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Apple Pie

This is an apple pie recipe worth posting. Until recently I had not found a recipe that I liked enough to use as my go-to for apple pie. I was looking for one that was full of those cozy autumn spices and that held up when cut into once baked but with an ever-so-slightly jammy ooze. The type of apples you use makes a difference as well, I used our local apple farm’s Gravensteins, but I’m sure any good baking apple will do. So here’s to welcoming Fall’s footstep in the door and all the goodness that comes with it.




Apple Pie


Double Pie Crust of your choice or Pâte Brisée recipe (I use this for all my pies, double this recipe if using, so you have a top and bottom crust) for 9-inch pan


3 lbs baking apples (Gravenstein, Braeburn, Honeycrisp)

1 tablespoon fresh lemon juice

3 tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ cup (100 g) brown sugar, packed

2 tablespoons all-purpose flour

¼ teaspoon salt

1 large egg

granulated sugar, for sprinkling on top



Prepare top and bottom pie dough according to recipe using and have them both rolled out, bottom one in the pie pan and top one laying flat in refrigerator ready to use before prepping the filling. If you want to do a lattice or any artwork, have the strips ready and so forth. If you want, you can have a solid top to the pie, which is easier, and be ready to go.

Melt butter, set aside. Juice lemon for one tablespoon worth, set aside. Peel, core, and slice apples into ¼-inch slices. In a large bowl, immediately toss the apples with lemon juice to prevent them from browning. Then pour melted butter over the apples and mix until the apples are evenly coated. Set aside.

In a medium bowl, whisk together the cinnamon, nutmeg, cloves, brown sugar, flour, and salt. Sprinkle over the apples and toss until evenly coated, set aside.

Take pie plate lined with bottom pie dough out of the refrigerator. Place the apples into the pie plate, mounding them into the center. (You mound them in the middle because when the apples get baked the volume collapses and you don’t want a sunk down pie.) Cover the top with the remaining pie dough round, and seal the edges by pinching them together. Trim any excess dough to size of outer ridge of pie dish.

In a small bowl, whisk the one egg with a tablespoon of water. Using a pastry brush, brush the top of the pie, sprinkle with sugar evenly (if desired), and with a sharp knife, make four 1- to 2-inch slits in center so steam can be released during baking. If you’re doing a lattice, you don’t need to make slits. Place pie in refrigerator for at least 30 minutes to chill again, especially if dough has softened a lot.


Meanwhile, preheat oven to 425F (220C) with rack in middle position. Carefully cover pie top with tinfoil so it doesn’t burn (like mine, I put foil on only after the first 25 min when it was too late). Bake pie for 25 minutes at this temperature. Then lower oven temperature to 375F (190C), carefully remove tinfoil and continue baking pie for 25-35 minutes longer, until golden brown. Make sure you check on the pie every 10 minutes or so at this point to make sure it’s not getting burned spots. Keep that tinfoil on hand just in case things start getting too crispy and you need to cover the pie again.

Let pie cool for at least 3 hours before serving.


Vegan Fried Mac n Cheese

Warning: This is not a quick meal option. But I promise you, it is worth your time.

I never really was big on macaroni and cheese, but one year when I began sharing an apartment with a friend from college who was vegan, she introduced me to her mother’s vegan version of macaroni and cheese. I was hooked from the first bite. Since then I have obtained her mother’s recipe (tweaked it a little bit) and have eaten this dish very frequently. Thanks Margie!


I don’t really know how to describe this dish to you, because it doesn’t really taste like dairy mac n cheese, and I’ve never had anything else similar to compare it to. But it is oh-so-good. So if you’re up for something new and different and you have some time on your hands, this one’s for you.


2 cups raw cashews
3 cups hot water + 1 cup water
1/4 cup nutritional yeast flakes
1/4 cup pimientos
1/4 cup lemon juice
2-4 cloves of garlic (depending on the size)
1 1/2 tsp garlic salt
1/4 tsp onion powder
Dash of cayenne pepper (optional)
1 box of pasta (1 lb)

1. Soak the cashews in 3 cups of hot water in the blender for 20-45 minutes. Once again, the more powerful your blender, the less important it is that you soak the cashews for a long time. But even with a good blender, you should soak them for at least 20 minutes.
2. While your cashews are soaking, put water on to boil for the pasta. Cook the pasta according to box instructions. Then drain and set aside.
3. Add the yeast flakes, pimientos, lemon juice, garlic cloves, garlic salt, onion powder, and cayenne pepper to the blender and blend until completely smooth. This may take a good 5-10 minutes depending on your blender.


