This recipe works magic on a sensitive tummy! The Elixir of Life is really not my recipe, I lovingly borrowed this from my guy, with a few tweaks to make it GFYC approved. He is Puerto Rican and I love that the ingredients he uses are all local to PR.
What I really love about this recipe is the papaya. It is chocked full of tummy-loving digestive enzymes. The coconut water and banana support your healing with electrolytes, potassium and magnesium. The perfect trifecta for post-yoga nourishment.
2 cups cold coconut water
½ medium papaya
1 frozen banana
2 tablespoons bee pollen (optional)
*When shopping for ingredients, look for local and organic options.
Pour coconut water into a Vitamix or other high-powered blender. Peel and deseed the papaya. Cut the papaya and banana into 1-2 inch chunks and add to the blender. Secure lid onto blender and blend on high until smooth. Pour elixir into two, 16 oz glasses and top each with 1 tablespoon of bee pollen (optional). For optimal enjoyment, drink one and share one!
I love to hear your GFYC stories and questions, feel free to share below.
I promise you will love this recipe. These lemon bars are really fresh tasting and have a delicate crust. They are so good no one will know they are gluten free. In fact, I challenge you to take these bars to your next gathering, and wait until everyone tries one before you mention they are gluten free. Let me know how your friends react when you tell them. I bet they will be surprised something that tastes so gourmet could also be gluten free!
Recipe for your body, mind and spirit :
Lemons are alkalizing for the body: Although lemons are acidic to begin with, they are alkaline-forming on body fluids helping to restore balance to the body’s pH. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds. Allowing yourself a little treat is also nourishing for the soul.
1 Package Bob’s Red Mill Shortbread Cookie Mix*
3/4 Cup Organic unsalted butter
1 Egg Yolk
2 Tablespoons water
*Although I have my own shortbread cookie recipe, I cheated and used a cookie mix. This Bob’s Red Mill cookie mix is very high quality. Each product undergoes extensive quality control tests. During this testing phase, the gluten-free offerings are segregated from other products, and tested in special gluten-free-only ‘clean room facilities.’
I will be posting my very special Shortbread Cookie recipe in time for use during the holidays, so be sure to follow my blog so you don’t miss it. It is very easy and versatile, perfect for Christmas cookie swaps and holiday parties.
4 Large “liberated” eggs + 2 egg yolks
2 Cups Organic sugar
1/2 Cup Bob’s Red Mill All Purpose Gluten Free Flour
2 Cups fresh lemon juice (about 10 organic lemons)
Zest of one lemon
Powdered sugar for dusting
Preheat oven to 350 degrees. Line a 9″ x 13″ glass baking dish with parchment paper, and grease the top of the parchment.
Prepare the cookie dough according to the package directions. Press the dough into the baking dish evenly along the bottom and 1/2 inch up the sides of the dish to form the crust. Bake the crust for 10-12 minutes, removing from the oven before it turns brown. Turn the heat in the oven down to 300 degrees once the crust has been removed from the oven.
Meanwhile, whisk the eggs and yolks, sugar and flour in a mixing bowl until smooth. Whisk in the lemon juice and zest. Carefully pour the filling into the baked crust and return to the oven.
Bake until the filling is just set, approximately 30-35 minutes. Let the bars cool on a rack, then refrigerate until firm, at least 2 hours. Once the lemon bars have chilled, carefully lift out of the pan using the parchment paper and place on a large cutting board and slice into 1 inch squares. Dust with powdered sugar.
Let me know if you tried the recipe on your family and friends. Did they love it? Did they eat them all, not leaving a crumb? Did they believe they were gluten free? Tell me about it!
You will love this easy gourmet variation of Pico de Gallo; spicy, sweet and Rajasic. It is a perfect compliment to my homemade margaritas and an adaptation of Mikey’s classic and well known Pico de Gallo. A must have recipe for the traditional black bean taco Sunday! If you want the classic recipe, just use shredded purple cabbage for the peaches.
Your yoga teacher may talk a lot about uniting mind body and spirit during class by using your breath. This is also something I believe you can do with your food, after all, what we put in our mouths becomes our body. It is so nourishing to the mind and spirit to go to the local farmer’s market and hook up with your edible posse and meet the people who have grown your food. You don’t need to spend a lot of money, just go with an open heart and a willingness to connect. That’s good yoga and good food.
Health Benefits: Peaches contain a whopping 10 different vitamins plus health giving minerals. The spicy habanero makes this a Rajasic dish. Rajasic foods energize almost all the systems, specially the nervous system. Thier effcts on the mind are to help you push yourself beyond your normal capacity and capability. Rajasic (originating from the word ‘Raja’, meaning king, means kingly or fit for a king) food is associated with quality and freshness. These tomatoes were picked the same day, so fresh!
2 medium heirloom tomatoes
1 medium peach
1/2 white onion
1/3 c freshly cilantro
1 habanero pepper
salt to taste
Dice tomatoes, peach and onion. Skinning the peach is optional, but I recommend leaving the skins for their added fiber content and beautiful color. Finely chop the cilantro. Carefully cut the habanero in half and remove the seeds (consciously keep the oil from the pepper away from your eyes and sensitive skin), then mince the pepper. Gently mix the ingredients in a mixing bowl being careful not to bruise the delicate fruits. Add the juice of the lime and salt to taste and stir to combine into mix. Allow to chill for 1 hour to before serving so the flavors can combine.