Superfoods in a decadent whipped cream desert kind of way.
Here be actually two superfood chia puddings in one!
On the bottom you have a super chilling, sweet maple chorella coconut base. In the middle a lovely mashing of soy whipped cream. Then comes the luscious sweet but cherry and goji berry pudding, that literally tastes like cherry pie. More whipped cream and you are good to go. Lunch or breakfast can taste like desert! I actually couldn't believe how good this was.
So the nutritional run down. I like to put the nutrition in the recipes so you can actually feel good about what you are eating.
- 20 percent omega fatty acids
- 20 percent protein
- very high in minerals, good for bones and skin
- high in vitamin e
- almost 40 percent of your daily fiber.
For this recipe it is so incredibly simply. You will need three cups. One to soak each chia pudding and one for the final result. Time takes about 25 minutes, including soaking time. When chia puddings are done separately soaking combine them in a glass and put soy whipped cream between them. This makes them ultra luxurious. You thought you knew chia pudding before! No way...not until you have tried the true power of soy whipped cream with it. NO MORE GROSS CHIA!!
Cherry Pie Goji Chia pudding
- 2 tablespoons chia seeds
- 4 oz cherry juice ( I used half a bottle of Cheribundi brand)
- 1/4 cup goji berries. More if chia doesn't jell enough.
- soy whipped cream
In a mug mix ingredients together. Let sit for about 20 min till jelled. Stir periodically until ready to get rid of bumps. Serve in a pretty dish or glass with soy whipped cream on top. Or add to Maple Chorella chia pudding (scroll down below).
Maple Chorella Chia Pudding
- 2 tablespoons of chia seeds
- half a mug of coconut milk
- one tablespoon of maple syrup
- one heaping tea of chorella powder
- soy whipped cream for topping.
Mix all in mug and let sit for 20 min periodically stirring mixture. Put in pretty glass and add soy whipped cream or add to the cherry pie goji pudding above to make an ultimate chia pudding cup.
Hope you guys enjoyed this one!! Seriously the Cherry Pie Goji pudding is good on it's own for desert. It is pretty amazing. Let me know how you like it!
Much love , Caroline
Oh behold oh mighty potato.
The Irish practically lived for them. And it appears we may be having our own potato revival of our own.
High carb low fat, Potato fasting? potato for weight loss even?
The beauty of the potato is that it is simple. It doesn't need much to cook or make it taste good. Or fill you up. That is why this recipe is called "Two Sweet Potato Thyme Fries". It is literally 2 potatoes. No oil...no frying, just simply and elegantly... two potatoes.
I am going to confess a secret...'I eat these for breakfast...with 'Jazz Radio' playing in the background and with a vegan latte with whipped cream' (vegan latte recipe here) Best morning ritual ever, I might add. These are also amazing in a packed lunch. Nothing makes co-workers or classmates more jealous then homemade french fries!.
A strange fact about the sweet potato. No sweet potato is ever the same. They are all works of true art. Even if you buy "organic japanese sweet potatoes" from one store, I gaurantee will be different at another store entirely. Every potato is it's own adventure.
Every potato is it's own adventure.
"Two" Sweet Potato Thyme Fries
- 2 medium to large sweet potatoes
- A jar of Thyme spice
- pepper mill
- salt mill
- ketchup for afterwards
Preheat the oven to 415 degrees. Place parchment paper on a cookie sheet. Wash and cut sweet potatoes into fry shaped wedges. Arrange wedges on cookie sheet. Season heartedly with the salt, pepper and thyme. Bake in oven for around 25- 30 minutes. Allow more if you enjoy your sweet potatoes crispier.
The Stillness of Chocolate-
When she speaks everyone is silent and in awe. As if they are in a cathedral the hush sounds of knowing...her voluptuousness is near.
She had the final word...As a dessert...
she is pagan, vernal, springtime in her earthy comforts.
chocolate listens to no one. She always has the last say. For she is beautiful.
Springtime is all about beauty. You cannot deny, of all the seasons, spring is the one that is flowing, glowing and delightful to gaze at. Foods that are beautiful should be shared this time of year. Heavenly foods that remind one of cupid and poofy clouds, languid parks with light dancing through trees. The sounds of the birds. The smell of flowers, the carnal smell of chocolate. Vegans do it better...
