Raw beetroot frozen delight

Raw desserts are one of my favourite things in life…one of a very large list of favourite things, but it’s on there, somewhere after my brother and sister and before devouring a pound of fresh blueberries on a sunny Vancouver summers day.

Raw desserts are probably my favourite thing to create in the kitchen because like baking, you get a sweet delectable treat to enjoy but unlike baking, there is no exact science to it..infact, it’s quite the opposite. Crazy, mad science. When I am making a raw dessert I am like a mad scientist and you should probably steer clear of the kitchen because I will have taken over every inch of counter space, I will have used every available spoon and I will probably (accidentally) knock you out of the way or smack you with the spatula; there will be stray cashews strewn on the floor, coconut oil in my hair a smile on my face and billows of cinnamon filling the air.

And the result, after all of this, is a really big mess (that i’ll be hoping Ali will clean up) and an amazing dessert that will put a smile on your face, excite your taste buds and nourish your whole body.

Today I wanted to make something great. I had no idea what but I knew it was going to be good. I had some beetroots that needed to be used so I began by shredding those in the blender and decided I was going to make walnut beet mince to go over pasta. However sometime during the blending process I suddenly had a vision of sweet, silky beetroot mouse…so I ditched the walnuts and instead ended up adding to the blended beets, (about 11/2cups) an array of ingredients including, (these measurements are all estimates as I was definitely NOT in a measuring state of mind), the following:

-coconut oil, couple of heaped tablespoons
-banana, 1 small
-avocado, 1 small
-coconut cream, 1 heaped tablespoon
-lemon juice, good squirt
-vanilla extract, few drops
-coconut sugar, tablespoon or so
– honey, until it tastes sweet enough for your taste buds!
– cashews, handful (better if they are soaked)
-chia seeds, good sprinkle

I just kept adding, tasting, adding, tasting until it was was the most beautiful shade of pink you’ve ever seen and tasted like heaven.

At which point I blended up a quick crust of:
-coconut flakes
-coconut oil
-a couple more tablespoons of beets to keep with the pink theme

I pressed the crust into my cake pan, poured the pink beet mouse on top and placed it in the freezer to set so it was firm but not totally frozen.


The coconut whipped cream really finished it off beautifully and I would highly recommend it. To make coconut whipped cream you simply put a can of coconut milk in the fridge, or of your house is freezing like our is, you don’t even have to bother with that step. The cold makes the coconut cream separate from the coconut water and when you open the can the thick creamy bit will be on the top. Spoon that into your blender with sweetener of your choice, I used coconut sugar. And whatever else you like. I added some vanilla and lemon juice.

The sprinkle of cinnamon and coconut flakes were not only pretty but added to the whole amazing taste experience.

This dessert will not only satisfy your sweet tooth but it will also serve your body in an amazing way…here are some of the health benefits of beetroot:
It contains a host of nutritional compounds like magnesium, phosphorus, sodium, potassium and calcium as well as small amounts of copper, selenium, zinc, iron and manganese, reduces blood pressure levels, aids blood flow to the brain and halts age-related ailments like dementia, amazing antioxidant and helps prevent the formation of cancerous tumors, detoxifies the liver and also cures diseases of the digestive system, widens blood vessels and reduces the amount of oxygen needed by muscles during physical activity, very good source of folic acid and lowers bad cholesterol level.

What’s not to love…it’s pink, delicious and good for every inch of your body!

On another note, I realise I haven’t been posting much at all and I also realised the other day that I’ve been writing the blog for over a year!! My life is so much different then it was a year ago on a lot of levels.
Then I was nannying four days a week and partying the other three days. I had lots of time most evenings after work to cook and then blog about it and lots of time on the weekends when I was too hungover to do anything but write about food.
Now i’m studying design four days a week in Newtown, so between the commute, the hours at school and homework I just don’t have the time to blog.
Also, i’ve slowly but surely grown out of my partying ways and am so much more in love with my life because of it. Where weekends were once about getting drunk sometimes thursday, definitely Friday, most likely Saturday and often Sunday; waking up with regrets, a pounding head, exhausted liver and rotting stomach. Days would be a struggle to get through and would usually consist of eating a bunch of random food to try and fill the empty feeling that the booze left in my stomach, laying on the beach (if the hangover wasn’t TOO bad), napping and then doing it all over again, and only feeling better when the first drink hit my blood stream.
Don’t get me wrong, it was fun, and I don’t regret it.
But I’m happier now. I’m happy to have quiet nights, drinking tea and (eating liver detoxifying beetroot cake), and then filling my weekend days with fulfilling activities, doing artwork, running, surfing, tennis, cooking (but being too busy to blog about it) gardening, feeling alive, feeling healthy, waking up with a clear mind and a happy liver and tummy that craves a green smoothie, not a greasy fry up and ibuprofen.
So, that’s why I haven’t been posting as much. I do however post all my food pics on my instagram henrileee (that’s three e’s) so feel free to follow me for daily pictures of healthy cruelty fee delights!!!

