The amazing thing about charcuterie boards is they can be so personalized, that when you end up looking at the tray it’s just a bunch of your favourite snacks. Here are some of our favourite vegan foods that can be used in your charcuterie board, whether it’s for your lover or yourself!

CHEESE – Violife

Image from Violife Website

This feta-style cheese will not disappoint. It’s made with ingredients like coconut oil and potato starch, which give the crumbly delight a great texture, taste and it’s consistently good! Pair up with some olives and grapes and you’ve got your charcuterie board started!

DATES – Prana Organic

Image from Prana Organic Website

Dates are great because they’re naturally sweet so they can also match with salty. They’re high in fiber, which can be helpful if you’re eating a bunch of mixes of stuff at once. You can cut up some apples or pears, sprinkle some cinnamon on them for a sweet combo. And/ or add some salted nuts for fats.

Cookies – Frolletti

Image from Artisian Italian Foods Website

These are so good and have buttery, melt-in-your-mouth taste. The cranberry flavour ads a nice zing and they have a ton of others to choose from based on what charcuterie board style you’re doing. Place anything chocolate covered beside it and your deserts are in place.

Feature Image by Mălina Sîrbu

Oranges always make a beautiful touch to the holiday season. Whether you’re adding them to drinks, crafting or decorating, there are endless ways to get creative with them. We’ve put together a list of three easy DIY crafts with oranges for Christmas. You might have a couple at home or they’re easy enough to run out and grab with your last-minute holiday grabs. 

Orange Peel Ornaments from This Healthy Table

Image from This Healthy Table Instagram @thishealthytable

How to Make Simple Orange Peel Ornaments

1. Peel an orange, by cutting off both ends and running a knife from end to end. Carefully pull the peel off, trying to keep it as intact as possible. Cut it into two to three pieces.

2. Using a small (1 inch) cookie cutter, cut out shapes from the peel.

3. With a metal pin or end of a knife, create holes in the top of each orange peel cutout.

4. Cut twine or ribbon and thread it through the holes in the cutouts. Tie it to complete the ornament!

Ways to Use these Ornaments

• Hang them on the tree

• Add them to a wrapped package. Tie them onto the bow or ribbon around a package for a cute and delicious smelling gift wrap.

• Hang them on a garland. Hang an evergreen garland and hang the oranges along with it.

• Hang them on a door handle. String several orange peel ornaments on one piece of twine and hang it on a handle.

• Add them to a wreath. Orange peel ornaments look super cute in an evergreen or eucalyptus wreath.

Orange and Clove Pomander Balls from Almanac

Image from Almanac, view Instagram @theoldfarmersalmanac

How to Make Them:

• Take firm oranges and stud them with whole cloves. That’s it!

• You can also use a toothpick to make pre-made holes; this is helpful for children because the cloves can hurt their little hands (and ours).

• Be creative and arrange the cloves in diamonds, circles, or other patterns. As the orange dries, it will release a delicate, spicy fragrance.

• For a stronger aroma, cover the entire orange with cloves, and then roll it in a mixture of spices such as: 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 tablespoon ground nutmeg, 1 tablespoon allspice, 1/4 cup powdered orris root. Leave the orange in the mix for a week, turning once a day.

• To hang your pomander, run a long wire through the orange; make a knot at the bottom and a loop at the top for hanging. Or, you can tie red ribbon around your pomander for a festive look!

How to Make It Last

If you want your pomanders to last, store in a paper bag for a few weeks. Use lots of cloves which are a natural preserving agent. The cloves will draw out the juices and they’ll shrink in size. Dusting with cinnamon helps, too, as cinnamon functions as an anti-fungal.

Ideas for Using Pomanders

• Arrange the cloves in special shapes and patterns. For Halloween, make a jack-o’-lantern; for Thanksgiving, try a turkey; for Christmas, a Christmas tree!

• Create a centerpiece for your next holiday meal.

• Give to friends, teachers, and neighbors in a plastic bag with a red ribbon!

• Try putting an orange pomander at the bottom of your Christmas stockings.

• Use small oranges (or another small citrus) to create a fragrant ornament for the Christmas tree.

• Once dried, hang pomanders in your closet or add to your drawers like a sachet.

Dried Orange Garland from The Ginger Home

Image from The Ginger Home, view Instagram @thegingerhome

You will need:

• 4-5 large oranges
• Sharp knife
• Cutting board
• Cookie sheets
• Parchment paper
• Paper towel
• Fishing wire or twine

Step 1 – Turn on the Oven: Preheat the oven to 225º F. I like to use the convection setting on my oven as it moves the air around more and I find I don’t necessarily need to flip the orange slices, but this is optional!

Step 2 – Prep Cookie Sheets: Line cookie sheets with parchment paper. I set out three cookies sheets as I wanted to make enough orange slices to create a long garland as well as hang extra slices on Christmas trees around the house.

Step 3 – Slice Oranges: Slice oranges 1/8 to 1/4 inch thick and place them in a single layer on the cookie sheets. Blot with a paper towel to remove excess moisture and speed up the drying process.

