Free recipes to your inbox!

X

Feasting on Fruit

Blog

Fruit-Sweetened Lemonade

· Natalie 83 Comments

This healthy lemonade recipe contains no sugar or artificial sweeteners. All it takes is fruit juice to make this summertime sip delicious and sweet!

Healthy Lemonade Recipe | 100% Fruit Sweetened

If you think about it, the phrase “When life gives you lemons, make lemonade” is a bit close minded.

You could make lemon bars or lemon poppyseed muffins or lemon sherbet or lemon cake or lemon meringues even! Lemonade is not the only option.

Perhaps it was just written knowing that if we are having a sour day we are not likely to put much effort into making anything extravagant. Lemonade does wins for simplicity. So I guess it’s good that philosophical proverbs take laziness into account.

And another potential issue is what if life gives you lemons but no water with those lemons? Maybe you’re in a dessert. Or no sugar? What are you supposed to do now, make disgusting lemonade that would just make your day worse?

Despite all the holes I just poked in that phrase, I really do agree with the meaning. Optimism is most important when it is the hardest to muster.

Life didn’t give me lemons in the metaphorical sense, but I am making lemonade today. In fact no one gave me lemons. I had to buy them. “When you buy lemons from the grocery store, make lemonade”…nope doesn’t sound nearly as profound.

Healthy Lemonade Recipe | 100% Fruit Sweetened

The Sweetness in this Healthy Lemonade Recipe

Don’t worry, I didn’t put dates in the lemonade. (How hideous would that color be??) I know that’s what “fruit-sweetened” usually means around here, but this sunshine-colored sip is sweetened with a much juicier form of fruit: white grape juice!

White grape juice is one of the most neutral flavors of juice, and it’s quite sweet. It’s often concentrated and used to sweeten packaged things for just that reason. Replacing much of the water in your standard lemonade recipe with white grape juice makes for the perfect sweet tangy taste and not even a hint of grape. No sugar necessary.

I used a 2:1 ratio of white grape juice to water in this healthy lemonade recipe, but you can adjust the sweetness level quite easily by adding more or less grape juice. Just make sure you keep the liquid total at 3 cups per 1/2 cup of lemon juice. Did that just get way too confusing and math-y? I hope it makes sense.

The next best juice options if you can’t find white grape juice would be pineapple and apple. Those will both have a more pronounced flavor, but still taste good.

Healthy Lemonade Recipe | 100% Fruit SweetenedHealthy Lemonade Recipe | 100% Fruit Sweetened

Giveaway

The clever little lemon cover you see above and in the video is from a really fun and quirky little website called Catching Fireflies. They have lots of creative gifts, inspirational home decor, and clever kitchen gadgets.

So when your homemade lemonade ends up using the juice of exactly 3 and 1/2 lemons this little stretchy reusable food saver can take care of the other half. It’s also really helpful if you drink lemon water in the mornings and only use half a lemon to protect the other half from fridge funk till the next day.

They have tons of other fun kitchen things that caught my eye like magic soap to get the scent of onion and garlic off your hands, an oil-free microwave popcorn maker, a clip on dip holder for your hummus or guac, and this adorable spoon rest. You get the idea–fun stuff!

They were kind enough to do a giveaway for one of my readers, so enter below to win a $48 gift card to the Catching Fireflies online shop! (U.S. only)

Or you can use the discount code FRUIT to get 20% off any purchase from now until June 16.

Fruit-Sweetened Lemonade! No sugar. No artificial sweeteners. Just fruit makes this summertime sip healthy and sweetClick To Tweet Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fruit-Sweetened Lemonade

★★★★★ 5 from 6 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3 1x
Print Recipe

Ingredients

Scale
  • 1/2 cup freshly squeezed lemon juice
  • 2 cups white grape juice
  • 1 cup water
  • 1/2 tsp lemon zest
  • Pinch of turmeric (optional)

Instructions

  1. Blend or shake or stir all the ingredients to combine.
  2. Enjoy! Keep in the refrigerator.

>>> Pin It <<<

Healthy Lemonade Recipe | 100% Fruit Sweetened

Chia Pudding Dirt Cups

· Natalie 39 Comments

Vegan dirt cups made with creamy chocolate chia pudding, layered with rawnola dirt, and finished with a flower. It’s a cute healthy snack or dessert!

