Now that we are officially into spring, it’s time for cleansing, beautiful food! When we were planning recipes to post this April, we wanted to include a salad that was filled with seasonally fresh ingredients and lots of color!
Often times, we struggle with salads. During spring and summer, we want to eat more raw foods and a variety of salads… but with meat-loving family members to keep happy, salads for dinner can be tricky if you are short on time or want to keep things vegetarian. Dinner salads that are vegetarian or vegan need to be hearty and interesting!
Despite skipping the chicken in this cobb salad, there is a great mix of fresh ingredients to keep this salad full and flavorful. Lots of avocado, tomatoes and onions are traditional to cobb salads but give great texture. Yellow peppers replace cheese for a full vegan salad and homemade wheat croutons give extra crunch. We finished this salad off with some sweetness and tang from our homemade Healthy Honey Mustard Dressing. No cooking and only fresh raw food makes this vegetarian salad totally easy and completely delicious.
Everyone can appreciate how good vegetarian salads make them feel. Enjoy vibrate health and energy with this one! With all the wonderful produce available now, this is the time to enjoy this salads perfect balance – light summery ingredients but totally satisfying!
5 cups Organic Mixed Greens or Baby Spinach 1 Tomato, diced 3 Organic Hard boiled Eggs, quartered 3 Inches Cucumber, sliced and quartered 1/3 cup diced Sweet or Purple Onion 1 large Avocado, thinly sliced or cubed 1/3 cup Chopped Yellow or Red Pepper 1/3 cup Wheat or Gluten-Free Croutons (Optional) 1/4 cup Shredded Cheddar Cheese (Optional)
Start by hard boiling your eggs by your preferred method. We love baking them! Place eggs in muffin tins and bake at 350 for 25-28 minutes. Dump in cold water to cool, peel and quarter for salad.
For homemade croutons, take 1 slice of bread and cut into small cubes. Drizzle with a bit of oil and sprinkle with salt and pepper. Broil on low heat for 3-4 minutes, mixing half way through. Allow to cool.
Prepare the honey mustard dressing and set aside.
Wash and dry mixed greens. Lay greens out on serving tray or place in a serving bowl. Wash all produce. Chop up all ingredients and arrange on the tray over the bed of greens or arrange or mix in serving bowl. Top with honey mustard dressing and enjoy!
I honestly can’t believe we are already back in the Easter season. This last winter has been an absolute blur. Are you ready for the spring holidays?
When we are not prepared for holidays or short on time, we are more tempted to turn to quick and easy sugar treats. It’s hard to stick to healthy and natural recipes when the clock is ticking. Sometime these kinds of holidays are the moments where we let our hair down a little and splurge on the sugar because it’s a holiday. But it never hurts to have the healthy goodies around to help curb the white sugar a bit! Healthy Easter desserts help us make better healthy choices, even if we decide to cheat a little.
Let us help you get inspired for a more natural holiday with some of our favorite spring dishes!
There are people out there that love white chocolate more than regular chocolate. We haven’t shared any white chocolate recipes before because white chocolate is almost impossible to find sugar-free, vegan or using healthy fats. So that left us with one thing to do – make our own!
Well this week, a white chocolate chip recipe seemed very fitting to share on the blog. White always symbolizes renewing, cleansing and a rebirth. It’s been a long winter and I am ready for all those great things! Let’s start celebrating a new season with delicious white chocolate using whole, natural, pure ingredients.
These white chocolate chunks are perfect for any recipe. You’ll be happy by how easy this recipe is to make. It’s actually possible to have these chocolate gems right when a craving hits! Enjoy!
Homemade White Chocolate Chips/Chunks (raw, sugar-free and vegan!) Print Recipe
1/2 cup Cacao Butter Chunks
1/2 cup Coconut Shreds
3/4 teaspoon Vanilla Extract
1 Tablespoon Protein Powder or Dry Milk Powder (non-dairy or dairy)
1/4-1 teaspoon Liquid Stevia or few dashes Powdered Stevia (to taste)
In a food processor or blender, blend up the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically. You want to blend up the coconut shreds until it becomes coconut butter. While it is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted. Add the cacao butter to the coconut butter mixture. Add the vanilla, powder of choice and stevia and mix well. Pour the mixture into a small baking dish (smaller than an 8 by 8) or candy/chip molds. Place in the freezer for 30 minutes. Remove from the freezer and cut into squares or remove from molds. Keep chips covered in the fridge.
NOTE: It took a few tries to create a chip that would bake without melting all over the place.The coconut butter is a secret ingredient for helping these chips stay firmer. The powder is also crucial. If you do not have a protein powder or dry milk powder, you can try using a flour. These chips will still melt when baking, but they will not totally evaporate into your baked goodies. For best results, add the chips when chilled to batters. Keep stored in an airtight container in the fridge or freezer to use at a moment’s notice!
Yields heaping 1/3 cup White Chocolate Baking Chunks