Author Archives: Limitless Life Girls

“how to get your blood tested” ASL Interpretation of Yoga Podcast Episode 248

Standard

I have been really into listening to podcasts lately, and some of the information is just so useful. So, I decided I am going to start interpreting random health related podcasts that I listen to.  You know, make this world a more accessible place!! So much easier than reading an entire transcript of a show, IF there even is one.

I am not doing to get all done up to do these, it’s just going to be when I have time, and likely after yoga or the gym, like it was today.  Hope you find the information useful.

 

Chocolate Donuts with Peanut Butter Frosting

Standard
Chocolate Donuts with Peanut Butter Frosting

I had some organic peanut butter, without any palm oil, and was really in the mood for something chocolate and peanut butter, but different than the usual “peanut butter chocolate chip cookies” or something of the like. Mini donut maker joins the party and BAM! Vegan, Gluten Free, Soy Free mini donuts.
I personally could have had the donuts themselves be chocolatier, but with the mini chocolate chips added on as decoration at the end, it was a nice balance. Sidenote: I very much adore chocolate, so basically everything can have more chocolate and be good by me. hahaha.





Donut Batter
3/4 cup GF Flour (I used Bob’s Red Mill 1-to-1 baking flour)
3 TBS vanilla protein powder (I used Vega Vanilla)
1/2 tsp xanthan gum (if you don’t have it, it will be ok without)
1/2 cup coconut sugar (or cane sugar)
1/2 tsp salt
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup unsweetened apple sauce
3 TBS natural peanut butter (mine had no palm oil, so it was runny)
6 TBS nondairy milk

Frosting
3 tablespoons natural peanut butter
2 tablespoons vegan butter (I used Earth Balance, Soy Free)
1 cup powdered sugar
2 tablespoons nondairy milk

Donut Directions:
Mix all the donut batter ingredients together and spoon out over a preheated donut maker. Cook according to donut maker’s instructions, I left mine in for at least 1 min after the light turned green. You could easily bake these in a donut pan or turn them into cupcakes, but I don’t know exactly what temperature or for how long you would need to cook them.

Frosting Directions:
Melt the butter at least half way, or have completely room temperature. Add the peanut butter and milk, mix until completely combined then mix in the powdered sugar.

Allow the donuts to cool for 5-10 min. Take donut and dip into frosting, twist and lift up. Frosting should cover half of the donut. You will have left over frosting. I pressed in some mini chocolate chips on some of the donuts for visual affect and to have a bit more chocolate.

Happy Donutting!!

amber chakras black

P.S. This is what I had to do with them, so I didn’t eat them all. I see and have a taste in my mouth = I want to eat. Hide them from sight makes it a lot easier not to keep stuffing in your mouth. 

Bellabeat Leaf Review

Standard

Wondering about the Bellabeat Leaf? The info in this post applies to both the urban and nature, they use the same app. I got the Rose Gold Nature for my birthday and thought I would give you my review on what I have experienced with it over the last couple months.
My husband got it for me for my birthday. I like tracking activity, and it seemed really yoga type focused what with the meditation stuff built into it, so he thought it would be perfect for me.
Right on the box it says BREATHING, SLEEP, ACTIVITY, MONTHLY CYCLES.

leaf-pic                leaf_rosegold_necklace_grande

BREATHING.
The app has several guided meditations, probably like 20 of them, that you can listen to and wear the leaf while you are listening to them. Most of the ones you listen to, you pick between 3 min and 10 min. There are some other meditations that you can manually input that you completed on your own.

SLEEP.
Tells you if you were restless during your sleep or not. I found that it didn’t actually tell me when I woke up unless I actually got up and out of the bed, but even then sometimes it wouldn’t say I woke up. When you synced the leaf with the app it asks if the times seem correct or not. You can change the start and end time in 10 min increments.


