Just like we should be mindful of what we put into our bodies, being aware of what we apply to our skin is equally important. It's surpising how many harmful chemicals hide in cosmetic producs, many of which are skin irritants, cause acne or dryness, and can even be carcenogenic.
The skin is the body's largest organ, so whatever is being applied get absorbed by our bodies. Our mother always educated us about harmful ingredients to avoid in skin care producs (her ability to pronounce the ingredients amazed us), which included parabens, fragrances, sodium lauryl sulfate (SFS), and synthetic colors to name a few, so we began evaluating the products we used on our skin.
We now strive to find products that are not only beneficial--especially since we struggle with acne and dryness-- but are also cruetly-free. So after discovering Osea Skincare, a cruetly free, ocean inspired skincare line, we were thrilled! They are a family owned skincare buisness that is 100% vegan, plant-based, non-toxic, and organic.
The company's misson states, "We believe that safe cosmetics are your right and our Earth's rightful due," and we agree!We believe that safe cosmetics are your right and our earth's rightful due
Pictuted: Ocean Cleanser
**This is not a paid post, we are simply sharing the cruetly-free products we discovered and love.
After hearing about the many benefits of making your own almond milk, we finally decided to try it and see whether homemade almond milk is better than store bought brands. The result? Yes, homemade almond milk is delicious. Really delicious. Think fresh, nutty, and extremely tasty almond milk. And not only is homemade almond milk it easy to make, but it is much healthier than store bought brands. We're obsessed.
Using Ellie's Best Nut Milk Bag, we created a recipe that convinces us to never drink store-bought again. We hope you'll enjoy this recipe as much as we did!
Prep time: 10 hours
1 cup raw almonds, soaked overnight or at last 10 hours
3 cups water
1-2 tsp vanilla extract
1/4 tsp cinnamon
Pinch of sea salt
2-3 dates, soaked, or 1 tbsp maple syrup (optional)
1. Soak almonds overnight or at least 10 hours. The longer the almonds soak, the creamier the almond milk will be.
2. If using dates to sweeten, soak in warm water for 15-20 minutes.
3. Drain an rinse the almonds. Then combine the almonds, water, dates or maple syrup (optional), vanilla extract, cinnamon, and sea salt in a blender and blend high for 1-3 minutes. The almonds should be broken into a fine meal.
4. Line a strainer with a nut milk bag and place over a bowl or container. Pour almond mixture over the nut bag. To extract as much milk as possible, gently squeeze the nut milk bag over the almond meal.
5. Refrigerate almond milk up to two days. Shake almond milk before using.
Notes: You can keep the almond pulp to use in making bliss balls, cookies, or crackers, or add to oatmeal and smoothies if desired.
My sister and I start almost every morning with either hot oatmeal or overnight oats. We're obsessed with oatmeal, no matter how it's made. Usually, we stick to the same thing, but this morning, we decided to try buckwheat porridge for breakfast. For this recipe, we used buckwheat groats and quinoa flakes, which created a delicious and nutty flavored porridge.
Buckwheat and quinoa are nutrient rich grains, and are packed with vitamins, fiber, protein, minerals and iron, and many additional benefits for your body. These grains are guaranteed to keep you fuller for longer, and keep your energy levels sustained throughout the morning. We found our buckwheat groats and quinoa flakes at Whole Foods, but these grains can be found at other local health food markets and some regular grocery stores.
Cook time: 5 minutes Serves: 1-2
1 cup almond milk (add more if needed)
1/2 cup buckweat groats
1/8 cup quinoa flakes
1/2 cup raspberries
1 tsp maca powder
1 tbsp chia seeds
1/4 tsp cinnamon
1 tsp vanilla extract
Toppings: Fresh fruit, coconut, Natierra's freeze dried bananas and cacao nibs, and
Big Slice Apple's Berry Chia Seed mix.
1. Pour buckwheat groats and quinoa flakes into almond milk in a cooking pot. Simmer on stove for 5-10 minutes, or until the buckwheat becomes soft and tender. Adjust liquid measurements as needed.
2. Stir in the raspberries, vanilla, cinnamon, and maca powder. Stir in the chia seeds once the porridge is removed from the stove.
3. Serve in bowls topped with atierra's freeze dried bananas, cacao nibs, raspberries, strawberries, and shredded coconut if desired.
Bliss balls are one of our favorite snacks to make. We love having them around for a healthy, quick snack, post-workout fuel, to put on breakfast or smoothie bowls, or even as a healthy dessert. Bliss balls are so versatile and can be made with many different ingredients.
Today, we're sharing our recipe for Chocolate Coconut Superfood Bliss Balls. These healthy plant-based treats are packed with antioxidants, fiber, protein, vitamins, and minerals, and are guaranteed to give you a boost of energy whether you've just come from the gym, or spent 4 hours studying for finals.
