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Matcha Date Overnight Buckwheat Oats | 2 Ways

February 1, 2019 By julia

If easy is what you’re lookin’ for. Search no further.

This bowl of goodness is just a few easy steps away.

It’s packed with nutrients and energizing pizzazz!

Plant protein, antioxidants, and lots’a fibre make this a fantastical breakfast to fuel what ever your day has ahead.

You can even make this into grab and go Jules Fuel balls.

For those of you who don’t know, I’m a cereal entrepreneur, literally.

I started Jules Fuel in 2012 after I retired from 6 years on the Ski Cross World Cup tour with the National team. I used to bring a similar breakfast blend on the road with me, so I knew that I’d at least have a healthy breakfast. I decided to bag it up, hit up Farmer’s Markets and grocery stores to share my cereal with those in search of a healthy, quick, delish breaki!

The original (on the left) is the Quinoa Breakfast Blend aka quinoa oatmeal packed with superfoods!

If you want to make it yourself here’s what’s in it: quinoa, oats, goji berries, chia seeds, flax seeds, pumpkin seeds, sunflower seeds and raisins, that’s it.

This one needs 10 minutes of cooking, and you’re good to go (I always make the whole bag, or a week’s worth, so it’s ready to bowl up in the morning with my fave toppings).

The 2 new Jules Fuel cereals on the block are Matcha Date or Blueberry Cacao Overnight Buckwheat Oats.

These buckwheat oats bring the base of buckwheat, oats and a tiny bit of coconut sugar, and they’re topped off with either blueberry powder and cacao nibs, or matcha powder and date chunks (my personal fave).

There’s no cooking needed for these ones! Just soak these power oats overnight in your favourite plant milk (I love unsweetened vanilla soy or oat milk) and see ya in the AM!

I mean…. it’s too easy not to!

Of course, you can cook them if you want!

I’ve got both recipes for you here.

  1. Soak it
  2. The quick cook featuring bananas

Happy Breakfasting!!


Matcha Date or Blueberry Cacao Overnight Buckwheat Oats | 2 Ways
 
Save Print
Prep time
2 mins
Total time
2 mins
 
An easy, nutritious, energizing breakfast to fuel your day!
Author: Jules
Recipe type: breakfast
Serves: 2-3
Ingredients
  • 1 cup Jules Fuel overnight buckwheat oats (or your own mix of oats, buckwheat, a little coconut sugar and favourite superfoods)
  • ¾-1 cup plant milk
Instructions
  1. Add oat mixture and milk to a mason jar or tupperware. Shake it up.
  2. Keep in the fridge for at least 1 hour or over night.
  3. Top it with your favourite toppings: coconut yogurt, fruit, maple syrup, or nuts!
3.5.3226


Banana Matcha Buckwheat Oats
 
Save Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Buckwheat oats to fuel your day with energizing nutrients, fibre and antioxidants! The matcha gives you a natural caffeine boost, and the dates with the banana sweeten up these superfood oats. Eat this and you won't need your coffee!
Author: Jules
Recipe type: breakfast, snack
Serves: 1-2
Ingredients
  • 1 cup Jules Fuel Matcha Date Buckwheat Oats
  • 1 cup plant-milk of choice
  • 1 ripe banana, mashed

  • Toppings options:
  • Molasses
  • Maple syrup
  • Berries or any other fruit
  • Coconut flakes
  • Coconut (or almond/soy/cashew) yogurt
  • Nut butter
  • Chopped pecans/walnuts/brazil nuts
Instructions
  1. Heat the Jules Fuel, milk and banana up on the stove at medium heat. Stir and cover for 5 minutes.
  2. In the meantime, get your toppings ready to party.
  3. Serve the buckwheat oats up in your favourite bowl, and top it to the nines. Indulge.
3.5.3226

Tag @hookedonplants and @julesfuelyum if you make this! I love to see your creations.

Filed Under: Breakfast, Jules Fuel, Oil Free, Raw, Recipes, Uncategorized Tagged With: breakfast, buckwheat oats, easy breakfast, healthy breakfast, jules fuel, oatmeal, overnight oats, plant based breakfast, quick breakfast, quinoa oatmeal, vegan breakfast

Raw Vegan Raspberry Chocolate Mousse Dream Pie

January 31, 2019 By julia

This is nothing less than a dream. Raw Vegan Raspberry Chocolate Mousse Dream Pie…

A mouthful…of deliciousness.

Raspberry top layer.

Velvety chocolate mid-layer.

Date crust with a hint of orange for the base.

