Thank you Bhakti Chai for the wonderful tea and opportunity to write my first ever product review!
I originally reached out to someone from the company asking if they would like to support my efforts in blogging by offering me something to review and they were kind enough to send me several coupons. The company has a beautiful array of products available, however options are limited here in stores on the East Coast, although hopefully not for long! I gave their Ready to drink Iced Chai a try and LOVED it! It’s incredibly flavorful and has a pretty strong fresh ginger taste that I really enjoyed. Unfortunately it was made with soy milk and I would have preferred to be able to try their almond milk variation.
I reached out again, asking if they knew of any locations near me currently carrying their almond milk option and although unfortunately there are not, they were increasingly generous to send me two beautiful canisters from their Dry Tea Collection as inspiration for some flavorful drinks/dishes of my own: Rooibos Chai (caffein free) & Green Tea Tulsi Chai (Naturally Occurring Caffeine).
My creativity is going to have to take over because I’d really like to create something unique and I’d also like to go all out and make something like this Bhakti Chai Vegan Cheesecake or this Bhakti Coconut Rice with Mangoes and Pistachios listed among many other recipes on their website. Everything looks delicious!
A lot of people I have over actually gravitate towards Bhakti Chai Tea whenever offered a cup. The gorgeous packaging really stands out and the container is filled with beautiful little pyramid bags. Both flavors smell and taste absolutely heavenly, they’re a real treat for the senses!
I recently shared a pot of tea with a Goddess Sister of mine. We used the Naturally Caffeine Free Rooibos Chai and simmered it with grated ginger, orange zest, candied ginger and dehydrated blueberries. We were delighted with the combination of flavors and felt soothed from the inside out.
*Inspired by the book ‘Raw Food Made Easy‘ by Jennifer Cornbleet, pg 164
I used approximately:
- 1/2 cup of raw almonds & 1/4 cup of raw pecans, rinsed and soaked briefly
- add a dash of salt, blend in a food processor briefly, maintain a chunky consistency
- add 4 chopped dates, some cinnamon and a small amount of maple sugar (optional)
- add a drop or two of lemon essential oil (doTerra) and continue to blend in food processor (keep chunky consistency for texture)
- transfer to a bowl and mix in dried blueberries before forming into small balls
Cheers to good health!
In the hopes of being able to salvage bananas that had over ripened I successfully found a recipe online and created one of the tastiest breads I’ve ever had. This was actually my first attempt at banana bread, baking in general is very new for me. Learning which substitutes to use and when makes my life a lot easier. I really enjoy trying new things, going outside of my comfort zone and discovering that I am capable of more than I realized. The original recipe I found online calls for sugar, which is tried and true. I plan however, to experiment and modify this recipe to get the same satisfactory results without the added sugar. In the meantime, I am very pleased with this vegan and gluten free banana bread and encourage you to give it a try, especially if you already have bananas that have over ripened and might just otherwise get thrown away.
*Black bananas actually work great, they may look bad from the outside, but inside they are packed with flavor!
*If you want to speed up the process of ripening bananas try leaving them in a paper bag for a day or two or even leaving them in the fridge overnight.
Here’s a link to the original recipe (be sure to scroll all the way to the bottom of the page): http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/
The substitutions I made:
- Coconut milk instead of dairy milk.
- Substituted 1 egg with 1 tbsp (50% golden flax seed 50% chia seeds) ground in a coffee grinder and mixed with 2.5 tbsp water.
This layered ‘pie’ just came together today while playing around in the kitchen. Turns out it just happens to taste a lot like Strawberry Shortcake. It’s absolutely delicious!
Prep ahead of time:
- chill a can of coconut milk in the fridge overnight
- Ideally, prepare strawberry jelly layer the night before and chill in fridge overnight as well
- 2 cups of soaked nuts, any (I used a mix of raw macadamia, raw cashew, raw brazil and raw pecan nuts)
- add 3-4 soaked dates
- 1/4 cup raw shredded coconut, unsweetened
- add 1/4 tsp vanilla & dash of sea salt
- add lemon juice to taste & zest of one lemon
- opt: maple syrup or natural sweetener of your choice
Process ingredients in a food processor until smooth (or a bit less for more texture)
Strawberry Chia Jelly:
- 2 small strawberry containers (set aside a few of the most attractive looking strawberries, to be sliced and added before serving)
- 1-2 tbsp of chia powder (chia seeds, ground in a coffee grinder)
- opt: small amount of sugar or natural sweetener of your choice / also, pairs well with fresh mint
Process ingredients in a food processor until smooth, cover and let sit in the fridge overnight if possible. Opt: Add whole chia seeds in addition to chia powder.
* Jelly Inspired by pureella.com
Vegan Whipped Cream:
- 1-2 refrigerated cans of coconut milk
- Sweetener of your choice, I used maple syrup
- Flavor, I used vanilla extract and rose water
Do not shake the cans of coconut milk, open and carefully scoop out the thick portion on top. (The liquid on the bottom of the can be saved and used as a wonderful addition to just about any dish at another time.) Blend the ingredients together in a high speed mixer for a couple of minutes, until desired consistency is reached. *If you choose to add some of the liquid portion of the can, be sure to do so sparingly & add only a little bit at a time.
