My name is Bianca Osbourne, I am an Edmonton Alberta based professional chef and certified holistic nutritionist, and my company is The Vitality Kitchen. My team and I specialize in healthy prepared meals, catering and engaging cooking classes, geared to foster health and wellness from the inside out. Our motto is Eat Well, Live Well!
As a wellness professional with a culinary focus it’s important to support companies that share similar values. In the Vitality Kitchen we believe in simple food, made from high quality ingredients- the smaller the ingredient list the better; because meals made from good ingredients tastes better. Yoso is a product I can stand behind because almost every single client can consume it without worrying about allergic reactions, which gives us peace of mind serving it. Being a part of the community is a no brainer, because we can stand behind the product 100% of time.
Vegan Eggnog Smoothie
I love this recipe because it evokes the flavour of the holidays, but without all the risk you find in conventionally prepared eggnog- raw eggs, need I say more? Served over ice and this drink is fit for any time of year.
½ cup Yoso Vanilla Coconut Yogurt, frozen
½ cup light coconut milk
½ cup hemp seed milk
¼ tsp ground nutmeg + 1 tsp for garnish
¼ tsp vanilla extract
To freeze the Yoso Vanilla Coconut Yogurt for use in the smoothie, freeze in ice cube trays.
Add all ingredients to a blender and blend until completely smooth. Serve with a sprinkle of nutmeg.
Vegan Cacao Raspberry Muffins
Makes 8 muffins
Chocolate and raspberry are two peas in a pod, as they effortless pair together with one flavour complimenting the other. Yoso in this recipe ensures a moist end result that will have you questioning if this recipe is actually good for you- it is!
1 cup whole wheat all purpose flour, GLUTEN FREE substitute ½ cup quinoa flour ½ cup brown rice flour
½ cup raw cacao powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp coconut oil, melted
¾ tbsp olive oil
1/3 cup raw honey
½ tsp vanilla extract
¾ cup Yoso Chocolate Coconut Yogurt
¼ cup fresh raspberries
Preheat oven to 350oF and grease or line your muffin tins.
Sift together flour, baking powder, baking soda, raw cacao and salt; and whisk to combine. In another bowl beat the coconut oil, olive oil and honey together for about 2 minutes, until it becomes frothy. Gently fold in flour mixture in 3 batches, alternating with Yoso Chocolate Coconut Yogurt; and then gently fold in raspberries. Be careful to NOT over mix the batter.
Spoon the batter in the prepare muffin tins to ¾ full; and place a raspberry on top. Bake for 25 minutes, or until a toothpick can be inserted and removed clean. Remove from oven and allow to cool on a rack.
Store in an airtight container for 1 week.
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.