Super Delicious Avocado Lime Cake – Dairy & Sugar Free Recipe

Avocado-Lime-CakeAvocados are among the cornerstones of a vegan diet, as they are one of the rare plants containing Vitamin D, of which clinical research finally showed –  among others – the importance in the prevention of cancer.

This delicious dessert is a variation of the classic live avocado lime cake, where limes are used to balance the strong and characteristic a bit oily omega 3 flavor of this wonderful healthy green fruit.

I found the recipe online and made some alterations according to my personal preferences

I found the recipe online and made some alterations according to my personal preferences

 Crust

  • 300 g cashews
  • 150 g dried figs
  • 70 g dried shredded coconut
  • 2 tablespoon coconut oil
  • 2 tablespoon date mousse (dates blended with water 1 to 1)
  • zest of 4 limes
  • ½ teaspoon vanilla powder
  • pinch salt

Process the ingredients in a food processor fitted with the s-blade to a sticky consistency and press into the bottom of a 9 inch spring form and set aside in a fridge.

Filling

  • 6 medium avocados
  • juice of 8 limes
  • zest of 4 limes
  • 1 cup date mousse
  • 50 g coconut butter
  • 1 teaspoon vanilla powder
  • cinnamon
  • 0.1 liter liquified coconut oil

Combine the liquified coconut oil with the smoothly blended other ingredients and fill into the springform on top of the crust. The cake will firm up in the frig within 8 hours. Decorate with dried shredded coconut before serving.

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Thanks for sharing this wonderful recipe with us, MD!  Here is the video of MD making this recipe.

More Recipes:

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Citrusy Spring Rolls

Citrusy Spring Rolls RecipeBy: Kelli Roberts, a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and a certified health & nutrition counselor from the Institute for Integrative Nutrition.

Here I am again with something completely unlike me. I have to admit, I’m not one to mix citrus fruits with much else besides other fruits, juices, and smoothies. But lately, I’ve been seeing lots of recipes online mixing citrus with strange (to me) things – grapefruit in wraps, oranges in sandwiches and such. I generally move past those recipes pretty quickly.

BUT ~ something happened last night. It’s now reaching the hot part of the year here in Southern CA. Contrary to popular belief, it’s not always hot here 🙂, but now we’re getting days in the 90s, which is great. Yesterday after teaching a yoga class and being so hot that I was ready to jump in the pool fully clothed, I started fantasizing about light and refreshing foods (the aftermath of the Refreshing Green Smoothie from the other day) and suddenly wondered how grapefruit would taste in a spring roll, and today Citrusy Spring Rolls were born …..

The ingredients (clockwise from top left):

  • chopped arugula
  • chopped sunflower sprouts
  • white grapefruit
  • avocado

I thought that adding a few items with distinctive flavors would balance out the sharp taste of the grapefruit, and I decided on the spicy taste of arugula and the mellow sunflower sprouts. The avocado was important to add a creaminess that wove all of the strong tastes together.  And that’s it!How To Make Citrusy Spring Rolls

Prior to rolling…. I chopped the arugula and sunflower sprouts for ease in eating. There’s nothing worse than biting into a spring roll and losing half of the inside because it’s too hard to bite off. I added several pieces of avocado, then went pretty light on the grapefruit since I didn’t know how it was going to taste – I only added 2 grapefruit sections to each roll, but in the future I’d probably add one or two more.Citrusy Spring Rolls Recipe on Breast Cancer Authority Blog

Then once rolled, they went nicely with some coconut mashed yams and salad.  The salad had tahini dressing, which was also used as the dipping sauce for the spring rolls. They had a really nice flavor that will definitely be replicated, and were a nice change from the Asian-inspired spring rolls that I usually make.

More Recipes:

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Sugar-Free Mango-Filled Vegan Cupcakes

Sugar-Free Mango-Filled Vegan Cupcakes By: Kelli Roberts, a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and a certified health & nutrition counselor from the Institute for Integrative Nutrition.

I’ve experimented with sugar-free sweeteners in the past, with mixed results. I’ve done some great things with xylitol (a sweetener derived from the birch tree), and it’s virtually tasteless. Now that xylitol is becoming more readily available, some manufacturers are going the cheap route and using corn in theirs, so check the label when you buy and make sure that it actually comes from birch.

