Sweet Curry - Easy, Vegan, Really Freaking Good

Are you aware that squash is considered a fruit? Does that blow your mind? My mind is blown.

Can you guess what fruit this curry contains? Have I asked enough questions yet?

Sweet Curry
(with squash, sweet potatoes, carrots and mushrooms)
(with a side of kale if your tryna get those greens)

Ingredients:

~ Coconut milk - 2 cups

~ Squash - 1 whole

~ Sweet potato - 2 whole

~ Carrots - 3 whole

~ Mushrooms (I used cremini)- 3/4 cup sliced

~ Turmeric - 1 tbsp

~ Cumin - 1/2 tbsp

~ Cayenne pepper - 1/2 tbsp

~ Ginger - 1 tbsp minced

~ Garlic - 1 1/2 to 2 cloves, minced

~ Cilantro - 1 pinch, chopped (optional)

~ Rice - 1 cup (optional)

~ Kale - 1/2 cup (optional)

Directions:

1. Dice the squash, sweet potatoes and carrots.

2. Bring a giant pot of water to a boil. Enough water to cover all of the food you are about to put in.

3. When the water has begun boiling, first add the squash, then sweet potatoes and then carrots. Do so in a timely manner, as they each take slightly different amounts of time to cook through:


Squash - 15 to 20 minutes

Sweet potato - 10 to 15 minutes

Carrots - 7 to 10 minutes


4. Once boiling is complete, strain water and let sit.

5. In a gigantic pan (you're making a lot of food here), bring coconut milk, ginger and garlic to a boil.

6. Add the turmeric, cumin and cayenne pepper. Let simmer with a lid on for 7-10 minutes, stirring occasionally.

7. Taste the coconut milk and make sure you are satisfied with the spices. Add more if your heart desires. A little extra spice never hurts. *wink*

8. Add the squash, sweet potato and carrots to the pan. Toss in the sliced mushrooms and mix all ingredients together.

*Your curry should look something like this:

9. Let the curry simmer with a lid on for 15-20 minutes, stirring every once in a while.

You just made curry in only 9 steps! Woo! If you want to make the bowl shown above, keep reading.

10. While the curry is simmering, why not make some rice to go with it? I used jasmine rice with a 1 to 1 3/4 ratio.

11. When the rice is almost finished cooking, add kale to allow the steam to soften.

12. Put rice, curry and kale into a bowl. Sprinkle with cilantro. BOOM you're done.

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Chocolate Caramel Cookie Crumble Slice - Raw, Vegan, Gluten Free, Delicious

It has been a while since I last made a slice. I had been craving one for far too long so I decided it was time that I went ahead and made one. They are so incredibly easy to make - way easier than baking...I just didn't seem to have any time. But now, on July 14th, 2015, I present to you the quadruple C's. Chocolate Caramel Cookie Crumble...Slice. Shall we?

Chocolate Caramel Cookie Crumble Slice

Ingredients:

For the chocolate cookie base:

~ Cacao powder - 5 tbsp

~ Cashews (or almonds, hazelnuts or walnuts) - 1/4 cup

~ Almond flour - 1/4 cup

~ Maple syrup - 3 tbsp

~ Coconut oil - 2 tbsp

For the middle cookie goodness:

~ Unsweetened shredded coconut - 1/4 cup

~ Maple syrup - 2 tbsp

~ Almond flour - 1/2 cup

~ Coconut flour - 1/4 cup

~ Vanilla - 1 tsp

~ Coconut oil - 1 tbsp

For the caramel:

~ Mejool dates - 2 cups

~ Coconut milk - 3 tbsp

~ Almond butter - 1 tbsp

~ Coconut oil - 1/3 cup (add extra by the tbsp if you want it creamier)

For the chocolate coating on top:

~ Click here for my super easy chocolate recipe (vegan)

Instructions:

1. First let's make the chocolate cookie base. This is delicious. Put all of the ingredients in your food processor and blend until well combined. The texture will be pretty crumbly but it should be able to stick together. Add more coconut oil by the tbsp if necessary.

