All posts filed under: Food

Vegan Mini “Snickers” Bars ❤




Ingredients:
 8 pitted medjool dates 1 Tblspn warm water 1 Tblspn peanut butter Blend in food processor until a smooth, sticky caramel forms. Press into a flat square on a parchment lined plate and press salted peanuts onto the top to cover the caramel (about 3/4 C). Place in freezer to set. Prepare dark chocolate: melt approx 3/4 cup dark chocolate chips with approx 1 tsp coconut oil (optional: use more coconut oil if you desire a softer chocolate coating). Cut the caramel nut bar into small squares, coat in chocolate, then return to freezer (store in freezer). By @chloewickizer

GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRATTATO

Cauliflower, 1 lemon, 2 slices of bread, pasta and a handful of pantry essentials. It really is amazing how a few simple ingredients can be transformed into some SO GOOD. The crowning glory is the pangrattato (aka Magic Toasted Breadcrumbs). I don’t think people ordinarily associate cauliflower with pasta, but can I tell you – it goes SO WELL! When cauliflower is roasted or browned in a skillet, it gets a slightly nutty flavour. About as different as you can get to bland, boiled cauliflower! But the crowning glory of this pasta has to be the pangrattato. “Pangrattato” is known as the “poor man’s parmesan” in Italy and was invented as an economical substitute for parmesan. It’s just small chunky bits of bread, either toasted of pan fried with olive oil and seasoned with salt. Anything you sprinkle it on – WOW! Salty bursts of crunchy, golden bread, it really can elevate the most ordinary of things into something seriously delicious! I sprinkle it on pasta, gratins and bakes, roasted vegetables and it’s fantastic sprinkled on salads too! Cauliflower pan …

Which Tea Best Suits Your Personality

  1. PU ERH EXOTIC Pu-erh is a variety of post-fermented tea produced in Yunnan province, China. 
Flavored with exotic fruit, our Pu-Erh is enhanced for the best tasting experience. Like Marco Polo or Magelan, feel like an explorer discovering marvels from all over the world Ingredients: Pu-Erh, Exotic Fruit, Bleu Mallow Petal How to: Use 1.5 teaspoon of tea per cup (8oz of water) Boil water and steep for about 4 minutes 2. MATE DETOX Mate Detox tea is a perfect blend to support the healthy function of the liver, the kidneys, the lungs, blood flow, and to cleanse the body of toxins. Treat yourself to our delicious and effective revitalizing tea on a regular basis. 

Make periodic cleansings and daily purification a normal part of your diet Ingredients: Rooibos, Mate, Rosemary, Stinging nettles, Rosehips, Ginger, Cassia, Fennel, Clove and Cardamom How to: Use 1 teaspoon of tea per cup (8oz of water) Boil water and steep for about 5 minutes 3. STRAWBERRY HIBISCUS If you are a strawberry lover, this is sure to …

Whole Grain Pancakes

1 cup white whole wheat flour1 cup all-purpose flour1/2 cup oat flour1 1/2 cup oat milk (add more to thin out batter if needed)2 tsp. apple cider vinegar1/4 Cup applesauce1/4 Cup dry sweetener (date sugar, maple sugar, etc.,)1/2 tsp. vanilla extract1/2 tsp. cinnamon 1 1/2 Tbsp. baking powder1/2 tsp. baking soda 1/2 tsp. saltDirectionsAdd all flours, cinnamon, salt, baking powder, baking soda, and dry sweetener to a large bowl. Mix. In a small bowl add oat milk and apple cider vinegar. Let sit for ten minutes. Then add vanilla extract, and applesauce. Mix. Add wet ingredients to dry ingredients. Mix until combined. Don’t over mix. Using a 1/4 C measuring cup, pour batter on to a non-stick skillet over medium heat. Once bubbles form on top, flip pancakes and cook about two more minutes or until golden brown. 

Spaghetti Squash with Fresh Tomato Sauce

Author: Clean Eating Online Ingredients 1 small spaghetti squash (about 2 lbs) 2 lbs vine-ripe tomatoes 1 Tbsp extra virgin olive oil ½ cup finely chopped onion 2 cloves garlic, finely chopped 1 pinch of dried red pepper flakes ½ tsp sea salt ½ tsp dried basil ½ tsp dried oregano 1 dash freshly ground black pepper Instructions Preheat the oven to 375ºF. Pierce the squash in half a dozen places with a thin knife. Bake the squash on a parchment lined baking sheet until it yields slightly when firmly pressed, 50 to 60 minutes. Blanch the tomatoes in boiling water for one minute, transfer to an ice bath, then peel. Halve, seed and dice the tomatoes. Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Mix in the garlic and cook another 2 minutes, stirring constantly. Add the tomatoes, red pepper flakes, salt, basil and oregano. Cook, stirring until the tomatoes are tender and floating in juices (but still hold their shape), about 5 …