Posts tagged healthy

Posted 6 months ago

VEGAN SPICE CAKE. 🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰1 cup copha
2 cups (500ml) water
2 cups raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups (440g) white sugar
3 cups (375g) plain flour
1 teaspoon bicarb soda
Preparation method

Prep: 20 minutes | Cook: 45 minutes
1.
In a saucepan combine the copha, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove from heat and let stand until cool.
2.
Preheat oven to 180 degrees C. Grease one 20x30cm baking dish.
3.
Stir the flour and bicarb soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
4.
Bake for 45 minutes.🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰 From all recipes. Vegan #vegan #foodporn #recipes #yummy #cakes #veganfood #ethicalliving #eatwell #foodforhealth #food #fitness #meatismurder #healthy #meatfree #urbangardenersrep #growyourown #cooking #wellbeing #homecooked #vegetarian #cakes #spices

Posted 8 months ago

One of my 3 Magnificent Vegetable patches. Heathy and beautiful. Growing taller and wider every day. #vegan #gardening

Posted 8 months ago

THIS IS MY DINNER. The best thing is that nature already prepared it for me :-)

Posted 1 year ago
HEARTY LENTIL BARLEY #vegan #recipes #healthy
Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green.
1 C lentils, rinsed2 stalks celery, sliced1/2 C hulled or pearled barley1/2 tsp oregano6 C water or vegetable stock1/2 tsp ground cumin1 onion, chopped1/4 tsp black pepper2 garlic cloves, minced or crushed1/8-1/4 tsp red pepper flakes2 carrots, sliced1/2 tsp salt 2-4 C fresh spinach, chopped  

HEARTY LENTIL BARLEY #vegan #recipes #healthy

Place all ingredients except salt and spinach into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils and barley are tender, about one hour. Add salt to taste and spinach, if desired. Cook briefly until spinach is wilted but still bright green.

1 C lentils, rinsed
2 stalks celery, sliced
1/2 C hulled or pearled barley
1/2 tsp oregano
6 C water or vegetable stock
1/2 tsp ground cumin
1 onion, chopped
1/4 tsp black pepper
2 garlic cloves, minced or crushed
1/8-1/4 tsp red pepper flakes
2 carrots, sliced
1/2 tsp salt 
2-4 C fresh spinach, chopped  

Posted 1 year ago

#VEGAN #Recipe: Healthy Chocolate Fudgesicles

These fudgesicles are luxurious, sweet and smooth. I encourage you to play around with the recipe – feel free to leave out an avocado, or use more or less coconut milk, or add a different amount of cacao or maple syrup. Experiment until you find the consistency and flavour that appeals to you.

And if you don’t have popsicle molds (I like using ones that are free of BPA, a toxin that disrupts our endocrine system), just freeze the mixture in one big container and scoop it out like ice cream.

Chocolate Fudgesicles

gluten-free, dairy-free, vegan, vegetarian, soy-free, egg-free

Ingredients:

2 small ripe avocados
3/4 cup coconut milk
1/4 cup raw cacao powder, or cocoa powder
1/3 cup maple syrup
3/4 cup water, or more as needed to blend
1/2 tsp vanilla
Preparation:

Place everything into a blender and blend until smooth. You may need additional water, depending on how thick you want your fudgesicles to be.
Taste, and adjust ingredients (maple syrup, cacao, etc) if necessary.
Pour into popsicle molds and freeze until solid.


http://www.onegreenplanet.org/vegan-food/recipe-healthy-chocolate-fudgesicles/

Posted 2 years ago

TO DIE FOR SOUTH AFRICAN YELLOW RICE. #VEGAN #RECIPE #YUM #AFRICA.

Forget Coconut Rice ( Sticky Rice ) Try this out. A one pan dish that a baby could make. Tastes absolutely devine and I just made 2 batches of it.
( See picture above for mine )


NOTE. Have rice just below simmer to absorb water slowly. Makes rice fluffy without drying out. ( Learn’t that the hard way with my first batch )

*1 Cup Long Grain Rice
*1/2 Teaspoon Salt
*11/2 Teaspoon Ground Turmeric
*3 Tablespoons Raw sugar or Substitute
*3/4 Teaspoon Ground Cinnamon
*1/2 cup Raisins (Sultanas)
*1 Tablespoon Vegan butter or Margarine
21/2 Cups Water

Put everything into Saucepan, bring to boil.

Reduce heat as mentioned above and let all water absorb. (Slowly). 20-30 minutes. Stir occasionally!

Remove from heat, stir rice till fluffy with fork.