Chia Pudding Dirt Cups (vegan + fruit-sweetened)

Dirt cups are the epitome of fun food. Chia Pudding Dirt Cups are the epitome of healthy fun food. So tasty and nutritious flowers are sprouting right out of that snacktime soil, and it all starts with a seed.

A chia seed that is. And it’s 1093874 closest tiny friends. Plus plant milk like rain to keep it hydrated. Dates like sun to keep it fed. And cacao powder because it turns out even flowers like chocolate. And just to be clear we are actually talking about pudding not plants, you know that right? Good. You don’t want any real gardening advice from this girl, trust me.

Chia Pudding Dirt Cups (vegan + fruit-sweetened)Chia Pudding Dirt Cups (vegan + fruit-sweetened)

Dirt Cups Take 2

A long long time ago I posted this dirt cup recipe. It was one of my very first posts actually. Delicious as it is, the photos are so bad it actually pains me to link to it. My recipe style has changed a lot since then and I’ve learned a thing or two about photography, so some revamping was necessary. Also, I’ve discovered the magic that is rawnola which makes for the perfect dirt (no offense rawnola) and how to make chia pudding without the chia texture.

Squirmy Chocolate Worms

I know, I know, the worms are supposed to be made of gummy. But are you really mad about more chocolate instead? I didn’t think so.

If you want a true gummy worm, then check out this agar agar recipe from Love Me, Feed Me. Or use store-bought vegan gummy worms. Or if it’s springtime where you are, find a flower to top your treat!

Oh and just a word of warning, while you are rolling out your chocolatey worms don’t think about what else they look like 😉

Chia Pudding Dirt Cups (vegan + fruit-sweetened)Chia Pudding Dirt Cups (vegan + fruit-sweetened)

Creamy Chocolate Chia Pudding

Now cute little flowers and worms that look a little bit like poo aside, let’s talk about the serious stuff. This pudding. Soaking then blending takes the pudding from seedy to silky, and the dates make it extra thick and rich. I couldn’t even eat both jars at once, it would’ve been chocolate overload. Chia seeds and dates may not scream decadence, but blended up just the right way they certainly can be!

And healthy decadence too! Chia seeds are power-packed little seedy specks, my pantry is never without them. More about their awesomeness -> here

And jar number two the next day after I smushed a lid on those worms and popped it in the fridge overnight was almost even better. Soggy pudding-soaked rawnola tastes a whole lot better than it sounds, I promise.

Oh and if you are not a chia pudding kinda person, this veggie version of chocolate pudding would work too.

Chia Pudding Dirt Cups (vegan + fruit-sweetened)

Its a fiber-rich fruit-sweetened messy mason of chocolate fun!

Looks like dirt, tastes like dessert! Chia Pudding Dirt Cups that are sweetened with fruit, easy, and #veganClick To Tweet

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chia Pudding Dirt Cups

★★★★★ 4.2 from 5 reviews
  • Prep Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 2 servings 1x
Print Recipe

Ingredients

Scale

Pudding

  • 1/4 cup chia seeds
  • 6 pitted Medjool dates
  • 1 1/4 cup plant milk
  • 1/4 cup cacao powder

Dirt

  • 8–10 pitted Medjool dates
  • 1/2 cup rolled oats
  • 2 tbsps cacao powder

Worms

  • 5 pitted Medjool dates
  • 1 tbsp cacao powder
  • 1–2 tbsps oat flour

Instructions

  1. Pudding: Comine everything in a jar or bowl. Stir/shake to combine.
  2. Let sit for at least 30 mins to soak and soften the chia seeds.
  3. Blend on high till very smooth and creamy.
  4. Refrigerate overnight for a thicker consistency.
  5. Dirt: Combine all the ingredients in a food processor or blender.
  6. Blend on low speed or process until it starts to clump together. Add a couple more dates if necessary.
  7. Worms: Combine the dates and cacao powder in a food processor or blender. Blend.
  8. Add the oat flour 1 tbsp at a time to get a sticky but manageable dough.
  9. Roll into worms between your hands. Place on a plate lined with wax paper and refrigerate for at least an hour.
  10. To assemble: Start with a layer of dirt in the bottom of your cups. Then add a layer of pudding. Repeat to fill the cup.
  11. Add your worms or your flower then sprinkle on the final layer of dirt.
  12. Enjoy!

