Kaylala Yoga
  • HOME
  • About Me
    • Trainings & Specialties
  • Yoga
    • Alo Moves
    • Workshops
    • GLOW Flows
    • Group Classes
    • Private Sessions
  • Retreats
    • WEEKEND IN SIARGAO >
      • Itinerary
    • HEART FOCUS IN SIARGAO >
      • Itinerary
    • SPRING IN SIARGAO >
      • Itinerary
    • SAFARI KENYA >
      • Itinerary
      • Lodging & Room Info
    • EXPLORE PERU >
      • Itinerary
    • GODDESS IN MALLORCA >
      • Itinerary
    • AYURVEDA IN PORTUGAL >
      • Itinerary
    • RETURN HOME IN BALI >
      • Itinerary
      • Lodging & Location Info
    • EMPOWER IN INDIA >
      • Itinerary
      • Lodging & Location Info
    • Terms & Conditions
  • GLOW
  • Kindred Connection
  • Blog
    • Journal Prompts
    • Plant Based Recipes
  • Contact

Plant Based Recipes

Spirulina Chocolate Chip Bowl

12/14/2018

0 Comments

 
Picture
First of all, how unreal is the color of this spirulina?! I love how colorful plant-based food can be.

Moving on- this is perfect as a sweet start to your morning, or a healthy substitute for desert. Don't let the bright blue fool you, there's lots of cacao hiding in there!

​With only a few simple ingredients, this can easily be made in just a few minutes. Enjoy!

Ingredients:

Base:
-Coconut yogurt
*or any other non-dairy yogurt of your choice. I used Nudie, because it's nice and thick.
-3 bananas
-Coconut milk
*or any other non-dairy milk
-Cacao nibs
-Dates
-Spirulina
*I used Unicorn Superfoods

Added Sweetness for a Nice Cream feel:
-Vanilla extract
-Coconut sugar

Toppings:
-Cacao nibs
-Coconut shavings (without added sugar)
-Fresh fruit 
*I used berries

Instructions:

1. Let 3 - 4 bananas freeze overnight. Make sure to peel before freezing. If you like your bowls thick and frozen, then also freeze the yogurt the night before, too.

2. Once bananas are frozen, break up into chunks in mixing bowl with 500 gm (one tub) of coconut yogurt.

​3. Add 2 - 3 cups of cacao nibs depending on your chocolate preference.

4. Pour 1 cup of coconut milk. If you like thicker bowls, use less milk.

5. Add about 1 cup of dates. If you want it sweeter, then use more.

6. Liberally pour spirulina over mixture. I didn't measure, but as you can see from the photos- i covered the entire mixture with the powder.

7. If you want it even sweeter, add a dash of vanilla extract and coconut sugar. This will make it taste more like nice cream than a smoothie bowl.

8. Blend until your liking, and add your favorite toppings!
Picture
Picture
Picture

0 Comments

Vegan Sushi Bowl

12/13/2018

0 Comments

 
Picture
I hear people say a lot that one of the hardest things for them to give up when turning vegetarian or vegan is SUSHI. 

The good news is that you don't have to give up the flavors completely just because you're only eating plants now. 
And the even better news is that this Vegan Sushi Bowl offers a lot healthier options to a more traditional sushi set up. 

I loved having this bowl on a hot summer day, as it's filling- but not cooked and heavy feeling. EVERYTHING about it is plant-based, including the cauliflower sticky rice variation. 

It's gluten free, soy free, and dairy free- so I think your belly will be pretty happy afterwards :)

Ingredients:

Cauliflower Sticky Rice:
-Cauliflower
-Coconut Oil
-Sesame Oil
-Apple Cider Vinegar (ACV)
-Coconut milk (no sugar, unsweetened, no additional flavoring)
-Tapioca Flour

Other Sushi Bowl Components:
-Spinach 
*or any greens of your choice
-Nori
-Pickled red cabbage
*or any pickled veggies of your choice
-Sweet Potato
-Bean Sprouts
-Avocado
-Mango
-Sesame seeds
*can be substituted with hemp seeds

Instructions:

Serving good for 2 people

1. The sweet potatoes will take the longest, so start by cutting one sweet potato into the size/variation that you like. Put on baking sheet with olive oil, salt and pepper. Roast for about 40 minutes at 210 C. Let potatoes cool when finished.

