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  • Sushi Burger with Vegan Chipotle Mayo 😍👌🌱
Via @alexafuelednaturally

RECIPE:⠀
Ingredients:⠀
Sushi Rice:⠀
2 cups uncooked sushi rice⠀
3 1/2 cups of filtered water⠀
1 tbsp rice vinegar⠀
1/2 tbsp cane sugar⠀
1 tsp salt⠀
2 tbsp sesame seeds⠀
⠀
Fillings:⠀
6 ounces baked flavored tofu (I used the Indian curry flavor)⠀
2 avocados, sliced⠀
1/4 purple cabbage, sliced thinly⠀
2 carrots, sliced thinly⠀
1 cucumber, sliced thinly⠀
3 oz pickled ginger (optional)⠀
⠀
Chipotle cashew “mayo”: ⠀
1/2 cup raw cashews⠀
1/4 – cup water⠀
2 tbsp nutritional yeast⠀
1 tsp salt⠀
1/2 tsp pepper⠀
1 tsp garlic powder⠀
1/2 tsp onion powder⠀
juice of 1 lemon⠀
1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)⠀
⠀
Instructions:⠀
1. Rinse the rice in a strainer or colander until the water runs clear.⠀
2. Combine with water in a medium saucepan. Bring to a boil, the reduce the heat to low, cover and cook for 20 minutes. (Feel free to use a rice cooker!) Rice should be tender and water should be absorbed. Transfer the rice to a large bowl to let cool for 10-15 minutes. Enjoy!
  • Sushi Burger with Vegan Chipotle Mayo 😍👌🌱
    Via @alexafuelednaturally

    RECIPE:⠀
    Ingredients:⠀
    Sushi Rice:⠀
    2 cups uncooked sushi rice⠀
    3 1/2 cups of filtered water⠀
    1 tbsp rice vinegar⠀
    1/2 tbsp cane sugar⠀
    1 tsp salt⠀
    2 tbsp sesame seeds⠀

    Fillings:⠀
    6 ounces baked flavored tofu (I used the Indian curry flavor)⠀
    2 avocados, sliced⠀
    1/4 purple cabbage, sliced thinly⠀
    2 carrots, sliced thinly⠀
    1 cucumber, sliced thinly⠀
    3 oz pickled ginger (optional)⠀

    Chipotle cashew “mayo”: ⠀
    1/2 cup raw cashews⠀
    1/4 – cup water⠀
    2 tbsp nutritional yeast⠀
    1 tsp salt⠀
    1/2 tsp pepper⠀
    1 tsp garlic powder⠀
    1/2 tsp onion powder⠀
    juice of 1 lemon⠀
    1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)⠀

    Instructions:⠀
    1. Rinse the rice in a strainer or colander until the water runs clear.⠀
    2. Combine with water in a medium saucepan. Bring to a boil, the reduce the heat to low, cover and cook for 20 minutes. (Feel free to use a rice cooker!) Rice should be tender and water should be absorbed. Transfer the rice to a large bowl to let cool for 10-15 minutes. Enjoy!
  • 5,046 118 24 March, 2019
  • PASSION CRÊPES ! 😜😍
encore des crêpes ! Mais c'est tellement bon et ça fait une grooosse assiette alors pour une gourmande pour moi c'est PARFAIT ! 😂😍 Je rappelle ma recette de crêpes de base:
🍃45grs farine
🍃20grs maïzena
🍃1 c.a.s compote
🍃Arôme vanille
🍃Environ 160mL d'eau ou lait

Et en garniture, j'ai mis: des rondelles de banane, yaourt soja et myrtilles sauvages surgelées et du chocolat noir 😏😍
Allez c'est part pour une journée sportive pour moi !!! 🤘😙
Bonne journée à tous ! 😘
  • PASSION CRÊPES ! 😜😍
    encore des crêpes ! Mais c'est tellement bon et ça fait une grooosse assiette alors pour une gourmande pour moi c'est PARFAIT ! 😂😍 Je rappelle ma recette de crêpes de base:
    🍃45grs farine
    🍃20grs maïzena
    🍃1 c.a.s compote
    🍃Arôme vanille
    🍃Environ 160mL d'eau ou lait

