Vegan and Gluten Free Pancake

FullSizeRender 2.jpgThere is something about a fluffy stack pancakes covered in syrup with blueberries and strawberries that makes getting up just a little bit early easier. Pancakes have always been of my favourite food  or breakfast, if it was up to me I’d have pancake everyday. But let’s be honest spending 5-10 minutes every morning dedicated to making pancake is impossible when you have work, and school. But given the chance to do it, I usually take the opportunity to make myself a fluffy stack of pancakes for breakfast. 

While I am not gluten intolerance, I do enjoy making gluten free goods and experiment with different gluten free products. That being said, I took the opportunity today to make a fluffy stack of vegan/gluten free pancake with one of my favourite toppings, strawberry. While my previous experiment with pancake usually turns into a disaster, this was not one of those cases. The pancake turned just how I wanted it to be fluffy and just perfect. 

Finding gluten free pancake mix is not hard to find these days, you can enter into any wholes food store or even your local Walmart and you will find a gluten free pancake mix. For this recipe I used President Choice Gluten-Free Original Pancake Mix. To make the pancake vegan friendly I’ve used almond milk and flax seeds egg. 

Ingredients: 

  • 1 cup PC gluten-free pancake mix 
  • 1 tbsp ground flax (How to make flax egg) or ( 1 egg)
  •  1 1/2 cups of almond milk 

Steps

  1. Preheat  non-stick frying pan to medium-high, or nonstick electric griddle to 400°F (200 °C)
  2. In a mixing bowl add all ingredients and whisk until well combined, or until the lumps disappear. Let it stand 1-2 minutes to thicken
  3. Pour less than 1/4 batter for each pancake onto hot, lightly greased pan/griddle. Turn pancakes when bubbles appear on surface, bottom are golden brown and the pancakes feels firms when slightly pressed with spatula. 
  4. Serve immediately with syrup and fruit topping. 

 

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Rolled Oat with Almond Butter

IMG_1860.JPGAs a lot of you know based on my previous blog post when it comes to breakfast I tend to be the most boring person ever. When I find something I like I stick with it and try as much as possible not to change it. As a result of this mundane outlook my breakfast has been the same for the last two to threes years with little departure every now and then

Given my love and strong obsession with oatmeal as a fuel to start the day I found a way to make it less dull and tasteless by adding my favorite fruits. This has resulted in the most amazing breakfast. I read somewhere that one way to make yourself wake up early was to have to plan an awesome breakfast that you could have the next morning. This allows you to have something to look forward to the next day but also acts a good motivation to get up either 5am or 6 am. This awesome breakfast has been my motivation for those days when I had work 6 am and I had to wake up by 5 am.

This almond butter oatmeal is full of nutritious you need to start the day, starting with fig which is a great source of fiber and full of vitamins and mineral. For those who have sweet tooth fig is not only a healthy and versatile ingredient but it can add a burst of sweetness. To top it with walnut which is known to be a great source of antioxidants and an excellent brain food.

Ingredients

  • 1/2  cup rolled oats (Option: gluten free, or ancient grain organic oatmeal)
  • 1/2 cup unsweetened almond milk 
  • 2 tablespoon Almond butter (creamy or crunchy)
  • 1 tablespoon maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)

Toppings

  • Fig, mango, pepitas seeds, dried cherries, and walnut 
  • Granola

 Steps 

  1. Stovetop: Bring the water, add the rolled oats, reduce heat, and cook 10-20 minutes. Stir occasionally. Cover and remove from heat and let stand a few minutes. 
  2. Microwave: In a large bowl, combine 1/2 cup rolled oats and 1/1 cup of unsweetened almond milk. Microwave for one minute and 30 seconds. Stir oats and microwave another 30 seconds. Cover and let stand 3 minutes.
  3.  Sprinkle honey and decorate with your choice of toppings. 

