Watermelon Slushie

Delicious watermelon slushie made with just 4 ingredients: fresh watermelon, lime juice, mint leaves and dates. It’s a super refreshing and healthy drink.

I love summer so much and I would be so happy living in the tropics, but when it’s really hot, I really need something cold to beat the heat. Water is the best choice, however, I crave something more fancy sometimes and I’ve been obsessed with this watermelon slushie lately.

It’s made with just 4 ingredients, so delicious, refreshing and also super healthy as is naturally sweetened with dates. I prefer to freeze the mixture instead of using ice cubes because it tastes better and has a higher fruit content.

If you’re in a hurry, you can always add some ice cubes to your blender, blend and enjoy the slushie right away, but I invite you to try my recipe because is out of this world and loaded with nutrients.

The watermelon, lime and mint combo is amazing, and I have to admit I’m not a huge fan of mint. Lemon juice is also a good choice and you could also omit the dates or add any other sweetener you have on hand.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4-8
Category: Drinks
Cuisine: Vegan, Gluten Free


Ingredients

    2 pounds fresh watermelon (1 kg), cubed
    The juice of 2 limes
    2 Medjool dates
    1 handful fresh mint leaves

Instructions

    Add all the ingredients to a blender and blend until smooth.
    Pour the mixture into a shallow tray and freeze for about 2 to 3 hours uncovered. Stir every hour until it gets a slushie consistency. Time may vary depending on your freezer or the tray you’re using. The thinner the tray, the quicker it will freeze into a slushie consistency.
    Serve immediately or keep it in a sealed container in the fridge for 5 to 7 days. Let come back to slushie consistency at room temperature before serving.

Notes

    Seedless watermelon works best for this recipe, but feel free to use any kind of watermelon and strain the mixture before freezing it.
    Lemon juice can be used instead of lime juice.
    Dates are optional and any other sweetener is okay.

Nutrition

    Serving Size: 1/8 of the recipe
    Calories: 53
    Sugar: 11 g
    Sodium: 2 mg
    Fat: 0.2 g
    Saturated Fat: 0.1 g
    Carbohydrates: 13.5 g
    Fiber: 0.9 g
    Protein: 0.9 g

Vegan Pumpkin Spice Latte

Vegan pumpkin spice latte, a healthier version of the classic Starbucks drink, made with natural ingredients and topped with coconut whipped cream.

We know you guys love lattes and it’s been a while since I posted the last one on the blog, so here it is: vegan pumpkin spice latte recipe, one of my favorite fall beverages.

It’s so popular, you can even find it at Starbucks here in Spain, but I prefer to make my own plant-based PSL with healthier ingredients, like unsweetened plant milk, dates and coconut whipped cream.

I know the authentic recipe is made with coffee, but I’m a tea lover, so I prefer to prepare my vegan pumpkin spice latte with chai tea instead. Besides, I always make my own pumpkin puree and pumpkin pie spice at home as it’s really hard to find it in my area, but feel free to use store-bought to save some time.

This drink smells like fall and is so warm, comforting and delicious, I could drink it every single day. I wouldn’t add coconut whipped cream on a daily basis, as is high in fat, but it’s a delightful treat, so I enjoy it once in a while.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-2
Category: Drinks
Cuisine: Vegan, Gluten Free, American

Ingredients

    1 cup unsweetened plant milk of your choice (250 ml), hot, we used soy milk
    2 tbsp pumpkin puree
    1/4 tsp pumpkin pie spice
    1/4 tsp vanilla extract (optional)
    1 Medjool date, pitted
    1/4 cup brewed chai tea or coffee (65 ml)

Instructions

    We heated the milk in a saucepan, but we didn’t bring it to a boil.
    Feel free to use the tea or coffee hot or cold. If you can’t find chai tea, use any other type of tea that goes well with milk (we also love black tea).
    Add all the ingredients to a blender and blend until smooth.
    Serve in a mug or a jar with some coconut whipped cream and pumpkin pie spice or cinnamon powder on top. It’s also delicious just by itself, though. Keep leftovers in a sealed container in the fridge for 3-4 days.

Notes

    Any sweetener will do.
    Nutritional info doesn’t include the coconut whipped cream.

