I could only last through first 15 minutes, it's too much
Looks absolutely delicious
Amazing recipe, tried and it’s really delicious!
This was one of my most popular posts ever on cameraphonevegan.com/veganderbycatparty.com, so I decided to archive it on here as well! Please forgive the picture quality, as these came from the cameraphonevegan era when the cameraphones weren’t quite as sophisticated as they are now! 😉
One day at Whole Foods, I was looking around the bin section and found this black quinoa. It looked a whole heck of a lot like red quinoa, but I thought I’d give it a try and see if the taste was much different. It was a little toastier tasting, where I think the red quinoa has a slightly savory flavor compared with the plain. It cooked in the same time as red quinoa, which was 20 minutes (I find that regular quinoa cooks in 15).
I used 1 cup of wet, rinsed quinoa and 1 3/4 cups of filtered water. For more flavor…
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Adding to my recipes book
I’m pretty sure the first time I ate pesto was at the Cheesecake Factory, splitting two dishes with my best friend Tania. It’s grown on me since; Buitoni pesto and tortellini used to be a staple in my fresh-out-of-college dinner repertoire. Since I’ve been on a kick of re-making dairy-full dishes dairy-free (see: creamed spinach and ricotta), I wanted to try an alternative pesto – dairy free and without basil (just not a huge fan of it). There are lots of great recipes using spinach, kale or arugula as the base, I ended up doing a Spinach version, only slightly tweaked from this recipe from Whitney Bond to make it dairy free, a smaller portion and slightly less garlic-y.
What you’ll need:
- 2 cups of spinach, ripped as you throw into blender (have a little extra on hand in case you need to balance flavor)
- 2 cloves of garlic, chopped
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Great for vegan recipe list. Love it
This bread will honestly melt in your mouth and oozes yumminess (the truth though, you’ve got to eat it right out of the oven with butter) otherwise it definitely tastes as healthy as it sounds. I got the recipe from Texanerin Baking and followed it pretty much exactly. If you’re following some kind of special diet (which chances are you’re trying, since it’s that time of year) you could have it with earth balance “butter” instead and feel even better about eating half of the loaf in one sitting. Treat yourself to a cup of tea and slice (or the whole loaf) and enjoy!
Sound like great energy boosting drink
2 x Carrots
1 x Apple
2 x Beetroot
Big chunk of Ginger
1 x Juice of a Lemon
1 X Juice of Lime
Cold Water / Coconut Water
Phytonutrients give fruits & vegetables their beautiful bright colours, and they are the nutritious compounds we all need.
Eating a large amount of phytonutrients guards your cells against damage from free radicals, and can help protect against certain cancers, so try to eat a rainbow of brightly coloured veggies & fruits where you can.
This juice is the perfect blend of a few delicious phytonutrient filled ingredients:
Beetroot is full of phytonutrient superfood goodness, which offers antioxidant, anti-inflammatory and detoxification support.
It’s a rich source of potassium, magnesium, iron, vitamin A, & B6.
Carrots are full of beta-carotene, which can help with functions like vision, reproduction, healthy cell membrane growth, as well as a number of other powerful antioxidants.
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