The Minimalist Yogi Matcha Latte

Source: The Minimalists Yogi

Source: The Minimalists Yogi


  • 1 cup unsweetened plant-based milk ( I prefer coconut and Cashew milk)

  • 1 tsp Matcha powder

  • 1 tsp Organic Coconut butter

  • 1 tsp vanilla paste

  • 1 tsp 1 Cinnamon

  • 1 tsp Collagen powder

  • 1 tbs of mushroom elixir (optional)

  • ¼ tsp Honey (alternative sweetener)


  1. Add everything into a blender and blend everything until frothy. It will be hot so make sure to be extra careful when removing the lid. Make sure to open it away from you.

  2. Add a little sweetener if you feed the tasted a little bitter - and you’re Instagram ready!

Brands i use for my Matcha:

Matcha - Super Food, Matcha Green Tea Powder, 4oz, Organic

Coconut Butter - Artisana, Organics, Raw Coconut Butter, 14 oz (397 g)

Collagen Powder - Organika Enhanced Collagen Vitality

Vanilla Paste -Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Chage Mushroom - Four Sigmatic Chaga mushroom Elixir


Kitchari means mixture, and is a one pot meal of lentils and rice, traditionally made with a little ghee (clarified butter) and spices. I don’t believe any garlic or onion are used traditionally, as they are stimulating.

In Ayurveda, sound digestion is critical to health and wellness. If the digestion is not assimilating, and eliminating food properly, disease can set in. Kitchari is offered as a mono-nutrient fast, giving our digestive system a much needed break from all the processed food that we consume on a daily basis. Kitchari is considered a cleansing because it allows the digestive system to rest, it’s also nutritious and easily assimilated by the tissues. It also, balancing to all doshas.

**Note prep time is 20 minutes but recipes requires a 24 hour soaking of the lentils.**


  • 1/2 cup basmati rice

  • 1 cup mung dal (split yellow)

  •   6 cups (approx.) water

  • 1/2 to 1 inch ginger root, chopped or grated

  • A bit of mineral salt (1/4 tsp. or so)

  • 2 tsp. ghee (coconut for vegan)

  •   1/2 tsp. coriander powder

  •   1/2 tsp. cumin powder

  • 1/2 tsp. whole cumin seeds

  •   1/2 tsp. mustard seeds

  • 1/2 tsp. turmeric powder

  • 1 pinch asafoetida (hing)

  • Handful of fresh cilantro leavel

  • 1 and 1/2 cups assorted vegetables (optional)


  1. Drain and rinse the mung beans in a fine mesh sieve and leave them to drain of their excess water.

  2. In a medium pot, heat the ghee or coconut oil, cumin seeds, mustard seeds, cardamom pods and cinnamon stick over medium heat until the mustard seeds begin to pop. Immediately add the turmeric, asafetida and mung beans and cook, stirring frequently for about a minute. Add the water and bring to a boil. Reduce to a simmer, partially covered and cook for about 45 minutes or until the mung beans have broken down, loosing their district form. Add the root vegetables and salt and cook for 15-20 minutes more, until they are quite soft. Add the greens and cook about five minutes more. Turn off the heat and add the lime juice. While the dal is cooking, make the rice.

Beet Smoothie Bowl



Total: 5 min - Prep: 5 min 

 Diet: Vegan, vegetarian and gluten free



  • 2/3 cup of frozen Beets
  • 1/2 cup of  frozen raspberries 
  • 1 large ripe banana 
  • 1 tbs of honey 
  • 1 tbs of Yoso unsweetened almond and cashew yogurt 
  • 5-6 of ice cubes
  • 1/2 cup of coconut water
  • 1 tbs of collagen
  • 1 scoop of vega Bodacious Berry protein powder


  • Blueberry 
  • Chia seeds
  • Raspberries 
  • coconut flakes 
  • Hemp seeds 


  1.  Combine beets, raspberries, banana, honey, yogurt, coconut water, collagen, berry protin powder.  Blend everything until smooth - add ice as needed to reach desired thickness and consistency
  2.  Pour smoothie into a bowl and serve 

Coconut Butter Fat Balls



Total: 10 min - Prep: 10 min 

 Diet: Vegan, vegetarian and sugar free 



  • 1 cup of medjool dates (pitted)
  • 1 cup coconut shreds
  • 1/2 c. Coconut oil, melted
  • 4 tbs of cup coconut butter
  • 1/2 cup cashews
  • 1/4 cup sunflower seeds
  • 1/2 cup almonds
  • 1 tbsp cacao nibs
  • 1/4 cup pepitas
  • 1 tsp cinnamon
  • 1/3 c. almond milk