I hope your day is beautiful!!

Healthy Anzac biscuits

In honour of Anzac Day I made a healthy raw version of the traditional Anzac biscuit which are usually loaded with butter, sugar and white flour. They turned out SOOOO goooooood and take about 5-10 minutes to throw together.

1 cup of oats
3/4 cup shredded coconut
1/4 cup slivered almonds
2 TBS flax meal
1 cup almond flour
Cinnamon to taste
1 banana mashed (or just more honey would probably work, I wasn’t planning on adding the banana at all until I realised I only had a teeny bit of honey left. However the addition of the banana I think added to the yum factor)
2-3 TBS honey
1/4 cup coconut oil

Toast the oats, coconut and almond slivers lightly. Mix all ingredients together. Form into ball-ish shapes and refrigerate. Either eat them cold or heat them slightly under the griller. Either way they are amazing!

I don’t know how similar the taste is to actual Anzac biscuits because I haven’t had one in years, but I DO know that these puppies are delicious and will serve your body well instead of dragging it down.

Lest we forget the Anzacs ❤

Raw granola bars


I found a really yummy sounding recipe for baked granola bars but for convenience and nutritional sake I decided to adapt the recipe to a raw version. They turned out amazing and we have been happily snacking on them all week!


Dry ingredients:

1 cup ground flax seeds
1 cup almonds
1/2 cup cashews
1 cup walnuts
1/8 cup sesame seeds
1/2 cup dried banana
1/4 cup oats

Wet ingredients:

1 1/2 cup dates
1/2 cup dried apricots
4 TBS coconut oil
2-5 TBS honey (depending on how sweet you want it)
1/2 TBS vanilla

Pulse all the nuts in a food processor so thy are lightly chopped up. (You can sub for any other nuts or whatever so long as the wet/dry ratio is still close to the same) place all dry ingredients in a big bowl.

Blend the dates and apricots into a chunky paste and add to the dry ingredients along with the other wet ingredients. Mix until well combined and then take out about 1 1/2 cups and place in the blender. Blend this until a sticky ‘dough’ forms (this will hold the bars together). Place back in the bowl, combine and press into a lined shallow pan. Keep in the fridge and enjoy!





Cashew cream ETC!!

There has been a slight lack of interesting food happening here since I started my design course at Tafe two weeks ago…and even the interesting things I’ve been too busy/exhausted to do anything about.
Hopefully when I get more into the swing of things I’ll be able to get back into a more frequent cooking and sharing of said cooking, routine.
For now, here are a few pictures taken in the last couple weeks that I have neglected to share that will hopefully serve as some inspiration to cook up some healthy, scrumptious and cruelty free food!


These bad boys were surprisingly good!! I had the flat kale which I don’t usually get. I was worried the leaves were going to be hard to chew and a bit sour but they were so tasty and tender!! I just lightly steamed them and then filled the rolls with some rice, grilled tempeh, black bean salsa, cashew cream and some alfalfa and rolled ’em up!

Tasting plate with a few random things including kale chips which I have just discovered are so easy to make and amazingly tasty!! The trick is to make sure you dry the leaves really well after rinsing them so that they get crispy in the oven and not steamed. Once I have fully dried my bite size pieces of kale I massage a bit of sesame oil into the leaves and sprinkle with nutritional yeast, Himalayan rock salt and sesame seeds and then just bake for about ten minutes!!

A nice fresh salad with lettuce, rocket, cuc, orange, avo, baby tomats, toasted almonds, hazelnut oil, lime juice and kamut cous cous. This is pretty weird but I have never cooked cous cous before…not that you can really call it cooking because you just pour hot water over it for a few minutes and then just like that it is ready to go in all its fluffy glory!!! Mind blown.