2. Once potatoes are almost done, start on the cauliflower sticky rice. Dice or shave cauliflower with cheese grater, and put in frying pan with coconut oil, sesame oil and 2 teaspoons of ACV. Cook for about 10 minutes, constantly stirring. Once it's a somewhat soft, then at 2 - 3 cups of coconut milk and about 1/2 cup of tapioca flour. Stir continuously until milk evaporates. If it needs more of a sticky texture, add more tapioca flour. It will turn into a sticky mass, when it does- remove from heat completely and let cool. It's gets sticky the cooler it gets. Add salt and pepper to your liking.

3. As the potatoes and rice cool, start on the bowl. Add spinach (or greens of your choice), pickled red cabbage (or another pickled veggie), avocado and thinly sliced mango (people usually like the thin slices because it reminds them of the fish texture. If that grosses you out, then go with cubes). Add nori strips and bean sprouts.

4 Only once potatoes and and rice have cooled completely, then add to the bowl. Sprinkle sesame seeds on top (or hemp seeds). Spice with wasabi, or another hot sauce of your choice. I try to stay away from soy, but if you have to have it- then add soy sauce, as well.

5. To eat, mix it all up like one big sushi salad. Or (like I did), use the strips of nori to make mini sushi rolls of your own , while also eating the greens and toppings like a salad. Enjoy!
Picture
Picture

0 Comments

Creamy Green Smoothie Bowl

12/12/2018

0 Comments

 
Picture
As most people know by now- eating green smoothie bowls does NOT mean that they have to be bitter or gross in order to get all those rich nutrients which dark greens (like kale) offer. 

A great way to sweeten your greens is by adding something like mango, pineapple, or even a sweet apple. I used mango in this one, because I'm living in Australia right now- which means the mangos here are pretty good. 

If you're living some place with other native sweet fruits, PLEASE substitute the mango for what makes sense to you geographically. I'm sure it will taste better that way :)


Ingredients:

Bowl:
-Kale
-2 large mangos
-2 super soft avocado
-Coconut water (unsweetened, no sugar added)
-3 bananas
-Maca (just a nice add-on, not a necessity)

Toppings:
-Granola (make your own!)
-Chia seeds
-Additional fresh or dried fruit

Instructions:

1. Freeze 3 bananas and 2 large mangos overnight. Make sure to take skin off of each first. 

2. Once frozen, break up bananas into chunks into large mixing bowl or blender. Add frozen mango. 

3. Add kale to your liking (I used one entire bag), and two super ripe/soft avocados.

4. Pour about 2 1/2 - 3 cups of coconut water over mixture. 

5. Add maca if you have/like it. I used about 3 tablespoons. 

6. Blend together until creamy and smooth. 

​7. Pour into bowl, and add toppings of your choice. Enjoy!
Picture

0 Comments

Cauliflower Fried Rice

12/12/2018

0 Comments

 
Picture
Since living in Asia on and off for years on end, I've fallen in love with Asian cuisine even more than before.
​Unfortunately, sometimes the yummiest dishes aren't always the healthiest.

However, now that I have a kitchen- I can recreate things with my own flare, and more nutritious substitutes as well.

This cauliflower rice dish is a great way to satisfy those Asian cravings without succumbing using to MSG, soy, or an excess of salt. 
It's made of up literally ALL plants, and quite a hearty and delicious meal.

Ingredients:

- 1 large head cauliflower
- Kale
- Snow peas
-Mushrooms
-Asparagus
-Bean sprouts
-Garlic
-Chili
-Sesame Oil
​-Olive oil
-Sriracha

Instructions:

1. You'll need two frying pans here. Coat LIGHTLY with olive oil, add a heavy coat of seseame oil on top. 

2. Frying Pan 1 will use the veggies that take a little longer to cook. For that one- you'll finely chop, or shave entire head of cauliflower. Add snow peas (I cut mine in halves), and asparagus (I cut in about fourths). 

