We all know how hot the summertime heat can get! This watermelon juice is fortified with simple yet powerful ingredients, to keep your energy nourished.
Next time you feel called to have some fresh fruit juice, consider the benefits of naturally enhancing the properties and nutrients in the juice. Fruit juices are meant to be simple and easy on the digestion, this is why we only added light and simple ingredients to complement the fruit. Combined with wild harvested sea moss, dates, and the rind of the watermelon, this recipe will take your hydration to the next level!
Servings:
3 quarts, 12 cups
Cook Time:
20 minutes
Ingredients
Half of a large, seeded watermelon
1/2 cup – 1 cup sea moss gel
3 – 5 pitted dates
Recipe
With a clean rag, rinse off the rind of the watermelon.
Cut watermelon in to pieces that will fit your juicer best.
Separate however much rind you would like to include, compost the rest. I like to juice together 75% fruit and 25% rind.
Juice on low speed for maximum extraction. Strain when finished, in to a large bowl or pitcher.
Add juice, sea moss, and dates to a blender. Blend on medium high speed till smooth, should be less than a minute.
Serve chilled or fresh. Enjoy!
Pro Tip: you may need to blend your ingredients in batches depending on how much you have and how big your juicer is. Remember, keep it simple, no need to complicate.
Meet Our New Content Creator!
Soul DelaLuz
I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.
The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!
Want to try a more filling breakfast instead? Check out our protein packed berry muffins!
A breakfast blessing or post workout treat! These muffins satisfy your taste for something sweet and fuels your body mineral needs.
Farm fresh, nutrient packed ingredients give these muffins all the strength they need! The story behind the flour used in this recipe is that Sacred Sun Co-op grew winter peas right next to the rye at their farm. When it was time to harvest the rye, the crop of peas somehow got mixed in. Rye is an ancient grain filled with fiber, iron, potassium and more. Combined with the protein content found in peas, this is truly a unique farm fresh offering.
Servings: 6 medium size muffins
Cook Time: 1 hour
Ingredients
2 cups Prye flour from Sacred Sun Cooperative (or your flour of choice)
1/2 cup Hemp seeds
1/2 cup gluten free rolled oats
3/4 Coconut brown sugar
2 tbsp Sea moss gel
1 1/2 tsp Cinnamon
1 1/2 tsp Salt
2 tsp Baking Powder
1 1/2 cups Coconut milk
2 tbsp Maple syrup
2 cups fresh Berries (I used a cup each of blueberries and blackberries)
Recipe
Preheat oven to 350° F.
In a large bowl, sift together; flour, baking powder, cinnamon, salt, and a half cup of brown sugar. (Sifting helps combine ingredients, remove any impurities, and breakdown any clumps).
Grind hemp seeds to a fine meal with a blender or food processor. Add to dry ingredients and mix.
Make a well in the middle and add in all the wet ingredients except the melted coconut oil. Combine slowly but thoroughly. As everything begins to come together, add in the coconut oil and mix together. Fold in your rinsed berries slowly. Let mixture rest while we prepare the baking sheet.
Lightly oil a muffin tray. With your fingers, make sure all of the surface area is covered. Next, sprinkle a few teaspoons of flour over the muffin tray.
In a medium bowl, mix together the leftover brown sugar with the rolled oats, and 2 tbsp of coconut oil.
Pour your batter in to the muffin tray. Be sure to fill the tray no more than half way high with batter. Top the muffins with the sugar and oat mixture. Place in the center of your oven and bake for 25 minutes.
Check the bread at 25 minutes to see if it has cooked all the way thru to the center. Use a toothpick or a clean small knife to see if any batter sticks to it when you poke it in the center. Keep it in the oven an extra 4 – 8 minutes if it needs to cook through any longer.
When done, let the muffins cool in the tray for at least 7 minutes. Then pop them out on to a cooling rack and let them cool another 10 minutes till serving.
Sponsor
Sacred Sun Cooperative Farm
Sacred Sun Farm is committed to nurturing our deep connection to the Earth by tending and mending our relationships through food and play. By conscious observation and feeding the soil, we grow nutrient dense foods and medicinal herbs for our community while also supporting the abundant prairie that surrounds us.
