Citrus Ginger Smoothie to Fight Colds

Fighting off another family cold, Arlo and I decided to make "flu-fighter sunshine smoothie" from the oh she glows cookbook. Delicious! Citrus, ginger, lemon & cayenne to fight off any cold or flu, plus maple syrup to sweeten it up. Packed full of goodness!

flu-fighter sunshine smoothie by Angela Liddon

2 oranges
2 tbsps lemon juice
1 tsp grated ginger
1-3 tsps maple syrup
3 to 5 ice cubes
pinch of cayenne

throw in a blender and mix until desired consistency

check out http://ohsheglows.com/ for tons of amazing vegan recipes or pick up a copy of oh she glowscookbook (my current favorite cookbook) and be on the lookout for Angela's newest cookbook oh she glows every day (it's on my Christmas list!)

Arlo
Blender

from kidney stones to cute glass water bottles

A couple of months ago I ended up in the emergency room with extreme pain and 2 kidney stones. The most likely cause being dehydration. With 2 kids, breastfeeding and lack of sleep, I was not drinking enough water. It's no excuse, but it's what happened. As much as we are told how important it is to drink water, we forget, or at least I did. It's not just a fad, it's super important, not just to make our skin look better, but to maintain our health. So my recipe for today is very simple:

water

directions: pour it in a glass or cute bottle, sip often, bring it with you
optional: add lemon or cucumber slices

To help make water drinking more desirable, I searched for a cute, eco-friendly water bottle, and discovered an awesome company called bkr run by 2 women who hold the same ideals as me.

Tal Winter and Kate Cutler

Tal Winter and Kate Cutler were two intelligent, fashionable, cultured women in love with everything glowing and glamorous—but realized they were drinking from trash: cheap, disposable, plastic water bottles. Not glamorous. Instead, they wanted to drink from something clean, clear, soft and beautiful that felt like a couture accessory and not camping equipment. A product to be loved, not tossed away—a product they believed they could design. So they quit their jobs, said yes to the adventure, and recreated their lives. Four years later bkr has gained a dedicated following, earning its reputation as a coveted beauty essential and the solution to staying hydrated. Each season bkr releases limited edition collections inspired by runway trends in New York, London, Paris and Milan. Always BPA-free, phthalate-free, adorable and addictive. Welcome to your newest obsession.

I wanted to support this company, and make water drinking attractive for others, so I decided to sell them at our yoga studio. For every bottle sold, we will donate $2 to an awesome foundation that is located across the street from us, and who's hardworking employees practice at Luna; the Make a Wish Foundation "granting the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy".

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Vegan Banana Carrot Muffins

As a kid I always loved baking and helping out in the kitchen, and I'm so happy that our son Levi feels the same way. As soon as he found out I was making muffins he wanted to help out! Since we had a whole bunch of old bananas in the freezer that needed to be used, I looked up vegan recipes that had lots of bananas but were more than just a banana muffin (as much as I like banana muffins, we were in need of a change). I came across this amazing recipe.

As much as we can, we try to buy organic. I was happy to find these organic oats at Provigo.

Vegan Banana Carrot Muffins

We pretty much followed the recipe, only changing the Whole Wheat Flour for organic Kamut (I find it a bit lighter), and replaced the Almond Milk with a sample of Coconut Milk I had been given from So Delicious at the Wanderlust Festival. They turned out moist and delicious!

Levi spoon lick

Levi waited patiently to lick the spoon after we finished filling the muffin tray.

Vegan Banana Carrot Muffins.

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder pinch of salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar
3 medium bananas, mashed
1/2 cup carrots, grated
1/2 cup almond milk
1 teaspoon vanilla
1/2 cup rolled oats

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mash the bananas until only a few chunks remain. Add the vanilla and almond milk and mix with a fork. Whisk in the brown sugar until no clumps remain.

In a medium bowl, sift the dry ingredients. Fold into the banana mixture about half a cup at a time.

Add the oats and grated carrots, lightly folding until fully incorporated. 

Put batter into muffin tins or ramekins, filling only about 3/4 of the way.

Bake for about 30 minutes, or until a fork comes out clean.

Recipe by The Veggielogues

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