vegan feast

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Guacamole Recipe

Guacamole Recipe

Here’s my favourite way to make guacamole!

Ingredients:
3 ripe avocados
1/2 medium onion
1/2 cup tomatoes
1/4 cup cilantro
juice of 1 lime
2 cloves garlic
1/2 tsp cumin
pinch of salt

Chop all ingredients and mix in a bowl. It’s as easy as that!

Music
As I Figure – Latinesque by Kevin MacLeod
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

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Am I Quitting Veganism?

Am I Quitting Veganism?

In this video, I share some things I’ve noticed over the years about ex-vegans.

Why I’m Still Vegan After 4 Years: https://www.youtube.com/watch?v=5rCeMe0t77Y

Sources I’ve referenced in this video:
1. Veganism growth: https://www.vegansociety.com/news/media/statistics
2. Vegan diet safe for all stages of life: https://www.ncbi.nlm.nih.gov/pubmed/19562864

Books:
– Eat To Live – Dr. Joel Fuhrman
– Whole – Dr. T. Colin Campbell
– The Starch Solution – Dr. John McDougall
– Proteinaholic – Dr. Garth Davis

Movies:
1. Forks Over Knives
2. Cowspiracy
3. Dominion

Music Credit:
Journey Home by Day 7: https://soundcloud.com/day7official/d…
Music provided by Free Vibes: https://goo.gl/NkGhTg

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What I Ate Today As A Nutritarian

What I Ate Today As A Nutritarian

This is what I ate today as a nutritarian!

Other videos:
1. What is a Nutritarian?: https://www.youtube.com/watch?v=iwpb2OdU_no&t=358s
2. What are G-BOMBS?: https://www.youtube.com/watch?v=OGvEjf-kD2Y&t=408s
3. 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY

Music:
Sthlm Sunset by Ehrling: https://soundcloud.com/ehrling
Music promoted by Audio Library https://youtu.be/5ptXIfhUrTA

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What I Ate Today | Vegan, Nutritarian

What I Ate Today | Vegan, Nutritarian

What I ate today as a whole-foods vegan

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How To Stay On Track | 8 Tips

How To Stay On Track | 8 Tips

In this video, I share my 8 tips for staying on track on a Nutritarian lifestyle. This video can apply to any type of healthy eating.

Links you might find helpful:
1. What is a Nutritarian?: https://www.youtube.com/watch?v=iwpb2OdU_no&t=2s
2. Nutritarian Meal Prep: https://www.youtube.com/watch?v=ETCQZzBmA5w&t=34s
3. What is Calorie Density?: https://www.youtube.com/watch?v=oFscBtbznTU&t=7s
4. Uprooting the Leading Causes of Death: https://www.youtube.com/watch?v=30gEiweaAVQ
5. Dr. Ornish Interview with Rich Roll: https://www.youtube.com/watch?v=BGcU9wy8_Dw
6. Dominion Movie: https://www.dominionmovement.com/
7. 101 Reasons to Go Vegan: https://www.youtube.com/watch?v=YnQb58BoBQw

I love learning about nutrition and sharing what I’ve learned in hopes of benefiting others. Please subscribe to the channel for more content!

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Easy Chewy Muesli Bar Snack | Vegan Recipe

Easy Chewy Muesli Bar Snack | Vegan Recipe

Easy Chewy Muesli Bar Snack | Vegan Recipe

Sometimes I suck at making things that require baking, and sometimes I have a little win. I remember the feeling of craving some sort of bar, a chewy bar that is. And ones that when stored in the fridge get a little crunchy… Like granola kind of ism.

When I made this and it was sitting in my fridge for a day or two, I worked out so much can be created out of this cooked bar. During that time I have thought of endless ways how I would use it.

Watch the video, and think about how you would use this bar.

For me that week that I made this, I ended up adding and using the bar as a rustic crumble on some stewed winter fruits, creating a wonderful yummy warming dessert or breakfast served with some sort of epic ice cream or some coconut yogurt.

It’s that moment of indulgence as I smear some of my chocolate crack spread (the recipe is in my 2nd cookbook that’s all sweets) all over the top of each bar. Then into the fridge, it goes to set and becomes crunchy.

So many options.

And that’s what I love about this recipe, it doesn’t just have to be a bar.

Let me know what you do with this epic little recipe.

