Is it me, or has the Valley of the Sun has experienced an explosion of vegan growth!? It is amazing to see so many new places pop up, but it leaves the vegan Phoenix population confused;
- What’s vegan?
- What’s just vegetarian?
- Is it gonna break the bank?
- What kind of food does the restaurant serve?
- Will my omni friends enjoy it as much as the vegans?
This homemade granola recipe can make your dreams come true! Perfectly crunchy, toasty, sweet, and delicious, granola is king of quick breakfasts! Next time you’re tempted by that “healthy” box of granola, rethink the refined sugar, preservatives, and high price! This healthy granola recipe is easy to recreate at home, all you need is 9 ingredients and a slow-cooker!
Brewing Kombucha at home is an extremely fulfilling hobby. Not only do you save money, but you have complete control over what goes into your ‘booch. Some think that home-brewing Kombucha is scary, but it shouldn’t be! This part of the guide, I’ll be going over my methods to Flavor, Bottle, and Second Ferment Kombucha at home.
Our household goes through bananas at an alarming rate. With Cameron and I munching a couple a day, and Athena getting the occasional bite or two, we end up running out quite often. I will sometimes even make a trip to the grocery store just to replenish our stock! (*Insert “dad joke” here about our consumption being “bananas”).
But, what happens when you overstock and they start to turn brown? Don’t throw them away! Mash those babies up into Vegan Banana Bread Muffins!
When I brainstorm new recipes to try, the first thing I look at is what produce is in season. Aside from testing me with ever-changing ingredients, buying in-season also happens to be cheaper, easier on the environment, and healthier for us!
Grapefruits are in season now and they look amazing. Even better, they were on a great sale! I ended up buying a four pound bag, reminiscing of the delicious taste.. Unfortunately, I quickly discovered that the happy memories were completely made-up. The first bite reminded me how much I reaaally don’t like the fruit. Oh no!!
Determined, I tried broiling grapefruit with a cinnamon-sugar topping. People keep claiming it “reduces the tartness”, yeah right! It was basically just extremely hot (just as bitter) grapefruit.
And thus, the Tangy Grapefruit Smoothie Recipe was born!
Even though it’s only February, it has already been in the upper 80ºs here in Arizona, perfect smoothie weather! I love using smoothies as a way to sneak healthy, (semi-unappetizing) food into my diet! Whether it’s Kale, Beets, Spinach… or even Grapefruit.
Speaking of, everyone here seems to be getting this weird “end-of-season” cold/flu thing, so I am loving the impressive nutritional profile. One medium Grapefruit alone provides more than 100% of your daily Vitamin C! I was amazed to find how delicious the grapefruit becomes when paired deliciously in a smoothie. When naturally sweetened with organic frozen fruit (never sugar in a smoothie!), the bitterness becomes more of a slight tang! This tasty grapefruit smoothie is absolutely irresistible way to kick off smoothie season!
- No matter what kind of smoothie, always include an omega source, greens, healthy fats, and a protein source (isolated, or whole-food)
- Place the greens on the bottom of the blender to ensure smoothness
- I prefer to use frozen produce, as it eliminates the need for ice. (Contrary to popular belief, freezing produce actually preserves nutrients, rather than deteriorating during shipping and aging.)
- You can save your fresh greens from spoiling by freezing! Simply wash, tear into large chunks, and freeze (storing in a ziplock). These pre-frozen bits are just as good as the fresh variety!