Good Morning, Sunshine!
Have you ever tried Tumeric?
Tumeric contains a compound, called curcumin, that has some AMAZING scientifically-proven health benefits.
It has the potential to prevent heart disease, Alzheimer's and cancer!
Tumeric is also a potent anti-inflammatory and antioxidant, said to help improve symptoms of depression and arthritis.
Why am I going on and on about tumeric?? Because this delicious tofu scramble uses Tumeric to give it that beautiful golden yellow color! You have got to try this recipe for an easy, nutrition-packed breakfast. It goes great alongside some of our Avocado Toast!
1 Block of Extra Firm Tofu
Tofu Scramble Seasoning (Below)
Any Finely Chopped Vegetables, pictured here:
1 Cup Spinach
1/2 Green Bell Pepper
1 Campari Tomato
Dash of Tabasco Green Hot Sauce
Tofu Scramble Seasoning:
2 Tablespoons Nutrional Yeast
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1 Teaspoon Tumeric
1 Teaspoon Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Parsley
1/2 Teaspoon Cayenne
Dash of Black Pepper
Dash of Pink Himalayan Sea Salt
Drain the tofu and press as much of the water out as you can.
Heat a skillet or pan to medium high heat and add in a Tablespoon of water.
Crumble the tofu into the pan. Add in your chopped vegetables and Tofu Scramble Seasoning.
Cook, stirring occasionally , for 5 to 10 minutes.
Pour into a bowl, or onto a plate, top with Tabasco Green Hot Sauce, and Enjoy!
Did you really think I wouldn't create a delicious chocolatey recipe for Valentine's Day?
Food is our love language around here.♡
This pancake recipe is the perfect breakfast to surprise your love with on Valentine's Day morning.
If I’m being completely honest, I'd rather have this breakfast in bed than a box of chocolates any day.
1/3 Cup Nondairy Chocolate Chips
3/4 Cup Birch Bender's Pancake Mix
2/3 Cup Water
1 Tablespoon Coconut Oil
1/2 Cup Fresh Strawberries, Sliced
1 & 1/2 Cups Frozen Strawberries
2 Tablespoons Coconut Sugar (Optional)
2 Tablespoons Maple Syrup
Whipped Chocolate Coconut Cream
Whipped Chocolate Coconut Cream:
Stick a can of full fat coconut milk in the fridge overnight. Open the can and scoop out the hardened coconut cream, leaving the excess coconut water in the can. Transfer the coconut cream to a stand mixer or blender. Add in about 1 Tablespoon of coconut sugar and 1 Tablespoon Cacao or Cocoa Powder. Using the whisk attachment, whisk the cream for two minutes, or blend in a blender for approximately 30 seconds.
Heat the frozen strawberries, coconut sugar, and maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a Strawberry Sauce.
Next, whisk together the pancake mix and water until well combined with no clumps. Add in your chocolate chips.
Brush a large nonstick skillet or griddle with coconut oil and heat over medium-low heat. Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.
Stack your pancakes and top with fresh sliced strawberries, any leftover Chocolate chips, the strawberry sauce, and the Whipped Chocolate Coconut Cream.
I have been seeing a lot of people making Chia Pudding lately, so I thought I’d give it a go. This recipe was made so that you can completely customize your toppings to whatever you prefer. The chia pudding base goes great with any fruit, chocolate, nut butters, and coconut whipped cream.
No matter what you decide to top it with, this chia pudding is packed with protein, fiber, antioxidants, and omega-3 fatty acids. It’s perfect for a post-workout breakfast!
1/2 Cup Chia Seeds
1 & 1/2 Cup Coconut or Cashew Milk
2 Tablespoons Vanilla Protein Powder
2-4 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
Dash of Cinnamon
Dash of Pink Himalayan Sea Salt
1/4 Cup Shredded Coconut
or Your Favorite Fruit, Chocolate, Nut Butters, or Coconut Whipped Cream
In a bowl, whisk together the chia seeds, protein powder, cinnamon, and sea salt. Then, add in the cashew milk, maple syrup, and vanilla extract. Whisk until well combined, and cover. Set in the fridge overnight, or for atleast 5 Hours.
