myrecipe

Happy #TacoTuesday 🎃 🌮 !
Tacos have been a staple in my life lately so I made a version for fall :
Ingredients :
3 taco shells
½ fresh pumpkin
½ head of purple cabbage
½ head cabbage
1 cup shredded lettuce
1 lime
Pumpkin spice seasoning and Tajin to taste
Directions :
Preheat oven to 450°F
Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice
Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper.
Roast for 30-35min until tender.
In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size)
In the meantime shred or cut thin stripes of purple cabbage and cabbage.
Massage the lettuce in lime juice
Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶

A sweet dessert-like smoothie to help curb those sweet cravings!

   -1 frozen banana   -1 cup unsweetened milk (nut, soy, animal)   -1 tablespoon natural peanut butter   -1–3 teaspoons unsweetened cocoa powder (adjust to taste)   -Honey or maple syrup, to taste   -1 cup of ice

Blend together until smooth and enjoy!
2

Tub Spells! - Magickal Bath Bombs

How to make your own:

  • 2 tbs baking soda
  • 1 tbs citric acid (can be found in bulk food section) 
  • 1 tbs cornstarch
  • 1 tbs Epsom salt
  • ¼ tsp olive oil (½ tsp if adding optional ingredients)
  • ¾ tsp water
  • 2-3 drops food coloring
  • 10-15 drops essential oil or fragrance oil
  • Plus optional ingredients (tea, dried herbs/flowers, mica powder) 

Focus on your intent for the spell

Mix together dry ingredients in bowl

add wet ingredients while stirring constantly (the mix will bubble a little) 

press mixture into molds (I uses cupcake liners bc they’re cute and cheap, but you can use any kind of mold - ice cube tray, plastic easter eggs, ect)

Let sit at least 4 hours (putting them in freezer helps) 


A few of my Tub Spell recipes:

Red Dragon - Cinnamon & Chai tea - Protection, healing, and love

Sunlight - Bergamot, Orange, & Grapefruit - Purification, energy, joy

Fairy Slumber - Jasmine & Clove - Peaceful sleep and love

True Love’s Kiss - Rose & Lavender - Love and peace

Sweet Dreams - Jasmine, chamomile tea, & peppermint - Peaceful sleep

Seaside - Clove, Lavender, & Mint tea - Protection and prosperity 


Blessed Be!! <3

Liquid love and happiness potion.

Hello sunshines,

Today I will share a recipe I came up during one of the long sleepless nights, when I felt sad and hopeless. It helped me and I’m sure it will help you too.

What you will need is:

1. One big spoon of honey, choose the one you like best for the taste. Honey is magickal by itself, in Hindu texts it is described as one of five immortality potions. Furthermore in folk magick it is used to sweeten someone’s feelings towards you, so feel free to prepare this drink for either yourself (if you feel down it will make you kinder to yourself too) or your loved one. Its health benefits are also science proven - it can protect you from allergies and their symptoms.

2. Few thin slices of ginger, i suggest fresh one, as it has the most benefits. Ginger by itself is fiery and energetic, it amplifies everything it’s close to. It also adds passion to already existing relationships, so once again, it’s a perfect drink to prepare for your loved one.
Apart from magickal benefits, it’s great for your health, it triggers the immune system and works great against cold.

3. Fresh lemon juice from half the lemon. Lemon juice is magickally cleansing and purifying, something we probably need when we feel down - to cleanse ourselves from toxic emotions and any powers that might have control over us. Furthermore it is proven that lemon juice aids our immune system and as well as ginger can protect us from cold and generally feeling bad.

4. Three or four cardamom pot seeds. This lovely spice is something I recommend adding to your daily tea or coffee, apart from this potion. It’s stimulating beyond belief - it can relax your body and purify your mind letting you concentrate when you need it the most, or let you drift swiftly into the arms of Morpheus.
It also is antiviral and antibacterial, which is great during autumn and winter, when sickness is hunting for us at every corner.

