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Spring

Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

August 30, 2018 By julia

This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~


Vegan Hemp Pesto Pasta Salad
 
Save Print
Cook time
12 mins
Total time
12 mins
 
A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author: Jules
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.
3.5.3226

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This week was all about you and your relationship with you GUT. SO interesting!

 

Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Recipes, Sauces/Dressings, Spring, Summer, Uncategorized Tagged With: 20 minute dinner, easy dinner, hemp pesto, hemp pesto pasta, lunch, pasta, pasta salad, pesto, plant based pesto, potluck dish, ready in 20, vegan pasta, vegan pesto

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

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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

Caramelized Onion Sage Cream BBQ Pasta

July 12, 2018 By julia

Lucky for you, you’ve found yourself on a page with the secret to my new favourite sauce…all mixed up with the pasta that tells me ‘summer is on, baby’! This creamy vegan pasta could easily become a staple for those summery patio days.

Serve it up family style. Picture this… an outdoor picnic with a big bowl o’ pasta, a salad bowl packed with greens drizzled with this flavourful oil-free dressing, and a bowl of smokey vegan parm…now all that’s missing is funky tunes and fruity popsicles.

Caramelized onions give anything a deeper, sultry taste. Double or triple the caramelized onions I call for in this recipe, just so your fridge can be a good friend by having it on hand for your next savoury meal.

The BBQ’d veggies give this pasta a smokey flavour, and keep the house a little cooler than the oven would on a hot summery day.

And fresh sage… the ingredient that makes any dish seem more professional that it really is. Take a simple meal, sage it up, and voila: Top Chef material. Sage is so easy to grow outside or on a window sill (unlike basil, which somehow likes to wither away anytime I try to give it a good life…)

Benefits:

  • Zucchini has a good dose of antioxidants to help prevent disease, vitamin C to boost your immunity and potassium to help balance electrolytes and blood pressure.
  • Sage is commonly used for digestive issues, like bloating, gas, diarrhea and stomach pain. Plus, it’s fantastic for depression, memory loss and the prevention of Alzheimers
  • Onions contain sulfur, which is needed for the synthesis of the antioxidant glutathione, plus it helps strengthen hair and nails.


Caramelized Onion Sage Cream BBQ Pasta
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
A simple dinner packed with nutrients. A go-to weeknight scramble recipe. Make lots of it, because the leftovers taste better by the day!
Author: Jules
Recipe type: pasta, dinner, bbq
Serves: 3-4
Ingredients
  • 1 package of brown rice pasta (or any other pasta with just 2 ingredients...like quinoa + water)
  • 3-4 sweet onions, de-skinned, halved, then sliced in ⅛ inch pieces
  • 5 cloves garlic, minced
  • 2 zucchinis, halved lengthwise
  • 2 red peppers, de-stemmed, halved lengthwise
  • 3 portobello mushrooms (crimini or white work, too)
  • 1 tbsp coconut oil
  • Salt + Pepper
  • Vegan sausage of choice (I used Gusta)

  • Sage Cream Sauce:
  • ½ cup cashews, pre-soaked overnight or for 10 minutes in hot water
  • ½ cup fresh sage
  • 2 tbsp miso paste
  • ¾ cup caramelized onions, with a few tablespoons of the liquid
Instructions
  1. Caramelize onions: heat large pot to medium, then add onions. Let brown a few minutes, then add ¼ cup water. Turn down the heat, add the garlic and let simmer for 30 minutes, lid on. Stir every 10 minutes or so to make sure they're not burning. If they're sticking just add a bit more water.
  2. Heat the BBQ to 400°F.
  3. Prep the veggies by adding the coconut oil to your hands and massaging the oil all over each piece of veg and place on the grill. Twist some salt and pepper on them, and let cook for 10 minutes.
  4. Meanwhile, bring a pot of water to a boil. Once boiling, add a dash of salt and pour in the pasta. Cook according to time on the package.
  5. Flip the BBQ'd veggies, and salt + pepper the other side. Let cook another 10 minutes.
  6. Throw the sausages on the BBQ. Cook for 8 minutes, rotating every couple of minutes.
  7. Strain the pasta and pour the pasta back into the pot.
  8. Make the sauce: add all sauce ingredients to your blender, and blend until smooth.
3.5.3226

 

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This week was all about manipulating your genetics with diet!

Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Recipes, Sauces/Dressings, Spring, Summer, Uncategorized Tagged With: bbq pasta, cashew cream sauce, hooked on plants, pasta, plant based dinner, plant-based pasta, sage cream sauce, simple dinner recipe, summer pasta, vegan cream sauce, vegan dinner, vegan pasta, vegan recipe, veggie pasta

Juice Cleansing 101

April 12, 2018 By julia

Juice cleansing can give you the vitality, energy and digestion you’re looking for…

(Scroll to the bottom for $ off the cleanse I did)

After the detox symptoms pass and the will power succeeds, that is…

Spring is the time for re-sets, refreshers, transitions, and switchovers. I love it.

It’s also the perfect time to get your cleanse on. I used to think it would mess with the metabolism, but now I’ve learned that a short juice cleanse can be the thing to do if you need a digestive re-set.

Here’s the thing. Food takes energy to digest, which takes away from the energy it needs to support other important bodily functions, so it’s good to give your digestive system a break every now and then. Fasting and cleansing allows the body to work on other ‘house cleaning’ besides digesting, assimilating and eliminating the last snack or meal.

There’s no doubt about it, you will experience some detox symptoms. This is your body clearing out toxins and excess waste.

Why do a juice cleanse?

We are constantly putting food into our mouths. 3 meals a day, snacks in between. Many of these foods are acid-forming and inflammatory. Our body sometimes needs the time off from digestion, assimilation and elimination, to start working on other important aspects of being a bad-ass body!

While we sleep, our body works on cell rejuvenation and toxin removal (once our dinner is digested, which why it’s a good idea to eat a couple hours before sleeping). This typically leads to waking up feeling puffy, with white on the tongue and flem in the throat. The body is ‘cleaning up the yard’ as efficiently as it can while it doesn’t need to focus on digesting food or expending energy elsewhere. This is why it’s recommended to give yourself a fasting time of 12 hours from dinner to breakfast. Eat a couple hours before bed, then listen to your hunger signs in the morning and eat when you’re actually hungry. This has been proven to lead to longevity, prevent cancer and disease and help digestive issues.

While we juice cleanse, we’re fasting while still fuelling our cells with a super-dose of enzymes, nutrients, antioxidants, and minerals that will help breakdown diseased tissues in the body. Aging and disease come from biochemical suffocation, that happens when our cells aren’t getting enough oxygen and nutrients to eliminate wastes. Juicing will give those cells that oxygen and sweet nutrients directly!

Rather than using energy to digest, your body will be able to focus on:

  • cell rejuvenation and restoration
  • alkalinizing
  • reducing inflammation
  • enhancing your immune system
  • replenishing the micro-biome (9/10 of our cells are bacteria, 1/10 are human. Since most bacterial cells live in the gut/micro-biome, we need to keep them happy by providing their home with phytonutrients and micronutrients)
  • balancing hormones (leading to a better mood)
  • clearing up skin issues
  • detoxifying the liver
  • reducing cravings
  • showing you what allergies and sensitivities you have
  • getting in tune hunger signs and teaching you how to eat intuitively
  • lowering blood pressure
  • increasing blood circulation
  • decreasing blood fat
  • decreasing athertosclerosis (plaque build up)
  • pulling toxins from your cells and your liver
  • breaking down stored, circulating chemicals
  • creating new essential substances in your liver

Other benefits you may feel:

  • motivation to get sh#t done
  • an urge for change
  • a better understanding of the connection between your body and the food you fuel it with
  • clarity – easier to make big decisions without being masked by food distraction and digestion
  • you will drop a few pounds, but this will be temporary. The long term affect of easier weight maintenance comes with the digestive system and micro-flora replenishing benefits you’ll get!

