Spring is a time for renewal. It’s time to de-clutter. This includes your body, which is suffering from the excess waste and toxic materials rotting inside the digestive tract. Ready, Set, time to Reboot? Are you ready for a refreshing detox? First thing you will want to do Continue reading
Hello Lovelings ♥
I recently gave my blog a new makeover. How do you like it? I will add more and more improvements as time goes by.
Today I am sharing with you a vegan recipe that completely satisfied my wild cravings for “A.” sweet potatoes, and “B.” pancakes. Which by the way, the ladder is one of my most favorite foods on the planet. Also for those of you that are unaware of a product called Red Palm Oil, it is what i used to cook the pancakes . Red Palm Oil is amazing. It’s rich in Alpha and Beta-carotene so it’s great for your peepers. This great fat is actually good for your heart as well. It can be used on salads and even organic popcorn because it tastes similar to butter.
So here we go. Enjoy, and always remember to cook with your favorite music and love, as it makes the food taste better.
Thank you for choosing good health!
5 sweet potatoes
1 medium onion
1 teaspoon of cinnamon
1 teaspoon of curry
a pinch of cayenne pepper
1/2 teaspoon of sea salt
A jar of plain Coconut Yogurt
Cut sweet potatoes in cubes and boil them in water until done. Chop up onion in small fine pieces.
In a large mixing bowl place the cooked sweet potatoes, chopped onion and all seasonings. Mash up and mix well.
Place 3 tablespoons of Red Palm Oil in a frying pan and heat. When ready , take at least 2 to 3 scoops of the potato mixture to create a pancake in the pan. Fry till crispy on each side. After you place your pancakes on the plate, use to spoon to drip the coconut yogurt on top of the sweet potato pancakes.
Attack on sight, LOL! Just kidding.
Proceed in Bliss. :)
Anybody got a sweet tooth out there? Anybody got a sweet tooth, however, cares only to indulge in natural ingredients ? Well, alrighty then! Are you ready? Because this mouth watering recipe is sure to exceed your expectations. This recipe is compared to a fudgalious experience, so a little goes a long way.
Butterscotch Blondies Continue reading
Let’s dance! Let’s sing!! Let, ooh la cha cha, raw vegan taco’s supreme ring!!! This taco recipe is so alive, and so filled with nutrients that they release endorphins with simply a mere taste!!! Jared and I sat giggling while we ate this scrumptiousness. Every bite filled us with more and more joy. Here is the recipe, and always remember…
Create with love & jams,
In a food processor put :
4 cups of organic corn, one & 1/2 red bell pepper, 1/4 cup of sun dried tomato, 1 & 1/2 tbsp of cumin, 1tbsp of chili powder, one cup ground golden flaxseed, the juice from one large lime, and a pinch of sea salt. Mix it up until it is smooth. Put spoonfuls of the mixture on a teflex tray of the dehydrator. Smash and create round circled taco shapes. You can use a large glass or small plate if you want to make your circles perfect. Just trace around the edges . Dehydrate for 4 hours @ 118 f. Take them off the sheet, flip them, then put them back on the tray without the teflex. Dehydrate for 1 to 2 more hours. They will be pliable.
Avocado Tomango Delight ( filling)
In a bowl place, 2 ripe avocado, cut up in little squares, 10 cherry tomato cut in half, one mango cut up into small squares. Then add 1 tbsp of lime and sea salt and pepper to taste.
Cucumber Cilantro Tzatziki Sauce
2 cups of coconut yogurt. Place in a bowl. In the food processor put 2 pealed and seeded cucumbers. 2 cups of fresh cilantro, 2 gloves of garlic, 4 scallions, and a pinch of sea salt to taste. After it is all mixed in the food processor, add it to the coconut yogurt.
Lay a taco shell on a plate. Fill it will the avocado tomango delight. Then top it off with the cucumber cilantro tzatziki sauce. Prepare to giggle! :)