This pizza crust IS the best raw vegan pizza crust that I've had.
Low fat
Nut-free
Gluten-free
Raw
Guilt-free
Healthy
A high carb. low fat raw vegan pizza crust that will knock your socks off! This recipe is stated to be meant for 2 people, but come on guys, you want this all to yourself, or at least I know I do.
Love is in the air, Happy Valentine's Day! In honor of this holiday, I made a special pink and red treat for you all: Vegan Berry Pie w/ Red Velvet Crust.
This recipe is low in fat, nut-free, no-bake, raw, and easy peasy orange squeezy to put together. Feel free to decorate your love pies however you (or your love) would like, but above are ideas on how you could serve these. Details on how I decorated these can be found down below.
This stuff is my jam! Haha but really, this jam is perfect for a pie filling, and is also a great addition to have in your kitchen. With the leftovers from this recipe, you can use it on toast, over banana ice cream, atop oatmeal, or even better, paired with peanut butter and bananas.
It's made of 4 ingredients--
My parents named me Emily von Euw, and I have been hanging around this planet for about 20 years plus a few months. I reside in Vancouver, Canada with my family, friends, lover and approximately 1 million other people I don't know personally.
I adore being alive. I also adore avocados. I've always defined myself as a critical thinker, and part of being a critical thinker is hyper-analyzing everything that surrounds me (which, in this modernist world, is quite a lot). Being in my brain is overwhelming much of the time but I have learned to manage being me by treating myself with respect (this includes meditating regularly, getting outdoors whenever possible, and feeding my body and mind whole, nourishing, organic foods). I think while we are here for these some odd 80 years most of us get on average, we should make those happy years. Ultimately, who really know if anything matters? So let's just have a good time while we can, and not tell other people how to live their lives.
I like to dance, laugh, eat, drink, eat some more, always learn, always try to improve myself, do anything that gives me a natural dopamine rush (all of the things just mentioned, plus sex, exercise, hiking, cuddling other animals, and looking into the eyes of people I love). I study history at university (getting my bachelors now, plan on getting my masters later) and I am also a full-time food blogger! What the heck does that mean? Well, it means I spend a lot of time making raw vegan recipes, taking food porn pictures of them, then sharing it all on the world wide web.
One thing that I dislike about the holidays is all the stress I come under when it comes down to the cooking. I always try to plan ahead but, well, things don't always go as planned. I decided that this year I would make simple, easy vegetable dishes that I could share with those of you in the same shoes.
Brussels sprouts always get a bad rep for being stinky and bitter, but that's because your mamas were cooking them wrong for you as a kid. This recipe will make you appreciate these little gems and hopefully share them with your family during the holidays.
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.
Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in!