Friday, January 20, 2017

Cashew Garlic Cream "Cheese"

I never liked cashews, and now I can't live without them. They are my secret ingredient to make any dish creamy. I can make sauces and dips and now cheese! Fun fact: cashews are lower in fat than most nuts and they can help reduced triglyceride levels. They are also packed with vitamins E, K, B6, and iron, magnesium and antioxidants. Please beware of this recipe because you'll want to put it on everything!!!!

1 cup of soaked cashews (overnight is best)
Juice of 1 lime
1 garlic clove (2 if you love garlic)
A dash of avocado oil
S&P al gusto

Paso a paso:
1) Use food processor to blend cashews, lime juice, garlic, avocado oil and salt and pepper. 

 2) Mix until smooth, about 5 minutes. If you'd like to add flavors I would add the herbs (rosemary, basil, chives) or spices (chipotle, paprika, cayenne) and mix for another 3 mins.

Quinoa Crust Veggie Pizza

Quinoa is not only delicious, but it's also full of benefits. It is rich in protein, antioxidants, contains all nine essential amino acids and twice as much fiber as other grains. Also contains iron and magnesium. The fact that you can make a crunchy pizza crust with it very quickly, puts this super food at a whole new level for me. Got the original recipe from #accidentallycrunchy.


1 cup of quinoa (soaked overnight or for at least 8 hours)
1/4 cup of water or veggie stock
1 tsp of baking soda
1 tsp of baking powder
1 tbsp of avocado oil
S&P al gusto

Paso a paso
1) Preheat oven to 200.

2) Rinse quinoa and drain all water.

3) Add all ingredients to food processor and mix for a few minutes until smooth.

4) Line pan with parchment paper and brush with some avocado oil. Spread mixture evenly.

5) Bake for 15 minutes and remove from oven. The next step is VERY important. Flip crust over and remove parchment paper. then bake crust for another 5 minutes.

6) Then remove and add toppings of your choice. I added a pesto basil and garlic base, arugula, mushrooms and tomatoes. I also added home made cashew cheese.

7) Bake pizza for another 5 minutes at 250. Then broil for 2. Remove from oven and let it cool a bit before cutting into slices.

8) Enjoy your slice with a fizz stick!

Thursday, January 12, 2017

Sweet Potato Cinnamon Bread

It's a rainy day, and like many people, I just want to curl up under a blanket. But alas, the housework is not gonna get done by itself. While I drank my detox tea, I started thinking about what to cook for dinner and saw that I had some sweet potatoes, but we've been having those in many forms lately: mashed, cubed, oven roasted and fried. So I decided to do something different with them. I have tried to make sweet potato cookies before but I wasn't a fan. But, what about sweet potato bread? Now that sounds warm and delicious. Doesn't it? And if you have a mixer, it's super easy to make and a nice side effect is that the house is warm and smells like cinnamon.


1 1/2 cups of mashed sweet potato
1 cup of agave
1/2 cup of avocado oil
2 eggs
2 scoops of Arbonne's vanilla protein powder
1 scoop of Arbonne's fiber boost
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of nutmeg
1 1/2 cups of brown rice flour (gluten free flour works also)

Paso a paso:

1) Mix all ingredients except the brown rice flour until smooth. Then slowly add the flour until completely incorporated. Use spatula for the sides if you need to.

2) Coat bread or brownie pan with a little avocado oil and add mixture. Bake at 350 for 25 minutes, until the center is cooked.

3) Wait for bread to cool before devouring like I did. =)

Monday, January 2, 2017

Sweet Squash Bisque

Happy New Year everyone! After a little hiatus, we are back and ready to blog. (And by we I mean me. =) ) I have so many amazing recipes on queue, but alas, the time to quietly blog is non-existent at my place. But, it is one of my GOALS for the year to blog at least once a week,  and to help at least 100 people to give this lifestyle a chance. I totally get it, thought. I was a skeptic too, and I would have NEVER EVER voluntarily given up bread, rice, and potatoes before Arbonne (remember that I'm Peruvian) but with what I know NOW, I am so grateful that I decided to become a healthier person by researching, being an educated consumer and most importantly, by detoxing.

So the first recipe of this year is something that I'll probably have a few times this winter since it was extremely easy to make. It was also DELICIOUS (and vegan) and the layers of flavor were surprising. It was not only creamy, sweet, with a kick at the end, but also nutritious and with the added protein, it was a full meal!


4 tbsp of avocado oil
1 medium sweet yellow onion (chopped)
2 garlic cloves (minced)
1 tsp of ginger paste (or fresh grated ginger)
4 small sweet potatoes (sliced)
1 small butternut squash (diced)
1 tsp of turmeric
1/8 tsp of chili powder
1 tsp of nutmeg
S&P al gusto
2 cups of vegetable broth
2 scoops of Arbonne protein powder (unflavored)
1/2 can of coconut milk
1 or 2 twigs of fresh thyme 
Avocado slices for garnish 

Paso a paso

1) Heat up avocado oil in a pan and add onions, garlic, ginger and cook until transparent. Add the sweet potatoes, the butternut squash, the spices, salt and pepper and mix together. 

2)Add broth, cover,  and let it simmer for 20 minutes

3) When the potatoes are cooked, take pan off the heat. Place ingredients in a heat resistant bowl and blend until smooth. Then blend again until smoother. (You can strain the bisque if you want but if you have a good blender you won't need to.)

4) Place blended liquid back in the heat and add the protein powder, the coconut milk and the thyme. Simmer for 5 minutes and serve promptly. 

5) For some more fanciness, garnish with avocado and thyme. Enjoy!