1. Blend everything in a food processor until dough is achieved. 

2. Roll into bite sized balls then lay flat on a air-tight container and freeze. 

3. Remove from freezer and let thaw 6 minutes before eating 

Original recipe from Lee From America

Pink Raspberries Smoothie Bowl



Total: 5 min - Prep: 5 min 

 Diet: Vegan, vegetarian and gluten free



  • 2 cups of frozen raspberries
  • 1 large ripe bananas, cut into chunks and frozen
  • 2/3  cup of coconut water
  • 1/3 cup of yogurt 
  • 2 tbs of collagen powder
  • 1 tbs of honey 
  • 1 scoop of vega Bodacious Berry protein powder
  • 5-6 cubic of ice 


  • Hemp seeds 
  • Frozen raspberries 
  • Coconut flakes


1. Combine raspberries, banana, coconut water, yogurt, collagen, honey, and protein powder. Blend until smooth, and add ice to achieve desired thickness.  

2. Pour smoothie into a bowl, and top with hemp seed, frozen raspberries and coconut flakes


Activated Charcoal Smoothie Bowl



Total: 5 min - Prep: 5 min 

 Diet: Vegan, vegetarian and gluten free



  • 1 cup frozen mango 
  • 1 large ripe banana 
  • 1 tbs of honey 
  • 2 tbs of Yoso unsweetened almond and cashew yogurt 
  • 5-6 of ice cubes
  • 1/2 cup of coconut water
  • 1 to 2 tbs of activated charcoal 


  1.  Combine mango, banana, honey, yogurt, coconut water and activated charcoal. Blend until smooth - add ice as needed to reach desired thickness and consistency
  2.  Pour smoothie into a bowl and serve 

Ultimate Acai-Berry Smoothie



Total: 5 min - Prep: 5 min 

 Diet: Vegan, vegetarian and gluten free



  • 3 large ripe bananas
  • ⅓ cup almond milk (optional: coconut water, or yogurt) 
  • 3½ ounces frozen pure unsweetened acai fruit puree
  • 1 tbs of collagen powder
  • Optional: 1 scoop of vega Bodacious Berry protein powder


  • 1 Tbsp walnut 
  • 1 Tbsp hemp seeds 
  • Blackberry  


1. Combine banana, acai fruit puree, and almond milk in a blender. Puree until smooth. 

2. Pour smoothie into a bowl, and top with blackberry, hemp seeds and blackberry. 





Blueberry Veggie Smoothie

By: kyrholistics

By: kyrholistics

Continuing with our interview with Kyra Ann (IG:kyrholistics) from last week, down below she shares where she gets her inspiration, favor Instagrammers and smoothie.

Where do you get recipe inspiration?

Definitely from Instagram. There are so many talented and intelligent women out there that have inspired me to be a better and healthier eater. Every day I gain inspiration from the creations of others and often will try their recipes or will spin off and make my own!

Favorite dish to make?

I love making a huge, thick, packed veggie smoothie. I enjoy putting so many micro nutrients into one meal and having it taste almost like dessert. It’s pure bliss.

Favorite self-care ritual?

I love taking a warm bath with essential oils diffusing and soft music playing. Then, after my bath I do some dry brushing, coconut oil on my skin, and relax with my Himalayan salt lamp on and a good book. I always feel so energized & ready for anything afterward.

Where do you go food shopping?

I have a creepy love for grocery shopping and find excuses to go at least twice a week. I usually just go to my local Smiths Marketplace (Kroger) because they are affordable and have tons of organic options. I buy supplements and anything I can’t find there at my local health food store Good Earth. My favorite is if I can find my produce at a local farmers market! Definitely loving that this summer.

Who is (are) your favorite Food Instagrammers that you follow?

One of the first foodies I started following on instagram was Blair, @balancewithb. I have learned so much from her and I still refer to her blog often for recipes. The other instagram & podcast that really helped me was Jesse and Marni from @theultimatehealthpodcast. I have so many beautiful friends I’ve met in the health world that I follow regularly know I don’t think I could even narrow them down!

What is a big food/health trend that you’re currently into?

Eating more of a grain free diet. It happens to be a trend but actually really works for my body because of my specific sensitivities.

Blueberry veggie smoothie

12-16 oz unsweetened almond milk

1 c frozen steamed cauliflower

4 frozen zucchini chunks (1 inch)

1/4 c frozen mashed sweet potato

1/2 c frozen spinach

1/2 frozen banana

1 c frozen blueberries

1 tbsp sunflower seed butter (or any nut butter)

1 tbsp ground flax seed

1 tbsp hemp hearts

dash cinnamon


What the heck is Matcha tea?



