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Sensi Magazine

Sweet Summer

May 15, 2019 08:40PM
As we dust off our outdoor furniture, clean up our barbecues, don our summer dresses and vacation attire, it’s time to brush up on healthy eating and embody the heat wave. Whether you are planning a brunch or deciding to put some more love into your breakfast, these recipes for granola and a strawberry smoothie will bring on the summer lovin’… and happy, healthy living.

Strawberry Shortcake Smoothie

As the sun rolls in-in full effect we start craving cold, crisp, refreshing foods, like smoothies! This smoothie can be served for breakfast or any time of day when you need a nice sweet cool down. For a decadent finish, you can add whipped cream to taste, and as long as you don’t go too crazy, it’s a still healthy sweet fix. Please note you can incorporate CBD into the smoothie as desired.

INGREDIENTS
• 2 cups frozen strawberries
• ½ frozen banana
• 1 cup non-dairy milk (coconut works best)
• ¼ cup cashew butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp vanilla protein powder (optional)
• 1 date (optional)

INSTRUCTIONS
Put all ingredients in a blender and blend until smooth.

Grain-Free Granola

This is a big enough batch of granola to turn breakfast into an event or feed you for a while if you can resist eating it all in one sitting. This is a great snack to take on the road, a hike, or a beach day. It’s also perfect atop yogurt or pancakes, in a bowl with milk, or with desserts such as parfait or trifle. The best part is that there are no refined sweeteners or weird fillers like most store-bought granola, making this a health-conscious option that’s relatively easy to make.

INGREDIENTS
• 1 cup raw almonds
• 1 cup raw pecans
• ½ cup raw walnuts
• ¹⁄₃ cup raw sunflower seeds
• ½ cup unsweetened coconut shreds
• ¼ almond flour/meal
• 2 tbsp flax meal
• 3 tbsp coconut oil
• 3 tbsp maple syrup
• 2 tbsp coconut nectar (or honey if not vegan)
• 1 tsp cinnamon
• 1 tsp vanilla

INSTRUCTIONS
STEP 1: Preheat oven to 275°F.

STEP 2: Combine almonds, pecans, and walnuts in a food processor and pulse a few times until only a few whole pieces remain.

STEP 3: In a large bowl combine nut pieces with sunflower seeds, coconut shreds, almond flour/meal, and flax meal.

STEP 4: In a saucepan over medium heat, whisk together coconut oil, syrup, coconut nectar or honey, and cinnamon, and cook until it just reaches a boil, about 2-3 minutes.

STEP 5: Remove from heat and whisk in vanilla.

STEP 6: Pour the liquid mixture in the bowl with dry ingredients and stir to combine, making sure no dry ingredients are left at the bottom.

STEP 7: Line a baking sheet with parchment paper and evenly spread out the mix.

STEP 8: Bake at 275°F for 30 minutes.

STEP 9: Once done, remove from oven and let cool for 20 minutes. The granola should be one large piece that you can break apart however you like.

STEP 10: Store in an airtight container for up to a week.