Grandma Joyce was pretty amazed by this birthday pie for her 89th! So amazed that she ate it for breakfast the next 3 days, as a side to her green smoothie. Sounds like the perfect breakfast to me;)

It’s easy to make and is the definition of ‘melt in your mouth’.

Serve it up with some berries, and maybe even some of this Coco Whip or Aquafaba Whip?!

Holy dreamy moly.

More proof that you don’t need heavy cream, butter, eggs or milk to create a sultry, dense, creamy, decadent dessert!!

Avocados for the win.


Chocolate Avocado Mousse Cake
 
Save Print
Prep time
25 mins
Total time
25 mins
 
A velvety pie with all the decadent feels. It doesn't need baking, it doesn't come with any dairy, yet it brings a whole lot of 'mmmmm's and 'wow's!
Author: Jules
Recipe type: dessert, pie
Serves: 8-10
Ingredients

  • Crust:
  • 1½ cup dates
  • 1¼ cup oats
  • ¾ cup walnuts
  • 2 tsp orange zest
  • 1 tsp vanilla
  • pinch of salt

  • Chocolate Mousse Filling:
  • 4 ripe avocados
  • ½ cup cacao (or cocoa)
  • ¼ cup maple syrup
  • pinch of salt

  • Raspberry Dream Layer:
  • 1 ripe avocado
  • ¼ cup maple syrup
  • 1 heaping cup raspberries
  • 1 ripe banana

  • Optional Toppings:
  • Blackberries
  • Walnuts
Instructions
  1. In your food processor, blend all crust ingredients together until combined. It should be a crumbly but sticky consistency.
  2. Line a spring form pan with parchment paper. I cut a circle, then two thick strips. Place the strips down first as an 'X', then layer the circle on top.
  3. Press the crust into the pan evenly (use wet fingers to prevent stickiness), then put it in the freezer while you do the next step.
  4. In your food processor, blend all Chocolate Mousse ingredients for 1 minute in your food processor, until it's silky smooth.
  5. Pour this mousse into your spring form pan.
  6. Place in the freezer again while you make the next layer.
  7. In your food processor, blend all Raspberry Dream layer ingredients together until smooth.
  8. Pour the raspberry layer over the chocolate layer. Spread evenly with a spatula.
  9. Place the pie into the freezer for at least 30 minutes.
  10. When you're ready to serve, remove it from the spring form pan to a pie plate, then spruce it up with more berries and extra walnuts.
  11. Whip up Coconut Whip orAquafaba Whip if you want!
Notes
Prep time doesn't count the 30 minutes in the freezer before serving
3.5.3226

 

Tag @hookedonplants on instagram if you make this!

I love seeing your recipes.

Filed Under: Dessert, Gluten Free, Oil Free, Raw, Recipes, Uncategorized Tagged With: birthday pie, chocolate avocado mousse pie, chocolate avocado pie, chocolate pie, Chocolate Raspberry Dream Pie, dairy free dessert, date crust, dessert, easy dessert, hooked on plants, no bake dessert, raspberry dream pie, raspberry pie, raw pie, raw vegan dessert, raw vegan pie, vegan pie

Date Caramel Candy Apples

January 2, 2019 By julia

Ringin’ in the New Year with some festive sweet treats that you can feel great about treatin’ on. This recipe is a nice way to ease into the healthy resolutions you might have after indulging in all of the Holiday goodness.

You see, these treats are a trick.

They look indulgent. They taste indulgent. They aren’t indulgent. But don’t tell your taste buds that.

The base of these are made from whole foods! Of course, topping them off with things like sprinkles or chocolate chips will take them to the level of indulgence that you may have been experiencing over the holidays. You don’t have to go that far though. You could even stop at the date caramel layer and call it a super delicious day!

Layer 1: The powerhouse of nutrition that you know well, the apple.

Layer 2: Caramel made from the delicious date. Nothing more (except vanilla and a bit of sea salt, that is). A whole food sweetener at it’s finest, still packed with all the fibre a fruit should have, plus minerals and vitamins from that glorious date.

Layer 3: Your choice. Loved the popcorn layer. You could throw in some coconut ribbons, raisins, cacao nibs, hemp seeds, pecans…. or go for gold and roll it in some vegan chocolate chips.

See? Healthy! But, totally indulgent looking and delicious tasting.

The kids will love it, and so will your ‘new year, new you’ YOU.


