on all orders over $100
on all orders over $100
In today’s modern age of fast-pace everything, we tend to lose sight of what really matters — like quality, nutritious food, for instance. We aim for the convenient and least nutritious over the more healthier, wholesome (but longer to prepare) foods. Let’s take oatmeal for example: there’s the instant versus the slow-cooked oatmeal. The former is laden with sugar, salt, and other unnatural additives, while the latter is a bit longer to prepare, but contains little to no sodium or sugar (unless you decide to add them, of course) and has a myriad of benefits for you in the long run.
Translate that insight into other areas of a supermarket, such as the freezer aisle, and you’ve got yourself a unhealthy crisis. And, since we’ve learned that big food industries aren’t looking out for our best interests, it’s about time we say bye-bye to these processed food giants and make our own foods at home.
These Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes, and pickles. They are easy to make, travel well and can be made the night before you head out on your adventure.
Who doesn’t love a big, delicious sandwich full of plant-based proteins? We all do, especially when that sandwich is packed full of crisp apples, chewy cranberries and crunchy pistachios like this Chick’n Salad! Serve it on bread, wrapped in a tortilla, even served on crackers! As the weather continues to warm, spring becomes summer, and you’re looking for lighter fare, you might even want to try it in lettuce cups. The possibilities are endless!
This Raw Creamy Mushroom Soup With Avocado and Miso will be your new favorite. Mushrooms are delicious on their own, the the addition of avocado sends it over the edge. And can we talk about delicious, umami miso? This recipe uses Shiitake and Portobello, but you can use your favorite kind of mushroom. All you have to do is rub them with tamari and a bit of olive oil, then leave them in the dehydrator or on the counter while you make the soup. It brings out their rich flavors and softens them.
This Strawberry Mousse contains only 3 plant-based ingredients, so it’s super duper simple to make and can be whipped up in under ten minutes. Maybe five, depending on your strawberry-slicing skills. You’d never be able to tell there is tofu in this mousse. The agave and strawberries do a good job of masking the soy-like flavor of the tofu, but the texture of the mousse is blissfully perfect: smooth, soft, and unbelievably light, which makes this a great alternative to chocolate mousse if you find that too heavy on the stomach.
These Healthy Cocoa Puff and Kamut Crispies are a healthy, vegan take on a classic snack: Rice Krispies Treats. This version takes your taste buds above and beyond with vegan marshmallow creme and vegan chocolate chips, mixed with an unlikely combo of chia and hemp seeds.
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