Nutrition

    Serving Size: 1/2 of the recipe
    Calories: 107
    Sugar: 13.5 g
    Sodium: 63 mg
    Fat: 2.2 g
    Saturated Fat: 0.3 g
    Carbohydrates: 18.2 g
    Fiber: 2 g
    Protein: 4.4 g

White Hot Chocolate

White hot chocolate, made in about 10 minutes with just 3 ingredients: white chocolate, milk and vanilla extract. It’s so delicious, creamy and comforting.

Chocolate lovers, you NEED to give this recipe a try! It’s and AMAZING drink, so creamy, sweet, comforting and extremely delicious. It’s just white chocolate in a cup.

I had so much hot chocolate growing up, so it reminds me my childhood and also my family. My mother and my grandmother used to make it all the time, espeacially in fall and winter and for especial occasions as well.

white hot chocolate ingredients

    White chocolate or chocolate chips – I used a vegan white chocolate bar. I bought it at my local health store (the brand was Sweet William, but I live in Spain).
    Milk – I used unsweetened soy milk. Feel free to use any other unsweetened plant milk you want.
    Vanilla extract – This ingredient is optional. However, if you have some vanilla extract on hand, please use it because it will make your white hot chocolate taste even better.

tips to make white hot chocolate

    Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
    As the white chocolate is already sweetened with sugar, I didn’t add any sweetener. However, you should try it before serving and add some sweetener of your choice if needed.
    Feel free to add any spices you want, like ground cinnamon or nutmeg, or other ingredients like a pinch of salt or maca powder.

Cook Time: 10 mins
Total Time: 10 mins
Yield: 2-4
Category: Drinks
Cuisine: Vegan


Ingredients

    4 oz chopped white chocolate or chocolate chips (100 g)
    2 cups milk of your choice (500 ml), I used unsweetened soy milk
    1/4 tsp vanilla extract (optional)

Instructions

    Add all the ingredients to a saucepan and cook over medium-heat until the white chocolate is melted and combined. Stir occasionally.
    Serve immediately (I added some chopped white chocolate and coconut whipped cream on top) or keep in an airtight container in the fridge for 3-5 days.

Nutrition

    Serving Size: 1/4 of the recipe
    Calories: 177
    Sugar: 13.9 g
    Sodium: 16 mg
    Fat: 10 g
    Saturated Fat: 4.6 g
    Carbohydrates: 18.5 g
    Fiber: 2.9 g
    Protein: 5.3 g

Golden Milk

Golden milk, a super nutritious and healthy drink, made with milk and turmeric, among other ingredients. It’s ready in just 5 minutes and tastes amazing!

My turmeric latte is one of the most popular drinks on the blog, so I’ve made a new version, which is even better, and I’ve called it golden milk this time (both are pretty much the same, though).

To make this beverage even healthier and more nutritious, I’ve added some ground ginger and black pepper (which enhances curcumin absorption by up to 2,000%!). As everything tastes better with vanilla extract, I’ve also included it in this recipe, but it’s totally optional.

Ground ginger, black pepper and vanilla extract are optional ingredients, but I always add them to my golden milk. You can omit one or all of them if you want, though.

what ingredients do you need to make golden milk?

    Milk – I used unsweetened soy milk. Feel free to use any other unsweetened plant milk you want.
    Maple syrup – Any type of sweetener is okay.
    Ground turmeric – Fresh turmeric root is great, but I find ground turmeric more convenient.
    Ground cinnamon – You could also use a cinnamon stick instead. Just remove it before serving.
    Vanilla extract – This ingredient is optional. However, if you have some vanilla extract on hand, please use it because your golden milk will taste even better.
    Ground ginger – Fresh ginger is also a good choice, but I find ground ginger more convenient.
    Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.

tips for making golden milk

    Try to make your own vanilla extract at home. It’s more affordable, so easy to make and tastes amazing.
    Turmeric has an intense flavor, so if it’s your first time trying golden milk and you’re not used to turmeric flavor, I would add 1/4-1/2 tsp of ground turmeric. Try the beverage and add more if needed.
    Some recipes call for coconut oil, but I think it’s not necessary and this version is healthier and also lower in fat.
    Best when fresh, you can make it the day before, reheat it in the stovetop or microwave until hot, and enjoy your golden milk in just a minute.