2. Put the chocolate cookie crumble in a container (mine was 8x4in) and smoosh it all evenly to the bottom. Place in the freezer. The chocolate cookie base is complete.

3. Now put all of the ingredients for the middle cookie goodness into your food processor and blend until well combined. The texture should be a tid crumbly but less than the chocolate cookie base was.

4. Take your container out of the freezer and add the middle cookie goodness on top. Smoosh it evenly as the second layer and place the container back into the freezer. Middle cookie goodness DONE.

5. Next comes the caramel. Blend all of the ingredients in your food processor until well combined. To get a proper caramel consistency, blend until it all becomes thick and runny. This may take a little more than a minute - all depends on your blender.

6. Take the container out of the freezer. Scoop (or pour) the caramel into the container evenly. Put the container back into the freezer. BOOM. Caramel layer complete.

7. Put all of the ingredients for the chocolate coating into a small mixing bowl. Mix.

8. Take your container out of the freezer. Evenly pour the chocolate on top. Place the container back into the freezer.

9. You just made a Chocolate Caramel Cookie Crumble Slice and after 60 minutes of letting that deliciousness firm up in the freezer, you can slice and enjoy. Good job.

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Healthy Coconut Cream Pie In 10 Steps - Sugar Free, Gluten Free, Vegan

You better believe me when I tell you that this pie is delicious. Otherwise you'll just have to make it and see for yourself. Don't be thrown off by the list of ingredients. They're all healthy and wholesome - one ingredient just happens to be tofu. Hehe.

You will not taste the tofu. Only goodness.

Make, eat, enjoy.

Healthy Coconut Cream Pie

Ingredients:

~ Tofu - 1 cup

~ Coconut shreds - 1 cup plus 3/4 cup

~ Maple syrup - 1/4 cup

~ Vanilla - 1 1/2 tbsp

~ Coconut oil - 2 tbsp plus 1 tbsp

~ Nuts (Walnuts, almonds, cashews or a combination) - 3/4 cup

~ Dates - 1/2 cup

~ Cinnamon - 1 pinch (optional)

Instructions:

1. First thing's first. Preheat the oven to 350F.

2. Now you are going to make the pie crust. The pie crust is made from the nuts, 1 tbsp of the coconut oil, the optional cinnamon and 3/4 cup of the coconut shreds. Put these 3 (or if you're using cinnamon, 4) ingredients into your food processor and blend until well combined.

3. Spread the crust evenly into the bottom of the pie tin. The crust should come up the sides a tid bit, like any normal pie crust would.

4. Place the crust in the freezer for 30 minutes to let harden.

5. While you are waiting on the crust, make the pie filling. Take the tofu, 1 cup of coconut shreds, maple syrup, vanilla and 2 tbsp of coconut oil and place all of these ingredients into the food processor.

6. Blend until well combined. The mixture should be very creamy.

7. Pour the mixture evenly into the pie crust and place all of this into the oven for 30 minutes.

8. Take the pie out of the oven, sprinkle a little coconut on top and place the pie back into the oven for another 7-10 minutes.

9. Place the pie in the refrigerator for at least 45 minutes before eating. The center of the pie needs time to set and the crust needs time to harden again.

10. You have just made coconut cream pie in 10 easy steps! Woo!

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Simple Easy Raw Cheesecake - Raw Vegan, Gluten Free, Refined Sugar Free

If you have never tried vegan cheesecake before, don't stick your nose up until you have taken at least one bite.

It tastes the same, looks the same and it is potentially prettier than cheesecake made with actual cheese...plus the ingredients are all wholesome and healthy. So basically what I am saying is vegan cheesecake is better. Better for you, better for the animals. *Happy cheers*

So how do you know I'm not just talking up a recipe that I am about to give you? Well, cheesecake has been one of my favorite (if not my no.1 favorite) foods since the first time I tried it, back before my age even hit the double digits. I have high cheesecake standards.

