FoodSoulutions

PERFECT PEACH SMOOTHIE| yes! a smoothie recipe for your weekend.
If you’ve been following along you know I’ve been obsessed with the amazing peach season we have going on in right now.
I’m a flavor queen, I like to study flavor, study -how flavors combine to create magic -often I start this process in something a simple as a smoothie -which then becomes the foundation I build on for more complex dessert flavor profiles.
So anyway, the peach smoothie, is deeply delightful -of course you have to have ripe flavorful peaches, and if your local we have plenty of them right now at the markets from and other farms too! Thank you 🙏🏽 to our amazing local organic 🍑farmers.
first turned me into the magic of peach and almond -which she writes about in her first book
Fresh peaches with freshly made almond milk are just magic -maybe because they both grown in the same region? Share the same land?
Anyway, here’s my version of the perfect peach smoothie. Enjoy!
PEACH ALMOND COCONUT SMOOTHIE
2-4 ripe peaches (about 1 1/2 cups)
1 1/2-2 cups freshly made almond coconut milk
(For this milk you make your regular almond milk but add 1/2 C of medium shred dried coconut when blending the almonds)
1 tsp vanilla (or 3 drops vanilla essence)
1-2 tbsp sea moss gel (optional but gives luscious texture)
2 tsp maple syrup or coconut nectar
Pinch of salt
Blend + enjoy 🍑
🍑 🍑 🍑

OATMEAL BLUEBERRY PANCAKES (GF, V)| thank you so much everyone for your enthusiasm and encouragement on my recent collaboration and work with 🙏🏽
I retested the recipe and here it is again. Simple, healthy, delicious.
At a time when our world is so complex -anything we can do to bring more peace and joy to our days -including our breakfasts -is not trivial 🙏🏽
So if these healthy pancakes might add some light-hearted, digestible goodness to your life then by all means -try out the recipe and enjoy!
Every moment of gratitude matters.

Oatmeal Blueberry Pancakes
2 cup rolled oats (gluten free)
1 cup coconut milk (full fat)
1 cup apple sauce (organic) (you can make from a whole apple as well)
1 tablespoon baking powder
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoons cinnamon powder
1-2 teaspoons vanilla extract or vanilla powder
1 cup blueberries (ideally fresh/frozen ok)
2-3 tablespoons coconut oil (for cooking)
Wild Blueberry Sauce
1 cup wild blueberries, thawed from frozen
1 tablespoon maple syrup
1 teaspoons lemon zest
1 teaspoon vanilla extract
pinch of salt
For the pancakes, place all ingredients in the blender (except the blueberries) and blend til smooth. Add a bit of water if the batter is too thick. Then, Stir in the blueberries.
Melt some coconut oil on a hot skillet and pour 1/3C pancake batter. Cook for 2 minutes then flip and cook for another 2 min. Serve with the Wild Blueberry Sauce + Enjoy ☺️

THANK YOU| thank you everyone who joined our Summer Wellness Workshop today in the Healing Cancer Collective with Dionne Detraz .nutrition 🙏🏽 It was a pleasure sharing the magic of summer ingredients and inspiring you to awaken your senses in the cooking process.
Conscious cooking and eating is an art that deeply connects us with ourselves, each other, the seasons and the cosmos -down to the details of the solar and lunar energies in our foods.
Thank you to Nate of , and for adding value for people to try your high-quality products and support business like yours -committed to sustainable business practices. Everyday we need to vote for the health and world we want to create.
Stay tuned for more classes.
Xx Jennifer

ALMOND COCONUT MINT TRUFFLES| Is any Summer season complete without a satisfying, tasty travel snack?
Here’s a great one that combines coconut, mint and spirulina with soaked and peeled almonds for a superfood bite that fuels your body and refreshes the palette all while keeping your blood sugar relatively stable, unlike many on-the-go snack bars that are packed with sugars.

Ingredients
1 C organic shredded coconut (medium shred), divided
1 C dried mulberries (or dates)
1 C organic almonds, soaked + skins peeled
½ C coconut butter, melted
1 tsp spirulina powder
1 tsp vanilla extract or vanilla extract powder
Pinch of salt
⅛-¼ tsp mint extract (!Caution! Do not over mint!)
Procedure
Soak almonds for a minimum of 8hrs or overnight. Then remove the skins by popping them off with your thumb and forefinger -a patience cultivation practice. (If they do not easily pop off, then pour hot water over the almonds and let them sit for 5 minutes before draining and peeling them)
In a food processor, place mulberries and 1/2C of shredded coconut and process for 1-2 minutes until the mulberries are broken down into very small pieces.
Add in the almonds, spirulina, salt, vanilla and mint extract and process the mix until it is broken down into a finer dough mixture.
In a small saucepan, gently melt the coconut butter, using a small spatula to stir the coconut butter to help it melt evenly without burning, about 30 seconds.
Transfer the coconut butter to the mix and process until the mix comes together with a smoother consistency that easily holders together. Now taste the mix and adjust the mint extract if desired. Do not add too much mint extract, increase a drop or two at a time.
Remove the mix from the processor and place it in a small mixing bowl.
Using clean hands roll small, bite sized balls and then roll them in the remaining shredded coconut.
Store in the refrigerator for up to 5 days or freeze for up to 1 months for maximum freshness.