This just looks all kinds of amazing. Bahn Mi party!
This just looks all kinds of amazing. Bahn Mi party!
Attention San Diegans with charitable hearts! JoinKeep A Breast/Non Toxic Revolution for a very special evening in Encinitas! Come out & enjoy a 5 course Prix-Fixe vegan, organic, & local farm to table dinner, craft cocktails with organic gin & vodka, fresh pressed local organic juices. Details:
This event sounds all kinds of awesome, if only it wasn’t $200 a ticket! I’ve got about that to last me to the end of the month! But I sure do wish I could make it happen because the menu looks out-of-this-vegan-world. We’re talking “Caribbean Coconut Spring Rolls with a Spiced Brazil Nut Pate Heirloom Tomato Stacks with a Pistachio Pesto, Raw Mozzarella, & an Aged Balsamic Glaze.” I mean!
And it is for such a good cause! If you’re not familiar with KABNTR here is a little background:
Non Toxic Revolution’s mission is to inform, educate & inspire young people to revolt against the dangers of toxic chemicals in their environment & food supply especially those linked to the initiation of breast cancer. Its aim is to focus on prevention as a means to maintaining long-term health & well-being. NTR also provides alternative choices so that young people everywhere can make smart changes. NTR is part of The Keep A Breast Foundation’s mission to encourage youth to embrace prevention as a deterrent to breast cancer & other breast diseases & cancers.
It’s such an awesome cause & such an important issue for women of all ages. If you can afford the ticket price I highly encourage you to lend your support!
For menu, more information & tickets click: HERE
Did any of you catch green juice guru Joe Cross, of the documentary film “Fat, Sick & Nearly Dead,” on the Dr. Oz show recently? I (proudly) don’t have cable so I missed it too, but fortunately you can watch video clips here. And if you haven’t seen the documentary, I cannot recommend it enough. It’s a life changer! Here’s an overview:
Documentary filmmaker & health advocate Joe Cross discovered a whole new body by vowing to change his life & his health by only drinking fresh fruit & vegetable juices for 60 days. When Cross started filming Fat, Sick and Nearly Dead, he was 100 pounds overweight, on multiple prescription drugs & suffering from an autoimmune disease. He decided to drastically alter his lifestyle & tap into the body’s natural healing abilities by juicing. The results: Cross lost the weight, got off his meds & sought out to spread his message & the success of his personal journey with the masses.
Wow. 60 days! That’s quite a commitment. The benefits of juicing are immense. When you drink juice, highly concentrated vitamins, minerals & enzymes rapidly enter the bloodstream absorbing all of the nutritional benefits of the fruits & vegetables while giving your digestive organs a much-needed rest. I do not juice daily, but I do it as often as I can. When I do not have the time to make a jucie, I’ll blend up a green smoothie with coconut water, frozen fruit, & “Vega One” protein powder.
Ready to give juicing a try? To help others reap the benefits of juicing, Cross has developed this “3-Day Juice Cleanse” & this handy recipe infographic! Three consecutive days is about all I can handle & while I do love the convenience of the pre-made juices there is nothing like a fresh pressed homemade juice cocktail! I am definitely gonna give this a try! Who’s with me?
I hope you all had an enjoyable Mother’s Day! Whether you have children or not, or are a dog mom like me, it’s a great day to honor all nurturing female beings - human & non-human alike.
I am so lucky to come from a strong line of women & spent the day honoring my Mom & Grandmother at our mountain getaway in Julian, CA. We decided to beat the brunch crowd (besides there really isn’t much aside from a fruit cup on the menus in this country town!) & make brunch ourselves. I thought about making this splendid coffee cake creation again, & we also considered trying to veganize a baked French toast recipe we’d made in the past but didn’t want to fuss with the trial & error of veganizing something unfamiliar. Then I remembered this “Baked Coffee Cake French Toast” from Keepin’ It Kind. Why try to decide between the two when you can have both?This was the perfect solution & everyone at the table loved it - vegan or not! We served it with warm maple syrup & coconut spread, alongside greens with an apricot vinaigrette, & fresh fruit salad for a wonderful homemade Mother’s Day Brunch Feast!
