Juice Loves

So far my juicing adventures have been kinda few, I pretty much mix up whatever I have in my fridge, not really planning it out. I have come up with a couple of different ones that have been my favorites so far, so I figured I would share. These juices seem to fill me up, satisfy my sweet tooth, and can even be subbed for a meal. I would love to hear any of your ideas on which combinations are great!

kale: low in calories, has zero fat, vitamin packed, anti-inflamatory, and high in calcium

celery: anti-inflammatory, great for recovery after working out, lowers stress hormones

apples: high in anti-oxidants, can help to lower blood sugar, and add a great taste to the juice

ginger: improves absorption, helps with nausea, can also help with cramps

cucumber: excellent source of silica helps with construction of tissues, high in vitamin C

carrots: lots of Vitamin A, can decrease cancer risk, flushes out toxins, improving hair, skin, & nails

strawberries: high in antioxidants, helps to boost your immune system, great for your vision and eyes

pineapple: helps with intestinal issues, can also reduce water build-up in the body

celery: anti-inflammatory, great for recovery after working out, lowers stress hormones

mint: natural decongestant, calms digestive issues

These are just two of my favorite juice recipes that I have come up with so far, and I look forward to sharing more in the future! They are so bright and pretty and you can't help but love drinking them. I have found that I can't consume too much at once, especially the one that contains pineapple, as it makes my stomach ache a little, probably all the sugar. But I usually make enough to freeze for later too. 

Let me know if you make any of these! Tag me in your pictures on Instagram and be sure to follow me @saramontanasays.

Happy Wednesday Everyone! Be blessed!

a vegan dessert

recipe adapted from Oh She Glows

Chilled Double Chocolate Torte

Crust ingredients:

1 cup + 6 tbsp whole grain spelt flour

1/4 cup + 2 tbsp cocoa powder

1/2 tsp baking powder

 1/2 cup sugar + 1/3 cup stevia

1 tbsp flour

1 tsp kosher salt

4 tbsp + 2 tsp canola oil

1/2 cup almond milk

3 tbsp pure agave syrup

Filling:

2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out

1/3 cup almond milk (revised amount)
2/3 cup pure maple syrup
1 tbsp smooth peanut butter
1 tbsp flour
1/4 tsp kosher salt
1 tsp pure vanilla extract
1 cup + 2 tbsp chocolate chips, melted
1/4 cup cocoa powder, sifted

Directions: Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well.

In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 25 minutes at 375F.

Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.

Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.

Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container. I’m not sure how long it lasts in the freezer, but I would guess 1-3 weeks if sealed properly.

I highlighted the things I changed, substituting arrowroot powder for flour, sugar for stevia, maple syrup for agave. All together it turned out pretty well.

This was my first actual attempt at making an all vegan dessert. My diet is also pretty restrictive on the amount of sugar I can have so I probably broke a few rules, but the amount of sugar in this recipe is pretty low, especially depending on the amount you eat. This torte is rich and best served almost frozen. I love cooking and baking when I have had a stressful day and this was just perfect for that. The avocado works wonderful here, creating a creamy filling that is both delicious and good for you. Believe me, I will be looking for and trying out more of these kinds of recipes soon. Can't wait to share! 
Much love to you all! 

eat your vegetables!

Those were the words we always heard at the dinner table. I have always been a big fruit and veggie eater, growing up my grandparents had a produce stand, and there was nothing I loved more than chowing down on a tomato like it was an apple or having fried okra with our dinners. Now that I am out on my own I love finding new ways to eat my vegetables and getting on board with these vegan diet has expanded my love for food even more! Below are some simple ways to make sure you are getting the most bang for your buck and eating all the green stuff you can!

1) I stock up on veggies once a week, this ensures they stay fresh and are much better eaten when you can plan ahead. I always pick up tomatoes, bell peppers, onions, broccoli, lettuce, avocado. Most of these can be turned into any kind of meal, my go-to is usually something with a little spice, or a Mexican flavor.

2) If I have a few meals in mind, I will add to that corn, a frozen gumbo mix, brussel sprouts, carrots, squash and zucchini (if they look good and are in season), etc.

3) I love a good salad, especially for a quick and easy lunch. I am still working on planning out salads to bring from home during the week, but it has become so easy to run to the grocery store and fix a salad from their amazing salad bar. Mine usually includes the darkest greens available, tomatoes, cucumbers, broccoli, carrots, black beans, almonds, dried cranberries, and some type of vinaigrette. 

4) I try to always buy the tri-colored pasta that has veggies in it. I am not to sure if this is a full serving of vegetables, but I am starting to like it just as much as regular pasta, and it is particularly good if it is cooked in vegetable broth.

5) Pile your veggies on a pizza, I have learned to enjoy them all on there. Sometimes we saute them before to make sure they are cooked, but you just can't beat the taste of vegetables with tomato sauce.

6) I am a one pot wonder kind of girl. I love to just put different veggies together, saute them with a little oil, and then add some type of starch (lentils, pasta, rice). I always add something


These are just a few of the ways I love to add veggies to everything I am cooking! Easy dinners have always been my go-to and I enjoy cooking even if it is just for me! Making an effort to make a home cooked meal always pays off in the long run! Take care of your body now, it will thank you later!

How do you eat your veggies??