Step 4 – Bake Oranges: Place in the oven and bake for approximately 3 hours at 225ºF or until the oranges start to turn slightly brown and dry. You can flip the oranges about halfway through the baking process to help them brown evenly and dry on both sides.

Note: Not all ovens are the same and lots of readers have said that they’ve needed to set their oven to a lower setting to avoid burning the orange slices. You could start as low as 170ºF and see how it goes if your oven is on the hotter side!

Step 5 – Let Orange Slices Cool: Let the orange slices cool! They smell so good! I just let mine cool for a few hours right on the tray and then made my garlands. I figured they would just dry more hanging up. But if you wanted to, you could place them on a cooling rack and leave them out for a few days to make sure they were extra dry!

Step 6 – String Oranges & Decorate: String the oranges onto a clear fishing line. Poke the line through the flesh of the orange, not the rind! You can string them close together, or leave 1-2 inch gaps as I did for a more minimal look. The fishing line is invisible and makes the oranges look like they are floating! Use a string of oranges to trim a cedar or fir garland as I did above our kitchen sink!

Tag us @ageoflapin on any social platform to show us your crafts!

Cover Image by @solod_sha

We’re still facing some pretty hot days to come so why not cool off in a cute way with infused ice cubes! These are a perfect way to add a nice pop of colour to any drink and a flavour boost too. Whether you’re creating a cocktail, sipping on some lemonade or want to add something fun to your glass of H20, there are endless options to jazz up your cup. And it’s super easy. Add your ‘toppings’ to your ice container, fill the rest with water and freeze. Check out some of our favourite things ways to make infused ice cubes.

Mint & Lime: refreshing combo that’s good soothes and cools.

Blueberry & Rasberry: boldly stunning and antioxidant-filled.

Grapefruit & Ginger: adds a zing cut by the bitterness of the grapefruit.

Edible Flowers: beyond beautiful and available at your local flower shop, look for lavender and chamomile at a bulk foods store or Ottawa Edible Flowers has crystalized shipping options or local delivery.

When it comes to food, the more flavourful, the better and what makes it even tastier is when the flavour flav comes with benefits. Welcome to the power of spices. We’ve created a list of some must have spices you need in your pantry to help you grow and glow and some scrumptious recipes to go along with them. Whether you’re in the mood for salty or sweet, it’s never a bad idea to sprinkle in some self-love to keep your wellness journey moving along beautifully.

Here’s some of our favourite spices:

Cinnamon:

This one reminds us of all of the cozies and comes with some seriously impactful benefits. It contains anti-inflammatory heal plus antioxidants and antimicrobial properties to fight harmful agents, illnesses and diseases in the body.

Cinnamon Recipe:

Healthified Apple Crisp from Minimalist Baker

Image from Minimalist Baker 

Garlic:

We love it for it’s great taste and here’s why we love it even more. We said love since it’s great for protecting your heart to fight against potential diseases and improves your heart/ cardiovascular health.

Garlic Recipe:

Cilantro-Lime-Garlic Cashew Cream from Oh She Glows

Image from Oh She Glows

Ginger:

Known for it’s little bit of kick, ginger is an ideal spice for when you to speed up the healing of a cold and to combat nausea. It’s also an amazing natural way to beat heartburn by clearing your stomach quicker and reducing inflammation.

Ginger Recipe:

Vegan Gingerbread Trifle from hot for food

Image from hot for food 

Turmeric:

Bright just like it’s benefits, turmeric if filled with power. It’s well known for it’s anti-inflammatory properties that helps decrease pain that comes from inflammation in various parts of your body and helps soothe discomfort.

Turmeric Recipe:

Coconut Brown Rice from Living Lou

Image from Living Lou

Protein is an essential part of our diets, but as vegans/ vegetarians, it can sometimes be a challenge to get enough of it in. When we get enough protein in we start to notice major changes in our bodies like super shiny hair, muscle growth and overall more energy. It’s important to get most of our protein from the foods we eat, but vegan protein powders are a great way to supplement when we don’t get enough of the things we need, like amino acids. Plus, because of their plant based powers, we’re getting in extra vitamins and minerals, while avoiding harsh ingredients. 

Ways we like to use our protein powder:

• Smoothies
• Water, juices, dairy-free milks
• Baking
• Sprinkled on oatmeal, cereals, berries

Here’s a list of some great vegan and soy-free protein powders made by amazing Canadian brands:

Plant Protein Formula from Nova Scotia Organics 

Grams of Protein Per Serving (2 Scoops, 26g): 20g

With no added flavours, flow agents, thickeners, sweeteners or additives, this protein has been created with purity in mind. Inside is four simple ingredients of organic yellow pea protein, organic sprouted brown rice protein, organic hemp and organic black chia seeds. With each serving you also get, 4 grams of branched-chain amino acids, which our bodies can’t produce, so we need to get from the foods we eat.

Image from Nova Scotia Organics Instagram

Caramel Coffee Protein from Profi

Grams of Protein Per Serving (1 Scoop, 29g): 20g

With 34.92 mg of caffeine per serving, your cup of coffee just found its match with this this caramel coffee flavoured that not only curbs your caffein cravings but get’s your protein consumption in too. It can be a great way to boost your energy in the morning, pre-workout or when you’re looking for a mid-day crash snack. It’s filled with a pea protein, whole grain brown rice protein, lentil protein and chickpea powder for a powerful protein blend.

