My iPhone, Minus the Brain Cancer! Yaysies!

“Did you know the World Health Organization deemed radiation from cellphones “potentially carcinogenic“?  So, despite your best efforts to stay away from BBQ and free radicals in general, it looks like all those oh so important biz calls you take on your cell phone could be feeding the cancer-causing radiation straight into you ol’ brain. What kind of deal is that?”

A crappy one indeed, Ms Telpner! Loving this contest idea, I’m on my phone all the time. It’s kind of a problem. Fingers and toesies crossed I win

Linkage: http://meghantelpnerblog.com/2012/06/07/ill-have-an-order-of-chitchat-hold-the-brain-cancer

Coconut Cashew Cream

Funny enough, as the universe would have it, I ended up actually having strawberries and cream last night (check out my Strawberries-and-Greens Smoothie from yesterday). Cashew cream, that is. Eff Cool Whip, this cream is worlds better. The healthy fats from cashews and coconut milk will fill you right up, and perfectly compliments fresh fruit. We drizzled ours with melted chocolate too.

Coconut Cashew Cream

1 cup cashews, soaked in water for at least two hours

1/4 cup full fat coconut milk

2 tbsp water

1/2 tsp vanilla

1-2 tbsp maple syrup, honey, brown rice syrup, or clear raw agave

Pinch of sea salt

Directions

1. Place soaked cashews in food processor or high-powered blender with coconut milk. Blend until smooth, adding water as needed.
2. Add in vanilla, sweetener, and salt to taste.

Use as a topping on fruit, pancakes, waffles, or to thicken smoothies and pudding… or be creative and use it anywhere you want

Strawberry Shortkale Smoothie

Okay, so get ready for puns. I was craving a strawberries and cream type flavour this morning, but wanted to throw some greens in there too. The result? A strawberries and greens flavour! I was going to take a picture, but if I’m being honest the colour was not so appetizing. Green and red equals a muddy brownish colour, but tastes delicious and refreshing!

Strawberry Shortkale Smoothie 

(See what I did there? Like strawberry shortcake? But with kale?)

2 handfuls of frozen strawberries

1/2 frozen banana

1 large handful of spinach

2 stalks kale

1/2 cup almond milk

1/2 cup coconut water

1 tbsp hemp seeds

1 scoop vanilla Sunwarrior protein powder

 

Blend up all that sheeeit and driiiiiiink it!

Gluten Free Vegan French Toast

You know when you just can’t get a certain food off your mind? My breakfasts normally look like the same rotation of green smoothies, chocolate-green smoothies, and breakfast bowls. But then there are times that I crave meals like French toast, and I sit in my room pondering how to make this my reality.

And then I get in the kitchen and just fucking do it.

So here’s my take on vegan French toast. Enjoy.

Ingredients

¾ cup almond milk (or any non-dairy beverage)

2 tbsp brown rice flour or vanilla Sunwarrior protein powder

2 tbsp ground flax (or chia)

2 tbsp orange juice

1.5 tsp Xyla xylitol (or sucanat, coconut sugar)

Hearty dash of cinnamon

1 tbsp coconut oil

5 slices gluten-free bread (I used Food For Life brown rice slices)

Toppings: coconut butter, powdered stevia, cinnamon, maple syrup

Directions

1. Mix together all ingredients (except bread and oil) and let sit for 5ish minutes (to allow the flax to gelatinize and thicken the mixture).
2. Heat pan on medium level, add oil.
3. Soak each slice in cinnamon mixture and cook each side until golden brown.
4. Top with extra cinnamon, powdered stevia, coconut butter and maple.  Serve with a side of oranges and John Mayer.