Vegan Chocolate Ganache Pudding
ingredients- serves 4
- one 9 oz bag of vegan chocolate chips, dark preferably
- 16 oz tofu firm
- 2/3 cup soy milk
- 2 tablespoons vegan sugar
- pinch salt
- soy whipped cream
Make this the night before an event for easy desert, or whip it up the night of.
- Begin with melting the chocolate chips and soymilk in a sauce pan on low. Add more milk if need be to loosen up chips and keep it from burning but not too much more
- let cool a tiny bit and pour into a bowl.
- in a Vitamix or food processor blend tofu on high.
- fold into melted chocolate and stir in the sugar and pinch salt.
- when you are done stirring, divide between four tiny glass jars ( i believe the ones I used above were 8 oz? And keep in the fridge to harden.
- enjoy with soy whipped cream and maybe some mint tea if on hand
Ps...click on the picture below, to see the dish that compliments this lovely desert. Perfect for spring time or Easter Brunch.
What is Easter, without brunch?
Gatherings, spring flowers, roasted herbed asparagus spears, and a bit of Sundays best on...This year in my little vegan home, I do not intend to disappoint my belly or yearnings for a decadent meal.
To be shared among friends, this almost religious meal can be plated with reverence to new beginnings, without any remote hint of cruelty. Your familiar relations won't notice a difference. Including your sister from upstate who insists she is paleo. Like the secrets you keep from your family...this recipe also has secrets! Time saving secrets so that you may enjoy the afternoon or evening calmly with the children in one corner eating dairy free chocolate easter eggs, while you and your sister catch up with a glass of chardonnay.
The festive meal is comprised of the following...
Roasted Teriyaki Tofu Pilaf and Roasted Asparagus
Chocolate pudding with whipped cream
All naturally cruelty free, and of course, since it is Easter after all, a total splurge. The pudding, I must say is absolutely ganache decadence...
The idea is that you get a pot of rice going early in the morning...and all the other bits can be easily made the night before.
A dish of this sorts may be quickly dashed together the day of, with a bit of prep the night before. The idea is that you get a pot of rice going early in the morning...and all the other bits can be easily made the night before. Including the pudding! You literally smash it all together on the plate lovingly the day of and smile as you feed yourself and friends with stealth quickness. The only drawback to this is that the food might not be hot, if you like your food pretty hot... in that case I would suggest making at least the tofu the day of, since it really doesn't take that long to saute in the pan.
For now I am going to attach the Roasted Garlic Teriyaki pilaf with Roasted asparagus down below and you can find the recipe for the Chocolate Pudding here
Roasted Teriyaki Tofu Pilaf and Roasted Asparagus
To begin....The night before, or early morning that day....
This recipe will be made in parts; Rice, Marinated tofu, Asparagus with garlic.
Ingredients: 4 cups brown rice
Cook 4 cups of Brown sprouted rice the morning of, early in the morning OR the night before if you don't mind cold rice with your brunch. It is up to you. Cook according to instructions on the package and feel free to use vegetable broth if you wish.
one block tofu, organic and sprouted, and pressed of liquid
- 2 tablespoons organic tamari
- 2 tea olive oil
- 2 tea safflower oil
- 1 tablespoon fresh grated ginger
- 2 tea brown rice vinegar
- 4 cloves organic garlic chopped finely
- 1/4 tea cayenne pepper or more to taste
- cut the tofu in blocks, 1-2 inches wide
- combine the rest of the ingredients in a bowl
- marinate the tofu in the sauce overnight or a few hours before you plan to grill the day of
- grill the tofu on medium until lightly heated and crispy on each side. Do not brown.
- set aside for the completed dish with rice! If making this the night before and don't mind cold tofu put in a airtight container and put it in the fridge.
Grilled Asparagus and roasted Garlic
- 2 bunches Asparagus, organic
- 3 bulbs garlic + 5 cloves
- olive oil
- sunflower oil
- sea salt and black pepper
- 1 tablespoon chopped Basil
- Preheat oven to 375 degrees
For the Garlic
- preheat oven to 375 degrees
- peel 3 bulbs of garlic cloves (less if you want less garlic, but I think more is better always..)
- in a small bowl mix 1 tbsp olive oil, with 1 tbsp sunflower oil, with 1/2 tea salt and 1/2 tea pepper
- place garlic on foil pouch on cookie sheet, pour the oil mixture over the olives and wrap pouch covering the garlic all the way.