I’ve been obsessed with cashew cheese/ cashew cream lately. Here we are having it on rice crackers with our mum’s delish home made red pepper jelly.
It’s such an amazing alternative and one of the biggest reasons why I feel like I haven’t missed cheese a la cow since I stopped eating it.
I never measure when I’m making mine. I just chuck stuff in the food processor and it always come out a different consistency and flavour which keeps it interesting!

Here is a basic recipe:

1 cup cashew nuts soaked
3 tbs nutritional/savoury yeast
1 clove of garlic, minced
juice & zest of 1 lemon juice
Himalayan sea salt to taste

Blend until smooth. It will be a sort of feta consistency. Add water if you want a thinner cream like situation.

Other ingredients I sometimes add are: tumeric, paprika, miso paste, parsley, basil, green onion, Dijon mustard.

Enjoy your cashew cream on crackers, in sandwiches, crumbled over pasta, on pizza etc!! Also you can make a sweet version by adding the cashews, cinnamon and some natural sweetener and have it as you would whipping cream.

I’ll leave now with a shout out to all the sweet, intelligent, adorable piggies out there ❤ and a promise that I will be posting a fricken legit pizza recipe in the next few days!

“Scientists consider the humble pig to be one of the most intelligent species on the planet — believed to have the intelligence of a 3-year-old child. Yet, this is not reflected in the abysmal way in which pigs are kept in factory farms.

Despite advances overseas, in Australia, a pregnant pig can still be confined in a ‘sow crate’—a barren metal cage little bigger than her own body. She can barely move and is unable to turn around. Trapped in a cycle of suffering, she is forced to give birth on a hard concrete or metal floor; denied the ability to properly nurture her young; and will be continually impregnated until her body can no longer physically cope.”


Chocolate peanut butter cream pie


Five reasons why you should make this:

1. It’s as good as it looks
2. It’s free from any refined sugar or anything else sketchy
3. it’s kind (no animals or animal fluids used in the making)
4. It’s high in protein, antioxidants, fibre and healthy fats
5. It takes 15 minutes to make start to Finnish
6. It’s chocolate…and peanut butter…in a pie…why WOULDN’T you make it?!

I slightly adapted this fromEmily’s (this rawesome vegan life) recipe. If you haven’t been to her site, you are missing out!! She comes up with the most heavenly vegan desserts, which is where I get a lot of my inspiration from.

My life is actually better since I discovered raw desserts. They are just so much better then their cooked counterparts in so many ways…much healthier, way quicker to make, fool proof in that you can measure by eye and play around with different ingredient combinations and it will still usually come out tasting ridiculously indulgent and amazing.

For example raw pie crusts are made by blending nuts/seeds with dried fruit. As long as you roughly follow the amounts you can use whatever you want/have. I didn’t have any nuts left (sad day) so I used seeds. Also, lately I have been adding rolled oats as part of the nut quota just to lower the caloric load a bit. Again though, if you want it supa nutty, ditch the oats and add almonds, walnuts, brazil nuts, pecan, pistachios etc etc etc!!! You could also use coconut flakes as part of the dry. Dates are my preferred dried fruit because I like the taste. I happened to have some prunes so I chucked those in as well. I’m not a huge fan of raisins (sultanas) as I find them too sweet but they would obviously work just as well!

Crust guideline (don’t be afraid to tamper):

In a blender, process till a sticky ball forms. Press into pie shell.

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup rolled oats
1/2 cup prunes
1/2 cup dates
Big heaped tablespoon coconut oil
Small pinch of sea salt and cinnamon


Combine in blender till smooth and silky. Taste and adjust richness/sweetness by adding more cacao or more sweetener.

About 5 heaped tablespoons of cacao
1/4 cup maple syrup/honey (or other sweetener)
1 package organic GMO free silken tofu
2/3 cup natural peanut butter
Pinch of cinnamon
Dash of stevia
Heaped tsp mesquite powder (a superfood powder high in protein and calcium with a sweet, caramel like taste…not essential to the recipe, but adds extra yum factor and extra nutrients)
Himalayan rock salt, (just a touch to bring out the flavours)

Spoon into pie shell. Lick the remains off the blender and spatula. Best chilled for a bit before eating, if you can wait!!



