book review: 100 best juices, smoothies + healthy snacks {giveaway + bonus recipe!}

{photo credit Emily von Euw}

How exciting is it too see so many amazing vegan cookbooks being released - so much goodness + beauty. It is even more exciting when you have seen blogging friends grow leaps + bounds with their art and publish not one, but two vegan cookbooks- both with amazing recipes and beautiful photos.

I remember with Em first started her blog, you always got the feeling this girl was going to be someone that makes a huge impact on the world through her love of food and living a healthy wholesome lifestyle. It was such an honor to have the opportunity to review her latest masterpiece:

100 Best, Juices, Smoothies + Healthy Snacks!

It was like Christmas day all over again when my copy arrived in the mail - this book is beautiful, easy to follow recipes and the results of whatever you make are sooooo good!

When I saw the recipe for Dark Chocolate Chip Oat + Hemp cookies I instantly knew this was the first recipe I was going to tackle, and let me tell you it did not dissapoint.

Dark raw chocolate, cashews, hemp seeds + oats make a raw cookie that you can eat for breakfast, lunch or dinner + in-between. I am going to warn you these cookies are really, really addicting.

Incredibly easy to make these cookies alone are worth getting yourself a copy of this amazing book. Not only does it include incredible snack, but also some of the most creative juices + smoothies I have ever come across with the benefits of each in her recap. The names are pretty awesome too!

Today I am lucky enough to give one  reader a copy of this beautiful book!

Simply enter below for your chance to win.
Open to U.S. and Canadian residents only.

To tide you over, I am sharing a recipe also from the book which is just as amazing as the Hemp Cookies!

{photo credit Emily von Euw}

Chocolate Mylk

from 100 Best Juices Smoothies and Healthy Snacks

by Emily von Euw

printed with permission of Page St. Publishing

Chocolate. Mylk. Need i say more?

Makes: 4½ cups (1 L)

Follow the recipe for spiced mylk, adding 1–2 tablespoons (28–56 g) of cacao powder and, if you like, 1 tablespoon (28 g) of maca powder.

Spiced Mylk

1 cup (125 g) raw nuts, seeds or coconut meat

3 cups (237 mL) water

1 tsp cinnamon powder

½ tsp nutmeg powder

1 tsp vanilla extract

Pinch of pink Himalayan crystal salt

3–5 pitted dates

Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water. Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white. Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.

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