If #RAW is Wrong, I Don’t Want to be Right

Today I finally got the chance to go to #Raw, a vegan cafe in Florence, and once again I was blown away by the vegan presence here in Italia. Let me just start out by saying that they served me coconut water straight out of the coconut… I mean, does it get any better than that? Not to mention that it was hands down the best coconut water I have ever tasted.

The inside of #Raw is a minimalistic, trendy atmosphere laden with bamboo furniture and plates as well as hanging plants and cotton pillows. It’s light, fresh, and welcoming and I will be spending a great deal of time there.

Today, I ordered a vegan falafel veggie wrap with avocado and a light peanut sauce. It was completely raw and completely delicious! I usually am not a huge fan of raw bread substitutes, but this wrap was one of the only exceptions I have found thus far. I absolutely loved it!

The menu at #Raw is the stuff of my dreams, there are beautiful salads, smoothie and chia bowls, a vegan burger, a full smoothie and fresh juice menu, vegan deserts and baked goods, and much more… It’s safe to say #Raw is a vegans paradise in basically every way possible, and I can’t wait to try everything on the menu!

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Fluffy Vegan Blueberry Cinnamon Muffins

I’m usually not the type who reaches for a muffin first thing in the morning, but every once and awhile I just crave something sweet and decadent in the morning. As a vegan it can be hard to satisfy certain cravings, especially when it comes to baked goods since options are somewhat limited, that’s why I decided to take matters into my own hands!

Even beyond the fact that there are few vegan baked goods available to buy (although the options are improving exponentially), I prefer my own homemade baked goods because I like to know exactly what I am putting into my body. I tend to be weary of store bought baked goods because it’s hard to know exactly what you’re getting, especially when it comes to preservatives and the quality of the ingredients.

This recipe is extra near and dear to my heart because it will forever go down in history as my very first original vegan breakfast baked goods recipe. As such, it’s extra simple with no complicated directions or uncommon ingredients which makes it super easy to replicate! I always love to whip up a batch of some yummy vegan food to share because it gives me the opportunity to show the people in my life that you don’t have to sacrifice flavor or indulgence in order to enjoy a vegan lifestyle!

Without further adieu, here’s the recipe:

You’ll Need:

For the Muffins:

  • 2 Cups of Brown Rice Flour
  • 1 Cup All Purpose Flour
  • 1 1/2 Cup Coconut Sugar
  • 3 tbsp. Baking Soda
  • 3 tbsp. melted Coconut Oil
  • 3 tsp. Ground Cinnamon
  • 1 1/2 tbsp. Apple Cider Vinegar
  • 3 tsp. Vanilla Extract
  • 1 1/2 tsp. Sea Salt
  • 1/2 Cup Unsweetened Coconut Flakes
  • 1/5 Cup Blueberries

For the Topping:

  • 1/4 cup Chopped Raw Almonds
  • 1/4 cup Oats
  • 2 tbsp. Coconut Sugar
  • 1 tbsp. Agave Syrup (maple syrup will do as well)

To Prepare:

This is the easy part! Preheat oven to 225 degrees. In a big mixing bowl combine all of the muffin ingredients except for the blueberries together until the batter is smooth and even. In a separate bowl, combine all topping ingredients to make a granola-ish mixture. In a greased muffin tin, fill each muffin hole about 1/3 of the way, and add 2-3 blueberries to each one. Bake in for 20 minutes. At this point, sprinkle the topping mixture over top of each muffin, and bake another 5-10 minutes or until the tops are just solid. Let cool, and watch them disappear! 🙂

The cool thing about this recipe is that it’s extremely versatile so it gives you the freedom do customize it however you want. For example, you may want to exclude the coconut flakes and add in chocolate chips or substitute the blueberries for goji berries! The options are endless. The other awesome part about this recipe is that the batter is so light and fluffy that it works as a vegan baked doughnut recipe as well! To make vegan doughnuts, just grease a doughnut tin and fill up each doughnut about 1/3 of the way, bake for 15-20 minutes and voila! Vegan Doughnuts! I actually made a few flower shape mini muffins as you can see in the photos below, and they turned out great as well.

