Mmmm, I've been going a little pumpkin crazy lately but I'm loving every moment of it. I've been making my fat-free Vegan Pumpkin Pie Soft Serve quite a lot lately, so I decided one morning that I would spice things up and add in a chocolate kick.
This Thick Chocolate Pumpkin Smoothie recipe is sweet and simple idea that I know you all are going to love!
YES, this happened.
The thought of chocolate being paired with kale kind of blew my mind. Initially, I just said why? But the pairing sparked my curiosity...I had to have it. If it involves kale, I'M IN!
If you aren't fond of kale, or if your kiddies who refuse to eat their greens, these are a great way to eat your kale! Sweet, crunchy, and rich deep dark chocolate flavor.
Nutritional Content of Kale:
Hi my name is Sarah Ahn and am the girl behind Ahnestveggie blog! I'm here to use my creativity and love for food to showcase how amazing and beautiful living a plant-based, vegan diet can be. Being vegan doesn't have to be either boring or flavorless.
As a Korean-American, I grew up eating meat (Korean BBQ for days) and all sorts of seafood, seasoning, and dairy. Back in 2008 I was diagnosed with Ulcerative Colitis (inflammatory disease in my colon) where I lost over 20 lbs. I had excruciating burning pains in my stomach/intestine and food did not digest and went straight through my system. Although stress was the main trigger for this sickness, my diet affected it as well. Per doctor's orders, I had to cut most spicy foods, greasy fried foods, processed foods and eat more raw fruits and green vegetables. This was extremely difficult as my diet consisted of diet coke, fast foods, alcohol, eggs, cheese, pork, steak, etc.
After a few months, my symptoms seemed to have worsened and I was hospitalized for a blood transfusion and left myself, friends and family in shock and fear. I knew I had to do something quick about my health. It was not until 2012 that I started to really focus on what I was putting into my body. I started cooking more, was aware of what ingredients were going into my food, focused incorporating vegetables and cutting red meat out of my diet. I decided then to try a full vegetarian diet to help cope with the pain and it seemed to have worked. I was a vegetarian for about 2 years since then.
In honor of the fall season the pumpkin craze that comes with it, along came this Pumpkin Pecan Milk! Creamy and dreamy, sweet, and such a rich flavor. To me, this tastes like a pumpkin spice latte, but BETTER! If you would like to make this fully raw, you can use fresh peeled pumpkin.
Infused nut milks have been the craze in my home lately. I used to only create plain nut milks, then "add flavorings" in the form of a smoothie, but I was inspired by Celena from Raw nut Milk to create herb and spice infused nut milks and flours (*see note below).
A healthy soup recipe perfect for this beautiful fall season! Sweet, savory, creamy and has just the right kick of spice! It only requires one pot and can be ready for you in under an hour.
I have been having so much fun creating healthy halloween ideas for you all this year. So far along with this soup, I have shared my apple monster mouths and stuffed bell pepper jack-o-lanterns, all very easy to make.
