Serves 1 Feel free to play around with this recipe. You could replace the raspberries with other berries or mashed fruit and the milk with freshly squeezed juice. Or you could blend some dates with the milk and serve it as a dessert. Use whatever toppings you prefer. We do recommend including some kind of nut butter, it adds a nice balance to the sweet and tangy fruit flavors. 1 cup / 125 g fresh or thawed frozen raspberries 1 pinch ground vanilla 3 tbsp desiccated coconut,

1/3 cup extra virgin olive oil 1/2 cup chobani 0% plain yogurt 1 tbsp lime juice 2 garlic cloves, minced 1 tbsp white vinegar 1 bunch fresh cilantro, roughly chopped 1 tsp sea salt Place all ingredients in a food processor or blender and puree until smooth. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish. From: http://www.simplefoodhealthylife.com

INGREDIENTS grapefruit honey ground ginger (ground cinnamon is a good substitute or addition) optional: banana slices (strawberries would be nice too) INSTRUCTIONS Prepare oven for broiling. Position oven rack on top. Cut grapefruit(s) in half. Using a small serrated knife or grapefruit knife, loosen the grapefruit sections from the membrane. Place the grapefruit halves on a baking sheet or shallow baking pan. Drizzle grapefruit halves with honey. Place banana slices on top a

Protein Boosted Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 2,5 cups water 2 eggs 1/2 tsp ground vanilla 1 pinch sea salt Topping: avocado, sliced raspberries, fresh or thawed frozen hemp seeds chia seeds quark yogurt Place oats, water, eggs, vanilla and salt in a small saucepan and bring to a simmer on medium to low heat. Stir to combine. Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serv

serves 4 1/3 cup extra-virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons shoyu, tamari, or soy sauce 3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed 1 1/2 cups unsweetened large-flake coconut 1. Preheat the oven to 350F with a rack in the top third of the oven. 2. In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oi

makes about 4 cups 2 cups classic rolled oats 3/4 cup raisins 3/4 cup walnuts, chopped 5 dates, pitted and chopped Milk or yogurt for serving Using your hands, simply toss everything together in a large bowl. Be mindful of the sticky dates as they tend to clump together but once everything is in contact with the oats the clumps will loosen up. Muesli can be eaten with milk like a traditional cereal, sprinkled over yogurt, or soaked in milk overnight to soften up its te

Vitamin D is crucial to bone, skin and mental health, but are you getting enough? Here are some signs that you might need more. With the Polar Vortex now firmly in our past, we're ready to shed some layers and soak up some springtime sun. About time, too, considering it's our greatest source of vitamin D, a nutrient crucial to bone, skin and mental health. In fact, about 80 to 90 percent of our vitamin D comes from sun exposure, says Dr. Michael F. Holick, M.D., Ph.D., a prof

We know the avocado as that savory fruit that, like nuts, contains "healthy fat." We smother and smush it onto bread and call it a meal — because, somehow, it's both decadent and simple. Now there's yet another reason to love the coveted alligator pear. New researchpublished in the Journal of the American Heart Association has found that eating an avocado a day, as part of an overall diet rich in healthy fats, may help lower our bad cholesterol — known as LDL. Researchers at