No-Bake Almond and Cocoa Cherry Energy Bites

When it comes to meal times, I usually enjoy smaller portions, preferring to have smaller meals interspersed with healthy bites of energy throughout the day. This way of eating is a good way to maintain a healthy weight, and it aids in digestion because the body is not taxed with processing a large portion of food all at once.

This preference means that not only do I require a good stash of nuts and dried fruits on hand, as well as raw vegetables, but also snacks such as muffins and also healthy little raw energy bites such as these almond and dried cherry balls. They satisfy a sweet craving without the guilt. Packed with protein, these are not only satisfying and delicious, but are also very easy to make and keep well in the refrigerator for at least a week. I sweetened these with raw honey, but maple syrup or any other natural liquid sweetener could be used instead if you happen to be a vegan who avoids honey.

No-Bake Almond and Cocoa Cherry Energy Bites

Recipe by Lisa Turner Published on December 10, 2012 Easy and satisfying no-bake almond, cocoa and cherry protein and energy balls Print this recipe Ingredients: 1 cup raw almonds 1/4 cup coconut sugar 3 tablespoons cocoa powder a few pinches of sea salt 1/4 cup dark raw honey or maple syrup 1/4 cup almond butter or peanut butter 1/3 cup dried cherries or cranberries Instructions: In a food processor, pulse the almonds until reduced to a fine meal. Transfer to a medium bowl and stir in the coconut sugar, cocoa and salt. Stir in the honey or maple syrup, nut butter and dried cherries or cranberries. Shape into small balls and store in an airtight covered container in the refrigerator. Can also be frozen. Makes about 14 1-inch balls

More raw nut or fruit treats:
Cocoa Fruit Energy Bites
Cherry Nut Bars
Essentially Raw Pumpkin Bites
Raw Peanut Butter Cocoa Maple Squares

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a batch of deliciously moist muffins that fill the kitchen with a tantalizing aroma. These ones are dairy-free, contain only a small amount of coconut sugar — unlike many store-bought and coffee shop versions that resemble a giant cupcake more than a muffin — and make for a quick breakfast on the run or a morning or afternoon snack. The addition of chopped pears adds a subdued sweetness and moisture as well. I assure you the absence of dairy won't be noticed.

Spiced Pear Muffins - Vegan

Recipe by Lisa Turner Published on October 21, 2016 Moist and delicious muffins with diced pears and fall spices — dairy-free and egg-free Print this recipe Ingredients: 2 1/4 cups all-purpose spelt flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 to 2/3 cup coconut sugar 1 tablespoon ground flax seeds 3 tablespoons warm water 3/4 cup almond milk 1/3 cup unsweetened apple sauce 2 medium pears, peeled and diced slivered almonds for sprinkling (optional) Instructions: Preheat an oven to 375°. Grease 12 muffins cups. In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar to combine. In a small bowl, whisk together the ground flax seeds and water and let sit for 5 minutes. In a medium bowl, whisk together the almond milk, apple sauce and flax mixture until well combined. Make a well in the center of the dry ingredients, pour in the milk mixture and stir until just combined. Gently fold in the pears. Transfer the mixture to the prepared muffin tin and sprinkle with slivered almonds if desired. Bake in the oven for 20 to 25 minutes until golden and a cake tester comes out clean when inserted into the middle of a muffin. Remove from heat and let cool in the pan for 10 minutes. Carefully transfer to a wire rack. Serve warm or cool. Any leftovers will keep well in the refrigerator for up to 5 days. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Cornbread Muffins
Barley Muffins with Apple and Cashew Pieces
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year

Pumpkin Pie Pudding with Banana and Avocado

I usually make pumpkin pie at least once a year during the pumpkin season, but this year I found something that is almost as good and much easier to prepare too. Not that I mind making pie crust, but admittedly it does involve far more fuss than whizzing up some fresh pumpkin purée with banana, avocado, pumpkin pie spices and some maple syrup into a smooth vegan pudding. It's sweet, without being overpowering, and rich and creamy. Nothing to feel guilty about while enjoying a serving because everything here is good for you.

