Since my last post about the book release, life has been wild! Amazon has it back in stock and it has hit #2 in vegan cooking, as of today. Yes! Last weekend, Joni and I ran JJ’s Snack Shack and sold tasty vegan eats at the CA Hot Sauce Expo in Long Beach. The day after that wrapped up, I had to prepare for my media/influencer/press launch party for the book; which I decided to cater, like a mad woman.
Wow. Just wow. The last couple of days have been a mixture of utterly exhausting, definitely challenging, and ultimately joyful.🎉 Yesterday, the influencer/media book launch for #VeganBowlAttack happened, and I'm so happy with how it turned out! With the help of @so_delicious, @WFMLosAngeles and @pollutiontv, I was able to host (and insanely cater) this shindig! We served five dishes from the book, including the super delicious S'mores Pudding Bowl pictured here.🍫 We also imbibed @betterbooch, snacked on @beanfieldssnacks and jumped around in a Bounce House! (Yes, I'm a child) Thank you, so much to everyone that came and to those of you that helped make this happen (@anourishedsoul you are a rockstar and I couldn't have done it without your help in the kitchen!) Check out the #VeganBowlAttack tag to see more of what went down!❤️🙌🍴
I’ll definitely be doing a whole post on the launch party, because it was rad! And only having a blurb won’t do it justice. Let’s just say, it was a success, and I am kind of, totally exhausted. On top of that, it has been HOT here in California! Humid, high temps and huge fires; pretty scary. When thinking of my next recipe, I knew it had to be simple, cold, and delicious. Apricot Blueberry Creamsicles to the rescue!
You know a recipe is stupidly easy when I struggle to take enough pictures for a blog post because there aren’t many steps! What I used for these delectable frozen treats: one bowl, a couple of measuring vessels, a spoon, a knife, and popsicle molds. Pair that with 6 ingredients, and you have something that you can whip up in no time at all!
Other pluses: fairly high in protein and calcium, from Silk’s Plain Dairy-free Yogurt (sign up for discounts here!), and uses fresh Summer produce! Though, you could easily customize it depending on the season. You could also use the vanilla yogurt for even more of a creamsicle-vibe, though you won’t need as much maple syrup. With these monthly posts, I can honestly say this is my favorite non-dairy yogurt on the market! You can see where to find Silk products using their store locator.
Now, make this recipe, eat it for breakfast (as I have) and enjoy your week! I’m going to get back to cranking out photo projects and planning this book tour. 😉
Apricot Blueberry Creamsicles
- 1 1/4 cups Silk Plain Dairy-free Yogurt Alternative
- 2 1/2 tablespoons maple syrup
- 1 1/2 teaspoons orange zest
- Pinch of salt
- 1 cup thinly sliced fresh apricots
- 1/2 cup halved fresh blueberries
- 4- 4 ounce popsicle molds or close to it
In a small bowl, stir dairy-free yogurt, maple syrup, orange zest and salt together, until combined.
When assembling, I like to put a couple pieces of each fruit in the bottom of each mold, then top with a couple spoonfuls of yogurt mixture. Tap down gently so that everything settles and there are no air bubbles.
Repeat until you have used all fruits and the rest of the yogurt mixture; place sticks/popsicle tops in the molds and freeze for 2-3 hours. To get the popsicles out easily, run warm water over the molds for 10-20 seconds, then pull them out and enjoy!
Before I go, I’d like to thank VegNews and the people who voted, for including me in their 2016 VegNews Bloggy Awards! It is such an impressive list to be a part of, and I feel incredibly grateful for your support! <3
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