My mind is filled with an insane amount of thoughts at the moment, infinitely long to-do lists, hopes that things go according to plan, and much more. This past week, alone, I had a birthday (on the 18th), got a fresh hair cut, interviewed for a design job, and am now getting started on my first cookbook; that is without the social events that I’ve attended, a reception and a couple of birthday dinners. Pretty advantageous, I’d say! Tomorrow I have my second interview with the same company (!!!!), the day after is a 5K that ends in the OC Brew Ha Ha and maybe I’ll have a get-together for my birthday. Do you ever feel paralyzed when there is a lot on your plate? That’s kind of how I am at the moment.
But, I’ve had so many well wishes and great vibes sent my way that I’m feeling good and pretty confident. I feel as though next week may be a little calmer, but I could be totally wrong and it wouldn’t be the first time. But, let’s travel back to the 18th for a second and go over how my actual birthday went. It started with me totally failing at making some gluten-free pumpkin pancakes and tossing out the batter , but then I created something delicious and healthier which was a bonus. I’ve made pumpkinsmoothies before, but nothing as creamy as this; this smoothie is just the introduction to fall, which will be here–on the calendar at least–very, very soon.
The smoothie is delectable, but is a great bridge for the seasons, keeping its cool and still being light in comparison to the custard-y pumpkin pies that will soon be in ovens all over the country. Not to mention, it’s easily customizable to what ingredients you have on hand. No non-dairy yogurt? Just use non-dairy milk with no extra water. Maybe you want to use agave instead of maple syrup and add more spice? Go for it! The end product won’t be affected tremendously, so try this out without hesitation!
Can you believe that it’s almost September? Just thinking about it gets me super excited! After all, September does play host to my birthday (;)), the beginning of fall, and a new set of produce to work with. Fall is my favorite season; the weather cools, the aroma of damp leaves and smoke from fireplaces mixed with the lowering sun create this warm rusty aura around the thought of it. Alas, it is still Summer, and this smoothie uses some of its quintessential ingredients to end August on a good note.
Bright peaches with soft skin locking in their sweet juice grace counter tops all over the states, while humongous watermelons are being sliced and enjoyed at the last of the Summer BBQs this Labor Day weekend. What happens when you combine these two great fruits with a berry back-up singer and refreshing mint? A icy-cool treat that is great for Summer mornings. The addition of hulled hemp seeds ups the creaminess and protein content, a win-win!
It seems as thought it’s been quite a while since my last post (at least for this site), and I have a good reason for it! In the midst of being busy with recipes and freelance photography, my boyfriend told me that he had just found out this past weekend he’d be heading up to San Francisco for some work. He then asked if I would like to go with him, because I’ve never been there before, but also because he needed someone for the HOV lane. Mind you, this was about a day and a half before we needed to leave; talk about having no time to prepare for being gone for nearly a week!
We started making our way from Southern California to Northern, barely making it out of LA county because of the insane summer traffic. Hot temperatures for the entire length of the Grapevine had us sweating in our seats, due to a faulty air conditioner. Despite it taking nearly 8 hours to get there, we made it! Then, Corey decided to take a short detour before we headed somewhere to eat, at this point I had no idea where we were going. Sometimes he’s sneaky.
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.
This is a vegan food blog 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 photograph an event, test out a recipe, review your restaurant or just have a question you'd like me to answer email me at: firstname.lastname@example.org!