Vegan Chocolate Review (Truly Organic Foods) – Sacred Chocolate & Sun Biotics Probiotic Chocolate Bar

I’m going to be doing around 3-4 posts reviewing different products from the site Truly Organic Foods. They sells tons of awesome vegan and raw products and are located in Canada (yay!). They also ship to the US, but do not ship overseas at this time. (If you’re looking for a company that does ship overseas, then I usually use, although they won’t carry everything that Truly Organic Foods does.) They sell raw chocolate, coconut products, hemp, miso, sea vegetables, supplements, nut & seed butters, kitchen & bath products…many that I hadn’t tried or ever heard of before.

In this review, I tried the Sacred Chocolate in Mint Chocolate, which I had wanted to try for a couple of years now, and the Sun Biotics Probiotic Chocolate, which I had never heard of before. There are 10 Billion probiotics in every bar!


Here is what they look like:

I love the packaging of the Sacred chocolate! They also have a “Milk” Chocolate (vegan). I’m glad I got the Mint chocolate, since I prefer dark chocolate in general, but I definitely wouldn’t turn down the other either.

Oh yeah, before I continue: I Looooovvveee raw vegan chocolate. A lot. Ok, I’ll continue with the review.




The Sun Biotics packaging was interesting. It was wrapped in  a layer of plastic (not super great), and the rest was a little paper sleeve. It was actually a bit cumbersome to get out, but not a huge deal as I was more interested in how it tasted. 😉 I mostly wanted to keep the chocolate bar intact so I could take a nice photo of it, but if I were just consuming one that didn’t need to be photographed, I probably would have just ripped open the package. ;P

I had never heard of Yacon Prebiotics before, or even “Prebiotics.” I have only bought Yacon as a syrup. I looked up what Prebiotics were, and they are a carbohydrate that help probiotics grow and stay in your digestive system.




The Sacred Chocolate broke while it was in transit, but that’s ok. It is slightly larger than the Sun Biotics (Sacred Heart is 1.44 oz and Sun Biotics is 1.1 oz). It had a lovely minty scent right out of the package. It smelled real, you know? If you look at the ingredents, there are no crazy looking names or questionable ingredients. The ingredients are: Cacao Nibs, Maple Sugar, Cacao Butter, Peppermint Leaf and Peppermint Essential Oil.

Nom nom nom.



And here is the other one! This one is so cool – I love trying products I never new existed. The Sun Biotic chocolate bar is raw, organic and contains 10 billion active probiotics. The ingredients are:
Raw Cacao Nibs, Coconut Sugar, Raw Yacon Root Powder, Raw Cacao Butter, Raw Vanilla Bean and a Live Probiotic Blend of L. acidophilus, B. bifidum, B. lactis, B. longum.



I took a little bite of it… I couldn’t wait until I finished photographing them. I will get to how they both tasted in a second.



And here are the two together to show the size comparrison… or just another excuse to photograph chocolate.

Ok, so as for how they both tasted. I have to be completely honest: They were both delicious. I would definitely buy these. If you have only had the “classic” chocolate bars in stores, and then tried one of these, you would see that there is no comparrison (at least to me). These are so smooth and creamy, and it’s almost like you can taste every individual ingredient, rather than just a mishmash of decent to crappy ingredients in a lot of the mass-produced chocolate bars. That said, I’m going to go look up the ingredients to a random one and see what the frig is actually in them.

I’m not going to mention which bar it is, but it is a very popular one. The ingredients are:

Sugar, Flour (Sources include Wheat), Glucose Syrup (Sources Include Wheat), Milk Solids, Vegetable Fat, Cocoa Butter, Cocoa Mass, Glucose, Emulsifier (Soy Lecithin), Cocoa Powder, Salt, Natural Flavour (Vanilla Extract).

and one more:


I’d definitely feel better about consuming the Sacred Chocolate and Sun Biotics bars, even if I didn’t eat a vegan diet.

