Instagram Follow Alert :: BrusselsVegan / BestofVegan

Eat Veggies, Not Animals. ✌️ Love, love, love my new @inthesoulshine shirt 💗

A photo posted by Kim-Julie Hansen (@brusselsvegan) on

I happened to be at Sprouts the other day picking up some nuts and berries and while I was at checkout, I saw this magazine called MANTRA that looked pretty interesting. I scooped it up and read it cover to cover, and even though very early on I realized that its a womens health mag more than anything, there were a lot of really good gems in there.

Plenty of vegan recipes, plenty of profiles of yogis and vegan lifestyle social media personalities and one of them that I came across is this lady called Kim-Julie Hansen aka @BrusselsVegan and @BestofVegan on the gram. She’s dope and she has dope shxt and a great story.

Not much to this post other than a link to the article in MANTRA magazine on Kim-Julie, and some shots of her pages.

You should follow her for inspiration and great recipes both simple and complex!

* Oh, and sign up for her vegan challenge starting at the end of this month, I did!

"Listen to your being. It is continuously giving you hints; it is a still, small voice. It does not shout at you, that is true. And if you are a little silent you will start feeling your way. Be the person you are. Never try to be another, and you will become mature. Maturity is accepting the responsibility of being oneself, whatsoever the cost. Risking all to be oneself, that's what maturity is all about." ✨ – Osho ✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨ Pic: One of my go-to recipes and part of my first assignment for the @rouxbe professional plant-based certification course that I started yesterday (loving it so far;)). It's quinoa, kale, romaine, red bell peppers, celery, parsley & grilled tempeh with a "cheesy" dressing made of tahini, lemon juice, water, nutritional yeast, hemp seeds & a pinch of sea salt. Yum;)

A photo posted by Kim-Julie Hansen (@brusselsvegan) on

GLUTEN-FREE CHOCOLATE CHIP BANANA BREAD DOUGHNUTS by @thelittleplantation 💗 Recipe as posted on Preparation Time: 10 – 15 minutes Baking Time: 13 – 15 minutes Makes: 5-6 donuts For the doughnuts: 185g gluten-free flour 3.75ml baking powder 75g brown sugar 35g vegan chocolate chips 45g coconut oil, melted + extra for greasing the doughnut tin 1.5 tablespoons ground flax seeds + 4.5 tablespoons water 1.5 very ripe bananas, mashed 95 ml vegan yoghurt For the topping (optional): chocolate glaze – made by melting 50g of vegan chocolate and adding a splash of almond milk a handful of chopped pecans a handful of cacao nibs Instructions: Get all your ingredients out onto your work surface, weighed and ready to go. Preheat the oven to 180C/350F. Grease the circles of our doughnut tin with coconut oil and set aside. In a large bowl, mix together all the dry ingredients – the flour, baking powder and sugar until nicely combined. Add the chocolate chips and mix in well. Set aside. Over a very low heat, melt the coconut oil. As this is melting, combine the ground flax seeds with the water in a small bowl and let rest for 2-3 minutes. Then mix together the melted coconut oil, the mashed bananas, the yoghurt and the water/flax seed mixture, until nicely combined. Next pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. If the mixture looks too dry, please add another spoon full of yoghurt. Spoon the mixture into a piping bag and pipe circles of dough into the prepared doughnut tin. Spread evenly. Bake for 13 minutes or until golden brown. Remove from the oven and allow to cool. As the doughut are cooling prepare the glaze, if you are using this, by melting the chocolate in a bowl placed over a pan with water that's been gently brought to the boil. When the chocolate has melted, add a splash of almond milk and stir in until dissolved. You may wish to add a splash of maplesyrup too depending on how dark/bitter the chocolate is you are using. Continued in the comments below 👇👇👇

A photo posted by Best Of Vegan (@bestofvegan) on

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