Category Archives: Diana’s Blog

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Popeye’s Passion

When people think about detoxing they often imagine worst.
Long prep time, gross tasting foods that leave you empty and unsatisfied.
It has been my goal to make detoxing fun and easy!
I’ve created so many delicious recipes that I would love to share with you.
Today, I am making my famous Popeye’s passion.
With just 3 simple ingredients it couldn’t be easier.
Best part is, spinach is a main ingredient and you can’t even taste it in the smoothie!
Spinach is a muscle-building plant protein with high levels of calcium, iron, vitamins A, C, E, as well as tons of antioxidants. This is one of our favorite, power-packed green smoothies.

GreenSmoothieRecipe

Ingredients
-2 cups fresh pressed apple juice
-2 cups fresh organic spinach
-1 frozen banana

Directions
Blend all ingredients in high-speed blender for 30-40 seconds until creamy. Enjoy immediately.

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Why are we buying expensive, pre-made juices?!

Good morning friends,

Today I saw something quite disturbing!

It’s been a long time since I’ve taken notice of all the juice cleanses available at stores.

I’ve been making my own juices for so long, I never buy the bottled, pre made juices.

But today I was walking through Whole Foods and finally noticed.

Those juices are EXPENSIVE!

I get that it may be worth the cost for the ease of simply purchasing a bottle.

But today I saw this Cashew, Vanilla, Cinnamon, Agave drink and thought, “What the heck”!!

This juice sells for $12, while I’m selling my Cashew Hemp Seed Milk Mixes for 10$ a BAG!

Not to toot my own horn but not only is my milk mix cheaper, it lasts longer and is HEALTHIER!

The health benefits of each single ingredient in the mix are AMAZING for your skin, digestion, and overall health.

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My goal is to make health easy and accessible to all people.

Please, ditch the expensive juice bottles and give my mix a try!

Get them here, for the limited time price!!

In health and love,

Diana Stobo

P.s For more recipe books, digestive bitters or my exclusive triple stitched nut-milk bags visit my STORE.

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How to make Raw, Vegan Veggie Cream Cheese

Yesterday I told you all how to make delicious grain free bagels. Here is the recipe on how to make the perfect Paleo Cream Cheese to go with the bagel. Like any cream cheeses, feel free to add more veggies to the blender, lox, or whatever you may like in your cream cheese. Make these as a Saturday morning treat for you and your family and friends. No need to start the weekend feeling bloated and slugging, and I promise they will be a hit!

Paleo Cream Cheese

Paleo Veggie Cream Cheese

** Let cashews soak 2 hours prior to making cream cheese

Ingredients
o1/1/2 cup raw cashew halves
o1 ½ tbsp. apple cider vinegar
o2 tbsp. fresh lemon juice
o2 tbsp. water
o1 tsp. coconut oil
o2 tsp. salt
o½ cup chopped chives
o½ cup chopped onions
o½ cup chopped tomato

Directions
oPlace raw cashews in a small bowl and fill with water. Let soak for 2 hours.
oDrain and rinse cashers
oPlace soaked cashews in a food processor. Add all ingredients in to blender and blend on medium-medium high for 5 minutes or until creamy and smooth
oUse cream cheese as is, or place in a container and store in fridge.

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How to make grain-free bagels

 

Bagels have always been a go-to, easy breakfast solution. Before I went through my health transformation, my freezer was ALWAYS stocked with dozens of bagels for my kids and husband. They always wanted bagels and we always had them handy. They’re delicious and filling but every time my family would eat them they would complain of stomach aches, feeling tired and bloated. No one can disagree that a huge clump of bread and cream cheese makes them feel fat and sluggish.

 

I decided it was time to create a grain-free bagel recipe that my family would love and wouldn’t leave them feeling gross.

 

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Grain-Free Bagels

Yields ½ dozen bagels

 

Ingredients

 

Dry ingredients:

  • 1 cup almond flour
  • 1 tbsp. coconut flour
  • 1 tbsp. chia seeds
  • 2 tsp. arrowroot powder
  • ½ tsp. baking soda
  • ½ tsp. salt

 

Wet ingredients:

  • 2 pasteurized eggs
  • 2 tbsp. organic apple cider vinegar
  • 1 tbsp. maple syrup

 

Directions

  • Preheat over to 350 degrees.
  •  

  • In a medium bowl sift together dry ingredients (almond flour, coconut flour, arrowroot powder, baking soda, salt and chia seeds).
  •  

  • In a small bowl whisk together eggs, apple cider vinegar, maple syrup.
  •  

  • Add wet ingredients to the dry ingredients and mix with a spatula.
  • (Note: the batter will be very wet and loose in texture. This is normal.)
  •  

  • Scoop 1/2 cup into your hands and roll into a ball.
  •  

  • Place on a greased cookie sheet and mold the dough into a bagel shape.
  •  

  • Use a toothpick to hollow out a center hole.
  •  

  • Transfer cookie sheet to oven for 15–18 minutes; check them periodically as the time approaches 15 minutes to make sure bagels do not burn.

