• What I Eat In A Day || Vegan, Pregnant & Breastfeeding || Recipes Included

    9,620 views 2 years ago
    Sun Sun Sun by Martin Hall and Endless Ocean 1 by Tomas Skyldeberg from the site http://www.epidemicsound.com/

    I forgot to mention that when I make my juice with my blender and nutmilk bag, I often add a little water to help it blend and sometimes a pinch of stevia to sweeten it up (if it's extra green!).


    Soak 2 cups of raw buckwheat groats overnight (in a bowl on your counter) along with 1/2 cup pumpkin seeds. Rinse them off well in the morning, pour them into a bowl and mix in 3/4 cup shredded, dehydrated coconut (unsweetened), 3 tbsp ground flax, 1/2 cup plus 1 tbsp pure maple syrup, 1/2 tsp Himalayan salt, 2 tsp ground cinnamon and 1/2 tsp vanilla bean powder or 1 tsp vanilla extract (optional). You could add 1 tbsp of coconut, flax or hemp oil to make it extra yummy, however it's not essential. Mix well and spread onto teflex sheets. I spread mine out until it was about 2/3 of a centimetre thick. Dehydrate at 115 F for 7 hours. Flip them around and dehydrate a little longer until it reaches your desired crunchiness level. If you do not have a dehydrator, simply bake them in the oven at 300 to 350 F until crispy. Buckwheat is a nutrient dense (gluten free!) fruit seed even though it looks and tastes like a grain. Here in Powell River buckwheat is actually cheaper than organic lentils and rice. It's versatile, healthy and affordable!

    Nicecream usually consists of super ripe frozen bananas that are blended together with other fruit or just by itself, or with other healthy ingredients. When I say ripe bannans, I mean those bananas that have brown spots on them. You want to freeze those bananas, not bananas that are only starting to ripen. Anyway, to make the nicecream I made today, in a high speed blender or food processor, blend 3 cups of organic frozen ripe bananas with 1.5 cups frozen cherries (or other fruit/berries), a tiny bit of water to aid in blending (if needed), several vanilla stevia drops, or a little vanilla bean powder or vanilla extract and a splash of some other kind of sweetener. I don't always add extra sweetness into my nicecream, however if I'm adding something a bit tart like cherries, I often add in a touch of stevia. A Yonanas device is also a great way to make nicecream!

    In a food process, blend up 1 and 1/2 cup carrot
    Next add in 1 and 1/4 cup pitted dates
    1/2 tsp vanilla bean or 1 tsp vanilla extract (optional, but recommended)
    1 tbsp hemp hearts
    2 tbsp ground flax seed
    1 and 1/4 cup shredded (unsweetened) coconut
    1 and 1/4 tsp pumpkin pie spice or simply add in 3/4 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp (dry, ground) ginger. Just cinnamon works too.
    1/4 tsp Himalayan salt
    Blend up well, roll into balls and roll those balls in shredded coconut or ground walnuts. Store in the fridge. Best eaten within a week of making them.

    This dressing recipe can be found in an Instagram post I made a while back: https://www.instagram.com/p......

    1/4 cup chia seed (soak in 1/2 cup water for 20 minutes)
    1 cup red pepper
    1/2 cup tomato
    1 tsp pure maple syrup
    1/4 tsp plus another dash of Himalayan salt
    A pinch of dried oregano, rosemary, thyme and black pepper
    2 tsp dried basil
    1 tbsp nutritional yeast
    1/4 cup ground flax
    1/4 cup sunflower seeds
    Mix all ingredients (including the chia & water) well and spread onto teflex sheets, making the spread about a half centimetre thick. With a butter knife, you can separate the cracker mix into cracker shapes or simply keep it whole and break them apart after they have finished dehydrating. Dehydrate at 115 F for 4 hours and flip them over, and let them dehydrate for another 5 or 6 hours, or until they seem ready. Best eaten within the first week of making them. I also forgot to mention that on the crackers, I added a dash of Himalayan salt on top of the avocado, tomato and parsley. Sometimes a tiny bit of salt is all you need to make the flavours jump out.

    1 cup sunflower seeds (soak in room temperature water for at least 4 hours and rinse well)
    3 to 4 tbsp fresh lemon juice
    1/4 cup nutritional yeast
    2 tbsp diced green onion or chives
    1/4 tsp nutmeg (optional)
    1 tsp freshly crushed garlic
    Garlic powder (or more fresh garlic) to taste
    Himalayan salt and pepper to taste
    3/4 cup or so water
    Blend well and mix in with zucchini "noodles" and other toppings. Store this sauce in the fridge and eat within a few days of making it.

    I forgot to touch upon this topic in the video, so thought I'd mention I supplement with Vitamin D, K2, B12, vegan DHA algae oil and Ormus from a company called Vancouver Island Ormus. Ormus is a super-charged, super-bioavailable, full-spectrum mineral supplement and I've noticed amazing results taking it, ie. my nails have become super strong and shiny! Show less
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