Marina Delio's Blog, page 25
December 7, 2015
How to Boost Your Immune System Naturally
Tips for boosting your immune system to fight colds before they begin.
Achooo! Cold season is in full swing. Kids in my girls' classrooms have runny noses and are coughing and I've felt a tickle in my throat a couple of times already. So far this year, however, my kids haven't gotten those coughs and runny noses. And I have been able to fight any viruses before they became colds. I used to think colds were inevitable and let them take their course, but now when I can tell my kids or I may be coming down with something, I think, "no problem - I'll just fight it." Here are my go-to immune boosters to prevent colds before they knock you down. If you have any to add, please let me know!
CONTINUE READING THIS POST »
Achooo! Cold season is in full swing. Kids in my girls' classrooms have runny noses and are coughing and I've felt a tickle in my throat a couple of times already. So far this year, however, my kids haven't gotten those coughs and runny noses. And I have been able to fight any viruses before they became colds. I used to think colds were inevitable and let them take their course, but now when I can tell my kids or I may be coming down with something, I think, "no problem - I'll just fight it." Here are my go-to immune boosters to prevent colds before they knock you down. If you have any to add, please let me know!
CONTINUE READING THIS POST »
December 2, 2015
Vegan Cheesecake Recipe
Raw Vegan Cheesecake Slice with Cranberries. Naturally gluten-free, refined sugar free, and vegan. Perfect for Christmas or anytime.
I am so so so excited to share this recipe with you today. This vegan cheesecake turned out just dreamy, gorgeous, and delicious. You MUST make it for all your holiday parties. No holiday parties? Then just make it for yourself, okay?
This cranberry vegan cheesecake is sweet, tart but not too tart, cold, and creamy. I call it an ice cream cake with the kids and we enjoy this best frozen. And don't tell the kids, but this recipe is actually nourishing. Unlike most conventional cheesecakes and ice cream, this recipe is high in fiber, protein, and vitamins.
"This. Is amazing." Those were the words my daughter had about this delectable vegan treat. I am having so much fun playing with vegan desserts like this "cheesecake." It is just amazing to see what beautiful delicious foods you can make with natural, plant-based ingredients. And there is no need for potentially toxic food dyes either - nature provides the most beautiful colors! We love snacking on Chocolate Peanut Butter Vegan Cheesecakes, but I wanted to make you something special for the holidays now that it is December. This beauty is layered with a crunchy crust, a vanilla cream layer, and a fresh cranberry cream layer. I topped it all off with sugared cranberries, though they are certainly not vegan and raw like the rest of the cake. You could try rolling the cranberries in date or coconut sugar for a more natural take.
This recipe is simpler than it's fancy schmancy appearance lets on! All the layers are made in a food processor and pressed or poured into a loaf pan lined with plastic wrap. You could also make these into little individual treats like I did here.
Pop the pan into the freezer overnight, or at least a few hours until completely frozen.
Then slice into squares or wedges like I did here. Isn't this a stunner?! And it's just as delicious as it is gorgeous. Our family quickly polished off this dreamy dessert in just a day.
Happy healthy holidays!
printer friendly recipe Vegan Cheesecake By Yummy Mummy Kitchen
Published 12/03/2015
Delicious raw vegan cheesecake. Ingredients1 cup dates, pitted1 cup almonds, pecans, walnuts or a combination 1/2 cup unsweetened flaked coconut2 cups cashews, soaked overnight or 1 hour in a bowl with boiling water poured over1/4 cup coconut oil, melted1/3 cup coconut syrup or honeyjuice of 1 lemon3/4 cup almond milk or coconut milk 1 teaspoon vanilla extract, or seeds from 1 vanilla bean1 cup fresh cranberriessugared cranberries, for garnish (optional) InstructionsLine a loaf pan with plastic wrap or parchment paper. Set aside. Alternatively, spray a muffin tin with cooking spray for mini cakes. In the bowl of a food processor, pulse dates, nuts, and coconut until the mixture comes together when pressed, but not yet making a ball in the processor, as the little pieces of nuts give the crust crunch. If the mixture is too dry, add another date or a few drops of water. Press this crust into the bottom of the prepared loaf pan.Place the drained cashews, coconut oil, coconut syrup or honey, lemon juice and milk into the food processor and puree until very smooth and creamy. Stir in the vanilla bean seeds and discard the pod. Pour roughly 2/3 of the cashew "cream" over the crust. Slice a few of the cranberries and press them into the vanilla cream. Place pan into the freezer. Add the remaining cranberries to the food processor with the remaining 1/3 vanilla cream. Puree until smooth. Pour the cranberry cream over vanilla layer and place back in the freezer for several hours, until completely frozen. Our family likes this best served frozen and my kids consider this "Ice cream" but others prefer it just chilled like a cheesecake.Yield: 1-2 servings
Prep Time: 10 mins. Total time: 10 mins.
