Did you know that people who take the Smoothie Diet challenge have two smoothies, two snacks and a light meal in between them each day for 21 days to lose up to 20 lbs?! You can start by downloading the ➡️“21 smoothie diet challenge”⬅️ ebook now!
RASPBERRY CREAMSICLE smoothie. For when you’re feeling like being transported to a beach chaise. Also for when you need some delicious nutritious fuel for the day.
🍊 Ingredients:
1 & 1/2 cup dairy milk (or nut milk)
2 cups spinach
1 Banana( medium size)
½ Avocado
½ Green Apple
Instructions-
Add all ingredients into a blender jar and blend until creamy. You can use frozen banana for a better
Just add water and blend. Use coconut water if you’re feeling fancy!
Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! 🙌
So, how does it work? Check the link and take the ➡️ “21 smoothie diet challenge”
The eBook includes everything you need to start TODAY: from smoothierecipes, mealplans to tips, shopping lists and ingredients swap list in case if you are allergic or if you find difficulties finding any ingredients.
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