Image from Profi Instagram 

Completegreen Organic Vanila Been from Leanfit | Buy it at Costco (members only) or Amazon

Grams of Protein Per Serving (1 Scoop, 34g): 21g

Full of essential amino acids and 5g of fibre per serving, this formula has been made to support our immune and digestive systems, through the powerful ingredients of five different plant based proteins. With organically sourced pea protein, hemp protein and flaxseed powder as some of the base ingredients, it works with your body to help fill you up and keep you moving. It’s free of artificial flavours, colours and sweetness, letting you enjoy the creamy, vanilla bean taste, worry-free.

Image from Leanfit Instagram 

Organic Plant Protein Powder – Natural Vanilla from Niyama Yoga Wellness 

Grams of Protein Per Serving (1 Scoop): 20g

This natural pea protein powder comes fully loaded with benefits, and can be easily mixed and enjoyed with just some cold water. It come with 1g of fibre, per scoop, zero sugar and no artificial ingredients, which helps keep your body strong and flowing. The natural vanilla isn’t super sweet, which makes for a delightful tasting drink and smoothie enhancer.

Image from Niyama Yoga Wellness Instagram 

Almost Plain Vegan (Chocolate) from Plain Nutrition 

Grams of Protein Per Serving (2 Scoops, 30g): 22g

With no added sugar, this easily-digestible powder comes filled with organic pea, organic brown rice, and organic hemp for a protein boost. Its natural chocolate flavour comes from organic cocoa powder, making it great for a sweet taste. The best part is, not only is it free of harmful chemicals, but its packaging is completely biodegradable, so you’re reducing your environmental footprint while getting in your nutrition.

Image from Plain Nutrition Instagram 

There’s tons of reasons to love salads, from the benefits to nice colours and of course the great flavours. The one item that always brings that extra touch to your salad is the dressing and there’s endless ways to create them. Dressing are great because it can take a plain salad to the next level to make it a lot more enjoyable. They themselves bring in their own benefits because they’re made with nutrient rich ingredients.

Benefits of popular salad dressings ingredients include:

• Lemon/ Lime: filled with immune boosting properties while it helps cleans and detoxify
• Olive Oil: loaded anti-inflammatory ingredients that help your blood flow smoothly
• Garlic: helps you fight off colds and flus from it’s powerful antibacterial elements
• Apple Cider Vinegar: contributes to a healthy digestion while bringing a skin and hair glow

We’ve put together a list of 5 salad dressings that are promised to add a flavour boost to whatever greens you have in your bowl. Feel free to switch up the ingredients to something similar or even altering between fresh and dry herbs, depending on what you have around. They’re all super easy to make!

Sweet And Spicy Almond Lime Dressing from Running on Real Food

Bring an asian inspired taste to your greens with this dressing that hits tons of different flavour points in just one bite.

Ingredients:

• 5 tbsp almond butter
• 1 tbsp packed fresh cilantro
• 1/8 cup fresh lime juice
• 1 tbsp reduced sodium soy sauce
• 1 tbsp rice vinegar
• 3 large cloves garlic, peeled
• 2 tbsp coconut sugar
• 1 tsp red pepper flakes
• 3 tbsp water

Directions:

1. Place all ingredients in a high-powered blender or food processor and mix well.
2. Makes approximately 1 cup.

Mustard Dill Vinaigrette from hot for food

Switch up your typical dressing to this tangy mix of fresh dill and zesty mustard.

• 1/3 C cold-pressed olive oil
• 2 1/2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tsp agave nectar
• 1/8 C fresh dill fronds
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper

Directions:

1. If you want a really creamy dressing, use a blender to combine all the ingredients. You could also just whisk this together or shake everything up in a jar. If you aren’t using a blender, be sure to finely chop the fresh dill before adding it to the rest of the ingredients. Refrigerate until ready to serve the salad.

Oil Free Green Goddess Salad Dressing from This Healthy Kitchen

Basil meets creaminess with this oil free dressing that’s filled with healthy fats from avocados.

Ingredients:

Ingredients:

• 1 teaspoon Dijon
• 1/4 teaspoon salt
• 1 Tablespoon pure maple syrup or honey
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon lemon juice
• 1 clove garlic
• 1 Tablespoon poppy seeds
• 1/2 cup extra virgin olive oil

Directions: 

1. In a small glass jar, combine Dijon, salt, maple syrup, vinegar, and lemon juice. Finely chop garlic or grate with a microplane and add to the jar. Top with lid and shake well.
2. Add poppy seeds and olive oil, cover and shake well. Refrigerate until ready to use. May keep up to three weeks if kept chilled.

A lot of people today have opted for a dairy-free diet, which usually includes a lot of substitutions with nuts. Choosing to drop dairy helps your body reduce inflammation and overall feel less sluggish but it’s also better for animals and the environment. Other than making great milks, cheeses and being more eco than dairy, there’s a lot of benefits for our bodies when we consume them.

