My fiance and I walk up and down the aisles of grocery stores, until we reach that final row of processed, peanut butters. Without question, one of us will say "we could make that!" However, due to one excuse or another we never have. Boom! Presidents' Day Weekend AKA no more excuses.
If you're like us, you have organic nuts laying around in your pantry that you reluctantly grab a handful of, whenever chips and dip aren't available. But using 1 cup of walnut pieces, 1 cup of cashews, 1 tablespoon of ANY oil (we used coconut), 1/2 teaspoon of agave, and our beloved Omega NC800 juicer, we made the best nut butter ever. Better that those pricey ones you find on the top-shelf of aisle 14.
This cheap, delicious alternative will have you wanting to grow your own nut farm, start a worldwide enterprise, or just sit on the couch and eat tons of this with toast. Enjoy!
**FUN FACT: This recipe can also be made in a food processor if you don't have an Omega juicer. (Although I highly recommend the juicer as it's great for cold-press juices and a variety of other recipes!) Simply add all the ingredients to your food processor and process until fully blended. You might have to scrape down the sides of your food processor a few times. Once it's smooth and starts to stick together, the nut butter is complete. If yours is a little more dry than you would like, add a tiny bit more oil until it reaches your ideal consistency.
My fiance and I have already celebrated Valentine’s Day! While we won’t do anything on February 14th, we made sure to show our appreciation and love for one other throughout the entire weekend. We binged our (new) favorite shows, sampled some modern Chinese cuisine, and kept to our primary tradition; a delicious, home-cooked meal accompanied by a bottle of red.
While the dinner was exquisite, I always enjoy throwing in a sweet surprise… dessert.
This vegan, gluten-free chocolate tart was so light and delectable, I couldn’t help but share the previously top-secret recipe with you.
Put your chef hats on for this one, because your Valentine’s Day is going to end with a strawberry on top.
1. Preheat oven to 350º and lightly grease a 9 or 10-inch tart pan. (I used a 9" cake pan in the pictures.)
2. Add all of the crust ingredients into a large bowl and and mix thoroughly. Add the crust mixture into the pan and press down firmly to form a crust. Bake for 15-20 minutes until the crust starts to brown.
3. While the crust bakes, add the chocolate chips to a glass or metal bowl and set aside.
4. Add the almond milk, coconut milk, and cornstarch to a small sauce pan and whisk to combine. Make sure to stir until all lumps dissolve. Heat mixture over medium-high heat, until it just starts to boil.
5. Next, remove from the heat and add in the coconut oil,
6. Once coconut oil is melted, pour the filling mixture over the chocolate chips and add in the vanilla extract. Let the mixture sit for a couple of minutes to melt the chocolate, and then stir until the mixture is smooth and lump free.
7. Pour the chocolate mixture into the prepared crust and allow it to cool completely. Once cool, cover with tin foil and place the tart in the refrigerator for at least 4 hours or until the filling has set .
8. Add sliced strawberries on top and enjoy!
My fiancé is a huge fan of Pad Thai, but hasn't been able to find one that he likes since becoming vegetarian. Over the weekend, I made my favorite vegan Pad Thai recipe for him. I was intimidated to make it because we live in the heart of "Thai Town" with arguably the best Thai restaurants in LA within walking distance of our apartment. Needless to say, I was up against some stiff competition. However, I've been perfecting this recipe over the years, so I decided to give it a go! After just one taste he was hooked! He even mentioned, "that it was the best Pad Thai of all time!" With his blessing, I can't wait to share it with you!
Smoothie bowls are one of my favorite summer breakfasts. However, with the changing of the seasons, my cravings have started to shift. I've been trying to find a way to incorporate more seasonal, fall produce into my diet, and that's when I discovered the sweet potato smoothie bowl!
I'll admit, I was a little hesitant about the idea of a sweet potato smoothie. Yet after giving it a shot, the sweet potato might be my new acai berry!
This autumn take on the smoothie bowl is creamy and delicious. I love that the flavor isn't overpowering; making it extremely versatile when it comes to topping the bowl.
After a busy weekend of looking at wedding venues, my fiancé came down with a cold. I decided to make a delicious, warm, soup for lunch, to help get him back on his feet. I love this recipe because it's full of healing ingredients such as ginger, turmeric, garlic, and coconut milk. The flavor is both sweet and spicy, with a refreshing kick of lime.
According to Ayurvedic medicine, ginger warms the body and boosts the immune system. Warming the body also helps to break down the accumulation of toxins in our organs and cleanse the lymphatic system.
Turmeric is incredible because it contains powerful compounds that control inflammation in the body. Studies have shown that the anti-inflammatory compounds in turmeric are even more powerful than those of aspirin or ibuprofen.
Consuming raw garlic will help to boost your immune system. Have you come down with a cold or flu? Try adding garlic to your soups or stews for the same added benefits. It's also great for fighting off sinusitis. Eating garlic regularly has been proven to help build up immunity against these nasty sicknesses.
When you're ill, it's important you replenish your body with lots of electrolytes to maintain blood volume and prevent dehydration. Coconut water often takes all the credit, but coconut milk also provides these important minerals and promotes hydration and immunity.
It has been hot in LA the past couple of days. Regardless of the heat, I've been craving comforting, fall foods. Last weekend, I had the most delicious zucchini soup and have been aspiring to recreate it. I gave it a shot today and think it turned out even better than the original. I love the simplicity of this recipe and the fact that it doesn't require every cooking utensil in the kitchen.
Looking for something a little more hearty? Try tossing in some freshly baked croutons or serve with a piece of toast!
As last week was the beginning of Autumn, I wanted to create a healthy version of many people's fall favorite- the Pumpkin Spice Latte! Although I rarely drink coffee nowadays, Fall always brings back fond memories of cozy sweaters, crimson lipstick and, of course, pumpkin-spiced lattes.
Skip the spaghetti and meatballs for this new, healthy pasta alternative! I love this recipe because it takes less than 15-minutes to prepare and is the perfect date-night dish. This entree has a savory, mildly spicy flavor and can be eaten hot or cold. Bon Appétit!
Serving Size: 2
**Recipe adapted from Minimalist Baker's Sun-Dried Tomato Pesto Pasta Recipe
My boyfriend made this dish for me after I came home from a long day, and I've been hooked ever since. The thing I love most about this meal is you probably have all the ingredients in your pantry! These noodles are seasoned to perfection with sesame, garlic and ginger. The agave adds just the right about of sweetness. You can serve the dish hot or cold depending on your preference.
This simple toast is by far my favorite breakfast dish. Not only can it be made in under 5 minutes, but it's packed with healthy fats, fiber, and probiotics. The creamy avocado pairs nicely with the tanginess of the kimchi. Both top a piece of warm, crunchy, gluten-free toast. If you're not familiar with kimchi, it's a Korean side dish made from fermented cabbage, and seasoned with chili, garlic, and ginger. You will find it in most health-food stores under the refrigerated aisle.