Ginger - Turmeric Muffins

I've decided that every time I catch myself doing something useless when I'm bored... like watching a reality show, I'm going to bake healthy snacks instead. 

So today I made some healthy muffins that also taste great. I found this recipe off of the VEGA website!

Ingredients:

- 2 cup a all purpose flour.

- 1 1/2 tsp baking soda.

- 1/2 tsp salt.

- 1 tsp turmeric powder.

- 1 tsp ginger powder.

- 1 lemon, zested and juiced.

- 3/4 cup coconut sugar.

- 1 cup coconut milk or almond milk.

- 1/3 cup olive oil.

- 1 Tbsp vanilla extract.

- 1 Tsp apple cider vinegar.

- 1/2 cup chopped mango.

Directions:

- preheat oven to 400F and grease muffin tin. I greased it with coconut oil.

- in a large bowl, mix flour, baking soda, salt, turmeric, and ginger.  Once combined push the flour to the sides of the bowl creating a hole in the middle.

- in another bowl, mix lemon zest, lemon juice, sugar, milk, olive oil, vanilla extract and all cider vinegar.

- Pour wet ingredients into the hole in the flour mixture.

- Gently mix dry ingredients into wet. Do not over mix. 

- fold in mango. 

- fill muffins 2/3rd full. 

- bake for 25 minutes. 

Creamy Cauliflower Pasta Sauce a.k.a Vegan Alfredo Sauce

I love converting non-vegan food to vegan and making it delicious and super healthy. This is my take on a vegan alfredo sauce. I absolutely adore this recipe!! It is so creamy and delicious you will definitely go for seconds. This recipe makes about 4-6 servings.

Ingredients:

- 8 garlic cloves; minced.
- 6-8 cauliflower florets.
- 1/2 cup soy milk.
- vegan butter or coconut oil.
- 6 cups vegetable broth or water.
- 1 tsp salt.
- 1/2 tsp pepper.

Directions:
Sauté garlic cloves in vegan butter or coconut oil until softened, do not burn the garlic or it will taste bitter! When finished put it aside.

Bring vegetable broth or water to a boil and add cauliflower florets. Boil for about 10 minutes or until cauliflower is soft.

Add the softened cauliflower into a blender, add garlic cloves, add 1 cup of the boiled liquid, add 1/2 cup soy milk and add your salt and pepper. Blend until it makes a creamy mixture. You can add some olive oil to make the sauce more consistent.  You can also add more salt if needed.

I hope you enjoy this recipe and leave a comment to let me know what you think of it!

INSTAGRAM : @peacefullydelicious

JUICING DETOX

A lot of people have been asking me about what juicing detox I follow so I wanted to share mine with all of you!

The first two days of your juicing detox will be the hardest, but don't give up! I detox for a week and it makes me feel AMAZING afterwards. Your first two days you can cheat a bit with a banana if you get really hungry, after that you wont need it! Try to stay on schedule and make sure you plan ahead. Have all your groceries ready before you start juicing.

JUICES

SUPER JUICE
- 1 lime, peeled
-2 apples
- 1/2 pineapple
- 1/2 cucumber
- 1/2 avocado
- 1 oz wheat grass or wheat grass powder
- 1 capsule acidophilus bacteria powder

juice apples, pineapple, cucumber and lime. Blend everything else together.

TURBO EXPRESS
- 1/2 pineapple
- 1/2 stick celery
- 1 inch cucumber
- 1 small handful spinach
- 1 small piece of peeled lime
- 2 apples
- 1/2 ripe avocado
- ice cubes

juice pineapple, celery, cucumber, spinach, lime and apples. Blend everything else together.

