Archive | October, 2018

Vegan Halloween

31 Oct

Happy Halloween to everyone!!!

Today I’d like to share with you just few vegan Halloween recipe to enjoy in this beautiful season.

halloween mugI start my day with Vegan Pumpkin Spice Latte

1 1/2 cups nondairy milk (I used rice milk)
2 Tbsp. nondairy creamer
2 Tbsp. canned pumpkin (I used homemade pumpkin pulp)
1 Tbsp. agave nectar
2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice, plus more for garnish
Instant coffee granules (equivalent to 1 serving size)
Cinnamon, for garnish
Nutmeg, for garnish

In a saucepan, stir together the nondairy milk, creamer, and canned pumpkin and warm over medium heat until the mixture begins to steam. Reduce the heat and bring to a simmer. Whisk in the agave nectar, vanilla extract, pumpkin pie spice, and instant coffee. Pour into a mug and garnish with the pumpkin pie spice, cinnamon, and nutmeg.Pumpkin spice latte

Few days ago I received my monthly vegan kind pack and I had the chance to try this amazing brand of vegan cookies: The Complete Cookie by Lenny&Larry.
cookieI eat the Pumpkin Spice Cookie: creamy pumpkin pies, sweet cinnamon, tangy spices…It was like a rich, cake-like treat but full of vegan protein.

For lunch I prepared this new recipe Vegan Pumpkin Carbonaravegan carbonara
For the Carbonara Sauce
2 cups chopped sugar pumpkin or butternut squash
½ cup raw cashews
¼ cup chopped onion
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1 8-ounce package your favorite pasta, cooked according to the package directions
Freshly ground black pepper, to taste and vegan parmesan.

Place the pumpkin, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
pan carbonaraHeat the oil in a large pan over medium-high heat. Add the pumpkin sauce. Add a little of the reserved cooking water if it becomes too thick.Remove from the heat and toss with the cooked pasta. Season with salt and pepper to taste.Serve hot with vegan Parmesan.

Have a nice and scary Halloween!!!!


Vegan Snack

15 Oct

Today I want to share just few vegan snack that I usually made when I’m busy or in a rush… They’re easy to prepare and healthy for your body.

I’d like to start my day usually post workout with an homemade fresh juice
juice1For this one I use
2 carrots
1 celery head
1 orange
a pinch of fresh ginger

I love the vibrant color and the energy that this juice give me first in the morning!!!!
toast_teaAnother delicious morning snack is Tumeric Chai tea with some toast with organic jam (I adore blueberries jam!!!).

In the afternoon I usually crave something sweet and at the same time fresh that give me energy and comfort: I choose fruit and mixed up with nuts or seeds.

bananaBanana Boat: I cut a banana and spread one side with peanut butter and coconut flakes. The other one with chocolate and mixed seeds.
pear_hempHemp&Pear: in a small bawl I cut one pear and on the top hemp seeds and walnuts.
rice_bananaBanana Rice: this is super easy to make. I put some slice of banana on a rice crackers and sparkle some walnuts… I’m obsessed with banana and walnuts on this period of the year.

Have a nice day xxx

Bruxelles’s Rice

8 Oct

rice1Thinly sliced Brussels Sprouts are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 20 minutes!
Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower and mustard greens. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned and cooked to make a nutritious side dish or main course. Brussels sprouts boast high levels of many nutrients and have been linked to several health benefits. They are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C. Contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health: some studies show that the compounds found in Brussels sprouts may decrease the risk of cancer.
Brussels sprouts are high in fiber, which can promote regularity, support digestive health and reduce the risk of heart disease and diabetes. Also they are high in vitamin K, a nutrient important for blood clotting and bone metabolism. The fiber and antioxidants in Brussels sprouts may help keep your blood sugar levels stable.
And last but not least they are a good source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline and blood triglycerides.

rice2Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrées. People often enjoy them roasted, boiled, sautéed or baked.
For a simple side dish, first cut off the ends of the Brussels sprouts. Mix the sprouts with a bit of olive oil, salt and pepper, and then roast them on a baking sheet until they’re crispy. Brussels sprouts can also be added to pasta, frittatas or stir-fried dishes for a flavorful and nutritious dinner like mine!

Coconut oil to taste
12 oz Brussels sprouts, trimmed and quartered (340 g)
1 large carrot, peeled and sliced into thin half-moons
1⁄4 cup walnuts (4 tbsp)
1⁄4 cup fresh basil leaves (6 g)
1 cup loosely packed fresh cilantro, chopped (16 g)
1 cup finely chopped scallion (130 g)
4 cups cooked and cooled rice (630 g)
2 tbsp soy sauce or tamari
1 tbsp freshly squeezed lime juice
1⁄2 tsp agave nectar

Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in some coconut oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the walnuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
Lower the heat to medium and add more oil. Sauté the basil, cilantro, scallions for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice and more oil and cook for about 5 minutes, tossing often.
Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned.
Taste for salt and adjust, if necessary.

No Bake Cereal Cookies

1 Oct

final cookiesI’m a huge fan of no bake cookies especially on the summers season when you’re craving something sweet and at the same time refreshing (that is not an ice cream).

This cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

Ingredients (for 16 serving)
1/2 cup natural peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
3 cups oat
3 cups cereal you prefer (I use puffed rice)
1 cup of mixed seeds
1/4 cup dark chocolate chips
a pinch of salt

Grease an 8×8 pan (i used coconut oil)
In a medium saucepan, add the peanut butter, maple syrup and vanilla and stir over medium low heat until warm and creamy.
Add in the three cups of oat and cereal and mix through until well combined
Pour the peanut butter cereal into pan and press down firmly and evenly
In a small bowl or sauce pan, melt the chocolate chips and then drizzle over the bars
mixedPlace in the freezer for 15 minutes until firm.
cookie squareCut into squares and enjoy!

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