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A perfect way to start the day. Dr Oz morning green smoothie. Healthy, vegan, gluten free and full of vThis vegan treat is my favorite post workout snack (and let’s face it, is better for me than hot dog chips). I love th
Smoothies are a great way to sneak in more veggies and have a tasty, satisfying snack. I usually like to add some protein to my smoothies, either with a protein powder like @organifi or in the form of Greek yogurt. I also like to have a balance of vegetables and fruit in my shakes. ⠀⠀⠀Here’s what you’ll need for each shake:
Print
INGREDIENTS
- Berry Blast:
½ C kale⠀⠀⠀
¼ C strawberries
¼ C blueberries
¼ C raspberries
¼ C blackberries
1 scoop @organifi vanilla protein powder⠀
4-8oz water
Handful of ice
- Antioxidant smoothie:
½ C cauliflower
½ C strawberry
½ medium size banana ⠀
1 tsp chia seeds
½ C spinach⠀
4-8oz unsweetened almond milk⠀⠀⠀
Handful of ice ⠀
- Tropical smoothie:
½ C spinach ⠀⠀⠀
½ C frozen mango ⠀
½ medium size banana ⠀
2 orange slices⠀⠀⠀
1 scoop vanilla protein powder⠀⠀⠀
4-8oz water⠀⠀
Handful of ice ⠀⠀⠀
- Fall smoothie:⠀⠀⠀
½ C greek yogurt⠀⠀
1 persimmon, peeled⠀⠀
½ medium size banana ⠀⠀
½ C spinach⠀⠀⠀
4-8oz water⠀⠀⠀
Handful of ice
Directions
- Add all the ingredients into a high speed blender or food processor⠀⠀
- Blend until it’s all combined ⠀⠀⠀
- Drink up!! ⠀
![Follow @conveganence for daily vegan recipes!
•
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)