3. Add garlic to the first mixture. I went heavy on the garlic with 4 big cloves. Lightly salt, and add a chopped chili and a dash of sriracha if you like spice. Add a bit more sesame oil on top of the mixture, then begin cooking on a low heat.

2. Frying Pan 2 will have chopped kale (I used an entire bag), chopped mushrooms, and bean sprouts. Again, I went heavy on the garlic with 3 big cloves in this mixture. If you like spice, add chopped chilis and a dash of sriracha. Add a bit more sesame oil on top of the mixture.

3. Begin cooking Frying Pan 2 on a low heat once the mixture in Frying Pan 1 has begun to soften a bit. Once it soften, turns heat up to medium with Frying Pan 1. The kale especially cooks quickly, and you want to make sure you retain as much as the nutrients as possible. 

4. Once the "rice" mixture in Frying Pan 1 has more of soft texture (like actual rice), then turn up the heat to medium with Frying Pan 2 for about 3 - 5 minutes only. Then, add Frying Pan 2 mixture to Frying Pan 1. Mix altogether on low heat.

5. Add more spice, salt, or sesame oil as needed. I like spicy- so I used about 4 fresh chilis, as well as about a tablespoon of red chili powder. 

6. Once it's spiced and mixed, serve and enjoy!
Picture
Picture

0 Comments

Nutter Butter Bowl

12/10/2018

0 Comments

 
Picture
This one is actually scary it's so good. Be prepared for a super rich, desert-like smoothie bowl that's also chock full of nutrients. 
​The Nutter Butter Bowl is great on it's own as a healthy pudding option for the holidays.
Or, it can easily be a hearty breakfast smoothie bowl topped with granola, sliced almonds, berries (or other fresh fruit), and additional cacao nibs. 
Keep in mind, I was just playing in the kitchen again with this one. So measurements are estimates, not exact amounts.
​

Ingredients:

-Non-dairy yogurt 
*I used an almond milk kind this time

-Non-dairy milk
*also used almond milk here

-Nut butter
*I used a cashew, almond, hemp blend

-3 Bananas
-Cacao nibs
-Dates
-Maca
-Hemp seeds
-Cinnamon
-Nutmeg

Instructions:

These are estimate amounts I just used to make mine. This will probably make about 6 smoothie bowls.

1.Freeze 3 bananas overnight. Once frozen, break up in chunks in mixing bowl.

2. Add 3 heaping table spoons of nut butter.

3. Add roughly 1 1/2 cups of cacao nibs.

4. Add about 450 mg of non-dairy yogurt. 

5. Include roughly 1 - 1 1/2 cups of non-dairy milk. The more milk there is, the less thick the mixture will be.

6. Add about 2 cups of dates. I broke mine up a little before to make sure there weren't any rouge pits in there. 

7. Add about 1/4 cup Maca powder, and a few table spoons of hemp seeds. 

8. Spice with cinnamon and nutmeg to your liking. I loved this addition, because it gave the bowl a more holiday feel. 

9. Blend to the consistency that you prefer. 

10. Eat as is, or with toppings of your choice!

Picture
Picture

0 Comments

Berry Bliss

12/9/2018

0 Comments

 
Picture
Look, I'll be real- I had a hard time labeling this one, because this was a total on a whim concoction that can't quite be defined other than DELICIOUS.

It looks and tastes more like sorbet than it does ice cream, but because there's yogurt and coconut milk in it- it doesn't really qualify as a traditional sorbet.

Before we dive in, you should know that I didn't measure ANYTHING in this recipe because I was just playing around in the kitchen. So, all amounts are rough estimates.

Ingredients:

-Blueberries
-Raspberries
-Strawberries
-Banana
-Coconut yogurt
*I used Nudie Coconut Yogurt, but you can make your own or use another brand.

