08
Sep
My Two Go-To Green Smoothies
A lot of people claim that green smoothies are too complex to be included in their morning routines, but I argue the opposite! Green smoothies can be made with complexity or extremely simplistic, it is all up to you. You really do not have to rely on any recipe, as I encourage you to get creative in the kitchen and include flavors YOU love <3
Today I am sharing two flavors that I myself enjoy and I encourage you to try them out. One recipe is simple, while the other is a bit more complex. Whether you follow these recipes exactly to the T or draw inspiration from them, the fact that you will be creating a green smoothie is what makes me happy. 
A beautiful farm to table summer salad for you all to brighten your day, actually dayS, since I know you are not only going to make this just once ;) I visited the farmers market and picked up the goodies you see in this salad and created a masterpiece, if I do say so myself. 
Even if you do not have any of the other ingredients, all you need is this dressing, it is definitely the star of the show. 
Vegan pupusas?!...please tell me I am not the only one who has been dreaming of the day! High carb, low fat, oil free but OH MY GOD so delicious. These are exactly what I remember them to be, and is a recipe that my {nonvegan} family definitely approved of, assuming that them devouring these meant that they were good ;) 
This meal brings me back to the weekly spaghetti dinners I used to have with my family, every Wednesday night when I would return from school. What my mom used to serve was a veggie packed marinara, noodles and a super toasty homemade garlic bread for that added crunch to complement the dish.
I did my best to try and recreate that home-y feel but in a healthier, {raw} vegan way, and I think I nailed it. This dish is hearty, filling, and packed with more flavor than even I expected. You can, of course, serve this over cooked vegan noodles as well, but I decided to keep it all raw :) I use 
Dessert Dessert Baked Potatoes? Where have you been all my life! I was inspired by the classic, not-so-vegan, and definitely not healthy, baked potatoes that I grew up eating as a child. At first, I was going to create a veganized version of that classic, but why not take it to the next level and transform that idea into a dessert?
Slow baked, naturally caramelized sweet potatoes (in three varieties), raw vegan macadamia coconut cream, freeze dried raspberries and fresh mint for that fresh kick.