What to expect?

It’s not all rainbows and butterflies. There’s a good chance you’re going to feel some symptoms during the detox period, especially if you’re coming from a diet with animal products, lots of caffeine, sugar, or alcohol. But, stay strong! They will pass and you’ll feel better than ever. It may take longer than a 3 day cleanse, but any kind of short term cleanse can act as a jump-start you to making healthier choices and crave better things (like whole plant foods).

Cravings can be physical additions (especially when it comes to refined sugar and dairy). But, sometimes it’s your body telling you that you need a certain micronutrient that you’re low in. A juice cleanse does wonders for combatting cravings of any kind. Detoxifying from these foods will take will power, but you may just come out on the other side as a free bird!

Detox symptoms:

If you feel any of these, they should only last a 1-2 days if you have them. If you do a longer cleanse and on day 4 these symptoms continue to worsen, stop the cleanse and start introducing whole plant foods again.

  • hunger (when you’re hungry, try to get in touch with yourself and ask ‘what am I hungry for?’, then try to distract yourself from the kitchen callings)
  • bad breath
  • congestion
  • digestive upset and farts
  • crazy dreams from your body releasing poisons overnight
  • headaches
  • low energy
  • break outs
  • diahrea
  • fogginess/light-headedness
  • fatigue
  • cravings
  • white coat on tongue

Sounds nice right? Have no fear… maybe you won’t experience any of this at all. But if you do, it won’t last and unfortunately, it’s necessary. Just like you clean up your closet, your body is cleaning up it’s business.

Warning: all the juice may turn you green…or create the urge to give yourself more self care (take a bath, do a face mask, oil your hair)

How to:

  • Use a straw (for teeth protection)
  • Sip, don’t chug
  • Minimal exercise (light jogs/walk/yoga), or keep to your regular but add in strained, homemade nut or seed milk.
  • Drink water all day… a lot of it
  • Drink herbal tea
  • If you need something to chew on, go for something easily digestible (add chia or hemp seeds into your juice, eat a fresh fruit or veggie – cucumber is best)
  • If you feel the need for something creamy, or if you continue to work out in some way, make your own nut milk to sip on
  • If you’re up for it, get a colonic or enema while you’re at it! Your colon (23 feet long) can hold old fecal matter for years. Juicing will help dislodge toxins and build up, but an enema will help bring them out of you…leaving a colon that is able to absorb nutrients again. It’s important to drink a lot of water, or do colon hydrotherapy to get rid of those toxins before your colon absorbs them back into the system.
  • Keep yourself distracted if you feel the urge to reach for the cookie jar (go for a walk, tea with friends, work on your passion project, hobby it up, take a bath, clean out your closet, go see a movie, meditate, call your grams…)
  • Take a sauna or get a massage to help along the detoxification process
  • Optional supplements:
    • milk thistle – helps liver detoxify and repair
    • niacin – helps detox from chemicals in your system
    • B12 – every day
    • spirulina and/or chlorella – microalgae for extra detox
  • Get yourself a tongue scraper! Not only for the juice cleanse, but every morning. It just scrapes off the build up on your tongue first thing in the morning. This stuff is bacteria and waste built up from the night of detoxifying.
  • Get your self a dry skin brush. This is another way of detoxing. Your skin is your biggest organ and it is continuously detoxifying and shedding old skin. Get that stuff off so it can do it’s job more efficiently. Dry brushing also increasing lymph flow (your lymph is what is pumped when you work out and sweat, but this is another way of triggering it to work it’s magic for your immunity, fat loss and detoxification!)

My 3-day experience:

Day 1:

  • Feels: Slight head-ache around 2pm. A bit foggy while working away. Went for a super easy jog, drank another juice and felt better.
  • Digestion: great! No fogginess or lows from digesting.
  • Exercise: 5 minute yoga and 15 minutes of exercises on the VibraFit (oscillating/vibrating machine that’s amazing for blood flow, muscle contractions, detoxing)
  • Hunger: Wasn’t hungry. Missed the chewing though.
  • Tummy: a bit loud as I was falling asleep, with all the liquids moving around
  • Added home made hemp milk to the day (about a cup in total to my herbal teas), partly because I wanted something creamy, and also because I ran today. It’s ok to add a bit of protein from milked nuts or seeds on while you cleanse.

