Hey Everyone! Yes, I’m still alive, as you may have seen on various forms of social media. This month started off pretty crazy and it has only gotten progressively crazier. I’m a little more than half way done shooting that second cookbook for Jess Nadel right now, the photos aren’t my usual style but I am really loving them! And as I mentioned before, I’ll be starting on the photos for Jason Wrobel’s book (finally), and am super excited about that. Most importantly, after that, I’ll be working on my own cookbook! Yay! I’m sure I’ll be putting out a call for testers in a couple of months, but I have to finish these major projects first.
I didn’t do an Expo West round-up post this year, but was thinking of doing it, still? I really tried some great products, and posted just a couple of my favorites on my instagram (favorite social media platform, by far). After all of the eating from the Expo and Vegan Street Fair, I felt that a healthier recipe needed to happen. What better way to bring a delicious dish to life than to do my second annual cooking video with the Vegan Zombie!?
Jon and Chris are some of my favorite dudes, and I always look forward to seeing them this time of year. Last year, we did the Peanut Butter Banana Choco Chip Chia Parfait (rolls right off the tongue, doesn’t it?), together and it was SO much fun! The emphasis with our video collabs is that the recipe must be easy and tasty, so I thought up this recipe where the ingredients are wholesome and you can make use of short cuts or go the homemade route.
I love that you can easily pop the black-eyed peas and sweet potatoes into the oven together, make your dressing and massage your kale, all within 25 minutes. Not only that, you get this great mix of textures from the warm, slightly soft sweet potatoes, the refreshing curly kale leaves, the creamy dressing and the crunchy roasted pepitas. All of these ingredients are easy to find and you probably have 80% of them in your house, right now!
Check out the video for the recipe below, and find the printable version further down this post.
Life has been a little odd lately. There are times of constantly feeling like I’m super busy and occupied, then lulls where I become so overwhelmed that I just sit and do nothing. Now, that doesn’t happen to often, although I know it’s good to take some breaks to relieve stress. But, in the midst of it all, I’ve rekindled my romance with fresh summer produce and the flavor and colors it brings to the table.
I recently went to my local Farmers Market and was greeted with an array of colors and scents. So many beautiful tomatoes and an assortment of stone fruit beckoned me to take them home, I wish I had room for everything! After buying some fresh nectarines, tomatoes, freshly baked Gilroy Garlic Sourdough (!), sprouts and a couple of other things, I headed back home feeling quite satisfied with my purchases.
Food isn’t the only thing that inspires me (contrary to what I may talk about on here ALL of the time ;)). With the great weather that Southern California has been having lately, despite the increasing temperatures and humidity, I’ve been finding myself outdoors more and more; staying active by riding mountain bikes and doing my fair share of hiking. I’m always surprised by the views and scenery that Orange County has to offer, especially considering that I feel like I’m surrounded by concrete most of the time.
When I’m not outside, I’m back in the kitchen playing with new recipes and trying to eat a little healthier. I just bought two huge bunches of Lacinato Kale and was figuring out how to incorporate some more greens into my dinner without getting my hands too dirty. I happen to have some basil on hand as well as some lemons and an assortment of seeds and nuts to choose from. Pesto it was! But, I chose raw pepitas to experiment with. Success!
This week I’ve been feeling so inspired when it comes to food and new recipes. I’ve been writing tons of lists of new ideas and pairings and really trying to come up with new things; well, at least new to me. I think it may have something to do with all of the awesome things that are happening this week. First off, Expo West (Natural Products Expo) in Anaheim is this weekend and I’ll be attending as press! This is huge for me, so I’m extremely excited to meet with different food companies and fellow bloggers. Second, Jill from Vegan Cuts with be coming down for the convention and we will be spending some time together the couple of days before it starts and doing awesome vegan things. Lastly, I received my new order of business cards today (for the Expo) and I should be receiving a copy of Vegan Junk Food: 225 Sinful Snacks that are Good for the Soul by Lane Gold in the mail this week!
Needless to say, this week(end) is going to be busy and I am incredibly excited for it all. Now, onto the edible stuff. I’ve been sneaking greens into meals in ways that I wouldn’t normally do. Green smoothies? Typical, but I still enjoy them. This dessert on the other hand, combines avocados, limes, coconut and.. kale? Yup, kale. It gives this sweet lil’ pie flecks of vibrant green, but adds nearly nothing to the taste. I told you it was sneaky, right? 😉
I’ve said it before, but raw desserts are some of my favorite things to make. They’re usually really easy to conjure up and execute, and they’re soy-free, gluten-free and processed sugar-free. This one is special because not only is it all that, it is nut-free to boot (unless you’re counting the coconut ;))! One bite of this creamy, cool pie and you’ll be more than glad that you cut into this cute dessert. With vibrant notes of lime from the fresh juice and zest, mellower flavors from the coconut and avocado and a slightly vanilla crust, you may find yourself indulging in another one.
After a decent break, here’s a simple and delicious recipe for Raw Wednesday. Because the holidays are typically filled with not-so-healthy meals, I’m trying to incorporate more raw and fresh foods into my diet. Breakfast bowls are one of my favorite ways to get a nutritious meal in at the start of your day, without using up too much of your time.
This dish utilizes seasonal produce, so even though it’s refreshing to the palette, it fits perfectly into the tastes of winter.
- 1 Pear, Chopped
- 1 Apple, Chopped
- 2 Small Tangerines, (I used Satsumas) Peeled and separated
- 2 Tbsp. Raw Pepitas (Pumpkin Seeds)
- 1/2 tsp. Ground Cinnamon
- Mix all ingredients in a bowl until the seeds and cinnamon evenly coat the fruit. Enjoy with a large spoon or fork! 😉