Loaded sweet potato fries with BBQ jackfruit, topped with avocado, spring onion and a ranch style dressing, with a side of tangy red cabbage and apple slaw 😜 I made and plated it all in a bit of a hurry whilst also trying to fix a travel crisis for my boss, so it doesn't look the best, but it tasted 👌🏼! Thanks for another great recipe @keepinitkind 😍
"We can either see our circumstances as a set of random cruelties and then allow those hardships to turn us into bitter victims; or we can recognize the fact that, though we may never comprehend why hard things happen, they do, and when they do, we can reach for a larger purpose beyond the pain."✨- Amy Purdy
≫ I'm not having the best day today, so I thought I would share this inspirational quote with you 🙂 I read @amypurdygurl's book a few months ago and I was beyond inspired by her story. Now every time I'm experiencing difficulty or pain, I think of her and I know beautiful things are right around the corner 😌 Also special thanks to my amazing friend @eatwithfelicity for always being there for me 💛
>> For those interested: this buddha bowl is made with green lentils, avocado hearts, strawberries, cucumber rolls, yellow tomato and a ton of lettuce underneath 😏 I had it with a big tray of oven baked sweet potato and a homemade tahini dressing. I'm sharing the recipe for the dressing with you tomorrow 👍
Wish you all the best 🙏
Omg hi it's been so long that I've posted on this Instagram! I've been so busy this summer with school, work & @plantbasedjane - however, wanted to show you guys a haul from Whole Foods today! Need a new moisturizer so I'm excited for this sensitive skin one from @acureorganics since I've been liking their face wash a lot! Also, got my second @schmidtsnaturals deodorant just because the other one I have is glass and I feel better traveling with the stick. Lastly, new toothbrush from @preserveproducts. This tooth brush is actually made from old yogurt cups...IRONIC. Excited about my new finds today!
A few months ago we let @plantbasednews into our kitchen to talk all things allplants. We had a great time showing them around and the guys produced a little video about it. Head on over to the Plant Based News youtube channel to check it out! 🌱
Are you ready for Easter? If you are still searching for a last minute recipe for Easter, then look no further and make my vegan carrot cake, which is furthermore gluten free and super delicious 😍 You can find the recipe on my blog, just head to www.elavegan.com and either search for carrot cake or check the category "desserts" where you will also find some other yummy treats like brownies. 😋 I thought I would share this photo with you again as I made a raw vegan carrot cake today but it's still in the freezer to set, so I can't show you a picture yet. 😁 I hope it will turn out as good as the baked carrot cake in this photo. Which kind of dessert do you love to eat during the Easter holidays? Let me know in the comments. 😊 Congrats to @anettvelsberg who released her 1st recipe app yesterday, it's called #deliciouslyveganapp 💛 . Hallo ihr Lieben, freut ihr euch schon auf Ostern? Falls ihr noch auf der Suche nach einem Dessert für Ostern seid, dann schaut doch bei meinem Blog www.elavegan.com/de wo ich das Rezept für diesen leckeren veganen + glutenfreien Karottenkuchen gepostet habe. Einfach nach Karottenkuchen suchen oder die Kategorie "Desserts" durchforsten. Ich wünsche euch noch einen schönen Abend 💛 . . . . . . . . . . . . . #foodphotography#veganfoodshare#carbs#onthetable#foodie#instagood#food#foodpics#igfood#picoftheday#vsco#cleaneating#nom#fitfood#yum#bestofvegan#Foods4Thought#WholeFoodsFaves#LetsCookVegan#buzzfeast#gloobyfood#beautifulcuisines#veganfoodspot#f52grams#huffposttaste#feedfeed @thefeedfeed #foodandwine#lovefood#healthycuisines
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if you know me, you know i love me a good acai bowl... and bonzai bowls kinda tops my list (because HELLOOOO look at that massive cup #acaisizematters )🍌🍇 I got the maui sunrise bc i'm dreaming of a trip to maui :,) or a staycation, i could do that too💁🏼 what're your fav acai bowl toppings???? i like the classic banana, strawb, blueberry trio🍓💥
Brown rice and millet noodle stir-fry in peanut sauce 🍜😍👌 Enjoyed along with some fresh crunchy kohlrabi and delicious homemade patties using @miigan_protein textured pea protein 💪✌🌱
Hope you're all doing amazing, enjoy the rest of your day 💙
Another of my favorite ways to enjoy pomegranate seeds: with overnight oats and caramelized bananas. I looove the fact that they add a beautiful brightness and a little tang to the rich and creamy oats❤️ what are your favorite ways to eat pomegranate seeds? I'd love to read your answers below 😊
Time to party again! This bowl was made especially for my friends @anna.pelzer and @inspiredbynick #avogardenparty and is a totally new combination of flavours for me. I wanted to create something new to celebrate the wonderful people that I have had the privilege of getting to know. Check out their accounts for a ton of healthy fresh inspiration. For their party I made Green pea, gluten free pasta that tastes absolutely amazing by Maria's noodles with a tomato basil sauce, covered in bruschetta, roasted tomatoes, sautéd lemon garlic fiddleheads and the most important, the secret to a creamy pasta experience, the vegan magic...🎆 avocado pearls😍. Mix these amazing little balls into your dish and you will not miss cheese one bit.
