Ecuador Trip- 2008
It’s that time of the year again when I wish I was in the tropics. Laying on the beach with a (vegan) piña colada in hand, soaking up the sun and getting a good dose of vitamin D. Lounging the day away with not a care in the world other than what delicious dish I’m going to eat for dinner and weather to get a massage or a manicure.
You know what? I’d even settle for a day where I didn’t have to venture out in the cold!
The solid 6 months of winter is starting to wear on me. Anyone else? While there is an end in sight, I need a little escape! And while my budget doesn’t allow for a trip, I can certainly try and mimic the tropical feel with a few ingredients hiding away in my fridge and pantry.
And best yet, this treat comes together in a matter of minutes so you’ll be sailing to the tropics in minutes!
Now apart from the much-needed escape this smoothie provides, it’s packed with nutrition!
Pineapple: apart from the numerous vitamins and minerals, pineapple is also naturally high in enzymes which help to digest your food!
Coconut water: rich in electrolytes, coconut water is a super hydrator
Coconut oil: rich in medium-chain triglycerides to give you loads of energy and high in lauric acid for antibacterial, antimicrobial and antifungal properties
Flax seed- rich in fibre to help keep you regular and phytoestrogens to help regulate hormone levels
Spinach: rich in minerals to help alkalize your system
Coconut flakes: fibre and healthy fats
Protein powder (I used Oriya Organics): easily digestible plant-based protein
Greens powder (I used Oriya Organics): energy, chlorophyll, vitamins, minerals, pretty much everything!
Tropical Pineapple Coconut Green Smoothie (Vegan, Gluten-free, Sugar-Free, Raw)
1 frozen banana
1 cup pineapple
1/2 cup coconut water (or more to desired consistency)
1 handful spinach
1 tbsp coconut oil
1 tbsp coconut flakes
1 tbsp flax seed
1 scoop favourite protein powder (I used Oriya Organics)
1 scoop greens powder (I used Oriya Organics)
favourite sweetener to taste
Happy Sunday my dears!
I have exciting news! Remember my recipe for Frozen Tahini Banana Cups? It was featured in a post about tahini in the Huffington Post! Check it out here (hint: go to recipe #10)! I am not normally one to toot my own horn, but that’s just cool :)
There’s no real post over here today. Rather, I’d love to direct you all over to Uru’s blog, Go Bake Yourself. Uru is a charming, playful and down right hilarious little baker with a blog that hosts content well beyond her years. She posts the most mouth-watering desserts and tells humorous stories to accompany every one.
Why should you head over there? Well one: she’s pretty rockin’. And two: to check out a pretty fantabulous guest post with a smashing recipe for raw pineapple shortbread bars.
The perfect end-of-summer treat to eat outside with a glass of iced tea!
Two guesses on who the guest blogger is ;) Oh, you only needed one? Well you’re all just way to smart.
See you over there!
Update September 12, 2014: This post was lost on Uru’s blog so I’m reposting it here! Enjoy :)
pineapple shortbread bars
Author: Gabby Ouimet
Recipe type: dessert
Cuisine: vegan, gluten-free, nut-free, no-bake, refined sugar-free
- 1 cup coconut flour
- ½ cup homemade almond milk (or store-bought)
- ¼ cup raw honey
- ⅓ cup coconut oil, melted
- ½ tsp vanilla extract
- ¼ tsp sea salt
- 2 cups dried pineapple, soaked overnight
- ¾ cup pineapple soaking water
- 2 tbsp coconut oil
- 2 tbsp coconut flakes (or more)
- The night before, soak the 2 cups of dried pineapple in water.
- The next day, drain them and reserve the soaking water.
- Set aside while you make the crust.
- Line a square baking dish with parchment paper or simply grease it. The parchment paper will make them easier to serve though.
- Process the coconut flour, almond milk, honey, vanilla and salt in a food processor until combined. Then with the food processor running add the melted coconut oil. (The mixture should have a dough like consistency now. You could also just mix this by hand in a bowl if you want. Press this dough into the bottom of your prepared pan. Make sure you really pack it in there! Refrigerate while you make the filling)
- Rinse out your food processor if you used it and add the pineapple slices along with the soaking water. You may not need all ¾ cup so start by adding about ½ cup. Process until smooth, adding more water if needed.
- When smooth add the 2 tbsp coconut oil while the processor is running and process until combined. This will help the filling stay more solid!
- Pour the filling on top of the shortbread base and smooth the top. Sprinkle the coconut flakes on top. Chill in the fridge for a few hours until set. When ready to eat, cut into bars and serve! Store in the fridge for about a week.
I’m sharing these on Raw Foods Thursdays.