Naturally Healthy.


Hello Everyone, My name is Erica. I am super interested in holistic health, nutrition, and medicine. This blog is a place where I compile different recipes, work outs, and natural remedies that I want to remember.

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Source: i-vow-to-wow

trashfriend:

little things that actually make a difference to general life happiness:
•drinking lots of water
•eating fresh fruit
•thinking positively about yourself and others
•washing your face twice a day
•changing your sheets once a week
•hot baths with Epsom salts
•face masks using from things in your house
•sleeping more than 7 hours per night
•reorganizing your clothes, makeup, possessions etc
•keeping your living space clean

Source: trashfriend

Source: fullybalanced

avocadomousse:

15 Vegan Oatmeal Ideas 

Source: avocadomousse

Breakfast this morning :) Oatmeal with peaches an home made almond milk, coffee, and smoothie with banana, cherries, kale, spiralina, and maca. Needed a bit of a boost this morning. All photographed by the beautiful flowers I got at the farmers market. My life has been insane lately. I moved and have been working 4 jobs for the last couple of weeks and the rest of this month until my restaurant job ends. It’s been pretty busy so I am sorry I have been a bit MIA! Hopefully now that I am all moved in I will get into more of a routine an will be able to post more :)

Tagged: breakfastpersonalfarmers markethealthy breakfastgreen smoothiegreen smoothie recipe

My lunch today. I just have a short shift at work today thank goodness. I took cold rice salad, which has a rice and quinoa mix, walnuts, carrots, green onions, tomatoes, parsley, mint, peppers, and olives tossed in olive oil, salt, pepper, and lemon juice, so delicious!! Also took a banana and a peach. I am feeling pretty under the weather today so I am taking echinacea and oil of oregano to boost my immune system.

Tagged: personallunchhealthy eatingcold remedieshealthy lunches

gfhealthyliving:

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie
Ingredients:
for the crust:
2 cups raw nuts (equal parts almonds and walnuts or cashews)
1 cup dates, pitted
1 tsp vanilla essence
a pinch of  salt
for the lemon filling:
1 cup dates, pitted
1 1/2 cup raw cashews
3/4 cup lemon juice (about 4 large lemons)
1/2 cup coconut cream *
1 tsp vanilla essence
for the topping:
2 x whipped coconut cream
sliced lemon
Directions:
Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal. 
Add in the dates and resume pulsing until crumbly and sticky like dough. 
Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste. 
Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
Once the filling has set and just before serving, prepare the whipped coconut cream. 
Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
 Garnish with a few slices of lemon.
Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.
Source

gfhealthyliving:

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie

Ingredients:

for the crust:

  • 2 cups raw nuts (equal parts almonds and walnuts or cashews)
  • 1 cup dates, pitted
  • 1 tsp vanilla essence
  • a pinch of  salt

for the lemon filling:

  • 1 cup dates, pitted
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (about 4 large lemons)
  • 1/2 cup coconut cream *
  • 1 tsp vanilla essence

for the topping:

  • 2 x whipped coconut cream
  • sliced lemon

Directions:

  1. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal.
  2. Add in the dates and resume pulsing until crumbly and sticky like dough.
  3. Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
  4. Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste.
  5. Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
  6. Once the filling has set and just before serving, prepare the whipped coconut cream.
  7. Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
  8. Garnish with a few slices of lemon.
  9. Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.

Source

Tagged: recipiesrawraw deserts

Source: gluten-free-vegan-girl.com

Source: sketchesinstillness

Source: liftyourvibration

azuhrei:

summer/boho

azuhrei:

summer/boho

Source: sshsihanaka

just-life-01:

Vegan Buddha Bowl :)

just-life-01:

Vegan Buddha Bowl :)

Source: inmybowl.com

Source: themilkywhiteway

vegan-meadow:

Raw Vegan Pad Thai!!

Tagged: recipiesrawraw food

Source: vegan-meadow

sandandsoil:

raw vegan lasagna (lower fat, nut-free)

sandandsoil:

raw vegan lasagna (lower fat, nut-free)

Source: sandandsoil

lifehackable:

More Hygeine Hacks Here

lifehackable:

More Hygeine Hacks Here