Oatmeal Breakfast Smoothie

Oatmeal Breakfast Smoothie
(Serves 1) – Vegan, Gluten-Free, can be Raw
O is for Oatmeal. Oatmeal is so versatile and healthy for you. It’s been known to lower cholesterol, its heart healthy, great for diabetics (stabilizes blood sugar) and reduces high blood pressure. It’s filling too, this smoothie easily tide me over until lunch. Oatmeal is great for you and my mom makes the best – I’ll have to blog about her recipe one of these days. Oatmeal is flexible too, you can make Oatmeal (porridge), Oatmeal Cookies, Oatmeal Bars, Granola or add it to a smoothie. This smoothie is a simple feel good breakfast recipe. Maca powder has been known to not only put you in a good mood, but to get you ‘in the mood’ also. This superfood has been known to boost the libido, helps with fatigue, it’s a stress reducer among others benefits. If not in this smoothie, I’ll mix maca straight in a bowl of oatmeal or other foods too. If the Oatmeal and Maca weren’t extraordinary enough, this also has Turmeric, Almond Butter, Coconut Water and Chia seeds. Chia seeds are packed with an excellent vegan source of Omega 3’s, as well as, protein, antioxidants and fiber. You can prepare it the night before and refrigerate so all you have to do in the morning is blend it up. And if you prepare it that morning, it takes no more than 5 minutes. Serves 1 – but can easily be doubled or tripled for a family breakfast on the go.


¼ Cup Rolled Oats –GF (I use Bob’s Red Mill) or raw oat groats (raw)
1 Tbsp Chia Seeds
1 Tsp to 1 Tbsp Raw Agave Nectar (to taste)
1 Tsp Maca Powder
¼ Tsp Turmeric
¼ Tsp Cinnamon
1 Tbsp Maple Almond Butter (I use Justin’s)
½ Cup Almond Milk
¼ Cup Coconut Water
½ Cup Water

Blend together and Enjoy! – You can substitute for all coconut water if you prefer.


Artichoke and Asparagus Antipasto Salad with Apricot Almond Butter Vinaigrette

Artichoke and Asparagus Antipasto Salad
(Serves 8-10) Vegan, Almost-Raw, Gluten-Free

Blogging from A to Z beginning with the letter “A” today. So I decided to bring my “A” game. Art to Choke Hearts was the inspiration today; discussing Artichokes and the blog with my husband he mentioned Henry Rollins’ book over dinner, respect.
Italian on the menu tonight, so I was further inspired to make an Antipasto salad. The salad has Asparagus, Artichoke hearts, Almonds, Arugula and an amazing dressing of Almond Butter, Apricot and Agave. The dressing alone is killer! Enjoy!

1 bunch Asparagus Spears, ends trimmed (Abt 50 spears)
2 Tbsp Extra Virgin Olive Oil
2 Garlic cloves, minced
1 Cup Carrots Chips
3 (14oz) Cans Quartered Artichoke Hearts
¼ Cup Water
1 Cup Roasted Red Peppers, sliced
6 oz Stuffed Green Olives
4 oz Capers
5 oz Sun-dried Tomatoes, sliced
½ Cup Sliced Almonds
1-2 Cups baby Arugula 

-Trim Asparagus ends and then slice remaining in half. Heat 2 Tbsp Olive Oil in sauté pan and sauté Asparagus for 5 minutes. During that last minute add Garlic. Remove from pan and set aside.
-Add Carrots and heat through for 2 minutes back to same pan. After 2 minutes add water and heat for another 2 minutes to steam. Remove from pan and set aside.
-Back to same pan add Artichokes and heat through, warm for about 2-3 minutes. Remove from pan and set aside.
-In dry pan toss sliced almonds until lightly toasted.
-Toss together all ingredients: Asparagus, Carrots, Artichokes, Roasted Red Peppers, Olives/Capers, Sundried Tomatoes, Almonds and Arugula.

Apricot Almond Butter Vinaigrette
(Makes 1 ½ Cup Dressing)

1/3 Cup Almond Butter (or 3 – 1.15oz Packs Justin’s) – pictured below
2 Tbsp Apricot Preserves
2 Tbsp Tamari Soy Sauce
2 Tbsp Extra Virgin Olive Oil
3 Tbsp blue Agave Nectar
3 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar


-Whisk all ingredients together and refrigerate any remaining.