Grapeseed Oil For Skin and Hair

I love using grapeseed oil as a daily facial moisturizer, there are so many benefits for all skin types including oily and sensitive skin, it's not greasy and a little goes a long way. Click Here for more awesome reasons you should add it to your beauty routine!

Not only is it great for skin, but it's also raved about for hair. I have not tried it in my hair yet, unless it's in my shampoo. Click Here for a list of reasons it's great for hair, and how to use it in your hair.

Happy Thanksgiving

Have a Great Thanksgiving everyone!

The Perils of Dairy, Dr.McDougall MD

Yes I have another video for you about dairy foods, this one is so important to watch I cannot stress enough. This video is so full of information I am just sitting here in jaw dropping awe. Watch it, share it, take it seriously, it is life changing. I promise it's worth your time, watch it in parts if that makes it easier, that's how I did it-

http://youtu.be/TJvrlwnEqbs

His website- http://www.drmcdougall.com/

Vegan Alfredo Sauce

Vegan Alfredo Sauce:
1 cup unsweetened soy milk (or other unsweetened milk alt)
1 1/2 Tbs flour
1/2 tsp garlic powder
1/4 tsp onion powder
S&P to taste
*optional- any additional seasonings of your liking, or add some vegan cream cheese/sour cream.

-In a small sauce pan whisk your flour into the soy milk, add the rest of the seasonings and heat on med/high until it thickens. This will also thicken more as it cools.

-Top your spaghetti squash or regular pasta with the sauce and devour. Peas, broccoli, or mushrooms are also a good addition, yummy!

Happy Halloween!

Hope everyone had an awesome scary day!

I started my day with delicious Happy Herbivore Pancakes and I boiled a sliced apple with 1 tsp of cinnamon and a splash of water, added in 1 tsp of arrowroot powder (like cornstarch) with 1/4 cup water and made a delicious sauce for the top, Yum! My sister said the pic looked like it was smiling lol :)



We originally planned on raking some leaves today since it needed it badly but instead we decided to hit up a thrift store and the used book store for fun. I tried on a million pairs of jeans and didn't find any that fit well enough to buy, oh well that's how it goes!

This evening we made Sweet (Split) Pea Soup which is delicious with some garlic toast, then set out a basket of candy for the kiddos, next year I will get back to making my little gift bags that don't contain sugary candy, I feel bad contributing to unhealthy things. Anyway now were going to go watch a Halloween movie :)

I hope it's this one!

Oh I almost forgot, check out this awesome pumpkin art- Click Here

Pumpkin Pie (V)

I love pumpkin pie, and this is my first holiday eating completely plant based so I'm testing out some recipes and thought I would share with you my progress so far. I had some leftover canned pumpkin from using just a dab in my oatmeal and thought I would try making pumpkin pie without dairy or egg and this is what I came up with, it turned out more like a custard but is super delicious and I don't care, custard is yummy :) Anyway here's the recipe, feel free to tweak it to your liking:

I used this pie crust-Betty Crocker Pat in the Pan Pie Crust, or you can try this Grandma Woodwards Simple Pie Crust from Vegweb.com (I haven't tried this one yet) I used earth balance butter instead of oil, same thing. Or just buy a pre-made crust, I know the whole foods by me carries a whole wheat one.

Filling:
1 can pumpkin
1 cup milk alternative (I used soy)
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
prepare egg replacer for 2 eggs, I used 2 tbs ground up flax seeds and 6tbs water mix and let sit 5-10 mins
3 Tbs cornstarch, or arrowroot powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger


-Preheat oven to 450 degrees

-Combine all ingredients except milk and pumpkin until all incorporated.

-Blend in pumpkin and milk carefully and mix well, (I use a hand mixer, works great and fluffs it up)

-Bake at 450 for 10 mins, then reduce heat to 350 for 50-55 mins, cover the edges of your crust with foil or crust protector if it's getting too dark. If at 45 mins it's too dark, your pie will probably be ok to take out here. That is what a regular pie cooks for, however I cooked mine longer since I wasn't sure how this would firm up and rather liked the longer cooking time.

- Inserting a knife to see if it's done doesn't quite work with this recipe since it will remain custard like, when you take it out let it cool for a long time, as long as you can, after cooling it will still hold it's shape when cut but it's even better overnight in the fridge and will be much firm and more similar to a regular pumpkin pie texture, enjoy!

Benefits of Pumpkin

I love pumpkin and can't wait to eat some in a smoothie or pie or well.. anything, Yum! I came across this and thought it was interesting enough to share :)

Click picture to enlarge :)