This completely raw dish is fairly simple to create, but it still packs a punch with a heap load of pesto, raw veggies, and sweet little zucchini noodles.
Zucchini noodles might even be better than real noodles.
Personally, I think I can go so far as to say that they definitely are.
Zucchini Pesto Noodles (Raw Dish)
For cilantro pesto:
1 cup packed cilantro
1/4 cup walnuts or pine nuts
1/4 cup olive oil
1/4 teaspoon salt
1 teaspoon lemon juice
1-2 tablespoons water
Directions: Mix everything together in a blender or Magic Bullet, etc. Continue blending, occasionally stopping to scrape down sides, until pesto is thoroughly combined and slightly thick. Pour into a small bowl/cup and place in the fridge for 20-30 minutes to chill.
1 medium length/size zucchini, sliced into long noodle strips
1 carrot, matchsticked
Grape tomatoes, halved
1/2 avocado, cubed
Pepper to taste
Directions: While pesto is chilling, finely slice the zucchini into long strips that resemble noodles. This might take a little while, but it is a good exercise in concentration and patience. Next, carefully cut the carrot into small matchsticks (or else use pre-bought carrot slivers). After 20-30 minutes, remove pesto from fridge. Place zucchini noodles into a large bowl and add pesto. Completely coat and stir the pesto with the zucchini, getting all of the pesto into the mix. Transfer to a plate, then top with carrots, halved tomatoes, avocado, and a little pepper.
Enjoy a healthy, raw dish!
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Hot chocolate is pretty great in all forms, but it’s even more great when it’s vegan and it’s infused with lots of spicy cinnamon. Hence, Mexican Hot Chocolate, vegan-style. Courtesy of Philosovegan’s crazed imagination.
Vegan Mexican Hot Chocolate
1 cup rice milk, unsweetened (I use Rice Dream because it’s easy to digest and it actually tastes really good)
2 big squares of Ghirardelli’s 100% Cacao Baking Bar, Unsweetened
2 teaspoons ground cinnamon
2 tablespoons water
1 tablespoon sugar
1) Melt chocolate in small saucepan over medium heat. Continue stirring to avoid burning chocolate on bottom of pan. Once chocolate is completely melted and warm, reduce heat and stir in cinnamon. Mix well.
2) Add rice milk to the cinnamon chocolate and heat over medium-high, stirring often. Watch carefully and mix chocolate with rice milk as it continues to heat up, about 5 minutes. Once it is on the verge of boiling, reduce heat to low/simmer. The hot chocolate will have a somewhat thick and gooey consistency.
3) Over a very low simmer, add sugar and two tablespoons water. Mix and blend together with a large spoon, making sure the chocolate is very well blended. If available, use a whisk and lightly stir.
4) Remove completely from heat and pour into teacup. Let cool one minute, then slurp with a spoon and enjoy all the cinnamon chocolate goodness.
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This is derived from An Existential Life.
The word “existence” comes the Latin word “exeo,” which means “I go out.” We are familiar with the word “Exit,” on doors in public buildings where the word means that one may go out of the building through this door. To exist, then, means to go outside of one’s present and past self towards a future self which is freely chosen.
Yes! I definitely agree with this, and I also think that to exist, or to “exit” our past and present experiences, can additionally mean to “exit”, or to leave behind, the things which we cannot control. We literally “go out” of ourselves in order to freely welcome the unknown. This frees us from past regret or longing, and it allows us the continuous possibility of change and new beginnings.
Any other thoughts? Ideas? Comments? Please reply or add a comment by clicking on the post!
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These vegan overnight oats have been circling the blogosphere for quite a while, and, suffice it to say, there’s very good reason for it. Simply put, vegan overnight oats make life easier, quieter, and a whole lot nicer.
Admittedly, after going through a severe vegan oats overdose last year and, subsequently, forgoing them out of fearful obsession, I almost forgot how amazing they are. So, like any good addict, I am welcoming vegan overnight oats back into my life! In tasteful moderation, of course.
This recipe stems from a culmination of all the various recipes I’ve seen for vegan oats. I can’t pinpoint one specific source, but I give credit to anyone who’s ever whipped up a fancy batch of these chilly, gooey oats.
