Mission Smoothie Bowl

One of my favorite time of the year is right about now, when the Summer is transitioning into Fall and the farmers markets are abundant in Mission Figs. Black Mission figs are small figs with pink flesh and a deep purple skin that appears black when dried. They have a rich, sweet flavor and a gummy texture. I can’t seem to get enough of them. The other day, I decided to make a smoothie bowl with them. The combination was delicious.

You’ll love that this bowl has He Shou Wu, a great Chinese medicine herb great for hair growth and a rejuvenation tonic. Although the mechanisms are not completely understood, substances with a marked harmonizing effect on the endocrine system (hormone-producing glands) and high zinc content tend to have beneficial effects on hair growth and restoration.

mission smoothie bowl

Mission Smoothie Bowl

Makes 1 serving

What You Need

What You’ll Need To Know

Smoothie Base

1 handful baby spinach

1/2 small avocado*

1/4 cup blueberries*

1/4 cup cucumber*

1/2 banana*

1 mission fig*

1 tbsp coconut flakes, unsweetened

1 tbsp cashew butter

1 tbs He Shou Wu

1/2 cup water

4-5 ice cubes


1 tbsp coconut flakes, unsweetened

1 tbsp gr8nola cacao granola

1 mission fig

In a high-speed blender add all smoothie-base ingredients, and blend for 60-90 seconds or until smooth.

Pour in a bowl or weck jar and top with coconut flakes, gr8nola cacao granola, and 1 fresh mission fig slicked up.

*Notes: Freeze ingredients before hand and skip adding ice for a much more smooth consistency.

Blueberry Fields Smoothie Bowl


Summer is in full force here in the Pacific Northwest, and as the temperatures are rising, I'm finding ways to cool off. I decided to go for a dip in bowl full of super-blue-foodie deliciousness, as I was recipe developing for some of my favorite people in Madrid. The result? A lip-smacking good bowl of deliciousness!

What You'll Need

1/4 avocado (80g)
1 1/4 cups fresh blueberries, frozen (125g)
1/4 cup blackberries
1 cup almond milk
1 tablespoon of cashew butter
1/2 teaspoon vanilla
1 tablespoon of coconut flakes
1 cup kale

Optional Toppings: Granola, coconut flakes, blueberries, edible flowers

What You'll Need To Know

Add ingredients to a high-speed blender and blend for 60-90 seconds. 

Mixture should be very thick. Scoop into a bowl and top with coconut flakes, granola and edible flowers (if available).

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Sea Veggies Gratitude Bowl (Whole30, Gluten-Free, Paleo)

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl filled with mushrooms, baked sweet potatoes, avocado, and smoked salmon makes for a perfect meal. 

When it comes to my favorite meals, they tend to be simplistic and nourishing. Food doesn’t need to be over the top or pretentious. Simple, honest food is where it’s at. Our health is the most precious thing we own. Without it, we cannot enjoy life, our family or friends.

This Sea Veggies Gratitude Bowl is perfect for Winter and makes a great nourishing meal as it gives your body a break from grains and you can make the elements in advance and fill your bowl for a quick grab-n-go lunch or dinner.

You can use different vegetables, too. Salmon is packed with protein so you have a complete, balanced meal. These bowls are best eaten at room temperature but if you’re in a hurry, it’s fine to tuck in while the roasted sweet potatoes are still hot.

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl

(Whole30, Vegan, Gluten-Free)

Recipe makes 4


1 package wakame seaweed

1 avocado

12 oz Smoked salmon

Sesame seeds
1 lb mushrooms, sliced in half
3 tablespoons coconut aminos
1/8 cup nutritional yeast
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
½ teaspoons black pepper

Sweet Potatoes
1 185g sweet potato, washed and cubed
1 tbsp smoked paprika
1/2 tbsp dried rosemary
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp coconut oil
sea salt, to taste



In a mixing, whisk together all ingredients except the mushrooms.

Add the mushrooms and coat.

Place in a dehydrator and dehydrate for 3 hours at 115F.

Sweet Potatoes:

Pre heat oven to 350F.

Coat sweet potatoes with coconut oil and spices.

Bake for 30-35 min

Once mushrooms and sweet potatoes are ready, plate wakame seaweed, sweet potatoes, mushrooms, 1/4 avocado with sesame seeds and 3 oz smoked salmon.

Blue Majik Almond Milk / Homemade Almond Milk

blue majik almond milk

If you follow health food trends, you might have noticed that in the last year or so, Blue Majik is popping up in just about everything. This magical-sounding ingredient has made its way into cold-pressed juices, protein powders, smoothies, nut mylks and even lattes that I'm sure flood your Instagram feed. And, it's made its way into my account and blog as well!

When mixed into drinks, the effect is a little like a blue raspberry slushie, but the nutritional structure of Blue Majik couldn't be more different from the sugar-laden frozen treat.


It's a blue-green algae that's derived from Spirulina, Blue Majik is a proprietary extract of the blue-green algae Arthrospira platensis. 

On the superfoods ranking list, Blue Majik powder would rank pretty high. Just like green spirulina, Blue Majik is praised for being nutrient dense. It's packed with vitamins like especially B12, iron, calcium, enzymes, minerals, and antioxidants. 

It gets its bright blue hue from C-phycocyanin, a type of storage protein rich in amino acids. C-phycocyanin is also what puts the blue in Blue Majik and so much of the value in the popular ingredient. Studies show C-phycocyanin to be rich in antioxidants with anti-inflammatory properties, and it may promote brain health.

Given that it's essentially an algae, you can imagine that on its own, it's not that tasty. But when mixed into smoothies or nut mylks, it's easy to mask the unsavory flavor. 

One way that I'm enjoying it is in homemade almond milk! Here's a recipe you'll love!

Blue Majik Almond Milk
Blue Majik Almond Milk
Blue Majik Almond Milk
Blue Majik Almond Milk


1 cup raw almonds, soaked overnight
7 cups water, filtered
1 tablespoon ground cinnamon
1 tsp ground cardamom
1 tsp vanilla bean
1 scoop Blue Majik (I used this brand)
4 pitted Medjool dates or stevia, to taste

Nut Mylk bag (I used Ellie's Best brand*)


* Use promo code 'Valeriea' and get 10% off your order!


Soak the almonds overnight or up to 2 days. Drain and rinse the almonds. Combine the almonds and water in a blender. Blend at the highest speed for 2 minutes. 

Strain the almonds using a nut mylk bag. Press all the almond milk from the almond meal. 

Sweeten to taste with dates or stevia, if desired.  

Add to blender almond milk, cardamom, vanilla, and cinnamon and blend for two minutes. 

Refrigerate almond milk. It will stay fresh in an air-tight container for up to 3 days.


Looking for some more Blue Majik recipes? You can find more here!


Follow @ValerieFidan on Instagram for the latest bits + bites!