Chia Pudding Dirt Cups (vegan + fruit-sweetened)

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

· Natalie 122 Comments

Vegan dumplings (or potstickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

Yup, it’s one of those odd days where I post something with no dates or chocolate or streusel on top. Nope, no cupcakes here, but there is still flour and fillings involved in these gluten-free, oil-free Vegan Dumplings!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

Vegan Dumplings

Not counting sweets, my favorite type of food is anything with Asian flavors. Sushi, stir-fry, noodle soups, curries, tempura–I love it all. Or at least the American versions of it all which are probably far from authentic.

I find it quite challenging to replicate many of these dishes at home, but homemade dumplings are actually something I’ve been making since before I was vegan. The challenge is those pesky wrappers that all seem to contain egg.

A reader requested a recipe for wonton wrappers without egg, gluten, or oil, and a few trials later I have a 4 ingredient recipe for just that!

With this wrapper recipe, there are many possibilities for different fillings, flavors, and sauces. I kept it simple with a cabbage + carrot + mushroom filling and an easy soy-free sauce, but feel free to use whatever you like.

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

Potstickers? Dumplings? Gyoza? Wontons?

Potstickers, gyoza, dumplings, wontons–why are there so many names? Are they all the same? Are they all different? I was very confused when I started researching for this recipe. Grab a potsticker/gyoza/dumpling/wonton and let’s talk it out…

  • Pot stickers are Chinese and typically larger with a thicker homemade wrapper. They are called “pot stickers” because they are pan fried to be crispy as opposed to boiled.
  • Gyoza are Japanese and smaller with a thinner wrapper.
  • Dumpling is a broad word that can apply to either.
  • Wonton is often used to refer to the wrapper itself. Or it can also refer to a dumpling that is boiled, usually in soup.
    *Source: The Kitchn 

These are most similar to a pot sticker in size and wrapper consistency, except they are not pan-fried since it is an oil-free recipe. So that’s why I went with the broad term of dumpling.

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

Now that we are all hopefully a little less confused, let’s eat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

★★★★★ 4.2 from 19 reviews
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 15 dumplings 1x
Print Recipe

Ingredients

Scale

Wrappers

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt

Filling

  • 1 cup chopped mushrooms
  • 1 cup shredded carrots
  • 2 cups cabbage

Sauce (*see note)

  • 2 tbsps coconut aminos (or soy sauce)
  • 1/4 tsp ginger (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tsp rice vinegar
  • 1 tsp cornstarch

Instructions

  1. Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
  2. Divide into 15.
  3. Roll out each ball between two sheets of wax paper as thin as possible.
  4. Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.
  5. Sauce: Combine all the ingredients in a jar. Shake.
  6. Filling: Add all the veggies to a non-stick skillet over medium high heat.
  7. Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
  8. Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.
  9. To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
  10. Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
  11. Repeat with the remaining wrappers.
  12. To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
  13. Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one.

Finally veggie dumplings with an egg-free and gluten-free 4 ingredient wrapper! #vegan Click To Tweet

>>> Pin It <<<

Vegan Gluten-Free Asian Dumplings (oil-free)

SaveSave

Review: Win-Win Baking

· Natalie 10 Comments

Win-Win Baking Course

You can find healthy recipes all over the place. Pinterest is full of them. There is a blog for every interpretation of the word “healthy”.  There are recipe directories dedicated to nothing but healthy vegan cooking and baking where you can scroll endlessly through the mouthwatering creations. There is inspiration and ideas everywhere, but what about the basics? What about the whys and the hows? Following a recipe is great, but knowing how and why it works is even better.

If you are newly diving into the world of healthy vegan baking, you might find yourself having thoughts like…

Is this actually healthy or just vegan?

I need how many different flours to make ONE gluten-free muffin?

Why so many milks? Can I just pick one and stick with it?

Is “sprouted” really that special or is this bag of spelt flour just ripping me off?

Pinky swear this cake won’t taste like cauliflower?

The sweetener aisle is a mile long, but sugar is sugar, right?

Lucie from Win-Win Food has taken this vast world of healthier ingredients and methods and simplified it ten-fold. And not only simplified it, but also explained everything in great detail in the new course: Win-Win Baking!

Win-Win Baking Course Win-Win Baking Course

If I had to describe this course in one word, it would be E M P O W E R I N G. Unlike a recipe that just tells you what to do, this course answers how and why. It gives you knowledge to understand how the cake came out so light and fluffy without eggs rather than just giving you the cake. But there is plenty of cake too!