ACTIVITY.
Pretty much it’s a cute pedometer. It tracks your steps, and that as activity. If you aren’t moving in a way that it likes, it won’t give you credit for your activity for the day. I can do an entire level 2 power vinyasa yoga class and it won’t give me any credit for movement. What the heck right? It likes walking, running, jumping type stuff. You can input the activity on the app afterwards and it gives a calorie burn count. That count is the same thing every time for whatever activity. So 60 min yoga class will always list as 286 calories.
There are a bunch of choices of activities that you may have done and can input into the app. You don’t need to be wearing the leaf for that, because wearing it doesn’t make any difference. In my opinion, kind of silly that you have an activity tracker that doesn’t really track the activity and doesn’t know how much effort you put into anything. I do a lot of different activities, so to have every yoga and every circuit training look like the same thing, it’s not very encouraging. I know a big reason why people have activity/fitness trackers is to give them motivation to keep doing things daily, leaf doesn’t do that for me.

The green is activities I’ve manually input where as the orange is what the leaf has doc tracked.

MONTHLY CYCLES.
It stores the info you put in and then tries to predict when your next period will be and for how long. Works nice if you have a regular period. Also is nice if you don’t have another period tracker app where you store that info. I already had one, so this was a repeat and didn’t do anything additional. The monthly cycles effect what it says your stress levels are. Truthfully, it is the main thing that determines what it says your stress sensitivity is. From what I experienced stress sensitivity is based off of how close you are to your menstrual cycle, if you have been working out and sometimes if you have input any meditation lately. Right before your period the stress sensitivity goes way up. Yet on some of my most stressful days where I was breaking down in tears, it said I was still at only 9%, where as when I was near my period it would go up to 35-45%. Dependable for basically nothing.

The lightening bolt ⚡️ is the stress sensitivity section.

Once you tap on the period tracking part this view of your menstrual cycle comes up.


Necklace, Bracelet, Shirt, Pants.
If you are bending over a lot, you don’t want it on the necklace setting. During sleep having it on as the necklace shows you more wrestless but even worse is the bracelet setting. Clip on your pants or shirt is the most reliable for sleep.
I wore it in each setting other than bracelet (because it said don’t wear it there when working out) during yoga and didn’t really make any difference. It really was a matter of preference and what type of clothes you are wearing. Sometimes it slides off and falls on the ground during a workout, but totally depends on the clothing it’s clipped to.

Here is my synopsis:
It’s a pretty pedometer with an app and a reminder to stay active. Not worth your money unless you don’t really want an activity/fitness tracker. I actually wouldn’t recommend it to anyone I know. Get a different activity tracker and download a free meditation app and or free period app.

-Amber

 

Link

I started putting up some recipes of things you can make or ideas for you for food during this Liver Gallbladder Flush.  Scroll through and click on the pictures and it should come up in another window.

Remember to eat clean and minimally processed. Fat isn’t to be demonized, just don’t want to be having stuff with tons of fat especially oil. So, having nuts and seeds is good is a good thing, just not any on the 6th day.

Eat apples. Drink water.

Hummus and veggies is always good.  A smoothie. A green juice of some sort. Kombucha. Fruit. A Salad.

Make you salad a bit heavier (more filling) by adding avocado, nuts, coconut bacon, beans, or sauteed veggies. Or even a veggie burger on top. Hilary’s is a good brand, Beyond Meat Beast Burger has a really meaty taste, Dr Praeger’s TexMex or Bombay Burger, or Trader Joe’s Quinoa Cowboy Veggie Burger.

Send me a message if you are at a loss. Love helping out! I respond fastest on IG.

http://www.instagram.com/veg.terp or http://www.instagram.com/limitlesslifegirls

Liver Gallbladder Flush

Standard

It’s officially the new year, and every new year I do some sort of cleanse or detox. You likely know your liver is your body’s filter, but maybe don’t realize how important the liver is.

Your Liver

  • Produces bile
  • Uses bile to break down what we eat
  • Converts what we eat into substances our body can use
  • Stores those substances
  • Gives them to cells in the body when needed
  • Takes toxins in the body and wraps them up in a neat harmless package
  • Makes sure toxins are released from the body
  • Uses vitamin K to make the protein needed for blood clotting

This year I really felt like it was a good idea to do a Liver Gallbladder Flush. I did one last year with my husband and dad. I didn’t realize that we all have liver stones and gallstones and was shocked at all the stones that I passed. Dark ones too. From my research that means that they are old. Makes sense being that it was my first time. Liver stones and gallstones are essentially the same thing, the difference in their name is just basically denoting where they are stored.

