Wouldn’t it be great if your fridge looked like this!! You’d feel so proud and satisfied that every time you opened the door you’re feeding yourself and your family healthy, wholesome, nourishing food that’s not breaking the bank, or your waistline!
In fact, every single thing you ate from this fridge would contribute to your longevity, glowing skin, clear and focused mind, guilt free spirit and amazing energy levels.
The funny thing is, your fridge probably looks this way, or has looked this way collectively over a period of time. But many of us only eat fresh fruits and veggies as side dishes, or even throw much of it out because we don’t get to eat it before it goes off!!
But healthy eating is about first, filling your space with quality, fresh, WHOLE & vibrant fruits and veggies and next, actually EATING them!
If eating more fresh produce is about not knowing what to do with them, there are loads of amazing plant based recipes, smoothies, cookbooks, Ig accounts like @tannyraw @veggiepeggy @deliciouslyella @ohsheglows @plantphilosophy @nourished50 @highcarbhannah and eating plans out there where you can get some inspiration..
I love getting a weekly @abelandcole @riverford veggie box delivered straight to my door! Eating healthy has never been easier! How do you like to eat your fruits and veggies (give us your best suggestion!!!)😀🥗🥕
. 📷@rawandfree 💚🌱
Digging into my absolute favourite weekend breakfast - Tofu Scramble with spinach and cherry tomatoes, as well as a piece of toast and fresh OJ...obvs 🍊💚 Have you tried tofu scramble before? Even though I do eat eggs now I still often opt for the vegan alternative to scrambled eggs 🤷🏻♀️ I find it much more filling and it tastes DELISH 🤗 Especially when you add turmeric and nutritional yeast, it’s a game changer 👩🏻🍳💫 I’ve posted the recipe before if you want to go find it!
Sunday morning smoothie 💜 Frozen blackberries, coconut yoghurt, hazelnut milk, lucuma powder and a little coconut sprinkled on top. Perfect excuse to get out these fancy new geo glasses @root7products kindly sent me. Aren't they gorgeous?
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#vegansmoothies#blackberries 🍇 #slowsunday
Do you get food cravings? I think we all do some times🤷🏻♀️
Do not fight your cravings! I believe that depriving yourself from foods that you love and crave will not do you any favors in the long run!
I am not a fan of the typical restrictive low calorie diets. You may lose weight at first, but you will gain it all back when you are sick and tired of eating “diet food”! It happens all the time.
In my opinion It’s all about the lifestyle and consistency💯 or as some people call it: BALANCE!
If majority of your meals are made at home with healthy whole real ingredients, then you don’t have to worry about a pizza or an ice cream here or there.
Another practical way to stay on track is to make your favorite recipes in a healthier way: This one here is my home made pizza🍕
Instead of using store-bought white flour dough, I make my own with spelt flour (or 50-50 white and brown) so there is lots of fiber and other nutrients in it. I make the sauce from scratch with few healthy ingredients; and I use organic cheese and not too much of it🧀💛
Trust me, it’s not difficult to make pizza at home. It’s actually a lot of fun, specially for kids! Playing with the dough and choosing the toppings.
It tastes great and satisfies your cravings, but at the same time is a healthy-ish meal! specially with a large bowl of salad on the side🥗💚
Other than helping fight off the common cold, what is Vitamin C actually good for?🍊
✖️ It acts as an antioxidant, meaning that it donates electrons to surrounding free radicals, inhibiting potential cell damage ⠀⠀⠀⠀⠀⠀⠀⠀⠀
✖️It regenerates other antioxidants in the body such as Vitamin E ⠀⠀⠀⠀⠀⠀⠀⠀⠀
✖️It improves the absorption of non-haem iron (iron present in plant-based foods) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
✖️It is required for the biosynthesis of collagen, an essential component of connective tissue, would healing and immune function.
Sources of Vitamin C not only include oranges, but also capsicum, strawberries, tomatoes, citrus fruits. And remember, it is a water soluble vitamin, meaning that excess will be excreted via urine. So rather than taking a supplement and ending up with expensive pee 💸 meet your daily requirements by getting your 5 & 2 serves of veg and fruit!🍅🍊🥦🍋
gf vegan scones, blueberry AND cloudberry jam (well, not combined. Can that be something maybe?), cucumber and hot strong black coffee.
& most of all - my loved ones 💞
Märta starting 1th grade tomorrow and Arvid last year in kindergarden. My babies 💓
This vegan banana loaf recipe is perfect if you’re wanting to plan your snacks a few days in advance, and avoid food waste; since this recipe makes a slightly smaller than the standard loaf. Recipe below.
You’ll only need 3 old bananas and just a few pantry basics and can opt to use standard flour or your own gluten-free mix. For the milk, we find higher fat plant-based milk work well in baking. We had some almond milk left over from the 1.3L made earlier in the week so used that. Alternatively, a small can of full-fat coconut milk would suffice.