As for stevia…. I’m really not a stevia girl. I can’t stand the taste of it, or the aftertaste I should say. I’ve heard from some stevia fans that there are some good brands, or that the whole leaf is better than other variations, but it hasn’t worked for me yet. Now when I was getting herbs for my container garden this year, I came across a stevia plant and bought it. When it gets a little bigger, I’ll dry and crush some of the leaves and see how that works. If not, it’s a nice addition to the garden. 🙂

For the cupcakes that I made last week, I used monkfruit. Monkfruit is an Asian fruit that is dried & powdered for use as a sweetener. It is fairly tasteless, but has a bit of an aftertaste. Definitely not like stevia though. It worked really well for these cupcakes, but I also wanted a nice fruity sweetness, so I filled them with puree from a perfectly ripe mango.

I’ve been working on perfecting a light and fluffy vegan buttercream and have gotten some amazing results, but those versions usually have a little powdered sugar in them. In order to make this frosting without any sugar, I used a combination of coconut cream and Earth Balance, with just a touch of sweetener added. Combined with the mango filling, they had the perfect amount of natural sweetness.Sugar-Free Mango-Filled Vegan Cupcakes Recipe

Sugar-Free Mango Filled Vegan Cupcakes

Cupcake:

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 – 1 cup sugar-free sweetener (monkfruit, xylitol or stevia)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold water
  • 1/4 cup + 2 tablespoons grapeseed oil
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar

Filling:

  • 1/2 – 1 cup fresh mango puree

Frosting:

  • 1/2 cup vegan margarine
  • 1/2 cup coconut cream, chilled (the thick part at the top of a can of coconut milk)
  • 1 tablespoon of sweetener

Combine the cupcake ingredients (mix the dry first, then add in the wet) and bake at 350 degrees for 15-20 minutes, until lightly browned and baked through. Let cool completely.

Using a small spoon, scoop out a small hole in the top of each cupcake (save the top that you take out). Scoop out some of the extra cake from the hole. Fill with a teaspoon of the mango puree and replace the top.

Using a standing or hand-held mixer, beat the frosting ingredients until fluffy. Spread over the cupcakes.

Makes 12 regular cupcakes or 40 mini-cupcakes.

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Super Immunity Soup Recipe

Super Immunity SoupBy: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.

Here is a fantastic addition to your arsenal of immune-boosters and germ fighters ~ my superimmunity soup. This is really good stuff.  As soon as you start to eat it, you can feel all the little helpers getting into action.

Tarragon leek soup is known as the “vegetarian’s chicken soup”. I decided to take it up a notch and add in some more things that will help fight off the bad guys and make you feel invincible!

  • Leeks are part of the allium family, which are found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Garlic is also in the allium family and also has found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Ginger contains compounds that help reduce nausea and influence gastrointestinal function.
  • Tomatoes contain lycopene, a phytonutrient that helps prevent cancer, and tomatoes are also known to benefit urinary tract health.
  • Turmeric has anti-fungal and anti-bacterial properties, and is being researched for its effects on cancer, diabetes, arthritis and more.

So without further ado, here is your recipe to feeling better in these cold months still to come 🙂

  • 2 leeks, halved and sliced. (Leeks tend to hold dirt in all those layers, so wash them well!)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon coconut oil
  • dash Himalayan salt
  • 3 cups water or veggie broth
  • 2 teaspoons dried tarragon or 1/4 cup fresh
  • 1/3 cup tomatoes, chopped
  • salt and pepper to taste
  • 1/2 cup cashew cream (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 2 shakes cayenne pepper

Melt the coconut oil in a medium saucepan, then add the garlic, ginger and leeks and stir well.  Add a dash of salt to help bring out the water in the leeks while cooking. I used a fairly narrow pot with tall sides so the steam stayed close and helped the veggies to be steamed more than sauteed.

Once the leeks are soft and turning transluscent, add the water or veggie broth, tarragon and tomatoes. Bring to a boil, then lower to a simmer for about 10 minutes. Add salt & pepper to taste.

If you’re going to add the cashew cream, you can do that now (just blend 1/2 cup cashews with about half a cup of water, adding more as needed to reach the consistency you’re looking for). Also add the nutritional yeast, turmeric and cayenne, and simmer for about 5 more minutes.