Top with banana slices and shredded coconut, or your favorite toppings.
I’ve been making these Southwest Loaded Sweet Potatoes for years, and I just love the combination of flavors. Since transitioning to a vegan lifestyle over two years ago, I feel like my taste buds have changed so much; I just crave bright, bold flavors. Going Plant Based has also helped my husband and I open up to trying new foods and food combinations that we never would have before. (I’m so thankful for that!)
The black beans, corn, and avocado pair so perfectly with the flavor of the sweet potato. This recipe is one of our weekly go-to’s, so I hope you enjoy it as much as we do!
(Makes 2 Servings)
2 Large Sweet Potato
1/2 Cup Black Beans, Cooked
1/2 Cup Corn, Cooked
1/4 Cup Tablespoons Red Onion, Diced
1 Tomato, Chopped, or 2 Tabslepoons Salsa
8-12 Pickled Jalapeño Slices
1 Large Avocado
2 Tablespoons Salt Free Taco Seasoning
1/2 Tablespoon Fresh Cilantro
Lime Juice, to taste
Tabasco Jalapeño Hot Sauce, to taste
Preheat the oven to 400 degrees.
Poke each sweet potato a few times with a fork, and lay them on a baking sheet. Bake the sweet potatoes until tender, about 45 minutes.
Alternatively, you can microwave the each sweet potato for about 5 minutes, or until tender.
Next, slice the sweet potatoes down the middle and mash the inside of the potato with a fork.
Next, mix together about a tablespoon of taco seasoning with the black beans and corn.
Then, layer on the black beans, corn, onion, tomato, jalapeños, and avocado.
Top with Cilantro, and the remaining taco seasoning. Squeeze a little lime juice and some Tabasco Jalapeño Hot Sauce on top and enjoy!
I may be stuck in the cold Midwest right now, but this Maui Smoothie Bowl has me dreaming of Hawaiian sun and sand. I swear, I was meant to live somewhere that stays sunny and warm all of the time. In the meantime, a girl can pretend, right?
This smoothie bowl brings me all the Hawaiian vibes because it’s packed with powerhouse tropical fruits such as Bananas, Mangoes, Pineapple, and Coconut. These fruits are loaded with fiber and essential nutrients like Potassium, Vitamin B6, Vitamin C, Vitamin A, Magnesium, Folate, and Manganese.
Bananas, Mangoes, and Pineapple are all beneficial to digestion, heart health, and even weight loss. Not to mention, they all taste delicious!
1 Cup Frozen Mango
1 Cup Frozen Pineapple
1 Cup Frozen Bananas
1 Cup Coconut Milk
2 Tablespoons, or 1 Scoop, Raw Vanilla Protein Powder
Taste of Maui Gluten Free Naked Granola
Add Frozen Mango, Pineapple, Bananas, Coconut Milk, And Vanilla Protein Powder to a blender and blend on high for 1-2 minutes, or until smooth. Pour smoothie into a bowl and top with Banana Slices, Chopped Mango, Coconut Shreds, Hemp Seeds and Taste of Maui Naked Granola.
Let me start off by admitting that I have the worst sweet tooth, and it’s always worse at night.
The other night, as I was searching for a midnight snack, this delicious recipe popped into my head.
One of my go-to late night snacks are Dates filled with Peanut Butter and Cacao Nibs. Since Thomas and I always talk about how they taste kind of like a snickers bar, I decided to make a “candy bar” version of my favorite late night snack!
With only 5 ingredients — and no need for all the fancy equipment — I’m sure these treats will become a staple for satisfying your sweet tooth!
6 Large Medjool Dates
2 Tablespoons Crunchy Peanut Butter
1/4 Cup Nondairy Chocolate Chips
1/2 Tablespoon Coconut Oil
1 Teaspoon Sea Salt Flakes
Slice into the dates lengthwise, and remove the pits. Then, fill the middle of the dates with crunchy peanut butter and set them aside in the freezer for a few minutes.
Meanwhile, melt the chocolate, and stir in the coconut oil for a smooth chocolate dip.
