Foods to Eat After Giving Birth to Save Time and Stay Nourished + Rice Porridge Recipe

I had the great pleasure of being this week's 'Fab Friday Feature' at Chloe's blog from Chloe Jackman Photography. Learn what foods are best after giving birth and get the recipe for this beautiful rice porridge: Foods to Eat After Giving Birth to Save Time and Stay Nourished + Rice Porridge Recipe.

Ingredients

1 cup short-grain brown rice, soaked overnight

2 cups coconut milk (I recommend homemade or canned by  ‘Native Forest’ – organic and BPA-free)

2 teaspoons vanilla

1 teaspoon ground cinnamon or cinnamon stick

1 teaspoon minced fresh ginger or ground ginger

½ teaspoon ground cardamom

¼ teaspoon sea salt

Toppings:

½ cup unsweetened shredded coconut, toasted

½ cup hemp seeds

½ cup fresh strawberries, chopped

¼ cup fresh medjool dates, chopped

Extra coconut milk if desired

1 Tablespoons raw maca powder (optional, but will provide great hormonal balancing benefits), you can mix this in before adding the toppings

Procedure

1. Soak rice overnight or for at least 4 hours. Drain and rinse. Place in medium size pot with coconut milk, cinnamon, vanilla, ginger, cardamom, and sea salt.

2. Bring to a boil, lower heat, cover, and simmer for 45 minutes, until rice is cooked and it reaches a porridge consistency. Add water or more coconut milk if porridge becomes too thick.

3. Serve and stir in maca powder if using. Garnish with toasted coconut, hemp seeds, chopped strawberries, and chopped dates.

Serves 4

Mojito Power Protein Smoothie

Summer in San Francisco is not really summer, but I still like to enjoy the amazing flavors and make summer treats like this smoothie and plum & coconut popsicles. This mojito power protein smoothie is perfect for an afternoon boost or a well-balanced breakfast. It's packed with healthy fats, two of the best plant-based protein sources (spirulina, hemp seeds), and fresh greens that offer a wide spectrum of vitamins and minerals.

Two of the best plant-based protein sources:

Spirulina - Blue-green algea that grows in fresh water lakes all over the world  and is truly a superfood. It is made up of about 60-70% plant protein, which makes it the world's highest source of protein. Spirulina supports blood sugar regulation, immunity, kidney function, skin issues, cholesterol levels, depression, and provides lasting energy.

Hemp seeds - A complete protein, containing all essential amino acids. They have a perfect balance of protein, essential fats, enzymes, and vitamins. Hemp seeds are excellent for controlling blood sugar, reducing inflammation, improving circulation, muscle recovery, immune support, and providing sustained energy.

Ingredients

1 frozen banana

1/4 avocado

2 heaping teaspoons spirulina powder

1 large handful mint leaves

1/2 cucumber

2 cups spinach

2 cups coconut water (or filtered water)

3 Tablespoons hemp seeds (or chia seeds)

Juice of 1 lemon

Pinch of sea salt

Procedure

1. Blend all ingredients together until smooth. Pour into fancy glasses and enjoy.

Serves 2 or 1 for a nice big meal (I drink the whole thing for breakfast)

Creamy Fig and Cacao Smoothie

Figs are in season here in California! Naturally, I created a creamy and decadent chocolate smoothie with fresh figs. The great nutrition components of fresh figs:

• Fiber - supports bowel health, regulates blood sugar, lowers cholesterol, helps maintain a healthy weight
• Vitamin B6 - brain health, detoxes the liver, aids in the metabolization of carbohydrates
• Copper - builds strong bones and tissue, energy production, balances cholesterol levels,
• Potassium - helps control blood pressure
• Manganese - supports skin health, controls blood sugar, protects free-radical damage, aids in bone production

I don't have much else to say about this recipe other than encourage you to run to your farmers market to buy some fresh organic figs.

