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Creamsicle Chia Pudding

1/28/2016

Flavor of the day is orange creamsicle chia pudding! Reminiscent of those popsicles I loved so much as a kid, sans all the sugar, high fructose corn syrup, artificial colors, dairy, and other things we shouldn't put in our body. Eating healthy doesn't mean depriving yourself. Play with your food and create the flavors you love!

Creamsicle Chia Pudding
(makes 4 servings)

1 can coconut milk
1 1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1/2 cup chia seeds
1-3 tablespoons of pure maple syrup (I used 1 because my oranges were very sweet)
1 teaspoon pure vanilla extract
1-2 drops orange essential oil (optional but really enhances orange flavor. If using be sure it is high quality, pure, therapeutic grade, such as Young Living)

Mix coconut milk, orange and lemon juice, essential oil (if using), and maple syrup until coconut cream is broken up and well combined. Stir in chia seeds. Let mixture sit for about 5 minutes. Stir once more and distribute into serving dishes. Refrigerate at least 2 hours. This should keep in the refrigerator for 5 days without going bad.

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Natural DIY Deodorant

1/22/2016

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I gave up traditional store bought deodorant years ago because of all of the chemicals and aluminium they contain. Since then, I have been on the quest for the best all natural deodorant. Some that I tried would work for a little while and then quit. Others seemed to make me smell worse than I would if I wore no deodorant at all. And still others would work really well but cause a very uncomfortable rash around my arm pit. A dear friend of mine shared her homemade deodorant recipe with me. I loved that there were only a few quality ingredients; however, it still caused me to have a rash. From that recipe I have tweaked some of the measurements and added a couple of other things, finally creating the best deodorant that works for me. The texture may take a little getting used to for some, as it is more of a thick lotion or paste rather than a bar or spray. I currently live in the south, and this recipe works in the heat of summer, while still being gentle to my skin.

Natural DIY Deodorant

1/2 cup organic unscented shea butter (I use Alaffia brand)
1/2 cup organic coconut oil (Nutiva is my favorite)
1/2 cup arrowroot powder (also listed as starch or flour)
1 Tablespoon baking soda (pure baking soda should be aluminum free)
15-20 drops therapeutic grade lavender essential oil (I use Young Living)

Fill a small-medium sauce pan with water and place over medium heat. Place shea butter and coconut oil in a mason jar. Put mason jar in sauce pan filled with water. As the water starts to heat up, the shea butter and coconut oil will melt. Once melted remove from heat and add arrowroot powder, baking soda, and lavender oil. Mix very well until all powder is evenly distributed in the shea butter, coconut oil mixture. Pour mixture into the storage container you will be using and place in refrigerator until mixture becomes firm.

Notes: You do not have to use a mason jar for melting your shea butter and coconut oil, but it will save you from endlessly scrubbing your sauce pan. I use an immersion blender to mix my deodorant and I find it gives it a nice smooth texture. You can keep your deodorant stored in the refrigerator if you like, but I keep mine stored at room temperature. I like to let my deodorant set for a few minutes after applying and before putting on clothes, to prevent oil from transferring onto my clothes. Should an oil spot show up on your clothes, apply dish soap to cut the oil, before washing.

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Buffalo Chick Sandwich

1/21/2016

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Finally! A buffalo sandwich that is as good as the real thing, if not better. I don't miss eating chicken, but from time to time there are things I miss and have a difficult time finding a good alternative for. There are decent tasting soy buffalo "chicken" options on the market, but they are very processed and contain unhealthy additives. Plus, the majority of soy farmed in the US today is genetically modified. Even more of a reason to stay away from the prepackaged options. To keep it healthy and unprocessed, I used organic chickpeas as my base. Not only does this provide a good texture, but chickpeas are also a great source of fiber, protein, iron, zinc, and much more. All around a better option.

Buffalo Chick Sandwich
(Makes about 4 sandwiches)

2 cans garbanzo beans, drained and rinsed
1 cup vegetable broth
½ sweet onion, diced finely
2 cloves garlic, minced
½ cup vegan buffalo sauce (recipe here to make your own)
1 Tablespoon grapeseed oil
4 buns (I used buns without gluten to keep the recipe gluten-free)

Place garbanzo beans in a bowl. Use a fork or potato masher and mash beans up until they are in small chunks. Set aside. In a medium sauté pan heat grapeseed oil over medium heat. Add onion and cook 4-5 minutes, or until soft and translucent. Add garlic and cook about 30 seconds more. Add vegetable broth and beans and bring to a boil. Once boiling, reduce heat and simmer until most of the liquid is gone, stirring several times. Add the buffalo sauce and stir well to incorporate in bean mixture. Cook for about 5 minutes more then remove from heat. Serve on your favorite bun.