I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.
The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!
Want to try a raw dessert instead? Check out our mango creamsicle pie!
Experience a tropical refresh with the citrus and sweet mango, blended in to creamy goodness.
Made with raw, whole, plant based ingredients from the crust up. Making this dish a lot easier to digest, while never losing flavor. Combining creamy cashews with sweet mango chunks and fresh orange juice. Perfect for any time of the day or when you’re craving a sweet treat!
Servings: 8 – 10 bars
Cook time: 1 hour + Overnight Set
Ingredients
Crust
2 cups walnuts
1 cup coconut flakes
1/3 to 1/2 cup date paste, depending on how crunchy/chewy you want your crust to be
1/8 tsp salt
Orange Mango layer
1.5 cups cashews
1.25 cup orange juice, I used fresh juice of two oranges
2 ripe mangos, diced
1/4 cup maple syrup
2 tbsp sea moss gel
3 tbsp coconut oil
1/2 tsp turmeric (optional)
Coconut vanilla layer
Half can coconut cream (use the thick cream and not the liquid from the can)
1/2 cup cashews
1/4 cup maple syrup
1/4 tsp vanilla powder
2 tbsp seamoss gel
Recipe
Soak cashews overnight in room temperature/cold water. For quick soak method, pour boiling water over cashews 30 minutes prior to cooking.
Add soaked and rinsed dates to a food processor and puree till smooth. Remove from food processor and set aside.
Add walnuts, coconut flakes, and salt to a food processor till finely course. Then add date paste, process till evenly incorporated.
Add crust mixture to an oiled 8 x 8 roasting dish that has sides going up at least 2 inches. (Use a 9 x 11 dish for thinner bars). Press into dish smoothly and evenly. Place in freezer for 15 minutes.
Rinse cashews thoroughly and add to a blender with the rest of the mango + orange filling ingredients. Once everything is well incorporated, add in coconut oil. Pour mixture on top of crust evenly. Shake slightly from side to side to balance it out, making it even. Let it sit in freezer for at least 3 hours, preferably overnight.
Rinse your blender out and add the coconut cream ingredients. Blend till smooth then pour on top of orange + mango filling.
Roughly chop half an orange and a mango, scatter throughout the top layer. Let harden for at least 3+ hours, ideally overnight.
Pull dish out of the freezer to thaw on the countertop for 20 minutes before cutting in to it. With a thin spatula or small knife, separate the bars from the edges of the dish. Measure 2 inch x 4 inch pieces and cut evenly. Take them out the pan and onto a working surface. Top with the zest of half an orange and serve.
Before the freezerThe next day, out the freezer
These bars as so creamy, smooth, and satisfying. Consider preparing this as a dinners dessert pie by making it in a pie dish instead. The orange and mango pair perfectly, complementing this refreshing Spring equinox. Store them in the fridge for up to 10 days, or for months at a time in the freezer.
Pro Tip #1
For best results and to keep these raw plant based bars as nourishing as they can be, use coconut cream with no extra additives!
Purchase coconut cream that has only one ingredient, coconut!
Meet our new Content Creator!
Soul DelaLuz
I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.
The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!
Moist Chocolate Chip Banana Bread Made from Plant Based Ingredients
The perfect Sunday afternoon treat! This chocolate chip banana bread is completely indulgent without the unhealthy ingredients. Use your overripe bananas to give your loaf that fresh sweetness. Paired with coconut oil, your bread will come out soft and moist. I love to prepare mine at the beginning of the week, pouring the batter in to muffin molds. A great breakfast muffin for your on the go needs, or try it as a loaf and share with your loved ones!
Servings: 1 Medium Sized Loaf
Cook time: 1 hour
Ingredients
1.5 Cups Spelt flour (Can replace with any GF flour)
1/3 cup coconut brown sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 tsp ground clove
3/4 cup coconut milk
1/4 cup maple syrup
1/4 cup + 2 TBS melted coconut oil
1 TBS vanilla water (optional)
5 very ripe bananas
1/2 cup plant based chocolate chips
Recipe
Preheat oven to 350 degrees with convection on.
