There’s nothing better than a simple snack. When it comes to life on the run, I usually make or break healthy eating when it comes to snacking. We have a juice bar that rolled out these nachos as a healthy raw food option. Initially I was skeptical, but have come to love these apple nachos. It’s a sweet treat without being overly indulgent. A few weeks ago I made these for my little nieces and they absolutely loved them! Anything with a bit of crunch and a sweetness, they love.
Keep reading for the full prep after the jump!
2 pink lady apples
Organic coconut flake
Organic raw honey
Raw creamy almond butter
Dark Chocolate Cacao Nibs
Rinse apples and thinly slice into rounds. Place in bowl and layer rounds in circular formation. In the middle spoon almond butter. Begin to add coconut flakes and coconut granola. Sprinkle raw cacao nibs on top. Finish by drizzling raw honey and cinnamon on top. Happy snacking!
Whether you’re looking to mix up your morning routine, or just trying to get breakfast in your busy day, this recipe is quick, doesn’t require any heat, and is absolutely beautiful. If you are someone who loves making sure your food looks pretty this recipe can’t be beat. Our favorite way to make this recipe is to spend a slow Saturday strolling through the farmer’s market, picking the freshest fruit our hearts can find. In a bowl of flavored greek yogurt you have protein for the day and fresh fruits to naturally sweeten the tart flavor of the yogurt.
Begin by cleaning fruit and drying off on paper towel. In a blender, add whatever berries you would like for flavoring your Greek yogurt base. For our bowls, we love to blend strawberries and then add a bit of plain yogurt to the mix. Begin by layering on toppings. We loved the mixed berry combination with kiwi and mango. It’s fresh and delicious. If you’re wanting to have a healthy midday snack in the summer heat, pop your completed bowl in the freezer for 20 minutes for it to freeze up. It’s a great way to cool off without any extra sugar. Happy eating!
When it comes to spring favorites, lavender is my absolute favorite. In the mornings, you’ll usually find me sipping on a homemade latte macchiato. However, when I go out, I always head to a favorite coffee shop and purchase a honey lavender latte. This morning, I decided to take on the challenge of making it at home. It worked perfectly.
Keep reading for the full recipe after the jump!
Honey Lavender Latte
1/2 C sugar
1/2 C water
3 sprigs of fresh lavender
2 shots of espresso or 4 oz of extra strong coffee
1/2 C 2% organic milk
In a small saucepan, combine sugar, water, and honey. Bring to a boil and reduce to a simmer. Add sprigs of fresh lavender. Let simmer until syrup covers the back of a spoon, making sure to stir occasionally preventing burning. Let lavender steep in syrup for an additional 10 minutes.
Using an Aeropress, pull shots of espresso. (We love our Aeropress and couldn’t recommend it more. It gives you great quality espresso for a fantastic price.) Warm milk and using a blender, milk frother, or immersion blender, foam your milk. To assemble the drink add 1 T of honey lavender syrup and stir with espresso. Add frothed milk and enjoy!
There’s something about lavender. I absolutely love it. If I’m looking for a workspace away from home I usually head to a favorite coffee shop and get their honey lavender latte. It’s my favorite and is the perfect start to my workday. With summer temperatures on the horizon, it’s time to break out the iced drinks with a touch my favorite, lavender. Paired with the nuance of chai, this drink uses a homemade lavender syrup with fresh lavender from the garden.
Keep reading for the full recipe after the jump!
Iced Lavender Dirty Chai
1 C organic milk, 2%
8 chai tea bags
8 oz of water
1 C water
1 C sugar
4 shots espresso or 1 C cold brew coffee (find our recipe for cold brew here)
10 lavender blooms, plus one stem for garnish
Begin by placing equal parts sugar and water on the stove. Bring to a boil and reduce heat until sugar is dissolved. Add lavender blooms and steep. (Keep blooms in sugar upon storage for richer flavor. Store in refrigerator for up to two weeks.) Place to the side.
Brew tea bags in 8 oz of water to create double strength chai.
To assemble drink:
Combine 2 T lavender syrup with 2 oz chai in the bottom of a tall glass. Stir. Add 1/4 C cold brew and milk. Finish with ice and serve. Soak up the sunshine and enjoy!
As a little girl I would obsess over my easter egg craft project. I would wander up and down the aisles of my local Meijer grocery store. Whether it was a simple Paas kit, or marbling, glitter, or wax resists, I would dream about all the creative exploits that would land on the simple substrate of a white eggshell. Any moment for creativity was a welcome sight and regardless of the years that have passed, there’s something about dyeing Easter eggs that brings back a welcome DIY staple. This year we ditched artificial color and ventured into the world of natural dyeing processes. Whether dyed with tea, turmeric, or red cabbage, it’s was a fun project to explore.
Keep reading for the full how-to after the jump!
Naturally Dyed Easter Eggs
A dozen eggs
2 T white vinegar
1 t iodized salt
4 C red cabbage
Coconut oil or butter for resist
Place eggs in a large sauce pan. Cover with water. Set on stove to high. Boil for 10 minutes. Remove from heat and allow to cool. In a separate saucepan, place 4 C of shredded red cabbage. Cover with water and boil for 30 minutes. Strain cabbage and discard, leaving purple liquid. Add salt and vinegar to the cabbage dye. Rubbing butter or coconut oil on the egg, create a resist. Place in dye in small mason jars. Allow to sit overnight for a deep blue. For a paler color, keep in liquid for only 5 hours. Remove eggs from dye liquid. Run underneath cold water to remove the resist. Continue to dab with paper towel for a beautiful sponged effect. Place in a basket or small wooden bowl for the perfect casual centerpiece at your Easter gathering. Until Monday and happy Easter!