    Et en garniture, j'ai mis: des rondelles de banane, yaourt soja et myrtilles sauvages surgelées et du chocolat noir 😏😍
    Allez c'est part pour une journée sportive pour moi !!! 🤘😙
    Bonne journée à tous ! 😘
  • 916 53 16 hours ago
  • going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
.
.
my hummus recipe:
ingredients:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
.
if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
#hannahchia
  • going all out with these hummus toppings
    1 za’atar, olives, chopped scallions, smoked paprika
    2 roasted red pepper, smoked paprika, fresh mint
    3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
    .
    .
    my hummus recipe:
    ingredients:
    (if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
    *1 can (15oz) chickpeas, or 1.5 cups cooked
    *3 tbsp lemon juice
    *1 large garlic clove
    *3/4 tsp salt
    *1/2 cup tahini
    *2 tbsp ice water (more as needed)
    *1/4 tsp ground cumin
    *2 tbsp extra-virgin olive oil
    (for the red pepper version: add 1/2 cup roasted red peppers)
    .
    if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
    #hannahchia
  • 1,557 81 2 hours ago
  • Minced Tempeh Buddha Bowl @plantbasedrd 🌱 What are you having for dinner tonight? 🤗
  • Minced Tempeh Buddha Bowl @plantbasedrd 🌱 What are you having for dinner tonight? 🤗
  • 2,451 56 17 April, 2019

