delicious vitality® Tue, 31 Mar 2015 18:57:11 +0000 en-US hourly 1 Roasted Mole Chickpea Wed, 25 Mar 2015 16:45:45 +0000 Continue reading ]]> Recipe  by Lacy J. Davis

This Mole is something different and also something truly special.

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There are a few steps (the long slow simmer of the sauce, the shelling of the chickpeas) that add duration to the cook time, but the result is incredible. The sauce manages to be both rich and low fat, creamy, warming, and delightful. It is 100% worth the extra bit of time and extra effort!

As usual, our secret ingredient today is KeVita. The Cinnamon Tonic is perfect here, providing sweet notes just when you want them. Eat your chickpeas warm with a grilled asparagus side and mashed sweet potatoes, or cold atop a huge lunch salad and enjoy!

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1 teaspoon coconut oil
5 cloves garlic (minced)
1 medium red onion
1 15 oz. can fire roasted tomatoes
1 cup low sodium veggie broth
1.5 cups Cinnamon flavor KeVita Tonic
2 chipotle pepper in adobo sauce
1 tablespoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 cup raw cacao powder
2 ounces unsweetened baker’s chocolate
3 cups chickpeas

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Preheat oven to 350 degrees

Place the coconut oil in a medium stock pot over medium heat. Add the garlic and onion and cook for 8-10 minutes, stirring frequently until softened. Feel free to add a splash of water if it appears to be drying out.

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Add the tomatoes, veggie broth, KeVita, peppers, and spices (oregano-cacao powder). Reduce heat to low and simmer on medium-low heat for 30 minutes. Stir occasionally.

While sauce is cooking, skin your chickpeas. This is not 100% required, but really helps the beans soak up the Mole.

Add the Baker’s chocolate and cook over low heat for another ten minutes until the chocolate is melted.

After the sauce is cooked, use a stick blender (or regular blender in batches) to puree until smooth.


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Pour chickpeas on to a baking sheet and pour the mole over the top, giving everything a quick toss. Bake in oven for one hour, or until liquid has dried up, leaving your chickpeas with crispy bits.


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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.


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Chili Ginger Lime Cashews Fri, 20 Mar 2015 17:29:19 +0000 Continue reading ]]> Spring is for snacking. And we’ve got Chili Ginger Lime Glazed Cashews on our mind.

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They’re sweet. They’re salty. They’re Spicy. They’ve got beneficial bacteria.


What more could you ask for?!

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3 Cups of raw unsalted cashews.

3-Tablespoons olive oil (or coconut oil)

2 ½ Tablespoons of KeVita’s Chili Ginger Lime Tonic

½ Teaspoon of salt

½ Teaspoon chili powder

Pinch of garlic salt (optional)

1/2 Fresh lime (optional)


Cashews are chock- full of healthy nutrients essential to achieve daily vitality. And who can resist their nutty, buttery, sweet flavor? This recipe is ideal for snacking on in between meals. Best of all, they are naturally gluten-free.

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To make: Add the cashews and oil to a pan. Make sure that the nuts are thoroughly coated with olive oil. Sprinkle the chili powder and salt. Stir the entire mixture together in the pan. Let the entire mixture toast for around 5 minutes. Remove from heat, let cool. Pour the entire mixture into a mixing bowl. Add the Chili Ginger Lime Tonic and allow it to cool. Sprinkle with garlic salt, fresh lime-juice, and an additional pinch of chili powder. Stir and refrigerate overnight if needed.

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Grab a heaping handful of your new favorite nuts and start snacking!

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Vanilla Coconut Chia Yogurt Mon, 02 Mar 2015 18:46:59 +0000 Continue reading ]]> Recipe by Lacy J. Davis

Chia seeds and KeVita are a perfect partnership.

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KeVita supplies abundant amounts of healthy probiotics. Chia seeds are nutrient dense and high in Omega-3 fatty acids, plus they are awesome for digestion. I started day dreaming about the possibility of pairing the two, and suddenly in the middle of the night it hit me- I had to make myself some yogurt.

