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 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

Get Inspiralized! Recipe by Ali Maffuci and published in Sweat Equity Magazine June/July Issue. Next to a simple pomodoro, pesto is the quintessential pasta sauce. Its classic Italian taste can bring any pasta to life. Here, paired with zucchini noodles, it showcases the power of vegetable noodles. You’re suddenly at a trattoria in Italy, yet maintaining that slim waistline! If you have hesitated to start with the spiralizer, I recommend trying this recipe—it’s simple, quick

This is my favourite vegan smoothie to date. Enjoy! 7 frozen jumbo whole strawberries (Costco rocks for frozen fruit) 1/2 teaspoon ground flaxseed 1 scoop of Vega vanilla-flavored plant-based protein 8 almonds 1 cup almond milk (any milk will do, just NOT cow's milk) Blend (my $30 Magic Bullet works fine). Enjoy! You will need a spoon for this heavenly thick, super nutritious, protein-packed treat. #vegan #rawvegan #recipes #smoothies #health

A simple, healthy, vegan mousse recipe.

Recipe by Sylvie Gouin and published in Sweat Equity Magazine April / May 2017 Issue. Serves: 1 Prep time: 7 minutes Ingredients: 1 1/2 cup shredded cabbage seeds of 1/2 a pomegranate 1 grated carrot 1 cup cooked chickpeas (can is fine) 1 tbsp flax oil 1 tbsp balsamic vinegar (white balsamic infused with grapefruit is best but not necessary) Himalayan salt to taste Preparation: 1.Mix all ingredients in a bowl. 2.Chew slowly and the high fiber content will please your digestio

*Recipe derived from Skinny Bitch in the Kitch. Serves about 6 Ingredients 4 beets, trimmed, peeled, and cut into ¾-inch cubes 4 rutabagas, trimmed, peeled, and cut into ¾-inch cubes 4 turnips, trimmed, peeled, and cut into ¾-inch cubes 3 tablespoons raw tamari 1 tablespoon safflower oil ¾ cups low-sodium vegetable stock 1 ½ cups hulled millet ¼ teaspoon fine sea salt ½ cup chopped cashews Instructions Preheat oven to 375°F In a large bowl combine the beets, rutabagas, turnip

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