Muesli Granola (refined sugar free)

Muesli Granola (refined sugar free)

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. 

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 200 °C (390°F).
  2. In a large bowl, mix together all the ingredients (except the goji berries). 
  3. 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.
  4. Let it cool overnight. Add the goji berries ans store in a jar and use as cereal, granola, or muesli.
Mini Spinach, Tomato, & Chive “Quiches”

Mini Spinach, Tomato, & Chive “Quiches”

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

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 450°F and grease a standard muffin pan
  2. In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
  3. Add the garlic, chives, and spinach and mix well.
  4. Pour the mixture evenly into each muffin tin.
  5. 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.
  6. Serve with hot sauce or your favorite salsa!

    Vegan Cinnamon Raisin Bagels

    Vegan Cinnamon Raisin Bagels

    Vegan Cinnamon Raisin Bagels

    Makes 9 bagels

    Ingredients:

    • 1 1/3 cup warm water
    • 1 1/2 tbsp coconut sugar (replace with any sugar you choose)
    • 1 packet active dry yeast (about 2 tsp)
    • 3 1/4 cup of whole wheat flour
    • 4 tbsp of cinnamon
    • 1/2 cup raisins, unsweetened/unsalted
    • oats for topping

    Instructions:

    • In a small bowl, combine the water and sugar and stir until the sugar is dissolved. Add the yeast and let it sit for 6-8 minutes. It should start bubbling and foaming.
    • In a larger bowl, mix together the flour, cinnamon and raisins. When the yeast is ready, pour it into the large bowl and mix as well as you can. It will be lumpy. Don’t expect it to all stick together right away.
    • Transfer mixture to a lightly floured surface and begin to knead the dough. Continue to do so until one large piece forms and everything is sticking together.
    • Put the dough into a lightly oiled bowl (i used coconut oil and wiped it around a glass bowl using a paper towel). Let it sit in there for about an hour. You should see that the dough has nearly doubled in size.
    • Divide the dough into 8 even pieces. Roll each piece into a ball, then use your pinky finger to poke a whole through the middle. Use your finger to open the hole up. Play around with the design until the bagel looks good to you.
    • Set each bagel aside and preheat oven to 425 degrees fahrenheit. Bring a large pot of water to boil. Add the bagels (3-4 at a time if the pot cannot fit them all). Let them boil for 60 seconds.
    • Transfer boiled bagels to a baking sheet lined with parchment paper. Sprinkle the oats on the tops of each bagel. Use a spoon or your finger to lightly push the oats down so they stick to the bagel.
    • Bake bagels for 10 minutes. Let them cool for about 10 minutes before serving!

     

    Vegan Cinnamon Raisin Bagels

    Bagels Dough
    This is what your dough should look like after you have kneaded it for a few minutes
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    Make sure all the balls of dough are even before forming the bagel shape. You can choose to make these flat, larger bagels, or keep them small and thick as they are in the photo.

    Cinnamon Raisin Bagels

    Refreshing Kale Salad

    Refreshing Kale Salad

    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.

    IMG_20140321_000254

    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!

    Miso Ginger Soup w/ Baked Tofu & Soba Noodles

    Miso Ginger Soup w/ Baked Tofu & Soba Noodles

    image

    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
    Celery
    Carrots
    Cayenne pepper
    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. …

    Homemade Vegetable Broth

    Homemade Vegetable Broth

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    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.