In regards to which one I prefer, If I had to pick one, I would go with the Sun Biotic bar. It is rich and is a darker chocolate than the Sacred bar, and I also prefer plain dark over mint chocolate. They both taste decadent and awesome though, so they are both winners to me! They would make a lovely gift. I find that they are so rich that I only need a bite or two and then I’m good. I’m going to savour them for as long as possible until I can get my hands on more.


I hope you enjoyed this review and learned about a couple of new products. Here is the Truly Organic Foods site and their facebook page:


LivWell Raw Superfood Protein Powders – Vanilla Bean & Cacao – Vegan Protein


Ever since I started an Instagram account for this site a couple of months ago, I have come across some awesome companies, including the one I’ll be talking about in this post. If you drink protein shakes, or want to give them a try, then this might be of interest to you! I have only purchased and tried Hemp protein before, as well as a couple of the Amazing Grass powders. LivWell uses a combination of different proteins, so it was nice to try something new. They currently have 2 flavours: Wild Vanilla Bean and Raw Cacao. The company is run by Joshua and Marissa, and they seem to really care about quality of their products, as well as being Eco-conscious. Their website is really nice too! Everything is methodically placed and the graphics and aesthetic are welcoming. All the correspondence I’ve had with them has been lovely, so I was more than happy to do this review! I’m drinking their Raw Cacao protein powder with some unsweetened almost milk as I write this. :)





Some awesome points to note:
  • Their packaging is 100% recycled and reusable
  • Their powders not heat processed (heat can destroy nutrients)
  • non-GMO
  • All ingredients are USDA certified organic
  • No artificial or synthetic ingredients
  • Gluten-Free
  • Raw
  • Vegan



As you can see in the ingredients, there really are no horrible, crappy ingredients at all:

Ingredients in the Vanilla Bean Flavour:

  1. organic pea protein
  2. organic sprouted brown rice protein
  3. organic hemp protein
  4. organic sacha inchi protein
  5. organic maca root
  6. organic vanilla bean
  7. organic ground cinnamon
  8. organic stevia leaf
  9. xanthan gum (for mixing)


Ingredients in Raw Cacao Flavour:

  1. organic pea protein
  2. organic sprouted brown rice protein
  3. organic hemp protein
  4. organic sacha inchi protein
  5. organic maca root
  6. organic raw cacao
  7. organic mesquite pod
  8. organic stevia leaf
  9. xanthan gum (for mixing)
I used a Blender Bottle to mix the powder with some unsweetened almond milk, but you can also use a blender to add in fruits and/or veggies for a filling and nutritious smoothie. :) I have never really been a fan of protein powders, mostly due to their flavour. That said, I have only tried around 4 or 5 different kinds. One that I did like was by Amazing Grass. I think it was a Vanilla Chai flavour. The LivWell protein powders remind me a bit of Amazing Grass. I think I’d prefer these blended with some fresh fruit and veggies, rather than just with water or almond milk. Something like a blender bottle works well for just mixing a liquid with the powder though, especially since I had 2 sample-sized packets, so I can just throw me and my bottle in my bag and mix it up whenever I wanted to.
I really love companies who love what they do and make healthy and eco-friendly products. If only more people were like this. If you are looking for a new protein powder to try out that is vegan and non-damaging to the environment in terms of their packaging, I would try out the LivWell protein powders, especially if you’re a fan of the Amazing Grass powders.
Where to find LivWell on the web:


Vegan Brownie Ice Cream with Peanut Butter Drizzle, Cacao Nibs, Toasted Coconut Shreds & Pecans (phew!)


