BOOK GIVEAWAY!

Friends! Please remember to enter to win my book giveaway. All you have to do is watch the trailer for the (amazing) upcoming film “FED UP” as linked on my previous blog post.

Simply go to the link below to enter. After watching the trailer, confirm that you have watched it and that counts as one entry. There are more ways to enter if you wish! They are all explained on the entry ballot.

BOOK GIVEAWAY

xo wake and bake girl

 

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Sweet Summer Smoothie

I love kiwis, I adore strawberries, and I can never get enough bananas. I had to make a smoothie that combined all three, along with some sweet and tangy pineapple to boot. This healthy fruit smoothie is full of goodness, and it looks oh so pretty in pink. Add in some ground chia or flax seeds to get in your daily dose of fiber and omegas (these are just two benefits among a lengthy list of others).

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Ingredients:

 -6 fresh strawberries, cut into pieces
-1 fresh kiwi, peeled and cut
-1 ripe banana, diced
-1 large slice of fresh pineapple, no rind
-1 tsp of agave
-1/2 cup chunks of ice
-1 cup coconut milk or almond milk
-Optional: ½ tsp of ground chia seeds OR ground flax seeds

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Directions:

1. Place all washed and cut fruit into the blender. Drizzle with agave, and sprinkle your chia or flax seeds on top. Pour in the ice, and coconut milk. Blend until a beautiful pink smoothie comes to life, and all chunks seem to be blended. Serve chilled – top with some fresh fruit if desired.

This recipe makes 2 yummy glasses of the Sweet Summer Smoothie (or one giant portion for yourself).

A MUST SEE FILM & A BOOK GIVEAWAY!

Here on Wake & Bake Girl we know that good food means real food – not fake and processed foods that are jacked up with refined sugars. If this is the case, why are so many people still eating food that’s harming them?

I have just recently been introduced to a film that I believe everyone should see. FED UP, narrated by Katie Couric, focuses on the current food market and the oversaturation of sugar in our diets. FED UP exposes politics and marketing efforts at play in nutrition and diet that you are going to be shocked to hear about. Did you know that US Congress classifies pizza as a vegetable? (I know, WHAT!?) Just take a look at the trailer linked below. The film comes out on May 23rd, and it is definitely going to be worth the watch.

Until then I have 5 copies of Dr. Yoni Freedhoff’s latest book to give away, “The Diet Fix: Why Diets Fail and How to Make Yours Work”. Many of the ideas from “The Diet Fix” have helped inspire the film FED UP. Oh, and did I mention that the book is a national bestseller? I also have adorable little tomato seed packets to go along with the book.

Want a chance to win one of the books? Simply enter using the link below. Canadian residents only!

BOOK GIVEAWAY

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Fresh Carrot Orange Juice

This Carrot O-J bevy is probably my new favorite juice, especially with summer peeping just around the corner. The juice is full of colour, and the citrus flavour is beyond refreshing. I added a little bit of cucumber to dilute the juice a tad, while adding some healthy veg into the mix.

Ingredients:

-3-4 medium large carrots
-2 large ripe oranges
-1/2 large cucumber (optional)

Directions:

1. Wash your veggies and peel your oranges. Cut up the carrots properly so they will fit into your juicer. Break apart the orange pieces so they fit as well.

2. Juice away, until a bright and bold colour appears into your glass. Stir before serving, and enjoy.

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This recipe makes two generous sized glasses of fresh carrot O-J. Remember, all fruits and veggie sizes are different, if you do not like the flavour feel free to adjust by adding more carrot or O-J.

Sour Green Apple Juice

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For serious sour apple fans only –  if you love to bite into a fresh green apple, this is a must try juice recipe for you. The sourness of the green apple and grapes is set off by the watery cucumber and celery, and the pungent and distinct ginger flavour can be tasted throughout (not to mention, ginger has digestion-friendly properties as well as numerous other health benefits). This is a great recipe to get in a whole bunch of green goodness in just one glass of juice. Happy juicing!

Ingredients:

-4 celery stalks
-1 1/2 cup fresh spinach leaves
-1 green apple
-3/4 cup green grapes
-1/2 large cucumber
-1/2 inch cube of fresh ginger
-Optional: handful of fresh kale if you have some at home

Directions:

1. Wash and cut all your fruits and veggies so they are able to pass through your juicer.

2. Stir the finished product in it’s juicing container before pouring it into a new glass. Try your best to separate any foam from the juice while pouring it into the glass. Drink up before the liquids separate!