Since this recipe is so new, I would absolutely love to hear any feedback or constructive criticism that you might have for it! I hope you enjoy these as much as my friends, family and coworkers that I served them to did! Keep it simple, keep it vegan and keep it whole!

Vegan Rosemary Flatbread Crust

When I think of some of life’s greatest pleasures, it’s hard not to think of pizza. Unfortunately, it can be tough to find a truly satisfying and delicious vegan pizza, which is why today I decided to take matters into my own hands! The final product was this addicting Rosemary and Brown Rice Flour Flatbread Crust topped with a modified version of my garbanzo avocado mash (see my recent post Worlds Best Garbanzo Avocado Mash), heirloom cherry tomatoes, sliced radishes, and black sesame seeds.

I want to share this vegan pizza crust recipe with y’all because I’m pretty sure it’s the best thing to ever grace my oven, and it will definitely be a staple for me from now on. It has the perfect combination of rich flavors (rosemary is my favorite in this) and crunchy yet doughy texture. It’s also easy and quick to make, and you have the freedom to customize the toppings to your hearts desire! I tried to keep it to as few ingredients as possible, but feel free to add or take out any spices based on your tastes and what you have in your pantry.

You’ll Need:

  • 1 tsp active yeast
  • 2/3 cup all purpose flour
  • 1/2 cup brown rice flour
  • 1/2 cup warm water
  • 1 tsp olive oil
  • 1/3 tsp salt
  • 1/3 tsp dried oregano
  • 1/3 tsp dried rosemary leaves
  • 1/4 tsp garlic powder

Cooking Directions:

  1. In a large bowl, combine 1 tsp active yeast with 1/2 cup warm water and 1 tbsp of all purpose flour, let sit for 5 minutes to let yeast activate
  2. Add in 1/2 cup all purpose flour, 1/2 cup brown rice flour as well as all of the seasonings and 1 tsp olive oil and mix and kneed until dough is soft and slightly sticky
  3. Roll dough into a ball and let sit for 15 minutes, preheat oven to 435 degrees
  4. Add about 1/2 tsp olive oil to the outside of the ball of dough, and use your hands and a bit of flour to spread the dough thin on a cookie sheet lined with parchment paper – remember that the dough will rise slightly in the oven so spread it thin, leaving it just slightly thicker around the edges (think 13-14 inches)
  5. At this point you can add sauce and toppings to your pizza, or you can bake it with no toppings and wait until after the crust is cooked to add toppings (depending on if you want the toppings to be hot or cold)
  6. Bake for 17 minutes or until dough becomes golden brown on the edges
  7. Remove from oven, add toppings, and enjoy!

I hope you enjoy this one as much as I did. Pizza is one of my favorite foods, and it’s even better knowing that each ingredient has nutritional value that will benefit my body. I might consider adding hemp hearts or changing up the spices in the future based on what toppings I intend to use, but I can’t imagine an outcome much better than this rosemary and brown rice flour combo!

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As I said above, I used my yummy Worlds Best Garbanzo Avocado Mash as topping tonight. I modified the mash by adding some baby arugula, another half of an avocado, chili pepper, and pink Himalayan salt.

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Stay healthy and stay compassionate y’all! B-)

Low Sugar, Low Calorie Smoothie Bowl Hack

I think we can all agree that the beloved trend of beautiful smoothie bowls is here to stay. There’s nothing as refreshing as a nice cold smoothie bowl packed with nutritious fruits and veggies to put some pep in my step, not to mention all the fun you can have with toppings! The options are endless when it comes to these magical meals. From all textures and colors of the rainbow, eaten for any meal of the day, and modified for every different taste and diet, new and exciting smoothie bowls are popping up in the kitchens of first time chefs and gourmet food stylists alike.