Wowza, that title! As far as brownies and ice cream goes, this is probably pretty close to the healthiest way you could make this. The ice cream is made from frozen bananas and the brownies are made primarily from black beans. Also, the cacao nibs and toasted coconut are unsweetened, the pecans are unsalted, the peanut butter drizzle is made from PB2 (85% less fat than regular peanut butter) andddd… yeah, anyway, let’s get started. I did go a bit bananas (hurr hurr hurr) with the way I presented this, just for the sake of making something extra-delicious looking for you and for the sake of the photograph. If I were assembling this for myself, it wouldn’t look half as pretty. 😉 If you blended all of this with a bit of almond milk, it would make a delicious milkshake.

In order to be successful with the frozen banana ice cream, you’re going to need a pretty powerful blender / food processor. I have a Vitamix, but there are less expensive alternatives for sure. I’ve heard great things about the Blendtec too, and you can often get refurbished ones at a lower price.

If you can’t find some of the topping-ingredients, then no worries. I just wanted to make it extra fancy for you guys!


Vegan Brownie Ice Cream with Peanut Butter Drizzle, Cacao Nibs, Toasted Coconut Shreds & Pecans (phew!)
Ice Cream
  • a few frozen bananas
  • cacao powder, to taste
  • ½ tsp vanilla extract
  • shaved toasted coconut / shredded unsweetened coconut
  • cacao nibs
  • chunk of dark chocolate
  • PB2 (or regular peanut butter)
  • a few pecans
  • (scroll down for brownie recipes)
  1. To make the ice cream, blend the frozen bananas, cacao powder and vanilla extract together until smooth. It is gets too soft, pop into the freezer for a little bit until it firms up.
  2. When it's firm enough, remove from the freezer and serve - top with whichever toppings you'd like - I used shaved toasted coconut, shredded coconut, cacao nibs, shaved dark chocolate, pecans, and prepared PB2 drizzled on top.


This is the ice cream before it got super crazy – Just coconut and cacao nibs on top:


Then I added pieces of vegan brownie…ooooh. So, I made my own black bean brownies for this, but they didn’t turn out as great as past brownie recipes, so I will include a favourite of mine, plus the links for two other recipes on the Minimalist Baker blog and My Little Celebration. Mine doesn’t use black beans, but theirs does, so choose whichever you’d like!


Then I added pecans, shredded coconut, peanut butter drizzle and shaved dark chocolate. ;}

~brownieicecream_web4~  brownieicecream_web1~blackbeanbrownies_web2~




Quick Healthy Baked Cheezy Garlic Corn Chips

I can’t even go fathom how many packages of rice crackers I’ve purchased in my life. The wasteful packages is crappy to think about in itself. I also have this um, tasty issue where I will eat the entire package throughout the day, and the costs add up too. Anywayyyy, that brings me to this: Homemade baked chips! There are a few things that are great about making these:

  1. Save money
  2. Control portions (just make as few or many as you’d like!)
  3. Control what ingredients you’re using
  4. These are easy to make, so if you’re stuck in a snow storm (like me!) without being able to go to the store for rice crackers / chips, then you can make your own!
  5. These can easily be gluten-free if that’s something you’re concerned about.
  6. Know you’re awesome for making your own chips, while everyone else is out buying packaged less cool chips




Quick Healthy Baked Corn Chips
Prep time
Cook time
Total time
Serves: 16 chips
  • 3 small corn tortillas (makes around 16 chips, so adjust the number of tortillas from there), cut into whatever shape chip you'd like
  • ½ tbs nutritional yeast (cheesy flavour)
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • coconut oil / olive oil (I used coconut oil in a spray bottle for easy distribution)
  1. Preheat oven to 300F.
  2. Slice tortillas using a pizza slicer into the chip shapes you'd like. I just made standard triangle corn chip shapes.
  3. Place the chips into a bowl, spray or drizzle some coconut oil or olive oil, toss, and then add in the nutritional yeast, garlic powder and sea salt and gently toss again to make sure they are all evenly coated.
  4. Place then in a single layer on a parchment-lined baking sheet and bake for around 15-25 minutes. (My tortillas were a bit thicker than ones I have bought in the past, so mine took around 27 minutes. I would check them after about 10 minutes to see how they're doing. At about 24 minutes they went from still being quite bendy to hard at 27 minutes, so I think I'll remove them about 30-60 seconds earlier next time. They will firm up a tad more after you remove them from the heat. I would like to use thinner tortillas next time too... and make them more cheesy and delicious.


