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Here’s what we had at our previous Pop Up:

Real Love

We cultivate Love when we allow our most vulnerable and powerful selves to be deeply seen and known, and when we honor the spiritual connection that grows from that offering with trust, respect, kindness, and affection.

Love is not something we give or get; it is something that we nurture and grow, a connection that can only be cultivated between two people when it exists within each one of them – we can only Love others as much as we Love ourselves.

Shame, blame, disrespect, betrayal and withholding of affection damage the roots from which Love grows.  Love can only survive these injuries if they are acknowledged, healed, and rare.

~ Source: Rising Strong, Brene Brown, PhD

Creamy Banana Bread Smoothie Recipe

This Creamy Banana Bread Smoothie recipe is so delicious and filling. It’s perfect for your breakfast-on-the-go. You’ll be amazed how sweet and satisfying this is, especially if you love banana bread! And the best part is that there are no added sugars in this smoothie.

A few days before you start making this delicious smoothie, make sure you have all the ingredients (listed below) you need. This one step will save you lots of time and numerous trips to the grocery store.

Prep Ahead of Time: The night before, peel, chop and freeze 2 cups ripe bananas and place in sealed plastic or glass container (this will ensure your smoothie is thick, smooth and cold).

Servings: 1-2 servings (makes about 24-32 oz.)

INGREDIENTS:

  • 2 cups ripe chopped, frozen bananas
  • 1⁄4 cup Old Fashioned rolled oats
  • 1⁄4 cup walnuts (whole or chopped)
  • 1⁄2 tsp Ground Saigon Cinnamon
  • 1/4 cup craisins or 2 dates, chopped
  • 1⁄4 cup canned coconut milk
  • 1 cup unsweetened Almond Milk (or unsweetened plant-based milk)

STEPS:

  1. The night before: Peel, chop and freeze 2 cups ripe bananas and place in sealed plastic or glass container (this will ensure your smoothie is thick, smooth and cold). Measure and mix everything together (except the bananas) with a wire whisk in a glass bowl, cover with lid, and place in refrigerator overnight.
  2. The morning of, blend all the ingredients in electric blender until smooth.
  3. If smoothie is too thick for you, add 1 Tablespoon of unsweetened Almond Milk.
  4. Pour into your favorite Tumbler and Enjoy!

~ Source: BlueZones

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Pumpkin Soup Recipe

This Pumpkin Soup Recipe is perfect for all you pumpkin lovers!

Servings:  8

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 large sweet onion, diced
  • 1 tablespoons curry powder
  • 2 tablespoons ginger, peeled and julienned
  • 1 can pumpkin puree (29 oz.)
  • 1 carton vegetable broth (32 oz.)
  • 1 can navy beans (16 oz.)
  • 1 can coconut milk (13.5 oz.)
  • 1 cup pumpkin seeds (for toppings, optional)
  • Salt and pepper to taste
  • Kabocha, steamed (optional)
  • Steamed sweet potato (optional)

DIRECTIONS

  1. Dice the onion and peel then slice the ginger.
  2. In a large pot, add in the olive oil and make sure it is hot before adding in the onion and ginger. Sautee for 2 minutes on medium heat.
  3. Add the curry powder and saute until the onions are clear and soft.
  4. Pour in the can of pumpkin puree, can of navy beans and carton of vegetable broth.
  5. Keep the soup on medium heat until heated through and stir occasionally.
  6. Stir in coconut milk and season to taste with salt and pepper.
  7. Optional: Stir in your favorite add-ins! Example: Steamed sweet potato and kabocha.
  8. Toppings (optional): Sprinkle some pumpkin seeds and swirl some coconut milk.
  9. Enjoy!

Note: The soup will thicken in the fridge. Add water to thin it out to your liking when eating later.

~ Source: University of Hawaii News

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