For the past two weeks this has been my favorite breakfast. We eat this almost everyday. It’s very filling and the good thing about this dish, is that you can add different toppings everyday to switch things up. I’m going to share with you the recipe for the very first day I made this dish. Without further ado, here are the ingredients you will need:
A few weeks ago, we had a staff ice cream social. Since I don’t eat dairy, I decided to bring carob chia seed pudding for myself and a raspberry jam to share with everyone else. I was pleasantly surprised with how much my coworkers (who are not vegan) loved my jam. This inspired me to share this recipe with you.
I made an entire jar of the jam before coming to work and by the end of the social the jar was half empty!
So if my non-vegan co-workers loved this jam, I’m sure you will too. Here are the ingredients you will need:
12 ounces of fresh raspberries
3-5 pitted Medjool dates
Juice of 1 lemon
1 TBS of chia seeds
Put all ingredients in a food processor or blender
Blend until well combined
Stir in TBS chia seeds
Put in glass jar
Let it sit in the refrigerator for at least 4 hours for the chia seeds to expand
I was able to make this jam last a week. There are so many ways you can enjoy this delectable jam. I personally have topped my chia seed pudding with it and ate “banana tacos with it” (put a banana in a romaine leaf and top with almond butter and jam).
Let me know if you try this recipe and how you serve it. If you love raspberries as much as I do, check out my raspberry sage salad dressing.
As always, be happy. Be healthy. Be the best version of you possible.
One of my favorite dipping sauces way back in the day was honey mustard. As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe.
What I like about this recipe is that it contains simple, natural ingredients. For the “honey” sweetness, I like to use Medjool dates. The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb!Continue reading
As I mentioned in my Abundance Mentality and Veganism post, I get a lot of questions, concerns, and criticism about what I choose to fuel my body. This got me to thinking about why I choose to eat healthy. Where I work people bring food all the time. I’m often offered foods that I no longer eat such as chocolate, bread, and meat dishes.
I respectfully decline these offers. Sometimes people may ask why I choose not to eat certain things. Being in those situations and writing about veganism inspired me to write about the importance of selectivity.
I never liked coleslaw when I was younger and ate the Standard American diet. Since I’ve been experimenting with new recipes lately, I was eager to create a version of coleslaw that I would actually enjoy. This is by far one of my favorite raw vegan dishes I’ve made.
I had such a difficult time coming up with a name for this recipe. One name I thought of was “left over salad” because I basically used zucchini left over from my zucchini noodle stir fry with citrus almond sauce and lettuce from a salad and avocado from a failed sushi attempt. Thankfully, one of my coworkers helped me name this recipe “spiralized green salad with stawverries and pico de gallo.” The colors in this recipe are reminiscent of the red and green salad I made back in October, but tastes totally different. I made this on Sunday morning for breakfast, but you can eat this any time of the day. (I like to eat salads for breakfast) This made two servings.