EAT TILL YOUR FULL :-))))

Posted 2 years ago

#Vegan Brown rice, roast pumpkin & seed salad

Olive oil spray, to grease
1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
400g (2 cups) long-grain brown rice
60g (1/3 cup) pepitas (pumpkin seed kernels)
55g (1/3 cup) sunflower seed kernels
80ml (1/3 cup) fresh lime juice
1 tbs soy sauce
1/2 tsp sesame oil
1 small garlic clove, crushed
1/4 tsp brown sugar
1 bunch rocket, washed, trimmed, leaves torn
CLICK PHOTO FOR METHOD
  • #Vegan Brown rice, roast pumpkin & seed salad

  • Olive oil spray, to grease
  • 1kg kent pumpkin, peeled, deseeded, cut into 2-3cm pieces
  • 400g (2 cups) long-grain brown rice
  • 60g (1/3 cup) pepitas (pumpkin seed kernels)
  • 55g (1/3 cup) sunflower seed kernels
  • 80ml (1/3 cup) fresh lime juice
  • 1 tbs soy sauce
  • 1/2 tsp sesame oil
  • 1 small garlic clove, crushed
  • 1/4 tsp brown sugar
  • 1 bunch rocket, washed, trimmed, leaves torn

CLICK PHOTO FOR METHOD

Posted 2 years ago

2 EASY #VEGAN Avocado, spinach & walnut salad

1 1/2 tablespoons roughly chopped walnuts
200g baby spinach leaves
1 ripe avocado, peeled, stone removed, sliced
Juice of 1 lemon

Method


Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.


Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.
  • 2 EASY #VEGAN Avocado, spinach & walnut salad

  • 1 1/2 tablespoons roughly chopped walnuts
  • 200g baby spinach leaves
  • 1 ripe avocado, peeled, stone removed, sliced
  • Juice of 1 lemon

Method

  1. Place walnuts into a small frying pan. Cook over medium heat, shaking frying pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat.

  2. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle with lemon juice. Season with salt and pepper and serve.

Posted 2 years ago

SAVING 100s OF ANIMALS YEARLY AND IT’S EASY, ETHICAL, HEALTHY, AND ALSO WONDERFUL FOR THE PLANET!

While it’s obvious that vegetarian’s and vegans spare the lives of certain number of animals each time they avoid animal flesh and choose vegetables, fruits, grains, nuts and legumes, it’s unclear how many that amounts to in a year. The good news is that the awesome people at Counting Animals have done all the complicated math, so you don’t have to!

They looked at the total number of animals killed for food in the U.S. in a given year and the size of the U.S. population during that year and used a pretty interesting formula, incorporating semi-vegetarians and the Meatless Mondayers, to estimate the number of animals saved.

Their analysis revealed that a vegetarian saves:

34 land animals each year, over 32 of them being chickens.
219 fish each year.
151 shellfish each year, the vast majority of them being shrimp.
Therefore, vegetarian, saves at least 404 animals per year (34 land animals, 219 fish and 151 shellfish), which amounts to at least an animal a day!

What’s even more fascinating is that they claim these numbers are very conservative.

Click photo for more

Posted 2 years ago

A VEGGIE BURGER YOU CAN REALLY SINK YOUR TEETH INTO!

I give you…Baked Eggplant Burgers! These burgers are savory, filling and addictive. They’re packed full of protein and vitamins. Above all else, they are delicious! I love to top them with tahini sauce and they are also fantastic when topped with hummus and dill pickles.

Makes 4 big burgers

Burger Ingredients:

2 teaspoons olive oil, plus more to brush on eggplant before roasting
1 red onion, diced
1 14 ounce can cannellini beans
1/4 cup diced green bell pepper
1/2 an eggplant (should equal about 1 cup)
1/4 cup chopped fresh parsley
1 tablespoon pine nuts
1 clove of garlic, crushed
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 cup classic hummus (or your favorite flavor hummus)
1 cup panko breadcrumbs
tomato, sliced for topping (optional)
lettuce, for topping (optional)

Preparation:

To make the burgers,
Preheat your oven to 450 degrees Fahrenheit.
Roast the eggplant by cutting it into 1/4″ slices and brushing each side with olive oil.
Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes.
Once the eggplant is done and you remove it from the oven, turn the oven down to 400 degrees Fahrenheit.
While the eggplant is roasting, place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat for 15-20 minutes, stirring often, until the onions soften.
Place the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt and cumin into a large bowl.
Add the hummus and stir.
Place the mixture into a food processor and blend everything together. It should only take about 15 seconds.
Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties.
Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray.
Place the patties on the foil and bake for 45 minutes, turning once halfway through.
Remove the burgers from the oven, add your preferred toppings and enjoy!