After a long work week sometimes you need a bit of downtime to yourself. I repeat: take time to do your own thing. Never feel like you can’t dedicate some time to unwind, especially on the warm sunny summer days. Because ideally, I would be taking a languid stroll through the lake but you know, I can dream. While August is wining down (but those darn templates still rising!) I wanted to take it easy. Like maybe embrace the summer day. You know?
So onto this easy dusk-time meal. Pizza is one of my favorite things in life, you can top it with whatever is local, whatever is a bulk find, and its quite easy of a recipe because the weekends are(should be) for chilling (and getting down to relaxing). I added a plant based + vegan ricotta cheese but feel free to change it up! I ended up making this roasted summer veggie pizza to split with my mum + some galaxy (flower) iced lemonade that is a radially beautiful, albeit not traditional lemonade color!
You guys, homemade waffles are so easy to make! Earlier this year my beau bought a mini set of cookware, which had a waffle maker! I have wanted a waffle maker for quite a while but never it never seemed to happen, however I do have this mini one now and I happen like its size, its a bit smaller than your typical waffle but I prefer them! Its even portable for travel or if you live in a smaller space.
Waffles in the morning are my jam because, when made with a nutritious flour like the one I used here, they are particularly filling – the buckwheat flour is a boost of nutrition and the remaining 5 ingredients are plant based. I kept mine basic vanilla but you can certainly add your favorite spices + natural flavors like cinnamon, chocolate chips, bluebs, etc!
Why am I calling these overnight oats Flower-Child? Because they contain a combination of flowers that make this a lightly sweet overnight oatmeal with bursting with fruit-based prebiotics & probiotics! I am a huge fan of overnight oats because they are quick & easy to assemble + are excellent for whatever your mood is into that day when it comes to flavor + toppings.
Lets talk probiotics. Probiotics are living microorganisms/bacteria. Prebiotics are non digestible carbohydrates that are food for probiotics. We carry around 100 trillion microbial cells in our body. Probiotics are noted for aiding digestive health + supporting the immune system because of its friendly, beneficial bacteria (some more on that here)
Ora Organic’s Trust Your Gut Organic Probiotic & Prebiotic Powder contains 20 billion probiotics per serving and scoop provides 20% of your daily fiber needs. It’s freeze dried so it can be stored in a dark space and the powder makes it versatile for using it in recipes! The best part is that Trust Your Gut is all plant sourced: probiotics from tapioca, jerusalem artichokes, & its fruity taste comes from organic apples & raspberries. The powder is completely vegan, allergen friendly, gluten free, & organic (duh).
Heather Crosby / Yumuniverse’s new book Pantry to Plate is full of plentiful plant forward recipes and she provides a unique layout in her cookbook. If you fall under the category of “what should I make?” or “how do I make this?” then Pantry to Plate is the book for you. It provides templates for basic recipes like cereals, sushi (yes, sushi), and this hearty citrus + berry granola. Full of gluten free grains + seeds + tea, it’s definitely worth it to make it yourself and add whatever your heart desires
This is the first time I have made granola! I’ve never had much of a fancy for granola (which was typically store-brought) so when I decided to go the homemade route my curiosity was piqued. Oh my goodness does it pay off and the best part is that granola is so quick and simple to make. The longest part is the baking portion. The best part is nibbling it by the handful. Homemade granola + tea has my heart. In my humble opinion (when it comes to granola) nothing can best the fresh flavor and texture from preparing it yourself and savoring it moments after..
When I saw that this recipe uses tea, I wanted to make it even more. Tea can add so much flavor and versatility in the kitchen. I also had a lone orange nestled in the fruit bowl that was promptly zested and elevates the citrus fragrance in this granola. It adds such beautiful color and vibrancy to the granola + easily swappable with whats in your pantry!
I veganize this recipe by swapping out honey and using Grade B Maple syrup. I had bulk dried cranberries + cherries in my own pantry that I used in place of freeze dried strawberries. In place of olive oil I used coconut oil. The final swap was buckwheat for sunflower seeds!