Ali keeping herself busy while waiting for the pie to chill.

Oh baby.

Movie night with pie and tea=perfection.

Awesome quote:

“Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.”


And he knew it before factory farming even starting wrecking havoc on our environment. Clever dude!!

…so I guess another reason to make this pie then is that it will benefit your health and increase the chances for survival of life on earth. No big deal.

Update***Serving suggestion!!! Just when I thought it couldn’t get better, the banana and coconut flakes take it to a whole other level!!!

A random and massive amount of meals

My oh my, we have been eating very very well around here, so well infact that even though I have been blogging regularly I have a whole heap of juicy photos/recipes/ideas to share.
I recently just got instagram and i’m loving it for the fact that I can take a quick pic and share it instantly rather than having to write a whole post about it!! If you want to see more of what we’re eating, follow me at henrileee (three e’s !!).
Anyhoo…onto the food.


Pizza!! Made on a super easy chickpea flour crust
And with some tantalising toppings

The base was smothered in a homemade walnut basil rocket pesto. Toppings included Brussel sprouts drizzled in balsamic reduction and grilled. Roasted red pepperes, artichoke hearts, and asparagus and mushrooms (on my side only, Ali is a weirdo)…

We then drizzled the whole thing in creamy homemade hummus that was given a “cheezy” kick with the addition of miso paste and nutritional yeast flakes.
“my god, why don’t people put hummus on pizza more often?!”-Ali





Kick-ass open faced sandwiches! If you do make the pizza, which you should cause it’s crazy good, you may just have leftover toppings and be able to create this masterpiece the next day for lunch!! Check it:






SO GOOD!!! I maybe almost liked it more then the pizza?? Maybe…


Some pretty rockin porridge bowls happen in our house. Def no boring old oatmeal and brown sugar that’s for sure!
This was a high protein bowl of cooked banana chia seed oatmeal complete with hemp protein powder, cacao, natural peanut butter, Walnuts, cinnamon and topped with fresh strawberries!
This takes all of ten minutes tops to cook, add in the delicious/nutritious extras and stir. I simply don’t think there is one good reason why anyone should be eating those Pre-flavoured oatmeal packets when you could be putting this bowl of superfoods into your body nearly just as easily!! Get into it!! The possibilities are endless with porridge!


This is a giant hash brown made with grated potatoes mixed with some chopped onion and garlic, flax meal, a bit of rice milk, nutritional yeast, paprika and salt and pepper. Scooped into a big pan and fried. Once it’s golden on the Underneath carefully flip. cook the other side and then cut in half and top with black beans, tomatoes, green onion, spices such as cumin and coriander, avo slices and a dollop ofcashew cream .


Eggplant spaghetti. Another beautiful summery meal enjoyed in the evening sunlight!
Slice eggplant and marinate it in himalayan rock salt, lemon juice, pepper and paprika for as long as possible. It was marinating all day while we were at work and I think it really helped with the tenderness.
Drain any excess liquid and place in a fry pan with a bit of coconut oil, purple onion and garlic. Cook till slightly browned.
Add sliced zucchini and cook till zucchini is warmed.
Add to freshly cooked pasta: rocket, olive oil, lemon juice, paprika, walnuts or pumpkin seeds, the sautéed veggies and more garlic if you dig ze garlic as much as I do!


Still with me?! Hopefully because this little number is seriously off the charts good. I somehow managed to dream up and pull this off whilst being extremely hung over and sleep deprived. Sometimes miracles do happen.
I started by mixing up a marinade for the tempeh which was a bit of honey, a bit of tamari (soy) sauce, a bit of ketchup and paprika and pepper.
Slice the tempeh and place it in a bowl with the marinade covering all the surfaces.
Slice pumpkin very thinly and cook in a fry pan with water just covering it. Once the water is absorbed the pumpkin should be tender. Add coconut oil, cumin, coriander and paprika and fry. Once browned on both sides add sliced rounds of purple onion and continue to cook on low.
‘crumb’ the marinaded tempeh in a mixture of flaxmeal, nutritional yeast and sesame seeds and grill on low.

