Homemade Vanilla-Cinnamon Cashew Butter

Break out of your PB rut

In the beginning of last year, it was a known fact that my roommates were not allowed to keep peanut butter in our apartment. Their mothers were even aware of this problem. Why you ask? Because my infatuation with this stuff became hazardous to all. I hold Peanut Butter and Co. responsible. It would lure me in with their specialty flavors (Dark Chocolate Dreams, Cinnamon-Raison Swirl), and lets just say I’ve drunkenly polished off the remains of other people’s jars more than once.

The primary reason I set out to make homemade nut butter? Because the process takes TIME. And I couldn’t bear to gobble down this work of art mindlessly.

Most people associate peanut butter with their childhood days, a lunch staple or quick snack paired with celery sticks. I, on the other hand, don’t think I went near the stuff until I encountered the bottom-less containers displayed prominently in our college cafeteria. I can actually say that my mother never stocked our pantry with peanut butter growing up. For lunch, she’d pack my sister and I containers of angel-hair pasta with vodka sauce, and we’d inhale a baguette with brie when we came home from school. It was very bizarre.  So naturally, my level of intrigue peaked since I’d been deprived for 18 years.

There’s something about cashews that differentiates this spread from the rest. The creamy, nutty flavor complements everything from apple slices to smoothies, and tastes amazing drizzled over oat bran. It also makes a great baking staple in cookies and vegan ice cream.

Try with any nut of your choosing– I whip up a batch of the Almond butter version on the reg. This healthy and filling treat will satisfy any craving.

Ready to be pulverized!

Vanilla-Cinnamon Cashew Butter

• 1 Cup Raw, Unsalted Cashews
• 2 tsp. vanilla extract
• 1/2 tbsp. ground cinnamon

Pour all ingredients in food processor and blend, blend, blend! The process should take 5-10 minutes depending on the quality of your machine. You’ll have to continuously scrape down the sides every so often, but don’t get discouraged. Also, towards the end, the cashews will clump into a large ball. Keep going! And don’t stop until the texture is smooth and fluid and most importantly, spreadable.

NO added sugar, oil, or artificial ingredients necessary

Throw all ingredients in!

Blend, blend, blend! This is what it should look like half-way through

…thereeeee we go

Fast forward 10 minutes–VOILA! (No wonder the jars of the natural stuff are so expensive, it takes work!)

spread on multi-grain toast. Hellloooo fiber!!

Or honey crisp apples: A fresh and tasty pair perfect for Fall!

Banana-nut Nibblers: a quick and yummy dessert

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Black Bean Coconut BROWNIES!

YUM.

Dare I say I almost ate the entire pan right out of the oven? Permission to indulge with these protein packed guilt-free dark chocolate brownies. They’re not only very low in calories, but gluten-free, dairy-free, and paleo–with no added sugar. Baking desserts with a bean base is all the rage these days. It’s healthy and filling and I can practically devour 3 with a glass of almond milk and call it lunch. Or breakfast.

Black Bean Coconut Brownies

• 1 can black beans (1 and 1/2 c.)
• 2 tbsp. unsweetened cocoa powder
• 1-2 tbsp. shredded coconut
• 1/4 c. rolled oats
• 2 tbsp. ground flax
• 1/4 tsp. salt
• 1 tbsp agave
• 1/4 c. coconut oil
• 2 tsp. vanilla extract
• 1/2 tsp. baking powder
• 2/3 c. (or more!!) dark chocolate chips

 

Pre-heat oven to 350. Throw all ingredients, except chocolate chips, into food processor and blend until smooth. Taste test batter and add more natural sweetener depending on your preferences. Fold in the chocolate chips, and pour the combined batter into a greased 8×8 brownie pan. Bake for 18-20 minutes, and let completely cool before cutting.

*recipe adapted from Chocolate Covered Katie

First and last evidence of beans. Ready to B-L-E-N-D.

…into a truly mouthwatering batter

The coconut adds a decadent and rich dimension to the brownie, and complements the fudgy chocolate flavor perfectly. I cut mine into 6 large squares to maximize their texture and fully satisfy my cravings.  

