Mushroom and light cream truffle pasta has ma’ heart. This one is completely dairy-free and get’s that cheesy light truffle cream sauce taste from none other than… C-A-S-H-E-W-S. Yep, you read that right; (insert bold letters and conspicuous spacing :P). The same good ol’ raw cashews I make vegan cheesecake from. The same handful of raw cashews that make my smoothies denser and creamier. The same cashews that I use for my cashew cream cheese spread. Starting to make sense? Cashews are the best source of cheesy goodness, aside from cheese itself. You will love!
I’ve said it before and I’ll say it again: I am a pancake girl through and through. Not trying to put waffles down or anything people; but pancakes bring me right back to the happiest spot of my childhood. That hazy memory of a lazy Sunday, mom’s hot chocolate, and thick + spongy pancakes for breakfast in my parents terrace overlooking the garden is the stuff weekend dreams are made of.
Hello, January! Nice to see you. I may or may not be excited you’re here, but am ready to reset. Let me preface this by saying: this little DIY Buddha Bowl tutorial post was written for you guys, at your request! Yep; January is upon us… and we’re all trying to make better, healthier, and… Continue reading Fiery Sumac Sweet Potatoes
Fact: I will never get bored of breakfast cookies. Not a chance. Zero. Null. (Disclaimer: at one point in my life; I wasn’t eating breakfast cookies, I was just eating cookies for breakfast). Thankfully, I’ve come a long way! Here’s a healthy cookie recipe everyone will enjoy! It’s vegan, dairy-free, gluten-free, and refined-sugar free. Oh…… Continue reading Blueberry Banana Muffin Top Breakfast Cookies!
Picture warm and frothy hot chocolate made without any preservatives, corn syrup, white sugar or processed cocoa. Instead of regular milk; this recipe calls for oat milk, almond milk, or cashew milk. In lieu of white sugar, this recipe calls for pure maple or 1-2 soaked medjool dates, pitted. You blend it all up, then you warm it all up. C’est tout! And if you use pure maple syrup- you don’t need to blend anything. Just warm up over the stove using a whisker to mix well.
Who doesn’t enjoy jammy cookies? Like, seriously. Soft and slightly chewy- they melt-in-your-mouth and make you quickly engulf the edges so you can get to the joyous jam-filled middle. And here’s the best part; the jam-filled middle is highly customizable; I filled mine sticky and sweet bumbleberry jam- AKA just a fancy name for a combination of strawberries, blueberries and raspberries. But it’s oh so good!
With muffins, you get what you put in. These are healthy, wholesome- but don’t taste it one bit. That’s the best kind of baked good situation. That’s exactly the kind of baked good situation you want to be in. They’re made with all good things like; certified gluten-free oats, organic pumpkin puree, dairy free chocolate chips, pasture raised eggs etc. But hey, the finished product tastes both; decadent and enjoyable. You want a second one the moment you take a bite off the first.
You know those days when you’re distinctly craving something hearty and savory, that’s both incredibly satisfying- but equally simple to prep? Well, this little recipe is just that. And it’s so incredibly versatile: you can enjoy these toasties for breakfast, lunch, brunch or dinner, or serve them in smaller sizes as appetizers for a little holiday cocktail party. Or any party. Think of them essentially as glorified “crostini”.
As you guys already know, am all about recreating your favorite comfort dishes using better for you, clean ingredients. Insert butternut squash into the equation. This unassuming seasonal veg has the capacity to kill it in the fry department. It has the veg-powered ability to create crispy wedges that can be seasoned any way you like and give you that hearty/home-style feel you crave.