Looking for a healthy, easy to make smoothie with just a few simple ingredients?
This is the perfect St. Pat’s Day smoothie. It’s the perfect way to boost nutrients, cell function and immunity, and slow down the aging process, which we know speeds up by consuming toxins and processed foods.
Now, you have options here. You can make this into a Relish Bowl, by limiting the water you add and the blending time.
Note: If you have a Vitamix or high speed blender, you can add all of the ingredients without chopping. If you have a low powered blender, you should chop the greens, soften frozen fruit and dates (by soaking in hot water for 10 minutes prior to blending).
- 2 cups leafy Field greens (arugula, kale, spinach, etc)
- 1 cup Mixed fruit – fresh or frozen
- Banana (for thicker, richer texture)
- A splash of lemon juice (optional)
- 1/4 cup of water.
- 1 Tbs Flax Seeds (optional)
- 1-2 dates (optional for a sweeter taste, chunkier texture)
- Grind the flax seeds in an electric spice/coffee grinder or blender until they turn into flour. You can also use store-bought ground flax seeds but make sure the flax meal is fresh. (if using)
- Put all ingredients in a blender and blend on low until desired consistency (relish bowl or smoothie).
- Spoon into glasses or bowls for immediate consumption.
Looking for a healthy, easy to make no bake brownie recipe with just a few simple ingredients?
I have the recipe for you! This recipe is plant-based, vegan, gluten-free, and free from refined sugar. Forget the store-bought variety. These brownies are stored in the freezer and are a kid pleaser. I love this recipe for its adaptability, simplicity and taste.
Blogger’s Notes: I omitted the chocolate glaze from the recipe. The brownies were super rich, chocolatey and delicious without the glaze. I also added a 1/2 cup of cooked chickpeas to the recipe to improve the consistency.
Adapted from https://elavegan.com/healthy-no-bake-brownies-vegan-gluten-free/.
Prep Time10 mins
Servings: 16 small brownies
- 3/4 cup dates soft and moist ones (*see notes)
- 1 tsp vanilla extract or vanilla bean
- ½ cup chickpeas (or white beans)
- 1 Tbs Maple syrup (optional)
- 1/3 cup + 1 tbsp flax seeds (65 g)
- 1/4 cup + 1 heaped tbsp cocoa powder or raw cacao powder (30 g)
- 4 tbsp powdered peanut butter or almond flour (ground almonds) (32 g) (I used powdered peanut butter)
- Pinch of salt
Low-fat chocolate glaze: (I omitted the glaze.)
- 1/4 cup maple syrup or raw agave syrup
- 3 tbsp powdered peanut butter
- 3 tbsp cocoa powder
- Grind the flax seeds in an electric spice/coffee grinder or blender until they turn into flour. You can also use store-bought ground flax seeds but make sure the flax meal is fresh.
- Process all dry ingredients in a food processor, then add the dates and vanilla extract and blend until the dough sticks together when you press it between your fingers. It might take a while until the dough comes together. If it’s still too dry after some minutes add a few additional dates or a little bit of maple syrup or raw agave syrup. The dates should be very soft and juicy. If they aren’t moist soak them in warm water until they are soft.
- Line a 5-inch square baking pan (double the recipe if you have an 8-inch or 9-inch baking pan) with parchment paper and leave about a 2-inch overhang on both sides. Grease the paper with a little bit of oil. (I used a silicone pan.)
- Transfer the brownie dough to the pan and press it down firmly.
- If the dates aren’t soft/moist enough, soak them in (warm) water until they are soft.
- To make the glaze, just combine all ingredients in a small bowl and mix everything together with a whisk. You can skip the powdered peanut butter and use 1 1/2 – 2 tbsp of regular peanut butter (or any other nut/seed butter). However, it’s recommended to add more cocoa powder so the glaze isn’t too runny. Pour the glaze over the brownie dough and put the pan into the freezer for about 1 hour to set. (I omitted the glaze.)
Adapted from https://thevegan8.com/chickpea-sweet-potato-soup-gluten-free-oil-free/#wprm-recipe-container-34236
As I watch the snow build up outside, I crave the idea of eating a warm hearty soup. There’s nothing better on a cold winter day.
This one, by the Vegan 8, is a winner. It’s very easy to make, uses simple ingredients, and is filling. And, it’s super healthy. No oil, gluten free and virtually fat free.
After two of my friends made this and lauded the results, I decided it was my turn. Three’s a charm. WOW! This soup is super savory and delicious.
