More fun with kumquats! This simple Kumquat, Honey & Thyme Marmalade is a beautiful combination of four simple ingredients to make a sweet, herbal jam with a hint of that marmalade bitterness fans know and love. Spread it on simple almond crackers, manna bread, sliced granny smith apple or stir some into a cup of steamy chamomile tea. Experiment. Have fun. Read more…
This cereal is inspired by my pal and photographer Marta Sasinowska. She texted me this afternoon telling me all about this amazing cereal she came up with using chai tea spice (the girl is crazy for it), quinoa and fresh, sliced apple—but “oops”—she didn’t take any photos and didn’t write down the recipe. She assured me that is was “super delish though!” [friendly eye roll] After some kind encouragement to document next time, I decided I’d make a version myself to share because it did sound quite tasty.
This Almond Chai Quinoa & Chia Breakfast Cereal is a gluten-free, dairy-free, warm and naturally sweetened way to start off the day—full of protein-rich quinoa and omega-3, fiber-rich and hydrating chia. It has an earthy, warming flavor that is especially comforting on a rainy morning. You can make your own chai spices with our Rooibos Chai Spice recipe, too… Read more…
When my girlfriends and I go on vacation, we tend to drink a lot of chai tea—it’s such a treat. But weaning off of it afterwards is always tough so I have come up with a spicy Rooibos-based combo for chai that satisfies that rich hot beverage craving without the dairy, the soy or the caffeine. This one’s inspired by Marta and Maya and Joshua Tree. Read more…
As an artist and health-conscious endurance athlete, Yifan Luo loves combining creativity and a passion for delicious, nutrient-dense ingredients when “playing” in the kitchen. Since becoming vegan a few years ago, Yifan has come to see food as “so much more than just calories, carbs, proteins and fats—wholesome, plant-based food is fuel for life with the power to enrich not only your body, but also your energy, attitude, and planet.”
Yifan recently started a vegan food/fitness blog to record the training journey for a first Half-Ironman triathlon, and all along the way you can see highlights of some of the yummy vegan meals that will fuel this intense training. Yifan says that “these Raw kale Bars are great before or after a workout, long bike ride or hike…but also great whenever you want a nutritious snack.” Think this nutrient-rich recipe has what it takes to win The Big Kale Contest? Tell us with a comment below and be sure to “like” the recipe post on the YumUniverse Facebook Page if so. Read more…
Oh yes, the competition for The Big Kale Contest is heating up, folks. This is a tasty looking entry is from our Grand Prize winner from YumUniverse’s First Birthday Recipe Contest. Lisa (a.k.a. theVeganLisa) is the blogger behind VeganCulinaryCrusade.com and she is a big believer in the power of plants. She’s always recruiting more members for Team Kale with tasty recipes like this one. Her entry for Mini Crustless Kale & Mushroom Quiches are perfect bite-sized goodies for summer brunches and Sundays at home.
Finalists for The Big Kale Contest will be announced April 26th (we extended the date for more voting time). Do you think Lisa can dominate in the Kale category like she did in the dessert category? Tell us with a comment below and be sure to “like” her recipe post on the YumUniverse Facebook Page if so! Read more…
Cacao Rooibos Kasha is a creamy, warming cereal that’s packed with antioxidants thanks to Rooibos tea leaves and cacao. And thanks to the alkaline-forming buckwheat you’ll get a hefty dose of protein, vitamin E, vitamin B, calcium, manganese and a healthy amount of the amino acid tryptophan which enhances mood and mental clarity. Who knew that chocolate for breakfast could be so good for you? Read more…
As YU know, our buddy Buckwheat is Whole Food of the Month and this is one of my favorite warm breakfast cereal recipes full of essential fatty acids, protein and antioxidants. Feel free to add sliced banana or other berries to the mix for a super satisfying gluten-free breakfast. Soak the buckwheat groats before you go to sleep the night before for optimal nutrient assimilation (and taste). Read more…
This post is dedicated to my cousin Richard, who has been kindly begging me for this recipe since he tried it a few weeks ago. This gluten-free, dairy-free bread goes perfectly well with Hearty Multi-Bean & Chia Seed Chili—I almost never make one recipe without the other and you can even bake the two together to create a casserole (see below). Amaranth is a nutritional powerhouse—high in lysine, calcium, protein, fiber and has a nutty, almost malty flavor. Popping the amaranth is fun and really adds a subtle popcorn-like taste to this unique, earthy bread which can be prepared in a pie pan, mini muffin tins, as drop biscuits or as regular-sized muffins. Versatile and delish. Read more…
Contributor Kathy Beymer (also from Merriment Design) and I came up with this recipe together the other night. We wanted a treat without too much time investment and chia puddings are such a delicious, nutrient-rich treat that can be whipped up in 10-15 minutes. I didn’t have raspberries to make my Cardamom Cream Pudding and Kathy was craving chocolate so I thought we could make a remix of my Raw Cacao Avocado Pudding, adding some Mexican spices for a fancy Whole Food of the Month version. We were successful! Feel free to leave out the cinnamon and cayenne if you want a simple chocolate version, or leave out the cinnamon and cayenne and add 1 tsp peppermint extract for a chocolate mint version. Top with bananas or shaved chocolate. And yes, you can have this for breakfast. Yum. Read more…