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Herbal Yellow Smoothie

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There is an old saying that when you have a cold you should have a bowl of hot soup, while this saying is legitimate and there is something comforting about having a hot bowl of soup when you’re sick; I think the new soup should be smoothie. One thing I always go to when I have a cold or sore throat is no longer a bowl of hot noodle soup, but a delicious herbal smoothie with all natural products that can help with the healing process. This mystical yellow herbal smoothie is everything you need to kick a cod on its track. This is my go to smoothie every time I find myself under the weather. Of course this is not to say that I don’t take other medicine  to help with the healing process because I think natural healing can only help with certain illness, but not all illness. In other words, drinking only smoothie when you’re feeling under the weather will not cure you. But you can use other natural healing herbs to help with the healing the process so you don’t over medicate yourself. 

I enjoy using natural herbs and other natural remedies when I have a cold or other minor condition is because they can be as effective as conventional treatment, and often without the prevalent negative side effects that we always encounter when we undertake traditional treatment.

So here is a smoothie full amazing superhealers you’ll want to add to all-natural section of your medicine cabinet and add to you’re smoothie. 

Ingredients:

  • Half of fresh pineapple or 1 heaping cup frozen pineapple chunks
  • 1 mango 
  • 1/2 cup orange juice
  • 1 banana 
  • 1/2 tbs turmeric 
  • 2 tbs nin jiom herbal syrup 
  • 1 tbs packed fresh grated ginger
  • 1/4 tbs vega one nutritional shake 

Directions:

  1. Add all ingredients into a blender and blend on the highest speed until super smooth.

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Almond Milk Millet with Strawberry

FullSizeRender 11.jpgContinuing with the breakfast theme for this month, exploring different types of breakfast aside from plain old oatmeal. With the cold season hot grainy breakfast is the perfect morning meal.  So this week I am experimenting with millet seeds. This grainy seeds is more than just an interesting alternative to the more common grains, or bird food. Millet is a delicious grain that can accompany many types of food and bean excellent source for breakfast. On its own, millet is a little mundane and it’s a little nutty, but easily takes on the flavor of whatever you decided to top it with. The topping can make a significant difference. The topping is full of sweetness to enhance the millet and you’re left with a sweet and hearty breakfast.

Ingredients: 

  • ½ cup dry millet 
  • 1 cup of chia seeds 
  • ½ cupof light brown sugar 
  • 2 tablespoon of cinnamon 
  • ½ tablespoon of lemon juice 
  • ½ tablespoon of fresh lemon zest 
  • ½ cup of almond or soymilk 
  • 1 tablespoon of honey, and additional for serving 
  • 1-2 strawberry – chopped

Additional Topping: 

  • Fruits Coconut Milk 
  • Cherry Compote 
  • Coconut flakes 
  • Linseeds 
  • Pistachios 

Steps

  1. Rinse millet in a small strainer until water runs clear. In a medium pot place millet and add 1 cups of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot. 
  2. After 10-15 minute all the water should be absorbed and the millet will be cooked
  3. Meanwhile chop strawberry and set it aside 
  4. To Serve, spoon millet into a large bowl, add brown sugar, cinnamon, lemon juice, lemon zest and milk (soy, coconut or almond). Mix everything together. Top with fresh  strawberry, honey and fresh mint. FullSizeRender 12.jpgFullSizeRender 7.jpgFullSizeRender.jpg

Vegan French Toast

FullSizeRender 3.jpgI’ve recently had a conversation with a friend, which then turned into a conversation about breakfast, I don’t know how, but  reflecting on the conversation later I realize how dull my daily breakfast is. When I find something I like I tend to stick with it, hence my breakfasts have been very simple and I’ve been having the same things for the last years without ever changing it. The usual breakfasts are, yogurt with different topping such as, granola, fruits, and chia seeds sided with a green smoothie, and tea or lemon or water. My other go to breakfast is simple oatmeal; I can eat oatmeal for the rest of my life and be completely content. But then again I am creature of habit, I have strict routine that I follow and have difficulty with challenging them. Following my conversation with my friend I thought perhaps I should change things up a little and try something new. So today I’ve decided to make my favourite breakfast, which I haven’t had in years now, French toast. As I am trying to keep everything that I eat dairy free as much as possible I’ve decided to make my own variation of the classical French toast by making vegan.