Andreas Mortiz wrote the book ‘The Amazing Liver and Gallbladder Flush’ and in the book he explains in depth how and why to do a flush. He explains that those who have had their gallbladder removed can (and should) still do liver flushes. Here is what he said;

“If your gallbladder has already been removed, you can certainly still do liver flushes. In fact, people without a gallbladder tend to have many more stones in their liver than those who still have a gallbladder. Intrahepatic stones (meaning stones inside the liver) hinder the liver in removing toxins and waste products from the blood, which can lead to an overload of toxins in the body’s connective and fat tissues. This can lead to lymphatic congestion and weight gain – a protective measure taken by the body to temporarily keep toxins from doing harm – and many other conditions, including diabetes, heart disease, and cancer.”

Here are some articles about liverstones, gallstones and the liver in general.
Liver & Liverstones
What does the liver do?
How does the liver work?

 

What you need for your flush:

  • (5 x’s) 1 Liter of Organic Nonpasteurized Apple Juice OR you can drink  (5 x’s) 1L of good-clean water mixed with 4 TBS of Organic Unfiltered NonPasteurized Apple Cider Vinegar OR you can drink (5 x’s) 1L of good-clean water mixed with 6 tsp Malic Acid
  • 4 TBS Epsom Salts (will be dissolved in 3 cups water)
  • 1/2 cup Organic Extra Virgin Olive Oil (can’t be coconut oil, sorry, won’t work)
  • 5 oz of fresh squeezed grapefruit, lemon OR orange juice

epsom_saltacv.jpgevoo

The Flush Directions

Day 1 – Day 5: throughout the day you will drink

  • 1 Liter of Organic NonPasteurized Apple Juice
  • OR 1 Liter of good-clean water mixed with 4oz of Apple Cider Vinegar (Organic Unfiltered NonPasteurized and with the Mother)
  • OR 1Liter of good-clean water mixed with 6 tsp Malic Acid. (this means by the end of the 5th day you will have drank 5 Liters of either of these liquids)

You don’t have to keep drinking the same choice for all 5 days, you can rotate which option you pick, if you want to.
Drink the Liter of liquid throughout the day rather than trying to guzzling it down. Apples and Apple Cider Vinegar have Malic Acid in them naturally and it helps soften your stones and makes them easier to pass.
During these 5 days you are preparing your body to do some major work, so the better you help prepare the easier the flush will be.
For the first 5 days eat a plant based diet relatively low in fat. Avoid meat, cheese/yogurt/milk, eggs, processed food.  Try to consume an increased amount cruciferous vegetables (list below), they are quite helpful, eat organic apples as well. Here is a a list of some other good stuff to consume during these 5 days; Liver Cleansing Foods. Make sure that you are getting at least 64oz of pure water daily!

liver-cleanse-rules-pic

Cruciferous Vegetables
Arugula
Bok Choy
Broccoli
Brussel Sprouts
Cabbage
Cauliflower
Collard Greens
Kale
Mustard greens
Radish
Turnip
Watercress

Day 6 Flush Day:
Remember to eat light today, no fat. That allows the bile in your liver to build up and put pressure on your liver which will in turn allow more stones to pass. What you eat today will effect how your flush goes, so take it easy, eat light and make sure no fat (like oils, nuts, seeds, avocado, chocolate, meat, eggs, milk/yogurt/cheese).

Ideas of what to eat today:
Smoothie or Juice (with fruit and veggies)
Fresh Fruit
Bowl of Oatmeal
Salad (with dressing that is fat/oil free)
Fat Free Veggie Soup
Steamed or sauteed (without oil!) veggies with quinoa, millet or brown rice.