Date Caramel Candy Apples
 
Save Print
Prep time
45 mins
Total time
45 mins
 
Date Caramel candy apples to make your taste buds sing, and your waist line happy! A great festive way to ring in 2019 and ease out of the totally indulgent experience of the holidays.
Author: Jules
Recipe type: Dessert, Snack
Serves: 3
Ingredients
  • 15 dates, pitted and soaked 10 minutes in warm water, then strained
  • ¼ tsp vanilla extract
  • pinch of sea salt
  • about a ¼ or a bit more of coconut milk (add a bit at a time, just enough for the caramel consistency)
  • 3 apples
Instructions
  1. Blend dates, vanilla, salt and water in a mini food processor or small blender until a smooth paste forms.
  2. Stick a wooden skewer into the bottom of a couple apples (I like honey crisp!).
  3. With a spatula, spread the date caramel evenly over each whole apple.
  4. Roll it in your choice of toppings! I used Nooch Pop sweet + savoury popcorn + coconut ribbons for one, and vegan chocolate chips for the other).
  5. Place in fridge for at least 30 minutes to let firm up slightly (it will still be gooey delicious).
  6. Enjoy!
3.5.3226

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more plants in your life:

Sign up for the Mostly Plants 28 day Program to kick start 2019! It’s just $5 until Jan. 6th.

All the info is here!

Filed Under: Dessert, Gluten Free, Raw, Recipes, Uncategorized Tagged With: candy apples, date caramel, date paste, date sweetener, nooch pop, popcorn dessert, raw caramel, raw vegan caramel, raw vegan dessert, vegan candy apple, vegan dessert, whole food caramel

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Sauce

August 9, 2018 By julia

Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.

This has got to be the best way to get in as many raw veggies as possible.

Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.

This recipe gives you A LOT of sauce. Which is definitely on purpose.


Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:

  • douse your veggie BBQ skewers 
  • smother your soba noodle salad in it
  • drizzle it on roasted veggies
  • spread it on a sanny
  • squirt it in a wrap
  • dunk your raw veggies in it
  • water it down and use it as a salad dressing!

Sauce is what makes the world go ’round.

Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉

I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.

We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.

We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.


Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Dipping Sauce
 
Save Print
Cook time
5 mins
Total time
5 mins
 
A fun recipe that packs the nutrition into the most delicious handful you could ask for. Crunchy, fresh and perfect for a summery eve.
Author: Jules
Recipe type: dinner, lunch, summer,
Cuisine: Vietnamese
Serves: 2-4
Ingredients

  • Wraps:
  • Rice paper wraps (we made 15)
  • 1 avocado
  • 1 cup purple cabbage
  • 1 peach
  • 1 cube smoked tofu
  • 1 large cucumber
  • 2 carrots
  • 1-2 bell peppers
  • 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
  • 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)

  • Zesty Orange Sesame Sauce:
  • 1-2 tsp zest of orange
  • Juice of 1 orange (medium navel)
  • ½ cup almond butter
  • ½ cup tahini
  • 3 tbsp braggs liquid aminos OR tamari
  • 2 tbsp apple cider vinegar
  • 1 cm fresh ginger
  • 1 clove garlic
  • ½ cup water
Instructions
  1. Cook soba noodles according to directions, then strain, let cool for 10 minutes
  2. Slice all veggies and the tofu thinly & vertically
  3. Make your sauce by blending all sauce ingredients in a food processor until smooth
  4. Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
  5. Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
  6. Serve them up on a platter with individual dipping bowls and a plate!
Notes
If the rice paper is breaking, double them up and use 2 per roll!
3.5.3226

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.

Filed Under: Appetizers, Dinner, Gluten Free, Lunch, Oil Free, Raw, Recipes, Sauces/Dressings, Snacks, Spring, Summer, Uncategorized Tagged With: dipping sauce, hooked on plants, orange sesame sauce, rainbow roll recipe, rainbow rolls, ready in 15, rice paper rolls, soba noodle recipe, soba rolls, summer recipe, summer rolls, vegan dinner, vegan rolls, vegan snack, vietnamese rolls

Blueberry Banana Coconut Cream Milkshake | Vegan

July 26, 2018 By julia

The dog days of summer call for something frosty, creamy and nostalgic. This vanilla blueberry banana coconut cream milkshake is the answer…always.

Creaminess, frostiness & blueberries…something magical happens when these 3 collide. The blueberries become much more than the usual blueberry you’d expect. It reminds me of getting blueberry milkshakes as a kid at the Hornby Island bakery. They came as a massive glass filled with a blue galaxy of creaminess. It was packed with dairy though, so this one is infinite galaxies better.