Tags: vegan, cheesecake, ice cream, dessert, holidays, christmas, hanukah, dates, cashews
I am so so so excited to share this recipe with you today. This vegan cheesecake turned out just dreamy, gorgeous, and delicious. You MUST make it for all your holiday parties. No holiday parties? Then just make it for yourself, okay? This cranberry vegan cheesecake is sweet, tart but not too tart, cold, and creamy. I call it an ice cream cake with the kids and we enjoy this best frozen. And don't tell the kids, but this recipe is actually nourishing. Unlike most conventional cheesecakes and ice cream, this recipe is high in fiber, protein, and vitamins.
"This. Is amazing." Those were the words my daughter had about this delectable vegan treat. I am having so much fun playing with vegan desserts like this "cheesecake." It is just amazing to see what beautiful delicious foods you can make with natural, plant-based ingredients. And there is no need for potentially toxic food dyes either - nature provides the most beautiful colors! We love snacking on Chocolate Peanut Butter Vegan Cheesecakes, but I wanted to make you something special for the holidays now that it is December. This beauty is layered with a crunchy crust, a vanilla cream layer, and a fresh cranberry cream layer. I topped it all off with sugared cranberries, though they are certainly not vegan and raw like the rest of the cake. You could try rolling the cranberries in date or coconut sugar for a more natural take.
This recipe is simpler than it's fancy schmancy appearance lets on! All the layers are made in a food processor and pressed or poured into a loaf pan lined with plastic wrap. You could also make these into little individual treats like I did here. 
Pop the pan into the freezer overnight, or at least a few hours until completely frozen. 
Then slice into squares or wedges like I did here. Isn't this a stunner?! And it's just as delicious as it is gorgeous. Our family quickly polished off this dreamy dessert in just a day. Happy healthy holidays!
printer friendly recipe Vegan Cheesecake By Yummy Mummy Kitchen
Published 12/03/2015
Delicious raw vegan cheesecake. Ingredients1 cup dates, pitted1 cup almonds, pecans, walnuts or a combination 1/2 cup unsweetened flaked coconut2 cups cashews, soaked overnight or 1 hour in a bowl with boiling water poured over1/4 cup coconut oil, melted1/3 cup coconut syrup or honeyjuice of 1 lemon3/4 cup almond milk or coconut milk 1 teaspoon vanilla extract, or seeds from 1 vanilla bean1 cup fresh cranberriessugared cranberries, for garnish (optional) InstructionsLine a loaf pan with plastic wrap or parchment paper. Set aside. Alternatively, spray a muffin tin with cooking spray for mini cakes. In the bowl of a food processor, pulse dates, nuts, and coconut until the mixture comes together when pressed, but not yet making a ball in the processor, as the little pieces of nuts give the crust crunch. If the mixture is too dry, add another date or a few drops of water. Press this crust into the bottom of the prepared loaf pan.Place the drained cashews, coconut oil, coconut syrup or honey, lemon juice and milk into the food processor and puree until very smooth and creamy. Stir in the vanilla bean seeds and discard the pod. Pour roughly 2/3 of the cashew "cream" over the crust. Slice a few of the cranberries and press them into the vanilla cream. Place pan into the freezer. Add the remaining cranberries to the food processor with the remaining 1/3 vanilla cream. Puree until smooth. Pour the cranberry cream over vanilla layer and place back in the freezer for several hours, until completely frozen. Our family likes this best served frozen and my kids consider this "Ice cream" but others prefer it just chilled like a cheesecake.Yield: 1-2 servings
Prep Time: 10 mins. Total time: 10 mins.
