Rainbow Buddha Bowl

Coming 'atcha today is another teaser for the Shed cookbook!! Guys, seriously, I'm too excited to share it with you soon! Another tasty #plantbased veggie, fiber-heavy, meal. All of those things don't typically mean delicious, but I swear guys, this buddha bowl is LIT. I'll let the recipe and photo speak for itself! Xx - AHS

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Rainbow Buddha Bowl

Serves 3 

Ingredients

• 1⁄2 cup uncooked quinoa, rinsed

• 1 cup water

• 1 tbsp coconut oil

• 1⁄2 yellow onion, diced

• 1 clove garlic, minced

• 2 carrots, peeled and diced

• 2 bell peppers, sliced (for some color!)

• 1 (12 oz) bag broccoli florets (steam-able in bag preferable)

• 1 1⁄2 tbsp liquid aminos

• 2 tbsp organic almond butter

• Pepper

Instructions

Place quinoa and water in a small pan over high heat. Once it boils, turn heat down and simmer until water is absorbed, approximately 10 minutes. Set aside.

In a wok (or large frying pan) heat coconut oil over medium-high heat. Add onion, garlic, carrots and optional bell peppers. Stir frequently until onion
is translucent, 3-5 minutes. Steam broccoli in microwave for about 3 minutes.*

Add broccoli and quinoa to wok, stir. Add liquid aminos and almond butter, mixing thoroughly so everything is coated. You can add a little bit more liquid aminos, if necessary. Pepper to taste. Serve warm.

*Alternatively, you can steam the broccoli in the pan, but takes longer. Add broccoli to the pan with the other vegetables, and place a lid on top. Check frequently until broccoli is bright green. The texture may be a bit different, but equally yummy.

Unbaked Brownies (Raw & Vegan!)

I have a huge sweet tooth. Truly, I love dessert. But, as it is not in the best interest of my physical health, I try to avoid it. My opinion is that dessert is good for my mental health, so I have been searching for some healthy-ish dessert options. I found this recipe, originally by Chocolate Covered Katie. I made some adjustments based on ingredients I already had in the house. 

...and to be honest, I considered this endeavor a failure at first! While the flavor is amazing, the consistency was not great. Very crumbly. However, I shared these bites with friends and they still wanted the recipe! So I decided to share it. :) I think if you follow the original recipe, you probably will have a better outcome! 

My version used sunflower seeds instead of walnuts and honey in lieu of agave/ maple syrup. The original recipe looked way better. But mine were tasty AF. Especially the frosting! I could dive into a pool into this frosting. So, so, good!

These are a definite #treatyoself, so use them on your cheat days doing the SHED program, or as an occasional treat in maintenance! These may not be the best for your waistline, but definitely good for the soul! Leave me a comment on Instagram or Facebook if you decide to try them! -AHS

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Photo by Chocolate Covered Katie

Ultimate Unbaked Brownies 

by Chocolate Covered Katie

(Makes 16 brownies)

Ingredients

• 2½ cups loosely packed pitted dates
• 1 1/2 cups walnuts
• 6 tbsp cacao or cocoa powder
• 1 1/2 tsp pure vanilla extract
• 2 tsp water
• 1/4 + 1/8 tsp salt
• 1/4 cup cacao powder
• ¼ cup pure maple syrup (or raw agave)
• 2 tbsp vegetable or melted coconut oil
• 1/2 tsp pure vanilla extract

Instructions

Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

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Unbaked Brownies (Amended by AHS)

Ingredients

• 2½ cups loosely packed pitted dates
• 1 1/2 cups sunflower seeds
• 6 tbsp cacao powder
• 1 1/2 tsp pure vanilla extract
• 2 tsp water
• 1/4 + 1/8 tsp salt
• 1/4 cup cacao powder
• ¼ cup raw honey
• 2 tbsp melted coconut oil
• 1/2 tsp pure vanilla extract

Instructions

Combine the dates, sunflower seeds, 6 tbsp cacao, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

Mini Guide to London

I love London: good eats, sweat, and all the culture – what's not to love?! After my trip there last month I decided to share some of my best finds (and TBH it's really what others recommended to me first). Just to be clear, this is by no means a comprehensive list, but just some highlights that I wanted to share. All of the places listed are linked (mostly in title).  I hope this round up helps you have a "well" (like wellness? get it?) rounded visit! (Side note: I wrote this mostly in the most oppressive layover at Heathrow ever. Seems fitting no?!)

Shoreditch Specific

Shoreditch is in East London, and is known to be an eclectic and diverse neighborhood. Incredible street art. Amazing coffeeshops. It felt like the perfect place to be. 

We stayed at the Ace Hotel, and could not speak more highly of the experience. It's a very cool place. Live music almost every night, awesome lobby designed for getting work done. Minimalist and hip, it felt very in tune with the East London neighborhood it resides in. Besides that, the hotel found out it was my birthday and sent champagne and brownies - they know a way to a girl's heart. 