Lately, I have been trying my hand at concocting some equally nutritious, delicious, and easy to look at smoothie bowls. Health nut that I am, I tend to be hyper aware of the nutritional value of my smoothie bowls, which brings me to their downfall. There is no question that smoothie bowls are chock full of the best foods for your body, but unfortunately too much of anything can be a bad thing. As a novice smoothie bowl creator trying to get the perfect color, consistency, and volume in a smoothie bowl can lead to packing in unnecessary amounts of banana, avocado, nut butters, sugary fruits, or whatever ingredient you use to beef up your bowl. This process has the potential to yield a highly deceptive final product containing tons of hidden calories, fats, and sugars. Luckily, mother nature has provided us with some nutritious and low calorie alternatives to give your bowl that extra oomph without negating the nutrition or taste of your beautiful bowl:

Drum roll please…….

Zucchini and Cauliflower! Before you dismiss these as the perfect fillers thinking that they will ruin the flavors of your smoothie bowl, let me assure you that you can’t taste either of them at all. Seriously, at all. Since neither of these vegetables have particularly loud flavors, they are ideal for bulking up your bowl without altering the flavors you work so hard to achieve. They both have different and wonderful qualities that can add the perfect body to your smoothie in a pinch, so I like to keep tons of chopped up frozen zucchini and cauliflower on hand at all times.

Frozen zucchini makes a perfect base for a light, fresh smoothie bowl that won’t weigh you down or absorb and mask other subtle flavors. Since they’re mostly just water, you can toss in basically unlimited amounts of zucchini to make a high volume, low calorie smoothie bowl. I particularly like to use them for green smoothie bowls, or bowls where I am already including avocado or other creamy ingredients so that the texture is well balanced. Cauliflower, on the other hand, is the perfect counterpart for zucchini in that it builds a smoothie bowl to a thicker consistency that will balance out overpowering flavors. For fruity smoothie bowls, cauliflower is my go-to base even over banana because of it’s low sugar content that allows me the freedom to include more berries or flavor building, characterizing fruit.

Considering the terrific qualities that both zucchini and cauliflower bring into the mix (literally), I rarely find it necessary to choose between the two. More often than not, my smoothie bowls will include varying proportions of  both of them! Having both of them on hand is extremely convenient because it gives me the freedom to throw in a couple extra frozen zucchini slices or cauliflower florets if I want to alter or thicken my smoothie just slightly. Part of beauty of these two awesomely healthy smoothie bases is their accessibility, they are available at basically any supermarket year round! We all know that the proof is in the pudding (or the smoothie in this case), so go ahead and play around with these two magical ingredients and have fun testing out different combinations and consistencies! Keep it creamy or keep it icy, but whatever you do, keep it simple and keep it WHOLE 🙂

Cauliflower Based Strawberry Smoothie Bowl

Cauliflower and Zucchini Based Pitaya and Berry Smoothie Bowl

Cauliflower and Zucchini Based Pitaya and Berry Smoothie Bowl

 

6 Healthy, Quick, and Economical San Francisco FiDi Workday Lunches

As I mention in pretty much every post (which, by the way, I apologize for), I’m currently trying to get into the groove of working full time in the San Francisco Financial District. With such a long day, my hour of freedom at lunch time is extremely precious to me, and something I most definitely want to make the most of. It’s a very welcome time to fit in some extra steps, catch up on my Holistic Nutrition or Yoga Teacher Training reading, do some shopping, or just unwind and soak up vitamin D from the sun!

Although I try to meal prep every Sunday so that I can save money by packing my lunch instead of buying it, sometimes those perfectly packed lunches just don’t materialize by 6 AM and I end up getting to the office empty-handed. On these days, I have to admit that I very much enjoy wandering the city in search of my next favorite lunch spot. With all this along with my limited budget and vegan diet in mind, I have scoured the surrounding area for healthy vegan lunches that are quick to pick up and don’t break the bank. While my search is far from over, here are 6 of my favorites so far:

  • Eatsa: With various locations including one at 1 California Street, this place is the fast food restaurant of the future. You can order and pay online through their user-friendly app or at a kiosk on site and your meal will be available within minutes in a small cubby. No human interaction involved whatsoever! The menu features tons of delicious and healthy customizable quinoa and salad bowls for lunch, as well as some great sides. There is also a wonderful breakfast menu that includes quinoa apple “oatmeal” which is delicious as well as chia pudding (not vegan, much to my dismay) and coffee. Right now my favorite lunch bowl is probably the Tres Chiles Bowl (with no cheese or tortilla chips, and added free garnishes). It’s unbelievably tasty, filling, and nutritious, coming in at just under $8.00 in price.