4. Put the cooked pasta and the “cheese” sauce into a large, deep skillet* and turn the heat to medium-high. Then use your extra 1 cup of water to rinse the sauce from the sides of the blender and pour it into the skillet as well.


5. Stir the pasta and sauce occasionally as it is thickening.


This is the hard part… it will take a while for the sauce to start to thicken, so this is where your patience might be tested.


You can serve and eat the macaroni once the sauce is thick and creamy to your liking, but if you are willing to wait until it is crispy and fried, it is really yummy!


Once the sauce starts to get creamy and thick and is starting to stick a little to the bottom of the pan you will need to stir it fairly frequently, making sure to scrape everything off the bottom of the pan so that it just browns and doesn’t burn.


6. Serve and enjoy! Makes enough for 4-6 servings.

*In choosing a skillet, you want something wide and deep so that more pasta is touching the bottom of the pan for frying it. Also, you will definitely want something that has superb non-stick qualities because when the sauce is somewhere in between the creamy and the fried stages it will stick like crazy to the bottom of your pan.

Recipes, Well Being

Creamy Fig Smoothie

Growing up in Brazil, figs were a part of our culture. I always remember when going to family gatherings or visiting friends  and they would sometimes have a fig desert. The funny part was, I never ate it because I never liked figs. But after seeing the great benefits, I decided to give them another shot. I also wanted to try them because the figs here in the U.S. are slightly different than the ones we have in Brazil. I bought organic figs from Trader Joes and it took me a while to take the first bite. How good it was!!! Maybe my taste buds changed through the years, I guess. I’m happy because now I will buy them often, AND it is fig season!

For this recipe you will need:

  • 4 figs
  • 1 cup of strawberries
  • 1-2 bananas (I used one)
  • 2 dates
  • 1 1/2 cups of coconut water (add more or less, depending on what consistency you like best)

Tip: Add ice cubes in it. I didn’t add any to mine so it was a bit room temperature even though the coconut water was refrigerated.

Blend it all together in your high speed blender (I used my Vitamix) and pour it into your favorite cup. This smoothie is so sweet, so delicious, and super healthy too!

Benefits of figs:

  • It’s a super fruit
  • From the mull berry family
  • Helps lower blood pressure due to potassium
  • Helps to loose weight due to high fiber
  • Protects against post menopausal breast cancer
  • The leaves of the fig have repeatedly been shown to have anti diabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections.
  • Lowers levels of Triglycerides
  • Protects against macular degeneration

Enjoy your figs with this amazing recipe!

See you next time!



Baked Tofu Sandwiches

Has anyone else started to notice that the days are already getting shorter?? I don’t know if I’m alone in this or not, but I seriously have no idea how it’s already the middle of August! Just yesterday I went for a walk in the evening and noticed that the temperature was a tad cooler than normal, and I almost panicked thinking that before I know it, New England will be in the icy grips of winter. Ok, so maybe that’s a stretch, but I truly did panic a little bit on the inside when I realized that summer is winding down.

So, in honor of hanging on to summer for as long as I possibly can, I want to share with you one of my all-time favorite recipes: Baked Tofu Sandwiches! I actually hesitate to call this a recipe because there isn’t much cooking involved, but that’s just another thing that makes it so great.


These sandwiches are incredibly delicious and surprisingly filling. And there’s quite a bit of room for you to make it your own. Our favorite way to eat these in our home is on ciabatta rolls that are lightly toasted, which I unfortunately didn’t have on hand today. In any case, here is the recipe for the most important ingredient– the tofu.

Extra firm tofu
Olive oil
Garlic salt
Basil (dried or fresh)
Nutritional yeast flakes


1. Preheat the oven to 375 degrees. Drain/press your tofu until most of the moisture is gone and then slice it into somewhat thin rectangles.

2. Lay your rectangles out on a baking pan and lightly brush each piece with some olive oil.

3. Sprinkle the garlic salt, basil, and yeast flakes on each piece of tofu to your liking. Remember that tofu by itself is fairly bland, so while you don’t want to over salt these, you do want a healthy helping of the garlic salt. I will caution you though, that if you’re using dried basil, don’t be too generous with it or else the flavor will be a little overwhelming.