Low-fat, sugar-free, gluten-free, oil-free–all these preferences are addressed in the course as well, with tons of options for how to shop, bake, and substitute accordingly. From the close-to-conventional to the really out there, its all covered throughout the 7 modules. With the information in this course there’s lots of room to develop your own healthy baking style.

Win-Win Baking Course Win-Win Baking Course

And it’s not just about making the sweet treats, but decorating them too. There is a whole section devoted to how to make your baked goodies look Instagram-worthy naturally!

There is this section towards the end of the course that I really love and found to be incredibly helpful. Starting with a non-vegan recipe and using the info in previous modules, the course walks you through how to substitute and swap ingredients to make a healthier vegan version. This is such a great skill to know, and once you get the hang of it you can start to come up with your own recipes and adapt old favorites to fit your new healthier lifestyle.

Oh and let’s not forget the recipe section. Cakes, pies, cookies, quick breads, and (my personal favorite) the frosting/filling section. Your mouth will be watering.

13090747_10205822120184515_1651428501_o Win-Win Baking Course

The amount of information in this course is astonishing. Not only that, it is very practical and applicable to your life right now. It simplifies the necessary pantry items to a minimalist list of only 14! That’s like the pocket sized version of my current pantry situation #pantrygoals

There are even bi-weekly live Q&A sessions with Lucie (the creator of the course) to help answer any questions you might have along the way.

Healthy, vegan, simple, delicious–what more could you want?!

Registration is open through May 8th, so find all the details plus a free sample here and sign up!

Win-Win Baking Course

Cinnamon Streusel Ice Cream Bars

· Natalie 36 Comments

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

I end most every night on something sweet. What that something is varies. Sometimes it’s homemade, sometimes it’s store-bought, usually it’s chocolatey–I go through phases. But lately it’s been Banana Choc Breakfast Bars from Marfigs Munchies Chocolate Riot ebook.

See here and here and here and there were a bunch of other batches that didn’t get their picture taken.

IMCinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

I know they are technically breakfast bars, but dessert and breakfast are always swapping places in my world. Ice cream for breakfast and breakfast bars for dessert–that’s why I love healthy fruit-based foods.

To be honest, my love for these bars has reached obsession level. Like eat the whole batch in two days obsession level. But hey it’s mostly just fruit and oats and cacao, so I have no problem with that. Well there was that one time I ate them all in one day…not recommended unless you really space it out.

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

Anyways, these bars are the bomb! I love the chewy base paired with the creamy cold top. So I experimented with that same basic concept but different flavors, and came up with these Cinnamon Streusel Ice Cream Bars.

The basic ingredients are quite similar, with just a few tweaks because it’s not in my nature to leave well enough alone. What’s really different is the non-chocolate flavor profile. Instead there is a lot of cinnamon and a lot of crumbly sweet streusel (my favorite part), making these a divine dessert. Or breakfast, cinnamon has plenty of health benefits after all!

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Streusel Ice Cream Bars

★★★★★ 5 from 2 reviews
  • Prep Time: 30 minutes
  • Cook Time: 300 minutes
  • Total Time: 330 minutes
Print Recipe

Ingredients

Scale

Base

  • 1/2 cup rolled oats
  • 1/2 cup flax meal
  • 12 pitted medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 cup brown rice crisp cereal
  • 2–3 tbsps non-dairy milk

Ice Cream Layer

  • 2 bananas (frozen or not)
  • 1/2 tsp cinnamon
  • 1 tbsp cashew butter or almond butter (optional but highly recommended)
  • 2/3 cup non-dairy milk
  • 4 pitted medjool dates

Streusel

  • 2/3 cup oat flour
  • 2 tbsps maple syrup
  • 1/4 tsp cinnamon

Instructions

  1. Base: Combine everything in a blender or food processor.
  2. Process until you have a cohesive sticky dough.
  3. Press into a 8×8″ pan lined with plastic wrap. Set aside.
  4. Filling: Combine everything in a blender. Blend till smooth.
  5. Pour on top of the base.
  6. Freeze for 1 hour.
  7. Streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup if needed.
  8. After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy.
  9. Freeze for an additional 4 hours.
  10. Remove from the freezer 10 minutes before slicing and eating. Keep in the freezer.

Notes

Inspired by Banana Choc Breakfast Bars from Marfigs Munchies

Cinnamon Streusel Ice Cream Bars! Chewy base, chilly cinnamon center, sweet sprinkles of streusel...Click To Tweet

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

SaveSave