I remember back in 2011 when my sister showed me the great vegan blog that is OH SHE GLOWS. At the time I was transitioning into a healthier plant based lifestyle and this blog honestly saved my life. I remember going to book stores looking for healthy cookbooks, searching through my mom’s cookbooks and even searching online and I couldn’t find ANYTHING that I didn’t have to modify. How on earth do I change a recipe to fit my lifestyle? It was so intimidating! So Angela’s blog meant the world to me because I didn’t need to change anything!
As the years went on ohsheglows.com was typed in my searchbar on the weekly and my family and I were happy, well fed campers.
When Angela released her first cookbook America went crazy!! She came a New York Times Bestseller within the year! All of her blogger fans, including me, were all so proud of her.
Now that the release of her second book is here, we all sit in anticipation to get out hands on the cook so we can race to the kitchen and whip something new and delicious up!
I was soo over-the-moon excited when Angela asked me to be a part of her NEW Cookbook Blog Tour.
…can we do a Q & A too?”
And she accepted! To not only do that, but also a book giveaway!!!!!! JUST FOR YOU!
Q & A with the lovely Angela
What was your goal with Oh She Glows back when you started it in 2008?I started my blog, Oh She Glows, at a time when I was unhappy with my career as a researcher and needed a fun, creative outlet to distract myself. I quickly fell head over heels in love with it, and discovered a passion for recipe creation and food photography that, to be honest, I never really expected to find! It’s been such an amazing adventure.
What types of changes did you feel with your body when you started eating more plant based whole foods?When I eat healthy, plant-based meals I feel on top of the world. I have a sense of calmness, consistent energy, and a positive outlook. I can focus on my work easily. In contrast, if I eat too much sugar or processed foods I often feel lethargic, moody, and anxious. Don’t get me wrong, my diet isn’t perfect and there are days when I eat poorly, but I strive to eat wholesome foods as much as I can because I know what a difference it makes in how I feel.
What was the first ONE recipe that made you famous?My Green Monster Smoothie! Eight years later, it’s still one of my most well-known recipes. A close runner-up are my Glo Bar (granola bar) recipes (you can find those recipes in my cookbooks).
Were you and Eric married before you started Oh She Glows?I started Oh She Glows about 2 months after Eric and I got married. We had recently returned from our honeymoon, were back to work full-time, and I needed a creative outlet or hobby in my life!
I bet he was so supportive through it all – Blog to Glow Bakery to Book. Are there any times that stand out where he really helped you through difficult times?Oh, he saves my butt nearly every week! I don’t know what I’d do without Eric; he’s incredibly skilled and runs the IT/business side of things. We’re a great team (even if we don’t always agree on things!).
All of your recipes are outstanding, from drinks to snacks, and main courses to desserts – what types of recipes do you like creating most and why?I’ve always had a sweet tooth, so I would say desserts! I absolutely love the challenge of taking a traditionally unhealthy dessert and making it into something that’s much healthier while still tasting amazing.
You’re friend with so many awesome bloggers throughout the net, if you could pick 3 other bloggers to share because of their healthy recipes and their artistic photographic flare, who would you pick and why?Oh man, soooo many! I’m in awe of the talent in the food blogging community. If I had to pick a, giving a shout-out to a few people I admire, it would be fellow Canadians Meghan Telpner, Laura Wright, and Erin Ireland.
How did the Oh She Glows Tea Shoppe come to be?We opened the OSG Tea Shoppe because I’m obsessed with all things tea and wanted to share my passion for it. After being disappointed with so many flavours of tea that I tried from the store, I wanted to create my own line that I absolutely adored. It was a fun process and we learned so much. In the end, we made the difficult decision to close the tea business after the first year so we could focus on developing The Oh She Glows Recipe App (which was super time-intensive, but something we enjoy even more!). Who knows, though, maybe some day in the future we’ll open up a cafe!
What is your #1 favourite smoothie ingredient?Frozen banana, for sure! I rarely make a smoothie without one unless I’m specifically trying to make a banana-free smoothie for the blog or book. It lends the best, ice cream–like texture with natural sweetness. Plus, you can’t beat how cheap they are.
If you could recommend 1 recipe, from your new book, to a non Oh She Glows fan, which one would convert them?My recipe testers went wild for my Fusilli Lentil-Mushroom Bolognese. Not only is it so comforting, hearty, and delicious, but it’s protein-packed, nutritious, and can be made in 30 minutes or less.
You are obviously radiant and glowing from the inside out. If you could give any health advice for what to eat, drink, or do daily (fitness etc.), what would it be and why?I’m a big believer in getting a lot of fluids each day. I start my day with a big glass of water mixed with a green superfood powder, and then I have a matcha tea shortly after. Both of these things give me loads of energy. I also love kombucha (which is packed with enzymes) when I need a fizzy mid-afternoon pick me up, and I just generally try to drink a lot of tea and water throughout the day. I also sleep with a small thermos of water beside my bed each night. This is a habit that I started when I was breastfeeding my daughter, and it’s stuck with me 2 years later. Whenever I wake up in the middle of the night (which is frequently at 9 months pregnant!) I have a sip or two of water to help rehydrate.When it comes to exercise, I used to be a chronic cardio girl (running was my main thing for a long time), but over the past year or two, I’ve really gotten into Barre3 workouts. I subscribe to their online videos so it’s super convenient to do at home, and I’ve really noticed a difference doing them a few times a week. Of course, when I have time I like to go to in-person classes because nothing quite motivates me more than a group workout setting! So now my motto is to do a mix…a bit of cardio and a bit of strength seems to be a great balance for me and never leaves me feeling burned out on one thing
Awesome answers – Thank you so much Angela!! It was totally awesome to have you on Mandy’s Healthy Life!! ♥ ♥
For any of you who are reading right now and are wondering about Kombucha, click HERE and see how you can make it at home!
