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Blenderless Power Drink

This coconut milk drink is a great alternative if you don’t have time to power up the blender. It’s a sweet concoction that takes just minutes to make. The chia seeds create a unique consistency and add healthy benefits of omega-3’s and protein.

-1 1/2 cup unsweetened coconut milk
-1/2 TBS chia seeds
-1 dash cinnamon
-1/2 TSP vanilla extract
-1/2 TBS raw honey

Vigorously mix all ingredients in a glass and let sit for 10 minutes. When the chia seeds have developed a gel-like consistency, the drink is ready. Serves one.

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Coconut Banana Smoothie

When I’m craving something sweet and tasty, I whip up this tropical treat. Think pina colada, without the guilt. It’s one of my favorite “dessert” smoothies or a great option for a hearty breakfast. To further boost the health factor, I like to add a dash of turmeric, which is a warm tasting spice with anti-inflammatory properties, and some chia seeds that pack omega-3’s, calcium, and fiber into your diet.

-1 organic banana
-1/2 cup organic frozen pineapple
-1 TBS chia seeds
-1/2 TSP cinnamon
-1/2 TSP turmeric
-1 TSP vanilla extract
-1 cup coconut water*
-4 cup unsweetened coconut milk*
-1/2 cup ice (if drinking immediately)

*Measurements are approximate, depending on size of blender

Place banana, pineapple, chia seeds, cinnamon, and turmeric in the blender. Add liquids and ice. Blend until smooth. Drink immediately, or refrigerate/freeze in airtight, glass containers.

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Green Smoothie for Beginners

I recently presented a workshop at Digital Volition, where I spoke about holistic health and served up four different smoothie blends. The beginners’ green smoothie was a crowd pleaser, as it got everyone talking and coming back for seconds. It made my smoothie-loving soul shine because this green blend is a great stepping stone for an eventual all veggie-based smoothie! Be brave, give it a try it, and get ready to glow!

-1/2 organic banana (freeze other half for later smoothies)
-1/2 organic apple
-1/2 bag of organic mixed greens
-1/2 organic lime squeezed
-1 TBS chia seeds
-3 cups coconut water*
-2 cups filtered water*
-1/2 cup ice (if drinking immediately)

*Measurements are approximate, depending on size of blender.

Place banana, apple, greens, and chia seeds in the blender.  Add liquids and ice.  Blend until smooth. Drink immediately, or refrigerate/freeze in airtight, glass containers.

Note: Vegetable-based smoothies provide more health benefits, with less sugar. Aim for a 3:1 vegetable to fruit ratio when you’re ready to take on more greens!
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Black Bean Hummus Dip

By Chloe Mulliner, Guest Blogger

I don’t eat a lot of beans, but for whatever reason it seems like I always have a stock of cans lingering in my cupboard. Recently when my pantry seemed especially bare, and I was pressed to whip up something quick for dinner, I turned to my trusty beans for a tasty new recipe. All it took was a can of black beans, garbanzo beans, a few standard ingredients, and viola! I had some homemade blackbean hummus in minutes.

If you’re looking for a hassle-free way to use up some of your own bean stash, try out this vegan and vegetarian blackbean hummus recipe.

– 1 can (15oz) organic garbanzo beans
– 1 can (15oz) organic black beans
– 1 TBS organic olive oil
– 2 TBS fresh organic lemon juice
– 1-2 cloves of garlic
– Salt, pepper, and cumin to taste
– Optional: Greek olives

Rinse and drain both cans of beans and place them in the blender or food processor. Add in the other ingredients and blend until the hummus is as smooth or chunky as you want. For a thinner consistency, you may want to use additional olive oil at your discretion. Top it off with some Greek olives, and spread some on a sandwich or pair it with your favorite raw veggies for a simple snack. The possibilities are endless!


Zesty Vegan Pesto

After a long day at work, I’m always looking for quick, healthy recipes. This homemade pesto is a great way to spice up the most simple meals. My sister likes to whip up a batch and layer it on polenta. We then place the polenta on a bed of sautéed spinach, and top it off with fresh tomatoes. For a non-vegan option, sprinkle with goat cheese. If polenta isn’t your thing, layer it on baked eggplant, mix with wheat pasta, or spread it on sandwiches as a zesty alternative to mayo.

-2 cups of fresh basil
-1/3 cup of pine nuts
-1/2 cup olive oil
-1-2 garlic cloves
-salt and pepper to taste
-Optional: pitted olives or sun-dried tomatoes

Add basil, pine nuts, garlic, and optional ingredients into the food processor. Pulse until ingredients are chopped, and then add the olive oil. Blend until it meets your desired consistency.