1. 08 March 2013 · 06:43 PM · 8 notes
    It’s my blog’s 2nd year anniversary! 🎉 My first post ever: Recipe for sweet potato fries and homemade ketchup. So thankful to have gotten to know so many awesome/inspiring people. (Also pretty cool that I’ve managed to keep this thing going!)  Instagram @sunshel

    It’s my blog’s 2nd year anniversary! 🎉 My first post ever: Recipe for sweet potato fries and homemade ketchup. So thankful to have gotten to know so many awesome/inspiring people. (Also pretty cool that I’ve managed to keep this thing going!) 

    Instagram @sunshel

  2. 25 February 2013 · 07:41 PM · 5 notes
    Hey, everyone go check out vegetablesandoxygen and her brilliant, delicious-looking salads

    *drool*

  3. 20 February 2013 · 03:17 PM · 10 notes
    My brother made us green smoothies today. Bananas, pear, spinach, water, ice cubes and a “hint” of orange juice. He says, “if you’re feeling adventurous, add an apple too!”  Instagram @sunshel

    My brother made us green smoothies today. Bananas, pear, spinach, water, ice cubes and a “hint” of orange juice. He says, “if you’re feeling adventurous, add an apple too!” 

    Instagram @sunshel

  4. 01 August 2012 · 10:14 AM · 24 notes
    Cilantro-Lime Rice I’m still raw, but I went to a friend’s house for a BBQ the other day and I gave some of the cooked foods a try. One dish that I REALLY (I mean, really) loved was the Cilantro-Lime Rice from Whole Foods.. So much so that I went back for thirds.  While I’m sticking with raw foods, I thought I’d share the recipe. Obviously, I would use brown rice instead of white. If you choose brown rice as well, you might need to tack on 15 or 20 minutes to the cook time.. maybe more.  1 cup long-grain white rice Coarse salt 1/2 cup fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon olive oil 1 garlic clove In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

    Cilantro-Lime Rice

    I’m still raw, but I went to a friend’s house for a BBQ the other day and I gave some of the cooked foods a try. One dish that I REALLY (I mean, really) loved was the Cilantro-Lime Rice from Whole Foods.. So much so that I went back for thirds. 

    While I’m sticking with raw foods, I thought I’d share the recipe. Obviously, I would use brown rice instead of white. If you choose brown rice as well, you might need to tack on 15 or 20 minutes to the cook time.. maybe more. 

    • 1 cup long-grain white rice
    • Coarse salt
    • 1/2 cup fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 tablespoon olive oil
    • 1 garlic clove

    1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

    2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

  5. 07 June 2012 · 10:55 AM · 66 notes
    Finally, the recipe for the homemade shea butter I’ve been using for two weeks now! It is seriously PHENOMENAL. My skin has never been softer. If you can’t find shea butter in your area, I suggest purchasing online. It’s important to make sure that the shea butter is as ‘pure’ as possible. Here’s a link to the one that I used for this recipe. Homemade Shea Body Butter 1 cup shea butter 1/2 cup coconut oil 1/2 cup almond oil 1. Melt shea butter and coconut oil in the top of a double boiler. Remove from heat and let cool for 30 minutes. You may have to chill the mixture for this step. See above. 2. Stir in almond oil and essential oils of your choosing.* 3. Wait until oils start to partially solidify then whip until a butter-like consistency is achieved. This should only take a few minutes.  4. Place in clean, glass jar and enjoy! A little goes a long way. Read the full post on Rawmazing.com for more details!

    Finally, the recipe for the homemade shea butter I’ve been using for two weeks now! It is seriously PHENOMENAL. My skin has never been softer.

    If you can’t find shea butter in your area, I suggest purchasing online. It’s important to make sure that the shea butter is as ‘pure’ as possible. Here’s a link to the one that I used for this recipe.

    Homemade Shea Body Butter

    • 1 cup shea butter
    • 1/2 cup coconut oil
    • 1/2 cup almond oil

    1. Melt shea butter and coconut oil in the top of a double boiler. Remove from heat and let cool for 30 minutes. You may have to chill the mixture for this step. See above.

    2. Stir in almond oil and essential oils of your choosing.*

    3. Wait until oils start to partially solidify then whip until a butter-like consistency is achieved. This should only take a few minutes. 

