Pumpkin Spice Bites | Vegan Treats

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Happy Hump-Day everyone!

I hope you’re all enjoying October and the autumnal season. Inevitably pumpkin recipes are everywhere and I can’t say I’m not loving it! So, I thought I would throw my latest recipe into the mix.

Inspired by Starbucks and their latest launch of vegan pumpkin spiced lattes, I thought I would take a bash at creating some vegan treats to eat alongside. I really love these energy balls as they are easy to make but still feel boujee as heck and they also last up to 3 days in the fridge (if they last that long!)

Read on for the recipe or print it out if you’d prefer.

Pumpkin Spice Bites

  • Servings: 10
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients


80g oat flour (almond flour also works well)
1 tbsp of agave syrup
60g dark chocolate chips
1 tsp coconut oil
1 tbsp Almond butter
1/2 tsp pumpkin spice
30g canned pumpkin
Sea salt

Directions

  1. Add all the ingredients (except the chocolate and coconut oil) to a bowl and mix together well.
  2. Use a small scoop to portion out into similar sized balls and place on baking parchment on a tray.
  3. Put the balls in the freezer for 20 minutes.
  4. Add the chocolate end coconut oil in a bowl and microwave until melted together, set aside.
  5. After 20 minutes, remove the balls from the freezer and dip in the chocolate covering the whole of its surface and placing back on the tray.
  6. Sprinkle a small amount of sea salt on top of each one and place in the freezer for a further 5 minutes.

Did you try this recipe? How did you find it? I would love to hear your thoughts in the comments section below or on Instagram; just tag me @myveganhealthuk and I’d love to see your creations!

Easy Vegetable Soup Recipe (vegan/gluten free)

I have only recently become a fan of soups, previously believing them to be pretty ‘blah’. The key is making it yourself my friends! Canned soups taste so salty to me and eating soup in a restaurant just never happens (too much choice) but a homemade recipe is just *chef’s kiss* as well as being super cheap, nutritious and filling. This soup recipe encompasses all of these things and is so worth trying out yourself!

I’m especially excited to share this vegetable soup recipe with you as it’s honestly the best I’ve ever made, and I hope you’ll agree too! The great thing is that you probably have all the ingredients that you need to prepare this dish in your kitchen right now!

Read on for the recipe…

Easy Vegetable Soup

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients


A splash of olive oil
A large carrot
2 medium sized white onion
2 stalks of celery
Croutons
Vegetable stock cube
Black pepper

Directions


1.Heat a little oil in a pan over a medium heat
2.Add the chopped carrot, onion and celery and allow to soften for a few minutes
3.Add in 6 cups of water and the vegetable stock cube along with the black pepper.
4.Bring to the boil then turn down to a simmer.
5.Cover and summer for 15 minutes.
6.Blend with a stick blender or high speed blender or alternatively serve as is, depending on your preference.
7.Serve topped with croutons and a drizzle of olive oil.

I hope you enjoy this recipe- it’s super quick and delicious and enough for 2 to 3 portions. Let me know in the comments if you try it and tag me on Instagram @myveganhealthuk and ENJOY!

Homemade Pumpkin Ravioli | Autumn Dinner Ideas (VG)

Hi everyone!

How are you this fine day?

I have been tinkering with pumpkin recipes again and I think I am onto a winner with this one. I have now made it TWICE within the space of a week. It really is delicious and it honestly feels so cosy and autumnal too.

I made the pasta dough from scratch (a lot easier than you might think) and although I have a pasta machine to help with the shape I also did a DIY version that is really straight forward too (only a cookie cutter and fork required!)

The great thing about making pasta from scratch is, not only is it delicious, but it is also so cheap and gives you such a sense of satisfaction to boot. I made 60 raviolis with this recipe in the pasta maker, though you may get about half that amount the DIY way as most cookie cutters will be larger. I even had enough dough left over to cut some into spaghetti strips, which I dried overnight and ate the next day! I do love getting my money’s worth.

I decided to pair the ravioli with a buttery sage, rosemary and walnut sauce which went incredibly together.

Print out the recipe below to give it a go yourself!

Vegan Pumpkin Ravioli

  • Servings: 4-6
  • Difficulty: moderate
  • Rating: ★★★★★
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Ingredients

-a teaspoon of sage

-a tbsp of vegan parmesan

-pinch of salt

-Fresh watercress to garnish

-1 tbsp of olive oil

-2 cups of flour

-1 and a half cups of water

-1 cup of canned pumpkin

-2 tbsp of vegan butter

-1 tbsp of rosemary

-2 tbsp of crushed walnuts.

