Here is the recipe. Feel free to swop any of the ingredients, but keep the turmeric, ginger and pinch of pepper as it is those ingredients that add the extra anti-inflammatory punch. 
 
Makes 4 servings
 
2 cups almond milk
2 cups frozen pineapple
2 cups frozen mango
2 bananas
1.5 tsp ground organic turmeric (or 1.5 tbsp fresh)
2/3 tsp ground organic ginger (or 2 tsp fresh)
pinch of black pepper 
 
Add all the ingredients to a blender and blend until smooth. Enjoy!


Recipe Compliments and Adapted from : High Vibration Botanicals 

This recipe is from a YouTube Video that I watched. 

Recipe Compliments: Zara Cooks Healthy and Tasty Food

Today’s recipe is so incredible that you may look to try it right away after you watch this video, especially if you’re into vegetarian, gluten-free, grain-free, healthy and tasty bread recipes!

Instead of grain flour, this delicious vegan, savory cake / bread is made with red lentils. This incredible legume is low in sodium and saturated fat, high in potassium, fiber, folate, and plant polyphenols that have an important antioxidant activity.

They are packed with healthy nutrients (imagine in just 1 cup of raw red lentils you’ll get: 45.91 g of protein; 20.7 g of fiber and 14.19 mg of iron for a total of 687 calories).

On top of all those impressive nutritional benefits, they taste great and they are so versatile that you can use them in the classic soups and stews or in making the best gluten-free breads!

This savory bread is perfect for serving alongside your favorite vegan soups, stews, or salads. It's also great for toasting and slathering with your favorite plant-based spreads or nut butters.

Whether you're a vegan or just looking to add more plant-based meals to your diet, this lentil savory cake / bread is a delicious and wholesome option.

In a preheated oven, bake at 365°F / 185° C for about 1 hour or until a toothpick comes out clean from the cake / bread!

Ingredients:

1 ½ cup red lentils
1 cup coconut cream or any other plant based cream or milk of your choice
3 tbsp. olive oil
150 g shredded carrot (or any veggies of your choice)
100 g chopped orange, green or red pepper
30 g (or 2 units) chopped green onion
25 g sun dried tomato
6 or 7 fresh thyme stems
1 tsp. salt black pepper (optional)
½ tbsp. baking powder
​1 tsp. sesame seeds or other seeds of your choice for garnish (optional)

Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole.

Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast. 

Prep Time: 35 mins  Total Time: 35 mins  Servings: 4  Yield: 4 servings ​​





Ingredients
2 bell peppers, any color
1 avocado, diced
½ cup diced red onion
1 jalapeño pepper, minced
½ cup chopped fresh cilantro, plus more for garnish
2 tomatoes, seeded and diced
Juice of 1 lime
¾ teaspoon salt, divided
2 teaspoons olive oil, divided
8 large eggs
¼ teaspoon ground pepper, divided

Directions

Step 1 Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

Step 2 Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.

Step 3 Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.

Step 4 Serve with the avocado salsa and garnish with additional cilantro, if desired. "Egg in a Hole" Peppers with Avocado Salsa Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole.

Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast. 


Recipe Compliments: https://www.eatingwell.com/recipe/269125/egg-in-a-hole-peppers-with-avocado-salsa/

By Abbie Gellman, M.S., RD, CDN | Updated on April 18, 2024 Tested by EatingWell - Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD