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Almond Milk Lassi


Almond Milk Lassi
This drink is easy to make, but oh so delicious! I like lassi with yogurt, but I was pleasantly surprised how refreshing and fulfilling this drink was with homemade almond milk.
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  1. 1/2 cup almonds
  2. 4 cups water
  3. 2 teaspoon cinnamon
  4. 1 teaspoon cardamon
  5. 1 tablespoon rose water
  6. 3 dates pitted
  1. Soak almonds overnight
  2. Once soaked, drain almonds and rinse
  3. Put almonds and rest of ingredients in blender (preferably a high speed blender)
  4. Blend for 3-5 mins
  5. Strain in nut bag or very fine mesh
  6. Put in fridge or add ice for a very refreshing summer drink!
Annalisa Marie
If you are looking for a nut milk bag, there are tons on the market. Just make sure you get one with a fine mesh material. 

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Vegan Chai Cheesecake


This decadent two layer vegan chai cheesecake will delight your friends and family. They won’t believe that no dairy is involved and will find it hard to stop at only one piece!

Serves 8-12. If you have a smaller cheesecake pan, cut the ingredients in half, or make three layers. :)

9 inch springform pan

1 1/4 cup pitted dates
1/2 cup walnuts
1/2 cup almonds
1/4 cup shredded dry coconut

(One layer will be chai and one will be chai chocolate so we will be dividing everything in half)
3 cups cashews
1/4 cup of coconut oil melted
2 cups of Bhakti Chai (one bottle)
1/2 cup of sugar (unless the chai has sugar, then omit this ingredient)
1/2 cup of cacao powder (for one of the two layers)

1. Begin by soaking cashews in bowl with water overnight (makes them softer and easier to digest).
2. To make crust, mix all of the crust ingredients together for one minute in a food processor.
3. Press crust into bottom of your springform pan.
4. For the first layer of filling, blend half the cashews (about two cups because they expanded while soaking) in a blender with 1/8 cup of melted coconut oil, 1/4 cup of sugar (if chai is unsweetened), and Bhakti Chai. Start with 3/4 cup of chai and keep on adding until the consistency is very smooth and slightly thick (think pudding).
5. Pour the first layer of the filling into the pan. Even it out. Cover and put it in the freezer for a few hours until it is hard.
6. Once the first layer is in the freezer, work on the 2nd layer. Blend the remaining cashews, sugar, coconut oil and all of the cacao powder. Start with 3/4 cup of chai and continue adding once again until the consistency is like pudding.
6. Once the first layer is hard, pour the second batch on top. Even it out and freeze again.
7. Take out of freezer 45-60 minutes before serving. Cut while still slightly frozen for nice even slices. Once fully unfrozen, it will be very pudding-like.

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Sweet Potato Curry Hummus

Sweet Potato Hummus

I love having hummus around for snacks or meals, it’s a great go-to spread. Creamy, smooth and slightly sweet, this sweet potato hummus is perfect for dips, sandwiches or eaten straight on a spoon!  The sweet potato in this recipe is such an exciting addition. It adds a different taste profile that you do not normally get from regular hummus. Not only does it taste sweeter and creamier, but the sweet potato adds vitamin C and A, is anti-inflammatory, regulates blood sugar and has antioxidants. The curry boasts another long list of benefits and is a good compliment to the sweetness in the hummus.

Sweet Potato Hummus Dip

Sweet Potato Curry Hummus


1.5 cups cooked garbanzo beans (or one 15 ounce can)
1 small sweet potato
1/3 cup tahini
1 tablespoon curry powder
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon apple cider vinegar



1. If you are using dry garbanzo beans put them to soak in water overnight. The next morning drain the liquid, add new liquid and boil on the stove for about 3 hours. When the beans are soft take them off the heat.
2. Meanwhile, put the sweet potato in the oven at 375 for one to two hours.
3. When the sweet potato is soft, left it cool.
4. Combine all ingredients in a food processor and blend. Add a few tablespoons of water if needed to make it creamy.

I enjoy making hummus because it doesn’t require perfect measurements. When you make the recipe, add your own flare or change the measurements according to your preference. Some people like their hummus to be more citrusy, nuttier flavor from the tahini, saltier or creamier. It’s up to you. Taste the hummus as you go along and add accordingly. Enjoy!

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Chia Pudding Parfait

Chai parfait

If you live in America, Happy Fourth of July! I thought it would be fun to share this red, white and blue breakfast/dessert chia pudding parfait! I love a breakfast that can also be served as dessert. It feels like I’m breaking the rules when I eat it for breakfast and it feels healthy when I’m eating it for dessert. A win-win in my book!

It’s also super easy to make, you just need to plan ahead the night before and start the chia pudding so it can sit overnight. Chia seeds are a super food, full of antioxidants, fiber and protein. An interesting thing to note is that chia seeds are not as good of a source of omega 3′s as some believe. The omega 3′s in chia seeds are mostly ALA, not DHA, which is the most important omega 3. To read more about the benefits of chai seeds this is a great source.

Chai Pudding Parfait

Serves Two
1/4 cup chia seeds
1.5 cups nut milk of your choice (I used So Delicious coconut milk)
Fresh, seasonal cup up fruit
Optional: sweetener of choice such as maple syrup, honey or agave.


1. Combine chia seeds and milk in a bowl. Optional: add your sweetener. Stir and let it sit overnight
2. In the morning stir the chia pudding well.
3. Layer in a glass with cut up fruit of your choice

Note: There are many variations for chia pudding.
1. If you want chocolate chia pudding when making the pudding, whisk raw cacao or use chocolate almond or hazelnut milk.
2. Sprinkle coconut flakes, hemp seeds, cacao nibs on top.
3. Add some nuts such as walnuts or almonds.

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Asparagus Recipes


One of my favorite vegetables in the spring is asparagus. Each year I look forward to seeing these lovely green vegetables show up in the grocery store (for a reasonable price) and in my parent’s garden. :) I can’t say I look forward to the pee smell, but that is a different story…haha!

A few days ago my husband and I arrived in Germany, after six months of being in Asia (and a bit in Australia). We are staying at friend’s house and I was overjoyed to see asparagus in his fridge. You can be sure I whipped up an Easter meal that included a big pot of sautéed asparagus. Since I’m not home to create an amazing spring asparagus dish to share with all of you, I have collected a few recipes that highlight my wonderful green friend.

Click to see the recipes!

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Simple Yellow Split Pea Soup

Split pea soup

A few weeks ago, we visited Sydney, Australia and stayed with a friend for nine days. I was ecstatic to be staying in a house and having access to a kitchen. I miss cooking! To stock up on items we went to the growers market (what I call a farmers market) and bought two grocery bags full of pesticide-free produce. Next we went to the natural food store to buy some legumes and other items. Basically my favorite type of shopping! Food in Australia is expensive. I was eyeing exciting foods like sauerkraut and gluten free breads (okay, I see how these might not be that exciting for some people..haha) but I decided to just buy some basics so we could stay within budget. I ended up cooking mostly soups, quinoa, pesto pasta and a lot of vegetables! After eating out for five months so it was heaven.

Split Pea Soup

As much as I like exciting meals, I also love simplicity, such as meals that don’t require a long list of ingredients or many hours reading over cookbooks. This soup, while simple, was a big hit. If you want more than just a soup for a meal, pair it with some whole grain bread or a salad.

For the recipe click below!

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