My Afternoon Snack!… ☺️
Coconut Chia Seed Pudding
(Full recipe below)
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Ingredients:
- 1 cup of plain almond or coconut milk
- 1 cup of Vegan Almond/Coconut (Coconut Flavored) OR Greek (Coconut Flavored) yogurt
- 2 to 4 Tbsp of Organic Maple Syrup or Raw Organic Honey (depending on how sweet you want it)
- 1 Tbsp of Vanilla extract
- 1/4 tsp of Cinnamon
- 1/4 cup of Chia Seeds
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Directions:
• Pour milk into a large bowl, whisk in the cinnamon, yogurt, syrup/honey, and the vanilla extract.
• Once mixture is fully blended, then mix in the chia seeds and mix well.
• Then transfer the mixture into a large mason jar or leave in the bowl, cover and place in the fridge for up to an hour or overnight as it will thicken into the consistency of pudding.
* This snack is easy to make and it tastes amazing!!! Even children love it and it’s much healthier then the store bought puddings*
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#chiaseed #chiaseeds #chiapudding #coconut #coconutchiaseedpudding #Vegan #VeganFoodShare #Vegansofig #VegansOfInstagram #WhatVegansEat #VeganRecipes #RecipeOfTheDay #ILoveFood #Recipes #Food #Vegetarian #ILoveHealthyCravings #HealthyCravings #GoodMoodFood #VeganKitchenDiaries #Breakfast #AfternoonSnack

I agree with @simplegreensmoothies!
These SuperFoods are awesome and healing to the body!
What are your favorite SuperFoods?
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#greensmoothies #smoothies #superfoods #superfood #healthyfood #eatclean #rawvegan #vegan #veganfoodshare #vegansofig #healthandwellness #healthycravings #ilovehealthycravings #rawlife #eatraw #rawfood #yummylife

#Sabra #glutenfree #roastedpinenuthummus and #Stacys #SimplyNaked #pitachips :) perfect #healthysnack for this gorgeous afternoon! #weightlossjourney #weightloss #losingweight #fattofit #eatclean #cleaneats #cleaneating #cleanfood #healthysnacks #snack #snacktime #healthyfood #healthykitchen #healthyeating #healthycraving #healthy #dontrestrictrethink #loveyourself #respectyourbody

Here’s what YOU are making for dinner tonight!
Yes… I’ve decided your dinner for you & YOU’RE WELCOME!😜
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Spicy Creamy Kale Pasta

Ingredients:
8 ounces penne pasta
3/4 cup cashews (pre-soaked in hot water for 10-15 minutes)
1/4 sweet onion, chopped
3 large handfuls of kale (about 4-5 cups, loosely packed)
2 tablespoon nutritional yeast
2 tablespoons salsa (optional)
1/4 cup unsweetened non-dairy milk
1/2 tsp. paprika
1 tsp. chile powder
1 tsp. red pepper flakes
1 tsp. garlic salt
3 Tbsp Extra-Virgin Olive oil
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Instructions:
-Cook pasta according to directions.
-In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes (depending on how soft you like your kale).
-In a blender, add cashews, nutritional yeast, spices, salsa, and non-dairy milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
-Add cooked kale to pasta pot and toss with cream sauce.
-Sprinkle with a dash of chile powder for some color. Enjoy!
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Source: http://www.bhblnow.com/vegan-spicy-creamy-kale-pasta/
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#Vegan #VeganFoodShare #KrazyForKale #ILoveHealthyCravings #HealthyCravings #Vegansofig #VegansOfInstagram #PastaRecipes #WhatVegansEat #VeganRecipes #RecipeOfTheDay #Health #Kale #KalePasta #Nutrition #ILoveFood #Recipes #Food #Vegetarian #Dinner #Pasta #Italian #Veggies #Vegetables #ItsWhatsForDinner

West African Vegetable Stew🌍
Serves 4
Source: veganheritagepress.com
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Ingredients:
1 tablespoon organic virgin coconut or avocado oil or 1/4 cup water
1 large yellow onion, chopped
1 sweet potato, peeled and diced
1 green bell pepper, chopped
1 medium eggplant, diced
1 cup sliced okra (fresh or frozen)
1 clove garlic, minced
1 (14.5-ounce) can or fresh diced tomatoes, undrained
1/2 cup organic peanut butter OR use almond butter if you’re allergic to peanuts OR use Tahini (sunflower seed butter) if you’re allergic to nuts
1 1/2 cups vegetable broth
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper

