Vegan Lemon Blueberry Cakes
The Fuddhist Vegan Lemon-Blueberry Cakes ? Simple, healthy, and oh so tasty!
A silver lining during these hard times is that families are finally cooking together again! We got away from the soulful art of cooking, and both our health and our family life took a hit because of it.
The kitchen has always been and will always be the HEART of the home.
Let’s make it WHOLE again.
True health doesn’t happen at the doctor’s office. True health is found in our kitchen.
The battle is won or lost there.
The key to maintaining optimal health is to transform the heart of the home – the gateway to your health – and explore with simple dishes that nourish your body and help keep you and your family healthy!
Meals bring us together. It’s a place to communicate, share, and celebrate.
Making families, COOK again, is instrumental in our fight against disease. The greatest gift you can give your child is the art of cooking. Not to mention, it’s fun!
Let’s start healing one simple recipe at a time.
Speaking of recipe 😉
INGREDIENTS
for 4 servings
- 1 cup of flour (125 g)
- 2 tablespoons of organic sugar
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 cup non-dairy milk (240 mL)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of vanilla
- The rind of 1 lemon
- 1/2 cup of frozen blueberries
- Grade A Maple Syrup, to serve
Music: Good Morning
Musician: Philip E Morris
‘Golden Milk’ Hot Turmeric Drink
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Golden milk (turmeric milk) tops the list for my go-to healing drink. Golden milk is a mix of turmeric and dairy-free milk of your choice (I prefer coconut milk) along with a pinch of pepper, cinnamon and maple syrup (optional). It has potent anti-inflammatory benefits and it’s great for autoimmune conditions.
INGREDIENTS
- 2 cup coconut milk, almond milk or cashew milk
- 1 tsp ground turmeric
- pinch of black pepper
- 1/4 tsp ground cinnamon
- 1-2 tbsp maple syrup
- cardamom (optional)
- vanilla extract or vanilla bean (optional)
DIRECTIONS
- Pour the milk into a small pot on medium heat
- Add some ground turmeric, a pinch of black pepper (which helps your body absorb the curcumin), a sprinkle of cinnamon (another natural anti-inflammatory) and your sweetener of choice.
- Bring to a simmer for 10 minutes to let the flavors all meld and enjoy
Kitchari
Kitchari is an easy-to-make beloved Indian dish that brings all the best spices together in a fragrant bowl of comfort. It’s delicious and filling and is also known as a detoxifying dish that aids in digestion in Ayurvedic medicine. If your spices are ground and not whole, that works well, too.
INGREDIENTS
- 1 teaspoon whole black mustard seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon turmeric powder
- 1 cup mung dal (hulled and split mung beans)
- ½ cup brown basmati or other brown rice
- 6 cups water
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 cinnamon stick
- 3 to 4 tablespoons fresh lemon juice
- ½ teaspoon salt
DIRECTIONS
- In a nonstick pot over medium heat, roast mustard seeds, cumin seeds, coriander seeds, and turmeric powder until the aromas start to mix and the seeds start to crackle and pop.
- Add mung beans and brown basmati rice, and roast lightly with the spices.
- Add water, garlic, ginger, and cinnamon stick. Bring to a boil, then cover and simmer for roughly 45 minutes, stirring occasionally, until the dal and rice are cooked.
- Before serving, add lemon juice and salt.
- Serve in a bowl or plate over brown rice or other whole grain, with a few sprinkles of fresh chopped cilantro on top and lemon wedges on the side.
Note: You can also replace the rice with another ½ cup dal if you prefer or plan to serve over rice.
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Vegan Pineapple Lemon Cake
Lemon Cookie Crust:
- 2 c Cashews
- 2 tbls Coconut Oil, melted
- 2 tbls Raw Honey
- 1/2 tsp Vanilla Powder
- Juice from 1/2 Lemon
- Zest from 1 Lemon
Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed. Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ Spring Pan. Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.
Pineapple Cream Center:
- 1 1/2 c Pineapple
- 1/3 c Almond Milk
- 1/2 c Cashews (optional, soaked for 2 hours)
- 3 tbls Coconut Oil, melted
Blend all the ingredients in a blender until there are no cashew chunks left. If it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency. Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.
The Mother of All Salad Dressings
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Apple Cider Vinaigrette
Ingredients:
1 garlic clove, minced
1/4 cup raw apple cider vinegar
1-2 tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oilsalt and pepper, to taste
Vegan Caesar Salad
As featured on Food Matters
INGREDIENTS:
- 2 heads Romaine Lettuce
- 1 ripe Avocado
- 3 cloves Garlic
- ¼ cup Water
- 2 tbsps Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- 1 pinch Sea Salt
- To taste Freshly Ground Black Pepper
- ½ Lemon
DIRECTIONS:
- Gather your ingredients. Pit the Ripe Avocado (1) and add it to the Garlic (3 cloves) to the food processor
- Juice the Lemon (½) into the food processor.
- Add the Apple Cider Vinegar (1 tbsp).