Benefits:

• Brain Power: foods like nuts work wonders on our minds. Consuming nuts helps with things like memory, cognitive function and an overall healthy head. Like meditation helps us strengthen our minds, nuts do the same, so they’re an ideal food to give not only your body energy but your brain also. 
• Vitamin & Mineral Packed: nuts are filled with essentials to help our body run smoothly. This includes things like magnesium, which reduces stress, zinc, for immune boost and is rich with antioxidants, which protect your cells. 
• Strong Hair, Skin & Nails: because nuts are filled with healthy fats like omega-6 and omega-3, we naturally get benefits like glowy hair, skin and nails. They’re also filled with calcium which helps to grow our hair and nails while making them and your bones stronger. Plus, the high amount of calcium is another reason it’s a good dairy alternative.
• Healthy Snacking: nuts make the perfect healthy snack whether you’re on the go or sitting at home to keep you healthily energized. You’ll feel good post-snack rather than sluggish if you reach for something packaged. The high healthy fat content also satisfies cravings for salty and even sweet.

We’ve put together a few recipes you’ll actually go nuts over and that are super easy:

What also makes them so great is that they’re super versatile, meshing well with both salty and sweet. They’re great for making into a drink, topping, desserts and more! The good thing about these recipes is that can make so many alternatives to these depending on what you’re looking for. Use different types of nuts, sweetened and unsweetened, or add in vanilla or other spices, the list can really go on. 

Almond Milk from Running on Real Food:

Ingredients:

• 1 cup almonds
• 4 cups filtered water (filtered water is not totally necessary, your choice)
• pinch of sea salt (approx. 1/4-1/2 tsp)
• optional: 1 tsp pure vanilla extract
• optional: 1-2 medjool dates or 1 tbsp pure maple syrup

Directions:

• Soak the almonds in water in a glass bowl for 8-24 hours.
• When the almonds have finished soaking, strain (discard the water they soaked in) and rinse well.
• Add the rinsed, soaked almonds, salt and water to a high-speed blender. Add the dates and vanilla if using.
• Blend on high for 60 seconds until smooth, creamy and frothy.
• Either pour right into a container for storing or strain through a nut milk bag for smooth, creamy homemade almond milk. The leftover almond meal can be discarded or used in baking, oatmeal or to make granola. I like to strain it into a large glass measuring cup and then pour it into my storage container after straining. My large measuring cup has a spout so it’s easy to pour from. If you strain into a bowl, a funnel will make it easier to pour into a storage jar.
• Store in the refrigerator for up to 4 days.

Pecan Butter from This Healthy Kitchen: 

Ingredients:

Directions:

1. Preheat the oven to 350 degrees and line a large tray with parchment paper. Place the pecans in a single layer and bake for 5 minutes and remove from the oven.
2. Transfer the pecans to a food processor and the salt, and any optional ingredients if using. Process on high speed, scraping down the sides often. The mixture will turn from a crumbly mixture and eventually into creamy, delicious pecan butter. Depending on your machine, this can take anywhere from 3-10 minutes. You may want to stop the machine every couple of minutes or so to give it a break and avoid overheating.
3. Store in a glass jar with lid at room temperature for up to 1 week, or store in the refrigerator for up to 4 weeks.

Vegan Flix Mix from hot for food blog:

Ingredients:

Being vegan doesn’t mean that we have to sacrifice the delish factor of chocolaty goodness. As more people choose the plant-based route, the amount of recipes we have available to us is flourishing. Whether you’re making a dessert for your yourself, partner, BFF or family these recipes created by some incredible Canadians are promised to please even the non-vegans in your life.

Chocolate Espresso Mug Cake from The Cheeky Chickpea

This super simple four-step mug cake is ready in under five minutes making it the perfect dish for a time crunch or if you don’t have a huge kitchen space. You can add a thoughtful touch by putting them into mugs that match their personality.

Image from The Cheeky Chickpea Instagram

Ingredients:

• 3 tablespoons all purpose flour (can substitute for gluten free flour)
• 3 tablespoons cocoa powder
• 3 tablespoons brown sugar
• 1/2 teaspoon espresso powder (instant coffee granules), regular or decaffeinated
• 1/4 teaspoon baking powder
• 1/8–1/4 teaspoon salt (a pinch)
• 2 tablespoons dairy free chocolate chips (plus more for serving)
• 1/3 cup cold water
• 1 tablespoon oil, recipe uses grape seed oil
• 1/2 teaspoon vanilla

Instructions:

1. Add the dry ingredients: flour, cocoa powder, salt, instant coffee granules, sugar, baking powder, to a microwavable coffee mug (must hold at least 1 and 1/2 cups of liquid) and stir with a small whisk or a spoon.
2. Pour in the wet ingredients: water, oil, vanilla. Mix the batter until smooth. Stir in 1 tablespoon of chocolate chips. Sprinkle the other tablespoon of chocolate chips on top.
3. Cook in the microwave for 60 seconds (recipe at 1100 watts).
4. Sprinkle with a few more chocolate chips. Grab a spoon and dig in! Add a small scoop of vegan vanilla ice cream if you like.

Chocolate Zucchini Bread from This Healthy Kitchen

Get your vegetables in while you eat dessert with this healthy chocolate bread. With a gluten free option for extra versatility, it’s an amazing option for the person in your life who is looking for a satisfying treat with benefits.