📌Side Note: Using peanut butter substitutes will affect the original taste of the recipe.
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Directions:
Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes.
In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes.
For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. Serve and Enjoy.
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#westafrican #soup #soupoftheday #vegetablestew #veganfoodshare #vegan #protein #ilovehealthycravings #healthycravings #crunchymom

A PARTY FAVORITE!!!🎉🎊
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Vegan Jalapeño Poppers (makes 10 poppers )
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• 5 large jalapeno peppers, de-seeded and halved

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Cheese mixture: || • 1/4 cup vegan Tofutti cream cheese • 1/4 cup vegan Daiya cheddar cheese shreds ||
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Flour Mixture: || • 2 Tbsp whole wheat flour

• 1 Tbsp Nutritional Yeast

• dash of chipotle cayenne powder

• pinch of sea salt and pepper

• Panko Bread Crumbs

|| • small flat bowl of soy milk (about 1/4 cup)

• 1+ cups grape seed oil (you can also use safflower or olive oil) ||
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Directions: ||

• 1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

• 2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

• 3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

• 4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.

• 5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.

• 6. Transfer poppers to a paper towels to cool for a few minutes before serving. || (via: lunchbox.com) ||
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#Vegan #VeganFoodShare #Vegansofig #ILoveHealthyCravings #HealthyCravings #Weekend #Appetizers #VegansOfInstagram #WhatVegansEat #JalapenoPoppers #PartyFavorites #RecipeOfTheDay #VeganRecipes

Have A Great Weekend!!!
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Summer☀ is approaching so an ice cream recipe is appropriate and GUESS WHAT!? Kahlúa is Vegan (Yes, Kahlúa is Vegan!) plus ice cream is good in any weather! Especially this yumminess! 🍨🍨🍨🍨
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Mexican Chocolate Ice Cream
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•2 Cans FULL Fat Coconut Milk (15 oz) • 6 oz Mexican Chocolate • 2 oz Piloncillo/Panela (Mexican Sugar*) also *Brown sugar is an acceptable substitute* • 3 Tablespoons Kahlúa • 1/2 Tsp Vanilla (Extract) • 1 Tsp Cinnamon ————————————————- 1. Heat coconut milk in a medium sized saucepan or pot over medium heat. You want it barely a simmer. 2. Add chocolate & sugar to melt. Stirring frequently. 3. When chocolate had melted & sugar has dissolved, add Kahlua & vanilla. 4. Bring mixture to a boil. This helps reduce the mixture – hello creaminess. 5. Boil gently for about 4 to 5 minutes, stirring constantly. 6. Remove from heat and let cool a bit before pouring into a large container for refrigeration. 7. Refrigerate for at least 1 hour. Or until mixture is cold & ready for the ice cream maker. 8. Pour into prepared ice cream maker & follow directions for your particular appliance. 9. Freeze. 10. EAT.
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#Vegan #VeganFoodShare #Vegansofig #HealthyCravings #Summer #ILoveHealthyCravings #HealthyHabits #HealthAndWellness #Health #Mexican #Kahlua #Chocolate #MexicanChocolate

I could NOT get last night’s #healthydinner out of my head, and I didn’t know what I’d want for lunch during my shift at work. Solution? #Leftovers! Cheaper than ordering out, stretches our dollar a little further by giving you two meals for the price and prep time of one! Win-win! And yes, another #peachtea… did I mention it’s my favorite? ;) #weightlossjourney #weightloss #losingweight #fattofit #healthyeating #healthylunch #lunch #healthycraving #healthyfood #chobani #chobanipowered @chobani #avocado #protein #loveyourself #respectyourbody #cleaneating #eatclean #cleaneats

As the Fall season rolls in… I’ll be posting yummy pumpkin recipes for your enjoyment! Here is 1 for starters! Sooooooo goooooood!!!😩
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#ILoveHealthyCravings #WhatVegansEat #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #VeganRecipes #RecipeOfTheDay #CleanEating #EatRealFood #GoodMoodFood #Cooking #Pumpkin #PumpkinRecipes #PumpkinIcecream