Curl up in a nice warm blanket and enjoy!

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Vegan Bacon Cheddar Mini-Quiches

By: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.

This morning, one of the first things I saw was a link to this post about the effect of processed meat on cancer. It gives the results of a review of 7,000 studies by the World Cancer Research Fund. Their conclusion: processed meat is too dangerous for human consumption.

No kidding, right? How long have we heard it ~ that no one really knows what goes into a hot dog…. that everything left over is what creates a sausage. But yet, Oscar Mayer is still in business, and different varieties of gourmet sausages are still high on the list of (non-vegan) food writers. What is it going to take?

Vegan Bacon Cheddar Mini Quiches

But there are alternatives for those of us who will not eat an animal product, and for those who will hopefully get a clue and stop eating them: like these vegan bacon cheddar mini-quiches!

These bite-sized quiches feature Phoney Baloney’s Coconut Bacon, a crispy smoky vegan bacon substitute. I chose to use some inside the quiches (so these didn’t stay crunchy, but added a nice smoky, salty flavor) and the pieces on top added the crunch!

I also wanted to make these a quick & easy appetizer or mini-meal, so I used tortillas for the crust, which worked out nicely.

Bacon-Cheddar-Mini-Quiches-3

These are so easy to make, not more than a half hour from start to finish, and are a great appetizer or addition to your meal. With a creamy, salty, smoky taste, they have all the flavors to please everyone. For those concerned about soy, the mini quiches would still have a nice flavor if the tofu is substituted with some mashed sweet potato, or pureed cauliflower….

Vegan Bacon Cheddar Mini-Quiches

  • 8″ tortillas, quartered (these made the perfect size but you could also use larger ones and cut them into smaller pieces
  • Coconut oil to grease the pan (or non-stick pan)
  • 1/2 package firm tofu (I used sprouted tofu)
  • 1/4 of a red onion, minced (you can optionally saute it for a different flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • salt & pepper to taste (optional)
  • 1/2 teaspoon turmeric
  • dash cayenne pepper
  • replacer for 4 eggs
  • 1/2 cup Daiya cheddar cheese
  • 1/2 cup Phoney Baloney’s Coconut Bacon, plus extra for garnish

Preheat the oven to 350 degrees. Quarter the tortillas. Lightly coat the inside of a mini-muffin tin with coconut oil and fit the tortillas inside, being careful not to tear them. Prebake the tortillas for 5 minutes.

Crumble the tofu into a medium bowl. Add the onion and seasonings and stir well. Stir in the Daiya cheese and the coconut bacon, and add the egg replacer last. Mix well.

Spoon the filling into the shells and bake for 12 minutes. Top with extra coconut bacon for garnish and bake for a few minutes longer.

This amount will make between 2-3 dozen appetizers.

Bacon-Cheddar-Mini-Quiches-4

Bacon-Cheddar-Mini-Quiches-1

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Lower Breast Cancer Risk – 5 Weight Loss Ideas

When you follow a plant-based diet and build your meals around fruits and vegetables, itʼs easy to lose weight!

By: Kelli Roberts – Skilled Vegan Chef with a plant-based diet certificate from Cornell University.

When asked about breast cancer and weight issues, how often do we hear people say “Well, it runs in my family”? Most often, what runs in the family is poor eating habits, couch sitting, and a reliance on cleaning chemicals.

According to the National Institute of Health, only 5-10% of cancers are inherited. That means that 90-95% are directly due to lifestyle and environmental factors – such as:

  • Unhealthy food
  • Lack of exercise
  • Exposure to toxins

Some of these are not under our control, but there is still a lot we can do to put ourselves closer to the side of health, and further away from disease.

One of the factors that is most directly under our control is our weight. Research has found that women who are overweight or obese are more likely to be at risk for developing breast cancer, and for recurrence after diagnosis.

