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Flatbread Pizza Two Ways 

Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious. 

Veggie Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs. 

Chicken Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach. 

Instructions

Both baked at 415 degrees for about 15 minutes until flatbread was toasted and cheese was completely melted. 

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Vegan Pumpkin Spice French Toast

Ingredients:

  • 4 slices of thick bread or toast
  • ¾ cup dairy free milk (I used soy)
  • 1 tsp pumpkin pie spice
  • 2 tbsp flour (I used chickpea)
  • 1 tbsp maple syrup
  • 1 pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp vegan butter for frying
  • 1 tsp pumpkin pie spice for garnishing (optional)
  • 1 tbsp sugar for garnishing (optional)

Directions:

1. Slice your bread into equal strips and set aside.

2. Combine the remaining ingredients in a wide bowl and whisk well.

3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).

4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!

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I recently made some really really really good mac & cheese. I used a lot of cheese so it was amazing. I didn’t really do anything special, I cooked the noodles (I like mine very al dente) and poured them in the casserole dish and added the cheese. I used Daiya - A bag of cheddar, the container of cream cheese, 2 slices of swiss, and 2  slices of provolone, very cheesy. Then I baked it for a while. I’ve gotten tons of meals out of it and still have some in the fridge.

Some spring rolls w/ tofu and sweet and sour sauce for my lunch today 🍴 while I also added blackberries and a cut up granola bar as a snack.
I will finally get to meet my new tutor today so I’m a little exited 😄. I won’t have much to talk to him about as I finished my math test today.

Why are you vegan?

The fact that I feel obligated to lie and say “because it’s healthier” other than my real answer “because I care about animals” shows how negative people can be to animal compassion.

The perfect Açaï bowl

Here’s the post I’ve been meaning to do for a while… HOW TO MAKE THE PERFECT AÇAÏ BOWL! There are lots of places where you can get Açai bowls now but there are only a few places (where I am in Sydney) that I think do really good ones. I like to make my own because I can adjust the smoothie base to my taste and also add whatever toppings I want! It’s more economical to make it at home it’s so easy to do as well so I would highly recommend giving it a try!

Earth To Table - Where I had my very first Açaï bowl. My favourite grawnola!

My creation - I always like to add a crunchy granola and nut butter 😍

My creation - Adding coconut yogurt is delicious!

Cocobliss - Perfect summer treat with mango and coconut yogurt.

My creation - Try adding homemade muesli on top.

Cocobliss - Use fruit as a topping for a fresh treat. Oh and some raw cacao sauce won’t hurt!

My creation - Cacao and peanut butter… All time favourite flavour combo on anything! 😀

My creation - One of my first homemade Açaï bowls with my greenola 🙂

My creation - Add a crunchy element in your topping e.g. granola, nuts and cacao nibs.

My creation - Banana, cacao and PB 👍

Yoga Bar - Strawberries work well as a topping!


Bare Naked Bowls - Try adding goji berries as a topping 🙀

My creation - Passionfruit helps offset some of the sweetness 🙌

My creation - One of my first homemade bowls… I think I added some raw brownie 🤗

My creation - A recent bowl with my Black Forest base (see below)!

My creation - Be generous with the toppings 🙃

My creation - Add raw slices/cakes to up your toppings game 👊

My creation - Probably my finest yet… One of my first creations when I got my new Vitamix blender… So creamy!

My creation - Same but different 😉

Bare Naked Bowls - Perfect summer treat ☀️

Vida Surf Shop - Officially my favourite place for Açai in Sydney!!!!! The base is spot on 👌

My creation - How cute is my pineapple bowl? 😄

Ohana Acai Bar - Tried this in Perth!

Cocobliss - Healthy and decadent treat 😍

I think the thing that determines the quality of an Açaï bowl is the texture. You need a base that is thick, creamy and full of flavour. Here are my five rules:

Make sure all the base ingredients are frozen. This will give the base the thick result you are after - a runny base is not nice.

Use a frozen Açaï sachet. This adds more substance to your base and again gives you a thicker result. You can use freeze-dried powder but this will not give it the same result.

Bananas should be the main fruit ingredient. Frozen bananas will give the base a creamy texture.

Blend with plant-based milk. I have found that most places will blend with coconut water or fruit juice - this results in a base that it is often sweeter (due to the natural sugars in the fruit) and more icy. I personally prefer a creamier base so my favourite liquid to add is soy milk but you can use any sort of plant-based milk. Also make sure you don’t add too much liquid - just enough for it to blend.

Buy a good blender. I use a Vitamix and it does an amazing job at blending all the frozen ingredients together quickly so it does not melt and the result is so smooth.

I also though I’d share one of my personal favourites. My ‘Black Forest Açaï Bowl’ (click on link) which I have featured a number of times. I like fewer ingredients in the base so this recipe is quite simple. It’s definitely my personal favourite Açai bowl recipe so I hope you enjoy it!

Black Forest Açaï Bowl

- A frozen banana

- ½ cup frozen cherries (you can also use berries but I think this gives the best flavour combination)

- 1 frozen Açaï sachet (I like to use the unsweetened kind)

- ~¼ cup soy milk

Put all ingredients into a high-power blender (I use a Vitamix). Blend on low with tamper and slowly increase speed until you get a smooth mix. Spoon into a bowl and serve with desired toppings.

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Two pictures of my Açaï before work… Because one picture just isn’t enough 😍 Hope you all enjoy a beautiful weekend! 💜