Raw Thumbrint Cookies

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Lately, I feel like I’ve been so busy I don’t have time to do anything besides working and being a mom. I got a new job that I’ll be starting soon, which is part of stress that has been on my plate. I haven’t been cooking and baking as much, which I hate, but it should become a bit better.

The problem with being super busy and stress is that the food I eat is not always the best for me because I’m in a rush. How many times have you thought “oh I wish I had a simple, yet nutritious snack right about meow?” I know I have, a lot. Look no further! These raw cookies are delicious, nutritious and 5 ingredients only!

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Ingredients
  1. 1/2 cup sesame seeds
  2. 1/2 cup flaxseed
  3. 1/4 sunflower seed
  4. 2 cups dates, soaked for 15 minutes
  5. chocolate for topping
Instructions
  1. Soak dates in warm water for 15 minutes.
  2. Blend in the food processor until smooth.
  3. Mix with the seeds and form little balls.
  4. Press into baking sheet covered with parchment paper.
  5. Melt chocolate or make your own and pour on top.
  6. Let sit in the fridge until chocolate hardens, then store the leftovers in there too.
  7. Enjoy with loved ones!

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Summer Cashew Popsicles – Vegan, GF

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Summer is here! Or so we thought. Here in the Pacific NW, the sun and temperatures keep teasing us – it’s nice and warm for a couple of days and then it’s back to colder and rainy days. I’ve heard that’s normal. Last year was amazing, warm starting in March. Not this year. I LOVE summer months. Going out is so much fun, enjoying the temperature, the smell of grass, being near water. I have yet to experience that this year. So, if the summer is hesitant to come I’ve decided to make my own summer with these yummy cashew popsicles 🙂IMG_1056-1

Popsicles are so easy to make! It’s an amazing snack and your kids will love you for letting them eat some. You can spend time together making them and you can personalize them in so many different ways! In the summer, I make them quite a lot and change it up, but this time I wanted to make them unusual – hence the cashews. The chocolate recipe for topping can be found here. Please play around with the sweetener levels so it’s to your liking. Enjoy and I hope, wherever you are, you’re in summer already!

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Ingredients
  1. 1 cup cashew milk (if you want to make your own, just blend 4 cups of water, 1 cup of cashews and a bit of salt)
  2. 2 cups frozen mango
  3. 1 date
Optional
  1. chocolate and nuts for topping
Instructions
  1. Blend all of the ingredients in a blender until smooth.
  2. Fill popsicle molds with small pieces of cashews and pour the blended mix in.
  3. Mix a little so that the nuts get distributed into most parts of the mold.
  4. Freeze until solid.
  5. Once ready to serve, make your own chocolate or melt bought one and pour over popsicles.
  6. Finish with nuts or sprinkles of choice.
  7. Enjoy with loved ones!

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Vegan Banana Pudding

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This pudding, you guys…. I have no words! I experimented and it worked and it’s the best pudding I’ve ever had. No joke. I was so surprised when I tasted it and had to consume the whole cup right away. And then another a bit later with chocolate chips I made that same day. And then I knew I had to make sure to tell you all about it. (Btw, the little spots you see from outside the cup are just air bubbles.)

This pudding is one of the smoothest things I’ve ever had. Please don’t think I’m weird, I’m just really happy with how it turned out 🙂

I have also tried edible flowers for the first time. I have to admit I was weirded out, but gave in and tried them and they tasted like radishes 🙂 Cute for decoration on this pudding, but don’t eat them with this. Stick to salads with them in.

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When I was little, my mom used to make instant pudding because that’s what was cool then. Instant food was in and everybody was doing it. I remember banana, strawberry and chocolate pudding poured into glasses filled with fruit or round lady fingers. Yum. It was good. Not healthy, or nutritious, but we all loved it.

But now, I can have both yummy and healthy at the same time. This pudding is so easy you’ll want to make it right away. Ingredient count? 3. I know you don’t believe me, but it’s true. It’s also gluten free, sugar free and oil free. And super good for ya.

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I bet you’re wondering what makes it purple. The most amazing and healthy vegetable ever. Yes, I said vegetable. Purple sweet potatoes! So good for you!