This recipe is a very simple and healthy that doesn’t take a lot of time, with little cinnamon and vanilla, topped with my favourite fruits and maple syrup. As a substitute for eggs I’ve used flaxseeds, which is a great substitution for eggs and has similar nutrition value. Above all, it’s a great source of protein and with just 37 calories – (How to make Flax eggs). I like making my breakfast as a technology free zone, or more correctly social media free zone. So, instead of checking up on social media (twitter, Facebook, instagram, etc..) I like reading my favourite magazine, or a book. This month on the reading list is Kinfolk Issue Eighteen:  The Design Issue and the Development as Freedom by Amartya Sen. On the days I don’t have the time to read I like listening to either my favourite podcast or radio, yes the radio I know.

Ingredient:

  • 4 slices day seedy kamut bread or ciabatta bread 
  • 1 cup Almond milk (Silk Almond Milk)
  • 1-tablespoon maple syrup, plus more for serving 
  • 2- tablespoon whole-wheat flour 
  • 1 teaspoon cinnamon 
  • ¼ teaspoon ground nutmeg 
  • 2 tablespoon vanilla 
  • 2 tablespoon flax seeds (ground raw flaxseeds)
  • 2 1/3 tablespoon water 
  • Pinch of salt

Topping: 

  • Maple Syrup 
  • Chia Seeds
  • Fresh fruits (banana, kiwi)

Steps

  1. In a small mixing bowl whisk together flaxseeds meal and water. Set it aside for 5-10 minutes to thicken. 
  2. In a shallow dish mix the almond milk, flaxseeds eggs, vanilla, maple syrup, flour and nutmeg. 
  3. Place the break in a shallow dish, makes sure that it holds the entire bread. Pour the mixture over the break, and then flip the break over to make sure both sides are evenly coated.
  4. Using a large skillet, drizzle coconut oil over medium heat. Add the bread slices and cook for few minutes per side until golden brown on both sides
  5. Top with desired toppings; I went with banana, kiwi, chia seeds and maple syrup

 

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leek and Sweet Pea Soup

FullSizeRender 4.jpgThere is nothing like a hot soup on a rainy or snowy day. A simple bright soup can make a significant difference in one’s mood. As the weather changes from sunny  and chilly having a soup seems like a logical answer to everything. One of my favorite thing during the winter is coming home and having a hot soup. I love making soups because I personally believe that it is the one thing that anyone can cook, there is little to no chance of messing up a simple soup, but also you can personalize it as much as possible to meet your personality or what you love. In other words there is no way of going wrong when making a simple soup. This soup recipe is from one of my favorite blogger and now author Sara Forte. This is my own take of her version of Herby Leek Pea Soup. As always my modification is made in a way to make it not only healthy, but also vegan friendly. But if you prefer the original recipe you could either get it from her site (sproutedkitchen.com) or from the book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Wholes Food Recipe to Savor and Share

Ingredients:

  • 1 Large Leek, clean, dark green part removed (Use the green part in a salad or another soup stew)
  • 1 can or 2 cups of shelled sweet peas, fresh or frozen
  • 1 cup of vegetable broth
  • 1 ½ tablespoon of curry powder
  • ½ tablespoon of hot curry Powder
  • ½ Tablespoon of grounded cumin
  • ½ tablespoon of coriander
  • 1 ½ tablespoon of cardamom
  • ½ tablespoon of Chinese 5 spices
  • ½ tablespoon of cloves
  • Pinch of salt and pepper
  • Olive oil

Topping:

  • Parsley
  • Grated vegan Cheese (buy from local Wholes Food) 

Steps

  1. In a large cooking pot heat olive oil over medium heat, and sliced leek and Let it saute for 5 minutes until translucent.  Once it is tender add all spices (Curry, cumin, coriander, cardamom, Chinese 5 spices, cloves,salt and pepper). Mix the spice and add vegetable broth. Once you’ve added the vegetable broth let the leek and broth bring it to boil and let it cook for another 10 minutes.
  2. After 10 minutes turn the heat off, let the soup to cool off a little before blending it.
  3. Working in batches, puree soup in a blender. Let it blend until it reache the perfect texture or consistency. Return soup into the pot, season again with either salt and pepper, or other spices as desired. Bring to simmer, thinning soup with more broth if necessary.
  4. Ladle soup into bowl, sprinkly with parsley, grated cheese and croutons.

