This is a perfect soup as we head into the fall season!  

It’s healthy, gluten free and diary free but yet so creamy and comforting!  It has 457% of the daily recommendation of Vitamin A!

This butternut squash recipe was posted long ago on the blog but I’ve changed it just a bit.  Instead of just revising the first one – because that one is perfect all on it’s own.  You can check the original one here.  

Now it’s even better with just a tweak or two to really bring in those rich deep underlying flavors.  I thought it was definitely worth reposting it and giving it’s own glory!

This soup is warming to your soul.  Sip it as a snack in a mug or make yourself a nice big bowl to have as a meal.  It will surely satisfy a comforting craving without any of the guilt!  

Make some soon!

Please post in the comments below if you make it!  I’d love to see how you like it!

Thai Butternut Squash Soup with Spiced Pepitas

(Makes about 4 qts)

Ingredients

  • 5 lb Butternut squash peeled, cut in cubes
  • 1 ea large Vidalia onion chopped
  • 1 clove garlic minced
  • 2 ea barlet pears peeled, cubed
  • 1 container vegetable stock
  • 1 tsp EVOO or coconut oil
  • 1 can organic coconut milk Native Brand
  • 4+ tsp madras hot curry powder 1+ tsp per quart
  • 1+ tbsp Mae Ploy red curry paste buy online
  • 1/2+ tsp garam masala
  • 1/2+ tsp ground coriander
  • Pinch cayenne
  • Himalayan pink salt to taste

Pumpkin seeds

  • 1/4 tsp Smoked paprika
  • pinch Cayenne pepper

Instructions

  1. Sauté onion, squash, garlic in EVOO in a large deep skillet or dutch oven for a few minutes to release flavor.  Add container of vegetable stock.

  2. Bring to a boil then simmer until soft sightly covered. Approximately 15 minutes. 

  3. Let sit for about 10 minutes before putting it in the blender.

  4. I make this in batches in the blender.  Ladle (do not pour from the pan with the liquid) into a blender about half way up. You might not need all the liquid. It really depends how thin or thick you like it so use your own judgment.  

    Do one quart at a time. 

    I mix them all together in-between jars at the end so all the flavors come together as a whole.  I use 2-2 qt large ball jars for this soup. 😉

  5. Add a large spoonful of the coconut milk (it will be separated) so take a little solid then add a little liquid. The entire can is to be split between the batches. Add spices & salt directly in the blender (adding a little in each batch). Blend on high until it’s completely puréed. 

  6. Adjust seasonings to your taste. I like it a little spicy so I might add more paste which is spicer than powdered curry but has a nice deep rich flavor.

Spiced Pepitas

  1. In a pan, add pumpkin seeds, drizzle with evoo, shake the pan to distribute oil. Sprinkle cayenne pepper and smoked paprika. Swirl it around the pan over med-high heat until it starts to brown in spots and/or pop.  Remove from heat, cool and store in an air tight container.

  2. Ladle soup in a bowl and sprinkle with the spiced pepitas. Enjoy!!

First, I want to tell you a story.

A few weeks ago a friend and I were conversing on health, specifically her gut health. She went on to say that she was eating sauerkraut the day before and it was sooo good.  Plus she was happy that she was doing something good for her health.

Doesn’t it always feel good when you do something good for your health and actually follow through – yasss!

But she had the most terrible, potent, awful gas that her husband had to leave the bedroom!! 🤢  

I’m not mentioning any names because geez we are talking about farting and I wouldn’t want to embarrass her! But I’m sure for a quick second you are trying to imagine who it was, aren’t you 🤣? You don’t know her and she’s not even my friend on FB or IG 🤷🏼‍♀️! But, hey it’s something everyone has from time to time but yet we cringe, hide or look the other way like they did it, I don’t know 😆

Back to the sauerkraut.  She was thinking she was doing good. So I asked her what brand she ate.  She told me Boar’s Head because that was a good brand.

Well any sauerkraut that has been cooked or heated has no beneficial bacteria in it. Despite it promotes “delicate slices of cabbage that are fermented and aged for a crisp texture and slightly tart flavor”.  Notice it doesn’t say anything about it having beneficial bacteria so their fermentation process does not add the beneficial probiotics we need from it. It also has sodium benzoate to preserve it. Needless to say there is no beneficial bacteria in these types of sauerkraut.