East London Juice Co

Attached to the Ace Hotel, this is a completely women-owned and operated juice and crystal shop. My own Mecca. The ladies who work here are super knowledgable about their adaptogens AND crystals. I loved chatting with them. It's also externally attached to the Ace, so very convenient if you are staying there or in the neighborhood. 

Chocolate Adaptogen Mylkshake

East London Juice Co. menu and crystals

Hoi Polloi

This is one of the restaurants inside of the Ace. I worked from here a couple days, great ambiance. On Sunday, my husband and I did their afternoon tea. There was live jazz that really set the tone. It was amazing. If nothing else, go for the perfect buttery scones. #treatyoself

GF, Vegan Avo Toast at Redemption. 

Redemption

This spot is LEGIT. Vegan. Gluten free. AVOCADO THAT GOES ON FOR DAYS. I sat there by myself and ATE ALL OF THAT TOAST. ALL. OF. IT. A good spot to eat and read a book (I did!).  All of the good vibes. 

Dishoom

I had 3 independent friends recommend this place and it did not disappoint. Seriously, the best Indian food ever. Taste bud explosions on repeat. Everything was fabulous. My photos didn't do it justice (thus not featured). Click the link (title) to see the Bombay aesthetic. 

Andina

Peruvian tapas. Yep you heard that right. Another restaurant that makes your taste buds go BOOM. There wasn't one thing we tried that was mediocre. It's a small place, but packed with charm. 

Triyoga - they also have juices and wifi! Another great spot to post up to get some work done post flow! 

Triyoga 

If you were watching my instagram stories, you learned that I may or may not have died during the Level 2 yoga class I took at Triyoga. It was a very challenging class. It seemed like everyone in the class was a regular, but they were very welcoming. Especially when I requested to be close to the wall once I learned there would be a lot of inversion work. The studio was pristine. They also do massages and pilates! So much to love! 

Spitalfields Market

The Spitalfield Markets are a cool indoor/outdoor year round market. From jewelry, to plants, to baby clothing, you can find it all there! Oh and not to mention some incredible smelling food vendors- we unforch did not have an opportunity to try them though! 

We went on a Sunday, but they are open 7 days a week. I believe the vendors vary. 

Brick Lane Vintage Markets

Just a quick walk from the Spitalfields Market are the Brick Lane Markets (only on Sundays). Amazing vintage finds, handmade unique items, and MORE FOOD! (again that I didn't eat - I wasn't prepared!!) I didn't get any worthy pics of the vintage section because it was crazy crowded. But if you are into unique vintage finds, it's def worth checking out. 

Also of note, apparently up the road from there is a Sunday flower market. We really wanted to go, but we just got a little too cold. I hear its awesome if you are visiting in better weather. 

 

 

Around Town (Not Shoreditch)

Museums

Victoria & Albert Museum

As you can see from the photo below, it's worth a stop just to eat at the cafe. Some truly incredible exhibits, and just gorgeously curated. 

British Museum

Can you say Egypt? I would come back to this museum alone just for their Ancient Egyptian collection. I took the picture below, and right behind me was the ACTUAL Rosetta Stone. I almost missed it. This place is a must see if you are at all interested in history.  

Other key attractions

St. Paul's -  Westminster Abbey's less popular sister. This place is STUNNING! If you aren't going to services it does cost to tour, but totally worth it. Also, trivia fact, Princess Diana and Charles tied the knot here (instead of the Abbey) because it could hold more guests! It's one of the 2 places the royal family can get married. 

Food and Drink

Coppa Club Igloos

We are full on in spring mode now, so not sure how long the igloos will be around, but they were an amazing place for Saturday "brunch" when we were in town. The food was great- I mean can you see that pizza?! And the view of the Thames and Tower Bridge was even better. 

Duck and Waffle

Speaking of views, Duck and Waffle has some of the best views in the city. And they had duck and waffle, which basically is an elevated chicken and waffles. It was to die for. My pics are dark didn't do it justice, so I didn't provide them. But it is definitely a perfect spot for a boujie night out. 

