#vegansofig
Today’s ‘idk just eat it’ lunch bowl-I might have overdone it on the protein a bit here with the edamame, tofu, black rice and peanut dressing but hey let’s just embrace it ✨
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Win all kinds of goodies from @veganproteins & @officialteamgreen.
1. Repost this image
2. Follow @veganproteins & @officialteamgreen
3. Use #veganproteinsTeamGreen
Contest will run for 10 days approx. And we will pick a winner/winners who follow the 3 contest rules above. U.S. residents only, sorry. (Shipping issues)
#OfficialTeamGreen #PlantShred #vegan #herbivore #plantbased #vegetarian #veggie #veg #animalliberation #veganathlete #nomeatathlete #meatfreeathlete #plantbuilt #plantfit #plantstrong #veganstrong #plantpower #veganlifter #plantbasedathlete #plantbasedmuscle #vegancrossfit #carbthefuckup #xvx #vegansofig #vegansofinstagram #veganproteins #veganbodybuildingandfitness
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Vegan Brownie
My favorite clean snack = @emmysorganics vegan, GF organic coconut cookies This is a vanilla cookie topped with almond butter (mixed with @earthlychoice flaxseed for extra fiber), pomegranate seeds, @navitasorganics cacao nibs, @foodsalive crushed almonds and @manitobaharvest hemp seeds. What are your favorite clean snacks?
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#emmyscoconutcookies #cleancookies #cleaneating #cleaneats #eatclean #healthy #healthyfood #healthyeating #healthyrecipes #plantbased #veganrecipes #vegan #veganfood #vegancommunity #veganfoodshare #glutenfree #healthysnack #worldwideveganfood #veganfoodspot #vegansnack #vegansofig #realfood #eatrealfood #feedfeedvegan #thrivemags (at Boston, Massachusetts)
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Hey fam! I am taking a break from weekly videos for now. I may still post on social. Just a heads up! Hope to be back recording soon! Until then….my love! ❤
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#needabreak #cantagirlcatchabreak #youtuber #rest #descanso #recordingbreak #icanhandleit #veganyoutuber #sendinglove #weeklyvideos #vegan #vegansofig #artisticvegan #plantbased #artisticveganshow #christaclark #familyfirst
https://www.instagram.com/p/CAYN1sCD3D5/?igshid=3jkfgl8ho8yv
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Unfermented Noni Paste (like an apple sauce consistency)
Fermenting foods usually improves their nutritional value but from what I’ve read about noni, the fermentation process changes the chemical profile, destroying all of the digestive enzymes and 50% of noni’s 165 beneficial compounds so I’ve chosen to make this recipe unfermented in order to attain as many medicinal benefits as possible.
To make:
1. Mash the ripe nonis through a sieve into a bowl to separate the seeds from the flesh.
2. Mix in fresh lime and cinnamon to taste (until you’re happy with successfully masking the noni flavour) unless you like it!
3. For medicinal benefits try to consume 1 ounce a day. Begin with about .5 - 1 tbsp each day and then continue to increase slowly. The flavor at 1 ounce may be too strong in the beginning, I know it was for me. I suggest adding to daily smoothies but it certainly isn’t limited to this. Will keep in the fridge for approximately 2 - 3 weeks before fermentation occurs.
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More recipe captures from Matthew Kenney’s Culinary Nutrition course online.
1. Fruit sushi. passionfruit sauce
2. Superfood frozen yogurt | fermented coconut yogurt. maca. goji. pitaya.
3. Cultured coconut yogurt. date caramel sauce
4. Kulfi ice cream | pistachio. pitaya. date caramel sauce
5. Gypsy chai latte | cashew. turmeric
6. Apple pineapple kanten
7. Carrot kimpira
8. Arugula salad. avocado lime vinaigrette
9. Lentil sprouts
10. Carrot curry soup
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Chickpea miso | almond | homegrown moringa leaf + flower
RECIPE
Cooked Ingredients:
2 tsp extra virgin coconut oil
2 cloves garlic
¼ white onion
1 tsp ginger
1 tsp jalapeño
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green bean glass noodles (or any other fine gluten-free noodle of choice)
1. Finely mince garlic, onion, ginger and jalapeño.
2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat.
Raw Ingredients:
2 cups homemade almond milk (unsweetened)
1 cup purified water
2.5 tbsp unpasteurised chickpea miso (or any other miso of choice)
1 tbsp tamari
½ tbsp coconut aminos
2 tbsp fresh squeezed lime juice
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½ cup shredded white Russian kale
moringa leaves and flowers
black pepper
cayenne
3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.
4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso.
5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors.
6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice.
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Fennel Grapefruit Salad from Matthew Kenney’s 5 Day Juice Cleanse.
Substituted the thyme with mint and added star fruit.
Fennel, grapefruit and mint from the organic farm and the mixed greens are grown on our property.
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I recently had the opportunity to capture some of the dishes at Arata, Matthew Kenney’s culinary incubator at The Gothic in Belfast Maine.
The menu features plant-based ramen noodles, steamed buns, small plates and desserts inspired by Far East flavours.
Featured here:
1. Arata Ramen | pulled mushrooms | baby bok choy | sea palm | corn puree
2. Maine Potato | Maine coast seaweed | kimchi vinaigrette
3. Toasted Sesame Cheesecake | candied lemon
4. Smashed Cucumber | scallion | togarashi | almonds
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Double Maxed Out
Did a whole set of #deadlifts at 140lb and 2 sets 125lb on #squats when it was first time hitting both those weights
First time in a while felt like I really killed leg day and felt amazing. 10lbs away from 1.5x my body weight deadlifting which was my summer goal
#veganwholift #girlswholift #hclfv #hclf #vegan #bikinicompetitorintraining #legday #vegansofinstagram #vegansofig
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Millet and Vanilla Protein Powder PB2
#hclf #vegan #veganprotein #hclfv #millet #vegansofig #vegansofinstagram #whatveganseat #pb2 #veganproteinpowder
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Trying to increase my protein while maintaining between 75-80% (after experimenting the last few months by pushing my carb intake found 75-80 deff necessary to manage my ibs)
Gotta lower fats so gonna use low-fat raw pesto as a salad dressing to replace some of the avocado for my salad and have been adding RAW Vanilla Protein Powder to my PB2-rice cake snack
Got 85g today but also had a whole avocado since I haven’t had any the last couple days so only got 74% carb which is still okay but pushing too little
Dinner was 1.5 cups dry rice, 1 scoop RAW Vanilla Protein Powder, and 2 tbsp PB2
#legday #veganprotein #vegan #hclf #hclfv #ibs #veganswholift #girlswholift #vegansofig #vegansofinstagram #rawtill4 #rt4
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