Vegan Chocolate, gluten free, soy free cake.
Personally I'm not gluten free, but I know a lot of people are so I wanted to create a free from 'healthy' cake.
In a bowl mix 300g ground almonds, 80g brown sugar, ground flax seed and baking powder, once all the ingredients are in a mixing bowl add 200ml fizzy water, yes fizzy water, sounds strange but works so well! Mix well until everything is combined and place in a greased cake tin. Bake at 190C for 25 mins.
For the icing:
Mix 100g vegan icing sugar with half a large bar of vegan dark chocolate (melted) and add a tiny bit of hot water, mix well and once your cake is cooled place on top with strawberries and a little icing sugar for decoration🍓🍰🍫
No-bake vegan blueberry cheese cake
Ingredients: ( 10cm x 24.5cm x 2.5cm mould)
Crust: 70g raw pecan nuts, 2 tablespoons raw cacao powder, 3 tablespoons cacao nibs, 40g melted cacao butter, 3 dates, and a pinch of pink salt
Filling: 110g over night soaked cashew nuts, 120ml coconut cream, 40g melted cacao butter, 3 tablespoons lemon juice, zest from half a lemon, 3 tablespoons raw agave or maple syrup, and 50g fresh blue berries .
1. In a food processor place every ingredients for the crust, and blend until well processed but still slightly crumbly.
2. Press the crust into the bottom of the mold.
3. In a food processor place every ingredients for the filling except blueberries, and blend well until smooth. Layer two thirds of the white filling above the crust. Cool it in the freezer until it sets. In a food processor, blend blueberries and remaining white filling until smooth. Layer this blueberry filling on top of the white layer, and cool it in the freezer until it sets. Leave in room temperature for 10-15 minutes before eating.
焼かない ヴィーガン ブルーベリーチーズケーキ
First homemade meal since I came back from holiday! I have the worst post holiday cold and i can't even bother to get out of bed!
I made this veggie scrambled eggs with 1 whole egg, turmeric, crushed garlic, onion and green peas. I paired it with sliced tomatoes, avocado, balsamic vinegar, salt and pepper.
Buddha bowl for lunch with spinach, sprouts, carrots, heirloom tomatoes, celery, cucumber, avocado, hemp seeds and spicy chipotle dressing made with @sirkensingtons chipotle vegan mayo 🔥 Hope you are all having a great Sunday! 🌞 #vegginbowls#eattherainbow
Ceci croccanti per uno snack originale, prima lessati, poi conditi con olio d'oliva, sale e rosmarino e passati in forno a 200 gradi per 30 minuti - Crispy chickpeas for an original snack, first bolied then baked in oven at 200C for 30 minutes with olive oil, salt and rosemary
Day 2 continued: I decided to make a rainbow for lunch. This time I didn't use any fancy fruits or out of the ordinary decorations. •
Super simple recipe:
Sautéed broccoli, purple cabbage, onions and mushrooms in black pepper, smoked paprika, garlic powder and a pinch of salt.
Topped with rolled basil, fresh tomatoes, refried beans, pomegranate and golden berries😋
Optional splash of lemon juice •
Photography editing tip: for those of you who don't want to spend too much on editing software check out Snapseed! That's how I edited this picture 😋
Sunday mood today! Watching netflix & eating burgers! 💚 Created this red-pink beetroot burger today with beets of course and some seeds, oatflour and spicy spices😁 recipe will be released on @veganz next month! Whats your favourite burger style??
This is my If Wes Anderson created a cheesecake! but before we get into that, a quick 24 hour eBook flash sale on the bundle pack. when you purchase both eBooks as a bundle use the code WES for 10% off your purchase. Link to my eBooks are in my bio!
one of my favorite directors would be wes anderson. the way he uses color in film is just mind blowing. re-watching grand budapest hotel gave me ideas to try with some photos. which would be this raspberry lemon cheesecake with a snicker doodle date crust. i attempted a different way of making it this time. i actually tried vegan cream cheese for the first time instead of cashews and yep, it tasted exactly like cheesecake haha. I’m not a big purchaser of processed vegan products but these are really helpful for those wanting to transition to vegan from meat eater.
