vegan

Currently Cooking

Coconut + Lime Chia Pudding 
 
1 1/2 cups organic coconut milk
2 tbs honey
3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)
Juice 1 lime
Coconut flakes
 
 
 
1. Add coconut milk, honey, and chia seeds to a mixing bowl  
2. Stir until honey dissolves
3. Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours or overnight
4. Add lime juice to chilled chia seeds and milk
5. Serve into small bowl or glasses and garnish with toasted coconut flakes
Serves four
 
Inspiration + Photo: Lush Loves
 

Currently Cooking

 Quinoa Breakfast Bowl

1 1/2 cups cooked quinoa

1 cup blueberries/peaches/cherries

1 banana, sliced

1/4 cup sliced almonds

1-2 tbsp real maple syrup/agave

1 tsp cinnamon

1/4 cup of coconut/almond milk

Mix warm quinoa with maple syrup and cinnamon

Add fruit and almonds

Serve into bowls (makes 2 servings)

Pour favorite milk on top

Photo: The Wheatless Kitchen

Currently Cooking

 Kale Salad + Honey Vinaigrette 

3 tbsp white wine vinegar

2 tbsp finely minced shallot

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

 black pepper to taste

4 cups of curly kale, stems removed, shredded

1. Whisk vinegar with shallots, honey, olive oil, salt, and pepper
2. Massage kale and vinaigrette until evenly coated
3. Place marinated kale in a glass container and refrigerate overnight
4. Serve the next day with additional toppings such as avocado slices, pomegranate seeds, pine nuts or beets
Photo: Bloglovin

 

 

Currently Cooking

 Blueberry + Sea Salt Popsicles

1 cup raw cashews, soaked for at least 4 hours, rinsed and drained.

2½ cups filtered water

2 tablespoons light agave syrup

1 teaspoon pure vanilla extract

a pinch or 2 of sea salt

2 cups fresh blueberries

2 teaspoons pure vanilla extract

 

  1. Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender.
  2. Blend for 2 minutes.
  3. Set aside.
  4. Combine blueberries, vanilla, and ½ cup of the prepared cashew milk in your blender.
  5. Fill your popsicle molds half way with cashew milk. Fill the rest of the molds with the blueberry puree.
  6. Freeze molds for about 1 hour and then insert a wooden popsicle stick into each pop. Return to the freezer for another 4-6 hours or until frozen solid.

Photo: Beard&Bonnet

Currently Cooking

Chilled Avocado and Coconut Soup

2 avocados, peeled and pitted

3 inches (7 cm) cucumber, peeled and cut into smaller pieces

1 cup cold water

1/2 cup coconut milk

4 tbsp lemon juice

4-8 drops tabasco

a handful chives, chopped

3 stems dill

2 ice cubes

1 tsp salt

Toppings

a drizzle of olive oil

1/4 cup pumpkin seeds, roughly chopped

dill & chives, chopped

1. Add all the ingredients to a food processor or blender.

2. Mix it until completely smooth.

3. Season to taste.

4. Serve immediately or chill in the fridge

5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.

Recipe and photo from David and Luise at Green Kitchen Stories.