The Future of Food

Feed People by Trinity Skrine

[trinityskrine]

So I recreated this amazing recipe by the wonderful and inspiring @minimalistbaker and I have to say without a doubt that this has to be one of the best recipes ever created in this kitchen of mind ❤️ I am so full of gratitude and love for being able to enjoy such a delicious dessert and know that NO animals were harmed in the making of this dish. So without further ado... Ingredients 3/4 cup (180 ml) water 1 1/4 cups (300 ml) full-fat coconut milk or coconut cream (the thicker the cream, the better) ⅓ cups (133 g) organic cane sugar* ⅓ Cup (57 g) Raw cacao 1/4 tsp sea salt 6 ounces (170 g) vegan dark chocolate, finely chopped or a handful or Carob chips! 1/2 tsp pure vanilla extract or I used 2-3 SWEET DROPS VANILLA So.. throw everything in a blender (I use vitamix) and pour into a freezer safe container. Toss in Carob chips or dark chocolate... let sit overnight. Serve the following day and save the rest for your next chocolate cravings 🙋🏻‍♀️

[trinityskrine]

Go give this guy a listen for some awesome information on a vegan lifestyle, diet changes, Vegan activism and other great things !

[trinityskrine]

Peanut Butter and Jelly SMOOTHIE 2 cups frozen blueberries 2 cups h2o 1-2 drops vanilla SWEET DROPS 1 tablespoon peanut butter 1 tsp Carob powder (or raw cacao) If you want this smoothie thicker, use almond milk in place of the water! YUM

[trinityskrine]

Vegan Latte This epic homemade latte is a huge game changer. I don’t know about you but I get so sick and tired of trying to find the perfect vegan creamer! They are either too sweet, have too many ingredients or they taste just, off.🤷🏻‍♀️

So this morning I was itching to have a classic homemade latte without the cost and waste of a STARBUCKS. So… I discovered this baby via Instagram and I couldn’t be more happy!

New go to!

All you need is: Cup of coffee ( I do pour over ) Maple syrup to taste Handful of cashews ( I prefer to soak mine )

And that’s literally it! Throw it in a hot safe blender ( vitamix ) and blend until smooth.

Feel free to throw in some cinnamon, agave, peppermint extract or raw cacao to creat a mocha taste!

Enjoy 😉

[trinityskrine]

Vegan Blueberry Protien Milkshake 1.5 cups blueberries frozen 1.5 cups water 1 serving vegan raw protein powder vanilla or no flavor 1.5 tsp Carob powder 1-2 drops SWEET drops vanilla .5-1 tsp spirulina powder Peanut butter optional (higher fat content if added)

[trinityskrine]

Vegan Blueberry Muffin Pancakes inspired by @minimalistbaker

Ingredients PANCAKES 1 egg replacer 1 Tbsp Earth Balance, melted (or other non-dairy butter) ½ cup unsweetened almond milk 1 Tbsp coconut nectar (or liquid sweetener of choice) 1 tsp baking powder ½ tsp baking soda pinch salt ½ tsp pure vanilla extract (or 1-2 drops Sweet Drops Vanilla) ½ cup whole-wheat pastry flour OR gluten free baking flour ¼ cup blueberries, fresh or frozen (slightly thaw frozen berries in the microwave) STREUSEL 2 Tbsp raw sugar 2 ½ Tbsp unbleached all-purpose flour 1 Tbsp Earth Balance

Instructions Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a large mixing bowl then add melter butter. Spread on a baking sheet and Bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not too hot. In the same large mixing bowl add egg replacer and water and let set for a minute or two. Then add wet ingredients and whisk until well combined. Next add dry ingredients and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes. Lightly grease your griddle and pour ¼ cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.

[trinityskrine]

Blueberry, Cherry, Coconut and Carob NICECREAM 2 cups frozen blueberries ¼ Cup frozen cherries 2 drops sweet drops (vanilla) Handful of Carob chips As much coconut milk as the blender needs Blend all ingredients except Carob chips SERVE

[trinityskrine]

Less food waste, I’m into it!

[trinityskrine]

KEEP IT SIMPLE Carrot Soup I hate tons of ingredients and so does our belly, so here's an incredible healthy and delicious soup recipe that you can add things to or take things out. Enjoy. Ingredients: 5 large carrots Pit full of water 1 tsp salt of choice 1 tsp agave 2 tbsp raw ginger Instructions: 1. Boil carrots (cut into small pieces) 2. Throw cooked carrots into high powered blender (I use my Vitamix) 3. Add water from boiled carrots to blender to create consistency you'd like 4. Add salt, agave and ginger. 5. Enjoy!

[trinityskrine]

[trinityskrine]

I got spoiled tonight by a friend who has GREAT taste 🤤 This pumpkin Kale soup was so fitting for October! Yum

[trinityskrine]

Brownie pie! Make it NOW! Recipe Ingredients: 3/4 cup coconut sugar or raw sugar Half cup cocoa powder 1/4 Cup coconut flour Two egg replacer's 2 teaspoons baking powder 1 teaspoon baking soda 2 cups thawed frozen peas 1/3 Cup agave 1/4 Cup coconut milk (can) 2 tablespoons coconut oil 2 teaspoons vanilla Chocolate coconut cream topping: 4 teaspoons cocoa powder 3 tablespoons coconut flour 1/4 Cup agave 2 teaspoons coconut oil 1/4 Cup coconut milk (can) I put all wet ingredients and peas into vitamix and blended until smooth. Add dry ingredients to wet and mix by hand. Bake in greased pan for 40-50 min at 390 degrees. Let cool and top with cream topping! Enjoy :-)

[trinityskrine]

Feelin Classy

[trinityskrine]

Coconut Curry Soup! 1 head cauliflower cut 1 Cup chopped carrot 1 Cup peas 1 Cup corn 1 can coconut cream 1 box veggie broth 2 tablespoons curry powder 1 tablespoon sea salt 1 tablespoon turmeric 1 Cup red lentil 2 cups cut kale Cook on medium heat for 15 min Reduce to low and serve! Cooks quick or leave in crock pot on low for 8 hours!

[trinityskrine]

These cheesecakes are my all time fave dessert! 🤤 recipe in post below 👇🏻

[trinityskrine]

Making another round of delicious Cashew milk! One of my faves. Great for cooking, drinking and or adding as a coffee creamer! 🤤

If you’re not used to working with cashews,it’s fairly simple. Put them in a jar with water over night to soak. In the am RINSE and start working! As they can be high in fat, you can also use white beans in replace of cashews for most cooking recipes!

Enjoy! {Note: By soaking Cashew, you are breaking down the phytic acid so it can be absorbed properly. Nuts also have high amounts of enzyme inhibitors. This is another reason why un soaked nuts are hard to digest. Soaking nuts can neutralize the enzymes allowing for proper digestion.}

[trinityskrine]

Vegan Peanut Butter Bars!!! Great party favor 💁🏻 (Makes 12 Squares) 1 can chickpeas (rinsed and drained) 1 cup Almond Milk (or any milk alt) 2 tsp Vanilla Extract ½ tsp Baking Powder ½ Cup Coconut Sugar ½ tsp Pink Salt ⅓ Cup Peanut Butter ½ Dark Chocolate Bar 1 Cup Whole Wheat Flour 1. Preheat Oven to 350 2. In a good processor combine all ingredients except for chocolate bar! Blend until smooth 3. Poor in brownie pan (lined with baking paper) 4. Bake 20-25 minutes 5. Leave to cool for 30 min 6. Cut and serve! (I like to sprinkle a little coconut sugar ontop 👌🏼) Best kept in fridge up to 4 days!