Optional: Top with butter lettuce or your favorite green. Add vegan ranch to the bun or use as a dipping sauce. Click here for my Plant-Based Ranch recipe.

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Plant-Based Ranch Dip

1/20/2016

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To be honest, making ranch dip/dressing was not something I was overly excited about. I have never been a fan ranch dressing. In fact, I have always found it quite disgusting. But since I am on a quest to help people make healthier choices, I was determined to create a plant based alternative to the condiment that is being used on everything these days. I must say, I am pleasantly pleased with the outcome. This ranch dip is a nice complement to my Buffalo Chick Sandwich, and would also go well with vegetarian buffalo wings, buffalo cauliflower, pizza crust (I have yet to understand this but you know who you are), and with raw veggies.

Plant-Based Ranch Dip
(Yields about 1/2 cup)

½ raw cashews, soaked for 2 hours
½ cup water, plus more if needed
1/8 teaspoon parsley
¼ teaspoon basil
¼ teaspoon fresh black pepper
½ Tablespoon dill
½ Tablespoon garlic powder
½ Tablespoon onion powder
Pinch of salt

Measure out all seasonings into a small bowl and stir to combine. Place raw cashews into a high-speed blender. Add water and seasoning mix. Blend on high until smooth and creamy. If dip is too thick, add 1 tablespoon of water at a time until desired consistency is reached. Serve immediately.

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Vegan Buffalo Sauce

1/20/2016

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I love buffalo sauce and currently obsessed with this recipe. I used coconut oil in place of butter that is traditionally used. I chose coconut oil over vegan butter because all of the vegan butter options I have come across are either soy based or contain palm oil, which I am not in support of. This sauce is perfect for my Buffalo Chick Sandwich, buffalo cauliflower, and just about anything else you want to buffalo.

Vegan Buffalo Sauce
(makes about 1 cup)

2/3 cup hot sauce (I used garlic tabasco)
1/2 cup palm oil free vegan butter such as Miyoko's or avocado oil
1 Tablespoon apple cider vinegar
1 teaspoon vegan Worcestershire sauce
Pinch of salt

Place all ingredients into a high-speed blender and blend until smooth. I used my Vitamix for this and let mixture blend on high for about 3 minutes, allowing it to cook a bit and thicken. If you do not have a Vitamix, once mixture is blended and smooth, place in a small sauce pan over medium-high heat. Bring to a boil while continuously stirring. Once boiling, remove from heat and set aside.

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Pina Colada Chia Pudding

1/18/2016

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It's a cold winter morning and I'm dreaming of being some place warm. Being a fan of all things coconut, and loving the flavor of pineapple, I decided to whip up a pina colada chia pudding. This is hands down my favorite chia pudding that I have ever made. Maybe my favorite that I have ever eaten. With each bite of this deliciousness I can almost taste the tropics.

Pina Colada Chia Pudding

1 can coconut milk (do not use lite)
1.5 cups fresh pineapple juice
1/2 cup chia seeds
1-3 Tablespoons maple syrup (depending on how sweet you like)
Unsweetened coconut flakes and pineapple chunks for topping

Mix coconut milk, pineapple juice, and maple syrup until coconut cream is broken up and well combined. Stir in chia seeds. Let mixture sit for about 5 minutes. Stir once more and distribute into serving dishes. Refrigerate at least 2 hours.

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Sweetened Cashew Cream

1/4/2016

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Cashew cream is a go-to for me. I use it for things such as soup base, sour cream, sauces, cheese dips, and in desserts. Unlike the dairy version of cream, cashew cream offers far more protein than milk, less saturated fats, tons of vitamins and minerals, and most people find cashews easier to digest than milk. This recipe is for sweetened cashew cream. I have used this for pie fillings, fruit topping, popsicles, and more. Get creative and discover how you can eat a cleaner diet by substituting cashew cream in your favorite recipes!

Sweetened Cashew Cream

1 cup of raw cashews, soaked 4-6 hours
1/4-1/2 water
1.5 tablespoons maple syrup
1/4 teaspoon pure vanilla extract

Drain the cashews that have been soaking. Place all ingredients into a high speed blender (such as a VitaMix), and blend until smooth. You can adjust the consistency by adding more or less water. I always like to start by adding 1/4 cup of water and increase as needed.

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Creamsicle Chia Pudding

Natural DIY Deodorant

Buffalo Chick Sandwich

Plant-Based Ranch Dip

Vegan Buffalo Sauce

Pina Colada Chia Pudding

Sweetened Cashew Cream

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