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The Perfect Almond Flour Banana Bread (Grain-Free + Paleo)

Paleo Almond Flour Banana Bread

This banana bread is perfect - moist and melt-in-the-mouth, low in sugar (only 2 tablespoons of added maple syrup), and makes for a delicious breakfast, snack, or even healthy dessert. It's also made with almond flour so is entirely paleo-friendly, gluten-free, and grain-free. You can make it with pastured eggs or go vegan and make a flax egg mixture (1 tbs of ground flax + 3-4 tbs of water = 1 flax "egg").

Get ready for your kitchen to be filled with the sweet aroma of freshly baked banana bread - is there anything better??

Serve with almond butter or coconut yogurt and some fresh berries from the farmer's market for a delightful, summer-friendly treat.

Paleo Almond Flour Banana Bread

The Recipe

Paleo Almond Flour Banana Bread

Yields 1 loaf

Dry ingredients

2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp Himalayan salt

Wet ingredients

3 very ripe, spotty bananas
2 pasture-raised eggs or flax eggs (if using flax eggs you may need to add a splash of extra water as flax absorbs liquids, unlike eggs)
1/4 cup melted Dastony stone ground coconut butter
2 Tbs maple syrup

Steps

1. Preheat the oven to 350F and grease your bread loaf pan with a little coconut oil, or line with parchment paper.

2. Mix dry and wet ingredients separately, then combine in a large bowl.

3. Pour mixture into your prepped loaf pan and pop it in the oven for 50 minutes. The top should be starting to lightly brown and a toothpick should come out clean when stuck through the center.

Be sure to let it sit for at least an hour to cool before slicing. It will carry over cook and needs time to fully set or it will be too soft to slice.

Get Your Dose of Gut Friendly Flora with this Lemony Cashew Probiotic Yogurt

This “yogurt” isn’t cultured like a typical yogurt at the store but has plenty of probiotics in it thanks to our Sunbiotics vanilla probiotic and prebiotic powder. If you’re looking for a delicious way to sneak in some extra love for your gut, this creamy and lemony plant-based yogurt is a great option that doesn't require any special kitchen equipment aside from a blender. Serve with fresh berries for a yummy breakfast or snack, or layer with granola + fruit for a parfait. 

Sunbiotics probiotic formulas are certified organic, food-based, and contain the top strains of beneficial flora to help support digestion and overall gut health. Unlike many probiotic formulas on the market, they are free of all additives and common allergens like wheat, soy, dairy, and corn. They are shelf-stable and activated in the GI tract once ingested - which means they're also travel friendly (no refrigeration required).

Try our probiotics for adults in powder form and chewable tablets, or if you’re looking for a great option for kiddos try our Just4Kids bountiful berry powder.  

Lemony Cashew Probiotic Yogurt

The Recipe 

Raw Lemony Cashew Probiotic Yogurt

Makes roughly 3 cups

Ingredients

2 cups raw cashews, soaked

1/3 cup Dastony stone ground raw coconut butter

1 tsp vanilla extract

Juice from 1 large lemon

1 cup purified water

5 drops therapeutic-grade lemon essential oil** (or use the zest from your lemon as long as it's organic)

2 Tbs raw organic honey or maple syrup

1 tsp Sunbiotics vanilla probiotic powder

Big pinch Himalayan salt

 
Steps
 
1. Soak raw cashews for at least 4 hours to soften them(overnight also works). 
 
2. Blend all ingredients until smooth. If your coconut butter is very solid you can melt it using a double boiler method before adding it to your blender. 
 
Note: A high-speed blender will work the best to achieve the smoothest texture.   
 
The recipe will store in the fridge in an airtight container for up to a week.  

**Make sure you are using a therapeutic grade lemon essential oil like Young Living - not all essential oil can be ingested. 

Try This Tasty Orange Tahini Miso Dressing on Your Next Salad

Orange Miso Tahini Dressing

Say you're going to a desert island and can only take one salad dressing. Balsamic? Herb vinegarette? It's a tough choice, but in the end, we hope you choose a tahini-based dressing! Why? Because they're so easy, pair well with so many options, and always seem to hit the spot. And this Orange Tahini Miso dressing recipe is exactly all of those things - especially if you like to dress your veggies with that perfect flavor harmony of salty-sweet, creamy, gingery, and citrusy. This dressing has it all! 

