Green Smoothie

1 Comment September 7, 2021 raisingvegan05

Smoothies are a fantastic way to boost your diet with nutrients and energy. As a fan of Brooke Goldner, MD, smoothies have been a stable in our diet for years. A healthy smoothie can provide the missing nutrients and fiber that your body may be craving. The healthiest smoothie is a green one. There are several ways and various ingredients you can add to your smoothie. However, if you are looking to add an abundance of vitamins and omega-3 fatty acids, then I highly recommend packing your smoothie with leafy greens. I like to choose the superfood kale for our smoothies. Kale is quite remarkable when you consider the amount of vitamins and minerals in one leafy green. If you want to read all about kale’s superpowers I highly recommend visiting NutritionFacts.org. Here you will find a variety of short videos explaining the different benefits of kale. If you have time and a greater interest to learn more, visit my resource page to find the book How Not To Die, where Michael Greger, MD, FACLM talks about different studies that proved kale’s cancer-fighting properties. Anyone else craving a kale smoothie right about now?

I’d also like to share a personal story of how kale helped my body to heal. It was right after the birth of my second child, delivered via a cesarean (due to medical reasons) that my body was not happy. All of my joints were throbbing and achy. As a Veterinarian, I knew to recognize the signs of autoimmune disease, and my body was waving a red flag. My body was trying to heal from the surgical trauma, produce breastmilk to support a growing baby, and have the energy to care for a toddler. It was a lot! My OBGYN was ready to perform the standard autoimmune disease blood panel after weeks of no improvement. I was terrified. I told my doctor that I was going to give kale a try. She agreed it certainly couldn’t hurt and if it worked, well awesome! So, I consumed a Vitamix size (64 oz) of smoothie every day in addition to our normal diet and drank a lot of water. Within a week the joint pain resolved. I stayed on the smoothie consumption for weeks to follow. Can I say 100% that it was the smoothies? No. Was I diagnosed with an autoimmune disease? No. What I do know is that my body was going through a lot of inflammation and my immune system was active. I do not want to promote ableism, so I will merely say that for me the addition of smoothies seemed to help my body and there is research to support the whys and hows of my recovery. Ready to buy some kale?

There are six different types of kale: Curly, Dinosaur or Lacinato, Red Russian, Ornamental, and Chinese. Curly and dino kale just happen to be our favorites and most readily available in our local grocery stores. We did plant curly kale this year in our small backyard garden. It was such as joy to go out and harvest fresh curly kale to put in our smoothie. The baby leaves have a milder taste. When comparing curly versus dino, the dino kale has a much stronger flavor. We like to have a 1:1 ratio in our smoothies, but often times due to availability it is 100% curly. We like to store our kale in the refrigerator sitting upright in glass jars with the ends of the stems in water. We have found the stays kale fresh longer this way. It also makes for a beautiful refrigerator.

You’ll see the recipe below mentions using a Vitamix. I am a huge fan of this high-speed blender because it is capable of creating the smoothest of smoothies. If you are sticker shocked like I was, I recommend purchashing a refurbished model. This reduces production waste and helps you save a little money. Ours was refurbished and it has been working well for 5 years now and we use it A LOT. Another item you may have noticed is our AquaTru water filter. It filters water by reverse osmosis removing more particles than traditional filtering. In the past, I was someone that did not love drinking water. I would only drink bottled water and it was a terrible habit. Bottled water is bad for the environment and the person’s health drinking it. However, tap water was a concern of mine too. And it has always tasted dirty to me. When we had kids I wasn’t sure what to give them- I knew I didn’t want to use plastic bottles (chemicals/toxins/bad for the planet) and I didn’t want to serve our tap water (Los Angeles County water supply). Initially, I purchased cardboard boxed water, Flow. This was fine for a while with one child, but it was costly and we didn’t want to run out. So, we decided to invest in the AquaTru. I am sure there are other reverse osmosis water filtering systems on the market. I am not an affiliate and don’t hold brand loyalty to this company. I just like the clean water it provides to our family. We’ve had our for 2 years now. We’ve replaced the filters when the machine tells us to, which as been 2 or 3 times. The water tanks stay clean, yet must be cleaned regularly. The biggest benefit- I will drink this water! It tastes pure and that makes me happy. The one linked below is sold via Amazon. The AquaTru company will have sales from time to time, so I recommend pricing it out from various retailers.

