Monday, March 25, 2013

Vegan Almond Milk Ice Cream, Three Recipes To Get Your Summer Started Right


As far as I’m concerned, ice cream is the perfect dessert. There’s nothing more relaxing and comforting after a hectic 


day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new — almond milk ice cream — and I’m so glad I did.

Thursday, March 21, 2013

Mi So Pretty Because I Eat No Meat Vegan Breakfast Burrito


Hey, if you don't look in the mirror and say " I look great! " then who else is? Love your self today by saying no to junk food and eat something that will make you pretty on the inside!

Tuesday, March 5, 2013

Mache And Jicama Salad With Edible Flowers


I spent about a half an hour roaming around the produce section of Whole Foods the other day, trying to find the makings for an interesting salad.  The first thing I saw was the edible flowers.  I absolutely love how they look.  Many edible flowers are quite peppery and pleasantly floral.  However, the box I bought had some varieties I had never tried, and I knew some had the possibility of being bitter.  If that were so, I didn’t want to add fruit to the salad, as I was afraid it might contrast too strongly against the bitter flowers and create some discordance.  Instead I went with a more analogous flavor scheme. I also LOVE jicama!  I chose vegetables ranging from peppery radishes, to nutty m√Ęche, and finally to my beloved sweet jicama.  I introduced some fruity tang later with the vinaigrette.