HIPPIE LUNCHBOX ࿉ SEAFOOD BOWLS
I love the concept of sweet starts but not the hunger that the sugar brings along with them. Low-glycemic is seriously something we need to practice! Myself included. I ditch the blood sugar rager by adding fat and veggies to my bowls + bombs. Nothing innovative, but something we all need to remind ourselves to do! If you want to make it more on the thicker, creamier side, use frozen avocado to get that rich consistency. I am NOT afraid of sugar, I have found I am actually very proficient at avoiding sugar in all forms.....and no I won't give up my bombs because I am afraid of sugar. Just gotta torque + twerk it to my body chemistrys preference.
Eating a plant based diet requires us to get our amino acids + phytonutrients from potent sources like sea algaes, hemp seeds, and bee food. I love blending mineral rich elements into my bombs + bowls to ensure I don't blow it while making food art. I have noticed that most food stylists are drawn to making sweet-based creations. Maybe because of the colors, what we associate cognitively with something being sweet, or because culturally something sweet is such a delicacy and has always been taught to us as being a treat. This cultural element inspires higher reception via social media platforms. So here it is, me taking advantage of the beauty fresh treats offer!
Most people have an extreme mineral deficiency without even knowing it....we have some vitamins....a lot of protein....and tons of carbohydrates in our diet. What we lack is the right kinds of fat and minerals! I constantly have nuts soaking and dehydrating in my kitchen because I use them for almost all of my alchemical potions + treats. They are such an awesome, versatile way to get this stuff into our system. Without soaking though, we aren't given access to the bounty held inside that nourishes our brain + strengthens our bones + cleanses our skin organ.
SERVES 1 // I'LL TAKE SEAFOOD, PLEASE.
1/2 CUP FROZEN MANGO
1 BABY FROZEN BANANA (If you are on mainland, half of a banana)
1 SMALL CUCUMBER
1/2 CUP RAW COCONUT WATER
HANDFUL OF ACTIVATED WALNUTS*
1 TSP CHLORELLA (more to taste)
1 TABLESPOON PEANUT BUTTER
1 SCOOP BLUE MAJIK
1 TSP DRIED BEET POWDER
1 TSP BEE POLLEN
BANANA CHUNKS + STARS
1 MAQUI-SALTED PB MINT COOKIE*
MAQUI BERRY POWDER
BLEND ALL FILLING INGREDIENTS TOGETHER AND POUR INTO MEDIUM SIZE BOWL.
TOP WITH THE GOLD. ENJOY IN THE OPEN AIR!
MAQUI-SALTED PB MINTS// MAKES 12
1 cup walnuts
1 cup dates
1/4 cup peanut butter
3 tablespoons cacao
1/2 tsp sea salt
4 drops peppermint essential oil
1/4 cup coconut oil
1/3 cup peanut butter
3 tablespoons maple syrup
2 tablespoons maqui berry + 1 tsp sea salt mixed together.
Process walnuts down to a fine crumble.
Add the dates + peanut butter + cacao + sea salt until a dough like consistency forms.
Roll into one inch balls and flatten to create 12 or so flattened discs (mints). Set in freezer while you make the coating.
Whisk together melted coconut oil + peanut butter + maple syrup together until well combined.
Take frozen discs and dunk each side until fully coated. Pop back in the freezer. After 10 minutes, dunk a second time for the second coating.
While your cookie icing is still wet, sprinkle the maqui berry sea salt mixture on each of the cookies.
Freeze another 10 minutes before serving. Store in an airtight glass container in freezer.
YUM ࿉ ࿉ ࿉