You can certainly buy a brand like Bubba’s in Whole Foods or your local health food market that has a refrigerated section.  However, making your own is really simple. It literally requires two ingredients – cabbage & salt!!!

While there are many different reasons people have gas, eating a large amounts of sauerkraut might be too much for ones digestive system to handle. It could have been from  the sugars that some vegetables (especially cruciferous) has that is hard to digest due to the natural types of sugars in it.

In her case, she might have an overgrowth of yeast which will continually feed off of the sugar. Also it’s a good idea to eat small portions of probiotic foods if your gut is not used to it.  Work your way up so your body has the ability to digest it without having digestive upset. And, she did tell me she ate a LOT of it hence the copious amounts of gas that her body was unable to process!!

In any case, having flatulence is natural but have excessive amounts of smelly gas likely means your intestinal bacteria is out of whack.

So that brings me to homemade lacto-fermented sauerkraut.  It’s easy and eating a little everyday or a few times a week is good to build up your good bacteria naturally.

The salt is added at the beginning of fermentation to suppress the growth of the undesirable bacteria. As the fermentation takes place, lactic acid is produced and the pH drops and bacteria metabolism slows.  Through the process, the bacteria is trapped in the brine where they eat the sugars in the cabbage. They multiple like crazy and release large amounts of lactic acid that acts as a preservative and inhibits the growth of harmful bacteria. This natural process and without heat also holds onto more vitamins and minerals.

Another awesome way to eat this sauerkraut is topped cold on a delicious bowl of hot pureed squash soup or one of my favorites is a pureed purple turnip soup.  Pureed soups are actually easier to digest since it is already broken down and the sauerkraut topper makes it even more delicious and beneficial for your gut!

Despite how long the directions look, it’s really super simple, shred, salt, massage, sit ~ that’s it.  

Simple Homemade Sauerkraut

This simple homemade sauerkraut is filled with probiotics to help balance your gut flora. 

Prep Time 30 minutes
Author Stacey DIverde

Ingredients

  • 1 head organic green cabbage
  • 1 1/2 tablespoons Himalayan pink salt finely grated or fine sea salt
  • sprinkle dill, caraway, anise, or fennel seed (optional)

Tools

Instructions

  1. Clean your jar well.  You can pour hot boiling water if you wish to sanitize it so it will remove any lingering harmful bacteria to prevent mold but it's not necessary.  Good hot soapy water is fine and rinsed well.  

  2. Do not wash the cabbage.  You will need the natural bacteria that is on the leaves to start the fermentation process.  

  3. Cut and quarter the cabbage. Remove some of the larger leaves and put to the side, you will need this to cover the sauerkraut in the jar.

  4. Take out the core but slicing it in a "V" at the core with the knife and remove it.

  5. Shred the cabbage using a mandolin at your desired thickness into the large rectangular bowl.  Or, thinly slice it with a knife on it's side. You can also use a box grater but that is a bit too shredded in my opinion for sauerkraut so if you don't have a mandolin just use a knife.

  6. Sprinkle the fine pink or sea salt over the cabbage. 

  7. Use your hands to massage the salt in.  Gently squeeze and turn the cabbage while you massage it. You will start to see it get a bit softer as you break down cellulose fibers from cabbage. Liquid will start to develop, do not discard, this is the brine.

  8. Let the cabbage sit for about 30 minutes before putting it in the jar.

  9. Massage it again before putting it in the jar.  One head of cabbage should fit in the jar once broken down a bit.  Squeeze it all in there, you can push it in with your hands or wooden spoon (I use gloves when I cook normally).

  10. Top the jar with the large loose cabbage leaves you saved.  Tuck it in so there is no air (you need an anaerobic state).  Once it sits for a few hours it will develop even more brine and be completely submerged in the brine.