-Coconut milk
-Cacao nibs
-Maple syrup
*if you have another natural sweetener of choice, use that instead 
-Vanilla extract

Instructions:

1. Freeze berries and bananas overnight. Make sure to peel bananas before you freeze them. 

2. Next day, break up bananas into chunks. Add bananas and berries to mixing bowl. 

3. Add coconut yogurt. I used a 500 mg tub, but I ate some before, so it wasn't quite full. Oops.

4. Pour about 1 1/2 cup of coconut milk and cacao nibs over mixture.

6. Add a dash of maple syrup to sweeten and vanilla extract to sweeten.
 
8. Blend until creamy. 
Picture

Serve:

Here's where you can get creative.
This chilly treat is great as a healthy desert option, especially when you add extra cacao nibs on top and a few fresh berries to top it off. 

If you'd like to have it as more of a smoothie bowl, meal option- then it's super yummy with granola (make you own granola!), fresh fruit, and coconut flakes as a topping.
​
The thing is, if you don't have a bunch of fancy toppings, the ice cream is really flavorful and delicious exactly as it is. Plus, it's a great way to chill out on a hot summer day. 

0 Comments

Veggie Burrito

12/9/2018

0 Comments

 
Picture
I know what you're thinking, that doesn't look like a burrito. And you're right, it doesn't! But guess what, I'm not a food blogger. So when the tortilla got stuck to the tin foil when I unwrapped it out of the oven, I wasn't about to make another one just to make it picture perfect. Good thing is that although it looks like a mess, it tasted heavenly. Plus, I know you all aren't going to judge me on this, right? You're just here for dank food, and for that, I LOVE YOU. 

Just a quick disclaimer before we dive in. I'm a California girl, which means I love my Mexican food. But since being vegan, I've realized that it's really tough to have authentic Mexican food that's all plant based. This burrito is hardly authentic Mexican cuisine.

But it did satisfy those hearty cravings for me, and I hope it does for you too.

Ingredients:

This is according to our serving size for two people. We had plenty of left overs. 

-Wraps 
*we chose gluten free tortillas made out of black rice, which were super yummy, but also fell apart really easily. It helps to get LARGE wraps, to make sure the ingredients don't burst out of the sides and make too sticky for the foil.
​

-1 Can of black beans 
*you can also use dried beans, too.

-1 Sweet potato
​-Quinoa
-1 Red bell pepper
-1 Yellow bell pepper
-1 Yellow onion
-1 Bag of Spinach

-2 Avocados
-1 Red onion
-1 Clove of garlic
-2 Limes
-1 Tomato

-1 Can pickled jalapeños
-1 Jar sliced black olives

-Nutritional yeast
-Fresh chilies 
-Fresh jalapeños
-Cilantro
-Paprika
-Salt and peper
​-Hummus

Instructions:

1. Cut sweet potatoes into chunks. Use oil olive, salt, paprika and smoked paprika to your liking. Roast in oven at 210 C. I bake for 40 - 45 minutes, but please cook to your liking.

2. Boil water for quinoa. Cook according to the ratio on the bag of the quinoa you choose. This usually takes about 25-30 minutes. Leave on low heat to stay warm.

Once potatoes and quinoa have about 10 - 15 minutes left, then you can start on the rest.

3. If you're making your own guacamole, now's the time. If you have pre-made guacamole, then skip this step. 
-Cut up 2 avocados. Dice half tomato and red onion to your liking. Crush garlic.
-Add mixture together, and mash.
-Add salt, pepper, and cilantro.
--Squeeze half lime over guac to preserve, and for added zest.

4. Dice yellow and red bell peppers with yellow onions. Add to frying pan with fresh spinach. Include fresh chilies and jalapeños if you like spice (we use two red chillies and 2 jalapeños). Spice with paprika, smoked paprika, salt and pepper. Squeeze half of lime over veggie mixture. Cook with olive oil on medium heat for about 10 minutes, or to your liking.

5. Wash and drain black beans, and pour into small pot. Dice pickled jalapeños and sliced black olives. Add them to black beans. Cover mixture with nutritional yeast for a cheesy flavor (we used about 3/4 C). For more spice, add cayenne pepper. Cook on low heat for about 10 minutes. 

6. Once everything is cooked, then lay your wrap onto a square of tinfoil. Spread thin layer of hummus or creamy cashew cheese onto wrap. This will give the burrito more of a stick/wet texture similar to cheese. 