- bake for 45-60 min in oven
- set aside when done. This step is best done the day before! Just put garlic in air-tight container in the fridge.
For the Asparagus
- wash and lightly steam the asparagus for 4 minutes
- preheat skillet to high heat
- in a small bowl mix 1 tbsp olive oil, with 1 tbsp sunflower oil, with the chopped basil and 1/2 tea salt and 1/2 tea pepper
- marinate the asparagus with the mixture and grill over high heat for 2-3 minutes or until desired tenderness.
- The asparagus tastes best cooked the same day, with the tofu. But either can be cooked the night before
Putting it all together
I know this sounds strange, but grab a few of those 8 oz soup cups from the store...You will need it for this! Also pick up some Annie Chun's gluten free vegan Teriyaki Sauce as well.
- Allow teriyaki sauce to sit on counter at room temp
- Arrange plates on the table.
- spoon rice in four 8 oz soup containers, pushing down the rice until packed in tight.
- let the rice slide out of the containers onto the middle of each plate.
- artfully put the asparagus (cold or hot) around the rice, divided by four.
- Place desired garlic amount on top of the asparagus.
- Divide the tofu by four and place on top of the rice, it may not all fit and that is ok!
- And now, the final touch....Drench each lovely rice mound with teriyaki sauce.
I hope you enjoyed this as much as I did! It goes pretty fast! This is best paired with a lively fresh pressed carrot juice in honor of Easter bunnies and then chocolate vegan pudding...which can be made the night before in cute little jars.... chocolate pudding recipe here....
Join me in making raw 30 second cashew milk in the video above!
I love putting it on top of raw granola and adding it to my tea, chia puddings, and coffee.
It foams up pretty good too and is so very cheap you will wonder why you ever bought nut milks in a box before!
What you need for this is a handful or two of raw organic cashews. Soak overnight in a jar, rinse the next morning. Add desired amount of water...for very creamy don't add as much, and for more watered down taste, add plenty. It is your milk, satisfy yourself!
Cashews contain all sorts of vitamins and minerals to nourish you inside and out, the main ones being copper, phosphorous, magnesium and zinc. Copper though, is quite abundant in cashews so be careful to go easy on the nut milks and take with zinc to balance out the copper. Copper is good for developments of bone marrow, collagen, blood vessels, and keeping hair youthful. People who have high copper usually look younger. Cashews can also help lower trigylcerides and help with diabetes. Magnesium in the copper also keeps you relaxed and happy. And all nuts believe it or not help you lose weight! In a study done in Spain, those that ate nuts were 31 percent less likely to gain weight then those not eating nuts.
Oh and always soak your nuts! <3
"This latte is in honor of Pusheen, and how much I use her emoji on facebook. You cute kitty."
I might have to confess. I love Pusheen. She is my spirit animal and foodie like I am. Only problem is that she does not eat enough vegan food. Maybe all her food emojis are actually vegan? I sure hope so. But she eats fatty vegan food if that is the case. This latte is in honor of Pusheen, and how much I use her emoji on facebook. You cute kitty.
She would want lots of whipped cream and sweet things. I am 100 percent right about this. Maple syrup and creamy things. Also extra feisty cat ingredients, like Maca. Maca will make anyone feisty. I am feisty right now from drinking this, it kicks in pretty fast. Time to take over the world now ;) If you make this, instagram tag me! I will add you back :D https://www.instagram.com/bend_it_raw/
Also if anyone wants to contribute to my buying this here lovely Pusheen toy I saw at Uwajimaya I will love you forever and ever. My dog will be so scared. No joke.
Yup...want so bad...
Maple Maca Coconut Latte
- Coconut milk
- maple syrup
- organic instant fair trade coffee
- soy whipped cream in a can
- boil some water
- put about 2 teaspoons instant coffee in cup of choice
- pour about 3 tablespoons boiling water on cofffee
- add about 1 heaping teaspoons of maca to coffee and stir good
- add 1 1/2 tablespoons maple syrup
- then pour coconut milk until you each desired latte level and finish by stirring well
- add lots of whipped cream and then pour more maple syrup.
- Go find a cozy place to sit and enjoy :)
"I thought I would never eat thanksgiving food again, let alone in the form of a salad"
I remember back when I first started attempting to go vegan I had no idea what to eat. If you needed me I you would see me going back and forth between the frozen food freezer isle and the banana section, feeling like I was missing out on something...That something was cooking! Talking to a facebook friend today made me remember that just starting out being vegan used to be so confusing. And I missed some of the old foods I was so used to eating...at times I felt I would never taste them again.