Yup, they’re almost gone

My (failed) attempt to cook a normal meal

What happens when a vegan attempts to cook bacon? 911 is dialed and 12 fireman arrive on the scene.

oh hey there fireman !

I had planned on treating my boyfriend to a decadent and completely homemade meal for the past few months. Pulling a classic ‘me’, I built up this far-fetched intention excessively since August–setting proposed dates that fell through, and even telling his parents my grand plan. When his doubts peaked, I knew I had to follow through and actually deliver.

To no one’s surprise, I set completely unrealistic goals. My experience in the kitchen is minimal; one could even say it’s anxiety provoking. Even the thought of me hard-boiling eggs sends my roommates into a state of panic. I once tried to warm up a chocolate chip cookie in the microwave just to discover that I left my iPhone on the same plate, in a not-exactly-sober state. (Cue the black smoke, chemical fumes, and timely tears at the Genius Bar). To think that I could grill a steak, make bacon-encrusted mac & cheese AND an apple pie from scratch was simply laughable.

Predictably, the entire endeavor started off on the wrong foot. After artfully composing my apple pie and feeling very Julia Childs, I realized I forgot three key ingredients within ten minutes of placing it in the oven. In an attempt to salvage it, I rationalized that I could use the holes in the lattice crust to pour in what I left out. A pinch of salt here and there, drops of vanilla extract…no problem! Any remnants of hope shattered when I got to the cornstarch.

At least it LOOKS pretty.

Luckily, the recipe for the Mac & Cheese came with a step-by-step video complimentary of the Food Network and the woman from Barefoot Contessa, so how could I honestly mess this up? Apparently right from the start, at step one. However, the consequences of my errors were not fully understood until much later. Note to self: do not cook bacon on a cookie sheet. Grease + pre-heating an oven to 400 degrees does NOT go over well.

Photo credit: me. entirely unaware of the rapidly developing fire in the oven a few feet away

It’s pretty comical how confident I felt throughout the entire process, even snapping a pic of my sizzling bacon before crumbling it into the dish. This feeling of euphoria quickly turned to hysteria upon discovering violent flames inside the oven and the realization that I was en route to setting the apartment on fire.

The subsequent events involved a predictable mix of melodramatic sobs and distress, and (of course) my attempts to attribute the blame on anyone but myself. To cite a serious 90s throwback, I can only really compare the scene to that of The Sims putting out kitchen fires and stomping around with their deranged and theatric mannerisms.

But anyways, the firemen were priceless, and I’m having trouble accepting the fact that I was unable to sufficiently document them in action. It’s probably my biggest regret of the day. Clearly there weren’t many fires to be put out prior to my crisis, because they were all smiles upon arrival–that is until they encountered our 5 story walk-up. From their lighthearted demeanor to their attempts to calm me down, they could not have been more accommodating and sweet. My uncontrolled bawling even prompted one to tell my roommate to make sure to “liquor me up” that night.

Needless to say, dinner is postponed. In fact, I delivered the unfortunate (and rather amusing) news with the help of a video taken of the blaring fire truck approaching our street. But let’s be honest, I’d be fooling myself to think that this entire endeavor wouldn’t involve smoke alarms and a phone call for takeout.

Good thing cold steak is acceptable

Lemon-Ginger Detox Juice

Toxins be gone!

It’s not hard to guess where my infatuation with fresh squeezed lemon juice began. It involves Cayenne Pepper and Maple Syrup and Beyonce’s hot bod in Dreamgirls. I’m not going dedicate this post to my horrid experience subsisting on pure liquid for 3 days (actually I’m totally lying, I lacked the self-control to properly see this through and doubt I even lasted a full 24 hours)…and this was after I rationalized that I could consume almonds without technically cheating. But I came away from this debacle with 2 self-imposed mandates: starting your day with lemon juice is super detoxing, and cayenne pepper should go on everything. 

