Red Velvet Pancakes

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Happy February!

A favourite day of mine is fast approaching this year: Shrove Tuesday (aka Pancake Day)

Last year, I shared a basic pancake recipe, one that could easily be added to or used as a base for some delicious toppings. This year, the base IS the best part.

I’ve been playing with some recipes to try to create a great tasting fluffy pancake that could also be made vegan for an all-inclusive recipe that anyone can enjoy. I challenge you to see if your friends and family notice it’s gluten free and dairy free too!

These are Red Velvet Pancakes made with raw cacao, maca, chia seeds, hemp seeds, and coconut milk. Don’t be scared off by the addition of chia seeds in place of an egg. These mighty little seeds are full of fibre, calcium, protein, and vitamins and minerals. They will provide your body with a healthy dose of omega-3’s as well. If you don’t have any, you can easily use an egg instead although you might even find that you prefer the vegan version even more!

If you’re looking for something a bit different for Shrove Tuesday, or any day for that matter, try these out!pancakes, pancake day, red velvet, red velvet pancakes, chocolate, raw cacao, vegan, gluten free, dairy free, refined sugar free, Shrove Tuesday, February, Valentine's Day, coconut oil, beetroot, veggies, vegetarian, paleo, clean eats, healthy living, healthy foodMakes approx. 8 pancakes

Ingredients:

1 small-medium beetroot

½ cup coconut milk

3 tbsp. hemp seeds

1 tbsp. ground chia seeds + 3 ½ tbsp. water (or 1 large egg)

1 tbsp. melted coconut oil

1 tbsp. maple syrup

1 tsp. vanilla

1 tsp. baking powder

½ cup brown rice flour

3 tbsp. raw cacao powder

Pinch of sea salt

Optional: 1 tsp. maca (I love Organic Burst)

Directions:

  1. Mix the ground chia seeds with the water and set aside to gel.
  2. In a blender, add the beetroot, coconut milk, vanilla, hemp seeds, maple syrup, and coconut oil until smooth (If you’re using an egg, add that into the large bowl as below, then add the ingredients from the blender)
  3. Pour the mixture into a large bowl and whisk in the chia seed gel.
  4. Add the rest of the ingredients and whisk until everything is combined.
  5. Melt a little more coconut oil into a frying pan dropping spoonfuls of the pancake batter, a couple of tablespoons at a time. Cook on the first side until they begin to bubble and the edges firm up then flip them over for another minute or two.
  6. Serve with a knob of coconut oil, maple syrup, fresh fruit, or dairy-free ice cream!

 

 

 

 

 

 

 

HBCxMeet Toronto

health bloggers, food bloggers, the health bloggers community, meet-up, Toronto, Canada, HBCxMeet Toronto, HBCxMeet, event, Toronto events, Toronto life, Canadian, healthy, healthy living, yoga, yoga every damn day, chi junky, raw juice guru, juicingI’m excited to be sharing an event that I will be hosting with The Health Bloggers Community here in Canada!

The Health Bloggers Community is a global network of like-minded individuals whose sole purpose is to connect brands, bloggers, and wellness entrepreneurs across the world. They are based in the UK and have been hosting a variety of health and wellness events, brunches, and workshops since 2014.

They also recently launched their online magazine, which is full of inspiring content from well-known contributors as well as delicious recipes.

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This will be the very first Canadian meet-up, which will be held in Toronto. Rachelle of Chi Junky yoga studio will be the guest speaker alongside an introduction from Raw Juice Guru, who will also be providing attendees with some of their amazing products. It will be a fun morning with the opportunity to connect with some fellow Canadians.

You can find all the details and reserve your space here. Share the event with your friends and family too!

Hope to see you there! x

Pumpkin Gnocchi With Rosemary & Chili

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, gluten free pasta recipes, rosemary, thyme, fresh herbs, pasta recipes, dinner recipes, organic, pumpkin, gnocchi, gluten free gnocchi, chili, chilli, spicy pastaThis is the perfect recipe for cold, cozy, winter evenings!

I’ve been making this at least once a week since I started having it. These pumpkin gnocchi are so moreish and simple to make. They start off a little tedious but once you get the hang of them, they really are quick to have ready.

I know pumpkin is often paired with sage and if you like that, feel free to substitute that for the herb side of things. I’m not a huge fan and really love rosemary so I add that instead. Thyme is another great choice, or mix them together! Also, you can easily use coconut oil and/or butter to pan-fry these in after they’ve been cooked.

If you’re feeling like something sumptuous and carb-y, these should do the trick!

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, gluten free pasta recipes, rosemary, thyme, fresh herbs, pasta recipes, dinner recipes, organic, pumpkin, gnocchi, gluten free gnocchi, chili, chilli, spicy pastaServes 2-3

Ingredients:

1 egg

1 cup pumpkin (either canned, preferably organic, or fresh)

½ cup buckwheat flour

¾ cup brown rice flour

¼ tsp. turmeric

¼ tsp. salt

1/2 tsp. baking powder

1-2 tbsp. coconut oil and/or butter

1 clove of garlic

Freshly ground black pepper

Pinch of freshly grated nutmeg

Pinch of chili flakes

Fresh herbs- rosemary, thyme, sage, etc.