To make the fiddleheads,
🎆 boil a pot of water
🎆 Add fiddleheads to the pot (washed and trimmed), and return to a boil for 15 minutes.
🎆In a pan, add 1 tbsp of coconut oil at med heat. 🎆Add 2 tsp of minced garlic and sauté for 2 minutes. 🎆 when fiddleheads are done boiling add them to the pan. 🎆 sprinkle with a pinch of each oregano, thyme, salt and pepper
🎆 sauté until soft and beginning to brown
🎆 Add a tsp of @earthbalance vegan butter to the pan and toss a few times to coat.
🎆 pour in the juice of 1/2 a lemon and continue to cook on med until juice is gone.
Add them to the top of any dish or eat them as a decadent side on their own. .
Cranberry Orange Bread by @lovethroughplants 💛
One cup of teff flour
1/2 of a cup of coconut sugar
One and 1/4 of a tsp. of baking powder
1/4 of a tsp. of baking soda
1/3 of a cup of fresh orange juice (the juice from about one orange)
The zest from one orange
One tbsp. of apple sauce
One flax egg (one tbsp. of ground flax seeds with two tbsp. of water)
One cup of diced fresh or frozen cranberries, plus more for topping
How to make:
1. Make your flax egg, and place it in the refrigerator until it is thick and has fully jelled together.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Line a baking dish with parchment paper.
4. Dice the cranberries.
5. In large bowl, mix together the dry ingredients.
6. In a separate large bowl, mix together the wet ingredients.
7. Add your dry ingredients to your wet ingredients and mix them together until they are well combined.
8. Fold the chopped cranberries into the batter.
9. Add the batter into the baking dish and top it with more diced cranberries and orange slices, if you would like.
10. Place the dish into the over and bake it for 55 minutes to one hour (or until a toothpick comes out clean.)
11. Enjoy! #letscookvegan
Beet root has me like 😛 Tacos are one of my favourite things to eat specially when they are healthy! Spicy adobo jackfruit, radish, coriander and beet tortillas. Head on to the blog to learn about the benefits of beet root powder and tips on how to use it! ✌🏻
Anyone living in the Bay Area? Want to try some of my parfait recipes check out @gomethodology and their food delivery service. Check link in my bio to skip the waitlist and use code "EDGAR20" to get 20 dollars off your first order. Some of you may know I work for this company, I've been helping them with their parfait line and I also tried out most of their vegan meals! This company thinks about your needs weather you are active and trying to lose weight or even maintain your weight. Check them out and let me know if you have any questions.
After the success of the cinnamon rolls I made a while back I was apprehensive to try another bread recipe in case it went terribly wrong and knocked my bread ego. You'll be pleased to know that my bread ego has now inflated as today I made an orange, cinnamon and dark chocolate challah 😂 AND it tastes as good as it looks 😋 Hurrah! I think I'll be finding dough, cinnamon sugar and chocolate in my nails for the next week though 🍫🥐
I know there's no pb in this but IT WAS STILL AMAZING 😂 this was my first attempt at making something from @earthfawn's eBook about a week ago (I make it sound like the recipes are hard to follow but they so aren't, I'm just good at reading the end of ingredients lists after I've started making it 🙃) sooooo this was meant to be the Shiitake Congee and it was going really well until I realised I'd used the wrong kind of rice so I made the rest up (but amazingly used the right ingredients minus the rice obvs) and it tasted so damn good but just didn't quite look how it's meant to 😂
Alsoooo Tuesday life update: I kind of almost feel on top of things vaguely but hey still a month of uni to go 💃 and J and I are going out for a meal later (9 months with that wierdo) so yay 💛✨ p.s. check my story for a lil upcoming post and a beautiful photo of the boyf 😂🌱🙊
Guys, there's really no denying it. I'm a breadaholic. I love 빵 ("bread") of every kind. I've noticed, however, that though my heart remains enamored as ever with this wheat-filled crusty gloriousness, my body begins to pout at the sight of refined wheat and mounts a full-blown rebellion after a few days of "daily bread." I've also noticed that my hips and thighs have remained stubbornly unphased by 30+ miles of running a week, even though they were usually the first part of me to melt away when I was low-carbing it. So, I'm at a fork in the road. Should I go back to cutting out the carbs in order to slim down into a pair of short-shorts? Or should I just eat bread and be happy that my body still hasn't broken down after running more than I've ever run in my life? Some might say, "why not do both?" Or "meet somewhere in the middle?" That requires too much brain power... 😂😂😂
It's fig season! Figs are an excellent source of fiber. Studies show that a diet high in fiber can protect against premature death from diseases, such as type 2 diabetes, heart disease, stroke, and cancer. Figs are also a potent antioxidant, blood sugar regulator, and nutrient dense. They contain calcium, magnesium, manganese, copper, potassium, vitamin K, and vitamin B6.