Image from This Healthy Kitchen Instagram 

Ingredients:

Dry:

• 2 cups oat flour, gluten free if preferred
• 1/3 cup raw cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt

Wet:

• 1 cup pitted dates
• 1/4 cup water
• 1 tbsp pure vanilla extract
• 2 cups shredded zucchini approx 1 large or 2 small zucchini
• 1 1/4 cup unsweetened cashew milk or almond milk or soy milk if avoiding nuts
• 1/3 cup dark chocolate chips plus more for sprinkling on top if desired

Instructions:

1. Preheat the oven to 350 degrees F, and line a 9″x5″ loaf pan with parchment paper.
2. Whisk all the dry ingredients into a large bowl and set aside.
3. Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer this mixture to a medium bowl. Then add all remaining wet ingredients to the same bowl and mix to combine.
4. Pour the wet mixture into the dry ingredients and mix until combined. Then pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if desired and gently press them down.
5. Bake for 50-60 minutes, until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a wire rack to let cool completely before slicing. Enjoy!
   

Vegan Chocolate Pretzel Truffles from Running on Real Food

Get your sweet and salty cravings in bite sized delight with truffle that’s sweetened only by dates and chocolate with a nice salty texture from the pretzels. They make the perfect dessert to snack on wether you’re watching a movie or out on the terrace.

Image from Running on Real Food Instagram

Ingredients:

• 1.5 cups packed, soft pitted dates
• 4 tbsp cocoa powder
• 1/2 cup chopped walnuts or walnut pieces
• 1/2 tsp sea salt
• 6–8 pretzels, crushed, or more as needed
• 1/2 cup finely chopped dairy-free chocolate chips

Instructions:

1. Place the medjool dates in a food processor with the cocoa, sea salt and walnuts and mix until it forms a thick dough (I like to pulse a few pretzels to the truffle mixture too!). Roll into 16 balls and place on a parchment or wax paper-lined baking tray that will fit in your fridge or freezer. Place in the freezer while you prepare the chocolate and pretzels.
2. Crush the pretzels in a bowl with the bottom of a small dish or measuring cup.
3. Place the chocolate in a bowl and melt in the microwave or melt using a double boiler, then roll each truffle in the melted chocolate until coated and place back on the baking sheet. Sprinkle generously with crushed pretzels. 
4. Place the baking sheet in the fridge or freezer until the chocolate has hardened.
5. Enjoy! Store in the fridge or freezer. They’ll keep in the fridge for up to 2 weeks and freezer for up to 2 months.

One Bowl Jumbo Chocolate Chunk Cookies (vegan + gf) from Oh She Glows

We’d like to introduce you to the crunchy on the outside and soft on the inside, with melted chocolate you’ve been looking for, while being gluten free and vegan. Not to mention you only need one bowl during the whole baking process to make it easy to clean and reduce water waste.

Image from Oh She Glows Instagram 

Wet Ingredients:

• 1/2 cup (120 g) natural smooth almond butter (It’s important to use natural smooth almond butter that has a fairly “drippy” consistency. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it’s too difficult to mix with the other wet ingredients).
• 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
• 3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
• 1/2 teaspoon pure vanilla extract

Dry Ingredients:

• 1/2 cup (50 g) gluten-free rolled oats
• 1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
• 1/4 cup (33 g) arrowroot flour/starch
• 1/4 cup (25 g) almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon pink Himalayan salt
• (150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***

Vegan Double Chocolate Donuts from It Doesn’t Taste Like Chicken

Donuts are undeniably delicious and when you make them from scratch it ads that extra touch of love to anyone eating it. There’s the option to customize your toppings depending on what you’re in the mood for.

Image from It Doesn’t Taste Like Chicken Instagram

With the holidays right around the corner, we all tend to indulge in the vast array of goodies before us. And of course we should! ‘Tis the season to celebrate the joys of life. That said, sometimes our bodies end up letting us know that digestion issues could get in the way of our merry times via breakouts (especially in the chin area), heartburn and gas. In addition to certain foods in our diet that make an extra appearance during the season such as goodies that are spicy or contain sugar and caffeine, our digestion can be affected by a number of different things such as:

• Stress
• Lack of sleep
• Dehydration 
• Not enough exercise

But with some simple lifestyle adjustments, we can get our systems back to proper flow in no time. To get you started, we’ve put together a list of the top 5 food and drinks,with recipies, to help your gut get going. 

1. LEAFY GREENS:

Things like spring mixes, kale and spinach is a staple for a healthy digestive tract. A diet filled with dark leafy greens that not only contains ample amounts of vitamins but a lot of fiber that works quickly to clear out your system. 