Directions

  1. Mix the pumpkin, parmesan, sage and a pinch of salt in a bowl and combine, set aside.
  2. Mix the flour, water, olive oil and a pinch of salt and work into a dough ball. (Remember to add extra flour or water if too dry/wet.
  3. Separate into to halves, take each half in turn and roll out thinly.
  4. Either run the layers of pasta through your pasta machine on the ravioli setting
  5. OR Take a circular or square cookie cutter and make as many cut iut shapes as possible in the dough. Pop a teaspoon of the pumpkin mixture and place in the middle of half of the shapes you made and use th other half to top each pumpkin dollop. Press around the edge of each ravioli with a fork to seal it.
  6. Boil a pan of water and add the ravioli. The ravioli is ready when it floats to the top.
  7. For the sauce:

  8. Crush the walnuts.
  9. Add the butter to a saucepan on a low heat.
  10. Add the walnuts and rosemary to the pan and stir for a few minutes on a low heat.
  11. Turn the heat off and add the ravioli to the panand stir until they are evenly coated.

This would also go well with my homemade garlic bread recipe, which you can find here.

Let me know how you find it and be sure to leave a comment below or tag me in your creations on Instagram, just tag as @myveganhealthuk

Have a wonderful week and check in with you soon!

Skillet Chocolate Chip Protein Cookies | Cookie Dough Recipe(VG)

Hello everyone!

Happy October and welcome officially to Autumn! I trust you are well? The weather has turned and I cannot say I’m displeased at the change. Do I love summer? Yes; wholeheartedly. Was I less than happy with the sun-induced migraines? Well; bloody yes, quite frankly. I forget how gloriously welcome this time of year can be. The magical change of the leaves, the frosty chill in the air, and, let’s face it; the baked goods, amiright?

I am, admittedly, guilty in the past of viewing this season as but an obstructive springboard to Christmas. No longer , my friends. I am, indeed, an autumn convert.

Inspired by the return of The Great British Bake Off, I have been enjoying tinkering with new baking recipes and attempting to make them higher in protein and fibre and easy to prep. Out of this union of ideas came this one-skillet, high protein, vegan, chocolate chip cookie recipe – quite the tongue twister. I have included the macros of a typical cookie in the recipe card below, which you can print out and stick to your fridge if you’re planning on trying this tonight!

Skillet Vegan Chocolate Chip Protein Cookies

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

-20g @myvegan protein powder

-55g peanut butter

-2 flax egg (For one- Mix one tbsp ground flaxseed with three tablespoons of water-let sit in your fridge for 15 minutes to thicken.)

-35g coconut sugar

-115g oat flour

Directions

  1. Mix all the dry ingredients together.
  2. Make the flax eggs and set aside to thicken.
  3. Add the peanut butter and flax eggs to the mixture and stir well. (add a few tbsps of water if too dry)
  4. Add in your desired amount of chocolate chips. (set some aside to top the cookie once in the skillet.
  5. Rub a bit of vegetable oil onto the mini skillet and take a handful of the cookie dough and press down evenly inside the skillet.
  6. press chocolate chips pointy side down over surface of the dough.
  7. Put into the oven for 25 minutes at 200C and leave to cool for 15 minutes once out of the oven and enjoy (ice cream would probably go great with this!)
  8. Macros: (per cookie) Protein- 12g Fat- 12g Carbs-30g Fibre-4g Calories-263

I hope you enjoy this recipe as much as I enjoyed eating it! The cookie dough can be put in a Tupperware box in your fridge for 2-3 days so you can enjoy freshly baked cookies on a whim!

A note on using cast iron;

-Wash your cookware with dish soap and a stiff bristle dish brush, but don’t soak it.
-Take it back to the burner and turn on the stove for 30 seconds or until the water starts to evaporate.
-Once dry, turn off the heat and rub a few drops off vegetable oil onto the inner surface using a clean paper towel.
-Once cool, put a paper plate or paper towel in the mouth of your skillet to absorb moisture and store.

This will ensure your skillet will last for years and years!

Did you try this recipe? How did you find it? I would love to hear your thoughts in the comments section below or on Instagram; just tag me @myveganhealthuk and I’d love to see your creations!

