One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.
With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .
- 1/2 cup of coconut oil
- 2 tsp pure vanilla extract
- 1 cup of raw cacao powder
- 2/3 cup of brown rice malt syrup
- fresh, washed strawberries
- 1 drop of peppermint essential oil (optional) *
- 1/2 cup of unsweetened coconut shreds for decoration (optional)
- In a saucepan, heat up the coconut oil.
- Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
- Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
- Add your single drop of peppermint essential oil for a minty flavor.
- Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
- Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!
*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!
- 1 lb pizza dough (I used trader joe’s, or you can make your own Vegan Pizza Dough (That account rocks!)
- 1 packet of Daiya Mozzarella Cheese
- Sun Dried Tomatoes
- Banana Peppers
Saute the spinach, onions and garlic until the onions are almost soft.
In a bread pan, flat out half of the pizza dough. Lay out all of the veggies and sprinkle the cheese on top. Use the rest of the dough to cover the filling and pinch the edges together.
Bake at 425 degrees Fahrenheit for 20 minute, or until the top of the calzone is browning.
Top with oregano and serve with any marinara sauce. I suggest cut it into single slices, if sharing. If not, dig in!
- 1 cup of diced strawberries
- 1 tbsp water
- 1.5 tbsp chia seed
- 1 tsp agave nectar
Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!
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!
Kale will always be one of my favorite ingredients to add to just about any dish I make. Whether that be mixed in with a falafel mixture or lightly blanched for a salad. Lately, I’ve been obsessed with eating extremely finely-chopped kale when I make it with grains to make the consistency equal. I like to place the whole raw bunch into the food processor for a few pulses before I combine it with quinoa, couscous or brown rice.
This recipe is a Garlic Ginger Roasted Tofu with a Black Quinoa Kale Salad. All you need is: Fresh garlic, fresh ginger, low-sodium soy sauce, rosemary, extra firm tofu (cut into cubes), black quinoa, kale, and lemon. In a food processor, blend the garlic, ginger, soy sauce & rosemary until the chunky parts are extremely small. In a ziploc, add the cubed tofu and the marinade. Let it sit in the fridge for 30 minutes, or overnight if you have time! Cook the quinoa according to your package instructions.Place the kale in the food processor until finely chopped, then add it to the quinoa. Squeeze lemon juice and add pepper to the quinoa salad. When you are ready to cook the tofu, place the marinated cubes onto a baking tray and bake at 375 degrees for 12 minutes, then flip the tofu and cook for another 10 minutes. Enjoy!
I had a thirty minute break in my house to make food and bring it with me to class. Here is the result:
Roast the squared tofu with pesto and tomato sauce for 18 minutes at 350 degrees. Place on a bed of spinach, celery and pecans. Pack it up and go!
Vegans can still have breakfast, FYI! I go to sleep way too excited for breakfast when I know have tofu in the fridge. This with my morning coffee is sure to jump start my happy day
In a pan, stir fry extra firm tofu, turmeric, curry, and olive oil. Add in your veggies of choice and scramble all together. I added kale and cherry tomatoes! Of course, add a dash of pepper to bring out the flavor.