BOOST JUICE
- 1/2 large pineapple
- 2 apples
- 1/2 mug alfalfa sprouts
- 1/2 mug watercress
- 1/2 mug parsley
- 1/2 mug kale
- 1/2 mug broccali
- 1 oz shot wheat grass juice or powder
- 2 ice cubes

SUPER DETOX JUICE
- 2 apples
- 1/2 cucumber
- 1 stick celery
- 1 small handful spinach
- ice cubes
- watercress

PASSION 4 JUICE MASTER
- 1/2 pineapple
- 1 apple
- 1/2 banana
- soy yoghurt
- 1/2 tsp spirulina

juice pineapple and apple. Blend everything else together.

HOT 'N' SPICY
- 3 apples
- 1 good pinch of cinnamon

Juice apples, pour it into sauce pan. Slowly heat but do not boil. Pour into a mug with cinnamon.

LEMON/GINGER ZINGER
- 2 carrots
- 2 apples
- 1 inch slice of lemon (with peel)
- 1/2 inch of fresh ginger
- 2 ice cubes

PURE GREEN SUPER JUICE
- 2 celery sticks
- 1/2 medium cucumber
- 1 small handful of spinach
- 1 oz wheat grass or wheat grass powder
- 1 slice of orange
- 2 ice cubes

after every gulp bite the orange

SUPER CHUTE
- 2 apples
- a small chunk of carrot
- 1/2 stick celery
- 1 large hand full of watercress
- 1 chunk cucumber
- 1/2 inch broccoli stem
- 1 small handful alfalfa sprouts
- 1/2 inch sliced unpeeled raw beetroot
- 1/2 inch sliced zucchini
- 1 small piece of lemon (peel on)
- 1/2 inch slice ginger
- 2 ice cubes

SHERBET LEMONADE
- 2 golden apples
- 1/3 of a lemon
- 2 ice cubes

JUICING SCHEDULE

DAY 1
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> LEMON/GINGER ZINGER
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min and EVENING 20-30 min

DAY 2
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS (add a spoonful of wheat grass powder)
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min, AFTERNOON 15 min and EVENING 20-30 min

DAY 3
MORNING-> hot water with lemon, lime or mint
1 HR LATER->LEMON/GINGER ZINGER
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS + wheat grass powder
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min, AFTERNOON 15 min and EVENING 20-30 min

DAY 4
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER DETOX JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS add wheat grass powder
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 5
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER CHUTE JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> SUPER DETOX JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 6
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> BOOST JUICE
3 HRS LATER-> BOOST JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 7
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> =LEMONADE SHERBET
3 HRS LATER-> BOOST JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

INSTAGRAM:
 @PEACEFULLYDELICIOUS

BUFFALO STYLED CAULIFLOWER BITES & VEGAN RANCH

BUFFALO STYLED CAULIFLOWER BITES

INGREDIENTS:
-> 1 head cauliflower, chopped into bite size piece
-> 1/2 cup brown rice flower
-> 1/2 cup water
-> pinch of kosher salt
-> pinch of granulated garlic powder
-> non-stick spray
SAUCE
-> 1 tsp. Earth Balance butter substitute; melted
-> 1/2 cup Frank's Red Hot sauce

INSTRUCTIONS:
1. Preheat oven to 450F.
2. In a small bowl, combine brown rice, water, garlic powder and salt. Mix thoroughly with a whisk.
3. Dip cauliflower pieces in the batter until coated evenly,then place on a lightly greased, non-stick baking sheet.
4. Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
5. Mix Frank's Red Hot sauce and Earth Balance butter substitute in a small bowl.
6. When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with thehot sauce mixture.
7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
8. Remove from oven.
9. Let the cauliflower bites set out for at least 20 minutes before serving.
10. Enjoy :)


VEGAN RANCH DRESSING

INGREDIENTS:
-> 1 cup vegan mayonnaise
-> 1/4 cup soy milk
-> 1 tsp garlic powder
-> 1/4 tsp salt
-> 1 tsp onion powder
-> 1/4 tsp black pepper
-> 2 tsp fresh chopped parsley
-> 1 tbsp apple cider vinegar
-> 1/2 tsp fresh chopped dill or 1/4 tsp dried dill

INSTRUCTIONS:
Blend all the ingredients in a blender or food processor until smooth and creamy. :)

MOIST VEGAN CARROT CAKE

A delicious, quick and easy vegan carrot cake recipe!

