Vanilla Chai Almond Smoothie

This smoothie blew me away. Its base is almond milk and the only remotely “heavy” thing in it are 4-5 dates. The rest is comprised of spices and cocoa powder. One thing I never liked about raw food circles is their obsession with crazy “super” smoothie concoctions – hemp powders, raw protein powders, cashews, spirulina, etc etc etc. The bottom line is that if the result ends up too dense, your body won’t even be able to absorb the inherent nutritional qualities of the beverage. Keep it simple and you won’t have to worry about that happening.

And don’t be fooled by the cocoa powder. While there are 2 teaspoons of it in this smoothie, the finished treat doesn’t have a chocolate taste – the powder simply adds some depth, complementing the caramel flavor brought on by the other ingredients. The secret ingredient is ground cardamom, which adds a lot of character and essentially makes this smoothie what it is!


Cardamom: improved digestion and relieves stomach cramps, cleanses the blood, improves blood circulation to the lungs, helps relieve asthma and bronchitis symptoms, enhances appetite, treats sore throats, treats mouth ulcers, treats nausea, and can be used to treat urinary tract disorders.

Vanilla Chai Almond Smoothie

by Aylin @ Glow Kitchen

Keywords: raw beverage breakfast dessert chai cinnamon cardamom almond milk smoothie

Ingredients (1-2)

  • 5 pitted dates, soaked in water for at least 1 hour
  • 1 1/2 cups unsweetened almond milk
  • 2 tsp unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon vanilla extract


Soak the pitted dates in lukewarm water at least one hour before you plan to have the smoothie. Add all the ingredients to a food processor or blender.


Blend until smooth and enjoy!


This could go down in one. Easy.



…almost done and already dreaming of another…


Bon Appetit!

xo Aylin

Midnight Hot Chocolate

Dairy-free, sugar-free, and you couldn’t even tell.


Vegan & Sugar-Free Hot Chocolate

by GK

Prep Time: 5 minutes

Cook Time: 1 minute

Ingredients (Serves 1)

  • 1 1/2 cup almond milk
  • 1 tsp cacao powder
  • 1 cinnamon stick
  • 2-3 drops liquid stevia
  • 1/2 tsp vanilla extract



Heat the almond milk, vanilla extract and cacao powder  in a saucepan with the cinnamon stick until it just begins to boil. Once it boils, immediately remove the mixture from the stove.



Add 2-3 drops of liquid stevia, 1 packet of the powdered variety or 1 tsp of agave/honey/maple syrup/sugar…basically 1 tsp of whatever suits your sweet tooth.


It’s snowing, it’s late, and me want chocolate!


Bottoms up!


Can’t get easier and more figure-forgiving than this. Enjoy!

xo Aylin

Warm Pepper Corn Bread

Open wide…


I love cornbread, although I rarely have it, since it’s one of those things I only eat when other places or people make it. The best I ever had was a jalapeno corn muffin from the bread basket at Bobby Flay’s Mesa Grill in New York City.

Inspired by my good ol’ BF, here’s the vegan (except for the above pictured butter) cornbread. There’s no need for excuses. With the “vegan” tag or not, this stuff is good.

Pepper Cornbread

by GK

Prep Time: 40 minutes

Cook Time: 25 minutes

Vegan red bell pepper and hot green pepper cornbread — moist, crisp, and best served with a slab of butter.

Ingredients (Serves 6)

  • 2 cups corn flour
  • 1 cup whole-wheat flour
  • 2 tsp baking powder
  • 2 cups almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp honey
  • 1/3 cup extra-virgin olive oil
  • 2 hot green peppers, or 1 jalapeno, chopped
  • 1 red bell pepper, chopped
  • 1 tsp sea salt
  • 1 tbsp ground black pepper


 Preheat the oven to 350 degrees Fahrenheit.

First combine the corn flour, the whole-wheat flour and the baking powder in a big bowl. In another bowl, whisk together the almond milk, apple cider vinegar, honey and olive oil. Fold in the wet mixture to the flour mixture.

Meanwhile, chop the green peppers and red bell pepper. Add them to the corn bread mixture and fold them in with salt and pepper until well combined.

Spread mixture into a baking dish as opposed to a bread pan. Bake for 20-25 minutes, or until the top is crispy and a toothpick comes out clean.

Serve aside chili, soup or cooked veggies. My favorite: alone with butter.

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Bon Appetit!

xo Aylin

Fig Toffee Cake



Right now my home smells like Christmas cookie comfort, only it’s not a batch of cookies that just popped out the oven.

Inspired by my forever-craving for the fig season to come back in full swing—sigh, until August—and Angela’s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.

It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!


Fig Toffee Cake



For Cake:

– 1 1/2 cups figs, chopped

– 1 1/2 cups almond milk

– 1 tsp baking soda

– 1/4 cup butter

– 1/4 cup brown sugar

– 1 1/2 cups whole-wheat flour

– 2 tsp cinnamon

– dash of salt

For Syrup:

– 1/4 cup brown sugar

– 2 tbsp butter

– 1 tbsp honey

– 1 tbsp almond milk

– dash of salt

Makes 1 cake that you’ll be hesitant to share…


Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.

Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.

Next add the dry ingredients until evenly distributed.


Spread evenly into a glass baking dish.


Bake at 375 degrees Fahrenheit for approximately 30 minutes. Keep an eye out. When it is ready, it should be firm, but moist.


Prick with a fork and the pour syrup on top so that it sinks into the holes and gets into the fiber of the cake.


The syrup involves simply melting together the honey, butter, brown sugar, and almond milk in a saucepan. Do not burn!


Cut your piece and enjoy.




The first of many…

Enjoy next to a warm glass of almond milk, spiced with some chai, vanilla or cinnamon.

Bon Appetit!

xo Aylin

Vegan Banana & Quinoa Pancakes

I love pancakes, but truth be told, they aren’t an ideal way to start any day – traditional recipes call for sugar, white flour, eggs and milk. Fortunately, you can have your (pan)cake and eat it too.

This recipe is vegan, save for the butter I used to cook it in, and uses almond milk in place of traditional milk and cooked quinoa and buckwheat flour in place of white flour. The quinoa gives the pancakes added protein and fluff.

I used bananas, but you could replace them with blueberries, strawberries, chocolate… you name it!

Vegan Banana & Quinoa Pancakes



3/4 cup buckwheat flour

3/4 cup cooked quinoa (according to package instructions—nix the salt and butter/oils)

1 1/2 cup almond milk (<click to learn how to make it yourself)

1/2 tsp baking soda

1/2 tsp sea salt

2-3 dates, pitted, soaked (1-2 hours)

1 banana, crushed

2-3 drops of liquid stevia or 1 packet of powdered stevia

Serves: 2-4


Mix everything together. That simple. Then cook evenly on both sides.


Serve with bananas sliced on top and drizzle with honey Smile with tongue out




Bon appetit!

xo Aylin