Chocolate Chip Cookies!!

Hey guys! Lately I've been craving an easy and totally delish recipe for chocolate chip cookies. Ever since going vegan it's all I've wanted. We've got a store here in RVA called Ellwood Thompson's that sells them, and let me tell you they are to DIE for. But I can't spend $3 per cookie when all I wanna do is eat an entire batch plus left over dough... SO I did my hunting and found the PERFECT recipe! hope y'all enjoy! Let me know what you think if you try these :)

HERE'S WHAT YOU NEED:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (make sure they're vegan!!)
1/2 cup sugar
1/2 cup packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish

AND HERE'S HOW TO DO IT:
Preheat the oven to 350° F

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for a few hours. Do not skip this step.

Line two rimmed sheet pans with parchment paper, I recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Don't over bake!!

And enjoy!!!

Hope you guys like these! If you try them be sure to share with me!

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YOGI INTERVIEW: KELLY FROM OM ON

Hey Hey Hey! Today we interviewed the woman who started it all! Kelly, the owner of Om On yoga! See what she's got to say about yoga and being an entrepreneur!!

Tell us a little bit about yourself. Where are you from? What is your favorite hobby other than yoga?
"I’m from the Midwest. I grew up in northwest Indiana and came down to Richmond for work at the time, I loved it so much I stayed! In terms of other hobbies, I’m really into sports. I spin, I work out a ton, anything outdoors! I also love reading, travelling, and listening to music of all kinds. I listen to a ton of folk music and really all genres, though I’m not super big on country."

When did you first become interested in practicing yoga?
"I started freshman year of college. That was 16 years ago! Actually, I was an athlete and injured at the time, so through that, it was kind of recommended to me. Although looking back, I’ve always been really tied to a more holistic, mindful lifestyle and definitely have incorporated rituals and lifestyle habits that align with that for quite some time. It really just fit and opened up a lot for me."

When did you decide to dedicate yourself to yoga personally and professionally?
"Personally, I made the dedication to the practice a few years in. At first, it was simply another movement modality and then it started to become more of a lifestyle."
"Professionally, I opened the studio here 6 years ago. Our 6th anniversary is actually coming up this month! There was that commitment with opening here, and two or three years in, I moved out of my corporate career and into teaching yoga and managing the studio full time."

What/Who inspires you most?
"I’m deeply inspired by my parents. They both were entrepreneurs and just visionaries. They were my biggest fans and I’m their biggest fan! I’m really deeply inspired by my students as well. I feel like that’s the greatest gift of teaching. Each and every time I teach, students come in and are working through things on their mats and just the dedication and inspiration that they send is so, so amazing. It really truly is the greatest gift."

What keeps you motivated to work hard when you’re feeling low?
"My whole life motto is to be of service and to follow my heart. I’m always thinking about how I can better my life, but also how to better the lives of those around me. I kind of take the approach of you have to put your own oxygen mask on before you can put someone else’s on. So, I think that’s the biggest thing for me, taking the time to ensure that I’m coming always to a place of honesty and compassion, and really making an effort to allow that to be shown, whether it be through my words or actions or relationships."

What does yoga mean to you?
"Yoga really boils down to one word for me, which is connection. That’s connection more deeply with myself. It’s connection with others (teacher-student, human beings) and as well, it’s connection with nature and our environment."

Tell us how you started OM ON, what inspired you to start your own business?
"I wanted to do something that gave back. I’ve always been personally steeped in the practice of yoga and in movement-based modalities, as well as living a holistic lifestyle. So, it kind of all came together: my desire to help others and this being the best way that represented my skill set to do that. That’s really the reason why I decided to open a studio and that’s still the guiding light. I hope to empower others and offer a place that brings many people into a community that can support and inspire them, not only on the path of yoga but also in life. We have what we consider our Om On family and we really mean that. Students are like family and growing with them in the practice and in life is beautiful. It’s really an awesome thing to be able to do."

What have been some challenges that you faced in starting Om On?
"I started and we had a full-time team here, but I also worked full-time. So, any of the time I was spending on the business was mainly like weekends, so that meant a lot of long hours and not a lot of breaks for me. I think with any new endeavor, you hear a lot of opinions and views as to what’s the best step and what you should or shouldn’t be doing. I would say it was always a struggle for me to come back to what I knew I should do and just try and move forward knowing that I could only do the best in that moment, as well as to know that there was no need to necessarily look outside for all of the answers."