Other notable mentions: 

• Hyde Park
• Westminster Abbey
• Buckingham Palace
• Walk around the neighborhoods of Notting Hill, Covent Gardens, and Marylebone
• Natural History Museum 
• The Tate and Tate Modern
• All things Harry Potter (Platform 9 3/4, Studio tour, Cursed Child, etc)

Cheers, mates! -AHS

Creamy Cashew Cheese Sauce and Vegan Mac & Cheese

News update! Today, we went live with the "Shed Approved" page of the website. It is your go to resource for things you may need during the Shed program. Go check it out! I will update it occasionally with new finds, too. Also, I decided to test out putting the recipes at the top of the post to make it easier to get to. Babble underneath will give you some other ideas on how to use the sauce! :) Let me know what you think of the new "shop" and format! xo

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Creamy Cashew Cheese Sauce

Ingredients

• 1 1/2 cups roasted cashews (I soaked for about 20 minutes, but my food processor is strong. If you are using a blender that may not have strength, soak for a couple hours)
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 clove garlic, peeled
• 1/4 cup of water (use until you reach your desired consistency)

Instructions

Blend ingredients in food processor or blender! Use in the following recipe and store excess in the fridge for up to 5 days. 

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Vegan Mac & "Cheese"

(SErves 4)

Ingredients

• 1 tbsp olive oil
• 1 onion, sliced
• Salt 
• 2 cups spinach
• 12 oz sedanini lentil pasta (from Trader Joe's)
• Cashew cheese sauce above (use enough to cover pasta)

Instructions

In a medium pan, heat olive oil over medium heat. Add onions and salt (coat in a layer). Lower heat to medium-low and stir onions occasionally, making sure that they don't stick to the pan (add more oil, if necessary). Continue until onions are golden brown (this can take as long as 40 minutes), salting occasionally.  Add spinach to onions, coat with oil from the pan and stir until wilted.

Meanwhile, cook pasta according to directions on package. Drain, and put back into pot. Add cashew sauce, mix well. Serve in bowls with onions and spinach mixture. NOMS. 

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As I mentioned in last week's post the blizzard we had in Chicago really put me in a cooking frenzy.  And severe winter weather means comfort food. I got very excited to try my hand at making cashew "cheese" sauce to make some healthy mac and cheese!  I've seen recipes with butternut squash, but I wanted to keep this as simple as possible. It's a really versatile sauce. You can serve it over: 

• Any gluten-free pasta - chickpea, brown rice, sedanini, etc. 
• Steamed cauliflower - mix the sauce with Frank's hot sauce, it's to die for!
• Chicken with marinara sauce- like a healthy chicken parm! 

Basically, this is an awesome sub for anything you would want cheesy goodness. I would love to hear if you decide to try it! Cheers to "cheese"! -AHS

Cashew sauce in all it's glory. 

I clearly did not listen to my own advice, and had lots of onion stick to the pan. 

Bol Provincial

Last night, doing my favorite "make up a recipe that fits my CSA box ingredients" I started to make what I thought was going to be a great vegetarian soup. What I ended up with was ANOTHER buddha bowl! (If you follow my instagram, you will find that I have a problem.) I can't break the addiction even when I try! But I'm so glad because it is so much more interesting than the other BBowls I have been making as of late- AND IT'S VEGAN! So many wins. 

(I got a little antsy, the quinoa mayyyy not be totally cooked...not the best for digestion. Whoops :) 

Came through in the clutch! 

I don't typically do several grains- but I have been out of my bulk grains since we were in Colorado last week and had this Near East brand quinoa blend that my boo had accidentally bought. It's really easy and the rice is pre-cooked, so you don't have to wait forever for the rice to be ready. {Side note, if you buy the blend, don't use the spice blend. It has soy and gluten in the spices (why?) - and it will mess up this recipe's flavor. If you don't use the blend, I would go straight quinoa or minute rice in the same quantity.}

Long story short, I ended up making these amazing caramelized onions, and I knew that broth would ruin their perfected sweet and savory flavor. Solution: I skipped broth and made a bowl instead. Ah comme ci comme ça. The beans make this dish hearty and filling - and hello protein! I was able to use the herbs from my garden which gave the bowl freshness and gave me so much joy! It has this simple, rustic flavor that made me feel like I was not in the city of Chicago, but in the French countryside sipping red wine and overlooking fields of lavender, thus the name. 

Without further ado, recipe below. Bon appetit!  

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Bol Provincial

serves 2

Ingredients

• 3 tablespoons olive oil 
• 3 onions (I used 1 sweet and 2 red), chopped
• 5 small carrots, sliced
• 1/3 cups dry quinoa and brown rice
• 1 3/4 cups water
• Sprinkle of Herbs de Provence 
• 3 sprigs of fresh rosemary 
• 1 tablespoon balsamic vinegar
• 1 can cannelloni beans, drained and rinsed 
• 8 large basil leaves, chopped

Instructions

In a large pot, warm olive oil over medium heat, add onions and carrots. Stir occasionally until onions are browned. Add herbs de Provence (use enough to cover the carrots and onions, rosemary and balsamic. Let simmer until qrains are finished cooking. 

While onions and carrots are cooking, bring quinoa rice mixture to a boil. Boil gently for 19-22 minutes until water is absorbed. 

Add cooked grains to the the large pot, mix together. Add beans and basil leaves and mix again. Serve warm!