"Eat Smart, Get Healthy and Feel Beautiful
Inside & Out"
Today I am going to review for you another resource that I recommend as part of my
How to Adopt A Plant-Based Diet and Succeed. What I have here today is
Veganish: The Omnivores Guide To Plant-Based Cooking.
This book is definitely something I wish I had had while transitioning into a plant-based diet from a standard American diet. It covers literally every aspect of plant-based cooking, both nutritionally and culinarily. It basically helps you transition with no fears, worries
or temptations. It covers any and every type of recipe you may be craving, and will help you prove to yourself, and the world, that living this lifestyle is not only easy, but it is enjoyable and such a
beautiful way to live.
If you have ever dreamed of having a personal chef to provide you with not only a healthy diet, but one that is great tasting, this book will do just that. Veganish offers a holistic approach to food that will make you healthy AND satisfied. This book will be your go-to guide.
I'm sure by now you have all seen the unicorn craze going on (or at least that Unicorn Frappuccino all over Instagram), as well as the sushi donut trend started by the talented blogger @sobeautifullyreal. We are loving all of the beautiful creations we are seeing on Instagram, and we decided to create something of our own. We merged these two trends and brought these Unicorn Sushi Donuts to life.
The best part? These don't contain any questionable dyes, but are colored with natural ingredients: beet sauekraut juice, turmeric, and e3 Live.
[embed]https://www.youtube.com/watch?v=B4623j84Hc8[/embed]
Nothing beats a good, hearty, flavor packed burrito, especially one that is loaded with vitamins, minerals, antioxidants, and plant-power! I decided I would make a simple, high-raw vegan recipe for you all as this is one that I enjoy on a normal basis as a "raw till 4" style dinner.
An impromptu dinner with my family last night lead to the creation of this fall inspired dish! This was actually my first time cooking with black rice (I purchased it from Trader Joe's), and I was pleasantly surprised at how much I enjoyed it! It worked perfectly as a risotto, and I will definitely be using it again!
I'm excited to share that I was able to source half of the ingredients for this recipe from my backyard garden. I picked the kale, calamansi, thyme and butternut squash from my garden just before I got cooking. All organic, and grown with love <3 (If you grow any fruits or veggies in your home, share below, I'd love to read about your gardens!) 