    4. Place in clean, glass jar and enjoy! A little goes a long way.

    Read the full post on Rawmazing.com for more details!


  6. 29 April 2012 · 05:20 PM · 13 notes
    A quick, easy salad dressing: Mash some avocado (I use half of a small one) and add lemon juice and garlic. The lemon juice should give it the perfect consistency.

    A quick, easy salad dressing: Mash some avocado (I use half of a small one) and add lemon juice and garlic. The lemon juice should give it the perfect consistency.

  7. 01 April 2012 · 08:02 PM · 25 notes

    Gluten-Free Vegan Crepes

    Adapted from this recipe. Click there for detailed directions on cooking the crepes.. this part can be tricky!

    INGREDIENTS: 

    • 1 cup non-dairy milk
    • 1/2 ripe banana, mushed
    • 1 teaspoon coconut oil
    • 1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill)
    • 1/4 teaspoon sea salt
    • 1 teaspoon maple syrup (leave out if you want them savory)
    • 1/2 teaspoon vanilla
    • 1/8 teaspoon baking powder

    DIRECTIONS:

    Mix wet ingredients together (banana included) and dry ingredients as well, in separate bowls. Combine. Batter should be the consistency of thin pancake batter. Add more liquid, depending on thickness of batter. Chill for 30 min, or overnight if you plan on making them the next morning. COOK!

    Fill with fruit, vegan chocolate chips, or anything you can think of!

  8. 13 January 2012 · 02:41 PM · 14 notes
    Recipe for Vegan Cream Cheese (that doesn’t contain hydrogenated oils, sugar and preservatives!) Many thanks to seekeroflight!

    Recipe for Vegan Cream Cheese (that doesn’t contain hydrogenated oils, sugar and preservatives!)

    Many thanks to seekeroflight!

  9. 10 January 2012 · 06:24 PM · 11 notes
    Salad (lettuce, spinach, tomatoes and carrots) with hummus. YUM. Not pictured: Sunflower sprouts 

    Salad (lettuce, spinach, tomatoes and carrots) with hummus. YUM.

    Not pictured: Sunflower sprouts 

  10. 10 January 2012 · 01:51 PM · 23 notes
    I tweaked this hummus recipe* that I found and I love it! Next time, I’ll be using dried chickpeas instead of canned. Ingredients: 2 15 oz can of organic chickpeas, 1/2 cup tahini, juice from 2 lemons, 1/2 cup of water, 4 cloves garlic, 3/4 tsp sea salt Directions:  Rinse chickpeas and remove skins. You don’t need to remove them all, but the more you remove the creamier it will be. Add tahini and lemon juice and food processor. Blend in a food processor for about two minutes, until foamy. Add garlic, salt, anything else you want to add (red pepper flakes), and keep blending. While still blending add a chickpeas through the top a few at a time. Add water a little at a time as you add chickpeas to keep the hummus the right amount of thickness. This is your preference but if you add too much water (probably ~3/4 cup) it can separate later. Let the food processor go for about 5 minutes until it is nice a creamy.  *The recipe calls for olive oil, which I excluded from my version. I also lowered the tahini (and it was still too much, I think).

    I tweaked this hummus recipe* that I found and I love it! Next time, I’ll be using dried chickpeas instead of canned.

    Ingredients: 2 15 oz can of organic chickpeas, 1/2 cup tahini, juice from 2 lemons, 1/2 cup of water, 4 cloves garlic, 3/4 tsp sea salt

    Directions: 

    1. Rinse chickpeas and remove skins. You don’t need to remove them all, but the more you remove the creamier it will be.
    2. Add tahini and lemon juice and food processor. Blend in a food processor for about two minutes, until foamy. Add garlic, salt, anything else you want to add (red pepper flakes), and keep blending.
    3. While still blending add a chickpeas through the top a few at a time. Add water a little at a time as you add chickpeas to keep the hummus the right amount of thickness. This is your preference but if you add too much water (probably ~3/4 cup) it can separate later.
    4. Let the food processor go for about 5 minutes until it is nice a creamy. 

    *The recipe calls for olive oil, which I excluded from my version. I also lowered the tahini (and it was still too much, I think).

