{review & giveaway} 100 best juices, smoothies and healthy snacks

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Today I have the wonderful opportunity of sharing with you an awesome cookbook from a very special blogger Emily von Euw from This Rawsome Vegan Life. I’m sure you all know her, but in case you don’t, Emily is a wonderful vegan, high raw blogger who posts the most stunning pictures of simple, but delicious food. Her desserts are crave worthy and if you haven’t checked out her book Rawsome Vegan Baking (which I reviewed here), you are missing out on a gorgeous book both in recipes and in photos. Now she’s come out with a new book all about juices, smoothies and healthy snacks. This book is just as good as the last!

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It’s packed full of crave-worthy drinks and bites that are easy to make, with accessible ingredients. This is a book everyone can “cook” from. And what I love most about Emily’s recipes are that each of the ingredients shines through. If there are pecans in her recipe, you can TASTE pecans. No blending of ingredients and nothing getting lost. She truly brings out the best of every food!

When choosing a recipe to share with you, I decided to go against my usual sweet instincts and go with a savoury smoothie. This is not something I have ever made before, but damn was this one tasty.

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The Spicy Avocado Aviator blends together avocado, cucumber, unsweetened coconut yogurt and chilli powder so you get a smooth, creamy and insanely satisfying smoothie. Even better, Emily suggests adding mango to it. I tried mango and pineapple and these make it incredible. You must try this spin on a sweet and savoury smoothie, it will blow you away.

{review & giveaway} 100 best juices, smoothies and healthy snacks
 
smooth, creamy and a little kick!
Author:
Ingredients
  • 1 avocado
  • ½ cucumber (you can leave the skin on if it’s organic)
  • 1 tsp lime juice
  • 1 cup (245 g) coconut yogurt
  • 1 garlic clove
  • ½ tsp Himalayan salt
  • ½ tsp chili powder, to taste
Instructions
  1. Blend everything until smooth, adding the spice as desired! This is really tasty
  2. when you add chunks of mango.

Now I bet you all want a copy for yourselves! Have no fear, I have been given the lovely privilege of giving one away to you all. Scroll down to the bottom of the post to enter! OR if you can’t wait, click to buy 100 Best Juices, Smoothies and Healthy Snacks right away.

Here are some other delicious recipes you can expect in this book…

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Kale Craver juice

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Blueberrylicious Smoothie

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The Power Bar

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Dare to Date Squares

Now for the giveaway! This giveaway is open only to readers in Canada and U.S. (sorry everyone else!). Leave a comment below- tell me if you’ve every had a savoury smoothie (and share the recipe)! Follow me on Twitter or Instagram for extra entries and leave a separate comment for each telling me you did!

I was given this book free of charge, but was in no way obligated to post a positive review. All opinions are completely my own. 

oatmeal raisin cookie pancakes for one {v, gf}

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This year I was very honoured and excited to participate in Angela at Canned Times “Breakfast in Bed-Fest”. In this year long event, one blogger every month of 2014 shared a healthy, economical and delicious breakfast recipe. I was March’s blogger and I shared a recipe for Oatmeal Raisin Cookie Pancakes for One. Now that 2015 is upon us, it is time for the contest portion of the event! You all get to vote on which of the 12 recipes you liked the most and I would be just thrilled if you would all vote for mine!

I thought I would share the recipe here as well today because it isn’t actually on my blog (although some of you may remember me linking to it back in March). And since it’s one of my favourite healthy pancake recipes to date, it really deserves it’s own place on this lil’ ol’ blog. Continue reading

date-sweetened brownies {v, gf}

date sweetened brownies (v, gf)

Happy Wednesday!

Firstly, I just want to say a huge thank you to all of you incredibly supportive people out there regarding my last post. I was truly touched by all the kind words. Some of the negative ones got a little personal so having so much positivity out there to counter it was amazing. To those of you still here and still reading, you are awesome. I am so looking forward to 2015- I feel lighter, more hopeful and inspired.

In that post I said I would continue to bring you all vegan recipes and today I am living up to that promise! You’ll notice that in the title of this post, I added a “v” to signify this is a vegan recipe. I will continue to do this in the future so you can all easily identify plant-based recipes I am posting. These recipes are still a priority for me and I will, to the best of my ability, ensure most of my recipes are vegan or have vegan options. I stand-by what I said, that no matter what diet ultimately works for you, eating plant-based as much as possible is the best thing we can all do for each other, animals and the planet.

