Hey, plant lovers! Hope your weekend is off to a fantastic start. Today is say six of the #plantPOWER challenge and today’s theme is blue!

Kasey has a beautiful interview on her blog to day, featuring the amazing and inspirational Amber from EpicSelf , so make sure you check it out – after you read this post of course.

Exercise Schmexercise

There was no workout for this girl today! My body was craving a rest day so that’s just what it got.

I was thinking back to two years ago, when I was caught in the throws of exercise obsession. A rest day was so mentally challenging for me but I did it because, even then, I knew it was the best thing for my body. Now, I welcome them with open arms simply because I view my body differently. I’ve flipped the switch on exercise and how it serves a purpose for me. It’s not a way to burn calories or build muscle. It’s another way for me to make my body a vessel of love.  Everyday, I try to do things for my body that speak to that notion. Rest is imperative to that.

But viewing my body as a vessel of love goes far beyond exercise and resting from exercise. There is the energy that I give off to others, the way I hug someone, the way I look at someone … the message my eyes give to others. There is just more to life that killing yourself with workouts, and with my recent change in routine , I’ve grown and realized that my body is only a vessel of love when I honor it. 

Now, onto a kick-ass recipe!

Open-Faced Peanut Butter & Raw Blueberry Jam Cake

Are you all ready for an incredible antioxidant-filled #plantPOWER snack? Of course you are. Obviously, in honor of blue day, blueberries are the star of the show. I got to thinking about how I could incorporate the antioxidant-rich fruit into a fun and tasty snack. 

Mission accomplished.

Ingredients

• 1-2 salt-free brown rice cakes
• 1/3 cup blueberries
• 1 Tbsp. chia seeds
• 1/2 tsp. raw lemon juice
• 2 Tbsp. powdered peanut butter
• 2-3 Tbsp. water

Directions

For the Jam

• In a bowl, combine 1 Tbsp. chia seeds and 2 Tbsp. water.
• Allow mixture to sit for 1 hour in the refrigerator, allowing the chia seeds and water to form a gel.
• In a separate, small bowl, mash 1/4 cup blueberries with a fork and place in the refrigerator to cool.
• After one hour has passed, scoop chia gel into the bowl containing the blueberries. Mask with a fork until a thick jam is formed.
• Add lemon juice, stir, and mash.

For the Powdered Peanut Butter

• Combine powdered peanut butter and water in a small bowl.
• Stir until it reaches a thick, peanut butter-like consistency.
• Using a butter knife, spread mixture on on rice cake(s).
• Top with chia jam, garnish with fresh mint leaves (optional), and enjoy!

 

This was the perfect mid-afternoon snack! It is so delicious, packed with nutrition, and is a fun little take on our favorite childhood sammie. It’s packed with antioxidants and phytonutrients, which help fight off disease and cancer, one meal at a time! Cheers to #plantPOWER  health! Make it, love it, eat it. 

Stay lovely,
Heather