A detoxing and rejuvenating bowl of goodness!
Here with my lovely friend and owner of the amazing World Vegan Travel company to share with you this divine Tropical Papaya Smoothie Bowl. It is one easy recipe to cleanse your body throughout the day. Turmeric also known as the golden spice coupled with ginger is a powerful combination that has many healing properties and nourishes the brain and enhances the mood naturally.
If you never had this before you’ll be surprised about the taste and the way it makes you feel.🌱 Be well. ❤
Papaya Smoothie Bowl with Ginger and Turmeric
- 1 cup fresh and ripe papaya
- 1 cup frozen bananas
- 1/3 cup fresh coconut meat
- 2-4 Tbsp coconut water
- 1/2 tsp fresh grated ginger
- 1/4-1/2 tsp turmeric powder
- Pinch ground black pepper
- Dried coconut strips for garnish
- In a blender combine all the ingredients together and blend until smooth and well combined. Serve right away.
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This weeks menu:
🌺 Exotic Lotus Sea Buddha Bowl
🌺 Loaded Spinach Hummus Platter
🌺 Giant Burger Pattie on Radiant 3 Root Mash
🌺 Moroccan Tajine with Fluffy Couscous and Braised Tofu
🌺 Smokey Protein Packed Kidney Tomato Stew
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8 Tips on how to start a vegan diet
Starting a vegan diet doesn’t have to be difficult in fact, it can be very easy with the right mindset and preparations. A very crucial point of a vegan diet transitioning is a good education on why you choose to start a vegan diet? What are the misconception all about? Find all the answers to your questions and be mindful about your choice. That way you will not only experience the abundance of vegan cuisine but also you will understand eventually, that it has much more to offer than just a healthier diet. Once you set your mind you’ll be starting on a clear foundation and your beautiful journey can begin.
1. Find out about vegan options of your favorite foods or ingredients that you use to eat very often. For example, if you use to have a lot of dairy like milk for your breakfast or coffee there are plenty of vegan milk choices. All you have to do is find out which of them you like best and use that to create your meals. Just like with everything in food, there will be products you like and some that you don’t like. Approach new ingredients or products with an open mind and don’t be afraid of new flavors that might tickle your taste buds.
2. Cook veganized recipes of dishes that you love! The best way to understand vegan food is to cook it by yourself. You will notice very quickly that there are ingredients you have never heard or tasted before and if you are like me, you want to try them all. Be curious and don’t be afraid to try out something new. Also if the recipe doesn’t turn out well in the beginning or if you didn’t like the taste don’t be discouraged, it is all about exploring and understanding a new diet. Try one of my easy to follow recipes Lentil Kofta or this super quick Chocolate Pudding!
3. Try and explore different vegan dishes. I often notice that people who are not vegan mainly think that it is quite difficult to be on a vegan diet, especially while traveling. That is because their focus is not tuned to vegan food. They could be eating meals or a snacks that is vegan but they wouldn’t notice, just because the awareness is not present. On a vegan diet you will quickly see the availabilities and depending in which city you live you may have a lot of vegan restaurants to go to. Happy Cow is and always was one of my survival kit. This website always provide the closest vegan friendly places wherever you are in the world. It is super exciting to explore restaurants which are dedicated to offer vegan meals, it will open up your mind to a complete new cuisine and you will understand that vegan food is everything but depriving.
4. Understand the ingredient labeling and what it means. In the beginning it can be quite overwhelming with all the new information that you are acquiring. Going to the supermarket can take a bit longer than usual but it is all worth it. If you don’t understand anything don’t leave it that way. Find out what it means and understand what it is. I promise you, there are going to be products where you will be quite surprised about what it is made of. And this will once again encourage you to be more conscious of your food choices.
5. Be patient and allow your taste buds and body to adapt gradually. Depending on how your diet was before, your body can react in different ways. Stay curious and keep finding information that answer your questions. There are many other people in your situation who share the same experience and been through different stages on a vegan diet. Understand what they have done and reach out to like minded people through FB groups or other channels for support. You don’t have to do this alone.
6. Keep educating yourself. There will be a time where you’ll think why am I doing all this? It can be easy to forget why you choose this path in the first place, and facts can start blurring and fading. This is why it is very important to keep educating yourself, especially in the beginning. There is so much to know, and you will be thankful for your efforts. Because only when you know you truly have the freedom of choice.
7. Invest in yourself. You can encounter this new journey all by yourself but it is more fun if you actually reach out for inspiration and help from professionals. Attend a vegan cooking class and learn how to create vegan dishes. Reach out to people you admire and ask for mentorship. You will be surprised how many are more than happy to assist and support. If I can be of any help, let me know!
8. Take small steps. Some people stop before they even get started. One reason could be that they have taken on too much in the beginning. First of all, it is amazing that you choose to be conscious of your diet and that you are confident and determined to take responsibility and action to better your health and the planet. It is a huge change and every single cell in your body needs time to adapt to a new environment. Don’t be too focused on the wording veganism and what the do’s and don’ts are. There is no vegan police behind your back. And most importantly it is not about being vegan it is more about the awareness that enriches you along the way. So take small steps, go with what feels good for you. Stay honest to yourself and continue from there. Every little step further is getting you closer to the best version of yourself.
With these tips and the right mindset, you are pretty much well geared up to get started and find your own unique path on a more conscious healthy diet and lifestyle.
For more guidance and tips on a healthy and conscious lifestyle watch my LEARN to THRIVE series on Youtube.
Kofta is similar to falafel, except they’re made with lentils instead of chickpeas. I used U.S. pulses in this recipe combining red and brown lentil to create a similar texture and cosistency. Combined with different spices and herbs it is then shaped into logs or patties and pan-fried.