  1. Stop eating by 2:00pm. At that time, mix together 4 tablespoons of Epsom Salt (food grade) with 3 cups of water the best water you can get. Don’t drink any yet, just put it in the fridge to get cold and for the salt to dissolve in the water. Just a heads up, it’s gonna taste nasty when you drink it.
  2. 6p. Drink 3/4 cup of the Epsom Salt Water. Yep, it’s going to be disgusting. Plug your nose, or whatever trick you need. Gag it down. Sorry.
  3. 8p. Drink an additional 3/4 cup of the Epsom Salt Water. Get whatever you need done for the night finished, errands run, whatever. On your next step (which is at 9:45/10p) and you have to lay down immediately following (for the rest of the night) so enjoy the rest of your up and about time.
  4. 9:45p pull out whatever citrus you are going to use (grapefruit, lemon or orange) and squeeze to get 5oz worth. In a bottle or container with a liquid secure lid, pour 1/2 cup (4oz) of your organic extra virgin olive oil and combine it with your 5oz citrus juice. Secure the cap/lid.
  5. 10p Shake your olive oil citrus juice mixture until it’s all liquid. Now drink it, try to drink it all in less than 5 min. Some people say it’s easier to drink it through a straw, if you want to try that.
  6. Lay down AS SOON as you are done with your olive oil drink and stay down! Lay down on your right side, with your right knee up towards your chin for 20-30 mins. Stay still trying not to move at all. Sleep if you can. You may feel the stones rolling through, but there shouldn’t be any pain because the magnesium in the Epsom salts keeps the bile duct valves open & relaxed, plus the bile that is excreted along with the stones keeps the bile ducts well lubricated (this is totally different if a person has a gallbladder attack. Then magnesium and bile are not present) After the 20-30 min if you have to get up, maybe the bathroom, you may do so, but lay back down as soon as you are done.
  7. 6:30a or so the next morning, if you weren’t up multiple times during the night using the bathroom, drink another 3/4 cup of the epsom salt water. Feel free to go back to bed now.
  8. 8-8:30a, if you haven’t had some pretty good toilet actions, drink the last 3/4 cup of epsom salt water. It is going to make you have movement for sure.
  9. 10:30a, you can drink freshly pressed fruit juice if you want. 30 min later, you can eat one or two pieces of fresh fruit, see how it goes.
  10. 1 hour afterwards you can eat regular (but light) plant based food. By the evening or the next morning you should be feeling back to normal, and feel the first signs of improvement.  Try to eat light for at least the rest of the day and likely the following day. You just underwent a major undertaking.

 

What to Expect

The next morning, potentially during the night, you can expect some sort of diarrhea or really watery stools (it’s because of the Epsom salts). You will likely end up having several trips to the restroom. You may or may not see some stones afterwards. Some people just eliminate regular wastes, but others eliminate up to hundreds of stones. Some don’t get any stones in their first flush, gotta be patient. If you don’t see any stones, wait 3-4 weeks and do this again. Our livers don’t get to this state in just one day or a week, so, similar principle applies on cleansing it, might take some repeating. It is also good to know that if you do release stones, this likely isn’t all of them, and you will have pushed some old ones forward.

STONES! (explained thanks to Davidwolfe.com)

“Most of the stones are pea-green and float in the toilet because they contain bile compounds. The stones come in different shades of green and may be bright colored and shiny like gemstones. Only bile from the liver can cause the green color. Gallstones can come in all sizes, colors and shapes. The light-colored stones are the newest. Blackish stones are the oldest. Some are pea-sized or smaller, and others are as big as two or three centimeters in diameter (about 1 inch). There may be dozens and, sometimes, even hundreds of stones (of different sizes and colors) coming out at once. Also, watch out for tan-colored and white stones. Some of the larger tan-colored or white stones may sink to the bottom with the stool. They are calcified gallstones that were released from the gallbladder and contain heavier toxic substances with only small amounts of cholesterol. All the green and yellowish stones are as soft as putty, thanks to the action of the malic acid/ apple juice.   You may also find a layer of white or tan-colored chaff or ‘foam’ floating in the toilet. The foam consists of millions of tiny white, sharp-edged cholesterol crystals, which can easily rupture small bile ducts. They are equally important to release.”

 

 

Here are some food ideas if you are struggling…

https://limitlesslifegirls.com/2017/01/09/food-ideas-during-the-flush

Vegan Soy Free Ricotta

Standard

1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Directions:
Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.