Latest Instagram Posts

  • going all out with these hummus toppings
1 za’atar, olives, chopped scallions, smoked paprika
2 roasted red pepper, smoked paprika, fresh mint
3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
.
.
my hummus recipe:
ingredients:
(if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
*1 can (15oz) chickpeas, or 1.5 cups cooked
*3 tbsp lemon juice
*1 large garlic clove
*3/4 tsp salt
*1/2 cup tahini
*2 tbsp ice water (more as needed)
*1/4 tsp ground cumin
*2 tbsp extra-virgin olive oil
(for the red pepper version: add 1/2 cup roasted red peppers)
.
if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
#hannahchia
  • going all out with these hummus toppings
    1 za’atar, olives, chopped scallions, smoked paprika
    2 roasted red pepper, smoked paprika, fresh mint
    3 marinated mushrooms, cumin, chopped fresh parsley, sesame seeds
    .
    .
    my hummus recipe:
    ingredients:
    (if you’ve never made homemade hummus before you must try it— indescribably better than storebought)
    *1 can (15oz) chickpeas, or 1.5 cups cooked
    *3 tbsp lemon juice
    *1 large garlic clove
    *3/4 tsp salt
    *1/2 cup tahini
    *2 tbsp ice water (more as needed)
    *1/4 tsp ground cumin
    *2 tbsp extra-virgin olive oil
    (for the red pepper version: add 1/2 cup roasted red peppers)
    .
    if you have time, cook the canned chickpeas for 15-20 additional minutes to make them very soft (place in a pot, cover with water and bring to a boil and continue boiling). if you don’t have time, the chickpeas straight from the can will work as well but the hummus won’t be quite as smooth. to make the hummus, process the lemon juice, garlic, salt, and tahini in the food processor, stopping to scrape the sides. add in ice water and blend until pale and creamy. add drained chickpeas and cumin and continue to blend, drizzling in olive oil in the process, for about 2-3 minutes, until the texture becomes very smooth. taste and add additional salt or lemon juice as needed. serve immediately or refrigerate (for up to a week).
    #hannahchia
  • 1,557 81 2 hours ago
  • My “One a Week Must Be”😉Leftovers Fried Tumeric Cauliflower Rice with Roasted Almond Flakes.YUM💚
Moj “Raz w tygodniu Musi Byc”😉Resztkowy Ryz Kalafiorowy z kurkuma i prazonymi platkami migdalowymi.PYCHA💚
1/2 glowki malego kalafiora( na dwie porcje)
1 duza marchew
2-3 zabki czosnku
1 cebula
1 lodyga selera
2 malutkie cukinie(u mnie zolta i zielona)
3 duze grzyby(u mnie pieczarki kasztanowe)
Garsc drobnego szczypioru
Garsc pietruchy
1 lyzka coconut aminos(lub sosu sojowego bez dodatku soli)
1/2lyzeczki kurkumy
1/4 lyzeczki soli
1 lyzeczka mielonego lub swiezego imbiru
Duza lyzka oleju kokosowego do smazenia
Platki migdalowe(podprazone)
Na patelnie wlewamy olej,nastepnie wrzucamy pokrojona drobno cebule.Podsmazamy okolo 5-6 minut,az zmieknie.Nastepnie dodajemy rozdrobniony czosnek i podsmazamy okolo 5 minut,mieszajac tak by czosnek sie nie przypalil.W nastepnej kolejnosci wrzucamy marchew,seler,cukinie(pokrojone w drobna kostke).Podsmazamy okolo 5-6 minut.W blenderze rozdrabniamy kalafior,dorzucamy do smazonych warzyw.Dodajemy grzyby,imbir,sol,kurkume,coconut aminos i smazymy calosc okolo 5 minut.Na sam koniec dodajemy zielenine(u mnie szczypior i pietruche) i podajemy z podprazonymi platkami migdalowymi oraz kilkoma platkami chilli.Smacznego😉
#leftovercauliflowerrice#zerowastecooking#plantbasediet#veganfood#simplefood#foodgoodforyou#healthykitchen#resztkowyryzkalafiorowy#nicniemarnujemy#kuchniawktorejnicsieniemarnuje#dietaroslinna#weganskieposilki#wiemcojem#zdrowakuchnia#wzdrowymkierunku
  • My “One a Week Must Be”😉Leftovers Fried Tumeric Cauliflower Rice with Roasted Almond Flakes.YUM💚
    Moj “Raz w tygodniu Musi Byc”😉Resztkowy Ryz Kalafiorowy z kurkuma i prazonymi platkami migdalowymi.PYCHA💚
    1/2 glowki malego kalafiora( na dwie porcje)
    1 duza marchew
    2-3 zabki czosnku
    1 cebula
    1 lodyga selera
    2 malutkie cukinie(u mnie zolta i zielona)
    3 duze grzyby(u mnie pieczarki kasztanowe)
    Garsc drobnego szczypioru
    Garsc pietruchy
    1 lyzka coconut aminos(lub sosu sojowego bez dodatku soli)
    1/2lyzeczki kurkumy
    1/4 lyzeczki soli
    1 lyzeczka mielonego lub swiezego imbiru
    Duza lyzka oleju kokosowego do smazenia
    Platki migdalowe(podprazone)
    Na patelnie wlewamy olej,nastepnie wrzucamy pokrojona drobno cebule.Podsmazamy okolo 5-6 minut,az zmieknie.Nastepnie dodajemy rozdrobniony czosnek i podsmazamy okolo 5 minut,mieszajac tak by czosnek sie nie przypalil.W nastepnej kolejnosci wrzucamy marchew,seler,cukinie(pokrojone w drobna kostke).Podsmazamy okolo 5-6 minut.W blenderze rozdrabniamy kalafior,dorzucamy do smazonych warzyw.Dodajemy grzyby,imbir,sol,kurkume,coconut aminos i smazymy calosc okolo 5 minut.Na sam koniec dodajemy zielenine(u mnie szczypior i pietruche) i podajemy z podprazonymi platkami migdalowymi oraz kilkoma platkami chilli.Smacznego😉
    #leftovercauliflowerrice #zerowastecooking #plantbasediet #veganfood #simplefood #foodgoodforyou #healthykitchen #resztkowyryzkalafiorowy #nicniemarnujemy #kuchniawktorejnicsieniemarnuje #dietaroslinna #weganskieposilki #wiemcojem #zdrowakuchnia #wzdrowymkierunku
  • 49 3 2 hours ago
  • 🤗I have seen clients use this for 21 days and heal some pretty tough stuff. 🍋The lemon cleanse diet is a  #mastercleanse diet, it’s really powerful and the lemon breaks down mucus and move lymph. If you have questions and want to have my actual protocol DM for a video🤗 #juicecleanse #fruitdiet #stanleyburroughs
  • 🤗I have seen clients use this for 21 days and heal some pretty tough stuff. 🍋The lemon cleanse diet is a #mastercleanse diet, it’s really powerful and the lemon breaks down mucus and move lymph. If you have questions and want to have my actual protocol DM for a video🤗 #juicecleanse #fruitdiet #stanleyburroughs
  • 69 9 4 hours ago
  • Best day of the week is when our @imperfectproduce box is delivered 📦. So sad that this produce is not acceptable / not perfect enough for grocery stores aesthetic standards? 🥒🥔🌶🍏🍑🥦🥕⁣⁣
⁣⁣
Their loss and our gain 🤗. No reason for this produce to end up in landfills.  None. ⁣⁣
⁣⁣
The boxes are completely customizable, you can choose organic or non-organic, veggies only, fruit only or combo of both.  It’s is so easy to manage online and you can pause it when needed. 🍎🥑🍊🍠🍋🥬 ⁣⁣
⁣⁣
We opt for delivery every other week with the medium fruit and vegetable box and split it with my parents. ⁣⁣
⁣⁣
We love it.  Most excited about the eggplant 🍆 we got.  Bring on some eggplant Parmesan. ⁣
⁣
It’s the little things that can make a collective impact. 👩🏻‍🌾🌎🌾⁣⁣
⁣⁣
(Click on my link 🔗 in my bio for more information and $10 off your first order.) ⁣⁣
⁣⁣
(Not an ad.  Just a fan 😉)
  • Best day of the week is when our @imperfectproduce box is delivered 📦. So sad that this produce is not acceptable / not perfect enough for grocery stores aesthetic standards? 🥒🥔🌶🍏🍑🥦🥕⁣⁣
    ⁣⁣
    Their loss and our gain 🤗. No reason for this produce to end up in landfills. None. ⁣⁣
    ⁣⁣
    The boxes are completely customizable, you can choose organic or non-organic, veggies only, fruit only or combo of both. It’s is so easy to manage online and you can pause it when needed. 🍎🥑🍊🍠🍋🥬 ⁣⁣
    ⁣⁣
    We opt for delivery every other week with the medium fruit and vegetable box and split it with my parents. ⁣⁣
    ⁣⁣
    We love it. Most excited about the eggplant 🍆 we got. Bring on some eggplant Parmesan. ⁣

