Browsing Tag

vegan

Raw Vegan Chocolates

October 31, 2012
raw-vegan-chocolates

Whether you plan to frolic or not on Halloween, it’s still fun to enjoy a few sweets. As for us, we’ll be having a Halloween film-fest party. The holiday wouldn’t be complete without an evening of horror films, food and drink. That’s just what I’m in the mood for after the strenuous event earlier in the week.

This year I made my own Halloween treats – Raw Vegan Chocolates.  The secret to good candy at home is to start with a spread of high quality, delicious ingredients and use your creativity to dream up some creative confections. You’ll feel like the vegan version of Willy Wonka.

This chocolate is the real deal. It melts in the mouth, it’s rich and satisfying, and has a deep, dark aroma that can only be described as divine. Surprisingly, it only contains three basic ingredients, and is gluten-free, sugar-free, vegan and raw. Enjoy them with your friends and loved ones.

HAPPY HALLOWEEN!

Raw Vegan Chocolates

Ingredients:

  • 1/2 cup raw cacao butter
  • 1/2 cup raw cacao powder
  • 4 Tbsp. sweetener of choice – agave nectar, palm sugar, xylitol, stevia, etc.
  • 1/2 vanilla pod or a tsp. of vanilla essence (optional)

Directions:

  1. In a double boiler (or a glass bowl over water) over low-medium heat, melt the cacao butter slowly until completely smooth. Add the cacao powder, sweetener, vanilla and stir to thoroughly combine. Remove from heat.
  2. Pour into molds or paper casings.
  3. Place in the fridge or freezer to firm up. Store chocolate in a cool, dry place away from direct light.

You can also add cacao nibs, goji berries, coconut, almonds, hazelnuts, orange zest or whatever your imagination desires!

 

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Açaí Smoothie

October 25, 2012
acai-smoothie

Personally I need routine and especially a morning one. It helps me to feel grounded and stable – two things that are vital to my overall wellness. There is something quite special about creating space in the morning for you to experience just for yourself. Lacing up my sneakers and hitting the pavement first thing in the morning is (nearly) the daily norm for me. After completing my morning training session I feel alert and ready for the day. With the Dublin Marathon only four days away, I’m tapering on the training while loading up on tons of nutrients.

Want to know my secret weapon? Meet my latest obsession, the Açaí Smoothie! Açaí (pronounced “Ah-Sigh-EE”) is a Brazilian superfruit berry that grows on palm trees in Central and South America. It tastes like a mix between bitter chocolate and blueberries and it has the highest content of antioxidants in any fruit.

Often touted as a “superfood” by marketers, these berries have high levels of antioxidants that protect cells, reduce the effects of aging and may decrease the risk of some diseases (including heart disease and cancer). But beyond their antioxidant benefits, I enjoy açaí berries because of their rich and almost chocolatey flavor. The berries have a unique but delicious taste – and, they make for a great breakfast, dessert or post-workout snack.

superfood-acai-smoothie

Açaí Smoothie

Vegan, Raw & Gluten-free
Makes 1 large smoothie

Ingredients:

  • 2 tsp. Açaí powder
  • 1 cup non-dairy milk, water or juice (I used water)
  • 1 banana
  • 1 apple, cored and sliced
  • 1 cup frozen berries (I used raspberries)
  • sprinkle of hemp seeds (optional)

Directions:

  1. Combine all the ingredients in a blender and blend until smooth. Enjoy!
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Fig and Plum Sundae

October 22, 2012
fig-and-plum-sundae

What better time for an ice cream sundae than the month of October, of course! Today I’m sharing with you a delicious fig and plum sundae recipe that will make you cozy during these cold fall days. Purchased vegan coconut ice cream becomes a party-worthy dessert with the addition of fresh plums, figs and a little granola. Want to go that extra step and make coconut ice cream at home? It’s as simple as one ingredient. This dessert will definitely satisfy your sweet tooth. Enjoy!

Fig and Plum Sundae

Ingredients:

  • vegan ice cream (coconut if you want something really decadent)
  • 1 fresh fig, sliced
  • 1 fresh plum, sliced
  • 2-3 Tbsp. granola

Directions:

  1. Scoop ice cream into a pretty dish or bowl and top with sliced fig, plum and granola.

Homemade Coconut Ice Cream

Ingredients:

  • 2 cans (14 ounce cans) full-fat coconut milk

Directions:

  1. Grab two cans of full-fat coconut milk and place cans in the fridge overnight.
  2. Remove the chilled cans from fridge and flip them upside down. Open the cans. See the liquid at the top? You won’t be using this part. Pour the coconut liquid into another bowl. (Don’t throw it away – I like to use it in smoothies. You can also use it in baking and cooking).
  3. You are left with only the coconut cream. Scoop the coconut cream into a glass bowl and place it in the freezer until it hardens – up to 3 hours.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

If you haven’t done so already, be sure to LIKE my page on Facebook. I have a special free offer going until October 23rd so hop on over to claim your prize!

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Rice Noodles with Peanut Sauce & Mixed Vegetables

October 17, 2012
rice-noodles-peanut-sauce-mixed-vegetables

Craving take-out? Whip up this easy noodle salad instead! Gluten-free and vegan, it’s also a great crowd-pleasing dish to take along to parties. Soft warm noodles contrasted with crunchy peanuts and crunchy fresh vegetables, all drenched in a savory-yet-sweet-and-tangy peanut sauce. I love that it’s really versatile in that whatever veggies you have in the fridge you can throw in and it comes together quickly. Instead of ordering out, make a restaurant quality meal with this healthy yet simple recipe.

rice-noodles-with-peanut-sauce-and-mixed-vegetables

Rice Noodles with Peanut Sauce & Mixed Vegetables

Serves 2 hungry people

Vegan & Gluten-free

Ingredients:

  • 3 cups thin rice noodles
  • 1/2 cup carrots, roughly sliced
  • 1/2 cup red bell peppers, roughly sliced
  • 1/2 cup broccoli florets
  • 1/2 cup+ other vegetables, optional (sugar snap peas, baby corn, water chestnuts, asparagus)
  • 1 cup diced protein, optional (tofu, tempeh)

Directions:

  1. Place rice noodles in a large frying pan on medium-high heat for about 2 minutes or cook according to package directions. Add the carrots, red peppers, broccoli, optional vegetables and protein and heat until warm.

Peanut Sauce

Ingredients:

  • 1/4 cup peanut butter (I used chunky peanut butter)
  • 1/4 cup olive oil
  • 1/4 cup brown rice syrup or honey
  • 1 Tbsp. apple cider vinegar (or the juice of 1/2 a lemon)
  • 1 tsp.+ ground ginger
  • salt and pepper, to taste
  • pinch of chili powder, to taste

Directions:

  1. In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
  2. Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate and serve chilled.
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