Blog is moving!

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Everyone, I am SO proud that my new and improved website is up – you should check it out here:

Food Medicine Life

While I had this constructed I also had my blog controls built into the website so that I can do all my updates in one place.

There are still a few more things that will pop up here for about another month however, I wanted you all to know to look for my regular posts on my new website.

This blog will not be shut down, it will just go dormant.

See you on the other side loves.

 

xx – Sasha

White bean dip – Vegan

  

  

Filling, creamy and a great source of protein. A simple bean recipe can edge out dips and spreads with ease.

Try this simple 5 minute recipe on for size.

Ingredients:

1 large can of Cannelloni Beans with juice

3 cloves of garlic

2 tbsp nutritional yeast

Juice of 1 lemon

1/4 cup water in case of dryness

1/2 tsp sea salt

1/2 tsp ground pepper

1/2 tsp paprika

Method: 

Combine all ingredients in food processor and blend until smooth.

Serve with crackers or veggies for dip. Use as a great sandwich/pita/flat bread spread!

Kale Caesar 

I recently had a full house when my parents came to stay with us and help get our home renovations under way. When you’re cooking for more than one type of person on the fly it can be a daunting task and you may just try to opt for the easy way out – packaged or fast food.

While we did step out to eat (slow food) a few times we did eat at home in our new kitchen as well. On a particularly busy afternoon I managed to find 3 types of protein that worked for the vegan, pescetarian and omnivorous family of the house.

Making a great base and then adding protein afterward is a great way to stick to YOUR dietary needs without singling out anyone in the family or neglecting yourself or them all together.

I hope you enjoy this one. The base Caesar recipe serves 4, protein serving suggestions (per person) below.

Ingredients

3 (women/kids)or 6 oz of protein per serving – salmon/chicken/tempeh

2 bunches freshly washed & chopped curly kale

1 cup washed bean sprouts patted dry

Himalayan sea salt to taste

Fresh ground pepper to taste

Dressing: 

1 large clove elephant garlic diced

3 tbsp Veganaise

Juice of one lemon

2 tbsp nutritional yeast

Method: 

Place washed and dried kale & sprouts in large bowl, set aside.

I use a hand blender and it’s receptacle (Braun) to place in all the dressing ingredients and blend until creamy.

Pour mixture over greens. Toss and coat thoroughly.

Top with protein of choice.

 

 

 

Vegan chocolate cream pie – HOLIDAY SERIES

 

  

Oh what are the holidays or special family dinners without dessert? I tried my hand at a no-bake pie this winter and it turned out magically.

No ovens, small mess to clean up and a delicious result.

Best of all? No crappy processed ingredients.
Ingredients: 

Crust: 

2 -2.5 cups CREAMY CHEWY dates. If they are not creamy/chewy/soft – you must soak!

 

1 cup walnuts

1 cup crumbled honey wafers

4 tbsp cacao powder

1/8 cup melted Earth Balance

Salt to taste

1/4 cup warm water set aside

Filling: 

2 cups cashews, unsalted, raw. Soak if you wish.

3/4 cup scented coconut oil

2 cans light coconut milk

2 cups melted carob chips

1/2 cup liquid sweetener ie: stevia/agave

Juice of 1 large lemon

Salt to taste

Other: 

Pecan halves to decorate

Method: 

Process dates, walnuts and wafers from crust ingredients. Once mixed add remainder of ingredients and pulse. *TIP*: Add drops of warm water to mixture if it is not blending well. Should resemble a play-doh “ish” ball when fully mixed.

You should now have a loose ball of “dough” to line a pie plate with. Ensure you come up the sides of the pie plate like an authentic thick crust so that your filling is held in nicely! Place in fridge to chill.

In blender place all filling ingredients and mix for a couple of minutes or until smooth.

Pour into pie filling, top with pecan halves.

If you have less time, place the pie in the freezer for a couple of hours. If you’re not in a rush, refrigerate for at least 4-6 hours.

I left mine in over night to really set up.

You’ll only need to pop this out of the fridge for about 2 minutes to be able to cut into slices.

I served mine with a scoop of Peanut Butter and Banana Nice Cream and Coconut Whip!

 

 

 

Vegan Irish Cream – Holiday Series

Rarely do I make desserts or work with alcohol (unless it’s for a tincture or homemade extracts) but this month we decided to have our family holiday dinner early so that we wouldn’t miss out while we are in Panama.

My family does not celebrate Christmas, though, not for religious reasons. We are atheists and really don’t celebrate any holidays. Our tradition is to go away each year at this time to spend a week or so together making memories on (usually) the beach. No store bought gifts, just the gift of our company and time.

This year, under the Christmas fern (there is a fern we threw some things under this year to appease Jeff’s family – we had a good laugh) this year were three lovely mason jars of delight as pictured above. Last minute I decided that I was in the spirit (he he) of giving my time and energy to something delicious and seasonally appreciated – Irish Cream!

This recipe takes no time at all, really no skill and is environmentally and animal friendly.

The only hitch is that you have to use quite a bit especially if you like to see your coffee turn white because this isn’t made with heavy cream. I’d say a 50/50 ratio is good!

I’ve included the nutritional information as well as traditional Irish Cream nutritional info so that you can see the difference for yourselves!

Ingredients:

3 cans light coconut milk

1.5 cups espresso/dark coffee

1.5 cups Jameson’s Irish Whisky

3/4 cup natural organic sugar. ( I used brown cane this time)

Method:

On stove top bring coconut milk to a light boil stirring often.

Reduce heat to simmer and add sugar. Continue to stir often for about 10-12 minutes or until the liquid has thickened some. You will be able to tell by feel when you are stirring.

Remove from heat and add whiskey and espresso or coffee and mix well.

This can be stored in a sealed jar for a week in the fridge. If you can this – it will last far longer. I made 2 litres of the stuff with this recipe.

Yummmmmy.

Nutritional Information: 

*Calories come from saturated fats, nearly 90%*

Vegan Irish Cream : Roughly 65 calories per oz

Traditional Irish Cream:  From 130-147 calories per oz

 

Sunless tanners – good for you & our animal friends.

 

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I think Jeff took this picture to make me look like a beer drinking cigarette smoking lunatic. Be warned: these are not mine AND I don’t recommend you smoke either. ❤

Winter travel season is here and it’s time to get ready to hit the road AND be #fitontheroad. This includes keeping your skin safe from the elements…..and your abs safe from over indulgence.

I am writing a quick post (after a request from my Winter Reboot group) to outline my favourite/highly recommended self-tanners.

I am a sun baby, worship that thing like it’s going out of style BUT I rarely (if ever) use a tanning bed. Spray tan for competition etc…

The tanners I’ve used for competition are NOT friendly for your body or environment and are of course, ridiculously expensive.

While I don’t usually use these things (because regardless of how they are applied I suck at it) there are a few brands that seem to actually deliver on the non-orange front. These ones also have the highest quality ingredients you can find in a sunless tanner.

Hard to find in Canada? Yes. Your best bet is to order online.

If you’re brave enough to try them out on your own here are tree recommendations from me:

True Natural – organic product

Vita Tanz – these guys boast free radical protection.

Chocolate Sun – if you hate the smell of spray tans, these guys found the magical chocolate code to expel that.

As always, make sure you’re applying sun screen regularly when you’re out in the tropics. While the sun up here in Canada is far more cancer-causing, getting burned is never fun.

Take care of the skin you’re in!