Food Blog!

Firstly, wish you a very happy and productive week my fellow readers! πŸ‘©βœŒοΈ
I’m so excited today to write this Lol.
Here is what I posted on my Instagram account a day ago!
Also, if you aren’t following me on my social media accounts, do it now! I regularly post so much inspirational and good content on each of my social handles, they not only will help you stay on track, but it’s a fun and glamorous approach to self-help! You can connect with me here –

It only takes one click!

INSTAGRAM

FACEBOOK

TWITTER

PINTEREST

And now…
I know I haven’t been able to give you time personally, and by that I mean my late replies, but I have so much going on right now – medical 😷 many deadlines to meet πŸ˜“Β  (university paperwork and tonnes of assignments!) I barely have time to breathe!! But, I have been regularly posting on my blog here – that way I can keep up with my promise of delivering good content every time and at least connect with you all virtually! Lol Writing and sharing my passion – keeps me saneΒ Β πŸ’–Β  (I share, share and share! I believe we grow when we connect with each other, rather than going alone all way…)
Aaaannd….
I have been thinking of starting a food blog. Don’t worry, everything will be delivered here itself. That way, you won’t have to switch between two different blogs or click on some link that directs you to a different website. It’s my way of making things more personal and easy for you!
Cooking is something very therapeutic. As much as enjoying a delicious meal later on, cooking is a way of letting stress out. Maybe some of you will understand this, maybe some of you won’t. If you don’t enjoy cooking, tell someone about these recipes that I’ll share and enjoy together!Β 
After all, “Aspire To Inspire” is my motto and to make every effort to keep self-help more convenient and glamorous rather than boring or “taboo” as social media and some people make it seem.
I’ll be sharing vegetarian and vegan recipes…
(Fact Check : I’m a vegetarian and hence want to share some of MY personal recipes. Been a vegetarian since birth Lol. It’s not something I follow because it’s a trend or something that sort nowadays. If some of my recipes seem too unconventional, you’re free to substitute meat, dairy or eggs into the “vegan” part, but keep the basic recipe framework the same!)
P.S. No offense to the people who are vegan/vegetarian by choice. going cruelty-free or any personal reason. We all have our own choices and make our own decisions. I respect you for that!
Do you want me to start food blogging? Is that a yes or yes?
….Aaannyyway….
This is a vegan brownie cheesecake πŸ€“πŸ˜‹!! Tasty and pretty! Who said vegan/vegetarian food is boring? You’ll love this cheesecake I swear 😍😍😍!!! If chocolate is your drug, you MUST try it!!!!

 

Aaaannd – I thought of starting a food blog just so I can share some really amazing vegetarian/vegan recipes (of my own with) you. These will be amazing 😁 If you want, I’ll start sharing recipes and write about food, food blogging and everything healthy and packed with nutrition with a little dose of the sweet tooth – leave a comment below πŸ‘‡ and let me know…

 

Baked this vegan brownie cheesecake and it turned out a-m-a-z-i-n-g!

 

 

Now, Do you want this recipe?

 

Here we go…

(Again, if you’re vegetarian or eat eggs, substitute the “vegan” part for dairy and eggs, but keep the basic recipe the same!!! ❀ )
Crust: 1/2 cup (almonds+pistachios+cooked adzuki beans), 5 Medjool dates, 2 tbs maple syrup, 25 gr. unsweetened cocoa powder, 1 tbs coconut oil, 2 tbsp vegan choco chips:

Preheat the oven to 180 degrees. Blend all the ingredients except the chocolate chips. Once the mixture is well blended, add the choco chips. Put the dough in a muffin pan (this is a 6 little muffin one) and bake for 15 mins. Let the brownies cool and once they are at room temperature, blend until you get a “crumbly consistency.” Add 2 tbsp of peanut butter+regular butter and press the mixture onto the bottom of a mini cheesecake pan.

 

Filling: 1/2 cup cashew nuts, 2 tbsp cacao powder, 4 tbsp maple syrup, 1/2 cup coconut cream:
Let the cashew nuts soak overnight, drain and blend them with all the ingredients until you get a smooth cream. Put the mixture on the crust, put a layer of hazelnuts, and let it in the fridge for at least 6 hours.
Topping: Vegan chocolate and raspberries. Melt the chocolate and decorate the top with it πŸ¦„ put as many berries as you can! ❀ let thaw 20 mins before having a slice!
❀
xx, Aishwarya 😘

 

Feel free to ask any questions or share your ideas in the comment section below. Alternately, I’d really appreciate for you to share this content on your social media platform if you found it useful so that others can benefit from it too. If you have any doubts or want a personal clarification, send me an email on eclipsedwords@gmail.com. For more inspiration, fun, and smiles, follow me onΒ Instagram

Happy Blogging! β™₯β™₯β™₯


Thank you for reading. Love you for that! β™₯

—–Have Hope. Keep Faith—–

Copyright. All rights reserved. Β©

Creative Commons License

This work is licensed under aΒ Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


Follow & Support Eclipsed Words on these social platforms. It’s a great way of showing your love and support.

It only takes one click!

INSTAGRAM

FACEBOOK

TWITTER

PINTEREST

Any Inquiries/Say Hello – eclipsedwords@gmail.com


ECLIPSEDWORDS BY AISHWARYA SHAH | NOVEMBER’2018 | ALL RIGHTS RESERVED Β©


24 thoughts on “Food Blog!

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.