Everyone is talking about how cauliflower is such a great rice substitute.  I wont lie, I've had my reservations, especially after a seriously epic fail with a cauliflower pizza crust.  I still get nauseous just recalling it and as a result I was long overdue in experimenting with cauliflower "risotto." But now I think I might be seriously addicted.

Like all my recipes, it's really easy to prepare.

Ingredients:

The head of one cauliflower

3 tbs of olive oil

1-2 cups of mushrooms depending on your preference

1/4 cup of dry white wine

1 large onion

3 cloves of garlic

1/2 cup of vegetable broth

3 tbs of apple cider vinegar

3 tbs of nutritional yeast

5 tbs of toasted pine nuts

1 tsp of salt

4 tbs of hemp seeds

1 cup of daiya cheese

Grate your cauliflower head or put it in the food processor until it has the consistency of rice.  Sautee your mushrooms until tender and then set aside.  Sautee your onions and garlic until the onions become clear.  Add the cauliflower, salt and wine and cook until the wine evaporates.  Then add the apple cider vinegar and broth, reduce the heat and let it cook for a few minutes.  Don't let it get too mushy, you want it to have some crunch texture.  In a separate bowl combine the nutritional yeast and pine nuts.  Add them to the mixture and then mix in the diaya cheese.  Finally, add in your mushrooms and serve it up on a bed of kale, or just by it self.  Sprinkle the hemp seeds on top for a little extra crunch and a nutritional/protein boost. 

My fabulous little, dairy-free sister turned 22 yesterday!  And nothing says I love you like a vegan cheesecake.  So that's what I made.  It was super simple to put together, and even if you're no cake decorating skills like myself, it's naturally easy on the eyes.  Woo!

Ingredients:

For the crust you'll need:

2 cups of pecans

1/2 cup of pitted dates

1 tsp of cinnamon

1/2 tsp of nutmeg

1/2 tsp of salt

1/2 tsp of vanilla

For the filling you'll need:

1 1/2 cups of cashews soaked overnight in 1 1/2 cups of coconut cream

1/2 cup of coconut oil

1 6oz container of coconut yogurt

1/4 cup of agave

The juice of one lime

1 tsp of vanilla

2 juicy figs

1 cup of frozen blueberries

Toppings:

2 juicy figs

2 tablespoons of coconut shreds

A few blueberries

Start by pouring the cashews in the coconut cream and storing overnight in the fridge.  The next day add all crust ingredients into the blender and blend until it's a crumbly consistency.  Press into your cheesecake dish and place in the freezer.  Next, add your soaked cashews and all filling ingredients into the blender and blend until smooth.  Pour on top of the crust and freeze for 4-6 hours

Once the filling is firm, remove from the freezer.  Sprinkle on the coconut and berries.  Slice the figs into quarters.  I used a little agave to stick the figs to the base so they don't roll around.  Then pop it back in the freezer until you're ready to serve. 

Yum yum yum!

What human being doesn't love ice cream?!  But it doesn't always love our waistlines.  This easy, nutritious, nana "ice cream" is the perfect answer to your sweet tooth cravings.  

Ingredients:

4 frozen bananas

1 cup of organic pumpkin puree 

1 teaspoon of agave

A dash of cinnamon, nutmeg, cloves and allspice

Blend all of the ingredients in the blender and voila!  Enjoy your guilt-free dessert.  

Whether you're running to the gym, or just grabbing a quick breakfast before a long day at the office, everyone needs a healthy start to their day.  Breakfast can be tough because there isn't always time for it, but it is undoubtedly, the most important meal of the day. 

One way to get around the "I don't have time" excuse, is to make these delicious little protein bites on a Sunday evening and have them for the week ahead.  They're super quick, nutritionally dense and absolutely delicious!

Ingredients:

2 Scoops of Vega Protein Powder, I love their french vanilla flavor

1 cup of organic cashew butter

1 cup of coconut flakes (unsweetened)

1/2 cup of chopped pecans

1/3 cup agave (can also use honey)

1 teaspoon vanilla

A splash of almond milk

1 dash of cinnamon

Mix all of your ingredients in a mixing bowl.  Use a spoon and place a bite-sized amount into the palm of your hand. Roll into a ball and place on a cookie sheet.  Pop them in the fridge until they are firm and then enjoy whenever you need a snack.