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*



Strawberry ginger and fresh fig smoothie for smoothie Tuesday!


This is a light and refreshing smoothie for a hot summer day! I rarely buy fresh figs but I wanted t give them a try. They definitely have a different taste than dried figs. I think they go great in smoothies because they help give it a light and creamy texture and are loaded with healthy vitamins and minerals.

Strawberry and fresh fig smoothie

1 1/2 cups fresh strawberries

4 fresh figs

1/2 avocado

1″ chunk fresh ginger

squeeze of fresh lemon juice (about 1 teaspoon)

1 cup coconut water

* I topped with chopped strawberries, chopped avocados, a slice of a fig, chia seeds, and lemon zest.


Raw lemon cupcakes with strawberry frosting


These would make great treats for a kids birthday celebration! All healthy real food ingredients Adding some chopped strawberries to the cupcake would be really good also! I am trying to start using only dates and stevia for sweeteners because of candida issues. Honey and maple seem to react similar to sugar in my body and create an environment for candida to have a party in my body! I think some my issues with the raw food diet are actually not the raw foods but candida issues. Since I started taking probiotics I have not noticed the weight gain and thinning hair as I did a few weeks ago. I actually feel like my hair has been growing faster since going raw a few weeks ago.


Raw lemon cupcake

1/3 cup +4 tablespoons ground sunflower seeds

4 tablespoons ground sprouted buckwheat groats

1/3 cup + 4 tablespoons ground coconut shreds

1/3 cup ground cashews

lemon juice of 2 lemons

2 1/2 tablespoons of lemon zest

1/3 cup coconut milk

10 soaked medjool dates

1 teaspoon vanilla extract

pinch of sea salt

strawberry frosting

1 1/2 cups strawberries

1-2 soaked medjool dates

1 tablespoon coconut milk

1 tablespoon cocoa butter or coconut oil melted

3 tablespoons ground cashews

a few drops of stevia (optional)

small pinch of sea salt (optional)

* Mix the cupcake ingredients together and put in cupcake papers ( I use the silicone reusable ones) and put in the dehydrator for a few hours.

* Blend/process the frosting ingredients and put in a pastry bag with decorative pastry tips and put the frosting on the cakes. Make sure the cakes are cooled off because if they are warm the frosting may start to melt. Also if you put the frosting in the refrigerator for an hour or so before using it will be more firm.

* Sprinkle with lemon zest optional. Enjoy! Makes 6 cupcakes.

This recipe can also be seen here along with many other vegan recipes!


Strawberry ginger macadamia shake


As you might have noticed everything I have made lately contains macadamia nuts in it. Part of the reason is I miss Hawaii big time and we lived off of them while we were there over a month ago. This shake makes a good desert that is easily digestible because of all the fresh ginger and no dairy. I just got a new blender and I am really excited because my other one was starting to die and just barely worked until it finally exploded (my fault-I stuck a spoon in there while it was blending to help it blend) I REALLY recommend the Kitchen aid blender because it is powerful (700 watt motor) and it doesn’t have a bunch of weird pieces that are impossible to clean. I’m sure the vitamix is even better but some of us can’t afford a $300 blender so this one does the job.

Strawberry ginger macadamia shake

2 cups coconut milk

1 cup frozen strawberries

handful macadamia nuts

3″ piece of ginger

1/2 avocado

30 drops stevia or to taste

1/2 vanilla bean(inside) or 1/2 teaspoon vanilla extract

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What I ate Wednesday and some new recipes

chia (22)

For breakfast today I had a big bowl of chia breakfast pudding. I have been working out a lot lately so I need to give my body some extra nourishment. Chia seeds are a great source of  many minerals such as iron and magnesium and along with flax seeds they are the best plant source of omega 3 fats( the anti inflammatory fat) . You can do so much with chia seeds such as: adding them to water or juice for a great electrolyte thirst quencher, dairy free puddings, smoothies, use them as egg replacers in baking, and adding them to cereals or oatmeal.

