Overnight Super Matcha Chia Pudding

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I love breakfast foods but I don’t have a HUGE desire to change things up all the time. I could probably eat one of two things every day for breakfast and be perfectly okay with that. Avocado toast and granola with yogurt. I used to be big on oatmeal but that really changed after a few years of eating that almost everyday (as an alternative to cereal).

I’m at a point where if I’m not hungry after drinking a hot cup of chai with almond milk or some type of crazy a** elixir I make in the morning, I just could go without breakfast altogether. Then there are mornings where I wake up famished wondering if I ran out of my millet bread for avocado toast or if I should pop open a new bag of granola.

I’ve had a pretty serious matcha obsession since giving up coffee in January and I’m always looking for new ways to make it even better besides whizzing it with almond milk, butter, and coconut oil. I mean, it’s a pretty badass way to consume it and it’s rather flawless. If it’s not broke don’t fix it 😉 But a wave of inspiration led me to give this recipe a try.

Matcha, is actually powdered green tea (the green tea leaves are dried then ground into a sexy powder). This super powered powder is loaded with L-Theanine, an amino acid that helps balance the caffeine content. L-Theanine is known to provide a sense of calm (I can dig that). It’s a great source of antioxidants, improve focuses and concentration while also supporting sexy skin.

When combined with chia (a superpowered superfood all by its bad self) you get a happy, healthy dose of Omega 3’s, high fiber, protein and is a natural mood booster (hello glow) throughout your cycle (if you’re a lady). I’m all about them good mood foods and the combination of calm and clear, matcha with mood-boosting chia is a match made in breakfast heaven.

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The best part of this recipe is you can make it overnight and just grab and go in the morning. Well, I like to add a few things as toppings to make it a little more exciting 😉

Overnight Super Matcha Chia Pudding

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Total time: 1-8 hours (the longer you leave it the better)
Serves 1 hungry human

What you need:

  • 1 heaping teaspoon of matcha powder
  • 1/2 cup chia seeds
  • 1 cup coconut milk (full fat)
  • 1/2 cup almond/macadamia/rice/soy/cashew milk (your choice)
  • For sweetness: 1 teaspoon coconut nectar or 1 teaspoon of grade B maple syrup
  • Optional add-ins: maca, moringa powder (for an added green boost), coconut oil (best if warmed up and added in after being refrigerated)
  • Toppings: mixed berries, goji berries, coconut flakes, pepitas (the options are truly endless)

How you make it:

  1. Combine coconut milk and other nut milk of choice with matcha (and sweetener/add in’s) in a blender. Blend until incorporated and frothy.
  2. Whisk chia into your mixture and place in a container. Pop in your fridge and let the mixture get acquainted overnight.
  3. Before you indulge, stir your superpowered chia pudding and add a little more nut milk or coconut milk to achieve your desired texture. The sweet spot for me seems to be about 2-4 tablespoons 😉
  4. Top with a few of your favorite things and feel glorious and full.

How do you take your matcha?

Peace, love and NO Beef!

G

 

Cauliflower Couscous {a party in your mouth}

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Recipe wizardry (as I like to call it) is an art. You want food to actually taste good, look good but be easy enough that the amateur home cook can think to his or herself, “Oh hell yea, I can make that and it sounds delicious.” I’ve always had that intention when it comes to my recipes, my cookbook (and long long long project of cookbook number 2- it’s a tough one guys and gals, it’s really freakin’ tough) and the classes I teach. I want everyone to feel like nourishing, healthy food is not just some luxury. It should come naturally almost like a symphony of ingredients perfectly coexisting in a foodgasmic harmony.

Can’t a girl dream?

Over the last month or so I’ve hosted a few cooking workshops (GiMix it Up) and really gave people the opportunity to get into a real NYC kitchen. I do not create my food in a commercial kitchen, I have minimal counter space and I make due with the space I have. I LOVE my apartment and my kitchen. It was one of the first things that stood out to me. I at least have cabinets and I get to create yummy things as a result. I think having people in my kitchen to see what I work with gives them a little relief. Like, hello, I’m a real person, this is real life and I’m not going to magically pull out an already made version of a dish we are putting together. That’s not how it works.

One of the awesome menus I put together, legit, took no time at all. People were amazed at how easy this meal came together, how delicious and how the flavors developed with minimal ingredients. I’m all about that life.

This menu included: easy braised greens, roasted veggies AND the piece de resistance: cauliflower “couscous” with tart cherries, pepitas and a tangy, light honey lemon sauce.

