Need to satisfy late night craving?
Toss frozen blueberries in 1 tsp of unsweetened cocoa.
I love being home and being able to cook. Here’s lunch and dinner from yesterday.
Brown rice with zucchini and chicken. Then spinach salad with tofu.
Mmm mmm good!
Bite into the perfect breakfast: Apple with Almond Butter Filling, Raisins, and Nuts. Click here for the recipe.
Raw Vanilla Bean Coconut Cheesecake with Raspberry Topping
The final product of the cake I made last night! I’ve posted a version this recipe before but here is the 100% raw one with blissful berry topping. Just as delicious and even better for you than the tofu version. Step one is to soak the cashews, step two make the crust, step three is the filling, step four the topping.
Crust: 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup dates. Throw in a high-speed blender or food processor with a pinch of sea salt and blend until finely processed. Press the paste into a pan to form the crust - that’s all! Super easy. Place the crust in the freezer while making the filling.
Filling: Soak 3 cups of cashews in water for 1-2 hours. Drain the water and put the cashews in a blender. Add a ton of unsweetened coconut shreds, fresh vanilla bean, pitted dates (I used 8), four teaspoons of coconut oil, the juice of one and a half lemon and a pinch of sea salt. If you want the cheesecake to be sweeter you can add a dash of coconut sugar. Blend well! If needed, add water to get the blender going. Pour the filling into your crust and put in the freezer for one hour. Meanwhile, make the topping! Put half a cup of frozen raspberries and half a cup of frozen cherries in the blender with some lemon juice and a few dates. Blend until smooth. When the cheesecake has been in the freezer for one hour, take it out and pour the topping on top. Put the cake back in the freezer for at least 3-4 hours until its firm. Defrost for 20 minutes before serving and ENJOY! #nomnomnomnom #desserteverydamnday
EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE
- 1/2 cup of quinoa
- 2 tbsp of chia seeds
- 1 cup of frozen berries
- 12 dates
- 1/3 cup dried cranberries
- 2 bits of dark chocolate
This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)
And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.
finally a recipe i have all the ingredients for! amen amen amennnn
Raw Vegan Chocolate Chip Cookie Dough Truffles
2/3 cup Raw Almonds
1/3 cup Rolled Oats
3 tbsp Organic Agave Nectar
1 tsp Vanilla Extract
Handful of Cacao Chips
In a food processor, blend almonds and oats. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Mix in cacao chips with a spoon. Roll into little balls. Refridgerate. Enjoy! :)
Forget crappy store-bought veggie burgers. These are delicious. I used about 1 cup of sweet potato with 1 cup of cooked quinoa and 1 egg, which made 4 small-ish patties. Scale up accordingly.
To cook quinoa, rinse well and then add 1 part quinoa to 1.5 parts water in a pot. Bring to a simmer, lower the heat, cover, and cook until water is absorbed (about 15 minutes). Almost every other quinoa recipe I see says 2 - 3 parts water and it’s why I hated quinoa for so long — it turns to mush! Less water will give you fluffy quinoa every time.
Thank you for this! I know what I’ll be having for lunch tomorrow woop!
The mahluta is my favorite spin on hummus in this fine location. The hot fava bean stew is a great contrast with the room-temperature hummus and the cold tahini. The warm chickpeas add a texture play to every bite, and the lemony-spicy sauce that is added makes you want to dip your pita again and again. (via That Food: Hummus Said | Another day, another chickpea.)
9 great slimming down secrets!
Improvise! Great ideas!
Serves 4 - yay for leftovers!
1/2 cup lentils
1/2 cup wild rice
4 big handfuls of kale
1 table spoon dijon
4 shakes hot sauce
2 table spoons balsamic
1 table spoon nutritional yeast
Cook rice and lentils together. Under do them so there is a bit of water in the pot. About 15 minutes. Remove from heat.
Combine rice & lentils with steamed kale
Combine dijon, hot sauce & balsamic together
Pour mixture over dish
Sprinkle nutritional yeast over top
You could say this is an “everything but the kitchen sink” salad.
Kale, chicken, black beans, onion, bell pepper, vinegar, garlic, parsley, and pepper.
I can’t believe I am drinking egg whites right now.
Raspberries, unsweetened almond milk vanilla, egg whites, and spinach into the blender.
Bring on the protein.