How to make Watermelon "Candy!"

Greetings wellness lovers!

Today I wanted to share with you one of my favorite summer treats! I "accidently" made this last year, just by randomly dehydrating some extra water melon I had on hand.

To my surprise, dehydrated water melon is a heavenly sweet treat, and is even reminiscent of Starburst and Jolly Rancher candy!  

Did anyone else roll Starburst candy into a giant "Starburst ball" when they were a kid? Or was that just my sister and I...

Here are the steps:

1. Slice water melon 1 inch thick and cut into 2 inch (or so) pieces. As long as the thickness of the pieces is the same, the length/width doesn't have to be exact. (This makes them dry evenly.)
2. Arrange the water melon pieces on the dehydrator trays.
3. Dehydrate at 135 degrees, or the "fruit setting" for 6-8 hours.
4. Let cool, then store in an airtight container.

Simple!

*Bonus: Your house will have the lovely summery scent of watermelon!

In case you are wondering what type of dehydrator I use, it's the Excalibur 3900B Tray Deluxe Dehydrator from Amazon.

Oh, and check out the lovely nutrients that you will be treating your body to when you indulge in this pretty pink fruit!

(WHFoods)

I hope you have a wonderful day! P.S. I'm excited to hear if you plan on trying this!

xoxo,

Ashley

Cleaning-out-the-Fridge Vegetable Curry!

Greetings! I hope you are doing well on this November day!
















This morning, I was on a mission to clean out the fridge, and also wanted to make something that was easy, simple, warming, and (of course) delicious.

Any combination of vegetables can be used. (Save $ by using what you already have!)

Cleaning-out-the-Fridge Vegetable Curry

Ingredients:

• 3 cups green beans
• 2 cups sliced carrots
• 1 cup chickpeas
• 1 onion, chopped
• 16 ounces vegetable broth
• 1 14-oz can coconut milk
• 3 teaspoons curry powder
• 2 teaspoons dried basil
• brown rice (optional... to serve over)

Directions:
In a slow cooker, combine green beans, carrots, chickpeas, and onion. Stir in broth, coconut milk, curry powder, and basil.

*note: I used light coconut milk.

Tropical Mango Banana Sherbert!

It's almost Friday!! How is your week going? ♥

I am so excited about events have happened so far! I feel like I need to 'pinch' myself because I cannot believe reality... :)

1. Integrative Nutrition mailed me my official certificate to begin supporting clients!
2. My health coaching website has officially launched!
3. I welcomed my first client into my 6-month program!!!
4. Last night I met Joshua Rosenthal, the founder/director of Integrative Nutrition, & fellow IN students/grads in Hollywood!!! It was amazing to connect with so many positive, like-minded people!!

Ahhhhhhhh! I hope I can keep up this pace! ;)

The W Hotel was perfect for an IN meet-up!

Anyways... yesterday, I made a delicious treat by accident! (I was craving cold + sweet, so I just grabbed some fruit from the freezer and threw it into the food processor! All of the sudden, I realized that I had just made "Tropical Mango Banana Sherbert!" ♥

Ingredients:

• 1/2 banana, frozen
• 2 slices mango, frozen
• 1 tablespoon coconut milk
• blueberries, dried or fresh 

Directions:
Place banana and mango into food processor, add coconut milk. Blend for about 1 minute, until the mixture has a smooth consistency. Scoop out with an ice cream scoop. Top with blueberries (or fruit of choice!)

Makes 2 servings.

I hope you have an amazing rest of the week!! ♥

P.S. If anyone would like to "like" my new Facebook page, I would ♥ the support! (And I gladly return the favor!) http://tinyurl.com/6g4awyy

P.P.S. Is anyone in California going to WorldFest this weekend?! My mom and I are going on Sunday! :)

Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness! ♥

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

Ingredients:

• 2 pounds baby carrots
• 12 ounces sugar snap peas
• 1 tablespoon coconut oil
• 1 teaspoon agave
• 2 tablespoons lemon juice
• salt (I used Himalayan)

Directions:

1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
2. Heat coconut oil in skillet over medium-high heat.
3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.

Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful- AuburnPub.com
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube

Garlic Roasted Cauliflower & Lemon Tahini Sauce

Happy Tuesday! I hope you are having a great week!

This morning I was definitely not feeling 100%... but after a nutritious breakfast of oatmeal, almonds, and a fruit smoothie... and then a 30 minute run, I felt much better! Healthy food and exercise can do amazing things! ♥

Anyways... tonight I finally got around to using the head of cauliflower that has been waiting patiently in the fridge.

Little did it know... it was about to get roasted with garlic, olive oil, and parsley!

And then dipped in Lemon Tahini Sauce! :)

And... guess what?! It was so easy to make!

How to Make:

Garlic Roasted Cauliflower & Lemon Tahini Sauce

(serves 4, as a side dish)

Roasted Cauliflower

• 1 head of cauliflower
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 tablespoon dried parsley

Preheat oven to 400 degrees F. Cut cauliflower into florets. Mince 3 cloves of garlic. Toss cauliflower florets and minced garlic with the olive oil and parsley in a large bowl. Spread flavored cauliflower onto a pan (I used parchment paper, but it probably is not necessary). Roast for 25 minutes.

Lemon Tahini Sauce

• 2 tablespoons lemon juice
• 5 tablespoons tahini

Mix lemon juice and tahini together in a blender. Serve as a dipping sauce, or drizzle over roasted cauliflower.

Even though I enjoy cooking... I have little patience when I am already hungry. So I am glad this was so quick & easy!

Do you have any favorite ways to enjoy cauliflower?

P.S. Has anyone ever made cauliflower "mashed potatoes?" I think that is going to be the fate of the next head of cauliflower that comes my way. :)