The good news is that there are so many ways to add in foods to lose weight. No more staring at a plate, wondering how the little bit of food on it will take care of those hunger pangs. When you follow a plant-based diet and build your meals around fruits and vegetables, itʼs easy! Here are some ideas to get started:

  1. Instead of a big bowl of cereal with a few berries on top, start with a big colorful fruit salad and a creamy dressing, and top that with some nuts or granola.
  2. Pile on the veggies to make your next sandwich. Create a filling sandwich or wrap with arugula or romaine lettuce, tomatoes, red onion, pickles, red bell pepper slices, sprouts, avocado, mustard, hummus, and some baked tofu or broiled tempeh.
  3. Instead of juice or dried fruit, enjoy the whole, fresh fruit; the water and fiber will make you feel full with fewer calories.
  4. For your next pasta dinner, toss warm pasta with steamed broccoli, chopped tomatoes, shredded kale, olives, pine nuts or walnuts and a spicy tomato or vegan pesto sauce.
  5. Blend up a delicious smoothie, filled with nutrients and fiber. Add a little good fat, such as almond butter or avocado, or protein powder to make it extra satisfying.

Fruit Salad with Cashew Cream

Create a beautiful fruit salad with a variety of colorful in-season fruits: strawberries, blueberries, raspberries, pineapple, mango, orange, grapefruit, peaches, apricots, apples, pears, avocado, dates
Add some nuts and seeds for texture and healthy fats: sunflower seeds, pumpkin seeds, hemp seeds, almonds, pecans, walnuts
Top with a sweet cashew cream: Blend together 1 cup of cashews (soak for 20 minutes if you donʼt have a high-speed blender), 1 teaspoon vanilla, 2 tablespoons maple syrup a dash of salt, and    -1 cup of water to get a thick and creamy consistency.

Blueberry Cardamom Smoothie

  • 1 Banana (frozen is best)
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon almond butter
  • 1 teaspoon ground cardamon
  • 1 1/2 cups liquid – use nut milk, coconut water, or water

Blend and enjoy!  Makes 1 large or 2 smaller servings.

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

How To Make Almond Milk

Almond Milk For Breast Cancer Recipe

By Breast Cancer Yoga Staff & Kelli Roberts, Vegan Chef.

There is nothing better then making your own, fresh and tasty raw almond milk. Besides the fact that is fun and easy. You will have complete control of the contents too. I will give you the ingredients for just the milk and then if you want you can add fresh organic fruit to serve to your guest or for yourself and family.

If you do try this recipe, or any other recipe on this blog we would love to hear from you.  Thanks and good luck!

Ingredients
1 cup of raw organic almonds (soak in filtered water over night)
3 cups of filtered, distilled or spring water
1 teaspoon organic vanilla extract (almond extract optional)
2 dates

Supplies

  • Mesh strainer (use paint strainer)
  • Blender

Instructions

  1.  Rinse the almonds thoroughly- water should be clear.
  2.  Place the almonds with 3 cups of water, vanilla extract and pitted dates in high speed blender.
  3.  Begin slowly at first, increase speed for 1 minute.
  4.  Place a mesh bag over a large mixing or measuring bowl.
  5.  Let the milk drain through and then begin to squeeze out the rest.
  6.  If you want you can extend a little extra milk by adding the pulp back with more water. I have done this but did add another date and a little more extract.

If you like to add some fruit to make this an almond smoothie it is quite easy. Just add your favorite fruit to mixture and blend.

Total amount of time spent should be 10 minutes.

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Vegan Cannoli Recipe – Sweet Treat For Breast Cancer

choc-drizzled-cannoli-peaches-

Chocolate-Drizzled Vegan Cannoli with Fresh Peaches By Kelli Roberts Vegan Chef

Sadly, I have not had a cannoli since becoming vegan, so I decided to create the ideal late-summer version: sweet whole grain shells filled with tangy cashew cream and perfectly ripe peaches, all drizzled with chocolate.

For the filling:
1 cup cashews (soaked for 2-4 hours if you don’t have a high speed blender)
3 tablespoons lemon juice
3-4 tablespoons water
1-2 tablespoons agave
½ cup diced fresh peaches
cannoli-shells
For the shells:
3 teaspoons egg replacer, mixed with 4 tablespoons warm water
4 tablespoons Earth Balance (coconut oil may also work, but I haven’t tried it)
1/3 cup organic sugar/coconut sugar/sucanat
1 teaspoon vanilla
1 teaspoon balsamic vinegar
½ cup spelt flour
choc-drizzled-cannoli-peaches-3
For the chocolate drizzle:
1/3 cup chocolate chips
2 tablespoons non-dairy milk

Make the filling first by blending together all of the filling ingredients except the peaches. I made mine more tangy than sweet, so I used 4 tablespoons of water and 1 tablespoon of agave. If you prefer your filling sweeter, you can add more agave and reduce the water accordingly. Stir in the diced peaches. Place in the fridge to chill while baking the shells. The filling can also be made a couple of days in advance.