  11. Cover with fine cheesecloth or other thin cloth. Put a rubber band around it and let it sit on the counter for 7-10 days (out of direct sun light or heat).  Depending on how the air is in your home will depend how long you will have it out.  I have central air so 10 days is perfect for me.  The slow fermentation tastes the best. The longer it sits the more tangy it will get so test it and see what you prefer in taste.  Also the longer it sits the more beneficial microbes (specifically lactobacillus) there will be.

  12. Once it's fermented to your liking, remove the cheese cloth and cover it with the lid. Store in the refrigerator until ready to eat. This can be stored for months in the refrigerator. 

This is the perfect warm and comforting dairy-free vegetarian/vegan dish for a cold NY night!  

I don’t eat rice very often because I have a very slow metabolism and well rice just doesn’t do well when you have a slow metabolism!  Lots of my clients have either a love or a hate relationship with curry but I encourage you to try it.  I didn’t love them years ago but I do now!  They are very comforting and grounding especially in the winter months they are perfect because we need to incorporate more warming foods! Both the inflammatory spices of ginger and turmeric in this dish help with inflammation and are good for your gut as well!

Let me know in the comments if you try the recipe what you think!!  I would love to hear your results!  The recipe is super easy and comes together so quickly – my kind of recipe!  It’s easily a mid-week meal!

Chick Pea Curry with Kale

Dairy-free Chick Pea Curry with Kale & Basmati Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Stacey DiVerde

Ingredients

  • 3 cans organic chick peas drained and rinsed
  • 1 1/2 cans coconut milk organic native forest brand
  • 2 cups vegetable stock I like natures promise (1/2 box)
  • 2 tbsp madras curry
  • 1 1/2 tsp grated ginger heaping
  • 1 dash garam masala optional (it's not completely necessary)
  • 1/4 tsp cumin
  • 1/2 tsp coriander
  • 3 ea plum tomatoes seeded and diced
  • 1 tbsp tomato paste heaping
  • 1 bunch kale large bunch - stemmed and chopped
  • 4-5 ea carrots sliced
  • 1 med onion small dice
  • 2 cloves garlic grated
  • 1 tsp Himalayan pink salt or to taste
  • evoo for cooking
  • 1 1/2 cups basmati rice (dry to cook)
  • crushed hot pepper upon serving (optional)

Instructions

  1. Prepare basmati rice according to package directions and cook for approximately 18 minutes on low.  Set aside when done.  

  2. Meanwhile, saute onion in extra virgin olive oil in a wide braising type pan or dutch oven.  Add carrots, ginger and garlic and continue heating for just a few minutes more.

  3. Add coconut milk and vegetable stock, diced tomatoes, stir in tomato paste.  Add curry and rest of spices.

  4. Add rinsed chick peas. Add the chopped kale and bring to simmer. Reduce and adjust spices according to taste.  Sprinkle with crushed hot pepper for extra spice when serving.

Coconut bacon seems to be very popular these days and my next post may be just that but I think more with a breakfast type food.  I actually bought the coconut I needed because that was my intention when I went to the store.  I’m so intrigued that you can turn coconut into bacon and I needed to taste it!  Now that I think of it I don’t know why I would think “why wouldn’t that be the norm” you can turn coconut into almost anything these days without it truly tasting like a coconut ~ aka coconut aminos, coconut vinegar (my favorite and actually has more benefits than apple cider vinegar).  Neither of these taste like coconut and are good for you!!

So lets get to the yummy shiitake bacon – that’s what I’ve created here.  It truly does taste like bacon and has a similar texture as well.  It was the perfect topping to my spaghetti squash with spinach & tomato – it made the recipe so much more flavorful.  The best part is it took no time to make.   You can make it in like 5-10 minutes which is less than what real bacon takes.

Here’s the recipe for this delicious meal!

