Preparing smoothies is more of a weekend activity for me. During the week, I need a quick fix. Something like toasted bread with vegan butter + my homemade vegan London fog that takes only a few seconds to prep and I'm off to work. I'm definitely not a morning person even if I wish I was. I just prefer staying in bed a little bit longer than starting the day with a mess in my kitchen...and be late. This smoothie is super easy and vegan of course! Unleash your creative power to decorate it as wildly as you want!
When living in Canada, it's hard to ignore blueberries 🙂 and blueberry muffins even more. They are the king of the traditional Canadian breakfast and have become a favorite of mine as of late. Plus they remind me my first trip to Quebec several years ago when we went in this super cute restaurant "Le cochon pendu" to have brunch. As you might have noticed, all my muffin recipes include almond powder. And that's because I find it to add such a nice flavour.
My last vegan cheesecake featured raspberries and it was so delicious that I wanted to challenge myself again with a 3-layer no-bake cheesecake. I’m pretty happy with the result, visually and gustatively speaking. It surely takes a bit more time to prepare than my previous cheesecake recipe.
Summer is here! Sometimes, it can get pretty boring drinking just plain water but I wouldn’t go down the soda road for anything in the world. I bought the rooibos and blueberry tea by Rishi because I was running out of tea and when I had my first cup I thought that it would be perfect for a homemade iced-tea recipe. And it is!