The first sauce is kind of a hummus sans chickpeas. Sorry, I didn’t measure at all but it was about three garlic cloves, a small handful of cashews, a tablespoon of tahini, juice of half a lemon, some green onion, 3 tablespoons of olive oil and water to thin.Blend until smooth.
The sauce on top is just a tomato chutney I made by blending fresh tomats with sundried tomats, some sweetener and some apple cider vinegar!!

Once the tempeh is cooked on both sides and the pumpkin and purple onion are good to go and you have whipped up your sauces (sounds like a lot of work but it’s worth it!! And if I can do it hungover on five hours of sleep, you can too!) arrange the garlic sauce in a nice big puddle, I’m sure there is a better way to phrase that but puddle will have to do!! Put your crispy crumbed tempeh on top followed by purple onion, pumpkin, spinach and a dollop of tomato chutney. There is just one pictured, I def ate two stacks. I’m pretty sure I needed/deserved it!!

“I think this is the best breakfast I’ve ever had.”-Ali, whom I dragged out of bed at ten am to join me in the deliciousness.


Alright, last one then I’m out. We had this very random lunch, if you can call it that, the same day as the tempeh breaky stack above. It included a cold banana smoothie and raw cookie dough balls. Awesome? Yeah, I know.
To make the smoothie, blend 2 big frozen bananas as well as cinnamon, a bit of honey, icecubes to make it even colder and non-dairy milk to thin. So refreshing!!
For the cookie dough balls:
In the blender combine 1/3 cup natural peanut butter, 2 TBS coconut oil, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup softened dates.
Empty blended ingredients into a bowl and add 1 1/4 cup flour of choice ( I used oat flour), a sprinkle of coconut flakes, raisins and sunflower seeds.
Roll into balls and chill before serving.

Ali gives a big thumbs up for cookie dough lunch!

Hope this offers up some food inspiration!!! Kind, pure, healthy food=happy healthy body, mind and soul.

Flippin fantastic fudgy fig slice.

If you like figs, you will dig this a lot. If you don’t like figs, like Ali, you will still dig this.
It’s very simple to make and no baking required which is awesome in that: you don’t have to wait around before you get stuck in, you save some gas/electricity, you don’t cook any of the goodness out of it aaaand you don’t have to wait around before you get stuck in…
I found this recipe on a great blog byEmily at This Rawesome Vegan Life and just added a few things.

Here’s what I did:

First, soak two heaping cups of dried figs for two hours or longer

For the base of the slice:

Process until quite fine:
1 cup of rolled oats
1/2 cup almonds
1/2 cup walnuts
Add and process until sticky:
3/4 cup dates
1/3 cup raisins (sultanas)
1tsp cinnamon

Press into a shallow pan.


For the friggen fantastic figgy centre:

Process in the blender:

two heaping cups of soaked figs
juice of half a lemon
1/2 cup of coconut flakes
1-2 tsp cinnamon

Use the soaking water to facilitate blending. Pour thick figgy goodness onto the prepared base (leave about a 1/3 cup in the blender for the topping)

For the crumbly oat topping:

Add to the blender with the remaining figs:

1/2 cup of rolled oats
1/2 cup of walnuts

Pulse lightly. Stir in an extra:

1/2 cup of oats
1/2 cup of coconut flakes.

I mixed it up with my fingers and then kind of crumbled it on top and pressed it down. Sprinkle with extra cinnamon.

Now slice and enjoy right away or practice some self control and chill it in the fridge for a bit first.


…Or have some right away and more later once it has chilled. It does get even nicer the longer it sets in the fridge.


All the colours of the rainbow

I don’t know if it makes me a bit of a weirdo…but I get really excited over a huge grocery shop overflowing with colourful fruits and vegetables…it almost makes me giddy. So, yeah I guess i’m a bit weird, but I’m ok with it and my body loves me for it 🙂
Ps. Note the BABY KALE!!! :O 😀 never seen this before!!! So awesome!!!

Obviously with all this luscious vibrancy of goodies going on an epic salad had to be made at once…


Baby kale :D, purple cabbage, purple onion, baby tomats, red capsicum/pepper, cucumber, green snow peas, chick peas, dulse (seaweed) flakes, black sesame seeds, pumpkin seeds and sultanas/raisins…

Dressing: cashews, garlic, nutritional yeast, fresh coriander, lemon juice, water to thin


This salad was really, really enjoyable.

Ali got a bit excited about it.

