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A blog for health-centered foodies: Eat pure, eat simple, and listen to your body because when you nourish your body . . . you nourish your soul!
It’s smooth, tangy, creamy and the perfect base for this quick Vanilla Mousse that makes a beautiful and memorable Spring dessert! Add some berries and coconut on top and you’ve got a simple, healthy, and ultra-satisfying treat that is super low in sugar, high in healthy plant-based fats and just as dreamy as traditional mousse! Add the coconut butter, maple syrup, and vanilla, and beat on medium high with a hand mixer (or use a sturdy spatula) until a thick dough forms. 1 c coconut cream (solid part from 1 can chilled coconut milk) Whip cream and vanilla with a handheld mixer until smooth and fluffy.
This frozen treat is full of sweet cinnamon, fragrant vanilla, caramel-ly dates, and is easily whipped up in a high-speed blender. So go find yo’self some cute little sugar cones and prepare your ice cube trays for some crazy good homemade ice cream that you will be very reluctant to share! Blend the almond creamer, almond milk, dates, stevia, salt, and cinnamon in a blender. (NOTE: ideally it is best to do this step the same day you are going to eat it for the best results, but the ice cream will hold up in the freezer for 10-12 days)
And then I was looking through the black hole that is my pantry and found Thai-style red rice noodles. So I roasted up some veggies, whisked together a creamy, spicy sauce reminiscent of peanut sauce, and tossed it all in the gorgeous & mega-nutritious rice noodles along with sesame seeds, and a new dish was born! you can soak them in cold water for 20-30 minutes instead of cooking 😉 1 package Natural Value Red Rice Pad Thai Noodles or these red rice noodles for wider availability 1 large carrot, julienned, shredded or use a peeler to make ribbons Roast the peppers and Brussel sprouts on separate pans at 375 degrees. Roast peppers for 30-40 minutes or until soft and slightly charred.
What I love most about this recipe is that it’s made with humble ingredients, the donuts stay soft for days, they have the loveliest balance of flavors and textures, and it totally solves that problem of overripe bananas wasting away on your counter! Speaking of bananas, just like banana bread it’s imperative that these babies are past their prime, Brown/black skins are a good skin here! *Avocado oil is the best sub if you’re not using coconut oil *You may replace the stevia in the glaze with a teaspoon or two of maple syrup 1/2 tsp each ground cinnamon and ginger (or toothpick dipped in these vitality oils) Pinch black pepper and clove (or toothpick dipped in these vitality oils) Combine the mashed bananas, oil, maple/date syrup, and vanilla and whisk well.