I had not tried vegan cheesecake until earlier this year when my friend introduced it to me and I've been a fan ever since.

So here is a small list of reasons you should make raw vegan cheesecake:

1. Tasty

2. Pretty

3. Healthy

4. You only need a small slice to feel satisfied

5. Have it for breakfast, lunch, dinner or dessert - you won't feel guilty! Sure, I think we can all admit to eating a slice of cake with all of the processed sugars for breakfast...but now you can eat a slice of cake without all of the processed sugars and feel full enough to not need a second slice (although you might want one because it tastes so good).

Q: So what's in this cake?

A: Well, there is a full list of ingredients below but it is basically just dates, nuts and cashews, a little coconut milk and some lemon juice.

Now before we get started, keep in mind that this is the most basic cheesecake recipe. Once you know the basics then you can go on to making prettier, more exciting and/or more flavorful versions. Raspberry cheesecake? Blueberry cheesecake? Strawberry cheesecake with chocolate drizzle? The possibilities are endless!

Simple Easy Raw Cheesecake

Ingredients:

~ Cashews - 2 cups, soaked overnight

~ Coconut milk - 3/4 cup

~ Dates - 1 cup

~ Nuts - 1 cup (best to stick with almonds or walnuts)

~ Shredded coconut - 1 cup

~ Maple syrup - 1/3 cup

~ Juice of a lemon - 1/2

~ Coconut oil - 1/4 cup

~ Vanilla extract - 1 tbsp

~ Cake tin - Preferably a cheesecake tin but any tin around 23cm x 3.5cm will do, like the one I used to make the raw carrot cake.

Instructions:

1. Soak the cashews if you haven't done so already. Do this by putting the cashews in a bowl and filling it with water the night before you plan on making the cheesecake. I always find soaking to be a pain when I want something immediately, but patience is key. :)

2. First we will make the crust. In your food processor, blend the dates, nuts and shredded coconut until it has reached a doughy consistency. You should be able to roll it in a ball if you wanted to...not that you are going to do that.

3. Spread the crust into the bottom of your cake tin until it's about 1/8 of and inch thick. Place in the freezer for 10-15 minutes to harden the crust a tid before adding the cheesecake.

4. While the crust is hardening, blend cashews, coconut milk, maple syrup, lemon juice, coconut oil and vanilla extract in your food processor. Blend until it has reached and smooth and creamy consistency. This is going to be the cheese part of the cake.

5. Evenly spread the 'cheese' on top of the crust.

6. Place in the freezer for at least 6 hours before enjoying. (More waiting...UGH.)


So you want to get more creative than just a simple cheesecake? Keep reading!

~ Try adding berries in with the cheese ingredients. Still blend until smooth and creamy. A pretty color should have been created.

~ You can also get creative with different layers of colors. Add different berries to achieve different colors. Between each layer, refreeze the cake for 10-15 minutes to assure the colors don't run into one another.


Q: How did I get mine to look and taste the way it does?

A: I spread 1/3 of the 'cheese' evenly over the crust. I plopped some raspberries on top. I froze the cake for 10-15 minutes. I blended some raspberries into the remaining 2/3 of the 'cheese' until I reached a smooth and creamy consistency with a pretty color and then spread that over the plain cheesecake. I froze the cake for 6 hours. Then I had a blast eating a nice slice.

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Cinnamon Buns - Raw Vegan and Delicious

On this day, the 22nd of April 2015, I have succeeded in making the world's finest raw vegan cinnamon buns. All of the ooey gooey cinnamon walnut goodness with a mouth watering vanilla frosting...none of the processed ingredients, chemicals, added sugars and/or preservatives. Today is a good day.

The fact that this recipe is easy enough that even somebody who is so challenged in the kitchen that they manage to burn their breakfast cereal (which doesn't require an oven, toaster or microwave) just makes me adore this recipe even more.

