Does this cocoatmeal not look fantastic doe
Finally getting back into green smoothies with a celery, cucumber, grape, strawberry, pear, chia seed, and spirulina smoothie. I had to add some stevia because I added too much spirulina. Also, this was my first time putting Chia in a smoothie and I definitely like it!! Yee spring is coming and many more smoothies shall come with it!
omg this was actually so filling I couldn’t finish it all at once. A half cantaloupe with Whole Soy & Co yogurt, hemp seeds, cacao nibs, and spirulina in the middle. ah so good and so nutritious!!
Grilled Daiya Cheese. Bread. Daiya. Tomato. Onion. Vegan butter.
I tried this the other day and I’m ADDICTED.
Just cucumber slices sprinkled with Nutritional Yeast and Salt!
Today was my first try at Matcha Green Tea Muffins! I’ve been wanting to do this for a while, and today I finally tried it! I have a few ideas for my next batch, but I’m pretty happy with these, so here’s the recipe I wrote:
In a large bowl, stir together:
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp matcha powder
In a small bowl, stir and leave to sit:
- 1 tbsp flax meal
- 3 tbsp water
In a medium bowl, combine:
- 1/3 cup honey*
- 2 tbsp turbinado sugar
- A little under 1 cup non-dairy milk (I used unsweetened vanilla hemp milk)
- 1 tsp vanilla
- 1/4 cup coconut oil
- 1 tbsp lemon zest
- 1/3 cup chopped pistachios (optional)
*for a vegan version, add a full cup of milk instead of a little under, and sub the honey for sugar
Add the flax egg to the other wet ingredients and stir, then stir them into the dry ingredients. Once all ingredients are combined, mix in the pistachios. Once everything is mixed, separate into 12 muffins and bake for 12ish minutes (or until toothpick comes out clean) at 350 degrees Fahrenheit.
My only lamp is broken…. :((
But I’m OBSESSED with this soup I don’t know what to do with myself since I’m out of tofu… I love it. It’s so simple, and so nutritious…
(recipe is approximate)
- 1/3 block of soft tofu
- 1 tablespoon light miso paste
- 2 teaspoons soy sauce
- a few shakes of black pepper
- a cup of vegetable broth
- 1-2 sheets of nori, unseasoned
Start by softening the miso by putting it on a hot pot with soy sauce. Then add the broth and pepper and stir. Once it’s all mixed together, stir in the tofu and rip the nori into pieces and into the soup. Stir and serve once hot!
Delicious and like, 10 minutes tops.
Another crap cell phone picture… oh well.
Today I made more juice than can fit in my fridge. Had to do a lot of clearing out.
On the right: A bunch of carrots, about 4 radishes, a little under half a giant beet, a little bit of ginger, and some pineapple.
In the center: A head of celery, one and a half apples, a few radishes, two cucumbers, some lettuce, some ginger, and some lemon.
On the left: a quarter of a giant watermelon and a little under a quarter cup of ginger juice, blended with some water.
Oops crappy cell phone pic of the chocolate dipped peanut butter cookies I made yesterday.
So simple. Gluten free and vegan. Just a cup of sugar, a cup of peanut butter, a flax egg, vanilla, and salt. 12 min at 350 Fahrenheit. Freeze for a short while and dip in melted chocolate :)
I made this to be raw vegan lasagne, but it was really more like raw vegan napoleons or something I don’t even know. I made “cheese” out of hazelnuts and cashews, seperately, and layered them upon 3 layers of zucchini and tomato and spinach and basil :)