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Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

Chocolate Almond Truffles

If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.


Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.
Next, combine the cocoa powder, full fat coconut …

K-Balls

I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…