Ingredients

7-8 fresh figs

1 1/2 cups creamy coconut milk

1 cup water

2 heaping Tablespoons raw cacao powder

3 Tablespoon raw hemp seeds

2 teaspoons maca powder (optional)

1 teaspoon ashwagandha (optional)

1/4 teaspoon ground cardamom

Pinch of celtic sea salt

Pinch of stevia

Splash of lemon juice

Procedure

1. Place all ingredients in blender and blend until smooth.
2. Enjoy in the sun.

Serves 2

Sunflower Seed Butter

A few months ago I discovered that I am sensitive to nuts. I know, I felt like my life was over, especially since I was the almond butter queen. I had it every single day and more than once. Perhaps why the sensitivity flared. I used to often get bloated and gassy after eating nuts but never thought anything of it since it wasn't every time or I just wasn't aware enough to make that connection. It wasn't until I did a thorough elimination diet/detox (similar to my 3-Day Detox Plan) that I realized that indeed nuts where causing stomach bloating and inflammation. So although they're packed with nutrients and have great health benefits, my body does not agree with them anymore. And that's okay because there are so many other foods that I can get those nutrients and snack fix from. It's just a matter of getting creative, there are always alternatives.

So I discovered this delicious and creamy sunflower seed butter. If you already purchase sunflower seed butter, do yourself a favor and make your own at home. It is so much better than the store-bought kind and doesn't contain refined sugars and other unnecessary additives. Always read your labels.

Ingredients

4 cups raw sunflower seeds

2 Tablespoons melted coconut oil

1 teaspoon pure vanilla extract

pinch of sea salt

Procedure

1. Preheat oven to 350 F.
2. Place sunflower seeds on baking sheet and toast in oven for 6-10 minutes, until slightly golden. Check at 6 and 8 minutes. It's important to keep an eye on them because they burn easily.
3. Let cool for 10 minutes and place in food processor. Process for about 7-10 minutes. The seeds will release their oils and go from a flour, to a crumbly, to a creamier consistency. Be patient, it takes time. At this point, with the processor still running, add remaining ingredients and process until it reaches desired creaminess.
4. Transfer to jar and keep at room temperature or refrigerated for up 2-3 weeks.

Makes ~ 2 cups

Let me know how yours turns out! Share below or tag me in your picture #apurifiedlife

Coconut and Cinnamon Granola

I've been on a granola kick lately. It's my current go-to treat, except it's not filled with crap and it keeps my blood sugar stable. It's also gluten-free, grain-free, and nut-free. Of course you can add nuts if you'd like, but I omit them since I am sensitive to them.

This recipe in particular is one of my favorites. Coconut and cinnamon make a great combination and are both anti-inflammatory. I personally leave out the sweetener and it tastes just as delicious. Try it out with and without sweetener and let me know what you think. Enjoy this granola for breakfast with non-dairy milk, as a snack, or for dessert.

Ingredients

2 cups coconut flakes (not shredded)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/4 cup raw sesame seeds

1/4 cup chia seeds

1/4 cup melted coconut oil

1 Tablespoon natural sweetener (coconut nectar, raw honey, grade B maple syrup), optional

2 teaspoons cinnamon

2 teaspoons pure vanilla extract, optional

pinch of sea salt

Procedure

1. Preheat oven to 250 F.
2. Combine all ingredients in a large bowl and mix well to coat evenly.
3. Spread out on a baking sheet lined with parchment paper and bake for 10 minutes. Stir and bake for another 8-10 minutes, until beginning to brown.
4. Let cool for 15 minutes and store in air-tight container.

Makes ~4 cups

Chia Pudding [Video]

If you know me, you know I love my chia pudding. It's a very easy and tasty energy boost. Chia seeds are packed with fiber, omega-3, calcium, protein, and antioxidants. Chia pudding is a great snack and breakfast option. It only takes 15-20 minutes to prepare and can also be made the night before.

Visit my post on 12 Reasons to Love Chia Seeds to learn more about the great health benefits of chia seeds.

Ingredients

Basic Recipe

3 Tablespoons chia seeds

1 cup almond milk, or milk of choice (recipe for almond milk here)

A few pinches of ground cinnamon

Additional Ingredients for Chocolate Flavor

1/2 Tablespoon raw cacao powder

1/2 Tablespoon coconut sugar, raw honey, or grade B maple syrup

Procedure

1. Place all ingredients in a bowl and whisk for about 30 seconds. Let sit for 15-20 minutes until it reaches desired consistency. Add desired toppings or enjoy as is.

