Bright, Fresh, and Full of Life: Embracing May’s Energy
As spring turns toward summer, May invites us to refresh our habits and welcome a new season of energy and vitality. It’s the perfect time to slow down, simplify, and reconnect with the natural rhythms around us.
Tip #1 – Stay Hydrated with Seasonal Fruits
Spring and summer fruits like watermelon, mango, and strawberries are packed with natural hydration and essential nutrients. Adding more of these juicy, vibrant fruits into your daily routine is a delicious way to keep your body energized and refreshed as the temperatures rise.
Tip #2 – Simplify Your Meals
Lighter meals made with fresh ingredients can make a big difference in how you feel. Smoothies, salads, and no-bake treats are perfect for warmer months, giving your digestion a rest while providing the nutrients your body craves for more active, sun-filled days.
Tip #3 – Reconnect with Natural Sunlight
Longer days offer the perfect opportunity to soak up the sun’s natural benefits. Spending even 15 to 20 minutes outdoors each day can lift your mood, support healthy sleep rhythms, and help you feel more connected to the season's natural energy.
This Month's Recipe Feature:
No-Bake Mango-Lemon Sea Moss Squares
In the spirit of keeping things light, fresh, and nourishing, we’re excited to share a recipe that captures all the best flavors of this vibrant season. These No-Bake Mango-Lemon Sea Moss Squares are packed with tropical fruit, natural sweetness, and energizing nutrients to keep you glowing all month long.
Crust Ingredients:
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½ cup raw walnuts
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½ cup raw pecans
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1 cup pitted dates (soaked in warm water for 5 minutes if too hard)
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½ tsp vanilla
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¼ tsp pink salt
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3 tbsp unsweetened shredded coconut flakes
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1 tbsp cold-pressed coconut oil
Lemon-Mango Sea Moss Filling Ingredients:
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1 cup frozen mango chunks
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¼ cup full-fat coconut milk
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1 tbsp JuiceVibes sea moss
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1 tsp vanilla
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½ tsp salt
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Juice and zest of 4 lemons
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2½ cups raw cashews (soaked)
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½ cup maple syrup
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¼–⅓ cup almond milk
Preparation:
- Make the Crust:
Blend the walnuts and pecans in a food processor until they are lentil-sized pieces. Add the dates, coconut oil, coconut flakes, vanilla, and salt, and blend until thoroughly combined. (You may need to transfer to a bowl and mix with your hands.) If the mixture feels too wet, add more coconut flakes. After blending, stir in a few extra walnut or pecan pieces for texture. - Make the Filling:
Add all filling ingredients to a high-speed blender. Start with a small amount of almond milk and add more as needed to reach a thick, cake batter-like consistency. Taste check: depending on the size of your lemons, you may want to add more zest or juice for extra brightness. - Assemble:
Grease a small springform pan or cake pan with coconut oil (or use cupcake tins for individual servings). Distribute the crust evenly and press it gently with your fingers until uniformly portioned, covering about ¼–⅓ of the pan's height. Pour the filling over the crust and spread it evenly. Freeze for at least 8 hours or overnight. - Serve:
Remove from the freezer about 15 minutes before serving. Cut into squares, and optionally sprinkle with extra lemon zest and crushed cashews for garnish.
