OK so for the next month I am going to attempt to be zero waste and I am posting this here so I actually feel accountable 🙈There are actually so many packaged goods at the supermarket that can be made at home for a quarter of the price (talk about that student life) and without all the unnecessary packing and weird numbers in the ingredients list. Like granola holy heck there is no way I am paying $16 for a packet 🤑 This is currently my favourite 😋 INGREDIENTS 1 1/2 cups (135 g) gluten-free rolled oats 1/2 cup (40 g) unsweetened coconut flake (large flakes are best) 1/2 cup (54 g) slivered raw almonds (or raw almonds, chopped) 1/2 cup (50 g) raw pecan halves 1 Tbsp (12 g) sugar 1/4 tsp sea salt 3 Tbsp (45 ml) coconut oil 1/3 cup (80 ml) maple syrup 1 tsp pure vanilla extract Mix in a large bowl and bake for 25 minutes at 160C. They key is to leave it to cool for a good 10 minutes before transferring to a container so it can get super chunky 👌🏽And yes that is a turmeric latte what am I turning into

insta :@zoeatery

Cardamon infused black rice breakfast pudding because I was really feeling myself this morning 🍒 I used: ¾ cup black rice ½ tsp + ½ tsp cardamom 1 ½ cup boiling water ½ cup rice milk 3 tbsp sweetener ½ cup blueberries Place rice in a pot, add ½ tsp of cardamom (or two cardamom pods) and pour boiling water over it. Leave it like this for a night. In the morning add ½ cup rice milk, sweetener, and more cardamom, cover and bring to boil over a medium heat. Uncover, decrease the heat and simmer for about 7 minutes, stirring from time to time, you want it to be tender. Then add blueberries and cook for one more minute and there you go you have a stylish breakfast my friend

Honor your cravings 🌈🍭 The only difference between these cookies and your standard run of the mill cookie is I used 2 tbsp ground chia seeds mixed with 6 tbsp water as a binding agent instead of eggs 🙌🏼and if you want to be healthier you can substitute regular flour with oat flour (I just blend up oats in a nutribullet)  . INGREDIENTS Dry Ingredients 1 ½ cups gluten free oat flour ½ cup gluten free rolled oats ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Wet Ingredients ¼ cup + 2 tablespoons melted coconut oil (or any other vegetable oil) ¼ cup coconut/brown sugar ¼ cup pure maple syrup 2 chia eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes) 1 teaspoon pure vanilla extract Add-in Ingredients 1 cup vegan chocolate chips Mix ingredients (in the order listed) in a large bowl and bake at 175 C for 8-12 minutes :) 

I don’t know if this is the case for where you live but free yogurts are hella overpriced in NZ so I made my own soy yogurt using....silken tofu. Now I’m a firm tofu kinda gal (the texture of silken tofu kind of freaks me out) but it actually forms a really good high protein dairy free yogurt 

I used 1/2 packet silken tofu, 1/2 frozen banana, 2 tbsp coconut milk, 1 tsp lemon juice, 1 tbsp maple syrup and a handful of frozen strawberries and topped with tahini, a little bit of leftover coconut yogurt and lil’ bliss balls for all the fatssss 

Also I changed my name!! Do you prefer @veganzoejessica?

Ya girl is back ❤️ Lately I've been so immersed in my internship, work, and my university course load, which would be wonderful... if I wasn't neglecting creativity and little outlets like this blog that fill me with light ✨Striving for balance and to not hold myself to such unrealistic standards ❤️ Thank you for supporting this platform

Today’s ‘idk just eat it’ lunch bowl-I might have overdone it on the protein a bit here with the edamame, tofu, black rice and peanut dressing but hey let’s just embrace it ✨ 

Fun lil blueberry and lavender smoothies ✨

Back to uni and saying goodbye to summer 😪 Not complaining though at least I can use the cold weather as an excuse to drink more hot chocolate 🙈 plus I'm a low key nerd This hot chocolate was made with cacao powder, coconut milk, whipped coconut cream and a dash of maple syrup (which I should really stop buying 💰)

Pancake time 💃🏻 These lil babies are so fluffy 🐏, wholesome, tender, slightly nutty, perfectly sweet🍭& super easy to make! I used 90g oat flour, 120ml almond milk, 1 tsp apple cider vinegar, 1 tbsp tapioca starch, 1 tsp baking powder, 2 tbsp coconut oil and 3 tbsp maple syrup and served with blueberries and sweetened coconut cream 😋 Yay for appetising vegan food!!!

Beetroot and carrot soup Just cook 1 onion, 2 carrots and 3 celery stalks (all chopped) in some olive oil, add 4 chopped beetroots, 500g chopped potatoes, 1 bouquet garni, 4 cups vegetable stock and 1 cup cold water and bring to the boil. Simmer, partially covered for 1 hour until the beetroot is tender👌🏽served mine with roasted chickpeas, chives, and coconut cream and this cost me less than $1 per serving yay

A smoothie a day keeps the doctor away 🏥🌟 This one was made with 1 frozen banana, mango, fresh mint, spinach, a dash of lemon and lime juice and 1 cup of coconut water and lets be real I poured it into a cup to drink after taking the photo 🐒

insta: @veganzoejessica

✨🌷🌻 Salted caramel oatmeal (made with 4 Medjool dates, 1 tbsp maca, 1 tsp cinnamon, pinch of sea salt and a dash of vanilla extract) topped with granola, coconut yogurt, orange, tahini, coconut, nectarine and frozen blackberries from the garden 😊 insta: @veganzoejessica

Nutella and banana toast, vegan, refined sugar-free and pretty healthy 👌🏽You can find this recipe (and a whole lot of my other recipes) at https://www.wholesomeculture.com/blogs/news