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    Eatsa Tres Chiles Bowl  (no cheese or tortilla chips, and added green onion and lime)

  • Blue Hawaii Acai Café: Located at 2 Embarcadero Center. Sometimes I just have to have a smoothie bowl, and on those days I look no further than Blue Hawaii Acai Café. The bowls are so tasty (I like the Kaiser or the Lime Fresh without honey) as well as filling and beautiful! What more could you ask for in a smoothie bowl? They also let you customize the bowls to your liking, sometimes I’ll ask for peanut butter mixed in to change things up. It’s perfect if you’re in a rush because they are unbelievably efficient, and they will even give you a lid and a bag if you need. Finally, the people there are SO kind and welcoming, they remember familiar faces and always greet you with a smile. Most orders will come in between $8.00-$11.00, but it’s well worth the price for such a fresh and nutritious meal that will keep you full through the day.
  • San Francisco Soup Company: On a cold and rainy day, or whenever I’m in a hurry and just need a quick vegan lunch in under 5 minutes, I can always count on finding a San Francisco Soup Company near by. There are tons of locations around the Financial District, all with reliably great soups that always make a perfect lunch. My go-to is the Smoky Split Pea Soup with an orange on the side. It has the perfect amount of chunkiness and flavor, plus it’s a heaping serving of veggies! Sometimes they will feature some vegan specials, for example Tuscan White Bean & Kale Soup, or Coconut Dal with Roasted Butternut Squash. Coming in usually just under $10.00, this is one of the most accessible and reliable lunches in San Francisco!
  • Onigilly: Located at 4 Embarcadero Center and also at 343 Kearny St, this is one of my very favorite lunches because it allows me to satisfy a sushi craving for under $3.00! The Onigilly menu is nothing short of awesome, offering delicious traditional Japanese street food that can be described as sushi sandwiches (pictured below), as well as rice bowls and salads! If you’re not absolutely starving, you can pick up just one onigilly for under $3.00, or if you’re having a hankering to fill up on some delicious japanese food you can get three of them plus a side of edamame for $10.00. It really is a bang for your buck!

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    3 Veggie Onigillies and a Side of Edamame

  • Sushiritto: Since we’re on the topic of Japanese food, I can’t stop myself from raving about this infamous Sushi Burrito establishment. Though there are multiple locations around the city, I frequent the 388 Market Street take out window. I was beyond excited to discover that they offer a vegan option, called the Buddha Belly. It is absolutely sensational, especially for mushroom lovers like myself, and it will keep you full for hours (sometimes I can even split it into 2 meals). To save time, you can download their app and order and pay ahead of time and avoid waiting in the super long line! My order, the Buddha Belly, is on the more economical end of the spectrum at just $10.00.

    Buddha Belly Sushirrito with Diablo Sauce

  • Mixt Greens: Similar to SF Soup Co., there is basically a Mixt Greens on every corner in the FiDi, making it another super convienent and reliable lunch spot. That being said, you can usually find me at the 100 California St. location enjoying one of their vegan options (my favorites right now are the Be Well and the seasonal winter Bodhi Salad). If you’re in the mood for a big, beautiful, fresh, nutrient packed salad, then this place will be your absolute jam. As is the trend for the lunch scene around here, my order usualy comes to $10.00 or so, but expect to pay $1.00-$4.00 more if you’re a meat eater.

