Maple Wholefood Smoothie Drink

• 2 Tablespoons of Auraluv EatGoodFeelGood WholeFood Smoothie Protein
• 1 cup of cubed mango chunks
• 1/2 Banana
• 1 cup of coconut cream milk
• 1 cup of water

Puree coconut cream milk and water with juice in a blender until smooth. With the motor running, add fruit and protein powder through the hole in the lid and continue to puree until smooth.

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Strawberry Banana Smoothie Recipe

Here is the Recipe of Strawberry Banana Smoothie


• 3/4 cup nonfat plain yogurt or vegan coconut
• 1/2 cup of 100% pure orange juice
• 1/2 cups (6 1/2 ounces) frozen fruit, such as
blueberries, raspberries, pineapple or peaches
• 2 tablespoons of the Auraluv
EatGoodFeelGoodFitness Protein Powder.

Puree yogurt with juice in a blender until smooth. With the motor running, add fruit and protein powder through the hole in the lid and continue to puree until smooth.

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Beat the Heat With These 8 Flavoured Water

The Heat is Here!! Use these fresh healthy drinks to keep you hydrated day and night

Is fruit infused water healthy?

I personally feel better when I drink more water and there is a good chance you will as well. Depending on one what you’ve used to infuse the water, you could be setting yourself up for bonus nutrients!

For all options
• 5 cups water
• 1 cup ice cubes optional

For Strawberry, Basil and Lemon:
• 1/2 cup strawberries stemmed and sliced, fresh
or frozen
• 5 large fresh basil leaves torn
• 1 lemon thinly sliced

For Honeydew, Cucumber, and Mint:
• 1/2 cup honeydew cubes
• 1 cucumber thinly sliced
• 10 fresh mint leaves torn

Blackberries, Orange, and Ginger:
• ½ pint blackberries
• 1 orange thinly sliced
• 1 (2-inch) piece fresh ginger peeled and thinly sliced

Blueberry, Lemon, and Rosemary:
• 1/2 pint blueberries
• 1 lemon thinly sliced
• 4 sprigs fresh rosemary

Pineapple, Coconut, and Lime:
• 1 cup pineapple chunks, fresh or frozen
• 1 cup coconut chunks, fresh or frozen
• 1 lime thinly sliced

Watermelon, Kiwi, and Lime:
• 1 cup watermelon cubes
• 1 kiwi diced or cut into circles
• 1 lime sliced into circles

Grapefruit, Pomegranate, and Mint:
• 1 grapefruit thinly sliced
• 1/2 cup pomegranate seeds
• 10 fresh mint leaves torn
• Mango, Raspberry, and Ginger:
• 1 mango peeled and cubed
• 1/2 pint raspberries
• 1 (2-inch) piece fresh ginger peeled and thinly sliced

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Roasted Turmeric Cauliflower Florets

Turmeric and especially its most active compound curcumin have many scientifically proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis

Heal your body and health with this amazing recipe!


  • 1/4 cup avocado or olive oil
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp freshly ground pepper, or to taste
  • 1 large head cauliflower

To Garnish:
freshly shredded parmesan, chopped parsley, lime wedges

Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
Carefully cut and remove the cauliflower core and discard, then break into florets.
Place your cauliflower florets into a large bowl.
Sprinkle with your seasonings and drizzle with the oil.
Stir well to get all the pieces nicely coated.
Transfer to your prepared baking sheet and spread it into a single layer.
Roast until crisp-tender, and slightly golden brown, 25-30 minutes.