3 medium bananas, mashed
¼ cup olive oil
1/3 cup + 2 teaspoons almond milk
juice and zest of 1 lemon
½ cup + 2 tablespoons sugar
1½ cups wholemeal flour
1 teaspoon baking powder
¾ teaspoon baking soda
2 teaspoons mixed spices, we used cinnamon, ginger and nutmeg
Preheat your oven to 175°C and line a standard loaf tin (ours was 23.5cm x 14cm) with baking paper. We re-use our brown paper bags from GoodFor, which saves money on non-bleached baking paper.
In a medium bowl combine the bananas, oil, almond milk, lemon zest and juice and sugar. Mix well. In a large bowl, combine all dry ingredients and mix until just combined. Add in the wet ingredients and mix to combine.
Transfer the batter to your prepared loaf tin and bake for 50-55 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack before removing it from the tin and slicing.
I don’t really do routines, mostly because I have an awful tendency to genuinely always forget what day of the week it is, which naturally ensures some kind of perpetual yet slight chaos and a very ‘we’re freestyling it’ approach to most things. That might seem odd but when you’re a full time uni student and courtesy of all lectures being recorded and available for later viewing at a time and place of your choosing, days of the week cease to have real meaning. 🙄🤸🏼♀️ I do however, have one routine that I religiously stick to - PANCAKE SUNDAY. I think it’s probably pretty obvious why that is (🥞 = 👌🏼🙌🏼🤙🏼🤗🤤). Here’s this morning’s stack - fluffy Vanilla and Blueberry Pancakes made using @nuviaproducts natural sugar free sweetener. Safe to say, breakfast was a PARTY PARTY this morning! 🎉💃🏼 Pancake recipe is super easy:
1 ripe banana, mashed
1 cup self raising flour
1 tbsp @nuviaproducts sweetener
1 cup soy milk
1 handful blueberries
Mix that together and cook the pancakes on a frypan on medium heat. Serve with all the berries and some maple syrup for a deliciously good time. 🤗
🥜 GET SOME NUTS 🥜🥜🥜🥜🥜🥜🥜 Finishing #Nationalcreamteaweek with these beyond delicious no bake snicker bars. If you do one thing this Sunday, we urge it to be making these, you honestly won’t regret it. Nougat Base 🤤 7 large medjool dates, 6 tbsp of oats, 6 tbsp of ground almonds, 1 tsp of vanilla and a pinch of sea salt. Peanut Caramel 🥜 1 cup of dates, 3 tbsp of caramel and hibiscus almond yog, 5 tbsp of peanut butter, sea salt, 1 tsp of vanilla, splash of water, 1/2 cup of peanuts Raw Chocolate Layer 🍫 7 tbsp of cacao butter, 5 tbsp of raw cocoa powder, 4 tbsp of maple syrup.
In a food processor, (we of course used @ninjakitchenuk ) blend the nougat ingredients until it all comes together like a dough, transfer mix into a 8 inch plastic lined tin and then place in the freezer to set. While this is chilling get started on the peanut caramel, blend dates in the food processor and blend until they begin breaking down, then add the yog, the water and blend again until it becomes smooth. Add the peanut butter, salt, vanilla and a dash of water before blending again so its all blended and smooth like caramel. Spread this over the nougat base and sprinkle the peanuts on top, pushing them down a little so they set in the caramel, place again in the freezer to set. While they are in the freezer (we leave them in for around an hour) you can start making the chocolate, melt the cacao butter and add cacao powder, maple syrup and stir and leave to cool slightly (you don’t want to melt the caramel). Retrieve them from the freezer and slice them into six long bars and dribble the chocolate over the bars and place in the fridge to set one last time. Take them out, slice in half so you are left with 12 bars and enjoy! Let us know if you try the recipe. 🙋🏼♀️🙋🏼♀️🙋🏼♀️
Se c'è una cosa che mi ha insegnato questa piccola permanenza a Parigi è che devo smetterla di programmare tutto: a volte la vita ti dà motivi validi per fare strappo alla regola ✂️
Perciò eccomi qua a parlavi di questa meravigliosa pasticceria VG Patisserie tutta al vegetale e con molte opzioni senza glutine, prima in tutta la Francia per fama e qualità 🎂
I piccoli dolci dalle forme ricercate e varietà più disparata sono esteticamente belli quanto buoni.
Il locale non molto spazioso risulta intimo ma allo stesso tempo accogliente e grazioso. Il personale è altrettanto caloroso e molto disponibile.
Io ieri ho scento questo Pompon Blanc, una sottospecie di palla bianca alla noce di cocco 🥥 con all'interno una farcitura al mango e frutto della passione accompagnato da un tè bianco 🍵 veramente ottimo. Pura libidine! 🍰
Se venite a Parigi dovete assolutamente passarci.