 

-Amber

Homemade Vegan Gluten Free Oreos

Standard
Homemade Vegan Gluten Free Oreos

I have to start this by saying, this isn’t a healthy recipe. I’ve veganized and made gluten free a childhood favorite that was OFTEN made around Christmas time. I loved these things! The last several years I have made them during Christmas time and always get very positive feedback on them.
What can I say, they are really good! Again, not healthy, just uses ingredients that are a bit better for you, edible by people with gluten sensitivities and no animals had to get hurt in the process. Wins all around!


So, I’m FINALLY posting the recipe!


I haven’t wanted to share it for a few reasons. One would be that I haven’t found a good vegan store bought cream cheese that doesn’t use soy. Daiya makes one but it makes your frosting taste weird. I’ve tried it. I’m really hoping that since Follow Your Heart has been making so many things soy-free lately, they will change their cream cheese recipe as well. Not at this point.


So, remember, this is a conversion recipe (not my favorite thing to do) so, there are a few things that if you happened to be an egg eater because maybe you have your own chickens and wanted to use those, you could. If you don’t want it to be gluten free, you don’t have to. But I know the consistency would change. I will make some edit notes at the bottom, so if you look at the recipe and don’t want to follow it, check out my notes at the bottom.

cookies paired up waiting for frosting/filling

__________________________________________________________________

Cookie:
2 Gluten Free Chocolate Cake Mixes (I like to use 2 different brands, just to give it a little depth. Bob’s Red Mill is a good one)
3/4 cup vegan butter (I used Earth Balance soy-free sticks)
3/4 cup unrefined coconut oil, softened
*6 Tbs aqua faba (Chickpea liquid)
**2 tsp The Vegg Egg Replacer
**1/2 cup warm water
1 tsp vanilla extract

Cookie Directions:
I highly recommend using a stand mixer. Mix the vegan butter and coconut oil with the aqua faba, The Vegg & water for at least 3 min until they are blended. Slowly add in half of one cake mix and blend it in before going on to the rest of the mix and onto the next one. This helps it so you don’t get a puff of chocolate powder all over the kitchen.

Scoop dough into 1-2Tbs balls and place on a cookie sheet, flatten down slightly. They will flatten out using the ingredients in the recipe, so make sure there is space between them.

Bake at 350F for 8-10min.  If you have a gas oven it will be much closer to 10 (with 2tbs of dough for each cookie) whereas of you have an electric oven, less time is needed.
Allow to cool for several hours minimum. I’ve found it best if I let them cool for an hour, pair them off and put them in the fridge to sit for a day before I frost them. The cookies respond very well to being in the fridge, they are firmer and hold together better.

Frosting:
1, 8oz container of plain vegan cream cheese (Tofutti or Follow Your Heart I’ve found to be the best) left out to soften for at least 20 min
1/4 cup vegan butter (like earth balance) also left out to soften
3 cups powdered sugar
1 tsp vanilla extract (if you want to make mint frosting add 2 tsp peppermint extract. I usually split my batch and add 1 tsp and some red food coloring)
–1 Tbs nondairy milk, if needed only if frosting is very dry (I’ve never needed it while making the vegan version)

Frosting Directions:
In a mixer using a whisk attachment OR using handheld beaters mix together the vegan cream cheese and vegan butter. Once they are completely blended, slowly, and I mean slowly, add in powdered sugar. I usually do it about 1/4 cup at a time, let it mix in completely and then add in another 1/4 cup and repeat.
Frosting should be thick enough than it doesn’t all drip off the beater. Refrigerate for 30+ minutes.

Cookie + Frosting (Combination) Directions:
Take the paired off cooled down (preferably cold) cookies and use 1-2 tbs frosting between the two cookies. Press down on the two cookies slightly to make the frosting slide most of the way toward the edges. When the cookies sit and warm up, they will spread more. If you aren’t eating them immediately, I HIGHLY HIGHLY recommend storing them in the fridge, even if it’s just for 30 minutes. It will help the cookies set up and make it so the frosting doesn’t squish out quite so much. Helps them travel much better if you are bringing them somewhere.

