When I'm craving a chocolately treat this is my go-to recipe. It was inspired by an expensive raw dessert I was buying until I realized how simple it was to make at home. Once I started playing with the ingredients the addition of matcha green tea, one of my favorite flavors, took these bites over the top! The truffles take 5 minutes to prep and after a little time in the freezer they're ready to pop into your mouth! They're great to share with kids, romantic partners, friends and colleagues; be sure to let me know what everyone thinks! Oh, and the video demo of this recipe is coming soon.
Do you find yourself spending WAY too much moolah at the local smoothie bar and organic cafe? Are you having a love affair with your high speed blender, yet find yourself making the same recipes over and over again? If you found yourself hollering, "yes, Yes, YES!" then you much check out this new book. The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters will be on shelves tomorrow (April 8th) and it is going to rock your blender-lovin' world. Below I'll share one of my favorite smoothie recipes from the publication, but first let me give you a little breakdown of this stunning work of art.
In honor of Vegan MoFo (Month of Food) I'm doing a video every day of September on the What A Vegan Eats YouTube channel. Yesterday I made one of my new favorite treats: a durian smoothie. If you've never tried durian this is a great introduction - it's not only easy to make, but it's sweet and creamy. It makes for a filling breakfast and a healthy snack!
The is the first of a series of recipes featuring Way Better Snacks' tortilla chips now that I'm part of their ambassador team (read more on that here). My goal is to find unique ways to use them and inspire you to get more creative - there's so many ways to enjoy chips other than in dips and nachos. This is a twist on the traditional SouthWest Salad - it is free of salt, oil, sugar, gluten, soy, and corn and is raw (however, the chips are made from organic, non-GMO corn and contain a bit of oil).
I served it to my family and they really enjoyed it. They're not used to salt and oil-free dressing so if I were to make it for them again I'd add in more garlic (2 cloves instead of 1) and perhaps use a bit more dressing. We all agreed that the crunch and flavor of the Way Better chips were the best part. It was more than enough salad for a filling lunch for each of us.
This salad is incredibly easy to make and is a delicious example of how great veggies can be without oil or dressing. It's also a great way to feature kale in a dish. Though it is raw and unprocessed, keep in mind that the avocado and seeds add a significant amount of fat, so if you're trying to cut back on that you may want to reduce the amount suggested in this recipe. From an eco standpoint, this meal is wonderful because you can get everything without packaging!
Type the word "vegan" on YouTube or do a web search for vegan recipes and you'll immediately come across The Vegan Zombie, a video series that shows how fun, simple, and flavorful plant-based cooking can be. I've admired this channel since discovering it last year, especially because of the professional camera work and editing that goes into it. You may have caught me mentioning them in one of my Weekly Roundup videos, which is how I got to know them personally. Chris, the man behind the magic, tried to arrange a video collaboration in December but my crazy schedule prevented me from doing my part. Fortunately their home/film set near Syracuse, NY was directly on the way to Massachusetts during my cross country road trip so I stopped in and we made the following video recipe together.
I had the pleasure of making a meal with my fabulous new intern Junghwa of An Apple A Day and together we prepared 2 raw recipes. She picked out the Spanish "Rice" from Unprocessed by Chef AJ and I chose the Marvelous Minestrone from Ani Phyo's new book 15-Day Fat Blast. These are great recipes for summer, whether you're trying to lose weight, get healthier or incorporate more fresh, whole foods into your diet without unecessary additives like salt, oil and sugar. In fact, these are acceptable for the 80/10/10 diet as well.
This is by far one of the most interesting things I've made, but it is quite refreshing and very filling. I didn't want to scare you with the title, but it's actually watermelon rind juice blended with fresh mint, lime and dates. Sounds kinda gross but I'm obsessed with it, and it's a great way to use the whole watermelon. I don't know about you, but I've been OBSESSED with watermelon and since I eat it practically everyday (yup) my compost was overflowing with rind until I stumbled upon this recipe. Plus, it has all sorts of nutrients like vitamin C, lycopene and antioxidants. So, head to the store, buy yourself a watermelon, bliss out while eating the inside, and then top it all off by breaking out your juicer to make this satisfying drink!
This recipe is an easy way to incorporate more fresh, organic, raw food into your diet. Plus, it's a fun introduction to collard greens if you're unfamiliar with them. You can follow the recipe or get creative with what you have on hand. It's crunchy and savory and makes a nice snack or lunch.