Avocado toast and pb banana toast for brunch on a busy and (hopefully) productive Friday 🥑🥑🍞🥜🍌
2 minutes ago
Today on the blog ✨
Let’s talk about your morning routine. And if you don’t have one, why not?! I truly believe that a powerful morning routine is CRITICAL in our daily peace, well-being, self-awareness, and success. One small shift in your morning routine can transform your confidence, your perspective, and your entire life!
So I’ve come up with 5 things that will help you kick start your new morning routine!
Click the link in bio for the full post 🖤
I tweaked my chickpea dal recipe by adding Edamme beans and some curly kale.
This will easily serve 2 hungry people.
1 can of chickpeas(400g)
Mung Dal (as required)
1 peeled medium sweet potato diced about an inch thick
1/2 ltre veg stock
2tbsp coconut oil
Half onion diced
1 clove diced fine
1/2 tsp ground corriander
1/2 tsp ginger
Rinse Dal twice before boiling to soft in a pot(about 8minuteson high heat), also boil the rice in a different pot you will need to remove scum of Dal occasionally.
Meanwhile saute onions in oil until soft about 5mins.
Then add garlic and spices and cook for about 30 seconds.. Add the Dal to the spice mix (without the water) and coat well.
Add the veg stock, chickpeas and sweet potato to the mix and bring to the boil,turn the heat to medium and cook until potato is soft stirring occasionally.
Once all is cooked
Serve the Dal on the rice and enjoy with Doritos and hands .. not a spoon. -To add Edamme beans and kale I just added it a few minutes before serving.- #veganrecipes#india#tasteofindia#dalrecipe#protein#vegandinner#easymeal#vegetarianrecipes#tastydinner#chickpearecipes#yummyfood#vegan#meatfree
“It is our choices, Harry, that show what we truly are, far more than our abilities.”
-Dumbledore in Harry Potter and the Chamber of Secrets, J.K. Rowling
⠀⠀⠀⠀⠀⠀⠀⠀⠀ A classy viewing of Harry called for classy treats!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ Food coloring is often not vegan and I didn’t see myself needing to splurge on a vegan store bought version that would stay in my pantry for the next five years 😬
⠀⠀⠀⠀⠀⠀⠀⠀⠀ So... I got creative...
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Homemade Natural Food Coloring
.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Turmeric for Yellow
Cocoa powder for Brown/Burgundy ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3/4 cup Powdered Sugar
1/4 tsp Vanilla Extract
Unsweetened Coconut Milk to desired consistency
Combine all ingredients and add turmeric or cocoa to create colors that you like. Add more milk as needed.
Lessons learned from my mistakes 🤭
1. Let cookies cool completely before moving! They will break...
2. Refrigerate for a few minutes after cutting and before baking. It will make them a little more durable and spread less.
3. Let each layer of frosting dry before adding another on top or adding another color adjacent. It will keep your lines sharper.
4. If you want straight lines, use the pastry bag 🤦♀️
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #practicemakesperfect 🤷♀️
⠀⠀⠀⠀⠀⠀⠀⠀⠀ Vegan sugar cookie recipe courtesy of @nora_cooks_vegan_
⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cookie cutter kit courtesy of @taliascookies and @williamssonoma
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #vegan#vegancookies#vegansugarcookies#harrypotter#harryinconcert#plantbased#veganrecipes#veganri#veganfrosting#vegansofinstagram#veganbaking#dairyfree#dairyfreebaking#ppac#riphilharmonic#harrypotterquotes#dumbledore#jkrowling
COCONUT CHIA PUDDING
Yesterday we figured out a tasty way to get in a good dose of greens at breakfast, and today it’s omega 3s we’re tackling.
Up until this morning I had never had chia pudding and I was convinced I would never like it. Well, turns out I was wrong, because this recipe is a keeper. So, if you are yet to give chia pudding a shot, too, give this recipe a chance and let me know what you think. Deal?