    It’s the little things that can make a collective impact. 👩🏻‍🌾🌎🌾⁣⁣
    ⁣⁣
    (Click on my link 🔗 in my bio for more information and $10 off your first order.) ⁣⁣
    ⁣⁣
    (Not an ad. Just a fan 😉)
  • 25 8 4 hours ago
  • Air fried Brussels sprouts with instant pot Mediterranean rice. Yum. So this dinner was all about using gadgets; air fryer and instant pot. I can tell you that I love these two items especially when I am busy.
Recipe:
Cut Brussels sprouts in half and lightly coat with balsamic vinegar, a splash of maple syrup and garlic and onion powder to taste. Place in air fryer for 15 minutes or until desired crispiness. 
Rice:
1 cup of brown rice 
3 cups of water
1 cup of lentils 
1tsp of cumin 
1tsp of coriander 
1tsp of cinnamon 
1tsp onion powder 
1tsp garlic powder
Stir together and set instant pot for 10 minutes with 20 minutes release for more of an al dente texture. For a softer texture set pot for 22 minutes with natural release.
  • Air fried Brussels sprouts with instant pot Mediterranean rice. Yum. So this dinner was all about using gadgets; air fryer and instant pot. I can tell you that I love these two items especially when I am busy.
    Recipe:
    Cut Brussels sprouts in half and lightly coat with balsamic vinegar, a splash of maple syrup and garlic and onion powder to taste. Place in air fryer for 15 minutes or until desired crispiness.
    Rice:
    1 cup of brown rice
    3 cups of water
    1 cup of lentils
    1tsp of cumin
    1tsp of coriander
    1tsp of cinnamon
    1tsp onion powder
    1tsp garlic powder
    Stir together and set instant pot for 10 minutes with 20 minutes release for more of an al dente texture. For a softer texture set pot for 22 minutes with natural release.
  • 11 3 4 hours ago
  • New here? Hi! I’m Jessica Catalano. I create healthy delicious cannabis infused recipes, teach the in’s and outs’s of creating medical cannabis edibles at home, and believe that every single one of us has the right to heal our bodies the way nature intended us to.

My goal is to help you create a better quality of life with plant medicine. Cannabis when balanced with whole foods and a healthy lifestyle can help promote a longer and more fulfilling life. In fact, I’ve dedicated my whole entire career to helping people heal with cannabis.

It’s all about your body and your choice.

My entire website is devoted to showing you the best information, simple tips, easy tricks, and effective hacks for at home cannabis edibles. I want you to feel better, become healthier, and consume nutritious food more consciously—all by incorporating cannabis into your life. More importantly, I want you to love the body you are within.

Recipes You Can Expect To Find Here

I have always been about teaching the food history, strain lineage, medicinal properties of strains, and flavor profiles of food and cannabis together. That will never change! However, the recipes that have been developed in the past are generally traditionally based in ingredients (with some offshoots into veganism, vegetarianism, and gluten-free lifestyles). While these traditional dishes were all delicious and test kitchen approved, there has been an increasing need for alternative food lifestyle recipes. Therefore, my recipes have transitioned from traditional ingredients to more health conscious substitutions while still maintaing strain and culturally significant recipes. All previous recipes will still be in the archives, in case you feel the need to have a cheat day.

But let’s be clear, traditional is never a bad thing, in moderation!

