"I Can't Believe It's Vegan" Pizza and Kava Milkshakes


Pizza | Milkshakes | Vegan.JPG

When you really want to indulge, this meal will send you to heaven and back. Perfect for a Friday movie night when you feel like just chilling and eating some dope food. Being vegan does NOT mean giving up your favorite treats and indulgences :) 

Pizza 

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  • Any vegan pre-made pizza crust (thick, thin, gluten-free, multigrain, pick whatever you want!)
  • Olive oil (brush the crust before putting on any toppings)  
  • Your favorite pizza sauce (I used Field Day Organic Pizza Sauce )
  • Daiya mozzarella style cheese shreds (BOMB when melted) 
  • Your favorite toppings! Get creative with it :) Here's the two I made:

Pizza One: Tomato Basil 

Toppings: sliced red tomato, sun dried tomato, basil 

Toppings: sliced red tomato, sun dried tomato, basil 

Pizza Two: Sautéed Veggie 

Caramelized onion, red and yellow pepper, fresh spinach 

Caramelized onion, red and yellow pepper, fresh spinach 

Kava Milkshakes 

kava milkshakes and vegan pizza

First of all... what's kava? 

Kava is a root found in the South Pacific Islands that has been used by Islanders for centuries as a natural medicine and healing remedy. It can be consumed as a tea or in powder form. Kava has an all-natural calming effect that decreases anxiety and stress. It also promotes deep sleep. However, it should not be consumed in large quantities or it could cause nausea. It has also been linked to liver problems when consumed long term and in large amounts, so only use as much as directed! For the smoothies, I used kava in powder form. It does have a miraculous calming effect and does not interfere with mental sharpness.  

kava chocolate milkshakes
  • Bananas (frozen is best) 
  • Coconut bliss dark chocolate flavored ice cream 
  • Your favorite non-dairy milk (I used hemp milk) 
  • Raw Cacao powder 
  • Carob powder 
  • Kava powder 

Go-to Sunday dinner: Kale pesto and roasted potatoes


kale pesto and potatoes

This is one of my all-time favorite meals. I love making pesto because there are so many different variations to try. This one is made with kale and nutritional yeast and it's banging. I am vegan, so everything you'll find on the Sky Life blog is vegan! 

Kale Pesto

  • 1/3 cup raw pine nuts 
  • 3 gloves of fresh garlic 
  • 1/2 lemon, zested and juiced (I put mine through a juicer) 
  • 1 bunch of curly kale 
  • salt and pepper (to taste)
  • 3/4 cup olive oil 
  • 1/2 cup nutritional yeast 

Combine everything in food processor or blender and pulse until blended smooth. I use a Ninja blender and it rocks! Pour over your favorite pasta or veggie noodles. I used Ezekiel sprouted grain penne for this meal, which I love because it's so filling and hearty. Sprouted grain is also a great source of protein for vegans because it is a complete protein

Roasted Potatoes 

  • 1 bag of small red potatoes 
  • olive oil 
  • sea salt and pepper 
  • Herbamare seasoning (optional, but I put this stuff on everything!) 
roasted potatoes

Preheat oven to 425 degrees. Wash and cut up potatoes into fourths. Place in baking tray and coat with olive oil, sea salt, pepper and seasoning of your choice. Bake for 30 minutes or until golden brown. Periodically, remove from oven and tossed around in the pan. 

This is my friend Lilly. We had a lovely dinner out on the porch. My friends know when they come over for dinner they are subject to a photo :) 

This is my friend Lilly. We had a lovely dinner out on the porch. My friends know when they come over for dinner they are subject to a photo :) 

Spicy coconut noodles and ginger citrus salad


These are my friends Olivia (left) and Alex (right). I love cooking for my friends and having them over for dinner and wine. Best Friday night fun :) I made them spicy thai coconut noodles and a ginger citrus salad. 

These are my friends Olivia (left) and Alex (right). I love cooking for my friends and having them over for dinner and wine. Best Friday night fun :) I made them spicy thai coconut noodles and a ginger citrus salad. 

Spicy Coconut Noodes

  • 8 ounces rice noodles 
  • 1 can unsweetened coconut milk 
  • 3 tbsp. tomato paste 
  • 1 tsp. chili powder -- I like a little extra spice :) 
  • 1 tsp. sea salt 
  • 3 scallions, thinly sliced 
  • 1/4 eggplant chopped and sautéed in coconut oil
  • 16 fresh basil leaves chopped 
  • 1/4 cup shredded coconut 
  1. Cook noodles according to package. Drain and set aside. 
  2. In a large saucepan, over medium heat, combine coconut milk, tomato paste, chili powder and salt. Bring to a boil, then reduce heat and simmer 3 minutes 
  3. Stir in noodles and eggplant and toss. 
  4. Top with scallions and coconut 

Ginger Citrus Salad 

Fresh, crisp and sweet. One of my favorite salads 

Fresh, crisp and sweet. One of my favorite salads 

  • 1 box of organic spring mix lettuce 
  • 2 mandarin oranges (split)
  • 1/4 cup chewy candied ginger (chopped)
  • 1/4 cup unsweetened cranberries 
  • 1/4 cup candied pecans 
  • Dressing: juice of 1/4 lemon, 2 tbsp. olive oil, Herbamare seasoning (I use this on everything)