Vegan honey recipe in 15 minutes using only two ingredients!
Ingredients:
1/2 cup pineapple juice
1/2 cup coconut sugar (Date sugar could also work)
Preparation:
Happiness in a jar! I’ve never met a person who doesn’t like Nutella. There is, indeed, something magical about chocolate and hazelnuts mixed together into a creamy delight. I’ve tried tons of recipes for homemade Nutella, but I always seem to go back to these three.
Now, I never considered myself an indecisive person, but I can’t for the life of me choose which one of these recipes I like the most. All three recipes are vegan and free of refined sugar, and most importantly require only 3 ingredients.
Ingredients:
Nutella With Maple Syrup:
1 cup hazelnuts
1½ tbsp cacao/cocoa powder
¼ cup maple syrup (agave or coconut nectar also work)
water (I usually use about ¼ cup)
Nutella With Dates:
1 cup hazelnuts
1½ tbsp cacao/cocoa powder
12 dates
water (I usually use ⅔-1cup)
Nutella With Coconut Sugar:
1 cup hazelnuts
1½ tbsp cacao/cocoa powder
¼ cup + 2 tbsp of coconut sugar
½ tsp vanilla (optional)
pinch of salt (optional)
Directions:
Preheat oven to 360F/180C.
Place hazelnuts in a baking dish in single layer and roast for 15 minutes, stirring every 5 minutes.
Remove hazelnuts from the oven and let cool for 10-15 minutes.
Place hazelnuts in food processor and blend for 10 minutes until they turn into hazelnut butter. I usually stop my food processor every minute or so to give it a break and scrape the sides.
*IF USING DATES* Soak dates in hot water for 5-15 minutes depending on how soft they are.
Add cacao powder and the sweetener (maple syrup/soaked dates/coconut sugar) to the food processor. Blend for about a minute.
While the food processor is still running, gradually add water to reach the desire consistency. Blend for 2 minutes or so until the mixture is smooth.
*IMPORTANT* The amount of water you need will depend on what sweetener you’re using. I usually add ¼ cup of water when I make Nutella with maple syrup, ⅔-1 cup if I’m using dates, and NO WATER if I’m using coconut sugar.
Simple recipes are awesome. Simple and delicious recipes are even better. This is definitely one of those recipes. I’ve tried quite a few store-bought vegan mayos, but I was never completely satisfied with the ingredients they use (too many preservatives). So I decided to make vegan mayonnaise at home. You’re going to love how easy this is!
Ingredients:
½ cup unsweetened soy milk
1 cup grapeseed oil (olive oil works too)
1 tsp apple cider vinegar
1 tbsp lemon juice
½ tsp agave (or another sweetened of your choice)
¼ tsp dry mustard (or ½ tsp Dijon mustard)
¾ tsp salt
Directions:
Combine all ingredients except for oil in a high-speed blender and blend on high speed for 1 minute.
Reduce the speed to low and gradually pour in the oil. Continue blending on low speed for another minute. The mixture will slowly thicken.
Store in an airtight container in the fridge for up to 1 month.
Three reasons you should make your own sauerkraut at home: Number one – it’s super cheap. Number two – it’s really easy, and number three – it is extremely good for you!
So let’s go make it!
There are various ways that one can make sauerkraut using a variety of flavours but the key ingredients and the method will always be the same. In this presentation, we are experimenting with red cabbage instead of the traditional white cabbage which is often used that everyone has become so familiar with.
Ingredients:
Red Cabbage, beets, juniper berries, and salt.
Here is further information that may bring you up to speed regarding probiotics and why they are so good for us.
Some other ways that you can make sauerkraut easily:
Make sure all containers and jars are ultra clean before you fill them up.
Your method will be similar in that you will cut your cabbage in half, take out the core – then quarter. Always opt for a good quality salt with lot’s of minerals, as you shan’t be throwing out the water.
