dairy-free

One Daily Habit to Boost Your Energy

renawilliamswellness

You know those weeks where you have the best of intentions to pay attention and make healthy choices. Then an hour after your breakfast smoothie, you’re like where’s the snacks?

 

That used to be me. Once I made small changes so I could stay fueled all morning, enjoying smoothies became easier and that nagging feeling of I dunno if I can do this for a whole week melted away. 

 

The One Daily Habit to Boost Your Energy

Smoothies can give you that full feeling for the entire morning. And if you make them with the right mix of ingredients you won’t be looking for snacks an hour in. And the best part is you’ll have long-lasting energy.

 

Smoothies are one of the easiest ways to flood your body with vitamins, antioxidants, phytochemicals and all sorts of nourishment your body needs to thrive. Every part of our body works better when we’re properly nourished. Our bowels, blood sugar levels, our mood + ability to concentrate as well as our sleep patterns. 

 

All that slow burning fuel in your smoothie will feed your brain to keep you sharp and energized throughout the day. I’ve always needed more protein than a few handfuls of spinach provides to get me through a morning. And fat is one of the best slow burning nutrients. It feeds our brain which is over 60% fat, so we need healthy fat for our brain to function optimally. 

 

I leave you now to go make this. Every ingredient has been carefully selected. One for taste (it’s always about good flava) and two for optimal nourishment. So make it as is before you add your own spin on it.

 

I’d love to know how you feel about adding fat and protein to your smoothie. Do you notice a difference when you go without and when you add them in? Share with me in the comments below.   

 

Energy Boosting Smoothie

serves 1 (approx 32 oz)

2 1/2 cups spinach (lightly packed) or 2 large handfuls

1 apple, cored and quartered

1/4 avocado

3/4 cup mango slices, frozen

1 cup nut or seed milk

1 cup water

1 scoop (about 1/4 cup) plant-based unflavoured protein powder (Sunwarrior is my go-to)

1-inch knob ginger, peeled

1/2 Tbsp chia seeds

 

How to:

  • Add all ingredients to high-powered blender, blending on high until smooth (about 2 minutes)
  • Pour into a glass jar and enjoy 

Earl Grey Infused Lavender "Cheesecake"

earl grey lavender cheesecake

I honestly can't remember the very first time I tasted lavender. I think it might've been in a macaron or some French pastry (pre gluten free days) in Paris. It had a taste that was entirely new and different to me. And it was a taste I'd grow to long for. 

 

In North America it's not often that you get to enjoy lavender in anything. So do yourself a favour and make this. The combination of flavours is such a treat. 

 

Should I admit how many times I've made this raw cheesecake in the last few weeks? It's probably best I don't. ;) It was all in the efforts of tweaking + perfecting a recipe. :)  

earl grey lavender cheesecake

 

Now you know when I say cheesecake I'm using the term loosely. This cake is free from dairy, free from soy and (as always) gluten free.

 

What gives the cake its creaminess and cheesecake like consistency are the cashews. I love working with cashews. Soaked and drained, cashews create a creaminess that mimics (very well) the consistency of many forms of dairy, like a soft cheese. The flavour is incredibly mild and undetectable. You could really use cashews in any recipe that calls for creaminess. This comes in handy when you're taking a break from dairy but still want a rich creamy taste.

 

Aside from the amazing consistency, there are definite nutritional benefits to soaking nuts (not to mention grains + legumes) before using them. I would cloud this post if I packed everything in here, so I'm going to save the nutritional lesson for a future (very near future) blog post. 

earl grey lavender cheesecake


For now I leave you with this beautiful raw cheesecake recipe to try. Apart from the soaking, It takes minutes to put together. The most difficult part of the recipe is waiting for it to set so you can dig in. ;) 


Now I'd love to hear from you. In the comments below, share with me some of ways you satisfy that cheesy craving while on a break from dairy. 


earl grey lavender cheesecake

Earl Grey Infused Lavender "Cheesecake"

serves 8

Crust:

3/4 cup walnuts (raw)

1/2 cup unsweetened coconut flakes

3 medjool dates, pits removed

pinch Himalayan rock salt

 

Filling:

2 1/4 cups raw cashews, soaked overnight, rinsed and drained

1/3 cup + 1 Tbsp coconut oil, lightly packed

1 Tbsp earl grey tea leaves 

1/2 cup maple syrup

1/3 cup fresh lemon juice (about 2 1/2 lemons)

1 Tbsp dried lavender leaves

1/4 vanilla bean pod, cut lengthwise, seeds scraped

a good pinch of Himalayan rock salt

 

How to:

Crust: 

  • Combine all four ingredients together in a food processor. Process until well blended + the crust holds together when pinched. 
  • Press crust into the bottom of an 8-inch springform pan. 
  • Set aside

Filling: 

  • Melt coconut oil in a small saucepan over low-medium heat. 
  • Stir in earl grey tea leaves. 
  • Let infuse over low-medium heat for about 7 minutes. 
  • Remove from heat and let cool for 5 - 10 minutes. 
  • Add drained cashews, maple syrup, lemon juice, lavender, vanilla seeds, salt + coconut oil tea infusion to high powered blender. 
  • Blend until smooth. 
  • Spoon the filling onto the crust. 
  • Refrigerate for minimum 3 hours to let the cake set. 

Note: If you're pressed for time you can soak the cashews for 3 hours (minimum). I do find the consistency comes out better when the cashews have been soaked overnight. You can also freeze the cheesecake (minimum 30 minutes) to set.