Este adolescente demuestra que la comida vegana no tiene por qué ser aburrida

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Un joven, una cuenta de Instagram con 400 mil seguidores y sus recetas favoritas.

“La vida es demasiado corta para la comida aburrida”, así se presenta en Instagram Jose, un chico vegano de 16 años, quien se encarga de fotografiar sus preparaciones y al mismo tiempo, de difundir el veganismo.

Todas las fotos que comparte llevan la descripción de los ingredientes ocupados, lo que se puede comprobar en la descripción de sus recetas y ya ostenta más de 400 mil seguidores.

Con la finalidad de desmitificar la idea de que la comida sin carne es aburrida, de tal forma que sus platillos son coloridos, apetitosos e inmediatamente comienzas a salivar si bajas por su feed.

La mayoría de sus preparaciones culinarias llevan fruta fresca, bayas, chocolate, semillas y de seguro ninguno de sus helados, smoothie bowls, pies, tartas o waffles es igual a otro.

La cuenta de Instagram de este adolescente demuestra que los jóvenes no sólo buscan la comida chatarra, o aquello que es más sencillo de preparar, sino que también están interesados en mantener un estilo de vida saludable.

Dale un vistazo a sus fotos a continuación:

Time for Chocolate Cake!🎂🍫😍🙌🏽 With raw vegan cashew whipped cream, frozen raspberries and blackberries on top and fresh raspberries plus more whipped cream in the middle💖☺️ I also decorated it with some melted dark chocolate!🍫🍫Resharing this recipe as it is one of my faves! Hope you are having a wonderful day!💜 Recipe, Cake: Dry: 2 cups all purpose flour 1/2 cup cocoa powder 1 1/2 tsp baking powder 1/2 tsp salt Wet: 1 1/2 cup almond milk 3/4 cup raw sugar (or coconut sugar) 1/2 cup coconut or almond yogurt (I have used both) 1 tsp vanilla extract 1 tsp apple cinder vinegar Preheat oven at 350F(180c). Whisk the dry ingredients until well combined. In a different bowl whisk all of the wet ingredients and stir into the dry. Mix to make a smooth batter and transfer to greased or lined cake pan (I used a bundt cake pan). Bake for 30 to 35 minutes or until toothpick from the center comes out clean. Let the cakes cool for 10 minutes then remove from the pan and let it cool completely before slicing or layering with the cashew whipped cream. Whipped cream: 1 cup raw soaked cashews (at least 6 hours) 1/2 cup water 1/2 tsp stevia powder 1-2 tbsp agave nectar 1/2 tsp vanilla extract In a blender add all of the ingredients and start blending at medium speed, stop to scrape down the sides if you need it and blend until smooth.

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Hello everyone! These are some raw vegan lucuma and banana cheesecake cups with a chocolate base🍫🍰✨ I topped these creamy desserts with some frozen berries, bliss balls made with leftover crust and some raw chocolate💙💙 Lucuma is a peruvian fruit that contains many nutrients like iron, zinc, calcium, vitamin B3 and protein. It also has a sweet maple-like taste💛💛 Here in Peru people use it in lots of sweets and desserts but lots of them are not healthy so these are perfect when I want something delicious, familiar and filled with nutrients💕 Hope you are having a lovely Wednesday! Base: 1 cup raw almonds 1 tbsp cacao powder 1 cup pitted dates 1-2 tbsp agave nectar Filling: 1 cup raw cashews soaked for at least 6 hours 5-6 tbsp lucuma powder 1 frozen banana 2 tbsp agave nectar 3 tbsp coconut oil 1 cup non-dairy milk Process the base ingredients until it forms into a dough, line a muffin pan and place dough at the bottom, place pan in the freezer. In a blender add the filling ingredients and blend until smooth, add more liquid if needed. Take the muffin pan out and pour the filling on top of the base, let it chill in the freezer overnight and take them out 5 minutes before eating so they are creamier. (Recipe for raw chocolate in my last video)

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