New cannabis & kava recipes will be rolling out weekly on my website every Wednesday. They take a focus on healing autoimmune diseases, chronic diseases, & other health issues through infused food.

I hope you love what you find here!

My recipes and book are my gift to you. I hope that they bring you good health, happiness, and a return to nature. Happy cooking & baking! 💞
  • New here? Hi! I’m Jessica Catalano. I create healthy delicious cannabis infused recipes, teach the in’s and outs’s of creating medical cannabis edibles at home, and believe that every single one of us has the right to heal our bodies the way nature intended us to.

    My goal is to help you create a better quality of life with plant medicine. Cannabis when balanced with whole foods and a healthy lifestyle can help promote a longer and more fulfilling life. In fact, I’ve dedicated my whole entire career to helping people heal with cannabis.

    It’s all about your body and your choice.

    My entire website is devoted to showing you the best information, simple tips, easy tricks, and effective hacks for at home cannabis edibles. I want you to feel better, become healthier, and consume nutritious food more consciously—all by incorporating cannabis into your life. More importantly, I want you to love the body you are within.

    Recipes You Can Expect To Find Here

    I have always been about teaching the food history, strain lineage, medicinal properties of strains, and flavor profiles of food and cannabis together. That will never change! However, the recipes that have been developed in the past are generally traditionally based in ingredients (with some offshoots into veganism, vegetarianism, and gluten-free lifestyles). While these traditional dishes were all delicious and test kitchen approved, there has been an increasing need for alternative food lifestyle recipes. Therefore, my recipes have transitioned from traditional ingredients to more health conscious substitutions while still maintaing strain and culturally significant recipes. All previous recipes will still be in the archives, in case you feel the need to have a cheat day.

    But let’s be clear, traditional is never a bad thing, in moderation!

    New cannabis & kava recipes will be rolling out weekly on my website every Wednesday. They take a focus on healing autoimmune diseases, chronic diseases, & other health issues through infused food.

    I hope you love what you find here!

    My recipes and book are my gift to you. I hope that they bring you good health, happiness, and a return to nature. Happy cooking & baking! 💞
  • 135 19 5 hours ago
  • There are a lot of recipes out there of meat-free versions of spaghetti bolognaise. This one is an amalgamation of various recipes I have tried and some ideas of my own. There are a lot of ingredients but it is simple to make, and very tasty! When replacing meat you do tend to need to add more flavour hence the long-ish list of ingredients. It can be made ahead of time and reheated when needed. It also freezes well. ⠀
⠀
Serves 2 to 3⠀
⠀
Ingredients:⠀
1 onion, chopped⠀
1 stick of celery, chopped⠀
1 large clove of garlic, minced⠀
1 large carrot, grated⠀
250g mushrooms, roughly chopped⠀
8 sun-dried tomatoes, chopped⠀
1 tablespoon tomato puree⠀
1 tablespoon sun-dried tomato paste⠀
1 tin chopped tomatoes (preferably BPA-free such as Mr Organic)⠀
1 tin cooked lentils (preferably BPA-free such as Mr Organic)⠀
1 tablespoon date syrup⠀
100ml red wine & 100ml water⠀
1 tsp stock powder⠀
1 tsp balsamic vinegar⠀
2 tsp tamari or soy sauce⠀
1 bay leaf⠀
1 tsp dried oregano⠀
2 tsp dried mixed herbs⠀
Salt and pepper to taste⠀
⠀
Method:⠀
Add 1 tbsp oil (olive or coconut) to a saucepan and fry the onion, celery and garlic for a 5 to 6 minutes. Add a splash of water so that they ‘steam fry’. Add ½ tsp of good quality salt as well. ⠀
⠀
Add the carrots, mushrooms and chopped sun-dried tomatoes and cook for a few minutes to soften. Stir through the tomato puree and sun-dried tomato paste. Add the cooked lentils, tin of tomatoes, and all the other ingredients. Give it a good stir to combine and simmer for 30 minutes. If the sauce appears too thick, add more wine or water until you have the desired consistency.⠀
⠀
As the sauce is cooking, cook your pasta (I use gluten-free) according to the instructions on the packet. Serve and enjoy!⠀
⠀
#healeatmove #healthyeating #veganbolognaise #alkalinediet #plantbasediet #plantbaseddinner #vegandinner #nutritionaltherapist #brightonnutritionist #lentils #healthyfood #onlinenutritioncoach #nutritioncoach #eatwellfeelwell #eatgoodfeelgood #easytomake #antiinflammatorydiet #veganfood #veganfoodrecipes #quickhealthymeal #quickhealthydinner #eatmorevegetables #eatmoreplants #eatmoreveg #onlinehealthcoach #plantbasedrecipes #wholefoods #wholefoodsdiet
  • There are a lot of recipes out there of meat-free versions of spaghetti bolognaise. This one is an amalgamation of various recipes I have tried and some ideas of my own. There are a lot of ingredients but it is simple to make, and very tasty! When replacing meat you do tend to need to add more flavour hence the long-ish list of ingredients. It can be made ahead of time and reheated when needed. It also freezes well. ⠀

