The first time I roasted pumpkin seeds, I burned the crap out of them. It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing – I didn’t even get to enjoy the fruits of my labour. Hrmph. Here is the... Read More The post How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive! appeared first on Oh She Glows ..read more

I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Behold, non-wimpy asparagus! Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender ..read more

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings. If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad. Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free ★★★★★ 5 from 26 reviews Yield 4 servings Prep time 25 minutes Cook time 30 minutes Total time 55 minutes Protein-packed and perfect for spring, this French green len ..read more

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film. Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly ..read more

Flax Glowballs Vegan, oil-free, soy-free Yield 10-12 large balls Prep time 5 minutes Cook time 0 minutes Chill time 60 Total time 5 minutes Inspired by my 5 minute Almond Butter Chews and PInterest. Ingredients 1 cup flax seeds, ground (or just use pre-ground) 1/2 cup rolled oats, ground into flour 1/4 cup Sucanat (or other dry sweetener like white sugar), or more to taste 1 cup mashed banana (~2 lg.bananas) 2 tbsp cocoa powder 1/2 cup chopped nuts (I used almonds) 1/2 cup shredded coconut, for rolling Directions In a blender or spice grinder, grind the flax seeds and rolled oats int ..read more

Roasted Spiced Chickpeas Vegan, gluten-free, nut-free, soy-free Yield 1.5 cups chickpeas or 3 (1/2 cup) servings Prep time 5 minutes Cook time 40 minutes Chill time 5 Total time 45 minutes Ingredients 1 (15-oz) can chickpeas (or 1.5 cups cooked) 1/2 teaspoon olive oil 1/2 teaspoon fine grain sea salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground ginger 1/4 teaspoon cumin 1/8 teaspoon ground turmeric Directions Preheat oven to 400°F and line a medium baking sheet with a couple pieces of paper towel. Rinse and drain the chickpeas and place onto paper towel. Add ..read more

Spiced Vegan Buttercream Frosting Vegan, gluten-free, grain-free, no bake/raw, nut-free ★★★★★ 5 from 1 reviews Yield 1 1/2 cups (375 mL) Prep time 5 minutes Rest time 20 minutes Cook time 0 minutes Total time 25 minutes If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just b ..read more

Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post put together. It’s a bit of a beast! Be sure to see the bottom of this blog post because I’m announcing a fun live event in celebration of Oh She Glows for Dinner (which launches next week!). I hope you’ll join us on Oct 14th at 7pm EST!! Skin care is such a personal journey, and I certainly don’t expect that what I do will work for you or that you should follow my routines because ..read more

Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.  First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled wit ..read more

Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now?  At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I ..read more