Now it should be noted that this juice does not contain cayenne pepper. I’ve had to drastically cut back my intake since a palm reader in India warned me that my love for spicy food “would catch up to me”. Also, things officially got out of hand when my former roommate almost choked on what she thought was a glass of cold water, but in fact contained specks of cayenne that our sub-par dishwater failed to take care of. Why I thought this addiction could ever be considered normal remains unclear. I should have reeled it in the second I bought a bottle for my handbag: quick and easy access for on-the-go sprinkling (!)

ANYWAYS, our friends from Germany introduced me the Lemon-Ginger concoction a few years ago, and I must say this juice is much more appealing to taste buds and easier on the esophagus.

Perfect for detoxing after a night out, boosting your immune system, and making you feel like you’re the healthiest person ever even when everyone, including especially the cashier at 7 11, knows the inaccuracy of such a claim.

Lemon-Ginger Detox Juice

• 2 lemons
• Fresh ginger (a piece about 2 inches)
• Hot water

Squeeze the juice of 2 lemons into mug. In a separate glass, peel and grate ginger into a strainer, and carefully pour hot water over to dilute and create a juice-like consistency. Add desired amount of each part, and sip slowly!

“Vegan” On-the-Go: Airport Edition

Travel time!

Airports and healthy eating don’t go hand in hand. In fact, the entire flying experience in general can wreak havoc on a healthy, clean lifestyle. For one, you’re physically trapped in a terminal with fast food joints, when you are actually pressed for time. Chances are you’re either famished (if coming from work and/or your pre-vacay bikini bod cleanse is starting to wear on you) or you’re hungover, en route home and craving greasy fries and carbs galore. Amid a sea of Burger Kings, Johnny Rockets, Sbarros, and TCBYs it’s hard (impossible) to stay Vegan without the risk of fainting on the aircraft.

All hail Hudson News. The allure of their offerings deceives me every time, even when I need an actual dinner. I internally debate, ‘Should I resort to those Starbucks salads I otherwise wouldn’t go near?’ Hm, I’ll hold off until we land, but I guess I should just buy a granola bar to tie me over. Ugh, that puts me in Hudson News, so I might as well get M&Ms and swedish fish. They only have family size, oh well!

By far my weirdest Hudson News purchase consisted of hard-boiled eggs and fake mini Reeses cups. It was slim pickings at this rando airport in Florida, and it still remains unclear as to why I spent 30 minutes roaming the terminal in the hopes finding grilled salmon, while simultaneously weighing the pros and cons of ordering a Cobb salad without the cheese, bacon, and chicken. Yes, I would essentially be ordering romaine lettuce and mushy tomatoes. So naturally I went with the eggs saturated in a murky fluid and smashed into a flimsy plastic cup, being sold by an airport convenience store chain.

There needs to be more of these

If you’re lucky enough, you’re stuck in a terminal that has kicked it up a notch in the realms of nutritious, healthy meals. Most notably, Wolfgang Puck Gourmet. You’ll satisfy your hunger pangs and taste buds, for a hefty price, but nothing beats a freshly made salad in a sleek green container.

A rare vegan find on-the-go

On my latest debacle with the airport, I was fortunate enough to encounter a pop-up all natural food stand brimming with packaged Vegan meals, fruit, granola, seasoned nuts, and more. I was ecstatic.

Though after much deliberation (I seriously picked up the black bean salad 5 times), I ended up with a KIND bar. Yes, a KIND bar. Despite the fact that it was marked up three times the supermarket price, and I had two at home that I intentionally left behind AND I could have purchased at Hudson News.

 

 

 

 

Kale+Berry Flaxseed Smoothie

Antioxidants like woah

I love starting the day on a healthy note. Not because it jump starts my metabolism, or keeps me full through lunch, but because I won’t feel as guilty when I find myself drunk eating salt and vinegar chips and/or spoon-deep in someone else’s Ben and Jerrys.