    Serves 2 to 3⠀

    Ingredients:⠀
    1 onion, chopped⠀
    1 stick of celery, chopped⠀
    1 large clove of garlic, minced⠀
    1 large carrot, grated⠀
    250g mushrooms, roughly chopped⠀
    8 sun-dried tomatoes, chopped⠀
    1 tablespoon tomato puree⠀
    1 tablespoon sun-dried tomato paste⠀
    1 tin chopped tomatoes (preferably BPA-free such as Mr Organic)⠀
    1 tin cooked lentils (preferably BPA-free such as Mr Organic)⠀
    1 tablespoon date syrup⠀
    100ml red wine & 100ml water⠀
    1 tsp stock powder⠀
    1 tsp balsamic vinegar⠀
    2 tsp tamari or soy sauce⠀
    1 bay leaf⠀
    1 tsp dried oregano⠀
    2 tsp dried mixed herbs⠀
    Salt and pepper to taste⠀

    Method:⠀
    Add 1 tbsp oil (olive or coconut) to a saucepan and fry the onion, celery and garlic for a 5 to 6 minutes. Add a splash of water so that they ‘steam fry’. Add ½ tsp of good quality salt as well. ⠀

    Add the carrots, mushrooms and chopped sun-dried tomatoes and cook for a few minutes to soften. Stir through the tomato puree and sun-dried tomato paste. Add the cooked lentils, tin of tomatoes, and all the other ingredients. Give it a good stir to combine and simmer for 30 minutes. If the sauce appears too thick, add more wine or water until you have the desired consistency.⠀

    As the sauce is cooking, cook your pasta (I use gluten-free) according to the instructions on the packet. Serve and enjoy!⠀

    #healeatmove #healthyeating #veganbolognaise #alkalinediet #plantbasediet #plantbaseddinner #vegandinner #nutritionaltherapist #brightonnutritionist #lentils #healthyfood #onlinenutritioncoach #nutritioncoach #eatwellfeelwell #eatgoodfeelgood #easytomake #antiinflammatorydiet #veganfood #veganfoodrecipes #quickhealthymeal #quickhealthydinner #eatmorevegetables #eatmoreplants #eatmoreveg #onlinehealthcoach #plantbasedrecipes #wholefoods #wholefoodsdiet
  • 24 2 5 hours ago
  • Zoodle time with mom’s homemade pasta sauce 😋
  • Zoodle time with mom’s homemade pasta sauce 😋
  • 39 6 5 hours ago
  • 🌱GIVEAWAY CONTEST🌱

We are giving away 2 of our Vegan Omega-3 DHA bottles to you and a friend! 
Must Follow these 3 steps to enter! 
1. Follow @goodearthnutrition and like the mentioned post! 
2. Tag your friend in the comments and make sure they follow our page (one tag per comment) Each friend equals one entry!

3. Bonus Entry  If you mention this giveaway in your story of the post on your page! 
Giveaway ends on Tuesday, 4/30 at 10PM ET. The winners will be announced the next day in the comments below! (United States Only, must be 18 or older to enter) #vegan #plantbased #giveaway #goodearth #healthyliving #omega3
  • 🌱GIVEAWAY CONTEST🌱

    We are giving away 2 of our Vegan Omega-3 DHA bottles to you and a friend!
    Must Follow these 3 steps to enter!
    1. Follow @goodearthnutrition and like the mentioned post!
    2. Tag your friend in the comments and make sure they follow our page (one tag per comment) Each friend equals one entry!

