Here we are again…it’s Healthy Vegan Friday today! Can you believe we’re opening up our fifth week of submissions for this weekly blog party already (read here to find out the details about how to submit your recipe)? I’m so pleased that it’s a hit and I gotta say, I’ve personally benefited from seeing all of your incredibly, healthy vegan recipes. I am more inspired than ever to cook at home and try new dishes. (You can read about my experimentation with Vicky’s Lemon Bars made from garbanzo beans here).
I’m presenting one of the top three most-clicked upon recipes from last week and it comes from Emily at Triumph Wellness. In this post, Emily talks about weaning (no pun intended) her family off of dairy and the health improvements that have resulted. Emily’s story is particularly interesting because she hails from Israel and has a unique perspective about coming to terms with the cruelties inherent in the dairy industry. I also enjoyed Emily’s description of the nut-milks she is making as alternatives for her spouse and kids. You can read the full post here; I like this picture that Emily included of her homemade creations:
The other top-3 posts from Healthy Vegan Friday #4 included:
Chocolate Banana Cookies from Sarina @ Earth Given
Quinoa Banana Bread from Ali @ Farmers Market Vegan.
Nice job, ladies!
I also selected a few of my own personal favorites that I fully intend to make. In an ideal world, I think I would have this Prize Parsley and Pineapple Smoothie for breakfast this morning from Katherine at Green Thickies:
Lastly, for dinner, I’m ordering up these Cauliflower Tortilla Tacos from Caralyn at Gluten Free Happy Tummy. That’s right, you read that correctly: tortillas made from cauliflower. I gotta try this one for myself.
Very, very creative ideas here, I had a hard time picking my personal faves.
My recipe submission for HVF#5 is my Concord Grape Smoothie that I promised on Wednesday when I featured it in my daily food journal:
I have only found concord grapes at the farmers’ market, but they are fantastic, their flavor reminds me of grape jelly or grape soda that I haven’t had since I was a kid. These grapes also have seeds and a thick skin which makes them a little difficult to eat from the vine, so I blended them into a smoothie. I added spinach for nutrition and to balance the sweet flavor of the grapes.
Concord Grape Smoothie
1 pint concord grapes
1 frozen banana
1 cup frozen pineapple
1/2 cup frozen blackberries
1 cup unsweetened non-dairy milk
1 tablespoon chia seeds
1 tablespoon flax meal
6-8 fresh mint leaves
2 large handfuls of baby spinach
Combine all ingredients in a high-speed blender and process until smooth.
I love adding spinach to smoothies, the flavor can’t be detected and it even adds a smooth texture:
Have a great Friday and I’ll see you back here on Monday from Florida where I’ll be blogging all week from Dr. Fuhrman’s Health Getaway!!!