Vegan Banana Bread with Coconut Sugar Glaze

Vegan Banana Bread with Coconut Sugar Glaze

Preheat oven to 350 degrees celsius & mix all ingredients together in a food processor:

– 3 ripe medium sized bananas

– 1 1/2 cup of peanut butter

– 1/2 cup of almonds

– 1 cup of oats

– 2 tablespoons of coconut flour/flour of your choice

– 1/4 teaspoon of baking soda

– 1 teaspoon on vanilla extract

– 1/4 cup of maple syrup

– 1/4 teaspoon of sea salt

– 1/4 cup of almond milk

(Make sure the mixture is not runny. Add more oats till you get a thicker mixture.)

Put mixture into an oven-safe dish and bake at 350 degrees celsius for 15-20 minutes.

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Remove from oven and let sit for 10 minutes.

Coconut Sugar Glaze:

– 1/2 cup of coconut sugar

– 1 tablespoon of virgin coconut oil

– 2 tablespoons of unsweetened almond milk

Mix ingredients together with an electric hand mixer and then pour and spread glaze on top.

I sprinkled some cinnamon on top of my cake :]

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Enjoy!

Live cruelty free! ❤

My Vegan Resto-Hop in Canada: The Naam, Vancouver

My Vegan Resto-Hop in Canada: The Naam, Vancouver

Cycling around Stanley Park was so much fun and the scenery was superb!

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We worked up our appetites… The Naam is a 24 hour Vegan/Vegetarian Restaurant in Vancouver.

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Michael had the Tempeh Reuben; marinated tempeh with melted cheese, grilled mushrooms, mustard, sauerkraut & grated beets, on a whole wheat burger bun.

I ordered the Asian Noodle Bowl; rice noodles, bean sprouts, broccoli, red pepper, shiitake mushrooms, deep fried tofu and vegan tempeh strips, in miso broth.

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Our meal was good, but I would have to say that Mike ordered the tastier dish. The noodle bowl was full of vegetables and tempeh but I wish the miso soup had more flavour. Over all it was a good and healthy meal! I now know where to go when Im hungry at 3AM in the morning in Vancouver!

My Vegan Resto-Hop in Canada: Nourish Bistro, Banff

My Vegan Resto-Hop in Canada: Nourish Bistro, Banff

Im back! Canada was so beautiful, and the food was insanely delicious! I was able to hit up some great Vegan/Vegetarian restaurants while I was there, and while road tripping to Calgary from Vancouver, we stopped over a beautiful town called, Banff.

Nourish Bistro was the first international Vegan/Vegetarian I tried since turning vegan, so you can imagine what I was like reading ALL the options I had to choose from! (I was drooling much more than a kid in a candy store)…

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This is the 420 Burger. Yes, I chose it because of the name… It had a charcoal bun! Interesting, and super yummm :p

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The side salad; so simple but so delicious with grape vinaigrette.

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The BEST dish we ordered, the Mac & Squeeze; qnocchi in a creamy coconut and smoked paprika sauce.It seriously tasted better than any mac & cheese I’ve ever had. I need to try and make this!

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Nourish Bistro was so delicious, it had NO MEAT in the menu and there were vegan, vegetarian, and gluten-free options. I wish I was able to try all the dishes!

Willful Ignorance

Willful Ignorance

See no evil.

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Hear no evil.

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Speak no evil.

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They say that theres a reason why you take your kids to pick apples but don’t take them to a slaughter house, and Dana Ellyn’s paintings says it all-

What you don’t see or hear doesn’t exist, but the sorry truth is that it DOES. Every single day, thousands and thousands of animals are kept in confined spaces, are mistreated, and then slaughtered just to satisfy people’s taste buds for 10 minutes. And because no one actually sees this happening, how could it matter to them?

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It all started when we were kids. Most of us ate whatever was put on our plates without question and without even being told where it came from. Advertisements on television showed hotdogs filled with cheese, burgers and spaghetti meat balls. Parents told us we had to drink lots of milk so we could grow big and strong, but no one taught us the process from animal to mouth, and why would they? Why teach anyone, especially kids about the harm caused to these animals? If they were educated about it, they probably wouldn’t eat it and that couldn’t happen because what else would they eat? “Its takes too much trouble to be a vegan/vegetarian”– and this is only because we, too were not educated on this type of diet.

In my opinion, just because eating meat is human tradition, habit and some say, a key to survival, it doesn’t mean we shouldn’t teach children how their food is made. We all knew chicken came from a chicken, pork came from a pig, and beef came from a cow, but we didn’t know what goes behind the process of animal farming, and some of us still don’t know. When we were kids, most of us loved animals and still do, so when was it okay for us to think that it was right to kill and eat them? When was is okay to eat a pig but not a dog? How did we learn to eat the way we do?

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I wish I questioned what was on my plate. I wish I was taught about the horrors of the meat industry, even at a young age. I think it is important to know and to share to our children about what is going into their bodies, and of course, what happens to these helpless animals when they’re kept in factories. These days, most to all inorganic meat produce contains antibiotics, unnatural flavour enhancers and other toxic chemicals. Educating yourself about the food you eat is by far the most important thing I think anyone should strive to do.

What you’re putting into your body is what makes you. You digest it, whether it’s healthy or harmful for you.

“IF YOU CAN’T WATCH THE PROCESS, YOU SHOULDN’T BE EATING IT.”

Paintings by vegan artist, Dana Ellyn.

Artichoke, Avocado & Caramelised Onion Salad

Artichoke, Avocado & Caramelised Onion Salad

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Cook 1 onion in coconut oil.

When soft, add a tablespoon of dark coconut sugar.

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Prepare lettuce and raw sliced carrot in bowl.

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Add more lettuce and artichoke slices into the bowl.

Scoop out 1 avocado and place the around bowl.

Add on caramelised onions.

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Chop up 4 garlic cloves and soak in virgin olive oil. (Measurements depend on how much vinaigrette you want to make)

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Chop up 3 spring onions and add into the olive oil.

Mix in a teaspoon of apple cider vinegar, a tablespoon of honey, himalayan salt & pepper.

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Shake or stir the vinaigrette, then pour evenly into the salad bowl.

Top it off with a mint garnish.

Enjoy!