    3. Bonus Entry If you mention this giveaway in your story of the post on your page!
    Giveaway ends on Tuesday, 4/30 at 10PM ET. The winners will be announced the next day in the comments below! (United States Only, must be 18 or older to enter) #vegan #plantbased #giveaway #goodearth #healthyliving #omega3
  • 23 17 5 hours ago
  • I just can’t keep quiet! 🗣
Y’all, I am sooooo pumped for the strawberry 🍓 FIZZ STICKS! I’ve already heard they are better than the pomegranate & I didn’t know this was even possible!!!! Ahhh the 🍓 fizz sticks will be available exclusively for consultants to order on May 15th! As well as the I want it all kit. 📦🌿
“IWIA” 
This new Kit will Include arbonnes 16 NEWEST products that will just be launched while I am in Vegas next month.  LET ME KNOW if you want to be one of the first to try all the newest products! 
Y’all what is coming is going to blow you guys away!!! 💣 🤫 🚨🚨The IWIA is ONLY available for purchase at our Arbonne conference! During May 16-18 and you seriously don’t want to miss out on this opportunity!! 🚨🚨 You can Venmo or PayPal me and I’ll order it for ya. Let’s see your favorite emoji to show your excitement!!!! 🌿🥳
  • I just can’t keep quiet! 🗣
    Y’all, I am sooooo pumped for the strawberry 🍓 FIZZ STICKS! I’ve already heard they are better than the pomegranate & I didn’t know this was even possible!!!! Ahhh the 🍓 fizz sticks will be available exclusively for consultants to order on May 15th! As well as the I want it all kit. 📦🌿
    “IWIA”
    This new Kit will Include arbonnes 16 NEWEST products that will just be launched while I am in Vegas next month. LET ME KNOW if you want to be one of the first to try all the newest products!
    Y’all what is coming is going to blow you guys away!!! 💣 🤫 🚨🚨The IWIA is ONLY available for purchase at our Arbonne conference! During May 16-18 and you seriously don’t want to miss out on this opportunity!! 🚨🚨 You can Venmo or PayPal me and I’ll order it for ya. Let’s see your favorite emoji to show your excitement!!!! 🌿🥳
  • 36 5 7 hours ago
  • 🎉🎉微裸出新甜點了🎉🎉 好久沒跟大家見面了!小編很感謝大家這段期間的耐心等待💕💕
現在母親節預購開跑~~~ ✨6吋夏日清新果物千層✨
甜點師在這段期間研發這款消暑甜點,內有滿滿的自製豆乳鮮奶油和新鮮水果,搭配一層一層堆疊又蓬鬆的無麩質可麗餅皮,雖工法繁複,但冷藏過後吃起來酸酸甜甜,非常清爽又細緻,像是裹著雪糕的可麗餅,其實這也是甜點師自己平常最愛吃的蛋糕,適合炎熱夏日與家人一同分享。 ⭐想訂購這款蛋糕歡迎私訊微裸小編喬時間唷(微裸FB或IG都可以)

我們將在4/30過後開始出貨❤

價格: 6吋$1490(運費另計)

黑貓低溫宅配運費:
一個蛋糕 $160
兩個蛋糕以上(含兩個)$250

面交地點:
捷運行天宮站4號出口,時段皆為PM5:00~6:00

成分:蕎麥、糙米、有機玉米粉、非基改豆漿、無麩質泡打粉、椰漿、未漂白紅糖、有機龍舌蘭糖、寒天、非基改大豆蛋白、初榨椰子油、初榨橄欖油、當季水果。 🚫🚫此款蛋糕:純素、無麩質、無動物成份、不含任何堅果、不含市售人造奶油及氫化油、不使用市售鮮奶油

#純素 #全素 #無動物性 #純植物飲食 #無麩質 #無蛋奶 #千層蛋糕 #水果千層 #vegan #vegancake#健康甜點 #veganlife#plantbasediet #taipeivegan #vegansweet #微裸純素無麩質甜點 #velvegan
  • 🎉🎉微裸出新甜點了🎉🎉 好久沒跟大家見面了!小編很感謝大家這段期間的耐心等待💕💕
    現在母親節預購開跑~~~ ✨6吋夏日清新果物千層✨
    甜點師在這段期間研發這款消暑甜點,內有滿滿的自製豆乳鮮奶油和新鮮水果,搭配一層一層堆疊又蓬鬆的無麩質可麗餅皮,雖工法繁複,但冷藏過後吃起來酸酸甜甜,非常清爽又細緻,像是裹著雪糕的可麗餅,其實這也是甜點師自己平常最愛吃的蛋糕,適合炎熱夏日與家人一同分享。 ⭐想訂購這款蛋糕歡迎私訊微裸小編喬時間唷(微裸FB或IG都可以)

    我們將在4/30過後開始出貨❤

    價格: 6吋$1490(運費另計)

