Tag Archives: guiltfree

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!

When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste

Steps:
In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.

Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.

Enjoy!
xoxo Sarah

STRAWBERRY+BASIL POPSICLE

Ahnestveggie

When I met you in the Summer, (yes reference to Calvin Harris), all I ask for is fresh strawberry, basil and Popsicle. Why not all combined in one treat for this California heat wave? It’s equally tart, sweet, refreshing and guilt-free. This is a very popular and simple recipe to make this Summer or year round. I just couldn’t narrow down to a few photos so I apologize in advance for the mini Popsicle photo shoot you’re about to encounter.

Strawberry+Basil Popsicle Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Strawberry+Basil Popsicle

Ingredients:
1 pint (1 lb.)  fresh strawberries, stems removed
6-8 fresh Organic Basil leaves
3 tbsp agave

Steps:
Blend ingredients together or pulse through a food processor. Add more agave and basil to your liking.

Pour mixture to Popsicle mold, cover with the lid, stick in Popsicle sticks and freeze overnight. Mold I used can be found here.

Enjoy!

xoxo Sarah

Berries n’ Cream POPS

Ahnestveggie

Since moved out to California I found a new obsession for a store called World Market. They’re NO WHERE compared to the amazing Home Goods but still pretty cool. I searched everywhere for a Popsicle mold and remembered that World Market at The Grove probably had everything and they did!  Just in case you want to know how they look like, they can be found here.

These simple, light, sugar-free and vegan treats are perfect for all the 4th of July festivities this weekend. After the countless vegan BBQ’s attended and calories consumed this weekend, you’ll be wanting more of these guilt-free POPS!

Ahnestveggie Ahnestveggie

Ahnestveggie

Ahnestveggie

Ahnestveggie

Ingredients for Red Stripe:
About 6 strawberries
¼ cup almond milk
½ tbsp agave

Steps:
Blend ingredients on a high volume blender. Pour into Popsicle mold a fourth of the way up, leaving enough space for the cream and blueberry puree. Freeze for about an hour.

Ingredients for Cream Stripe:
1 -14 oz. can coconut milk (light or full fat)
1/2 tsp pure vanilla extract
1 tbsp agave

Steps:
In a mixing bowl, vigorously whisk ONLY the “cream” of the coconut milk, (natural separation will occur, save the coconut water for smoothies), agave and vanilla extract. Carefully and quickly fill the mold half way leaving another fourth on top for the blueberry puree. Freeze for another hour.

Ingredients for Blue Stripe:
½ cup blueberries
¼ cup almond milk
½ tbsp. agave

Steps:
Blend ingredients on a high volume blender. Pour into mold to top, place the lid and stick Popsicle sticks. Freeze overnight.

Tip: Run the mold under warm water to help loosen them. Serve right away. A trick I’ve been seeing around the social media network is to fill a ice bucket and place the pops on top so they stay cool and helps with the melting. This might just be for show and photography use, because I still think they will have somewhat of a melting process but everyone each their own.

Ahnestveggie

Enjoy and have a happy and safe 4th of July weekend!

Xoxo Sarah

Cucumbe&Mango salad

Cucumber & Mango salad

Summer came a few months early and this side dish proves it! This salad is not only simple and quick to make, but considered a great meal if you’re on an all raw food diet.

This sweet, spicy, and citrusy goodness is the perfect combo to serve with any main dish, if you’re planning to have a home cooked meal for Valentines Day this week. Who needs boxes of processed chocolate when you can eat this healthy delish concoction?

Make your dish that much more special by cutting a heart shape from a piece of cucumber and dressing your plate with them.

Cucumber & mango salad Cucumber & Mango salad
Cucumber & Mango salad

Ingredients:
1 large ripe mango
1 large cucumber, julienne
juice of half a lemon
handful cilantro, chopped
1 tsp ground coriander
1 small jalapeno , minced
salt and pepper to taste

Steps:

Cut the mango into chunks. Trick is to cut the 2 “cheeks” of the mango and cut parallel slices, not all the way through the skin. Cut another set of slices diagonally forming a checker pattern. Scoop out with a spoon and boom magic.

Combine mango and cucmbers in a bowl. Add lemon juice, coriander, jalapenos and lightly toss. Add salt and pepper to taste.

Let the mixture sit and naturally marinate until ready to serve and eat.

*Serve on a warm bed of lightly toasted pita pockets as a refreshing appetizer dish!

Cucumber & Mango salad

Enjoy and hope everyone has an amazing Valentines Day!
XOXO Sarah