 

They have:

Antioxidants ✅

Iron ✅

Calcium ✅

Healty Fiber ✅
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Ingredients
  1. 2 cups of sweet purple potato, steamed
  2. 2 bananas
  3. 1 cup unsweetened almond milk
Instructions
  1. Peel the potatoes and steam until soft.
  2. Let the potatoes cool down a bit, but not until completely cold.
  3. Put all ingredients in a blender and blend for about a minute until SUPER smooth.
  4. Pour into glasses and let chill.
  5. Enjoy with loved ones!
Notes
  1. If you want it sweeter and more banana-ish add a banana. Super ripe bananas are the best since you don’t have to use that many.
  2. I usually first blend almond milk with potatoes, then I add bananas to preferred taste.
  3. When you use warm potatoes the pudding stiffens up nicely as it cools in the fridge. If it’s not pour-able after blending then you need more almond milk. I made that mistake once and it was too hard and very potato-ey 😀 You shouldn’t have a hard time pouring into jars.

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Green Series: Vegan Matcha Cheesecake with Spirulina Sprinkles

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Aaand, another cheesecake is here 🙂 Yes, it is and it’s been too long. I love vegan cheesecakes because they’re an amazing snack full of nutrition and flavor. So simple and so delicious. This cheesecake is only 5 ingredients. Yes, it’s that easy. Can you believe it? You better.

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Remember how I told you I didn’t really like dates until I decided to step outside the box and try them? Well, I’ve been loving them ever since. I love dates filled with peanut butter as a snack at work.

Dates and almonds are the only two ingredients you need for the crust! I couldn’t decide what to use as toppings/sprinkles until I realized my beloved Organic Burst Spirulina granules were the perfect match – they’re green which matches matcha (ha), they look like sprinkles AND they are filled with amazing health benefits. You can’t go wrong with them.

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And matcha – I’ve been wanting to try matcha for so long! Its amazing health benefits were one reason (antioxidants and energy boost, just to name a couple). Also, I’m a sucker for anything colorful, so there. Unusually looking foods are my favorite. I love to shock, what can I say. Not that matcha is that shocking, but it did create a green cake, so kinda. I took this to work and the response was overwhelmingly positive, even by meat eaters 😛 I love this cheesecake as a snack or a treat. So go and make it and let me know if you love it as much as I do.

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Crust
  1. 1 cup dates, soaked 15 minutes
  2. 1 cup raw almonds
Filling
  1. 1/2 cup almond milk, unsweetened
  2. 2 cups raw cashews, soaked for at least 4 hours
  3. 1 tbsp matcha (I accidentally bought sweetened one, but if you have regular sweeten with preferred sweetener)
  4. Optional, but highly recommended: Spirulina granules
Instructions
  1. Put almonds and dates into food processor and blend until dough forms.
  2. Press into cake form, I used a 9 inch. Put into freezer while preparing filling.
  3. In a high speed blender (or food processor) put the filling ingredients and blend until super smooth.
  4. Pour over the base and put into freezer for at least 2 hours.
  5. Share with loved ones frozen or chilled. It will hold form out of fridge too.

Vegan Pesto is the Besto

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This weekend, I watched “Houseboat” with Cary Grant and Sophia Loren. I LOVE old Hollywood movies. My most favorite actress ever is Audrey Hepburn. She was just so classy. The best movie, and one I tend to watch over and over again is “How To Steal A Million.” Audrey and Peter O’Toole have an amazing chemistry.

Lately, I’ve been breaking out of my shell and exploring other actors so I watched something new this weekend. I’ve watched quite a number of movies with Cary Grant in the past year or so and I must admit – that man was FUNNY. Every movie I’ve seen with him has me giggling/laughing, guaranteed. If you want to give it a try, you HAVE TO start with “Arsenic and Old Lace.” You’ll pee your pants. Not kidding. Then, of course, “An Affair To Remember.” I’m still going through them all myself. Thank goodness for Netflix.

Every time I watch a movie from 40s or 50s I realize how ignorant I’ve been – thinking that just because people talked and dressed and acted so properly they had no fun in life. The humor in these movies is so raw, but so good. If you’ve never watched an old movie like this try it. I think you’ll like it 😉

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So, with this post, and its title, I cannot help, but write it with this song playing in my head. Play it while you make the pesto, will ya? It’s the besto 😀

Last week I received my first pack of nutritional yeast and I couldn’t wait to try it. But what should one make? Well, pesto! I’ve been wanting to make one for ages so here was my perfect opportunity. So I did. And I love it. And so did everyone else. So here it is for you to enjoy. Simple – 5 mins prep and you’re done. Slap in on pasta, sandwich, salad…the possibilities are endless!