Matcha, matcha, matcha, lately Matcha tea is all the craze among health and wellness bloggers. It seem like you can't check your instangram accounts lately without seeing the bright green color of matcha-infused lattes, cakes, and smoothies. For tea lover like myself, it's great!! there is nothing like a good health trend that doesn't involve starving yourself or depriving yourself in hope of losing weight. Put simply, the world has gone bonkers for matcha,  from matcha latte, smoothie,  brownies, energy balls to cake. Unless unless you've been living under a rock, you've definitely noticed this new craze.  I am proud to say that I am a part of this matcha cult. For this post I thought I'd give you guys a little breakdown to what is matcha green tea, and how I make my morning matcha latte.

For this specif pose I've decided not to offer the health benefits of the tea, but there are many benefits associated with matcha tea. If you're really interested in learning more about the tea, its historical background and others, I'd recommand reading the following Books: Matcha: A Lifestyle Post - Matcha - The Matcha Miracle: Boost Energy, Focus and Health with Green Tea Powder

So what's Matcha?

Let’s start with the basics, what is matcha tea? matcha green tea is delicate tea leaf variety typically grown and processed in Japan. Matcha tea is typically used in Japanese tea ceremonies. The green tea are often shaded from the sun for few weeks of their growth, which help increasing the chlorophyll content and creating a gorgeous green color. Then, the leaves are carefully ground with stone grinding wheels to produce a fine powder. The powder can then be used to brew an antioxidant rich frothy green tea or in recipes like smoothies or baking.


Matcha Latte

Okay, lets talk about making that morning matcha latte


  • 1 cup unsweetened plant-based milk (hemp seed milk, soy, or almond)
  • 1 tsp matcha powder
  • 1 tsp moringa powder (optional)
  • 1 tsp raw organic coconut butter
  • 1 tsp collegan powder
  • ¼ tsp Honey (optional)


  1. Combine milk, matcha, collegan, coconut butter, honey and moringa powder (optional) in a small in blender. Blend until smooth and creamy. Once it's done, set it aside.
  2. While the matcha is blending make sure to boil a cup of water in a kettle.
  3. Pour the matcha into a mug and add your boiled water. Serve immediately and enjoy!!!

Matcha Smoothie

If you're a fan of the unicorn food craze - but don't want to spend money on unhealthy surgery drinks then thisone is for you. This is a healthy take on a beautiful blended drinks that perfect for the summer. This classic, but slightly sweeten smoothie is a great substitution. The smoothie is smooth, thick,  creamy and full of all the nutrition you need.


  • 1 Ataulfo manago
  • 1 cup of unsweetened almond milk
  • 1 unsweetened cup of vanilla yogurt
  • 1 cup of Strawberry
  • 2 tsp of Matcha green tea powder
  • 1 tsp of Moringa powder
  • peeled, sliced ripe bananas
  • 1 cup of Chai seeds

Topping optional

  • Fresh Berries
  • Matcha
  • Vanilla yogurt
  • Coconut flake
  • Banana slices
  • Chia Seeds


  1. Add manago, almond milk and banana to a blender and blend on high until creamy and smooth. Once smoothie, set it aside or pour into the bowl or cup.
  2. Whip your Chai seeds with almond milk until it reaches its desire texture
  3. Add vanilla yogurt, almond milk and strawberry in a blender, let blend until smooth and creamy. Again set it aside.
  4. In a blender add almond milk, banana, morigina and matcha.
  5. If serving in a mason jar or cup, pour your mango, chia seeds, and mango again. Top the mango with little of vanilla yogurt, and Moriga and matcha.
  6. Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.
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Almond Butter and Strawberry Smoothie

Although this weird looking smoothie may not look attractive, it is however delicious, energizing and will leave you wanting more. This concocation has everything your body needs on a slow Sunday morning or right after a workout - it has abundance of protein and healthy fat that will fill you up and keep you satisfied, all of this nutritious benefits comes from one ingredient - Almond Butter. As always this smoothie contains no sugar, but tumeric which I often used a substitute for sugar. Turmeric arehighly known for their Anti-inflammatories qualities. For those with a sweet tooth like myself I find that turmeric is a great substitute for sugar.

This is a simple, natural and minimal recipe that takes less than 10 minutes to do, especially if you have a busy morning or day that doesn't allow you to cook breakfast. For those like myself that may not consume as much protein or calories in the morning, this recipe is fantastic and a great way to get those needed nutrition benefits in a single serving.


  • 1 cup of frozen strawberries
  • 2-Tbsp plain almond butter (organic or non-organic)
  • 1/2 filtered water
  •  1 Tbsp of turmeric powder


  1. Addstrawberries into blender, water, almond butter and turmeric and blend until the mixture reaches the desired consistency

Turmeric and Spinach Smoothie

Lately I've been trying to find ways to eat more green vegetables and fruits - with school and work sometimes it's easy to get into ruts especially when you have excess for pretty much not eating healthy. Lately I've been in that rut where I'll do my grocery shopping and the only green I get is a banana, sometimes I go a whole week without eating a single fruit or vegetable.