Chia breakfast pudding

1/4 cup chia seeds

1/4 cup water

1/4 cup coconut milk

15 drops vanilla stevia

handful of goji berries (or other berries)

handful of cashews( or other nuts or seeds)


Mix ingredients together, and if you like it more soupy just add more water or milk. The chia seeds will expand about twice to 3 times their size within a matter of a few minutes.

korsushi (23)

For lunch today I had some of my favorite korean sushi from the asian market along with some red dates. I usually try to get to the asian market about once a week to get my some of my staples such as: seaweed, coconut milk, thai and chinese food condiments, tapioca flour, and red dates. I will post my recipe for my version of the korean sushi soon. If you look at the ingredients list to most of the pickled items that go in sushi almost every one has MSG, food coloring, aspartame, and other things that should not be edible. I also made some green juice from my juicer-here’s what I put in:

greenjuice (24)

Green energy juice

handful kale (about 6 leaves)

handful of cilantro

2 apples

2 cucumbers

3″ chunk ginger

1 lemon

1/2 orange

10 drops vanilla stevia

I also dilute my juice with water 1:1 ratio so I can have some through out the day.

dinn (25)

For dinner I made some cod fish sticks with pumpkin seed batter, rosemary roasted carrots and a green smoothie. I thought the fish sticks were good but the kids weren’t too excited about them so I ‘m going to keep working on that one until it gets the kid approval. They definitely approved of the strawberry chocolate ice cream cake I made for desert thought. I couldn’t keep their little hands of of the thing, they were like wild vultures fighting over it( although they fight over everything so that’s just the norm for this house)

strawcake (21)

strawberry chocolate ice cream cake (vegan)

strawberry ice cream:

1 1/2 cups coconut cream

2 cups strawberries

3 tablespoons maple syrup

35 drops vanilla stevia

1/2 teaspoon vanilla extract

chocolate cake:

1/4 cup ground sunflower seeds

1 tablespoon ground flax seeds

1 tablespoon ground coconut shreds

1 tablespoon coconut oil melted

4 tablespoons of melted chocolate chips

6 soaked red dates

* Use your ice cream maker as directed to make the ice cream to soft serve texture.

* Line a bowl with a plastic bag (to avoid sticking). I used compost bags for this.

* Slice strawberries around the the inside edge of the bowl.

* Pour ice cream to fill the bowl.

* Add a few strawberries to the ice cream (push them under so they are covered with ice cream)

* Freeze for about 1 hour

* While ice cream is freezing mix together cake ingredients and make a round “cake” about 2-3″ thick on a plate and refrigerate.

* When the ice cream is solid combine the ice cream and the cake and top with crushed chocolate chips. Let thaw for about 15-20 minutes before serving.

* Makes about 6 small servings or 4 regular servings. (very rich, I would suggest eating small servings!)

This recipe can also be found here  along with many other yummy recipes!


Raw Moroccan strawberry shortcake


I love the combination of strawberries and spices so I had to make something with these flavors together. This would be good with cooked shortcake also but I have been in the mood to experiment with more raw foods so I did a raw version. We actually had this for breakfast but if you add some coconut whip cream it would make a yummy desert.

Raw moroccan strawberry shortcake

1 lb mashed strawberries (about 2 cups)

2 tablespoons soaked goji berries

4 soaked chopped figs

2 teaspoons fresh grated ginger

2 teaspoons cinnamon

1 1/2  teaspoons cardamon

1 packet stevia

1 teaspoon vanilla extract


1 cup raw ground buckwheat groats

1 cup ground sunflower seeds

1/2 cup ground pumpkin seeds

1/4 cup ground pistachios

1 tablespoon flax seeds

1 mashed banana

1 mango mashed

juice of 1 orange

1 teaspoon vanilla

pinch of salt

Mix the shortcake together and shape into cake size circles. Add more sunflower or pumpkin seed flour if too sticky. Pour the strawberry mixture over the cake and top with chopped pistachios and coconut whip cream.

This recipe can also be seen at along with many other great recipes.