This drink is an excellent anti-inflammatory smoothie. It combines electrolytes for hydration, bromelain from the pineapple to reduce bruising, essential fatty acids from avocado to reduce inflammation, mint leaves to enhance the skin, vitamin C from the lime to heal and brighten the skin, and a host vitamins, minerals, and antioxidants from aloe to heal the body from the inside out.
1 cup coconut water
½ cup pineapple chunks
1 lime, juiced
¼ cup fresh mint leaves
1 tsp. pine nuts
1 chunk fresh aloe vera peeled and rinsed
½ cup ice
Place all ingredients in a blender until thick and creamy. Enjoy!
Recipe by Caroline Hale
Find more delicious and nutritious recipes in her new book “Live Simply Plant Based”. To order the book, visit her website at: www.Carolinehelevegan.com
A simple yet delicious recipe that can be eaten anytime of day. Great for breakfast, lunch or dinner! The avocado is a true superfood, and a staple of a plant based lifestyle. High in monounsaturated, heart healthy fat, rich in potassium, dietary fiber, vitamin C and B6, along with many other vitamins and minerals, avocados are incredibly healthy! Enjoy this recipe from my book “Live Simply Plant Based” available internationally on Amazon.
1 ripe avocado
1 tsp ground cumin
1 garlic clove peeled
½ lime juiced
¼ tsp ground Himalayan pink salt
2 large slices of red onion
2 large slices tomato
2 slices of bread
Sprouts for topping
Slice avocado in half, and remove stone. Scoop out flesh into a small bowl.
Add lime juice, cumin and salt. Mash with a fork until well mixed.
Toast bread, and rub with peeled garlic clove. Discard clove.
Spread avocado mixture onto toast, and top with red onion, tomato and sprouts.
The most popular New Year’s Resolution every year is to get healthier, and lose weight. So, with that being said here is a quick and easy, delicious and nutritious, raw plant based vegan, gluten free salad to start off the New Year right. Live Simply Plant Based!
Mango Avocado Salad with Cilantro Lime Vinaigrette
Mango Avocado Salad
1 cup mango cut into large chunks
1 avocado cut into large pieces
½ cup cherry tomatoes halved
½ cup of cucumber (seeds removed) and cut into large pieces
Cilantro Lime Vinaigrette
Juice of 1 lime
4 tbsp. olive oil
2 tbsp. freshly minced cilantro
2 tbsp. water
1 tbsp. rice vinegar
1 tsp. agave
1 clove garlic
¼ tsp. Himalayan pink salt
1/8 tsp. cracked black pepper
Place all ingredients for Mango Avocado Salad in a large bowl and set aside.
Place all ingredients for Cilantro Lime Dressing in a blend and blend until well mixed.
Add dressing to the ingredients in the bowl and mix to coat ingredients well, be careful not to mash the avocado.
Stagger two to three ring molds on a plate and carefully fill them with the salad mixture.
Lift away ring molds slowly and garnish with edible flowers before serving (optional).