While my images pale in comparison to Chris & Kristy’s (wait until you see, so pretty!), I still had to share this to make sure you head on over to KIT immediately & pin this recipe! You won’t be disappointed!
Happy Mother’s Day to all the sweet, caring & nurturing mamas!
The farmers’ market is abound with so many of my favorite seasonal delights - fresh cherries, asparagus, strawberries, romanesco cauliflower, tomatoes, & summer squash! I’ve been waiting for the moment that summer squash arrived at my CSA stand & yesterday I caught my first glimpse! Why the excitement? Raw “pasta” of course! Last summer I bought a spiral slicer, & made my first batch of zucchini noodles with raw tomato marinara & my life changed that instant! I love pasta, but my ever slowing metabolism doesn’t. And really what’s pasta without the sauce? Isn’t it the topping - a spicy tomato marinara, a creamy cashew alfredo, a zesty basil pesto - where all the flavor is anyway? So the beauty of zucchini noodles is that they are practically, if not totally guilt free! And they’re way more fun to prepare than dropping a bunch of dry pasta in boiling water. I enjoy the meditative process of cranking the handle & watching the dense squash become delicate noodles. And I recently cashed in the Joyce Chen for the Benriner, which gives you 3 blade options for varied noodle sizes, & I find the middle size to be perfect for zucchini squash noodles.
While I was instantly inspired by the arrival of squash at the market, I was further inspired by the friendly marketeer at my CSA’s stand. After a brief hiatus, I am back to my bi-weekly share & anxiously rooted through the contents of my box to see what I had to work with. A bundle of “basil fino verde” caught my attention. It certainly smelled like basil, & that was a delight, but looked a bit like thyme. So what should I do with it? Use it as a garnish? Mmmm, sprinkled on pizza, or pasta? Perhaps. I asked the marketeer if he had any suggestions, & boy did he! Win! And turns out he’s vegan. Win! Win! He said he had recently used it to make a “Basil Cashew Pesto” that he used as a spread on toasted bread, & as a dip for artichokes. Wow. Right? Get me some artichokes & baguette! But then, with zucchini & summer squash in hand, my inspiration bell rang. Ding ding! Raw “Pasta” with Basil Cashew Pesto Sauce. I quickly called upon my blog friends for some recipe assistance & came across Dreena’s recipe for “Lemony Cashew Basil Pesto”, & looked no further. What I created was more like a cashew cream sauce than a pesto, & that was certainly the result I was seeking, if you desire more of a “pesto” double up on the basil as Dreena did in her recipe.
“Raw Zucchini Noodles with Lemon-Basil Cashew Cream Sauce”
***adapted from Plant Powered Kitchen
- 3 medium zucchini, 3 medium summer squash
- 3 1/2 Tbsp. freshly squeezed lemon juice
- 1 clove garlic
- 3/4 tsp. dry yellow mustard
- 3/4 tsp. sea salt
freshly ground black pepper to taste
- 4 Tbsp. water, plus more to reach desired consistency
- 2 Tbsp. extra-virgin olive oil
- 1 cup raw cashews, soaked over night, rinsed & drained
- 1 cup basil fino verde leaves
- 2 Tbsp. pine nuts
- Spiralize the squash & set aside in a colander to drain excess liquid.
- In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, & water, & purée until fairly smooth, scraping down sides of bowl as needed.
- Add cashews & basil fino verde & purée until smooth & creamy. Add more water to thin out the sauce if desired.
- Toss zucchini noodles with desired amount of sauce. Top with fresh black pepper, a sprinkle of pine nuts, & basil fino verde leaves.
Tastes like summer around here! While I can imagine that this luxurious topping would be wonderful smothering my favorite brown rice spaghetti noodles, the pairing of crisp raw noodles with the rich & brightly flavored sauce creates a wonderful balance of decandence & freshness. This would also make a wonderful sandwich or cracker spread, if left on the thick side. It would also make a wonderful creamy salad dressing! Yum yum! As I plan on going at least 60% raw this summer, this will become a staple in my raw kitchen! Enjoy!
