A basket full of mylk for the week 🥛✨ I like to keep each flavor in my fridge, you never know which opportunity will present itself for the perfect opportunity for a flavor. So many things can be done with our mylk. 🌈 Take us home with you! 💕 If you can’t reach on of our retailers, check out our website for local delivery. Get what you want, when you want it. That’s the #mylkbawse
way 😛🙌🏽 #drinkup #dowhatyouwant #wedomylk #orlandodoesntsuck #delivery
'Two Potato Jalfrezi'
Expect more spice, stews, curries and soups now it’s getting a bit nippy out there.
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🌱 INGREDIENTS 🌱
New potato, sweet potato, onion, lentils, spinach, rice, courgette, red pepper, garlic, ginger, garam masala, turmeric, cinnamon, coconut oil, salt and pepper
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🛒 £3.35 total (per serving of four - £0.83)
Click link in bio for the recipe and search 'Two Potato Jalfrezi'
👤 follow @yottabites
#plantbaseddiet #plantbasedfood #plantbasedfoods #plantbasedeating #plantbasedliving #plantbasedfoodie #brightonfood #brightonfoodie #vegan #whatveganseat #veganbrighton #veganfoodporn #veganuk #sustainablefood #sustainable #veganfoodshare #veganfood #vegansofig #ukvegans #veganeats #brightonvegan #vegetarian #foodporn #brighton #veganfood #plantpower #feedfeedvegan #veganworldshare
🌟 SAVE THIS RECIPE 👉🏻 Saucy beef madras curry with potatoes + peas🌱 (vegan) .
Using seasoned soya chunks (or alternatives such as mushrooms, kofta balls or beans), this Indian classic gets a vegan spin, with added peas and potatoes for extra oomph. If you have a ready made paste or madras spice pack, even better! .
1. If you’re using dried soya chunks, soak them for 15 minutes in some hot water with a vegan beef stock (I use @inapaarman
) and two tablespoons of vegan Worcestershire sauce such as Maggie Lazenby. Put your rice on the boil. (I add some lentils and rice spice, for extra flavor.)
2. Meanwhile, create a spice paste by combining 5cm stick fresh ginger and 6 cloves garlic (or use 2 tablespoons ready made ginger and garlic paste) with a pack of madras curry paste from the cook in sauce aisle, (or make your own using using this mix https://www.geniuskitchen.com/recipe/hot-madras-curry-powder-174350 ) and 1/2 cup coconut milk. (Can replace coconut milk with rice or soy milk of needed.)
3. Fry two large onions, chopped, along with 10 curry leaves (optional) in a pot with some oil.
4. When golden, add the above spice mixture, stir for a minute or two, till fragrant.
5. Add 2 drained soya chunks, reserving liquid, and add 2 cups of cubed potatoes. Coat all well with spices.
6. Add 125ml can of tomato paste, soya soaking liquid and salt to taste. If potatoes are not fully submerged, additional vegan beef stock, and another tablespoon of vegan Worcestershire sauce. Cover pot with a lid, reduce heat and cook until potatoes are soft. Check for salt seasoning.
7. Add a cup or two of frozen peas, a tablespoon of masala spice, simmer on low heat till peas are warmed through. Garnish with freshly chopped coriander / cilantro, and serve with rice. . . So good 🙌🏻 Follow @swoontastic
on insta for weekly recipes .
#swoontastic #homemadeisbest #vegancurry #vegansofcapetown #southafricanvegan #capetownvegan #plantbasedfoodie #veganfoodpics #veganfoodlover #vegancomfortfood #veganmeal #beefmadras #veganlife
🌱#vegansoftheworld #veganrecipes #madrascurry #plantbasedrecipes #swoontasticrecipes #veganmadras #eatplantsnotanimals #anythingyoucaneaticaneatvegan
All things cosy, such as banana bread, fuzzy socks, warm mugs of coffee, rainy days, and the fact that Christmas is soon upon us ❤️🍁☔
EATING IN ABUNDANCE🥗
When I first started following a plant-based diet, I thought all vegan food was automatically healthy and I could stuff my face to no end. And I’m not talking about the obvious culprits like processed white bread and Oreos ~ I’m talking avocados, nuts, date balls and smoothies. Yes, you can still over eat on a plant-based diet. But eating in abundance does not mean that you should eat large QUANTITIES of any food but rather means that you should eat many different VARIETIES of food in your diet.