How did you attract customers/how did you market Om On?
"We really opened here with very little marketing aside from a website. We did some personal mailers and things like that. Then from that, we really started to bring in social media, which has been very beneficial to us. But, to be honest, I still think that our best marketing is word of mouth. We really try and exceed our expectations of what we consider a great, empowering experience and community, and so if and when we do that, someone may say something to their friend about it, and new people may come and hopefully stay."

What is some advice you would give to young entrepreneurs who want to start their own business?
"I think that it takes a clear cut vision, really knowing what you’re passionate about and figuring out all of the tangibles that go with that. So, what exactly that experience you’re looking to create looks like. And then also, asking the question “why?” Sometimes we move forward but then we don’t really know why we’re doing it. Always come back to that question of “why?” I think it also takes a dose of practicality and reality because starting any new path, especially the small business path, is difficult. It takes getting the right team in place and having the right vision, it takes a little bit of luck, and definitely a lot of hard work and long hours. Some people maybe think there will be a lot of freedom in moving into their own thing, and there certainly can be pockets of freedom, but you always carry that tie and responsibility. It’s different from a typical 9-5 job in that aspect."

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PEPPER PIZZA

Are you ever just hanging out with your vegan self and you're like, "Dang, the one thing I really miss about being nonvegan is pizza, man oh man pizza is soooooo good." WELL GUESS WHAT! YOU'RE ABOUT TO DIVE RIGHT INTO THE BEST BEST VEGAN PIZZA YOU WILL EVER HAVE! And we aren't even kidding here on this one... This pizza is incredibly addictive. Let's go!!

HERE'S WHAT YOU NEED:
1/2 cup red peppers
1/2 cup yellow peppers
1/2 cup onions
tomato sauce
Italian seasonings
oregano
tarragon
1 tbsp olive oil
Trader Joes pizza dough
vegan parmesan cheese to sprinkle on top

HERE'S HOW TO DO IT:

preheat your oven to 425 F

spread your sauce!

Salute your veggies together in a pan with oil for around ten minutes, or until dark
Seasoning with herbs as you mix

Add veggies to your pizza with cheese sprinkled on top

Bake for 17-20 minutes!!

And enjoy!!!! Seriously guys, this pizza is so so so so so so so good, we can't stress that enough. You've GOT to make this! 

And if  you do, we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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CARROT CAKE PANCAKES

HELLO! Today we are going to show you how to make the tastiest pancakes you'll ever have in your life. AND! Not only are they carrot cake, but they are carrot cake, coconut, AND VEGAN! GO VEGANS WOOP WOOP! Wanna know how to make these beauties? Keep readingggggg....

HERE'S WHAT YOU NEED:

1 cup flour 
1 cup shredded organic carrot
1/4 cup coconut shreds
2 tbsp coconut sugar
1 tbsp melted coconut oil
1 tsp vanilla extract
1/2 tsp sea salt
1 3/4 cup coconut milk
Toppings: blueberries, black berries, maple syrup, bananas in between pancakes

HERE'S HOW TO MAKE IT:

Start by mixing flour, carrots, and coconut shreds together in a large mixing bowl.

Add your sugar, vanilla, salt, coconut milk and melted coconut oil. Stir well until all clumps are gone. 

You should have reached a very thick consistency here. If it's too dry, add a bit more coconut milk.

Heat 1 tsp coconut oil on a non-stick pan over low-medium heat. 

Using a ladle, spoon one about 3/4 cup of pancake mix onto pan. 

Grill for 4-5 minutes or until golden brown, and then flip and cook the other side.
 
Layer pancakes with bananas, and then add your toppings and drizzle with maple syrup and butter cream frosting. Enjoy!

 If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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VEGAN INTERVEIW: JENNA FROM FRESCA

Hey guys! Today we're coming at you with an interview with the owner of Fresca, a local vegan/vegetarian restaurant here in Richmond! Jenna is a vegan herself and totally sweet. We sat down with her and asked her some questions about having an all veg restaurant and her life as a vegan :) Check it out!

Tell us a little bit about yourself. Where are you from? What is your culinary background?

"I'm originally from DC but I moved down from Richmond twenty years ago. My dad is a chef, he's had a restaurant since I was five, so I grew up in the restaurant business."

When did you first decide to become vegan? Why?

"I became vegetarian when I was nine, nobody in my family was vegetarian but I thought it was totally crazy that we were killing and eating all the animals, and luckily my parents were really cool, they really supported me and then I became fully vegan when I was twenty which was sixteen years ago."