I was never big on sweet potatoes to be honest except around thanksgiving and that is when they are usually smoothered in burnt melted gooey marshmallows. I am sure you know what I am talking about..they smell like sweet campfire thanksgiving candy, all warm and toasty. I thought I would never eat thanksgiving food again...let alone in the form of a salad. I am gluten free and vegan after all..
This salad seriously tastes like toasted sweet potatoes with marshmallows on top. No joke.
For anyone just starting out going vegan I recommend the freezer section of the grocery store. I know, I know, many people do the hex sign around that area like they are a witch in a coven...only dancing magically around the periferey of the store...But I don't I step right in that lions den. What I find might amaze you.
Freezer veggies. Get them. Buy them. They don't rot.
I will say this again...Freezer veggies...don't rot.
When you are first starting out going vegan and you buy out the whole produce section, you might end moldy veggies, because veggies by themselves don't really scream out "EAT ME". So they kind of just sit there until you learn how to make them taste delicious. This is where frozen sweet potatoes come in. They have no oil. Perfect if you are trying to maintain a high carb low fat lifestyle. Also magic trick number two parchment paper. Get that and always keep some on hand. I like the french kind with no chemicals.
This really was a quick recipe. I think the best thing to remember with this is to don't over pour the maple syrup like I accedently did trying to take an action shot of the syrup being poured. But if you think about it, people probably consume more syrup in their pancakes...those darn cute fluffy sponges that they are.
Oh did I mention, you won't get fat with this salad? And maple syrup has all sorts of benefits for the body!
- low glycemic
- fights inflammation
- high in antioxidants, 24 for different kinds to be exact, most of them you have never heard of
- very high in zinc and manganese
- manganese is good for fat and carbohydrate metabolisim and zinc is good for the immune system
So okay, on second thought, pour it on...
Oh and a side note, adding white pepper to anything gives it a slightly smokey mysterious taste...almost like toasted marshmallows....
And do please let me know if you try this, if I am crazy, but this seriously tastes like pie :)
Vegan Sweet Potato Pie Salad
- Sweet potato cubes; frozen, one bag
- 3-4 handfuls of mixed dark super greens
- white pepper
- garlic tahini sauce
- maple syrup
- sea salt
- Preheat oven to 350 degrees
- On parchment paper and a cookie sheet spread out sweet potato cubes
- lightly dash white pepper on the sweet potato
- pour 2 tablespoons or so maple syrup on sweet potatos
- lightly dash cayenne to taste and personal spice liking
- stir all around with a fork until mostly covered
- bake for 20-25 minutes until very lightly browned
- in mean time take a large bowl and put about 3-4 handfuls of greens in the bowl
- take baked sweet potato and slide it on top of the greens.
- pour heavy amounts of garlic tahini on top of the sweet potato
- pour enough maple syrup to make it sweet but now drowning in syrup...I put about a 1/4 cup on mine
- finish with more cayenne pepper and enjoy with a cup of green tea! Smile, you seriously just made sweet potato pie salad,
It is always imperative that you have on hand, at all times something very quick, mineral rich and nourishing for when you are hungry, sick or exhausted.
That is why at all times I keep in my kitchen three things :)
- miso soup
- dried seaweed
- frozen kale
This soup is so easy to make, you can make it even when you are super sick, or when you are looking for a quick appetizer to add to an already fantastic vegan meal.
Kale Miso Soup
- 3 cups water
- 3 teaspoons miso paste (organic)
- 1/2 bag frozen kale
- 1 big peice kombu seaweed
Boil water in a pot with kombu. After done boiling pour in frozen kale, this will cool down the water (which is a good thing) and turn off the heat. Let soup sit until it is warmish, but not hot. Take out the kombu and then mix in the miso paste. Add more to taste if you desire.
This dish is good to get some minerals in, especially with the kombu for some iodine. Serve with green tea on a cold day , or chilled on a spring afternoon and enjoy!
On cold winter nights when I am simply too busy to cook and I just want to wrap up in a blanket on the couch and read a book, I sometimes during these moments realize that it is pretty late in the evening and I have not fed and nourished myself yet.