So, to get of that rut, lately I've been waking up an hour early (6:00-6:30am) and make myself a green smoothie. To make thins even easy I try to keep it as simple and minimal as much as possible. If there is one thing I hate is when people put what seems sometimes like million of items in their smoothie (e.g., nets, seed butter, Maca, Cacao, Protein powder, banana powder etc...) and the list goes on and on.

Having to deal with clutter and junk (foods, stuff, advice, excuses, advertisement, stress etc...) the last thing I want to do in the morning is stress out about what I should be putting in my smoothie. Why clutter your morning and breakfast with junk when you can keep it simple and start the day with one less junk. After all sometimes the simplest dish are often the most delicious dish.

I am in love with this simple smoothie, it's simple and delicious; all you need is Banana, Spinach and Turmeric and honey if you want the sweet flavor, or mask the taste of spinach. The one thing I always put in my smoothie is TURMERIC, I absolute love it. Aside from the anti-inflammatory benefits and it also contains curcumin which is a powerful antioxidant. If you have a sweet tooth like make and can't have a smoothie without honey, I find that turmeric is great substitute because it masks the strong taste of the green fruit or vegetable, but it also has sweet/ginger like taste to it.


  • 1 small/medium or large ripe fresh banana
  • 1 large handful spinach* (organic when possible
  • 2/3 cup (180 ml) filtered water
  •  1 Tbsp of turmeric powder
  • optional: 1 Tbsp (15 ml) wildflower honey


  1. Add all ingredients (Banana, Spinach, and Turmeric)
  2. Add water and honey if needed be
  3. Blend everything in high-speed blender until smooth. Serve and enjoy!

Rolled Oat with Almond Butter

Given my love and strong obsession with oatmeal as a fuel to start the day I found a way to make it less dull and tasteless by adding my favorite fruits. This has resulted in the most amazing breakfast. I read somewhere that one way to make yourself wake up early was to have to plan an awesome breakfast that you could have the next morning. This allows you to have something to look forward to the next day but also acts a good motivation to get up either 5am or 6 am. This awesome breakfast has been my motivation for those days when I had work 6 am and I had to wake up by 5 am.

This almond butter oatmeal is full of nutritious you need to start the day, starting with fig which is a great source of fiber and full of vitamins and mineral. For those who have sweet tooth fig is not only a healthy and versatile ingredient but it can add a burst of sweetness. To top it with walnut which is known to be a great source of antioxidants and an excellent brain food.


  • 1/2  cup rolled oats (Option: gluten free, or ancient grain organic oatmeal)
  • 1/2 cup unsweetened almond milk 
  • 2 tablespoon Almond butter (creamy or crunchy)
  • 1 tablespoon maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)


  • Fig, mango, pepitas seeds, dried cherries, and walnut 
  • Granola


  • Stovetop: Bring the water, add the rolled oats, reduce heat, and cook 10-20 minutes. Stir occasionally. Cover and remove from heat and let stand a few minutes. 
  • Microwave: In a large bowl, combine 1/2 cup rolled oats and 1/1 cup of unsweetened almond milk. Microwave for one minute and 30 seconds. Stir oats and microwave another 30 seconds. Cover and let stand 3 minutes.
  •  Sprinkle honey and decorate with your choice of toppings. 

"Nice' Cream Breakfast

I have been obsessed with this stuff lately! It has solved my breakfast dilemma. My breakfasts is consisted, I always have the same thing that can be little boring after a while. My daily breakfast consists of YOSO vegan yogurt (Unsweetened, Vanilla, and Strawberry) toped with chia seeds and other fruits (Banana, strawberry, kiwi etc..). But recently this has changed, after discovering Nice Cream, which I am completely obsessed. It tastes SO delicious and I can't believe the main ingredient is a banana; with no additional diary, sweeteners or ingredients needed whatsoever. Also, it is a much healthier version of regular ice cream and you can create so many different varieties!, but also it can serve as either a breakfast or late night snack. 


  • 1 large ripe banana


  • Knife
  • Cutting board
  • Airtight, freezer-safe container
  • Small food processor
  • Spatula


  • Start with ripe bananas: They should be sweet and soft. 
  • Peel and chop your bananas into small pieces, it does not matter what shape or size the pieces are in, as long as they are chopped into evenly sized and somewhat small pieces. Put in the bananas in an airtight container or a simple ziplock bag. 
  • Freeze the banana prices for at least 2 hours, or overnight. Ideally overnight. 
  • Blend the frozen banana pieces in a small food processor or powerful blender
  • Process until bananas look crumbly, then scrap down the sides and keep processing. Repeat this process until banana starts to look like soft serve ice cream. Blend for a few more seconds to aerate the ice cream (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.) 
  •  You can eat it straight away or put it in a container and back in the freezer, to have the same consistency as regular ice-cream. I prefer eating it right away, particularly if I make it for breakfast
  • Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).