Eat this for breakfast (because they are actually healthy), brunch, an afternoon snack, dessert, a midnight snack, all of the above or anything in the middle. Cinnamon buns are a classic food that deserve love and respect. I'm sure that you will give them nothing but that after you make these.

Raw Vegan Cinnamon Buns

Ingredients:

The dough:

~ Almonds - 1 cup

~ Flax seed - 1 cup

~ Maple syrup - 1/4 cup


The filling:

~ Dates - 1 cup

~ Water - 1/2 cup

~ Cinnamon - 4 tbsp

~ Coconut oil - 2 tbsp

~ Salt - 1 pinch

~ Raisins and/or walnuts - sprinkled as you wish (I personally believe the more the merrier)


The vanilla frosting

~ Cashews - 1 cup

~ Coconut oil - 1/4 cup

~ Orange juice or water - 4 tbsp

~ Maple syrup - 1 tbsp

~ Vanilla - 1 tbsp

Directions:

The dough:

1. In your blender, grind the flax seed to a powder.

2. Add almonds and maple syrup. Blend until you have a doughy substance. Add a small amount of water if need be.

Set aside. You just finished making your dough. That was made faster than you can say 'raw vegan cinnamon rolls'. ;)

3. On a clean and flat surface, evenly spread the dough into a rectangular shape. This does not need to be perfect - mine sure wasn't.

4. Set aside.

The filling:

1. Blend dates, water, cinnamon, coconut oil and salt until the dates are a complete paste and all of the ingredients are combined.

You just made your filling in a matter of seconds! *Dropped jaw*

2. Spread the filling evenly on top of the dough.

3. Add walnuts and/or raisins if you're feelin' it. I went for some walnuts and I have no regrets other than I wish I had added more.

The fun part:

1. Starting at the bottom and working your way to the top (Drake, anybody?), roll the filling-covered dough into a sushi type of roll. Unsure of what I mean? Click here for a simple how-to guide.

2. Place your beautiful cinnamon roll in the fridge for 30 minutes (give or take a few, until firm).

The frosting:

1. While the cinnamon roll is in the fridge, take this time to make the frosting. The frosting is not required but it adds to the tastiness, so why not?

2. Blend all of the ingredients together.

You made frosting in one step! Woohoo!

3. Ice each roll individually or ice the entire thing altogether. Any way that you do it will be delicious.

This cinnamon roll and frosting will keep in the refrigerator for one week - if it takes you that long to finish it.


I found this recipe via Rawified. I've given the recipe that I followed but the original is a tie different. If you're curious in seeing the original and seeking out some more of her delious recipes then check out her page. :)

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Granola Cups - Chocolate and Coconut

According to Google, granola is defined as 'a kind of breakfast cereal consisting typically of rolled oats, brown sugar or honey, dried fruit ad nuts.'

The granola you are about to enjoy consists of none of those ingredients! Okay, maybe this recipe is not considered the real deal granola, but it's so delicious and tastes so similar that I am going to say it is.

Feel free to make these into bars or anything else you can think up. You could totally put these in a bunny mold and hand out granola bunnies to everybody you know instead of boring old chocolate bunnies. Live life on the wild side.

Store these cups in the freezer. Otherwise they will completely fall apart because coconut oil is one of the main ingredients that holds them together.

Granola Cups

Ingredients:

~ Almonds - 1 cup

~ Unsweetened shredded coconut - 1 3/4 cups

~ Carob powder - 1/2 cup

~ Carob chips - 1/4 cup

~ Dates - 1 cup

~ Coconut oil - (melted) 3/4 cup

~ Salt - 1 pinch

Instructions:

1. Pulse almonds in your food processor until they are roughly chopped up.

2. Add dates and blend until well combined.

3. Add coconut, carob powder and salt. Pulse until combined.

4. Move ingredients to a mixing bowl and stir in the melted coconut oil and carob chips.

5. Spoon the goodness into a cupcake tin.

6. Allow to harden in the freezer for 3-4 hours.

Enjoy your granola-free granola cups!

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Fig Nation

Figs are delicious so let's discuss.

