Dessert, Featured, Food

Graham Cracker Crusted Pumpkin Pie Bars

December 12, 2018
Graham Cracker Crusted Pumpkin Pie Bars

Here’s a healthful twist on a holiday classic! While these Graham Cracker Crusted Pumpkin Pie Bars are both vegan and gluten free, they’re not lacking the ambrosial scent and delectable flavor of their conventional counterpart. Cheers!


Ingredients:

Crust

Filling

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1/3 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup full-fat canned coconut milk (use only the white creamy portion)
  • 1.5 tablespoons potato starch potato starch
  • 2 tablespoons almond milk
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • pinch of ground cloves
  • pinch fine grain sea salt

Directions:

  1. Preheat oven to 350°F. Lightly grease an 8×8 inch baking pan. Line the pan with two pieces of parchment paper, one going each way.
  2. For the crust: In a medium bowl, combine the graham cracker crumbs, melted vegan butter, and maple syrup until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan. Use your fingers to press the crust until smooth and even.
  3. Bake crust for 10 minutes, uncovered, at 350° F.
  4. Prepare the filling: In a high speed blender or food processor, add all the filling ingredients and blend until completely smooth, scraping down the edges as needed. When the crust has come out of the oven, immediately pour filling on top of the baked crust and smooth out as evenly as possible with a rubber spatula.
  5. Bake, uncovered, for around 40 minutes at 350° F until the filling has darkened slightly and it’s semi-firm to the touch (the filling will still be very soft and sticky). Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours.
  6. Slice into squares and serve immediately. These are perfect for breakfast the next morning with an espresso.

Notes:

  • Store leftovers in an airtight container in the fridge for up to a week or freezer for up to 3 months. 
Graham Cracker Crusted Pumpkin Pie Bars

Graham Cracker Crusted Pumpkin Pie Bars

Entree, Featured, Food, Sides

Vegan Kale Caesar with Crispy Roasted Chickpeas

December 12, 2018
Vegan Kale Caesar with Crispy Roasted Chickpeas

If you’re looking for a salad that’s equal parts healthy, satiating, and lusciously appetizing, I give you the Vegan Kale Caesar with Crispy Roasted Chickpeas. Superbly crunchy greens create the base for this antioxidant-packed powerhouse. A creamy, vegan garlic dressing offsets the natural toughness and bitterness of the kale. Lastly, the crispy roasted chickpeas and flavor-packed garnish add the necessary crunch factor that takes a salad from good to great! This recipe is vegan and can be made gluten free. Bon appétit!


Ingredients

Roasted chickpeas:

  • 1.5 cups chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder

Dressing:

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan, gluten free Worcestershire sauce (Try Wizard’s brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

Greens:

  • 1 small/medium bunch lacinato kale, de-stemmed 
  • 2 small heads romaine lettuce 

Garnish:

  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Fine grain sea salt, to taste

Instructions:

  1. Soak cashews in a bowl of water overnight. Drain and rinse.
  2. Roast chickpeas: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and pat dry. Place onto large rimmed baking sheet. Drizzle with olive oil and roll around to coat. Sprinkle on the garlic powder and salt. Toss to coat. Roast for 20 minutes at 400°F, then gently stir the chickpeas around on the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
  3. Whip up the dressing: Add the soaked cashews and all other dressing ingredients (except salt) into a high-speed blender or food processor, and blend on high until the dressing is smooth (about 1 minute). You can add a splash of water or olive oil if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the garnish: Add cashews and garlic into a mini food processor and pulse until finely chopped. Add in the rest of the ingredients and process until the mixture is combined. Season with salt to taste.
  5. Prepare the lettuce: Remove the stems from the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large mixing bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 15 cups of chopped greens altogether.
  6. Put it all together: Add dressing onto greens and toss until thoroughly coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the garnish. Serve immediately.

Notes: 

  • This salad is best when served promptly after making. Leftovers can be stored in an airtight container for 2-3 days. 

 

Dessert, Featured, Food

Dark Chocolate Peppermint Fudge

December 12, 2018
Dark Chocolate Peppermint Fudge

It’s the most wonderful time of the year, but if you’re anything like me, your schedule is flooded with a plethora of holiday gatherings and festivities. Sometimes it seems impossible to fit it all in, show up on time and bring something delicious to share. Fear not, this Dark Chocolate Peppermint Fudge is quick, simple and has yet to not dazzle a crowd. This recipe is vegan and gluten free making it tempestuous for even the most finicky of eaters. Enjoy!