Serves 1

Green Superfood Granola

This granola is one of my favorite treats. It is grain-free, gluten-free, low in natural sweetener, high in healthy fats, and packed with energy boosting ingredients. It won't give you that sugar crash other granolas and cereals may give you due to their high amounts of refined sugars and oils. I sweetened this green granola with coconut sugar, which has a low glycemic index and won't spike your blood sugar. So what makes it green? Spirulina powder (Click the link to see the brand I buy). Spirulina is a nutrient-dense superfood that has great health benefits and is a great supplement to a healthy diet. Spirulina has a strong and overpowering taste, but just a little bit provides great nutrition. The taste can be masked with fresh fruits, vegetables, and healthy fats (add it to your smoothies and you won't even know it's there). Check out my Superfood Ice Popsicle recipe for another nourishing spirulina treat.

Aside from spirulina powder, I also used maca root powder and mesquite powder in this recipe. These are two other 'superfoods' that contain lots of health supporting nutrients even if using small amounts. Both maca and mesquite powders have a nutty, sweet taste to them. I often use them in recipes to add sweetness without having to add an actual sweetener.

This green granola has the perfect balance of bitterness and sweetness to take care of that sweet craving, but also provides a nutrition punch. I crave it all the time but only let myself make it every so often because it's so addicting. Even though it's addicting, it's still good for you compared to store bought granolas. You can enjoy it sprinkled on yogurt, chia pudding, or in a smoothie. Eat it dry as an afternoon snack, or pair it with almond or coconut milk to make a delicious healthy cereal.

Ingredients

2 cups coconut flakes

1/2 cup chia seeds

1/2 cup raw pumpkin seeeds

1/4 cup raw sunflower seeds

1/4 cup raw sesame seeds

1/4 cup melted coconut oil

2 teaspoons vanilla extract

1-2 teaspoons spirulina powder (I used 2 tsps)

2 teaspoons maca powder (optional)*

1 Tablespoon mesquite powder (optional)*

1/2 - 1 Tablespoon coconut sugar (I used 1/2 Tbsp)

pinch of sea salt

*maca and mesquite powders are optional, but since they add sweetness to the recipe, you might want to increase the coconut sugar a bit if you omit them.

Procedure

1. Preheat oven to 225 F.
2. Place all ingredients in a large bowl and mix well.
3. Spread out on a parchment-lined baking sheet and bake for about 25 minutes, stirring every 10 minutes.
4. Remove from oven and let cool. Store in a sealed container.

Makes ~3 cups

Pumpkin Spice Smoothie

It's about that time. Pumpkin everything! Although I prefer starting my day off with greens, today I decided to switch up my green smoothie for a non-green but still nutrient dense smoothie. Pumpkin spice came to mind. And it was perfect.

Pumpkins are not only delicious and great to bake/cook with, but they also provide good nutrition. They are high in fiber, high in antioxidants, and low in calories which provide health benefits such as: aid weight loss, support immunity, support vision health, and reduce risk of cardiovascular and heart disease.

Here is my version of a pumpkin spice smoothie. Protein is optional, but it is great for stabilizing blood sugar and keeping you full longer.

Ingredients

1 heaping scoop of protein powder (I used brown rice protein powder, unflavored)

1/2 cup pumpkin puree (unsweetened, homemade or canned)

2 medjool dates, pitted (can use a banana to sweeten instead)

3/4 cup coconut water (can use nut milk)

1 Tablespoon sunflower seed butter (can use any nut/seed butter)

2 teaspoons vanilla extract

1 teaspoon maca powder (optional)

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ground ginger

6 ice cubes

Procedure

• Place all ingredients in blender and blend until smooth. Serve.
• Garnish with coconut flakes, nuts, seeds, or more cinnamon.

Makes 1 serving

Coconut Buckwheat Pancakes

I've been experimenting with pancakes lately. It's my new weekend thing. Of course they are always gluten and dairy free, so I like to get creative with different ingredients and flavors. They're not always a success, but this one I had to share. Simple ingredients and simply delicious.

Ingredients

Serves 1 

1/2 large banana

1/4 cup buckwheat flour

1 egg

2 Tablespoons unsweetened shredded coconut

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/8 teaspoon baking soda

1 Tablespoon coconut oil (for cooking)

Procedure

1. Blend all ingredients together
2. Heat coconut oil on pan over medium heat
3. Pour batter into pan and cook for a few minutes on each side (covered).
4. Stack and top with toppings of your choice. I topped mine with organic raw honey and raw cacao nibs.