Cook Time: 5 minutes
Total Time: 5 minutes
Yield: 2
Category: Drinks
Cuisine: Vegan



Ingredients

    2 cups milk of your choice (500 ml), I used unsweetened soy milk
    2 tbsp maple syrup
    1 tsp ground turmeric
    1/2 tsp ground cinnamon
    1/2 tsp vanilla extract (optional)
    1/4 tsp ground ginger (optional)
    A dash of ground black pepper (optional)

Instructions

    Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.
    Serve immediately or keep leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until hot.

Nutrition

    Serving Size: 1/2 of the recipe
    Calories: 161
    Sugar: 14.3 g
    Sodium: 19 mg
    Fat: 5.1 g
    Saturated Fat: 0.6 g
    Carbohydrates: 19.3 g
    Fiber: 2.8 g
    Protein: 10.1 g

Coconut Milk

Coconut milk, made with just 2 ingredients: unsweetened shredded coconut and boiling water. It’s so creamy and more affordable than store-bought.

This is an improved version of our coconut milk recipe. It’s creamier and tastes even better, because is made with more coconut and also with boiling water.

Classic coconut milk is made with fresh coconuts. I used brown and young coconuts at the beginning, but I find shredded coconut is more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want, though.

Making plant milks at home is great because you save money, use the ingredients you want (no additives or preservatives) and is better for the planet as well, as it can be a completely zero waste process.

what ingredients do you need to make coconut milk?

    Unsweetened shredded coconut – Coconut milk can also be made with brown or young coconuts, but I find more convenient to use shredded coconut, and it’s also cheaper.
    Boiling water – I’ve tried to make coconut milk with water at room temperature, but it’s not the same (it’s a good alternative if you’re in a hurry, though). The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.

tips for making coconut milk

    Depending on your taste or what are you using your milk for, you should add more or less water or shredded coconut.
    For a thicker, creamier milk: use 3 cups (750 ml) of water and the same amount of shredded coconut.
    For a thinner milk: use 1 cup (250 ml) of shredded coconut and the same amount of water.
    If you want your coconut milk sweet, feel free to add any sweetener you want, once the milk is ready. If you’re using dates, add the milk and the dates to a high-speed blender and blend until smooth. If you’re using other sweeteners, you don’t have to use a blender, just stir until well combined or shake the bottle or container until well mixed.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 cups or 1 liter (approximately)
Category: Drinks, How-tos
Cuisine: Vegan


Ingredients

    2 cups shredded coconut (190 g), unsweetened and dried
    4 cups boiling water (1 liter)

Instructions

    Add the shredded coconut and boiling water to a high-speed blender.
    Blend on high until the coconut is puréed and the mixture seems well combined, about 1 or 2 minutes.
    Allow to cool, and pour the mixture into a nut milk bag, a napkin, a cheesecloth or even a fine mesh strainer.
    Squeeze all the liquid out of the coconut. Squeeze until you’ve extracted as much of the milk as possible. Use the pulp to make coconut flour, or add it to your smoothies, oatmeal or energy balls.
    Keep the milk in an airtight container in the fridge for 4-7 days. Enjoy hot and cold. The coconut milk will separate after being refrigerated, just shake before use.

Notes

    Nutritional info is not accurate, as we discard part of the pulp.

Nutrition

    Serving Size: 1/8 of the recipe (1/2 cup or 125 ml approx)
    Calories: 84
    Sugar: 1.5 g
    Sodium: 5 mg
    Fat: 7.9 g
    Saturated Fat: 7 g
    Carbohydrates: 3.6 g
    Fiber: 2.1 g
    Protein: 0.8 g

Avocado Smoothie

Avocado smoothie, a delicious, creamy and healthy breakfast or snack recipe. It’s ready in less than 5 minutes and requires just 4 or 5 ingredients.

I have a thing with smoothies. When I went vegan, I made them all the time, so you’ll find lots of smoothie recipes on the blog and we also have an ebook called Simple Vegan Smoothies.

Avocado in a smoothie? That’s what I thought the first time I saw an avocado smoothie on the menu of a local cafeteria, here in Seville. I tried it and I fell in love.

I had only used avocado to make savory recipes, but this delicious ingredient can be used to make all kinds of things, like smoothies and also desserts.

what ingredients do you need to make avocado smoothie?

