#eat well
Who says vegan dishes can’t be tasty!
I’m not vegan personally, but I absolutely eat vegan most days of the week! It’s a great way to challenge myself to cook more creatively. Eating vegan doesn’t mean you have to eat bland. There are great spices (other than MSG) that help to bring out that umami flavor.
Dinner was a bowl of green pasta made of peas, spinach, parsley and onions. I paired it with some spicy soy sausage and some fresh cut tomatoes.
Seasoning consists of salt, pepper, cumin, paprika, red chili and a bit of garlic. Really gives the sweetness of the peas a little kick!
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Chilly weather calls for a delicious bowl of ancient grain oats topped with sweet fresh berries, nanas and peanut butter. Can’t believe it’s almost Friday again! The week has flown by!
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Good morning world! ☘️
Recharging with some good old greens this morning. Made myself a creamy bowl of matcha wheatgrass smoothie topped off with frozen grapes, blueberries, kiwi wheels, almond granola bits and a delicious organic chocolate cookie sandwich courtesy of @annieshomegrown.
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Nothing like a smoothie dipped cookie sandwich!!
Green Recipe:
2 frozen bananas
1 tbsp of soy yogurt
A handful of frozen organic spinach
2 large frozen figs
Half a tsp of wheatgrass powder
1 tsp of matcha powder
A splash of vanilla almond milk
Blend and enjoy!
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Oh good morning tumblr!
Kickin off my Friday morning with a splash of blue!
I am so ready for the weekend! It has been a busy couple of days. I topped this ocean colored nicecream off with sweet frozen grapes, fresh berries, granola and coconut flakes.
Such an energizing way to start the day.
This concoction is made of
2 frozen bananas
1 frozen fig
1 tbsp of almond butter
1 tsp of spirulina powder.
Add ice and a splash of almond milk
Blend and devour!
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Quinoa, Chickpea, and Spinach Salad
Prep time: 30 minutes
Ingredients:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 2 ounces feta cheese, crumbled (about ½ cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
Directions:
(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
Enjoy!!
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Last weeks orange and sesame cake adaptation via @mynewroots what a delicious afternoon treat that was! Thanks so much for having me on retreat with you @jo.buick @alice.hobday.yoga constantly inspired by their ability to hold space with such grace. The yarra valley has such a great feeling, the mountains and cool morning air, especially at this time of year - the trees shedding their skin, all the colours and flavours of fall are truly spectacular!!!! Enjoy your weekend, it seemed like friday would never come and here we are, along with new moon in gemini! Intention setting time. For this recipe go to @mynewroots website. X
Image source @smoothblender for more. Follow @smoothblender on instagram
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QUINOA TACO MEAT.
Instagram:@sapphiresarahh
the recipe will be on my blog which is really close to being done!
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We made a few more prints for ya’ll :)
Natural killerT-shirt/Hoodie/Tank top/Clock/Card/Mug/iPhone cover
Live like a phagocyteT-shirt /Hoodie/Tank top/Clock/Card/Mug/iPhone cover
Totally insensitiveT-shirt /Hoodie/Tank top
Weapons of mass destructionT-shirt /Hoodie/Tank top/Card/Mug/iPhone cover
Obligate intracellular parasite T-shirt /Hoodie/Tank top/Card/Mug/iPhone cover
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盛大に油跳ねて左手火傷しても食材には待ったなしで火が入っていくので、手冷やしながらも執念で作った椎茸と花芽白菜のパスタ
