Hey beauties! I recently subscribed to http://www.vegancuts.com for their subscription boxes for the snack box and beauty box and love them! I figured I would share what I got this month. The boxes allow you to choose what type of plan you want, or if you don’t want to do a monthly or yearly subscription there are also boxes that you can buy outright one time. They also have a market place with lots of goodies for everyone!
I love fall because it’s colors are like being wrapped in a soft blanket of warmth. Vibrant reds and oranges paint the trees, there is a crispness to the air, and all the aromas of cinnamon, apple, and pumpkin fill my nose! Oh, and I am a #basicbitch with all of my pumpkin spice! Vegan of course! I am a carb baby and I love any kind of loaves or breads! I literally could eat some sort of sweet bread Every. Single. Day. The other day I decided to make mini pumpkin loaves. I experimented with my favorite banana bread recipe and changed it out for pumpkin (so yes that means you could totally substitute the pumpkin for about 3 large bananas and have this bread become a banana bread instead, or hell make them both)! For this bread you will need the following ingredients:
-1 Can of organic pumpkin purée (a little less about 1 1/3 C if you want it a little less dense)
-2 Tbs of ground flaxseed
-1/3 C of plant based milk (like to use cashew almond)
-1/3 C of melted coconut oil
– 2 Tbs of pure maple syrup
-2 tsp of pure vanilla extract
-1/4 C of sweetener of your choice (coconut sugar, stevia leaf, brown sugar….)
-1/2 C rolled oats
-1 tsp of baking soda
-1/2 tsp of baking powder
-1/2 tsp fine sea salt
1 1/2 C of flour
Preheat oven to 350 and grease your loaf pan ((9×5) or mini loaf pans or muffin tins). In a large bowl stir in all the wet ingredients (the top 6) until combined (if you are switching the pumpkin for banana, mash the bananas until almost smooth and have 1 1/3 cups). Add the dry ingredients one at a time, in order of the above list. Stop mixing when there is no more flour to be seen at the bottom of bowl or in mixture. Spoon into your pans and bake for 30 minutes (start with 20 if your using muffin pans or mini loaves, I always check every 10-15 minutes, especially if I am not using my oven). If the dough is still wet, bake another 20 minutes until a toothpick can be inserted and come out clean. Cool on a cooling rack and then slice and serve. Top with walnuts, pumpkin seeds, or pecans. I like to drizzle a simple glaze (melted brown sugar) on mine. ENJOY =)
Deities of Health
The Naked Vegans (baked goods)
Got this recipe from Forks Over Knives and it was so yummy and quick I had to share! This is perfect for breakfast but also awesome for dinner (which is what I did). For this meal you will need:
-14oz package of extra firm tofu
-1/3 C of nutritional yeast
-1 1/2 tsp of each dried basil and parsley
-3/4 tsp of ground turmeric
-sea salt and pepper to taste
-3/4 C of diced red onion
-1 1/2 tsp of garlic
-1 1/2 (14 oz) cans of artichoke hearts chopped
-1 1/2 C of cherry tomatoes
-1/3 C of kalamata olives (optional)
-4 1/2 C of baby spinach
After tofu is drained and patted dry with a towel, crumble it in a bowl with the yeast, parsley, basil, turmeric, salt and pepper. Mix well. In a large pan over medium heat, cook onions until translucent (keep adding water if needed to avoid sticking). Add garlic and stir. Evenly add tofu mixture to pan and cook until bottom of tofu is golden brown. Add artichokes, olives, and tomatoes and cook about 5 more minutes. Add spinach and cook an additional two minutes. Serve with a side of whole grain toast and some fruit.
YouTube Deities of Health
Got yet another review from my Grove Collabaritive shipments. This one was super exciting because they had the fall scents which I love. I will post the video below, and also a picture of the other shipment I just received yesterday which includes 2 other fall soaps (apple cider which is amazing and mum which is also really good! My fall set that I ordered came with pumpkin soap which I loved and wanted to try the other scents). I also got my soy pumpkin candle that shipped separately and let me tell you, the candle isn’t very big but it’s aroma fills the whole room! I also got a flea and tick spray that is all natural to use on the pups whenever we are walking outside. You just spray it once a week or before you go on a hike or an area you are worried about. Grove now has a full pet line on there with all sorts of things for your pet needs! Also in the latest shipment I got a charcoal sponge for bathing, dog toothbrush and paste, and coconut scrubbing sponges (I already washed the dishes with one last night and I looooove them)!
