#becomingvegan

[foxykittyboo]

New book ^^ #bookstagram #bookworm #bookish #books #becomingvegan #myveganjourney #brendadavis #vesantomelina #ms #rd #vegan #lifejourney

[velvet--haze]

#vegetarian #vegan #becomingvegan #becomingvegetarian #hailseitan #crueltyfree #friendsnotfood https://www.instagram.com/p/B897fSnnyEb/?igshid=1v4yniskrdgad

[nitroandking]

Last year we decided to give Veganuary a bash after being vegetarian fish/dairy eaters for over 25 years. We said from the outset that if we really felt we wanted to eat something we would & we’d have a ‘flexitarian’ approach... I can remember the moment when it hit me. We were on the beach in Vung Tau & there were all these super cute little crabs running around & I thought no this really isn’t right. Although this year has been far from perfect, yes there have been incidences, mainly featuring random dairy, on the whole it’s been surprisingly easy even in a country where we don’t have access to things like vegan butter, cheese etc. Eating plant based is not hard, but being a fully fledged vegan is a bit more of a challenge. That’s the challenge we’re starting this year 😊🌱 thank you to the vegan community for making it a bit less daunting! I would also like to say amazing work to @greggs_official @mcdonaldsuk @pizzahutuk @icelandfoods @marksandspencer & all the other mainstream companies who are supporting the movement in the UK! Ooh I think I’d better tag Piers Morgan in this hey!?* He loves a vegan post 🌱🌱🌱🌱 . . . . #veganuary #veganuary2019 #plantbased #plantbaseddiet #becomingvegan #vegan #veganfood #animallovers #piersmorgan @thepiersmorgan @weareveganuary @peta @avantgardevegan @poppy.lettice @hotforfood @cheaplazyvegan @wickedhealthy @happyhealthyvegan @theoriginalvegansociety @unnaturalvegan @micthevegan @cookingwithplants @earthlinged @joey_carbstrong @highcarbhannah @sarahsvegankitchen @plantbasednews @plantfacedclothing @armtheanimals (at Ho Chi Minh City) https://www.instagram.com/p/BsS6Bn0AeRr/?utm_source=ig_tumblr_share&igshid=7m7zdvbdm91c

[madewithlovevegan-blog]

Potatoes really don’t get enough credit. Hash browns, home fries, chips, french fries, baked, steamed, fried, and then they even went SWEET. Dessert potatoes anyone?

No matter what time of year, I cannot get enough sweet potatoes. When I first was transitioning into my vegan lifestyle I found myself eating lots of just plain roasted potatoes, and I suppose there’s nothing wrong with that! These starchy veggies are loaded with fiber, vitamin A and C, calcium, iron, and a few others.

Basically, they’re a nutritional powerhouse. But I was looking for ways to get even more!

It was as easy as pulling ingredients that are always stocked in my pantry and loading ’em up. This specific potato boat is filled with

black beans,

purple cabbage,

avocado,

and hemp seeds.

And to bring in even more flavor, I made my favorite tahini dressing. This is my favorite to use for potatoes but is also delicious on green salads– and now that I think about it… probably pasta salad. Looks like I’m heading back to my “test kitchen” after this post.

Tahini is basically sesame seed butter. It’s found mainly in eastern mediterranean and middle eastern cuisine! You may recognize it as being a major component in hummus. Tahini is rich in minerals such as phosphorus, magnesium, potassium, and iron. And let’s not forget, it’s one of the best sources of calcium you can find–remind me again why we need to drink cow’s milk for strong bones?

As I say in practically every recipe post, get creative! If you would like an extra sweet treat, load your potato boat with banana, almond butter, nuts, and top with cinnamon–step aside oatmeal!

PRO TIP: when shopping always make sure you are reading labels! One, to make sure the product is vegan. Two, to make sure there are no yucky additives, basically don’t buy things with ingredients you can’t pronounce. As you can see here on my tahini jar, there is one ingredient. Sesame seeds!

Let’s get Cookin’!

Sweet Potato Boat

1 large sweet potato or yam

1 C black beans, drained and rinsed, or cooked from dry

1/4 C purple cabbage, chopped

1 Tbls hemp seeds

1/4 avocado

1 1/2 Tbsp organic tahini

juice of 2 lemons

2 garlic cloves

2 tsp soy sauce, or tamari for a gluten-free option

1 tsp dijon mustard

1 tsp grainy mustard, optional

1 1/2 Tbsp nutritional yeast

salt and pepper to taste

Roast your sweet potato for about 1 hour, or until squishy, at 425 degrees.

Top with beans, cabbage, avocado, and hemp seeds.

For the dressing, put all ingredients into a blender. Blend and stream in about a 1/4 C of water to make it a pourable consistency, scrape down the sides, and blend once more.