5. Hot water. When you are done adding the ingredients, just overflow your cup with freshly cooked water, stir it with spoon and let it sit for about five minutes, for the water to take in the tastes from the ingredients.

And that’s it, that’s how you make the happiness potion.
Let me know guys if you enjoyed the recipe and Goddess be with you all. :)

Stay safe!

New fall recipe for you guys ! Oatmeal is so warming and creamy that even if it’s still 88°F in South California I cant resist !Pumpkin Oatmeal 🎃🍁 Ingredients :

1 cup rolled oats
1 ¾ cup plant based milk
2/3 cup pumpkin puree
1 teaspoon cinnamon
1 heaped teaspoon pumpkin spice mix (I used Trader Joe’s)
½ teaspoon vanilla extract
¼ teaspoon ginger
Toppings : Raw almond butter from @maranathanutbutters , warm blueberries and sliced banana

Direction :
Combine all the ingredients in a saucepan over medium heat. Bring to a low boil and then reduce heat to let simmer. Stir regularly until a creamy and thick consistency is achieved which takes about 5min. Pour in a bowl and serve warm with desired toppings.
#TooGoodForJelly

Healthy Banana Oat Muffins

Ingredients

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular

Instructions

  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
  2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Tried a new vegan mac n cheese recipe 😎 I wish I could’ve gotten a better picture of this but I didn’t expect it turn out so good hahaha The “cheese” sauce is made from four smallish or medium potatoes peeled, cut into large cubes, boiled, drained when super soft, and blended in a food processor with 3 or 4 tbsp of nutritional yeast, ½ to 1 tsp of paprika, a tsp of salt and pepper, about 1/3 cup plain almond milk. If it’s too thick, add some water, I ended up adding a little more than ¼ cup. Pour over macaroni noodles and you get this masterpiece 😋 my dad even approves of this!!!

2

Magickal Bath Soak! 

How to make your own:  (2 bags)

  • 1 tbs Dry Milk
  • 1 tbs Ground Oats
  • 1 tbs Sea Salt
  • 1 tbs loose leaf tea or contents of one tea bag 
  • 2 tbs mix of dried herbs/flowers

Grind oats in mortar (or food processor) while focusing on your intent for the spell.
mix in rest of ingredients
separate into tea bags (or muslin bags)
Soak in tub for 20 minutes  
Enjoy! 

Great Magickal Combinations:

  • Cinnamon, Rose, & Rosemary - To heal and invite love into one’s life
  • Jasmine, Clove, & Lavender - For relaxation and peaceful sleep
  • Lemon, lime, & peppermint - To purify energy and boost mental focus
  • Rose, lavender, & Jasmine - To invite love for one’s self and others
  • Sage, Bay, & pine - For wisdom, longevity, and purification 

Blessed Be! <3

VEGAN and oil-free Zucchini Bread

…that doesn't taste oil-free

My mum loved this recipe and said it was better than any zucchini bread she’s ever made. And she’s now 45 so she’s made many loaves of zucchini bread!!

Ingredients

  • 2 cups of flour of choice (I used 1 cup of all-purpose and 1 cup of whole wheat)
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • ¼ tsp salt
  • 1 heaping tsp of cinnamon
  • ½ tsp of nutmeg (I added a bit more because I love nutmeg so much)
  • ¾ cup of organic cane sugar
  • 1 chia or flax egg (1 egg = 1 tbsp of milled chia or flax plus 3 tbsp of water, stirred well, and set aside)
  • 1 and ½ cup or shredded zucchini (I leave the skin on mine and I also added a little more, about 1 and ¾ cups, more or less depending on your preference)
  • 2 tsp of lemon juice
  • 1 and ¼ cups of plant milk (I used unsweetened almond)

Directions

  1. Preheat oven to 350 F (about 180 C)
  2. Make the chia or flax egg and set aside.
  3. In a large bowl, sift together the flour, baking powder and soda, salt, cinnamon, nutmeg, and sugar.
  4. In a separate bowl, stir together your chia or flax egg, shredded zucchini, lemon juice, and plant milk.
  5. Add the zucchini mixture to the flour mixture and stir until combined.
  6. Line a loaf pan with parchment or foil and pour batter into pan.
  7. Bake for 45 minutes to an hour or until a toothpick or knife is inserted and comes out clean.
  8. Once loaf is completely cooled, it can be pulled out of the pan by the foil or parchment and set on a plate for easy serving!