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Ingredients
  1. 1 large handful of basil
  2. 3 garlic cloves
  3. 1/4 cup pecans
  4. 1/3 + 2tbsp olive oil (you can adjust the extra based on preference)
  5. 1/3 cup nutritional yeast
  6. salt + pepper
Instructions
  1. Throw it all in a food processor and blend like your life depended on it.
  2. Add more olive oil if desired.
  3. Enjoy with loved ones!

The Best Vegetarian Pizza

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I used to be THE pizza chef in our household ever since we started making it ourselves. It started out simple and slowly became a little more complex and yummy until I had it down. It didn’t take long. It was amazing every single time I made it. Everyone was happy.

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Until that one day when my husband decided to make it himself using the weirdest ingredients you’d think of putting on a pizza. I let him do his thing because he’s an amazing cook. I’m more into baking sweet things (as you may have noticed). So I watched in disbelief and thought about how I’m going to bed hungry. But, oh boy, was I wrong! This is the best pizza I have ever had. EVER. Hands down. Over time, we changed it up just a bit since I no longer eat meat on my pizza and we added an optional avocado. I mean, YUM.

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What are the unusual ingredients, you ask? Well, let’s see. We’ve got:

– onion

– cilantro

– bbq sauce (not so unusual on a pizza, but definitely not used with the above ingredients)

– avocado
IMG_0779-1This pizza is SO simple. You have 3 toppings besides the tomato sauce and the optional avocado. The combination is so savory and goes together really well.

5 minutes prep, 10 minutes bake and you have the fastest and the most amazing dinner ever. Your kids will thank you, not even talking about your spouses who will follow you around the house every night begging you to make this 😀 Guaranteed.

So, go. Do yourself a favor and make this.

In the meantime, I’m stepping down as the pizza queen and handing the title over to my husband.
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Ingredients
  1. 1 pizza dough of choice (I used Trader Joe’s garlic pizza)
  2. 1/2 cup tomato sauce (based on preference)
  3. 1 medium onion
  4. 1/2 cup fresh cilantro
  5. bbq sauce – as needed
  6. 1/3 cup shredded mozarella
  7. optional: 1 avocado
Instructions
  1. Preheat oven to 470F.
  2. Roll out the dough and put on a greased pizza baking sheet (I used coconut oil spray).
  3. Pour tomato sauce and spread all over the dough
  4. Cut onion so that rings form and spread evenly, or messy, however you prefer.
  5. Pour a bit of bbq sauce on.
  6. Cut bits of cilantro and distribute all over the dough.
  7. Pour more bbq sauce.
  8. Sprinkle on cheese.
  9. Bake for 10 minutes.
  10. Cut and share with loved ones.
  11. Optional: cut avocado and put on a baked pizza. You can put more bbq sauce on (if you’re as obsessed with it as I am).

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2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.

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As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.

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Ingredients
  1. 1 frozen banana
  2. 2 cups blueberries
Instructions
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Vegan Crispy Rice Chocolate (GF)

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Chocolate.

The best food ever.

There’s never enough of it.

And yet, as I’m sitting here, trying to write about it I’m drawing a blank. Full on blank. Maybe everything has already been said about it. I mean, we all know how amazing it is, right?

I’ve been recently making it with cacao butter and I love it. It keeps its consistency better and it smells like heaven too. Sometimes I go crazy and I feel like a real chocolatier – I stir, I pour into molds and I even wrap my chocolate bon bons into foil. That’s right. That’s how much I like it. And guess what? My son started to eat the chocolate I make once he saw it wrapped in a foil so now I won’t ever stop doing it. It’s actually kind of therapeutic for me, just like making almond milk. Has anyone else experienced that?

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Here I go – complaining I can’t write anything and now I’m blabbing.

Recipe of the day is crispy rice chocolate! It’s simple and totally customizable.

You can fill the chocolate with whatever you’d like – nuts, dried fruit, etc… Let me know if you make it and you like it! I’m on Instagram most often so tag me 😉 IMG_0564-1

Ingredients
  1. 1/4 cup cacao butter
  2. 1/2 cup cacao powder
  3. 1 tbsp coconut oil
  4. 1 tbsp gluten free crispy rice cereal – I used Nature’s Path
  5. 1 tbsp maple syrup or other natural sweetener
Instructions
  1. Put cacao butter, coconut oil and maple syrup in a small pot on a low/med heat to melt and combine. Make sure it doesn’t reach the boiling point.
  2. Add cacao powder until the mixture becomes nice and creamy.
  3. Pour a little into a chocolate mold, cover with crispy rice and add another layer. If the cereal floats just push it down with your fingers.
  4. Let cool in the fridge for 30-60mins.
  5. Break apart and enjoy with loved ones!