4. Bake tofu for about 20-25 minutes, then assemble sandwiches while the tofu is still hot!



As for toppings on the sandwiches, you can get creative, but here are the basics that we usually put on them:

Lettuce/spinach leaves
Tomato (a must!)
Black olives
Avocado (this is the difference between a mediocre and an incredible sandwich)
Feta cheese (optional, but really good with the avocado)
Red onion (optional)


So while you’re soaking up the last bits of summer, I hope you enjoy these wonderful, messy little morsels as much as we do!


Blackberry Pie


This is the berry pie recipe that I use for a variety of berries like: strawberry, raspberry, blackberry, and boysenberry. The quantity of berries is 4 ½ cups which can be divided into thirds to create a mixed berry pie or any combo thereof. Such as 1 ½ cups blackberry, 1 ½ cups strawberry, and 1 ½ cups raspberry. For this pie I went ⅔ cups blackberry and ⅓ cup strawberry. I find that using a slightly tarter berry, like strawberry or raspberry, offsets the sweetness of blackberries very nicely. You could go 100% blackberry as well. So feel free to make it into the pie that you desire.


For the crust I use the pâte brisée recipe from and just double the recipe so that I can have a top and bottom crust. This dough is my all-time favorite and I use it for all my sweet and savory pies. It’s flakey and light, rolls out well, and is easy to work with due to the butter to flour ratio being almost 50:50 (which is what a pâte brisée is anyways). If you have your own pie dough recipe, by all means use it. Just a heads up for the pâte brisée, start that a day or so before you’re ready to bake the pie. If you want a gorgeous crust as your end product, the dough has resting periods to go through before baking. So read ahead. It’s super easy to throw together, just a long waiting period before rolling out and finally baking.



Blackberry Pie



For pâte brisée recipe, click here. (double the recipe so you have a top and bottom crust)

Or a basic pie dough recipe you already have.


3 cups fresh blackberries

1 ½ cups fresh strawberries

Juice from ½ lemon

1 cup Turbinado sugar

6 tablespoons Tapioca Starch

1 egg, beaten



For Crust:

Prepare your crust ahead of time as per instruction for pâte brisée or your own. Here with the dough for the top crust you can get as creative as you want or simply do it as a lid, but make sure there’s holes or vents you cut in it so the juices can release steam and thicken. When ready to fill and bake proceed as follows.

For Filling:

Place berries, lemon juice, sugar, and tapioca starch in a large bowl. With a large rubber spatula, gently toss together until the tapioca starch has dissolved and there’s no more white bits.

Spoon the filling into the dough lined pie dish in an even layer.

Take your prepared top pie dough and place on top evenly or do your decorations or lattice work now.

Preheat oven to 375F.

Using a pastry brush, brush beaten egg over the top of the pie dough (this helps make it golden and shiny as it bakes) and cover carefully with tinfoil. Try not to have tinfoil laying on and touching the pie crust because the crust will stick to the tinfoil as it bakes and when you go to remove the tinfoil, parts of your crust will tear off. 🙁

With your rack in middle position, place your pie dish inside the oven and bake 45-50 minutes. Then remove tinfoil and continue baking until the crust is golden and the filling is bubbling and thick. This can take up to around 30 minutes more. I set my timer to check it every 10 minutes at this point to prevent burning. If your crust is looking like it’s browning too quickly, you can place the tinfoil back on for the remainder of time.

Remove from oven and let cool. Serve it warm or room temperature. Keeps well when covered tightly in plastic wrap at room temperature for up to 3 days.

Recipes, Well Being

Strawberry Smoothie

Such an easy recipe this one! If you like strawberries like I do, you will love this! This smoothie is sweet, refreshing, and totally delicious too. You will need very few ingredients that I’m pretty sure you can find in your home.

  • 1-2 frozen bananas
  • 1 cup of fresh strawberries (preferably organic, if not, wash your strawberries really well)
  • 1/4 tsp of vanilla extract
  • 1 cup of coconut milk or any other nut milk of your preference (I used coconut for this recipe)
  • optional: 1 tbsp of hemp seeds or some cashews to add protein (I used cashews this time, but I’ve used hemp seeds in the past, it tastes just as good)
  • add ice to taste ( I added 2 ice cubes. Also, it depends on how you like the consistency of your smoothie to be.)

