is both delicious and good for me. Completely guilt free!

I created this recipe for the lovely Oh My Drifter, and she photographed it. Treat yourself to this simple and refreshing recipe. 

Ingredients

– 1 cup frozen strawberries
– 1 teaspoon matcha green tea powder
– 1-2 medjool dates
– 1/3 cup coconut water
– Juice of 1/2 lemon
– Pinch of sea salt

Procedure

1. Place all ingredients in a high-speed blender and blend until smooth. You might need to stop blender and use a spatula to push ingredients down from time to time (if using a Vitamix, just use the tamper to keep things moving).

2. Once smooth, place in the freezer for about 20 minutes to firm up, sprinkle on your favorite toppings (we used coconut flakes), then enjoy!

Enjoy!

Summer Mango Salad

summersalad8

Oh, the lovely colors and flavors of summer. I created this refreshing salad for Oh My Dirfter. I whipped it together, and Micaela worked her magic with the camera.

Ingredients

– 1 large mango, diced
– 1/4 red onion or 1/2 cup radishes, sliced or diced
– 1/2 avocado, diced
– 1 cucumber or zucchini, cut in half and sliced
– Small handful of chopped fresh mint
– Juice of 1 lime
– Juice of 1/2 – 1 lemon
– Pinch of chili flakes
– Pinch of sea salt

Procedure

Place all ingredients in a medium-large bowl and mix to combine. Taste and adjust seasoning if needed. Serve on a bed of greens or as is along with a side of seed crackers.

To learn how to make your own Seed Crackers, click here.

Plum & Coconut-Maca Popsicles

Plum & coconut popsicles featured image

There is lots of plum and coconut going on in my house these days. It's stone fruit season here in California and plums are just too good to pass up at the farmers market every week. This is a very simple recipe and perfect for an afternoon craving on a hot day. You can substitute any stone fruit for plums. Peaches would also taste amazing.

Besides the great taste and vitamin benefits of plums, an added health benefit to this recipe is the maca powder. Maca is an adaptogenic root full of super powers. Adaptogenic means that it works to balance any system that is unstable/unbalanced in the body (nervous system, endocrine system, cardiovascular system, musculature). It also provides energy, enhances stamina and libido, increases endurance and strength, boosts mood, and balances hormones (aids with PMS). It has a nutty and delicious flavor. Make sure to purchase a raw and organic maca powder to get the full benefits and added chemicals.

Ingredients

Plum Layer:

3 fresh plums

1/2 teaspoon vanilla bean powder (or vanilla extract to taste)

Pinch of sea salt

Coconut-Maca Layer:

1 cup full-fat coconut milk (homemade or Native Forest Classic Coconut Milk - BPA free and organic)

1-2 Tablespoons coconut nectar, raw honey, or pure maple syrup (to taste)

1 Tablespoon raw maca powder

Pinch of sea salt

Plum & coconut popsicles

Procedure:

  1. Make plum layer: blend all ingredients until smooth. Pour into popsicle molds and place in freezer for 10-15 minutes for it to begin setting before you pour the next layer.
  2. Make coconut-maca layer: Blend all ingredients until smooth. Once plum layer has nearly set, pour coconut mixture over it to fill molds. Place in freezer for another 15 minutes.
  3. Insert popsicle sticks and return to freezer until fully frozen. To take out popsicles, run molds under cold water for about 10 seconds. Enjoy!

Makes 6 popsicles

For another delicious plum recipe, check out my previous treat: coconut-lavender pie with plum sauce.

Tell me, what's your favorite stone fruit?

Summer Minty Gazpacho

minty gazpacho featured image

Perfect for a summer day. Gazpacho is also a great way to get in a variety of vegetables at once. The beauty of this recipe is that you can't go wrong with what ingredients you use. This is all I had on hand, but feel free to use any vegetables you'd like (still including tomatoes though). I would throw in some cauliflower and bell pepper, or broccoli, yum!

Ingredients

2 pounds ripe heirloom or early girl tomatoes, cores removed and roughly chopped

1 cucumber, roughly chopped

1 small red onion, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1/4 cup fresh mint leaves

2 Tablespoons red wine vinegar or sherry vinegar

2 Tablespoons extra virgin olive oil

Juice of 1/2 lemon

Chili flakes, to taste

Sea salt, to taste

minty gazpacho

Procedure

  1. Place all ingredients in a food processor. Pulse until combined, but leave chunks for texture. I use "pulse" setting instead of "process" setting to make sure not to over process. Taste and adjust seasoning.
  2. Plate and top with toppings of choice.

Serves 4

Enjoy! x