Recipe | Vitamin Glow Warm Squash Salad from Oh She Glows

Image from Oh She Glows website

Ingredients:

For the butternut squash:

• 1 medium butternut squash
• 1 tablespoon (15 mL) oil of choice
• Fine sea salt

For the Garlic-Dijon Vinaigrette:

• 1 small (3 g) garlic clove
• 1/4 cup (60 mL) apple cider vinegar
• 1/4 cup (60 mL) grapeseed oil (or other light-tasting oil)
• 2 teaspoons (10 mL) fresh lemon juice
• 2 teaspoons (10 mL) Dijon mustard
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon (15 mL) pure maple syrup, or to taste

For the salad:

• 1 (5-ounce/142 g) package baby romaine or mixed greens
• 1 large (270 g) avocado, pitted and sliced
• Heaping 1/2 cup (65 g) chopped walnuts*
• 2 tablespoons (18 g) hemp hearts
• Salt, pepper, and garlic powder, for garnish

Directions:

1. For the butternut squash: Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Peel, halve, and seed the squash. Slice the squash into 1/2-inch wedges. Transfer to the baking sheet and toss with the tablespoon of oil. Spread the squash into an even layer and season generously with salt. Roast for 30 to 40 minutes, flipping once halfway through until the squash is fork tender and lightly browned. 
2. Meanwhile, prepare the Garlic-Dijon Vinaigrette: Finely grate or mince the garlic and place it into a small glass jar. Add the vinegar, oil, lemon juice, Dijon, salt, pepper, and maple syrup. Secure the lid and shake vigorously until combined. Taste the dressing and adjust the oil, salt, and maple syrup, if desired. You can also make the dressing in a blender or food processor, if you’d prefer.
3. When the squash is nearly finished roasting, begin building your salad bowls: Portion 2 to 3 handfuls of the baby romaine/mixed greens into four large shallow bowls. Drizzle a tablespoon of dressing over each bowl and toss until the greens are fully coated. 
4. Divide the sliced avocado, walnuts, and hemp hearts into four portions, and evenly distribute on top of each bowl. 
5. When the squash is finished roasting, transfer several wedges directly from the pan to the top of each bowl. Finish each salad with a sprinkle of salt, pepper, and garlic powder, as well as a final drizzle of dressing. Serve immediately. 

Nutrition Information

Tips:

• Feel free to use toasted walnuts, if you prefer, but rest assured that raw work wonderfully too!
• You can absolutely make this salad for a single portion too! To build just one salad, I suggest portioning each ingredient as follows: approximately 2 handfuls of greens, 1/4 of a large avocado (sliced), 3/4 cup warm roasted squash, 1 to 2 tablespoons vinaigrette (to taste), 2 heaping tablespoons of chopped walnuts, and 1/2 tablespoon of hemp hearts.
• Any leftover squash can be easily reheated over the next few days. Here is how I like to warm up leftover roasted squash: Coat a large skillet with oil and add your leftover cooked squash with a pinch of salt. Sauté over medium-high heat for about 5 minutes, until warmed through.

2. BROWN RICE:

As an insoluble fiber, the chances of constipation are lowered as it helps move things through your digestive system easily. It’s also a gluten-free whole grain which makes it a fiber rich superfood perfect for all diets.

Recipe | Stir-Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing from Dinner With Julie 

Image from Dinner with Julie website

Ingredients:

•       a drizzle of canola or olive oil
•       1 19 oz. (540 mL) can chickpeas, drained well
•       2 garlic cloves, crushed
•       1 onion, chopped
•       1/2 bunch asparagus, cut into 1″ pieces
•       2-3 cups precooked brown rice (cold rice fries up better, with separate grains instead of turning pasty)
•       1/2 cup sliced or slivered almonds, toasted
•       TAHINI DRESSING
•       1/4 cup tahini
•       juice of 1 lemon (or 2-3 tablespoons)
•       2 Tbsp. extra-virgin olive oil
•       2 Tbsp. hot water
•       1 garlic clove, finely crushed
•       pinch salt

 Direction:

• To make the dressing, shake everything up in a jar. Depending on how much you like, you may have enough for a second batch of chickpeas with asparagus.
• Heat a generous drizzle of oil in a skillet set over medium-high heat; add the chickpeas and cook for a few minutes, until they start turning golden. They will sputter and pop as they cook. Add the garlic and a bit of salt and cook until they are nicely golden and getting crispy. Transfer to a shallow bowl.
• Add the onions to the pan, along with a little more oil if you need it. Cook for 4-5 minutes, until golden. Add the asparagus to the pan and cook for a minute or two, putting the lid on the pan if it helps, just to allow the asparagus to brighten and soften a bit. Dump that into the bowl with the chickpeas.
• Add another slick of oil to the skillet and cook the rice for a few minutes, just to warm it through and brown it a bit as well. Add the chickpeas, onions and asparagus back to the pan and toss it around to warm it all through, then divvy it among bowls and sprinkle with almonds. Drizzle with a bit of the tahini dressing and pass more at the table.

3. FLAX SEEDS:

Healthy fats, including these guys are imperial for your digestion to keep your track lubricated and running smoothly from its oil content. They’re super easy to add into smoothies and salads making it an ideal way to get your fiber in. 