You see, I am dissatisfied with many of the yogurts on the market. I don’t eat dairy, which keeps me away from the unsweetened and less processed stuff, and all the vegan yogurts on the market have strange fillers I can’t pronounce, more sugar than I want to spend on a light snack, and much to be desired when it comes to the protein and fiber department. I have long known that I want to pack as many probiotics into my diet as possible, and KeVita + chia is the perfect way to get my yogurt fix without the dairy or sugar.

I can’t wait for you to try it! The results are truly a delight.

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1/2 cup coconut KeVita
1/2 cup unsweetened vanilla almond milk
1/4 cup chia seeds
1/2 teaspoon pure organic vanilla extract
powder from inside one probiotic capsule
3 drops vanilla liquid stevia
1/2 frozen banana (optional)
1/2 cup raw cashews (optional)
mixed berries and chopped nuts for garnish


1. Combine KeVita and almond milk in a small bowl. Add chia seeds, whisk thoroughly with a fork. Add vanilla, liquid stevia and the powder from inside one probiotic capsule to the mix and whisk again. Let sit 1-2 hours in the fridge.
2. Once the chia seeds have absorbed the liquid, dump into a high speed blender (Vitamix and BlendTec are my recommendation). Gradually increase blender speed until you are blending on high. Add an optional 1/2 a frozen banana or 1/2 cup raw cashews if you prefer a thicker yogurt.
3. Once seeds are completely pulverized and the mix is creamy stop the blender. Pour into individual dishes and top with chopped nuts and fresh fruit.
4. Enjoy!

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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.

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Sweet Beets Marinated Salad Mon, 02 Mar 2015 18:33:25 +0000 Continue reading ]]> Is your system still feeling a little bit beat down after the weekend festivities?  You aren’t alone!

Get back on the right track with our Sweet Beets Marinated Salad. We think you might find it…dare we say…unBEETable?! ;)

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  • 1 Bunch Beets Boiled and  Peeled
  • ¼ Onion Sliced
  • 3 Garlic Cloves
  • 1 Bay leaf
  • 8 Peppercorns
  • 1 cup of KeVita Tart Cherry Master Brew Kombucha

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To Make:

Quarter the beets. Place beets into a mason jar or glass container that can be covered. Add the garlic cloves, bay leaf, and peppercorns. Slowly add the Tart Cherry Master Brew Kombucha. Let the Master Brew settle.   Cover the entire salad and let it sit in the refrigerator overnight.


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We opted to add a little bit of brown rice to our salad to enhance the look and feel. Not to mention the added bonus of including some healthy whole grains to balance out this nutritious meal!








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Miso Lemon Cayenne Crisped Potatoes Mon, 16 Feb 2015 19:19:28 +0000 Continue reading ]]> Recipe by Lacy J. Davis

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I have had the lovely opportunity to work at a farmer’s market lately, and with each shift I get a fairly small sum of money, and a ton of free produce. I LOVE this job (I think you can understand why) and I have been positively geeking out about all the cool veggies that are in season right now in the bay area. In between bouts of beet obsession, celeriac worship, and kabocha romance, I have occasionally found myself with a few bucks of trade credit left over at the end of the market. These are the moments when I return to the cheapest root I can find to use it up: the potato.

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Just the site of these bad boys had me craving something crispy and starchy. Because I am not super fond of oil (it is not a whole food, it doesn’t add much in the way of nutrition when cooked.) I challenged myself to make something low oil and epic. I knew I needed a glaze, for both taste and crisping purposes, and I knew I wanted the flavor to be tangy, spicy, and unique. What came was a blend of miso, sriracha, dijon mustard, fresh ground pepper, sea salt, and my secret weapon of flavor, KeVita. The fermentation of the KeVita added a perfect depth of flavor to the spuds, and the miso and srirarcha were totally married by the dijon. BOOM. This recipe is delicious. Flavorful low-oil crispy potatoes have been born.

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2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.
¼ cup Lemon Cayenne KeVita
3 tablespoons miso
1 teaspoon dijon mustard
2 teaspoons Sriracha hot sauce
¼ teaspoon sea salt, or to taste
generous grating of black pepper

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Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.
Drain your potatoes and rinse them with cold water to cool them down enough to handle.
Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.
Heat a non-stick pan over medium heat and spray with spray oil.
Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.

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Serve with steamed kale, tamari marinated grilled kale, and tahini sauce!

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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.