- Conform raw nut crust to a pie pan
- Add layer of strawberry jelly (or any fruit)
- Spread plenty of vegan whipped cream to cover jelly and fill pie, or just drop whipped cream onto the pie with an ice cream scoop
- Top with sliced strawberries
Adapted from the amazing book The Naked Kitchen Veggie Burger Book comes this sensational delight. So versatile it can be eaten for breakfast, lunch or dinner. This is one of my favorite recipes from one of my favorite cook books, it’s a real treat!
Makes 8-10 thin patties
- 3/4 C pecans
- 1 tsp sea salt, divided
- 2 sweet potatoes, baked and peeled
- 2 C cooked cannellini beans
- 2 tbsp minced fresh parsley (or your choice of herb)
- 1 tbsp GF soy sauce
- 1 tbsp maple syrup
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/4 tsp chipotle powder
- 1/8 tsp black pepper
- 3/4-1 C GF all purpose flour
- 4 tbsp any neutral-flavor oil
- Process pecans and 1/2 tsp of salt in a food processor until finely ground. Set aside on a plate or pie pan.
- Then process the sweet potatoes, cannellini beans, herbs, soy sauce, maple syrup, chili powder, cinnamon, chipotle powder, black pepper, and rest of salt. Pulse until well mixed.
- Add and process 3/4 C of the flour until combined and add additional flour if need be because it may be too sticky to work with. The mixture should be a bit sticky and form relatively easily into patties. Tip: Keep your hands moistened with water to make shaping patties easier.
- Gently coat multiple patties with crushed pecans and cook in a non-stick skillet over med-high heat with coconut oil. Cook aprx 4-5 minutes on each side or until firm, then lower the heat and cook another 4-5 minutes on each side.
Here’s a super tasty and quick & easy to make anti-inflammatory breakfast or anytime meal/snack. Here’s all you need to do to try it for yourself:
On stove top prepare single serving of GF steel cut oats with water. Add aprx 1/4tsp of turmeric (start w less and then add more) ghee and salt to taste. Optional: add raw honey or other natural sweetener, fruit, nuts etc.
Here is a link to the original recipe I found online:
The sweet couple in the video came up with this recipe as a means to fulfill a craving of BBQ style foods and to bring while attending get together with friends over the summer . I had some left over jicama and decided to give it a try and I’m very pleased with how tasty they actually are! I enjoyed them cut in this thicker way, but next time I think I’d like to cut them a little thinner and give them a try.
Mix together in a bowl with olive oil and they’re ready to eat. Best if marinated and set in the fridge first. They tasted the best on the 2nd and 3rd day of leftovers.
In addition to making dishes of my own, usually from things I already have in the kitchen, I also enjoy recreating dishes I find online, or that I see in a book. I found a recipe for mock tuna online using mainly sunflower seeds and here’s a link to the recipe:
Instead of wrapping ‘tuna’ in collard greens I served a scoop over a bed of greens and topped with tomatoes, hemp seeds, and crushed pecan pieces. It was very flavorful and a nice addition to a spinach and sprout salad.
I don’t know if the flavor is anything like real tuna, but I imagine there are some similarities. If you prefer to keep even just the thought animal products out of your dishes, then let’s call this one a sunflower spread of sorts shall we.
It’s worth a try!
While juicing recently I spent a lot of time online looking at online videos of recipes and bookmarked several that I knew I wanted to try. This was one of the first things I made and has also turned out to be the most repeated thing I’ve made over the past few weeks. I am eating kale chips almost daily thanks to this recipe, and they never taste the same. I have been able to use an assortment of nuts, a variety of peppers, and both straight and curly kale to mix things up.
Here is a link to the original recipe I found online:
For the nut cheese, she uses walnuts in her video where as I chose to use a combination of soaked cashews and macadamia nuts instead because they were what I had on hand at the time. I’ve tried walnuts once and liked the kale chips just fine, but the cashew and macadamia nuts really seem to set this recipe apart from anything I’ve had before.
- 1 bunch of kale (curly or straight)
- 1 red bell pepper (or more)
- 1 cup of soaked raw nuts (macadamia nut & cashew.. or any variety)
- 1/4 cup maple syrup (or less)
- 2 tablespoons of lemon juice
- 1/2 teaspoon salt
- 1/2 cup nutritional yeast (or less)
- 1/2 teaspoon cayenne (or to taste)
These delicious bites turned out better than I’d ever hoped. I’m really pleased with how tasty they are.
I modified the recipe to include ingredients I already had on hand. I only had one sweet potato for instance, and I used Tarragon as a garnish instead of scallions as the recipe originally calls for.
Ingredients I used:
- 1 large sweet potato
- equal amount chickpeas as sweet potato (I used frozen, thawed)
- Kale, fine chopped
- Coconut Milk
- Coconut Oil
- Seasoning: paprika, cayenne, red chili flakes, curry powder, nutritional yeast, salt & pepper
- Fresh Herbs I used: Thyme & Tarragon
- Boil sweet potato & prepare chickpeas (frozen, thawed on stove)
- Sautee garlic (briefly, until fragrant)
- Add Kale and reduce heat to low, cover and steam (very briefly)
- Season with: Paprika, cayenne, red chili flakes, curry powder
- Add thawed chickpeas and stir well.
- Combine in a large bowl with sweet potato mash, 3-4 tablespoons of coconut milk and nutritional yeast.
- Add S & P and any additional seasonings. I added fresh Thyme and Tarragon from the garden.
- Bake in a greased muffin tin (coconut oil works well for greasing) – 20 minutes at 450 degrees.