Recipe | Flax Seed Dutch Oven Crusty Bread from Bluebird Kisses 

Image from Bluebirds Kisses website

Ingredients

• 1.5 cups whole wheat flour
• 1/3 cup ground flax seed
• 1/2 cup flax seeds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup chia seeds
• 2 tsp salt
• 2 tsp instant (quick rising yeast)
• 1.5 cups warm water 

Directions:

• Put all the dry ingredients and seeds in a large bowl and mix well. Add water and mix with your hands until incorporated, if some sticks to your hands that’s ok just do your best to scrape it off. Cover the bowl with plastic wrap and set aside on the counter for 2.5 hours.
• At the 2.5 hour mark, preheat the oven with your dutch oven inside at 400 degrees F. Once preheated take the dutch oven out with gloves, and remove its lid. uncover the bowl, sprinkle a bit of flour on tops of the dough and pull it out. Pat the dough with a bit more flour if its super sticky, you should be able to shape it into a round loaf shape, then drop it into the hot dutch oven. Cover and put back in your oven for 30min. At 30min, take the lid off the dutch oven and bake another 10-15min, checking at the 6 min mark to make sure the top browns but not burns. It’s done when the crust is hard and brownish.
• Serve hot, or cold toasted. Either way it’s so good and so hearty and full of fibre! 

4.KOMBUCHA: 

This baby is filled with probiotics, the ultimate gut suporter that creates a protective coating on your stomach lining. It’s filled with good bacteria that helps to filter out all of the gunk that might get trapped in there when we’re backed up. 

Recipe | Quick And Easy Guide For Brewing Kombucha from Meghan Telpner

Image from Meghan Telpner website

The Tools You’ll Need

• 1 gallon glass jar (holds about 3-4 litres)
• 1 cup measure
• 1 pot
• Wooden spoon
• Cheesecloth
• Rubber band

Ingredients

• 1 gallon of clean water (preferably not straight from your tap)
• 1 cup organic white sugar
• 8 organic caffeinated tea bags (I recommend an organic Earl Grey)
• ½ cup kombucha (optional*)
• 1 SCOBY (get one online, at your local health food store or from a health loving friend!)

Directions

1. Fill your gallon jug with water and then pour that into your pot. (This is an easy way to measure the volume you need.)
2. Bring water to a boil and remove from heat. Add sugar and tea. Stir and allow to steep with the lid off. You want your water to cool to room temperature.
3. Once water has cooled to where you can stick your finger in and it’s neither too hot nor too cold, transfer it to your clean gallon jar. Stir in the ½ cup of kombucha*. Use your wooden spoon to add your SCOBY.
4. Cover with cheesecloth and secure with a rubber band. Keep in a slightly warm spot, like beside your oven or on top of your fridge. By the window in the winter would be a bad idea as the cooler the area, the longer it will take to ferment.
5. Be patient. Let sit for 2-4 weeks. Start tasting it after two weeks and then every few days until it’s to your desired taste.
6. *If you don’t have a ½ cup of kombucha, it’s okay. This simply acts as a starter. It just might mean your kombucha will take a little longer to ferment.

Notes

•       I personally like to leave my kombucha for about four weeks. I want that sugar digested fully by the SCOBY so my brews are fairly strong and not that sweet. Usually ¼ cup is all I can sip on at one time. This is truly healing kombucha.
•       If you like your kombucha sweeter, that’s cool too. Just know that when you’re buying the store-bought kind, if it tastes super sweet, that’s because it is. I’d recommend fermenting until it’s no longer sweet and than sweetening as you like, for example, by squeezing in a little fresh orange or blueberry juice.

Additional Notes

•       You can add flavoured tea bags to your brew by using 4-6 black tea bags and then adding, say, 2-4 peppermint or ginger tea bags.
•       It’s best to keep your SCOBY away from direct contact with metal. I don’t know why, but I remember someone telling me this.
•       It’s best to use a plain organic white sugar. It’s the sugar the SCOBY wants, so adding a whole coconut sugar or sucanut can interfere with the process. Once you’ve done it a few times with organic sugar, I invite you to play with other sweeteners. Let me know how it goes!
  

5.ORANGES: 

These guys are super high in fiber especially the white stuff that we normally pick out. Oranges also help lower your cholesterol which helps with digestion while keeping your bowels hydrated from their juice. 

 Recipe | Healthy Orange Julius from Jillian Harris 

Image from Jillian Harris website

Ingredients:

• 1 c. almond milk
• 1 ¼ c. fresh-squeezed orange juice
• 2 ½  tsp vanilla
• 2 packets (2 tsp) Stevia
• 1 ½ c. ice cubes (about 9 cubes)
• 1 tbsp. hemp hearts (optional)
• 1 tsp. maca powder (optional)
  

Directions:

1. Add all ingredients to your blender and combine until smooth. Garnish with an orange wedge.

Summer isn’t over yet and neither are the celebrations. There’s still plenty of time and good weather left to get together, reflect on the good times and make new memories. We’ve compiled some of our favourite vegan appetizers, so we’ve put together a list of vegan apps for the perfect August patio party from some of our favourite plant-based sites.

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette by Oh She Glows

Ingredients

Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon pure maple syrup, or to taste
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste

Salad:

• 8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
• 1 pear, thinly sliced and chopped
• 1/2 cup pomegranate arils
• 1/4 cup pepita seeds
• 3-4 tbsp large flake coconut
• 1-2 tbsp hemp hearts
• 1-2 teaspoons black sesame seeds (optional)
• sprinkle of cinnamon

Directions

1. In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
2. Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny “shredded” pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
3. Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
4. Add the toppings (as much as you want – I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don’t think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.