(PS. We tried them on oatmeal this morning and it was delicious!)
Prep time: 10 min Makes: about 23
1/2 cup rolled oats
1/2 cup raw almonds
1/2 cup shredded coconut
8 dates, pitted
2 tbsp Your Superfoods Organic Chocolate Lover's Mix (15% off discount code here!)
1 tsp vanilla
1. If dates are not already soft, boil/simmer them in hot water for 4-5 minutes until soft.
2. Put all ingredients in blender or food processor and mix on high until everything is combined and the almonds are pulverized. If the mixture is still too dry, at a few more dates.
3. Use a tablespoon to scoup out the mixture and roll into balls. You can roll them in chia seeds, vegan chocolate, or coconut flakes, or even add vegan chocolate chips to the mixture if desired.
4. Eat right away and store additional bliss balls in the fridge.
Greens are where it's at! My sister and I love incorporating greens into our daily meals, but rather than having them only for lunch or dinner, we love finding creative ways to add greens to our breakfast if we're not craving a green smoothie. Our favorite so far: zucchini oats.
Adding zucchini to your oatmeal is which is a great way to incorporate veggies into breakfast, it amplifies the nutritional benefits of oatmeal by providing a healthy dose of vitamins and minerals, and we promise you can't even taste it.
In addition to fresh veggies, we love adding green powdered superfoods to our meals, such as matcha, spirulina, moringa, and wheatgrass. So, when we discovered Your Super Food's Ogranic Matcha Power Mix (15% off discount here), we instantly fell in love.
Together with the zucchini and matcha powder, this recipe packs an abundance of greens and antioxidants, creating the ideal, energizing and super-food-charged breakfast for a busy morning.
Prep time: 5 min Total time: 24 hours Makes: 2 bowls
1 cup oats
2 cups coconut milk
1/2 cup grated zucchini
2 tbsp chia seeds
1 tsp vanilla
1 tbsp maple syrup
1 tbsp Your Superfoods Matcha Power Mix (15% off discount here!!!)
1. Grate 1/2 cup of zucchini and press into towl to remove exess water. Next, combine all ingredients in a bowl or mason jar and mix thoroughly. Cover and store the jar in the fridge overnight.
3. The next morning, stir the oats once. If needed, add more liquid if the consistency is too thick.
2. Separate into bowls and top with fresh fruit, goji berries, hemp seeds, and cashew butter if desired.
The other day my sister and I saw a recipe for non-vegan white chocolate Reese's Peanut Butter Cup slices, so we thought, how hard could it be to make a vegan version of that recipe? As a result, we threw around some ideas, created this recipe, and it was an instant hit!
These raw slices are creamy, melt-in-your mouth, and have a delicious silky texture. Cacao butter is the base for this recipe, which is a Mayan super-food, and is packed full of vital nutrients including healthy fats just like coconut oil. Combined with the peanut butter, this recipe is a powerhouse of super-foods and protein. Maple syrup is the only sweetener, making this dessert a delightfully healthy treat.
Total Time: 1+ hours Makes: 12+ bars
1 cup and 2 tbsp creamy peanut butter
1 cup cacao butter
2-3 tbsp maple syrup
1 tsp vanilla extract
Vegan peanut butter cups - we used the Justin's Brand
Sea salt to taste (only use if peanut butter is unsalted)
1. Melt cacao butter in a cooking pan on medium heat until completely melted. Stir frequently.
2. In a bowl, mix the melted cacao butter, peanut butter, maple syrup, vanilla, and sea salt together until fully combined .
3. Line a baking tray with foil or parchment and pour the mixture into it. Cover and place in fridge for 1 hour or in freezer for 30 minutes. Before the bars solidity, remove from fridge and press the peanut butter cups into top of the slices. You can cut the peanut butter cups or leave them whole.
4. Return to the fridge until the slices become solid, then serve and enjoy!
Who remembers begging your mother to lick the bowl when making cookies? Or maybe it was a sneaky taste when she wasn't looking. Either way, my sister and I agree that eating cookie dough was almost better than the cookies themselves. Because of our love for cookie dough, we came up with this healthy vegan oatmeal-based cookie dough recipe that is delicious and certian to satisfy your sweet tooth.
Not only is it tasty, but it's completely guilt-free and packed full of protien. This recipe is our go to dessert for a night in or a day of netflix binging.
Prep time: 1 hour Serves: 2
1 cup rolled oats
2 cups water or nut milk
2 tbsp peanut butter powder
2 tbsp creamy peanut butter
3 tbsp maple syrup
1 tbsp cane sugar
1 tsp baking soda
1 tsp vanilla
Sea salt to taste
Vegan chocolate chips
1. Cook oatmeal by stovetop or split into 1/2 cups and cook in mircrowave. With either cooking method, the desicred consistency should be thick and creamy.