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Spring Green Smoothie Breakfast Drink

Prep Time: 20 minutes
Total Time: 20 minutes
Spring Green Smoothie is Full of antioxidants and low cal. Cashew milk and coconut milk offers loads of flavor, filling breakfast! Enjoy this Low-Sodium, Vegan , Gluten-Free smoothie with dandelions and kale greens! Just 180 calories per serving!
Q: Why add Dandelion?
A: They excellent for strengthening your liver


  • 1/2 Cup Cashew Milk
  • 1/2 Cup Coconut Milk
  • 1/2 banana
  • 2 cups frozen fruit, I used mango, strawberry, pineapple frozen blend
  • 1 cup dandelion greens-chopped
  • 1 cup kale greens-chopped
  • 1 cup of spinach

1 Tablespoon maple syrup, to taste


Pour the cashew milk and coconut milk into your blender.
Add the chopped greens 1/3 at a time and pulse a few times until blended.
Add banana and pulse twice
Add frozen fruit and blend until thoroughly mixed.
1 Tablespoons maple syrup( or honey) to taste

Nutrition Information

Amount Per Serving Calories 180

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Vegan Butter Chicken


  • 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
  • 1 tbsp coconut oil (use vegetable stock or water if you prefer)
  • 1 tbsp fresh ginger, minced
  • 3 clove garlic, minced
  • 1 medium white onion, finely diced
  • 2 tsp mild chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tbsp pure maple syrup
  • 1 – 28 oz can diced tomatoes, with the juice
  • 1 package organic firm or extra firm tofu, pressed and cubed
  • salt and pepper, to taste


  • Press your tofu for at least 20 minutes.
  • Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
  • In a large pan, heat the coconut oil over medium heat.
  • Add the ginger, garlic and onion and cook for 5 minutes while stirring.
  • Add all the spices and cook for a few more minutes.
  • Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
  • Season with salt and pepper, if needed.
  • Serve with white, brown or quinoa rice and fresh cilantro.


Serving Size: 1/4 of recipe Calories: 307 Sugar: 7.5 g Sodium: 377 mg Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Protein: 15 g

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Easy Vegan Cheese Fondue (Ready in 10-Minutes)

Feel free to use whatever you would like to dip into your fondue, but here are our suggestions in case you don’t know where to start:

Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes

The easiest vegan cheese fondue that requires one pot and about 10 minutes of your time! It’s perfect for date nights, dinner parties and game day!

A photo of bread being dipped into vegan cheese fondue in a white pot surrounded by dippers by sweet simple vegan
With Valentine’s Day just around the corner, we wanted to share this easy vegan appetizer if you’re looking for a recipe idea for a dinner date night at home!

This recipe was inspired by our recent trip to The Melting Pot (check out the video here). If you didn’t know, they have vegan fondue and some locations even have a 4-course vegan dinner option as well! After seeing them put together the vegan cheese fondue at our table and seeing just how easy it was to make, we thought we would have a go at it and share our version on the blog! The fondue was a success and we are so excited for you to try it out!

Dippers For the Fondue

Of course, feel free to use whatever you would like to dip into your fondue, but here are our suggestions in case you don’t know where to start:

Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes

Alcohol in Fondue
Alcohol is used in fondue not only to add flavor to the dip but to also lower the boiling point and keep the cheese from becoming stringy or curdling. Instead of beer, a dry high quality wine would work as well! I have also seen fondues made with brandy or whiskey but I have not tried it myself.

If you would like to skip the beer in the recipe, we suggest you use vegetable broth in its place as well as add a squeeze of lemon juice or a touch of vinegar for acidity.

Fondue Pot
To make a good fondue, all you really need is a regular pot and stove! A specialty fondue pot is not really necessary but it definitely elevates the experience, as well as keeps the cheese warm and melty at all times. If you have a portable cooktop, that is also an option that can be used as a DIY fondue set up at the dinner table.

The only downside to using a regular pot is that you will either have to enjoy the fondue on the stove OR you will have to return the pot to the stove to rewarm/remelt it when it thickens up.