Remove the peanut butter filled dates from the freezer and dip them in the melted chocolate. Place them back in the freezer for about 10-15 minutes.
Sprinkle with Sea Salt Flakes, and they’re ready to enjoy!
This recipe was definitely inspired by both my motivation to clean out the fridge, and a sauce I love making for my “Bang Bang Broccoli” recipe. The Maple Chili Lime sauce is just healthier take on my sauce for bang bang broccoli. On that note, feel free to substitute the tofu with broccoli, or add in broccoli to your baked tofu. You will not be disappointed!
Also, in other exciting news, we have officially started filming for the Raw Sunshine Youtube Channel. If you haven’t already found our channel on YouTube and subscribed, go do it now. Our first video will be up soon!
In the meantime, I hope you enjoy this Buddha Bowl Recipe as much as we do.
Buddha Bowl Ingredients:
(Makes 2 Buddha Bowl Servings)
1 Block Super Firm Tofu, Cubed
4 Tablespoons Maple Chili Lime Sauce
1 Cup Quinoa, Cooked
2 Tablespoons Garlic, Minced
4 Cups Kale, Chopped
1 Avocado, Sliced
1 Cup Grape Tomatoes, Halved
1/2 Cup Carrots, Julienned
Green Onion, Chopped
Remaining Maple Chili Lime Sauce
Maple Chili Lime Sauce Ingredients:
4 Tablespoons Maple Syrup
1 Tablespoon Sriracha
2 Tablespoons Lime Juice
2 Tablespoons Coconut Aminos, or Liquid Aminos
Preheat your oven to 450 degrees.
Combine all ingredients for the Maple Chili Lime Sauce in a small bowl and stir until well combined.
Toss your cubed Super Firm Tofu in 4 Tablespoons of the Maple Chili Lime Sauce, and set the rest of the Sauce aside.
Lay the marinated tofu onto a baking sheet and bake in the oven for 10 minutes. Flip the tofu cubes and bake an additional 10 minutes. Set aside baked Maple Chili Lime Tofu.
Next, heat a pan to medium heat and add in your chopped kale and garlic. Make sure to take the stems off of the kale before adding it to the pan.
Saute the kale for about 5 minutes, or until its wilted. Set aside for Buddha bowl assembly.
Start your bowl by adding in about half of the cooked quinoa to the bottom of each bowl. Next, add in the Maple Chili Lime Tofu, and Garlicky Kale. Layer with the remaining ingredients: carrots, tomatoes, and avocado. Top with green onion and sesame seeds. Drizzle the remaining sauce over the bowls and enjoy!
This is the second part of our "Favorite Cruelty-Free & Vegan" Products blog posts. You can find the first one, Cruelty-Free + Vegan Makeup, a few posts down on the blog, if you're interested!
Today, I'm excited to share with you my favorite Cruelty-Free & Vegan skincare products.
My skin has been on quite a journey. I have had cystic acne from the age of 12. Cystic acne is an uncommon and very severe form of acne. It is much deeper and painful than your typical acne pimples. Around age 21, my cystic acne became so severe, and so painful, that I had decided to go on a "miracle" drug called Accutane. Shortly after going on the drug, I also transitioned to a vegan lifestyle.
The combination of 6 months on Accutane, and removing animal products from my diet and skincare, has changed my skin forever.
I'm so happy to say that I have not had any cystic breakouts since. I still get the occasional hormonal breakout around my chin area, but I am beyond grateful for the skin I have now.
If I'm being honest, I feel that I'm pretty picky about the brands and products I use on my face and my body. So, without further ado, here are my favorite skincare products!
