Food

Video & Recipe: Anti-inflammatory Moringa Avocado Mousse | Plant Based on YouTube

Need an inflammation-fighting pudding in your life? Get the recipe here.

Sadly, the things that are really good for us sometimes don’t taste very good…and the superfood moringa is one of them. The plant kind of tastes like a mix of arugula, mustard greens, and horseradish—which can definitely be an acquired taste. If that flavor profile doesn’t quite pique your interest (but you’re still dying to try it), herbalist, health coach, and Supernatural founder Rachelle Robinett shares her solution in the latest episode of Plant Based.

“Moringa oleifera is a tree and it may be the epitome of food medicine,” Robinett says. “It is a highly nutritions leaf and also plant that is usable in all its different parts. So the root, the bark, the seed pods, the flowers even—all are medicinal or nutritious in different ways.”

Compared to other leafy greens, the moringa leaf is super high in protein. Robinett explains it has 30 percent protein by weight, which is twice as much as kale. It also has awesome anti-inflammatory effects, she says, and is technically a complete protein.

But how to get past the taste and start reaping all of moringa’s benefits? Robinett’s solution: sneaking it into an avocado-chocolate mousse. The cacao, coconut, and avocados blend together into a delicious treat that masks the plant’s bitter flavor.

How to make this magical concoction? You’ll just have to watch the full video above.

If you missed our last episodes of Plant Based, watch Robinett explain why eating cacao before bed is a really good idea, and how these bliss balls will help you eat your way to higher dopamine levels

VIDEO: Mood-Boosting Snack Delivers Happiness in Every Bite | Plant Based on YouTube

Snacking should make you feel good. (Take that, sugar crash!) But what if I told you that you could make your 3 p.m. snack break even better with a treat that can literally improve your mood in just one bite? Intrigued, right?

In the latest episode of Plant Based, herbalist, health coach, and Supernatural founder Rachelle Robinett shares her recipe for “Dopamine Bliss Balls,” (a.k.a. souped up energy balls) which she says are the perfect pick-me-up for any time you’re feeling a bit sluggish.

The main ingredient in these bliss balls is mucuna pruriens, a.k.a. the “dopamine bean,” which is a legume native to tropical Asia and Africa. They’re dark brown and covered with stiff hairs that contain serotonin, a neurotransmitter that promotes calmness and satisfaction, Robinett explains. The plant is a staple in Ayurvedic medicine, and has been touted as a possible way to help manage depression.

Once dried and ground, the bean produces a powder that contains L-dopa, a direct precursor to dopamine. This helps our bodies naturally produce dopamine, a feel-good neurotransmitter that the brain releases when you’re happy.

“It can raise your mood a little bit, it can give us a little bit of energy,” Robinett says of mucuna pruriens benefits. “But it feels quite different than caffeine—it’s not quite as high and, for some people, mucuna pruriens can actually help with sleep.” Translation: It can be as good for a bedtime snack as it is in the afternoon.

Thankfully, it’s not super hard to reap mucuna pruriens benefits. You can buy the powder online (SunPotion makes it, as does Banyan Botanicals) or at your favorite health food store. Then, use it to make Robinett’s Dopamine Bliss Balls—which you can get if you watch the full video above. You’re that much closer to a happy-making snack.

MEAL PREP ON A BUDGET: Tips, Recipes & How-to

MEAL PREP ON A BUDGET: Tips, Recipes & How-to

Save time, money, stress, and yourself from sad desk lunches with meal preparation This is what one of my clients calls “an insurance policy on future decisions.”

Meal Prep How-to:

  • Set aside one/two hours a week.

  • Choose a recipe you love!

    • I recommend one recipe per meal, per week.

    • For variety, try varying the dressing / sauce.

    • Allow the season to dictate ingredients, too.

  • Go grocery shopping with your recipe.

    • I like sturdy greens - cruciferous - which you must learn how to massage!

  • Make your recipe!

  • Batch and stash for the week.

    • Dress at work to prevent sogginess.

    • If using soft lettuces or watery veggies, keep separate and combine the day-of.

    • If something comes up and you get lunch with colleagues, save it for another meal, or snack need.

Budget Friendly Tips:

  1. Shop Bulk Bins:

    • Build your own trail mix or granola.

    • Buy grains, nuts & seeds, beans, flours and even treats / snacks there.

      • Snacks add up and packaged products are pricey. Try fresh or dried/non-perishables for your desk/car/bag.

    • My favorite bulk finds: Dried coconut, banana chips (unsweetened), sprouted nuts, and flax/chia/hemp seeds.

  2. Produce Best-Practices

    • Produce itself can be very affordable! Just remember to buy enough.

    • Fresh not chopped / packaged produce = cheaper and less oxidized.

    • Shop WITH recipes. Srsly.

    • Plan ahead (aka meal prep)

  3. Don’t Forget Frozen Food

    • Frozen-food sales volumes rise for first time in five years.

      1. Frozen meals are an easy way to control portions, and there’s typically very little waste.

      2. Can also be quite nutritious if food is great quality when frozen.

    • Freeze your own fresh berries, soups, or smoothie-makings ahead of time.

      1. I still prefer *produce* over any “designed” food like veggie burgers or full meals, but do what’s reasonable for you.

And now, the recipes …