 

You can top with avocado or tomato or any topping of your choice.

 

Also make a bagel sandwich by adding Paleo Cream Cheese, sprouts, avocado, onion and tomato.

Green date Smoothie

Hey, Sugar!

I want you to enjoy healthy habits.

And if something doesn’t taste good, let’s face it — you’re not going to eat it.

Green smoothies need to taste good. If they are yummy you’ll crave them every day.

So, what are your sugar options for sweetening your daily smoothie?

FAQs

What is a low calorie sweetener?
Stevia, monk fruit sugar, and xylitol.

What are low-GI sweeteners?
Stevia, xylitol, and agave nectar.

Which  are minimally processed?
Organic dried fruits, raw honey, and maple syrup.

What is the best for nutrition?
Wild raw honey, dried fruits, maple syrup, and coconut sugar.

I personally like adding just a few drops of stevia. I find that too much has a bitter aftertaste. Or soaked dates. Soaking your dates softens them and you can always use the water they soaked in to sweeten your smoothies as well.

Green Date Smoothie

  • 4 dates, soaked, pitted and chopped
  • 1 peeled, frozen banana, cut into chunks
  • 3 cups kale
  • 2 tablespoons fresh lemon juice
  • 1/2 cup  almond milk

Blend in a high-speed blender until smooth.

Green date Smoothie

GreenSmoothieRecipe

Can Green Smoothies Help You Lose Weight?

Are you happy in your body?  Want to fit into that dress?  Lose those last 10 pounds?

Well, so many diets are fads.

High protein/low carb diet?

This diet contains way too much animal fat, which is linked to heart disease, diabetes, and kidney stones.

It works to help you lose weight but this diet is horrible for you in the long run.

High-carb/low-fat diet?

Otherwise known as the 80-10-10 diet amongst Raw foodies. Emphasis on RAW fruits and veggies as your main food source.

This diet also helps shed the weight, but if you are not careful you can get lethargic.

And it’s just hard to maintain in real life.

I want you to start a regimen that lasts.

I’m asking you to replace one meal a day, just ONE meal, with a green smoothie.

I suggest breakfast because it is the perfect way to wake up your system with a filling, nutrient-rich drink.

But do what works for you. This is all about ease.

Green smoothies are:

  • Nutrient-dense
  • Fiber-dense
  • Filling combination of protein and carbs
  • Alkalizing

They keep you full longer so you aren’t tempted to make unhealthful choices.

I’m inviting you to make this one change in your diet before the New Year’s resolution fads sink in.

Trade that morning toast or that afternoon burger for a green smoothie.

This is a lifestyle choice that we can make together.

Start off today with this recipe.

Lemony Kale Greens Smoothie

GreenSmoothieRecipe

This recipe is jam packed with leafy greens. Never drink bok choy? I swear you won’t taste it. This smoothie is sweet and tangy.

The lemons will help alkalize your body and detoxify your liver.

1 1/2 cups water

1 1/2 cups green grapes

1 bok choy

1/4 head of romaine lettuce (or 5 large leaves)

4 kale leaves

Juice of 1 meyer lemon

1 frozen banana

Blend in a high-speed blender until smooth.

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Soothing Non-Dairy Turmeric Milk

Not only is this warm drink delicious, it is also soothing for sore throats and stuffy noses. Ginger and turmeric are anti-inflammatory and antiseptic. The black pepper boosts those properties. You can make this with any fresh nut-milk you have on hand or even store bought coconut milk. Make sure you heat it gently to not curdle the milk.

Non-Dairy Turmeric Milk

2 cups homemade almond, coconut milk, or any non-dairy milk of your choice
1 teaspoon turmeric
1/4 teaspoon black pepper
1″ piece of ginger sliced
raw honey to sweeten, if desired

Combine all ingredients and whisk on low heat until milk is warm but not too hot. Serve immediately.

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Soothing Turmeric Almond Milk

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Cold and Flu Master Tonic

“Let food be thy medicine and medicine be thy food.”
― Hippocrates

I truly believe in the power to heal yourself through food. But sometimes that yearly bug comes around and you want to head straight to the drug store. Stop! make this instead.