ENJOY!!!

To celebrate the last days of summer I thought I would share my raspberry and lemon raw bars recipe ⭐️

Raw vegan raspberry and lemon bars recipe :

Ingredients : 

Base : 

  • 1 cup almonds 
  •  1 ½ cup pitted dates

 Lemon filling : 

  •  4 frozen bananas
  • ½ lemon juice 
  • ½ tablespoon lemon zest
  •  1/4 cup agave or maple syrup 

 Raspberry filling : 

  • 2 cups frozen raspberries
  •  1 tbsp agave or maple syrup 

 Directions : For the base add the almonds and dates to a food processor and pulse until it forms a sort of paste. You can add a tiny bit of water to help blend better. Press the dough into a cake pan lined with parchment paper and set aside. For the lemon filling : Blend all ingredients into a high speed blender or food processor until creamy. Pour the filling onto the crust and spread it evenly with a spatula until it covers the base evenly. Let it set in the freezer a bit while you make the raspberry filling. For the raspberry filling : Blend or process all ingredients together. Pour on top of the lemon layer. Final bars : Place the pan in the freezer for at least 3 hours but it’s even better to let it set overnight. Once it’s time to serve let it thaw for 10min and cut into bars or squares. I recommend serving it with Thai basil for a little twist.

VEGAN Double Chocolate Chip Cookies

WARNING: These are so rich and chocolatey that even I, a chocoholic since forever, can only have a few.

Ingredients

  • 1 cup of semi-sweet vegan chocolate chips (I used Ghirardelli semi-sweet)
  • 1 and 1/3 cup of all-purpose flour
  • 1 tsp of baking powder
  • ½ tsp of salt
  • ½ cup of organic cane sugar (or whatever sugar you prefer, the brand of cane sugar I use is from Aldi and is certified vegan)

  • ¼ cup and 2 tbsp of coconut sugar (or a cert. vegan brown sugar)
  • 2 chia or flax eggs (1 egg = 1 tbsp of milled chia or flax plus 3 tbsp of water, stirred well, and set aside for a few minutes)
  • ¼ cup of plant milk (I used unsweetened almond)
  • 2 tsp of pure vanilla extract

  • 1 cup of vegan chocolate chips (Again, I used Ghirardelli’s semi-sweet)

Directions

  1. Preheat oven to 325 F (about 165 C)
  2. Make your 2 chia or flax eggs and set aside (setting in the fridge usually speeds up the thickening process).
  3. Sift together flour, baking powder and salt in a bowl.
  4. In a separate larger bowl, stir together both sugars, your chia or flax eggs, plant milk, and vanilla.
  5. Add flour mixture to the wet mixture and stir till combined. 
  6. Melt the first 1 cup of chocolate chips in the microwave or on the stove top until very smooth.
  7. Once melted, pour into dough mixture. You'll want to end up with typical cookie dough but it'll be a little more sticky. If too wet, add more flour, or too dry, add a tad more plant milk or even water.
  8. Fold in remaining chocolate chips.
  9. Line two baking sheet with parchment and scoop out desired sizes of dough onto the sheet about 2 inches apart. (I used a melon baller for this step and overflowed the scoop with dough!)
  10. Flatten dough balls a smidge and bake for 15 - 20 minutes. Just watch them after the 15 minute mark to make sure they don’t over bake.
  11. Let cookies cool completely on the trays.

I got 18 cookies out of this (:

ENJOY!!!