Vegan 3D-printed Supplement Review | Nourished Life Stacks

Hello, friends!

I don’t know about you but I found the beginning of lockdown pretty tough. The uncertainty and complete loss of control hit me hard. I am not ashamed to say that I turned to a few unhealthy habits as a crutch for the first month or so. Inevitable weight gain and poor skin ensued. 

Thankfully, I had a second wind and I started to treat my body with more compassion. So, it was fantastically well-timed when Nourished reached out to me at that time about trialling their vitamin supplement stacks. I have tried them over a couple of months and wanted to share with you what my experience was with this product.

Life Stacks

These ‘life stacks’ from Nourished are 3D printed and tailored to your needs. From immunity to skin health, each of the stacks has different vitamins depending on your lifestyle.

My Experience

The process starts off with you taking a multiple choice questionnaire to outline your needs and goals. I felt this level of individualising was a great step in the whole process! I was happy to see that, not only is, the packaging 100% plastic free but the individual wrappers are made from a unique pulp wood that composts in just 32 weeks! It is presented beautifully in a cardboard box and on the inner lid it tells you more about the health benefits of your chosen stack, which I found very useful and did come back to read the information on several occasions during my trial.

My personalised blend included super-foods and vitamins to help cleanse my skin and support my weight loss journey. I chose this as I detailed before, the lockdown had a pretty horrifying impact on my skin, and general health (due purely to food choices during the first couple of months!) so, my skin care routine took a hit and I was generally feeling rundown in these aspects. This was definitely the blend most suited to my needs at that time.

This blend contains:

Vitamin A

CoQ10

Beta Glucan

Silica

Careflow Mango Powder

White Kidney Bean Extract

Careflow Mango Powder

Maca Powder

Benefits of this stack:

There are so many reasons I opted to try this. Naturally, it is a completely vegan product as well as being housed in sustainable packaging, which is ideal. As well as this, I have been having skin issues for years and the Silica is supposed to aid with this. It also helps to strengthen bones, joints and teeth, which is helpful to support my recent foray into running and hiking.

Beta Glucan helps to maintain a healthy gut microbiome and I had been suffering with some digestive issues at the start of lockdown so hoped this would help. CoQ10 is a powerful antioxidant and has also been shown to help lower blood pressure and migraines. High blood pressure runs in my family so I was pleased to see this potential benefit and I also suffer from migraines. Another massive bonus!

Aside from the health benefits I also love the way it comes through the mail monthly and is even slim enough to fit through your letterbox – especially good for when I’m not home and its raining outside!

How did the trial affect me?

The skin on my face has literally transformed. I struggled with my skin all the way through my twenties and into my thirties so this change has been magical. It has been the first thing so many people have commented on since seeing me after lockdown. 

I have also had a significant weight loss over the past few months, which, of course, can be put down to my improved diet and increased exercise, but the only other change I have made is taking this supplement. My BMI is now much closer to a healthy range for my body and the harmful visceral fat in my abdomen area has reduced by two points which is incredibly motivating. It is unclear whether I would have lost less without the aid of this supplement but coupled with the extraordinary change in my skin it has definitely piqued my interest in continuing it as an aid for the rest of my health journey. 

I also found that since taking this supplement, my digestive issues have calmed down. I suffered from mild IBS at the beginning of lockdown and over the past couple of months I have not had any issues with this, which is another wonderful outcome.

Overall Verdict

I really enjoyed taking these supplements each day, they taste really nice too so it was like having a candy treat that is actually beneficial for you! Always a great plus! I definitely feel I have seen some benefits from taking it and I believe if I took it for longer these would only increase. I think that at £39.99 for a months supply some may find it a bit of a stretch but also understand that the production that goes into making them is not cheap and so this comes at a price to the consumer. You can use code VEGANHEALTH30 which will give you £30 off your first two boxes (ie. £15 off each box) – just use at the checkout for the ‘pay monthly’ option. Simply click here.

I would definitely take these again given the positive benefits I feel I got from them. I also think it is important to highlight how the amalgamation of vitamins in one stack minimises the need for multiple other tablets and supplements so does give it value for money. Couple that with being vegan and environmentally friendly and I would definitely give this a massive thumbs up from me.

*I was gifted these month’s supplements but my review is an honest representation of the changes I saw in my body over the time taking them. This post may contain affiliate links.

