Good morning friends! I'm a serious sucker for smoothies, and a well-known regular at the Whole Foods juice bar. I even recreated one of my favorite smoothies from them - the Green + Glowing - and posted it here because I needed to stop spending $8 a day on a smoothie I could make myself. Well we're back! Kind of. This isn't a smoothie I found at Whole Foods, but I'm sure they've got one like it. I wouldn't know, because until recently I refused to have nut butter in a smoothie. I don't know why! Actually - I hate the chocolate and fruit combination, and I think I just assumed that since chocolate and peanut go so WELL together, that peanut butter and fruit would also be awful. Except deep down in my brain I knew that couldn't be true - because otherwise I wouldn't have eaten a PB+J nearly everyday from ages 4-8!
One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1 cup frozen strawberries
1/2 cup frozen blueberries
1-2 cups fresh spinach
1 tablespoon peanut butter
1 tablespoon ground flax
1 tablespoon psyllium husk
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
Strawberry Rhubarb Crumble
Guys! We're back up and running. ICYMI, the site was down for a couple of day because we're working on a transitioning the blog to a new name. You may've already seen the sneak peek on instagram, but if you haven't, we'll be soon be ditching the name Fettle Vegan and calling the blog Good Saint. More on that in my next post! If you're not already subscribed to our weekly newsletter, now might be a great time - so you don't miss a thing when we switch over! For now, I'm bringing you a sweet, seasonal treat: Strawberry Rhubarb Crumble. This crumble is the BEST. Is it yummy, it is sugar-free, and it is so simple it'll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It's a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did good, guys. And I think you're gonna be really proud of me.
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
2 cups fresh rhubarb, sliced
4 heaping cups fresh strawberries, chopped
2 tablespoons lemon juice
1 tablespoon chia seeds
1 cup almond flour
2 cups GF oats
1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened coconut oil
2- 15 oz. cans whole fat coconut milk
1-3 tablespoons non-dairy milk
1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!)
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside.
In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form.
Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge!
To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy!
Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week.
To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle.
Strawberry Chia Pudding Parfait
It feels like summer here in LA and we've got just about 80 days left on the wedding countdown, so we're keeping the snacks as light, healthy, and sugar-free as possible! This easy chia parfait has been my go-to snack lately. It's light enough to make a great breakfast or guilt-free dessert, but hearty enough to kill your sweet cravings and make a great post-workout meal. The chia seeds are packed with fiber, protein and Omega-3 fatty acids and are considered a superfood - so we could all use more of them in our diets! Plus, they make an excellent stand in for thick, creamy pudding. We are totally crushing on Forager's new unsweetened, cashew-based yogurt right now and used it to make our parfait. You can use whatever yogurt you like, but try to choose one without added sugar or preservatives. The real-er, the better. Especially when you're snacking! Strawberries are already in season here in California, but you can sub in whatever fruit makes you swoon. Toppings are customizable too, so you do you babes. The real point here is make a healthy, hearty, on-the-go snack that you can feel good about eating. And this one you for sure can!
Looking for other strawberry recipes this season? Try our Strawberry Lemon Crisp, Strawberry Cheesecake Smoothie, Strawberry Rhubarb and Rosemary Galette, and Peanut Butter and Berry Acai Bowl!
Vanilla Chia Pudding
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-3 drops of liquid stevia (or sweetener of your choice)
1/2 teaspoon vanilla
Chia Pudding Parfait
1/2 cup vanilla chia pudding
1/2 cup unsweetened non-dairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
In a large bowl whisk together the chia seeds, almond milk, stevia (or sweetener) and vanilla. Let sit about 30 minutes, stirring occasionally, until the mixture is thick - the texture of pudding. Set aside.
Chop your strawberries and prep your toppings. If you don't have (or like) coconut chips and pepitas, you can sub in nuts, granola, other fruits - whatever you've got on hand!
To make the parfait, layer alternating 1/4 cups of chia pudding and yogurt into a cup or dish, and top with your favorite toppings and sliced strawberries. Easy peasy!