If you don’t have a blender this can be mixed by hand as well! Just swap the garlic cloves for granulated garlic.

Pour the dressing over your potato and dig in! Keep left over dressing in the refrigerator and use for salads or moreeeee potatoes!

Make sure it’s always made with love!

Hanna

Sweet Potato Boat & Creamy Tahini Dressing Potatoes really don't get enough credit. Hash browns, home fries, chips, french fries, baked, steamed, fried, and then they even went SWEET.

[madewithlovevegan-blog]

I was a pumpkin spice hater for the longest time. And that’s not because I didn’t like the taste, I had actually never tried it! I was just so turned off by all the comments about how “basic” I would be if I dare order a Starbucks PSL.

Let me tell ya, there’s a reason why it is so popular! Now that I have been playing around with making my own pumpkin goodies, I can’t wait to share them. And hopefully can convert some of you pumpkin spice haters in the process.

Seriously?! Just looking at this ingredient spread makes me excited.

  This first recipe is great for breakfast either at home or on the go. The best part is, there is no cooking involved! I like to throw different variations of chia pudding together the night before I have an early work shift so I can just grab it and run out the door.

Though they may be tiny, chia seeds are packed full of essential omega-3 fatty acids–goodbye fish oil, yuck– as well as antioxidants, fiber, iron, healthy fats, and calcium!

Much of the population might not know it but 98% of us fall below the optimal range for omega-3’s. This is dangerous as the deficiency is associated with several major chronic disorders. Omega 3’s help raise your bodies “good cholesterol” which protects against heart attack and stroke.

I got a little carried away when creating these parfaits, of course the layered effect isn’t necessary (but recommended if you would like to impress friends or coworkers who doubt your lifestyle… you’re welcome). I layered them as follows:

Chia pudding,

tinyyyy layer of pumpkin puree,

pecans,

coconut cream,

and repeat as you please.

To make the coconut whip I chilled a can of coconut milk in the refrigerator over night, and scooped the thick cream off the top being careful not to mix it with the coconut water that has separated below. I added the cream to a jar and shook it up vigorously for a minute or two. It should get thick, similar to whip cream! Of course, you could use an electric or stand mixer for this, but for me, bartending has made shaking it up a breeze.

Every recipe post begins with Let’s get Cookin’! but this one is raw so…

Let’s get … Mixin’?

Pumpkin Spice Chia Pudding

2 servings

1/2 C chia seeds

1 1/2 C coconut milk, or plant milk of choice

1/4 C canned pumpkin

3 Medjool dates, pitted

1/4 tsp pumpkin spice

1/8 tsp cinnamon

1/8 tsp nutmeg

splash vanilla extract

teeny tiny pinch of salt

Put all ingredients, except chia seeds, into high speed blender and blend until smooth.

Pour over chia seeds and mix together well. Transfer to fridge for 15-20 minutes or until the liquid has been absorbed. If the seeds are still crunchy you can add more coconut milk and mix well.

Layer if you would like or just enjoy!

  After breakfast, you’re going to need a snack! Or hell, sometimes I just grab a few of these in place of my breakfast. These fun little snacks can be made in all sorts of flavors and packed with super foods to hold you over until meal time. Of course I had to keep them festive so

Pumpkin Spice Energy Bites!

BEHOLD–

Another raw vegan treat you can take on the go. To make these, I used my vitamix but a food processor would probably work a bit better! I just pulsed all the ingredients together, but had to scrape down the sides quite a few times to get everything well incorporated and broken down. In the end, these make the perfect pick me up! You could also add vegan protein powder for a yummy post work out treat.

Once your blender has done all the hard work, the mixture should be sticky but still easy to handle. If you don’t like getting your hands dirty, just pop it into the refrigerator for about 10 minutes to harden up a little. Roll the mix into bite sized pieces and dress ’em up! I topped a few of mine with a pecan but some other ideas are

rolled in coconut shreds

dunked or drizzled with dark chocolate

or

sprinkled with hemp seeds.

Like I always say, get creative! Dates and rolled oats alone make great energy bites, just add whatever flavors suit your fancy.

Let’s get Rollin’!

Pumpkin Spice Energy Bites

12 bites

1 C or 6-7 Medjool dates, pitted

1/2 C rolled oats

1/2 C pecans

1/4 C canned pumpkin

1/4 tsp pumpkin pie spice

1/8 tsp cinnamon

1/8 tsp nutmeg

1 tsp vanilla extract

pinch of salt

Add all ingredients to a high-speed blender or food processor. Pulse and scrape down sides until all ingredients are broken down into small pieces and fully incorporated.

Transfer to bowl and refrigerate for 10 minutes to slightly harden, or skip this step and just begin rolling into balls.