Hey, there, heeeeyyy! I promised you part two, so I give you part two of my one day adventure to the 2013 Los Angeles Vegan Beer Fest. In part one I gushed about meeting Tony Kanal, & shared delicious eats from Shojin, The Franken Stand, Mohawk Bend, & Susan Feniger’s STREET. And as if that wasn’t a lot of food already, oh you betcha, there’s more!
Thus, that concludes my 2013 LAVBF recap! There were so many other amazing food vendors with amazing looking food that I wish I could’ve stuffed into my belly - M Cafe, Cafe Gratitude, Gracias Madre (yep, they’re opening one in West Hollywood, yay!), LA Vegan Crepe, Mandoline Grill, Golden Road Pub, & more, more, more! LA, you’ve got it going on! I only hope that San Diego can get more on the ball & follow suit. Maybe a SDVBF in the future? We’ll just have to see!
I am equally excited about the launch of Dairy Tree Foods! In addition to vegan cheeses, they’re also developing vegan mayo, butter & more!
so excited about the upcoming launch of dairy tree, a brand new vegan cheese made right here in LA!
their first release is going to be bleu cheese, which makes me super stoked because i have never tasted a decent version of that. i know people who have sampled dairy tree, and i have heard nothing but rave reviews. plus the chef behind it is sara from the vegan spot, and if you guys remember that place, they had the best vegan cheese in the land. be sure to sign up for updates!!!
Yay! Yum! Woot! Gimme Gimme!
Hey compassionate San Diego peeps, this is for you! Martinis Above 4th is hosting an “Animal Aid Unlimited Fundraiser” on Tuesday June 4th, with special guest, Belinda Carlisle! Belinda was my absolute idol when I was in the 6th grade, & yes, I’m dating myself, but “Mad About You” was my jam! Charity, Belinda, Martinis? Sign me up!
Come & support Animal Aid Unlimited & the homeless street animals they serve at an event featuring special guest Belinda Carlisle along with Spencer Day. Tuesday, June 4, 5:30-8:30 p.m. VIP tickets are $125, includes a pre-event reception beginning at 5:30, two drink tickets & vegetarian dinner. General Admission is $85, doors open at 6:00 & includes one signature martini & vegetarian dinner. Bring your credit card to the event for the silent auction!Animal Aid Unlimited is a US-based charitable organization that runs a busy animal hospital & shelter in Udaipur, Rajasthan India, where ownerless street animals are rescued, healed, loved, & returned to the neighborhoods from where they came. Dedicated volunteers from all over the world work with Animal Aid’s staff who serve fallen angels with tenderness, respect, & joy. Animal Aid’s purpose is to both bring relief to suffering animals, & to awaken compassion among people.
Guilty as charged…I’m a shoe hoarder! Always have been. Always will be. Me & Imelda. And thank goodness that vegan shoes are finally getting more fashionable. They have come a long way over the years! While I used to have to rely on places like LuLu’s & Target (shhhh!)to find leather-free gear, it’s no longer the case! With ethical brands like Cri de Ceour, Neuaura, OlsenHaus creating beautiful footwear, I am beginning to build a very chic collection of my own! I’ve always been a fan of Jeffrey Campbell’s funky styles, & now that they’re back with a vegan spring collection, my cruelty-free collection just got that much cuter!
via The Kind Life:
Jeffrey Campbell is once again collaborating with Convert to bring us vegan versions of the season’s hottest footwear trends. This season, look for small floral patterns, reds & yellows, knotted wedges, weaves & straps, & sneaker wedges.
I adore red shoes & these “Cinda Flats” are darling! I’m typically a flats kinda gal (love rocking the heels tho, too!) & have been looking for some metallic flats like these “Gold Metallic Wrapped Flats.”
Check out more here!