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Warming Apple Citrus Mocktail Tue, 20 Jan 2015 22:11:32 +0000 Continue reading ]]> Author: Lacy  J. Davis


I am all about using aromatics to give a cool drink warming properties. This mocktail is an absolutely perfect example of that fact.

Cinnamon, ginger, clove and apple are standard winter flavors, and (like everything) I believe they are made better with the addition of probiotics and kale.

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I enjoyed this beverage on a super cool day, just after a chilly bike ride, and despite the cold, I was warmed right up.  I recommend drinking it any time you need just a touch of winter comfort.

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1 Pink lady apple, juiced

2 inches of ginger, juiced

½ of an orange, squeezed

¼- ½ of a lemon, squeezed

1-2 cinnamon sticks

a few cloves

2 ice cubes

16 oz. apple kale KeVita

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1.     In a medium saucepan, combine the apple and ginger juice, orange juice, lemon juice, cinnamon and cloves. Simmer for 5 minutes. Rest for 20 minutes, then pour the mixture through a strainer. Add two ice cubes to the liquid to quickly cool.

2.     Mix spiced juice mixture with apple kale KeVita. Pour over ice and serve.


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Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.


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KeVita Sangria Mon, 19 Jan 2015 01:09:01 +0000 Continue reading ]]>  

Get you’re guilt-free buzz on with our stevia sweetened KeVita Sangria!



Ah, sangria. How we love you so! Typically sought after during summer, this twist on tradition is the perfect winter escape in a glass.



We decided to throw a little bit of KeVita’s signature fizz into the mix alongside some of our favorite fresh fruit. By swapping KeVita for juice, you can celebrate life with a cocktail while sticking to your new year’s resolution.




2 Oranges

2 Blood Oranges

1  Cup of Blueberries

1 Cup of Strawberries

2 Bottles of Strawberry Acai Coconut KeVita

2 Bottles of  Mango Coconut KeVita

1 Bottle of Red Wine

1/4 Cup of Peach Brandy (optional)


To Make:

Slice the fruit, combine in a bowl. Cover and set aside in a fridge overnight. Pour the bottle of red wine (we used a pinot noir) into your pitcher. Add 2 bottles of Mango Coconut KeVita and 2 Bottles of Strawberry Acai Coconut KeVita. Let the mixture settle. Add the peach brandy.  Stir the entire mixture. Add fruit and ice.



Turn up the heat and transport your taste buds to the Spanish countryside while you patiently await warmer weather. Salud!

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Citrus Sunrise Wed, 07 Jan 2015 22:58:49 +0000 Continue reading ]]> Recipe type: Vegan

Cuisine: Paleo

Author: Lacy J. Davis


So, it turns out it’s Winter. Even in California. What a bummer!

I made this smoothie on a bright and sunny day that happened to be so cold that I was wearing pants, thick socks, a long sleeved shirt, a hoodie, a jacket, and a winter hat indoors. I threw all of the bright and delicious ingredients into my blender while imagining some place far warmer than where I was, parked myself in front of a space heater, and had a mini mental tropical vacation.

The flavors were that good. Some would say, transcendent.

This recipe is a perfect one for grabbing vitamins and minerals while remaining hydrated in the winter. It is full of probiotics, antioxidants, potassium, and Vitamin C. Plus, it tastes delicious.



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  • 8-16 oz Tangerine KeVita, depending on how thin you like your smoothie
  • 1 small grapefruit, peeled
  • ½ banana
  • 1 tablespoon chia seeds.
  • 2 ice cubes


  1. Put one tablespoon of chia seeds in your KeVita, and let sit for 15 minutes. You may have to intermittently stir your chia so that it doesn’t just sit on the top of the glass
  2. Peel and chop your fruit
  3. Throw all ingredients into a high speed blender, and whiz until smooth



Lacy J. Davis is a certified Health and Wellness coach, KeVita Guest Blogger, a recipe developer, and a writer. She lives and works in Oakland, CA. You can read more of her work at, find her on Instagram at superstrengthhealth, or check her twitter at @lacyjdavis.



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New Year, New KeVita Cocktails Mon, 29 Dec 2014 17:50:36 +0000 Continue reading ]]> Time flies when you are having fun! So why not celebrate the last few moments of 2014 with a marvelous mixed drink? Impress all of your guests when you show up sporting one of our three new KeVita cocktails. Because when holiday glitz, glamor & gut health all combine, it leaves everyone feeling mighty fine!