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Linguine with Caramelized Onions, Spinach and Brussels Sprouts

FullSizeRender 10.jpgThere is something about reading a GOOD book and having to think and analyze certain points or even a simple quote in the book. I am currently on my way to finishing John Steinbeck’s East of Eden, and this morning I was once again awed by the beauty of his writing. The First book I read of Steinbeck was Of Mice and Men, while it was five or six years ago I can still remember certain quotes in the book and still find myself awed at his writing. While I was writing this morning I was embraced by this beautiful quote which I think a lot of us forget sometimes, the fact that we always have a choice; the notion of free choice over evil, a symbolic of optimism that is central to the human condition that we overlook by rendering ourselves as being powerless or lacking a choice.

“But the Hebrew word, the word timshel ‘thou mayest – that gives a choice. It might be the most important word in the world. That says the way is open …….I have no bent toward gods. But I have a new love for that glittering instrument, the human soul. It is lovely and unique thing in the universe. It is always attacked and never destroyed – because ‘thou mayest.”’

This quote made my morning and probably my day; we always have a choice regardless of where you are in life you always have a choice, the choice to do evil or to do good. As Hannah Arendt once wrote no one is completely powerless, which is another central aspect of the human condition, we are never powerless regardless of how powerless or out of control we sometimes feel. 

Getting off that Steinbeck cloud I had a chance today after work to make this quick pasta recipe that only took 45 minutes. This is a simple and quick recipe that anyone can make, the ingredients are simple and health, above all you can either make it vegan or not given the simplicity and flexibility of the recipe 

Ingredients

  • 8 oz fresh Linguine
  • 2 handful of baby Spinach
  • 2 cups of Brussels Sprouts 
  • 1/2 cup parmasean cheese + additional for serving
  • 2 medium red onion, chopped
  • 2 tbs olive oil, divided
  • 1 tablespoon of garlic powder
  • 2 tablespoon of rosemary 
  • salt and pepper 
  • Red wine 

Steps 

  1. In a large pot add water, oil and salt. Bring it to boil, add pasta. Cook until pasta is al dente. 20-25 minutes. 
  2. In a skillet over medium hear warm 1 tbs olive oil, addd onions, and garlic powder, let it cook for 20 minutes. Stir onion evert now and then for, add little of red wine and water. Let it cook until blonde in colour. Set it aside. 
  3. In another skillet over medium heat add 1 tbs olive oil, add Brussels Sprouts season with salt, pepper, rosemary, and garlic powder. Let it cook for 20 – 25 minutes until golden brown. Once done set it aside. 
  4. In another skillet, add olive oil, when hot add baby spinach, garlic powder, salt and pepper. Sauté spinach until wilted, about 6 minutes. 
  5.  Add the cooked past, Caramelized onion and Brussels Sprout with the baby spinach. Add parmesan cheese until cheese is melted ad the sauce coats the pasta and spinach 

Serve with either white or red wine

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Curry Lentil Cauliflower Soup

FullSizeRender 5.jpgWhat are the fundamental or essential things in your life that reminds you of home? For many travelers or nomads the essential of their live are comfort home food.  The further they travel the more these comfort food absences become apparent. While I am not much of traveler or consider myself a nomad among the many essential in my life or comfort food that remains me of where I was born and raised for the early years of my childhood is lentil. Strange as it maybe, these essential food or comfort food have stories and deeper meaning; they are a part of who we are. Lentil brings me back to third grade in North Sudan; my holder cousin who is a year older than me waiting in line during lunchtime for both of us. While in class I can smell the lentil soup, its always-green lentil. Now, every time I have lentil or cook lentil it brings me back to that early childhood of being 8 years old, in all catholic middle school with my dark blue and white uniform; with my cousin always finishing class before me and waiting in line for both us during lunch time. The essential of our lives are never the big things, many time s they are the simple things, things that we don’t really look at as being potent. However, these essential of fundamental become potent when they are no longer accessible. But as far as we travel we can always remake the essential. What are the essential in your life?

