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Spicy Grapefruit Smoothie

Natalie Griffo

This Spicy Grapefruit Smoothie is a metabolism-boosting, fat burning, anti-inflammatory glass of deliciousness. The perfect breakfast or post workout re-hydrator, this spicy little powerhouse is my copycat of one of my favorite smoothies from the superfood spot Beaming, in Del Mar. The taste and texture is similar to that of a margarita or slushie, while actually having health benefits... Unlike the aforementioned sugary drinks. 

Grapefruit: Aids in digestion and utilization of foods. Consuming grapefruit burns as many calories as it contains (making it an excellent choice for those trying to lose weight). A single grapefruit contains about 75 mg vitamin C. Red grapefruit is a good source of lycopene; a phytonutrient with anti-tumor properties. Grapefruit are also high in potassium. [1]

Coconut Water: When we sweat, we lose a lot of minerals (sodium, potassium, calcium, and magnesium). Coconut water has a natural balance of these minerals - also known as electrolytes, making it the perfect beverage for hydrating the body and replenishing lost stores of vital nutrients—even more effective than water itself! [2]

Chili Flakes: Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. Capsaicin stimulates metabolism by activating a chain of events in the body that help to melt fat and break it down in the body. It activates the sympathetic nervous system that is associated with thermogenesis, which speeds the body’s oxidation of fat. With exercise, studies have shown that Capsaicin increases fat oxidation by 42%! Fat oxidation is the process by which the body melts excess fat and converts it into energy. Capsaicin has also been shown in some trials to also decrease appetite, improve circulation and have some antioxidant effects. [3]

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Makes enough for 2

2 whole grapefruit

peel removed

1 1/2 cups pineapple

frozen or fresh

1 1/2 cups coconut water

red chili flakes

2 tsp or more, to taste

1/2 cup ice

Place all ingredients except ice in blender, and bend until smooth. Add ice, and blend again until smooth. Divide into glasses. Enjoy!

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Asian Veggie Noodles + Ginger Sesame Sauce

Natalie Griffo

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I've been feeling a bit under the weather lately. It's probably from a combination of the chilly temperatures, being surrounded by other sick people, and overdoing it a bit in these past few weeks. So I'm currently healing myself through food and other natural remedies as best I know. Ginger, raw honey, lemon, apple cider vinegar, more ginger, and multiple cups of this Ginger & Turmeric Honey Bomb per day seem to be getting this under control. I refuse to be sick for my upcoming vacation with Mr. Griffo in a few weeks!

In going along with my reoccurring theme of ginger, I give you Asian Veggie Noodles + Ginger Sesame Sauce! These babies are super delicious, super easy, and chock full of tasty raw veggies, including sweet potatoes!

I may be verging on obsession with sweet potatoes, judging by the number of times they've been appearing on here recently. But I can't apologize, because they are sooo good for you!

Sweet Potatoes: contain storage proteins called sporamins, resulting in healing benefits. Studies show that when the sweet potato plant is damaged, sporamins are produced to help the plant heal! This means that we also reap the healing properties from sweet potatoes when we eat them.

Ginger: aids digestion, decreases arthritic swelling, destroys bacteria and viruses (just what I need!), lowers blood pressure, and aids circulation. - Sara Britton of My New Roots

Thank you to Ashley of Local Haven for your insta inspiration to make this delicious recipe!

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Makes enough for 2

3 medium zucchini

2 medium sweet potatoes

 

Ginger Sesame Sauce

6 tbsp olive oil

4 tbsp soy sauce

1 tbsp raw honey, agave, or maple syrup

2 tsp sesame oil

1-2 tsp grated ginger 

(more if you're super into ginger, like me)

 

Toppings

Sesame seeds

Peanuts

(I used roasted & salted peanuts - for tastiness!)

Cilantro

Red chili flakes

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Begin by mixing all the ingredients for the ginger sesame sauce together in a small bowl, or jar.

Peel the sweet potatoes. Using a julienne peeler (or spiralizer), "noodle" the sweet potatoes and zucchini into separate bowls.

If you are going the raw route, marinate the sweet potato noodles in half of the ginger sesame sauce until slightly softened. Otherwise, heat up a frying pan with a dab of coconut oil and cook the sweet potato noodles until softened, stirring slowly.

Combine both the veggies noodles into one mixing bowl (and toss with half the sauce if you went the stovetop route). Using your hands, gently combine the noodles. If needed, add more of the sesame sauce as you go.

Divide the veggie noodles between bowls. Sprinkle with sesame seeds and peanuts. Top with a sprig of cilantro, and hit of red chili flakes. Enjoy!