NOTES: 
GLUTEN FREE: If you don’t want to use gluten free chocolate cake mix, you can use it’s gluten counterpart, but will likely have to make HALF the fat (butter/coconut oil) be from plant based shortening so that it will hold up better. Otherwise the cookies will spread more.

*AQUA FABA: I like using 2 different types of egg subs to have it hold together in different ways. I promise it won’t taste anything like beans by using the chickpea brine, don’t be afraid of it! But if you really don’t want to, you can use whatever your other favorite egg replacer is.

**THE VEGG: swap easily for a flax egg (1 tbs ground flax blended with 3 tbs warm water). I haven’t tried, but would imagine VeganEgg would work as well, but I believe you will have to cook the cookies a lot longer. All of my experiences with VeganEgg have required 1.5-2x’s the normal cooking time

**For those of you that prefer to use eggs, you can skip the Aqua Faba & The Vegg and use 4 eggs in their place.

 

Happy eating!!

amber chakras black

 

Vegetable Soup

Standard
Vegetable Soup

It’s a rare rare thing when I get the desire for soup. I’m not a soup gal, never have been. However I do love my veggies and something nice and warm. This isn’t really the traditional soup. It has a bit of a curry flair to it since it has turmeric in it. You know how good turmeric and ginger are for inflammation? Excellent!! Plus all these veggies?! Can’t go wrong. The taste is great too!

Oh and speaking of turmeric, if you use a spoon that isn’t metal or stain resistant, you will have a spoon that is orange on the bottom. Consider yourself warned!

Also, if there are some vegetables you don’t like in this, don’t add them! It’s a really flexible recipe. I’ve made it with butternut squash in, also with no cauliflower or broccoli. I’ve tossed in some lentils or quinoa or even bean sprouts. Have fun!!

My picture is after I had let the soup sit for several hours and I had it again for dinner. So the colors started meld together a lot more.



1 onion, chopped
1 red bell pepper, chopped
1 Tbs coconut oil (if you don’t have any, I’ve used olive oil in place & its fine)
1 large zucchini, diced
2 carrots, diced
2-3 cloves of minced garlic
3 celery stalks, chopped
1 cup cauliflower broken in small pieces
4 cups low sodium vegetable broth
1 cup broccoli broken in small pieces
2 cups shredded cabbage
1 cup shredded collard greens or kale
1 cup almond-coconut milk (or coconut milk beverage)
3 Tbs coconut butter
1/2 lime, juiced
2 tsp cumin powder
1 Tbs coconut aminos or soy sauce
2 tsp turmeric powder
1 inch fresh ginger, finely chopped (or 3 tsp ginger powder)
dash of cayenne pepper
1 tsp sea salt
2 green onions, finely sliced, divided in half
3 Tbs fresh mint, finely sliced (you can use fresh basil or cilantro instead)

In a medium-large pot saute onion, garlic carrot and red pepper in coconut oil.
Cook until onions become clear, then add the broth, heat to a low simmer.
Now add the zucchini, celery, and cauliflower simmer (low) until they are only slightly tender.
Next put in the almond-coconut milk or whatever nondairy milk you prefer to use, along with the coconut butter.
Now add in the broccoli, cabbage and whatever green you chose. Shortly after it’s time for the lime juice, cumin, salt, aminos, turmeric, ginger and half of the sliced green onions. Stir all together until spiced are dissolved.
Mix in well, then turn off the heat, sprinkle in cayenne pepper. If you like it hot, you can add more cayenne.
Allow to sit for 5 min. Serve and garnish green onion and mint.

Hint: If you like something to taste more like garlic, add the garlic closer to the end. The longer it cooks, the less potent the taste is. Same goes for if you are using fresh gingerroot. Sometimes I do the majority in the beginning and then add another little bit before the ending.

-Amber

Pumpkin Pie Bread Pudding

Standard
Pumpkin Pie Bread Pudding

Can’t let some good (not cheap) plant based gluten free bread go to waste! Plus since the first time I tried some of this bread as toast, I thought about how it would be perfect for a bread pudding. So I did a good amount of bread pudding research, both vegan and not. I discovered, most traditional ones had way too much oil and way too much sugar for my liking. Luckily when I looked into pumpkin bread pudding, the oil was reduced. But I did it with minimal oil. I think you could almost omit it if you were trying to do things oil free.

