Glowing Vanilla Shake

This version of a vanilla shake (housed of course in a bowl) isn’t quite the classic vanilla milkshake you might envision when you think of such an iconic American treat. However, my recipe involves no ice cream, no dairy, no added sugar and definitely no preservatives or foreign chemicals so we are SO winning by comparison! 

Not only is it already packed with good-for-you fruits but with the addition of cauliflower - this rich and delicious smoothie/shake/bowl is just over the top wonderful. 

I love to make my smoothies SUPER thick, l actually wish I didn’t have to include liquid at all. The closer to an ice cream consistency that I can get, the better. 

The month of July always puts me into a very-Americana mood. I deck the house out in stars, stripes, navy, red and use the entire month as the perfect reason to break out all my favorite summertime flavors. I wanted to pull those flavors into a quick recipe and as per usual it came out in the form of a smoothie (when doesn’t it? I literally live off smoothies and smoothies bowls, y’all!) 

Let’s walk through the benefits of this Glowing Vanilla Shake. 

Cauliflower may be the white veggie but that doesn’t mean it’s lacking in the nutrition department or in the versatility arena. From tacos to salads to smoothies- is there anything cauliflower can't do? Cauliflower is a great provider of Vitamin C and folates. Tahini (ground sesame seeds) is typically used in savory dishes as a component in dressings but I love using it in this unexpected way. Sesame seeds are a rich source of calcium and Vitamin E which is an antioxidant, helping to protect those precious cells of yours from the harm caused by free radicals! Hemp seeds are a wonderful source of protein and Omega-3s not to mention they do magic to help give your skin that glowing, just showered freshness. Vanilla and banana add sweetness, creaminess and the most pleasant aroma! I'm sold!!!

Glowing Vanilla Shake

You need:

  • 1/2 cup unsweetened almond milk
  • 1 cup cauliflower- steamed & blanched, frozen or raw (if you have a high-speed blender) will work!
  • 1 frozen banana
  • 1/2 cup ice
  • 1 TBSP runny tahini 
  • 1 TBSP hemp seed
  • 1 tsp pure vanilla extract 

Get cooking:

  1. Add all ingredients to a blender, puree until thick and creamy. 
  2. If you need to add more liquid to get your shake moving, do so in small increments. 
  3. If eating as a bowl top with chia, cherries and granola!

       

    I Can't Believe It's Not Dairy Spinach and Artichoke Dip

    If you are on the hunt (as I ALWAYS am) for a knock your socks off, can't believe it's not dairy ultra creamy dip to help celebrate America's birthday- then you have arrived at the right place! This dairy-free, vegeterian friendly Spinach and Artichoke dip is astonishingly creamy and cheezy.

    I can't say this is the lightest dip I've ever served but my golly it might be the BEST dip I've created. The plant-based cream cheese in this dip really takes the creamy factor over the edge. The cheezy flavors paired with slightly sweet spinach, chunky artichoke hearts and just a hint of spicy heat is out of this world delicious. My mouth is watering and I'm seriously considering taking the leftovers out of the fridge right now to demolish before anyone else gets back home. This recipe will not disappoint and it will certainly win over any dairy-free skeptics in your life. They'll be clamoring over it and saying "I can't believe it not dairy!" Which is always the goal for me!

    I everyone has a safe and happy holiday!

    Dairy-Free Spinach and Artichoke Dip

    • 1 TBSP ghee
    • 1 cup diced yellow onion
    • 4 garlic cloves, minced
    • 3/4 cup soaked, rinsed and drained raw cashews
    • 8 ounces vegan cream cheese, I recommend Kite Hill brand
    • 1/2 cup water
    • 4 TBSP nutritional yeast
    • 1/2 tsp fine sea salt
    • 1/2 tsp ground black pepper
    • 1/8 tsp cayenne pepper (Use more if you like it spicy!)
    • 1 tsp fresh lemon juice
    • 1 14 ounce can water packed artichoke hearts
    • 15 ounces or 1lb frozen chopped spinach (this was 1.5 bags for me)

    Get cooking: 

    1. Soak cashews overnight or soak in boiling water for one hour
    2. Preheat oven to 350 degrees
    3. Place a round cast iron skillet over medium heat and add ghee to coat skillet.
    4. Add diced onion and saute for five minutes or until translucent.
    5. Add garlic to skillet and cook 1 minute. 
    6. Remove from heat and set aside.
    7. To a high speed blender: add cashews, cream cheese, water, lemon and onion garlic mixture. Puree until ultra creamy.  Add nutritional yeast, salt, pepper, cayenne. Blend. Taste and adjust seasonings as needed- add more salt, pepper or cayenne. 
    8. Drain artichoke hearts and pat dry. Add to the same cast iron skillet you used to saute the onion/garlic. Add the chopped spinach. Stir to combine. 
    9. Pour the cheese mixture over the artichoke hearts and spinach. Stir. 
    10. Bake in the oven uncovered for 30 minutes. Remove and give it a stir before serving if a thin skin has formed on top. 
    11. Serve with red pepper flakes, tortilla chips, plantain chips or carrot coins. 

    Store covered in the fridge and reheat in the oven on 350 degrees for 20 minutes before serving. 

    Vegan Grilled Corn Chowder

     Hearty, creamy corn chowder with a rich and smoky flavor straight from the grill! 

    I always see chowder on restaurant menus and they sound so delicious! I would never be able to order one because obvious reasons- HELLO TUMMY ACHE! I know summer isn’t the obvious time for eating soup but I just can’t help myself, y’all. Corn was pretty much the only vegetable I ate growing up- okay- it was literally the ONLY vegetable I ate. Not even white potatoes were in my repertoire. I thought they tasted like mosquitos but how in the world would I have known that? 

    This Vegan Grilled Corn Chowder takes about 30 minutes from start to finish so this is a breeze for weekday home dining. I absolutely love enjoying a traditionally cream heavy dish lightened up for all us clean eaters. You would just never know the difference, I promise!

    Vegan Grilled Corn Chowder

    You need:

    • 1 TBSP + 1.5 TBSP extra virgin olive oil
    • 1/2 medium yellow onion minced  
    • 1 bay leaf 
    • 4 fresh cobs of corn, still husked 
    • 1/2 TSP salt 
    • 1/4 TSP pepper
    • 1.5 cup low sodium vegetable stock
    • 1 cup coconut milk(light or full fat from the can)
    • 1 TSP fresh tarragon minced for garnish 

    Get cooking:

    1. Fire up the grill! 
    2. Peel corn husk back but do not remove. Remove as much silk as possible. Drizzle with olive oil and sprinkle with salt and pepper. Push husks back around cob. 
    3. Once heated and cleaned of any leftover food debris- place husked corn cobs over medium direct heat. Rotate every 2-3 minutes until charred and tender on all sides.
    4. Using a sharp knife, slice off the bottom each cob so that is sits flat against a cutting board. Run knife to break kernels free from cob.
    5. Add oil to a large heavy bottomed stock pot or dutch oven and heat over medium.
    6. Once shimmering, add minced onion with dash of salt, cook until translucent- about 7 minutes. 
    7. Add bay leaf and stir until fragrant- about 1 minute.
    8. Add vegetable stock, coconut milk, salt, pepper, and corn. 
    9. Let simmer for 15 minutes.
    10. Remove 3/4 cup of the soup to a blender. Let cool slightly (so that it doesn’t explode) and puree until smooth. Add back to pot. 
    11. Reheat if needed.
    12. Serve with fresh chopped tarragon. 

    Serves four. Keep leftovers in the fridge for 4 days in an airtight container.