Recipes To Make Using Vegan Ice Cream (vg/df)

vegan ice cream sandwich coconuts organic

Hello, friends!

So, today’s post does exactly what it says on the tin; recipes using vegan ice cream with a twist! Today, the sun is blazing, the temperature is climbing and quite honestly I NEEDED some ice cream in my life. Cue Coconuts Organic with their unreal range of vegan ice creams which more than deliver on taste and flavours.

This quarantine lark has got my creative cooking juices flowing and I decided to play around with some ice cream recipes that do not involve a mere cone!

I have opted to use the Coconuts Organic two new scrumptious flavours; Choc Orange Swirl and Double Caramel, because, I mean, these flavours are God tier, surely?!

So, without further ado; here are the heavenly recipes…

  1. Double Caramel Ice Cream Sandwich

vegan ice cream sandwich coconuts organic

If there is anything I like more than a sandwich, it’s an oozy, gooey, ice cream sandwich, If you have lived your life until now without trying one of these bad boys then you are in for a treat! I made this one using a dreamy double chocolate chip cookie recipe and Coconuts Organic delicious Choc Orange Swirl ice cream. This classic chocolate and orange combo is honestly my favourite and this tastes insanely good! I hope you enjoy this rich and decadent recipe as much as I did!

Double Caramel Ice Cream Sandwich

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print
coconut organics double caramel ice cream sandwich

Ingredients

-1 cup rolled oats -1 cup all-purpose flour -¼ cup cocoa -½ tsp baking soda -¼ tsp salt -½ cup vegan chocolate chips Wet Ingredients: -240g granulated sugar -¼ cup coconut oil, room temperature -1 flax egg (1 tbs ground flax + 3 tbs warm water) -2 tbs dairy free milk -1 tsp vanilla extract

Directions

    1.For the flax egg, combine 1 tbs ground flax and 3 tbs warm water. Set aside to thicken.

  1. In a bowl, combine oats, flour, cocoa, baking soda, and salt
  2. 2.In a separate bowl, combine the sugar with softened coconut oil. Use a fork to mix well. 3.Add flax egg, plant milk, and vanilla extract to sugar mixture and mix. 4.Add the dry ingredients to the wet and stir well. 5.Fold in chocolate chips 6.Chill dough for at least 30 min in the fridge. 7.Preheat oven to 180 °C
  3. Use an ice cream spoon to on the cookie ball s at least 5 inches apart from one another.
  4. 9.Bake for 11-14 mins. Set cookies aside to cool on a cooling rack. 10.Meanwhile, scoop ice cream balls and place on parchment then cover with another sheet of parchment and gently push the ice cream balls down to fit the cookie width.
  5. Pop the ice cream in between two cooled cookies and enjoy!

2. Cinnamon Pancake Raspberry and Ice Cream Stack

IMG_6109 2

There are pancake stacks and then there are PANCAKE STACKS. I believe you will find that this recipe is the latter. The Coconuts Organic Double Caramel flavour ice cream went mouth-wateringly well with the soft and sugary cinnamon pancakes and the two ingredient vegan chocolate sauce ties it all up with a great, big bow!

Cinnamon Pancake Raspberry and Ice Cream stack.

  • Servings: 2-4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

homemade vegan chocolate sauce coconut organics choc orange swirl vegan ice cream

Ingredients

For the pancakes:

Dry-

-2 cups all-purpose flour

-2 tbsp granulated sugar

-1 tbsp cinnamon

-1/4 tsp salt

-1 tbsp baking powder

Wet-

-2 cups plant milk

-1 tbsp vanilla extract

-1 tbsp coconut oil

Toppings-

-Raspberries

-Pomegranate seeds

-@coconutsorganic Double Caramel ice cream

-Chocolate sauce

Directions

  1. Sift the flour into a bowl and whisk in the rest of the dry ingredients.
  2. Pour the wet ingredients and whisk together the batter.
  3. Heat the pan up over medium-high heat with some coconut oil.
  4. Pour in the enough batter to make a small pancake, leave to cook for a minute or two and then flip and cook for a minute or two on the other side. Repeat with three more pancakes.
  5. Place the raspberries between each pancake forming a circle close to the edge (in order to support the structure!)
  6. Top with the chocolate sauce, pomegranate seeds, more raspberries and a generous dollop of the Double Caramel @Coconutsorganic ice cream.