INGREDIENTS:

-> 1/4 cup applesauce

-> 1 tsp vanilla extract

-> 1/2 cup vegan butter, softened

-> 1 tsp salt

-> 1 1/2 tsp baking powder

-> 2 tsp cinnamon

-> 1 cup cane sugar

-> 1 1/4 cups flour

-> 1/4 cup soy milk

-> 1 cup grated carrots

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 9-inch baking pan. Combine the applesauce, vanilla, vegan butter, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add the carrots last.

Pour the batter evenly in the baking pan, and bake for 45 minutes.

Allow the cake to cool and in the mean time you can make the frosting.

VEGAN CREAM CHEESE FROSTING

INGREDIENTS:

-> 1 container Tofutti Better Than Cream Cheese

-> 1/2 cup vegan butter

-> 2 cups powdered sugar

-> 1 tsp vanilla extract

-> 1 1/2 tsp lemon juice

DIRECTIONS:

First mix the cream cheese and vegan butter. Slowly add the powdered sugar, then the vanilla and lastly the lemon juice.

INSTAGRAM:

@VEG4_LIFE

BUTTERNUT SQUASH AND LENTIL SOUP

Another cold day here in Canada, so I needed to make something to warm me up. This soup is so hearty and healthy, also really easy to make!

INGREDIENTS:

-> 2 Tspn olive oil.

-> 1 cup onion, chopped.

-> 2 garlic cloves, chopped.

-> 1/2 cup carrot, sliced.

-> 6 cups veggie broth (low sodium) , or 6 cups boiling water (I didn't have veggie broth and it was too cold to leave my house so I boiled water and used that instead of veggie broth, but veggie broth might make it taste better).

-> 3 cups butternut squash, peeled, seeded and chopped.

-> 1 cup lentils (brown or green).

-> 2 medium tomatoes, chopped.

-> 2 tspns lemon juice

-> 1 bay leaf

DIRECTIONS: 

Sauté the garlic and onions on olive oil until soft. Then add all ingredients except the water or veggie broth into a pot and cover it on low heat and let it steam for 5 minutes. After 5 minutes add the boiling water or boiling veggie broth, and cook on medium heat for 1 hour, or until lentils and vegetables are soft. Add salt and pepper depending on your taste!

WHY ARE LENTILS HEALTHY FOR YOU??

Lentils are low in calories and high nutritions!

Lentils help reduce blood cholesterol because it contains very high levels of soluble fiber. 

The dietary fiber found in lentils help prevent constipation and other digestive disorders. 

Lentils contain the third-highest levels of protein. 26% of lentil's calories are attributed to protein!

Lentils are a really good source of iron, which transports oxygen throughout your body and is key to the production of energy and metabolism.

Lentils are very low in calories and contain virtually no fat. One cup of cooked lentils only contains 230 calories, but still leaves you feeling full and satisfied!

INSTAGRAM : @VEG4_LIFE

PRETTY PINK HUMMUS

I love getting creative with hummus, and I also love beets so this was a perfectly tasting combination. I always have hummus in my fridge for a quick and healthy snack. The beets give the hummus the prettiest pink colour. 

Ingredients:

-> 1 small boiled beet
-> 1 can of cooked chickpeas, drained
-> Zest of 1 large lemon
-> Juice of half a large lemon
-> Pinch of salt and black pepper
-> 2 large garlic cloves, minced
-> 2 Tbsp Tahini
-> 1/4 cup extra virgin olive oil

Instructions:

Once your beet has boiled (approx. 30 minutes) let it cool. When the beet has cooled, peel and quarter it and place it in your food processor. Blend it until only small bits remain. Add all the ingredients except for olive oil and blend until smooth. 
Drizzle the olive oil in as the hummus is mixing. If the mixture is too thick add some water.