2. Transfer the oatmeal to a bowl and chill in the fridge or freezer until it cools, about 30 minutes . It can be helpful to make the oatmeal in advance so it has time to cool off.
3. Once the oatmeal has cooled, add the oatmeal, peanut butter and peanut butter powder, maple syrup, cane sugar, vanilla, baking soda, and sea salt to a blender. Blend until the ingredients are fully combined and a creamy texture is acheived. You can adjust the sweetness, salt, and texute to your preferences.
4. Mix in the vegan chocolate chips and serve. Adding crushed pretzels or cacao nibs is another great idea. Oh, and trust us and add that extra scroup of peanut butter on the top ;)
My sister and I have fond memories of our mother making us mac & cheese. Within minutes, we would easily devour the whole pot in one sitting. Being vegan now, mac & cheese has become thing of the past, but who said being vegan means you can't still enjoy delicious alternatives? All it takes is the right recipe!
When creating this vegan mac & cheese, sister and I got to thinking: if pumpkin puree can be used as egg substitute in baking, why not try and make it work for mac & cheese? Turns out, the pumpkin not only gave the mac a creamier texture, but it turned out so cheasily delicious! This Creamy Vegan Pumpkin Mac & Cheese is everything you can dream of as a vegan. Not to mention, it is also low-fat and oil free.
Prep time: 15-20 minutes Serves: 2-3
Pasta (we like GF or whole wheat)
1/4 cup sweet onion
1-2 garlic cloves
1/2 cup and 3 tbsp pumpkin puree
4 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp coconut amminos
1 tsp apple cider vinegar
1/2 tsp salt
1/2 cup almond milk
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
Pepper to taste
1. Boil pasta according to directions on box.
2. Sautee onion and garlic on stove until slightly browned and fragrant.
3. Combine pumpkin, nutritional yeast, lemon juice, coconut amminos, almond milk, sauteed garlic and onion, apple cider, sea salt, and spices in a blender until creamy. If needed, adjust liquid and pumpkin measurements for desired consistency.
4. Once finished blending, heat mixture on stove-top for about 3-5 minutes then stir into pasta. Try adding kale or fresh greens to get those greens in-believe us, it takes good. (:
If anyone knows us, they're aware of our obsession with nut butters. Nut butters are a great source of vegan protein, healthy fats, and vitamins, and we're constantly seeking new brands, which is why we were excited to discover Jem Organic's nut butters, which are raw, stone-ground, and packed with super-foods.
We love flavored nut butters (especially seasonal, specifically: pumpkin spice), but oftentimes, they're packed full of unnecessary additives such as palm fruit oil, excessive sodium, and processed sugars. Gem Organics, however, unlike most flavored nut butters, contains minimal, wholesome ingredients, and are made with raw super-foods and sweetened naturally with coconut sugar. What's not to love?
For a super-food-packed lunch, breakfast, or post-workout snack, we love spreading nut butters on rice cakes and topping them with assorted fruit, nuts and seeds, and super-foods. Below, we're sharing our favorite combinations.
Prep time: 5 mins Serves 2-3
6 rice cakes
2 tbsp Superfood Maqui Almond Butter
2 tbsp Superfood Cardamom Cashew Butter
1/2 tsp chia seeds
2 tbsp coconut flakes
1 tsp hemp hearts
2 tsp cacao nibs
1 banana, sliced
1 ripe kiwi
1. Spread the superfood almond butter and cashew butter on alternating rice cakes. You can also use mashed avocado as another option.
2. Top the cashew butter with: banana, cacao nibs, cinnamon, chia seeds, and hemp hearts. Top the super-food almond butter rice with: strawberries, chia seeds, coconut, blueberries, cacao nibs, and kiwi with coconut.
3. If using avocado, top with hemp seeds, sea salt, paprika, and nutritional yeast. Enjoy!
*this post is not sponsored*
Who dosen't love avocados? They're creamy and rich in texture, taste delicious, and are the perfect superfood, offering an array of wonderful health benefits including essential fats our bodies need, healthy skin, promote eye health, and contain fiber. This green smoothie combines avocado with matcha, greens, and vanilla to create the perfect post-workout plant-based fuel your body will love.
Prep time: 5 mins Serves: 1
1/2 ripe avocado
1 frozen banana, chopped
1-2 handfuls spinach
1 tsp yourtea matcha
1 tsp spirulina
1 tsp vanilla
Few drops stevia (or 1-2 dates)
1 cup almond or coconut milk
1. Chop frozen banana so that it blends easier.
2.Add spinach to blender first, then add the remaining ingredients. Blend thoroughly until a creamy texture is achieved. Adjust liquid measurements or add ice accordingly.
3. Serve and enjoy!
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.