Always better than store bought.
No preservatives, no added sugars.
Made in no time.
It doesn’t have to be expensive, simply buy the less costly oranges you can find at the market.
Cristina for Peas and Peace
Home Made Orange Juice !
Tag: Animal Lover
Leek & Potato Soup
Ingredients
- 4 medium-sized chopped leeks
- 2 lbs potatoes, peeled and diced
- 4 1/2 cups vegetable broth
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- salt & black pepper
- chives, chopped *optional
Instructions
- In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes.
- Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
- Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
- Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy
Tip
Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature
Serve with warm crusty bread !!!
Cristina for Peas and Peace
No Bake Carrot & Coconut Energy Balls
Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
Keep refrigerated for 1 hour.
Stores in the fridge up to 1 week.
Enjoy !
Peas & Peace
No Bake, Double Chocolate & Peanut Butter Treats
INGREDIENTS
- 3/4 cup smooth peanut butter
- 5 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/4 cup oat flour
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- Pinch sea salt
- 1/4 cup vegan chocolate chips
- 1/4 cup cacao nibs
INSTRUCTIONS
- In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
- Stir in the cocoa powder and oat flour until a thick mixture forms.
- Mix in the chocolate chips and cacao nibs.
- With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
- Store in the fridge and enjoy !
No Bake Date Squares
Ingredients:
Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil
Filling
25 pitted & roughly chopped dates
1/2 cup of water
Directions:
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
Cut into squares and serve.
Store in the fridge.
Pecan Pie
Crust
2 cups spelt flour
6 tbsp coconut oil (solid)
1 tsp sea salt
1 tsp ground cinnamon
1/3 cup cold water
Filling
1/2 cup vegan butter
2 cups pecans, coarsely chopped
1/4 cup pecan halves, for topping
1/4 cup plus 2 tbsp coconut sugar
1 cup pitted dates
3/4 cup maple syrup
1/4 cup cornstarch
1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge.
Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool.
Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!
Brownies
For the base:
235g pitted dates
200g hazelnuts
100g walnuts
100g coconut butter
50g almond flour
50g cacao powder
2 tbsp coconut nectar
Put everything into a food processor until finely ground.
Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom.
For the frosting:
150g maple syrup
120g coconut oil (melted)
80g cashew butter
50g cacao powder
Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares.
Delicious !!!
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Traveling with Peas & Peace
Jerusalem Israel at the Machane Yehuda Market
Israeli Vegan Sushi 🌱
Art on a plate at Green Roll in Tel Aviv and delicious
Apple Crumble Cake
It’ apple picking season, easy and delicious recipe to make !!!
Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon
Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar
Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced
Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribute the topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.
Enjoy !
Cristina
Peas & Peace
Remembering Penelope
Anyone that knows me knows that I am passionate about horses. I once had my own horse, Penelope. She has since passed away, and I miss her….immensely.
Now, being in my mid-fifties, I know that it’s not feasible to get another horse, as we leave for longer periods of time when vacationing. This is not fair to an animal, despite the fact that there are wonderful individuals that can look after them while we are away.
After a few months of struggling with this notion, I came across an inspirational lady named Anouk Lorie, the founder of Wásábi Coaching (Wásábi is an Algonquian word, that means “eyes wide open”, “seeing clearly”). She is also the owner of four beautiful, gentle horses. This one is Buck !
Amongst her many different workshops, I noticed one that intrigued me; Chakras and Coaching with Horses. Although I didn’t necessarily understand the meaning nor the purpose at the time, it appealed to the dormant Yogi in me. Not to mention, I loved the idea of being in contact with horses, as well. Â I decided to follow suit and attend.
Well, it just so happens it did me a world of good. I was outdoors all day long with horses, learnt about Chakras and what they can communicate to you and came to terms with Penelope’s passing.
No experience with horses is required, so if you love horses and this is something that appeals to you, simply consult the website to find workshops and certifications that best suit your needs.
They are located in Morin-Heights, Quebec, Canada.
-Cristina for Peas and Peace
Peas & Peace TM 