Green Smoothie Recipe:

Using a Vitamix:

Pack 1/2 to 3/4 of the Vitamix with fresh destemmed kale.

Chop and add 1-2 medium sized carrots

Chop and add 1/2 or 1 whole apple

Peel and add one banana

Add 1/2 avocado

Add 1/2 cup of whole flaxseed, optional 1/4 cup chia seed

Add 1/2 cup of frozen blueberries

Optional: Add any other variety or fruit or veggies you’d like, such as celery, cucumber, bell pepper, pear, parsley

Add water filling the packed Vitamix halfway. Next add plant-based milk (soy, almond, cashew, oats, etc) topping the Vitamix off just below the top line.

Blend on high speed until smooth and creamy

Raising Vegan Tip- Slowly introduce the green smoothies to your kids and remember modeling a behavior is key. The more they see you drinking and enjoying your smoothie, the more interest they will show. If they don’t like it at first keep trying! Kids need expose to new foods 15-20 times! Keeping that in mind will help you stay positive. I have found using a novel glass or bottle can also help spark their interest. My kids drink their smoothies our of glass mugs with a silicon straw. This isn’t always readily available to them, so the seemingly special mugs was an added bonus.

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Skincare

Leave a comment August 31, 2021 raisingvegan05

This is not a paid post, but if you follow the link you will receive a $15 off coupon and I will get $15 off my next products. Thank you in advance for supporting RaisingVegan.com

Vegan, clean ingredients, and sustainable packaging all in one skincare line can be a tall order. I was ecstatic when I found a product that checked all of the boxes. A dear frient introduced me to Youth To The People. YTTP. Their motto is Skincare for ALL and they stay true to that, which is apparent on their website. This company does a fantastic job in keeping their ingredients safe for the planet, as they are all biodegradable and plant-based. Their products are also vegan and cruelty-free. I appreciate their extended efforts to minimize plastic use by packagining in glass bottles. They offer refill size bottles for several products to keep the waste even less. The packaging is sourced locally in the States from the company Neenah. The Neenah papers used have been Green-e certified, meaning the paper is manufactured with 100% renewable green electricity. The post consumer recycled paper are free from chlorine and come from sustainable raw materials.

Raising Vegan Tip- Quit face cleansing and makeup remover wipes for good! Have an abundance of washable nursing pads you no longer need? These make for excellent makeup remover or face cleansing pads. The softness feels great on the skin. After use, throw them into the washer in a mesh bag to wash with your towels. Dry the same way, and now you have reuseable face wipes.

My MUST-HAVE is their Superfood Cleanser. I use this cleanser with my Clarisonic and it lathers so nicely. The freshness it unmatched by all of the other products I have tried in the past. This cleanser is a mood changer! If I am feeling exhausted, I will wash my face with this Superfood and it brings me back to life. Currently priced at $36 for 8 oz (237 ml) bottle. This product is offered in a refill size $64 for 16 oz (473 ml) bottle.

Next I apply the Kombucha + 11% AHA Exfoliation Power toner to my T-zone and trouble areas. This toner has done wonders to balance my skin. I tend to have both dry and oily patches, but the toner has been amazing to even it out. The 4 oz bottle typically lasts me about 6 months. Currently, the 4 oz, (118ml) bottle is $38.

Right now, with the summer heat and humidity where we live, I use the Superfood Air-whip Moisture Cream. It has a lightness that is perfect for hot, sweaty days and it soaks into my skin beautifully. A the time of posting this the 2 oz. (59ml) jar is priced at $48. I use it once to twice a day and it lasts me typically 2 to 3 months. The glass jar I then repurpose for storing small craft materials for the kids or small screws/bolts etc. The lid is plastic but the glass could easily be recycled.

In the winter months, when it is dry and cool, I switch to the Adaptogen Deep Moisture Cream. It is heavier and perfect for night use, but if you have low humidity in your area, this may be needed for day use as well. This is currently priced at $58 for 2 oz. (59 ml) jar.