I will probably make another post showing how to make chips completely for scratch, but as this is a super easy recipe, I wanted to make it quick by using pre-made corn tortillas. Get out your tortillas:



Slice them into chip shapes (Whatever shape floats your boat)





Place them in a bowl, spray or drizzle on some olive oil or coconut oil (if using coconut oil, make sure it’s in it’s liquid form) and add in the flavour!:



Place on a parchment-lined baking sheet so none of the chips are touching each other:



Bake as per the directions and you’re done!:






Baked Oatmeal Breakfast Cakes with Chocolate Peanut Butter Frosting (Low Fat & Low Sugar Recipe)


Mmm baked oatmeal cakes that are healthy and super easy to make and to customize! I’ve been making these for a couple of days. I just ate one with some fresh blackberries and it was a delicious combination. I’ve also been using PB2 every day – Not as amazing as real peanut butter, but pretty dang good considering most of the oil/fats have been extracted. It has around 85% less fat and calories than regular peanut butter. Anyhoo…look at this delicious treat (and my cat…well, that photo is a couple of years old when I first tried PB2 for the first time, but I thought I’d share it again!):

I either get mine at a local supplement store, since I get a bit of a work discount, but I usually get it from iHerb, since they have the cheapest prices.




Baked Oatmeal Breakfast Cakes with Chocolate Peanut Butter Frosting
Prep time
Cook time
Total time
Serves: 2
Oatmeal Cakes
  • 1 cup rolled oats
  • ½ cup unsweetened apple sauce
  • ½ cup unsweetened almond milk
  • 1 tbs xylitol
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • Optional: small handful of raisins and/or frozen/fresh blueberries
Chocolate Peanut Butter Frosting
  • 3 tbs PB2
  • 1 tsp cacao powder
  • 1 tsp xylitol (or more/less depending on your sweetness preferences)
  • beet powder, optional (just makes the peanut butter a pink colour)
  • 1 tbs of water at a time, until it's the desired consistency.
  1. Preheat oven to 375F.
  2. In a medium-sized bowl, add in all of the Oatmeal Cake ingredients and mix well. Get out two ramekins and evenly distribute the mixture between then. Place on a baking sheet and bake for 25-30 minutes. They will firm up a little bit once they are removed from the oven, so as long as there aren't any wet areas, they should be good to come out.
  3. Allow to cool for a few minutes (this makes them easier to pop out of the ramekins) while you prepare the Chocolate Peanut Butter Frosting. Simply mix the ingredients in a small bowl and then spread onto your oatmeal cakes. Add some berries / fresh chopped fruit and enjoy! You can keep extras in the fridge for a couple of days.


oatcakepbicing_web3~ oatcakespbicing_web2~



link Body Jewelry Review


I thought I would do something a little different and review the company that I get my piercing jewelry from. :) If you were looking for recipes then you can head over to the Recipe Index for a plethora of tastiness. Calm Mind Busy Body will remain 90% yummy vegan recipes, but I like to mix it up from time to time, and add a little more personal content here.

Disclaimer: I was not asked or paid to do this review. It was just something I chose to do and is 100% my opinion and experience. :)

So this review is going to be on my experience with, which is a body jewelry (primarily piercing jewelry) website. I have ordered from them 4-5 times and have had an overall great experience.