I found this awesome plant based gluten free bread from Little Northern Bakehouse at Sprouts in the refrigeratorated bread section, it’s also at Mother’s Market if you are in Southern California. The best vegan gluten free bread I’ve had from a store. 



6 pieces of stale bread, ripped into small chunks

3/4 Cup Pumpkin (cooked)
1/2 Cup Coconut Sugar
2 TBS Coconut Oil (softened)
*4 TBS Aqua Faba (chickpea water)
1/2 TBS Pumpkin Pie Spice
1/2 tsp Cinnamon
1/4 Cup Maple Syrup
3/4 Cup Nondairy Milk of choice

Optional Chocolate Drizzle
1/3 cup vegan chocolate chips
1/2-1 TBS nondairy milk
1/2 tsp vanilla
pinch of salt

*Aqua Faba is the water/liquid that is drained from a can of chickpeas, it works as an excellent egg replacement that has no taste.

Directions
Heat oven to 350 F.
Place bread chunks into a glass pie container or square pan, a brownie (rectangle) pan will likely be too big. If the bread it’s stale, you can leave it out for a few hours and it will help it get stale, or you can stick it in the oven for 8-10 min (at 350) to help dry it out some.
In a separate bowl combine ingredients from pumpkin through cinnamon. After they are combined then add the maple syrup and nondairy milk. This just makes it so that the coconut oil doesn’t clump up.
Once all mixed, pour over the top of the torn pieces of bread. I like to make sure all of the bread has been coated with the pumpkin liquid, but isn’t all underneath it.
Bake for 45-50 min or until top has sufficiently browned.

For the optional chocolate drizzle:
While pumpkin pie bread pudding is in the oven, get a cereal size bowl half way full of water and microwave it for 1 min. Don’t worry, you aren’t going to be using it for anything other than a heat source. In a smaller bowl (to fit inside the cereal bowl) place chocolate chips and other ingredients. Take that bowl and allow it to be surrounded by hot microwaved water, just make sure there isn’t too much water that it will come into the smaller bowl. If there is, pour some out. Let the chocolate mix sit for a couple minutes to give the chocolate time to melt. You may want to even just set it on the stove while the bread pudding is cooking. After a few min, softly stir the chocolate around so it starts to mix together. If you have to take it out of the larger bowl so water doesn’t get in, that’s fine but know it will cool it down, so you will have to put it back quickly. I make sure there isn’t too much water but that my small bowl is surrounded, and then just keep stirring. Takes like 2 min (maybe more if you have big chocolate chips) and you have a chocolate sauce that you didn’t have to worry about burning on the bottom of a pot.

After you take the pumpkin pie bread pudding out of the oven, allow to cool for at least 5 min and then add drizzle if you are adding it. If not, it would be served will with coconut whipped cream or nondairy ice cream. But I happen to think it’s great alone as well!!

-Amber

Cherry Watermelony Cocktail

Standard

🍉 There was a Watermelon eating contest at work last week and there was one melon leftover, so I took it home! 🍉

I decided to make Watermelon (ball) Salad. In it was Quiona, cucumbers, purple onions, squeeze of lime, some mint and drizzle of balsamic reduction. I still ended up having leftover watermelon after that salad! Then I thought, juice ’em! Then I can enjoy it tomorrow after yoga.

Watermelon, lime and chia seeds.

Then… another idea popped up…

Use that juice to make a Cherry Watermelony Cocktail?!

I say YES! 🍉

image

 Ingredients

16 oz Watermelon Juice (I made my 36 oz. of juice from 1/2 of a watermelon, 1 lime and several mint sprigs)
3 Lime Wedges
Several of sprigs of mint
2 shots of 360 Cherry Vodka
Ice

 

To assemble:

If you don’t make the watermelon juice yourself with mint, take a few mint springs and muddle them in your cup. Then squeeze of two lime wedges, toss in 4 ice cubes with two shot of cherry vodka. Fill the rest of the way with Watermelon Juice. Garnish with Lime Wedge and Mint. See picture below 😍

 

image

 

EMISHAblogsignature2