The Superclay Purify + Clear Mask is a part of my self-care routine. Combine this mask with a bubble bath, book, and a glass of wine. Ah, the relaxation! This mask feels wonderfully refreshing and leaves my skin feeling soft and renewed. Priced at $36 for 2 oz. (59ml) jar.

Recently, they launched the YTTP community which offers a rewards program. By siging up, you can earn points to redeem for more product and receive a special birthday gift.

If you are already a fan of YTTP, I’d love to hear which products are your favorites in the comments below.

Vegan Lasagna

2 Comments August 26, 2021 raisingvegan05

Lasagna is one of those meals that can require some time, but the pay-off is that is can be done ahead of time. It is a great dish to prepare during the kids’ nap or quiet time, then place in the refrigerator until an hour before dinner time. Or make it one day and freeze it for another. Since it can be kept frozen, it is also a great meal to gift a family with a new baby. Those early weeks can be exhausting for the family to juggle a newborn, children, pets, household chores, sleep, and not to mention the person who carried/labored the baby needs to recover. A freezable meal to offer someone is (in my opinion) one of the best gifts to give. It takes grocery shopping, meal prep, cooking, and some dirty dishes off their plate. If you happen to be the person preparing to have a baby, you can treat your future self and family to an amazing meal, by freezing a lasagna.

Lasagna is very easy to make plant-based. With all of the vegan cheese and imitation options found on the market, one can simply substitute and make a traditional red sauce, meaty, and cheese lasagna completely vegan. But, if you are trying for a whole food plant based option there are easy substitutes that don’t require processed foods.

Considering a vegetable lasagna for a moment- you will need to decide which veggies you and your family would like to eat in their red sauce lasagna. You can really grab whichever produce needs to be consumed, but my favorites are mushroom, spinach (or kale), green peas, carrots, and zucchini. Next comes the herbs- basil, Italian seasoning, oregano, pepper. While my pot of water is boiling for the lasagna noodles, I quickly prep the veggies. Cutting the vegetable to be similar in size will help them cook evenly. I saute them in a pan using only a tablespoon or two of water and my herb mixture.

While my lasagna past is cooking I also make the “ricotta”. There are a couple different ways to make vegan ricotta. One recipe I have shared before, by Brandi Doming at TheVegan8.com, would work great. However, I tend to use a different recipe. There are variations of this vegan ricotta recipe all over the Pinterest boards, but the recipe I like to use is posted below. Once the ricotta is made, the noodles are al dente and the veggies are sauteed, layer all the ingredients as you would normally for the lasagna. As far as the marinara- some people will decide to make their own from scratch, which is a great idea if you have an overzealous tomato plant. I typically go with store bought marinara. Sauce, pasta, ricotta, veggies, sauce, pasta, ricotta, veggies, sauce, pasta. I like to add a light layer of sauce and a dusting of nutritional yeast on top. Then I cover with foil (here’s where you can save it for later) and bake at 350F for 40 minutes. I remove the foil and cook for another 30 minutes, until bubbling.

Raising Vegan Tip- When shopping for a vegan marinara be sure to check the ingredients. Look out for added sugars, chemicals, or oil. I prefer to use organic marinaras which omit unnecessary sugars. Currently, my favorite brand is Organico Bello Pasta Sauce and the ingredients listed are tomatoes, onions, evoo, sea salt, basil, garlic, white pepper, black pepper. I love that is says Vegan on the jar!

Ricotta recipe

Ingredients:

1 10 oz package Plain organic garlic chickpea hummus

1 block of super firm tofu

1/2 cup nutritional yeast flakes

2 tbsp of dried basil

Directions:

Mix all ingredients together in medium sized bowl until well combined. May need to use hands or masher to break up tofu. Refrigerate or use immediately.

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Mexican Hot Chocolate Cupcakes

1 Comment August 17, 2021 raisingvegan05

If you arrived here from my other post- 1st Birthday: Cakes. You are in the right place! Here you will find all the details on these AMAZING vegan cupcakes. If not, go ahead and check out my post, where I discuss all the delicious deserts we served at our daughter’s 1st birthday party.

These chocolate cupcakes pack a bit of a punch. Luckily, you decide just how big of a kick you want. I modified a vegan Hot Chocolate Cupcake recipe by adding a couple of spices. This transformed them and made them extra special. I still use the frosting in the original recipe, however, there are so many fantastic vegan vanilla frosting recipes out there. I recommend trying a different one from time to time until you find a few basic frostings to have in your baking arsenal.