Leftovers last in the fridge about 3 days in an airtight container.
This recipe serves 1, but can be easily doubled or quadrupled for sharing!
PB + J Energy Bites
These PB + J Energy Balls are the bee's knees my friends! I made them by accident the other day while trying to make a healthy, satisfying, sweetish treat while cleaning out my cabinets. I didn't want to get the blender or food processor involved because they're a pain to clean, so these little cuties are stuck together using my favorite sticky ingredient: peanut butter! And because they're packed with PB, chia and flax they're packed with protein and healthy omega-3 fatty acids, too. Which makes these perfect for bringing along on a hike, picnic at the beach, or on your next road trip. Because we used freeze-dried strawberries here instead of fresh strawberries they last longer out of the fridge and are a little less messy that they would be normally. I passed some along to my sports trainer friend who LOVED them and said he'd love them as an after workout boost. Best of all? They're a 1-bowl recipe and take just minutes to make, so you'll be snacking in no time. So let's eat!
1 cup oats
2/3 cup freeze dried strawberries, roughly chopped
1/3 cup ground flax seed
1/3 cup chia seeds
1/2 cup peanut butter
1/3 cup maple syrup or agave nectar
1 teaspoon vanilla extract
In a medium bowl combine the oats, strawberries, flax and chia. Add in the peanut butter, maple syrup and vanilla extract and stir until thoroughly mixed. Use a spoon or cookie scoop to roll the mixture into 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Enjoy!
Makes 16-20 1" balls.
Strawberry Phyllo Strudels
I'm officially dubbing these 'lazy girl pop tarts'. They are SO simple to make, don't require you to whip up any dough, are ready in less than half an hour, and are made of just 6 simple ingredients. Plus, they're actually pretty healthy! We didn't add any sugar, just fruit to the filling, and brushed the stacked layers of phyllo with melted coconut oil. The cream cheese glaze, while optional, is rich, perfectly sweet, and really takes these to the next level. These flaky strudels are portable too, making them perfect for on-the-go munching. They're perfect for summer stuffed with fresh strawberries, but you can sub in whatever fruit you have on hand. I think a mixed berry version would be delicious! And if the cream cheese glaze isn't really your thing, I bet a dollop of homemade coconut whip would be great, too. These are better-for-you toaster strudels without the toasting necessary, and made much healthier. So let's eat!
1/4 cup coconut oil, melted
12 large phyllo sheets, (mine were 13" x 18") divided and folded in half
2 cups fresh strawberries, washed, hulled and chopped
1/2 cup plain vegan cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.
Layer the remaining 6 phyllo sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. (You do this because once the pastry has baked, the phyllo will become slightly crisp and brittle and if cut after baking, will crumble quite a bit. )
Place the baking sheet into the oven and bake for 12-16 minutes, or until golden brown.
While the pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup and vanilla until smooth. When the pastries are finished, let them cool at least 10 minutes before drizzling with the cream cheese glaze. Enjoy!
Leftovers last without glaze, on the counter for up to 3 days. With glaze, in the fridge they'll be good for 1-2. So go ahead and have a second or third...☺️
The easiest way to get that drizzle evenly over the whole thing (IMO) is to scoop the cream cheese glaze into a small zip top sandwich baggie, cup the corner off with scissors and - voila! - you have yourself a DIY icing bag.