Blend it all in your Vitamix or any other high speed blender that you have at home.

I love this smoothie as a breakfast. You can also put it on a shallow plate and make a smoothie bowl by adding your favorite granola and other ingredients.

Benefits of strawberries:

  • lowers blood pressure
  • antioxidants: full of Anthoxyanin which helps increase your uric acid levels and serves as an antioxidant agent
  • anti-inflammatory: helps with osteoarthritis, asthma, atherosclerosis
  • anti-cancer: rich in vitamin C, folate, quercetin, kaempferol
  • healthy eyes: decreases the possibility of macular degeneration
  • rich in magnesium
  • great for your bones since it has potassium, vitamin K, and magnesium

Go strawberries!!!

Until next time! ?


Blueberry Crisp

This is one of my favorite blueberry dessert recipes; an absolute must when it’s blueberry season. I can never decide which I like more, the topping or the filling. Speaking of topping, let me clarify the crisp vs crumble. How many times these desserts get miss-identified is as often as who vs whom. (Don’t ask me for help on the latter). A crumble topping contains oatmeal while a crisp does not. Crisp toppings are primarily made of sugar, butter, and flour and therefore will be crispy. When you add oats, that makes it crumbly, like granola is crumbly. Does this really matter? Probably not.


 You really could use different seasonal berries with this recipe as well. Just adjust the sugar and flour to thicken it. I have done a strawberry-rhubarb filling before and it turned out just as great. If you already have a berry filling recipe that you love, you can just make this topping for it. It’s quite versatile. I love this topping and I think pecans are the best nut suited for it. However, you could swap it out for walnuts if so desired. Enjoy!




Blueberry Crisp



  • 4 cups / 24 oz / 720g, blueberries cleaned and stemmed
  • ½ cup / 3 ½ oz / 100g, sugar
  • ¼ cup / 1 oz / 30g, unbleached all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice


  • 1 ½ cups / 6 ¼ oz / 178g, unbleached all-purpose flour
  • ¼ teaspoon salt
  • ½ cup / 3 ½ oz / 100g, granulated sugar
  • 10 tablespoons / 1 ¼ sticks / 5 oz / 142g, unsalted butter, melted
  • 1 cup / 3 ½ oz / 113g, pecans chopped


Preheat oven to 350F with a rack in the middle. Butter and flour a 9-inch pie dish. Melt your 10 tablespoons of unsalted butter and set aside.

Place the blueberries in the pie dish. Mix the sugar, flour, salt, and lemon together with a fork until even texture and sprinkle this evenly over the berries.

For the topping, in a medium-sized bowl, use a wooden spoon to stir together the flour, salt, sugar, melted butter, and chopped pecans until you get a somewhat even crumbly coarseness. Sprinkle the topping over the berries.

Put in oven and bake for 45-55 minutes (depending on your oven), until the top is golden and the filling is thickly bubbly. Cool slightly before eating. Keeps well for three days at room temperature covered tightly with plastic wrap.


Feta, Olive, and Oregano Salad


We have an herb garden in our tiny backyard and it’s thriving to say the least. I have collected recipes for specific herbs that I like to use when it’s time to harvest a plant and this one is my go-to for oregano. Although this dish is oregano heavy don’t let that intimidate you. It’s perfectly balanced by the other ingredients and you will be pleasantly surprised. A plus to me is how quick and easy it is to prepare. Just make sure you have some good crusty bread to sop up any remaining olive oil. Enjoy!



Feta, Olive, and Oregano Salad


  • 8 oz / 227g feta
  • 8 oz kalamata olives, pitted
  • ⅓ cup fresh oregano leaves, plucked
  • 2 lemons
  • ¼ cup olive oil
  • freshly ground black pepper


Cut the feta into small cubes, roughly the size of your olives, but no bigger. In a bowl or small platter, place the feta and olives and sprinkle evenly with the oregano leaves. Zest one lemon over the dish evenly (avoid getting the white bitter pith of the lemon, only the yellow skin). Then peel and thinly sliver the second lemon (again, try to minimize pith) sprinkle over the salad. Drizzle about ¼ cup of olive oil evenly over the salad, add several grinds of pepper, and the juice of one lemon.

