Blueberry Mango Smoothie

Blueberry Mango Smoothie

Drink Your Fruits and Veggies

Blueberry Mango Smoothie

Blueberry Mango Smoothie

Blueberry Mango Smoothie

I can’t believe I let the whole summer go by without posting a smoothie recipe. What was I thinking?! Well, better late than never. This one is worth the wait. There’s lots of fruit and veggies in this drink; along with healthy fats, anti-inflammatory and detox properties, and an energy boost. It’s so refreshing too. I’ve had one three days in a row and honestly, its been the highlight of my day. You might say I need to get a life if this drink is the highlight of my day or you may just need to try it yourself and see if it doesn’t have the same effect on you. For real, do it. Now.


1 c. unsweetened almond milk

1 c. kale, chopped and packed

2 c. spinach, packed

2 leaves romaine lettuce, chopped

1/2 lemon, peeled

1.5 c frozen blueberries

1 c. frozen mango chunks

15 g raw ginger

1/4 avocado


Using your food processor or blender (I have a Ninja), begin by adding the almond milk and the greens. Blend until liquid. Continue adding ingredients and blending along the way until you’ve added everything. Be sure not to overheat your machine; stop every little bit to give your machine a break and to scrape the sides. This makes two servings and looks even more appetizing in an adorable mason jar. Drink one immediately and share the other with a friend. Or do like I do, and save it for later by stashing it in the back of the refrigerator where nobody else will find it.

Macros per one out of two servings: 170k cals, 6.2g fat (.7g sat, .6g poly, 2.1g mono), 33.5g carbs (8.9g fiber, 19.2g sugar), 4.4g protein, 132.1mg sodium, 659.8mg potassium


Fadi Malouf – Nutritionist and Personal Trainer


Eat Your Vegetables Day

Eat Your Vegetables Day

June 17th-An Uncommon Holiday

Fresh Vegetables

Fresh Vegetables

Eat Your Vegetables Day

There’s a lot of weird food holidays most of us are unaware of: Popcorn Day, Corned Beef & Cabbage Day, Apple Dumpling Day, Cashew Day, Pickle Day, Buttermilk Biscuit Day, the list goes on and on. As someone who has always enjoyed baking and cooking (and in a former life had a cupcakery-that’s a cupcake bakery for all of you who aren’t familiar), I will use any excuse to celebrate with food. And now that National Rocky Road Day has come and gone without me bingeing on something atrociously sweet, I’m already prepping for Eat Your Vegetables Day on June 17th. In fact, I’m trying to make a whole month out of it. Our dinner menu this week is 75% veggies. Tomorrow night for dinner, we’re walking to our local farmer’s market and making a meal out of the fresh vegetables they have available. I’m trying some new recipes I’ve never tried before. I’m even going to try roasted spinach this week. 

So, try it with me. Eat some more vegetables. Feel better, have more energy, and feel good about what you’re putting into your body. After all, it is your temple and you’ve been charged with the duty of keeping it well. Enjoy, and to your health!


Raw Spicy Carrot Soup

Raw Spicy Carrot Soup

An amazing raw soup that will keep you warm on cold nights!

Spicy Carrot Soup

Raw Spicy Carrot Soup

Raw Spicy Carrot Soup

2 Cups Carrots

1 Cup Celery

1 Tbsp Garlic

1 Tbsp Lemon Juice

1 Tsp Sea Salt

1 Small Jalapeno (more if you like it spicy.

¼ Tsp Cinnamon

Blend for 2 to 3 minutes until warm. If you want this recipe raw then do not heat over 100 degrees.

Raw Nut Cheese

Raw Nut Cheese

Ahhh cheese. Loved by many addicted by a few and an opiate for all. Cheese of course is not the healthiest of foods but it is delicious. Be thankful if you have a lactose intolerance that keeps you away from this tasty yet fattening and artery clogging delight.

Now don’t fret because raw food enthusiast have found out how to closely duplicate the taste of many cheese recipes

While there is no substitute for the real deal, I have come to love the following recipes in my home.

Raw Nut Cheese

  • 2 cups raw cashews soaked in filtered water for 2 – 4 hours
  • 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup nutritional yeast
  • 2 to 4 heaping tbsp probiotics
  • 1 tsp Celtic sea salt
  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, and sea salt in the food processor and pulse until roughly blended.
  2. Gradually add in more lemon juice, and salt to taste.

For best results allow the cheese to age by draining the liquid through a cheese cloth at room temp for at least 24 to 48 hours

Storing cashews in the refrigerator for longer periods will firm the cheese.

Place cheese in a dehydrator for 24 hours to create a hardened outer rind.

For a different flavor omit the nutritional yeast (unless noted below) and 1/2 of the lemon juice from the basic recipe and try adding and making:

Garlic cheese:

  • 4 cloves garlic
  • ¼ cup nutritional yeast

Herb cheese:

  • 1 chopped green onion
  • 1 Tbsp chopped fresh flat leaf parsley
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh thyme
  • 2 Tbsp nutritional yeast flakes
  • 2 to 4 heaping tbsp probiotics

Tomato basil cheese:

  • 1 tsp organic tomato paste
  • 2 cloves fresh garlic
  • 4 Tbsp chopped fresh basil
  • 2 to 4 heaping tbsp probiotics

Chilli chive cheese:

  • 1 – 2 Tbsp Chopped Chives
  • 1/4 cup nutritional yeast flakes
  • 2 to 4 heaping tbsp probiotics

Chilli cheese:

  • 1 – 2 Tbsp chopped fresh cilantro
  • a pinch of red chilli flakes or chopped fresh chilli
  • 2 to 4 heaping tbsp probiotics


  • 1 – 2 Tbsp freshly chopped fresh flat parsley
  • 2 chopped green onions
  • 1 Tbsp grated lemon zest
  • 1/2 tsp ground chipotle or 1/2 finely chopped jalapeno pepper or 1 serrano chilli
  • 2 to 4 heaping tbsp probiotics

Sweet cheese:

  • 1/4 cup nutritional yeast
  • 1 tsp raw agave nectar
  • 2 to 4 heaping tbsp probiotics

Truffle cheese:

  • 2 tsp truffle oil
  • freshly ground pepper
  • 2 to 4 heaping tbsp probiotics

Sesame cheese:

  • 2 Tbsp sesame oil
  • 1 Tbsp tahini paste
  • 2 to 4 heaping tbsp probiotics