While I only mentioned six of the lunch spots that are particularly close to my office and convenient for me based on my diet and budget, the Financial District is something of a healthy food mecca. There is (quite literally) an infinite amount of awesome options. Honorable mentions go out to Tender Greens, Plant Café, Cantina Verde, Urban Remedy, Proper Foods, and that’s just to name a few. If you have any suggestions for me, I am always looking for something fun and new to try so please feel free to share your favorite spots with me! As always, stay tuned, keep it simple, and keep it whole 🙂

Smoky Spicy Sunday Night Buddha Bowl

I think we can all agree on one thing when it comes to Sunday nights: in a perfect world it definitely includes meal prepping. If you’re like me, it also includes one last delicious and indulgent meal to end the weekend on a perfect note. But what if you only have an hour to cook and you have to choose between the perfect dinner or a weeks worth of lunches? Your head tells you meal prep… but your  heart and tummy tell you to make one last perfect weekend dinner. Well debate no more, head and heart, because you can do BOTH with this delicious, nutritious, Buddha Bowl composed of healthy week day recipes that will keep in the fridge for the work week ahead!

For my work week lunches, I like to have a big bowl of ready-to-eat greens so that I can quickly throw together a salad with any toppings I’m in the mood for. The thing about most salads is that they wilt and get soggy with time, leaving them basically inedible. I also struggle with bringing dressing with me in the morning, it just takes too much extra time and leaves me lots of Tupperware dishes to wash and lug around. Fortunately, superfood Tuscan Kale exists!! Unlike other types of greens, Tuscan Kale keeps its crunch if left in the fridge with dressing for a few days. It makes the perfect work week salad base, which is why I like to make a huge container of a simple, vegan Tuscan Kale Caesar(ish) Salad (recipe below)!

I think it has become clear at this point that I’m extremely into spicy food. The more flavorful, the better! Any simple meal can be vastly improved with just a little bit of fun flavor, so I always like to keep some versatile little “flavor bombs” of some sort on hand that I can toss into any dish to spice it up. I’ve been on something of a garbanzo bean/chickpea kick lately, so this week I decided to stick with the trend and make some Crunchy Smoky Paprika Chickpeas to use as croutons and toppings on anything and everything (recipe below)!

The sweet potato lover that I am, I can’t last the week without a batch of my Sweet Potato and Heirloom Carrot Hash. I can’t get over this dish because of the versatility of it; I can seriously eat it for breakfast, lunch, dinner, or all three. It tastes great with a salad, on some quinoa, in a pita pocket, or even by itself! Another thing I can’t last a week without is a copious amount of ready-to-eat quinoa. Right now I’m really into white quinoa because I love that it goes so well with breakfast foods as well as lunch and dinner recipes. It absorbs and really highlights the flavors and textures of whatever it is paired with, so I like to prepare a good amount of it on Sunday nights so I can quickly put together a filling quinoa bowl in a pinch.

Anyway, I digress.. Back to the star of the show: my Spicy Smoky Sunday Night Buddha Bowl! After preparing all of these work week dishes I was starting to get pressed for time as well as just plain lazy, so I decided to combine all of my meal prep elements into one perfect dish! All I needed to perfect this combination was avocado (of course) and some home made Sweet and Spicy Peanut Sauce (recipe below). Below, you’ll find all the information you need to recreate my little meal prep masterpiece, but don’t be afraid to go off book a little bit and add or subtract any ingredients you want! Cooking is a journey of trial and error… with an emphasis on the error if you’re anything like me. Everything tastes great when it’s tailored perfectly to your tastes, so go ahead and individualize everything (or just stick to my recipes, because I think they’re pretty darn good)! Also remember that some of these recipes make way more than you’ll need for the Buddha Bowl because they’re meant to be kept in the fridge and used as lunch or dinner elements through out the week!

