Carrot Cake Chia Pudding AND Parsley Arugula Tabbouli Salad

Happy May! It’s hot here in Southern CA, so it’s definitely time to be outside getting the (container) garden in gear, and loading up on fresh and alive foods…

And I have 2 great new recipes to help fulfill that mission. Starting today, I am a monthly contributor to the Breast Cancer Yoga Blog, and will be posting articles on vegan diet and new recipes each month. I’m extremely excited to be part of the contributor family there, and look forward to the amazing information that will be shared by everyone.

You can visit the blog to read my first article, Eat Your Way to Health & Vitality with a Plant-Based Diet , and find my 2 new recipes. And while you’re there, enjoy some of the other wonderful content, such as this article on the Ahimsa Trinity by Yogini Kaliji.

Fabulous New Smoothie Combination…

This morning I made a fabulous smoothie. It was born due to some ingredients that needed to be used up rather than any grand inspiration, but it tasted great!

One thing to keep in mind is that smoothies don’t have to always follow a more traditional “sweet fruit/greens/banana or avo base/maybe some spice” type of recipe – they are really wonderful using non-sweet fruit and herbs as well.

Today’s smoothie had:

  • 2 pears
  • 2 kiwi fruit
  • 1 persian cucumber
  • small handful of parsley
  • 1 slice of lime (including the rind)
  • 1/2″ piece of fresh ginger
  • 1 tablespoon pistachio butter (or any nut butter would work)

Add enough water to blend to the desired consistency, and enjoy! This is a very light and refreshing smoothie.

Kiwi fruit have tons of vitamin C (always good at this time of year) and cucumbers are incredibly hydrating (also good for us!). The pistachio butter adds a bit of good fat, and the lime and ginger give it a nice zing to start your morning.