Directions:

  1. In a large bowl, mix together the egg, pumpkin, flours, turmeric, nutmeg, and salt and pepper.
  1. Sprinkle flour across a clean surface and taking small amounts of the dough, roll out in a long strip about 1-1 ½ cm. thick (You may need to add more flour here, just be careful not to add too much, you still want the dough light and fluffy) Cutting across the length of the strip, cut pieces about an inch big.
  1. Using the back of a fork, with the prongs facing down, roll the cut sides of each piece of gnocchi together. Roll back again if necessary to form the pasta shape. Repeat until all the gnocchi is made.
  1. Put a large pot of salted water on to boil. When it’s ready, add the gnocchi to the water and give it a stir. When the gnocchi comes to the surface of the pot, it’s ready. Drain and rinse and set aside.
  1. In a frying pan, add the coconut oil/butter. As it melts, smash the garlic clove and add to the pan. Take your herbs and toss them in either whole or chopped finely, as much or as little as you like.
  1. Toss the gnocchi in the frying pan in the herbs and oil. Season to taste. Plate up a serving and top with the chili flakes and extra pepper.

 

Festive Waffles


waffles, breakfast, brunch, Christmas breakfast, spinach, Organic Burst, Merry Christmas, Christmas, Christmas baking, Christmas tree, coconut sugar, refined sugar free, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, healthy, nutrition, health bloggers, food blog

Waffles for Christmas!

These are the perfect breakfast/brunch item to make over the holidays.

Before you think you’re increasing an already growing manic to-do list, these are actually really easy to make. Plus they have lots of sneaky ingredients that are good for you and no one will even know it.

For the skeptics who are weary of the green, you can tell them it’s food colouring and they’ll be none the wiser.

Enjoy these as they are, top them with fresh fruit such as pomegranate seeds or berries or even some of this delicious dairy-free ice cream!

Enjoy and Merry Christmas! x

Makes 8-10 waffles

Ingredients:

2 eggs, yolks and whites separated

1 cup coconut milk

1 tsp vanilla

1 tbsp coconut sugar

2 ½ tbsp. coconut oil, melted

1 tsp wheatgrass (I used Organic Burst)

1 big handful spinach

½ cup buckwheat flour

½ cup brown rice flour

1 tbsp baking powder

Pinch of sea salt

Directions:

  1. Using a hand blender, whisk together the egg whites until thick and fluffy. Set aside.
  2. In another large bowl, whisk together the egg yolks and set aside.
  3. In a blender, add the coconut milk, coconut sugar, spinach, vanilla, and wheatgrass. Blend until smooth.
  4. Add the blender mix to the egg yolks and mix until combined. Add the flour. Add the coconut oil while whisking everything together.
  5. Fold in the egg whites making sure to carefully keep everything light and fluffy.
  6. Use waffle maker according to instructions, brushing the rest of the melted coconut oil before pouring in the batter.

 

 

 

Holiday Coconut Sugar Cookies

Merry Christmas, Christmas, Christmas baking, sugar cookies, Christmas cookies, cookie exchange, Christmas tree, coconut sugar, refined sugar free, raw chocolate, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, healthy, nutrition, raw, vegan, vegan chocolate, health bloggers, food blogThese cookies are a healthier version of a traditional cookie favourite. Previously made before, they’re so simple and delicious to make I knew I wanted to make some this year for Christmas.

A simple addition of spirulina added to the macadamia white chocolate icing with a sprinkle of bee pollen and you have all you need to make these festive Christmas treats!

Ingredients:

For the cookie dough:

½ cup coconut oil

1 egg

1 egg yolk

1 ½ tbsp. vanilla

1 cup coconut sugar

¼ cup maple syrup

1 cup ground almonds

1 ¾ – 2 cups gluten free flour

1 tbsp baking powder

¼ tsp sea salt

For the white chocolate icing:

¼ cup cacao butter

2 tbsp honey or maple syrup

½ cup soaked macadamia nuts

1 vanilla pod

3 ½ tbsp. almond milk (add as you need to slightly thin the icing)

1-2 tsp arrowroot powder

pinch of spirulina (I used Organic Burst)

pinch of sea salt

Optional Add-in: Bee pollen to decorate

Directions:

  1. First, soak the macadamia nuts for a minimum of 4 hours, or overnight.
  2. Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
  3. Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour. (Or pop in the freezer for 20 minutes)
  4. When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick. (Add flour as you need to keep the dough from sticking)
  5. Cut into desired shapes then place them onto a parchment lined baking tray or non-stick pan. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges. Allow the cookies to cool.
  6. Make the icing: In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
  7. Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp of almond milk.
  8. Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed (add a little at a time to prevent the icing from becoming too liquid)
  9. When the icing is smooth, add 1 tsp of arrowroot powder until just combined. Add the spirulina until you reach your desired hue then decorate each cookie by smoothing icing onto each one, sprinkling with bee pollen, or anything else you might like.

