SUGAR3 VEGAN

Tag: plant food

  • MEAL PREP #1 4 meals, Low budget, Vegan, No Refined Sugar Diet| SKY CHRISTINA

    MEAL PREP #1 4 meals, Low budget, Vegan, No Refined Sugar Diet| SKY CHRISTINA

    VEGGIE MIX + RICE MEAL PREP #1

    Ingredients

    Veggie mix with rice ready in 35-45 minutes. With only 7 all natural plant based ingredients. Making 4 separate meals which are Vegan and only cost £0.90p each. So if you are on a budget or do not have enough time to cook every day, you love how easy this makes life.

    RICE

    • 1 1/2Cups (roughly 260g) Wholegrain Brown rice

    VEGGIE MIX

    • 150g Cherry Tomatoes
    • 200g Chestnut Mushrooms
    • 250g Sweet potato
    • 150g Courgette
    • 90g Frozen Chopped onion ( or fresh )
    • 80g Spinach

    SEASONINGS (optional)

    • 1 Tsp All Purpose seasoning
    • 2 pinches Sea Salt

    Instructions

    1. Rinse rice and put into pot with 3 1/2 cups of water. Put on stove high heat until water starts boiling.
    2. Wash and slice your Sweet Potatoes into small cubes. Put into a pot of water and bring to a boil.
    3. While you are waiting for those to boil, Grab another pot with a tiny bit of water or oil and add Chopped onions. Turn on stove to medium heat and cook onions for just over 5 minutes making sure to stir them.
    4. Chop up your veggies ready to add to pot with onions.
    5. Add chopped mushrooms to onions and cook for another 5-7minutes.
    6. Make sure to keep an eye on your rice and sweet potatoes, if they have started to boil you can turn down the heat to a low-medium heat.
    7. When your mushrooms and onions are golden and soft , add seasonings and mix in.(optional)
    8. Add sliced Tomatoes and juice to the onion mushroom mix. Simmer for 5minutes.
    9. Add chopped courgettes to veggie mix pot and stir in let them cook together for 5minutes.
    10. When your potatoes are soft turn off the heat and drain the water. Also if your rice is ready(there should be no more water in the pot ) turn that off also.
    11. Add the potatoes to the Veggie mix and mix together, and tear spinach and place into pot also, stir and cook for around 5 more minutes.
    12. Dish out equally into Tupperwear boxes and leave to cool down covered on the side. Once cool place inside fridge if you are going to eat in the next 2 days, and that are longer than 2 days will be best off going straight into the freezer.

    DID YOU MAKE THIS RECIPE?

    Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky

  • Vegan Lentil Shepherd’s pie Recipe | SKY CHRISTINA

    Vegan Lentil Shepherd’s pie Recipe | SKY CHRISTINA

    Hi Beautiful,

    It has been a while since I posted up a recipe for you all.

    Since posting the video above , this Shepherd’s pie has been highly requested so here it is:

    (I know the video doesn’t match the recipe down below but I forgot to bring the recipe with me, so I tried to quickly write it down by memory haha but trust me this one here is more flavourful and better haha)

    If you decide to make it let me know how it turned out 🙂

    (also if you are a total beginner at cooking, I have done my best to make the instructions as detailed as possible, but just know this might take you a little longer than an hour and 10minutes to make.)

    Screen Shot 2018-09-28 at 01.47.08.png

    VEGAN LENTIL SHEPHERD’S PIE

    Warm and hearty, Vegan Shepherd’s Pie with lots of veggies and a mix of white and sweet potatoes for topping. You will love this Plant based version.
    Author:            SKY CHRISTINA
    PREP TIME:    40 minutes
    COOK TIME:   30 minutes
    TOTAL TIME:  1 hour 10 minutes (beginners: 1 hour 30 minutes)
    Servings:         8
    Category:        Dinner
    Cuisine:           Vegan, Plant based, No added sugars

    Ingredients

    ( you will need a large casserole dish, measuring cups, foil and pots for this recipe)

    TOPPINGS

    • 0.75LB White potatoes ( I use Maris pipers)
    • 0.75LB Sweet potatoes
    • 1/3 cup unsweetened almond milk (plant milk)
    • Pinches of Sea Salt (optional)
    • Pinches of Thyme (optional)

    FILLING

    • 3/4 cup Lentils. (can mix red/ green)
    • 1 1/2 Tbsp Coconut oil
    • 1/2 cup chopped Carrots
    • 1/2 chopped Red Onion
    • 1 tbsp Garlic powder
    • 1 cup chopped Spinach
    • 2 cup sliced Mushrooms
    • 1/4 tsp Thyme
    • 2 tbsp Whole flour
    • 1-2 cups Veggie broth
    • 1/2 cup Sweetcorn
    • 1/2 cup Peas
    • 1 tsp All purpose seasoning ( add more of less depending on what you like)
    • 1 tsp Sea salt ( add more of less depending on what you like)