 

 

3. Black Pepper Strawberry and Ice Cream Bowl

IMG_6093 2

I was first introduced to the concept of black pepper on strawberries by a family friend at a summer BBQ. She insisted that we grind the stuff all  over the strawberries. I was dumbstruck until she forced me to try one and it just…worked! It became a firm favourite of mine from then on. Upon researching, a few years later, I learned the reason why this unlikely duo worked so well together. Even perfectly ripe strawberries have a little tartness, but unlike lemons, that tartness doesn’t really contribute to the flavour of the fruit. The pepper serves to neutralise the tartness, which allows the sweetness of the strawberry to shine through. The creamy sweetness of the Double Caramel ice cream by Coconuts Organic complemented this to a T and the homemade sauce just tops it off.

Black Pepper Berry and Ice Cream Bowl.

  • Servings: 1-2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

IMG_6092 2

Ingredients

For the homemade chocolate sauce:

-150 g sugar
-60 g cocoa
-120 ml water

For the bowl:

-100g strawberries

-Black pepper

-Pomegranate seeds

-Coconuts Organic Double Caramel Ice Cream

Directions

For the chocolate sauce:

1.Put sugar into a pan and sift cocoa in.
2.Add the water and stir.
3.Gently heat over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken(5 min)
4.Allow to cool then pop in a jar in the fridge.

For the rest:

  1. Cut an assortment of strawberries in half from stem to tip.
  2. Grind a thin layer of black pepper over the strawberries and mix with fingers. Leave to sit for 15 mins.
  3. Add a couple of dollops of Coconuts Organic Double Caramel in the middle.
  4. Top with pomegranate seeds and drizzle the homemade chocolate sauce all over.

I hope you enjoy recreating these yummy recipes- let me know in the comments how you get on!

If you want to buy some of these Coconuts Organic’s yummy ice cream tubs then use code HANNAH10 for 10% off a delivery of 5 tubs of ice cream with their new home delivery service- just click here. Order by 2pm for next day delivery Monday to Thursday!

*This post was sponsored but not obligated to post anything but my honest opinion. This post may contain affiliate links.

Vegan Smoothie Bowl | Vegan Snack Recipe

vegan smoothie bowl recipe

Hello, friends!

I hope this week of lockdown is treating you well and that the sun has returned to all of you! I didn’t realise how dependent I was on the presence of good weather un til the sun made a swift but (thankfully) brief exit the other week. Glum barely covers it! Fortunately, we have the sunshine back again and this has got me in the mood for fresh, light and healthy food! Hence, today’s nice and easy but very yummy smoothie bowl recipe!

Feel free to sub the toppings, these are just ingredients I had knocking about, as, of course, we are wasting not, wanting not at the moment aren’t we?!

I do hope you enjoy this as much as I enjoyed eating it!…

Vegan Smoothie Bowl

  • Servings: 1-2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An easy and quick snack or breakfast

Ingredients

-75g of blueberries

-4 large strawberries

-250ml of almond milk

-20g of ground flaxseed

-Vegan soy yoghurt

-A fig

-Cacao nibs and pumpkin seeds

Directions

  1. Put 75g of blueberries, four strawberries, 20g of ground flaxseed and 250ml of almond milk into a blender and blitz’s until smooth.
  2. Top with figs, more blueberries, pumpkin seeds, Cacau nibs and the vegan yoghurt.
  3. 3.ENJOY 😘

Cauliflower and Lentil Curry with Saag Bhaji | Vegan Dinner Recipe

Hello, friends!

So, today I’m going to treat you to a cheeky curry recipe. Not just any curry recipe; my FAVOURITE curry recipe. Being half Indian, I was extremely lucky to have been treated to authentic, home made, from scratch Indian food cooked by my wonderful Indian Grandmother. I used to look forward to this food like I looked forward to Christmas- it was just so damn good.

From the age of 5 I used to beg her to let me into the kitchen to help her cook and she would always say they same thing; “this time next year, Leila.” I got to age 25 when she finally started to teach me her kitchen secrets. This is one of the recipes she taught me and I hope it brings you as much comfort and joy as it has for me all these years.