Aside from their beautiful colors, sweet taste and adorable shape, figs are great to add to a meal or to snack on by themselves. They contain a good amount of nutrients too...so what's not to love?! (Rhetorical question but the simple answer would be nothing.)

~ When should you eat them?
They're best during the summer and autumn seasons.

~ Lower your blood pressure!
Figs help to naturally increase potassium in the body, which in turn helps lower blood pressure. Score.

~ Watching your weight?
Due to the high fibre content, figs help you feel fuller faster. Your food cravings will subside and they'll help with digestive wellness. Double score!

~ Get rid of acne!
If you have acne, try mashing a fig and applying it to your skin. The high water content makes figs a perfect cleanser.

~ Increase your bone density!
You can thank all of the Calcium and Potassium found in figs for this one.

~ Beast mode kidney function!
Have some fig leaf extract to help lower fat levels in your kidneys...therefore helping them to function better.

*Enjoy in moderation because too many tend to have a laxative effect on the body due to all of the oxalates. ;)

How I like them:

I like to cut these little guys in half and broil them with some agave or maple syrup (if you aren't feeling the agave and you aren't vegan, honey will do) on top for 8-10 minutes, or until the tops start to bubble. Serve warm by themselves or if you're a cheese eater, try some goat cheese. They're also great on vanilla ice cream (or banana ice cream), in a fresh salad (kale, anyone?), with baked sweet potato, pomegranate, or anything else you think up. Figs rock.

(As you can see, I was running extremely low on tinfoil.)

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Reese's Eggs - Without The Bad Stuff

So you like Reese's eggs and wish you could devour them all at once, but you know you shouldn't because they contain ingredients like palm oil, sugar, hydrogenated vegetable oil, corn syrup, soy lecithin, corn starch, vanillin, TBHQ and PGPR. I feel your pain.

Luckily, all of your worries will be gone after you are finished reading this recipe.

Reese's Eggs Without The Bad Stuff

Ingredients:

For the chocolate:

~ Cacao powder - 1/2 cup

~ Coconut oil - 1/2 cup (melted)

~ Coconut sugar OR maple syrup - 1/4 cup

For the peanut butter:

~ Any nut butter - 1 cup (for a real Reese's taste, go with peanut butter)

~ Coconut flour - 5 tbsp

~ Maple syrup, honey OR coconut sugar - 4 tbsp

~ Vanilla extract - 2 tsp

Instructions:

1. Stir together all of the ingredients for the peanut butter. Any nut or seed butter will work for this recipe, but for an honest Reese's taste, go for the peanut butter.

2. Mold the butter into the shape of eggs, place on a cookie sheet and put in the freezer for about 30 minutes, or until firm.

3. While you are waiting, mix all of the ingredients for the chocolate together.

4. After 30 minutes, dip both sides of the eggs into the chocolate. Use a toothpick to pick up the eggs for maximum chocolate coverage. Or use your fingers - I don't judge. Place them back onto the cookie sheet.

5. Put the eggs back into the freezer for another 30 minutes, or until the chocolate has hardened.

BOOM. You just made Reese's eggs without all of the bad stuff. That wasn't so hard, was it?

You can decorate if you feel inclined. I sprinkled sea salt on 1/3 and lavender on another 1/3. They were delicious and they looked pretty too.

Indulge care free ;)

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WTF: What's That Food?

The jackfruit

As I am typing this, I sit here munching on some fresh jackfruit in a bowl beside me. The bowl is running low and I am tempted to get a second portion. I am certain that I will.

Story time:

My friends (including The Muscle of the Soul) were trying to figure out which of these cool vegan restaurants to go to for dinner. After checking out the menu, I got them all to agree on going to the one I wanted solely based on the fact that they sold jackfruit burgers. I was excited by the idea of a jackfruit burger because I knew I had my own bit of a jackfruit sitting in my fridge, waiting to be photographed/eaten for a WTF post.

