It seems as thought it’s been quite a while since my last post (at least for this site), and I have a good reason for it! In the midst of being busy with recipes and freelance photography, my boyfriend told me that he had just found out this past weekend he’d be heading up to San Francisco for some work. He then asked if I would like to go with him, because I’ve never been there before, but also because he needed someone for the HOV lane. Mind you, this was about a day and a half before we needed to leave; talk about having no time to prepare for being gone for nearly a week!
We started making our way from Southern California to Northern, barely making it out of LA county because of the insane summer traffic. Hot temperatures for the entire length of the Grapevine had us sweating in our seats, due to a faulty air conditioner. Despite it taking nearly 8 hours to get there, we made it! Then, Corey decided to take a short detour before we headed somewhere to eat, at this point I had no idea where we were going. Sometimes he’s sneaky.
Almost everyone is getting ready for Superbowl feasts and Valentine’s day treats, and all of that is good and well. I even have an awesome Superbowl appetizer recipe coming for you, tomorrow! But, just thinking about all of the (unhealthy) food that is going to be gracing coffee tables and counter tops alike, makes me a little scared for my physique. So, in prepping for the Superbowl and the super bowl of chips and salsa, I have this delicious 50/50 juice for you.
What does 50/50 juice mean? You might ask. When making juices, I try to get a good balance of vegetables and fruit so that there is not too high of a sugar level, but also so that the juice actually tastes good and is extremely enjoyable. I feel that with this juice I’ve found a pretty good balance of that, but if you want to give it a lil’ extra boost of vitamins feel free to add some dark, leafy greens into the mix. After that, your juice may turn a disgusting color, but it will still taste good and be even better for you!
3-4 Small Satsuma Tangerines, Peeled
1 Small Fuji Apple, Cored
1 1/2 Cup Green Grapes
3-4 Stalks of Celery
Place all ingredients through your juicer, stir juice together and if you’d like it colder, serve over ice.
Enjoy this raw, healthy drink for breakfast (instead of coffee) to feel revitalized and ready for the day. Remember, fresh juices are your friend!
After the past week of spending time with family and celebrating the life of my grandmother, I’m certainly in need of a cleaner meal plan. I sometimes struggle with portion control and a balance of comfort food vs. healthier food when I’m not at home. When you’re in an emotionally charged environment, or possibly hungover ;), over-indulgence is almost guaranteed to happen.
Soon, I will be back at home, in a kitchen that I fully know my way around, with all of the herbs and spices I’m familiar with. Back on the healthy train, and back to the gym! Here to help jump-start that is this delectable smoothie. This recipe is pretty high volume, so it is extra filling, but is still light, creamy and sweet. After cooking all day long the last thing you want to do is put a lot of effort into another meal.
Serves 1 Huge Smoothie, or 2 Smaller Ones
2 Cups Red Seedless Grapes
1 Cup Packed Greens- I used lettuce but Kale and Spinach are even better
1 Medium Pear, Cored & Chopped
1/2 Cup Frozen Pumpkin Pureé
2 Tbsp. Avocado
3/4 Cup Coconut Water
Optional: Ice Cubes
Place all ingredients into a blender and pureé until smooth! (This is why I love smoothies, so easy)
This weekend was the last weekend of Vegan MOFO (sadly), and the last chance for me to participate in Vegan MOFO’s Iron Chef Challenge. The challenge this time was to make a dish that had carrots and oats as two ingredients and I think I did fairly well with them!
I am a HUGE fan of big breakfasts, and this one was no different. I am not intolerant to gluten or anything, but this would be great for those that are; I’m looking at you Oh, Ladycakes! As soon as I saw that I would need to mess around with carrots and oats, I wanted to pair them with fruit to make a well-rounded dish. That being said, it would have been nice to have raisins at my house, but the red grape compote completely exceeded my expectations and went perfectly on top of these subtly sweet waffles.
This recipe was a little temperamental at first, but that was also because I was not filling the Belgian waffle molds fully; so, my first tip to you is to do so or else the top side with have a had time cooking fully! Another tip to you would be to turn on the oven to 250°F so that in between waffle pours you can place them on a baking sheet and store them in the oven to stay warm; or you can place them in the microwave, but I find they get a little mushy like that.
Ingredients (4-5 Large Belgian Waffles):
2 Cups Rolled Oats
1 Cup Non-Dairy Milk
1 Cup Water
4 Tbsp. Ground Flaxseed
1 Heaping Cup Shredded Carrot
1/8 Cup Organic Sugar
1 Tbsp. Melted Coconut Oil
1 Tbsp. Unsweetened Shredded Coconut
2 tsp. Vanilla Extract
1/2 tsp. Salt
Place all ingredients inside of a blender or food processor and puree until smooth and the batter should be a little thicker than pancake batter.
Fill Waffle maker molds completely and cook 11-13 minutes, these might take a little longer depending on how thick your batter is. Remove from waffle maker once the edges start to brown and they are crispy on the outside.
Ingredients for Grape Compote:
2 Cups Red Grapes, Chopped
2-3 Tbsp. Organic Sugar
1/4 Cup Water
1/2 tsp. Ground Cinnamon
Heat the grapes, sugar, and water over medium until they start to boil; lower heat to low-medium and simmer for 15 minutes, stirring occasionally.
Add the cinnamon to the mixture and simmer another 5 minutes, and let it cool. The compote should be a little syrupy, but perfect for topping the waffles.
And there you have it! You are more than welcome to garnish the waffles with a little extra shredded coconut, or even powdered sugar would be great, too. I ended up only eating one waffle, and giving my dad the other; these things are filling! So, for a great start to your weekend morning I highly recommend that you try out this recipe!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!