Almond Milk

Almond milk is nutritious since it can help reduce the signs of heart diseases. It’s also tasty and delicious and leaves a nutty aftertaste in your mouth. It’s creamy just like cashew milk, but not too creamy, so it’s perfect for smoothies and oatmeal. For a healthy alternative – go for almond milk.

Coconut Milk

Coconut milk is one of the healthiest plant-based milks out there because of its high oil content, which also contains saturated fat. It’s most commonly used in tropical regions in Southeast Asia and even East Africa. These regions are well known for having great skin so maybe drinking coconut milk is their secret.

Cashew Milk

Cashews generally contain a lot of heart-healthy unsaturated fats and also make for great trail mix or just for a snack on the side. They are great for gaining better eye health and studies say that they can even help regulate blood pressure and control blood sugar levels. Cashew milk is more on the creamy side so it would be great for soup bases.

The post The Healthiest Plant Milks to Drink appeared first on yourdailysportfix.com.

This plant is rich in antioxidants to support your immune system and it contains high levels of chlorogenic acid that can help regulate one’s blood sugar levels. If you’re looking to incorporate moringa into your diet, here are a few ways you can do it.

Make a Supercharged Green Drink

Moringa is great when placed in a green smoothie mix. Feel free to chuck in some matcha and spirulina while you’re at it to make a supercharged green drink to keep you active the entire day.

Prepare Moringa Soup

Moringa soup is a popular dish in Asian culture, especially in the Philippines. It’s usually made quite simply: boiling water, moringa leaves, and a bit of lemongrass for a sour taste. Moringa tastes delicious in soups and you can add a dash of coconut milk for a creamy taste. Top it off with a few red chilis and you’re good to go.

Moringa Spinach Omelette

One of the tastiest Asian cuisines out there is a moringa-spinach omelet. This healthy omelet is packed with b vitamins and chlorophyll – your body will move in an ecstatic dance when it tastes this. You can make a soy-chili dipping sauce or even eat it on its own. This is a great way to consume moringa in food rather than simply consuming it in a pill form. Bon appetit!

The post Moringa: The Many Ways to Use the Green Superfood appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.

Almond Milk

Almond milk is nutritious since it can help reduce the signs of heart diseases. It’s also tasty and delicious and leaves a nutty aftertaste in your mouth. It’s creamy just like cashew milk, but not too creamy, so it’s perfect for smoothies and oatmeal. For a healthy alternative – go for almond milk.

Coconut Milk

Coconut milk is one of the healthiest plant-based milks out there because of its high oil content, which also contains saturated fat. It’s most commonly used in tropical regions in Southeast Asia and even East Africa. These regions are well known for having great skin so maybe drinking coconut milk is their secret.

Cashew Milk

Cashews generally contain a lot of heart-healthy unsaturated fats and also make for great trail mix or just for a snack on the side. They are great for gaining better eye health and studies say that they can even help regulate blood pressure and control blood sugar levels. Cashew milk is more on the creamy side so it would be great for soup bases.

The post The Healthiest Plant Milks to Drink appeared first on yourdailysportfix.com.

This plant is rich in antioxidants to support your immune system and it contains high levels of chlorogenic acid that can help regulate one’s blood sugar levels. If you’re looking to incorporate moringa into your diet, here are a few ways you can do it.

Make a Supercharged Green Drink

Moringa is great when placed in a green smoothie mix. Feel free to chuck in some matcha and spirulina while you’re at it to make a supercharged green drink to keep you active the entire day.

Prepare Moringa Soup

Moringa soup is a popular dish in Asian culture, especially in the Philippines. It’s usually made quite simply: boiling water, moringa leaves, and a bit of lemongrass for a sour taste. Moringa tastes delicious in soups and you can add a dash of coconut milk for a creamy taste. Top it off with a few red chilis and you’re good to go.

Moringa Spinach Omelette

One of the tastiest Asian cuisines out there is a moringa-spinach omelet. This healthy omelet is packed with b vitamins and chlorophyll – your body will move in an ecstatic dance when it tastes this. You can make a soy-chili dipping sauce or even eat it on its own. This is a great way to consume moringa in food rather than simply consuming it in a pill form. Bon appetit!

The post Moringa: The Many Ways to Use the Green Superfood appeared first on yourdailysportfix.com.

In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.

They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.

Ingredients

Filling

• 3 russet potatoes (1000g)
• 1/3 cup non-dairy milk
• 1/2 tsp salt (or more to taste)

Breading

• 2 cups breadcrumbs
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• A dash of black pepper

Chickpea Flour “Egg” Wash

• 1/4 cup chickpea flour
• 1/2 cup water
• 3-4 oz vegan mozzarella
• Fresh parsley and vegan parmesan for garnish (optional)
• Marinara sauce for dipping

Instructions

1. Preheat oven to 400F (200C).
2. Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
3. While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
4. Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
5. Cut the vegan mozzarella into small cubes about 20 of them.
6. Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
7. Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
8. Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
9. Repeat until all the potatoes are used.
10. Chill the croquettes for 10 minutes in the fridge.
11. Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
12. They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
13. Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.

The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.