- Coconut/Almond Milk
- Agave Syrup
- Pinch of Sea Salt
- Soak Cashews in water overnight OR soak in hot water for 1 hour
- Rinse cashews with clean water
- Mix all ingredients in a blender or food processor until smooth
- Can add dried cranberries at choice
- Pour into silicon ice cream keepers
- Keep in freezer for 6 hours
- Peel off and enjoy!
- Sea salt
With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can even use leftovers for it.
WebMD explains the uses and risks of the supplement GABA.
Source: GABA: Uses and Risks
Featuring Mushroom And Garlic Quinoa Salad, Southwestern-style Quinoa Salad, Thai Quinoa Salad and Summer Fruit Quinoa Salad
Source: Quinoa Salad 4 Ways | Recipes
This Green Rice with Black Beans and Sweet Potato is packed with tons of fresh herbs making it a healthy and delicious summer side dish! It’s perfect to bring to you next potluck or to serve as a side at your next BBQ! Gluten free and vegan!
Whether you’re feeding a crowd or just yourself, a pot of homemade chili makes for a healthy, delicious meal that’s freezer-friendly and great for next-day lunches, too. Here are six delicious, vegan chili recipes to work into your meal-making routine.
Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is seriously addictive and always a huge hit at potlucks!