Made with a base of ultra-creamy Dastony stone-ground raw sesame tahini, it can even be made without a blender thanks to the silky-smooth nature of stone-ground seed butter. That being said, blending is quicker and will lend an even smoother and more emulsified effect. 
 
Avoiding soy? Try using chickpea miso instead of a classic soy-based option - this can be found in most health food stores like Whole Foods or Sprouts near the tofu section. Look for unpasteurized miso as this will contain beneficial bacteria that help boost the gut.  
 
This would make the perfect dressing for a simple green salad like the one below, or perhaps an Asian-inspired salad with finely chopped kale, cabbage, green onions, julienned red bell pepper, and some peanuts or cashews for crunch. 
 
Orange Miso Tahini Dressing

The Recipe 

Orange Tahini Miso Dressing
 
Ingredients
 
1/2 cup fresh-squeezed OJ (try Valencia oranges - they're very juicy)

1.5 Tbs fresh lemon juice

1/4 cup filtered water

2 tsp soy or chickpea miso

1/2” slice of fresh ginger root, peeled and finely chopped

1 tsp maple syrup

1/4-1/2 tsp salt - to taste
 
Steps
 
1. Blend until smooth and serve with your next fresh salad. 

Boost Your Gut Health with this No-Bake Lemon Raspberry Cheesecake

No Bake Vegan Lemon Raspberry Cheesecake
 
Probiotic-rich foods are one of the most important things we can consume. After all, the gut is home to around 70-80% of our body's immune system in the form of an army of friendly microflora – there are trillions of beneficial bacteria living in a healthy gut. The benefits of consuming probiotics reach far and wide - they promote more complete digestion, help eliminate indigestion and stomach bloat, and keep unhealthy bacteria in check so we're less likely to fall ill, to name just a few. 

And if you're looking for a dessert that's friendly on digestion this is it - a dairy-free, gluten-free, refined sugar-free, nutrient-rich cheesecake that contains a generous amount of gut-friendly probiotics from cultured coconut yogurt and Sunbiotics organic probiotics to help replenish the digestive system. It also contains healthy fats from whole coconut butter to stabilize blood sugar, and contains very minimal sugar in general - there's just a little over ¼ cup maple syrup and seven dates in the entire cake.  The texture is decadent (so silky and rich!), the flavors are refreshing (lemon! Berries!), and eating a slice (okay, maybe two slices...) won't weigh you down or get in the way of your sunny springtime adventures. 

We hope you end up sharing your own cheesecake masterpiece with friends and loved ones this spring!

The Recipe

No-Bake Lemon Raspberry Cheesecake

Makes 1, 6” x 2-3/4” springform pan

Filling Ingredients

1.5 cups cashew nuts, soaked
 
1 cup unsweetened Natural COYO

1/2 cup melted Dastony Stone Ground Coconut Butter (not coconut oil, use whole coconut butter)

1/4 cup + 1 Tbs real maple syrup

1 inch of vanilla bean – the whole pod*

Juice of 1 lemon – about 1/4 cup

3 drops therapeutic grade lemon essential oil ** (or use the zest from one organic lemon)

½ cup fresh raspberries
 

Crust Ingredients

3/4 cup walnuts

1/2 cup blanched almond flour

7 medjool dates

1 tbsp of coconut oil, melted

1 tsp lemon juice

1/8 tsp salt
 
Topping (optional but a nice touch) - Rawmio Raw Chocolate Hearts

*if you do not own a high-speed blender, scrape the vanilla beans from the pod as the pod itself may be a
a bit too tough for the blender to break down fully.

**use therapeutic grade, organically produced lemon oil ONLY. Not all EO is of the same caliber, and
most are not safe to ingest.

Steps

Crust

1. In a blender or food processor, pulse ingredients together until they break down and bind together. You'll
want to be able to take a spoonful, squish it together, and have it hold its shape. Make sure all of
the dates are broken down as they are what help bind the crust.

2. Scoop crust into the bottom of a springform pan, and press evenly along the bottom only.

Filling

1. Soak cashews for at least 4-6 hours to soften. They can also be soaked overnight to prep for the next
day. Drain and rinse thoroughly after soaking.

2. Combine all ingredients except lemon oil and coconut butter in a blender carafe (preferably high speed
like Vitamix or Blendtec) and blend on a medium-high setting until very smooth – about 30 seconds.

3. Add gently melted coconut butter and lemon oil and blend again. The reasoning for adding these last is
the heat generated from blending may alter the flavor of these two ingredients. Adding the coconut butter
last also helps give the filling a more fluffy consistency.

