Month: November 2019

Woke up for a craving for pie. So I created a simple and basic no bake pumpkin sweet potato pie. Quite the tasty idea for breakfast or eat it whenever you choose.

Recipe for filling:

1 small sweet potato ( I peeled it and cut it up then I steamed it to cook)

1/2 cup pumpkin purée

1 1/2 tbsp maple syrup

1/2 tsp pumpkin pie spice

2 dashes cinnamon

1/4 tsp ginger

1/3 tsp vanilla extract

Pinch of sea salt

1/2 tbsp coconut oil ( if you are oil free then omit)

Recipe for crust:

1/2 cup almonds

1/2 cup gluten free oats

9 or 10 medjool dates

1/2 tbsp of the pie filling

Pinch of sea salt

Directions:

Step one prepare pie filling.

Prepare the pie filling in either a food processor or blender. I simply added all the ingredients to my food processor and blended to mix. Set to the side.

Step two prepare crust.

I used my food processor for the crust. I added in the almonds first and processed them to grind them. Then I added in everything else and processed to blend. I then added the crust to the small ceramic pie pan and set it in the freezer for 10 minutes.

Step three make the pie.

Then I added the filling and set it in the fridge for 20 minutes. I topped my crust with a cute pie crust flower which is optional.

Enjoy!

This might be my new favorite easy breakfast. So tasty and so simple. Whenever I create a new raw recipe I get the urge to create more raw foods, so I’m hoping to get creative with adding some raw recipes to my blog.

Recipe :

2 apples ( I saved some of the apple for topping)

1/3 cup fresh cranberries

2 medjool dates

1 tbsp almond butter ( or nut butter of choice ) you can also simply add in fresh almonds and blend if you don’t have a nut butter.

Directions :

Simply add all the ingredients to your blender and blend well to combine. Toppings optional, but makes it pretty.

Enjoy!

Please choose veganism or make it a goal to lesson your intake of animal products so all living beings can be blessed with a healthy and happy holiday season! There are endless options for cruelty free plant based foods for celebrating!

I was up for hours last night with a bad cough, I’m still staying as quiet as can be so my voice can fully recover. I heard of pineapple being a natural cough remedy so that’s what I planned to try out today. Full of other medicinal yumminess as well.

Recipe:

1/4 cup pineapple

1/2 tbsp organic lemon juice

1 tsp freshly grated ginger

Dash of cayenne pepper

1/4 tsp turmeric powder

Dash of black pepper

1/2 cup filtered water

1 tsp coconut oil

Directions:

Simply blend all the ingredients in a blender and drink.

Enjoy!

I’m still not feeling my best so the plus side to that is I get to create a bunch of get well soups/ stews to get me all better.

I’m beyond grateful I’m a natural born cook, because it’s a blessing to be able to whip up delicious tasting meals especially when I’m under the weather.

This stew came out so tasty, and I’m now I’m trying to think of my next big pot of get well soup. I do have a pumpkin and butternut squash needing to be used so it will be with one of those.

Recipe:

1 container of organic vegetable broth

1 cup filtered water

1 can chickpeas drained and rinsed ( save the brine)

1 small yellow onion chopped

2 to 3 cloves garlic minced

3 yellow potatoes

2 cups cauliflower florets

4 carrots

1 cup frozen peas

1 cup fresh or frozen broccoli

1/4 tsp turmeric powder

1 tsp onion powder

1 tsp garlic powder

1/3 tsp poultry seasoning

1/2 tsp dried thyme

1/2 tsp dried oregano

Sea salt and black pepper to taste

Directions:

I sautéed the onion and garlic in a bit of the chickpea brine with some salt and pepper for about 5 minutes, then I added in the carrots, potato, cauliflower and sautéed a bit.

Then add in the soup broth, water, and seasonings.

I let the soup come to a boil then simmered for 35 minutes.

I then took about a cup of the soup including the potatoes, carrots, and cauliflower and blended that in my vitamix ( careful with this part the soup is hot). I then added that mixture back into the pot and added in the frozen peas, chickpeas, and broccoli and let simmer for about 10 more minutes.

You can really add in any leafy greens or vegetables of choice I used what I had on hand.

Enjoy and get well soon if you are amongst the unlucky ones of us all that aren’t feeling our best!

I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.

Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.

Recipe:

1 carton of organic vegetable broth

1 cup water

1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)

3 organic carrots

3 cloves garlic

1/2 yellow onion diced

2 cups cauliflower florets

1 cup green beans I used frozen

Sea salt/ black pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/3 tsp poultry seasoning

Dash of paprika

Optional 2 tbsp of hemp hearts

I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.

Directions:

In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.

Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.

I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.

Feel free to taste test the broth and adjust to taste.

Enjoy!