Deep-fried #Stinky#Tofu 脆皮 #臭豆腐
Stinky tofu is a kind of fermented tofu, which has a highly unpleasant, pungent smell, especially when it is deep fried -think dirty wet socks or strong blue cheese. In Chinese it’s called “chou dou fu“ （臭豆腐）. This dish is mostly eaten as a quick snack. It’s a popular street food, typically cooked on the side of the road at small stalls, and it’s not commonly sold in restaurants. Stinky tofu is considered by many to be the national snack of Taiwan.
Stinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines). Deep-fried stinky tofu
Deep fried stinky tofu is a common dish in both Taiwanese night markets and restaurants. Before the 1990s, hawkers even wandered around the street and peddled deep-fried stinky tofu. In Taiwan, people usually eat the deep-fried stinky tofu (often sold from carts) with the local sweet-and-sour pickled cabbage, believed to relieve the greasiness.
Happy Sunday 💛 I’m not one to do big “Sunday meal preps” anymore, more just bits and pieces to help out throughout the week (or let’s face it sometimes I just wing it and am constantly chasing my tail as I’m currently SAHM). When I was working part time I definitely found doing some weekend prep super helpful! Alas, today I am just roasting up a big tray of veggies - whilst also helping my brother prep for his week a bit too. Are you a meal prepper? Or do bits and pieces?
I was recently told veganism is just another set of beliefs. Well in a way, yes, I believe that all beings deserve compassion, especially when it's not at all necessary to consume animal flesh or products in this day and age within Western culture to cover your nutritional bases.
But it's NOT my beliefs about the science now backing plant based nutrition - these are FACTS. Are you ready? ❎ A study of 477,000 people over a decade found a 72% increased risk of pancreatic cancer for every 50 grams of chicken consumed daily. ❎ Organic cow's milk dripped on human prostate cancer cells in a petri dish stimulated the growth of the cancer cells by more than 30% on average ❎ Men who consume 2 and a half eggs per WEEK may have an 81% increased risk of dying from prostate cancer. The choline in eggs (which the egg industry boasts as positive) is converted by gut bacteria in those who eat meat into a toxin called trimethylamine. This toxin oxidises in the liver and appears to increase the risk of heart attack, stroke and premature death. ✅ Those on plant based diets for a year had blood with EIGHT TIMES the cancer fighting power than those who consume meat ✅ Wholefood, plant based diets reduce blood pressure and control cholesterol, improve kidney function, improve mood, and reduce your risk of chronic disease (one Australian dies every 12 minutes from heart disease - heart disease has shown to be REVERSIBLE with a plant based diet) ❓Why wouldn't you eat more plants!? And I haven't even gone into the environmental impact of meat heavy diets... Read the book How Not to Die by Michael Greger, MD and find out more facts like I covered above, or head on over to @nutrition_facts_org
I'm a sucker for a really easy recipe....and if it's healthy AND delicious, well it just doesn't get better. This banana bread is literally just a handful of healthy clean ingredients, tossed into a blender and baked. BAM. 🍌🍞 My dear friend Taylor from @cleanfoodcleanplate concocted this masterpiece and it is my new favorite breakfast, snack and dessert! You've got to try it. Pro tip: throw a handful of chocolate chips into that shiz. 🎉🎉🎉 #bananabread#cleaneating
Cheap, quick and lazy... just like me. I received at least 6 requests for easy and budget-friendly meal ideas when I opened the floor for suggestions the other day. So here is my first tip! 〰️ My go to when I’m feeling particularly like a slob is stir fry. A 1kg bag of stir fry veg costs around $5 and there is almost always at least one brand that is on special for less than that. I like to add a can of chickpeas or beans (black beans, 5 bean mix or red kidney beans) too which is around $0.70 (you can add whatever beans you like really, I’m not telling you what to do) rather than meat because I am the epitome of lazy and cheap - they are also good for adding bulk to your meals (and poo). I also add whatever fresh veggies I have in my fridge (usually mushrooms, capsicum, zucchini, red onion which probably total like $4 from the fruit and veg market near my house) and sometimes if I’m feeling particularly fancy I’ll add in some hokkien noodles (costing anywhere from $2-4). I usually make my own #basic sauce from scratch with minced garlic, soy sauce and honey, then I’ll just mix this through and taste test along the way. You can also buy whatever bottled stir fry sauce from Aldi for around $2. I like to buy pre-made sauce and beans/chickpeas to keep in the cupboard as a back up for days when I can’t be bothered going to the shops either. When buying a pre-made sauce I will just choose whichever one has the lowest amount of ingredients in the ingredients list, with the least added sugar and salt (would a post about nutrition labels be helpful?? Lemme know)
overall cost for approximately ~4 meals = ~$13 (assuming you already have the soy sauce, garlic and honey in the pantry)
= ~$2.60-$3.20 per meal (depending on number of serves). It costs ~$22 if purchasing sauce ingredients, but at least now you will have leftover ingredients to add to the pantry for other meals.
This meal is vegetarian and honestly, Steve didn’t notice until I said something when he was going back for seconds (that could also just be a reflection of Steve as a human being tho…)