About 1 year ago, my partner and I decided that we were going to avoid refined and added sugar at all costs. Sometimes we need that one vegan donut from the cafe, but we are fully aware that it is unhealthy and know that it is just a monthly treat.
Now that we’ve stopped buying products that contain sugar, we have asked ourselves this question over and over again: Why is it so hard to find a cereal or granola that does not contain added sugar? Last night, we spent a lot of time in the health food aisle at our local grocery store reading all of the ingredient labels on the “healthy” cereals. We were so shocked, almost angry, that all contained sugar as the second or third ingredient.
We’ve made granola before, but we were hoping we could find a good company that can make one that we trust. Unfortunately, the search was unsuccessful. I honestly believe it should be illegal for companies to add the labels “healthy” or ” natural” to their packaging if sugar is in the ingredients list. Its a damaging lie for innocent people that believe they are being healthy, when they are actually destroying their gut and health.
Alright, rant over. We can sit for hours and talk about the truths of the sugar industry and how we can change our lives by making the simple decision to eliminate added sugars. For now, make this simple and delicious granola to keep in your pantry for a snack or a nutritious breakfast.
- 3 cups of raw oats
- 2 cups of raw cashews
- 1 cup of raw almonds
- 1 cup of pepitas
- 1/2 cup of chia seeds
- 1/2 cup of sesame seeds
- 1/4 cup of coconut oil
- 1/4 cup of brown rice syrup
- 4 tbsp cinnamon
- (Optional) 1/2 cup goji berries
- Preheat oven to 200 °C (390°F).
- In a large bowl, mix together all the ingredients (except the goji berries).
- Pour mixture onto a non stick pan, or a pan lined with baking paper. Bake for 20 minutes, stirring mixture every 5 minutes to ensure an even cook.
- Let it cool overnight. Add the goji berries ans store in a jar and use as cereal, granola, or muesli.
I have been so busy since moving to Sydney that I haven’t given myself the free time to get back into sharing my recipes. I decided to kick start my blogging in Australia with a recipe I have been meaning to test: vegan quiche!
Quiches are one of those unique dishes that you can serve for just about any meal. They work in the breakfast & brunch menu, dinner entrées or even as appetizers for a party!
Mini Spinach, Tomato, & Chive “Quiches”
Makes 14 -16 quiches
- 2 1/2 cups of chickpea flour
- 3 cups of water
- 3 tbsp of extra virgin olive oil
- 1 tbsp cumin powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 garlic cloves, chopped finely
- 1/2 cup chopped chives (green onions)
- 1 cup grape tomatoes, chopped into quarter slices
- 1 cup of raw spinach, chopped
- Preheat oven to 450°F and grease a standard muffin pan
- In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
- Add the garlic, chives, and spinach and mix well.
- Pour the mixture evenly into each muffin tin.
- Bake for 16 to 20 minutes, until the tops are golden brown. If you stick a fork into one quiche, it should return dry. If it is still wet, then continue to cook until fully cooked.
- Serve with hot sauce or your favorite salsa!
I spent the last weekend at my grandparent’s to get my mind more focused on final exams and not stress about all the crazy things going on Philly. It truly was a lovely time. We sat for hours talking about the synchronicity we have experienced in our daily lives and how easily it is to miss it. Its a remarkable thing when you are aware of these moments; it’ll completely reshape how you interpret every step you take. If you have never heard of tge term, synchronicity explains meaningful coincidences. They can be either large or small. Have you ever ran into your best friend when you two had made no plans to meet? Or were you ever thinking of doing something and then suddenly a person suggests it? You’ve experienced synchronicity. These moments may be small or large, but once you’re aware of its experience you’ll universe will shift.
One of the meals we had during our conversations was this easy refreshing kale salad. All you need is: Kale, avocado, strawberry halves, cucumber, lemon, onion powder, & paprika. In a large bowl, add the chopped kale, strawberries, diced avocado & diced cucumber. Squeeze the lemon over the salad and add the spices. Mix it up until the avocado has spread onto all of the ingredients. Serve it with the ones you love!
If you are having company over and need a delicious side dish to accompany your main one, try this savory one:
Ingredients: Bok Choy, Soy Sauce, Paprika, Sunflower Seeds. Boil the bok choy until the stems are soft and tender. In a sauce pan, heat the soy sauce, paprika and sunflower seeds. Mix in the bok choy and serve!
Here is a quick 15 minute recipe to flavor up your night! I love buckwheat soba noodles dry, in a sauce, or soup.
1 serving of buckwheat soba noodles
1 1/2 cups of miso ginger broth
Extra firm Tofu (cut into squares and seasones with paprika and tumeric)
Bake the tofu for 15 minutes at 350 degrees. In a saucepan, cook the soba noodles according to your package instructions. In a separate pan, heat the broth, cayenne pepper, celery, & carrots. Add all ingredients together with added pepper for taste.
Yum! Now, if only I had extra chopsticks. …
On these unexpected snow days, all I want is some warm soup! I usually forget to buy vegetable broth, so here is an easy way to make our own:
1 Tbsp. Garlic powder (or 2 Tbsp. of fresh garlic)
1 Tbsp. Tumeric
1 Tbsp. Kolonji Seeds
1 Tbsp. Thyme
1 Tbsp. Oregano
1/2 cup of celery leaves
1 onion (diced)
2-3 cups of water
This soup in the picture is a vegetable bean soup with carrots, celery, green beans, chick peas, black beans & mashed up kidney beans for a thicker sauce.