Pumpkin Pie Pudding with Banana and Avocado

Recipe by Lisa Turner Adapted from Blissful Basil Published on October 10, 2016 A rich and creamy no-cook vegan avocado pudding that tastes like pumpkin pie filling Print this recipe Ingredients: 2 medium just-ripe bananas, peeled 2 ripe avocados 3/4 cup plain unsweetened pumpkin purée 1/3 cup almond butter 3 to 4 tablespoons maple syrup, to taste 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamon 1/8 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon ground cinnamon 1 teaspoon vanilla a few pinches of sea salt almond milk as needed Instructions: Combine all of the ingredients except the almond milk in a blender or food processor. Process until well combined, stirring often to distribute the mixture. The pudding should be fairly thick, but a bit of almond milk may be added if the mixture seems too thick. Transfer to a container and place in the refrigerator to chill and thicken. Serve in dessert glasses or small bowls and top with some yogurt and slivered almonds if desired. Store any leftovers in the refrigerator for up to 2 days, stirring before serving. Makes 2 large servings or 4 small servings

Other pumpkin treats to enjoy from Lisa's Vegetarian Kitchen:
Essentially Raw Pumpkin Bites
Pumpkin Pie with Fresh Purée
Pumpkin Energy Bites
Pumpkin Cheesecake

Mango Banana Coconut Smoothie

As I don't usually eat breakfast, smoothies are an ideal way to get needed nutrients to start your day. Fruit is essential for most of my smoothies, along with coconut milk or almond milk and other juices, such as carrot juice and cranberry juice.

This smoothie is one of my tastiest yet and very easy to whiz up in a regular blender — no high speed action needed to make this one that comes together in a few minutes. It's very creamy, with those distinctive mango and banana flavors.

Mango Banana Coconut Smoothie

Recipe by Lisa Turner Published on August 19, 2016 Cold, refreshing and delicious smooth frozen mango and banana smoothie with coconut milk Print this recipe Ingredients: 1 frozen banana (2/3 cup sliced) 1 cup frozen mango pieces (1/2 large mango) 3 pitted dates, chopped 2/3 cup coconut milk 1 teaspoon turmeric 1 1/2 cups water, or as needed Instructions: Prepare the banana the night before. Peel, slice, and place on a small parchment lined tray. Pop into the freezer. The same can be done with the mango, but I used frozen mango pieces for convenience. Toss all of the ingredients into a blender and blend until smooth, adding more water if necessary. If you like, add some freshly squeezed orange juice for a citrusy flavour. Serve cold. Makes about 4 cups or 2 large servings

Other smoothies to enjoy from Lisa's Kitchen:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Oat-Mango Smoothie with Blackberries

Cherry Coconut Milk Smoothie

Breakfast is an important meal of the day as it provides the necessary nutrients and fuel to get us going in the morning. I have never been a big breakfast person though, so instead I often have a power-packed smoothie with fruit, almond milk, sometimes a bit of protein powder and various other delights.

This smoothie might just be one of the tastiest yet. Cherries are coming into season here and that means they are bursting with flavor and affordable too. Of course, pitting cherries is not my favorite activity, but it's well worth the effort when you have a bowl of glistening red cherries to use however you please. They star here in a creamy beverage with coconut milk, some almond milk, frozen banana and a dash of vanilla. Apart from a blender, that is all you need.

Cherry Coconut Milk Smoothie

Recipe by Lisa Turner Published on July 13, 2016 Cold, creamy, delicious and refreshing cherry and banana smoothie made with coconut milk Print this recipe Ingredients: 2/3 cup coconut milk 1/3 cup almond or hemp milk, or more as needed 1 frozen banana, sliced (2/3 cup frozen slices) 2 cups fresh cherries, pitted 1 teaspoon vanilla Instructions: Combine all of the ingredients in a blender and process until smooth. Add a bit more almond or hemp milk if the mixture is too thick. Tip: To freeze bananas for smoothies, peel the banana and cut into slices. Place the slices on a baking sheet lined with parchment paper and freeze. Once frozen, transfer to a freezer-friendly container or freezer bag. The bananas will freeze well for up to 4 to 6 months. Makes 2 servings

More smoothie recipes to enjoy from Lisa's Kitchen:
Beet and Strawberry Vanilla Smoothie
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Pomegranate & Blueberry Oat Smoothie

Audio Accompaniment: Sam Maher - New York Handpan 01

On the top of the reading stack: The Camp of the Saints

Beet and Strawberry Vanilla Smoothie

I've been topping up my breakfasts lately with quick frozen fruit smoothies, and this bright pink strawberry concoction has very quickly become one of my favorites. Cold, refreshing and creamy, it's not only packed with plenty of sweet strawberry flavor but also with the super vitamin and mineral nutrition of red beets. It's so tasty that I've started buying bags of red beets to have on hand instead of small bunches … and so nourishing, too, that you'll want to serve it any time of day. In fact, I think I'll go make another one right now!