Hey y’all! Got a new shipment in and I wanted to share! Oh and I have been using the little brush and soap bowl that I showed in this video and I loooovveee it! All you need to do is add soap and a little water to the dish and press down whenever you want to use. The bamboo and sugar cane toilet paper is really awesome and is very durable. The vegan floss is working great also! Definitely will be buying it again. Below is a code for you to use to get a free 5 piece Mrs. Meyers cleaning kit with your first $20 or more purchase!! Don’t forget that the fall scents are coming out! Sign up for Grove now and I promise you will love it! The products are great, they price match, and the customer service is exceptional! Here is the code to get your free gift! https://www.grove.co/referrer/10910172/
Want a quick healthy snack that is a little ball of energy and protein? Look no further! These little bites, which can be done plenty of ways, will give you all you are looking for in a good healthy snack. Plus, they will make you think your eating cookie dough and only take 5 minutes to make!
Below I will provide how to make these bites three ways, but you will see that all you have to do is really switch out the protein powder flavor for more creative flavoring =) So for these awesome energy and protein packed bites you will need:
1 1/2 C of flour of your choice
1/4 C of protein powder
2 Tbs of chia seeds
1 Tbs of ground flax
1/4 C of agave or maple syrup
1/4 C of coconut oil
1/4 C of almond or other plant milk
This is all you will need for any flavoring. I used Vega Plant Protein Powder in the Salted Caramel flavor, so I didn’t add anything else, except some sea salt to sprinkle on top of the bites when they were done. To make you simply put all the dry ingredients in a bowl and whisk until blended. Add the wet ingredients and mix well (you may need to add one or two more tablespoons of nut milk, but you want it to be a crumbly dough mixture). Once well mixed, knead and squeeze dough so that it forms, and then roll into little balls and store in the freezer. Viola!
Other yummy flavors is lemon poppy seed and chocolate. For the lemon just use vanilla plant protein powder, replace the chia seeds with poppy seeds (or stick with the chia) and the 1/4 C of nut milk with 1/4 C of lemon juice and add 2 Tbs of nut milk. For decadent chocolate bites, use chocolate plant protein powder and then roll in finely chopped peanuts, cashews, or coconut flakes. Enjoy!
YouTube Deities of Health
Hello beauties! So I know I told you on my last video that I was transitioning to more raw eating (still vegan of course), and would share with you how my week typically has been going. I am not eating 100%, more like 60-80%. I am feeling better and you definitely can feel a difference in mood and energy even with just the short time, and not a full transition. Eating raw vegan has been shown to diminish signs of depression, increase energy and stamina, create healthier glowing skin, cure illness and disease, and many other wonderful things, and honestly why wouldn’t it? We are eating power packed nutrients that the earth herself is providing. My face has not really broken out, and I have not worn foundation at all the last couple weeks because of it. My hubby and others keep complimenting on my skin, so these little things help me want to continue to stay raw.
So, what have I been eating for my raw meals? I start my mornings off with soaked steel cut oats. I love these because not only are they packed with protein and fiber and extremely versatile, but they are so easy and excellent for me to grab on the mornings when I coach and have to be out the door at 4 a.m (yes leaving my house at 4)! These, well actually my lunch meals too are all super easy and can be changed up in so many ways, even though the base is the same. For the oats all you have to do is get some steel cut oats, place them in a jar with your favorite raw nut milk, and then add your favorite fruits, seeds, nuts, and spices. Close the jar and store in the fridge until ready to eat (note that it takes about 5 hours for them to soften, I make a whole weeks worth at the end of each week that way I always have some ready). My staples to all my morning oats are of course the oats and nut milk, along with chia and hemp seeds, and usually cinnamon. I like to add apples and raw walnuts or almonds, bananas with raw cashew (a little bit of raw carob powder is good too), blueberries with my favorite raw nut butter (tastes like pb&j Sammy), and papaya with raw sunflower seeds and some agave. The creativity is endless.
For lunch or dinner I have been doing a green smoothie which I mix up between kale and spinach and some kind of fruit, along with chia and hemp seeds. If I don’t do the smoothie I have been doing kale salads, which I am currently obsessed with. These too, can be super versatile and delicious as well as very easy to make. I add kale, a fruit, a nut, and other raw veggies and alway season with cayenne pepper, and either lemon juice, a balsamic and/or EVOO or raw agave. A few of my fave varieties are the kale with red onion, tomatoes, carrots, celery, apples/pears, and almonds with a coconut balsamic and a habanero EVOO, or a mix of the kale, raw sunflower seeds and raw cashews, cinnamon, a little cayenne, and raw agave. These salads are superfoods packed with nutrients and lots of fiber as well keep you full. Note that kale must be chewed in its entirety for it to fully digest properly, otherwise it can sit heavy in your stomach. For this reason I chop it in the food processor after I chop it up by hand. Most of us are always in a rush and are never on a slow mode in life, my husband is like this and eats his food super fast and doesn’t thoroughly chew it. So make sure you chop the kale really good and chew completely =)
Snacks are easy, I just nosh on some fresh fruit or veggies with my favorite raw nut butter, or have some seeds and nuts. Try these out and make them your own! Let me know which is your favorite morning oat, green smoothie, or kale (or green) salad!