These keep best in the fridge until ready to eat.

Happy Christmas baking! x

 

 

 

 

Yoga Things I Love

crystals, meditation, meditate, yoga, sage, palo santo, yoga essentials, yoga music, music, yoga playlist, essential oils, lavender, meditation essentials, malas, mala beads, crystal beads, angel cards, angels, candles, candlelight, candlelight yoga, rose quartz, amethyst, blue kyanite, quartz, clear quartz, kyanite, sodalite, turquoise, tiger eye, howlite, rudraksha beads, bali, citrine, positive vibes, affirmations, yoga girl, love, happiness, peaceI’ve always been a firm believer that in order to practice yoga all you need is yourself, your mat, and the willingness to begin. No props, no fancy clothes, not even any music. That has certainly changed over the years and in experimenting with my own self-practice! I still believe that for the most part this is true (particularly the willingness part!) but I do think there are some lovely things that you can use and incorporate to create a more enjoyable and fulfilling practice. So here I’m sharing a few of the things I’ve integrated over the years:

Music

If you’ve seen some of my previous posts, you know I often share my yoga playlists on here. I used to only think that music for yoga meant meditative chants and nature sounds. I remember one of my first teachers incorporating songs that I listened to in my free time and thought that was pretty cool. Why couldn’t you practice to music you already know and love? Now I’m always changing it up, sometimes keeping in a few favourites. And I love finding great songs to zone out to in savasana.

Scent

Specifically Palo Santo. I absolutely love this wood and often burn it upon waking and before I go to sleep in the evening. The name literally means “Holy Wood’ and it’s known for cleansing the negative energies around us and can even be healing for when we feel unwell and to lift our moods. I’ve found it to be very helpful to burn a little just before I meditate as well as before I begin a yoga practice. To me, it has a lovely cedar-y citrus scent.

Before I discovered Palo Santo I was incorporating essential oils and often times still do. Lavender is wonderfully soothing for an evening practice while something such as bergamot is energizing during the daytime.

Mala Beads

It’s only been very recently that I’ve added to my mala bead collection. I originally had a necklace and bracelet that I brought back with me from Bali after I completed my first yoga teacher training. While I originally bought these because I found them pretty (and quite frankly, everyone I saw had some dangling on them!) they came to be much more than that. Having always struggled with just “being” while attempting to meditate I found that having the beads in my hand gave me a focus. They are similar to that of a rosary in Christianity and have all sorts of meanings depending on the beads used to create them.

Crystals

Okay, I know it sounds hippie-dippie when you probably think of crystals and I was pretty skeptical about them in the beginning but now I love them. Much like my mala beads, I have found the crystals I have to be super helpful when meditating. Personally, I find having a focus even if that is a physical one, really helps me to relay that into a mental focus. The feeling of a crystal in my hand, the shape, the colour, the properties of each one really evoke a certain mood. My amethyst feels very calming and relaxing, the rose quartz very warming, and my favourite blue kyanite has allowed me to establish a more settled meditation practice.

Angel Cards

If you thought the crystals were going a little deep, you probably think even more so with the mention of angel cards but hear me out!

Despite their name, they do not hold a religious sentiment rather, they hold a spiritual element in however way you see fit.

For someone like myself who never quite grasped the whole “setting an intention for your practice” deal, angel cards have been really handy for that. They’ve also been very insightful in dealing with everyday things.

Sometimes we have bad days or even bad weeks, or we lose focus of things that are important or where we feel we should be going in our lives. Angel cards can be very beneficial in dealing with these situations. Some days I’ll simply use them before I begin my yoga practice while others, I’ll use them in the evening after a long day. Often times, I’ll pull them out when I’m feeling unsettled or anxious and find that whatever comes up is often exactly what I need. There is no right or wrong way to use them.


The above may seem like a lot of items and even indulgent in the practice of meditation and yoga. They are definitely not items you need in order to be able to practice. Some days we have an hour set aside for a session without distraction and other days we have five minutes before we go to sleep to stop and focus on the breath. These are ideas of things you can add to create a more nurtured practice no matter what time you have.

Roasted Carrot Ginger Soup

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Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.

This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.

You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.

The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.

Ingredients:

For the soup base:

1 pound carrots (4 large, preferably organic)

1 tbsp coconut oil

2 cloves of garlic

2 stems of fresh thyme

Salt & pepper

Sprinkling of turmeric

1 tbsp fresh ginger (approx. 1 inch piece)

4 cups veggie stock

2 heaped cups white beans (Great Northern, lima, cannellini)

Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)

For the cashew cream:

1 cup cashews soaked (minimum 4 hours or overnight)

½-¾ cup water

1 clove of garlic

1-2 tsp coconut vinegar

½ tsp lemon juice

Directions:

  1. Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
  1. Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
  1. While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
  1. When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
  1. When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.