What I love about the marshmellow frosting, is the lightness. It is extra fluffy and doesn’t overwhelm. It has a sweetness which compliments the spice of the cupcake. The frosting will settle after several hours, so I recommend making it the morning of or as close to the event as possible.

Raising Vegan Tip- When you drain a can or tetrapak of chickpeas, be sure to save the liquid. This is called aquafaba. It is magic! It is the perfect egg white replacer. Best way to save aquafaba is by freezing it in an ice cube tray. Portion it out by need- 2 tablespoons of aquafaba = 1 eggwhite and 3 tablespoons of aquafaba = 1 whole egg. This way when you are baking ang suddenly need the egg replacer you will have it stashed away in your freezer.

Ready to try this amazing recipe? Head on over to Wallflower Kitchen for the hot chocolate cupcake and frosting recipe. Remember to add the spice- Add 1/8 tsp of cayenne pepper and 1/8 tsp of cinnamon to the dry ingredients. You can adjust the heat based on flavor preference, but note the spice becomes more intense after they cook. I can’t wait to hear how you like them!

Links to recommended products:

Eco-Friendly Hair Care

Leave a comment August 12, 2021 raisingvegan05

Use Coupon Code raisingvegan for 20% off your order! Click here.

As always, thank you for using the link to order products and further support RaisingVegan.com.

While we like to think that recycling simply reverses the plastic products we are using in our everyday lives, sadly it is not. I recently listened to an interview of trash enthusiast Lindsey Engh by Jessica Yellin. It was eye-opening. To hear the interview from start to finish checkout @jessicayellin IGTV Q & A with Linsey Engh. Some of the takeaways I learned was that a LOT of plastic is not getting recycled. We have to rethink recycling completely. Instead of thinking “it’s plastic, I’ll recycle it”, we need to ask “is this plastic able to be recycled?” For most plastics, the answer is NO. The heavy 5-gal buckets with thick plastic will have a chance at becoming a kids’ toy or another bottle one day, but the average thinner plastics end up in our landfills or worse, our oceans. The best way to mitigate this is to avoid plastics whenever possible. This was a driving force for me switching to Plaine Products. Ashlee Piper, author of “Give a Sh*t, Do Good, Live Better, Save the Planet“, posted her haircare products on IG and I was immediately intrigued by the metal bottles. Quickly, I made the swtich. I have been using Plaine Products since early 2019. The system is simple- the products are delivered with provided return postage, once you finish your product, you place it in the same box with the new label and off it goes to be cleaned and reused.

All products are:

Free of sulfates, parabens, phthalates, silicone, and palm oil
Blended with whole essential oils (instead of synthetic fragrance)
Vegan and non GMO ingredients
Designed to biodegrade
Baby safe and hypoallergenic
Cruelty Free, Leaping Bunny certified
Free of single-use plastic

I must say, my hair shines! The softness and shine I see in my hair is amazing! The Rosemay, Mint, Vanilla fragrance is the one I use and I love it, but to be fair I haven’t tried their others. Why? Because I love this scent so much! Plaine products also offers body wash, hand sanitizer, lotions, etc. In my efforts to be eco-friendly, I will be using all of my other soaps and lotions before buying new. But once I have, I am definitely modifying my subscriptions!

Raising Vegan Tip- Set up an automatic delivery subscription for your favorite products. You’ll receive a reminder email to make adjustments as needed. We tend to run out of shampoo before conditioner, so I have setup two different subscriptions on two different timelines so I don’t end up with more product than necessary.

Pizza! Our weekly staple

2 Comments August 5, 2021 raisingvegan05

In our house pizza night is a family favorite. The kids scream with excitement when they hear that we are having pizza. It has become one of our go-to meals, as it is quick, tasty, and hands-on for the little ones. For a while I was making the crust from scratch using a recipe by Brandi Doming, thevegan8.com. I will still use her pizza crust recipe for the kids, as it is simple to make and they love the taste. However, when I discovered The Essential Baking Company through Thrive Market, I was thrilled to find a crispy thin-crust that only requires baking for ~ 12-14 minutes. With Thrive Market, the pizza crusts arrive at our doorstep and are ready to go. So easy! The crust is delicious and perfect for our plant based toppings. The Essential Baking Company also offers $10 off of a Ridwell membership, which allows you to recycle the bread packaging. Since we are mentioning recycling plastic bags- Check out the Plastic Film Recycling website to find a plastic film recycling location near you. Ok. Back to pizza!

