Wednesday, December 04, 2013

BEAUTY FOR A CAUSE: "BeYOUtiful" FUNDRAISER









 A few pictures from today's Seneca Student Federation "beYOUtiful" fundraiser event for the Typhoon Haiyan Fund at Seneca College King Campus! Thank you to all the students, and staff who came down to support this event. 

Make-up got did, nails got painted, hair got curled, straightened, sprayed, and massages were in super high demand - Rhey De Castro has magical hands. We hope to do a similar event next semester so stay tuned!!!

Thank you to Noe A Maltais for allowing us to run this event through his club and for having such amazing club members who helped make this day happen.

A HUGE thanks to my last minute volunteers who saved the day, we could have not done this without you!


Monday, December 02, 2013

ROASTED RED PEPPER HUMMUS


A couple of weeks ago Gastropost from the National Post asked if I'd be interested in joining them on their weekly food missions. I thought it would be fun, so I said yes. This week's mission is called Small Plates - Big Flavor. While it is acceptable to go out for dinner, take a picture and send it in, I thought I'd make my own flavourful "small plates" dish.






I chose to make a creamy roasted red pepper hummus, and oh my is it ever good. I knew that as soon as mom and little brother came home they would devour it. I cut up some cucumbers to use as chips, washed a few baby carrots and served some corn chips to go on the side. It was done in 15 minutes. 

I would call that a total success! Bonus: it's low fat :)













ROASTED RED PEPPER HUMMUS
*makes approx. 1/2 litre
Ingredients:
  • large can of chickpeas
  • 4 red roasted peppers
  • 2 tsps. of garlic pure
  • 1 tbsp. of tahini
  • juice of 1/2 lemon
  • himalayan salt & fresh group pepper to taste
Steps:
  • Throw all ingredients into a high speed blender and blend until a smooth paste consistency is achieved.
  • Serve with your favourite veggies, chips, and enjoy!



This hummus is so delicious it took all my willpower to not eat it all by the spoonful. This is the picture I chose to submit to Gastro post, I'm keeping my fingers crossed to get that newspaper feature!

Please do yourself a favour and make this, it takes 10 minutes to make tops, and you and yours will love it!

Love,
Lorena

BLUEBERRY PINEAPPLE RAW SMOOTHIE BOWL



Sometimes smoothies can get a bit boring - when that happens, pour it in a bowl, throw some of your favourite sliced/chopped fruits in, sprinkle your favourite topping (granola, nuts, seeds, hemp, chia seeds, etc.) and you've got a new and exciting breakfast. If you're in a hurry, pack it in a mason jar and go!!!



This morning I made a blueberry-pineapple smoothie, sliced some banana, sprinkled with raw hemp hearts and topped off with a few blueberries. Totally raw, totally yum, and totally filling.



BLUEBERRY PINEAPPLE RAW SMOOTHIE BOWL
*makes approx. 4 servings

Ingredients:

  • 10 pineapple spears
  • 2 bananas
  • 2 cups of frozen blueberries
  • fresh blueberries
  • 3 tbsps. raw hemp hearts

 Steps:

  • Throw the pineapple, 2 bananas, frozen blueberries, 3 tbsp. of raw hemp hearts, and enough water to get the blender to move - blend until smooth
  • If you want a swirly effect, blend all the yellow things first, pour into bowl and then do the same with the blueberries
  • Top off with bananas, fresh blueberries and raw, hemp hearts.
  • Enjoy!
























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