Hi guys! I’m super excited to share an extra-special treat with you today: a GUEST RECIPE from one of my favorite plant-based ladies out there, Jasmine Briones!
Jasmine is the author of the very popular Sweet Simple Vegan, where she promotes healthy easy plant-based living and positive body image. Sweet Simple Vegan is all about showing you everything you need to lead a sustainable lifestyle and is full of some of the most delicious recipes and entertaining Youtube videos out there. It seems like there is something new every time I go on her page.
I started following Jasmine over a year ago and am blown away by her big talent and bigger heart. Below I have one of our favorite recipes from her blog as well as an exclusive interview with the lady herself.
Name: Jasmine aka Sweet Simple Vegan
Where do you live? Los Angeles
What’s an interesting fact about you that your followers don’t know?
That is actually a tough question as I do share a lot on my pages. I actually had to turn to my partner for this one because my mind blanked, and we remembered the perfect fact! I used to take break dancing classes as a teenager, ha!
How would you describe/ categorize your blog?
Vegan Food & Lifestyle Brand
What inspired you to start a blog?
I was inspired by the positive response I was gaining on Instagram for my recipes. There were a lot of requests for written versions of my recipes and after following other food bloggers (Vegan Richa, Minimalist Baker, Vegan Yack Attack, etc.) I decided to take the leap!
You’re incredibly honest about your own story and food journey. What do you hope your readers get from your blog?
I want people to be able to get to know me as a person so that they can feel a more personalized approach and presentation of a conscious vegan lifestyle. I know people often get caught up in regimented plans/bullet pointed information and get lost as to how to get started or live their “new lives” as some may call it. I try to be as transparent as possible to allow the vegan lifestyle to seem approachable and accessible.
What is your favorite thing about your job?
Blogging isn’t actually my job, I should just first add in! What I love about blogging is that it is a creative outlet for me to have fun with! I started with a blank page (literally) and my page has grown and transformed alongside myself in my vegan journey.
People think that blogging is all rainbows and sunshine, but every profession has its challenges. Can you name a particular challenge you had with SweetSimpleVegan and how you overcame it?
In the beginning, I sort of felt lost and unmotivated, with no audience to speak to. It was hard for me to keep going as I felt my efforts were going nowhere, but I then spoke to other bloggers and influencers who encouraged me that my hard work would pay off. Although blogging is not my profession, it has still brought so much return in the sense that I am able to reach a large audience with a positive message and hopefully instill some change in their life.
You’ve accomplished so much at such a young age. What are you most proud of?
I am most proud that I have taken one of the most difficult times of my life and made something positive come from it. If it wasn’t for my experiences struggling
What’s your favorite recipe on SweetSimpleVegan?
That is a tough one! But if I were to choose, I would say my mom’s beans aka Sweet Simple Beans and my Date-Sweetened Banana Bread. Both are frequently made in my household because they are 1. Out of this world delicious 2. So easy to make!
What are your goals for this year? This month? Today?
This year I hope to actually make blogging my job as it was referred to before. Monetization of a personal blog is quite difficult and even after 3 years, I am still trying to figure it out!
As for this month, all that is on my mind is Thanksgiving – my family party, my blog recipes, and my friendsgiving event! It all seems like it is coming so fast and I have not made any plans yet—whoops!
Today I would like to find some time to just wind down and appreciate everything I have to be grateful for 🙂
You’ve built an incredible and hugely-successful blog. How do you think you built SweetSimpleVegan into what it is today and what advice would you give to beginning bloggers?
The best advice I would like to give is that this is a learning experience and nothing will be perfect. You cannot expect to not make mistakes! You will learn so much from those mistakes and it will only make you a better blogger. With that, I think that you shouldn’t also beat yourself up if your blog doesn’t live up to your vision/expectations, it might actually be better! J
I would also like to mention that this was all a learning experience for me, and I was not experienced in this realm of things at all! What I love the most about blogging is how much you learn and grow during the process, and how apparent that is to your readers. My blog has evolved, and will continue evolving each year and that is the beauty of it. Everyone should embrace the fact that their blog is a personal reflection of themselves, and will never be the same as another person’s which is amazing! That’s why I love both blogging and reading blogs J
What does your absolute perfect day look like?
Food styling, editing, and hanging with my two boys Chris and Berry. I honestly love making food into art and even though it may be a tedious task, I have fallen in love with the process and outcome.
What’s your favorite?
New ingredient- Kelly’s Croutons Smokey Chipotle Cheezy Parm
New blog – I’ll admit that I’m not new to this blog, but I have been so in love with Feasting on Fruit lately!
Beauty product- Cocokind organic facial repair serum!
Fitness routine- I love weight training, but with my struggle with sciatica, swimming has been my favorite!
Mantra- “Love Yourself, Choose Health”
Connect with Jasmine:
- 1 can cooked unsalted chickpeas (drained and rinsed)
- 8-10 soft pitted dates (soaked in hot water for 10 mins then drained)
- ½ cup gluten free rolled oats (roughly ground in recipe)
- ¼ cup shredded unsweetened coconut
- 1 tbs baking Powder
- 1 tsp baking soda
- 1 tbsp of chia seeds + 3 tbsps water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup vegan chocolate chips or chunks
- Preheat oven to 400 F and line a baking sheet with parchment paper. Mix the chia seeds with the water and allow it to sit for 15 mins to thicken.
- Blend all ingredients except the chocolate chips in a food processor, until smooth.
- Mix in the chocolate chips (in that bowl or in another if easier).
- Scoop 2 tbsp sized rounds onto a baking sheet and flatten them out to about ⅓".
- Bake for 18-20 minutes.
- Cool then dig in.