I encourage you to get creative with pizza toppings. The more veggies the better! I will be showing our favorites which are a white pizza and a red pizza. Honestly, we have switched gears to only white pizzas lately, but I am sure it will change again in the future. One of my favorite toppings is vegan ricotta! Kite Hill has a delicious vegan ricotta cheese, but if it is unavailable to you or price prohibitive (it’s not cheap), then you will be happy to know that Brandi has perfected plant-based ricotta cheese. I will link her blog here. It is easy to make and tastes AMAZING! Typically, I will make the ricotta cheese the day before we plan to have pizzas, or if I am really on top of it I will keep a batch in the fridge as it a fantastic addition to pasta dishes.

Raising Vegan Tip- Make a small batch of dough from scratch and let the kids help! Using the Vegan8.com pizza crust recipe, portion out the ingredients ahead of time for ease with the little ones. Have them pour, weigh, mix, knead, and roll. Use compostable parchment paper (I love the If You Care brand found at Thrive Market) to line the pan and serve personal sized pizzas. The kids will have a blast making the crust, choosing the toppings, and of course eating their very own veggie pizza!

Originally I was making our white pizza with sauteed spinach, chopped artichoke hearts and Sir Kensington’s vegan mayo seasoned with basil, Italian seasoning, and black pepper. Once it is aromatic and the spinach has cooked down, transfer the mixture to the crust. Then add any other toppings you like, such as mushroom, black olives, capers, etc. It is a delicious combination. However, we are currently decreasing our oil intake, so now I make the white pizza sans mayo. I just layer on minced garlic with dried herbs and toppings. No sauce needed with the tasty thin crust.

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Tuna-Less Salad Wraps

Leave a comment August 2, 2021 raisingvegan05

When it comes to transitioning to veganism, I like to think of it as a gradual tiered process. One that someone can constantly modify and tweak until it suits them and their tastebuds. When we first transitioned from pescatarian to vegan, we would seek out the meat and cheese substitutes. The closer the imitation meat the better. This was years ago, before Beyond Meat or Impossible Burgers were readily available. Over time, our tastebuds changed, dramatically. The appearance of imitation fish, chicken, or red meat was no longer appealing. We now could taste the full range of wonderful plants on our plates. And the thought of animals suffering to become an empty calorie meal was extremely off-putting. So, now that imitation meats and cheese are at all time highest, with their ability to fool any meat-eater, we have been reluctant to try all the newest vegan products.

Before veganism, tuna salad was a go-to easy meal of mine. A tuna salad stuffed pita was an easy filling lunch that I had previously sought out regularly. So, when I came across Loma Linda canned Tuno in spring water, I decided I had to give it a try. It instantly takes you back to buying canned tuna, which for a new vegan or someone dabbling in meatless meals may be a plus. So much of our eating habits is based on ritual and they say you eat with your eyes first. The appearance and texture are spot on to tuna. I went with my previous tuna salad recipe that I literally grew up with- pickle relish, mayo, and dash or salt and pepper. Of course, I used vegan mayo. There are plenty of brands of vegan mayo on the market now. I used Sir Kensington mayo, which I ordered through Thrive Market . Once mixed, I placed the Tuno salad on a flaxseed wrap with baby spinach and sliced avocado. It definitely hit the mark in recreating this past life meal for me. The funny thing is that I this stage of my plantbased journey, the imitation tuna was no longer appealing. However, I am sure there are a ton of ways to use this Tuno product, so I recommend getting creative!

