Triple Berry Protein Smoothie
Ingredients 1 cup raspberries 1 cup blueberries 1 cup strawberries 1/4 cup almond milk 1/4 tsp. cinnamon 1 scoop Vega One (Vanilla Chai) Add ice to desired consistency
All posts tagged: vegan
Blueberry Vinaigrette
Ingredients Serving: 1.5 cups 1 cup blueberries 2 tbsp organic balsamic vinegar 2 tbsp organic white wine vinegar 1/3 cup almond oil 2 tbsp maple syrup Pinch of himalayan salt to taste Blend together and serve as dressing over a berry or tropical salad. You’ll have lots left over so place the rest in a jar and refrigerate!
Arugula Salad with Raw Sesame Seed Dressing
I think I’ve been having too much (vegan) asian food lately which is what inspired me to make this salad. I wanted to make a homemade raw light version of the sesame seed dressing that could be enjoyed guilt-free so here it is! Sesame seed sauce: 1/2 Green apple cored & peeled 1/2 Asian pear cored & peeled 1 Lime juice 1/4 of Lemon juice 1/2 tsp Grated ginger 3 tbsp Wheat free soy sauce (Shoyu) 2 tbsp Sesame seeds Directions: Blend all ingredients in a food processor till smooth and set aside. Play around with the amount of wheat free soy sauce that you wish to add depending on your taste buds. To make the salad combine Arugula leaves, cucumber, 2 red radish, 1/4 of an avocado, handful of bean sprouts and topped off with 5 blended almonds. Note: For the sprouts make sure you steam them because they could be contaminated with E.coli and other bacteria! Steam or boil them for about 5 minutes just to be on the safe side. Hope that didn’t scare you off because …
Rainbow Bowl
Ingredients: Arugula green mix with carrots, radishes, tomatoes, cucumber, steamed asparagus and bean sprouts, white beans for a complete source of protein and some healthy avocado fat all topped with organic soy sauce, tahini, pure chipotle and lastly sesame seeds Salads have always been a favourite of mine and the combinations of veggies are endless and full of nutrition. When created with a balance including protein and healthy fats it makes the perfect filling lunch!
Cinnamon Oatmeal Pancakes
I was going to make chocolate pancakes, but I ran out of Cacao powder so I settled for cinnamon flavour instead. On the bright side this gives me an excuse to make them again only chocolate flavoured and a chocolate sauce to go with them. Already drooling…but these turned out just as good so here’s the recipe for them. Ingredients 1/4 cup Rolled oats 1 and a half Bananas 1/2 cup water (substitute with almond milk if you want a richer creamier taste) 2 tsp Cinnamon 1/4 tsp coconut oil (coating the pan) Note: adding more water gives you a smoother consistency (varies upon preference) Directions Set oven top on very low heat (3 or 4) Blend the banana, water (or almond milk), rolled oats and cinnamon in a food processor till a liquid consistency forms Once the pan is heated, lightly coat it with the coconut oil Scoop the pancake mixture onto the pan, spread out and cook for about 30seconds on each side (they cook quickly so keep an eye on them) ** Here is the recipe for the Homemade …
Cheese Dip
Ingredients: 3/4 cup Cashews 1 cup Carrots 1 Lime 1 Green onion 1 Garlic clove 3 tsp Nutritional yeast 1 tsp Pink Himalayan sea salt 1 tsp Cayenne pepper 1 tsp Chilli powder 3/4 cup Water In a food processor blend all the ingredients together till a smooth consistency forms. If you want to make the dip more smooth and watery just gradually add more water and keep blending.
Baked Strawberry-Bluberry Oatmeal Cupcakes
Breakfast severed fresh out of the oven! – Simply delicious Ingredients: 1/4 cup Rolled Oats 1 Ripe banana Handful of strawberries Handful of blueberries 1 tsp Cinnamon 1/2 tsp Maple Syrup In a bowl place the rolled oats in along with the banana and mash it up with a fork till it’s a mushy consistency. Add the cinnamon and maple syrup in afterwards. Then cut the strawberries into thin slices and mix them in. Add the blueberries last and the mixture is done. Baking directions: Preheat the oven to 350 degrees Lightly coat the cupcake pan with coconut oil (I only used 3 cupcake spaces in the pan since there isn’t a lot of the mixture) Separate the mixture evenly into each Bake for about 25-30minutes. They will be crispy on the outside, but still soft and gooey on the inside from the juicy blueberries giving them a good contrast in texture. You’ll definitely want the blueberries, otherwise you can play around with different fruit combinations!
Sweet Potato Nachos
Who doesn’t love digging into a nice batch of warm and freshly baked nachos covered in cheese!? Instead of buying tortilla chips and processed cheese I made these spicy sweet potato chips and homemade cheese dip! The cheese was an experiment that actually ended up turning out spicily delicious. Instructions: Pre-heat oven to 300 degrees Wash and peel 1 sweet potato Cut into very thin slices – the thinner the better because they will become crispier In a bowl marinate with 1 tbsp almond oil, Himalayan sea salt and chilli powder Cover two trays with parchment paper and spread out evenly Place in the oven for about 20mins (till you notice the outsides of the potatoes curving up) Flip them onto the other side and leave for another 20mins You may have to leave them in the oven a bit longer, it all depends on how quickly they become crispy. This is also why you want them cut thin otherwise you can leave them in the oven till they turn black and they still won’t become crispy …
Chai Tea Blueberry Oatmeal
Ingredients: 1/2 cup Rolled oats 1/4 cup Chai tea Dash of almond milk 1/2 tsp Cacao 1/2 tsp Cinnamon 1/4 cup blueberries Brew a cup of Chai tea to use and add all ingredients into a bowl and mix – garnished with blackberries and pumpkin seeds.
Red Cabbage Wraps
Got a bit colourful with tonight’s dinner and made cabbage wraps which turned out to be satisfyingly scrumptious! Recipe is inspired by the classic lettuce wraps only a lot healthier and I may be biased, but also tastier 🙂 Ingredients: 4 Red cabbage leaves 1/4 cup Quinoa 1/3 cup Chickpeas 1 cup Brocoli florets 3 Cherry tomatoes 1/3 cup Fresh parsley leaves 1/2 Garlic clove 2 tsp Flaxseeds 1 tbsp Dried Chives 1 tsp Cayenne Pepper 1 tbsp Tahini Note: parsley has a strong taste so if you don’t like it, add less Directions: Cook quinoa, chickpeas and garlic in 3/4 cup water on the oven top on a medium heat till all the water is absorbed and let it sit for 5 mins In a food processor blend at a high speed: broccoli, parsley leaves, flaxseeds, dried chives, cayenne pepper, tahini, and the cooked quinoa/chickpeas Add 1/3 cup water to moisten the mixture and continue blending Remove mixture and place in a bowl Dice the tomatoes and mix into the mixture If you’re like me …
The Balanced Mind 