PlantBase Sunscreen

Do you remember PlantBase’s awesome, effective, paraben/chemical free all natural SPF 30 sunscreen from last year? It sold out before August was finished but I will be re-upping the stock and it will be available for pre-sale at last year’s price ($18) before going to this year’s price ($21) which reflects the fact that whole unrefined hemp oil and other ingredients in some cases quadrupled (and more, ugh) in price….sigh. Still an awesome price when you compare to a usual price of up to 50 dollars for the same awesome ingredients. While the sunscreen does use carrot seed oil, coconut oil, and raspberry seed oil as a natural SPF protection booster, the true, measurable protection comes from non -nano particulate zinc oxide. I do not use titanium. Zinc Oxide at 315 microns and higher cannot absorb into the skin, and is not an irritant. Hypoallergenic, safe for young children, and effective coverage. Nourishing solid lotion base the rubs in just super! Has water resistance, a great light scent, and is made of whole plant ingredients such as Shea, Aloe butter, hemp oil, coconut oil, pure vitamin e.

If you want to pre-order (pre pay also!)for pickup in very early April, I will sell the first DOZEN units at last year’s price. It always goes fast.

*lip balm coming soon, salt spray back in stock! Get ready for the sun, friends! Message direct to pre-order or ask any other questions. Else it will move into regular stock very soon after completion!

PlantBase Food and Natural Products's photo.

Always more soup!

This is a lovely Potato, Sundried Tomato, Artichoke, Zucchini, and Fresh Turmeric Chunky Soup with Capers. It tastes like a delicious mediterranean marinated and roasted vegetable deli experience, so hearty! I have this and many other soups, stews and other stuff frozen for you ready to go if you ever just want to skip cooking and have nutritious and delicious food made by me! A liter of this is only 9 dollars, or buy a mix of items for less than that even.

 

 

Secret Supper Pictures

Here is the “veggie volcano” I made you all for the EatClub Event this past weekend! It’s a layer of Rice, Seed, and Bean Biryani, A layer of Vegetable Jalfrezi, a layer of greens, a layer of Chole (Chana, chickpea) Masala, topped with a helping of Butter Schicken. Served with Imli (Tamarind Chutney), Mint/Cilantro/Coconut Chutney, and fresh made Naan!

The picture above is of the main. The first two dishes were: Opo (Bottle Squash) and Glass Noodle Pho  &  Jumbo stuffed Ravioli with Celery Perilla Cream Sauce

Hand made raised cinnamon nutmeg spice doughnut stuffed with pumpkin pie pudding, glazed with a thick maple frosting, and topped with hand made Caramel Sauce, my PlantBase Maple Fried Bacun, and served with a dollop of ice cream.

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It was pretty darn delicious!

Photos by Chantell (IG @maryjanes_vegan_muff)

Vegan Bacon Available to Order

Cruelty free, Plant Based DELICIOUS “Bacon” sits here, awaiting the saturation of homemade “bacon” grease with pimenton and maple…you can get a 1 pound pre-sliced slab ready to pan fry right of the bag for $20, or a 3 pound value pack for $40. You gotta try it! Brilliant texture, taste, and cruelty free!

Email me at plantbasefood@gmail.com

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Tangy Mango and Palm Heart Ceviche Recipe

 Here is a quick and easy recipe that tastes delicious and hits all the right ceviche notes for those that enjoy a beautifully coloured and textured and versatile side. Can be used as a salsa, a wrap base, tossed into greens, or just PLOWED THROUGH on its own.serves 6-8 1/2 cup portions

1 Mango, cubed
1 Grapefruit, juiced
4 Palm Hearts
1/2 tsp of green kelp powder
1 tsp tamari

3/4 cup grape tomatoes, halved
1 cucumber, diced small (like fresh cut salsa)
3/4 red spanish onion, diced small
3 tbsp of minced chive or green onion
1 tbsp of minced cilantro
1 tbsp of thinly shredded fresh basil
I extra large sweet hungarian or anaheim pepper, diced small
1 large medium diced avacado
juice of one lime
2 tbsp extra virgin olive or flaxseed oil
salt and pepper to taste
pinches of: cumin, chilli, and lime zest

This is easy. First, put your cubed mango in a bowl, and pour the grapefruit juice over it. if you have time to let it sit covered and refrigerated overnight or a few hours, do it! In a separate bowl, gently mix together the palm hearts, kelp powder and tamari together until coated.

Guess what? Take all the other stuff you chopped, and mix it together in a big glass bowl. This is like disco with all the colour, so don’t be hiding it. Then mix the mango and palm hearts in. Squeeze on the lime, add the oil, season it and finish with a light dusting of cumin, chilli and lime zest. Serve with tortilla chips and eat it as you would a salsa for a tangy appetizer, or use it as a fresh wrap base with greens, white cheese, beans, and fiery hot and sweet sauce. But definitely don’t serve it out of a tobacco spitoon can. That’s a terrible idea.

Carrot/Zucchini/Raisin Spice Muffin Recipe

Fire these Carrot/Zucchini/Raisin Spice Muffins off for mom today!

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These muffins are decently quick to make and FREAKING DELICIOUS.

LIST 1.)
1 cup whole wheat flour
3/4 cup pastry flour
1/4 cup natural sugar
1 tbsp ground chia or flax seed
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt

LIST 2.)
1/3 cup of pure maple
1/3 cup olive oil or apple puree if less oil is desired.
3/4 cup non dairy milk (coconut cream makes a good 50/50 split here as well!)
1.5 tsp pure vanilla extract
1 cup grated carrots
1 cup grated zucchini
1/2 cup raisins, soaked in enough warm water to cover them for 20 minutes. Drain raisins before adding.
1/3 cup chopped and toasted pecans ( or walnuts, filberts)

Start by soaking raisins and preheating the oven to 400F. Mix all dry ingredients from list 1, using a wire whisk to combine well. In a separate bowl, mix together the second list of ingredients, with the nuts and raisins added last. Add the wet to the dry, and mix until just combined. Fill greased or liner-set muffin pans 3/4 full, and bake 15-20 minutes (mine took 17) until an inserted toothpick or fork emerges clean. Makes 12-15 muffins. These can be easily (maple) glazed, or have cream cheez frosting added to them to make them carrot cake muffins! A crunchy topping works well also, but just on their own they are delicious!!!