I’m so incredibly honored to be one of @cnn / @cnnheroes#YoungWonders this year & to have my non-profit @thehappyorg ‘s work highlighted If you can, it would mean the world to me if you tune in for the #CNNHeroes Special TONIGHT at 10p ET on CNN !! (Alsoooo head over to @cnnheroes page to checkout the work of the other incredible change makers being honored )
yesterday I enjoyed some of the best vegan authentic Mexican food I’ve ever had from @tumerico the flavors are so vibrant and deep with such a unique flair I absolutely adored the (pictured) Korean Cactus Tacos! It was such an unexpected fusion of spices and flavors but it worked so beautifully. Another fave was their Chimichurri Eggplant Tacos & Butternut Squash Tamales. If ever in Tucson, definitely give this place a try!!
Howdy, Tucson!! I can’t believe it’s been 1yr + 3mo since I’ve been here! Immensely grateful to return home to the desert for this week and bask in all of its beauty while enjoying time with friends and family & if you wanna see what I’m eating and doing all throughout the week, it’ll be on my instastory have a beautiful tues. #arizona#tucson#vegansofig
!!! Introducing the newest addition to my camera family After a lot of research, advice, & deliberating I’m thrilled to explore the next level of video and photography with @nikonusa ‘s D500! I’m so so excited to experiment with it & ALSO, thank you so much to my lovely mentors/role models/friends @rainbowplantlife@veganbodegacat@brusselsvegan@firstname.lastname@example.org for sharing your insight and expertise on the best cameras to use for food photography & video. You all helped tremendously! I really appreciate it Will be sharing more about the camera as I test it out and do some shooting...stay tuned!! #nikon
Just like me, my #veganpizza is extra 🤩 lol all jokes aside, this lovely and seasonal Perfect Pesto Pizza with a scrumptious Sweet Potato crust is waiting to be devoured...by you of course!! Hit the link in my bio to grab the recipe!
hey y’all happy tues. :)) sharing my recipe for this toasty, crunchy, chewy, sweet, and flavorful Golden Milk Granola!! On the go breakfasts have been my go-to for these past few weeks which have been packed with early mornings, travel, & barely any time for making a whole spread for breakfast Granola is one of my favorite things to eat and make because of its awesome versatility and simplicity! I love to make this the night before a busy morning This recipe (below ) is absolutely fantastic as a cereal, topping for coconut yogurt parfaits, or simply as a snack!
2 cups GF rolled oats
2 cups Chopped cashews
2 cups unsweetened coconut flakes
1 cup, golden raisins
1/2 cup crystallized ginger
4 tablespoons chia seeds
1 tablespoon coconut sugar
1 teaspoon himalayan sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 tsp allspice
1/4 teaspoon cardamom
4 tablespoons melted coconut oil
1/2 cup agave syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, coconut flakes, all nuts, all seeds, and sea salt. Set aside.
In a small bowl, combine all liquid ingredients. Pour liquid mixture over granola ingredients and incorporate well with hands or a spoon.
Spread granola mix out evenly in one layer on the prepared baking sheet. (Optional: drizzle 1-2 tablespoons extra maple syrup on top of the granola) Pop into the oven and bake for 20 minutes, or until golden brown.
Allow to cool for 30 minutes before serving. Devour as a snack, cereal, or layer in a plant based parfait!
Reflecting on such an empowering and inspiring weekend in LA! It was so fantastic to be honored as one of @teenvogue’s #21under21 this year and to share a bit about my work as well as meet a few of the other honorees and learn about what they do in the world at the #TeenVogueSummit ! thank you to @elainewelteroth for bringing this beautiful group together and including me in it! We as Gen Z are disrupting so many spaces and creating our own...starting conversations...and innovating in such impactful ways. I’m so proud to be apart of this bold and daring generation. It was truly beautiful to see that power reflected at the summit. I’ve tagged some of the amazing women who I had the pleasure of connecting/reconnecting with. Their genuine interest in changing the world (authentically) is infectious and inspiring. #GirlPower
Just a little Italian celebration going on in my kitchen today! if you watched my story, you know that I’m going to speak in Milan, Italy next year!! I am beyond thrilled...I’ve always wanted to go and explore. And I’m so grateful that I can visit with a purpose. Can’t wait to share more details with you all! With that said, it only felt fitting to celebrate by putting a vegan twist on the classic Italian inspired dish, “Spaghetti con polpette” The deets: Homemade Chunky Oven Roasted Tomato & Garlic Sauce over @beyondmeat herb & Parm “meatballs” & gf pasta so happy with how this freestyle dish turned out! do you like Italian food? What are some of your favorite dishes? Gnocchi and risotto are my favorites!
Just a little baby yellow ice cream magic to bless your feed #tb to this cozy & cute spiced vegan Golden Milk Coconut Ice Cream!!! I absolutely love using and experimenting with turmeric as much as possible, it’s so versatile & nutritious do y’all like turmeric? How do you use it in your kitchen?
girls ☆ support ☆ girls - today feels so fitting to talk about the power of girls, and how important it is for us to empower, uplift, and support one another. Today, I was so surprised and humbled when @niasioux (who is incredibly talented and inspiring) listed me as her #RoleModel Monday. Nia doesn’t know me personally, but she sees the value in sharing another girls voice and message as if it were her own. This is beautiful. When we share about each other’s journeys, triumphs, victories, and how we are slaying in the world we uplift our community immensely. I wanted to take this moment to thank and highlight a few girls who I’m lucky to call my friends and constantly inspire me. They are doing incredible things/making change & doing so with grace, humility, authenticity, and power. I’ve got so much love for them! swipe to check them out! #GirlsSupportGirls - I’m also going to start doing features on amazing girls each week via my instastory stay tuned! #GirlPower
( !!! recipe below !!! ) Lazy Sunday eats = my favorite and easiest meal ever...Buddha Bowls! 🤩 I love how I can easily mix and match ingredients & flavor combos, greens & grains, & sauces! :)) Pictured is a dreamy Purple Sweet Potato & Apple Bowl dressed with a delicious Agave Dijon Dressing do you like making/eating Buddha bowls? have any unique combos? let me know in the comments
Recipe below!! ↓ ↓
3 cups purple sweet potato, sliced into half moons
1 tablespoon garlic powder
Salt & pepper to taste
1/2 -1 cup diced apples
1/2 a red onion, diced
Arugula (or raw greens of your choice)
Cooked & warm brown rice (or cooked grain of your choice)
Agave Dijon Dressing:
1/4 cup apple cider vinegar || 1/2 cup olive oil
1-2 tablespoons agave || 1 tablespoon dijon mustard
1 tablespoon garlic powder
salt and pepper to taste
Step 1: 🧡
Preheat oven to 400 degrees F. Place prepped sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle on seasonings. Bake for 30-40 minutes or until sweet potatoes are soft when pierced with a fork, and crisp on the outside.
While sweet potatoes are baking, make your agave dressing. Add all dressing ingredients to a high-powered blender and blend till smooth. Set aside.
To build your bowl, place brown rice or grain of your choice at the base of your bowl and layer with fresh arugula, diced apples, red onion, and sweet potatoes. Drizzle agave dressing all over your bowl. Enjoy!!