I’m a bit under the weather today, but I thought it might be fun to share some pictures from the last several days, plus one easy recipe. I will be uncharacteristically brief in my comments.
Green smoothie bowl served with buckwheat groats and chopped walnuts:
Making my first batch of almond crackers using Gena’s recipe:
Peach pie with an experimental crust (should have used this recipe):
Crust fail (but still yum especially with sweet vanilla bean cashew cream…see recipe below):
Vanilla Bean Cashew Cream
1/2 cup cashews (soaked in water for at least 30 minutes)
1/2 cup dates (soaked in water for at least 30 minutes)
beans of one vanilla bean pod (or 1 1/2 teaspoons vanilla extract)
3/4 cup unsweetened soy milk
Drain the cashews and dates and combine in a high-speed blender. Add the vanilla beans and soy milk and process on high until smooth.
Hike at the beach:
Gratitude for being alive:
Marketing my recipe app:
Colorful salad on the go:
Mango and cherry dessert smoothies:
Vegetable Quinoa Salad for lunch this week:
I’ll be back to my regular programming on Friday; see you then.
In the meantime, connect with me on Facebook, Twitter, Pinterest, Instagram, or Google+ and don’t forget to help keep my blog going by downloading my recipe app, Vegan Delish, on the iTunes store here.