I really thought that by the time this fall holiday season ended, I would be all pumpkin'd out, but I'm still on a pumpkin kick!
I made another batch of my Pumpkin Pecan Milk and decided I would see how it would turn out as a Sweet Pumpkin Chia Pudding and oh my, this recipe is heaven in a cup. It is so light, yet it's decadent and creamy. My parents thought I was serving them some vegan junk food, and they devoured it!
The very first question is, of course, why did you initially go vegan? 
I have been slacking on my greens lately, not going to lie! School has started, and adding this on top of my internship has caused me to have long days, away from the beloved kitchen. It has been lots of bananas, dates and dried figs for me, as these are most convenient for both calories and transportation. I finally had some time yesterday after work to whip up a salad, and this is what I came up with.
The star of this salad is the Tomato Jalapeño vinaigrette I used! It is raw, vegan, oil-free and salt-free! I sweetened it with a medjool date, used water instead of oil, and made sure I used a Raw & Unfiltered Apple Cider Vinegar.
At the start of summer, my family from Ecuador came to visit and we had an outdoor barbecue to celebrate their arrival. Catching up, sharing all kinds of crazy and hilarious stories and just enjoying the company of one another, I always appreciate those nights. We made grilled vegetable salads that were the bomb.com and I also made dessert, this Raw Vegan Mango Ice Cream with Oat Crumble + Homemade Pineapple Flowers.
This dessert was inspired by my weekend at Matthew Kenney Culinary, where I learned how to make the absolute best raw vegan vanilla ice cream and oat crumble that I've ever had. After making it at home a few times, and tweaking the ingredients a bit since I didn't have them all and don't use agave, my mom suggested I take this vanilla ice cream recipe and use it to try and recreate her famous Mango Ice Cream that my family loves.
Summer makes me lazy at times, so much that I have been showing my blender all the love and neglecting my poor little juicer. I can't help it, I really really dislike washing the juicer! I always end up getting splashed with water even when I try to prevent it. Plus all of the pieces that need to be clean seem like a hassle, so I turn to my blender!
But I must say, I don't mean to use this as anything against my juicer. It's the best juicer I've ever had and is so efficient in that it is slow juicing, extracts maximum amount of juice and is not loud at all. I use a Omega VRT350 Juicer
and a Vitamix 6300. I have a list of What's In My Kitchen if ever you are interested in what I normally eat/use.