Tags: vegan, cheesecake, ice cream, dessert, holidays, christmas, hanukah, dates, cashews
November 29, 2015
How to Get Kids to Eat Healthier
Tips for teaching kids healthy eating habits and keeping your sanity. This post contains affiliate links.
Feeding kids can be exhausting, frustrating, and confusing. I've felt all of these things after working hard to make a nice dinner, only to have the kids say, "yuck!" It's easy to give up trying to give them the best foods we can and instead give them processed foods we know they won't complain about. It doesn't have to be that way though. I reject the idea that kids innately don't like vegetables or other particular foods. Our preschool was filled with 2 year-olds happily munching on kale strawberry salad and chia pudding at snack time. Kids in Japan happily eat sushi, while French kids eat escargot and boeuf bourguignon. These children don't have genetically different taste buds than American fast food loving kids. The difference is that they were taught how to eat, and never expected to eat from a kids menu of nuggets and hot dogs. While my kids won't eat everything, and I'm far from perfect, here are a few things I have learned. My goal with this blog is to help families live healthier happier lives, so I hope you'll find these tips helpful! CONTINUE READING THIS POST »
Feeding kids can be exhausting, frustrating, and confusing. I've felt all of these things after working hard to make a nice dinner, only to have the kids say, "yuck!" It's easy to give up trying to give them the best foods we can and instead give them processed foods we know they won't complain about. It doesn't have to be that way though. I reject the idea that kids innately don't like vegetables or other particular foods. Our preschool was filled with 2 year-olds happily munching on kale strawberry salad and chia pudding at snack time. Kids in Japan happily eat sushi, while French kids eat escargot and boeuf bourguignon. These children don't have genetically different taste buds than American fast food loving kids. The difference is that they were taught how to eat, and never expected to eat from a kids menu of nuggets and hot dogs. While my kids won't eat everything, and I'm far from perfect, here are a few things I have learned. My goal with this blog is to help families live healthier happier lives, so I hope you'll find these tips helpful! CONTINUE READING THIS POST »
November 27, 2015
Easy Vegetarian Enchilada Casserole
Quick and easy vegetarian enchilada casserole recipe. Can easily be made vegan and gluten-free.
Here's a quick and easy weeknight recipe your family will love. At first glance, our girls said "eh, I don't think I like this." But after a minute of picking at it they both decided they actually love it and cleaned their plates. One of my favorite "take out" places is the Whole Foods hot bar/salad bar. The kids love making their own salads, and I often head to the vegan section for the vegan enchilada casserole. It's so comforting and warm and filled with black beans and sweet bell peppers. I have been recreating the veggie enchilada casserole at home, and it's incredibly easy. This recipe is perfect for busy nights, as it takes about 10 minutes to assemble and can be made ahead and reheated or assembled early. Top with guacamole, sour cream, or avocado with a pinch of sea salt.
Here's the super simple recipe: CONTINUE READING THIS POST »
Here's a quick and easy weeknight recipe your family will love. At first glance, our girls said "eh, I don't think I like this." But after a minute of picking at it they both decided they actually love it and cleaned their plates. One of my favorite "take out" places is the Whole Foods hot bar/salad bar. The kids love making their own salads, and I often head to the vegan section for the vegan enchilada casserole. It's so comforting and warm and filled with black beans and sweet bell peppers. I have been recreating the veggie enchilada casserole at home, and it's incredibly easy. This recipe is perfect for busy nights, as it takes about 10 minutes to assemble and can be made ahead and reheated or assembled early. Top with guacamole, sour cream, or avocado with a pinch of sea salt. Here's the super simple recipe: CONTINUE READING THIS POST »
Best Creative & Natural Toys for Kids
this post contains affiliate links It's the day after Thanksgiving and that means the start of the holiday shopping season. I'm cozy in my holiday jammies doing some online shopping for my girls. My favorite gifts for my kids are natural, non-toxic, fun learning toys. Here are some of my favorite natural and creative learning toys for kids. What are you getting the little ones in your life this year?
