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My sister and I love this meal. It's simple, vegan, quick to make, and inexpensive for those on a budget while trying to be healthy, especially when in college. This plate is full of nutrients, veggies, and plant-based goodness. On a busy night or after a long day at class, we love whipping this up for dinner or lunch. Also, it makes for great leftovers!  Ingredients
1 large cup organic brown rice 2 cups water 1-2 tbsp coconut oil (or can be made with water for oil-free option) Spices Veggies 1 bell peppers 1/2 beetroot 1 large head broccoli handful or more green beans 2-3 large carrots 1 cup green peas 1/4 yellow onion 2 cups either kale or spinach Pinch of black pepper 1 tsp garlic powder Pinch of sea salt Pinch of paprika Directions 1. Bring 2 cups of water to a boil on the stove. Add rice and cover, letting it cook until the water is absorbed, or about 20 minutes. 2. While the rice cooks, wash all the veggies and cut them. Heat your frying pan to medium/high heat and add 1-2 tbsp of coconut oil, or water if you want to make this oil free. 3. Fry the onions and garlic first until they turn translucent, then add carrots and beetroot. After a about minute, add the rest of the veggies and spices. Cover and let simmer for a 5 to 10 minuets until veggies become soft and a knife can pierce them. 4. Afterwards, add fresh spinach or kale to the frying pan just before you serve so the steam softens the leaves. Enjoy!
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Recently, my sister and I have been obsessed with making raw vegan treats! They are delicious, healthy, and full of healthy fats. Also, because we love raspberries so much, we decided to make raspberry slices this time. Just saying, chocolate and raspberry is one of the best combos, am I right? Simply put, these vegan slices turned out to be AMAZING!   Total time: 1+ hours Serves: 8-9 Ingredients
8 medjool dates 2 large tablespoons of raw cacao powder 1 cup almond meal 1/3 cup sunflower seeds 1 tbsp coconut oil Raspberry layer 1 cup frozen and/or fresh raspberries 1 tbsp maple syrup 1 tsp chia seeds Cheesecake layer 1 cup soaked cashews 2 medjool dates 1 tbsp coconut oil 2 tbsp organic maple syrup Juice from 1/2 of a lemon Directions 1. Soak cashews for four hours or more. 2. After soaking medjool dates, process all crust ingredients in a processor. (Tip: we like to mash the medjool dates with a fork before placing in the processor so they mix easier!) 3. Press crust mixture into baking tray and place in freezer while you prepare the raspberry and cheesecake layer. For raspberry layer 1. Process raspberries, maple syrup, and chia seeds until combined. Spread over crust and place back in freezer. For cheesecake layer 1. Process all ingredients until the mixture becomes creamy. This may take several minuets. Spread mixture over the raspberry layer (make sure the raspberry layer has hardened a little bit so it spreads nicely) and place back in fridge. Allow the slices to sit in the freezer for at least 2 hours before enjoying! Quinoa is often associated with lunch or dinner, but this protein-packed, superfood grain can also be a nourishing, delicious breakfast choice. Just like oatmeal, quinoa is extremely versatile for breakfast, and is guaranteed to keep you satisfied until lunch. This Quinoa Breakfast Bowl recipe combines creamy coconut milk, quinoa, and fresh fruit for a delicious, protein-packed breakfast infused with cinnamon and a hearty, nutty flavor.  Cook time: 15 mins Serves: 2 Ingredients
1/2 cup quinoa, cry 1 cup coconut milk 1 tsp cinnamon 1 tsp vanilla 1 tbsp maple syrup (optional) Dirrections 1. Rinse quinoa through a fine mesh strainer before cooking. In a cooking pot, bring 1 cup coconut milk to a low boil and add the quinoa, cinnamon, vanilla, and maple syrup (optional). Lower heat to simmer and cook for 10-15 minutes, until the coconut milk has absorbed and the quinoa is soft and fluffy. 2. Serve in bowls topped with fresh mango, kiwi, blueberries, dried figs, coconut flakes, cinnamon, and golden berries if desired. These raw blueberry cheesecake slices turned out amazing! They're incredibly creamy, melt in your mouth, and are made from wholesome ingredients and fresh blueberries. Best of all, they're guilt-fee, vegan, gluten-free, refined sugar free, soy free, dairy free, and raw! Plus, they were a hit with the non-vegan fam.  Make Time: 2+ hours Serves: about 8 Ingredients
For the crust 8 medjool dates (cooked in sauce pan for 5-10 minuets) 1 cup pecans For blueberry cheesecake layer 1 cup cashews (soaked for at least four or five hours) 2 tbsp or more fresh blueberries 2 tbsp coconut oil 2 tbsp organic maple syrup 1 tsp pure vanilla essence Juice from 1/2 of a lime Directions For the crust 1. Pulse pecans and soaked medjool dates in a food processor or blender. (Tip: we like to mash the medjool dates with a fork before placing in the processor so they mix easier!) 2. Press crust mixture into baking tray at least 1-2 inches thick and place in freezer while you prepare the cheesecake layer. For the cheesecake layer 1. Put soaked cashews, soaked medjool dates, blueberries, lime juice, coconut oil, vanilla extract, and maple syrup in a processor and blend until the mixture becomes creamy. The mixture may seem really soft when done, so you can place it in the fridge for a few minutes to solidify. 2. Take crust out of freezer and pour cheesecake mixture evenly over the top. Place fresh blueberries on top or additional toppings (cacao nibs or coconut flakes would be delicious!) Return to freezer for at least two hours. 3. Cut into slices 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.
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