• 6 Tbsp chia seeds
• 1 1/2 C plant milk (I used soy)
• 3/4 C coconut milk
• 1 Tbsp liquid sweetener, + more to taste (I opted for agave syrup as it doesn’t have as much of an intrinsic flavor as maple syrup does)
1. Add all ingredients to a bowl and stir well.
2. Once everything is thoroughly combined, refrigerate overnight.
3. In the morning transfer the pudding to three glasses or bowls and top with whatever your heart desires.
1 month ago
Hello friends, as promised I’m coming at you today with one amazing CHOCOLATE CHUNK BANANA CAKE recipe. So I hope you’re excited and hungry, because it’s a good one. Serve it with some coconut whipped cream, yoghurt or ice cream and enjoy with your friends and family ❤️ Serves 9
Ingredients: • 1 1/3 C (120g) whole grain spelt flour*
• 2/3 C (75g) almond meal
• 2 tsp baking powder
• Pinch of salt • 4 large, ripe bananas (400g)
• 1 tsp vanilla paste (optional)
• 2 Tbsp liquid sweetener ** (you may add another 1-2 Tbsp for a sweeter cake)
• 1/4 C (70g) almond butter
• 70g dark chocolate, roughly chopped + more for topping
1. Begin by spraying a 20x20cm baking pan with nonstick spray and preheating the oven to 180 degrees Celsius.
2. In a large bowl combine spelt flour, almond meal, baking powder and salt. Stir thoroughly.
3. To a food processor add your bananas, vanilla paste (if using), agave syrup and almond butter. Blend until you get an even mixture.
4. Pour the mixture into the bowl with the dry ingredients and stir well.
5. Fold in the chocolate chunks.
6. Transfer the batter to the baking pan and sprinkle with more chocolate chunks.
7. Bake for 30 minutes and let fully cool in the pan.
8. Enjoy! *You may try other flours, but I am yet to do so myself, so I cannot guarantee anything.
** I used agave syrup, but I’m quite confident maple syrup or honey (if not vegan) would work just as well.
1 month ago
If you’re anything like myself and sometimes struggle to get your greens in, this one is for YOU!
This morning, I tried something very unconventional and let me tell you the result was not bad. Not bad at all. Which is why I’m now coming at you with this cool bowl of oatmeal. Monster oatmeal, if you may, or, less creative, CINNAMON SPINACH OATMEAL. Are you in? Let’s do this.
• 2/3 C rolled oats
• 2 C water
• A couple handfuls of spinach (I used around 120g)
• Pinch of salt • 1 tsp cinnamon (or more if you prefer an even more cinnamon-y oatmeal)
• 2 Tbsp sweetener (I used maple syrup, but I reckon agave syrup, honey, or even sugar would work just as well)
1. Begin by adding water and spinach to a blender.
2. Blend on high till you get an even mixture.
3. To a pot add the rolled oats, spinach mixture, salt, sweetener and cinnamon, and stir well.
4. Bring to a boil over medium-high heat.
5. Once boiling, stir well and reduce heat to medium-low.
6. Cook, stirring frequently, until you reach desired consistency.
7. Transfer oatmeal to two bowls, add toppings of choice and enjoy!
1 month ago
As you might have seen in my stories, I turned the kitchen into a battlefield today as I went wild recipe testing. #sorrynotsorry It was all totally worth it though, because the result is this epic chocolate chunk banana cake. Have I got you drooling yet? I hope so, because the recipe is coming your way tomorrow!
1 month ago
Another day, another recipe test. Today carrot cake pancakes id where it’s at. As usual they still some tweaking, but hopefully I’ll have recipe for you soon.
I hope you had a nice weekend and I’m wishing you a great start to the new week. Rock it babes ❤️
1 month ago
Good morning friends 🌞
As promised, I kicked my behind into gear earlier on and tweaked the other day’s oatmeal, which is why I’m happy to finally be able to share the recipe for this delicious bowl of PROTEIN CARROT CAKE OATMEAL with you. I hope you like it as much as I do!