EDIT: At the time of writing this, they currently have a 15% off coupon. I’m not sure it will last, but here it is: Candy15


I currently have the following piercings (I think I’m at my max, but I think I might get 1-2 more…sorry mom):

  1. 4 lobe piercings
  2. 2 cartilage piercings (industrial)
  3. 2 nostril piercings
  4. 1 septum piercing
  5. 1 tongue piercing
  6. 1 navel piercing

And even though this isn’t a piercing experience post, I will list them from least painful to most painful. I know pain is different for everyone, but here is mine:

  1. Tongue (Not painful at all – swelled a bit for the first few days but very easy healing and fast healing)
  2. Septum (This was an easy-ish one for me. I did tear up, but it wasn’t that bad)
  3. Left Nostril (this wasn’t too bad.. for some reason the right side sucked)
  4. Lobe Piercings (I must not have eaten enough because I wanted to faint after piercing the first lobe…then again, I had all four done at once)
  5. Right Nostril
  6. Navel (really didn’t hurt to get it pierced, but the healing in the first three week was CRAPPY)
  7. Industrial (2 cartilage piercings) – (this was my second piercing, and it hurt, yo. Takes forever to heal and it still acts up from time to time, even though I got it around 6 years ago)


Here’s my cat Pants creepin’ in the photo. I just had a regular horseshoe septum piercing in:

IMG_5661 Industrial piercing:


The awesome sparkly Septum Clicker I put in for dance shows ($9.99) and stainless steel nose hoop ($1.99):

photo 1

I’m still waiting for my belly button piercing to fully heal (it’s at about 5 months as of writing this), so I haven’t been able to switch out the jewelry, but there are tons of jewelry on for navel piercings. I’m pretty sure they have more of those than all the other types combined. Kind of daunting to sift through them all. 😛



  • The prices are really great – way lower than most of the online and offline stores I’ve looked at. Most of the nose jewelry I get is around $1.99.
  • There is always some kind of discount floating around, usually between 5-15% off, and orders over $20 receive Free Shipping. If there is a shipping charge, I believe it is $2.99 for US orders and $4.99 for Canadian orders.
  • They are always packaged well and the shipping times have been pretty decent for me (I’m in Canada and the company is based in the US).
  • The customer service has been awesome. I had a slightly faulty item in with a few other items and the customer service was quick to get back to me and refund me for the faulty item.
  • They share buyer’s instagram photos featuring different pieces of jewelry. This is not only a great promotional tool for Body Candy, but it lets people see what jewelery looks like if it is hard to picture just based on the main photo.
  • They have a reward point system. 10,000 points = $1 saved. You can earn points from buying things off their site and for leaving reviews.


  • I find their Search bar a little cumbersome and don’t always find it super successful and intuitive when I’m searching for something.
  • Some of their items aren’t super amazing in quality, but some things are so inexpensive that I just order more than one so I have a backup. My Septum Clicker has started to tarnish, but I think I can clean it up. I’m actually thinking about ordering another one in a slightly different style. It’s $23.99, so it’s among some of the more expensive pieces.


Some of what’s shown above are a couple of stainless steel nose hoops, cone horseshoe, bioblast nose cone, a silver nose cone and a couple of diamond nose bones.

As you can see, my septum clicker needs to be cleaned, since I don’t wear it that often. BodyCandy has a page on how to care/clean your jewelry.



Guh…writing this post has made me spend the last 20 minutes browsing their site. My cart has $30+ worth of stuff in there…must close browser.

Hope this was helpful is some way. :)


Crispy Baked Sweet Potato Noodles – Spiralizer Recipe


I am a big sweet potato fan – I used to have them whole and baked in the past, but I’m not really a fan of them prepared that way anymore. I love making them into noodles, patties, chunks, fries…etc. Today I tried something a little different. I usually use a julienne peeler to get them into strands, but I used my spiralizer this time to get the job done more efficiently and it worked like a charm!