I started whipping up green smoothies about a year ago, and continue to tweak and improve my go-to blends. Sometimes I’ll add a dab of nut butter, or get crafty with cacao powder and vanilla extract. But no matter what I do, the end result looks like pureed vomit. In fact, if it doesn’t resemble a pukey swirl of fresh mulch with grass peaking through, then I know I’ve done something wrong.

the Instagram filters really saved me here…

Smoothies have the potential to get a bad rep. I’m not talking about the likes of Liquiteria, or any juice bar that uses a method involving the terms ‘hydraulic’ or ‘cold pressed’. It’s chains like Jamba Juice and Smoothie King that I personally find fraudulent. You think you’re ordering a healthy little snack that’s ‘immune-boosting’ and contains ‘5 Superfoods!’, when in fact their lightest option contains 50 grams of sugar, in a small!

How do you justify slurping down a glorified milkshake in the early hours of the morning? By making it yourself, and going overboard with the greens! Spinach, Kale, Romaine, Parsley…any type of vegetation really. Also, using a banana as the base in lieu of yogurt gives smoothies their thick consistency, without the dairy and added sugar.

Kale+Berry Flaxseed Smoothie

• 2 c. Kale
• 1/2 c. fresh blueberries
• 1/2 c. strawberries (chopped)
• 1 banana
• 2 tbsp. ground flaxseed
• 2 tbsp. unsweetened vanilla almond milk
• 2 tsp. ground cinnamon
• 3 ice cubes

Cut up the bananas and strawberries, and throw in the blender over the ice cubes. Add blueberries, flaxseed, cinnamon, and almond milk. Fill the rest of the blender with Kale (about 2 cups, but feel free to add more). Blend until you reach a creamy, smooth consistency. You might need to add a splash or two of more almond milk to get it going.

The ‘before’ pics are much more aesthetically pleasing!

Oat Bran: Sweet vs. Savory

Heart healthy and delicious

My love affair with Oat Bran began in November of last year, when I attempted to dabble in the absurdity that is the Dukan Diet. Yes, I was a self-proclaimed “Vegan” at the time, so it’s only logical that I’d flip the switch and only consume meat for a period of 10 days, shunning my beloved veggies and torturing myself (since when is lettuce considered a forbidden food?) Though not much came from this endeavor, I discovered the amazingness that is Oat Bran!

Peanut Butter-Apricot Flax Oat Bran

Though one is only allotted 1.5 tablespoons per day (and you’re expected to consume it bland, ew), I brainstormed a few versions ranging from sinful and sweet to savory and salty. So go ahead and trick out your Oat Bran with the following recipes…Dark Chocolate and Peanut Butter-Apricot Flax. Waking up in the morning just got that much easier.

1) Dark Chocolate Oat Bran

Dark Chocolate Dreams

Dark Chocolate Oat Bran

• 1/4 c. Oat Bran
• 2 tbsp. chocolate almond milk
• 1 tbsp. flax meal
• 1 tbsp. unsweetened cacao powder
• 1 tsp. vanilla extract
• 1/2 tbsp. maple syrup
• 1/2 tbsp. ground cinnamon
• 1 tsp. cayenne pepper
• 1 tbsp. coconut flakes
• Handful of dark chocolate chips*

 

In a bowl, combine Oat Bran with water and microwave on high for 2 minutes. As it’s cooling, pour in the almond milk and let the liquid soak into the oats for a few minutes. Mix in the flax meal, cacao powder, vanilla, maple syrup, cinnamon and cayenne pepper. Don’t hesitate to add more liquid (water or almond milk) depending on desired thickness. Slowly combine the dark chocolate chips, being mindful not to over-mix if you want to retain texture (they melt fast!). Sprinkle with coconut flakes and some more chocolate!

*Extra add-ins: strawberries, chopped nuts, even a mashed banana for maximum sweetness

Dessert for breakfast? Yes, please.

2) Peanut Butter-Apricot Flax Oat Bran

Start your day with a serious fiber kick

Peanut Butter-Apricot Flax Oat Bran

• 1/4 c. Oat Bran
• 2 tbsp. unsweetened vanilla almond milk
• 1/2 banana (mashed)
• 1 tbsp. flax meal
• 1 tbsp. peanut butter
• 1/2 tbsp. agave nectar
• 1/2 tbsp. ground cinnamon
• Chopped apricots*

 

In a bowl, combine Oat Bran with water and microwave on high for 2 minutes. As it’s cooling, pour in the unsweetened vanilla almond milk and let the liquid soak into the oats for a few minutes. Mix in the  banana (you can mash it during this process or before), the flax meal, and agave. Again, don’t hesitate to add more liquid (water or almond milk) depending on desired thickness. Spread the peanut butter over the oats, and scatter the chopped apricots on top.

