100% vegan Christmas dinner consisting of stuffing, yam, roasted potatoes and veggies, cranberry sauce and salad
Almond yogurt! It’s my new favourite snack
Fresh, crisp greens, peepers and a portobello mushroom.
Banana Ice Cream
Super easy treat to cool you down on a hot day. Here’s how to make it, peel and chop as many bananas as desired then freeze. Once frozen use a blender or food processor to blend with a little agave nectar until a desired consistency is reached. Top with cinnamon and enjoy!
Waste Not, Want Not
There’s no need to compost old bananas when you have this recipe in your cook book. I have always loved banana bread but I find the the wrong recipe can produce a bread that’s too dense and dry. I used four bananas, cause that’s what I had, it yielded slightly more then two cups but the bread still turn out great. I also added cacao nibs and coarsely chopped walnuts. Pair with your favourite cup of tea as an afternoon treat or a bedtime snack.
Work With What You’ve Got
On a lazy day I can’t stand having to go get groceries just to make dinner. In searching my fridge I found small potatoes, grape tomatoes, red cabbage, and edamame beans. After cutting the potatoes in half and boiling them for just over 10 minutes, I blanched the cabbage and edamame for a minute and then combined all the ingredients. Next I mix a bit of olive oil with red wine vinegar and tossed it with the veggies. There you have it, I quick dinner and no running out to the grocers.
Cocoa Beware Cacao Has Arrived
This chocolate is super easy to make and guilt free. With no butter, milk, or sugar you can feel free to indulge. Melt 1 cup of cacao butter over a very low heat, the butter should be cool enough to touch. Then add 1 cup of cacao powder and mix fully. Lastly add in a little vanilla and agave nectar to sweeten. It will set in half an hour in the freezer.
Bountiful Butternut Part Two
With the other half of the squash and the left over quiona I combined them to a veggie burger. Mixing in some bread crumbs, pepper and half a banana to hold it all together I formed a few patties which then set in the fridge for about half and hour. After they were set I fried them in a little oil to give a bit of crunch to the outside, then served with some yummy toppings, I use a variety of sprouts, and a salad. This is a perfect way to revamp left overs.
A whole squash is too much for just me to eat so I cooked both halves using two different methods to create two completely different meals. Here’s how the first half turned out. I have attached the recipe I found on the internet, I made a few adjustments to work with what I had at home. I paired the delicious roasted squash with a fresh green salad topped with a variety of sprouts, and just like that a yummy, healthy, vegan dinner.
The Beauty of a Mint Plant
The nothing like a refreshing drink on a hot day. I love to pick fresh mint from the garden and muddle it up with some fresh blueberries, mix in a squeeze of lemon and lime juice and top off with sparkling water or soda. Delicious.