Melissa & Doug Architectural Unit Block Set
A set of natural wood blocks is my #1 must-have for preschool and early elementary age kids. When I learned how toxic and hormone disrupting many plastic toys are for kids I threw out the cheap plastic blocks and got a nice set of wood blocks. Not only are they more natural than plastic, they simply feel better in your hand while building and look a lot nicer in a pile on your living room floor, where ours have lived for several years. I love these architectural blocks.
keep reading for more ideas!
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Melissa & Doug Architectural Unit Block Set
A set of natural wood blocks is my #1 must-have for preschool and early elementary age kids. When I learned how toxic and hormone disrupting many plastic toys are for kids I threw out the cheap plastic blocks and got a nice set of wood blocks. Not only are they more natural than plastic, they simply feel better in your hand while building and look a lot nicer in a pile on your living room floor, where ours have lived for several years. I love these architectural blocks.
keep reading for more ideas!
CONTINUE READING THIS POST »
November 24, 2015
Grain Free Pumpkin Muffins
Gluten-free, grain-free, paleo pumpkin muffins made with almond flour.
My grain-free chocolate muffins have gotten such great reviews on the blog that I wanted to adapt them into a pumpkin muffin recipe. I adore pumpkin bread and pumpkin muffins, but unfortunately most recipes are made with loads of white flour and sugar, which means they are basically just cake. These healthy pumpkin muffins are moist, light, soft, not too sweet, and best warm from the oven. They are tasty and guilt-free since there is no refined sugar - just a little natural honey for sweetness. Pumpkin keeps the muffins naturally moist, without much added oil. Made with almond flour, these muffins are higher in protein than the average muffin, which makes them more satisfying. If you have a nut allergy try these instead.
CONTINUE READING THIS POST »
My grain-free chocolate muffins have gotten such great reviews on the blog that I wanted to adapt them into a pumpkin muffin recipe. I adore pumpkin bread and pumpkin muffins, but unfortunately most recipes are made with loads of white flour and sugar, which means they are basically just cake. These healthy pumpkin muffins are moist, light, soft, not too sweet, and best warm from the oven. They are tasty and guilt-free since there is no refined sugar - just a little natural honey for sweetness. Pumpkin keeps the muffins naturally moist, without much added oil. Made with almond flour, these muffins are higher in protein than the average muffin, which makes them more satisfying. If you have a nut allergy try these instead.
CONTINUE READING THIS POST »
November 23, 2015
Salads for Thanksgiving
Fall and Winter Salad Recipes
Clockwise from the top: Harvest Apple Salad Served in Apples!Pear, Walnut, and Goat Cheese with Maple Vinaigrette (personal favorite!)Lentil Salad with Delicata Squash and CranberriesQuinoa and Lentil Salad with Butternut Squash and Pomegranate Greens with Apples, Pomegranate, and Walnuts Shaved Brussels Sprouts Salad with Cranberries, Pecans, and Goat CheeseFuyu Persimmon and Apple Salad
More Thanksgiving inspiration? Check out this fall dinner party I hosted last year. I loved how this simple table turned out using organics from my kitchen and yard.
November 21, 2015
Lentil Salad Recipe
Recipe for a nourishing lentil salad with delicata squash and cranberries. Vegan, gluten-free, and perfect for fall and winter. 