Add toppings of your choice and store in either the refrigerator or freezer. I like mine frozen 🙂

Have fun and keep it made with love! Hanna

  Raw Vegan Pumpkin Spice Goodies I was a pumpkin spice hater for the longest time. And that's not because I didn't like the taste, I had actually never tried it!

[madewithlovevegan-blog]

Let’s be honest. I can come up with an excuse to not do just about everything. As I get older and hold myself accountable for more and more things, I realize some things just need to get done. For example:

GETTING YOUR GREENS.

I am a carb lovin’ girl till I die and if I could live off of potatoes and pasta, I would… well I practically do. And adding a side salad doesn’t exactly excite me, but I found something that does! This juice is super simple and sOoOoOo tasty.

And you can’t use the excuse that you don’t have a juicer, because neither do I! They’re expensive and hard to clean and Lord knows, I ain’t got time for that. I use my vitamix! (And while these are also pricey, you can get a lot more use out of them then just making juice.) You will need a high-speed blender as other blenders won’t give the same smooth consistency.

Of course, this method will work for anything you’re trying to juice–

Oranges

Grapefruit

Apples, etc.

If green juices are normally too earthy for you then this one will be a perfect! Or any juice with spinach as the main green, because spinach is the most neutral tasting, you won’t even know it’s there.

As far as getting a nice smooth consistency, you’re going to need either a cheese cloth or nut milk bag. I bought these ones off amazon that I love because they also double as produce bags that I take to the grocery store to cut down on plastic waste.

There are endless benefits to drinking your greenies but a few of my favorites are:

Glowing skin and stronger nails

All-day energy

Improved gut health

Detoxifies and alkalizes the body

and a Healthy immune system!

Speaking of improved gut health, when it comes to skin issues, the gut is often overlooked. Your skin being your largest–and most visible– organ, we can often look to it for an idea of what is going on inside our bodies. Our gut is responsible for absorbing nutrients for growth and repair, as well as ridding our bodies of harmful bacteria. When the healthy bacteria levels of the gut are off-balance the body can’t absorb the nutrients we are feeding it. If your body is not absorbing enough healthy fat and protein, it can leave your skin feeling dry and dull or even lead to eczema. And if the body can’t absorb the good stuff to get rid of the bad stuff… well, I think you get the idea.

Let’s get juicin’!

Easy Green Juice

2 C spinach

5-6 baby cucumbers or 2 large ones

4-5 gala apples

Roughly chop apples and cucumbers so the blender can easily break them down, discarding of the apple cores. Blend until very smooth. If your blender is having a hard time, use the tamper to push ingredients down into the blade.

Add spinach and blend again until smooth.

In batches, pour your smoothie mix into a clean nut milk bag over a bowl and squeeze out the juice. Be patient with this, you want to get out as much of the juice as possible!

Refrigerate and enjoy! This will keep for 4-5 days.

  I encourage you all to try your own mix of fruits and veggies! Let me know your favorite combos 🙂

Until next time,

Hanna

Easy green juice without a juicer! Let's be honest. I can come up with an excuse to not do just about everything. As I get older and hold myself accountable for more and more things, I realize some things just need to get done.

[madewithlovevegan-blog]

Butternut Squash Orzo Salad

Butternut Squash Orzo Salad

When I think fall, I still think cuddling up by a fire, fuzzy socks on and hot chocolate in hand. Unfortunately (or fortunately depending on how you look at it) this 80 degree Hawaii weather says different.

With all the yummy recipes associated with this time of year, I don’t want to feel as though I’m missing out on some of my favorites. Anything pumpkin flavored–send it my way.  But piping hot…

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[coolthingswithkoffa]

FREE ONLINE CLASS. @coolthingswithkoffa ....Enroll into this 1 hour session for gain tips on how to learn how to become vegan. Link the the event: https://www.eventbrite.com/e/learn-to-eat-vegan-with-dr-k-tickets-48293118016 Transitioning the way, you are used to eating can one of the toughest things for anyone to do especially if you do not know where to start. Many people talking to me about how I became vegan, and I transitioned after being diagnosed with FSGS (a kidney disease) and sarcoidosis, at the time of the diagnosis, I was so sick but after changing my diet I had great improvements with my overall health. I created this course to offer the tips I use to transition and to stay on track. I know you love the food you eat but there are some great vegan recipes and options that you can enjoy and that are very tasty. I offer this as an online workshop with live classes in Las Vegas NV, Learn more about the class on coolthingswithkoffa.com, I happy to help those who are looking to become vegan! Dr. Koffa, Ed.D: CoolThingswithKoffa.com #vegans #glutenfree #becomingvegan #veganrecipes #soyfreevegan #FOOD #Fsgs #sarcoidosis #kidneydisease (at Las Vegas, Nevada)