Vegan Overnight Oats (Basic Steel-Cut Style)
1/3 cup quick steel-cut oats (or regular oats)
3/4 cup - 1 cup rice milk (or almond/soy/whatever you like)
1 ripe banana, mashed
2 tablespoons Chia seeds
1 teaspoon ground flaxseed
2 tablespoons walnuts, or almonds
1 tablespoon sunflower seeds
Directions: Mash banana in a small bowl or jar until it is smooth and gooey. Add oats and rice milk, and then stir with a fork or spoon until completely mixed. Add Chia seeds, flaxseed, and nuts, and continue stirring. After everything is evenly mixed, simply place bowl or jar in the fridge and let sit overnight. In the morning, simply grab a spoon and enjoy cold! Or else, drizzle on some agave or almond butter before serving for extra sweetness.
For my vegan overnight oats, I used these quick Steel-Cut oats. I don’t know for sure if regular steel-cut oats would work as well. I have a feeling they wouldn’t soften up properly. Instant steel-cut or regular oats are probably your best bet.
They get eaten so quickly!
Peace and love,
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A lot of people I know, including myself at times, suffer from Seasonal Affective Disorder (SAD). It’s especially difficult after the holidays, when February abruptly hits, and we begin to anticipate the warmer months ahead, all the while standing knee-deep in stubborn ice and snow, our thick sweaters wrapped tightly around us like desperate life-vests. However, we can use the food we consume to lift our spirits and rejuvenate our beings.
As we’re all very familiar with, fruit is a super-food, and we are continuously recommended to eat it as part of our daily diets. Regardless of what any official dietary guidelines inform us, though, fruit is inherently delicious and nutritiously amazing. It is a great source of water and fiber, helping us keep our bodies properly hydrated and regulated from the inside out. Fruit also has loads of antioxidants that combat pollutants and toxins that consistently plague our air, water, and other products we use and consume. Thus, fruit helps us stay healthy and build immunity against countless diseases, from the common cold to various forms of cancer. Additionally, fruit is full of important minerals and vitamins (like Vitamin C) that encourage us to shake off our winter blues and appreciate everything that our amazing bodies can do.
Sometimes it’s easy to forget, but fruit is such a wonderful aspect of our lives. Whether it’s a main part of our breakfast, or just a casual mid-morning snack, fruit has the power to remarkably change the way we think, act, and feel.
So, the next time you feel like winter’s dragging you down, or you just need a healthy pick-me-up, a big plate of fruit is the definite way to go ♥
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Sometimes you just need to eat some pesto. This is a fact of life.
So please enjoy this easy and delicious Vegan Cilantro Pesto Linguine!
For the pesto:
2 cups loosely packed cilantro (use more if you love cilantro)
1/2 cup walnuts
2 cloves garlic, chopped
1/4 cup - 1/2 cup extra virgin olive oil
Sea salt and pepper, to taste
Directions: Put everything into a blender or, preferably, a food processor. Blend and process until completely smooth, scraping down the sides from time to time. Add more olive oil or water to thin. It’s okay if the walnuts aren’t entirely smoothed out. They add a little crunch.
For the pasta:
Roughly 2-6 oz. whole wheat/whole grain linguine, depending on how many people you want to serve. Use roughly 1/2 a package for 2-3 people.
1 cup grape or cherry tomatoes, halved
1/2 bunch asparagus, steamed
Directions: Cook the pasta al dente, then drain and place noodles back in pot. Pour in cilantro pesto down to the very last smudge. Toss the pesto with the pasta. Slice little grape tomatoes in half and toss them into the mix, too. Cover and let sit on low for a couple minutes. Finally, add about 1/2 bunch of steamed asparagus (you can steam these guys while you’re cooking the linguine) and place them over top. Transfer to plate or bowl, add any pepper to taste, and then eat up.
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So, let’s talk about Chia seeds and why they are wonderful. It won’t be difficult, I promise. First of all, in case you are already wondering, Chia seeds are in fact connected to those notoriously fun, but really kind of ugly Chia Pets. For real, Chia seeds are what Chia Pets are made of. Or rather, the seeds are planted and then they grow into fuzzy, garden pets. But, there is also a whole other world of Chia seeds out there! A world that does not involve cultivating them into weird animals! A world that encourages us to consume these awesome Chia seeds and make them part of our everyday lives.
So, what exactly are Chia seeds?