Here is a take on my essential; this is a modification of Angela Liddon The Oh she Gloss Cookbook Indian Lentil-Cauliflower Soup

Ingredients

  • 1-tablespoon olive oil
  • 1 yellow onion
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons hot curry powder
  • 1 ½ tablespoons ground coriander
  • 1 ½ tablespoon cumin
  • 1 ½ tablespoon black pepper
  • ¾ tablespoon salt
  • 3 cups of vegetable broth
  • 1 cup uncooked red lentils  – rinsed and drained
  • 1 medium cauliflower, chopped into bite-size florets
  • 2 mediums size white potato, peeled and diced
  • 2-handful spinach
  • Pepitas seeds 

Steps 

  1. In a large cooking pot hear the olive oil over medium heat. Add onion, ginger and potato. Salute for 10 minutes until translucent
  2.  Add curry, cumin, coriander, salt and pepper. Saute for another 5 minutes.
  3.  Add both broth and lentil. Bring the mixture to low boil and let it cook for another 20 minutes
  4. Stir in the cauliflower, cover and reduce heat to low medium and let it simmer for another 15 minutes.
  5. Add more spices as desired.
  6. Add spinach and let it cook for another 5 minutes on low heat.
  7.   Serve the soup in a bowl and top with pepitas seeds 

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Binding Bowl

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 Inspired by dinner at (Pure Kitchen), I had a chance today to create my first vegetarian bowl; inspire by their creation of the warrior bowl.  I am fascinated by meal bowls, there is something beautiful and eye catching about bowl meals, big, bountiful bowls are all the rage and it’s easy to see why. A simple bowl meal is a creation of beauty and art in itself that catches the attention of everyone. A bowl is arrangement go veggies, and proteins (grains, noodles, quinoa, chickpeas etc….). It is beautiful creation that is made of everything,a little of this and little of that.

This is the perfect meal before a hot yoga class (3 hours before class) or after a good hot yoga class, it is must needed reward that everyone should experience.

1-2 serving

Ingredients

  • 2 cup of white Quinoa
  • 1 cup of Almond
  • 2 tomato
  • 1 or 2 Avocado
  • 3 organic eggs
  • 3 cups of kale leaves

Dressing

  • 4 tb. s spoon of grounded yellow mustard
  • 1 tbsp. spoon of black mustard seeds
  • 1 tbsp Mexican Chili powder
  • 1 tbsp Cumin
  • 1 cup of Sesame seeds
  • Lime
  • 1 tbsp Turmeric
  • 1/4 Salt and pepper
  • Olive oil
  • 1 cup of vinegar

Steps

  1. Quinoa: Add quinoa and water to a medium sauce pan. Bring the mixture to a boil reduce heat and simmer for 10-15 minutes or until the quinoa is translucent and tender.
  2. Drain off excess water and transfer to a bowl.
  3. Add salt, olive oil and pepper toss to coat.
  4. Refrigerate in an airtight contain until ready to use.
  5. My New Roots How to cook Quinoa
  6. Kale Omelette: In a bowl beat the two organic eggs and stir in the kale, salt and pepper.
  7. In a small skillet coated with cooking spray over medium heat cook the eggs mixture for about 3-4 minutes. Flip with a spatula and continue cooking 3-4 minutes. Reduce heat to low and connote cooking for 3-4 minutes or until desired doneness.
  8. Once done set aside or in a bowl
  9. Dressing: In a small bowl add vinegar, olive oil, turmeric pepper, salt, lime, cumin, chill powder black mustard seeds,  ground yellow mustard seeds and sesame seeds. Mix until the density of the dressing is thick. Place in airtight container and refrigerate it.
  10. Leafy greens/kale salad: Chop tomatos to desire shape, kale and avocado. Add olive oil and salt toss to coat.
  11. Assemble the Bowl: In  a simple white bowl or airtight container add in some quinoa, omelette egg, kale salad, avocado and almond. Garnish with black pepper, salt and a french spritz of lime juice.