Recipes, Well Being

Peach & Mango Smoothie

Peach and mango season is in! I love these two fruits so much! They are sweet, colorful, and full of nutrients for our body. In this recipe I included both fruits. Also, I need to say that I did this randomly without knowing if it was going to come out tasty. It turned out to be delicious! My husband loved it!!!

  • 2 peaches
  • 1 ripe mango (I squeezed all the pulp out the mango, it was a bit messy, but I was ablle to get all the juice and pulp out)
  • 3 big slices of pineapple
  •  coconut water to taste ( I used about 1 1/2 cup, you can keep pouring to your taste. Don’t forget it’s a smoothie)

Blend it all together in your high speed blender (I used the Vitamix), add ice to taste, and voile!

Benefits of mango:

  • fights against colon, breast, leukemia, and prostate cancer (full of antioxidants)
  • lowers cholesterol (high in pectin and vitamin C)
  • clears the pores of skin
  • great for healthy eyesight (rich in vitamin A)
  • alkalizes the body
  • promotes healthy sex (rich in vitamin E)
  • improves digestion
  • boosts the immune system (has great amount of vitamin C, vitamin A, and is very rich of carotenoids)

Benefits of peaches:

  • rich in antioxidants such as lutein, zeaxanthin, beta-crytoxanthin
  • helps to fight against hypo kalmia (rich in potassium)
  • fights against cancer (rich in phenolic and carotenoid)
  • promotes skin glow (rich in vitamin C)
  • helps to protect against the effects of UV light (full of flavonoids)
  • awesome for the eyesight (rich in beta-carotene)(has a great amount of vitamin C)
  • wonderful for digestion (high amount of fiber)
  • great for the nervous system helping to prevent anxiety and stress (full of magnesium)

I hope you enjoy this recipe just as much as my husband and I did! Take advantage of this great season and fill your fruit tray with these two amazing fruits. Your body, inside and out, will thank you greatly!

Until next time!



Chewy Chocolate Chip Cookies

Since this is my first post as a contributor I want to give a little more background to the food-side of me. I love food. It’s beautiful, delicious, colorful, and it just amazes me. When I’m grocery shopping or making food or working in our little garden, it makes me think of God, I know this sounds cliché, but it’s true. He’s given us these wonderful things to eat, to smell, to taste, to look at, and all because He loves us and wants to bring us happiness. Food, without a doubt, makes us happy. Our lives are based around food and our memories are strongly tied to food. At the last supper Jesus broke bread and drank with His disciples and told them to do it in remembrance of Him. Why? Because food is one of the strongest links to our memory and is also something that is done repetitively every day. Everything God made for us on Earth was done to direct our attention back to Him. The fact that we can make something to eat that creates a happy memory (or not so happy) is a powerful tool. So, without further ado, let’s talk about these chocolate chip cookies.


Give me a choice of dessert and I’ll choose whichever one has chocolate (the darker the better). I chose this recipe for my first post because chocolate chip cookies or cookies in general, are to me the quintessential homemade dessert that most people will rise to the occasion to make and are also linked to positive memories. A cookie’s texture and mouthfeel will vary with personal preference, but let me tell you, this recipe is my favorite one out of all the others I have tried. Chewy but firm, soft but textured, and the perfect ratio of chocolate to crumb. Apart from one friend of mine who seems to prefer his cookies baked until so crisp they’re practically blowing away in the breeze, you can’t go wrong with this one. A bonus is that the butter is melted and not needing to be left at room temperature so you really can make these cookies at a moments whim. Now whether that’s a good thing or not is another question… Enjoy this recipe!



Chewy Chocolate Chip Cookies


2 cups / 276g all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cups unsalted butter, melted

1 cup packed brown sugar

½ cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet or bittersweet chocolate chips


Preheat your oven to 325F (165C) and line cookie sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda, and salt; set aside. In the bowl of your stand mixer, cream together the melted butter with the brown and white sugar until well blended. Then add in the vanilla, egg, and egg yolk and beat on medium-high until light and creamy.

Slowly pour all the flour mixture into your stand mixer bowl and on lowest speed, mix in the flour until just blended. It’s okay to have a few spotty bits of white flour remaining, just make sure you don’t over mix the batter or you’ll get a tough cookie.

By hand with a wooden spoon or spatula, stir in the chocolate chips.