Roasted Spaghetti Squash with Sautéed Spinach & Shiitake Bacon

Delicious vegetarian dish adding the extra flavor of shiitake bacon!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 person
Author Stacey DiVerde

Ingredients

  • 1 ea spaghetti squash
  • 2 cups fresh baby spinach
  • 1 cup grape tomatoes cherubs
  • 1/4 ea large viladia onion sliced
  • 1-2 ea garlic cloves grated
  • extra virgin olive oil for drizzling or as needed
  • 1/2 tsp Himalayan pink salt

Shitake Mushroom Bacon

  • 1 5oz sliced shiitake mushroom package
  • 4 tbsp avocado oil
  • 1 tsp smoked paprika heaping
  • 1/2 tsp Himalayan pink salt fine grated
  • 1/2 tsp Hickory liquid smoke (found in spice section)

Instructions

Roasting the Squash

  1. Preheat oven to 385. Slice you squash in half lengthwise. Scoop of the seeds/middle with an ice cream scooper for easy removal. Drizzle Extra Virgin Oil over the flesh. Roast squash flesh side down for approximately 30 minutes or until the skin is soft when pressed.  

Shitake Bacon

  1. While the spaghetti squash is roasting, Mix the avocado oil, smoked paprika, liquid smoke and salt together in a bowl. Large enough to toss the mushrooms in (I used a 1/2 aluminum tray).

    Spread out on a large rimmed baking sheet that is lined with parchment or a non-stick foil. Roast on 385 degree preheated oven (convection if you have or bake is fine) - top rack. Bake for approximately 10 minutes or until starting to crisp being careful not to burn. Cool on the baking sheet. 

Putting it all together:

  1. While the spaghetti squash and mushrooms are roasting. Sauté the onion and tomatoes in a little extra virgin olive oil on the stovetop in a non-stick pan over med-high heat. Add the garlic last and saute for just a little longer. 

  2. When the squash is cooled to touch, take a fork and scrape one half of the squash into the pan. Add spinach and stir until wilted. Add Himilayan pink salt to taste.

  3. Transfer the squash mixture to a bowl and top with the shiitake mushrooms and serve. 

 

Roasted Dandelion Root is the perfect restorative tonic to support your liver and help get it in optimal functioning shape. The liver is so taxed from our everyday environment, household cleaning chemicals, poor diet, etc. Not only does the liver detoxify it also helps convert T4 (inactive thyroid hormone) to T3 (active thyroid hormone). If your thyroid is sluggish it’s something to consider cleaning up the function of your liver besides just looking at your thyroid for optimal functioning.  

Roasted Dandelion is bitter which is what the liver loves to help clean it up – bitter foods/herbs! Other plants/herbs that are bitter and helps support liver function are the dandelion greens itself, asparagus, arugula, kale, cilantro, parsley, milk thistle, to name a few.  Adding these foods to your diet will help support your liver.  

In this latte, I’ve used the dandelion root itself and turned it into a powder to make the latte.   Using roots keeps it fresher for long term storage vs. buying the powder.   You can also make dandelion tea by steeping the root.  It is actually a good replacement for coffee as well.  You can purchase dandelion root tea right at your local grocery store.  The roots and other herbs I buy from a reputable supplier such as Mountain Rose Herbs.

I hope you enjoy this healthy and detoxifying latte!!  

Let me know in the comments if you give it a try!

Roasted Dandelion Root Latte

Great detox tonic for your liver!

Prep Time 5 minutes
Servings 1

Ingredients

  • 1 tsp Organic Roasted Dandelion Root Powder
  • 1/2 cup full-fat organic coconut milk such as Native Forest Brand
  • 1 cup hot water
  • 1 tsp raw honey
  • dash of cinnamon sprinkle on top after blended

Instructions

  1. In your high speed blender (or regular blend) add ingredients and blend it all up until frothy.  Enjoy.  

Recipe Notes

I like to buy roasted dandelion root in its whole form and make powder in a high speed blender (you can use a spice grinder or nutribullet to do this as well) instead of purchasing it in powder form for optimal effectiveness as well as freshness.  Unless you plan on using the powder within a short time.  

 

Good-bye summer!  Good bye beach, bbq’s, cookouts, parties and all the other fun and indulgences that go along with summer! Let’s embrace a new season and start with a fresh clean slate.  

I like to do that with letting my digestion rest so it can work at optimal levels and detox naturally – with food.  

It’s a good idea to cleanse your body at least two times per year. Even with eating a very clean diet our environment is filled with toxins all around us. In spring, our bodies naturally detox on its own more than any other season. I guess that’s why, as human beings, we also like to do spring cleaning in our homes to detoxify our environment! But after just a few extra indulgences during summer it can certainly send our bodies into a downward spiral. 

