Raw PB and J Popsicles

Well, hello there wellness lovers!

The other day, I was browsing the reading list of my favorite blogs, and practically melted when I came across a recipe for Raw PB & J Popsicles by Amy from Fragrant Vanilla Cake!

Ever since finding popsicle molds at TJ Max at the beginning of summer, I've been having all sorts of fun creating my own 'ice cream' pops by freezing leftover banana soft serve...

But I had definitely not thought to make peanut butter and jelly-inspired pops!

Thank you, Amy... for sharing your recipe with us all!

Here it is!

Raw PB & J Popsicles
Makes 6

Jelly:
1 cup raspberries
4 large medjool dates
1 tsp pure vanilla extract

PB ice cream:
5 large frozen bananas
1/2 cup raw peanut butter
1 tsp pure vanilla extract
stevia to taste

6 standard sized popsicle molds

To make the jelly, combine all ingredients in a food processor and process until smooth. Set aside. To make the PB ice cream, combine all ingredients in a high speed blender and puree until smooth, using the tamper to press it down into the blades. Pour into a bowl.

To assemble, take 6 popsicle molds, and alternate peanut butter ice cream and jelly until you have them filled (I used a spoon to carefully spoon the fillings in). Freeze overnight, then remove from the molds (you may need to run warm water over them for about 30 seconds to loosen) and enjoy!

If you are not yet familiar with Amy's raw vegan recipes... you should  check out her blog! (I've been reading it for years!)

Have a lovely day!

xoxo,
Ashley

P.S. If you haven't yet acquired popsicle molds, here are several options via Amazon!

Fall Recipe: Pumpkin Pie Smoothie!

Greetings!

I don't know about you... but I am ready for fall! The last week of August is a great time to begin enjoying pumpkin smoothies, right? ;)

Every August, I always have to remind myself that it is not fall, yet.... even though Michael's has had the fall decor out for a month! Yesterday I went to my favorite store, and learned that they are already selling Christmas decor!

Crazy...

Anyways, I just learned about a fall recipe contest that my beloved nutrition school, Integrative Nutrition is having!

25 entries will be selected to publish in their fall recipe ebook! This summer, my Tropical Mango Banana Sherbert was featured on the Integrative Nutrition blog! Naturally, I am excited at the chance to submit a fall recipe!

Experimental recipe #1... Pumpkin Pie Smoothie!

Ingredients:

• 1/2 c. pumpkin
• 3/4 c. almond milk
• 2 dates, pitted
• 1/2 banana, frozen
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 cup ice
• 1 tsp. vanilla
• optional: candied pecans

Directions:
Add all ingredients in a blender. Blend until smooth. Garnish with candied pecans, if desired. Simple!
*I use a Vitamix. If you are interested in purchasing one, I can get you free shipping!

This week's agenda:

• prepare handouts/giveaways for my clients
• get a pedicure with my mom today!
• update Facebook page
• finish the September newsletter
• create 'Healthy Kids' presentation for upcoming event
• get ready for 'Sugar Blues' seminar and webinar
• enjoy a reiki massage session!
• relax with my favorite yoga DVD
• get ready for my family's annual Mammoth trip!
• surprise Jon with an early Christmas present!

Have an amazing weekend!!

Vegan Brownie Fudge!

Greetings! :)

I hope you had an amazing weekend! It's been cold and rainy in Palmdale... perfect for relaxing by the fire, watching movies, working on Integrative Nutrition coursework, spending time with family, cooking, and making fun vegan treats in the kitchen!

Anyways, my friend Amber invited me over for dinner tomorrow... so naturally, I wanted to make a healthy, guilt-free dessert! :)

What I came up with is a treat that is half brownie, half fudge, partially raw (the base), and the rest just vegan (the topping).

Vegan Brownie Fudge

For the base layer-
Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates, pitted
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/3 cup carob powder
• 1/4 cup almond milk 

Directions: Process the ingredients above in a (heavy duty) food processor. Press into an 8x8 square pan lined with parchment paper. To help make the brownies lie 'flat' in the pan, I placed parchment paper on top and  pressed on the mixture until it was even. Place in freezer to firm for approximately 30 minutes.

For the topping-
Ingredients:

• 1/2 cup vegan chocolate chips
• sprinkles

Directions: Melt the chocolate chips in a double boiler. Spread onto brownie layer. Add the sprinkles! :) Let the chocolate topping return to a solid state, or place in the refrigerator to quicken the process. After the chocolate has become solid, carefully lift the brownies out of the pan and place on cutting board. Cut brownies into squares... and enjoy!

What do you do on rainy days? Did you make anything exciting in the kitchen this weekend?

Vegan Vanilla Almond Milkshake!

Hello fellow health and wellness lovers!

It's been awhile since I've posted an update...

This was a busy week: work, house-sitting, studying my coursework for Integrative Nutrition, and working on my health coaching business! I've also been spending time on my gardening blog! ♥

Anyways... last year around this time I found a health food store in Las Vegas, where I had a "Raw Vanilla Milkshake." I don't remember the exact ingredients, but this is what I came up with!

Vegan Vanilla Almond Milkshake
(2 servings)

• 1 banana
• 1 cup almond milk
• 1 1/2 cups ice
• 1 medjool date (2 for added sweetnes)
• 1 tsp vanilla
• 4 tsp. flax oil* (optional, see note below)

 *Flax oil is great for balancing hormones! ;)

Who ever said milkshakes have to be made out of sugar and dairy anyways?

Green Apple Super Smoothie!

Hello there! :) And happy Friday!

So... earlier this week, I did some reading & researching about 100 different popular dietary theories (for hours!). I am absolutely fascinated by everything I am learning at the Institute for Integrative Nutrition! ♥

Anyways, when reading about the Body Ecology Diet, I came across a delicious green smoothie recipe! I ended up adding dates for natural sweetness. It is my favorite green smoothie yet!!

If you want to whip up a green smoothie that is less "green" tasting than most, give this one a try! :) It's delightfully refreshing and calming, yet energizing!

Green Apple Super Smoothie
(makes 6 servings)  

Ingredients:

*1 granny smith apple

*4-5 stalks celery 

*2 cups romaine lettuce

*4 dates, pitted 
*½ large avocado 
*½ bunch cilantro or parsley

*3-4 cups filtered water

Directions:

Chop vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency. Enjoy!

Do you have a favorite green smoothie recipe? I would love to try it! :)

And, are you doing anything exciting this weekend?

Decadent Chocolate Pudding

Greetings!

Are you searching for a sweet and delicious chocolate pudding recipe that can be enjoyed by everyone?

Enter...

Decadent Chocolate Pudding!
















It is completely natural and made from excellent-for-you ingredients! It's also gluten-free, dairy-free, and has 0 grams of refined sugar!

Ingredients:

• 1/4 cup almond butter
• 1/4 cup medjool dates, pitted
• 1/8 cup water
• 1/4 cup cocoa powder
• small pinch sea salt
• 1 medium banana
• 1 tablespoon coconut oil
• 1 teaspoon vanilla

Directions: Combine ingredients in a food processor and process until smooth.