So I hope this theme gives people some creative ideas. I am always thinking of ways to make food photography next level. I will also be going to the store today after i brainstorm on some new ideas. i am not sure what i want to make yet but you will surely find out what i am up to in the next few days. i am also moving out in little over a week so my mind is occupied with figuring that out as well. i will do my best to keep the creative ideas flowing despite! enjoy your Sunday 🙏🏼
SUNDAY BREAKFAST 🌱 consists of tofu scramble, @gustafoods sausage, hash-browns, strawberries and blueberries 👅 I always go hard on my weekend breakfasts 👊🏼 Yesterday I had such an amazing day. It started out with a boat ride over to North Vancouver to meet @vanessavorbach for a hike and some lunch, and then later in the day I met up with @brucesroots and @inspiredbynick (who came from Toronto to visit) 🙌🏽 I'm so amazed at how friendly and supportive this community is. We are all working together to raise awareness about how you can live a healthy and abundant life when eating plant based, while trying to cause the least amount of harm to the environment and the animals. As we know there is a lot of hate happening in our society right now, which can really dampen my mood. But being around like minded people motivates me to find out solutions to help change the world 👊🏼🙏🏼🌎🌲✨
Raw berry pizza🍓🍒🍕
Wouldn't it be great to start your Sunday morning with a lovely breakfast! So today I made a raw berry pizza for breakfast with blackberry mint jam😌. Pizza can also be a fantastic option for breakfast especially if it's healthy😉🍕💚
My pizza contains lots of vitamins and minerals due to all nutritious ingredients I have chosen to use. So that's a great way to keep me energetic for the whole day🍒🍓🌸
Went a little extra on the home made pizzas: sourdough base wood fired by a pal, @vivavivera vegan chicken, marinated courgette with all of the moisture drawn out before cooking, a drizzle of fermented pepper salsa and oil, and mozzarisella. Beautiful! 🌿😋
365 days ago I said the same I am saying now. The difference is - now I am living it. .
I am talking about selflove for a long time now. You can't see the difference from the outside. Yet I can feel it in me. I realized that the reason why many people don't change is because they are not patient. .
How can you truly love yourself within a few months if you hated yourself for years? .
You have to inhabit new patterns to your life to create something you dreamed of. Through letting go of old routines you prepare future. This is a longterm way of living. Not a crash diet. Every single step is a step forward. Everything you do leads to how you see the world and yourself. Stability comes from building strong bases. .
Years in years out we were told not to love ourselves. We were told to reach what we want as fast as we can. Like my friend @plantifulsoul said: ,It is not easy to remember that we are everything. In a place that thought us to be nothing.' Break the patterns. We don't need regimentation anymore. We have our own voice. We just forgot it. #lulusletter
Peach & Blackberry Slump with buttermilk & maple sugar "biscuits"
Link in bio for this simple, kick ass, old school recipe.
Not going to lie, we ate half of this with vanilla ice cream for breakfast this a.m.
It took no time to make.
This is such a perfect summer dessert!
Learning that eggs are off limits this week has been a tough one. 🥚I've worked so hard over the years to learn to love food and eating again, that feeling like I'm constantly discovering that certain foods have been hurting me this whole time is an emotional journey too. ✨
BUT let's focus on the positive: I'm healing in new ways right now and it's pushing my creative buttons in all the right ways.
Smashed organic herb and curry potatoes, sliced organic avocados, and a healthy drizzle of @blodekuhla cashew yogurt
Awesome👏👏👏👏👏👏👏👏 #Repost @van0510
Vegan homemade chocolate pudding 😍
Hey everyone 😊 Started this day with a simple wholegrain bun and this vegan chocolate pudding 😍 Made the pudding just with almond milk, coconut blossom sugar, cacao powder, vegan chocolate macchiato protein powder and agar agar. Topped with almond yoghurt, cacao nibs and berries is this a very delish breakfast or dessert idea 😊 The next time I weigh the ingredients for you 😘 Happy thursday!
Hey ihr Lieben! 😊 Erst einmal vielen lieben Dank für euer Daumen drücken Gestern 🙆 Bei so viel Glück wünschen und Daumen drücken konnte ja gar nichts schief gehen 🙊 Und das ging es zum Glück auch nicht! Die Berufsabschluss Prüfung habe ich mit einer 1 bestanden und bin sooo froh darüber 🙊 Also Danke euch Lieben nochmal! 😊
Aber nun zu dem Bild. Ich habe mal spontan versucht einen kleinen veganen Schoko Pudding ganz selbst zu machen 🙆 Dafür habe ich einfach Mandelmilch, Agar Agar, Kokosblütenzucker, Kakaopulver und etwas sojafreies Schoko Macchiato Protein von @nu3_de * benutzt 😍 Dann nur noch in eine Form gießen für ein paar Stunden in den Kühlschrank stellen und dann mit Mandeljoghurt, Beeren und Kakaonibs (ebenfalls von @nu3_de 😊 Mit dem Code NU3VAN20 könnt ihr bis zum 30.07. ganze 20% auf nu3 Produkte sparen aus DE, AT & CH *) toppen 🙌 Genaue Mengenangaben habe ich dieses Mal nicht, da er ziemlich spontan entstand. Aber den mache ich auf jeden Fall wieder 😊 Später geht es für mich noch zum Arzt. Ich hoffe er sagt mir das der Gips nächste Woche ab kann 🙊 Was habt ihr heute vor? 😊❤
* Werbung / Anzeige
Here's a sneak peak of my superfoods baked falafels made with @kitchenaidusa Pro Line® Series Blender that is absolutely amazing. A blender that can do it all! From smoothies, nut butters, nicecream, soups, and these falafels. 😉@kitchenaid.healthy has been treating me so well and super happy with this blender. Recipe coming later this week 😘