All summer long I made and devoured the same lentil salad. It had sweet cherry tomatoes, a tangy mustard dressing, and fresh herbs. This lentil salad tasted hearty and satisfying, but even better, it made me feel energized and nourished. Lentils are one of my favorite plant-based food staples. They are a fantastic source of protein and fiber. I often make a batch of lentils on the weekend to use throughout the week, and if I'm not doing that, I'm making lentil soup. This week I was missing my summer lentil salad, so I revamped it for fall and winter by adding roasted delicata squash, cranberries, and a maple dressing. Keep a batch in your fridge and you'll always have something hearty and healthy ready for busy moments. CONTINUE READING THIS POST »
All summer long I made and devoured the same lentil salad. It had sweet cherry tomatoes, a tangy mustard dressing, and fresh herbs. This lentil salad tasted hearty and satisfying, but even better, it made me feel energized and nourished. Lentils are one of my favorite plant-based food staples. They are a fantastic source of protein and fiber. I often make a batch of lentils on the weekend to use throughout the week, and if I'm not doing that, I'm making lentil soup. This week I was missing my summer lentil salad, so I revamped it for fall and winter by adding roasted delicata squash, cranberries, and a maple dressing. Keep a batch in your fridge and you'll always have something hearty and healthy ready for busy moments. CONTINUE READING THIS POST »
November 14, 2015
How to Freeze Smoothies and Acai Bowls for School or Work
Learn how to pack smoothies for school or work! 
We make smoothies daily in our house. Sometimes more than once daily, actually. Smoothies are such an easy way to get kids (and adults!) to enjoy more fruits and veggies. I've been freezing smoothies for later in glass jars for years. I grab them when I'm rushing out the door and too busy to make myself anything nutritious. And I grab one for my little ladies to enjoy on the car ride from school to after-school activities. My only problem has been finding a way to pack smoothies for my girls' at school, since glass at school is a no-no. Well, I'm happy to say that I have found a couple of great solutions and now my freezer is stocked with smoothies! My 2nd grader gushed all week about how much she loved having her smoothies at snack time. CONTINUE READING THIS POST »
We make smoothies daily in our house. Sometimes more than once daily, actually. Smoothies are such an easy way to get kids (and adults!) to enjoy more fruits and veggies. I've been freezing smoothies for later in glass jars for years. I grab them when I'm rushing out the door and too busy to make myself anything nutritious. And I grab one for my little ladies to enjoy on the car ride from school to after-school activities. My only problem has been finding a way to pack smoothies for my girls' at school, since glass at school is a no-no. Well, I'm happy to say that I have found a couple of great solutions and now my freezer is stocked with smoothies! My 2nd grader gushed all week about how much she loved having her smoothies at snack time. CONTINUE READING THIS POST »
November 10, 2015
15 Vegetarian Thanksgiving Recipes
Delectable vegetarian and vegan recipes for Thanksgiving or any day.
Meatless recipes for Thanksgiving. Even when I was a meat-eater, turkey was never my favorite food on the Thanksgiving table. Unless it was smothered with homemade cranberry sauce, it usually seemed so dry and lacking in flavor compared to all the other dishes. Not to mention the hassle of dealing with trying to perfectly cook the bird. Thankfully, fall is graced with loads of tasty plant-based flavors, from pumpkin and butternut squash to pomegranates and cranberries. Here are 15 recipes for a vegetarian Thanksgiving table. Whether you're creating a completely plant-based Thanksgiving, or just want to offer your veggie guests a meatless main dish option, here are my favorites. CONTINUE READING THIS POST »
Meatless recipes for Thanksgiving. Even when I was a meat-eater, turkey was never my favorite food on the Thanksgiving table. Unless it was smothered with homemade cranberry sauce, it usually seemed so dry and lacking in flavor compared to all the other dishes. Not to mention the hassle of dealing with trying to perfectly cook the bird. Thankfully, fall is graced with loads of tasty plant-based flavors, from pumpkin and butternut squash to pomegranates and cranberries. Here are 15 recipes for a vegetarian Thanksgiving table. Whether you're creating a completely plant-based Thanksgiving, or just want to offer your veggie guests a meatless main dish option, here are my favorites. CONTINUE READING THIS POST »
