Damn it feels good to feel good. After a month of not having my full energy from repeat infections and rounds of antibiotics I am appreciating health a lot and looking forward to hitting the trails for some running on the weekend.
I hope you're all in good health and taking full advantage of it.
Peace Love Vegan
New pack of my @coconutbowls arrived, all set to explore them I made a #rawvegan summer nicecream bowl this morning for breakfast and turned out just gorgeous. What's in it? Pitaya cherry nicecream, watermelon slices, banana, mango cubes, chia seeds, melon seeds and prunes. .
What did you all have for breakfast?
Was skimming through @addictedtodates insta this morning, loving every single post that's coming. You inspire me a lot, So gorgeous Christina
For pitaya cherry nicecream, add 2 frozen bananas, 1 tsp pitaya powder from @just_blends, 1/2 cup cherries, 2 pitted dates, 3 soaked cashews, 3 tsps fresh almond milk to the blender. Pulse for about a min until you get a creamy texture. Enjoy!
Siempre es un placer pasar por @blisscafe.se para saludar a mi gran amigo @fullyrawsome, que por cierto acaba de sacar un libro de recetas crudiveganas muuuy fáciles de hacer y que por supuesto me llevo a casa. Si vienes por aquí no te pierdas sus #batidosverdes! Hoy hemos tomado uno de ortigas y fresas muy nutritivo y la mejor tarta de cacao y naranja del mundo(he de confesar que llevo 3 días seguidos viniendo para comerme un pedacito jaja )
Sintiéndome como en casa y cono si nunca me hubiera ido de esta preciosa ciudad #stockholm
For the crust
1 1/2 tablespoons coconut oil melted
1 3/4 cup almond meal
2 1/2 tablespoons maple syrup
3/4 cup unsweetened coconut flakes
2 or so tablespoons cacao powder
Place all ingredients in food procsser pulse until well combined , Oil rub spring loaded pan , evenly press into pan and bake at 350F for 13 -15 minutes .. Allow to cool
For the yogurt
16 oz tub of coconut yogurt
2 tablespoons maple syrup or Agave
1 teaspoon of pure vanilla extract
mix well and pour into crust toppings I place in freezer for a few minutes to firm up yogurt
Top with favorite fruits , Enjoy! #bestofvegan
1/2 cup rice flour (80 g)
1/2 cup rolled oats or oat flour (45 g)
1/3 cup potato starch, not flour (52 g)
1 tbsp chia or flax seeds, ground
1 1/2 tsp baking powder
1/2 tsp baking soda
2/3 cup plant milk (160 ml)
1 tbsp lime or lemon juice
2 tbsp maple syrup or agave syrup
1 tsp vanilla extract
For two colored waffles:
2 tbsp cocoa or cacao powder (12 g)
1 tbsp maple syrup or agave syrup
1 tbsp plant milk
1) Combine the wet ingredients in a mug and put aside
2) Put the oats in your coffee grinder / blender or food processor and mix until they turn into flour (or just use store bought oat flour)
3) Sift all dry ingredients into a bowl
4) Add wet ingredients into dry ingredients and stir with a spoon or whisk until just combined (don't overmix). The batter should form some bubbles because the baking soda will react with the lime/lemon juice
5) Heat your waffle machine on low/medium heat. Once it's hot, spoon the batter into your waffle machine and cook for about 5 minutes (or as per the instructions of your waffle machine). 6) For two colored waffles, split the batter into two parts. Add the remaining ingredients (cocoa or cacao powder, maple syrup, plant milk) to one half of the batter and whisk. Spoon a part of the light batter into your heated waffle machine and then some chocolate batter underneath
7) Serve your waffles with maple syrup, a chocolate sauce or fruits and enjoy! #bestofvegan
New vegan products for us from Pasticceria Biologica Manzi: bio crackers (with lentils or peas or sorghum or buckwheat), vegan cookies (with white beans or almonds or rice or carob) and bio breadsticks. Amazing! Ha appena citofonato il corriere con questo pacco colmo di tantissimi prodotti di @pasticceria_biologica_manzi , un'azienda che produce prodotti da forno fatti a mano biologici, a lievitazione naturale e creati con più di 23 tipi di farine diverse con o senza glutine.
In foto vi mostro i miei preferiti crackers bio (al grano saraceno; alle lenticchie rosse; ai piselli; integrale; al sorgo; riso nerone; con barbabietola rossa)
grissini bio all'avena e rosmarino
crostatina al grano saraceno e mirtilli
sbrisolona qui no a e mandorle
tantissimi frollini (all'amaranto; ai cannellini; baci al grano saraceno e mandorle; fior di riso al cioccolato; krumini alla carruba; al miglio bruno) Sono tutti prodotti vegani, senza zucchero e senza olio di palma Sono talmente tanti che non so da dove cominciare Quale provo per primo? #bestofvegan#healthyfood#vegansofig#foodphotography#foodart#foodlover#foodbloggers
These Chickpea & Tahini Cookie Dough Bites honestly warrant love heart eyes Did you catch the recipe my blog? If any of you beauties recreate them, remember to tag me so I can check them out!
Now I just have to think of what to make next Definitely something with dates as I scored a massive box for a fab price at the markets Any suggestions?
Enjoy the rest of your night friends! . . .
My first attempt at vegan okonomiyaki! (A savoury Japanese egg pancake.) And it was SO GOOD!
It's filled with shredded cabbage, carrot, spring onion& coconut bacon, & topped with a homemade okonomiyaki sauce and spicy mayonnaise.
Bacon is coconut flakes marinated in liquid smoke, soy sauce, maple syrup, and baked.
Okonomiyaki sauce is vegan Worcestershire sauce, tomato sauce/ketchup & rice malt syrup.
Mayo is vegan mayo, sriracha & mirin.
The pancake itself is 2 cup cake/pastry flour, 3 TBS Orgran Vegan Egg, water, kala namak, garlic powder, s&p, veg & bacon. Fried, covered on low heat for 3-4 mins each side.