Beet and Strawberry Vanilla Smoothie

Recipe by Lisa Turner Adapted from Just Beet It Published on March 4th, 2016 A refreshing cold and creamy bright pink strawberry smoothie with the goodness of raw beets Print this recipe Ingredients: 2 small or 1 medium red beet, peeled and chopped 1 1/2 cups almond milk 1/2 cup plain yogurt 1 tablespoon vanilla 3 cups frozen strawberries 1/2 banana (optional) 1 tablespoon honey or maple syrup (optional) Instructions: Blend the beets, milk, yogurt and vanilla in a blender until the beets are processed. Add the strawberries, banana and honey or maple syrup, if using, and blend until smooth. Serve cold in two tall glasses. Note: add a scoop or two of your favorite protein powder to make this a protein shake. Makes 2 large servings (4 cups)

More Smoothies to enjoy from my kitchen:
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn't just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked delights we grew up with. It's quite amazing what you can do without flour, eggs, milk or a stove or oven.

Take these raw cocoa brownies for example … so rich, fudgy and attractive that no one would ever guess that they didn't come out of a bakery. Or that they're packed with protein and fiber. These no-cook brownies with warming spicy undertones of fresh ginger and cinnamon topped with a sweet maple syrup and nutty pecan smothering of goodness are every bit as decadent tasting as sugar-laden treats from a bakery, but without the guilt.

Still they are very rich, and just one square will suffice most diners although the urge to eat more than one will be hard to resist!

Note: Coconut butter is a smooth spread made from the flesh of coconuts, thicker and more coconut-tasting than coconut oil. You can make it yourself at home if you have the time and patience, but it is readily available in natural food stores and large grocers where you may find it under the name of coconut manna.

Raw Cocoa Gingerbread Brownies

Recipe by Lisa Turner Published on October 20, 2015 Rich fudgy cocoa no-cook brownies with warming undertones of fresh ginger and cinnamon — you won't believe that these are raw and packed with protein Print this recipe Brownies: 1 cup raw almonds 3/4 cup dried dates, pitted and roughly chopped 1/2 cup raisins or pitted prunes 1/4 cup cocoa powder 2/3 cup pecans, roughly chopped 1 teaspoon vanilla 1/2 teaspoon sea salt 2 1/2 teaspoons fresh ginger, minced or grated 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Ingredients: 1/4 cup warm water 1/4 cup coconut sugar 1/4 cup maple syrup, honey or agave syrup 1 teaspoon vanilla 1/2 cup melted coconut butter 1/2 cup melted coconut oil 1/3 cup cocoa powder Ingredients: 1/2 cup pecans 2 tablespoons maple syrup 2 tablespoons coconut sugar 2/3 teaspoon ground cinnamon Instructions: For the brownies, grind the almonds in a food processor until they are reduced to a flour. Add the dates and raisins or prunes and process until well combined. Add the cocoa, pecans, vanilla, salt, fresh and ground ginger, and cinnamon. Process again until everything is thoroughly mixed. Line a 8 × 8 inch baking pan with parchment paper. Transfer the mixture to the pan and press down firmly. For the frosting, combine the water, coconut sugar, maple syrup, honey or agave, vanilla, coconut butter and coconut oil in a blender. Blend until smooth. Add the cocoa and blend again. Spread the frosting over the bottom layer of the brownies and chill until set — 4 to 6 hours. To make the topping before serving, combine the pecans, maple syrup, coconut sugar and cinnamon. To serve, cut the brownies into small squares and top with some of the pecans. Makes 16 2-inch brownies

Other raw treats to enjoy from Lisa's Kitchen:
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Truffles
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Fudge

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Coconut Lime Rice with Adzuki Beans and Mango

As much as rice with little adornment is very much enjoyable as a side, I do like to dress it up sometimes. In this case, rice made for a perfectly balanced meal, cooked with some creamy coconut milk and complete with the addition of adzuki beans, fresh citrusy mango and zesty lime. There is bit of heat from the chilies, but it's not a spicy dish — the seasoning and additions are meant to complement the main flavors present. Each bite is to be savored and you won't need anything else to go along with the dish to feel satisfied and content, unless you fancy a side green salad. One-pot meals are often the way to go when there is little time or inclination to cook, and especially suited to hot summer days too when hovering over a hot stove is generally not preferred.