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‘Nice’ Cream Breakfast

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I have been obsessed with this stuff lately! It has solved my breakfast dilemma. My breakfasts is consisted, I always have the same thing that can be little boring after a while. My daily breakfast consists of YOSO vegan yogurt (Unsweetened, Vanilla, and Strawberry) toped with chia seeds and other fruits (Banana, strawberry, kiwi etc..). But recently this has changed, after discovering Nice Cream, which I am completely obsessed. It tastes SO delicious and I can’t believe the main ingredient is a banana; with no additional diary, sweeteners or ingredients needed whatsoever. Also, it is a much healthier version of regular ice cream and you can create so many different varieties!, but also it can serve as either a breakfast or late night snack.

Ingredients

  • 1 large ripe banana

Equipment

  • Knife
  • Cutting board
  • Airtight, freezer-safe container
  • Small food processor
  • Spatula

Steps 

  1. Start with ripe bananas: They should be sweet and soft.
  2. Peel and chop your bananas into small pieces, it does not matter what shape or size the pieces are in, as long as they are chopped into evenly sized and somewhat small pieces. Put in the bananas in an airtight container or a simple ziplock bag.
  3. Freeze the banana prices for at least 2 hours, or overnight. Ideally overnight.
  4. Blend the frozen banana pieces in a small food processor or powerful blender
  5. Process until bananas look crumbly, then scrap down the sides and keep processing. Repeat this process until banana starts to look like soft serve ice cream. Blend for a few more seconds to aerate the ice cream (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
  6.  You can eat it straight away or put it in a container and back in the freezer, to have the same consistency as regular ice-cream. I prefer eating it right away, particularly if I make it for breakfast
  7. Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).

Topping Ideas and Mix-in

  • Coconut flakes
  • Strawberry
  • Kiwi
  • Walnut
  • Chia seeds
  • Spoonful of peanut butter
  • Nutes
  • cinnamon
  • Drizzle of honey
  • Handful of chocolate chips
  • A few almonds
  • Dollop of Nutella
  • Scoop of cookie butter
  • Tablespoon of cocoa powder
  • Half a teaspoon of cinnamon, or cardamom

Makes 2 servings, about 1 cup

 

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Stress Free Granola

 

IMG_7897.jpgSo I had a very stressful day today and release myself I’ve decided to bake which is something I refuse to do because what I bake never comes out as it supposed to. But today being a very stressful and wanting something sweet that’s vegan so I thought baking would be the right remedy to my stress. Baking being my least of my skills instead of the granola turning into a granola bar it turned into a granola cereal, which is fine because I can still eat it either for breakfast or late night snack.

I love granola bars and cereal because it has many nutritional values; that could help lower your cholesterol and prevent certain chronic diseases.

This is my revised version of Oh She Glow granola with little modification here and there to make it my own.

 

Ingredients

  • 1 teaspoon pure vanilla extract
  • 2 cups of gluten-free rolled oats
  • 1 cup of steel-coats
  • 1/2-3/4 cup dried cherries (organic)
  • 1/2 cup walnuts, chopped
  • 1/2 cup pepitas seeds
  • 1/2 cup sliced almonds
  • 1 teaspoon coca powder
  • 1 cup cashews
  • 1/4 cups 2 tablespoon raw honey
  • 5 sliced of raw ginger
  • 1/2 cups sliced coconut