Shred to your desired thickness, salt and massage – then allow to stand for up to a day. (this allows for the salt to release the juices from the cabbage, and makes the rest of the process a singe).
Add to a container (a handful at a time, then press to release water further). You can add your other flavours in-between. N.B. Horseradish not only adds wonderful flavour but doubles up as preventing possible mould. You want to press down your cabbage hard into the containers until the cabbage is covered with brine.
Finally, preferably keep those ingredients press down with a plate, on top of which you shall set a weight such as a 2 litre bottle filled with water etc so that your cabbage stays submerged in it’s juices.
Cover your container with a cheese cloth or damp cloth so that it has some room to breath. Never fill your container up all the way to the top as, as your sauerkraut starts to ferment – it expands before it settles down.
Place in a safe corner away from any action but check on it every day wiping away any foam which may develop on the sides. The fermentation process ought to take about three weeks, but taste your sauerkraut – you may even enjoy after a week.
Probiotics is the total buzz word right now, and that’s exactly what is in sauerkraut. It’s got tons of good bacteria which is great for your gut! Ready good for indigestion and immunity, giving your vegetables absolute superpowers! Cabbage is a great source of A, C, fiber – it’s a great veg to eat on it’s own but even better fermented!
You’re going to cry with laughter when you find out how easy it is to make your very own delicious vegan mayonnaise. Yup! That’s right a gorgeous, delicious mayonnaise without eggs and zero milk derivative. It’s cost effected, making it cheaper than any other unhealthy shelved mayonnaise. It’s healthy and why wouldn’t I share some recipes with you – when together we can encourage the whole world to live a cruelty free life with an abundance of health.
Not sure about you but I have always been a ‘saucy’ person. Dishes with lot’s of sauces, dressings, gravies compotes, and other condiments have always been my week spot. So it seems natural that I would be encouraged to consume all of those lovely things with anything that might be otherwise perceived as plain. Today there are lot’s of vegan options in the stores, but some can be quite pricey, and others still can have ingredients in them that we may not be too keen on. So it makes perfect sense to have the best of both worlds, to be able to buy vegan options is great, but to be able to make our own certainly gives us the upper hand.
With this little inspiration, I shall provide you with two lovely recipes that I use to make vegan mayonnaise, but there are hundreds of variations that you can experiment with. These here though may get you going.
Recipe 1:
1 and a half cups of canola oil
2/3 soy milk
1 t mustard powder
1/4 t mgpc
1/4 t phrs
2 t organic sugar
1 2/3 t apple cider vinegar
To make:
Blend everything together for a couple of seconds – except your vinegar. Add your vinegar last, and add it slowly whist you continue to blend – until your desired thickness. If you wanted to make it thicker, you could add 1/2 cup of silken tofu – but that shouldn’t be necessary.
Recipe 2:
1/2 cup oil
1 T organic vinegar
1 T sweetener
2 T water
1 t mustard
1/4 t phrs
1/4 t mgpc
1/2 t onion powder
1/2 t garlic powder
1/2 t cayenne pepper
1 T ground flax seed
To make:
Blend everything together until desired thickness.
***note: both shall last about a week in your refrigerator – unless you consume them before (which is highly likely)!
Back to our dill sauce tartar:
Whether you choose to add your ingredients to a vegan store bought mayonnaise or homemade vegan mayonnaise – it’s all good.
Ingredients serving 1-2 guests:
4 T mayo
1 large pickled gherkin (finely chopped)
1 lemon (juice thereof), for thinning if you wish
a few sprigs of dill (torn or chopped)
Spoon out the required amount for your meal and those for whom you are catering. You may enjoy your tartar to be of thinner consistency – in which case, you could squeeze a whole lemon (juice thereof), into that. Chop up some pickled gherkins (to your desired thickness), together with a handful of finely chopped dill, and mix together, then serve as a divine compliment to pies, burgers, or any dish that you wish! I love this as a dipping, dressing or as a spread on sandwiches, mash, avo, vegan sushi, burgers, wraps, salads etc – this sauce is a classic and will compliment some of your favourite comfort foods – try it! Stay Vegan !
