Alexa Plant Food I have to open

I have to open up with all of you because you guys mean so much to me. First I would love to give a huge big thank you to all of you for all the comments and support I get on a daily basis. I have always been SO grateful for the support of all my loved ones for the support on my passion of food photography, veganism and my little journey here on IG . I remember after I had posted only 7 or so food photos my bestfriend was my biggest fan and entered me in a shout out competition here on IG to get me more exposure to this whole foodie IG WORLD.. I kind of laughed to myself because I never thought I had a chance to even reach 1,000 people one day. With all of that said, I also never thought I would ever have this awesome community, love and support from online friends from all over the world. You guys seriously bring me so much happiness and inspiration. The messages and comments I receive make my heart so happy you have no idea ❣😭 When I was 10 my dream was to one day write recipe book . After seeing so many people here in this community write recipe ebooks I was in complete AWE. I thought iT was amazing especially because I LOVE cooking, creating recipes and food photography. The moment I thought That I would love to write a recipe book was also the moment I thought, well why would anyone want to buy my book when there are so many out there already. Then I thought how ridiculous my thoughts were and if I have had this passion for so long why wouldn't I do it. With that said, I have created 60+ recipes for all of you in the FUELED NATURALLY Cook Book. It will be out January 1st, 2017💫✨ This friends is The one and only ebook recipe photo I will post before the book is out. Just a little sneak peak. Quinoa tofu scramble.
Again, thank you. I love you... Especially if you have made it to the end of this ridiculously long caption. Much love, Alexa ❣

Veggie gyoza's, carrots, bell pepper, brown rice, steamed tofu, bok choy, sesame seeds, Sriracha and tahini was mine @chancy94 dinner tonight 😋

Buckwheat pancake recipe tasting for the recipe cook❣✨ shoutout to one of my students for the mint plant 🍃 and thanks to my boo @chancy94 for the professional syrup pour 😉

SERVES 3

1 1/2 cup buckwheat flour 1/4 cup mashed banana

1 3/4 cup almond milk or your choice of plant based milk

1 teaspoon salt

1 tablespoon apple cider vinegar 1 1/2 teaspoons baking powder
1/2 tablespoon cinnamon

date paste or your choice of sweetener (For date paste)
4-5 dates blended with 4 tablespoons water

Toppings:

Bananas

Berries

100% maple syrup
Jem Cashew cardamom almond butter
Pancakes. I mean what else can I say. Who doesn’t love a stack of warm fluffy pancakes layered with bananas, berries and Jem Cashew cardamom almond butter. These buckwheat pancakes are everything you ever wished for in a stack of pancakes.

Sift the flour, baking powder, cinnamon,and salt into a large bowl. Whisk the almond milk and apple cider vinegar together in a small bowl and set aside for 10 minutes. Then add mashed banana and date paste and stir until well combined

Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be slightly lumpy.

Heat a lightly oiled griddle or use a non stick pan for a no oil option, over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Missing the summer mornings of tummies full of watermelon✨💫

Posted by : Blogger 12:20 PM Tags : Prom Dresses

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