Happy Saint Patrick’s Day!
If you forgot to wear green today, just make sure you eat you greens! It’ll make up for it, promise.
Has anyone ever tried the Moroccan Mint Latte from Urth Caffe? Well, if you’re in an area near one of their locations, please get your booty over to try one.
I swear it tastes just like mint ice cream (minus the chocolate), and I’m talking the non vegan full fat dairy kind. That used to be my favorite ice cream growing up as a kid, and was one of the things I always wished to veganize when initially changing my lifestyle.
This this pudding was inspired by the Moroccan Mint Latte from Urth Caffe + the ice cream. I cannot say that this recipe tastes like the ice cream, so please don’t expect it to, but it’s flavor is definitely reminiscent of it. Try adding cacao nibs to make it mint chocolate chip, yummy!
Mint Matcha Chia Pudding (GF)
- 2 cups non dairy milk (Optionally raw; I used almond and coconut)
- 2-3 medjool dates
- 1 tsp vanilla extract
- 1 tsp matcha powder
- 4 mint leaves (adjust to taste)
- A handful of kale, destemmed
- 5.5 tbsp chia seeds
- Toppings of choice (berries are great!)
- Blend your non dairy milk, dates, vanilla, mint leaves, kale and matcha together until smooth.
- Pour into a 32 oz mason jar, and add the chia seeds. shake vigorously to combine.
- Shake every fifteen minutes for the next hour, then stick your mixture in the fridge overnight.
- Remove from the fridge, and give it a shake or stir.
- Pour it into a bowl or cup, add your toppings of choice, and enjoy!
Show some love to your little friends, too! Give them the gift of a healthy treat, considering their nutrition and health as much as you consider yours.
I whipped up this recipe specifically to make use of the spent grain from all of the beer my brother brews. Yes, he brews beer, and yes, it’s pretty awesome, but I hate to see so much of the ingredients go to waste. It is the same to me as leftover pulp from fresh juices, you don’t want to waste that goodness!
Slightly off topic of the recipe, but has anyone ever brewed beer or been around the process? The smell is so unpleasant for me. It reminds me of pet stores I used to go to as a kid (breaks my heart).
Anyways, there are always so many oatmeal peanut butter dog biscuit recipes out there, and there are also spent grain dog biscuit recipes that include eggs as a ingredient. Why not try and veganize this? I mean, even if the biscuit isn’t presentable, dogs will eat it anyways, and I’m sure of it. So, I gave it a shot. To my surprise, it was a success, and all of the dogs that got to partake in the taste test agreed.
If you don’t have spent grain, by all means, use oatmeal! I have not tried it, but I am almost certain it will work just fine.
Spent Grain or Oatmeal Peanut Butter Dog Biscuits
Adapted from 17 Apart
- 4 cups spent grain (dried) OR 4 cups rolled oats
- 2 cups whole wheat flour
- 1 cup unsalted creamy peanut butter
- 2 flax eggs*
- 1/4 cup mashed sweet potato
*Flax Eggs: Mix 2 tbsp flax seed meal with 6 tbsp water, and let it sit for about 10 minutes to fully thicken.
- Preheat your oven to 350 F.
- In a large bowl, combine your flax eggs, peanut butter, and sweet potato until thoroughly combined.
- Slowly add in the flour, and mix until it is uniform before adding in your spent grain or oats.
- Roll out the dough onto a floured surface to about 1/4″ and cut out shapes with cookie cutters. You won’t get clean edges, so you can smooth the edges out with your fingers and some water if desired.
- Line the cookies up on baking sheets. The cookies don’t expand, so you can bake them fairly close together.
- Bake in oven at 350 F for 30 minutes, then reduce temperature to 225 F and continue baking the cookies for 2 hours.
- Remove from the oven, cool, and share with your little friends!
The dried cookies will keep for 2 weeks in an airtight container and you can even freeze them in ziploc bags.
