Vegan Chocolate and Orange cake

I originally started with loads of freshly squeezed orange juice (I spent ages doing this) because I’ve been quite ill and in need of vitamin C! However, I randomly got a urine infection (which apparently wasn’t a urine infection), I was told that anything acidic can aggravate it and to only stick to water. So I was like, ‘oh, great, I wont drink this then’ and just had it sitting there for hours. It was too precious to waste so I decided to make a cake with it. Yes, cake is the only way forward.

Give it a try. I recommend having this cake warm with some custard!! You can buy custard powder that is free from milk at Tesco, click here to view.

Ingredients 

1 1/2 cups of plain flour. You can substitute this with Gluten free flour!

1/4 cup of coco powder

1 1/2 cup of coconut sugar

1/4 agave syrup

1 cup of oat milk

Pinch of salt and cinnamon

1 tsp of baking powder

4 tbsp of flaxseeds in hot water (just enough water to cover the flaxseeds)

1/2 an orange (for decoration)

Juice of 3 oranges (you can also add orange bits into it)

Juice of 1 lemon

Continue reading “Vegan Chocolate and Orange cake”

DRAGON FRUIT and Chia layered smoothie

Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.

100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.

Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.

Continue reading “DRAGON FRUIT and Chia layered smoothie”

Salad bowls

Salad, ugh salad. So Boring. At least that’s what I ALWAYS thought, even now, I cannot go to a restaurant (even if they specialise in vegan food) to have a salad. Because they literally just chuck the basic veg into it, lettuce, cucumber, tomatoes, onion…No creativity what so ever. No wonder why a lot of people don’t enjoy salads.

Here are a few eaaaasy salad bowl idea’s if you are struggling with finding a decent lunch that is healthy and not so filling, whilst being completely lazy…

Carrot, beetroot and pineapple salad. Topped with avocado, sunflower seeds and pistachio nuts.

 

Black eyed beans drained and covered in soy sauce, onion, parsley and olives. With some homemade bread – mix water, lemon, a tinyyy bit of maple syrup with gluten-free plain flour until it becomes dough. Flatten it into small pieces and then place onto a frying pan. Easy 😌

 

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Quinoa boiled in turmeric powder, garlic and almonds. Topped with olives, cucumber, spinach and carrot. Such a yummy combination.

Chia, Pineapple and Blackberry 🌼

Note to self: NEVER drink coffee on an empty stomach.

I don’t even drink coffee but before making this smoothie, I attempted to make a cinnamon and chocolate latte for you coffee lovers. Yeah, it sounds nice but it really wasn’t. Thought it might have just been me as obviously coffee is not for me, but nope, my mum (who LOOOOVES coffee) also hated it.

Okay so, I currently feel really sick. Coffee does this thing to me where it makes my heart beat really fast. SO FAST! Not sure if that is normal…it doesn’t feel normal.


On a more positive note,

Pineapple and Blackberry combined together taste AMAZING!! You guys have to try it, if you haven’t already.

 

 

The bottom layer is Blackberry

and chia seeds.

• Middle layer is blackberry, chia

seeds and a handful of pineapple

(The pineapple will make the

smoothie go a lighter shade

purple).

• The top layer is just pineapple.

Easy 😌

TIP

Chia seeds help to make smoothies thick enough so that you can layer them. Just add it to the fridge for a few minutes before using it.

xxxx

Maca, Rose and Raspberry Smoothie Bowl

I really felt like making something pretty this morning for breakfast, plus my raspberries were about to go past their use by date so this is what I came up with…

 

1 Tablespoon of Maca Powder

2 Tablespoons of Hemp seeds

3 tablespoons of Rose water

1 Pear

1 Banana

1 cup of Raspberries

Decorated with edible rose petals, desiccated coconut and raspberries.

The pattern was made with another smoothie:

1 Peach

1 Tablespoon of Coconut cream

2 Tablespoons of Coconut Milk

 

xxxx

Kidney Bean and Lentil Curry Soup

INGREDIENTS

1 can of kidney beans

1 can of lentils

2 cloves of garlic

1 whole onion

Juice of one orange

Juice of half a lemon

2 cups of almond milk

2 tbsp of curry powder

1 tbsp of turmeric powder

1 tbsp cinnamon powder

1 tsp of red Thai chilli powder


HOW TO MAKE IT

1. So what you want to do first is drain your lentils and kidney beans and then boil them together until they become soft.

2. Drain half the water from the pan (you will need to use the rest of the water later) and Put to one side to cool down.

3. Whilst it cools down, fry the onion and garlic on high heat. Once they have gone a golden colour, turn the heat down a bit and add the almond milk, red Thai chilli paste and all the other ingredients, except the orange and lemon juice, and stir. This is your sauce.

4. Now you are going to blend HALF of the kidney beans and lentils with the sauce until it becomes creamy. Then add it back to the pan, heat off!

5. Throw the remaining beans and lentils into the soup and add the lemon and orange juice. If it is toooo thick and lumpy then simply add some hot water into it an stir.

6. Pour into a bowl and top with whatever you like. I used mint and almond flakes.

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Xxxx

Dates and Banana chocolate cake

I admit, I actually had no idea what I was doing whilst making this cake. But somehow that’s when it ends up being better because you have no expectations.