My Favorite Brands:
First Aid Beauty
Pacifica Beauty Kale Detox Deep Cleaning Face Wash
Pacifica Beauty Sea Foam Complete Face Wash
First Aid Beauty Face Cleanser
Mario Badescu Facial Spray with Aloe, Chamomile, and Lavender
Mario Badescu Facial Spray with Aloe, Cucumber, and Green Tea
Mario Badescu Facial Spray with Aloe, Herbs, and Rosewater
First Aid Beauty Ultra Repair Cream
Josie Maran Light Argan Oil
Alba Botanica Hawaiian Detox Makeup Removing Towelettes
SKINNY & CO. 100% Raw Virgin Coconut Oil for Skin
First Aid Beauty Ultra Repair Instant Oatmeal Mask
Yes To Coconut Moisturizing Mud Mask
Mario Badescu Drying Lotion
Alba Botanica Acnedote Face & Body Scrub
Mario Badescu Spritz, Mist, and Glow Facial Spray Trio
FAB Faves to Go Kit (Repair Cream, Cleanser, & Radiance Pads in travel size)
Let us know in the comments, or on social media, if you would like to see a Youtube Video of a Cruelty-free + Vegan skincare routine of my Cystic Acne to Clear Skin Journey!
As soon as I found the Violife Vegan Feta Cheese Block at Fresh Thyme last week, I knew I had to create a greek salad and homemade creamy greek dressing. When I first took a bite of this salad, I was blown away. I haven't had Feta Cheese in over 2 years - basically, since we switched to a vegan lifestyle. The Violife Feta is exactly what I remember Feta tasting like, and the consistency is so similar! If you can't find Violife's Feta, you can still make this salad, but I HIGHLY recommend trying this recipe in its entirety.
2 Cups Spring Mix
1/2 Large Cucumber, Sliced
1/4 Red Bell Pepper, Chopped
1/4 Cup Red Onion, Chopped
1 Cup Grape Tomatoes, Halved
1/4 Cup Kalamata Olives
1/8 Block of Violife Feta, Crumbled
Creamy Herb Dressing Ingredients:
1 Tablespoon Lemon Juice
1 Tablespoon Apple Cider Vinegar
1-2 Tablespoons Tahini
1/2 Tablespoon Garlic, Minced
1 Teaspoon Dijon Mustard
1 Teaspoon Nutritional Yeast
1 Teaspoon Basil
1 Teaspoon Oregano
1/2 Teaspoon Parsley
1-2 Teaspoons Water
Salt & Pepper, to taste
Mix together all Dressing ingredients, besides the water, in a small bowl until well combined. Slowly, add in 1 teaspoon of water at a time, until you reach desired dressing consistency.
Add all of the prepared salad ingredients to a bowl, and top with the Creamy Herb Dressing.
Happy Sunday, Sunshine!
This Berry Cobbler Bowl is a rich, satisfying dessert bowl, or a breakfast bowl, if you prefer your breakfast on the sweeter side.
Regardless of the time of day, this recipe is sure to warm your tummy and satisfy your sweet tooth, as well as nourish and energize your body.
Berries are loaded with antioxidants, which aid in keeping free radicals under control, and preventing free radical damage. Berries also contain beneficial amounts of Vitamin C, Manganese, Vitamin K, Copper, and Folate.
Purely Elizabeth Granola is also packed with ancient grains and superfood seeds, which help improve digestion, boost immunity, and deliver massive amounts of nutrients, like Omega-3 Fatty Acids, into your body.
2 Cups Frozen Mixed Berries
2 Tablespoons Coconut Sugar (Optional)
1 Cup Purely Elizabeth Granola
Whipped Coconut Cream
Coconut Flakes (Optional)
Note: Store-bought Whipped coconut cream will work, but you can also make it yourself at home!
Homemade Whipped Coconut Cream:
Stick a can of full fat coconut milk in the fridge overnight. Open the can and scoop out the hardened coconut cream, leaving the excess coconut water in the can. Transfer the coconut cream to a stand mixer or blender. Add in about 1 Tablespoon of coconut sugar. Using the whisk attachment, whisk the cream for two minutes, or blend in a blender for approximately 30 seconds.
Heat the frozen berries and coconut sugar in a saucepan on medium-high for 3-4 minutes, or until thoroughly cooked and combined.
Pour berry-sugar mixture into a bowl and top with granola. Add a dollop of whipped coconut cream and a sprinkle of coconut flakes.
Add frozen berries and coconut sugar to a microwave safe bowl, and microwave on high for 2 minutes.
Top the bowl with granola, and any preferred toppings.
Stir & Enjoy!