For the shells, begin by creaming the Earth Balance and sugar until fluffy. Add the egg replacer and mix well. Blend in the vanilla, balsamic vinegar and flour.
Preheat the oven to 375 degrees. On a parchment-lined baking sheet, make thin flat circles of batter 3-4 inches in diameter (I drew circles on the parchment to make sure I had the right size and shape). Do only about 3 at a time. Bake for approximately 8 minutes, until the edges are brown and the dough is cooked through. Let cool for a minute or so, and then while the dough is still pliable, roll it around something about 1” in diameter. I used cannoli forms for this, but you can also use a bottle neck or the handle from your mortar & pestle. Let it stay wrapped until it starts to cool and holds its shape. Place on a cooling rack until completely cool.

Melt the chocolate chips and non-dairy milk together in the microwave or on the stovetop. Whisk together to make a smooth, drippable chocolate.

Once the shells are completely cooled, pipe the cashew filling into them using a pastry bag or plastic bag with a hole cut in the corner (make sure it’s big enough for the peaches to go through!). Drizzle with chocolate and a dusting of powdered sugar if desired. Serve immediately.

This amount makes about 10 cannoli.

 

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling.

http://www.kellisvegankitchen.com 

Carrot Cake Waffles – Breast Cancer Vegan Recipe

carrot-cake-waffles for breast cancer

Raised Carrot Cake Waffles

By Kelli Roberts, Vegan Chef.

Since discovering raised (yeasted) waffles, I’ve thought about so many different variations for them ~ and carrot cake was always in mind. These are so much better than regular waffles. Not too hard or crusty, these are crunchy on the outside and chewy on the inside, with a lovely yeasty-bread smell.

Ingredients:
2 cups warm non-dairy milk
1 packet (2 teaspoons) dry active yeast
1/4 cup sugar
1/4 cup oil
1 teaspoon vanilla extract
2 cups whole-grain flour
1/4-1/2 cup warm water

Pout the milk into a large bowl (not metal, as that will react with the yeast). Sprinkle the yeast on top and gently stir it in, and let sit for about 10 minutes.

Add the sugar, oil, vanilla, and flour, and stir until combined. Add the water, and stir into a smooth batter. cover with a towel and place in a warm place for 1 hour. Or if you want  to make the batter the night before, let it sit for 30 minutes, and then place it in the refrigerator overnight.

When it’s time to make the waffles, preheat the waffle iron and add to the batter:
1 cup carrot, shredded
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4-1/2 cup chocolate chips (or raisins)
Stir these ingredients into the batter while the waffle iron is heating. I used 1/2 cup chocolate chips, and I never thought I’d say this, but I think it was too many chocolate chips! I love the sweetness from the maple syrup, and so much chocolate competed with that flavor. The next time, I’ll probably stick with 1/4 cup.
And for the cashew cream drizzle, blend together:
1/2 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
1 teaspoon maple syrup
These would also be great plain, with some almond butter on top for a portable breakfast.

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling.

http://www.kellisvegankitchen.com 

Mocha Mint Protein Smoothie – Breast Cancer Free Diet

Vegan Smoothie For Breast CancerMocha Mint Protein Smoothie By Kelli Roberts Vegan Chef & Nutritional Counselor

  • 1 banana (frozen is best)
  • 1/2 cup coconut milk (the stuff from the coconut or a package, not a can)
  • 1 cup strong coffee
  • 1 tablespoon ground flax
  • several fresh mint leaves
  • 1 scoop chocolate protein powder (I used Vega Choc-o-Lat) or 1 scoop of your protein powder of choice and 1 tablespoon cocoa powder
  • a dash of cinnamon if desired
  • ice

Put all ingredients into the blender and blend into a frothy delicious smoothie!

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling.
http://www.kellisvegankitchen.com 
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