Strawberry Cheesecake Squares
It's the hottest time of the year just about everywhere right now, and Southern California is no exception. In fact, most Angelinos will tell you that the past month has included some weird very june-gloom-esque weather. Lots of cloudy, humid mornings leading to sunny, hot afternoons. Basically, every afternoon becomes an excuse for me to run to the grocery store and pick up a pint of DF Mavens Mint Chip (my latest obsession) Ice Cream and then come home and eat it all, justifying that without it, I would be a puddle! The problem? I still kind of puddle out around 3 pm when the heat reaches its peak, but I've also eaten 600 calories worth of ice cream and my daily allotment of sugar. Whoops! This week I'm giving up the ice cream and packed the freezer with these sweet, low sugar Strawberry Cheesecake Squares. They're just the right amount of sweet on top of a chewy date-oat-nut crust, and make the perfect afternoon cool-down treat or late-night snack. They're packed full of good fats from the nuts and coconut milk, and are a nice break from a traditional round cheesecake. Easier to serve + share! Plus, when it's as hot as it has been here lately, you only want to have to pull out a piece at a time because, you know, MELTING. As you can see as proof above (well, and below), things got a bit melty under photography lights in the hot hot afternoon, but it still tastes amazing. If its that hot, keep them in the freezer until ready to serve. Otherwise, you can soften them a bit in the fridge, but since coconut milk/cream is so melty, the cooler the better for these babies. Let's eat!
1½ cups cashews
1½ cups oats
1 cup pitted dates
6 tablespoons melted coconut oil
4 heaping cups strawberries, green tops removed
1 - 14 oz. can coconut cream OR 2 cans coconut milk, refrigerated overnight + liquid drained
1 teaspoon vanilla
½ cup melted coconut oil
2-4 tablespoons maple syrup OR agave nectar
Soak cashews in warm water for at least one hour. Blend all ingredients together in a food processor or high speed blender. Grease or line a 9x9 inch glass baking dish. Press date & nut mixture into the bottom of the baking dish. Refrigerate or freeze to set coconut oil, about one hour.
Blend strawberries, coconut cream, vanilla, coconut oil and maple syrup in a high speed blender until completely combined. Remove crust-filled baking dish from the fridge and fill evenly with the cheesecake mixture. Cover + place in the freezer or fridge to set for at least 3 hours or overnight. When ready, remove from the fridge, cut with a large knife into 12 even squares, and plate. Sprinkle with crushed cashews, fresh strawberries, and a bit of coconut whipped cream, if you like. Since coconut cream can get melty in the heat (like in some of the photos above!), this dessert is best left in the fridge or freezer until you are ready to eat it. It lasts indefinitely covered in the freezer, and makes 12 medium-sized or 15 small cheesecake squares. Enjoy!
Peanut Butter + Berry Acai Bowl
The weather has given us a very early summer growing season here in Southern California, and I've been on a real fruit kick. There's just something magical and so right about eating ripe, juicy fruit when the weather is warm! Whipped into smoothies, pressed into juice, sliced on top of my oatmeal- I'll eat it all, friends. And sometimes though, you realize that something you've been buying all along can be made in your own kitchen more cheaply and easily than running to the juice bar to get it! Combine my love for fresh summer fruit with my sheer laziness about driving across town to the juice bar, and you get this sweet gem. This is a copycat recipe I came up with of Nekter's PB Bowl, a little more balanced and without the added agave. It is way cheaper to make at home (like WAY cheaper), and allows you some portion control if wanted and a freezer to keep it in if you have leftovers. And the best part? It tastes like a peanut butter and jelly sandwich- but you know, in spoon form! I like to top it with lots of extra berries, granola, nuts, and chia seeds, but we'll offer some other fun ideas below. And really, these bowls are super easy to tweak to your preferences, so have fun experimenting with different flavors. I also really like throwing in some pineapple, peach, or mango to sweeten it up a bit. Whichever way you do it, it's bound to be delicious. Let's eat!
1 acai smoothie pack (we use 100g Sambazon packs + can find them in most grocery store freezer sections)
8 ounces coconut water OR dairy-free milk
1 cup fresh or frozen strawberries
1 cup fresh or frozen mixed berries (OR you can sub 1 banana for 1/2 cup of berries here if you like!)
2 tablespoons peanut butter (or any other nut butter)
fresh fruit + granola, for topping
(about 1-2 tablespoons each)
Blend up all your ingredients in a high speed blender until thick and well combined. Scoop mixture into a bowl and top with fresh fruit, granola, and any other delicious toppings you'd like! Enjoy immediately and freeze leftovers. Makes 1 large smoothie bowl.