What were some of your favorite foods growing up?

"Well it was hard because this was in the early 90s so all I could eat was like pasta, but now it's amazing. But I really always only wanted vegetables, I know vegans now do a lot of fake meat stuff, but I just can't get into that, I just want vegetables."

What does veganism mean to you?

"So I take it a bit further, veganism to me means not having anything at all that has to do with animals, and not just eating. I don't wear leather, I don't rent a car if it has leather seats, nothing like that, I check all my makeup products, there is not a single trace of animals in my life."

When did you first open your own restaurant?

"Fresca has been open for five years here, which in restaurant years is quite something."

What was your goals for the restaurant?

"I was really tired of having to go to meat restaurants, I don't eat there anymore, I don't like the smell of meat, I just can't deal with it, so I wanted a safe place for vegans and vegetarians, and know that their server isn't lying to them, there isn't actually chicken stock in the soup, that there's really no meat."

What was the most challenging part about opening Fresca?

"The fact that we don't have meat. A lot of people get really scared, I have to deal with a lot of meat and potatoes people, they walk in and see kale written really big and don't know how they feel about it. It's just convincing people that they can still eat good meals with out meat, showing them that it's still food, and that it's still good."

What is your favorite part about being a restaurant owner?

"My customers here are amazing. They get so excited, like I know that when I go into a vegan restaurant I'm so overwhelmed cause usually you only have one choice, but you can just see them when they come in so excited by all the options."

What are some tips you would give someone wanting to be vegan, but is hesitant?

"Vegan is extreme, I would say, you can't really do it unless you're ready, cause then people feel like they want to cheat, and then they feel like they did cheat which makes them upset with themselves, which makes them feel like they can't do it. But just take it slow, and do your research, take it slow and just do it when you're ready."

What is your favorite vegan recipe on your menu?

"Right now... it changes all the time, but I just put the new burger menu up, and I'm having a really good time creating those. They are really satisfying, with lots of flavor."

How do you maintain a healthy diet on a low budget?

"Cook at home, buy in bulk, know what you're eating, eat as few ingredients as possible but eat your rainbow."

What’s the number one question that is asked when you tell people you’re vegan?
"How do you get your protein? But there is protein in almost everything you eat, just because you aren't eating a literal hunk of animal protein, which your body can't even break down all the way... We have vegan body builders who come in and I mess around with them like, "Heyy where do YOU get your protein!" It's really a silly question."

+++++++

And that's all from Jenna! Thanks for an awesome interview and some great cookies! (Seriously guys, go to Fresca and try the chocolate chip cookies, they are heaven)

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AVOCADO TOAST

Hello Hello! Sorry we've been a little MIA lately! Things have been so super busy lately! Lots of yoga and lots of "I'm so so sore oh my god I can't feel my legs" But we're back, better than ever and have loads of new stuff for you! So to start things off, here's some avocado toast! It's super easy and super DUPER delicious!

HERE'S WHAT YOU NEED:
avocado
chopped onions
chopped tomatos
bread

HERE'S HOW TO DO IT:

 Slice and toast your bread

Mush and mash up your avocados. We mushed ours up so it was still somewhat clumpy and pretty thick. It was a good mix of thick yet creamy.

Thank spread it over the toasted bread and sprinkle the tomatoes, onions and sesame seeds. Then drizzle some balsamic vinegar and salt and pepper

And there you have it! Enjoy!!!

 If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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STRAWBERRY NECTARINE FRUIT LEATHER

GOOD MORNING! Are you sitting around your house thinking, "Wow, I could really go for a fruit leather right now, man oh man those are good." Well guess what!? You're long awaited cravings are finally coming to a satisfying end! And in three easy steps you too can enjoy homemade fruit leather!

Here's the thing, I have a dehydrator which makes things super simple and easy, BUT if you DON'T have one, don't fret! It's still easy as that kid who made the fruit tart on Disney Channel that one time.

HERE'S WHAT YOU NEED:
sliced apricots
sliced strawberries

HERE'S HOW TO MAKE IT:

preheat your oven to 175 F

cut up the good stuff!

 Puree!

Pour it evenly and spread it on parchment paper or a silpat
COOK FOR FIVE HOURS!

Okay, so you may not ease your crazy fruit leather craving immediately, but you can wait five hours to indulge can't you? We believe in you.

ENJOY!

If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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