November 2012

Vegan Eggnog Smoothie

vegan eggnog smoothie

There is a joke that goes: “How do you know someone is a vegan? Don’t worry, they’ll tell you!” I always chuckle when I hear that joke and I find it funny that to this day people think that veganism is some sort of tortuous food affair. Listen when I tell you that today is a great time to be a vegan. No longer are people simply taking non vegan food and trying to mimic it in a vegan fashion- oh no- veganism has become a celebration of the bounty of Mother Nature’s plants.

Now I’m not a vegan, but I endeavor to eat a mostly vegetarian diet while dabbling in veganism; an act born primarily out of work commitments. Testing vegan recipes inevitably means that I eat vegan food on a fairly regular basis. Now yogurt of the dairy variety is huge no-no in the vegan community, because it’s made from cow’s or goat’s milk; and although there are many soy based yogurts out there to satisfy a cream tooth, soy has come under fire for a great many reasons, which I will spare you. So let’s just say vegan yogurt was a hard find, until Yoso Coconut Yogurt.

Raw Milk For The Holidays

The holiday season can be quite a milky event, but we all know the issues with milk; so why not give yourself the gift of raw milk this Christmas.

Making your own dairy free milk alternatives is as easy as 1-2-3-4.

1- Soak your meat; and of course by meat I mean either nuts or seeds.

The most common homemade milk meats are:

  • Raw almonds, walnuts, pistachios, hazelnuts (skins removed) etc.- soak overnight
    Coconut meat- soak overnight
    Hemp and chia seeds- soak 30 minutes
    Oats- soak 2 hours.

2- Drain off the soaking liquid, and add the meat to a blender.

The ratio of meat to water is 1:3; 3 parts water to 1 part meat.

3- Add the flavorings of your choice

  • Cinnamon- 1 tsp
    Cardamom- 1 tsp
    Pitted Medjool dates- 2
    Raw Honey- 1 1/2 tsp
    Coconut Sugar- 1 tbsp

4- Blend the entire mixture on high for 7-10 minutes.

To finish, strain through a fine mesh sieve or a nut milk bag.


Who needs cow’s milk when you can make homemade raw milk at home?! Have you taken the plunge and started making your own milk? I would love to know in the comment section!

Breathing and Meditation Techniques For A Centered Holiday

The holidays are in full swing; the lights are hung by the chimneys with care, Christmas music can be heard everywhere; and, yet, this happens to be one of the most stressful times of the year. Instead of loving thy neighbor, many of us can be found in crowded malls, hunting high and low for the latest whatever, to give to a loved one while our blood pressure rises; which is why this post will serve as a reminder to us all to stop and breathe.

Everyone together now- deep breath IN and OUT…

breathing and mediation techniques

Healthy Carrot Cake

healthy carrot cake

The American Thanksgiving was yesterday; and this day usually ushers in the holiday season fully. However, I will freely admit that I’ve been preparing for the holidays for a few weeks now; not in regards to shopping, I always leave that for the 22nd, 23rd and 24th of December, but I have been steadfastly planning the Christmas meal- I know where my priorities lie!

Revamping the holiday meal to reflect some semblance of health can prove challenging for people, with the most difficult aspect being dessert. I have a weird food habit where I eat only the pie crust with a skiv of filling for flavor, which makes for a doughy Bianca by the dawn of the New Year; so I generally try to limit my consumption. So this year I set out to revamp another fan favorite, Carrot Cake!

Cooking Tip~ How To Make Healthy Icing

Ah the holidays, where sugar highs are the norm- followed closely by the customary five pound holiday weight gain; but it doesn’t have to be this way!

Did you know cashews, pistachios, hazelnuts (skins removed) and macadamia nuts all make for creamy, yet healthy icing for your favorite holiday treats? Here is my go-to recipe for healthy icing for holiday recipes!

Cashew Cream Icing

1 1/2 cups cashews, soaked overnight
1/2 cup water
3 tbsp coconut oil
2 tbsp coconut sugar
1 tbsp vanilla extract
1/4 tsp sea salt

Throw all ingredients in a high speed blender; and blend until the mixture is smooth and creamy. Transfer to a small bowl and refrigerate for one hour until it firms up and then ice away!


NOTE: substitute any of the aforementioned nuts for cashews and if coconut sugar isn’t your thing, feel free to use Stevia instead- you’ll only need 1/2 to 1 tbsp.