Serves 2 small or 1 large portion
• 2/3 C rolled oats
• 1/2 C finely grated carrot
• 1 - 1 1/2 tsp ground cinnamon, depending on how cinnamon-y you like it
• 1/4 tsp ground ginger
• Dash of ground nutmeg, to taste
• 1 1/3 Tbsp coconut sugar * , or more if you prefer a sweeter oatmeal
• Pinch of salt
• 2 C water
• 1 heaping Tbsp unflavored protein powder of choice (optional)
1. Add all ingredients, apart from the protein powder, if using, to a saucepan, stir well, and bring to a boil over medium-high heat.
2. Once boiling, reduce heat to medium-low.
3. Cook, stirring frequently, until you reach desired consistency. If making protein oatmeal, cook until just under desired consistency, then remove from heat and stir in protein powder.
4. Top with whatever your heart desires.
5. Dig in! *While I haven’t tried it, you may try substituting the coconut sugar with 1 Tbsp regular sugar or 1 Tbsp maple syrup
1 month ago
HEALTHY, REFINED SUGAR FREE, NO BAKE BROWNIE BLISS BALLS.
These balls make for a perfect snack or topping for ice cream, yoghurt, smoothie bowls, oatmeal, and much much more. They’re high in fiber, magnesium, potassium, antioxidants, vitamin E, B, C etc. and high up on the “yumm-scale”. On top of that they’re ready in just 5 - 10 minutes, so you have no excuse not to make them. Let me know if you try them and don’t forget to tag me - I’d love to see your creations!
Serves 12 (each approximately 1 Tbsp) balls
Ingredients: • 150g pitted dates
• 5 Tbsp rolled or quick cooking oats
• 1 1/2 Tbsp almond butter
• 2 Tbsp cacao powder (I used raw cacao powder for greater health benefits)
1. Add all ingredients to a food processor.
2. Process until you get a fine, crumbly and sticky mass.
3. Pour contents into a bowl and scoop out about 1 Tbsp of the mixture at a time, pressing it together and rolling it into a ball with the palms of your hands.
4. Repeat until you have used up all of the mixture and are left with about 12 balls (unless of course you fancy larger or smaller ones)
1 month ago
Hi, I’m coming at you once more today, and this time I’ve got a bomb recipe for you. Ever had sweet potato bread? Well, if not, now’s the time. It’s healthy, sweet, moist, absolutely delicious, and all you need is 6 simple ingredients! Sounds good? Good. One last note though, if you want a higher, more bread shaped loaf, I recommend doubling the recipe, OR stuffing half your loaf pan with aluminium/cooking foil and lining the other half with baking paper. Alright, let’s get to it:
• 2 medium Sweet potatoes (around 400g)
• 1 C Whole grain spelt flour (I am yet to try other flours, and will let you know when I do)
• 2 tsp Baking powder
• Pinch of salt
• 2 Tbsp Maple syrup
• 1/3 C Almond butter
1. Begin by heating your oven to 200 degrees Celcius and washing and drying your sweet potatoes. Then halve them lengthwise and place on a baking tray with baking paper, cut side down.
2. Bake the sweet potatoes until they begin to seep and release their juices, about 30 minutes.
3. In the meantime, in a large mixing bowl, combine flour, salt and baking powder.
4. Once the sweet potatoes are done, remove them from the oven, reduce heat to 180 degrees, and let the potatoes cool slightly, before cutting into thirds and transferring to a blender or food processor. The sweet potatoes should weigh about 360g.
5. Blend until smooth, then add maple syrup and almond butter and blend again.
6. Add the sweet potato, maple syrup, almond butter mixture to the dry ingredients and stir to combine thoroughly.
7. Spray a loaf pan with cooking spray (or see note above for a “half-pan version”)and pour in the batter.
8. Bake for 40 minutes, or until the top is slightly browned and a stick inserted comes out clean.
9. Once done, remove from the oven, cool in the pan for 5 minutes, and finally transfer to a cooling rack to cool fully.
10. Eat as is or top with peanut butter and jelly (or whatever floats your boat) for a prefect breakfast or snack.
Enjoy! And don’t forget to tag me if you give this recipe a go. I’d love to see your creations 💕