- 4 1/2 cups no sodium DARK vegetable broth/stock (I used organic vegan Better than Bouillon Seasoned Vegetable Base)*
- 1 packed cup (160g) finely diced white onion
- 4 large garlic cloves, minced (two tablespoons minced garlic)
- 1 inch cube fresh ginger, minced (I used ginger powder)
- 2 medium sweet potatoes, peeled and cut into 1 inch cubes (about 5 cups)
- 1/4 teaspoon black pepper
- Two 15oz cans organic chickpeas, drained & rinsed (I soaked and cooked dried chickpeas)
- 1-2 tablespoons nutritional yeast, to taste
- 4 heaping cups roughly chopped fresh kale, stems removed* (I used organic frozen Spinach)
- 1/2 teaspoon chili powder-optional
- Prepare the sweet potatoes, onion, ginger and garlic.
- In a large pot, add the broth, onion, ginger, garlic, sweet potatoes, salt and pepper. Stir well and bring to a boil. Once boiling, cover with a lid and turn to simmer for about 15 minutes until the sweet potatoes are almost fully tender.
- Add the chickpeas (drained & rinsed), nutritional yeast and kale. Return the lid and simmer an additional 10 minutes. (I stirred in a tsp chili powder at the end.)
*Better than Bouillon contains salt, so no need to add any other salt to this recipe. When you purchase Better than Bouillon read the label carefully. This brand makes Vegetable, No Beef and No Chicken, which are all plant-based; but it also makes regular Beef and Chicken, which can be easily confused with the others.
Note: This recipe can be made in a pressure cooker.
I began a plant-based diet in the beginning of 2019. The biggest change I noticed since going plant-based was weight stability and more life enjoyment as it relates to eating.
My weight used to fluctuate due to overeating, followed by constricting my eating. This took a lot of mental energy and feelings of shame when I felt I could not control my weight. Once I began a plant-based diet, I noticed my eating patterns became stable, along with my weight. I lost about ten pounds and then stabilized.
At first, I was worried about how to prepare or find foods to eat, or where to eat out. I started to build my own recipe binder and each time I found a recipe I liked, I would add it.
Friends and Pinterest gave me some ideas and as I became more comfortable with my new lifestyle, the food preparation became easy. Never in my life had I cooked with fresh onions, garlic and spices. These are now a staple in my kitchen and I have fun making all types of plant-based foods and soups.
I learned to prepare my own oat flour, applesauce, jam and vegan cheese, and all these items are gluten free, oil free and only natural fruit sugar.
I learned I could eat plenty, feel comfortable and not gain weight.
I used to eat out often in restaurants that did not match what my body truly wanted to eat. With more awareness about what I love, I eat out 80% less of the time because the food I make at home trumps any restaurant meal. When I do eat out, I select restaurants with healthy vegan/vegetarian options.
Overall, living a plant-based lifestyle has made me feel healthy, motivated me to exercise more, and has helped to stabilize my emotions.
An added benefit is that I feel better in my clothes, I am proud of my choices and I am having fun.
We were in Costa Rica a few years back during Passover.* We were in heaven when we stayed inland; there was a plethora of fresh fruits and vegetables. We loved having access to inexpensive, tropical produce and were able to make many meals with these delicious items. Since we were avoiding leavened items, the produce was a boon. When we moved to a fishing village on the West Coast of Costa Rica, gone were the myriad fresh fruits and vegetables and low prices. Bread and fish were plentiful. Since we were trying to keep Passover and as plant-based eaters, our choices were limited and bread was not an option. Fruit and vegetables grow inland and were not accessible. SO – we lived on rice and beans for several days. We bought a 10# bag. and each and every night, we made a new dish with seasonings and spices we found at the local markets. Below is one such recipe. It’s easy to make, filling, delicious, and inexpensive to make, even in Costa Rica.
* For those unfamiliar with the Jewish tradition, during the 8 days of Passover, those who observe it need to avoid all leavened products, IE: wheat and yeast products that rise when baked, such as bread and pasta. Matzoh and matzoh meal are exceptions because they are unleavened (don’t rise). This can present a challenge when traveling.
2 cups of cooked Brown Rice
15 or 16 oz drained can of Black Beans OR dried beans that have been cooked
1 teaspoon of Turmeric Powder
A tablespoon of Garlic Powder
A teaspoon of Onion Powder
A quarter cup of Salsa (low salt)
Put all ingredients in a non-stick pot (at least 3 quart) and cook on medium until hot.
Serve immediately or simmer until ready to eat.
Note: This dish keeps well for 5-7 days in the fridge in a well-sealed container.