Steps

  1. Preheat oven to 250F. While the oven is heating up grease a large rectangular baking dish and line with a piece of parchment paper so the bars are easier to lift out.
  2. In a large bowl, combine the gluten oats, steel-oat, coconut, almond, dried cherries, pepitas seeds, coca powder, cashews, and ginger. Thoroughly combine everything.
  3. Place the honey, and vanilla in a small bow and stir well. Then pour the honey and vanilla into the raw ingredients and mix well.
  4. Pour the mixture onto baking pan. Press down until compacted and smooth out until even.
  5. Bake for 20-30 minutes until golden brown. Place dish on a cooling rack for another 10 minutes then carefully slide a knife to loosen the ends and lift out. Then place it on cooling rack for another 10 minutes, and then another 10 more minutes in the freezer. Slice into bars when they are cool.

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What’s on My cooking Bookshelf?

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When I came first became vegetarian I had no idea what I was doing; my initial motive was driven by a desire of losing weight, but as the years went by it turned into a lifestyle driven by a concern of how unsustainable our current food system is. As well as general concern with the increase industrialization of our food system; this concern was further reinforced when I read Michael Pollan book The Omnivore’s Dilemma: A NaturalHistory of Four Meals, a fantastic book that provides a critically look into our food industry.

I an cannot say precisely when I turned vegetarian I might be now 11-12 years now, but it does not matter to me anymore because is sorta a life style to me now. But this is not to say when I started it was easy, it was hard particularly trying to find the perfect meal that’s easy for me to cook without depending on my mother.

This finally changed when I finally got bought my first vegan book; Easy Vegan: Simple Recipes for Healthy Eating by Vatcharin Bhumichitr, this is an excellent book for new vegan or vegetarian it provides more than 100 easy recipe that anyone can cook regardless of your cooking abilities. You can try the soup recipes that include Butternut Squash with Allspice and Toasted Pine Nuts; Zucchini, and Miso with Ramen Noodles and the classic Stir-fried Vegetables. For those who love salad, but not just simple plain salad you have the option of choosing from Couscous Salad with Chickpeas and Artichokes; Black Rice Salad with Chile Greens; Herb, Red Onion, and Quinoa Salad with Preserved lemon; and Roasted Sweet Potato and Macadamia Nut Salad. This is just the few first chapters and there is more; this is a book i strongly recommend for new vegetarian/vegan or even those who just want a healthy lifestyle of eating healthy.

My second favourite cooking book is Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living by Joseph Shuldinar, this is another fantastic cooking book that appeals to all regardless if you are vegan/vegetarian or meat eater. The cook consists of different sections that include breakfast, lunch, dinner, and snacks. My favourite part of the book that many books lacked which I think is just shear genius is late-nigh snacks sections that include chocolate truffles and herbal cocktails, for night owl life myself this the book for us.

After years of following her blogs I was extremely happy that she finally came with a book; The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon

“The Oh She Glows Cookbook features a treasure trove of more than 100 mouth-watering, wholesome recipes—from revamped classics that even meat-eaters will love, to fresh and inventive dishes –all packed with flavor. From rich and hearty entrées like the Crowd Pleasing Tex Mex Casserole and 15-Minute Creamy Avocado Pasta to decadent desserts like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela’s famous Glo Bakery Glo Bars, there is something for everyone. Featuring over 100 stunning full-colour, full-page photographs shot by Angela herself, there is mouth-watering inspiration throughout! This cookbook also includes many allergy-friendly recipes–with over 90 gluten-free recipes–and many recipes free of soy, nuts, sugar, and grains too” The Book – Oh she Glows 

This is another one of my favorite book, while it does not have recipes it provides an excellent rule on eating which I think anyone can follow even if they are meat eaters; Food Rules: An Easters Manual by Michael Pollan. This is a book that I always go back to every now and then when I find that my eating habit is going down a bad road, and just remain myself some of the rules that Pollan provided. The book offers 64 rules on eating that anyone can follow, but it wouldn’t be a true Michael book if it didn’t provide a critical look into the American diet, which in this book he defines as the diseases of affluence which is the “western Diet” of processed meats and food products. The 64 rules are solutions to these diseases of affluences.

 

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