Raw Berry Buckwheat Porridge (Gluten-Free, Refined Sugar Free & Vegan)

20140823_092302Ingredients

1 cup Buckwheat Groats, soaked overnight and rinsed

1 cup Mixed Fresh Berries (Strawberries, raspberries etc)

1 Ripe Banana

1/2 teaspoon Vanilla Extract

1 tablespoon Hemp Hearts

1 tablespoon Chia Seeds

1/4 cup Almond Milk

Garnish ( I used hemp hearts, blueberries and pumpkin seeds)

 

Directions

Soak the buckwheat groats in water over night. The next morning rinse them well until they are no longer slimy. Combine all of the ingredients into a high powdered blender and blend on high until fully smooth. Layer in a mason jar with fresh berries and top with your choice of garnish. If you prefer it cold, chill in the fridge for an hour and enjoy! ❤

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Sugar-Free Vegan Energy Bars (Gluten-Free, Refined Sugar Free, High Fibre)

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Ingredients

3/4 cup gluten-free rolled oats, ground into a flour

1 cup water

3/4 cup packed pitted Medjool dates

1/2 cup chia seeds

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup dried cranberries, finely chopped

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon fine grain sea salt

 

Directions

Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth. Add all of the ingredients into the bowl with the oat flour and stir well until combined.

Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy! I suggest freezing leftovers to preserve freshness.

Recipe originally from Oh She Glows: http://ohsheglows.com/2014/01/08/soft-chewy-sugar-free-baked-granola-bars/#ixzz399zxYkIS

 

Yogi Juice (Raw, Gluten-Free, Vegan)

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Ingredients

1 English cucumber, roughly chopped

4 small kale leaves, washed and roughly chopped

1 organic sweet apple, cored and chopped into quarters

1 organic pear, cored and chopped into quarters

1 to 2 tablespoons fresh lemon juice

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Directions

In a high powered blender or juicer, combine all of the ingredients. If using a blender, pass the juice through a juice bag or fine sieve to filter out any pulp. Any left over juice can be stored in a mason jar in the fridge for up to 2-3 days.

 

Recipe originally from: http://www.ohsheglows.com (Check out the Oh She Glows Cookbook, it’s amazing! She is such an inspiration :))

 

Daily Routine + Detox Plan

I have noticed lately that I have started to fall of the wagon a little bit. Routine isn’t something that I can stick to very easily, I’m more of a spontaneous personality. The thought of a structured day is enough to make me cringe, but I guess this is also why I have a hard time finishing anything that the start. Basically, I get bored easily!

With summer just around the corner I thought that it might be a good idea to “loosely” follow some simple guidelines to ensure that I am detoxed and ready for what the summer months have to offer (camping, fishing, gardening etc.)

Here is the starting of a daily routine I plan to follow, you are welcome to join me and may add and remove anything to fully personalize this plan for you! If you need assistance just leave me a comment below and I will be more than willing to help out 🙂

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Morning

1 full glass warm lemon water- cleans all channels of the body while gently alkalizing the system. This is the first step in removing the any food left over from the previous day.

1 refrigerated probiotic – if you are someone who takes their other supplements in the morning and are more likely to remember (I prefer to take this at night, so it can sit in the gut overnight)

30 minute meditation or reflection (if you are new to mediation there are many great DVDs available to help you begin- I recommend the company Gaiam.)

1 full glass of green juice or smoothie- this is where you can get creative. Here is a recipe for a chocolate mint green smoothie.

Late Morning

1 cup of fresh fruit (strawberries, kiwi, oranges etc) OR small handful of raw nut and seed mix

Afternoon

Huge (I mean HUGE) green salad with nuts, a plethora of ripe veggies and an olive oil based dressing!

Mid-Afternoon

Carrot or celery sticks with almond or hemp seed butter.

Evening

I’m leaving dinner unplanned, I am currently cooking for another person who doesn’t follow a gluten-free or vegan diet. It makes it much easier on both of us to not have to make two separate meals.

1 mug Rooibos tea-before bed.

30 minutes of yoga- to help relax and stretch before bed

* This plan is something I am going to be following very loosely and will be adding and removing items as I go. I will eat depending on what I feel my body needs that day. Also please note that you should always drink plenty of water!

What routine do you currently follow?

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Easy Vegan Butternut Squash Soup (Gluten-Free)

There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.

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Ingredients

1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Olive Oil
Cinnamon, to taste
Sea Salt, to taste

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Directions

Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.

Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!

This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.

Raw & Vegan “Granola” (Gluten Free)

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Ingredients

1 cup Quinoa Flakes

1/2 cup Hemp Hearts

1/2 cup crushed Cocoa Nibs

1/2 cup Raw Sunflower Seeds

1/2 cup Golden Raisins

Directions

Mix everything in a bowl and store in a glass mason jar in the fridge. My favorite meal to make with this mixture is a breakfast porridge, all I do is add a pinch of cinnamon, 1/3 cup of the granola and 1/2 cup of vanilla almond milk to a bowl. Allow everything to sit for 10-15 minutes to soften and enjoy ❤

You could enjoy on top of coconut yogurt, sprinkle on salads or add to smoothies!