So, it’s the perfect time to get your bodies back into eating a bit more clean and healthy.  Just as we like to start things on Mondays, we also like to start new things when seasons change. We tend to get more organized, structured and in a routine as September rolls around.  Especially with the kids back in school. It also gets your mind, body and spirit in line with a healthier you before the holidays are upon us. This way you won’t want to over eat, drink or indulge in desserts that are loaded with refined sugar.  Imagine getting a head start on a healthier you finishing the year strong and going into 2018 with a healthier you!  

Start with this yummy detox salad!

Incorporating these types of food in your daily regimen helps your body naturally cleanse, rebuild, detoxify and thrive.  This specific salad is alkalizing and has ingredients that help your body naturally detox.  Here’s the low down on each ingredient:

Cabbage – It is an excellent source of vitamin K and C, along with being a good source of fiber, manganese, folate, vitamin B6 and potassium.  It is particularly noted for being a powerful cleanser of the GI tract and is anti-inflammatory.

Kale – is high in vitamin K,  A and vitamin c and also high in chlorophyll which is great for the cleansing the blood.  It’s also a natural antioxidant and anti-inflammatory as well.

Carrots – high in vitamin A (from beta-cartotene), C, B6, K and potassium.  Carrots also are rich in glutathione which helps detoxify the liver.  It’s an all around good cleanser and best to eat them raw in their natural state. 

Cilantro – is rich in flavonoids and and phytonutrients.  It also is loaded with vitamins A, C, E, K, calcium, iron, potassium, and magnesium.  It’s a natural detoxifier of heavy metals in your body. 

Lime – has so many cleansing and nutritional benefits!   It is loaded with vitamin C.  It also has calcium, iron, potassium, copper, magnesium and phosphorous.  Also the zest or peel is rich in phytochemicals. Limes help detoxify the liver.  Helps with weight loss, improves digestion, treatment of scurvy, piles, peptic ulcer, respiratory disorders, gout, gums, urinary disorders.

Ginger – is naturally anti-inflammatory, anti-septic and anti-carcinogenic.  Ginger helps calm the  digestive tract and intestines.

Garlic – has manganese and sulfur compounds and helps boost your immunity and support your liver.

Maple Syrup – has far more health benefits that you can imagine. Helps prevent anemia, aids in digestion, good for immunity, rich in antioxidants, helps balance blood sugar. 

This salad is loaded with healthy nutritional benefits that not only cleanse your body but nourish it as well.  

Add it to your meals this week and let me know how you like it in the comments below.

 

Simple Detox Salad

This simple detox salad is so crunchy and tasty you will be coming back for more.

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Stacey DiVerde

Ingredients

Salad

  • 1 cup shredded organic green cabbage
  • 1 cup shredded organic red cabbage
  • 2 ea shredded organic carrots
  • 1 cup chopped organic kale
  • 1/2 cup chopped fresh cilantro

Vinaigrette

  • 1 ea zest of 1 lime
  • 2 ea juice of 2 limes
  • 2 tsp real organic maple syrup
  • 1 clove grated garlic
  • 1 tsp ginger
  • 1 tbs organic extra virgin olive oil

Instructions

  1. Mix all the shredded salad ingredients together.  Add the vinaigrette and toss together, adjust seasonings to your liking.

Vinaigrette

  1. In a small bowl, zest one lime using a microplane.  Add juice of two limes.  Add garlic, ginger, maple syrup and evoo.  Whisk together and season with Himilayan pink salt to taste.

Recipe Notes

You can use a knife to thinly slice the cabbage or a mandolin.  Use a box grater to shred the carrots or use a knife to julienne cut them.  

Feel free to add some cumin to the dressing and top it with a sliced avocado & sprinkle with sesame or hemp seeds which I thought of after taking the picture!

This has been a long time favorite soup of mine for years despite that it may not look that appetizing in color.  The best part is it’s so simple to make.  I often leave out the asparagus tips and just puree the entire soup.  Mainly because I love to sip this in a mug as a mid-day snack or with my lunch.    