Ingredients:

Instructions:

  1. Line an 8×8 baking pan with parchment paper. Allow the paper to overlap the edges of the pan for easy removal.
  2. In a medium sauce pan, bring coconut milk to a gentle boil.
  3. Reduce heat and add chocolate chips and peppermint extract, stirring occasionally until mixture is smooth.
  4. Pour chocolate mixture into prepared baking pan; sprinkle with crushed peppermint, if you so choose.
  5. Chill in the fridge for 3-4 hours or freezer for 30 minutes until mixture hardens.
  6. Lift the fudge out of the pan by using the excess parchment paper edges, slice into squares or triangles and serve immediately!

Notes: 

  • Store leftovers in an airtight container in the fridge for up to a week. 
  • Omit peppermint extract and crushed peppermint for a simple, delicious chocolate fudge. You can then add your own twist with roasted almonds, coconut shreds, peanut butter. The options are endless!  

Fashion, Featured, My life

Interview With Off Duty Model/On Duty Citizen

November 27, 2018
My Interview With Off Duty Model/On Duty Citizen

Check out my recent interview with Off Duty Model/On Duty Citizen below.


OFF DUTY MODELS WHO CARE

HANNAH LARSON

1) What are some “big kid” activities you love to do that keeps you youthful?

I was a ballet dancer for fifteen years, so I’ve long associated the act of movement and expression with childhood joy. While I no longer dance, I try to implement some type of physical activity into my daily life. In addition, I love to paint and create beautiful content and imagery for my blog.

2) Beyond modeling, what are some cool projects, hobbies or side hustles you’re working on?

The Healthful Model is my blog where I communicate my passion for living well with a specific focus of food, fitness, travel and mental health. I place a strong emphasis on sharing information that’s backed by science and not by trends or brands. The advice I share is designed to be accessible, inspiring and inclusive to all.

Website: www.hannahblarson.com
Instagram: @thehealthfulmodel 
Facebook: Hannah Larson – The Healthful Model 
Twitter: @HealthfulModel 

3) Part of what’s so great about being a model is having a following on social media. What are some important messages you try to pass on to your followers?

In the early stages of planning my blog, I spent a great deal of time brainstorming the most important qualities I wanted the messaging and branding of my blog to transmit. Of those qualities, authenticity kept popping up.

My belief is that social media and digital platforms like blogging also come with a responsibility. When I share something with my community, I want them to sense my honesty and vulnerability. On our social feeds, we’re exposed to an endless stream of filtered, edited and contrived content. I’m trying swim in the opposite direction by sharing the truest version of myself in every post. In turn, this allows me to reach my readers in a deeper and more rewarding way; a human-like connection on a platform not initially designed for genuine connection.

4) You’re flying to a new city for a couple days of work. It’s a short trip- what are you packing?

  • Always a few pairs of high-wasted skinny jeans in different washes.
  • James Perse t-shirts and tanks.
  • A versatile jacket or blazer.
  • Leggings and sports bras for the gym.
  • A few scarves because they’re easy to pack and can completely upgrade a look.
  • 1 pair of neutral toned ballet flats, 1 pair of heels and 1 pair of athletic shoes.
  • My makeup bag filled with all my green beauty and skincare essentials.

 5) The fashion industry is quite wasteful, yet some companies and brands are trying to make a difference. Whether it’s a clean beauty brand or an ethical/sustainable company, do you have any favorites that stick out?

Beauty: W3ll People, Vapour Organic Beauty, Kosas Cosmetics, Acure and Coola.

Fashion: Vintage finds, Reformation and Rêve En Vert.

6) What are some of your go-to self-care rituals?

  • Exercise is always part of my daily ritual and usually comes in the form of a run. I have a love/hate relationship with running because I completely dread the act of lacing up my sneakers and getting outside, but always love the feeling afterwards. I also practice yoga either at home or at my local CorePower studio.
  • In addition, I choose to get my nutrition through whole-food sources rather than pills, supplements and potions, so fresh vegetables and fruits; fermented foods (like miso, kimchi or kraut) and plant-based protein are an essential part of my everyday self-care routine.
  • I also live with depression and anxiety. I choose the word live because I have learned to thrive with mental illness with the support of a psychiatrist and pharmaceuticals. Mental health is just as important as physical health and I have no shame in saying that these modalities play a crucial role in my self-care.
  • Lastly, sleep and meditation: 8 hours of sleep every night and 20 minutes of mediation or journaling to end the day. Nothing fancy.

All photos by Leo Lam