Having healthy carbohydrates like oats is a delicious and easy way to give your body what it needs and an extra boost of energy. Oatmeal is said to keep hunger at bay so having some may stave off cravings and help with goals. Oatmeal has a low glycemic index and no refined sugars are used in this recipe so it is safe for most everyone to consume, less any allergies. Oats are rich are in fiber aiding in heart and colon health. When combined with cinnamon, vanilla, raspberries, mango and dates it creates a heavenly experience. My husband thought it could be renamed shortcake or something grander than baked oatmeal, it truly is wonderful! I'm making some today for a healthy dessert and thought I'd share. It's wonderful for breakfast with coffee too! You can totally pass on the mango and use your favorite fruit and berries, we've tried blueberry banana and it was heavenly!! Enjoy! Watch the video or get the recipe below.
Raspberry Mango Baked Oatmeal
If you would like Banana Cream click for directions for 1 Ingredient Vegan Ice Cream and add a dash of vanilla.
Making your own V8 Vegetable Juice is so empowering! We call it V10 as we added a couple extra vegetables. Simply blend, heat and drink hot (our favorite) or cold. Delicious, incredibly healing, cleansing and nutritious. We cannot get enough and will even drink it for breakfast. My husband is such a humongous fan even preferring it to a can of V8. You literally drink an entire blender full of vegetables. Spinach, parsley, celery, onion, garlic, beet, carrot, tomatoes, lime and bell pepper are combined together harmoniously. We leave the pulp for added health but straining yields perfect juice-like results, both are wonderful.
V10 Vegetable Juice is:
Enjoy the life-affirming health benefits! With lots of Love & Light, Christa
Watch the video or see the recipe below.
Prep Time: 15-20 Minutes | Cook Time: 20 Minutes | Servings: 4
A handful of healthy ingredients are blended together to create a nearly irresistible salad dressing. Maybe it is the new season of spring that makes me yearn for fresh salad, I actually crave it, especially when I have a batch of this dressing around. A good salad dressing can make you excited to eat a salad, it can put forth a desire to enjoy it once a day or even more! This Creamy Balsamic Vinaigrette contains so many flavors they linger on your taste buds well after you eat it. This dressing is a mix of sweet, tart and savory. Plus you will not find refined sugar, preservatives, or oil. Only ingredients that are good for you! Your salad just got even healthier. I hope you love this dressing as much as we do! With love, Christa
Combine the ingredients into a blender. Blend until smooth. Serve or store in a sealed container in the fridge.
This last week we had a cold front come blasting through with a slight cold to go with it. We needed something warm and healing to bring our bodies back to health. With the wonderful news of having The Artistic Vegan Cookbook translated to French I thought it would be appropriate to begin trying recipes from French speaking areas which is where this soup came in. A fusion of cinnamon, allspice, ginger, pepper, garlic, chili, tomatoes, carrots, chick peas and more create a hearty soup that is full of flavor. My husband and I both found it to be even better on day 2 as the flavors marinated together.
We served ours with homemade vegan buns which were gluten-free and perfect for dipping into the soup. It created a wholesome, all-in-one meal that was warmly welcomed on such a cold swept day. No matter the weather or if you feel ill or fantastic this soup is bound to make you feel even better. I hope you enjoy this soup!! Love, Christa
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 6 Bowls
Inspired and Adapted by Jenessa's Dinners
Make your own Gluten-Free All Purpose Flour in the comfort of your home. Blend, mix and get baking! It works like magic in recipes that call for all purpose flour yet you want a gluten-free variety.
I've already given it the ultimate test in baking. I made one batch of gluten-free buns (I'll share the recipe tomorrow) with regular all purpose flour and then made a batch with the gluten-free all purpose flour. I preferred the gluten-free variety. They were tastier, light, fluffy and held together wonderfully. Success!
Combine ingredients in a mixing bowl. Whisk together until well combined. Store in a sealed container. Doubles, triples, quadruples well!
Making rice flour is pretty darn easy with a high speed blender. You place rice in the blender, blend on speed 1 for one full cycle, then blend on speed 5 for one full cycle. Scrape sides and repeat if needed. Use a fine mesh filter to filter any large hard pieces to ensure only the finest flour is available. That's it! How satisfying.
Brown Rice Flour
Depending where you live, you may or may not find rice flour, yet you can almost always find rice. I love empowering myself and others to "do it yourself"! Rice flour can be used in a number of gluten-free recipes, offers a mild flavor and is easy to digest. Score! It can be used as a thickening agent or in baking for light or crisp treats.
Rice Flour Benefits:
White Rice Flour
A creamy cheesecake with a hint of lemon and sweet agave has hidden blueberry gems inside to greet you as you bite in. The cheesecake is adorned with a healthy blueberry sauce and fresh blueberries. It rests on a bed that is sweet yet salty. As you bite in you taste a fusion of flavors and a hint of vanilla.
I made this beautiful cheesecake for my recently celebrated 30th birthday. Ever since I was a little girl I desired cheesecake for any celebratory occasion. I dreamed of what I'd make for my special day and thought of cakes and cupcakes but knew I truly wanted a really delicious piece of cheesecake with sauce and berries, my favorite.
Growing up cherry cheesecake was my absolute favorite but since I had a generous helping of blueberries I thought I'd try something different. The results? Heavenly. Plus - it is vegan, gluten-free, refined-sugar-free and raw. Hooray!
If vegan cheesecake weren't good enough I also have some exciting news for the Artistic Vegan Community! My husband's book "The Anunnaki of Nibiru" was recently picked up by Editions Oeil Critik - http://oeilcritik.com/. When he was working with them, my recent book came up. It was decided that the "The Artistic Vegan Cookbook: An Alchemical Transformation" is going to be published in French! I am so excited and had to share! It is with special thanks and warm love to my sweet husband Gerald Clark who speaks highly of me. If it weren't for him I wouldn't have this opportunity! Please check out the new French section of my blog: http://www.artisticvegan.com/en-franccedilais. Thank you all for your continued love and support, I wouldn't be here without you! With love, Christa
Making preserves has never been easier with the help of chia seeds. They congeal together magically and are hardly noticed when mixed with a generous helping of blueberries. Enjoy this simple and delicious recipe. Love, Christa
Blueberry Chia Preserves:
Blend together in a food processor to desired consistency. Refrigerate overnight. Use the next day. Will keep for a few days, the lemon juice will extend life. May also freeze.
Featured on No Bake Blueberry Cheesecake.
This is a sweet and simple way to make beans, within 25 minutes you can have hot, creamy refried beans. They are cooked in onions, garlic and peppers for added flavor and depth that literally knock your socks off. The secret bean? The Peruano bean, also known as a canary bean or Mayocoba bean. They are delightfully creamy.
My sweet husband recently surprised me with a pressure cooker for my upcoming birthday, I am in love with how quick and easy it is. I excitedly pressure cooked our beans first, and took them about 5 minutes longer. They were super soft which made this process that much easier! When married with the flavors of onion, garlic and spicy chili peppers they turn into magical, amazing refried beans. We served ours alongside Mexican Rice and a spectacular salad with all of our favorites including an oil-free balsamic vinaigrette and a test of "homemade cheese" for our salad. WOW! What a meal. Eating plant based is so wonderful.
Learn how to make your own by watching the video or using the recipe below:
Hi and thank you for stopping by! I am passionate about making vegan recipes with food that is good for your body. I also enjoy healthier spin-offs on classics. All my recipes are vegan and free of refined sugar. Most are gluten and oil-free or contain options to make it so. Thank you for stopping by!!
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