How to make vegan butter:
We really want to encourage you to eat healthy and to get rid of all animal products completely. You are going to cry with laughter at how easy this recipe to make and only wish you knew how to make this sooner, so we wanted to get this out there to you as soon as possible. Healthy, delicious vegan butter without all the unpronounceable words on the ingredients list and synthetic chemicals that are forced into dairy butters today. Big bonus – it takes under 5 minutes to prepare prior to setting, and costs less than your butters in store. Try it, share it!
5 Simple ingredients:
1 and a quarter cup of coconut oil melted (add to your blender)
¾ cup of olive oil (add to your blender)
2 T of liquid lecithin (add to your blender) – * * * Is soy derived and is healthy for you.
1 T of salt to a cup of water – allow to dissolve before adding to the rest of the ingredients which you have added directly to your blender. First give your other ingredients a quick wiz, before adding the salt mix, whilst your blender is still running. Blend for a few seconds further and there ya have it! Vegan butter!
Pour the mix into a container and pop that into your refrigerator to set. Bam. Done! This you can use on your French toast, your pancakes, your tofu scrambles , baked potato, sandwiches or any other dish that you are eating. This also works well in all other butter recipes.
* * * Lecithin is used for treating memory disorders such as dementia and Alzheimer’s disease. It is also used for treating gallbladder disease, liver disease, certain types of depression, high cholesterol, anxiety, and a skin disease called eczema.
A good quality virgin coconut oil Is another precious item that you want to have in your vegan pantry today. It’s fast becoming all the rage as the new modern day cure for many ailments both internal and external. Being vegan is an absolute joy!
You have never thought about switching from dairy to nut milks – why not? Nut milks are so much healthier for you than any dairy product ever produced – you don’t know how? It’s so easy – here’s how: this is all that you need to do it.
This is why you want to make the switch: Dairy is cruel there is no logical argument to prove otherwise. Dairy is the cause of most illnesses including the common cold, all inflammatory related illnesses, diabetes, obesity, osteoporosis, allergens etc. – so it’s something that you want to avoid. It’s unhealthy in that it contains, violence, blood, puss, antibiotics and unhealthy fats. It’s calcium content which is meant for the babies it was made for leaches calcium form our bones causing aches and pains and premature aging. 75% of the worlds population is allergic to dairy. The dairy industry is one of the major contributors to climate change as well as land, water and air degradation. The dairy industry is also a major contributor to poverty and hunger, as well as ‘slavery’ and animal exploitation but only because humans ‘demand’ it. Switching to nut based milks improves both our physical and mental health in that they offer us healthy fats, omega’s, essential oils, feeding our body with high foliates, magnesium, tons of vitamins and minerals and they taste delicious – nut milks feed our brain – decreasing brain related illnesses such as dementia.
What you will need: Your favourite nuts. Blender. Nut bag. Bowl.
How to make: Soak your favourite nuts overnight in water – this releases their enzymes and creates a ‘sprouting effect’, making them so much easier to digest. Add a handful to your blender, top up your blender with about half a litre of alkaline water. If you would like your nut milk to be more creamy or thicker, add more nuts to less water or the other way round for a thinner texture. If you like your milk with a little more flavour you could add a couple of drops of natural organic vanilla, a pinch of cinnamon, a couple of majool dates – though just the nuts on their own are stunning too. Blend for about 30 seconds. You can drink just like that a little chunky or, if you like your milk very smooth – you can strain that through a nut milk bag. This you can then bottle up and keep in your fridge, use in your recipes – you can also make ice cream out of it etc. Making nut milk is so much easier than you thought – go on – make the switch for all the right reasons. Get off of the toxic dairy train. Go vegan today.
~ Active Vegan ~ 