Healthy Egg Nog Smoothie

2 cups Silk Unsweetened Cashew Milk, or milk of your choice.

1 cup raw cashews

6 pitted dates.

1/4 cup orange juice from a fresh orange

1 tsp vanilla extract

1 tsp freshly ground cinnamon

1/2 cup ice cubes (or Blend at heat)

Blend and Enjoy!

Three glasses of fresh eggnog with cinnamon sticks and star of anise ready for the Christmas season with copy space. Extreme shallow depth of field.

Lemon- Glazed Sweet Potatoes

Forget the traditional holiday sweet potatoes and try this full-flavored recipe instead. These are my all time favorite and I can hardly stop eating them!!

2 lbs sweet potatoes, peeled and cut into 1-inch slices

2 tablespoons butter

2 tablespoons agave nectar

1/2 cup lemon fresh lemon juice

Zest of 1 lemon

1/8 teaspoon ground cinnamon

1/2 teaspoon kosher salt


  1. Preheat Oven to 325 degrees. Grease 9 x 13 inch pan with butter.  Arrange sweet potato discs in a single layer.
  2. Whisk agave nectar, lemon juice, cinnamon and salt in a bowl and pour over the potatoes. Cover and bake in the oven for 30-45 minutes until tender.
  3. Remove Foil and cook for another 20-30 minutes.

Vegan Creamed Kale

Ok- So this one taste’s better than it looks.  Trust me – you will love, love, love this and you’ll be staying healthy with every bite.  It’s so good I promise.  Even if you aren’t a Kale fan, this will rock your world and keep you going strong through the winter holidays.

2 Bunches of Dino Kale

1 package of sliced mushrooms

2 Cups Cashews

1/2 Onion

Red Pepper Flakes

Sea Salt

4 Cloves of  Garlic


Saute’ 1 package of sliced mushrooms, 4 cloves of Garlic, 1/2 Onion in 3 Tbsp of Olive Oil.

Add 2 Bunches of Dino Kale and Drizzle with 1/2 cup water to soften.

In a Blender Mix 1 cups  Cashews and 1 1/4 cups water, blend until smooth.

Add to Kale Mixture, cool and squeeze lemon, salt and Red Pepper Flakes on top.


Vegan Thumbprint Cookies


I made these cookies with my Aunt when I was a kid.  Since then  we have both become “health food junkies”.  She updated her recipe and I loved it!  These are truly from our house to yours.


Red plum jam or your favorite fruit jam ( I also like black-berry chia seed fruit spread for extra nutrition or try your favorite low sugar jam)

1 and 1/3 cup raw walnut meal

1 cup rolled oats

1 cup oat flour

1/2 teaspoon coriander

1/2 teaspoon salt

1/4 cup coconut oil

1/2 cup maple syrup


Preheat oven to 350

Mix all ingredients, except the fruit jam, until well incorporated. Make walnut size balls by hand rolling or use a small round scoop to make a consistent size ball. Place the cookie balls on a parchment paper lined cookie sheet. Make a depression, with your thumb, in the center of each ball. Fill the depression of each cookie with the red plum jam by using a tiny scoop. Bake at 350 for 10-15 minutes, depending on your oven. This makes approximately 25- 30 cookies.

This is a fun recipe to make with children… enjoy!




Amy Beth Hopkins

Amy Beth Hopkins

Amy Beth has her Masters of Physical Therapy degree and Bachelors in Health Science from Loma Linda University. She is the founder of Health and Bliss for Life and online platform for aging well. She also owns Your Personal Best Physical Therapy Clinics in Austin, Tx giving her a unique perspective on the body’s ability to heal. She’s worked as program developer for physical therapy, health entrepreneur, fitness model and spokesperson for Feminine Fitness. Her study of the human potential movement and working with transformational coaches and trainers keeps her tapped into all factors that contribute to living a life full of creative contribution, happiness and fulfillment. She loves seeing others thrive and live life to the fullest, rich in physical, emotional and spiritual health.

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