The weather in Toronto the past couple days (and for the next couple) freaks me out. And not in a good way.
Sure, the heat has been turned up and we’ve been granted another week of hot weather, summer clothing and cool drinks. We can push the thoughts of winter a little further into our minds and soak up the warmth of the sun as we lounge in the parks and linger on patios. The part of me that’s always cold LOVED this!
But guys, it’s just not meant to be this way. I don’t know about you, but thoughts of climate change, global warming and environmental destruction keep me up at night. I remember taking courses in school discussing the social evolution of humans and how we are programmed to consume. That coupled with a class on the science of climate change was enough to buy me 4 months of sleepless nights. The weather this week has been a reminder of how scary what we are doing to this world is. Were the temperatures Toronto experienced 100% due to our changing climate? Maybe, maybe not. But it’s these little blips, little nudges to the gut that really remind why I went vegan in the first place.
I don’t like being reminded of these global crises but I do welcome the renewed passion and inspiration it brings. I went vegan because I believe in compassion. Compassion is a big word that I believe encompasses many things:
Compassion for animals
Compassion for my body and my health
Compassion for the environment
and Compassion for all others (think food politics and the benefits of living in a cleaner, greener world!)
Eating a vegan, plant-based diet isn’t the absolute solution and goodness knows it has it’s own problems. I love knowing though that my food choices at each meal promote compassion and reduce suffering. Each choice we make has the potential to do good or cause harm. Let’s try and remember this as we bask in the final rays of the summer.
And with that, here is a bright and sunny recipe to celebrate the last (well hopefully) of the summer sun. I was inspired by these Snack Pack Vegan Cheesecakes by Lisa at Vegan Culinary Crusade. I loved the layers, the portability, the adorable presentation and just had to make a version of my own! I opted to use mango and strawberries to match the sunny weather, but any fruit could be used!
These cups are loaded with healthy fats and fresh fruit and would make a wonderful snack or dessert any time of day.
So let’s remember our responsibilities to each other and this wonderful planet we live on and celebrate compassion while we eat delicious mango pudding cups shall we?
Mango Pudding Cups (Vegan, Gluten-free, Sugar-free, Paleo, Raw, SCD option)
Ingredients (4-6 snack cups)
- 2 large strawberries, chopped
- 1/4 cup chopped mango
- 1/2 cup cashews
- 3/4 cup chopped mango
- 3 tbsp almond milk
- 1 tbsp coconut oil, melted
- 1/2 tsp vanilla
- 1/8 tsp cinnamon
- 1/16 tsp nutmeg
- 1/4 cup almonds
- 2 tbsp coconut flakes
- 1 tbsp liquid sweetener
Muddle with a mortar and pestle or roughly puree in a mini food processor.
Grind cashews until a fine powder in a mini food processor , then add in the rest of the ingredients except coconut oil and process until smooth. Then add in the melted coconut oil and process until incorporated.
Process almond and coconut flakes until finely ground then add in the sweetener and pulse until you get a crumble that sticks together.
Layer it up! Start with putting a couple spoonfuls of the fruit in the bottom of each of your jars. Then layer on the filling and finally top with the crumble topping. You will probably have more crumble topping than you need so save the extra to top a smoothie with!