Cauliflower and Lentil Curry with Saag Bhaji

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Ingredients

For the cauliflower and lentil curry:

-1 small head cauliflower, cut into small pieces

-1 chopped red chilli

-1 tablespoon coconut oil (any oil is fine)

-1 small white onion, chopped

-3-4 cloves garlic, minced

-1 tbsp fresh ginger, peeled and minced

-2 tablespoon curry powder

-1 teaspoon cumin seeds (dried cumin is fine too)

-1 can of chopped tomatoes

-1 cup dried red lentils

-3 cups vegetable stock

-1/2 can of coconut milk

-salt and pepper

-Fresh coriander

For the saag bhaji:

-300 g spinach, washed

-1 small onion

-1 tsp garlic paste (or 1 garlic clove, crushed)

-½ tsp cumin seeds

-½ tsp garam masala

-2 tsp vegetable oil

-1 knob of ghee or butter

Directions

For the cauliflower and lentil curry:

  1. Heat the oil in a large pan.
  2. Once the oil is hot, sauté onions and chopped chilli peppers for 5 minutes, until tender. Add the ginger and garlic and cook for another couple of minutes.
  3. Next add the curry powder and cumin and stir until coated.
  4. Then add the lentils, vegetable broth,  tomatoes, and cauliflower to the pot and bring to a boil.
  5. Reduce the heat to a simmer and cook for 20 minutes, partially covered, stirring occasionally, until lentils and cauliflower are tender.
  6. Finally, add the coconut milk, salt, and pepper and cook for another couple of minutes then remove from heat.
  7. Serve and sprinkle with fresh coriander with your saag Bahji on the side and enjoy!

For the saag bhaji:

1.Put the spinach in a large pan with a small amount of boiling water then cover with a lid and simmer for 2 or 3 minutes until the spinach has wilted and drain and set aside.

2.Heat the oil in a pan over a medium-high heat and add the cumin seeds and fry these for 1 minute with consistent stirring. 3.Next add the onions and garlic and stir-fry until the onions are golden brown (about 5 minutes).

4.Add the garam masala and stir-fry for 30 seconds.

5.Lastly, add the drained spinach and the knob of butter (or vegan ghee). Stir-fry for 5 minutes before serving up with the rice and cauliflower and lentil curry.

Vegan and plant based vegan cauliflower and lentil curry and vegan saag bhaji recipe

I can’t wait to hear what you think of this recipe in the comments below! I would absolutely love to see you guys making this recipe so make sure you tag me on socials – I am @myveganhealthuk on Instagram and use the hashtag #myveganhealthuk. Also check me out on Twitter, Facebook, Pinterest, Youtube and Tiktok. (I’m everywhere haha) come on over and say hi!

Eat well, guys! xxx

Easy Vegan Baking | Cinnamon Swirl Bites

vegan recipes and baking plant based cinnamon swirlsHello, friends!

This recipe is for those of you who a) have a sweet tooth, b) cannot be bothered and c) have a penchant for finger food. Literally, this could not be an easier one to make; perfect for sharing around or as a sweet snack and it tastes absolutely divine!

It is a massive favourite in our house due to its ease and phenomenal taste and is usually decimated within 10 minutes of being baked! The sign of a good recipe, I must say!

So, here is the recipe for you guys…

Vegan Cinnamon Swirl Bites

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

-A packet of Jus Rol

-170g of vegan butter

-2 tbsp of cinnamon

-50g of brown sugar

-1 tbsp of nutmeg

-160g of powdered sugar

-2 tbsp of almond milk

-1/2 tbsp of vanilla extract

Directions

    For the rolls:

  1. Lay the Jus Rol sheet out.
  2. Spread the vegan butter evenly over the dough and sprinkle evenly with brown sugar, nutmeg and cinnamon.
  3. Roll up the dough, forming a log.
  4. Cut the log in half, then divide each half into 7 evenly sized pieces.
  5. For the frosting:

  6. Whisk together the powdered sugar, almond milk, and vanilla until smooth.
  7. Rub the vegan butter on a baking tray and place the cinnamon rolls on it.
  8. Bake the cinnamon rolls in a preheated oven at 180˚C (350˚F) for 25minutes, until golden brown.
  9. Once baked, drizzle evenly with frosting.

vegan recipes and baking plant based cinnamon swirls

I can’t wait to hear what you think of these Cinnamon Swirl Bites in the comments below! I would just die if I saw you guys making this recipe so make sure you tag me on socials – I am @myveganhealthuk on Instagram and use the hashtag #myveganhealthuk. Also check me out on Twitter, Facebook, Pinterest, Youtube and Tiktok. (I’m everywhere haha) come on over and say hi!