Strawberry Rhubarb + Rosemary Galette
I love all things strawberry rhubarb. Pie, scones, smoothies...you name it, I'll eat it! I've always loved the sweet + tart combo, and every spring I go into a baking frenzy, eating as much of the stuff as I can get my hands on. Last year we experimented with Strawberry Rhubarb Crumble Bars and the year before that it was Strawberry Rhubarb Pie with a teff flour crust. This year, its a rustic galette filled with flavor and topped with sweet coconut whipped cream. The rosemary compliments the sweet strawberries and the sharp, fruity flavor of the rhubarb so well. It's my new favorite flavor combo! It's the perfect fancy dessert for sharing at gatherings, but is easy and yummy enough that you'll want to save it all for yourself. There's very little added sugar in this recipe, and it would be super easy all of it if you're looking for a sugar-free option. Grab your favorite cast iron pan and let's get bak(ed)ing!
2 1/4 cup all-purpose flour (you could try subbing AP GF flour here too-but I haven't tried it.)
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold vegan butter
1/3-1/2 cup ice cold water
2 cups fresh strawberries, halved
2 cups rhubarb stalks, thinly sliced (remove ALL leaves- they are poisonous)
2 tablespoons lemon juice
2 tablespoons maple syrup
1 teaspoon ground chia (OR 2 tablespoons corn starch)
3-4 sprigs of fresh rosemary
vegan butter or coconut oil, for brushing
1 can full fat coconut milk, refrigerated overnight
2-4 tablespoons maple syrup (or sweetener of choice)
1-2 teaspoons vanilla
In a large mixing bowl, whisk together flour, sugar, and salt. Take cold butter straight from the fridge, cut it into 1 inch cubes, them promptly add it to the flour mixture. Using a fork or dough blender with blades, cut the butter into the flour until mixture is crumbly and sticks together when you squeeze it. Pour in 1/3 cup ice cold water (a little more, if you need it), then use your hands to knead the mixture together until a sticky dough forms. It's okay if there are still some crumbs- it'll make for a nice, flaky crust. Place dough onto a large piece of plastic wrap or parchment paper and stick in the fridge while you prep the berries + cream.
In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, maple syrup and ground chia seeds or corn starch. Set aside.
On a large, lightly floured surface, roll out your chilled dough to about 1/4 inch thickness, making sure it's large and round enough to generously fit over your pan. (We used a 9-inch cast-iron skillet. You could also use a glass or tin pie pan, or do it on a baking sheet- though cooking times will vary.) Place dough over pan, lightly pressing dough into the base of the pan and letting the edges of the dough hang over the sides. Use a fork to poke hols around the base of the crust to prevent bubbling. Fill with the fruit mixture, spreading evenly. Bring the excess dough toward the center of the galette, folding over itself where it overlaps. Extra dough should cover about 1-3 inches or so of the fruit. It certainly doesn't need to look perfect, it's actually a little prettier when its rustic and hand-made looking! Top galette with 3-4 sprigs of fresh rosemary, then brush top of galette lightly with melted butter or oil. Bake at 325 degrees for about 45 minutes, until crust is golden brown and fruit is beginning to bubble.
While the galette cooks, gently open the can of refrigerated coconut milk and use a spoon to remove the thick white layer of coconut from the top half of the can, leaving the clearish liquid left at the bottom. Put the thick white cream into a mixing bowl with the maple syrup and vanilla. Mix with hand beaters until mixture is smooth, creamy, and whipped up. Refrigerate until the galette is finished. (Leftovers can be refrigerated for several days, re-fluffing with beaters as necessary.)
When the galette is finished, remove from the oven and let cool completely, then top with a garnish of coconut whipped cream and sprig of fresh rosemary. Leftovers can be refrigerated up to a week. Enjoy!
Matcha, Cherimoya + Strawberry Ice Cream
Ice cream season has arrived! At least, it has if you live in Southern California like us. The weather here lately has been verging on August temps and I am ba da ba ba baaa NOT loving' it. But this ice cream, packed with summery flavors, provides absolute relief from the miserable heat. A bowl of Matcha, Cherimoya + Strawberry ice cream topped with fresh strawberries? OH HELL YES. This whips up to be super creamy- so if you're not a hard serve kinda gal let it soften up a bit before eating and it's just like old school soft serve.