Tuscan Kale Caesar(ish) Salad:

You’ll need:

  • 10 cups Tuscan Kale Leaves (if you can’t find it fresh at your supermarket, you can also use 1 bag of organic Tuscan Kale but make sure to still measure out 10 cups)
  • 4 tablespoons extra virgin olive oil
  • Juice of 1 large or 2 small lemons
  • 5 cloves of garlic
  • Chili Pepper, Salt, and Pepper to taste

To Prepare:

  1. In a large mixing bowl, shred the Tuscan Kale leaves into somewhat small, bite size pieces (omitting any stems or spines)
  2. In a small bowl, combine olive oil, lemon juice, finely chopped and crushed garlic, salt, pepper and chili pepper
  3. Pour dressing mixture over shredded kale, and toss until leaves are evenly coated

Crunchy Smoky Paprika Chickpeas:

 

You’ll Need:

  • 1 can chickpeas/garbanzo beans
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon of salt
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/8 teaspoon cayenne pepper

To Prepare:

  1. Preheat Oven to 425 degrees, drain and rinse chickpeas and dry them off a little bit with a towel or paper towel
  2. Combine all spices in to a small bowl
  3. In a larger bowl, combine chickpeas, olive oil, and about 1/3rd of the spice mixture and mix them together until the olive oil and spice mixtures are spread evenly
  4. On a cookie sheet, spread out the chickpeas and cover them with the remainder of the spice mixture, making sure they are fully coated with the spices
  5. Bake for 22-25 minutes or until they are crunchy

Sweet and Spicy Peanut Sauce:

 

You’ll need:

  • 1/4th cup all natural peanut butter (I like crunchy)
  • 1/4th cup unsweetened coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1-2 teaspoons (or to taste) Sriracha Chili Sauce
  • 1 clove of garlic
  • lemon or lime juice to taste

To Prepare:

  1. I’m going to be honest with you here, I’m not sure how you’re supposed to prepare traditional peanut sauce, so I’m just telling you guys what works for me (as someone who is not above cutting corners for the sake of efficiency) – Step 1: Melt the peanut butter over the stove or even in the microwave
  2. Combine all ingredients until combined into a creamy sauce texture. If you are looking for a thinner consistency, add small amounts of water (maybe a teaspoon at a time) until you have achieved your desired consistency.

Spicy Smoky Sunday Night Buddha Bowl:

You’ll need:

  • 1 -1.5 cup cooked white quinoa
  • 1 cup Tuscan Kale Caesar(ish) Salad
  • 1/4 cup Crunchy Smoky Paprika Chickpeas
  • 2/3 cup – 1 cup Sweet Potato and Heirloom Carrot Hash
  • 1/2 Avocado
  • 1/4 cup Sweet and Spicy Peanut Sauce
  • Black Sesame Seeds or Garnish of Choice

To Prepare:

  1. In a bowl, lay down a base of quite quinoa, adding the kale salad and sweet potato hash second, and the avocado and chickpeas afterwards
  2. Drizzle peanut sauce overtop of the quinoa. Sprinkle black sesame seeds or garnish of choice over top
  3. Enjoy!


I hope you guys enjoy this awesome and nutritious Buddha Bowl as well as the recipes included in it! I know I’ll be enjoying them all week 🙂 I would love to hear if you have any great tips to improve any of my recipes or if you made any yummy or nutritious changes. Have a great week, keep it simple y’all!!

 

Sweet Potato and Heirloom Carrot Hash

If I had to pick a favorite food, you best believe it would include sweet potatoes (well.. either sweet potatoes or split pea soup). They’re the perfect food in my book: delicious, nutritious, versatile, and beautiful! The first time I ever had sweet potato hash was at True Food Kitchen, and ever since then I have been trying to perfect a sweet potato hash recipe of my own.

Sweet potato hash is one of my favorite side dishes to have on hand because it’s an awesome compliment to almost anything. In the past I have used it as a topping on nachos for dinner, as a side dish with tofu scramble for breakfast, as an ingredient in a buddha bowl, as a filling for a pita, and of course as a main course in all it’s glory!

Along with sweet potatoes, heirloom carrots are also up there on my list of favorites. The two flavors compliment each other wonderfully. They also take on the flavors of seasonings perfectly which makes them an awesome addition to my sweet potato hash, bringing some new flavors, nutrients, and pretty colors to the table!