An alternative to the imitation tuna, is chickpeas. Hear me out! The chickpeas give a fantastic texture. They are easy to make into a delicious tuna-less salad and are nutrient-rich. The more econonimcal and eco-friendly method is to cook dried chickpeas. Without an InstaPot or other pressure cooker, it can be a lengthy process. If you are looking for an easier option, I highly recommend Jack’s Quality Beans- which are packaged in Tetrapak instead of cans. If you are new to shopping for chickpeas or hummus- please check out the EWG website where they discuss the best brands for decreasing pesticide exposure. For the chickpea salad recipe, I am a huge fan of Forks Over Knives. Linked here. Definitely give it a try. Below I will post a link to the cook book that I use most often.

Raising Vegan Tip- One cup of chickpeas has 78% daily value (DV) of protein; that is 39 grams of protein! In that 1 cup you will also get 50% DV (1750 mg) of potassium, 69% DV of iron, 55% DV of vitamin B6, 140% DV of fiber, 57% DV of magnesium, and 21% DV of calcium. If using canned or tetrapak chickpeas, be sure to save the liquid, which is known as aquafaba, for future recipes calling for an egg.

Another option for tuna-less salad is tempeh. Tempeh is versatile and easy to work with. You may have a difficult time finding it if your local grocery doesn’t carry it. However, Trader Joes, Whole Foods, Kroger, and even Walmart Neighborhood Markets carry tempeh. It may be hidden the first time you go to look for it, so don’t be afraid to ask. Ours is usually located with other refrigerated vegan products or with the hummus (not sure why?). For a tempeh tuna-less salad recipe, I go to another favorite vegan cookbook, Plant Pure Nation, written by Kim Campbell. I will link this one as well. This recipe has amazing flavor! I often make a double batch to ensure I have leftovers to use for lunches during the week. Whether on a wrap or a salad this tempeh tuna-less salad does not disappoint!

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Vegan Sushi- easier than you may think!

July 30, 2021 raisingvegan05

After 5+ years of being vegan there are few foods that I miss. Even seeing the imitation meats are displeasing at this point. However, my husband and I were huge fans of sushi. It was a fun date night and we were missing it after our move to a small town, where veganized sushi wasn’t accessible. So, we learned a new skill- Sushi making! And we were pleasantly surprised at how easy it can be. When made at home the ingredients are fresh, vibrant, and ethically sourced. The pride we felt biting into our first sushi roll was thrilling! We were hooked. There are plenty of fantastic tutorials on youtube.com on how to roll the sushi. Here I’ll walk you through our process, but have fun at home finding what works for you and your family’s taste buds.

While we try to stick with a low-oil diet, this recipe does use vegetable oil for frying the tofu. I did not have luck using air-dryer tempura recipes, but if you find one that works for you- comment and let us all know! If you decide to try the tempura tofu, which I highly recommend- throw a can of sparkling water into the refrigerator the day before to ensure it is ice cold. If you forget, it happens, you can chill it quickly by pouring a can of sparkling water into a small metal bowl and submerging it into a slightly larger bowl with ice cubes. Spin the smaller bowl around in the ice and viola- chilled sparkling water.

I like to use my Instapot for the sushi rice. It is easy, fast, and effortless. I found sushi rice at our local grocery. Because we like to make 6 rolls total, saving 2 for lunch the following day, I cook 2.5 cups of rice. Equal parts water to rice. I set the Instapot for 5 minutes on HI and 5 minutes of natural release followed by quick release. I must say it comes out perfect every time! While the Instapot is doing its thing, I prep a 9″ square casserole dish for the rice by mixing 1/4 c. white wine vinegar, 1/4 c. rice vinegar, 2 T (vegan) granulated sugar, and 1 tsp fine salt. After combining that mixture I start on my tempura tofu (see below). Once the rice is done cooking I add it to the mixture in the dish and stir carefully using a wooden spoon. I set that aside to cool.

The crispiest and most delicious tempura tofu. While the rice is cooking I use a gram scale to measure out 125 grams of all-purpose flour, 1 tsp potato starch, 1/8 tsp baking powder, 1/2 tsp fine salt, 1/2 tsp black pepper and mix. Prep a block of super firm tofu by pressing out all liquid and cutting it into 1/2″ cubes. Heat a wok or large skillet with a few inches deep of vegetable oil. Once your oil is hot, add 230 grams of ice cold sparkling water (I like to use La Croix lime) to the dry mixture and stir. Add the cubed tofu into the mixture ensuring each piece is nicely coated- gently fry the pieces in the oil. I like to use extreme caution when frying foods. We keep the little ones and pets out of the kitchen and away from potential harm. I use long tongs to gently place the battered tofu into the oil, and use a ___ spoon to retrieve the golden brown cooked pieces. Makes my mouth water just thinking of the delicious deep fried tofu. If you aren’t a tofu fan, you can substitute for sweet potato, cauliflower, or broccoli. This ingredients adds an amazing level of unami to the sushi rolls and fools you into thinking you are eating take-out!

