How about some chai tea? Don’t you just love it? Calming, spicy…I can taste it as I type. Whether it’s a crisp winter night, or in the dead heat of summer, there is never a bad time for chai. Here’s an easy, delicious, and healthy option to squirts of mystery syrup. And the flowers? So pretty I had to squeeze them into the shot. Drink up!
6 oz of your favorite plant-based milk (cashew pictured here)
1 decaf chai tea bag (here: BIJA- momma mango introduced this brand to me, and it is fantastic. Such crisp, vibrant
1. Warm milk over low heat, stirring frequently until steamy.
2. Place tea bag in mug, and pour milk over tea bag.
3. Steep according to package instructions/desired flavor (4-5 minutes) and serve.
Nicecream: THE reason high speed blenders were invented! Mr. Mango gave me the greatest gift ever this Christmas- a Vitamix, and it has been a game-changer in the kitchen. Seriously, it has been worth every cent. Food prep has been simplified and my kids get to enjoy their daily dose of nicecream! Dairy free, it’s easy on little bellies, and makes the best after school snack EVER. I can’t wait for the warm days of summer spent with my little mangos by the water, capped off by a big bowl of this cool, creamy goodness.
For those of you without a high-speed blender, don’t despair! You can use the same ingredients as listed below (though the amount of frozen ingredients used will depend on your blender’s capabilities to crush frozen ingredients), adding a splash of liquid of choice to the bottom of the blender. Once blended, pour it into a container and freeze 1-2 hours and serve. *Note- for a creamy texture, use plant-based milk; if you prefer an icy consistency, use ice.
Ingredients listed will be specific to the nicecream I made pictured above (topped with raw shredded coconut), but you can change it up to satisfy your cravings. If you need further inspiration, you can check some great recipes on YouTube.
I hope nicecream soon takes its rightful place alongside watermelon, potato salad, and corn and the cob this summer!
2 frozen ripe bananas (in quarters)
1 ripe banana (unfrozen)
4-5 large frozen strawberries
1/3 cup frozen pineapple chunks
Makes 4 servings
Method: Blend all together in high speed blender, beginning on low, gradually increasing to high (using pusher, pressing fruit into the blade) until creamy and smooth. It will be the consistency of ice cream/frozen yogurt. Scoop and enjoy.
* Some fun topping ideas: raw shredded coconut, crushed almonds, berries, and chopped dates.
This is my kind of comfort food: carb-y enough to take me to my happy place-without the dreaded carb (or sodium) hangover. To make your smile even bigger, protein-dense romaine lettuce and green peas balance the macronutrient profile to sustain you on the crazy days. Most Sunday nights, you will find me digging into a large bowl of this tasty goodness. You can enjoy this dish as warm or cold pasta salad (as pictured above), or you swap out romaine lettuce in favor of a red sauce if you just need something hot and cozy. This versatile dish needs very little oil (or a sprinkle of water if you’re oil-free) to mix well, and the capers give it the perfect level of zing without overpowering the other layers of flavor. Happy Sunday!
1 head of romaine lettuce (chopped)
6-8 oz cooked and drained quinoa penne pasta(or pasta of choice)
1-2 tbsp capers (I used 2 here)
3 artichoke hearts (rinsed and chopped- I used jarred artichokes here)
2 tomatoes chopped (your choice-roma pictured above)
1/2 cup peas (cooked)
3/4 tsp garlic powder
1/2 tsp dried oregano flakes
1 tbsp flax (pictured here) or olive oil
salt and pepper to taste
1. In a large bowl, mix together lettuce, pasta, capers, artichokes, tomatoes, and peas.
2. Drizzle flax oil (or EVOO) over mixture.
3. Season with above spices, give it a good mix with salad spoons and enjoy!
** If you are craving a cheesy alternative, sprinkle with 2 tbsp nutritional yeast. Chopped black olives are also a great addition.
Who doesn’t love a taco? After adopting a plant-based lifestyle, though, our Tuesday night tradition needed some tweaking. The great news? Tacos (like most Mexican dishes) are easily adapted for any vegan or vegetarian diet. If you are just beginning your plant-based journey, this is an easy and satisfying meal to ease your transition. Wrapped in tender romaine leaves or sprouted corn tortillas, these versatile ingredients will make your mouth so happy. If your feeling really festive, throw it all together for a fancy burrito bowl!
Ingredients (for family of 4):
2 cups cooked brown rice (or quinoa)
1 small red onion, chopped
1/2 bunch of cilantro, roughly chopped
2 tomatoes, chopped
2 avocados, sliced
1 cup of corn (pictured here: Cascadian Farms organic yellow corn)
1 can organic black spicy beans
1 lime, sliced
10 sprouted corn tortillas
1/2 head romaine lettuce (to use as cups or chopped for topping/taco salad)
1- Cook rice (2:1 liquid/rice ratio) in rice cooker.
2- Simmer beans over low heat while prepping ingredients (we like to add a few jalapeno slices or red pepper flakes
3- Chop/slice all vegetables and pile on a big serving plate
4- Wash and dry lettuce cups
5- To turn tortillas into hard tacos, flip upside down on oven rack slats and cook at 325 degrees for 8-10 minutes
(until they are golden). Remove individually with tongs.
Load up those plates and enjoy!
Coffee. Cup of joe. Manna from heaven…How I used to looove a cup of coffee. I am living proof that you can actually quit coffee and survive. A large glass of green juice has replaced my coffee mug, but I love it just the same (even I can’t believe it- but it’s true). Alkaline and refreshing, it’s a great way to power through the morning- especially if you’re not a morning person. While I occasionally switch it up, this recipe has been the standard for the past few years:
1 heart of romaine
2 large handfuls baby spinach (or kale)
1 red delicious apple
2 inch piece of ginger root