Add a teaspoon of oil to your baking pan and spread evenly to all sides. Dust with flour. This method is best for creating a non stick surface with any type of pan. I used a 4 x 8 glass loaf dish.
3. Whisk dry ingredients together in a medium mixing bowl.
4. In a separate smaller bowl, mix the maple syrup with coconut milk.
5. Peel and mash 4 bananas in another small bowl, using the whisk you used to mix the dry ingredients. Save the fifth banana to top your bread with before it goes in the oven.
6. Make a well in the middle of the flour mixture and pour in your liquids. Combine together with a spatula or wooden spoon till almost smooth.
7. Now add the coconut oil while the batter is in mid mix, as shown in the image below. Mix everything till smooth. Do not over mix, this will make the bread tighter and not as soft.
8. Fold in bananas and chocolate chips.
9. Pour in to baking pan and and place in oven for 25 – 35 minutes. The timeframe is wide because the convection option plays an important role. If your oven doesn’t have that option, that’s perfectly fine. You will need to check your bread every 5 minutes after 25 minutes or so. When checking to see if baked goods are finished baking in the oven, grab a small knife and stick it down the center of the bread. If you pull it out and there is a bit of wet batter on the knife, add another 5 minutes to your timer and check again then.
Before the oven
10. I personally made a double batch with this recipe. One loaf had chunky peanut butter marbled in to the top while the other had a sliced banana and extra chocolate chips for the topping. Get creative here! This will give your bread an interesting and flavorful crust.
11. When your bread is finished, let it rest till cooled. I know it may be tempting, but try your best not to cut in to it till it’s completely cooled. This will help the bread keep its fluff and softness. Store in your fridge for up to 7 days.
Pro Tip #1
I experimented with date paste instead of the granulated coconut brown sugar in my recipe testing. I do not recommend using date paste because it does not incorporate the flavor and sweetness the way granulated coconut brown sugar does. Though you are getting sweetness from the maple mixed in to the milk and from the ripe bananas, the date paste was not prominent at all. So, stick to the coco brown.
Pro Tip #2
I’ve made this recipe dozens of times with gluten free flour and it works just the same! Sub the spelt flour for your favorite gluten free mixture and enjoy.
Jerk Black Bean Stew with Sticky Quinoa, Garlic Roasted Cabbage, Massaged kale with Mango Raspberry dressing, with Cinnamon Baked Plantain
Ingredients
Serving Size: 2
Cooktime: 30 min
Multiply ingredients by 2 or 3, depending on how many servings you are cooking
Stew
2 cups cooked black beans, or 1 can Half cup onion, chopped Half of one yellow bell pepper, chopped Quarter cup carrot, finely chopped Quarter cup celery, finely chopped Thumb of ginger, minced Tablespoon garlic, minced Quarter cup green onions, chopped Half of a scotch bonnet, finely chopped 2 tablespoons avocado oil 2 tablespoons coconut aminos Tablespoon maple syrup 1-2 tablespoons seamoss gel (optional) Quarter cup water 2 tsp cumin powder 2 tsp allspice 2 tsp ground coriander 2 tsp thyme
Roasted Cabbage
Quarter head cabbage 2-3 tablespoons of avocado oil or preferred cooking oil 2-3 tablespoons garlic, minced Teaspoon paprika powder Teaspoon salt Half teaspoon pepper
Sticky Quinoa
1 cup dry quinoa 2 cups veggie broth 3 bay leaves
Mango Berry Kale
1 mango Quarter cup water Tablespoon balsamic vinegar Tablespoon maple syrup Pinch of salt Quarter cup chopped fresh berries or berry compote Half bunch of kale
Toast quinoa in a pot on medium-low for 3-6 minutes till they start popping consistently. This adds fluffiness and another depth of flavor to the end result. Move the kernels around while toasting, to prevent burning. Add broth and bay leaves, then turn the heat all the way up. Wait til it reaches a boil. Turn heat to low and cover. Don’t peak at it. After about 20 minutes, season with salt and pepper.
