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Lets share some Vegan recipes and home remedies for a healthy life style for all beings! With lots of love and FUN of course- Join us!

07/06/2025

🥒🥕 Homemade Pickled Veggies Recipe 🥦✨
Fresh, crunchy, and packed with flavor — this is your new favorite way to eat veggies! 😍

🛒 Ingredients:
✅ 1 small broccoli
✅ 1 small cauliflower
✅ 2 large carrots (cut into sticks)
✅ 1 small onion (chunky pieces)
✅ 1 chuchu (cubed)
✅ 1 handful of green olives
✅ 2 whole garlic cloves
✅ 500ml apple or alcohol vinegar
✅ 500ml water
✅ 1 tbsp salt
✅ 1 tbsp sugar
✅ 1 bay leaf
✅ Peppercorns (optional)

👩‍🍳 How to Make It:
1. Wash & cut all veggies.
2. Boil water, blanch veggies for 2 min, then transfer to cold water (to keep them crunchy!).
3. In another pot, bring vinegar, water, salt, sugar, bay leaf, and pepper to a boil.
4. Layer veggies + garlic in a sterilized glass jar.
5. Pour the hot vinegar mix until everything’s covered.
6. Close the jar, let it cool, and refrigerate for at least 24h.

💡 Pro Tip: The longer it chills in the fridge, the better it gets! 🌟
Tag someone who needs to try this! 💬👇

28/05/2025

🍠 Dessert Vibes 💜✨
Purple Sweet Potato + Coconut Milk Chia Pudding

👩🏽‍🍳 How to Make It:
1️⃣ Dice 1 purple sweet potato, cook it, and set aside 🍠
2️⃣ Boil 2 whole purple sweet potatoes for ~15 min, mash & cool 💥
3️⃣ Blend mashed potato + coconut milk 🥥 + coconut cream in Cuisinart (purée mode 🌀)
4️⃣ Pour into cute containers ✨
5️⃣ Add your diced cooked sweet potato 💜
6️⃣ Sprinkle in chia seeds & stir well 🌱
7️⃣ Let it chill overnight in the fridge ❄️
8️⃣ Top with fresh fruit like mango, blueberries, or strawberries 🍓🫐🥭 before serving!

⸻

✨🍠🥥💜

12/05/2025

Easy Grain-Free Flatbread
✨ Made with Zucchini & Almond Flour! ✨

This soft, healthy flatbread is perfect for wraps, dips, or just snacking warm off the pan!
Gluten-free, low-carb, and oh-so-tasty.

Ingredients:
• 1½ cups almond flour (165g)
• 1 cup grated zucchini (squeezed well)
• ½ tsp salt
• 1 tbsp olive oil (plus more for cooking)
• ¼ tsp garlic powder (optional)

Directions:
1. Mix almond flour, zucchini, salt, and garlic powder in a bowl.
2. Add olive oil — mix until a dough forms.
3. Divide into 4–6 pieces.
4. Roll between parchment into thin rounds.
5. Cook in an oiled skillet, 2–3 min per side.
6. Enjoy warm — fresh off the pan!

Simple. Nourishing. Delicious.
Save this for later & tag a friend who loves clean eats!

18/04/2025

Beta-C power 🥕

*Mandarin
*Lemon
*Red apple
*Pineapple
*Cantaloupe
*Carrot
*Ginger
*Turmeric
*Sea moss
*Soursop
By
☀️

16/03/2025

🌿 Plant-Based Perfection: Homemade Vegan Almond Halloumi! 🧀

Ingredients:
- 1 cup (150g) blanched almonds, soaked in hot water for at least 2 hours, or overnight
- 1 cup (240ml) water
- 1/4 cup (60ml) lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 1 tablespoon agar-agar powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, for frying

Directions:
1. Drain Almonds: Drain and rinse the soaked almonds.
2. Blend Ingredients: In a high-speed blender, combine soaked almonds, water, lemon juice, nutritional yeast, tapioca starch, agar-agar powder, salt, and garlic powder. Blend until completely smooth and creamy.
3. Cook the Mixture: Pour the mixture into a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes. It will become very thick and cheese-like.
4. Set the Halloumi: Line a small container or mold with cheesecloth or parchment paper. Pour the hot cheese mixture into the prepared container and spread evenly.
5. Chill: Refrigerate for at least 4-6 hours, or preferably overnight, to allow the halloumi to firm up completely.
6. Fry or Grill: Once firm, remove the halloumi from the container and cut it into slices. Heat olive oil in a skillet over medium heat. Fry the halloumi slices for 2-3 minutes per side, until golden brown and slightly crispy. Alternatively, you can grill the slices.
7. Serve: Serve your vegan almond halloumi hot, in salads, sandwiches, or as a side dish.

Preparation Time: 2 hours 20 minutes (including soaking) | Cooking Time: 10-15 minutes | Total Time: 6 hours 30-45 minutes (including chilling) | Calories per Serving: 260 kcal (per serving, estimate, based on 6 servings) | Number of Servings: 6 servings

14/02/2025

Vegan Raspberry Coconut Bars

Ingredients:

For the crust:

1 1/2 cups almond flour
1/4 cup coconut oil, melted
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
For the raspberry layer:

1 1/2 cups fresh raspberries
2 tablespoons chia seeds
2 tablespoons maple syrup
For the coconut topping:

1 cup shredded coconut
1/4 cup coconut cream
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Directions:

Preheat oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper.
In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until a dough forms. Press evenly into the baking pan and bake for 10-12 minutes, or until lightly golden. Let cool.
For the raspberry layer, mash raspberries in a saucepan over low heat. Stir in chia seeds and maple syrup. Cook for 5 minutes until slightly thickened. Let cool, then spread over the crust.
In a bowl, mix shredded coconut, coconut cream, maple syrup, and vanilla extract until combined. Spread evenly over the raspberry layer.
Refrigerate for at least 1 hour before slicing into bars.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Chilling Time: 1 hour | Total Time: 1 hour 27 minutes

Kcal: 220 kcal | Servings: 12 bars

Address

844 Alton Road FL 2

33139

Telephone

7864441817

Website

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