Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


Smoothie Tuesday! Skin glow smoothie!

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I live in a damp environment here in Western Washington so I am always fighting the dampness with drying foods to avoid having acne break outs. There are 4 things that cause breakouts for me: Stress, dampening sweet foods, heating foods like chocolate or red meats, and damp weather. My skin clears up when I go to dryer places like deserts or the dry side of the mountains. I made this smoothie with ingredients that are drying for the body and full of vitamin C for that extra glow:) Drying foods can also help with water retention so its an extra bonus!

Skin glow smoothie:
seeds of 1 pomegranate
1 1/2 cups strawberries
1/4 lemon with peel
1 grapefruit peeled
2 stalks celery
1 apple
small chunk of a beet
1/2 cup aduki beans
1/4 cup mung beans
optional:chunk of fresh ginger
2 cups water

*Cheers to good health*



Pomegranate macadamia raw cheese cake

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Pomegranates are great for your heart health and have been proven to lower blood pressure among the many benefits. They are also delicious and add beautiful vibrant color to any dish. This cheese cake has been in my head to make for a while and I am loving the combination of pomegranates and macadamia nut.  This recipe is for a 4″ mini cheese cake, just enough for 4 people. And yes we did have this for breakfast! Raw deserts make great breakfasts (as long as there is a protein source) especially in the spring/summer!

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Raw pomegranate macadamia cheese cake

3/4 cup macadamia nuts soaked

3/4 cup cashews soaked

1 tablespoon coconut cream

3 tablespoons lemon juice

1/4 cup pomegranate juice (freshly juiced)

2 tablespoons fresh beet juice (for color)

4 tablespoons melted coconut oil

1 tablespoon melted cocoa butter

15 drops stevia

2 tablespoons raw honey (or maple)

pinch of sea salt

For the crust:

1/2 cup ground cashews

1/4 cup ground blanched almonds (I buy the slivered almonds in bulk)

2 1/2 tablespoons melted coconut oil

pinch of sea salt

* Make the the crust and form to the bottom of a 4″ spring form pan.

* Process/blend the cheese cake ingredients together until smooth.

* Pour mixture into the spring form pan and refrigerate over night to set.

* Top with fresh pomegranate seeds and/or chopped macadamia nuts and serve! Makes 4 servings

You can also see this recipe here with many other great recipes