- ½ cup cup raw almonds
- ⅓ cup pitted medjool dates (about 6)
- 1 tablespoon cocoa powder
- ¾ teaspoon vanilla extract
- ⅛ teaspoon peppermint extract
- 1 tablespoon coconut oil
- 1 tablespoon mini dark chocolate chips
- ½ cup crushed peppermint Continue reading “Peppermint Fudge No Bake Energy Bites”
If you’re like us, mashed potatoes might be your personal favorite part of the Thanksgiving meal. (And if you’re vegetarian or vegan, mashed potatoes probably are your Thanksgiving meal).
But, this hero side dish has a dark side that’s quite a mouthful. Potatoes are loaded with high glycemic-index carbohydrates, which means they’re quickly digested into sugars that rapidly raise blood-sugar levels.
That’s not necessarily a bad thing for non-diabetic folks, especially when they’re eaten in moderation as part of a healthy, vegetable-rich diet. Plus, potatoes are actually pretty low in calories, around 150. Continue reading “Make Healthy Mashed Potatoes With This One Kitchen Tool”
These pumpkin cheesecake bars are gluten free and so creamy, that you’d never know they’re secretly healthy, naturally sweetened and only 150 calories!
For the crust
- 2 Tbsp Pure maple syrup
- 1 Tbsp Molasses
- 1/3 Cup Coconut oil, at room temperature (it should be the consistency of softened butter)
- 3/4 Cup Coconut flour, sifted (66g)
- 1/4 tsp Ginger powder
- Pinch of salt
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main. Continue reading “Butternut-Cauliflower-Coconut Curry”
Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here.
- 1 head cauliflower, leaves discarded, bottom trimmed
- 1 tablespoon coconut oil, warmed just until liquid
- Jacobsen flake finishing sea salt and freshly ground black pepper
- 2 tablespoons ground coriander
- ½ red finger chile, sliced
- ½ lime
- Cilantro sprigs
Friends, I made yogurt! Coconut yogurt to be exact.
And if I can make yogurt, you can make yogurt – promise. Let’s do this! Continue reading “How to Make Coconut Yogurt”
What’s a chia egg?
If you’re looking to get into vegan baking, you should know what a chia egg is and how to use it!
It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses!
You can use a chia egg (or flax egg) as an egg substitute in many dishes, like quick breads, waffles, cookies, and more! Continue reading “How to Make a Chia Egg”
Friends, I’m so excited to share this recipe with you! What started as a “tempeh taco ‘meat’” experiment/flop turned into a major success.
Without further ado, let’s make vegan “barbacoa!” Continue reading “1-Pot Vegan “Barbacoa””