Cx

****
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 cups coconut sugar
1/2 cup boiling water
250ml fresh orange juice
2 tbsp cinnamon
1 tbsp allspice
2 tsp vanilla paste
3 cups oats
1 cup almonds, roughly chopped
1 cup dried cranberries or sultanas
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
2 cups shredded coconut

𝗠𝗘𝗧𝗛𝗢𝗗
Soak the dried fruit in 250ml fresh orange juice overnight.
Preheat the oven to 180 degrees.
Line a baking tray with baking paper. I used a 15in long and 10in wide tray.
In a pot, bring the water to a boil and add the sugar, spices, and vanilla.
Combine until the sugar has completely dissolved, you are not after this to boil, just hot enough to not see any sugar granules.
Add all the dry ingredients to a bowl.
Add the soaked dried fruits.
Pour in the sugar syrup.
Mix all very well.
Transfer 1/2 of the mix to a food processor and process until it’s looking like a sticky dough.
Remove and fold together with the other half that’s chunky.
Transfer the mix and press down hard.
Cut some temporary bar lines into the pressed mix.
Bake for 20 minutes.

***

Makes: 1 tray
Prep time: 10 mins
Baking time: 20 mins
Freezer-friendly: No
C, DF, RSF, V

Watch more of my video and don’t forget to subscribe https://www.youtube.com/channel/UCCwPgyrlNoSrloYTTYSHGMQ
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Thanks for watching my video on Easy and Gluten-Free Chewy Muesli Bar Snack | Vegan Recipe

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The Best Thing I Did For My Health! | A Bit Of My Journey

The Best Thing I Did For My Health! | A Bit Of My Journey

In this video, I share the benefits of incorporating green vegetables in one’s diet. This is an important part of the Nutritarian diet. I give some tips on how you can include them in your dishes.

Correction in this video – ANDI scales above 200 also include some fruit, not just veg!

Videos mentioned:
– ANDI Scale: https://www.youtube.com/watch?v=HD-5eHE8FoU
– Calorie Density: https://www.youtube.com/watch?v=oFscBtbznTU&t=1s

References:
– Dr. Fuhrman Pyramid: https://www.drfuhrman.com/library/eat-to-live-blog/90/dr-fuhrmans-nutritarian-pyramid

I love learning about nutrition and sharing what I’ve learned in hopes of benefiting others. Please subscribe to the channel for more content!

🌱

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9 Delicious Vegan-Friendly Dinners

9 Delicious Vegan-Friendly Dinners

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

https://tasty.co/recipe/vegan-mac-n-cheese
https://tasty.co/recipe/summer-vegetable-minestrone-soup
https://tasty.co/recipe/vegan-pulled-pork-sandwiches

Vegan Ramen

INGREDIENTS
Servings: 4-6

1 tablespoon oil
1 teaspoon sesame oil
1 tablespoon ginger, minced
6 cloves garlic, minced
1 onion, diced
6 cups vegetable stock
1 cup water
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon soy sauce
1 teaspoon miso paste
Ramen noodles

Toppings
Bok choy, sautéed
Peppers, sliced and sautéed
Parsley
Nori
Rainbow carrots, diced and sautéed
Radishes, sliced
Onions, sliced and sautéed
Spinach
Bean sprouts, sautéed
Corn
Jalapeños, sliced and sautéed
Green onions, sliced

PREPARATION
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
3. Uncover the pot, add the miso paste, and stir.
4. Ladle the broth into a bowl and add noodles and toppings of your choice.
5. Enjoy!

Quinoa Eggplant Parm Boat

INGREDIENTS
Servings: 4

INGREDIENTS
2 eggplants
Olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup onion, chopped
3 cloves garlic, minced
½ cup quinoa
1 cup vegetable stock
1 cup vegan shredded mozzarella
1 cup marinara

PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.
3. Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.
4. Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.
5. In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.
6. Add the garlic and quinoa. Stir and cook for 2 minutes.
7. Add the vegetable broth, stir, and bring to a boil.
8. Cover and reduce heat to a simmer for 15 minutes.
9. Uncover and scoop evenly into the eggplant boats.
10. Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.
11. Bake for 20-25 minutes, or until the cheese is melted.
12. Enjoy!

https://tasty.co/recipe/simple-veggie-curry

Chinese Takeout-Style Tofu And Broccoli
Servings: 2-4

INGREDIENTS
14 ounces firm tofu
1½ teaspoons sesame oil, divided
1 teaspoon vegetable oil
3 cups broccoli florets
3 tablespoons vegetable broth
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1-2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
¼ cup soy sauce
2 tablespoons agave syrup
1½ teaspoons toasted sesame seeds