Chia seeds are derived from a kind of sage plant that is part of the mint family. The seeds are itty-bitty and primarily black, though sometimes they are grayish and white. Ancient people of the South West and Mexico used them as part of their daily diet, and the Aztecs used Chia to nourish their warriors during epic battles and conquests. At one point, Chia seeds were so important and held such value in these ancient cultures that they were actually used as currency. Mind currently blown. (By the way, someone really needs to start this trend again.)
Interesting Facts and Nutrition Information About Chia Seeds:
1. Chia seeds are great for athletes because they help promote endurance in the body. They are also full of soluble fiber, creating a gel inside the stomach that helps stabilize metabolism and slow down the process of converting carbohydrates into sugar. For this reason, Chia seeds can be great for diabetics.
2. Chia seeds have the amazing ability to suck in more than 12 times their weight in water. This helps maintain continuous hydration, as well as keeps electrolytes in balance. Again, this is great for athletes or people who exercise a lot.
3. Chia seeds promote muscle and tissue growth.
4. Chia seeds are especially valuable for vegans/vegetarians as they are a great source of protein and omega-3 fatty acids — both of which are essential in any diet and aid in the absorption of other vitamins and minerals.
5. The Chia seed also contains a ton of calcium and boron.
6. Chia seeds are great to use in recipes and, when mixed with water to create a gel, can often be used in baking and sometimes substituted for eggs or butter.
Overall, Chia seeds are incredibly versatile and be used in a lot of different recipes. They are great to use in oatmeal, rice dishes, smoothies, breads and baking, or even over salads. Next time you make a Green Smoothie, toss in a small spoonful of Chia seeds for extra protein and healthy fat.
For more information and tips on buying Chia seeds, check out this site HERE.
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This recipe stems from a leftover batch of brown rice that I wanted to eat. While I wanted something along the lines of kheer, this, it should be noted, is not true kheer. Still, it is a delicious, warm, and spicy breakfast full of good grains, fiber, calcium, and protein.
Leftover Chai Brown Rice Bowl
1 cup cooked brown rice
1 cup rice milk (or almond/soy)
1 teaspoon Chai Mix (see here)
1 tablespoon chia seeds
1 teaspoon ground flaxseed
1 tablespoon raisins/dried currants
1 tablespoon almonds and/or walnuts
1 teaspoon agave
1) Place milk and cooked rice into a small saucepan and bring milk to a boil. Reduce heat to a simmer and stir in one teaspoon Chai Mix. Let simmer for 10-15 minutes.
2) When milk has almost boiled down (but not quite), remove from heat and let stand for a couple minutes. Stir in flaxseed, chia seeds, and currants. Scoop into a bowl and top with walnuts and/or almonds. Drizzle a little agave on top, and then eat!
[More about chia seeds and kheer later….]
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As many of you may be familiar with, finding vegan skincare/hair products isn’t always an easy task. And sometimes vegan products (no matter what they are) can be a little expensive, especially if you’re working with a tight budget. That’s why it’s really wonderful when you realize and discover that certain products you already know and love turn out to be vegan superheroes.
Such is the case with the famous St. Ives brand! While it’s important to check labels (because not ALL of their products are 100% vegan), many of the St. Ives brand skincare products, body washes, and soaps are NOT TESTED ON ANIMALS and made WITHOUT any animal ingredients.
For more product information, and to learn about all the benefits of St. Ives, check out their website at St. Ives Products.
I am a big fan of the Green Tea Cleanser. It’s legitimately the best face wash I’ve ever used.
And, no, they’re not paying me to say that.
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This needs no explanation. Drink back one of these healthy concoctions in memory of the long-lost summer.
Watermelon and Honeydew Chiller
1 1/2 cups watermelon, cubed
1 1/2 cups honeydew, cubed
1/4 cup coconut water, super cold
4 large ice cubes
A couple sprigs of fresh mint
1) Cut up watermelon and honeydew into small cubes or slices. Place one cup of each into blender or Magic Bullet (roughly as much as it can hold). Add coconut water and blend on high for 1 minute.
2) Add remaining watermelon and honeydew, along with four large ice cubes. Blend again for another minute.
3) Finally, add a couple sprigs of mint (or more, if you really like mint), and then blend for another 30 seconds or so. Add more ice if you want it even frothier, and then pour it into an old-fashioned mason jar along with a couple additional ice cubes.
Voila. Done and done. Summer in your mouth.
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