Day 2:

  • Feels: Woke up naturally at 6:30 with clarity, energy, motivation. 5 minute meditation (trying to do this more consistently…). Minimal congestion, some white on the tongue. Flat tummy! I usually wake up with a bit of bloat from dinner still, which is why I always start with a big mason jar of water and wait a couple hours to eat breakfast. No head ache. A bit of puffiness under the eyes still, first thing.
  • Hunger: only when I was making food for Davey. It’s the smell and being around it! Otherwise, I would be content and energized enough from the juice noots (nutrients)
  • Digestion: smooth. Not too many trips to the bathroom. No burps or gas.
  • Exercise: HIIT in the AM, 1.5 hour skate ski in the afternoon. Felt fatigued near the end (more than normal)
  • Had homemade hemp milk in my bengal spice tea throughout the day again

Day 3:

  • Feels: Woke up easily at 6:30 again. Slept great (I usually do). Barely any morning congestion! Flat tummy.
  • Afternoon/evening: A bit of a head ache. Sooooo tempting to cave to the craving of crunchiness.
  • Hunger: Getting in tune with my hunger pangs. Realizing how much food cravings are emotional/comforting/for happiness over just plain hunger. Once I have a juice, the hunger signs are gone. The body just wants nutrients to live off! I did feel a bit ‘floaty’, but kept myself busy and out of the kitchen/house.
  • Digestion: smooth sailings. No bloating or digestive fatigue.
  • Exercise: 15 minute HIIT.
  • Realization: asking myself “what am I hungry for” when I feel like I want to eat. Usually it’s not actual hunger, but that comforting feeling of eating a meal, chewing, enjoying food with people. Instead of having that to look forward to, I think of other things that can give me joy and keep me busy. This is why I feel more productive on juice cleanses. I keep myself busy with stuff I’ve been putting off for a while… Cleaning the truck, cleaning the closet out, writing more. But, this also makes me appreciate food even more, and how grateful we need to be for each meal (can’t wait to get back into the kitchen to create).

Day 4 – introducing food back into ma life (Keep it light-what to eat to break the fast): 

  • Feels: Woke up again at 6:30 easily, with a bit of congestion this time (body eliminating toxins). Flat tummy again.
  • Exercise: Morning HIIT for 15 minutes + 7 minute yoga flow before breakfast. 45 minute before lunch.
  • Food on the day of re-introducing food should be simple, easily digestible and full of plant nutrients.
  • Breakfast: Simple smoothie bowl to re-introduce fibre! Kale, Spinach, Carrot, Ginger, Banana, Blueberries, Spirulina, Maca, Water. Loud tummy!
  • 2nd Breakfast: Small portion of Jules Fuel blueberry cacao overnight buckwheat oats + banana with hemp milk. Turmeric hemp milk latte
  • Lunch: Green Moustache Superfood salad
  • Dinner: Butternut Mac + Peas, with a mega salad
  • Dessert: Apple + 2 medjool dates

Want to try a juice cleanse out? 

The ‘Chief’ juice cleanse I did was made by Be Fresh. 6 juices a day for 3 days (there is a 1 day option, too).

Order it right to your door from Spud Vancouver!

Use this code at the check out for 20$ off: CRVAN-MURJUB.

 

Let me know if you do it! Tag me @hookedonplants on instagram to connect if you need support;)

Filed Under: Lifestyle, Raw, Spring, Uncategorized Tagged With: antiinflammatory, be fresh local, cleanse, cleansing, cravings, detox, digestive help, elimination diet, fasting, fat loss, hooked on plants, juice, juice cleanse, juices, juicing, microbiome, nutrient dense, raw vegan, spring cleanse, spud

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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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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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