Cleansing Coconut + Herb Smoothie

 

Though I am so not one for traditional "detoxes", I do believe in the importance of supporting the crucial physical process that is detoxification. Instead of deprivation and liquid cleanses, I choose to bolster my body's innate detoxification system with nourishing daily practices throughout the year, and more concentrated efforts at the start of each season. My regular detox-supporting practices include weekly infrared sauna sessions, daily movement, a few Ayurvedic practices, and of course a diet rich in plants. 

Four times each year (in coordination with seasonal changes), I lead a Detox Workshop that draws upon the healing practices of yoga, breath work, lifestyle practice education, and food to better support my students + community in clearing accumulated waste and toxicity from the body. It's a true mind-body experience and a powerful way to reset + rebuild a perhaps lagging detoxification system. I just completed the workshop leading into summer, and post-practice I shared this incredibly nourishing + detoxifying smoothie that was too good not to share with all of you. 

With the support of some of my favorite herbs from Anima Mundi's incredible line of medicinals, I crafted what has become my go-to smoothie for cleansing and re-alkalizing the body. It's rich in fat for digestion, hormonal, and emotional support, and lots of greens for a heavy dose of purifying chlorophyll. With that said, it's still sweet, creamy, and delicious, making it an especially enjoyable detoxification practice (it's for sure more fun than a colonic). 

Below, a few of the nutritive add-ins that I chose to include for their powerful cleansing + balancing properties:

SPIRULINAA blue-green algae extraordinarily high in chlorophyll, nature's most potent detoxifier. Assists in the removal of toxins from organs + tissues, binds to heavy metals, heals and boosts the immune system, and purifies the blood.

MORINGA LEAF | A highly medicinal plant with a bevy of health benefits, I most love moringa for it's support and protection of the liver.

ALOE | Because of it's gentle diuretic effect on the body (a must if you suffer from constipation), aloe assists in the removal of toxic build-up from the digestive tract. It also has an adaptogenic effect on the brain and body, helping to balance hormones and reduce stress-related toxicity. 

ASHWAGANDHAIf you've been reading this journal for a bit, you know true health begins in the mind. In any health pursuit (detox-related or otherwise), I believe supporting the mind + the hormonal system are of upmost important, and so I include ashwagandha in this recipe. This tonic herb is extremely nourishing to the adrenals, thyroid, nervous system, and immune system. It’s a total stress-soother, working to ease anxiety and reduce excessive cortisol release.

LIVER VITALITY BLENDI have been obsessing over this herb blend from Anima Mundi for a few weeks now. It's a combination of the most powerful liver + gallbladder supporting herbs for improved detoxification, deep mineralization, and more glowy health. This blend includes spirulina, moringa, dandelion root, and milk thistle (among others), making it a great option for those looking to invest in fewer (but still very high quality + effective) supplements. 

COCONUT BUTTER | Because it tastes like vanilla frosting and fats are good for it all. 


CLEANSING COCONUT + MORINGA SMOOTHIE

TO MAKE: Combine all ingredients in a high-speed blender, and blend until smooth and creamy. You may need to add in more coconut water to reach desired consistency. If you're craving a sweeter smoothie, feel free to blend in some additional fruit - I find pineapple and mango to be the sweetest/best at masking the "green" taste. 


This post contains affiliate links. Purchases you make through these links will help support the work I do here on Solful Health at no extra cost to you. Thank you for your constant love + support.

I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see! xx

 

Berries + Whipped Coconut Crème

 

Sharing a sweet, simple recipe that is sure to become both your new favorite breakfast in bed and nourishing summertime dessert. My cooking style is always about letting the food shine through without any added sugar or flavorings, and this is especially true during the spring + summer seasons, when everything tastes just so damn fresh. No need to adorn fresh, sun-ripened produce with much to create something sweet + satisfying.

This recipe is a play on the classic pairing of berries and whipped crème - without the dairy or sugar. It's the epitome of summer eats: flavor-forward, light + nourishing, and simple-chic. We most recently enjoyed these on a sunny Saturday morning lazing in bed with our gigantic (and coconut-loving) pup Cooper, but this dish feels equally at home at an al fresco summertime soiree with friends. 

It's totally lick-the-bowl-clean delicious yet completely wholesome and plant-based, with no added sugars or artificial anything. A tried-and-true SOLFUL treat that I'm so excited to share with all of you!