The amazing taste and mouth feel is still all there.

Here we have a dairy-free version with all the thickness, creamy goodness and decadence that I remember.

On a hot summers day, there’s nothing better than a slow sip-full of this masterpiece.

It’s ridiculously easy to make.

It’s refreshingly frosty.

It’s melt-in-your mouth decadent.

It’s blueberry banana coconut cream milkshake heaven with a touch of vanilla deliciousness.

Top it off with some cookie crumbles (I used Anna’s Ginger Snaps), extra fruit … or maybe some coco whip from this pumpkin cheezecake recipe?! (Drooling as I write this).

Let’s talk blueberries for a sec. They’re packed with antioxidants (especially wild blueberries) to combat free radicals and protect you from all forms of disease, aging and viruses, plus they’re high in vitamin C to boost your immunity. At just 80 calories per cup, they’re a megadose of nutrition, so eat them by the handful!!! They are part of the dirty dozen group when it comes to organics, though. This just means you should make blueberries one of the ingredients that you always get organic! Buying them local is also always best. If you can grow your own, amazing… but if not, find a local farmer. I stock up on Hare’s Farm’s blueberries from Pemberton every year throughout the summer and try to have a freezer full of them to last me at least a month of winter (they go down fast around here!)

You can order 10lb frozen boxes from JD Hare directly through email: haresfarm1993@gmail.com or find his blueberries at the Whistler Farmer’s Market!

On to the recipe!


Blueberry Banana Coconut Cream Milkshake
 
Save Print
Prep time
5 mins
Total time
5 mins
 
A thick & frosty treat for that hot summer's day, still packed with benefits.
Author: Jules
Recipe type: Dessert, Snack
Serves: 2
Ingredients
  • 2 cups blueberries
  • 1 cup vanilla coconut ice cream (I used Coconut Bliss)
  • 2-3 cups vanilla plant-based milk (I used Califia Vanilla Almond)
  • 2 frozen bananas
  • Toppings (optional):
  • Extra blueberries
  • Crumbled cookies (like vegan graham crackers or Annie's ginger snaps)
  • Banana slices
  • Coconut Whipped Cream from this cheezecake recipe (oh man that would be so good!!!)
Instructions
  1. Blend all mylkshake ingredients together in your blender. Start with just 2 cups of milk, then keep adding until you have the consistency that will slowly move through your straw.
  2. Pour into your favourite jar, and top it off with your choice of toppings.
3.5.3226

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Last week was all about ~ anti-aging & antioxidants ~

Filed Under: Dessert, Gluten Free, Oil Free, Raw, Recipes, Salt Free, Snacks, Spring, Summer, Uncategorized Tagged With: 5 minute dessert, banana milkshake, blueberries, blueberry milkshake, coconut cream milkshake, coconut icecream recipe, coconut milkshake, frosty dessert, hare's farm blueberries, hooked on plants, mylkshake, plant based dessert, plant based milkshake, ready in 5, refreshing dessert, summer treat, vegan blueberry coconut milkshake, vegan dessert, vegan milkshake, vegan snack, vegan summer dessert, vegan summer treat

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WELCOME

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

Your non-preachy, vegan & fitness corner 〰️
Here to help you eat plants & more.
Free Breakfast Ebook⤵️

Jules - Olympian & Vegan RHN
Less pressure & more imperfections. You feel thi Less pressure & more imperfections. 

You feel this?

Hands up for being there for each other in the most valuable but imperfect ways 🙌 

💕 💕 💕 

… zero judgement corner of the ‘gram. 

Eat plants, move your bod, be yourself, stay weird, worry less, compare less, hug animals, love more.

Excited to continue to share 
- food & recipes 
- moves
- mindset support 
- local biz shout outs
- easy cooking hacks
- my healthy products 
- vegan news 
- sanctuaries & animal everything 
- your stories
- vegan travel 
- vegan athlete tips 

….all of it! 

Just putting less pressure on my captions being just right… 
my reels being algorithm worthy… and my food photos having the perfect lighting.  Ya know?

Less time in the details… it’s more about the big picture, and you, and the animals, and the food. 

I’ll share more this way. 

And hopefully help support you more in the process 🎉

#realtalk #imperfectionism #eatplants #beYou
Plant of the day: (Name this fruit) 😍 . . . Plant of the day: (Name this fruit) 😍 

.
.
.

One of my faves. 

Pro Persimmon tip: 

You HAVE to wait until it’s so ripe that it’s gooey. Especially for the taller Hachiya
type.