Lentils are not only delicious but also a great source of health-promoting fibre and protein, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects.
Enjoy with tzatziki dip or with warm grilled flat bread. You can also have it combined with salad in form of a wrap or in curries. They keep very well in the fridge or freezer and therefor are great for meal preparation.
Vegan and Gluten-Free Lentil Kofta
- 300 g U.S. raw brown lentil cooked
- 200 g U.S. raw red lentil cooked
- 3 Tbsp chikpea flour
- 3 tsp arrowroot powder
- 6 gloves garlic chopped
- 2 pieces medium size onion chopped
- 1 Tbsp parsley chopped
- 1 Tbsp paprika powder
- 1 tsp cinnanmon
- 1 tsp pepper
- 1 tsp salt
- 1 tsp thyme
- 1 tsp nutmeg
- vegetable oil
- In a pan heat 1-2 Tbsp vegetable oil and saute onion and garlic until translucet and fragrant.
- In a bowl bring together all the ingredients including the sauteed onion and garlic and mix until everything is well combined.
- Form about 30 small to medium size logs or patties. Cover and let set in the fridge for at least 1 hour.
- In a pan heat 2-3 vegetable oil and fry logs over medium heat on each side until cooked through and golden brown. This will take about 5-6 min for each batch.
In this video you will get a better idea on how to start eating healthier and replace high processed products with real food that are beneficial to your body, mind and soul.
How to make Dairy-Free Vegan Mushroom Stroganoff. This easy vegan stroganoff recipe will quickly become a new favorite pasta dish! It’s also a healthier version and perfect for meal preparation or as a comforting bundled up bowl of goodness!
A classic Stroganoff is a Russian dish traditionally centered around beef that is cooked in a sour cream based sauce and served over egg noodles. The sour cream is an important ingredient that gives Stroganoff it’s signature creamy tanginess. In this recipe I am replacing the sour cream with a dairy-free option that is coconut milk from Chef’s Choice. By simmering the coconut milk together with the seitan and mushrooms it will slowly thicken naturally into a very creamy smooth consistency with that tanginess to it by using yellow mustard and lime juice for seasoning. To replace the beef I am using homemade Seitan but you can also use tempeh, tofu or other meat substitute.
If you enjoyed this recipe show some love by making a picture of your creation or my recipe video, post it on Instagram and don’t forget to tag me under @maricelsvegancrush and I will reshare your post.
- 3 cups portabella mushrooms (cut in half)
- 1 1/2 cups seitan (cut in small pieces)
- 250g fusilli semolina pasta
- 2 handful fresh parsley (chopped)
- 3 garlic gloves (minced)
- Juice of 1 lime
- 1 medium size onion (thinly sliced)
- 1 Tbsp yellow mustard
- 500g Chef's Choice coconut milk
- Salt and pepper to taste
- 2 Tbsp vegan butter
- 1-2 Tbsp vegetable oil
- Cook pasta according to package direction. Drain and set aside.
- In the pan heat vegetable oil and sauté seitan until golden brown. This should take about 6 to 7 minutes depending on which kind of seitan you are using. Set aside.
- In a pan over medium heat add butter and let melt slowly. Add sliced onion and cook until translucent. Add the mushrooms. Cook until wilted and soft and stir in the minced garlic. Cook for another minute to release the flavours of the garlic.
- Pour the coconut milk and the seitan into the pan. Season with salt, pepper and mustard. Mix gently and let simmer over low heat for about 7-10min until coconut milk is reduced and thickened. Add chopped parsley and combine.
- Combine fusilli noodles with the mushroom gravy and blend until well cooperated. Drizzle lime juice over the stroganoff before serving.
- Replace noodles with grains or mashed potato. For a low carb version make spiralled zucchini or cauliflower rice instead.
- Instead of seitan use tofu, tempeh or other meat option alternatives.
Food Vibration is an important factor and impacts our overall well-being, the environment, our community and the planet. The way your food has been processed is not only a matter of health on the physical level but also on the vibration level. Everything you see including yourself, is made out of energy and therefore has vibration which influences your frequency.
It’s like if your turning on the radio to find your preferred song you have to tune in to the right frequency first, before you can enjoy the music. The same thing applies to food. I am splitting it into two categories. Low and high vibration. Low vibration is the state of negative qualities and high vibration is the state of positive qualities. In order to raise your vibration you have to tune yourself into the right frequency by choosing high vibration food. I am sharing more details on the following videos in two separate parts. Sending you good vibrations.
Pickles are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch, dinner or even a savory breakie! This cucumber recipe video will get you covered.
To pickle something, you simply need to soak the vegetables in a vinegar brine. My brine calls for water, vinegar, mustard seeds (optional) and salt, and you let the cucumbers rest in the brine until you’re ready to eat them. Letting them sit longer helps the flavors develop more, so an overnight soak is ideal, but they’re also fine to eat right away!
Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable. You can use the recipe for okra, bell peppers, and more. Adjust the spices and be creative because there are so many possibilities.
If you want to take it to the next level and get started on your beautiful health journey by changing your diet this video will be very information for you, specially if you have kids.
In this video I am talking about how you can start a plant-based diet without feeling overwhelmed and stressed out. You will adapt to a new diet and lifestlye with smart tools and tips that you can easily apply at home effortlessly.
This video is part of the LEARN & THRIVE Series. The whole series is all about supporting and inspiring you to thrive and evolve into a new you in all aspects of life.
I am excited to announce that I have created a fun LEARN and THRIVE Series on YouTube to support and inspire you with your overall well being.