Vegan Cheeseburger Pasta Salad by hot for food

Ingredients

Pasta Salad

• approx. 3 C (280 g) small pasta shells
• 2 tbsp vegetable oil
• 2 C veggie ground round, such as frozen Gardein beefless ground round
• 1 1/4 C white onion, finely diced, divided (¼ C diced, as raw garnish)
• 1 tsp granulated garlic powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 1/2 C cherry tomatoes, quartered
• 3/4 C cubed vegan cheddar cheese, from a block or slices stuck together
• 1 1/4 C garlic dill pickles, finely diced, divided (1/4 C diced as garnish)
• 1/4 C + 2 tbsp chives, finely diced, divided (2 tbsp as garnish)
• 3 C iceberg lettuce, shredded
• 1 tsp smoked paprika (as garnish)
• fresh ground black pepper (as garnish)

Thousand Island Dressing

• 1 C vegan mayonnaise
• 1/4 C green relish
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1 tbsp sambal oelek (chile paste), or hot sauce
• 2 tbsp pickle brine
• 1 tsp onion powder
• 2 tbsp chives, finely chopped
• ¼ tsp sea salt
• ¼ tsp ground black pepper

Directions

1. In a cast iron pan over medium-high heat, add vegetable oil, veggie ground round, 1 cup of white onion, granulated garlic powder, sea salt and ground black pepper. Cook for 10 to 12 minutes, stirring every so often until the ground round is golden and the onion is soft. Set aside.

2. Add dried pasta shells to a pot of salted boiling water and boil for 7 to 8 minutes until cooked al dente. Drain but do not rinse.
3. To make the dressing, combine vegan mayonnaise, green relish, ketchup, apple cider vinegar, sambal oelek, pickle brine, onion powder, chives, sea salt and ground pepper in a bowl. Set aside.

4. In a large bowl add cherry tomatoes, vegan cheddar cheese, 1 cup diced garlic dill pickles, 1/4 cup chives, the cooked vegan ground round mixture and the cooked pasta. Pour 1 cup of dressing over top and toss to combine. Set aside to cool at room temperature for at least 30 minutes before topping with lettuce.

5. Just before serving, top the cooled pasta with the shredded lettuce and the remaining 1/4 cup of white onion, the remaining ¼ cup of pickles and the remaining 2 tablespoons of chopped chives. Sprinkle with smoked paprika and freshly ground black pepper. Toss and serve with extra thousand island dressing on the side.

Berry Tarts With Hazelnut Banana Filling by This Rawsome Vegan Life

Ingredients

Crust:

• 3/4 cup dates
• 1/4 cup raisins
• ¼ cup almond flour
• 1-2 tablespoons coconut oil
• Pinch sea salt

Filling:

• 2 bananas
• 2 tablespoons hazelnut butter
• ¼ teaspoon vanilla extract
• Pinch sea saltTopping:
• 1 cup fresh or frozen berries, or whatever fruit is in season near you
• 3 tablespoons hazelnut butter
• Coconut flakes, cacao nibs…

Directions

1. Make the crust. Line three tart tins with coconut oil, parchment paper, or plastic wrap. Pit the dates, then throw the dates, raisins, coconut oil and sea salt in a food processor. Process until you have a sticky dough, it should end up forming into one ball in the food processor. Just be patient, it can take a few minutes. Add the almond flour. Mix it in until you have a thick, sticky dough. Press evenly into the three lined tart tins. If the dough is too sticky, wet your hands a little to make it easier to work with. Put the tart crusts in the freezer until they are hard enough to take out of their tins. This might take 30-60 minutes.
2. Make the filling. Peel the bananas, then mash them together with the rest of the filling ingredients in a bowl with a fork. It should end up being like a hazelnut butter banana pudding. Spread into your crusts.
3. Decorate. Top your tarts off with your berries, then drizzle on hazelnut butter. Add any other goodies you like. Enjoy right away. These are best fresh, but can be stored in the freezer for 1-3 days.

Tempeh Kebabs With Bell Peppers And Bok Choy from the pure life

Ingredients

• 1 block organic tempeh
• 1/4 cup tamari
• 1 tbsp toasted sesame oil
• 1 shake chilli flakes
• 1 tbsp coconut sugar
• 1 tbsp peanut butter
• 1 yellow pepper
• 1 green pepper
• 1 red pepper
• 1 head of bok choy
• black pepper, sea salt and olive oil

Directions

1. Chop up the tempeh into cubes.
2. In a shallow bowl, add the tamari, sesame oil, chilli flakes, coconut sugar and peanut butter and mix well. Add the tempeh and let it marinate for at least 30 mins.
3. Chop up the bell peppers and add the peppers & tempeh cubes along the skewers, alternating colours. Pour some olive oil on top of the skewers. Seperate the bok choy leaves and top with pepper, salt and sesame oil. Drizzle with olive oil. Put both foods on the BBQ.
4. The tempeh should cook about 5-6 minutes each side until thoroughly cooked. Serve the kebabs and bok choy with some avocado or roasted BBQ potatoes for a little festive dinner!