4 cloves garlic, finely minced
2 tablespoons vegan butter (or cooking oil of choice)
2 tablespoons all-purpose flour (or gluten-free if needed)
1 cup (8 oz.) lager-style beer, at room temperature * (see notes)
1 cup (8 oz.) vegetable broth
16 oz. shredded vegan cheese (we used 1 bag of cheddar and 1 bag of mozzarella)
1/2 to 1 tablespoon grainy mustard, to taste
Salt and pepper, if needed to taste
Dippers of choice, such as

Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes
In a medium spot over medium heat, add in the vegan butter. Once melted, add in the garlic and cook for 1 minute, or until fragrant.
Add in the flour and mix it through until everything is evenly coated. Cook for about 1 minute.

Pour in the vegan beer, vegetable broth and mustard and mix until uniform. Bring the mixture to a boil.

Once simmering, slowly being to add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue.

Adjust the seasonings to taste and season with salt and pepper as desired.
If you have a fondue pot, transfer it to the pot and light it to keep the sauce warm.

Serve with dippers of choice and enjoy!

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Vegan Egg Benedict

Easy “eggy” tofu and hollandaise like we remember growing up!

Is it time for Monday brunch yet? I don’t know about you, but no matter what day it is, I’m always ready for a big savory breakfast.

This vegan eggs benedict is the perfect full-flavored alternative to the traditional version. Made with an eggy tofu patty seasoned to perfection and smothered with a rich and creamy plant-based hollandaise sauce, this vegan egg benedict is sure to hit all of the spots.

The easiest vegan hollandaise sauce made with simple ingredients! No eggs are needed to put this together and you won’t even notice their missing. All that you need is lemon, vegan butter, almond milk, dijon mustard, spices, and tofu!

This vegan eggs benedict recipe is simple to make. The hollandaise sauce can be whipped up by tossing all of the ingredients in the blender and boom; you’ll have hollandaise for days. Aside from the sauce, you’ll need some tofu, seasonings, English muffins, and slices of vegan ham. I’m honestly so glad that I was able to recreate such a fancy dish with ease and minimal ingredients. It’s safe to say that I’ll be making this vegan eggs benedict often, and you should too!

Eggy Tofu Patties

  • 1 (16 oz.) block extra firm tofu, pressed
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon kala namak (Indian black salt) or Pink Himalayan Salt.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • Hollandaise Sauce
  • 1/3 block silken tofu (about 4 oz.)
  • 1/3 cup non-dairy milk (we used almond milk)
  • 2/3 tablespoon lemon juice
  • 3 teaspoons vegan butter, melted
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash kala namak (Indian black salt) or Pink Himalayan Salt.
  • Dash black pepper
  • To assemble
  • 2 English muffins, toasted
  • 4 Vegan ham slices (we used Tofurky)
  • Chives, dill and/or green onions, finely chopped for garnish
  • Steamed spinach

Eggy Tofu Patties

Cut your tofu into squares by slicing about an inch off the bottom. Turn the block on its side then slice down the middle long ways in 1/4-1/2 inch increments. This will yield 3-4 slices depending on how thick you cut them.
In a medium-large sized sealable container, add in your tofu pieces along with some olive oil fully coating both sides of the tofu.
In a separate small bowl combine all of the spices and mix them together. Generously sprinkle spice mixture over the tofu covering one side. Flip the tofu and cover the side as well.
Close the container and allow the tofu to marinate for about 15 minutes.
Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
Heat a large pan on medium heat lightly coated in oil. Cook the tofu patties for about 4 minutes on each side, or until the tofu is golden.
Once tofu patties are cooked, place them on a paper towel lined plate and set aside.
Hollandaise Sauce

In a food processor, add in all ingredients and blend on high until you have a smooth sauce like consistency. If the sauce is too thick, add small amounts of water at a time until desired consistency is reached.

On a plate, place one half of an English muffin. Layering on a slice of vegan ham, steamed spinach, a tofu patty, and a generous pour of hollandaise sauce. Garnish with chives, dill and/or green onions. Repeat with the remaining 3 servings.