  11. 08 January 2012 · 01:33 PM · 31 notes
    My sister made vegan 15 Bean Soup last night and my Dad loved it. Great recipe to make and store in the fridge for use throughout the week.. at under $1.00 per serving! 15 Bean Soup Approx. 130 calories per 1/2 cup serving Ingredients: 1 Package Hurst’s 15 Bean Soup (or just 1.25 lb of different beans) , 1 cup onion (chopped), 1 large tomato (diced), 1 tsp chili powder, juice from 1 lemon, 1-2 cloves minced garlic Directions:   Soaking- Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours. After soaking, drain excess water, and add 2 quarts of fresh water. Bring to a rolling boil, reduce the heat and simmer uncovered for 2.5 hours. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for an additional 30 minutes. Salt and pepper to taste.

    My sister made vegan 15 Bean Soup last night and my Dad loved it. Great recipe to make and store in the fridge for use throughout the week.. at under $1.00 per serving!

    15 Bean Soup

    Approx. 130 calories per 1/2 cup serving

    Ingredients: 1 Package Hurst’s 15 Bean Soup (or just 1.25 lb of different beans) , 1 cup onion (chopped), 1 large tomato (diced), 1 tsp chili powder, juice from 1 lemon, 1-2 cloves minced garlic

    Directions: 

    1.  Soaking- Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
    2. After soaking, drain excess water, and add 2 quarts of fresh water.
    3. Bring to a rolling boil, reduce the heat and simmer uncovered for 2.5 hours.
    4. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for an additional 30 minutes. Salt and pepper to taste.
  12. 23 December 2011 · 12:11 PM · 22 notes

    What are your favorite salad dressings/toppings?

    My two favorites are avocado and hummus, but I’m looking for new ideas!

  13. 22 December 2011 · 06:24 PM · 9 notes
    uniionjworld asked: Would it be possible for you to post the recipe for those waffles? :)

    Of course! Here’s the link to the original post. 

    Ingredients: 2 cups Bob’s Red Mill Gluten-Free All Purpose Flour, 2-3 tablespoons coconut oil, 1 1/3 cup water, 1 teaspoon baking soda, 1/2 ripe banana

    Heat up waffle maker. Mix ingredients together and let stand for 5 minutes. MAKE WAFFLES. (No need for more oil on the waffle maker or anything!)

    veganrecipegluten-free

  14. 11 December 2011 · 01:45 PM · 37 notes

    Dad’s Vegan, Gluten & Sugar-Free Birthday Cake

    Cake Ingredients: Brown Rice Flour, Tapioca Flour, Unsweetened Cocoa Powder, Baking Soda, Xanthan or Guar Gum, Sea Salt, Water, Prunes, Coconut Oil, Maple Syrup, Apple Cider Vinegar, Vanilla (Link to Recipe)

    Icing Ingredients: Avocado, Honey, Cocoa Powder, Vanilla, Cinnamon, Salt (Link to Recipe)

    This cake turned out great! I was shocked that it could taste, look and feel like the real thing, but include none of the unhealthy ingredients. Eating healthy (and vegan) doesn’t mean you have to miss out on your old favorites. Would definitely recommend these recipes to all!

  15. 04 December 2011 · 09:48 PM · 17 notes
    Quick & Easy Vegan Meal Idea: Gluten-Free Pasta with Marinara Sauce I make this quite often because it’s delicious and it only takes about 10 minutes to prepare. It’s high in fiber and protein, and free of additives and other harmful ingredients. Pair it with a side of fruit or a salad and you have a healthy, complete meal! The brands I suggest (after much searching!) are Ancient Harvest Quinoa Pasta and Organicville Marinara sauce. Both brands offer many different flavors of sugar-free sauce and types of pasta. For one serving: Boil half a box of quinoa pasta and heat up 1/2 cup of marinara sauce.                       

    Quick & Easy Vegan Meal Idea: Gluten-Free Pasta with Marinara Sauce

    I make this quite often because it’s delicious and it only takes about 10 minutes to prepare. It’s high in fiber and protein, and free of additives and other harmful ingredients. Pair it with a side of fruit or a salad and you have a healthy, complete meal!

    The brands I suggest (after much searching!) are Ancient Harvest Quinoa Pasta and Organicville Marinara sauce. Both brands offer many different flavors of sugar-free sauce and types of pasta. For one serving: Boil half a box of quinoa pasta and heat up 1/2 cup of marinara sauce.