Summer season is around the corner and here at CF, we like to put together some vegan recipes, full of the good stuff to recalibrate our diet after this silly season.
Sometimes a detox plan after some extras (hi, alcohol, refined sugar and a lot of gluten) can be a bit challenging, however, we wanted to make it easier for you and share some tasty and healthy vegan recipes that not just have a low-impact cooking schedule but also it’ll bring the flavour and wellness back to life.
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The Ditch List
- White Sugar
- Gluten
- Alcohol
- Dairy
- White Rice
- Soy
1. Collagen Raspberry Pineapple Smoothie
Serve for 1
- 2 Pitted Dates
- 1 teaspoon grated fresh ginger
- 1 spoon of Vida Glow marine collagen
- 1/2 cup fresh raspberry’s
- 1/2 Cup Frozen Pineapple
- 1/2 teaspoon Maca Powder
- 3/4 cup unsweetened cashew milk
- 3 Ice Cubes
- Mint leaves
A delicious vegan smoothie perfect for breakfast or for your afternoon tea, it tastes remarkably fresh and will give you the boost of energy that you are looking for.
2. Blueberries and Peanut Butter Oats
Serve for 2
- 2/3 cup gluten-free quick-cooking oats
- 1 cup unsweetened almond or cashew milk
- 1/3 cup fresh blueberries
- 1 tablespoon peanut butter
- 1 teaspoon goji berries
- 1 teaspoon chia seeds
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon coconut sugar
A delicious filling vegan breakfast to start a day plenty of nutritional goodies and detoxifying our body.
Add into your brekkie bowl the oat, chia, cinnamon, coconut sugar and salt, whisk them with the almond or cashew milk for a few seconds until everything is combined. Add the blueberries and goji berries as topping with the peanut butter on top and Enjoy!
3. Truffle Coconut-Mushroom Chickpea Pasta
Serve for 2
- 1 Cup of portobello mushroom
- 1 Cup of Shitake mushroom
- 1/2 cup of Truffle oil
- 2 Cups of chickpea pasta
- 2 Tablespoon of nutritional yeast
- 1 cup of coconut cream
This vegan pasta is super easy to make and feels like a full-carb pasta but actually, it’s super healthy, vegan and filling thanks to the chickpea as the main ingredient.
Put the mushrooms in the pan with the truffle oil and stir for 7 minutes, once the mushroom is ready is time to add the coconut cream very slowly. Toss the sauce with cooked chickpea pasta (we like to cook it a couple of minutes less of the package suggest for the audience point) and spark m nutritional yeast for the cheese flavor.
Finish with a sprinkle of salt and paper, extra point if you have truffle salt at home!
4. Sesame Kale Chicken Salad
Serve for 2
- 1/2 Cup of Kale
- 1 Cup of Spinach
- 1 Chicken breast cutlets
- 1 Teaspoon sesame oil
- 1 Lemon Juice
- 1 Teaspoon sesame seeds
- 1 Teaspoon Goji Seeds
- 1/4 cashews (Optional)
This is a perfectly easy and healthy vegan salad that won’t take more than 15 minutes to have a delicious dish ready. The healthy dressing is so simple and the acidic of the lemon balance the flavor of the sesame oil.
Heat a pan with olive oil and sprinkle some Himalaya salt over the chicken. Grill until the chicken is ready. While the chicken is cooking, combine the sesame oil with the lemon juice and put all together in a large bowl with the spinach and kale. Slice the grilled chicken and add to the salad. top with the Goji berries, sesame seeds, cashews and a pinch of Himalaya salt.
5. Detox Asian Salad
If you want a fresh light vegan meal this is a great option to go for, you can eat it on its own or you can add some baked salmon or grilled chicken if you are not vegan and want a little more extra.
Serve for 3
- 1 Cup small snap peas
- Asparagus
- 1 Cup Romanaine, chopped
- 1 Cups Cabbage finely-chopped
- 1/4 Cup Chopped Cilantro
- Dressing
- Lemon Juice
- 1 Table Spoon Gluten Free Soy Sauce
- 1 Tablespoon Coconut Sugar
- 3 Tablespoon Sesame Oil
- 1 Tablespoon Olive Oil
- Salt and Peper
For the dressing, whisk all together and add some salt and pepper to taste.
Bring in a pot salted water to boil and add the asparagus and the peas, then drain and refresh in cold water. Once the veggies are dry, you can combine with the romaine the cabbage and the cilantro in a bowl, toss with the dressing and serve.
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