HookedOnPlants

When getting hooked is a good thing

Spring

Sweet Potato Toasts | Easy GF Snack

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It’s toast.

But it’s potato.

But…it’s toast.

Sweet potato toasts!

When I first saw this, I thought…GENIUS.

Alllllmost as genius as when Einstein said:

“Nothing will benefit health or increase chances of survival on earth as the evolution to a vegetarian diet.”

Or this:

“Our task must be to free ourselves by widening our circle of compassion”

Anyways, sometimes it’s the simplest combination of action, taste and texture that creates the best experience.

Action: Toast

Taste: Savoury sweetness.

Texture: Chewy tastiness.

These little pieces of art are perfect for summer. You don’t have to touch your oven to enjoy your taters. And, if you’re like me, sweet potato is a must for every season.

Get creative with your toppings (perfect for the kidlets to join in on).

Go sweet … cover it in berries.

Go savoury … smother it with avo & nooch.

Go tangy … sprinkle it with sauerkraut.

Go spicy … sriracha!

Whatever you do….take a picture and tag me on Instagram so I can see your beautiful creations ( @hookedonplants ).

Channel your inner childhood summer camp arts & crafts hour and get crafty.

Whoever said to not play with your food…must have not enjoyed eating it. Some of the best food is the food you put the time into making pretty. You enjoy every. single. chomp.

Benefits:

Sweet Potato is the staple of some of the longest-living humans on this earth! The Okinawans base their plant-based diet around the sweet potato and their area is one of the most populated areas with centenarians around. Sweet potatoes are packed with fibre, vitamins, antioxidants, minerals and ready for your body to utilize and thrive off of. Don’t be afraid of carbs when they come in their whole, unrefined form.

Sweet Potato Toasts
 
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A fun and nutritious snack that you can get creative with!
Author:
Recipe type: snack, lunch
Serves: 2
Ingredients
  • 1 sweet potato, sliced in ¼ inch discs
  • Choice of toppings:
  • Peanut or almond butter
  • Berries & bananas
  • Avocado
  • Nutritional yeast
  • Sauerkraut
  • Basil
  • Sprouts
  • Hemp seeds
  • Chia seeds
  • Fresh herbs
Instructions
  1. Toast your sweet potato 2-4 times depending on the heat your toaster or toaster oven brings! When it’s browning, you’re ready to go to the next step
  2. Top it! As I said, get creative and make art 🙂

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This week’s email was all about antioxidants, anti-aging, and lifestyle over diet.

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

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For those times when simplicity sounds like perfection.

This avocado mousse lays down a huge tick in the simple check box.

With just a few ingredients, a food processor, and a bowl, you’ll have yourself a dessert to impress!

This is always a go-to when I have people over, and I completely forgot about the dessert part. I mean, I love dessert, but this happens.

Just grab yourself some ripe avos, throw a couple raw flava flaves in there, and you’re back on your game!

Avo mousse is another example of the ease and possibility of achieving that creaminess without that dairy. Win.

It would be cute to serve it up in individual little mason jars, with berries on top! If you do that, take a picture and tag me on instagram so I can see your creativity (please:)).

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert
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‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

Recipe by JulesCourse: DessertDifficulty: Easy
Servingsservings
Prep time

5

minutes
Cooking timeminutes

Ingredients

  • 3 ripe avocados, halved with pit and skin removed

  • 1/4 cup maple syrup

  • 2 tbsp cacao powder (can sub cocoa powder)

  • 1/4 tsp himalayan salt

  • 1/2 tsp vanilla extract

  • 1 tsp cinnamon

  • 1-2 bananas, sliced

  • 1 cup mixed berries

Directions

  • Blend all ingredients (except bananas and berries) until smooth in your food processor
  • In a bowl place half the banana slices and a few berries at the bottom, cover it with the avo mousse, and top it off with the rest of the banana slices and berries
  • Pat yourself on the back and enjoyyyyy!

Tangy White Bean Hummus

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If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Tangy White Bean Hummus
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Tangy White Bean Hummus

Recipe by JulesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes

Ingredients

  • 3 1/2 cups white kidney beans or cannellini beans

  • 1/4 cup nutritional yeast (nooch)

  • 1 tbsp tahini

  • 1 tsp onion powder

  • 1 large clove garlic

  • 1 tbsp white vinegar

  • 3 tbsp pickle juice (a little more if it’s not blending easily enough)

  • 1/4 cup packed fresh dill

  • Juice of 1/2 lemon

  • 1/2 tsp himalayan salt

Directions

  • Add all ingredients to a high speed blender or food processor. Blend on low and increase speed until smooth! You may need to scrape down the sides a few times.
  • Serve it up with crispy romaine, raw veggies, and your fave crackers (I’ve been diggin’ these Laiki crackers, Mary’s crackers, and Eve’s Crackers lately.