For big cookies use a ¼ cup to scoop out the dough and place on sheets about 3 inches apart. For smaller cookies use about a tablespoon size of dough and place 3 inches apart.

Bake the larger cookies for 15-17 minutes or for the smaller cookies bake 10-12 minutes until the edges are lightly golden. Cool on baking sheets for 5 minutes then transfer the individual cookies to a wire rack to cool completely. Note: It’s worth waiting until they are completely cooled because once out of the oven, the baking isn’t over yet. The sugars inside the cookie are liquid now and need to harden so to give the cookie the crispiness while the air inside it needs to cool and deflate the cookie slightly.


Timothy’s Famous Cashew Gravy

Ok, so maybe this gravy isn’t really “famous” yet, but it has always been a big hit amongst our friends and family whether they are vegan or not. And in my honest opinion, this gravy is seriously just as good as milk gravy. Maybe even better. You think I’m exaggerating, but I’m not.

This cashew gravy recipe has been in the works for a few years now. My husband, Timothy, first created it before we were married, and the two of us have been fine-tuning the seasonings ever since.

Our favorite way to eat this gravy is in breakfast burritos! A gigantic tortilla shell filled with crispy scrambled tofu (or eggs), fried/baked diced potatoes, and this creamy cashew deliciousness makes for an insanely good breakfast (or lunch or dinner, we seriously eat these all the time). It’s also great on toast or over biscuits.


The best part about it? It’s relatively guilt-free. Cashews are full of protein and have much fewer calories than milk. So you can indulge in some good ol’ Southern biscuits and gravy without feeling miserable afterwards.So here it is!

2 cups Raw Cashew Pieces
4 cups Hot Water + 1 cup Water
1 1/2 tsp Garlic Salt
1/4 tsp Turmeric
1 tsp Old Bay Spice
1/4 tsp Onion Powder
1/2 tsp McKay’s Chicken Seasoning (opt)
Dash of Cayenne Pepper
Some form of Veggie Sausage Patties/Crumbles (opt)


1. Soak the cashew pieces in the hot water in your blender pitcher for 30 minutes to an hour. Honestly, if you have a really good quality blender, you don’t have to soak them for quite as long. But if you don’t have a high end blender (Vitamix, Kitchenaid, etc) then the longer you soak them the more creamy your gravy will be. Soaking them for less time may result in a grainy gravy.


2. Cook/fry up your veggie sausage crumble of choice in the pot you’re going to use to make your gravy.


3. Once your cashews are nice and soft in the hot water, blend them for a few minutes until the mixture is creamy and you don’t see any grainy pieces left. Pour it into the pot with your sausage crumbles. At this point you can use your extra cup of water to get all the cashew/water mixture out of the blender and pour that into the pot too.




4. Add all the seasonings to the pot and heat everything over high-medium heat until the mixture starts to lightly bubble/boil. Reduce to medium heat and warm up until the gravy is as thick as you like it.



5. Serve hot and enjoy! Serves roughly 3-5 people.


Recipes, Well Being

Summer Fresh Fruit Smoothie

Are you ready to feel powerful on nice summer days? This smoothie is the perfect blend for a nice hot summer day, afternoon, or evening. I feel powerful when I replace one of my meals with a smoothie just because it’s full of nutrients, delicious, and it makes me feel energized.

The yellow and orange colors in fruits and vegetables are super rich in:

  • beta-carotene
  • zeaxanthin
  • flavonoids
  • lycopene
  • potassium
  • vitamin C  

These nutrients reduce age-related macula degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.

There are so many yellow and orange colored fruits out there, but I only used 3 of these fruits in this recipe.

You will need:

  • juice from 3 fresh squeezed oranges (fresh squeezed taste a lot better)
  • 2 big chunks/slices of pineapple
  • 4 slices of mango
  • I also added a bit of coconut water just because coconut water is so refreshing, and full of nutrients too (You can add more OJ, or water if you don’t like coconut water)
  • 2 chunks of ice to make it cool

Blend it all together in your high speed blender, and there you have it.

This amount can serve 2 people easily. But if you are looking to replace a meal, this is the perfect amount. It’s so delicious, so refreshing, so sweet, and you can make it in the comfort of your own home. Cannot wait for summer to come. This smoothie has got me getting summer sick!

Until next time!?☀️