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***I try to keep my fruits and veggies chilled in the fridge so my juices come out perfectly chilled***

 

Natural Peppermint Patties

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These little things are to die for. I always love a mint and dark chocolate combo, but on top of that there’s also coconut – real, natural, delicious coconut flakes. The cool peppermint centre is bursting with flavour, yet the treat as a whole is fairly light. You can actually taste how fresh and natural these peppermint patties are. The first two ingredients of a typical peppermint patty are sugar and corn syrup (barf city), not to mention the rest of the lingering ingredients are made up mostly of other sugars, preservatives, and artificial flavours. There are only five ingredients in my recipe, and not one of them contains gluten, dairy, or refined sugar. Oh yeah, and they also taste pretty kick ass. 

Ingredients:

-1 ¼ cup shredded unsweetened coconut
-¼ cup agave nectar
-3 tablespoons melted coconut oil
-¼ teaspoon peppermint extract 
-1 cup of dark chocolate chips (or dark chocolate bar pieces)

Directions:

1. In a food processor, process the shredded coconut for about 15 seconds or so, until it becomes a bit more fine. Add in your agave and pulse. Next add in your melted coconut oil and peppermint extract and pulse until a paste forms. ***TASTE YOUR PASTE*** If the 1/4 teaspoon of peppermint extract doesn’t tickle your fancy, add more (1/8 of a teaspoon will kick it up a bit). 

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2. Remove the paste from the food processor and start forming little patties with your hands. I made mine about an inch and a half in size (about the size of a poker chip). Place the patties on a baking sheet and place in the freezer for 10 – 15 minutes until they harden.

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3. Place your chocolate in a microwavable bowl and microwave until the chocolate has melted – this will take about four minutes. If there are still chunks of chocolate, stir the chocolate until it fully melts.

4. Take your frozen patties from the freezer and coat them in the chocolate by gently dipping them in the bowl. Your chocolate will probably be pretty hot if you do this right away, so it’s a good idea to let it cool down a bit (or alternatively, you can dip them using chopsticks). Lay them again on the baking sheet and freeze again for 10 – 15 minutes, until the chocolate has hardened.

5. Voila! All natural peppermint patties. Make sure to store any leftovers in the fridge.

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This recipe makes about 14 baby little peppermint patties.

Anti-Valentine Cookie (Lemon Cranberry Puffy Cookies)

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I have to admit, I am not a huge fan of Valentine’s Day. I guess I made these cookies as an “alternative” V-Day treat (and to be honest with you, they were for my mom and dad who I love very much). These cookies were inspired by that delicious puffy little italian cookie called Ginetti. I wanted something light, fluffy and flakey with a hint of sweetness. These babies are sweetened with agave and the lemon zest adds such a nice flavour. These are perfect with a nice cup of tea and can be served on any occasion – not just Valentine’s Day! For a yummy gluten-free, dairy-free, sugar-free and vegan treat, make these for your special someone (or for yourself!)

Ingredients:

-1 cup gluten free all purpose baking flour
-1/2 cup blanched ground almonds
-1/4 cup agave nectar
-1/3 cup melted coconut oil
-1/4 tsp baking soda
-1/2 tsp vanilla extract
-Pinch of sea salt
-1/4 cup dried cranberries
-1 tbsp fresh lemon zest (about one large lemon)

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Directions:

1) Preheat oven to 350 degrees.

2) Mix your flours, baking soda and salt until there are no clumps.

3) In a second bowl, mix together the melted coconut oil, agave, lemon zest and vanilla extract.

4) Pour this wet mixture into the dry mixture and combine all together until a greasy dough forms. Fold in your dried cranberries. 

5) With your hands, roll the dough into small bite-sized cookies (I made mine about the size of a tablespoon). When they are all done, top with more cranberries by pressing one or two onto the tops of the cookies. 

6) Bake the cookies for 13 – 14 minutes until the edges start to turn golden brown. Allow the cookies to cool for 15 minutes before eating.

ImageThis recipe makes around 16 to 18 yummy little lemon cranberry cookies.