    黑貓低溫宅配運費:
    一個蛋糕 $160
    兩個蛋糕以上(含兩個)$250

    面交地點:
    捷運行天宮站4號出口,時段皆為PM5:00~6:00

    成分:蕎麥、糙米、有機玉米粉、非基改豆漿、無麩質泡打粉、椰漿、未漂白紅糖、有機龍舌蘭糖、寒天、非基改大豆蛋白、初榨椰子油、初榨橄欖油、當季水果。 🚫🚫此款蛋糕:純素、無麩質、無動物成份、不含任何堅果、不含市售人造奶油及氫化油、不使用市售鮮奶油

    #純素 #全素 #無動物性 #純植物飲食 #無麩質 #無蛋奶 #千層蛋糕 #水果千層 #vegan #vegancake #健康甜點 #veganlife #plantbasediet #taipeivegan #vegansweet #微裸純素無麩質甜點 #velvegan
  • 66 4 10 hours ago
  • > Are you a sweet tooth?
> Do you feel tired of the same, old and boring, desserts?
> Are you ready to treat your body, soul and tummy with super delicious, freakingly rawlicous, epic and sexy desserts?
> > Only at "Love Sweet Delicious", we can take you to the next level of your sweet sensations that will keep your hunger satiated!
> > RAW, vegan, guilt free, sugar free, gluten free, paleo friendly, non GMO, and Koh Phangan Consciousness Community approved - the tastiest cakes, nana ice creams, energy balls, cookies and so much more are waiting for you in the heart of Sritanu!
> > Are you falling asleep in the afternoon?
> Are you dragging yourself through a hot, sunny day?
> Are you hungry for some serious “sweet damage”? Then you know where to hunt for your desire - Love Sweet Delicious has it all! We cater to all sweet addicts, sugary snobs and dessert fans! Our menu is exquisite and designed to meet anyone’s needs and desires!
> > We are located on Koh Phangan, Vegan Island # 1 in South East Asia, in Sritanu, the heart of the vegan Mecca!
> > We have an irresistible, signature, and wow factor dessert menu that consists of chef’s special raw vegan masterpieces along with creamy and fruity ice creams!
> > If you feel like you need a real energy kick or a “wake-up/pick-me-up” moment, then you have found your spot at "Love Sweet Delicious". Our staff is happy to assist you with any requests, diet restrictions or allergy issues.
> > We can make any dessert for any special occasion or private parties.

#kohphangan #vegan #govegan #happycow #tripadviser # lovesweetdelicious #plantbased #eatcoexperience #taboon #instavegan #veganrestaurant #bestveganrestaurant #taboonrestaurant #raw #veggies #desserts #vegeterian #karmaisnotab🌼tch #nicecream #carrotcake #tiramisu #energyball #veggie #vegannutrition #plantbaseddiet #plantbasediet
  • > Are you a sweet tooth?
    > Do you feel tired of the same, old and boring, desserts?
    > Are you ready to treat your body, soul and tummy with super delicious, freakingly rawlicous, epic and sexy desserts?
    > > Only at "Love Sweet Delicious", we can take you to the next level of your sweet sensations that will keep your hunger satiated!
    > > RAW, vegan, guilt free, sugar free, gluten free, paleo friendly, non GMO, and Koh Phangan Consciousness Community approved - the tastiest cakes, nana ice creams, energy balls, cookies and so much more are waiting for you in the heart of Sritanu!
    > > Are you falling asleep in the afternoon?
    > Are you dragging yourself through a hot, sunny day?
    > Are you hungry for some serious “sweet damage”? Then you know where to hunt for your desire - Love Sweet Delicious has it all! We cater to all sweet addicts, sugary snobs and dessert fans! Our menu is exquisite and designed to meet anyone’s needs and desires!
    > > We are located on Koh Phangan, Vegan Island # 1 in South East Asia, in Sritanu, the heart of the vegan Mecca!
    > > We have an irresistible, signature, and wow factor dessert menu that consists of chef’s special raw vegan masterpieces along with creamy and fruity ice creams!
    > > If you feel like you need a real energy kick or a “wake-up/pick-me-up” moment, then you have found your spot at "Love Sweet Delicious". Our staff is happy to assist you with any requests, diet restrictions or allergy issues.
    > > We can make any dessert for any special occasion or private parties.

    #kohphangan #vegan #govegan #happycow #tripadviser # lovesweetdelicious #plantbased #eatcoexperience #taboon #instavegan #veganrestaurant #bestveganrestaurant #taboonrestaurant #raw #veggies #desserts #vegeterian #karmaisnotab 🌼tch #nicecream #carrotcake #tiramisu #energyball #veggie #vegannutrition #plantbaseddiet #plantbasediet
  • 23 0 10 hours ago