I am in love with Go Raw foods. I discovered their sprouted watermelon seed and how much vegan protein you can get from these little seed is amazing, just one ounce of these little babies will give you 11 grams of protein with only 4 grams of carbohydrates, say yes, please and thank you!!
Here’s the facts:
1 cup of dried seeds containing 30.6g, but I would suggest that because watermelon seeds are high in calories. A cup of watermelon seeds in about 600 calories, but this recipe only call for 1 oz. which is only a 170 calories.
Also, watermelon seeds are also loaded with several of the B vitamins. The American Cancer Society reports that B vitamins are necessary for converting food into energy and other important bodily functions.
Well this morning I made this amazing smoothie and did not want use any of my protein powder, so I used the seeds instead.
I am ready to go on my walk and do a little yoga. My son’s are killing me with their work out plan and getting all ripped. Mama got catch up.
Peach Mango Smoothie
1 cup of frozen mangos
1 cup of non dairy milk
1 oz of watermelon seeds by Go RAW
I love Instagram! I love looking at all the wonderfully creative ideas everyone is sharing about Raw, Vegan and Vegetarian cuisine. It is so inspiring on my journey of eating more healthier each and every day.
I enjoy making smoothie bowls for breakfast and for dessert. It is supper easy. All you do is make your favorite smoothie mix. I like adding a vegan protein powder to my smoothie mix. My favorite is Vega One, their smoothie mixes are packed with vegan protein, greens and so much nutrition. I add this to my smoothie, which usually consist of some type of fruit.
The picture below is my Mango Smoothie bowl.
1 1/2 cup frozen mangos chunks
1 to 1 1/2 cup non ~ dairy milk
1 scoop Vanilla Flavor Vega One smoothie drink mix.
cut fruit, goji berries and coconut flakes.
You can add whatever you like. If you want to have fun with this make a nice Smoothie Bar. All you have to do do is make a base of your favorite flavored smoothie. Keep it simple, the toppings will give you all the different flavors. You can chop up kiwi, bananas, mangos, apples, add cacao bits, coconut flakes, dried fruits and your favorite nuts and seeds. Add these to individual bowls. Give each person a bowl full of the smoothie base and let them add whatever fits their fancy. The fun part is all the different combinations everyone will come up with. You want to make your smoothie a little thick and make sure you use frozen fruit, to give it a thickness. TIPS: Smoothie bowls can melt quickly, so a good idea is to add the smoothie to each bowl and allow to set in the freezer for a few minutes so it can slightly solidify not freeze.
I believe necessity is truly the mother of invention. However a mother craving something sweet is the mother of this creative Tropical Risotto Pops. These will be in my upcoming cookbook Set the Table with Love. Enjoy!
1 cup arborio rice
2 cups unsweetened almond milk
2 1/2 cups unsweetened pineapple juice (divided)
1/2 cup of dehydrated coconut flakes
1/2 tbsp of ginger
1/4 tsp sea salt
1/8 tsp ground nutmeg (freshly)
1/4 cup of organic honey
1/4 cup of organic cane sugar
1/2 tsp vanilla extract
If you making just the pudding, dice a 1/2 cup of mango and a 1/2 cup of pineapple, for garnish.
Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot. Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other 1 cup of pineapple juice. Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir. Add the 2 cups of almond milk 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed . Total cooking time is about approximately 30 minutes.
You can serve this Risotto on a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and drizzle a lithe honey on top of the fruit. So warming to the belly.
Okay now for the Risotto Balls.
I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.
I took the Risotto with a ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls. I dipped them in a mixture of
1/2 cup of organic dehydrated coconut
1 tsp of ginger powder
1 tsp of golden sugar sprinkles
dash of sea salt.
Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!