This post features a recipe from The Veginner's Cookbook by Bianca Haun & Sascha Naderer of ElephantasticVegan.com, woot woot!
vegan | gluten-free | refined sugar-free | easy | 15 minutes or lessRead More
vegan | wfpb | easy | quick | gluten-free | refined sugar-free | 10 minutes or less | 10 ingredients or lessRead More
This recipe is:
vegan | wfpb | easy | quick | gluten-free | refined sugar-free | oat-free | ready in 15 minutes or less | 10 ingredients or less | lunchbox-friendlyRead More
VEGAN | WFPB | QUICK | EASY | GLUTEN-FREE | REFINED SUGAR-FREE | 10 MINUTES OR LESS
For those of you who wish you could have an expensive juicer to include more veggies in your day, consider your blender. Usually blenders are used to make smoothies of fruit with the traditional spinach or kale in it, but did you know you can make smoothies with veggies we usually juice with, like carrots, lettuce, celery, and cucumber? What can be easily juiced can most likely be easily blended. An advantage of drinking smoothies over juicing is that you're getting the whole vegetable instead of removing the fiber like a juicer does. I still love a good cold-pressed juice now and then, but if you don't have a juicer or just want to mix it up, blending your fruits and veggies into smoothies is still a quick and easy way to get more - including more variety - into your day. This recipe is an example of that: Sunny Smoothie Bowl.Read More