    Instructions

    1. Start with boiling all your potatoes in a Large pot, to do this slice all potatoes in half and place in pot, fill with cold water up till it is just covering the potatoes. Cook on high heat until starts to bubble and boil, turn down to a medium/ low heat and boil until soft (roughly for 15 -20 minutes).
    2. Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
    3. Preheat over to Gas mark 5 (375F)
    4. While everything is boiling take this time to chop up your vegetables if you haven’t already. Then get another large pot and heat the Coconut oil up on a medium heat, add the carrots, onion, garlic, spinach, mushrooms, all purpose seasoning, sea salt and thyme and simmer till vegetables are soft.
    5. Sprinkle 1 tbsp of flour onto your vegetables and mix, cook this for about a minute and add the second spoon, mix and cook for another minute.
    6. Slowly mix in your Veggie broth to this to make a slightly gravy consistency. When your gravy is made add peas, sweetcorn and cooked lentils. Simmer this for another 5 minutes. (make sure the mixture is not dry, add a little more water if so)
    7. Grab your casserole dish and pour in the Veggie gravy mixture.
    8. Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
    9. Once mash is free of lumps (unless you like your mash lumpy..) spread evenly onto your Veggie gravy mixture in the casserole dish. Cover with foil and place into the middle shelf of your oven. Bake for 25 minutes. Once 25 minutes is up, safely remove foil and place casserole dish back in oven on the top shelf for 5-8minutes.(until mash has slightly browned)
    10. Now your food is ready sprinkle on top salt and Thyme (optional) and serve.

    Notes

    You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.

    DID YOU MAKE THIS RECIPE?

    Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky

  • Chocolate Peanut Butter Nice Cream Recipe

    Chocolate Peanut Butter Nice Cream Recipe

    So I have been playing around with a few recipes I have found online so that I can get a good tasting Sugar-free version for myself and all my Sugar-free friends. This definitely has to be one of my faves so far.

    choco nice cream sky christina recipe.jpg

    A delicious, naturally sweet Chocolate, Peanut butter Nicecream.

    ( I want one right now! haha)

    choco nice cream sky christina recipe 2

    CHOCOLATE PEANUT BUTTER NICE CREAM

    Chocolate peanut butter nice cream bowl ready in 5-8 minutes with 4 ingredients!
    Lots of Protein, full of natural sugars, the perfect healthy breakfast or snack!
    Author:            SKY CHRISTINA
    PREP TIME:    5-8minutes
    TOTAL TIME: 5-8 minutes
    Servings:         1
    Category:        Breakfast, Snack
    Cuisine:           Vegan, Plant based, No added sugars
    *BLENDER/FOOD PROCESSOR NEEDED*
    Blender I use : (Click image to buy item)

    Ingredients

    NICE CREAM BOWL

    • 2x Frozen Bananas ( Very ripe )
    • 1 Tbs Peanut butter ( sugar free )
    • 1 Tbs Cocoa powder ( any sugar free cocoa )
    • 1/4 – 1/2 cup of plant milk

    TOPPINGS optional

    • 1/4 cup Almonds
    • 1/4 cup Whole oats
    • 1 Tbs Chia seeds

    Instructions

    1. Grab your blender and add your NICE CREAM BOWL ingredients (Bananas, peanut butter, cocoa, and plant milk – i use Alpro unsweetened Almond milk) and blend all together till creamy and all lumps are gone. If it doesn’t blend properly – add a little more plant milk.
    2. Taste and see if its is to your liking, if not – add what you feel it needs more of. If it is not sweet enough for you, add another ripe banana.
    3. Pour into a bowl. and serve as is or add toppings. I added almonds and oats and blended them to sprinkle on top with a spoon of Chia seeds. (Add what you like, get creative)
    4. Best to eat fresh.

    Notes

    *Good protein sources and healthy fats and Vitamin E.

    DID YOU MAKE THIS RECIPE?

    Tag @SKYCHRISTINA on Instagram and hashtag it  #SugarFreeSky

  • Plants. | SKY CHRISTINA

     

    Hi Beauties!

    How is everyone doing on these nice sunny and hot days.

    Plants.

    yes!

    I love them, I grow them, I eat them.

    Plant are literally my life force haha.

    One day i hope to even own a massive plot of land so i can grow a permaculture forest 😀

    So, I decided to make a video of me repotting some of my amazing plants, while having a lil chat about how therapeutic the whole experience is for me and some other life topics.

    Here I decided to leak a little bit of what i’m all about and my back story, without going into any crazy details… I’ll leave that till a later date.

    I really hope you enjoy and guess what 😀 I love plants so much that this September I have applied to join a Horticulture course at college. Should be interesting.

    If you enjoy the beauty, the art and all the life of plants then comment below or on the video and let’s talk plants. 😀

    Love and light

    xx

    SKY CHRISTINA