These 2 recipes I am about to share with you are my 2 new fave from the book! The granola is so delicious and the crackers are the perfect way to eat hummus! Thank you Angela, for putting so much hard work into creating beautiful, mouth-watering, healthy recipes for us to enjoy EVERY DAY!
Roasted Hazelnut-Almond Granola Clusters
Sun-Dried Tomato and Garlic Super-Seed Crackers
VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, OIL-FREE, KID-FRIENDLY OPTION, FREEZER-FRIENDLY
MAKES 35 (2-INCH/5 CM SQUARE) CRACKERS
PREP TIME: 20 MINUTES
BAKE TIME: 53 TO 55 MINUTES
These elegant, chewy crackers are fit for a high-end bakery! Infused with sun-dried tomatoes, oregano,garlic, oats, and a slew of nutritious seeds, they taste like pizza, but they’re full of health benefits. The Combination of seeds is rich in healthy fatty acids and antioxidants, and the recipe is both gluten-free and tree nut-free. They may look intimidating to make, but they come together incredibly fast and easily. If you’ve ever been intimidated by rolling out cracker dough, you have to try this recipe; the dough doesn’t even require a rolling pin. Simply spread it out with your hands!
1/3 cup (75 mL) sun-dried tomatoes (dry, not oil-packed)
1 1/2 cups (375 mL) boiling water
1 cup (250 mL) raw hulled sunflower seeds
1 cup (250 mL) gluten-free rolled oats
1/4 cup (60 mL) hemp hearts
1/4 cup (60 mL) raw pepitas (pumpkin seeds)
1/4 cup (60 mL) white sesame seeds
2 tablespoons (30 mL) black sesame seeds or more white sesame seeds
2 tablespoons (30 mL) whole chia seeds
3 tablespoons (45 mL) ground chia seeds
1 1/4 teaspoons (6 mL) garlic powder
1 large clove garlic, grated on a Microplane
2 teaspoons (10 mL) dried oregano
1 teaspoon (5 mL) coconut sugar or natural cane sugar
1 teaspoon (5 mL) dried basil
3/4 teaspoon (4 mL) fine sea salt, or to taste
1/8 teaspoon (0.5 mL) cayenne pepper, or to taste (optional)
1. Preheat the oven to 300°F (150°C). Line two standard baking sheets (13 × 18inches/32 × 40 cm) or one extra-large baking sheet (15 × 21 inches/38 × 53 cm) with parchment paper.
2. Place the sun-dried tomatoes in a bowl and cover with the boiling water.Set aside to soak for 5 to 10 minutes.
3. In a large bowl, stir together the remaining ingredients.
4. With a slotted spoon, scoop the softened sun-dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water. Process the tomatoes until minced. Alternatively, you can chop the tomatoes by hand—just be sure to chop them very fine so the crackers are easy to slice. Scoop the tomatoes into the bowl with the seed mixture.
5. Add the tomato soaking water to the bowl with the seed mixture. Stir for about a minute, until the water has been mostly absorbed by the seed mixture and is no longer pooling on the bottom of the bowl.
6. Transfer half the seed mixture to each baking sheet (or if using one extra-large baking sheet, spoon all of it onto the sheet). With your hands, spread the mixture starting in the center and pushing outward,until you form a large, misshapen rectangle, no more than 1/4 inch (5mm) thick. The mixture will be very wet, but this is normal. Be sure that the dough is uniform in thickness and the corners aren’t too thick.
7. Bake for 30 minutes. Remove the baking sheet(s) and using a pizza slicer, carefully slice the dough into large crackers. Carefully flip each cracker using a spatula or your hands. Don’t worry if a couple break here and there! If for some reason the crackers are sticking to the parchment paper,just leave them asis and remove them after the second bake.
8. Return the baking sheet(s) to the oven and bake for 23 to 25 minutes more,until the crackers are golden. Watch closely during the last 5 to 10 minutes of baking to ensure they don’t burn. Remove from the oven and let cool on the baking sheet(s) for 5 minutes. Transfer the crackers to a couple of cooling racks and let cool completely. Store the cooled crackers in a paper bag on the counter for up to 1 week. You can also store them in an airtight container in the fridge for up to 1 week or in a freezer-safe zip-top bag in the freezer for 3 to 4 weeks. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300°F (150°C) for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!
Tip: To make ground chia seed, in a high-speed blender, grind 1/2 cup (125 mL) chia seeds on high until a fine powder forms. Store any unused ground chia seed in the fridge in an airtight container.For 9-Spice Super-Seed Crackers Omit the sun-dried tomatoes and use 1 1/2 cups (375 mL) room-temperature water (it doesn’t have to be boiling since we’re not soaking the tomatoes anymore). Swap the garlic powder, garlic clove, oregano, basil, salt, and cayenne for 1 batch (about 2 tablespoons/30 mL) of my 9-Spice Mix (page 258). Proceed as directed.
Wanna win a copy?
Comment below with your answer –
How did you discover Oh She Glows and why do you want this book!
And you’ll be entered into this draw!
*This contest is open to Canadian and US residents only please.*
A winner will be chosen on Sept 13th, 2016
Congrats Nicole Sousa!! You have won the NEW Oh She Glows Cookbook!
Thank you so much for participating in this contest on Mandy’s Healthy Life!!
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Pictures & Recipes are from Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ashley McLaughlin.