Today, let’s talk about: Beans! Beans! The magical “fruit”!…😉
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More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week.
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Beans are comparable to meat when it comes to calories. But they really shine in terms of fiber and water content, two ingredients that make you feel fuller, faster. Adding beans to your diet helps cut calories without feeling deprived.
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Our diets tend to be seriously skimpy when it comes to fiber to the detriment of both our hearts and our waistlines. One cup of cooked beans (or two-thirds of a can) provides about 12 grams of fiber — nearly half the recommended daily dose of 21 to 25 grams per day for adult women (30 to 38 grams for adult men).
Meat, on the other hand, contains no fiber at all. Beans have something else that meat lacks, phytochemicals, compounds found only in plants. Plus, beans are low in sugar, which prevents insulin in the bloodstream from spiking and causing hunger. When you substitute beans for meat in your diet, you get the added bonus of a decrease in saturated fat.
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Beans are high in antioxidants, a class of phytochemicals that incapacitate cell-damaging free radicals in the body, (Free radicals have been implicated in everything from cancer and aging to neurodegenerative diseases like Parkinson’s and Alzheimer’s.)
In a U.S. Department of Agriculture study, researchers measured the antioxidant capacities of more than 100 common foods. Three types of beans made the top four: small red beans, red kidney beans, and pinto beans. And three others — black beans, navy beans, and black-eyed peas — achieved top-40 status.

The bottom line? Beans are pretty much the perfect food.
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📌Source: WebMD

#Beans #TheMagicalFruit #VeganFoodShare #Vegan #WhatVegansEat #MeatSubstitute #HealthyHabits #HealthyCravings #HealthInfo #HealthandWellness #HealthTips #Fitness #PlantBasedDiet #PlantStrong

Repost & Testimony By: @vegetarianista!!!
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“These fake meats are great for newbies who are transitioning from a meat heavy diet. When I stopped eating meat back in 2007, I ate a lot of these fake meats. I had no idea what I was doing because I was a heavy meat/fast food eater (I was VERY unhealthy). I almost never eat these now, but it definitely made the beginning phase very easy.👍👍 #vegetarianista”
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#mockmeat #fakemeat #VeganFoodShare #vegan #vegansofig #healthytransitioning #vegannewbie #newmeat #crueltyfree #fauxmeat #HealthyCravings #HealthyLiving

London and I are snacking on this deliciousness while I type up my next post! This is an easy, nutritious, and delicious snack! It’s sooooo good!!!
Recipe below…
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•1 ripe Hass Avocado, split & de-seeded
•Sabra Roasted Pine Nut Hummus (or any hummus of your choice)
•Himalayan Salt (sprinkle)
•Black Pepper (sprinkle)
•Nutritional Yeast
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Preparation:
Top the avocado with the salt, pepper, and go crazy with the hummus and nutritional yeast then DIG IN!
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If you like Avocados… How do you like to eat your avocados?
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#ILoveHealthyCravings #WhatVegansEat #Sabra #SabraHummus #Avocado #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #VeganRecipes #RecipeOfTheDay #CleanEating #EatRealFood #GoodMoodFood #Cooking #PlantStrong #EatToLive #PlantBasedRecipes #PlantBasedLifestyle

Watch on healthy-cravings.tumblr.com

Pumpkin Chickpea Fritters
(makes 6-7 small round fritters)
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•1 can chickpeas, drained
•1/2 cup organic pumpkin puree (canned) or homemade
•1/4 cup hemp seeds
•1 tsp garlic granules
•2 tsp apple cider vinegar
•a few dashes of pepper, cayenne and sea salt to taste

*optional: 1-2 tsp flour to assist in binding if needed
•1 cup panko bread crumbs for coating
•1/4 - 1/2 cup safflower oil for frying

*baking note: you could also bake these little cakes instead of fry them if you’d prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can’t fry - perhaps use a finer, moister bread crumb.
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To Make:

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.

2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.

3. Preheat a few tablespoons of safflower oil in a large skillet.

4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.

5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.

6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!
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Sage Cream Sauce of the side (super easy)

Blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley. For a spicy sage sauce I add in either cayenne or a Tbsp of chopped jalapeno.
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#pumpkin #pumpkinchickpeafritters #fritters #ILoveHealthyCravings #WhatVegansEat #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #Recipes #VeganRecipes #Fallrecipes #eatclean

