Homemade Veggie Broth

This past weekend, I made some vegan pho (recipe to come) and didn't have enough homemade veggie broth so I bought a carton from the store. It was then I realized how disgusting store bought veggie broth is. While it was sufficient for my recipe, it made me appreciate my homemade version so much more! The best part about it is that you don't have to buy anything to make it! Simply use the kitchen scraps you already produce.

Anytime you prepare vegetables, save all of the tops, peels, and bottoms in a plastic bag and pop in the freezer. Once you have about a gallon full of various scraps, empty into a stock pot and cover with water. Bring this to a boil and then reduce to low heat simmering for a few hours. Once the broth smells fragrant and is a nice yellow, remove from heat. Allow to cool and use a fine mesh strainer to remove all veggie scraps. Pour into jars to freeze or store in the fridge and use within a week.

A few things to keep in mind-
1. Try to use a variety of vegetables. If you only use potato skins, your broth will only taste like potatoes.
2. Stay away from bitter items like cabbage, cruciferous and root veggies.
3. Keep the onion and garlic scraps to a minimum as they are very potent.
4. Be sure to wash the veggies! You don't want dirty broth!

This is one of those recipes that I use over and over again. I don't know how I ever lived without it, in fact. It's great for soup bases, adding to pasta sauce or even to cook beans in!

Lots of Love,

Exquisite "Sheepskin" Rug

*cute dog not included

If you're like me, you love those plush, cozy rugs popping up everywhere. However, when you're at the store ready to purchase said rug and see a price tag of $199.99 you realize your desire of soft heaven is simply not worth it. Well, I have the best of both worlds. A DIY! With this tutorial, you can create one for around $20!

1. You will need:
tape measure
length of artificial sheepskin fabric

You need to measure the approximate space you'd like the rug to cover. Keep in mind, these are designed to be accent rugs. You can make a bigger rug, however most stores sell fabric in yards. As such your rug will only be 3ft wide unless you sew/glue several together. 

Take a trip to the fabric store to buy the "sheepskin" fabric. I bought 4ft by 4ft and it made two accent rugs. Before you pay, make sure you find a coupon! Never pay full price for fabric, I got 40% off. 

2. Once you have your fabric, using the marker draw a VERY LIGHT circular shape. Its ok if your circle is more blob shaped; it makes the rug look real.

3. Cut your rug! The rug will shed, this is normal. I ran the hose end of my vacuum along the outer edge to get rid of the loose hairs. 

Accessorize your rug as you see fit! Depending on the fabric you use, your rug MAY BE machine washable on a gentle cycle. However, the rug will shed so don't wash it too often.

 Enjoy the lux life y'all. 

Lots of Love,


Secretly Healthy Chocolate Cake? Seriously!

For the most part, eating healthy is pretty manageable. But at certain times of the month (cough, cough) I CRAVE chocolate. I NEED chocolate if I'm going to survive. Of course, a few squares of good quality dark chocolate will using satiate this desire but once in a while--cake is on the menu! As delicious as cake is, it's not likely to win a health award any time soon. However, I'm all for easy swaps that add a bit of nutrition to my treats. Plus this recipe is vegan! 

Now I'll warn you: its a pretty complicated recipe. (LOL)
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one box chocolate cake mix
one can pureed pumpkin 

Mix until fully incorporated. I recommend spraying the cupcake liners with non-stick cooking spray as these are gooey! Transfer into liners, filling about 3/4 full. These don't rise very much so keep that in mind. Bake at 350 degrees for about 16 minutes. You'll want to pull them out once the tops are stiff but they're not completely cooked as they will finish cooking as they cool. Let them cool in the pan for a few minutes and then transfer to cooling rack. THAT IS IT! 

I blitzed some store bought frosting with the mixer and piped it on top. You could omit the frosting and add some dark chocolate chips on top after baking for a muffin-like confection. 

The best part about these treats--YOU CAN'T TASTE THE PUMPKIN. These taste just a good as regular cupcakes. I cannot claim this brilliant invention as my own because a friend shared this recipe with me and I'll be forever grateful!

Lots of Love,

Guilt-Free Chocolate Mousse

This pudding requires three ingredients and literally takes three minutes to assemble! It’s delicious and not nearly as chemical ridden as the store bought instant puddings. Plus it tastes better. You could eat it straight or add fruit to it (strawberries anyone?) You could layer it in a parfait or even spread it on a cake as frosting. Yum! You will need: coconut cream, cocoa powder & liquid sweetener (I like maple syrup). Coconut cream is the layer of cream-like substance on the top of a CHILLED can of coconut milk. You can also buy a can of coconut cream at well stocked grocery stores. And if you’ve never tried this stuff—it’s the bomb!
Coconut Cream Chocolate Pudding
1 cup coconut cream
2 tbsp cocoa or cacao* powder
2 tbsp liquid sweetener
Combine all with fork. Bask in delicious glory.

In general my ratio is 8 parts coconut cream to 1 part sweetener AND 1 part cocoa powder. The beauty of this recipe is that you can experiment as you’d like! If you like a stronger chocolate flavor; simply add more cocoa or cacao powder!

 *Cacao is a less processed version of cocoa powder. It tastes the exact same and can be used 1 for 1 in place of cocoa powder. Read this for more info! 

Try it out and let me know what you think!

Lots of Love,