We hope you've been thoroughly enjoying your summer.
How does this happen every year? One day it’s July 4th and the next it’s mid-August. It always blows us away how quickly it all happens. We wanted to touch base before the summer comes to a close to give you some updates and to share some of our tips for enjoying these last few weeks of Summer.
For those of you who aren't on island with us all the time, maybe you've heard by now that we are now serving food at our cafe in Vineyard Haven. That's right, breakfast, lunch, dinner and more! Check out our menu here to see all that we have to offer. If you haven't tried it yet you are SERIOUSLY missing out. We're talking dips, spreads, sandwiches, salads, juices, smoothies, tarts and tons more. If you're here visiting be sure to stop by and see us.
No matter where you live, be sure to soak up the rest of your summer in whatever small ways you can, September is just around the corner. Here are some of the ways we will be savoring the rest of our summer:
-Take the scenic route
Do you always drive home from work the same way? Try taking the longer, more scenic route and soak up some beautiful views.
-Take 10 minutes (or more!) to soak up some Vitamin D
Taking a quick break from your routine to soak up some rays can seriously give you a dose of energy and maybe a much needed mood-boost.
Seriously. When we slow down and sink deeper into the moment by deepening and lengthening each breath, we can slow time down! Although time is still moving at the same pace, when we are more present time won't feel like it's racing by quite as fast.
-Catch a sunset
Break up your nightly routine by going outside after dinner and watching the sun set. Such a great way to put things in perspective. How lucky are we to be on this globe rotating around the sun? What a trip.
Happy Summer everyone, hope to see you all soon.
For me, everything lately has been "anti-flu". My boyfriend got it, so I've been determined not to. After reading this article on Mind, Body, Green about how to avoid the Flu Shot naturally, I was inspired to make tonights creation, incorporating the main natural fighters of the flu - ginger (boost immunity), garlic (anti-bacterial), turmeric (anti-inflamatory), and lemon (vitamin C). I wanted to feel warm, satisfied, and nourished so I went with a nice hearty meal of organic chicken, roasted root vegetables, and a warm leafy green salad. For dessert, I was in the mood for something really really creamy, so I made some raw chocolate pudding. It was delicious and I feel wonderful today as I write this!
P.S. I've gotten the question a few times at Not Your Sugar Mamas, if I am raw or vegan because most of our products are - and the truth is I don't have a label for how I eat. When I did eat a strict diet, I would look at other peoples food and think it was gross or if I wanted something that was outside of my realm, I would feel bad about myself. In turn, I felt uncomfortable eating around other people and felt sad and confused because I love the experience of eating. Through time, and learning different approaches to nutrition, I found that eating a plant based diet, rich in whole foods works work best for me, and I do eat meat and dairy when I feel like it, and I enjoy it when I do. And I almost always have dessert :) Here is a cute article about a 93 year old couple who was asked after celebrating their 69th wedding anniversary, what the keys to happiness are, the husband recommended "You need to enjoy life, eat sweets." I think so too, hehe.
Roasted Organic Chicken with green apple, with curried sweet potato and parsnip fries, with a warm red swiss chard salad with fennel, cherry tomatoes and flax seeds. (no dairy or gluten)
Organic Chicken thighs with roasted green apple: Preheat oven to 375. Toss chicken thighs with oregano, a touch of safflower oil, and a sprinkle of salt. Place in oven for 15 minutes. Flip sides. Take out apple, cut in half and place in oven. Cook for another 15 or until golden brown and cooked through and apple is mushy.
organic chicken thighs
1 or two green apples
Ingredients: sweet potatoes & parsnips - cut into fries
1 tablespoon curry
Warm Swiss Chard Salad: Cook on low to medium heat. Saute garlic with coconut oil, add fennel, swiss chard and tomatoes. Sprinkle a pinch of salt. Be sure to keep moving the chard around coating it with the oil. It is done when soft and still green. When close to done add squeeze of a lemon. Top with flax seeds.
If you want an idea for the leftover chicken - throw the bones in a pot with more than enough water to cover them. Throw in some salt, garlic, oregano. Bring to a boil and then simmer on low for 45 minutes to an hour. Drain the meat, bones and you've got some organic chicken broth!!
For dessert, I've was craving something really, really creamy. This chocolate pudding recipe is really something. I made enough to have the next day. I experimented with some "whipped cream" too. Pair them together and you've got yourself a delightfully rich and creamy dessert. Chia seeds are rich in omega-3 fatty acids, help ease digestion, reduce inflammation, and improve joint health and skin tone. They also help make this dish creamy without egg or dairy. I used our BE SMOOTH mix because it has raw cacao, plus spirulina (green superfood) and maca (adptogenic herb) to give me some extra antioxidants to keep me healthy.
While I was living in Spain - every lunchtime meal or "menu del dia" included a "postre", it was never a big portion or even heavy, (sometimes it was a baked apple or a fresh squeeze orange juice), so I became accustomed to liking something a little sweet after every meal. It also kept me at the table longer to relax and digest my meal. I hope you enjoy this treat!
Raw chocolate pudding: Soak chia seeds with 1.5 cups of coconut milk, coconut flakes, maple syrup and vanilla. Put to the side.
Mix arrowroot with 2 tablespoons of water. Set aside.
In a small pan, melt the coconut oil, cacao butter, add the BE SMOOTH or RAW CACAO on low. Add coconut palm sugar. Stir constantly. In a blender, blend the coconut milk mixture. Leave 1/4 cup to the side (for whipped cream). Slowly add the remaining coconut mixture to warm chocolate mixture on stove. Mix on low for a bit. When thoroughly mixed, add the arrowroot mixture. Stir on low for a few more minutes. Pour into jars. Put in fridge for a few hours. Serve chilled.
Whipped cream: Use remaining 1/4 coconut mixture and blend with drained, soaked cashews. Put in jar and to the side. Serve chocolate pudding with a dollip of whipped cream!
3/4 cup BE SMOOTH
1/2 cup RAW COCONUT PALM SUGAR
1 tablespoon chia seed
1/4 teaspoon vanilla extract
1 can coconut milk (not half fat, but full fat)
1 tablespoon 100% pure maple syrup
1/4 cup coconut oil
1/4 cup cacao butter
1/4 cup coconut flakes
2 tablespoons cashews - soaked 10 minutes
6 tablespoons arrowroot powder