Raw Vegan Maca Squares

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me: hey babes, I made these amazing maca squares just now!

hubby: I don’t like coconut. I’m kinda over it.

me: ok. I’ll go take a nap because I’m tired.

hubby: ok

I come back and half the bars are gone.

Do you need any more proof that you need to make these?

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These squares are your ultimate energy snack. Dates, almond, cacao and coconut to begin with and the amazingness (is that a word?) of maca can’t even compare.

Have school and a lot of studying? Make these.

Are you a parent (doesn’t matter what age your kids are, right?)? Make these.

Did you just come home and want to go to gym, but you don’t quite feel the energy? MAKE THESE!

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This recipe is so simple to make. I love Organic Burst, as you may know, and I’ve been wanting to try maca for such a long time, but was hesitant for some reason. I researched and researched and then I finally dove in. This company is simply beyond amazing! Btw, they have in no way sponsored this post, I just love them 🙂 If you want to try any superfoods I highly recommend them. The maca they have is a blend of 4 different kinds to provide the best outcome. The first thing I did when I received my first order was to sniff it because I’ve heard various things about maca’s scent. Well, look no further because this one smells amazing! Do this for me, will ya? Close your eyes and inhale and let your senses process it. See? Very unique, huh? Of course, if you’d like to make these without maca, or another brand that you like that’s absolutely fine. They will still be just as amazing. Please enjoy and let me know how you like them!

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Ingredients
  1. 1/2 cup dates, soaked
  2. 3/4 cup almonds
  3. 1/4 cup cacao powder
  4. 1/4 cup oats
  5. 1/4 cup almond meal
  6. 2 tbsp unsweetened almond milk, or as needed
  7. 1 tbsp maca
  8. coconut for sprinkling
Instructions
  1. Soak almonds in warm water for about 10 – 15 minutes.
  2. Add all ingredients, except maca into food processor and blend until dough forms.
  3. If you feel the dough is too thick add more almond milk, little by little.
  4. Transfer into a bowl and add maca. Mix well.
  5. Pour into a baking dish lined with parchment paper and press down firmly with a spoon. If too sticky, wet the bottom of the spoon.
  6. Sprinkle coconut on top and put in a freezer for about 30 – 60 minutes.
  7. Take out, cut into squares and enjoy with loved ones!

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Coffee and Garlic Roasted Chickpeas

Hi guys! Want the easiest snack that’s full of nutrition and yumminess? Look no further – these simple, yet flavorful chickpeas are just that. With just three ingredients and a hot oven you’ll love making these! AND you’ll love eating them even more. I “accidentally” put them on my sandwich with avocado and I couldn’t believe how good it was! It’s my new go to – can’t.roast.enough.chickpeas.

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So what’s the one thing that makes it all better? A seasoning from Trader Joe’s with Coffee and Garlic. Simply let the chickpeas sit in a bowl covered with olive oil (or other oil of choice) and the seasoning rubbed all over for about 15 minutes before you roast them.IMG_0490-1

On a side note, I need your advice!

My hand has been acting up for the last couple of weeks (if you follow my IG you know) so I haven’t been able to make things I’d have liked, but that’s ok. I need to rest it and I think one of the solutions is buying a stand mixer (mama would love the pretty Kitchen Aid one, she even picked out a color already :D) so that I don’t over work it. Do you guys own it? If you do, do you like it? Do you use it often? Meaning, is it worth having? What kind of cooking/baking do you use it for? I appreciate your help!

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Ingredients
  1. 1 can of chickpeas, drained
  2. olive oil
  3. Trader Joe’s Coffee and Garlic Rub
Instructions
  1. Preheat oven to 400F.
  2. Drain chickpeas, dry and put in a bowl.
  3. Pour olive oil until the beans are coated.
  4. Add the seasoning until every bean is nicely covered.
  5. Let sit for about 15 minutes.
  6. Put on a baking sheet in the over for about 25 – 35 minutes depending on how crispy you like them.
  7. Move the chickpeas around at about 15 minute mark.
  8. Let cool and enjoy with loved ones!