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Enjoy This Vegan Pumpkin Pie !!!

Happy Easter

Life is about Enjoyment!!

Enjoy this Vegan Pumpkin Pie !!

Pumpkin: you can use fresh pumpkin pie puree or canned, up to you!

Coconut Milk: You want to ensure you’re using the one from the can since it’s nice and thick and will yield that texture that you’re looking for!

Spices: Although I’ve listed the cinnamon, ginger and all spice separately, you can substitute 1 ½ teaspoons pumpkin pie spice instead! If you like your pie extra spiced feel free to use 2 teaspoons instead.

Cornstarch: This is crucial for being the perfect thickener and for the binding of the pie with a smooth texture. I have not tested arrow starch but you can test if you’d prefer to use that.

Pie Crust: You don’t have to use mine if you’re not gluten-free! You can also substitute the gluten-free flour in mine for regular flour!

Pastry cutter on tip of pastry crumbles.

How to Make Vegan Pumpkin Pie (Step-By-Step Instructions):

Step by step of making pie crust.

Pre-bake pie crust for 10 minutes. Set aside.

Step by step guide showing ingredients for pumpkin pie filling mixed into a glass bowl.
In a large bowl, add all the pie ingredients.

Side by side shots of whisking pumpkin pie filling mixture.
Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.

You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.

Step by step adding filling to crust and before baking.
Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).

Remove from oven and let set and cool completely.

Step by step finished pumpkin pie and fork going through pie.

Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!

In terms of taste, WOW. I actually had to give away this pie the same day I made it. Like, I would have been out of control otherwise. It tastes absolutely amazing!! The maple syrup and pumpkin puree flavours blended SO well, and the spices really shone through. Also, the coconut milk added a beautiful silkiness to the pie.

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Which Is Better For You? Tempeh Or Tofu?

Which Is Better For You?
Tempeh Or Tofu?

Both soy products are generally low in sodium and free of cholesterol. Tempeh and tofu are both nutritious. Tempeh provides more protein, fiber, iron, and potassium per serving, while tofu contains more calcium and is lower in calories.

tempeh – since we’re adding a marinade, plain tempeh is best…if you prefer you can use your favourite prepared packaged tempeh instead of adding your own marinade
tofu – medium, firm or extra-firm are all suitable
chickpeas – canned or home-cooked both work great, any other bean or lentil would work here if you don’t have chickpeas, I’d suggest cooked green lentils, white kidney beans or black beans
hemp seeds – swap for sunflower seeds or pepitas (pumpkin seeds) but hemp seeds provide the most protein
arugula – totally fine to use any other green of choice, if using kale, I’d suggest massaging it with a little olive oil to soften though


Step 1: Start with the tempeh and tofu. They can be baked at the same time but ideally you’ll marinade the tempeh for 30 minutes up to 2 hours. If you don’t have time to marinate, you can skip it or just do as long as you have time for.

Step 2: For the tempeh, cube it, mix with the marinade ingredients, let sit then bake at 400 F for 20-30 minutes.
For the tofu, cube it, toss it with the listed tofu ingredients then bake for 30 minutes until browned.

Step 3: Prepare the rest of the ingredients. If using canned chickpeas, drain and rinse and chop the cucumber and broccoli.

Quick Tip: I prefer to lightly steam the broccoli rather than leave it raw. To steam, bring water to a boil stovetop then use a steamer basket to steam the broccoli for 5 minutes.


Topping: I love nutritional yeast, sesame seeds, lemon, sea salt, pepper and hot sauce. For additional dressing, make my lemon tahini sauce instead of using plain tahini

Breakfast: Believe it or not, this is perfect for a savoury, high-protein vegan breakfast! Start the day right with all this nutrition.
Tempeh: If you don’t want to do the balsamic tempeh, this almond butter marinated tempeh is amazing!
Low-Carb Option: For a lower-carb meal with close to the same amount of protein, omit the chickpeas.

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