Food portions is a very important topic when it comes to calories and wellness. Our food portions have reduced significantly since becoming Vegans. We have really noticed the change of portions to the whole food plant based lifestyle that came naturally and without force. The better we eat the less we eat it was just a natural turnaround. Our plates have become smaller and we use bowls more. We just love the smaller portions the less washing up and the amazing energy we get from our good food.
My daughter works in a retail store and look what her manager gave her for Christmas. She was thrilled with the consideration of the items as she is at 16 a Vegan and very disciplined. What an amazing thought gift to a teenager from her boss. I had to share. She felt her manager listens and learns about her. The gift was thought out and respectful. Anyone can give anything however this was a well thought out gift that really empowered my daughter to know that she is valued at her work. She is the youngest on the team so this was awesome and she contributed to our cupboards right away. Really nice eh!
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Recipe, Design and Photo by Suzanne
This is an amazing delicious dessert perfect for cold winter nights after dinner. In this recipe I put everything into a beautiful earthen bowl and warmed in the oven. To the bowl I put chunks of vegan chocolate cake and broken pieces of vegan muffins in the bowl. I added chopped figs, slivered almonds, crushed walnuts, coconut flakes, chia seeds, dark chocolate pieces, goji berry, a dab of coconut oil. I mixed together Almond Coconut Milk with a dash of Vanilla Almond Milk and I mixed in some Cacao then poured it over the cake seeds mixture and popped into a warm / hot oven to heat up and slightly bake. Careful when removing from the oven as the bowls will be hot to touch. Top with freshly chopped fig and serve hot to warm. Oh man this was goooooooooooood. The chocolate pieces melted into the cakes and milk – so decadent. Delicious. Some variations / alternatives could be: you could use Coconut Milk from tin or Coconut Cream; perhaps a cap of liquor (not for the kids though) that you enjoy dripped on top. Knock it out of the park with anything you want to add and wow your family and friends with an incredible heart warming dessert or treat.
Recipe, Design and Photo by Suzanne
Its getting cold around here and soups come back onto the menu for warm comfy food to warm the body from the inside. This soup was born of a previous Potato Leek Soup. I made the broth from a base of the Potato Leek Soup and dropped into the saucepan chunks of onions, a variety of dried beans, legumes, quinoa, celery coarsely chopped, baby tomato’s chopped added some water stirred and tempted into a slow easy bubbling broth with all the yummy fillings. Stir in a Tbsp. Miso and give the broth a shot of red wine to flavor. Bubble Bubble Toil and Trouble. Leave it alone apart from a few loving stirs with a wooden spoon.
When ready – serve piping hot in a beautiful bowl top with Nutritional Yeast and lots of freshly chopping quality garlic. I added some freshly chopped shallots to this one too Serve in a warm bowl is a very nice added feature – there is nothing worse than serving soup in a cold bowl – that’s a pet peeve of mine. I always pop the bowls on the stove as the soup is building it start warming of them.
We all said ” it’s so D-Licious”. So D-Licious is my name for this soup. No two soups taste alike this is important and why I like to make soups from scratch or bend recipes.
Have fun play with your recipe and make your soup with attention and love in mind – I believe the soup is a reflection of the maker. A little goes a long way.
Serve with some corn chips or really good bread toasted.
Make a big pot and perhaps freeze some for a later time like when you arrive home from a tropical holiday have some that you can quickly pull out from the fridge – ah we’re home!