Browsing Category


Breakfast Recipes Smoothie Uncategorized Vegan Vegetarian

Wild Blueberries, Pear, and Cardamom Smoothie

February 9, 2017

Wild Bluberries, Pear, Cardamom Smoothie 4

Wild Blueberries, Pear, and Cardamom Smoothie
(AKA – Wild About Antioxidants)

A quick note: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time

Have you ever played that dark game – What 5 Things Would You Take if Your House Was Burning Down? It’s hard for me to think of 5 things. I don’t really like to get attached to too many physical things. Things can be replaced. But then I remind myself – jeez, don’t take yourself so seriously and just pick 5 things!

In no particular order I came up with:

  • My wedding band
  • The turquoise owl a friend gave me that was her grandmother’s
  • My sister necklace
  • A jar of almond butter – preferably the Once Again brand
  • The Vitamix

Wild Bluberries, Pear, Cardamom 4

Yep, I put my blender on my list. Remember, I’m trying to not take myself too seriously. My mom and dad got it for me for Christmas several years ago. I had no idea I was getting it. I opened it, jumped up and down, and shed a few tears of joy. Since then, besides my knives, it has become my most used kitchen tool. I use it for making soups, sauce, nut butters, flours, nut milks, hummus, but most of all for smoothies.

I used to make a smoothie in the Vita every single day. I’d come up with some interesting and elaborate concoctions. The smoothies had ingredients ranging from coffee and cherries, to dates and cacao, and sometimes all of the above. Today I prefer a much more simple smoothie. Whatever I put in my smoothie, 90% of the time wild blueberries are in there.

Wild Bluberries, Pear, Cardamom 3

Wild Blueberries are a more flavorful and pack in more nutrients in comparison to cultivated blueberries. As the Wild Blueberries website says: Wild Blueberries are true antioxidant superstars! They have twice the antioxidant capacity of cultivated blueberries, as measured by Oxygen Radical Absorbance Capacity. Diets containing foods with high antioxidant values such as fruits and vegetables are associated with reduced risk of chronic diseases.

Because of the cold weather, I wanted to create smoothie that had health supportive qualities, but also something that had a warming effect. As I was flipping through my Flavor Bible, I came across cardamom. Cardamom is considered a warming spice, so I thought it would be an interesting kick to a relatively simple smoothie. I found that it paired nicely with pear, and that’s how this recipe was born.

Wild Bluberries, Pear, CardamomI did a little research, thanks to University of Google, and found out that stars of this smoothie are surprisingly similar and health supportive. Wild blueberries, pears, and cardamom are all high in antioxidants, good for heart health, and anti-inflammatory. All three contain a high level of phytonutrients, which may help in protection from cancer. So drink up!

Wild Bluberries, Pear, Cardamom 2East Coasters – stay safe today in that blizzard! And take a break from your snow day junk food binge (because that’s what I do on snow days) and get in some nutrients with this spiced up smoothie.

Note: Please keep in mind that I am not a doctor or health professional. These are simply my own findings on the Internet and not from primary sources.

Wild Blueberries, Pear, and Cardamom Smoothie
Serving: 1 large smoothie

1 cup of almond milk
1 frozen banana
½ cup of frozen Wild Blueberries
½ cup of frozen pears
2 tablespoons of almond butter or 1 tablespoon of coconut butter
4 cardamom pods, seeded or ¼ teaspoon (scant) of cardamom powder
Optional: 1 handful of leafy greens, such as baby spinach or kale


  1. Combine all ingredients in a blender until all ingredients are blended to your preferred consistency.
  2. Pour into a glass and top with your choice of ingredients – hemp seeds, chia seeds, granola, almond butter, etc.

Note: If you don’t have a high-speed blender (like a Vitamix), the cardamom seeds may not grind finely enough for your liking. Try crushing the seeds between two spoons or using a coffee/spice grinder.

Question: What items would you grab in a fire?

Breakfast Dessert Gluten Free Recipes Vegan

Two Quick Recipes

September 8, 2016

Two Quick Recipes
aka Autumn Denial

This summer has been a big one and I apologize to my blog for my neglect. The season brought on a lot of adventures and a lot of change. I have a hard time saying goodbye to summer. So please put away your scarves and your pumpkin spiced everything.
It’s still summer.

Tempeh Lettuce Watermelon

I have two simple recipes for you today. The first one is hard to call a recipe because it’s just putting together a sandwich. We call it a BL Dubs – (Tempeh) Bacon, Lettuce, and Watermelon. Don’t knock it ‘til you try it. When my husband and I have this for dinner we have a rule not to look at each other. Between every bite we mumble, “This is so good.” It’s quite messy, but so worth it.

Tempeh Lettuce Watermelon 2

The second recipe, Blueberry Peach Crisp, made several appearances throughout the summer because it was SO extremely easy to put together for a quick and satisfying dessert. It keeps well in the refrigerator and can be made ahead of time. For an extra touch I added whipped cream by skimming off the top of chilled coconut milk (from a can) and mixed it in the blender with a few tablespoons of maple syrup and a little vanilla. Of course ice cream is another option, but I’ve also had this for breakfast on occasion with yogurt.

Blueberry Peach Crisp

This crisp is extremely easy to adapt. You may want it sweeter, less oats, a different flour, or more butter. I encourage you to play around with it. I’m excited to try this with different seasonal fruits.

Blueberry Peach Crisp 2

I hope you enjoy the end of the summer produce with these two recipes.

BL Dubs
(for one sandwich)

3 pieces of tempeh bacon – Lightlife Fakin’ Bacon is my favorite
1 tablespoon of olive oil
2 pieces of bread, toasted
1 piece of lettuce
1 slice of watermelon, about ¼” slice with rind cut off


  1. Preheat the oven to 350° and line a baking sheet with parchment paper. Place your tempeh bacon on the sheet in rows. Baste the pieces on both sides with olive oil using a pastry bush. Bake for 8 minutes, turn, bake for another 8 minutes, or until crispy. Cut pieces of bacon so that they are able to fit on the sandwich.
  2. Spread as much Vegenaise as your heart desires onto the toast. (Vegenaise is so much better than the mayonnaise from a jar.)
  3. Assemble the rest of the ingredients on the bread.

Blueberry Peach Crisp
(serves 6)

1 cup of frozen blueberries
4 large peaches, medium dice
2 cups of rolled oats
¾ cup of rice flour
¼ cup of Earth Balance (or butter), melted
½ cup of maple syrup
2 teaspoons of vanilla
½ teaspoon of cinnamon
¼ teaspoon of salt


  1. Preheat the oven to 350°
  2. In an 8”x8” pan combine the blueberries and diced peaches.
  3. In a medium mixing bowl combine the remaining ingredients until they are well blended. Layer on top of the fruit.
  4. Bake for 16-18 minutes, or until the top has browned and the center is warm.

Tip: An easy way to tell if it’s warm is to stick a fork in the middle for 5 second and when you take it out place the prongs on your hand. If it’s warm, the entire crisp is warm.

Question: What food was the highlight of your summer? Mine was a chocolate croissant from a bakery in Paris. Heart eyes emoji.