Eat your skincare: Bananas are rich in potassium, vitamin A, B, C and E. Bananas help hydrate and moisturize the skin. They can help fight acne causing germs and also, control oil in the skin. Slather a mushed up banana on your face and allow to set for 10 minutes and thoroughly rinse off and use your cleanser afterwards, serum and moisturizer. This mask will leave your skin feeling hydrated and refreshed. Okay, back to the recipe.
I loved Granny’s banana pudding, it was rich, creamy, decadent and just plan delicious. I thought about her this morning and so this is in honor of her. Love you and Miss you Granny.
Here’s the recipe. Enjoy!
1 scoop of Vega One Protein and Green smoothie mix
1 cup non dairy milk
4 ice cubes
4 sliced banana circles for garnished and a dash of cinnamon
1 Belvita cookie or a vanilla wafer
Add all ingredients to your blender, Vitamix or Ninja, except the 4 banana circles, cinnamon and cookie or wafer. Blend until completely mixed. Pour in a glass. Add bananas on top, with a dash of cinnamon and add your cookie or wafer on the side. Enjoy. Hey, don’t forget to Set the Table with Love.
I love Instagram! I love looking at all the wonderfully creative ideas everyone is sharing about Raw, Vegan and Vegetarian cuisine. It is so inspiring on my journey of eating more healthier each and every day.
I enjoy making smoothie bowls for breakfast and for dessert. It is supper easy. All you do is make your favorite smoothie mix. I like adding a vegan protein powder to my smoothie mix. My favorite is Vega One, their smoothie mixes are packed with vegan protein, greens and so much nutrition. I add this to my smoothie, which usually consist of some type of fruit.
The picture below is my Mango Smoothie bowl.
1 1/2 cup frozen mangos chunks
1 to 1 1/2 cup non ~ dairy milk
1 scoop Vanilla Flavor Vega One smoothie drink mix.
cut fruit, goji berries and coconut flakes.
You can add whatever you like. If you want to have fun with this make a nice Smoothie Bar. All you have to do do is make a base of your favorite flavored smoothie. Keep it simple, the toppings will give you all the different flavors. You can chop up kiwi, bananas, mangos, apples, add cacao bits, coconut flakes, dried fruits and your favorite nuts and seeds. Add these to individual bowls. Give each person a bowl full of the smoothie base and let them add whatever fits their fancy. The fun part is all the different combinations everyone will come up with. You want to make your smoothie a little thick and make sure you use frozen fruit, to give it a thickness. TIPS: Smoothie bowls can melt quickly, so a good idea is to add the smoothie to each bowl and allow to set in the freezer for a few minutes so it can slightly solidify not freeze.
I love this time of the year. FALL is upon us. I enjoy the bounty of this season. Fall brings us so many wonder vegetables like squashes, apples, pumpkins, parsnips, cabbages and so much more. Well I found the most beautiful butternut squash and decided to make it two ways. A vegan Roasted Maple Butternut Squash soup and a Raw Butternut Squash and Red Cabbage Slaw. The bought were divine. This soup is so sweet, buttery and has a little kick. I hope you enjoy it as much as I did. Oh yes! Remember to Set the Table with Love
1 (2-3 lb) butternut squash, peeled and seeded
3 Tbsp olive oil ( 1 tbsp will be used for roasting)
2 cups low sodium vegetable broth
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp cardamom
1/4 cup maple syrup
pinch of sea salt and cayenne pepper to taste
Peel and roughly dice squash, drizzle 1 tbsp of olive oil over the squash, then roast for about 35 minutes or until squash is tender, not mushy. This soup has lots of texture. Add roasted squash to a Ninja,Vitamix or high-powered blender, stir in maple syrup, all your spices, vegetable broth and add the remaining 2 tbsp of olive oil. Blend. You can add more vegetable broth, if you want a thinner soup. If you need more seasoning add sea salt and cayenne pepper to taste. The soup should be still warm, but if it is not, add it to a pot and warm it up for a few minutes. Bowl your soup and drizzle a little olive oil over the top before serving and as Chef Elliott Farmer said, add a few chives and it’s the bees knees. Lold. 😁