Raw Cocoa Power Shake

The textures and benefits of this shake are simply stunning! I discovered this densely, packed powerhouse of antioxidants at a fabulous little organic tea house on our trip to Santa Teresa, Costa Rica last year. The Horizon Hotel, our place of residence, for 5 glorious days, is perched high on the mountains above the ocean, with an ocean view yoga studio, and an all natural tea house that serves fresh organic salads, smoothies and homemade bread. They even grow their own herbs among the hotel's lush hilly vegetation which they use in their salads and teas. Each day was a true treasure of warm temperatures cooled by mid afternoon ocean breezes, vigorous climbs from the beach to the hotel, and pure, natural eating.

I enjoyed this smoothie every morning before yoga class, and have continued enjoying it here at home. I indulge is this shake around 7:00 am and discover that I am barely hungry by lunchtime. It is satisfyingly filling, delicious and screaming with powerful health benefits!
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Ingredients
1 banana
2 tablespoons tahini
1 cup unsweetened almond milk
2 tablespoons raw cocoa beans or cocoa nibs
1 tablespoon dates
2 tablespoons shredded coconut
1/2 cup of ice

Preparation
Simply throw all ingredients in a blender and blend on high for 30-45 seconds. Depending on how powerful the blender is, more or less time may be required. If you prefer a smoothie with a crunch, add the cocoa beans toward the end of blending.

If desiring a fruitier smoothie, throw in some frozen blueberries or strawberries!

Spanish Tortilla

I have been wanting to make a traditional Spanish tortilla for over a decade now, and last week, I finally did it. My inspiration came from a basic recipe that I found on the Food Network. I made a few modifications to make a slightly healthier version. It was amazingly simple, and required very little prep time. Weeknights filled with exhaustion would warmly welcome this quick and comforting creation!

Next time I make this recipe, I am tempted to substitute the russet potato for a sweet potato. The subtle sweetness would provide a nice contrast to the sharp flavors of the onion and Parmesan cheese, while also increasing the health benefits of this fabulous dish!


Ingredients
2 Tablespoons extra-virgin olive oil
1 cup grated potato
1 small yellow onion, diced
1/4 cup diced prosciutto
1 red pepper, chopped
2 garlic cloves minced
4 eggs
1/3 cup Parmesan cheese
fresh chopped tomatoes and parsley to garnish
salt and pepper to taste

Steps
Preheat oven to 375 degrees

Heat the olive oil in a nonstick pan over medium-high heat. Add potatoes and onions and saute for 4-5 minutes (until tender).

Stir in the prosciutto and peppers, and cook for an additional 2-3 minutes.

In a large bowl, whisk the eggs until well blended. Stir in the Parmesan cheese. Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently.
Reduce heat to low and cook until the egg begins to thicken, about 2 minutes.

Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes.

Remove from oven and garnish with fresh tomatoes and parsley.