This is an easy recipe that I make when I’m bored with my regular oatmeal. You can make it in in the morning or in a jar overnight and just take it to school or work with you. How awesome is that? It honestly tastes more […]
This is an indian inspired dish using garbanzo beans, curry powder and coconut milk with a twist of replacing rice with cauliflower “rice”. Hope you enjoy it 🙂 Serves: 2 Nutrition facts (per 1 serving): Calories: 422 Protein:17.7 Carbs: 56.4 g Fiber: […]
These popsicles are my new way of eating mangos. They are also a great snack to share with your guests or to take to potlucks. Hope you enjoy them as much as I do 🙂
- Serves 6
- Nutrition facts(per 1 serving): Calories: 35 Protein: 0.2 g Carbs: 8.6g Fiber:0.8g Fat: 0.5 g
- 1/2 cup coconut milk
- 2 tbsp water
- 1 tbsp maple syrup (or any other liquid sweetener of your choice)
- 1 large mango
- juice of 1/2 lemon
- 1/2 cup water
- In a blender, combine the first 3 ingredients. Pour the mixture into each popsicle mold and put them in the freezer for about 30-45 minutes.
- In a blender, combine the last 3 ingredients and fill the rest of the molds with the mango mixture. Insert the popsicle sticks and pop the popsicles back in the freezer.
- Enjoy them after a few hours
- 12 ounces brown rice pasta
- 1 tbsp olive oil
- 5 tbsp finely chopped onion
- 1/3 cup sun dried tomatoes, chopped
- 20 oz mushrooms, sliced
- 1 cup yellow beans, trimmed (You can also use green beans)
- 2 cups of basil
- 1 ripe avocado
- 1/2 cup pine nuts or walnuts
- juice of one medium lemon
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil*
- salt and pepper to taste
* For the oil free version, you can simply replace the olive oil with a few tablespoons of water or add some more avocado if you like to taste the avocado more than the basil
- Cook the brown rice pasta according to the instructions and rinse.
- Next cook the yellow beans: Boil a pot of water. Toss green beans in pot and boil for about 5 minutes.
- Heat a large saucepan over medium heat. Add olive oil and onions. Sauté for 2-3 minutes
- Next add the mushrooms. Saute for 2 more minutes
- Add the sun dried tomatoes and green beans. Sauté for 2 more minutes
- Now add the cooked pasta and combine all the ingredients.
- Turn off the heat. In a mixing bowl, combine the cooked pasta with the pesto sauce. Make sure to mix it enough so so it can completely get coated with the dressing.
- Best when it is fresh. If you want to refrigerate t, it’s better if you refrigerate the pesto and pasta separately
These raw vegan chocolate bars are perfect for the summer time. They taste ridiculously good and they are so easy to make. You can make a whole batch on Sunday and store it in the freezer for the rest of the week. You can have it as a quick snack before heading to the gym, have it as a raw breakfast with a smoothie or throw it in your bag when you are on the go.
- 1 cup madjool dates,pitted
- 1 cup nuts (preferably 1/2 cup walnuts and 1/2 cup almonds)
- 1/2 cup raw cacao powder
- 2 tbsp coconut oil
- A pinch of salt
- Optional: 1 tbsp raw almond butter (find the recipe for hommemade version here)
- Optional: 2tbsp chopped walnuts and 1tbsp coconut flakes for the topping
- Blend dates and coconut oil in a blender. Set aside. (You can skip the coconut oil to make this recipe oil free)
- Blend nuts, cacao powder and almond butter in a blender. Set aside
- Now combine all the ingredients. Add a pinch of sea salt and blend again until it’s all well combined
- Add the mixture to a small parchment lined dish. If your mixture is too sticky, wet your hands with water
- Press the dough down with hands and make it flat
- Optional: Add some chopped walnuts and coconut flakes on top
- Place the dish in the freezer for an hour before you serve it
- Serves 9
- Nutrition Facts(per 1 serving): Calories: 144 Fat: 11.9 g Saturated Fat: 3.7 g Carbs: 5.8 g Protein: 3.6 g
- Good Source of protein, healthy fats and iron