7. Add all beans, quinoa, potatoes, and veggies to the wrap. Fold up the wrap like a burrito, and cover with tin foil. Bake in oven at 150 C for roughly 25 mins. The longer you bake, the crispier your wrap will become (like a tortilla chip). 

8. Unwrap from foil (hopefully your's doesn't fall apart!). Squeeze lime to burrito as you like, and cover with guacamole. Option to add hot sauce here if you still need more spice.
Picture
Picture
Picture

0 Comments

Breakfast Parfait

12/4/2018

1 Comment

 
Picture
This is a great combo of a few recipes we've already made.

Check out my Chia Pudding and Granola posts if you'd like to make the entire parfait from scratch.

If you tend to have a sweet tooth in the morning, this is a great option to curb that sugar craving in a healthy way.

​Plus, there are heaps of nutrients within this mixture, so you'll feel not only satisfied, but also ENERGIZED throughout your morning. 

Ingredients:

-Chia Seeds

-Non-dairy milk
*I like coconut milk
*make sure to avoid canned milk/cream, or options with a lot of added sugar 


-Whole Rolled Oats or Quinoa Flakes
-Maple Syrup
-Coconut Oil

-Seed(s)
*I like pumpkin seeds and shelled hemp seeds
-Dried fruit(s)
*I used apricot for this one
-Fresh fruit(s)
*I used blueberries this time

-Nut Butter
*My choice was a mix of almond, cashew, peanut and hemp butter​

Instructions:

-See recipe for Chia Pudding first
*this must set overnight

-See recipe for Granola next 
*this takes about 20 minutes to prepare, including baking time

​
-Once Chia Pudding and Granola are finished, make sure both are set and cool

-Choose glassware of your choice
*I like stemless wine glasses, or mason jars
Picture
-Start with a bottom layer of Chia Pudding, about 1/2 cup (or to your liking)

-Layer 1 - 2 tablespoons of nut butter on top of Chia Pudding

-Add 1/2 cup of Granola (or to your liking) above nut butter

-Top off with fresh fruits of your choice

-Option to add additional seeds, dried fruit, cacao nibs, and/or nuts

Serve:

Picture
Eat as is, this baby is perfect!

If you're looking for added protein at the start of your day, then include more nut butter, hemp seeds, and/or other nuts.

If you're looking for more fiber at the start of your day, then lay off of the dried fruit, and go a little lighter on the granola. Add more fresh fruits on top, instead.
1 Comment

Chia Pudding

12/3/2018

0 Comments

 
Picture
To be honest, I can't believe I'm even writing a "recipe" for this, because it's SO DAMN SIMPLE that's kind of hilarious.

However, I actually do get a lot of questions about how to make it- so I thought, why not?

This is a great option for a quick, simple, yet HEALTHY start to your day.

​Combine it with your favorite granola (or make your own!), fruits, or eat as it is. 

Ingredients:

MUST HAVES:
-Chia Seeds
-Non-dairy milk
*I like coconut milk because it has a heartier consistency
*make sure to avoid canned milks, or options with a lot of added sugars and/or preservatives
EXTRAS:
-Cinnamon
*great way to spice it up (literally)
-Cacao powder to mix with milk
-Cacao nibs to add once done
 -Fresh or dried fruit 
-Granola (make your own!)

Instructions:

-Use 3 tablespoons of chia per 1 Cup of liquid

-Mix together

-Add spices or cacao powder to mixture if you'd like extra flavor

-Let mixture sit overnight in refrigerator 
​
-Eat once chia seeds gelatinize enough to create a thick, pudding consistency
Picture

Serve:

-Eat as is
-Use in breakfast parfaits (make your own!)
-Add granola (make your own!)
-Combine with seasonal fresh or dried fruits
-Add scoop of nut butter for protein boost
0 Comments

Granola

12/3/2018

0 Comments

 
Picture
I know there are plenty of granola/muesli options out there. But here's the thing: it's SO EASY and affordable to make big batches of your own!

I love to make personalized mixes of your own depending on which fruits are in season.