By that time I am usually starving and tempting thoughts of ordering Thai food or gluten free, vegan pizza in crosses my mind like a screeching bright billboard sign that says "feed me, feed me now, I want fatty, big old pizza in my belly now." And upon these desperate times, the kitchen is also in a bit of a disarray, and you will find me knee deep in video editing only to realize 6 hours has gone by and that bowl of granola with almond milk, just isn't bloody cutting it anymore.
Don't pretend we have not ALL been there. Usually the more we focus on career, school, or real life we forget to feed ourselves nourishing food. We simply are too busy.
Well Lucky for you, and yes, I am looking at you... I have concocted a meal that is quick, really easy, and filling. AND even 'fancy' enough to impress a date or company on the fly, when you are much more concerned with finding that bloody bottle opener you haven't used in ages , then you are spending time stirring, mixing , mashing and chopping some healthy meal. And after the wine hits, and hypothetically if you *were* on a date, would you dare order in a pizza?
Not if you want a second date! Ok I am joking. Most folk love pizza.
But realistically, you are better then that and know that. This is also the ultimate 'binge food', because it is 100% healthy, it is filling, has fiber, and even if you eat the entire polenta log in one sitting like I do, it won't make you fat. It is also so fancy and easy you are literally showing yourself self love when you eat it.
With only 6 ingredients, that most of you should already have on hand, you will *never* have an excuse to not eat fabulously healthy again.
SPICY BBQ BAKED POLENTA WITH LEBANESE GARLIC SAUCE
- 1 Polenta log
- black pepper in a grinder
- garlic Lebanese Sauce
- 1 or 2 ripe roma tomatoes
- BBQ sauce- vegan
- hot sauce of your choice
- preheat oven at 415 degrees
- cover a cookie sheet with parchment paper
- unwrap and rinse with water the polenta. Then cut it into 1 to 1 2/1 inch slices and arrange nicely on tray.
- grind pepper over all of the polenta cakes
- cut up Roma tomatoes in tiny one inch pieces and evenly distribute on top of all of the polenta cakes.
- put garlic sauce on polenta cakes, about a quarters worth or more.
- pour a bit of BBQ sauce on each of the polenta cakes, and then pour enough hot sauce to your liking over all of them.
- Finnish with black pepper
- put the polenta cakes in the oven for 20 minutes, periodically checking to see how crispy the sides are getting. 20 minutes for soft polenta, 25 minutes for more crispy edges.
- Enjoy! Good to eat all in one sitting with a good glass of merlot and some black olives. Or if you have the time with a side of lightly seasoned radicchio with lemon and olive oil, or braised baby broccoli. Bon Appetit!
ok wow. So are you craving something decadent, junk food like...and just plain delicious when you are attempting a raw food diet...Or heck.....a cheap vegan who wants to be healthy but still want to eat "crispy" junk food?
Well these are for you. Oh....and you must like tabasco sauce and your mouth on fire.
Tabasco sauce always reminds me of late night rendezvous to Ihop or Dennys. Being bad...staying up too late....just getting off work and having a meal with coworkers. ADVENTURE.
Well these are adventure and then some. Seriously...My...mouth...is ....on ....fire.
So how you make them is pretty easy. ....
*go to the store* BUY AS MUCH ZUCCHINI as humanly possible. Also buy some tabasco sauce if you don't already have it in your kitchen. I assume you already have salt and pepper. If you don't, then something might be wrong, and you should get a friend to help you out. Anyway I digress.....
Cut up the zucchini in round 1/4 inch thick. Or smaller...depends on how thin or crunchy you want them. The thinner ....the crunchier.....
After that is all cut up cut some parchment paper the size of the dehydrator trays. Arrange zucchini on the trays BEFORE spicing them.
NOW TO SPICE!!
Drizzle each tray with sea salt. Then pepper....black pepper in case anyone is curious.
Now to the piece de resistance.....Put one drop of tabasco sauce on each piece of zucchini. Now at this point you may want to think "more is better". Actually in this case, unless you like incredibly spicy dehydrated tabasco bits being inhaled while you crunch down on them....(it is a weird sensation) , try to only go with one drop. If you like your world SPICY AS **** and order 10 stars in Thai restaurants ....then by all means lay on the sauce, but don't say...I didn't warn you :)
Then dehydrate at 105 over night in the dehydrator. If you do not own a dehydrator...then pop them in the oven on a low heat until crispy...and while they are in the oven, go buy a dehydrator. They are awesome. The world of infinite snacks will be open for you...:)
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