So the day before making this, I made some vegan chocolate brownies (coming soon) and had left over chocolate sauce that I did not want to go to waste because it tasted like heaven 😍 Also had 2 bananas that were so so soft and I would have no eaten them like that. So here it is…

INGREDIENTS

2 cups of oats

2-3 bananas

1 cup of gluten free self raising flour

 

For the chocolate sauce

2 bars of dark chocolate

1 cup of almond milk

 

For the dates topping

1 Cup of dates

1 cup of almond milk

2 large tbsp of vanilla soy yogurt

1/2 cup dried banana


DIRECTIONS

1. Firstly pour the self raising flour, oats and chopped bananas into a bowl

2. Melt the dark chocolate by heating up 1 cup of almond milk into a bowl using the microwave. Once heated, put the chocolate into the milk and stir until melted an combined together.

3. Pour the chocolate sauce into the bowl with your oats and flour and stir. If it’s too lump add some more almond milk.

4. That’s it! Pour your mixture into a non stick cooking tin and top with some bananas and dates.

5. Cook on low heat for 40-50 minutes

Now for the date topping. Mmmm…

1. Chop the dates into little pieces and put into the blender.

2. Add almond milk and vanilla yogurt to it.

3. Blend until thick and smooth. If it ends up quite runny just add more dates, the dates will thicken it up.

Once your cake is cooked, leave it to cool down before putting your date topping over it. Decorate with dried banana and place into fridge xx

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🍓 Vegan & Gluten free Strawberry Cupcakes 🍓

Makes 18 cupcakes

INGREDIENTS 

1 tin of Chickpeas

2 cups of Gluten Free self-raising flour

1/2 cup brown sugar

A box of strawberries

2 tbsp Maple syrup

2 tbsp baking soda

1 tbsp baking powder

2 tsp of apple cider vinegar

2 large tbsp of vegan butter

Ingredients for the Strawberry icing

2 cups of powdered sugar (I just used icing sugar)

1 tsp of pink colouring

1 tbsp of strawberry flavour

2 tbsp of vegan butter


INSTRUCTIONS

  1. Drain and blend the chickpeas until there aren’t any lumps left and empty into a bowl.
  2. Add all the ingredients into the bowl except the strawberry and stir.
  3. Now chuck the strawberries into a blender and blend. (Remember to leave some strawberries for topping of your cupcakes). Pour it into your bowl.
  4. If your cupcake mixture is not turning out so smooth just add it to the blender for a bit (this is exactly what I done). My blender is quite rubbish so it didn’t blend the chickpeas properly so that is exactly what i done.
  5. Evenly pour your mixture into cupcake holders and place in the oven for 35-40 minutes. I put my oven on its lowest heat to make sure they cook properly from the inside. But bare in mind, chickpeas will make your cupcakes quite moist.

Now for the icing – Best part of any cake 

  1. Mix the icing sugar, vegan butter, pink colouring and strawberry flavouring all into a bowl and just keeeeeeep stirring. God it is so tiring without an electric mixer. I kind of need the arm workout so I embraced it. Mix until fluffy.
  2. If your icing is not thick enough just add more powdered sugar to it. Leave it out or place in the fridge, whilst your cupcakes cook.
  3. Once your cupcakes are ready, leave them to cool down. You don’t want to add your icing when they are still warm… it will melt. 
  4. Decorate as you wish and enjoy 🙂

 

Don’t really know where I’m going with this…Turning Vegan I suppose?

Okay so I was sitting at the dinner table one day looking down at my plate full of chicken. I then looked up at my beautiful budgie (Lily or Lilo, she has two different names because for a whole year I thought she was a girl, only to find out she is really a boy. So now it’s just weird to think she is a boy and that I have to give her a boy name. But okay we will talk about that later). The thought came to my mind that ‘if that was my bird on my plate would I still eat him?” HELL NO. I love animals and always have done from ever since I can remember. ‘So why am I eating them? Why am I not doing what I know is morally right?’

That’s it. I made the decision to stop eating meat then and there. My family thought this was one of my ‘why is the world like this’ moments as I often come out with these random views and lectures about the world from completely OVER THINKING life. Proud to say I proved everyone wrong.

Turning completely vegan was much harder, well, harder in the sense that I knew I couldn’t cut everything out straight away without knowing what else I could eat (still learning btw). I knew that if I did this for real it will be forever so it had to be done properly. I did not force myself to stop eating and drinking certain things, it all happened quite naturally especially after seeing videos on Instagram about the dairy industry. Oh god!

Note to anyone wanting to become vegan: Do not do it if you think it will result in eating chips, pasta, rice and noodles with the occasional salads and fruits. It won’t work.

If you feel you have to force yourself to the point where it makes you unhappy. STOP! Yes it is good to be aware of what you eat but being happy is so much more important. This is coming from an animal lover so believe me.

Any way long story cut short (or was this not short at all? I don’t know) becoming vegan was the best thing I’ve ever chosen to do. It’s not just morally satisfying, it’s also SO HEALTHY! I feel a lot better within myself. No matter how many people tell me otherwise. I have blood tests to prove it.

P.s I don’t know how this even makes sense but it seems not even blood tests are enough to prove to people that there is nothing wrong with me.

Keep an open mind xxx