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Spicy Cauli-Wings {with a tangy avo-ranch sauce}

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Cauliflower is legit a versatile af veg. I’ve done cauliflower fried “rice,” mashed cauliflower (instead of potatoes), cauliflower crust pizza. All of which I have covered on the blog. And of course, I put cauliflower in all kinds of stuff. The one thing I have always been hesitant to make: cauliflower wings.

First of all, I don’t know if you know this about me, but I have been a vegetarian my entire life. So I have no idea what wings are “supposed” to taste like. In many cases of cooking, I combine ingredients instinctually. I guess. I trust. I surrender to the culinary divine and let it lead me and pray it all works out. And usually, it does. For this case, it REALLY does. This recipe didn’t have that gooky batter that most recipes called for. I don’t really want to feel like I’m eating a fritter, I want the pure crunch of that delish cauli all up in my mouth (yea, I just said it like that).

This is crunchy. I LOVE crunchy. I can hear my mother-in-law Donna say, “gimme something crunchy.”

It’s also spicy while the avocado ranch dipping sauce perfectly complements and cools that spicy sexiness.

I know you’re all thinking about your favorite dishes to whip up for your Oscar’s themed party 😉 Add this baby to your roster.

Spicy Cauli-Wings {with a tangy avo-ranch sauce}

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Serves 4-6 people
Total time: 20-30 minutes

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Gut Healing Glow Giving Veggie Broth {For Soups, Sippin’ + Kickin’ out da Sniffles}

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Feeling under the weather last week really took a toll on my body and mental, spiritual, emotional creativity. I’m not a big fan of ordering out (in general) or finding someone (you know, like a restaurant or whoever) to concoct a magic potion for me to feel better. Though I could have skipped the time spent in the kitchen and kept my booty in bed, I chose to create this yummy broth recipe (it’s too legit to quit).

I don’t know about you but this new Bone Broth craze has me a little jelly.

I support my broth sippin’ friends but I can’t get myself to get into it since, hello, No Beef Here. There are countless benefits of bone broth when consumed regularly. When you sip broth it’s like popping your multivitamin or multimineral pills and it absorbs really quickly into your system. That’s pretty badass to me. I’d rather sip, eat, slurp, gulp my way to wellness instead of sucking down a ton of different pills (I have my exceptions of course).  Bone broth is rich in immune system supportive minerals and contains healing compounds like collagen, glutamine, glycine, etc. The collagen (I LOVE collagen, there are some plant-based options, look up Reserveage and NEO Cell) in bone broth heals your gut lining, supports joint health and keeps your skin extra sexy and supple.

For my plant based friends, I’ve created a recipe that’s DELICIOUS to sip and LUSCIOUS to use in your favorite soups.

Each ingredient was mindfully simmered in a loving pot of water to gently coax out each flavor and give you the ultimate glow. And! The best part is you get a similar benefit in terms of promoting collagen production because this baby has seaweed ANNNNNNND beets. SAY WHAT?!!!

Now, go grab your biggest pot and put this baby on the stove on low and take it slow. An orgasmic glow is WORTH that wait. I promise.

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5 Ways to Kick Cold + Flu Season’s A** {When You’ve Done EVERYTHING + You’re FED UP}

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Okay seriously guys and gals, cold and flu season is here with a vengeance.

I don’t know whether me working with children OR working outside on Saturday’s at the farmer’s market is messing with my system, but homegirl is really feelin’ it. From the random 60 degree days to the re-damn-diculous 11 degree snowy, rainy shiz, my body is like HELLLOOO what is going on. Anyone else in the Northeast going through this right now?

This is the thing that pisses me off (and I mean this in the most self-loving and self-affirming way possible), I take really good care of myself.

So how in the heck do I manage to have my sinuses act the heck up, nose running, throat tickly with some serious body soreness (and I’m not talking about the kind following working out) after doing all the “right” things? I’m sure you know I’m big on not consuming sugar, gluten, I’ve drastically cut down caffeine and I am off of coffee. I supplement regularly, drink Kombucha, eat fermented things, load my body up with nourishing, delicious foods. So, WHAT DA HECK?!

I had a few moments catching myself feeling a bit disappointed or betrayed by my body. But really, my body knows exactly what it needs. And apparently, it needs lots of cozy time to make up for all the cold weather and lots of soups.

I refuse to take any over the counter stuff because let’s face it, it just masks the symptoms and I would have to do some major overhauling of my system to get it back to a loving and nourished place.

So to keep me sane and for you to hopefully share this goodness with yo fams and peeps, here are my 5 tips for kicking this cold and flu bullsh*t’s a** while giving your body some major TLC.

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