Optional:
Green Onion
Sesame seeds

PREPARATION
1. Wrap tofu in two layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down, and microwave for 2-3 minutes, or until drained.
2. After microwaving, carefully unwrap tofu and slice into ½-1 inch cubes. Pat each cube dry.
3. In a large nonstick skillet, heat vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add cubes of tofu and cook on all sides until golden brown, approximately 2-4 minutes per side, then remove from pan and set aside.
4. Add broccoli to the hot pan and add vegetable broth. Cover with a lid and reduce heat to medium-low. Steam for 5 minutes.
5. Remove lid and turn heat back up to medium-high.
6. Add garlic, grated ginger, and ½ teaspoon sesame oil. Stir to soften.
7. Add in soy sauce, agave, sesame seeds, and cornstarch slurry. Stir until thickened to desired consistency.
8. Add tofu back into broccoli and sauce mixture.
9. Serve over white rice and garnish with green onion and sesame seeds.
10. Enjoy!

30-Minute Pasta Primavera
Servings: 4

INGREDIENTS
¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucch

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Advice For New Vegans | What I Wish I Had Known

Advice For New Vegans | What I Wish I Had Known

In this video, I share 9 tips for new vegans. These tips are based on my experience and what I wish I had known when I started my vegan journey.

Links:
MOVIES:
1. What The Health: https://www.netflix.com/ca/title/80174177
2. Forks Over Knives: https://www.netflix.com/ca/title/70185045
3. Cowspiracy: https://www.netflix.com/ca/title/80033772
4. Dominion: http://watch.dominionmovement.com/
5. Earthlings: https://www.youtube.com/watch?v=ChiGijkR46k

BOOKS:
1. Whole – T. Colin Campbell
2. Animal Liberation – Peter Singer
3. Oh She Glows – Angela Liddon
4. Minimalist Baker – Dana Shultz
5. Eat To Live – Dr. Joel Fuhrman
6. The Starch Solution – Dr. John McDougall

YOUTUBE CHANNELS:
1. Simnett Nutrition: https://www.youtube.com/channel/UCpyhJZhJQWKDdJCR07jPY-Q
2. Bite Size Vegan: https://www.youtube.com/user/BiteSizeVegan
3. Anonymous for the Voiceless: https://www.youtube.com/user/pbashmusic

CRONOMETER
https://cronometer.com/

Music Credit: LAKEY INSPIRED
Track Name: “Chill Day”
Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired
Original upload HERE – https://www.youtube.com/watch?v=3HjG1…

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Vegan Red Lentil And Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

Vegan Red Lentil And Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

Give this video a thumbs up if you liked cooking this Red Lentil and Quinoa Khichdi 👍

▶️ RECIPE INGREDIENTS: (4 servings approx.)

1 cup / 185g Red lentil
1/2 cup / 95g Quinoa
(Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes)

2 to 3 tablespoon Olive oil
1+1/2 / 200g cups Onion – chopped
1 tablespoon Ginger – finely chopped
1 tablespoon Garlic – finely chopped
1 teaspoon Turmeric
1 teaspoon Ground cumin
2 teaspoons Ground coriander
1/4 teaspoon Cayenne pepper (Optional)
Salt to taste (I have added 1+1/2 teaspoon of pink Himalayan Salt)
2 tablespoon Tomato paste
2 cups /300g Tomatoes – roughly chopped
5 +1/2 / 1300ml cups Water

Vegetables:
400g / 3 cups Sweet Potato
100g / 1 cup Green Beans
120g /1+1/2 cup Broccoli

Garnish:
1/2 cup / 26g Coriander leaves
Lemon juice to taste (I recommend 1/2 tablespoon lemon juice)
Drizzled of Olive oil (I have added organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes.

To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized. Add the ginger and garlic and fry for another one minutes or until fragrant. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and mash the lentils using a potato masher.

Now add the soaked/drained quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (please note, we don’t want to over cook the quinoa as it will continue to cook in the hot pot).

Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.

Garnish it with coriander leaves, lemon juice and olive oil. Mix well, cover and let it sit for a few minutes (for the flavours to blend) before serving.

▶️ IMPORTANT TIPS:

– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat

– If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

– Use a good quality olive oil, it will enhance the taste of the dish

– At first the khichdi may seem a bit runny (when you turn off the stove) but it starts to thicken in just a few minutes as the lentil and quinoa continues to cook and absorb the excess liquid, even after turning off the stove

Enjoy!

#healthy #food #recipes

Thanks for watching the video Vegan Red Lentil and Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

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