So today, I bring you brownies- I hope that not too many of you are on intense New Years cleanses. Although, the nice thing about these are is that they might just fit in with your cleanse/detox/clean diet/whatever you are calling it because they are gluten-free, vegan and sweetened entirely with dates! Continue reading

pumpkin pie squares

pumpkin pie squares | the veggie nook #vegan #glutenfree

Happy belated Thanksgiving (or very early Thanksgiving for my U.S. friends or just happy Wednesday to everyone else)!

It was inevitable…the pumpkin dessert had to make an appearance at some point. I resisted for quite, avoiding all pumpkin but when Thanksgiving comes around it just has to happen! I remember when I was younger we would always go to my grandparents’ for dinner. Being French Canadian, my grandma really knew how to cook a holiday feast right down to the home-preserved pickles, homemade ketchup, tortiere and mashed potatoes. I loved those potatoes so much she always made extra for me. And of course, there were 2 kinds of pie- one of them always pumpkin.

I was always so fixated on the pumpkin, I honestly have NO IDEA what the other one was. I had a selective memory as a child.

pumpkin pie squares | the veggie nook #vegan #glutenfree

Here’s my version of pumpkin pie. I am a lazy cook and couldn’t be bothered to make a traditional pie with crust, so I went for more of a square. And I made them no-bake because I could make them and just stick them in the fridge without having to pay them much mind. Crucial for days I feel like I’m running around with my head cut off trying to get a million things done.

These pumpkin pie squares are packed full of healthy fats from the nuts and coconut and tons of fibre and Vitamin A from the pumpkin. Of course this is dessert so it has to be sweet- maple syrup does a brilliant job of playing up the warming fall flavours and pumpkin pie spice gives it that real pie feel while also delivering a punch of blood-sugar balancing cinnamon. The real secret ingredient here? Coconut flour! Just a couple tablespoons really help thicken the filling up, giving it a traditional texture while also adding a dose of sweetness and fibre. Coconut flour is a tricky ingredient to get used to but it’s magical once you do.

pumpkin pie squares | the veggie nook #vegan #glutenfree

I hope some of you give this a try whether it’s for a Thanksgiving celebration or even if it’s just because it’s fall and that means ALL THE PUMPKIN.

Adapted from these bars from The Kitchn.

pumpkin pie squares
 
Prep time
Total time
 
A delicious bar that tastes like pumpkin pie but is way easier and healthier!
Author:
Recipe type: dessert
Cuisine: vegan, gluten-free, refined sugar-free, no-bake
Serves: 9 bars
Ingredients
Crust
  • ½ cup old-fashioned rolled oats (certified gluten-free if necessary)
  • ½ cup pecans
  • ½ cup unsweetened shredded coconut
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 cup pitted dates, chopped
Filling
  • 1½ cups pumpkin puree
  • ⅓ + 2 tbsp cup maple syrup or coconut nectar (or to taste)
  • ¼ + 2 tbsp cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 tbsp pumpkin pie spice
  • 2 tablespoons coconut flour
Instructions
  1. Line an 8"x8" baking pan with parchment paper so you can lift the bars out for cutting.
  2. Crust: Place oats, pecans, coconut, cinnamon and sea salt in a food process and pulse until finely ground. Add in the dates and process until sticky and holds to together when you press it. Press the dough into your prepared pan and put in the fridge while you make the filling.
  3. Filling: Place all filling ingredients except coconut oil and flour in to the food processor and process until smooth and well combined. With the food processor running, pour in the coconut oil. Finally, while it’s still running, add the coconut flour. Pour on top of the prepared crust and smooth it out with a spatula.
  4. Refrigerate for at least 5 hours before serving. Sprinkle with coconut shreds, pumpkin pie spice or coconut whipped cream and serve!

To all you Canadians, how was your Thanksgiving? Favourite dish you or a friend/family member made? These squares topped my list but there was this amazing apple cider sangria that deserves a mention…

Americans- have any of you started planning your Thanksgiving meals yet? Do you have anything you always make?

Everyone! What’s your favourite way to enjoy pumpkin (or any squash)?