Day 3: Apple Cinnamon Breakfast Bowl

Today is turning out to be the most challenging so far.  I usually make myself vegan pancakes and veggie sausage on Sundays with some freshly squeezed orange juice, sigh! So instead I decided to try this apple cinnamon bowl recipe I found on Pinterest. I adjusted the recipe a bit to what I had in my fridge.  It's definitely not pancakes, but it was really tasty. I am going to be making this more often!

Ingredients:  2 servings

1 apple  (I used a gala apple, but I found it to be a little too sweet)
3 strawberries
1/4 cup pomegranate seeds
1/4 cup walnuts
3 dates
1 tsp cinnamon

Directions:

Pulse apples, strawberries, walnuts and dates in a food processor then mix in the pomegranate seeds and cinnamon.

Day 1: Granola Bites

Ingredients:

1 cup oats
1/2 cup almond butter
1 cup shredded coconut
1/2 cup ground flaxseed
1/4 cup hulled hemp seeds
1 tbsp room temperature coconut oil
2 tbsp agave
1 tsp vanilla
1-2 tbsp water
Optional: vegan chocolate chips, coconut, or dried cranberries with pistachio

Instructions:

In a large bowl mix together oats, almond butter, shredded coconut, flaxseed, coconut oil, agave, and vanilla by using a fork.

Once everything is mashed together thoroughly mix in the water to make it a little sticky.  If you wish to add chocolate or dried fruits add them into the mixture now.  I noticed that I still needed to add a little extra almond butter for everything to stick together better.

Vegan Chocolate Chip    /   Plain   /   Dried Cranberries with Pistachios

 Next, using hands roll the finished product into 1 inch balls.  I like to roll the plain granola bites in some extra coconut flakes.  Afterwards refrigerate for an hour before eating.  Store in airtight container in the refrigerator for up to a week.

Vegan Chocolate Chips   /   Shredded Coconut   /   Dried Cranberries with Pistachios

I decided to hit up the beach with a friend of mine and realized quickly that eating any 

where but in my own home is going to be a challenge.  Especially when everyone around you is eating fried pizza. Thankfully I brought a long a few snacks, like my granola bites, so I wouldn't be tempted!

First day of RAWgust and so far so good, but let's be real 1 day is nothing!

RAWgust!

Join me in a one month raw vegan challenge...it's RAWgust. I will be sharing recipes and my over all experience throughout the cleanse! Get a group of friends to experiment together and feel free to comment below with recipes you love. Even if you are in for just a week or 3 days or the whole month, Welcome to RAWgust!! :)

Rules for RAWgust: 

* Eat raw, delicious and creatively prepped fruits, vegetables, nuts, seeds and sprouted grains (aim for 80% to 100% of your food to be raw) 

* No coffee/caffeine/alcohol (alright maybe a glass of wine OCCASIONALLY)

* Drink water (SO much!)

* Herbal teas are great!

* Enjoy the outdoors and stretch and exercise!

* Get lovely amounts of rest 

Vegan Nutella Milk

INGREDIENTS:

2 1/4 cups raw hazelnuts

5 cups water

1.5-2 cups vegan chocolate chips 

DIRECTIONS:

1. Place the hazelnuts in a large bowl with about 4-5 cups of water then let soak overnight.

2. Drain the hazelnuts before placing them in a blender with 4-5 cups of water.  Blend until smooth.

3. Strain your fresh using a cheese cloth.

Hazelnut Milk!

4. Heat the hazelnut milk over low heat, stir often.

5. Next, add the chocolate chips, a little at a time, into the milk. Stirring on low heat until melted and well mixed.

6. Remove from heat, allow to cool, and enjoy! 

*Store in an airtight container in the refrigerator for up to 5 days.

Chocolate Chip Cookie Sandwich

Chocolate Chip Cookies

babycakes, NYC

Ingredients:

1 cup coconut oil

6 Tbsp Homemade applesauce 

(or unsweetened store-bought applesauce)

1 tsp salt

2 Tbsp pure vanilla extract

1 1/4 cups evaporated cane juice

2 cups Bob's red mill gluten-free all purpose baking flour

1/4 cup flax meal

1 tsp baking soda

1 1/2 tsp xanthan gum

1 cup vegan chocolate ships

Directions:

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

In medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated can juice.  In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.  Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.  Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart.  Gently press each with the heel of your hand to help them spread.  Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes.  The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.  Store the cookies in an airtight container at room temperature for up to 3 days.

Vanilla Frosting

Ingredients:

1 1/2 cups unsweetened soy milk

3/4 cup dry soy milk powder

1 Tbsp coconut flour

1/4 cup agave nectar

1 Tbsp pure vanilla extract

1 1/2 cups coconut oil

2 Tbsp fresh lemon juice

Directions:

In a blender combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes.  With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.

5k Wrap

Ingredients:

1 Apple

1/4 cup Granola

1 tsp Honey

1 tbsp Jam (of you choice)

1 tbsp Peanut Butter

1 Whole grain wrap

Directions:

Spread the peanut butter and jam on the wrap.  Sprinkle some granola and some chopped apple before drizzling honey on top.  Wrap and enjoy!  

This is a great on the go snack or for a picnic in the park.

Polenta and Candied Walnuts

Candied Walnuts

Ingredients:

1/2 cup sugar

1 1/2 cup raw walnut

1/8 tsp coarse salt

Directions:

Preheat over to 350 degrees.  Use middle rack in the over.  Lay walnuts out on a baking sheet in a single layer.  Bake for 5 minutes.  Be careful not to burn. Remove from over and let cool in a pan on a rack.

Pour sugar into a medium saucepan with a thick bottom.  Have walnuts nearby, ready to quickly add to the pan at the right time.  Cook sugar on a medium heat, stirring with a wooden spoon as soon as the sugar begins to melt.  Keep stirring until all the sugar has melted and the color is a medium amber.  As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet.  Use two forks to separate the walnuts from each other, working very quickly.  SPrinkle the nuts with the salt.  Let cool completely.

Polenta

Ingredients:

Candied Walnuts
Dried Cranberries
Tbsp Honey
Polenta (I bought the prepackaged polenta from Trader Joe's)

Directions:

Follow the instructions on the package for the polenta.  Once that is cooked place a serving size into a bowl.  Sprinkle the candied walnuts and the dried cranberries on top.  Last drizzle a tbsp of honey over the top. Enjoy!