I love arugula in small doses, because it is quite peppery and potent. It’s health benefits are through the roof, so my favorite way to complement its flavors are with sot textures and both fresh and strong flavors to offset and challenge the arugula itself. This recipe is filling and delicious – I’ve combined arugula with peas, cherry tomatoes, a simple vinaigrette, olives and onions. The result is wholesome and meal-worthy. Enjoy!
Here is another video I made for VegNews. These white bean blondies are vegan and a cinch to put together. All you need is a few ingredients and a food processor. The result is a fudgy, decadent blondie!
Because you don’t need the dairy to enjoy a childhood favorite! You are just two to three ingredients away from an antioxidant-packed beverage. For this strawberry milk recipe, you can use fresh or frozen strawberries, depending on the consistency you are craving. I wanted a thinner consistency that resembled milk, so I used fresh strawberries, but you could very well blend frozen ones for a thicker and creamier and more desert-like result. This is a fail-proof recipe, my friends.
You can use store bought almond milk or make your own. Regardless, this dish will glow by virtue of a very special player:
Strawberries: are rich in antioxidants, fight against inflammatory disorders, are anti-cancerous, promote healthy eyes, contain 136% of the RDA of vitamin C in just one cup, are an excellent source of magnesium, which is important in reducing cardiovascular disease, and contribute to bone health.
Vegan Strawberry Milk
by Aylin @ Glow Kitchen
Prep Time: 5 minutes
Keywords: drink raw vegan vegetarian strawberries honey almond milk smoothie
Ingredients (1 serving)
1 cup almond milk
1.5 cups strawberries, stemmed and washed
1 tbsp honey (or agave or maple syrup)
Instructions
Stem the strawberries and combine them in the food processor with the almond milk and honey. Blend until smooth.
I’m a chocolate girl and often need a bit after dinner to satisfy my sweet tooth and properly end the day. However, too much chocolate isn’t good for my blood sugar levels or waistline, especially when moderation isn’t on my side. So every once in awhile I like to whip up a chocolate pudding, which also is fit for any time of the day!
Here’s why it glows: Coconut: is high in lauric acid, which is antiviral, antibacterial and antifungal as well as boosts the immune system, maintains a healthy weight, reduces the risk of heart disease, lowers cholesterol, improves conditions of those dealing with diabetes and chronic fatigue, improves Crohn’s, IBS and other digestive issues, increases metabolism, contributes to healthy thyroid function, boosts daily energy, rejuvenates the skin and prevents wrinkles.
Looking to get more know on your glow? Stay connected with @glowkitchen on Twitter!
Disclaimer: I am not a medical doctor. The information on Glow Kitchen is based on personal experience, research and various interactions with health practitioners. Whatever I post should not be taken as prescriptive advice. Please, if seeking a formal medical diagnosis or prescription, or if you are contemplating any major dietary change, speak with a health care provider or professional.