Raising Vegan Tip- Let’s help the planet! The most eco-friendly way to dispose of vegetable oil is to put it right back into the ground. Find a place on your property that you would like to keep weeds or grass from growing and dump the cooled discarded oil into the soil. It will degrade over time. Next, the cling or plastic wrap- we know it is terrible for the planet. It will literally last for hundreds of years in your pantry. What’s the solution? Use 100% compostable cling wrap. We compost at home and it feels wonderful to know that the cling wrap will degrade and help feed our garden.

Now you are ready to start building your rolls! The key is less can be more if you are having difficulties getting the roll to stay together. The sticky rice is your friend. And remember, fresh seaweed sheets are key.

The obvious condiments to serve with the sushi rolls are soy sauce, wasabi, and pickled ginger. We found Ginger People‘s pickled ginger at our local grocer. I really appreciate that this brand doesn’t use any food dyes in their ginger. Can you believe that some other brands actually use known carcinogens, red no. 40, just to give their ginger a pinkish tint. You can make your own, but I have not given it a try. For the wasabi, I love Eden‘s wasabi powder. You reconstitute it in hot water per the directions on the tin. It is delicious and not overly potent. I get our Eden products from Thrive Market . Some of the tube wasabi will have dyes in them, so be sure to check out the ingredients when shopping.

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No-Bake Lactation Snack

Leave a comment April 3, 2018 raisingvegan05

These yummy snacks are perfect for the busy day when a sit-down meal seems impossible. Bonus! The ingredients (oats, chia seed, and flaxseed) are known to boost milk production for lactating mamas. These are not meant for Littles, but the older kids will enjoy.

This easy recipe can be made in 5 minutes, the hard part is waiting for them to freeze. When I make them I often find myself eating a spoonful or two before they make it to the freezer. It’s also delicious as a topping on vegan yogurt.

Ingredients:

1 cup rolled oats

1/2 cup ground flaxseed meal

1/4 cup chia seeds

1/2 cup agave or maple syrup

1/2 tsp vanilla extract

10 oz peanut butter (can substitute for other nut butters)

1/2 cup mini semi-sweet vegan chocolate chips

Directions:

Combine all ingredients and mix well. The goal is for the mixture to be sticky enough to shape into balls. Sometimes I need more agave or peanut butter to hold the dry ingredients together. Roll mixture into small balls (1″) and place on cookie sheet. Freeze for 1 hour. Enjoy! Store them in the freezer. These were a life saver for me with our newborn.

Raising Vegan tip- Chia seeds are a superfood, which provide protein, omega-3, and fiber. They also provide nutrients used by baby for healthy brain development.

Cruelty-free “Egg” Decorating

Leave a comment March 26, 2018 raisingvegan05

Our family LOVES to get creative for Easter and make “Egg People”. A tradition that started in 2009 and continues to be a creative outlet for both adults and kids! By using a variety of egg substitutes, Egg People are cruelty-free.

There are plenty of cruelty-free options for egg substitutes: plastic, paper mache, ceramic, wooden, or even river rocks. The ceramic eggs (eggnots) dye nicely and will give the same texture/feel as a real egg. These egg alternatives are also perfect if the Little has an egg allergy. Several egg alternative products can be re-used several times.

Raising Vegan Tip- Most glues are made with animal products, such as gelatin. The good news is that Hot Glue Sticks are VEGAN because they are made from thermoplastics.

Start by finding anything and everything that can be hot-glued to your cruelty-free egg. Dye or paint your egg substitute and let the creativity begin! There are an array of natural egg dying kits on the market, which work really well. Another option is to make your own dyes from veggies. Use turmeric for yellow eggs, red cabbage for blue, beets for pink, and so on. The timing and amount of dying will determine the intensity of color, so the possibilities are endless!