Abby Phon

Holistic Health and Wellness Coach

Blog

Vegan Hot Chocolate

Posted on December 21, 2014

On a cold winter night, there is nothing better than a warm, smokin' mug of hot cocoa.  It's so easy to make yourself and so much healthier for you than that packet stuff in the box or that loaded sugar powder out of a can.

Here are the 3 versions I made. Yes. I made ALL 3 in one night. Why not? Life's short. Live it ... with chocolate! :)

Vegan Hot Chocolate

  • 1 ¼ cup unsweetened almond milk or coconut milk (or rice/hemp milk)
  • 1 tablespoon unsweetened cocoa powder 
  • 2 teaspoons agave 
  • 1 teaspoon vanilla

Vegan PEPPERMINT Hot Chocolate

  • 1 ¼ cup unsweetened almond milk or coconut milk (or rice/hemp milk)
  • 1 tablespoon unsweetened cocoa powder 
  • 2 teaspoons agave 
  • 1 teaspoon vanilla
  • ⅛ teaspoon peppermint oil

Vegan MEXICAN Hot Chocolate

Chocolate Cherry Avocado Mousse

Posted on December 19, 2014

INGREDIENTS:

  • 1 ripe avocado (pitted)
  • 1 1/3 cup frozen cherries
  • 2 Tbsp raw organic cacao powder
  • 2 Tbsp organic maple syrup
  • 3 Tbsp organic almond milk (unsweetened)
  • pinch Himalayan sea salt
  • splash of organic vanilla extract 
DIRECTIONS:
  1. Put all the ingredients in a Vitamix or blender
  2. Blend
  3. ENJOY!

*Note: For a more rich mousse use more avocado, for a lighter one use more cherries. The recipe is very flexible!

To top it off, try my coconut whipped cream recipe here!

Pomegranate & Sage Quinoa Salad

Posted on December 1, 2014

INGREDIENTS:

  • 1 cup quinoa
  • 2 cups water
  • 1 sweet onion, diced
  • 1 tbsp coconut oil
  • 3-4 sage leaves, finely chopped
  • 1 clove garlic, minced
  • 2 big handfuls baby arugula, kale or spinach
  • ¼ cup dried goji berries (optional)
  • ¼ cup pomegranate seeds
  • ¼ cup toasted, unsalted pepitas
  • Sea salt and pepper to taste

Lemon Dijon Dressing:

Candied Nuts

Posted on December 1, 2014

INGREDIENTS:

  • 2 cups of almonds (or any nut you like)
  • 1 tablespoon of coconut oil
  • 2 tablespoons of maple syrup (or honey)
  • ½ teaspoon of sea salt
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
DIRECTIONS:
  1. Set oven to 325 degrees.
  2. Combine all ingredients.
  3. Line a baking sheet with foil & oil with cooking spray.
  4. Pour nuts evenly, in a single layer on baking sheet.
  5. Bake for 15-20 minutes.
  6. Cool completely and ENJOY!

Easy Morning Green Juice

Posted on November 28, 2014

 

Drinking my easy, healthy green juice is my favorite way to start the day! I especially love the way I feel after I drink it and the good it does my body! I (or my hubby!) make this recipe most mornings. I HIGHLY recommend using all organic ingredients if possible (if not, peel the apple & cuc)! Your veggies will vary in size from time to time so add more or less, depending on their size and your taste. Enjoy and cheers to good health!

 

INGREDIENTS:

Pumpkin Pie Brownies

Posted on November 21, 2014

INGREDIENTS:

  • 1 cup organic raw almond butter
  • 1 cup organic pumpkin puree
  • ½ cup organic coconut palm sugar
  • 2 tbsp flaxseed + 3 tbsp water OR 1 organic egg
  • 1½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp organic vanilla extract
  • ½ tsp sea salt
  • ¼ tsp allspice
  • ¼ tsp ground ginger
  • ½ cup semi-sweet chocolate chips
DIRECTIONS:
  1. Preheat oven: 350 F
  2. Grease small Pyrex dish (8×8 or 9×9), or line with parchment paper.
  3. Mix all ingredients except chocolate chips
  4. Add chocolate chips and pour batter into pan
  5. Bake until golden dark brown and a toothpick comes out clean – about 30-40 mins
  6. Cool at least 10 mins before cutting (if you can wait that long!)
  7. ENJOY!

Vegan Pumpkin Pie (GF)

Posted on November 16, 2014

Crust

Ingredients

  • 1 cup oat flour (or make your own by blending 1 cup rolled oats in a food processor or blender until very fine)
  • 2 cups raw pecans
  • 2 tbsp sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ cup brown rice syrup (or honey)
  • 1 tbsp Earth Balance buttery spread, melted


Directions

Turkey Soup

Posted on November 16, 2014

INGREDIENTS:

  • Turkey carcass, bones, leftover meat, juices, and whatever you cooked your turkey with (in my case I had some extra carrots, onions and celery so I added that too)
  • 1 medium-to-large onion, chopped
  • 2-3 celery stalks, chopped
  • 2-3 carrots, chopped
  • 2 Bay leaves
  • Big bunch of fresh thyme
  • Sea Salt & ground Black Pepper to taste
  • 2-3 small potatoes (any kind, I used sweet), chopped in 1-inch cubes

DIRECTIONS:

  1. Put the turkey carcass and veggies in a large stock pot, and cover with water (enough to cover the turkey plus about an inch to spare)
  2. Bring to a boil
  3. Reduce heat and simmer for 3-4 hours, until tender.
  4. Skim the fat off the top.
  5. Remove the bones and the thyme bunch
  6. Serve and enjoy!

Pumpkin Pie Ice Cream (Vegan & Gluten Free)

Posted on October 13, 2014



INGREDIENTS
:

  • ½ cup raw, unsalted
  • cashews (soaked in water overnight, raw not roasted cashews)
  • 2 cups pumpkin puree
  • ¼ cup full fat coconut milk
  • ½ cup maple syrup
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 tsp cinnamon

DIRECTIONS:

  1. Soak the cashews overnight.
  2. Drain the cashews.
  3. Add all ingredients to a Vitamix or blender
  4. Pour into an ice cream maker, if you have one, or just put into a bowl in the freezer. Stir every 30 minutes or so until set (3-4 hours.)
  5. Enjoy!

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