*Extra add-ins: flax+sunflower seeds, blueberries

Toppings frenzy: (from top left)
Apricots, dark chocolate shavings, dried fruits/mixed nuts, coconut flakes, flax seeds, and blueberries

Sweetgreen. My latest obsession

Mouthwatering, to say the least.

‘Make your own’ salad places are hit or miss. Nothing ruins an otherwise healthy creation like soggy lettuce, questionable produce, and a lackluster assortment of toppings. Most of these establishments deliver an average salad, nothing spectacular or particularly noteworthy (unless falafel is involved). You’re left unsatisfied and slightly nauseated, and end up polishing off the free bread hoping it might boost the taste in your mouth. It doesn’t. In fact, you just feel worse.

Sweetgreen, however, has significantly raised the bar. The toppings are unique and gourmet (spicy broccoli anyone?), and you find yourself digging into a bowl bursting with crisp greens and crunchy veggies. From the shredded kale to the roasted sweet potatoes, this place does not disappoint. When you request avocado they give you an entire half, making it more than worth the extra charge.

My ‘make your own’ salad: shredded kale, spicy broccoli, sweet potatoes, avocado, cucumbers, and cherry tomatoes topped with roasted tofu

Other than my individual concoctions, my favorite menu item by far is the Spicy Sabzi. The spicy quinoa, broccoli, and raw beets (to name a few), complement the kale and spinach perfectly. Swapping their recommended dressing for a squeeze of fresh lemon juice and olive oil, this salad is my go-to for a healthy meal that actually keeps you full.  An added bonus–Sweetgreen even displays the calorie count which is just so key these days.

They take ‘organic’ to a new level, offering farm-fresh local produce in each of their locations. For those who crave variety, Sweetgreen creates a special salad that changes every month–featuring the freshest fruits and vegetables of the season.

If you’re in the NYC, Boston, or DC area be sure to check this place out. DC’s ‘August Salad‘ alone is enough to lure anyone in–organic arugula+shredded kale with local watermelon, heirloom tomatoes, cucumbers, organic mint, local feta, and spicy sunflower seeds. Um, yes please.

Toppings galore

Vegan Chocolate Peanut Butter Ice Cream

…drizzled with coconut flakes, dark chocolate shavings, and fresh blueberries

I have a love/hate relationship with my apartment’s proximity to Pinkberry, an issue only made worse in the sweltering heat of the summer. How could I not venture in to try the August flavor of Peanut Butter? It was practically a give-in. I even downloaded the app and lied about my birthday being the following day in anticipation of said flavor (to score a free one, duh…tastes SO much better).

Strapped for cash and eager for more, I decided to take matters into my own hands and create my own guilt-free concoction. Yes, you’ve probably already tried vegan ice cream recipes using frozen bananas as the base, but my version combines the 2 delectable flavors of chocolate and peanut butter— a lethal pair on its own. The pinch of cayenne pepper takes it to a whole new level.

Top with blueberries, chopped nuts, chocolate chips, coconut flakes, you name it…Without the anxiety of agonizing over the meager ration of dark chocolate crisps and 2 sad looking raspberries sprinkled over your Pinkberry concoction.

Choco-PB-Banana Heaven!

Vegan Chocolate Peanut Butter Ice Cream

• 2 frozen bananas
• 1 tbsp. peanut butter (or any nut butter)
• 1/2 tbsp. unsweetened cacao powder
• Splash of almond milk
• 1 tsp. cayenne pepper

Cut up 2 very ripe bananas and stick in the freezer for at least a few hours. Using a food processor, combine all ingredients and blend until you reach a creamy, smooth consistency. Top with desired toppings (my favorite: chocolate chips, coconut, berries). Or for a more savory version, try with chopped nuts and dried apricots.