Plantiful Sunday: “But.. How do you eat sushi as a vegan?”

You can’t buy happiness, BUT, you can buy sushi and that’s basically the same thing.

As a non-vegan, sushi was literally, life (plus I’m asian, so I’m biased towards all and any forms of asian cuisine). When I transitioned into becoming a vegan, a lot of the people who know my eating preferences questioned how I was going to live without beloved seafood? Especially, sushi. Get this..

Scary fact: If we continue the consumption of seafood at our current rate, there will be NO more cutesy, adorable, fun-loving marine animals left in the ocean BY 2048. Saddening, right? Not to mention, seafood is (now) HIGHLY contaminated with pollutants and irritants AND.. SO many of them are endangered and facing extinction. You don’t want to contribute to that anymore, right? Right. You’ve got a good heart.

On a lighter note: AVOCADO IS THE ANSWER. The creaminess and fatty-like texture mimics that of sashimi-grade fish. Which makes sense as to why there are like 57631 recipes on vegan sushi focusing on avocado. SO LET’S DO THIS.

What you’ll need:
1) White rice in (yes, white, not brown. Texture issues..)
2) Seaweed paper
3) A delicious and perfectly ripe avocado
4) Rice vinegar (seasoned meaning it’s got salt & sugar in it already)

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

How-to set up this bad boy:
1) Once your white rice is cooked and cooled, pour 1/4C of the rice vinegar and mix well
2) Place seaweed paper (rough side down) and carefully, place rice on half on the paper
3) Place toppings diagonally on top of the rice
4) Roll diagonally, and use warm water to wet the ends to make them stick! AND..

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

YOU HAVE A HAND ROLL. They see me rollin’, they hating.. Okay, I’m done.

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

Good luck, and enjoy. xo, T.

Advertisements

Plantiful Sunday: Blissful date balls

Does anyone else laugh at the term “balls”? I’m so mature, I know. IN OTHER NEWS..

Who doesn’t want to snack on complete, delicious goodness which also happens to be raw, vegan, easy to make and packs the most nutritious punch ever? Not to mention, these taste SO naughty, but are totally guilt-free. These bliss balls are 3 ingredients.. YES. That’s it. No, I’m not lying.

3-ingredient bliss balls include:
1 cup of dates (pitted, duh)
1 cup of nuts (I used peanuts for that peanut butter flavor because… it’s life)
1/2 cup of raw cacao

How to:
1)Dump everything into a food processor until it all blends together like a paste
2) Roll into bite size balls
3) Coat in toppings of your choice (I used coconut sugar, coconut shreds and raw cacao) or not. It’s up to you. Your balls, your decision.

BOOM. Literally, the easiest things to make. Naturally sweetened by dates, bursting with that peanut-buttery flavor and packed with absolute nutrition. Health IS wealth. They’ll last in the fridge for atleast a week but trust me, they won’t hang around for that long. YOU’RE WELCOME.

IMG_1835

Enjoy. xo, T.

PS: I’m a college grad now, so I’ll be around more. Adulting is real.

Plantiful Sunday: Raw Brownie Bites

So, everybody LOVES Ben and Jerry’s Fudge Brownie ice cream, right? Well, I’ve come up with a healthier, guilt-free version that honestly, beats the hell out of the Ben and Jerry’s brand. Yes, I’m tooting my own horn. TOOT TOOT! That’s why I love being a vegan.. I can STILL eat comfort foods & old faves without supporting unsustainable methods.

Brownie dough:
1) Soak 2 cups of dates in warm water for a few minutes, then add to a food processor. Add a few heaping tablespoons of cacao, 2 cups of almond flour/oat flour/coconut flour – whatever flour to a food processor and blend that baby up!
2) Once you get that flour-like texture, place wax paper into a baking dish and press “brownie dough” into the dish & pop into freezer to set.

Chocolate ganache:
1) Place 1 cup of dark chocolate vegan chips, a fourth cup of non-dairy milk and 2 TBSP of coconut oil into a bowl.
2) Microwave until all is melty & chocolatey goodness.
3) Place in fridge for 15 minutes to cool off and thicken.

IMG_1062.JPG

AND THE REST IS HISTORY! Top your brownies off with some ganache, nuts, seeds – whatever you like, cut them into spares/circles/rectangles & nosh.

Top these on top of chocolate nice cream and seriously, HEAVEN. You can’t really beat dessert for breakfast. Let’s be real here..

IMG_1052.JPG

Eat well. Xo, T.

Plantiful Sunday: B.K.T – veganized BLT!

*DISCLAIMER: No cute, little piggies were harmed in the making of this sandwich*

Okay, so it’s 2016, meaning that there’s no reason why we all shouldn’t can’t adhere to a plantbased lifestyle. Living in a first world country, the alternatives made for meat & dairy are endless… Including tempeh (soybeans) as bacon! This sammie.. Literally, MOUTHGASMS all over the place. If you’re into savory, smoky flavors, this is for you.

