Latest Posts by holycow-world-blog - Page 4

My boyfriend has this beautiful room in his house 💚

Freekeh bowl 🍚 from r dinner tonight. It is topped with cucumber, bell pepper, red onion and Sriracha braised quorn (vegan quorn). I am such a big fan of this groovy little grain which (for those unfamiliar) has a lovely bouncy texture and a nutty taste.

Lunch for today. I decided to try out making wraps out of spring greens and it wasn’t as bad as I thought it would be haha 😂. I cba to blanch them so just had it raw but was still perfectly edible.

I filled them with: Wholegrain rice Quinoa Kimchi Hummus Quorn vegan chicken fillet Carrot Red cabbage Red onion Red peppers Sriracha 🤤😍👌

Vegan pasta bake! Haven’t had much inspiration to cook anything lately, so it was a nice change to finally spend some time in the kitchen 😊 I think it will be better when I move out, tired of living in this place.

been rockin this plant-based thing lately

Henny, what are some staple plants based vegan foods? I'm slowly easing myself into it and I wanna have some go-to foods. Mind helpin' a sis out?

ABSOLUTELY—I’m excited because I love food

I would love to help. Assuming you have no extra plant-based allergies, I really recommend:

A staple nut butter or make your own (peanut, almond, cashew, sunflower, coconut) with the whole nuts.

A staple, perhaps complementary, dairy free milk or make your own (almond, cashew, oat, soy, coconut, hemp).

A staple set of Vegetables that YOU like, because you don’t want something going to waste in your pantry or fridge just because you want to get into something you don’t like (unless you compost or make your own stock‚ which you should/could!!)—Like think what do you like ROASTING what do you like GRILLING or PANFRYING.

For me, I love potatoes because I love carbs, my food pyramid has food pyramids for just carbs—But I’ll get to that, trust me. I also love sweet peppers, I love them for their freshness and bite and nutrients but also they are so COLORFUL! And they come in different sizes, etc.  Cherry tomatoes are so good for frying or baking for like bursts of like “organic” ketchup.

Now you also need greens, how do you like eating greens is what you need to consider. I love eating them raw and sometimes like plain or just avocado mash and lemon juice so spinach works for me because I can also sautee it and blend it. But kale, bok choy, escarole are some other alternatives that go great with pasta and soups or grilled so switch it up. I also like arugula, for salads and sandwiches. 

So I love smoothies so I’m also about fruits like bananas, avocados, berries, mango, anything honestly—on sale the better. I love fruit because they freeze perfectly and then you can throw them in frozen and not use ice and it’s way better imo. I love avocados but I’m only into them when I feel like I wanna be thicker and so I just add fats to my diet. Really great carbs, too. Pasta, rice, grains, starches (beans, lentils, chickpeas, peas, potatoes), flours (I love baking because it’s easier and like less work for me, so many flours to choose from or make, oat flour, farina, whole wheat, coconut flour, brown rice flour. The more you bake and use these ingredients the better your future judgment will be). BREAD, because sometimes you don’t wanna bake or bread+fry, and you just want to toast!!!!

And then essential because it’s all about baking, crafting, and cooking for plant-based food you need a handy oil, or a handful of oils (olive oil, sesame, sunflower, coconut (refined and unrefined)), and maybe an easy vegan butter even but honestly one oil is fine for all of it, I just use oils on my body lol. Spices like cocoa, cinnamon are really big to me, and turmeric, pepper, rock salt, smoked paprika, because I like it more than normal, onion, garlic, cumin, pepper flakes, cayenne, and any other spice or herb blend you fancy because like it’s up to your buds. 

I also like honey, like as an ingredient for food and skin care and for breakouts. It’s regarded really high in my book and bees love it so much they work together and make it for free and don’t even mind sharing if you don’t fuck with the hive dynamics and cause drama. Also, like dips and sauces!! always switch it up and have your constants. Hot sauces, BBQs, dips, hummuses, hummi?(idk?) or tahinis, like things that add instant flavor or textures. Like there is just so much variety, use one buy another, or scroll down how to make your own. 

Chia seeds are really good in a lot of ways so I think those are pretty important too because high in fiber, like beans and some veggies. I really recommend frozen veggies just as back up and like last minute plans and a quick and east meal, frozen fruits too (or if they’re cheap and in season—buy a lot and freeze). Also, think about soup stocks, make your own by saving vegetable scraps in a bag in your freezer and when it fills up use it to make a broth. I love making soups, chowders, curries, and a great base makes a great soup. 

Of course, random vegan snacks are fun (toasts are the quickest things I like). Drink lots of water and get into teas, herbs, and nutrition in general because it could help you in some cool of ways.

I’ll add things if they come to me later.

Curing the Common Cold: The Witches’ Way

 Ah, it’s that time of the year again. Nearing the end of summer, and starting up…the cold season. For everytime our craft has drawn us to go outside in cauld winter weather, there’s a time it draws us to an herbal remedy! For more posts like this, check out my Instagram @witches.corner 

This is meant for the common cold only. Do not use in place of medical attention if you suspect something more serious is at hand or if you are immunocompromised. 

Keep reading

INSTAGRAM: @fitandhealthys

☀️☀️☀️Welcome to the second edition of “help, my English arse can’t cope with any temperature above 20 degrees!” 🥀💀☄️😭

Today I made a literal bucket of pasta salad so expect it to feature heavily over the next few days haha 😅

Ingredients.

