Who doesn’t love a smoothie? They are insanely easy to make, (usually) a healthy meal choice, and really hard to mess up! Although, I say that now, and the next time I make a smoothly it’s going to end up awful. How can you go wrong with berries and bananas, though? Add in some greens and a little coconut and you have the perfect breakfast.
I’m going to need to stock up on some healthy recipes for the rest of the week, because this Saturday may just be a disaster. Why, you ask? The 3rd Annual LA Vegan Beer Fest. I went last year and did a couple of posts on it, and had an amazing time; so, I am very excited for this weekend and look forward to hanging out with cool vegans/vegan enthusiasts/beer lovers. For me, it doesn’t get much better than that.
Back to the healthy part of this post, the recipe! Also, I’ve been inspired by a couple of other blogs (mostly Smitten Kitchen), and am going to start linking back to past recipes for each year; this is about to get embarrassing.
I’m in a bit of a rush today, unfortunately, so this post may be more brief than others! The reason for this is that I’m working at the Coachella Music Festival and Stagecoach (selling merchandise) and will literally be away from my computer (and blog! ) for over three days, three weekends of this month. I’m not really looking forward to it, but it’s money, right? That’s why I’ve spoiled you silly with recipes THREE DAYS IN A ROW! Not that you’ve noticed.
Now, onto the muffins! This recipe was a little finicky, so make sure that you have the right proportions here. I made these so that I could bring them out with me to Indio this weekend if I needed snacks. Who knows what kind of food is going to be there and if it’s vegan, I feel that it’s probably best to bring your own. I’ve never used mango in a baked recipe before, and it turned out so moist and subtly sweet; when eaten with the warm blackberries and crunchy pistachios, it was an absolute delight.
Note that I specified that the pistachios be salted; when you take a bite into these muffins, the pistachios give them a delectably buttery taste that makes them quite the pleasure to eat. I hope that everyone has a great weekend, I’ll be posting again, soon!
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Please join in on the #berrylove fun by linking up any berry recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.
Sometimes I feel the need to explore more with spices and herbs that I rarely use. In this case, I was thinking of what to make for breakfast. I knew that I wanted berries in it because this month’s theme for the bloghop is berries, but that seemed a little boring. Really, when you hear the word oatmeal, it’s not usually awe-inspiring; but, it does remind you of comforting moments when you start your day off with a warm, satiating breakfast.
Back to this morning’s oatmeal, I thought about another one or two ingredients I could throw in there that would complement the tart berries and the slight hint of maple syrup. Searching around my spice cabinet, I was contemplating sprinkling cinnamon in there, but that’s a pretty standard oatmeal ingredient, I feel. What other spices lend themselves to sweet dishes? Another look-through and my eyes set their gaze upon a near-full bottle of cardamom, maybe I’d found something that could work?
Let me tell you, this most definitely worked! I was a little shy with adding the spice, but after a few pinches it was perfect. It has been a while since I’ve had a fruity oatmeal, and it was just so good. So good that I ended up texting my mom telling her that she’d love it. Now, it looks like I’m kind of obligated to make if for her.
Delicious sorbet made with: 1 large frozen banana (sliced), 1.5 cups fresh pineapple, 1 cup of frozen blackberries, and 1/3 cup of water. Blend together until smooth then place in freezer for 30-60 minutes if you’d like a thicker mixture. A healthy dessert, that is super easy to make!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!