I know how easy it is to get stuck into habits and routines, but one day you realise you’re having avo on toast for every meal and stop to think, surely this is not healthy? Don’t get me wrong - avo on toast is a great meal, but it’s not a fully balanced one, and you certainly won’t get all the nutrients you need to function optimally from it. OK so how do we really eat in abundance? -
1️⃣THE TRAFFIC LIGHT METHOD - This is a simple trick I use to try and include at least one of each colour in every meal, every day:
2️⃣ 5-10 SERVINGS
Yup, you read right - 10 servings! A serving ranges from 1/2 - 1 cup. Or roughly the size of your fist. To give you an idea - the enormous salad pictured here has about 6 servings of fresh veg (realistically I would probably eat this over two sittings 😂) Which means I could still have another 2x servings of fruit during the day and 2x cooked veg like sweet potato with dinner. -
3️⃣ EAT UNTIL YOU’RE FULL THEN STOP.
So this is a tough one because we aren’t all built the same and some people naturally need more food than others. Find your groove and stick to it - if you prefer having 8 smaller meals throughout the day - do that. If you’re thriving by practicing intermittent fasting - do that. There is no blanket rule for everyone, because we are all unique ☀️ own it. But if you feel your stomach is paining from being too full - even from a salad or smoothie, you’ve probably eaten too much at that single point in time. -
It’s a small start, and may seem difficult at first but it will make a huge difference to your nutrient intake. 🌱
F I X 8
K O M B U C H A.
F O R
T H E
B U Z Z
S E E K E R S.
FRESH & LIGHT 🥗🌿🍋
Whipping up this evening's meal. I am making a salad with mixed organic greens, red cabbage, zucchini ribbons, mango, nori flakes, lemon juice and shallots. For the dressing I blended the cores of my peeled zucchinis, mango, shallots, garlic, curry spice and Himalayan salt. I am going to wrap some of this in nori as well. Gratitude ~ for mother earth, the farmers and the shop keepers that enabled me to create this healing and nourishing meal this evening. 🙌
What are you grateful for? 🙏
Desembrood met hummus, komkommer en tomaat 🥒🍅 Hierbij pepermunt thee wat zorgt voor een heerlijk fris gevoel 😇
I’m not really a fan of fruit, but I made this DELICIOUS bowl of melon, cashews, coconut sugar and coconut yoghurt! 🥥
A huge fan of keeping it simple 👌🏼
You only need a tiny sprinkle of sugar because it just dissolved into the yoghurt to form a sweet creamy dessert-like texture 🌟
What’s your favourite healthy summer snack? Need some more ideas! 🍒
Vegan cream cheese || @aldiusa
|| Not very spreadable :/
NATURE’S BOUNTY 🤩 // How lucky are we that mama nature provides such powerful medicine in the form of beautiful, delicious fruits?! 🌿
For instance, the pomegranate... 🙌 When we open up this epic winter fruit, we find edible gemstones that are bursting with juicy goodness & TONS of health benefits:
✨ immune booster
✨ improves circulation
✨ rich in antioxidants
✨ anti-bacterial & anti-viral
✨ blood purifying
✨ increases cognitive function
✨ plaque & gum-disease prevention
✨ loaded with vitamins C, K, & B
✨ reduces risk of heart disease
Eating pomegranates and other living foods provides us with energy, vibrancy, & vitality that is unparalleled.⚡️It’s especially important to consume these biophoton-rich foods during the winter to keep our bodies happy, healthy, & thriving! 💪
It might not be sunny outside, but we have sunshine all wrapped up in perfect packages (fruits & veggies). 🌞 Take advantage of these gifts from the universe & DON’T FEAR THE FRUIT! 💚
PS. Who else thinks pomegranates are one of the most beautiful fruits? 💎
This is the first year that I’ve ever cooked with pumpkin, so I’ve been going a little crazy from donuts to lattes to cheesecake, & now Pumpkin Sugar Cookies 🎃 I used a recipe by @minimalistbaker
which is vegan, & then I substituted @bobsredmill
gluten-free flour! They are deeeeelish. The recipe makes 22 which is perfect for all your holiday party needs 🙌🏼
= magic ⠀⠀⠀⠀⠀⠀⠀⠀⠀
be saving a brother!! One of the few places I hit for a late night vegan meal. Straight to the @gardein
section of the menu for the VEGAN BURGER— made with @gardein
Chick’n, red quinoa, kale, shiitakes, vegan mozzarella, avocado, tomato, arugula, onion, miso, onion bun, mixed greens. Flavor of this burger is 🔥🔥🔥🔥! Keep the vegan options coming @yardhouse
#vegan #veganfood #veganfoodporn #whatveganseat #govegan #vegansofig #vegansofinstagram #blackvegan #blackvegans #plantbaseddiet #whatveganslooklike #plantbasedmuscle #plantbased #plantbuilt #plantstrong #plantbasedfoodie #nomeatnoproblem #veganbodybuilding #veganfoodshare #veganism #eatdrinkvegan #Raleigh
✔️Organic ingredients ✔️Amazing healthy food ✔️Conscious art ✔️Eco-friendly brands ✔️Great speakers ✔️Entrepreneurism
✔️Knowledge, Connections and much more..
is one of the best events I've experienced. It was well organized, provides a ton of value, and the events have an upscale feel aimed at improving the Mind ~ Body ~ Spirit.