Avocado “cream” pasta


Creamy, satisfying, kind. My fav kinda food.

Before I get into the recipe for this crazy good pasta I just have some ramblings that have not much to do with pasta at all…

I often get sad and frustrated and confused because I get overwhelmed with the feeling that a lot of people just don’t care enough, or at all really.
I care a lot, and about many things, I always have and I always will, and I don’t understand how so many people don’t.
Mostly I don’t understand how many people don’t think about how their actions(however small or large), words, habits or thoughts effect the other species we share our planet with (human animals and non-human animals) and about our planet and the vulnerable state it’s in.
I feel like so many people are just in their own little bubble, it’s easier and it’s convenient just to do what you gotta do and get on with it.
I know there are many many people out there that do care though, and this gives me hope, I think we are on the verge of change, in a big way, and I think the people that care need to stand up and start caring even more so we can make this world a better place for everybody and the generations to come.

I copied this recipe from the delightful ohsheglows blog and added a few bits and pieces. It literally took like twelve minutes to whip up, (which is good when you’re feeling a bit overwhelmed 🙂 )


The nice fresh ingredients sittin’ pretty, patiently waiting to be blended into a mouthwatering feast.


2 TBS olive oil
1/2 lemon juiced
2 garlic cloves minced
Handful of basil
1 large ripe avo
Himalayan rock salt, pepper, paprika

Blend above ingredients until smooth. Add to freshly boiled pasta (I used whole meal spelt spaghetti) And combine with 1/2 cup ish baby tomats and 1/2 cup ish black beans. Toss it all up and serve with a couple basil leaves and some lemon zest. Perfection!




Best enjoyed on a sunny deck. (but if this is not possible, I reckon it would still be pretty fricken enjoyable.)

“Having little exposure to animals makes it much easier to push aside questions about how our actions might influence their treatment. The problem posed by meat has become an abstract one: there is no individual animal, no singular look of joy or suffering, no wagging tail, and no scream. Beauty always takes place in the particular; cruelty, on the other hand, prefers abstraction.”- Jonathan safran foer


You know it’s a success when tongue meets plate.

Hearty breakfast smoothie


I am a firm believer in breakfast. The bigger the better usually. I don’t think I have ever missed a breakfast in my life. Not only does eating first thing (after a glass of warm water with lemon and cayenne to wake you digestive system up) rev your metabolism for the rest of the day it boosts your energy and squashes 3:00 treat cravings. I also like to pack in as many nutrients, fibre, protein and iron as I can to get a good start to the day.

Hearty green breakfast smoothie:

1/2 cup cooked quinoa
1 frozen banana
1 small bok choy
1 large handful kale (taken off the stem, steamed and cooled)
1/4 cup sunflower seeds
1 TBS flax meal
1 TBS natural peanut butter
Cinnamon (don’t be afraid to really give ‘er on the cinnamon front, it adds such a nice flavour and sweetness while lowering blood sugar levels)
Stevia for added sweetness if desired
4-5 Ice cubes and water

Blend everything up, add the ice cubes and blend until smooth, slowly stream in cold water until it’s the consistency you like.

Calories: 880
Protein: 32.37 grams
Fat: 39 grams
Fibre: 15 grams
Iron: 8 mg

This smoothie pretty much contains half of everything you need in an entire day; including nearly half of your calories (based on 2000 calorie a day diet and half your fat (the good kind NOT the yucky saturated kind). This may freak some people out, but most of the calories and fat comes from the quinoa, sunflower seeds, peanut butter and flax; all beautifully nutrient rich food that I wouldn’t eliminate for the sake of a “low fat smoothie”. Instead, why not use all the energy and protein your giving yourself by drinking this smoothie to get outside and go for a walk or jog before work? You’ll feel so much better for it! If you’re worried about using nearly half a days calories on breakfast, don’t be. You just need to use your calories wisely…You could, for example, have a hearty lentil and vegetable soup for lunch and a tempeh salad with mixed greens and vegetables for dinner with a couple healthy snacks thrown in and still be under the 2000 mark, (what i’m planning on eating for the rest of the day 🙂 yummm)

So to sum up…Don’t be afraid of good fats; your metabolism will love you for the morning energy boost and your whole body will be going crazy for all the nutrients and minerals you’re flooding your body with.


Cheers!! To breakfast!!!