Assembly

1. Pour filling over crust in a springform pan

2. Take fresh raspberries and place them on top of the filling, then with clean fingers or a utensil carefully push
them down into the filling so that they are completely submerged.

3. Place cake in the fridge to set for at least 1 hour. Store leftovers in the fridge. Cheesecake may also be
frozen but should be left to unthaw before serving for best flavor and consistency

This Matcha Pistachio Butter Shake is Heavenly

Vegan Matcha Pistachio Butter Shake

It's officially spring, which means smoothie season is finally here. No longer do you have to put on an extra coat and huddle up next to the heater to enjoy your favorite icy blends. This recipe is simple to make and is so delicious - it's really more like a milkshake than a smoothie in terms of taste, but the ingredients are all plant-based and healthy, so it can be enjoyed any time of the day. 

If you haven't yet had the pleasure of trying our new Pistachio Nut Butter, run, don't walk, and grab a jar (or 5 - you'll be happy you did ...). This unique nut butter is like heaven in a jar - it's hard to believe that something with just 1 single ingredient could be so decadent and satisfying. Adding a heaping tablespoon to this recipe brings an incredible creaminess and sweet nutty flavor that works perfectly with the matcha, vanilla, frozen banana, and coconut water. We think it's safe to say this nut butter will elevate just about any smoothie recipe you make with it. 
 
Since this shake contains matcha, it makes a great breakfast shake, especially for those days when you need a little extra pep in your step. Toss in some vanilla protein powder to transform it into the perfect pre or post-workout fuel. 
 
We hope you love it!
 
Vegan Matcha Pistachio Butter Shake

The Recipe 

Matcha Pistachio Butter Shake
 
Serves 1
 
Ingredients
 
1 large frozen banana (or 1.5 small)
12 oz coconut water (we love Harmless Harvest)
1 heaping Tbs coconut cream (can be omitted) 
1 tsp matcha powder
1/4 tsp vanilla extract
1 cup ice
 
Steps
 
1) Blend until creamy dreamy. Serve with cacao nibs on top. 

These Raw Chocolate Hazelnut Truffles are Rich, Decadent and Guilt-Free

Do you find yourself craving a dark chocolate fix on the daily? If so then being able to whip up your own drool-worthy chocolate confections at home can be a life saver. And it doesn't have to involve complicated steps or ingredients. In fact, you can make a batch of decadent raw chocolate hazelnut truffles with only 4 main ingredients. Yes, only 4!

These truffles can be made with any of your favorite Rawmio raw chocolate Essentials bars - orange, mint, 70% dark, 85% dark, or Keto. The steps involve finely chopping the chocolate bars, then gently melting the pieces together with Rawmio Chocolate Hazelnut Spread until liquid, stirring in some coconut milk and a dash of vanilla (and Himalayan salt if you like), then letting the mixture set for just a few minutes in the fridge to firm up. Once it begins to harden you can use a tablespoon, cookie scoop, or melon ball scoop to form your truffle mixture into balls.

This recipe makes 1 dozen truffles, so store any extras in the fridge or freezer so you always have a little somethin' to sink those teeth into when the late-night chocolate cravings hit.

The Recipe

Raw Chocolate Hazelnut Truffles

Makes roughly 1 dozen 

Ingredients

7 Rawmio Essentials bars, chopped finely
2 tbs Rawmio chocolate hazelnut spread - either Toasted Hazelnut or Chocolate Hazelnut
1/4 cup coconut cream
1/4 tsp vanilla extract 
a pinch of Himalayan salt (optional) 

1/4 cup raw cacao powder (for coating)

Directions

1) Start by chopping chocolate Essentials bars into very small pieces - the more finely chopped the chocolate the quicker it will melt.

2) Using a double boiler method, melt the chocolate pieces together with the Rawmio spread in a heat-safe bowl, being mindful not to overheat.

3) Stir in your coconut cream, vanilla, and optional salt, stirring gently until well combines.

4) Cover and let the mixture set in the fridge for 1 hour to harden.

5) Use a small cookie scoop, melon ball scoop, or a tablespoon to make tablespoon-sized balls. Roll the balls in between the palms of your hands until evenly formed (or close to it). Sprinkle some cacao powder on a plate and roll your finished truffles in it to coat them. You can also use hemp seeds, cacao nibs, or crushed hazelnuts for another alternative. 