You’ll need:

  • 2 medium size sweet potatoes
  • 2 heirloom carrots
  • 6 cloves chopped garlic
  • 1 cup of vegetable broth (I use vegetable bouillon)
  • 1/2 cup diced white onion
  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 teaspoon thyme
  • chili pepper
  • salt and pepper

To Prepare:

  1. Preheat oven to 425 degrees
  2. Thoroughly wash and finely chop the sweet potatoes, heirloom carrots, garlic, and onion and combine them with the olive oil and vegetable broth. Roast them for 20-25 minutes in a glass cooking container.
  3. Heat a large skillet over medium to high heat and transfer the vegetable mixture into the skillet. Add in spices (chili pepper, salt and pepper to taste) and sauté 10-15 minutes or until the potatoes begin to get crispy
  4. Enjoy!

On a nutritional level, this dish packs a great punch as well. Sweet potatoes are an absolutely awesome source of healthy carbohydrates and dietary fiber as well as some key vitamins and heirloom carrots are an excellent source of antioxidants, vitamin A, and several B-vitamins. This is the perfect side dish to serve with any salad or as a carbohydrate and vegetable component of any macro bowl!

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Finished product, still in the skillet. Feel free to add in any additional spices and cook it to the crispness of your liking.

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Sweet Potato and Heirloom Carrot Hash as a component of a macro nutrient bowl! One of the endless ways you can use this recipe

I hope you enjoy this recipe as much as I do, and I would love to hear about any modifications or new uses for it! Stay sweeeeeet as yams y’all & don’t forget to keep it compassionate and keep it whole!

Strawberry Dragonfruit Smoothie Bowl

There’s nothing to kick off a weekend morning like a tasty and nutritious smoothie bowl. They are just about the most gorgeous breakfast food I can imagine, and they’re so customizable that everyone is able to enjoy them and taylor them exactly to his or her liking! This morning, I had a dragonfruit (also called pitaya) on hand, so I decided to make it the star of my smoothie bowl!

The result was a creamy, bright, and satisfying smoothie bowl that I will definitely be recreating in the future. Here is the recipe:

In a blender combine:

  • 1 cup frozen cauliflower
  • 1/2 frozen banana
  • 4 frozen strawberries, 3 fresh strawberries
  • 1/3 cup fresh dragonfruit
  • 1/4th avocado (for texture)
  • 1/2 cup unsweetened coconut milk
  • 1 tbsp unsweetened coconut flakes
  • 1/2 tsp vanilla extract

I had my blender on high for about 2 minutes, but I’m still playing around to figure out the best techniques for blending. Just make sure to blend until it’s mostly the same color and there aren’t any chunks. You can also blend shorter or longer amounts of time to adjust the thickness based on your tastes! This amount of ingredients yielded just enough smoothie to prepare 2 small/medium smoothie bowls, or one medium/large one! I made a couple different variations of toppings:

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Toppings (Left to Right): Banana, Dragonfruit, Hemp Seed Hearts, Black Sesame Seeds, Unsweetened Coconut Flakes

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Toppings (Left to Right): Cranberry-Rasins, Hemp Seed Hearts, Blueberries, Dragonfruit, Banana, Unsweetened Coconut Flakes over top

This was actually my very first time using a dragonfruit at home, and I was pleasantly surprised at how easy it was to cut and use as well as how tasty it was all by itself! Dragonfruits are so pretty that they can be intimidating to use at home, but they are much easier to maneuver in the kitchen than other, more common fruits like mango or pineapple.

I also want to add that even though there is no protein powder included (I’m not as into using powders and supplements), the nutritional value of this smoothie bowl is off the charts! You’ve got all your macros: carbohydrates primarily from the banana and cauliflower, healthy fat from the avocado, and protein primarily from hemp seed hearts. I recently learned that hemp seed hearts are also a fantastic source of omega-3 and omega-6, which was wonderful news to me because those are the main nutrients that I struggle to find enough of in my plant based diet.

This recipe couldn’t have been better for a perfect Sunday morning pre-yoga meal. I hope you enjoy it just as much as I did, and feel free to let me know if you discover any modifications to improve upon it!