Pasta. I used buckwheat as I was feeling adventurous….okay it was all I found in the cupboard that I think I purchased in an ill advised late night Ocado perusal 😒 you caught me.

Vegetation. I have tinned sweet corn 🌽, red and green peppers, spring onion, kimchi and kale (check me a my bougie leafy greens)

Sauce. I’ll let you work out the proportions…Plain yoghurt, garlic cholula, garlic, olive oil (just the tiniest bit), vinegar, salt and pepper

Good luck 😉😅

🍝🌶🌳🍔🤤😍Once more killing the under 500 cal game haha. 2 Amy’s kitchen burgers 🍔, purple sprouting broccoli, kimchi and wholegrain pasta in home made tomato sauce all comes in at a total of 486 cals! 🍝🍔🌳😍🌶✊️🤘👌🤤

Sauce: (serves one) 50g pasata 10g (approx) onion ½ tsps garlic Pinch mixed herbs 🌿 1 taps olive oil Salt and pepper to taste.

Sweat off onion and garlic in oil Chuck everything else in and cook on a low heat until it tastes good 🙃

This makes enough for about 60-80 grams of pasta

My sweet echeveria lilicana🌿🌱 definitely one of my favorites 💕🌸

Anyone else on here Vegan/ or Plant Based ?

The weather is finally warmer and I can spoil myself with those smoothie bowls every day!!👅YAAY! Winning🤗

🌶🌶🌶 spicy quesadillas for lunch today. Not quite in keeping with my under 500 cals theme this week but at 546 calories for this entire plate of spicy cheesy joy I think that can be over looked.

I used Tesco jalapeño free from cheese (37g grated) 2 wholegrain wraps ½ a red onion diced A generous fork full of kimchi 1 ½ cups baby spinach

Just chop everything finely mix together and dived between the 2 wraps and toast in a non-stick pan.

Oh you know just the usual “throw fridge contents into a bowl and try to make it look pretty” for lunch today haha… Garlic roasted sweet potatoes, potatoes, quinoa black bean salad, vegan cheesy spiral used zucchini, broccoli, sprouts, sauerkraut and peanut satay sauce, happy fridayyyy! 😜

insta: @veganzoejessica 🐣

Vegan life conundrums 2.0

Some vegan on instagram “You are what you eat so don’t be fast, easy or cheap"🌺🌸😘🦄🌈❄️

Me: *eats cold baked potato for dinner* well then…😐🥔💅🙄🖕🏻

🍇🍇🍇Frozen grapes are everything. EVERYTHING 😐

Baked tofu sammie 🌾

I seasoned my xtra firm tofu w coconut aminos & a spicy sesame seed oil from @chosenfoods Then stuffed it between two slices of @daveskillerbread with @followyourheart soy-free vegenaise, dijon, greens, tomatoes, avo & carrot ribbons. Turned out 👌🏼

These girls lived confined in battery cages for the first 1.5 years of their lives on an egg farm. We rescued them before the farmer killed them, and they now enjoy freedom and protection at their new home with adopter Claudia. All animals deserve such liberation. Go vegan for them.

Chocolate waffles are a very good option for breakfast, incase anyone was wondering. They also taste extremely good with peanut butter ‘nicecream and kiwi love hearts and stars.

Plants are hella rad u know 😜  berry nice cream with rawnola, vegan coconut ice, coconut and berries

🍌🥜🍞Thrown Thursday to when I massively overachieved making peanut butter & banana toast haha They are topped with chia seeds and milled flaxseed

Guy this salad is incredible 😍😍 often I find that vegan salads (unless it’s a potato salad) don’t really do the best job at filling me up but this was one is amazing! Steamed kale, avocado, cranberries, roasted NZ kumara and chickpeas, red onion, avocado, sliced almonds and tahini and lemon dressing :) ohhh yeaaaa PLUS I just finished my last exam for the uni semester so I am officially free! Can’t wait to get into the food prep and photography these holidays :) It’s just a bit awkward taking photos of food during the semester being at a college where it’s all catered for 😊 #eatplants #plantpowered -Zoe

instagram : @veganzoejessica 🌱🌱

All from the earth my friends 🌱🌿🌱🌿🌱

Black rice, kale, edamame, spiralised carrot and beets, ginger, garlic and chilli tofu, red onion, blueberries, sesame and cashew sauce

Have a beautiful evening xx Zoe

✨instagram✨: @veganzoejessica

3 hours of hiking calls for some wholesome rainbow buddha bowls :) Wild rice, steamed kale, baked camera, roasted spiced chickpeas, almonds, pumpkin seeds, corn, red onion and lemon tahini dressing and of course some avocado ;)

instagram: @veganzoejessica (bc u gotta shamelessly throw in that self-promo)

Traffic light hummus  

Ingredients

1 jar of drained chickpeas (400gr) 

2 cloves of garlic

2 heaped tbsp of tahini

3 tbsp of olive oil

Lemon juice

Salt to taste

Handful of sundried tomatoes or spinach or 3 medium sized carrots

Blend all the ingredients. Duh.  

The goods 😋  “My body is a garden” 🐷🐮🐣

instagram: @veganzoejessica

🍌 cinnamon raisin pb toast in my new apartment! I love it so much here but we only have one window with a lot of light so I had to squeeze next to it to take this pic lol