The burger was delicious. The restaurant didn't lend itself to the best food photography, as the lighting was low to keep the vibes flowing. The trick to public food photography is to take the picture as discretely as possible so people don't think you are totally lame. So, at the end of the day, the photo of my jackfruit burger did not do it justice.

I have now run into two problems:

1. The next morning (AKA today) I started planning my jackfruit post. I could not convince myself to eat another jackfruit so soon, as tasty as the burger was, because it had a very unique taste and was quite a filling burger.

2. I was skeptical that my little jackfruit had gotten overripe so I did some research and discovered that my jackfruit was, in fact, overripe. While I probably could have gotten away with making a recipe anyway, the combination of problem No. 1 and No. 2 told me the recipe was a no go.

Never fear, I got creative on this one. I was about to give up and post only some links to different recipes below, until I learned that jackfruit seeds are edible. How cool is that?!

Below are the nutrition facts, my first impression, how to make the seeds tasty, and links to mouthwatering jackfruit recipes! Shall we?

Nutritionally speaking:

Your immune system will keep going strong with the help of this fruity guy. Packed with Vitamin C, the jackfruit is where it's at.

The fiber in the jackfruit will help you avoid constipation. Phewf.

Keep your skin glowing with all of the Vitamin A found in here!

Your bones will stay strong with the help of magnesium, which absorbs calcium. You can't have one without the other!

Iron is present in the jackfruit, preventing anemia and helping to promote that blood circulation your body needs. Blood flow helps with hair growth as well - an added bonus.

Anti-aging benefits, like radiant, younger looking skin, are another bonus of eating a jackfruit.

Boiling the seeds of the jackfruit can help respiratory problems like wheezing, so people suffering with asthma, take note!

First impression:

As I said before, the lighting was extremely dim. That made it hard to tell what I was really seeing. The burger looked a lot like pulled pork, which I later learned makes sense because the jackfruit is a common meatless substitute for that very food!

Today, cutting into the jackfruit sparked a lot of confusion. First I needed to search if it was even okay for me to still be eating this fruit. I could tell it was overripe but I figured that couldn't hurt much.

Then I made the mistake of getting rid of all of the seeds. This is what happens when you don't plan in advance. Luckily I had just replaced my garbage so I was able to salvage these seeds without a problem.

As I took bite by bite of this weird fruit, I couldn't stop staring at the piece I was holding in my hand. This strange, stringy fruit leant itself to being eaten like string cheese - I wanted to peel off small pieces before taking every bite.

The texture is somewhat of a mango that isn't quite ripe. I don't mean this in a bad way, just an observation. The jackfruit is a pretty chewy fruit when it's raw.

Speaking of mango, the jackfruit tastes like a combination of a mango and a pineapple. It's a distinct taste which I found refreshing after I got used to it.

How to boil jackfruit seeds:

I'm a big fan of jackfruit seeds. They are a great snack and easy to munch on. I only wish I had more! It was upsetting when I looked down at my bowl and realized that I had devoured all of the bite sized snacks.

The seeds have a nice salty taste (because salt is added to the water they are boiled in) and when you bite into them they are crispy on the outside and smooth on the inside.


Ingredients:

~ Jackfruit seeds

~ Water - Enough to cover the seeds

~ Sea salt - To taste


Instructions:

1. Rinse the seeds in warm water to remove any stickiness.

2. Place seeds in a pot of water. Add salt.

3. Cover and bring the water to a boil. Reduce to low heat and cook for 15 minutes.

4. Remove from heat, strain water, enjoy.

Bangin' jackfruit links:

Vegan Jackfruit Pulled 'Pork' Sandwiches - This is similar to what I ordered last night. I'd give this an A+.

Jackfruit Nacho Supreme - This may look like a lot of ingredients but they are mostly spices.

BBQ Jackfruit Stuffed Sweet Potatoes

Mu Shu Jackfruit Lettuce Wraps - Fresh!


~ Until next time, keep on eating. ~

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How To Be Sushi Savvy

I challenge you to never buy sushi again.

