The raw food diet has been around since the 1800s, but has surged in popularity in recent years.
Its supporters believe that consuming mostly raw foods is ideal for human health and has many benefits, including weight loss and better overall health.
However, health experts warn that eating a mostly raw diet may lead to negative health consequences.
This article reviews the good and bad of the raw food diet, as well as how it works.
The raw food diet, often called raw foodism or raw veganism, is composed of mostly or completely raw and unprocessed foods.
A food is considered raw if it has never been heated over 104–118°F (40–48°C). It should also not be refined,
READ MORE HERE:
Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe.
Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag.
READ MORE HERE:
Hello hello! I hope you’re doing well and your week is going well, even though I wasn’t able to do your Angel Guidance this week.
Im on holiday in the Oswestry, England/Wales until th 20th of this month.
I will try to do the Witching Crossroads this Thursday, but please dont be disappointed if i can’t. We are almost non-stop with lots of driving and meeting with some of our English friends.
That being said, I WILL make sure to get the posts up on the Newfound-life.com website though! 😁
I’m glad that you all are reading, commenting and following my blog. Im also glad that you are SUBSCRIBING to my YouTube channel! 👍🏾💋 In case you haven’t already subscribed, I’ll put the link below for you. 😘
Bright Magickal Blessings to you and yours from,
The Silver Sage Witch
Mmmm, September. ♡
I don’t know about you all, but the moment the calendar flipped over this weekend, all I wanted to do was cozy up with some of my fall faves. It was gray and rainy here these past few days, which probably provided extra incentive to stay in and snuggle up. And sure enough, one thing led to another, and before you knew it our little home was in full-on, festive, fall hygge mode. We’re talkin’ a fireside candle burning, fall playlist on the speaker, inaugural pumpkin roll of the season baking in the oven, a steaming cup of hot cinnamon spice tea in my paws, big cozy throw back on the couch, soft slippers on my feet. And the quintessential fall first — a big butternut squash ready and waiting on the counter to be turned into my mom’s famous butternut squash soup recipe.
We made a huge batch and shared it with some neighbors and friends who were over throughout the weekend. And as always, it proved to be the perfect fall comfort food. It’s incredibly easy to make in the slow cooker, pressure cooker, or on the stovetop. (I’ve included all three methods below.) It’s full of good-for-you veggies, and also happens to be naturally gluten-free and vegan. And it’s just the perfect balance of sweet and savory seasonal flavors.
I first shared this recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you’re also craving all of the cozy fall vibes. It won’t let you down.
BUTTERNUT SQUASH SOUP INGREDIENTS:
To make this easy butternut squash soup recipe, you will need:
- Butternut squash: You can either use 1 medium-sized fresh butternut squash. (<– Here is my tutorial for how to select, peel and cut fresh butternut squash.) Or feel free to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
- Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
- Vegetable stock and coconut milk: For your broth. (We’ll stir the coconut milk in at the very end.)
- Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. If you don’t have fresh sage on hand, feel free to use a pinch of dried. (And if you do have fresh sage, I also love to fry up a few extra leaves and use them as a garnish on top.) Also feel free to add more or less cayenne to taste.
- Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika. Mom’s version called for sprinkling cayenne on top. Or I’ve included lots of other ideas for fun garnishes below.
You will also need a:
- Stockpot, Crock-Pot or Instant Pot: Whichever cooking method you prefer.
- Immersion (Hand) Blender or Traditional Blender: Which we will use to puree the soup.
SLOW COOKER BUTTERNUT SQUASH SOUP INSTRUCTIONS:
To make crockpot Butternut Squash Soup, simply…
- Combine your ingredients (minus the coconut milk) in a slow cooker*. Roughly diced — don’t spend time perfectly chopping all of your ingredients. Feel free to use a large (6-quart) slow cooker or a small (3.5- to 4-quart) slow cooker.
- Cook until tender. Generally about 6-8 hours on low, or 3-4 hours on high. Then remove and discard the sage and add
This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!
Here’s my vision of a perfect Christmas breakfast table. Fresh croissants, some sort of baked French toast, a quiche, a plate of sliced fruits (pineapples, oranges and grapefruits) and a pitcher or an agua Fresca. Breakfast muffins on the side. Okay, now veganise it all. You guys know that I’ve made the overnight baked French toast for you, working on the croissants (or just buying vegan ones true story) and FINALLY – the quiche is here. I’m talking a filling, “eggy” Vegan Quiche that’s loaded up with caramelised onions, burst tomatoes, sautéed mushrooms and spinach and baked in a buttery flaky crust. I’m talking the kind of quiche you finish in less than 24 hours with your brother and your husband. The kind of quiche that makes you limit the other goodies to ensure you have space for one more slice.
After making these quiche muffin cups, I wanted more quiche action in my life. I mentioned in that post that my go to brunch option as a vegetarian was a slice of quiche, toast and a side salad. It made me feel like I had my life put together, ladies who brunch kinda thing. Fast forward to turning vegan (and having months on and off before that where I would just randomly hate eggs) I can finally have my cake (quiche – close enough) and
So very not vegan (or gluten-free)…until now.
Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.
The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.
The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!
I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!
Friends, you’re going to LOVE these bars! They’re:
Not too sweet
These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).
If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.
CREAMY VEGAN LEMON BARS