Tempeh “bacon” prep:
Thinly slice a package of tempeh and allow to marinate for atleast an hour (I do overnight!) in a container with half cup of water, half cup of soy cause (we use liquid aminos), a third cup of liquid smoke and a couple of hefty tablespoons of smoked paprika. Cook tempeh until there’s a good brownage going on.

 IMG_0930.JPG

Then the rest is suuuuuuper easy..
Bake some chippies, I did! Toast some delish sprouted bread, slice your veggies (tomatoes & kale), spread a little bit of vegannaise on those bad boys & put together!

IMG_0937

Don’t say I didn’t warn you of this heavenly addiction..

Eat well. Xo, T.

Plantcakes for breakfast

Traditional pancake mixes contain ingredients that are unnatural and even worse… unseen mold can grow in there causing pancake-lovers to experience difficulty breathing and other internal and sinus nastiness. I’m NOT okay with that. Sorry to be the grim reaper of your life, but that $2 box of pancake mix is not worth it. So, make your own!

Okay, I’ll have to admit, I didn’t coin the term “plantcakes”.. But how clever is it to describe pancakes made completely out of plant-based ingredients? Not to mention, these plantcakes take half the time to cook than traditional pancakes.

Plantcakes:
Blend 1 banana, a heaping cup of oats, cinnamon & almond milk to a flour-like consistency. Cook them like traditional pancakes (bubbles form then flip).

Chocolate sauce:
Blend 4 dates, 1 tablespoon of raw and organic cacao and a bit of water.

Lastly, top your stack together, add some fruit & seeds and make it as pretty as you want before gorging into it like a wild animal. Don’t say I didn’t tell you these were addicting!

IMG_0502

Eat well. Xo, T.

 

Plantiful Sunday: Pitaya Bowl

Notice anything different? This platform was “Wild in Practice,” but that was a remnant of the past. I decided to rename this blog “Plants and Balance” because it completely resonated & aligned with my personal, moral and ethical beliefs – that the pursuit of eating well can lead to patterns of discouraging disease, enhance well being & improve quality of life.

Every Sunday I’ll be posting a delicious, vegan, plant-based meal. This series will be called “Plantiful Sunday”. Get it? Get it? I’m SO excited to share my vegan lifestyle with you.

I was introduced to dragonfruit (pitaya) years ago when I discovered my health. Intrigued by its cactus-like skin & its vibrant green and pink hues, I gave it a go. These fun-looking fruits give way to rich properties such as being low in cholesterol, high in fiber, high in antioxidants, stabilizes blood sugar, treats acne & more!

So.. How do I make this part of my daily routine? Pitaya smoothie bowls, duh.

Process is simple in 3 easy steps:
1. Blend 2 pitaya packs (purchase here), frozen bananas & mangoes and coconut water.
2. Place in a bowl and top with your fresh fruit, nuts and seeds.

IMG_0490

Enter a caption

3. Take a picture of your gorgeous bowl to remind yourself how awesome you are for choosing to indulge in a nutritious, plant-based meal.

IMG_0489

Eat well, and good luck. Xo, T.

Fortunate Friday: Discovering my health

In 2012, I had no balance. I found myself binging on late-night McDonalds and relying on processed foods to fill my nutrient and calorie deficiencies. Until one morning, I woke up with an awful outbreak of eczema on my thighs, my stomach, my hands and my face. With a shattered self-confidence, I made my way into a dermatologists office in which I was offered steroids as my course of treatment. I declined.

I obsessively researched ways to cure control my eczema and fell deeply engrossed with the mission of homeopathy. I found myself investing time to cook, create recipes and soon realized that I felt contentment in the kitchen. I found myself truly savoring every bite of my whole-fooded meals and realized that buying groceries was more satisfying than anything materialistic. I fell in love with the process of choosing to prioritize my health. Three months later, my eczema completely disappeared.

Not only did my physical exterior change, so did my quality of life. Holistic health addressed my mind, body and soul. I decided to treat my body as a system instead of compartmentalizing myself into symptoms or parts. Most importantly, I learned (and still learning!) that nutrition does not mean low fat or low calorie. It’s a nourishment of your being so you can feel energized to live life to it’s true potential.

So here’s my doctors orders: Sometimes a small step may be the biggest step in the right direction. Tip toe if you must. Eating crappy food is not a reward, it’s a punishment, remember that! Lastly, fall in love with taking care of yourself.. Mind, body and spirit.

Good luck. Xo, T.
PS: Shoutout to my friend, Shireen, who inspired me to blog about this. Thanks girl!