Eat well, guys! xxx

BetterYou DLux 1000 Vegan -Vitamin D3 Spray | REVIEW

BetterYou review

Covid-19. There, I said it. It is the word on everyones lips, the headline of every news outlet and at the forefront of all our minds. I know I am not alone in saying that it is a scary time to be living through and I think at the core of this is the uncertainty of it all. When will lockdown end? How do I prevent infection? When will everything just go back to normal? Everything seems to be so out of our control. However, what we can control is helping our immune systems to be at optimal functionality. 

In light of this, the British government announced new guidelines this week that we should all be having at least 10 micrograms of vitamin D per day due to reduced time outdoors during this time. So, when BetterYou approached me to review their new DLux vitamin D oral spray, I knew this would be really helpful to share with you guys in the current climate.

Who are BetterYou?

BetterYou are an innovative natural health company specialising in the supplementation of the growing number of key nutrients lost through our dramatically changing diet and lifestyle. They are also the first company in the world to develop a topically applied magnesium and nutritional oral spray and has been pioneering product development in this area ever since. Additionally, they are at the helm of developmental science and absorption research, partnering with such institutions as universities of Cardiff, Ulster and Sheffield, St Mark’s Hospital in London and Sandwell and West Birmingham NHS Trust. An impressive resume and definitely lends credibility to their line of vitamins amongst the ocean of supplement brands out there.

What is Vitamin D?

Vitamin D is sometimes called the “sunshine vitamin” because it’s produced in your skin in response to sunlight.Your body produces vitamin D naturally when it’s directly exposed to sunlight though it is harder to get sufficient vitamin D this way if in colder climates in the Northern hemisphere (like the UK) especially if you spend little time outdoors or have a darker skin tone. Having a darker skin tone myself, I find vitamin D to be an essential in my medicine cabinet.

Vitamin D has several important functions. Perhaps the most vital are regulating the absorption of calcium and phosphorus, and facilitating normal immune system function. Getting a sufficient amount of vitamin D is important for normal growth and development of bones and teeth, as well as improved resistance against certain diseases. A definite essential vitamin for a well rounded immune system.

vegan vitamin D3

How Does it work?

Delivering 1000IU per spray, DLux 1000 Vegan provides an effective maintenance dosage for adults and teenagers. Containing only vitamin D and coconut oil, this pure and simple formulation provides optimal nutritional delivery, each spray provides the vitamin D in micro-sized droplets that coat and permeate the soft-tissue of the inner cheek, delivering the essential nutrients into the rich vein system below. This allows the formulation to quickly enter the bloodstream for optimal absorption.

Taste

Something I love about this product is that it is flavour-free. I usually take my vitamins in the morning and something sweet does not suit me at that time, so this is absolutely perfect for my tastes!

Ease of Use

To be honest it couldn’t get much easier than this. I am not one of those people unable to swallow pills, but I am certainly popping more pills than usual to help my immune system out. It is such a nice change to be able to simply spray once orally to deliver fast, effective immune support and this is a definite plus of the DLux spray.

Price point

For me, the price point at £9.95 is really fair. As someone who has been vegan for a few years now, I have taken a keen interest in ensuring I have all the right vitamins and have bought my fair share of supplements. The functionality and quality of this supplement stands out for me, not to mention that one spray in the mouth daily gives you above and beyond your daily vitamin D intake at 25 micrograms. There are definitely supplements out there I have tried that do not provide as much but are more expensive.

Sustainability

This is a subject close to my heart and one of the things I really like about this brand is that, not only do they use sustainably sourced ingredients, (including Palm-free coconut oil from sustainable sources) but they also use planet-friendly plastics, with their products housed in Ocean Waste Plastic. It’s a yes from me!

vegan health daily oral spray

Other products

Another product I know my fellow vegans would be pleased to learn about is BetterYou’s Vegan Health oral spray which contains all of the vitamins you could want on a vegan diet including numerous vitamins such as B12 and Iodine, which are both harder to boost on a vegan diet. You can purchase that here.

Where to buy

You can buy the spray directly from BetterYou’s site. My readers get a special 15% off all items by entering the code MYVEGANHEALTH and using this referral link.

You can also buy it from Amazon, Boots, Holland and Barrett and many pharmacies near you.

vegan friendly vitamins

 

 

 

*This post was sponsored but not obligated to post anything but my honest opinion. This post may contain affiliate links.