Store in the fridge for several weeks or freezer for up to a month Enjoy! 

7 Ways to Uplevel Your Smoothies (and Reduce the Sugar!)

 

7 Ways to Uplevel Your Smoothies (and Reduce the Sugar!)

Smoothies can be an easy and delicious way to pack in a serious amount of nutrition without having to give it too much thought. Not only that, but they're portable and easy to drink on the move, and also make nutritious meal replacements for days you may be particularly short on time. That being said, there is an art to making smoothies that are both pleasing to the taste buds and also have a balanced nutrition profile. For instance, a smoothie that contains just frozen fruit, bananas, and milk might have some vitamins, but it is high in sugar and low in healthy fats, protein, and trace minerals - it isn't very nourishing and may leave you hungry shortly afterward. On the other hand, a smoothie packed full of green superfoods, nut butter, and nutrient-rich, lower sugar alternatives will have a completely different effect on your overall energy levels and daily nutrient intake. 

Here are some top ways you can seriously level-up your smoothies!

Swap out the 'nanas

Bananas may be a smoothie shop staple, lending both creaminess and sweetness, but it turns out they're not required to make a smoothie thick and delicious. Both steamed sweet potato and avocado can be used as lower sugar alternatives - they'll thicken up the texture just like bananas and their relatively neutral flavor profile means they can be used in many different recipes. Try freezing them first, especially if your other smoothie ingredients are fresh (not frozen). Just make sure the sweet potato is steamed (or baked) and peeled first before freezing for the best and creamiest results.

Go nuts!

Nut butter shouldn't be confined to just sandwiches and toast - they're absolutely amazing in smoothies too. Not only do they make the texture and flavor more creamy and rich, but they're also chock full of healthy fats and protein, which means your blood sugar will be more stable after drinking your smoothie, even if you add higher sugar fruits like banana. Almond butter and coconut butter are always classic, fool-proof picks, or try pistachio butter or hemp seed butter for a more exotic pick. 

Check out all 17 Dastony stone-ground nut and seeds butters HERE

Superfood power

One of the easiest ways to amp up the nutritional value of your smoothies is to toss in some superfood powders. Try a high-quality green powder like Vitamineral Green or Pure Synergy - these options give you a huge bang for your buck because they contain many different superfoods in 1 product. They're also highly concentrated, so just a few tsp is enough to give you a serious nutritional boost. You could also blend in medicinal mushrooms, adaptogens, matcha powder, maca root, a superfood berry blend, or anything else of your choosing. The goal is to sneak in even more trace nutrients and antioxidants without having to fuss too much over it. 

Sneak in the greens 

While it may be challenging to sit down and get through a huge bowl of dark leafy greens, that same quantity of greens can be blended right into a smoothie and drank with ease. If you find yourself slacking in the greens department, this is one of the easiest ways to ensure you're getting plenty of green leafy goodness. The result is a flood of vitamins and trace minerals, extra fiber, and tons of antioxidants to fuel your day. Baby spinach is a great, mild-tasting green to start with, or try raw kale - just be sure it's de-stemmed first as the stems are very fibrous and will result in a funky texture.

Pump up the protein 

Long gone are the days when adding a vegan protein powder to your smoothie meant sacrificing both taste and texture (we're talking to you chalky-tasting and indigestible soy protein ...). Now there are plenty of amazing plant-based options that are organic, additive-free, easy to digest, and are also soy-free, and allergen friendly. If you're searching for a new protein option, Sprout Living makes a variety of plant proteins enhanced with functional superfoods - and they taste like real food, don't contain any added sugars, and the texture is silky-smooth. 

Just a pinch of salt 

Quite possibly the number one tip for making flavors pop - adding a pinch of salt. This step might not come intuitively if you're blending something sweet, but adding just a pinch of high-quality Himalayan salt will bring forward the flavors of your smoothie, as well as infuse your recipe with valuable trace minerals. Just don't go overboard - a small pinch will do. 

A touch of vanilla

Another flavor-enhancing tip, especially for those looking to cut down on sugar, is to use just a touch of vanilla extract or vanilla bean paste. This is a great hack to trick your taste buds into thinking they're getting something sweet and dessert-like even if the overall sugar content in your smoothie is quite low. For instance, if you're using frozen berries, some sugar-free almond milk, and sweet potato or frozen avocado instead of banana - adding a little vanilla will go a long way to make it more taste-bud-friendly!