If you don't have an oven, or you are too lazy to use the oven, you're in the right place. This stovetop granola only requires 1 pan, a stirring utensil and 6 simple ingredients -- that's it.
I can't believe that it is April already, time is flying by this year! First off, I want to share that I had reached my 3 year veganniversary at the start of the Lenten Season! Well, there is a long story behind it all, but I first went vegan in 2012 for Lent, as a "diet" that I was going part ways with that Easter, but fortunately, did not. I was in and out of veganism for a bit at the start as I had only gone into it for weight loss, and it was hard for me to give up my old ways of living and to realize the beauty of this lifestyle. After a bit of "trial and error", I am now I am happy to say that I am vegan and never intend to live any other way. I am now a more compassionate, healthy, and inspired woman, and I thank veganism and all that has come along with it on this journey for helping me figure out who I was meant to become.
...now back to these chocolates, cause I know you all want some!
My next recipe for this Holiday season, a Cocoa Cherry Holiday Fudge that is gluten-free AND packed with plant-based protein! So far, I have shared my Healthy Gingerbread Smoothie (low-fat) and my Easy Vegan Holiday Chocolate Bark, with a few more up my sleeve these next 5 days!
Fudge has been an integral part of my family's Christmas celebrations ever since I can remember. My mom's friend Kathy makes a fudge that my dad absolutely cannot resist, but ever since I went vegan and my family has been more mindful of our diet, he knows that her fudge is not what he should be eating. He asked if I could make a protein packed vegan fudge recipe, so I played around in the kitchen and came up with this.
This year's Halloween should not only be happy, but also a HEALTHY halloween as well :)
This is a fun treat for you to create at home, everyone seems to love them, kids especially! The ingredients I used for this 'recipe' are simple: Apples, Spread The Love PB organic pumpkin peanut butter, pine nuts, slivered almonds, a strawberry tongue, and passion fruit + kiwano goo from Melissa's Produce (giveaway coming soon)!
This is the Best Raw Vegan Vanilla Ice Cream I have ever tasted.
A bold statement, yes. The truth? ABSOLUTELY.
This is the ice cream that I used as a base for my Raw Vegan Mango, and you can definitely use it as a base for practically any other flavor you wish to create. For this recipe, a sweet and simple vanilla ice cream was perfect to go with the flavors of the cobbler. (Oh, I used the raw oat crumble as well, included in that same post!)
Feast your eyes on this beautiful pre-oven cobbler! Be sure that after you place all of the stone fruit into the batter, pour the remaining juices and sugar over it, that way you get all of the sweet fruity goodness.
After posting a photo on my Instagram of my breakfast the other day, which included these power balls, I got a few reqests for the recipe, so I decided to create a post to share with everyone!
These were inspired by the ingredients in my Apple Rose Caramel Tart, a low fat raw vegan dessert I served for my birthday guests this year. I took the same basic ingredients and added nuts and oats into the mix and voila, power balls were created.