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Raw Cacao Fudge

Natalie Griffo

What if I told you there were such a thing as healthy fudge. Raw vegan fudge to be exact. What if I were to go so far as to say that this healthy raw vegan fudge actually contains a superfood and could even be called "good for you". Would you laugh at me in disbelief?

If you laughed, be rest assured. I'm not leading you on, or talking about some mythical dessert. This fudge fulfills all the previous requirements (and the absolutely delicious requirement as well). It can also live in your freezer for as long as you want it to, although I can't guarantee it will last very long, especially if you have sweet loving kiddos (between my husband, my friend Torrey, a handful of other friends, and me, it was gone in a week).

The main health benefit of this superfood fudge comes from Raw Cacao. Raw Cacao is one of the best sources of magnesium in nature, and contains high amounts of calcium, zinc, iron, copper, sulfur, and potassium. It contains many naturally occurring chemicals such as, alkaloids, proteins, magnesium, and beta-carotene, that enhance mental and physical well-being. Raw Cacao is very high in antioxidants… Even higher than Goji Berries! And if you’re a chocolate lover, it’s an easy and incredibly healthful way to get your fix.

With endless topping possibilities, this dessert will never get old. So what are you waiting for?

This recipe is in collaboration with Torrey of the sister pop duo, Torrey Summer. Torrey is one of the sweetest, most genuine girls I've ever met, and I am so blessed to be able to call her my friend. She and her sister Summer are super gorgeous and talented, I definitely recommend checking them out!

Raw Cacao Fudge

Makes about 24 pieces (1 1/2 inch squares)

1 cup raw cacao

3/4 cup coconut oil

1/2 cup agave, coconut nectar, or maple syrup

(the last option is not raw, but is still super tasty!)

splash of vanilla extract

 

Toppings:

Toasted Almonds & Sea Salt (Natalie's way, pictured here)

Goji Berries & Hemp (Torrey's way, pictured here)

Sunflower Seeds

Shredded Coconut

Pepitas, Sea Salt, & Dried Cranberries

Anything else delicious you can think of!

Melt coconut oil until liquid using a very low heat.

Place all fudge ingredients in a high speed blender (i.e. a Vitamix), or use a mixing bowl and a hand mixer. Mix until just combined, taking care not to over mix (or the ingredients will separate).

Turn out the mixture into a 9x7 pan lined with parchment paper, and spread out smoothly and evenly using a spatula. Sprinkle with desired toppings.

Freeze for about 45 minutes or until solid. Remove the fudge by lifting the parchment paper from the pan. Slice into 1 1/2 inch squares. Serve immediately, or store in freezer (as long as you want) until ready to eat. Enjoy!

Raw Cacao Fudge

The California Kale + Sweet Citrus Chili Dressing

Natalie Griffo

Spring is here! At least according to the calendar. The weather seems to think otherwise, as it is currently colder than the past few months of winter. Yes I'm talking to you, 80°F weather from two weekends ago. I'm not even sure what weather I'm ready for, with all this back and forth. I think my immune system and body are in a state of temperature whiplash. However I am positive that I'm ready for this salad.

What do you get when you put some of the best produce from Southern California all together in one salad? Fresh, crunchy, sweet, and slightly spicy perfection. That's what. Living so close to the border has never tasted so good!

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Makes enough for 2

1 1/2 bunches of kale

2 red grapefruit

1 avocado 

1 bulb fennel

sliced toasted almonds

handful of cilantro leaves

 

Sweet Citrus Chili Dressing

Leftover juice from the grapefruit

1 tsp rice vinegar

1 tsp maple syrup

pinch of red chili flakes

drop of sriracha

Begin by toasting the sliced almonds, if they are not already. Do this by placing them in a dry skillet on high heat, and stirring them constantly (you don't want burned almonds) until they are nicely browned. 

Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over a bowl, so the juices fall in as well. Drain the juices into a small jar. Squeeze juice from the remaining flesh (leftover from segmenting the grapefruit) into the jar as well. Stir in the rice vinegar, maple syrup, and a teensy drop of sriracha. Add red chili flakes to taste.

Remove the stalks and outer layer from the fennel. Slice a thin piece off the bottom, and slice the bulb in half. Shave the halves over a bowl (or slice paper thin, if you have super impressive knife skills).

Remove ribs from kale and chop roughly into bite sized pieces. Place pieces in a large mixing bowl, with a splash of rice vinegar. Massage for a few minutes until soft, and deep green in color. Add half the shaved fennel, chopped cilantro and toss throughly. Add more fennel if desired.

Divide kale-fennel-cilantro combination between plates. Slice avocado(s), and allot half an avocado per plate. Sprinkle with toasted almonds. Arrange grapefruit slices on top. Sprinkle with salt, and drizzle generously with dressing. Enjoy!

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