- Sprinkle in the Nutritional Yeast (2 tbsps), along with the Sea Salt (1 pinch) and Freshly Ground Black Pepper (to taste).
- Pour in the water (¼ cup).
- Cover and pulse until the dressing smooth.
- Wash and drain the Romaine Lettuce (2 heads). Chop it into 1-inch pieces, and add it to a large salad bowl.
- Add the dressing to the lettuce and toss to coat.
- Sprinkle additional Nutritional Yeast over the salad. Serve and enjoy!
Download the PDF version of the recipe HERE.
Creamy Tiramisu Smoothie, courtesy of Paleo in Heels, and Shooters & Hill
RECIPE:
- Two cups chilled organic strong black coffee*
- One cup unsweetened almond milk
- Two small frozen sliced bananas
- One tbsp cacao powder
- One scoop vanilla protein powder (I like to use Carnipro Paleo protein)
- Two scoops Amazing Greens chocolate infusion (Replace with a large handful of spinach & extra cacao powder if you do not have this to hand)
OPTIONAL:
- One cup of chilled water to make this smoothie go a bit further
- One tbsp ground flaxseed
- Tbsp coconut oil
- One scoop of chia seeds
- Cacao nibs to sprinkle on top
- Large handful of strawberries, fresh/frozen to make a Strawberry Tiramisu. Trust me! 🙂
HOW TO MAKE CHILLED COFFEE…
*I make a big pot of coffee the night before by placing three scoops of ground coffee into a cafetiere, pour over hot water, leave to steep until cool and then plunge. Pour the coffee into a glass bottle and place into the refrigerator overnight for use in smoothies and iced coffee beverages for the next few days.
DIRECTIONS:
- Make your coffee as per instructions above.
- Place all ingredients apart from any ingredients you would like to sprinkle on as toppings into a high powered blender and blend until smooth.
- Pour into two glasses and enjoy.
This smoothie keeps well in the refrigerator to drink later on in the day as an afternoon ‘pick me up’ snack.
Servings: 2
My Breville Facial
- 1 granny smith apple
- 1 cup blueberries/blackberries
- 1 cucumber
- 4 large carrots
- 1 lemon
- 4 stalks of kale
- 3 stalks of celery
- 1 inch of ginger
Abuelita’s Chimichurri (Featured on SideChef)
SideChef makes learning to cook fun and easy! Download the app for step by step photos and voice prompts from Marianela on how to make authentic Argentinian Chimichurri! Traditionally served on grilled meats, but you can spread this tasty sauce on chicken, fish, eggs, and bread.
RECIPE:
- 2 cups chopped parsley
- 3 cloves garlic
- 3 tbsp dried oregano
- 1 tbsp crushed red pepper
- 1 tbsp sea salt
- 1 tbsp sunflower oil
- 1/4 cup boiling water
- 1/4 cup red wine vinegar
- 1 tbsp freshly ground black pepper
- 1 mason jar
DIRECTIONS:
- Add chopped parsley and minced garlic and spices to Mason Jar
- Add in the oregano, red pepper, sea salt, and black pepper
- Pour in 1/4 cup of boiling water to allow spices to hydrate
- Add in 1/4 cup of red wine vinegar
- Stir the chimichurri, cover and refrigerate for 24 hours
Lucuma Matata Smoothie!
An antimicrobial, anti-inflammatory, anti-aging, immune boosting craving curber (sure, thats a word).
Say hello to the soulful sweetener.
RECIPE:
- 1 Tbsp lucuma
- 1 frozen banana
- 1 medjool date
- 1 tsp cinnamon
- 1 Tbsp of organic chia seeds
- 1 tsp vanilla
- 1/2 cup of coconut or almond milk (or water)
- 1/2 cup of ice
Sprinkle with extra cinnamon and Namaste.
The Fuddhist’s Apple-Pear-Almond Butter Breaky
Guilt-free dessert for breakfast! A baked and fruity breaky, coated w crispy rolled oats and almond butter. YUM. Fuddhist tip: make it the night before; your morning and tummy will thank you 😉
RECIPE:
- 1/2 cup of rolled oats
- 1 organic gala apple
- 2 organic pears
- 1 tbsp of water
- 2 tsp brown/cane sugar
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/2 cup of almond or cashew butter
- 3 tbsp of coconut flour
- 1 tbsp of quality maple syrup
- a dollop of Fage yogurt
DIRECTIONS:
- Preheat oven to 375 degrees and spread the oats on a pan (no foil necessary). Toast them for 8-10 minutes, stirring halfway.
- Combine the apples, pears, water, cane sugar, cinnamon, and ginger in a 4-quart saucepan. Cook on medium heat for 15 minutes, stirring occasionally.
- Foil the baking pan, and create six different scoopfuls of the mixture on the pan. Get creative!
- In a bowl combine the oats, almond butter, maple syrup, and coconut flour. Rub the mixture with your fingers and sprinkle it over the fruit mixture.
- Bake for 20 minutes or until browned. Serve each scoopful with a dollop of Fage yogurt.
Dress it up with any other fruits you love!