Read the new write-up @chooseloveart
just released on her page. We have tons of footage we are organizing and editing. Do yourself a favor and check out @seedfw
Already looking forward to 2019!!
was a hit, everything was delicious and then event was well organized.
I made a tomato soup and added potatoes and black beans; it sounds weird but trust me it tastes SO good. 🌱🍅
Quinoa Blackbean burgers! •
I’ll be working on a few things on the blog tonight. 😊💕
Join me this week for some great #thanksgiving
side dishes on IGTV.
⭕Cranberry Cornbread Dressing
⭕Mac & Squash
⭕ Homemade Cranberry Sauce
⭕Mashed Sweet Potato
What are some of your favorite Thanksgiving sides?
Currently in a committed relationship with everything taro✨ this awesome root makes for the perfect mylk tea 🥛it’s a forever Valentine type mood. It seems like you feel the love too! Anytime we restock Valentine, we make sure to bring plenty of this one. It flies off the shelf 👏🏽👀 we see you. We see you, in love with Valentine too. 💜 We rotate flavors for our retailers, but if you’re loyal to Valentine, order it on our website! You can mix and match flavors, orrrrrrrrrr you can get a whole 6 PAK of Valentine #dowhatyouwant #wedomylk #taro #foodbeast
One of our simple dinners! Romaine, tomato, cucumber, onion, kalamata olives, kabocha squash, and quinoa.
It’s officially hibernation season for me so the farmers market trips will be slowing down significantly. I haven’t been to the farmers market in three weekends so I picked up a lot of stuff when I went yesterday. I have a combination of apples greens, leeks, carrots, a red kuri squash, two kabocha squashes and a big bag of potatoes
I also did got to the Asian super market and picked up some plantains, Japanese sweet potatoes and some persimmons. I know these are foods that have travelled 1000s of miles and definitely not local but sometimes the mind is willing and the body is weak and you cave into consumerism.
AND IM BACK ✔️✔️ Sorry everyone I went M.I.A for a while - this year has been a little crazy 😝 ive been focused on work - been overseas 4 times - my fitness and weight has fluctuated all year but I’ve learnt so much about myself and I’m ready to share it with you all again 💜💜 Smoothie this morning was - Banana and blueberry 😛😘🙌🏼💕
Almond milk - banana - blueberries- protein powder and oats.
#lovelife #cleanliving #breakfastsmoothie
Takes me back to peppermint slice biscuits whilst watching Better Homes and Gardens religiously every Friday night!
1/2 c almonds
1 c dates, softened
2 tbsp coconut oil, melted
2 tbsp cacao
1 1/2 c cashews soaked and drained overnight
2/3 c desiccated coconut
1 tbsp greens powder
5 drops peppermint essential oil
2 tbsp coconut oil, melted
Cacao, coconut oil (melted), vanilla and maple syrup to taste
Combine base ingredients in food processor, press into tin. Place in freezer for ten minutes. Combine mint layer ingredients in food processor....add maple syrup to taste if desired. Press into tin over base. Put in freezer for ten minutes.
Combine chocolate ingredients in saucepan and heat...then pour over slice. Enjoy!
#peppermintslice #rawveganrecipes #refinedsugarfreetreats #peppermintchocolate #whynot #veganslice #plantbasedfoodie
Amazing Peppermint Patties 😋 I like to make a big batch and store them in the freezer for a yummy dessert any day!
• 1/2 heaping cup raw cashews
• 1/4 cup water
• 1 tsp pure peppermint extract
• 1/2 tsp pure vanilla extract
• 1/4 cup agave
CHOCOLATE OUTER LAYER
• 1/4 cup coconut oil, melted
• 5 tbsp raw cacao powder
• 2 tbsp agave
• 1/4 tsp sea salt
Preparation: Soak cashews overnight. If in a dash, boil them and soak them in hot water for at least 15 minutes.
Peppermint Filling: Drain all soaking water. Blend cashews with remaining filling ingredients. A thick cream will form, scoop 1 tbsp at a time onto parchment paper. Freeze for 3 hours.
Chocolate Outer Layer: Mix chocolate layer ingredients together.
Dip each ball into the chocolate mixture until fully coated. Place back on to parchment paper and freeze for 20 minutes. Store in freezer until ready to eat!
🍓Tonight dinner was a peanut butter & Jelly smoothie bowl. It had blueberries, raspberries, strawberries, bananas, powdered peanut butter, protein powder, chia seeds and a little bit of almond milk. Make sure to keep some fruits in the freezer so you don’t have to add ice to your smoothie bowls. All together, it was about 42 grams of protein. And yes, Alfred had a bowl of his own.🐶
🍌Do you guys freeze your fruits before putting them into the blender? #smoothiebowl