If you cannot accept this challenge, I understand because I will not accept it myself due to laziness. Sometimes I just really don't feel like making food. During those times I make the wise decision to buy sushi.

Let me teach you how to prepare your own sushi so that you have the option of making it if you aren't feeling so lazy.

Sushi is extremely easy to make, hence why I made it for lunch. So why would you ever be lazy enough to buy it?

Well:

~ Making sushi requires pouring some water and rice into a rice cooker, pressing the power button and watching Netflix for 20 minutes until the cooker finishes doing its thing.

~ Rolling sushi requires a tiny bit of finger strength.

Think you can handle it? GREAT. Let's get started.

But before we begin I should mention that due to lack of supplies (a bamboo rolling sheet), I opted for a clean dish towel to place underneath my seaweed. I didn't find this to be a problem at all and it's a great solution if you don't have a bamboo sheet hanging out in your kitchen.


Ingredients:

~ Sushi rice - 1/2 cup

~ Any kind of vegetable(s) you would like to add (I used cucumber and bean sprouts)

~ Seaweed sheet - 1

~ Pepper (optional)

~ Soy sauce (optional)



Directions:

1. Cook your sushi rice.

2. Fold your dish towel in half and lay it down flat. Or, if you have a bamboo sheet, lay that out flat. Place 1 sheet of seaweed on top of your towel.

3. Spread the sushi rice evenly over the seaweed. The rice is sticky so I would advise you spread it with the back of a spoon, or if you would prefer to use your hands, wet your fingers with some water to avoid sticking.

4. Shred (or chop/slice/cut) your vegetables of choice into long strips. Place the vegetables one by one in a horizontal line. They should be placed about 1 inch from the bottom of the seaweed sheet. (First photo shows cucumber, second photo shows bean sprouts added.) I chose to sprinkle some pepper onto the rice after this. The choice is yours.

5. Now you roll. Don't be scared, it's only sushi. Take the bottom of the sheet and tuck as closely to the vegetables as possible. You are essentially wrapping the seaweed around the vegetables. Then begin to roll the entire sheet into a tube, from the bottom up. Keep rolling pretty tightly.

6. Finish off the rolling and make sure the seem of the seaweed is sealed. Move the roll onto a plate.

7. Using a serrated knife, cut your sushi into evenly spaced pieces.

Congratulations! You just made your first roll! Eat with chopsticks or your fingers and dip in soy sauce if you'd like.

I love that so much can be done with sushi making. There is a never-ending variety of delicious combinations to go into a roll. Now that you know how to make some very simple sushi, don't be afraid to get creative!

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Healthy Vegan Crunch Bars

Or more properly titled: Healthy Vegan Crunch Bars of Doom

Fair warning: These bars will turn you into a monster and you will devour them all within the hour.

Everybody loves the classic Nestle Crunch Bar. Not everybody loves the ingredients. With a list including Soy Lecithin, Vanillin and Sugar, I decided to make my own version of the tasty bar. Now you can munch and crunch all day long without a care in the world. *Happy sigh of relief*

Ingredients:

~ Cacao powder - 1/2 cup

~ Coconut oil - 1/2 cup (melted)

~ Coconut sugar - 1/4 cup OR Maple syrup - 1/4 cup

~ Brown rice cereal - 1 cup

~ Vanilla extract - 1 tbsp

~ Himalayan pink salt - 1 pinch


Instructions:

1. Mix the melted coconut oil, cacao powder, coconut sugar (or maple syrup), vanilla extract and himalayan pink salt in a medium sized bowl. Mix until well combined. Side note: this is your basic recipe for healthy chocolate!

2. Pour your brown rice cereal into the bowl and stir until all of the cereal has been covered in a tasty coat of chocolate.

3. Evenly pour the mixture into either a pan, glassware container, or whatever else floats your boat. I used a 4X6 inch glassware container to create a thicker bar.

4. Place the container in the freezer for 1 hour, or until hardened. Slice and devour.

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