This recipe has been adapted from Thug Kitchen: The Official Cookbook. I surely don't need anymore cookbooks. I've enough to generously stock a section in a decent sized used bookstore. And that collection doesn't even take into account the printouts, magazine clippings and bookmarked recipes that crowd my space. All the same, it is an addiction of sorts, and from time to time I'm still tempted to purchase a few new releases at least a few times a year.

So, Thug Kitchen is now part of the collection. I've been following the blog for quite some time now and asides from being impressed by the refreshing vegan options, the presentation is highly amusing to my sense of humor. If you enjoy serious food served up with a healthy dose of cuss words, this is the book for you. Humor aside, this is a considered cookbook providing advice about staples, recipes and guidance for those wishing to switch to a healthier diet that certainly is not lacking in taste nor creativity. As a well-seasoned cook and vegetarian, I am impressed with the array of recipes that will appeal to novices and experienced cooks alike.

For a twist, consider using kidney beans in place of the adzuki beans, although I do enjoy these small red beans that originated from East Asian. Commonly used in sweet treats after they are turned into a sugary red bean paste, they are equally delicious in their own right and really don't take long to cook, much like mung beans, though nuttier in flavor. They can be soaked overnight, but usually a few hours is enough, unless your beans have been languishing in the pantry for too long. I prefer to soak them for at least 4 hours.

Coconut Lime Rice with Adzuki Beans and Mango

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on June 11, 2015 Sweet mango pieces, nutty brown rice and azuki beans and zesty chilies and lime combined in a simple, colorful and nourishing one-pot meal Print this recipe Ingredients: 1/4 cup dried adzuki beans (3/4 cup cooked) 2 teaspoons sesame oil or coconut oil 2 large shallots, finely chopped 1-inch piece ginger, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1 cup short grain brown rice 1 cup coconut milk 1 cup vegetable stock or water 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste 1 ripe red mango, cut into cubes juice from 1 lime (2 tablespoons) fresh chopped cilantro for garnish (optional) Instructions: Rinse the beans and soak for 4 to 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender, about 40 to 50 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallots and sauté for a few minutes to soften. Add the ginger and chilies and stir for another few minutes. Add the rice to the pan and stir for a few minutes, until slightly toasted. Pour in the coconut milk, stock or water, cayenne and sea salt. Stir, bring to a simmer, and reduce the heat to low. Cover and cook for about 40 minutes, undisturbed, until the liquid is absorbed and the rice is thick and creamy. Fold in the cooked beans, lime juice and mango pieces. Turn off the heat and let sit on the element for another 5 minutes. Toss with a fork and serve hot or chilled garnished with fresh cilantro if desired. Makes 4 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More ideas for one-pot meals:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Mung Dal Kitcheree
Crusted Cornmeal Chickpea Potpie
Black Bean Chili With Mushrooms and Toasted Spices

Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Avocado Blackberry Smoothie

The holidays are often a time of indulgence. Larger meals and more sweets. Once the festivities are over, many of us turn to healthier and cleansing solutions for meals. Smoothies are always a good choice to start the day, especially when creamy avocado and berries take the shining role, as they do here along with banana, almond milk and hemp seeds. In addition, not only is this smoothie packed with nourishment, but it takes hardly anytime at all to whiz up. If you like your smoothies sweeter, simply add more honey.

Avocado Blackberry Smoothie

Recipe by Lisa Turner Published on January 6, 2015 Quick, easy, refreshing and creamy smoothie with avocado and blackberries sweetened with banana and honey Print this recipe Ingredients: 1 ripe avocado, pitted, peeled and chopped 1 cup blackberries 1/2 ripe banana 3 tablespoons hemp seeds 1 cup almond milk 1/2 cup coconut water or additional almond milk 2 to 3 teaspoons raw honey, to taste Instructions: Combine all of the ingredients in a blender. Process until smooth, adding more almond milk or coconut water as necessary. Serve in glasses. Makes 2 servings

Other smoothie recipes to try:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Frozen Mango Lime Lassi
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Delicious Mornings: Comforting Breakfasts Baked from Scratch

Audio Accompaniment: Chantal Acda