Ingredients I.5 cup chopped cauliflower (into pearls or grated [just with a cheese grater!]) 1 cup chopped broccoli florettes ½ pepper, any colour, chopped into small pieces One large carrot, chopped into small pieces 6 salad olives ½ cup tri-coloured quinoa handful of sprouts as a topper handful cherry tomatoes 3 tablespoons salad dressing of choice (this one was a vegan lemon poppyseed dressing) 2 tbsp raw pumpkin seeds 2-3 tbsp dried cranberries ½ avocado, cut into small c

Printed in Sweat Equity Magazine Serves: 1 Total time: 15 mins Ingredients 1-2 large carrots 1.5 tablespoons extra virgin olive oil 2 cloves of garlic 1/2 cup mushrooms 1/2 cup red bell pepper 2 tablespoons fresh basil 1/2 cup cherry tomatoes, quartered 3/4 cup marinara sauce Noodles 1-2 large carrots 1-2 large carrots, made into noodles Sauce 1.5 tablespoons extra virgin olive oil 2 cloves of garlic, minced 1/2 cup mushrooms, sliced 1/2 cup red bell pepper, diced 2

Printed in Sweat Equity Magazine No-Bake Peanut Butter Cookies [gluten-free, raw, & vegan!] Makes 18- 24 mini cookies 1 cup raw cashews ½ cup medjool dates [pitted] 2 heaping spoonfuls of natural peanut butter ½ tsp pure vanilla extract 1/8 tsp sea salt Handful of dark chocolate chips (I use dairy-free Enjoy Life brand) Instructions 1 - In food processor, add cashews and pulse. 2 - Add dates to processor and pulse. 3 - Add rest of ingredients to processor, except

Printed in Sweat Equity Magazine August/September Issue Mimi Kirk says: "It's not easy choosing a favourite recipe from Raw-Vitalize. I'm still in love with them all! In our Raw-Vitalize Book Club on Facebook, members tell us they've eaten the same recipe three days in a row, and I totally understand why, because every recipe is delicious." "I chose the Street Taco because I recently made them for a girls’ birthday retreat in Mallorca, Spain, and 30 women absolutely loved the

If you’re reading this article, chances are you already know that pasta and “lean, clean, weight-loss machine” go about as well together as water and cooking oil. For some, giving up pasta is a notable sacrifice to make, especially if you’re new to the world of bodybuilding or weight training. And especially if your taste buds haven’t yet acquired a liking for restriction or deprivation. Abs are made in the kitchen, you know. That’s exactly why I’ve pulled together 3 noodle-f

Published in Sweat Equity Magazine Dec / Jan Issue 2016 Some vegans are happy to stand out, carving Tofurkey at the dinner table and tossing back soy milk with abandon. Others of us are just happy to fit in. This homemade egg-free, dairy-free nog is a sweet treat for all! Vegan Egg Nog Serves 4 Ingredients •4 cups coconut milk •1.5 teaspoon cinnamon •1 teaspoon ground ginger •½ teaspoon cardamom •4 cinnamon sticks *Optional: 4 ounces of dark rum. Instructions Warm the coconut