This is what they turned out like when spiralized, spiced and baked:

Yum? Then keep on reading! :)


Spiralizingggggg (this is the kind of spiralizer I use):





Coating in spices:


Laying on a baking sheet before baking:


Final Result!:crispysweetpotato_web6~

Crispy Baked Sweet Potato Noodles
  • 2 medium sweet potatoes / 1 large, peeled, ends chopped and spiralized (Or julienned)
  • ground black pepper, to taste
  • 1 tbs nutritional yeast
  • red hot pepper flakes / cayenne, optional and to your taste
  • 1 tsp garlic powder
  • ½ tbs vinegar
  • 1 tbs extra virgin olive oil
  • 1 tsp curry powder
  • 1 tsp italian seasoning
  • 1 tbs corn starch
  1. Preheat oven to 375F.
  2. Prepare the sweet potatoes and put into a large bowl. Add in the rest of the ingredients and toss to combine. Next, get out a baking sheet and line with parchment paper. Place as many of the sweet potato noodles on there as you can without overlapping them if possible.
  3. Place in the oven for around 15-20 minutes. I checked on them about 3 times and flipped them. Since all ovens are different, it isn't possible to say the exact time that yours will be crispy - it also has to do with how wet the sweet potatoes start off as.
  4. The edges of a few of mine got burnt and some remained a little less crispy, but I still thought they were yummy so I wasn't too fussy about that. If you want yours to be all crispy, just make sure to keep an eye on them so they don't burn.
  5. Next, remove from oven and allow to cool for a minute before serving. I enjoyed these as a side and also as a little snack with ketchup.



Fast Vegan Chocolate Peanut Butter Hearts – PB2 Recipe


If you’re looking for a very quick way to make an impressive little yummy gift for someone (or yourself!), then these chocolate peanut butter hearts will do the trick. I loveeee chocolate peanut butter cups, but the vegan brands are hard to come by and are quite pricey. This will satisfy any chocolate & peanut butter cravings, and by using PB2 (powdered peanuts), it’ll reduce the fat and calories by quite a bit. If you want to go all in, use natural peanut butter and it’ll be that much better! I do love PB2, but it just doesn’t quite compete with regular natural peanut butter. I’m not complaining though, since these are delicious. You can of course make the chocolate from scratch, but I thought I would keep it very simple for this one.

Also, Calm Mind Busy Body has an Instagram now!





Vegan Chocolate Peanut Butter Hearts
  • 2-3 tbs vegan chocolate chips (I used Enjoy Life Mega Chunks)
  • 1 tbs *PB2, mixed with a small amount of water (like ½ tbs) so it is spreadable but not runny (Or regular natural Peanut Butter - PB2 just lowers the fat and calories and is what I had in the kitchen)
  • Silicon Heart Molds / Chocolate Molds (Whatever shape you like, I just wanted to make Hearts this time. :))
*In case you haven't heard of PB2, it is basically powdered peanuts with most of the fat removed from them, so the fat content is greatly reduced. You just mix with water until you have the peanut butter consistency that you like!
  1. Heat the chocolate in a small pan on skillet (I have a very tiny skillet - I wouldn't advise using a regular-sized one) and stir with a spatula until it is smooth. While that is heating up, prepare your PB2.
  2. Carefully pour the chocolate into each mold so it is only half-full. Place in the freezer for just a few minutes so the chocolate firms up a bit. Next, scoop a small amount of the prepared PB2 into each mold and then pour the rest of the chocolate onto the molds until they cover the PB2. Pop back into the freezer for a few more minutes and remove once they are firm. If you are using silicone molds, they should be especially easy to pop out. :)

Just to show something a little different! I was too impatient and took these guys out before they were hard enough, so they got gooey… still yummy, but not as neat and tidy and I could have got them. But hey, they’re skulls doin’ their thangs.


chocolate peanut butter~



Vegan Strawberry Chunky Chocolate Ice Cream & Strawberry Milkshake with Cashew Cream


I live in Canada and it is still cold here, but I still enjoy cold beverages and treats when I’m warm inside of my apartment. I had a few leftover strawberries in my fridge that needed to be used, and I had a few frozen bananas in the freezer, so I decided to blend up some strawberry ice cream in my Vitamix. Then, I decided to turn it into a milk shake, just because!