Then expect to experience the most delicious vanilla pudding-like tastiness ….(Vs: if you eat it while it’s firm, its chalky-ness makes it almost inedible).

Have you tried this fab fall/winter fruit?
Black Friday-YAY 🎉 Sale is on. Shirts for the Black Friday-YAY 🎉 Sale is on.

Shirts for the animals. 
25% off everything with $ going to animal sanctuaries 💕 

Rock the compassionate message. 

Link in bio!

@andreahelleman.maven 📸 

#shirtsforanimals #veganshirts #veganblackfriday
The Buffalo Chick’n Wrap you need to experience The Buffalo Chick’n Wrap you need to experience …
(Especially tasty after a good ride 🚲)
Local Vegan Biz shout out 🎉 

@hwycafe visits (in Pemberton) give me the warm fuzzies. 
What Leo & Laura have created is nothing short of RIDICULOUSLY DELICIOUS menu of vegan comfort food, and to see their growth & the traction they’re  gaining from spreading the vegan message through the ridiculousl deliciousness, is really somethin’ else.

The collab day they did a couple weeks back with @erinireland at  @tolivefor.bakery had a 3 hour!!! line up of people who were happily waiting to try their infamous Chick’N Wraps. 

Proof you don’t need animals for all the nostalgic textures & flavours you’d ever crave. 

Stop by @thehwycafe next time you’re in Pemby, and you’ll be greeted by one of the kindest & most compassionate (and purpose driven) couples I’ve come across 

Get in there. 
It’s ridiculous how delicious 🤤 

…Look out for their new food truck around Whistler & festivals next year too 🎉 

#whistlervegan #pembertonvegan #happycow #veganfood #veganchicken #vegantravel
VEGAN IN WHISTLER series: Today’s shout out: @n VEGAN IN WHISTLER series:

Today’s shout out:
@nakedsprout Tempeh Reuben & Tomato Soup 

🤤 

Have you tried?

#veganinwhistler #whistlervegan  #tempehislife #reuben
Being you is your super power. 💥 Side note: Mot Being you is your super power. 💥 Side note: Mother Nature, hey? What a beauty. 

Let’s protect her.

Less animals, more plants on the plate 🎉 

#earth 
#stayyou #stayweird
Easy vegan dinner equation: 1) Base: Lentils (us Easy vegan dinner equation:

1) Base: 
Lentils (used black lentils, love their texture)
& whole grain (precooked brown rice - just make a batch and keep in the fridge for a week to add to things)

2) Veggies:
Sautéed mushroom, onion, pepper, zucchini, broccoli …
The more variety the better. 

3) SAWWWCE. 
Curry Tahini Cheezy Sauce:
Blend until smooth in magic bullet kind of blender:
- 1/4 cup tahini 
- 1 tbsp red curry paste
- 1 garlic clove
- 2 tbsp rice vinegar or lemon juice
- 1/4 cup nutritional yeast
- a little water to blend

Bonus:
Add some extra plant protein & yummy texture: 
Used @tempeafoods and just sautéed with some @bragg liquid aminos 

Big salad on the side. 

Or lay it all on a bed of greens. 

Legume, grain, veggies, sauce. 

There’s got to be a million different versions of this. 

Whole food deliciousness.

Stay tuned: Vegan Roadmap recipe e book coming.

Give a 📖 in the comments if you want me to DM you about it when it’s ready 🎉
Tofu Scramble instead of Scrambled Eggs: Why? * C Tofu Scramble instead of Scrambled Eggs:
Why?

* Cholesterol-free
* Plant-protein-packed
* No animals needed
* Fibre!
* Yummy with delish @shaniseasoning spice mix
* Sustainable for 🌎 
* plays a part in cancer prevention & balances hormones 

Texture tip:
- Use 1 block each of medium and soft tofu. Make it organic. 
How to: 
- sauté veggies, crumble tofu, add a dollop of hummus & the spices 

PS: 
Breakfast for dinner: yay or nay?

It’s a total yay for me.

#tofuscramble #veganbrunch #veganchat
For those with furry fam members: have you heard o For those with furry fam members: have you heard of @virchewdogs ? 

Women-run biz by the amazing Laura out of Vancouver. 

These two are obsessed and thriving on it. @zakxtez 

You can order it right to your door in Van! 

Virchew is fueled by passion & purpose & a whole lotta love for animals & the earth. 

Dogs can thrive as plant-based eaters. 
If your pup has skin issues: Virchew is def worth a try!

#dogfood
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