Glowing Skin Raw Vegan Green Smoothie Bowl!
Packed with nutrient dense delicious, purifying fruits, veggies, heathy fats this smoothie will leave your skin radiant and your body feeling fabulous!
11/2 cups spinach
Juice of 1 lime
1 inch ginger
1/4 cup microgreens or sprouts
1/2 cup raw coconut meat
1 tsp greens powder of your choice, I use @sunwarrior Ormus greens
1 cup nut milk (I use homemade cashew milk, recipe on my IG)
1 capsule vitamin e (pierce capsule and empty contents of oil into blender)
1 tbsp coconut butter
1 tsp hemp oil
Top with raw hemp seeds, chia seeds and coconut 💚
'We meet ourselves time and again in a thousand disguises on the path of life' Carl Jung
Who are you when stripped down to your soul? What makes you come alive? Behind the pressures to perform and the heavy masks lies a treasure that cannot be concealed no matter how hard you try…so today, I invite you to release, let go, drop all that you are holding up and simply shine your radiant love ❤️
Today’s delicious brunch: Savoury Stuffed Crepes!
Vegan & Gluten Free 😊
1/3 Cup Gluten-Free Flour (I use Bobs Red Mill)
3/4 Cup Nut Milk
1/4 Cup Organic Egg Replacer
2 Tbsp Flax Seeds (soaked in 5 Tbsp water)
1/4 Cup White Canelli Beans
1 Tsp Extra Virgin Organic Coconut Oil (divided)
1. In a food processor or magic bullet, blend all ingredients for crepes except coconut oil
2. Heat skillet with 1/2 tsp coconut oil and pour 1/2 of the mixture onto the pan. Grill for 2-3 minutes or until tiny bubbles appear and edges become slightly browned. Then flip.
3. Place filling ingredients in center of crepe (I use grilled #mushrooms, spinach, onion, homemade salsa & avocado non-vegan option add cheese of your choice)
4. Repeat above steps with second crepe. Serve warm & enjoy!
What would your day today be like if you approach it with an open heart, devoid of all expectations, and just let life happen? ❤️
No matter where you are in your process or progress, allow the journey to your goals be directed from the place of how you wish to feel upon arrival.
Close your eyes and feel it now. Bring to mind a goal that you wish to achieve. How would it FEEL to achieve it, in your heart, in your body, in your spirit?
Tune into those feelings and let them being your secret super power as you continue striving toward your goals ❤️
Loving these Raw Vegan Purple Cabbage, Spring Onion & Pesto Stuffed Rice Wraps!
These delicious wraps make the perfect side dish or snack between meals and are so easy to make! I use organic basmati rice paper and stuff them with different veggie & fruit combinations, this creation was made with my leftover homemade raw vegan pesto from last night’s dinner 😊
Zain’s Raw Vegan Zucchini Pasta with Tomato & Pesto Sauce!
My delicious Spring inspired zucchini pasta is not only gluten free but packed with vitamins and nutrients to nourish your body and is an awesome option for anyone who needs a little detoxing!
*Makes 2 Servings
2-4 Zucchinis (ends removed)
11/2 Cup Grape Tomatoes
1/4 Cup Fresh Basil Leaves
1/8 White Onion (diced)
1/2 Clove Garlic (minced)
1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)
1/4 Cup Nutritional Yeast
1 Tbsp Pumpkin Seeds OR Walnuts (chopped)
2 Tsp Extra Virgin Olive Oil (optional)
1 tsp dried oregano
Himalayan Crystal Salt and Ground Pepper to Taste
1. Prepare tomato & pesto sauce using a food processor to blend all ingredients - except pumpkin seeds and zucchini - until smooth.
2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater.
3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts, 1/8 cup black olives and a tsp of extra virgin olive oil
note, for non-vegan option feel free to add 3oz farm fresh organic buffalo mozzarella or sheep pecorino
Getting ready for one epic Pasta Night!
When it comes to pasta, I’m all about fresh & simple. I always opt for a gluten free pasta or make my own zucchini noodles and homemade sauce.
Tonight’s recipe is inspired by my time in Treviso Northern Italy where I learned how to make my own sundried tomatoes and authentic pesto! For a delicious vegan version, I swap the organic farm fresh goat feta for cashew cheese 😊
What are your favourite homemade pasta sauces made with?
I’m taking a FUN BREAK!
It’s been a busy week already and it’s only Tuesday morning! It’s taken me years to learn when to stop and take a break and doing so periodically during the week helps me maintain focus on all of the amazing projects I am working on.
Even getting out for a few minutes to be with nature can inspire you to realign yourself with your spirit and intuition so that all of that juicy, good stuff can infuse into the way you serve the world. Be conscious of your energy as you are giving, serving, creating, birthing and if you need a moment to play, give yourself permission to take it!
Zain’s Scrumptious Cookie Dough Oatmeal!
I have discovered a way to look forward to rainy Monday mornings…this vegan, gluten free recipe is the one I use to bribe myself to get out of bed on gloomy days and it works every time 😉
Here’s how to make it…
1 tbsp peanut butter
4-5 soft medjool dates
1/16 tsp Himalayan Crystal Salt
1/8 tsp vanilla
1/4 vanilla bean (scraped) optional
1/2 scoop vegan protein of your choice, I use @Sunwarrior vanilla OR sub for 1/8 cup gluten free oats
Then, stir this mixture into:
56g gluten free oats (boiled in water until fully cooked)
1/4 cup nut mylk of your choice, (I use homemade cashew milk recipe on my IG or website www.zainsaraswatijamal.com)
And finally, top with 2 tbsp vegan chocolate chips & sweetener of your choice, optional (I use vanilla cream stevia)
⭐️⭐️⭐️you can also bake this recipe in the oven for 15 minutes for a delicious baked oatmeal or prep in your crockpot the night before!⭐️⭐️⭐️