If strawberry ice cream isn’t your thing, here are some variations. Just use the frozen bananas as a base:

Ice Cream Flavours

  • Chocolate Ice Cream: add Cacao Powder
  • Chocolate Peanut Butter Ice Cream: add Cacao powder & PB2 or Natural Peanut Butter
  • Vanilla: add in vanilla extract
  • Mint Chocolate Chip: add a couple of drops of peppermint extract and vegan chocolate chips
  • Matcha Ice Cream: add in Matcha Green Tea Powder

And there are ton more – Check out Pinterest for more ideas.

Keep on reading for instructions on how to made this healthy strawberry vegan ice cream, and to turn this:


Into this:



Vegan Strawberry Chunky Chocolate Ice Cream
Prep time
Total time
Serves: 2
Ice Cream
  • 3 frozen bananas
  • 4-5 small-medium strawberries (mine didn't happen to be frozen)
  • 1 tsp xylitol, optional
  • ½ tsp vanilla extract (can omit if you'd like)
Toppings / Stir-ins
  • The strawberry ice cream you made
  • ½ cup unsweetened almond milk
  • handful of soaked raw cashews
  • extra water/almond milk
  • sweetener (agave nectar, soaked pitted dates, xylitol, coconut sugar
  1. To make the ice cream, blend the frozen bananas, strawberries, xylitol and vanilla until smooth and creamy. If you have a powerful blender, such as a Vitamix, this will be a relatively speedy process. If you have a less powerful blender, you may have to scrape down the sides a couple of times with a spatula to make sure everything gets fully blended.
  2. Transfer into a freezable container and place in the freezer (it might get a bit soft from blending, which is also nice, but I like it to be a little firmer) while you prepare the chocolate.
  3. In a small pot or skillet, heat the chocolate chips and coconut oil just until it is smooth and a pourable consistency. You may be able to omit the coconut oil, but just for the sake of making it a more liquidy consistency, I added it in.
  4. Once your ice cream is at a firmness that you are happy with, remove from the freezer and drizzle on the chocolate and sprinkle with the coconut. The chocolate should harden within a minute or two and make a chocolate shell. Now you're all done! Mmmmm. :)
  5. To make a strawberry milkshake, blend the ice cream with some almond milk. Add more milk if it's too thick. If you want to top with cashew cream, blend some soaked cashews with sweetener and a bit of water/almond milk until it is smooth and creamy. I added just a pinch of beet powder to give a pink colour for the photos, but it doesn't add any flavour, so no worries about adding that in.


This is what it looked like straight out of the blender without being placed in the freezer to firm up- similar to soft-serve consistency:









Chickpea Spread / Pate – Faux “Tuna”

One of my favourite quick vegan snacks to make is a chickpea spread/pate (or sometimes referred to as faux “tuna”, depending on how you flavour it). I’ve been eating it quite a lot lately, and it is very versatile.


Chickpea Spread / Pate - Faux "Tuna"
  • 1 can of low-sodium/no salt Chickpeas, drained and rinsed
  • ⅓-1/2 sheet Nori (seaweed sheet)
  • 1 tsp dijon / regular mustard
  • ground black pepper, to taste
  • 1 tsp curry powder
  • cayenne / red pepper flakes, to taste
  • 1½ tbs vegan mayo (or silken tofu)
  • 1-2 tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp apple cider vinegar / white vinegar
  • 1 celery stalk, chopped into small cubes
  1. Add everything except for the celery into a food processor/blender and blend until mostly smooth. Sometimes it's nice to leave some semi-whole chickpeas to add texture. Stir in the chopped celery and you're done!
  2. Serve on top of salad, on crackers, in a rice paper or lettuce wrap, in a pita or tortilla, or in a nori sheet and make chickpea spread "sushi'... I like adding either chopped pickle or green olives into the mixture. Yummmmm. :)



  ~  ~  ~  ~

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