This past Monday evening I hosted the GRAND OPENING of my new business venture Re-VITAL-ize U!!!!
Since I graduated my program to be certified as a Registered Holistic Nutritionist (as of this past September 2012), I had begun working towards fulfilling one of my long-term goals: to run my own business. This past week I realized one of my dreams :)
Now, as an R.H.N. I am able to offer my clients various services which include one-on-one consultations & party packages. I am super excited to be able to share this passion with other people...namely to learn to eat for our health.
Today, I wanted to share a few recipes that were either served or highlighted at my Grand Opening. Hope you all enjoy :)
1) Almond Banana Blast Smoothie
3/4 cup of unsweetened almond milk
1/2 frozen banana
1 teaspoon of flax oil
1 heaping scoop of protein powder
maple syrup or raw honey to sweeten
add water to desired consistency or more almond milk
2) Raspberry Dream Smoothie
3/4 cup of coconut water (or coconut milk)
1/2 cup of frozen raspberries
1 teaspoon of extra virgin coconut oil
1 heaping scoop of protein powder
sweeten to taste (honey, stevia, maple syrup)
add water to desired consistency
Is anyone else's mouth watering???
3) Twice Cooked Curry Coconut Lentils
As I spoke about Monday it is important to pre-treat our legumes by sprouting them in order to:
-increase absorption of nutrients
-make them softer & much more palatable
So I buy dried legumes (either organic or best I can get) in bulk and first rinse them off to clean them. I then put them in a bowl (glass is preferred) and cover them with water. I then add one tablespoon of one of the following: lemon juice (freshly squeezed), raw apple cider vinegar, or plain yogurt. It acts as a bacteria starter. I leave them usually overnight, or even 24 hours for a good sprout. (In a rush you can leave them from morning until dinner_
I then cook them on the stove top (add water to make sure they are covered in the pot & that there is room to expand) by simmering them on a low to medium roll. Stirring often. Once I feel they are soft & cooked I turn off the stove & let them cool down.
Once they are cooled down I put them into the fridge overnight to further soften.
The next day I put the cooked lentils into a cooking pan (with lid) into the stove. I also added a can of coconut milk, a few heaping tablespoons of curry powder & some sea salt to taste. A bit of extra virgin olive oil drizzled on top. I then put it on low heat & re-heat in the stove stirring periodically. Once down, stir again & serve! Tasty :)
4) Peanut-Coconut Fudge
This versatile recipe is MELT IN YOUR MOUTH good!
First I start with 1/2 cup of extra virgin coconut oil & melt on low/medium heat stovetop. I add about 1/4 cup of butter (unsalted preferred). Once it is melted I add 4 heaping tablespoons of pure cocoa. I then stir in approx. 1/2 cup of raw honey. Taste a bit & keep adding honey until you arrive at your desired sweetness.
For added protein I add about 1/4 cup of organic smooth peanut butter. Once it is a smooth consistency I add in unsweetened coconut (about 1/2 cup, but feel free to play with it depending on your desired thickness).
Smooth the fudge into a pan & sprinkle chopped pecans on top. Then place in fridge until it is hardened.
***WARNING--> You will most definitely find this food does NOT last long around the home!