Turn the oven to 420 degrees with the convection option on, if applicable.
Peel and slice plantain evenly, bout a half inch in thickness. Add to small bowl with the oil and cinnamon. Toss then place on to roasting tray. Roasting food on an elevated tray helps the air circulate, giving them a crispy crust while using less oil than deep frying them. Place plantain in the oven while we prepare the cabbage.
Chop cabbage in to half inch wide strips. Toss in a bowl with the oil and seasonings. Place on baking tray and in to the oven, below the plantain. Set a timer for 18 minutes
Place carrot, celery, ginger, garlic, onion, green onions, scotch bonnet, and the spices in to a pot with the oil. Cook till onions are soft and slightly translucent, about 5 minutes or so, on medium high heat. If herbs start to stick to the pan, lift with a lil bit of water or white cooking wine. Add in coconut aminos, maple, and seamoss. Incorporate thoroughly. Next add yellow bell pepper and black beans. Add water and mix everything thoroughly. Season with salt and pepper to taste.
Bring to a medium-low simmer for 5 – 10 minutes.
While the stew is simmering, we will prepare the salad. Start by rinsing your kale off under cool water. Drain well, then separate the leaf from the stems and toss in a bowl with a little lime or lemon juice. Save kale stems and other stems from greens for a green juice later. Rip the kale while massaging to achieve your desired size. Let rest while we make the dressing. Place all ingredients but the berries in to a blender. Blend till smooth, then fold in your berries in a small bowl together. Toss greens with 1 tablespoon of the dressing at a time, till it’s your desired juicyness . This is a perfect time to add any other chopped vegetables or nuts & seeds you would like.
Divinely timed, at this point everything should be ready to plate. Top your Caribbean bowl with some avo! Slice up half an avocado, sprinkle of red chili flakes y limon. Buen Provecho!
Meet our new Content Creator!
Soul DelaLuz
I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light. Peace and love to all
Both of these creamy and filling pastas are a healthy and hearty meal made from 100% PLANTS!
You’re getting herbs, vegetables, healthy fats, and essential proteins all in one delicious dish. Leaving your savory taste buds beyond satisfied! These meals are made special with love and creativity for a tasty approach to holistic health.
This Basil Pesto Pasta BOTH WAYS is perfect for a quick and easy lunch or dinner. It simple enough to whip up after a long day or to keep you satisfied all day after lunch! These meals even serve as a great post-workout meal with all the protein packed into every bite!
I make this dish when I’m craving a filling pasta! It pairs perfectly with homemade garlic bread (plant based of course), a simple salad, and someone to share it with!
Bring a large pot of water to a boil and add your box of penne pasta
2. Boil pasta for approximately 7-9 min till cooked aldente ( follow box instructions DON’T COOK FOR TOO LONG )
3. While your pasta is boiling add all your sauce ingredients into a blender (personal size works best) or food processor
4. Add water to thin out the sauce if needed
5. Blend until sauce is smooth and creamy
6. Turn the stove top heat down to low remove the pot and drain your pasta completely
7. Add your sauce to the pot and mix in on low heat till sauce is hot
8. Cover and remove pot from heat
9. In a medium to large pot on high heat add 1/2 cup water (or more) and (optional) 1/2 tsp of oil or plant based butter
10. Add broccoli and mix in seasoning
11. Place lid on the pot and let the veggies steam for approximately 5 minutes or until desired texture is reached
12. Plate your pasta, add your veggies on top, and top it off with an optional fresh arugula or onion sprouts
Enjoy!
Notes: Seasoning measurements vary depending on your own personal palette.
Comment below if you enjoyed this recipe!
Nala Asa Shakur
Tyler A. Norman who now goes by Nala Asa Shakur is the CEO of The All Natural as well as the author of Love Starts Here. She’s a multifaceted creator & healer serving through various forms of artistry. Her ways of expression range from being an author, philosopher, model, holistic health guide, creative director, to a Kitchen alchemist . Through her work and her movement, #Naturalisthewaytoglow™, she inspires and assist others with personal growth, self-love, holistic healing, and finding an inner glow.
You must be logged in to post a comment.