Watch on healthy-cravings.tumblr.com

Finally!!!!!😩😜🙌
I found a Mock Meat that doesn’t taste like “WHY DID THEY MAKE THIS”!!! I seriously am not a fan of mock meat but now I have hope.
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Oh em gee! I ran across Helen’s Kitchen Veggie Ground mock meat (www.thehelenskitchen.com) at Wegmen’s Grocery Store and viewed the ingredients and decided to give it a try. Can I just say that my husband and I were VERY pleased with the results and will purchase it AGAIN!
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I made quick and easy tacos with it. I added some grape seed oil to my cast iron skillet, threw in some diced onions and sautéed them until they we’re translucent (clear). I then added the Veggie Ground and sautéed it for a few minutes, added some Taco Seasoning and 1/4 cup of water and simmered for 2-3 minutes. 👉 —> Here is a homemade recipe if you want to do it FROM SCRATCH (Don’t use it all in this recipe but season tor “meat” to your liking:
(Ingredients:
2 tablespoons chili powder
3 teaspoons paprika
2 teaspoons smoked paprika
4½ teaspoons ground cumin
3 teaspoons onion powder
3 teaspoons sea salt
3 teaspoons garlic powder
¼ teaspoon cayenne pepper

Instructions:
Mix all ingredients together in a small bowl. Store in a cool dark place in tightly-sealed in a glass jar.)
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I then put the meat to the side and fried some tortilla shells in another cast iron skillet and layered it with Veggie Ground Mock Meat, Daiya Chedder Cheese, Avocado, and Salsa!!!
I hope you like it as much as we did. We didn’t have any, olives, Cilantro, Romaine Lettice, and Tofutti Sour Cream on hand so we had to settle for the basic taco. Dah well! It was delish!😁
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#ILoveHealthyCravings #HelensKitchen #WhatVegansEat #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #VeganRecipes #RecipeOfTheDay #VeggieGround #GoodMoodFood #Cooking #VeganTacos

Baked Potato & Greens Soup With Potato-Wedge Croutons
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This recipe is from the book: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Serves 6.
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Ingredients:
•6 large baked potatoes, baked and cooled
•2 Tbs olive oil
•1 large yellow onion, sliced into short strips
•3 cloves garlic
•1/2 tsp fennel seeds, crushed
•1 tsp dried thyme
•1/2 tsp dried rubbed sage
•1 tsp sea salt
•plenty freshly ground pepper
•1/4 veggie broth
•4 cups kale
•4 cups veggie broth
•1/4 cup plain almond or full-fat coconut milk
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Potato wedges:
•2 Tbs cornmeal
•1/4 tsp dried thyme
•1/2 tsp smoked paprika
•Generous pinch of salt
•2 cloves of garlic, minced
•spray bottle with olive oil
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Directions:
1. Preheat a soup pot and saute the onions in olive oil over med-high heat until good and brown about 12 min.

2. Slice the cooled and baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4” chunks.

3. Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes and then add the 1/4 cup broth to deglaze the pan. Add chunks of poatoes and the rest of the broth, cover, and lower the heart a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 minutes.
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Prepare wedges:
1. Slice the reserved potato halves in half lengthwise so you have six pieces. Preheat a heavy-bottomed skillet over med-high heat. Combine all the ingredients for the wedges (except the oil) on a plate. Wet the potato wedges with a little bit of water and dredge the two cut sides in the cornmeal mixture.

2. Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes, or until golden and crispy. Spray with oil as you alternate cooking sides.

3. The soup should be done by this point. Use a potato masher to mush up half the soup. Add soy milk and mix. If it’s too thick add a little water or veggie stock. Ladle into bowls and top with a wedge.
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#Veganomicon #ILoveHealthyCravings #WhatVegansEat #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #PlantBasedRecipes #Recipes #VeganRecipes #RecipeOfTheDay #CleanEating #EatRealFood #GoodMoodFood

Uric acid is a chemical created when the body breaks down substances called purines. Purines are found in some foods and drinks. These include liver, anchovies, mackerel, dried beans and peas, and beer.
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Most uric acid dissolves in blood and travels to the kidneys. From there, it passes out in urine. A small amount passes out of the body in stool. If your body produces too much uric acid or doesn’t remove enough if it, you can get sick. A high level of uric acid in the blood is called hyperuricemia. High levels of uric acid in the blood can cause solid crystals to form within joints. This causes a painful condition called gout. If gout remains untreated, these uric acid crystals can build up in the joints and nearby tissues, forming hard lumpy deposits called tophi. High levels of uric acid may also cause kidney stones or kidney failure.
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Limiting or completely removing meat, dairy, starches, and sugar from your diet will improve your health and aid in healing this disease. Drinking plenty of filtered water and eating fresh leafy greens, fruit (basically a HEALTHY vegan diet)., etc. is key.
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#vegan #veganfoodshare #uricacid #uricacidlevels #healthinfo #healthtips #naturalremedies #gout #kidney #kidneystones #bodycare #healthcare #healthyhabits #healthycravings #igdaily

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