Hi lovelies! I hope you are having a beautiful day/night! Okay, so, Spring is almost upon us, this means warmth, sunshine, and Ostara! This is again, another recipe that you can use for Ostara, and you can also use it throughout spring and summer. This is super, super easy! And, you can customize it any way you want! If u guys give this a shot, let me know! Tell me what you think! Onto the recipe!
🍋A large pitcher that can hold everything
🍋A small pot
🍋8 Cups water
🍋1&½ Cup sugar
🍋1&½ Tbs honey
🍋1&½ Cup lemon juice
🍋Lavender to your taste, I use a few Tbs dried
🍋Take 1 of your cups of water and all of your sugar and put it in the pot, bring to boil, stir until the sugar had dissolved and at the end add honey and Lavender then incorporate.
🍋Take off heat and let cool.
🍋While that’s cooling juice your lemons.
🍋In your large pitcher add your other 7 cups of water, the lemon juice, and your lavender simple syrup.
🍋Mix together and let chill together
I had way too much spare time this morning so had a bit too much fun decorating my oatmeal😂 I cooked 1 cup of oats in almond milk and topped them off with apple, kiwi, strawberries, peanut butter, banana and coconut😋 Vegan food though😏👌 Yesterday I woke up to 3000 followers on this blog! Thank you sooo much to each of you, it’s really easy to compare the following I’ve got to some of the larger accounts I look up to, but I can’t even imagine a crowd of 500 people, let alone 3000😱 I’ll try to keep posting throughout the year (hopefully university won’t be too overwhelming)
Tonights dinner :)… I know I know…I do this far too often though I’ll end up eating breakfast for dinner and dinner for breakfast, please tell me I’m not the only person who does this?? I blended up frozen strawberries, blackberries and blueberries, 1 banana and coconut milk for the nice cream and topped with chia seeds soaked in almond milk, blueberries, coconut, almonds, buckwheat and orange and cooked some oats in almond milk and topped with banana, cinnamon, vegan dark chocolate (which melted and tasted INCREDIBLE) peanut butter, coconut, fresh berries, goji berries and pumpkin seeds (both of these are for myself haha) Served them in organic, recycled fair trade coconut bowls 😏 but most importantly, it’s all #vegan ❤️
Tofu Cream Cheese w/ Summer Veggie Hash: My challenge this week was no eggs! I always have them! It’s almost that time of year where the bounty of summer is fast approaching. This hash offers a variety of micronutrients and beautiful colors while still providing the mouthfeel you’d enjoy from the more traditionally used potato. Tofurky is also utilized here to pack it with protein and spicy flavors!
The tofu cream cheese is not really designed to fool anyone, but rather be a delicious spread that can very much stand as a pleasing option to bagel and toast lovers who have to skip the dairy. If I were being super legit I would have probably wanted to add nutritional yeast, and I probably will try it at some point–but, I’m very pleased with the initial results!
Green Onion & Garlic Tofu Cream Cheese
14-16 oz of firm tofu
⅓-½ cup plant-based milk
juice of half a lemon
1 TBSP apple cider vinegar
salt, to taste
1-3 small cloves garlic (depending on how garlic-y you like it; I like vampire immunity)
3-4 green onion sprigs, greens only
Optional: If you would like an undeniably cheesy flavor, try 1-2 TBSP of nutritional yeast
Directions: Roughly chop the green onions and garlic. Combine the tofu (drained and pressed), lemon juice, apple cider vinegar, salt, garlic, and green onions into a food processor and run on high until it is snowy and fluffy. Run on high again and slowly feed your milk substitute through the feeder until you have a smooth and whipped texture. You may not need all of it. Ideally, you should allow it to refrigerate before serving.
Summer Veggie Hash
1 package Tofurky Italian Sausages, cut into coins
1-2 TBSP oil of choice (preferably one with a high smoke point)
1 medium zucchini, diced
1 medium summer squash, diced
1 red bell pepper, diced
4 oz white mushrooms, diced
½ large yellow onion, diced
2-3 cloves of garlic, minced
salt, to taste
Black pepper, to taste
¼ tsp red pepper flake
1 tsp dried Italian seasoning
2 oz dry sherry
1 TBSP white wine
Directions: Prepare all vegetables. In a large frying pan, heat up oil on high heat and sear the coined sausages for 2-3 minutes. Remove temporarily onto a plate, and add all of the vegetables. Toss and stir until al dente. Add the salt, pepper, red chili flake, and the Italian seasoning. Stir to coat and warm up spices. Hit it with the sherry, add back the sausages, and finish it off with a dash of the vinegar. Allow to cook off until vegetables are desired texture.
Second day of summer, first bowl of nicecream! It’s sooooo great to be back home, eating REAL food, spending time with my puppy… Lately I’ve been realizing that I’m a completely different person in the summer, and it’s a relief to be this person again. I feel so much happier and lighter and healthier!
🥙🥙🥗A meal perfect for the summer BBQ. A meal for all you calorie counter as the entire thing come in at less than 500 cal 😱🤤😍 (452 to be exact 😉) the whole grain pitta 🥙 is filled with a Linda McCartney quarter pounder (half in each), reduced fat hummus, lettuce, red onion, pickles and topped with a cool salsa 😍🤤🌿