Loving my gorgeous Glass Dharma straw!
I keep my recipes sweet and simple, so that they can appeal to all people and can be made fairly fast for those who don’t have much time in the kitchen.
Green Almond Banana Smoothie
Recipe (Served 3)
- 4 frozen bananas
- 2 cups filtered water
- 1 cup homemade nut milk
- 2 leaves kale, stems removed
- 1 tbsp raw almond butter
- 1/2 tbsp chia seeds
- 1/2 tsp cinnamon
- 1/4 fresh vanilla bean
Blend and enjoy!
Today I am going to share a recipe that I love because of the fact that it is so versatile and actually really fun to make. All you need is a blender/food processor, a knife, a cutting board and a bowl of water.
I suggest laying out all of the ingredients and letting everyone that is going to join you for dinner make their own rolls. It is a chance for you to connect with others on a level far different from how you would during a normal day-to-day conversation. Connection with others, I have learned, is a large part of living your health. You get the chance to share yourself and what you love, and maybe even open the minds of others to ideas that they had never previously considered. In connecting with others, you not only get the opportunity to learn more about them, but you also get the chance to learn about and connect with yourself.
You can use any rice paper, small or large, square or round: you choose. I used large round rice paper. For the vegetables and herbs, I focused on getting the most color I could into the rolls, as I wanted to both create a great presentation and to pack in the nutrients.
Customize the vegetables and herbs to your liking. Choose what you love, what you are craving, what you have on hand or what you have always wanted to try! Anything goes, you can’t go wrong here.
Here are the ingredients I used:
- Purple cabbage
- Pea sprouts
- Red bell pepper
- Slice the vegetables long and thin, at about the same length for uniformity.
- Remove the rice paper from the packaging. Immerse the paper into a bowl of warm water for 5 seconds, and 5 seconds only. Remove and place on your plate. Make sure the water is not too hot or that you do not soak the paper too long, as it will become mushy and hard to work with.
- Fill your rolls with your vegetables at the bottom of the paper, then roll then right up. Think mini burrito! The end of the roll will seal on its own.
Adapted from Sprouted Kitchen
- 1 cup raw creamy unsalted peanut butter (or almond)
- ¼ cup cilantro
- Zest and juice of 1 lime
- 2-3 cloves garlic
- ¼ to ½ inch ginger root
- 2 tbsp agave nectar or 2 medjool dates
- 3 tbsp Bragg’s Liquid Aminos (or soy sauce)
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3 tbsp organic coconut milk
- Red pepper flakes to taste
The directions are simple: put the ingredients into a blender or food processor and run until smooth. If the sauce it too thick for your liking, add water a tablespoon at a time to thin it out.
I really hope you enjoy this recipe as much as my family and I did, and I hope that I have inspired you to make a healthy choice!
The antioxidants and phytonutrients in leafy greens are vital in your diet!
Not only are you giving your body the best defenses for disease, but you are also providing a variety of vitamins and minerals that are essential for optimum health and fitness.
Blend and enjoy!
This was my choice combination for my daily smoothie!
I know it defies proper food combining rules, but I suggest you consider being a bit of a rebel because you must try out this mix.
Banana Berry and Melon Smoothie
- 3 frozen + 1 fresh banana2 cups watermelon
- 1 cup fresh mixed berries
- 1/2-1 cup romaine or iceberg lettuce, chopped
Blend, and enjoy!
You need this Infused Watermelon Cooler right now, you really do!
This is a quick and simple recipe post that I just had to share. It’s super easy to make and one of the most refreshing beverages you’ll have, I promise!
- Juice of 1/2 large watermelon
- Slices of lemon (or any citrus)
- 1/4 cup basil leaves
All I did was juice and strain 1/2 of a large watermelon, and steeped slices of a small Meyer lemon and basil leaves in the juice for a few hours. The flavors infuse into the sweet melon flavor, and the result is out of this world. Try this out, and let me know what you think!