YouTube Deities of Health
This recipe was inspired by Sasha Fraser’s Raw Food Recipes and Preparation. It super easy, little cleaning, no cooking, and delicious. The recipe makes 6 good sized bars (you could always cut them smaller or larger). They are good for a quick take on the road breakfast or snack, and provide energy. For these bars you will need the following:
- 3 large bananas
- 1 tbsp of lemon juice
- 1 C of raw nuts of choice (I use pistachios and cashews)
- 2 C of rolled oats
- pinch of sea salt
- 1/4 C of melted C of extra virgin coconut oil
Line a shallow tray with parchment or cling wrap (8×6 is a good size if you have it), mix bananas and lemon juice in a blender, process nuts and oats until they are finely chopped, then add salt, banana purée and coconut oil and process until combined. Spatula the mixture in your tray until it is flat. Sprinkle with cinnamon, cover and place in fridge for at least an hour. When mixture is set, remove and cut into bars. Enjoy or store in an air tight container in the freezer for up to a month.
YouTube Deities of Health
Hey y’all!!! So I have been getting a lot of questions on how to make the walnut tacos, and have been meaning to post it! Sorry!!! So let me just say, this is probably the easiest meal you can make! Like super easy, and it tastes like you were in the kitchen forever. A few things first… you can make the consistency of these tacos chunky or fine. I make mine more fine because I like that they will stay in place and when they are in a dough like mixture, they are perfect not only for tacos, but for also making nut burgers. If you prefer to have a little more crunch, just pulse the nuts a couple times, then add your liquid and spices, and pulse a little more.
Here is how I made this version: About three cups of walnuts (seriously just eyeball this, you can always have leftovers), 1tbs (or so) of olive oil, squeeze of a fresh lemon (or you can just use lemon juice), garlic; braggs BCAA (or soy sauce); pepper to taste. Blend the walnuts first to almost the consistency you want, add all of your liquids and spices and continue to blend until mixed. The olive oil and lemon juice will make the walnuts almost paste like (which is why this could be perfect for burgers…yes the paste doesn’t look very pretty but I promise its so yummy), so its easy to spoon in your tortillas. I placed mine in the air fryer for literally 3 minutes and they were crispy and delicious (don’t have an air fryer? Just pop them in the oven, or microwave for like 30-60 seconds).
These are great because the possibilities are endless! I made another version with lime juice and peppers with salsa and they were my favorite. So, let your imagination run wild with these! Don’t be afraid to really test your taste limits! Don’t forget to share what you put in your tacos! These will be a family fave! Enjoy!
YouTube Deities Of Health
These cupcakes are super moist and yummy, and even better…easy to make! For these delish sweets, you will need the following:
2 C of your favorite plant milk (I used unsweetened vanilla almond)
2/3 C of vegetable oil or melted coconut oil
2 tsp of vanilla extract
2 1/2 C of your favorite flour (I used organic all purpose)
2 C of coconut sugar (can substitute other)
3/4 C of cocoa powder
1 tsp of salt
1 tsp of apple cider vinegar
2 tsp of baking soda
Preheat your oven to 350 and mix the oil and sugar together. Next add the vanilla, flour and cocoa. Blend well, and then add the vinegar and baking soda. Mix just enough until blended. Grease your cupcake tin and bake for 20-30 minutes. As ovens vary, I suggest looking at the 20 minute mark and if not done adding 5 minutes. I always pull out if there is just a spot of batter on the knife because it will solidify while it cools. These are yummy without frosting (I frosted some and left some bare), but if you want to add frosting, I used the one from my Coconut Lemon Cake (which you can find on here). If you would prefer a healthier frosting, mix 1/2 C of coconut oil, 1/2 C water, 1 Tbsp of vanilla extract, 2 C of avocado, 1/2 C of cocoa powder, 1 C of powdered sugar, and a couple pinches of salt. Wait until cupcakes are cool, then frost (or not) and enjoy!