This tonic is a concentrate of powerful antiseptic, antibiotic, and anti- inflammatory medicine. All found at your grocery store. Make a batch today; it takes a few weeks to infuse properly.

Cold and Flu Master Tonic

3 inch piece of fresh ginger root
3 inch piece of fresh horseradish root, peeled
2 large organic white onions, peeled and quartered
3 large heads of garlic, peeled (not 3 cloves….3 HEADS!)
8-10 organic jalapeños (or any hot pepper you prefer), stems removed
1 (32 oz.) bottle raw apple cider vinegar

Wash and chop all of the ingredients. Shave the tough outer skin of the horseradish
Put everything into a high powered blender
Add a whole bottle of apple cider vinegar and blend until smooth
Put into a large glass jar. Cover with lid.
It should be shaken once daily while infusing
Cover with a towel and let it sit for 4 (or more) weeks on the counter
Then strain through a mesh strainer and put back into glass container
Store in the refrigerator
Should last up to 2 years in the fridge.

How to use:

Gargle and swallow. Don’t dilute with water.
Take 2-4 Tbsp, three times daily at the first signs of a cold
If you’re already sick then take it six times daily


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root-casserole

Root Vegetable au Gratin with Crispy Leeks

I’ve been getting so many request for root vegetable recipes. Especially celeriac roots and turnips. Basically, I use them instead of potatoes. You can roast them, you can mash them. They are so versatile.

Don’t be afraid of new produce!

I created this dish from my Kale Casserole recipe and it was a revelation!

root-casserole

Root Vegetable au Gratin with Crispy Leeks

Ingredients

• 3 tablespoon ghee, melted

• 1 cup thinly sliced leeks

• 11⁄2 teaspoons Spike Gourmet Natural Seasoning

• 2 teaspoons tamari wheat-free soy sauce

• 1 each parsnip, celeriac root, turnip, sliced thin

Sauce

• 1⁄4 cup cashew butter

• 1⁄2 cup water

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons nutritional yeast

• 1⁄2 teaspoon sea salt

Crispy Leeks

Ingredients

2 cups thinly sliced leeks (about 2)

2 teaspoons olive oil

Pinch of sea salt

Directions

Preheat oven to 375° F.

Peel and slice root vegetables into thin slices using a sharp knife or a mandolin.

In a 9-x-9 inch baking dish layer sliced root vegetables, using a pastry brush, brush thin layer of melted ghee on each layer of root vegetable mixture.

In a high-speed blender, mix cashew butter, water, lemon juice, nutritional yeast, and salt until incorporated. Pour over root vegetables, cover with foil and cook for 30 minutes. Top with Crispy Leeks (below) and bake at 375° for an additional 15 minutes.

Crispy Leeks

Directions

Thinly slice leeks, using the tender whites up to the pale green of the leek.

Toss leeks in olive oil and sea salt. Spread evenly and thinly on baking sheet and bake for 10 minutes. Toss and bake an additional 5 minutes until almost completely browned. They will continue to brown on top of casserole.

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Coconut Curried Pumpkin Soup

My girlfriend on the East Coast just called and asked for a recipe for Pumpkin soup.

She always calls me when she wants to make something yummy and healthy.

When we were little girls growing up, she used to come over to my house after school and watch me play in the kitchen.

I was a latch-key kid and was in charge of making dinner for my brother and my mom.

And one of my specialties was soup.

So, I took one of my favorite soups and played with it a bit

here is the recipe I gave her:

Coconut Curried Pumpkin Soup

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Ingredients

3 cups fresh pumpkin, diced

1 yellow onion, diced

2 tablespoons ghee

1 1/2 tablespoons curry powder

2 teaspoons sea salt

1 quart organic vegetable broth, either — •

  • Store bought (e.g., Pacific Natural Foods)•
  • Homemade •
  • 1 quart water and organic vegetable bouillon cube

2 cups coconut milk, either — •

  • Homemade (see recipe below) •
  • 14-ounces of organic store-bought coconut milk

¼ cup cilantro, chopped

 

Directions

 

In 4-quart saucepan, sauté onions and pumpkin in ghee until they sweat but do not brown. Add curry powder, sea salt, and broth. Cook on medium-low for about 20 minutes until vegetables are soft. Take pot off heat and add coconut milk. Using hand blender, blend until desired consistency. (Or cool and transfer to blender and blend for 20– 30 seconds.) Stir in cilantro and serve.

Coconut milk

1 1/2–2 cups coconut water 8 ounces coconut meat (or meat of 1 coconut, depending on size)

Place both in high-speed blender and blend on high until ingredients are emulsified.

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