2 cups raw almonds, soaked in water
3 cups cold filtered water
1 tablespoon vanilla extract
3 tablespoons coconut sugar
1/4 teaspoon sea salt
Pinch of Cinnamon
1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water.
2. Rinse and drain the almonds and place into a blender along with filtered water and chopped vanilla bean or extract.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon, sea salt and coconut sugar. Blend on low to combine.
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.
Yield: 6 (4-inch) pancakes
- 3/4 cup light buckwheat flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 3/4 cup + 2 tbsp almond milk
- 2 tbsp pure maple syrup (or other liquid sweetener)
- 1 tsp pure vanilla extract
- 1 medium ripe banana, diced
- Frozen blueberries
- 1/2 cup blueberries (optional)
1. Preheat a large non-stick skillet over medium heat.
2.Place flour into a large bowl. Now whisk in the rest of the dry ingredients (cornstarch, baking powder).
3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
4. Fold in the diced banana. If using fresh blueberries, mix them in now.
5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.
Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding.
Adapted from: http://ohsheglows.com/2012/03/08/vegan-gluten-free-vanilla-blueberry-buckwheat-pancakes/#ixzz2x4vHXiLA
- 1 green onion, finely chopped (about 1/4 cup)
- 1/4 cup finely chopped red pepper
- 1/2 cup chickpea flour (also known as garbanzo flour or besan)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- pinch red pepper flakes (optional)
- 1/2 cup + 2 tablespoons water
- Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
- Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
- Stir in the chopped vegetables.
- When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
- Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
Adapted from: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz2wnCREC80
An easy to make alternative to traditional jams and jelly. Chia seeds are used to thicken and add a nice texture to an already delicious jam. Feel free to substitute maple syrup for a sweetener of your preference. This recipe is best if made using local ingredients, blueberries that are hand picked by yourself from a field are even better!
- 3 cups frozen blueberries
- 3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
- 3 tbsp chia seeds
- 1/2 tsp pure vanilla extract
1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.
Recipe adapted from: http://ohsheglows.com/2012/06/26/magical-blueberry-vanilla-chia-seed-jam/#ixzz2whhuFj00
1 cup raw almonds, soaked
2 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 tablespoons vegan mayo (I use soy-free veganaise)
1 teaspoon Dijon mustard
1/2-1 tablespoon fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper.
4. You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days.
Recipe orginally from: http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/#ixzz2wMFb5uqJ
1 full scoop Vega protein (I used vanilla chai)
1 whole banana
1/4 cup cantaloupe
Large handful of baby spinach
Tablespoon raw hemp hearts
Cold fresh H20
Combine all of the ingredients in a blender and combine. Pour into your favorite glass and top with more hemp hearts. Enjoy<3
2 carrots, unpeeled
2 celery stalks
1 large handful of grapes (or any other sweet fruit)
1 chunk of cucumber
A pinch of inflammation fighting turmeric
Run all the fruits and vegetables through a juicer, stir in a pinch of turmeric. Pour into your favorite glass (I used a shot glass) and then bottoms up! Enjoy ❤
The vegetables will act as a diuretic and will help to rid the body of all unwanted toxins. Adding ginger will help to boost the juices effectiveness against colds and the flu, but know that it will add a bite and can be quite spicy.
What is Oil Pulling?
Oil Pulling as been used in East Indian Culture as a way of maintaining oral health for thousands of years. It cleans and detoxifies teeth and surrounding gums in a natural and safe way without any added chemicals or fluoride.
Basically, you just swish coconut oil in your mouth for 20 minutes, make sure it gets between teeth and covers the whole mouth. After this time as elapsed, simply spit the oil out into the trash and brush with your favorite all natural and fluoride free toothpaste.
How to do oil pulling:
- Put approximately a tablespoon of oil into your mouth (Raw and unprocessed coconut oil is best, it is naturally anti bacterial) I scoop it out as a solid and let it melt in my mouth before swishing. You will have to “chew” the oil for a few seconds before it melts.
- Swish for 20 minutes. This amount of time is key, it is just long enough to soften and break up the plague. The oil will get thicker and milky as it mixed with saliva during this time and it should be creamy-white when spit out.
- Spit oil into the trash can. Especially if you have a septic system… don’t spit into the sink! Definitely do not swallow the oil as it is hopefully full of bacteria, toxins and pus that are now not in the mouth. Yuck!
- Rinse well with warm water. I swish a few times with warm water to get any remaining oil out of my mouth.
- Brush Well. You want to get rid of all remaining toxins and only use natural tooth paste that doesn’t have any added fluoride.
Benefits of Oil Pulling:
– Fresher breath
– Less plaque buildup
– Helps in the prevention of headaches
– Whitens teeth and healthier gums
– Clearer and more radiantly skin
– Clearer sinuses
– Clearer mind
– Helps in the drainage of the lymphatic system (less toxins for it to have to process)
Oil pulling is something that will have to be done over a longer period of time to really notice all of these benefits. But with the being said you should notice an improvement when it comes to whiter teeth, healthier gums and improved breath immediately after the first use.