Raw Chewy Hemp Date 2-Bite Brownies | Vegan Adventure Snack

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The ridiculously easy and supremely mouth watering answer to your snack attack. Take these date 2-bite brownies on every adventure or camping trip you go on this summer. Make a big batch because they go quick.

Dates are the perfect thing to bring on your hiking mission. They’re packed with minerals, vitamins, energy and fiber. They taste amazing. They’re crazy versitile. They pack into your adventure bag like no thang.

I’m a fan of packing straight up dates for mountain bike missions, camping weekends, or even travel days. But, adding extra goodness to the dates and blending it all together… that’s next level, and not too much effort either.

You could totally make these into balls, but sometimes it’s nice to be lazy by just pressing them down into a pan and making the knife do the hard work.

ONWARD to the recipe.

Tag @hookedonplants on instagram if you make these, and let me know what adventure they’re going on with you.

Raw Chewy Hemp Date 2-Bite Brownies | Vegan Adventure Snack
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Raw Chewy Hemp Date 2-Bite Brownies | Vegan Adventure Snack

Recipe by JulesCourse: Dessert, SnacksDifficulty: Easy
Servings

16

servings
Prep time

10

minutes
Cooking timeminutes

Ingredients

  • 20-25 medjool dates, pits removed

  • 1/4 cup tahini

  • 1/4 cup hemp seeds

  • 1 tsp vanilla

  • 1 tbsp cacao powder

  • pinch of salt

Directions

  • Add all ingredients to your food processor and pulse then blend until everything is incorporated and sticks together between your fingers (may need to scrape down a bit… my food processor has a scrape as you go scraper)
  • Press the mixture into a parchment covered pan (around 7 by 7 inches), and slice into squares.
  • Store in the freezer and eat from there! Or take them up the mountain or on your next road trip or camping adventure.

The Easiest Blueberry Crisp | Vegan + Gluten Free

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This really is the EASIEST Blueberry Crisp. That’s all I gotta say.

Actually, there’s more.

It’s really delicious

It packs lots of nutrients

It’s the perfect light dessert for a special occasion (enter: Mother’s Day).

 

At just 11 ingredients (a few of those being spices), this epic dessert will take you 10 minutes to prep, and no time to devour.

If you’re looking for a way to spread the love to your fave gal this Mother’s Day, HERE IT IS.

Top it off with super healthy, creamy banana ice cream!

I could eat this for breakfast. Let’s change that to I will… and you should too.

Ok, signing off, Happy Mother’s Day to all of you amazing Mama’s out there!!


The Easiest Blueberry Crisp | Vegan
 
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A light dessert for a special day. Simple, delicious and ready in 45!
Author:
Recipe type: dessert
Serves: 5
Ingredients

  • Filling:
  • 3 cups blueberries (frozen)
  • 2 tbsp fresh orange juice
  • ½ tsp orange zest
  • 1 tbsp maple syrup
  • 2 tbsp arrowroot powder (sub flour or cornstarch)
  • 1 tsp cinnamon

  • Topping:
  • 2 cups gluten free oats
  • 1 cup coconut ribbons or shreds
  • ½ tsp salt
  • ½ cup coconut sugar
  • 3 tbsp coconut oil

  • Banana Ice Cream:
  • 4-5 frozen bananas
Instructions
  1. Pre-heat oven to 375°F.
  2. Blend half the coconut (1/2 cup), half the oats (1 cup), coconut sugar and salt until a flour texture forms.
  3. Pour into a bowl. Mix in the rest of the oats, the coconut, and the coconut oil.
  4. Pick out your favourite 9 inch (in diameter) pie plate and mix all filling ingredients together.
  5. Pour the topping over top and spread out to the edges.
  6. Bake for 30-35 minutes
  7. Let cool 10 minutes while you make you banana ice cream
  8. For banana ice cream, put the frozen bananas in your food processor and let sit for 5 minutes to thaw a bit! Then blend until cream-ified.
  9. Head here for different 'nana ice cream flavour ideas
  10. Serve it up!

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

I love seeing your recipes.

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