Raw Vegan Twix Bars


raw vegan gluten-free coconut twix bar

Unfortunately, I cannot take credit for these AMAZING things, but HOLY MOLY they are on a different level. Huge shout out to This Rawsome Vegan Life for sharing the magic. I absolutely love how simple and easy the recipe with made with all PURE ingredients. No gluten, animal products or refined sugar allowed! 

Find the original recipe here!

To be original, I did add my own twist to the dessert by adding a layer of sliced banana in between the decadent layers. Now this really blew it out of the water. I highly recommend trying a few like this.

coconut twix bars with banana

Chopped kale salad with lime ginger tahini and coconut chili cashews


creamy cashew kale salad

This salad recipe was inspired by Amelia Liana, I just added my own twist to it :) It is absolutely amazing --especially the tahini dressing. It is also super filling and satisfying and has a multitude of essential nutrients packed into one meal.

Salad Base

  • 3 cup chopped kale
  • 1/2 cup chopped cabbage
  • 1/4 cup shredded brussel sprouts
  • 1/2 cup chopped red pepper
  • 1/4 cup shredded carrot

Toasted Coconut Chili Cashews 

  • 1/4 cup raw cashews 
  • 1 tbsp. coconut oil 
  • 1/1 tsp. chili powder
  • pinch cayenne pepper 
  • 1 tbsp. lime juice 
  • pinch sea salt 

Let coconut oil melt in pan. Add in lime juice. Stir in cashews and spices and continue to mix on low heat until golden brown/toasted. 

Lime Ginger Tahini Dressing 

  • Juice of 1 lime 
  • 1 tbsp. grated ginger
  • 2 tbsp. tahini 
  • 2 tsp. organic/wheat free soy sauce 
  • 1 clove crushed garlic 

Mix together. Massage dressing onto kale salad base. Top with cashews. 

 

Strawberry Matcha Smoothie Bowl


Summertime has meant smoothie bowls errr dayyy. They are so easy, yummy, filling and refreshing on a summer morning. This one is an all-star day starter. 

Summertime has meant smoothie bowls errr dayyy. They are so easy, yummy, filling and refreshing on a summer morning. This one is an all-star day starter. 

  • Handful frozen strawberries 
  • Handful frozen mango 
  • 1 frozen banana 
  • Handful raw spinach 
  • 1/2 avocado 
  • 1 tsp. pure matcha powder 
  • 1 tbsp. pure moringa powder 
  • Splash of almond milk or non-dairy milk of choice 

Pulse all ingredients in food processor until smooth. Top with whatever you want! Here's what's on this one: 

  • Sliced peaches 
  • Strawberries
  • Blackberries 
  • Sprinkle of unsweetened shredded coconut 
  • Scoop of raw almond butter 
  • Raw almond slivers (for crunchiness purposes) 
  • Sprinkle of coconut flax granola 

Morning Glory: Curry Tofu Scramble + Super Green Juice


curry tofu scramble

Curry Tofu Scramble 

Such a yummy breakfast! I didn't measure anything. It's easy to guestimate the amount you'll need for each ingredient, so feel free to wing it and add your own twist. 

  • Organic, non-GMO tofu 
  • Cooked freekeh (an ancient grain green wheat that has more protein and twice as much fiber as quinoa and lower on the glycemic index)
  • Cooked black beans (using canned is easiest)
  • Steamed sweet potato 
  • Baby spinach 
  • Chopped Tomatoes 
  • Chopped yellow onion 
  • Chopped yellow and orange peppers
  • Coconut oil 
  • Curry
  • Paprika
  • Garlic Powder
  • Cayenne Pepper (just a tad) 
  • Sea salt 
  • Dash of worcestershire sauce (optional) 

Melt coconut oil in pan over the stove. Scramble all ingredients over low heat until veggies are sauteéd and soft. Use your taste for how much spice you want! Just keep adding until you get enough flavor. 

Super Green Juice 

  • 1 English cucumber
  • 1 bundle of kale
  • 1 peeled lemon 
  • 1 peeled lime
  • 2 baby apples
  • 1 thumb of ginger (I like extra spicy so I used more like a fist, haha)
  • 1 stalk of celery 

"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 

IMG_9835.JPG
  • 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 :) 

Almond butter banana cookies (gluten-free/vegan)


Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

  • 2 medium mashed ripe bananas
  • 3 tbsp.  chia seeds 
  • 3/4 cup almond butter
  • 1 vegan "egg" = 2 tbsp.. gluten-free flour + 1/2 tsp. baking powder + 2 tbsp. almond milk (wisk)
  • 1 cup organic steal cut oats 
  • 2 tsp. cinnamon 
  • 1 tsp. vanilla 
  • 3 tbsp. maple syrup 
  • Glaze = 4 tbsp. organic powdered sugar, 2 tbsp. maple syrup 
  1.  Combine all ingredients in large bowl and stir until well combined.
  2. Use ice cream scoop to scoop onto a greased baking sheet (I always grease with coconut oil)
  3. Bake at 350 degrees for 12-15 minutes
  4. Let fully cool and use spatula to remove 
  5. Drizzle with glaze 
  6. Store in fridge