Apple Kale Tini

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Kale in a martini? Some may say it shouldn’t be done! But our Apple Kale Tini will win over just about anyone (seriously, we tested this theory out.)



  • 1 1/2 oz Vodka (maybe apple flavored vodka)
  • 1 oz Apple Pucker®
  • 1  oz Apple Kale KeVita
  • Simple & Crisp Green Apple Garnish


To Make:

Grab a Martini glass, fill it with ice and water to help chill the glass while you are gathering your ingredients together. Dump the water and ice mixture right before adding mixed beverage! Shake Vodka and Apple Pucker® in martini shaker. Add KeVita and strain into chilled glass.


KeVita PomArita

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  • 1 1/2 oz Tequila
  • 1 oz Agave
  • 2 oz  Pomegranate KeVita


To Make:

Shake Tequila and agave in a martini shaker with ice. Add Pomegranate KeVita and strain into glass over ice.



Probiotic Paradise

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  • 1 1/2 oz Rum
  • 2 oz Pineapple Coconut KeVita
  • 1/2 oz Pineapple Juice (optional adds a nice foam)
  • Garnish Fresh Pineapple Slices


To Make:

Grab Martini glass, fill with ice and water to help chill the glass while you are getting your yummy cocktail together. Dump right before adding mixed beverage! Shake Rum and Pineapple Juice in a martini shaker. Add KeVita and strain into chilled glass.

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Goodbye 2014, hello 2015! Cheers to a sparkling new year!


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‘Tis the Season Mon, 01 Dec 2014 23:16:45 +0000 Continue reading ]]> ‘Tis the season for everything sweet & savory!

Indulgence can be a lovely thing on special occasions. However, often times all of those delectable December desserts are followed by a pesky blood sugar crash.

Though the initial spike can provide a temporary burst of energy, it is more often than not followed by a sluggish crash that can cause even the most active athlete to lounge around on the couch all day.

Here are a few notes from our Nutrition Ambassador, Sharon Richter, about the benefits of maintaining a stable blood glucose level.


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First, we would like to take a moment to explain what causes the body’s blood sugar to swing out of balance.


A sugar crash is a feeling of fatigue after consuming a large amount of carbohydrates, which break down into sugar. The body quickly produces insulin, which triggers glucose, aka sugar usage by tissues in the body by either using it as glycogen, the stored version, or using it for energy. The usage causes a drop in glucose levels, which in turn causes the feelings of a sugar crash. When the blood sugar levels are low, the cells within the body aren’t receiving the energy they need to keep the body going. Many people describe a sugar crash as a feeling of lethargy, tiredness, and irritability, while other people compare it to the feeling of a hangover. Some of the symptoms include:

  • Hunger
  • Irritability
  • Headache
  • Fatigue
  • Lethargy
  • Light Headedness
  • Confusion
  • Difficulty Concentrating
  • Anxiety


All the cells of the body need energy from sugar. But too little or too much is harmful. Ideally, you should gain that energy in the form of complex carbohydrates that also contain fiber. One does not have to be a diabetic to benefit from maintaining balanced blood sugar levels. When you control your blood sugar your energy levels are more consistent, you are able to maintain a healthy weight, you crave less and as your hormones are more in balance your mood and memory improve. Also, when you learn to balance your blood sugar you minimize your risk of blood sugar-related diseases, metabolic syndrome, diabetes and heart disease.

Cited from Sharon Richter, RD

One way to celebrate the spirit of the season without jeopardizing your blood stability is by pairing our new Apple Kale KeVita with a GoMacro Morning Harvest MacroBar for a sweet, satisfying, holiday-harvest dessert substitution.

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When you pair KeVita with GoMacro MacroBars you don’t have to sacrifice taste to enjoy proper nutrition. Like KeVita, GoMacro MacroBars are certified organic, non-gmo, gluten-free, and vegan. Each bar is sweetened with infant-safe organic brown rice syrup.

KeVitaGoMacro2 copySo don’t sacrifice the sweet side of life this holiday season and stick with KeVita & GoMacro instead!




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