It's also just nice to know EXACTLY what's going into each batch, considering how much excess sugar and/or preservatives are usually added to store-bought options. 
​
I'll include a variety of options for ingredients that you can play around with based on your liking, as well as your budget. 

Ingredients:

MUST NEEDS:
-Whole Rolled Oats
*make sure NOT to use steel cut and/or instant oats
*we used Quinoa Flakes instead of oats as a healthier option, but this is a bit pricier

-Coconut Oil
-Maple Syrup
*if you're not fussed about keeping it vegan, you can use honey instead, or a combo of both
EXTRAS:
-Sliced Almonds
*or any nuts of your choice

​-Pumpkin Seeds, Chia Seeds, and Shelled Hemp Seeds

*or any seeds of your choice 

-Dried Fruit of your choice
*strong suggest getting something WITHOUT added sugar

-Vanilla Extract
-Cinnamon 
-Nutmeg
Picture

Instructions:

MIX:
- 3 Cups of Whole Rolled Oats (or Quinoa Flakes)
- 1/2 Cup of Maple Syrup
- 4 tablespoons Coconut Oil
Picture
ADD:
- 1 Cup of Sliced Almonds
- 1 Cup Pumpkin Seeds
- 1/4 Cup Shelled Hemp Seeds
- 2 Tablespoons Vanilla Extract
- Cinnamon & Nutmeg to your liking
PREPARE:
-Preheat oven to 150 C (300 F)
-Use non-stick baking paper to ensure mixture doesn't get stuck to pan.
-Spread mixture THINLY onto baking tray to ensure it cooks all the way through.
-If you have small trays, you may need to use more than one.
-Pat firmly if you prefer chunky granola
BAKE:
-Bake for about 10 minutes
-It's tricky to know when the granola is done, because it won't fully harden until it cools.
-Even if it's still sticky/moist, but it cooked maple syrup/honey, then it's probably done. 
-I usually bake for about 10 - 13 minutes only.
Picture
​FINAL TOUCHES:
-Let granola cool
-Once cooled, add chia seeds and dried fruits
*if you add dried fruit before you bake, it might get too sticky

Serve:

Naturally, you can eat as is. But, there are tons of options you can add this yummy mixture to, as well. Below are a few of my go-to dishes.

FAVORITES:
-Serve with coconut and/or nut milk as a cereal substitute
-Add on Smoothie bowls (for extra crunch!)
-Eat with Coconut yogurt 
-Combine with Chia Pudding (make your own!)
-Include in a Breakfast Parfait (make your own!)
-Eat with fresh fruit
​-Snack on it as it is!
0 Comments
<<Previous

    Plant Powered

    A collection of simple, plant-based recipes that are nutritious and delicious. 

    Archives

    December 2019
    September 2019
    April 2019
    March 2019
    February 2019
    December 2018
    November 2018

    Categories

    All
    Asian Food
    Baked Goods
    Breakfast Food
    Comfort Food
    Dips/Spreads/Dressings
    Food
    Gluten Free
    Hearty Meals
    Mexican Inspired
    Nice Cream
    Salad
    Savory Food
    Smoothie Bowls
    Snacks
    Sweets

    RSS Feed

Proudly powered by Weebly
  • HOME
  • About Me
    • Trainings & Specialties
  • Yoga
    • Alo Moves
    • Workshops
    • GLOW Flows
    • Group Classes
    • Private Sessions
  • Retreats
    • WEEKEND IN SIARGAO >
      • Itinerary
    • HEART FOCUS IN SIARGAO >
      • Itinerary
    • SPRING IN SIARGAO >
      • Itinerary
    • SAFARI KENYA >
      • Itinerary
      • Lodging & Room Info
    • EXPLORE PERU >
      • Itinerary
    • GODDESS IN MALLORCA >
      • Itinerary
    • AYURVEDA IN PORTUGAL >
      • Itinerary
    • RETURN HOME IN BALI >
      • Itinerary
      • Lodging & Location Info
    • EMPOWER IN INDIA >
      • Itinerary
      • Lodging & Location Info
    • Terms & Conditions
  • GLOW
  • Kindred Connection
  • Blog
    • Journal Prompts
    • Plant Based Recipes
  • Contact