    Avocado.
    Banana – If you add your banana frozen, the smoothie will be creamier. I prefer to use a regular banana, as I don’t like my smoothie so cold.
    Spinach – I added fresh spinach, but frozen is okay as well. Any other leafy greens are a good choice (fresh or frozen).
    Milk – I used homemade almond milk, but feel free to add any other milk of your choice. I prefer to use unsweetened milk and add 1 or 2 dates or any other sweetener if needed, but it’s up to you.
    Medjool dates – If you can’t find Medjool dates, you can also use Deglet Nour date or any other type, but keep in mind you’ll need to add 2 to 4 dates instead. Any other sweetener will do.

tips for making avocado smoothie

    If you want your smoothie really cold, use a frozen banana and also add some ice cubes if needed.
    Feel free to use other liquid instead of milk, like coconut water, regular water or even juice.
    Add any fruits you want, or even other ingredients like superfoods, ground cinnamon, cocoa powder, vegan protein powder, ground ginger, nuts, seeds, etc.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-2
Category: Drinks, Breakfast
Cuisine: Vegan


Ingredients

    1/2 medium avocado
    1 medium banana
    1 cup spinach (30 g)
    1 cup milk of your choice (250 ml), I used unsweetened almond milk
    1-2 Medjool dates (optional), pitted

Instructions

    Add all the ingredients to a blender and blend until smooth.
    Best when fresh, you can keep the smoothie in an airtight container in the fridge for 1 to 2 days.

Notes

    Nutritional info has been calculated without the dates.

Nutrition

    Serving Size: 1/2 of the recipe
    Calories: 178
    Sugar: 8 g
    Sodium: 105 mg
    Fat: 11.6 g
    Saturated Fat: 2.1 g
    Carbohydrates: 19.3 g
    Fiber: 5.7 g
    Protein: 2.5 g

Hot Toddy

Hot toddy, a cocktail made of bourbon, water, lemon juice and a sweetener of your choice. The perfect hot drink to warm you up on cold days.

I’ve been wanting to share a hot toddy recipe on the blog for a while, so this is my vegan version of this delicious hot beverage.

I have a hot drink every single day during the cold months, especially in winter, and although I don’t drink alcohol on a daily basis, I do sometimes (only once in a while).

Most of my recipes are healthy, and don’t worry, I’m not going to change this mindset, but it’s fun to do something different sometimes, and you guys have loved other alcoholic beverages I’ve posted.

hot toddy ingredients

These are the ingredients you’ll need to make this hot toddy recipe:

    Bourbon – Any other type of whisky will do, or even rum or brandy. If you want to make this drink alcohol-free, you could use 1 cup of brewed tea (any kind) instead of the bourbon and the boiling water.
    Lemon juice – I prefer to make my own lemon juice, but store-bought is also okay.
    Maple syrup – This recipe is usually made with honey, but I use maple syrup because I’m a vegan. Any other sweetener will do, though.
    Boiling water – Brewed tea is also a good choice. Any kind is okay.
    Cinnamon stick – This ingredient is optional, but it will make your hot toddy taste better.
    Lemon slice – Same as with the cinnamon stick.

how to make hot toddy

    You just need to mix the bourbon, lemon juice and maple syrup (or any other sweetener) in a cup until well combined.
    Then add the boiling water and stir again.
    Finally, serve immediately with the cinnamon stick and the slice of lemon.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup approx
Category: Drinks
Cuisine: Vegan, American


Ingredients

    3-4 tbsp bourbon (45-60 ml)
    2 tbsp lemon juice
    1 tbsp maple syrup
    3/4 cup boiling water (200 ml)
    1 cinnamon stick (optional)
    1 lemon slice (optional)

Instructions

    Add the bourbon, lemon juice and maple syrup to a cup or jar, and stir until well combined.
    Add the boiling water and stir again.
    Serve immediately with a cinnamon stick and a lemon slice or just by itself.

Notes

    Nutritional info has been calculated by using 3 tbsp of bourbon.

Nutrition

    Serving Size: 1 cup approx
    Calories: 162
    Sugar: 12.6 g
    Sodium: 9 mg
    Fat: 0.1 g
    Carbohydrates: 15.4 g
    Fiber: 0.1 g
    Protein: 0.1 g