I'm already a huge matcha fan, and started incorporaring it into more than just my lattes with this Matcha Green Tea Scone recipe about a month ago. Since then, I want it in everything- including my ice cream. Its gives the best earthy, sweet flavor and pairs so well with the cherimoya.
The cherimoya is a totally new discovery to us. A friend kept telling us it tasted- on its own- like frozen yogurt, so we picked some up from the farmers market last week to try it for ourselves. When soft and ripe, the 'custard apple' really does have a light, sweet, almost frozen yogurt like taste...but I just couldn't stomach the soft, stringy, milky white texture. So, we blended it up! Since its not super sweet, we tossed in some fresh strawberries to sweeten the deal, plus a splash of maple syrup. Omit the maple syrup for a sugar-free option, or feel free to sub in whatever sweetener you prefer in its place. The vanilla helps balance the earthy flavors with the sweet, and the whole bit comes out a lovely shade of green. This recipe is high in potassium, vitamins C + B6, and antioxidants plus a whole lot of good fats & fiber, so have two servings if you like- I won't tell.
1 - 15 oz. can coconut cream (OR 2 - 15 oz. cans coconut milk, 'water' drained)
1 tablespoon matcha powder
1 cup cherimoya, seeded and skinned
1 cup fresh strawberries
2 tablespoons maple syrup
1 vanilla bean, scraped (OR 2 teaspoons vanilla extract)
Wash + rinse the cherimoya well. Use a spoon to scoop the meat from the middle and remove the large black seeds- they're poisonous! Wash and hull strawberries, and cut vanilla bean in half and scrape insides into small bowl.
In a food processor or high speed blender combine all ingredients until creamy, then pour into a loaf pan or deep bowl, and freeze at least 8 hours- until hard enough to scoop. Use an ice cream scoop to scoop out hearty portions into a bowl and enjoy!
Strawberry Cheesecake Smoothie
While most people are starting this easter morning with pancakes, baked goods, and sweet treats- we're starting slow. We need to pace ourselves because this afternoon I'M GOING TO EAT SO MUCH CANDY. I can't help myself. Luckily, I've got a protein powder like Sunwarrior's Warrior Blend protein to help me start the day in a much more balanced + healthy place. Sunwarrior protein is amazing. It's got a great, rich, sweet flavor and isn't the least bit chalky (and you can buy it HERE). The Warrior Blend has a whopping 19 grams of protein per serving (about 40% of your daily need!) and ZERO sugar. Sun warrior is formulated to be easily digestible and is made of things like pea, hemp seed, cranberry and coconut oil- you know, REAL food! It has a complete amino acid profile (meaning all of 'em) and has extra lysine and leucine, which can be lacking in plant-based proteins. And, as you can see from the photo, it's free of soy, gluten, GMO's, and crappy fillers like sugar. Its a plant-based win, for sure. Plus, if you're into it, Sunwarrior also sells things like sprouted barley, fluvial acid, immunity shields and other plant-based proteins too. Basically everything you need to make sure your active body is performing at its very best! This protein powder gives this smoothie a rich, creamy taste- hence the 'cheesecake' part of the title. The addition of more cashews adds a bit of fullness and more protein to the smoothie, while the strawberries and granola 'crust' keep it light and sweet...like having dessert for breakfast! Now grab those easter baskets, start filling 'em with goodies, and lets eat!
1 scoop OR individual packet of Sunwarrior Vanilla Protein powder
1 cup fresh strawberries
1/2 cup raw cashews
3 medjool dates, pits removed
12 oz. non-dairy milk (we like coconut!)
1 cup ice
granola, for garnish (optional)
Blend all ingredients in a high speed blender until smooth. Top with a bit of granola (its like the 'crust' of the cheesecake!) and serve in two small glasses- or one big one. Enjoy!