Adjust for your taste:

  • Heat about 1 cup of tablea in a saucepan. Do not boil.
  • Remove from saucepan into a heat proof bowl
  • Add maple syrup or agave syrup 
  • Add 1 tsp of vanilla extract 
  • Pour in 1 cup of chocolate almond milk
  • Stir well
  • Smear vegetable oil onto flat tray or plate and shape tablea into thin circles
  • Add chopped almonds, dried cranberries, chia seeds and/or other ingredients you’d like and push down so it sticks to the chocolate 
  • Put into fridge for 1 hour to harden

Enjoy! (Great with tea or coffee!)

 Thank you to my friends and family for helping me create this consciously aware fashion line! It has been a journey!

 SOLTI became an ethical line naturally; honestly, I wasn’t aware with what I was doing, I was just being me in the process. I like to find ways in which I can help others and the environment, and collecting “waste” fabrics just happened to be part of the creation. I found joy in knowing that every piece of “waste” fabric could be turned into something useful and beautiful for someone else, and that it would make even a small difference in the environmental impact.

 I learnt that in China, 26 million tonnes of textile is waste annually! The environmental impact there must be colossal! After visiting landfills here in Cebu, I could just imagine how great our impact to global warming is, and thats when it hit me, I could help make a difference.

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 Most of our SOLTI pieces are reversible, which also helps you buy less, store less, and pack less when you travel. In Britain, the average person only wears 70% of the clothing in their wardrobe. 30% is a lot of space wasted!

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 “All our textiles have been recovered from fabric cast aside by large manufacturers. This reduces the need for landfill space and lessens water and air pollution. Through our holistic approach, our designs are created with you and the planet in mind.”

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 Mix and match your pieces with our individually sold items – SOLTI knows that every body is different and beautiful in their own unique way.

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 Though we are focusing on reversible swimwear and activewear clothing at the moment, you can be sure to expect more from SOLTI by the end of the year!

Did you know that each of our Cebuano handmade SOLTI pieces are named after Philippine Islands?

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I hope to grow, create more, and help more❤

Please help me spread SOLTI’s cause! Visit and share my online store – www.soltiactivewear.com 

Simple and light, perfect for dinner.

– Boil 1 teaspoon of sesame oil with 3 cups of vegetable broth (I used one from Healthy Options)

– Add 1 onion, 3 cloves of garlic, 1/3 a large carrot, and a handful of broccoli

– If you’d like, add soy meat/tofu to the mixture and let cook

– After 3 minutes, add the noodles of your choice (I used a mixture of rice & glass noodles) and cook for another 2 minutes

– Add a tablespoon of liquid aminos or vegan soy sauce and 1 teaspoon of chilli flakes

– Squeeze in some lemon and it’s ready for you to eat!

Enjoy!❤

Preheat oven to 350 degrees celsius & mix all ingredients together in a food processor:

– 3 ripe medium sized bananas

– 1 1/2 cup of peanut butter

– 1/2 cup of almonds

– 1 cup of oats

– 2 tablespoons of coconut flour/flour of your choice

– 1/4 teaspoon of baking soda

– 1 teaspoon on vanilla extract

– 1/4 cup of maple syrup

– 1/4 teaspoon of sea salt

– 1/4 cup of almond milk

(Make sure the mixture is not runny. Add more oats till you get a thicker mixture.)

Put mixture into an oven-safe dish and bake at 350 degrees celsius for 15-20 minutes.

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Remove from oven and let sit for 10 minutes.

Coconut Sugar Glaze:

– 1/2 cup of coconut sugar

– 1 tablespoon of virgin coconut oil

– 2 tablespoons of unsweetened almond milk

Mix ingredients together with an electric hand mixer and then pour and spread glaze on top.

I sprinkled some cinnamon on top of my cake :]

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Enjoy!

Live cruelty free!❤

This is my first time making an apple crumble AND ice-cream! Pretty happy with how it turned out :] I hope you enjoy these delicious, cruelty-free, vegan desserts!

Peal and dice 3 red apples and 1 pear

Heat saucepan and put in the apples and pear

Add a tablespoon of brown or coconut sugar (I mixed half and half), and a teaspoon of cinnamon powder

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Mix and stir for 4 minutes then place the contents into an oven-safe dish

Pre-heat oven at 350 degrees F

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Mix 1 1/2 cup of oats into a bowl with 1/2 cup of agave or maple syrup, 1 table spoon of coconut sugar, 3 tablespoons of coconut oil, 1 teaspoon of vanilla extract, a pinch of mineral salt, and a tablespoon of cinnamon powder.

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Sprinkle oats evenly on top of the apple and pear mixture and bake in the oven for 20-25 minutes or until oats are golden brown and crunchy

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Cappuccino cinnamon ice-cream without ice-cream machine

Make sure you have time to make this! I made this without using an ice-cream machine and it took about 6-7 hours to complete.

 1 can of coconut milk – 400 ml

1/2 cup of cappuccino flavoured soy milk (S&R)

1/4 cup of agave or maple syrup (S&R)

Mix into a pan and bring to simmer while stirring, then empty pan into heatproof bowl and leave to cool for 30 minutes

 Add 1/8 teaspoon of salt, 2 teaspoons of vanilla extract, and 1 tablespoon of cinnamon into bowl and stir

Place bowl into the freezer and let it freeze for 2 hours

Mix the icy mixture aggressively with a fork until smooth and creamy

Place bowl back into the freezer and repeat after 2 hours

Do this a total of 3 times

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The final product! Vegan apple crumble & cappuccino cinnamon ice-cream❤

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Cycling around Stanley Park was so much fun and the scenery was superb!

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We worked up our appetites… The Naam is a 24 hour Vegan/Vegetarian Restaurant in Vancouver.

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Michael had the Tempeh Reuben; marinated tempeh with melted cheese, grilled mushrooms, mustard, sauerkraut & grated beets, on a whole wheat burger bun.

I ordered the Asian Noodle Bowl; rice noodles, bean sprouts, broccoli, red pepper, shiitake mushrooms, deep fried tofu and vegan tempeh strips, in miso broth.

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Our meal was good, but I would have to say that Mike ordered the tastier dish. The noodle bowl was full of vegetables and tempeh but I wish the miso soup had more flavour. Over all it was a good and healthy meal! I now know where to go when Im hungry at 3AM in the morning in Vancouver!

Im back! Canada was so beautiful, and the food was insanely delicious! I was able to hit up some great Vegan/Vegetarian restaurants while I was there, and while road tripping to Calgary from Vancouver, we stopped over a beautiful town called, Banff.

Nourish Bistro was the first international Vegan/Vegetarian I tried since turning vegan, so you can imagine what I was like reading ALL the options I had to choose from! (I was drooling much more than a kid in a candy store)…

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This is the 420 Burger. Yes, I chose it because of the name… It had a charcoal bun! Interesting, and super yummm :p

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The side salad; so simple but so delicious with grape vinaigrette.

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The BEST dish we ordered, the Mac & Squeeze; qnocchi in a creamy coconut and smoked paprika sauce.It seriously tasted better than any mac & cheese I’ve ever had. I need to try and make this!

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Nourish Bistro was so delicious, it had NO MEAT in the menu and there were vegan, vegetarian, and gluten-free options. I wish I was able to try all the dishes!

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