BERRIES + WHIPPED COCONUT CRÈME

  • Two or three handfuls of fresh, organic berries of your choosing
  • 1 (BPA-free) can of full-fat culinary coconut milk

TO MAKE: Place your unopened can of coconut milk in the refrigerator overnight. Then next morning, remove the chilled can (being sure not to shake up) and open. You should find a semi-hard layer of thick coconut cream at the top, with all the coconut water/liquid at the bottom. Scoop out the cream and set aside, reserving the liquid for another recipe (smoothies!!!). With a standing mixer, hand mixer, or blender, "whip" the coconut cream until it's light and fluffy (resembling whipped cream). 

Arrange your berries into a bowl(s) and top with your whipped coconut crème. Serve as is or topped with a bit of bee pollen, shredded coconut, and/or fresh mint for an energizing + nourishing pop of color and flavor. 


 

Almond Butter + Maca Smoothie

Keeping it short and sweet today with a simple smoothie recipe. With spring in full beautiful bountiful bloom and summer so so close, I feel like it's finally socially acceptable for me to start spamming your feeds with smoothies again. Right?

This simple little blend has been my afternoon sweet treat for the last week, fueling my brain and body through long days at the computer, in the studio, and in the kitchen. Aside from tasting like a straight up milkshake, it works wonders on the endocrine system, helping to restore hormonal balance and elevate mood + energy. It also contains a hefty dose of protein and fat to keep focused and feeling full.

Maca - which I discuss a bit more at length here - was the first adaptogenic herb I began using regularly about four years ago, and it totally transformed my skin, energy, and hormonal health. It's one of my favorites still today and I recommend it to many of my female friends + clients for support in these realms. I do find that the quality of maca varies widely among different distributors, so I'm super careful about where I source mine. Moon Juice has been my go-to for years. 

In this blend, I use a frozen banana, but I know this ingredient is a bit controversial these days. I am planning to share a full post with my take on this trend + shift very soon, but for now just know you can substitute the banana for half an avocado and two pitted medjool dates if you feel called to do so. I tend to switch between the two options. I also use a Yemenite spice blend called hawaj because it's super dreamy and flavorful, but this can be substituted for a few dusts of ground cinnamon and/or cardamom. 


ALMOND BUTTER + MACA SMOOTHIE

  • 1 frozen banana OR half an avocado + 2 pitted medjool dates
  • 2 tbsp unsweetened almond butter
  • 1-2 tsp maca powder
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 cup unsweetened nut or seed milk
  • 1-2 scoops protein powder of choice - my favorite (which actually includes maca in the blend) can be found here
  • 1/2 tsp hawaj - a powdered blend of ginger, clove, cinnamon, and cardamom (optional)

TO MAKE: Combine all ingredients in your blender and blend until smooth and creamy.

Spring Vegetable Frittata

Spring has officially sprung in my kitchen, and the excitement is real over here. So real that I literally gathered all the spring vegetables I could find at the farmer's market and tossed them together to create this fresh + seasonal frittata. It's bursting with both flavor and nutrients, and fits just as effortlessly at a brunch with friends as it does as a workday lunch for one.

IMG_4416.JPG

I'm almost always making some variation of this recipe (with varying ingredients depending on what's growing) at the beginning of each week for grab-and-go breakfasts and lunches. Easy, healthy meal prep is where it's at for optimal health, time management, and sanity.

In terms of ingredients, don't sweat it trying to source each one. Our growing seasons are a bit different here in Florida than the rest of the world, so substitute for what is available in your region/refrigerator. To me, including some sort of leafy green and allium (garlic, onions, shallots, leeks, chives) is a nonnegotiable, but the rest tends to be different each time. 

This recipe just screams springtime to me. It's full of the familiar and fleeting flavors of this seemingly always-too-short season, and is best enjoyed atop of pile of lightly-dressed greens + herbs with a citrusy iced herbal tea. As I mentioned, it's a go-to weekday meal in our house, but the sheer prettiness of the whole situation invites you to gather some close friends for an al fresco spring brunch. As we usher in longer, brighter, warmer days, our brains and bodies begin to crave more social contact and connection - real talk: we are biologically programmed to shift with the seasons - so sometimes all it takes is a colorful new recipe to inspire a spontaneous celebration. 

However you choose to welcome spring, I'm wishing you all a season of exciting (and delicious) new beginnings, connections, and celebrations, from my kitchen to yours. xx


SPRING VEGETABLE FRITTATA

Makes about 6 servings