I’ve been cleansing for a few weeks and this is the perfect soup for it! Did you know that asparagus is a vegetable that is a great cleanser for your body naturally? Yes it is! It is a great diuretic, helping in the cleansing process and lifting the detox load of the liver and kidneys.

Here’s some great health benefits from this beautiful spring vegetable:

  • It’s a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.
  • Helps slow down the aging process due to it’s high antioxidant properties and neutralizing cell-damaging radicals.
  • It contains the amino acid asparagine which is a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts.  Good for edema and high blood pressure!
  • It contains vitamins A, C, E and K as well as has lots of fiber, folate and chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

Asparagus contains asparagusic acid, among other compounds, that gives urine that unique odor.  Have you ever noticed it?  It literally can happen within 15 minutes of eating it. Its compounds are volatile and released as a vapor through the urine. However, apparently not everyone can smell it and that is because everyones sense of smell is unique to themselves as well as the ability to produce the odor. Interesting!!  

Okay, enough about asparagus pee ~ eat asparagus because it so good for you!

Creamy Asparagus Soup
Serves 4
Dairy-free delicious asparagus soup
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs of asparagus (trim tough ends, cut in 2” pieces) (extra if you want to add some asparagus tips at the end)
  2. 4 cups organic vegetable stock (32 oz con’t - such as Saffron Road or Nature’s Promise)
  3. 1 large onion, chopped
  4. 1 garlic clove, minced.
  5. 3 tbs extra virgin olive oil
  6. Himalayan pink salt
  7. fresh cracked pepper
Instructions
  1. Sauté onion in extra virgin olive oil, add garlic & asparagus and add vegetable stock. Bring to a boil and then simmer until soft.
  2. Take asparagus out with a slotted spoon and add stock (a little at a time) to blend in high speed blender or regular blender until smooth and creamy (you may not need all the stock depending on the consistency you prefer (reserve juice and drink it up in a mug if you want). Add Himilayan pink salt (about 1+ tsp) and fresh cracked pepper to taste. Enjoy!
  3. If you are adding asparagus tips to your soup, blanch them for just about 30 seconds (add to already boiling water, than in ice cold water to retain color, remove with slotted spoon). Add them to your soup before eating.
Notes
  1. for future and if you tolerate dairy, you may add a dollup of organic plain yogurt to the mix while blending for added flavor but it is perfect the way it is.
Stacey DiVerde https://staceydiverde.com/
source:  
Eating Well 3/2016
 
https://www.ncbi.nlm.nih.gov/pubmed/19895471

This has been my go-to breakfast lately!   Who knew breakfast could be so creamy but delicious, healthy and satisfying while being dairy-free!  I have been really enjoying this!  It all started when I was cleansing a few weeks ago and decided to have this over a smoothie.  Smoothies in the morning are great especially on the days I chef.  However, I become “smoothied-out” sometimes especially after years of drinking smoothies.   Plus there is something to be said about chewing your food.   Digestion starts in the mouth when you chew your food.  The enzymes amylase and lipase are released which starts the digestion process.  

When you are eating healthy you just feel better, think better, move better and your body runs better!   Try this delicious and satisfying breakfast it’s so light and refreshing as well as gluten-free and dairy-free!  Berries are packed with antioxidants and lower on the Glycemic Index!  Ideally fruit should be eaten alone so another plus to have this first thing in the morning.  

Mixed Berries with Sweet Cashew Cream
Serves 1
Light & refreshing!
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2+ cups of berries (strawberries, black berries, blue berries)
  2. 1 ripe banana (divided)
  3. 1/2 cup raw cashews (soaked in hot water for 1/2 hour or more)
  4. 1/2 cup+ coconut milk or almond milk (no carrageenan) (add more depending on consistency)
  5. 1/2 tsp real vanilla extract
  6. handful slivered almonds
  7. chia seed (optional)
  8. cinnamon (optional)
Instructions
  1. Place mixed berries in a bowl and slice up 1/2 of banana. Blend the other 1/2 banana, coconut milk or almond milk, vanilla extract and cashews together until creamy smooth.
  2. Pour cream over fruit and top with slivered almonds. Add cinnamon and chia seeds if desired.
Stacey DiVerde https://staceydiverde.com/