Smoothie

candy bar smoothie

veganmofo

It’s my third cookbook review of Mofo, and again, I am giving away a copy to a lucky reader!

I am also sharing with you a recipe from the book – for one of the best smoothies I have ever had. Really, Jason keeps asking for it, I keep making it. I mean, a candy bar smoothie?

Yes, it really tastes like a candy bar. Adding the protein is what we generally do, and [click to continue…]

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spiced kabocha smoothie

veganmofo

This weekend I wanted to be in at least three places at once. IFBC was happening in Seattle, Feast was feeding Portland extremely well, and one of my favorite weekends in Portland was here – Portland Veg Fest.

Veg Fest won.

and that means I won.

I was able to represent Attune this weekend, and spend it with one of my favorite people, JL. We always have such fun, and keep finding things we have in common. I’ve known JL for a few years now, and I just feel such joy when I see her.

Veg Fest was fantastic as always. I met Dr McDougall, I was lucky enough to [click to continue…]

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flu-fighting red grape cooler

Zowie.

I had some kind of flu bug for two whole weeks. I still have the cough, and while it did not turn into pneumonia like several people thought, my face was insomuchpain from [click to continue…]

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Raspberry Chia Cream Smoothie

The “you catch more bees with honey…” sentiment really is true – I have [click to continue…]

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Yesterday was another big day – for Basil.

Basil was dropped off at the vet in the morning, he had a minor surgery and a teeth cleaning. Poor sweet puppers was so dopey and sleepy when I picked him up last night… but his teeth are squeaky clean and his surgery went well.

So, can I show you the cutest thing ever?

Basil in his 2012 Halloween costume (um, Halloweenie costume…). Isn’t he just so dang cute?? I can’t get over the “pants”. <– How cute is that?? We have been calling him Pants. It’s his new nickname.

This actually was perfect timing – the vet told me if we had a small tee he could wear, it would work better than a cone. So he gets to wear his Skeleton Pajama Pants all the time now! His recovery will be 14 days before the sutures come out, I may have to go find a couple more costumes like this…

chai-spiked pumpkin shake

dairy, egg, soy and gluten free, vegan

serves two

2 scoops pumpkin ice cream*
1/3 cup pumpkin puree
1/2 cup coconut milk (carton)
2 tablespoons chai tea powder (Natures Flavors)
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice

In blender, combine ice cream, pumpkin puree, coconut milk – blend until smooth. Add chai, cinnamon and pumpkin pie spice, pulse blender to combine. Pour into glasses and garnish with a sprinkle of pumpkin pie spice or cinnamon. 

*For a smoothie rather than a dessert, replace the ice cream with two scoops of vanilla protein powder and another cup of coconut milk.

I’m playing Puppy Nurse today – he’s wagging his tail right now so I know he’s feeling a little better – we are spending the morning making more pumpkin ice cream…

 

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Last week I discovered you all like Piña Coladas. Several people have already made the Lightened Up Piña Colada, and I am happy to report that “lightened up” did not mean missing anything. So far so good – people are liking this light version.

Since we really shouldn’t begin the day saying “it’s five o clock somewhere”, I have a solution for the early cravings of those creamy cool and sweet tropical flavors. Unless you’re on vacation. Then go for the real thing.

Piña Colada breakfast smoothie

dairy, soy and gluten free, vegan, no added sugar

serves two

11.2 ounces coconut water (small container)
1/3 cup coconut milk
1/2 fresh pineapple, peeled, cored and cubed
2 scoops vanilla protein powder
handful ice cubes

Combine all ingredients in a high powered blender, serve with pineapple garnish and enjoy!

As you can see, I really do have a fresh pineapple around at all times in the summer. I’ve been having these each morning since Sunday. Today’s has spinach as well – yum!

 

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I am still juicing at least once a day, most days. Lately I have brought back the juiced smoothie (juice then add to spinach and other fruit in the blender)), and sometimes just a smoothie.

I have been loving raspberries lately! I found some at the farmers market the other day, and as I do every year, stood at the kitchen counter eating the whole pint. Good thing I bought a whole flat – I know myself.

I can’t say the guava is from the farmers market, or even that it is local. Sometimes I need a guava. They make smoothies especially fluffy creamy smooth.

triple berry guava smoothie

vegan, gluten free, dairy free

serves two

1 1/2 cup coconut water
juice of 1 lemon
2 scoops vanilla protein powder

1 cup blackberries
1/2 cup raspberries
1 frozen banana, pre sliced
1 guava, cubed

Combine coconut water, lemon and protein powder in blender. Add berries, banana and guava, blend on high until smooth.

Enjoy outside in the sun, before facing the living room full of boxes that still need unpacking…

Cheers!

 

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We had a few days of rain and cold recently – I actually had to turn on the heat one night, and I saw the neighbor had built a fire. Oregon is using her prerogative to change her mind…

now we are back to sunny! As the temperatures return to warm glimpses of summer, we move back outside. We grill, we lounge in the sun, we have Happy Hour at Home. We get creative with cocktails, and this time of year, the cooler and lighter the cocktail, the better.

This version is lower in saturated fat and calories than it’s traditional counterpart. Which means you can have two, right?

Creating a lighter version of a Piña Colada came from the June issue of Cooking Light magazine. I am more than beside myself thrilled to be working with them as a member of Cooking Light’s Bloggers Connection. One of my favorite magazines and first subscriptions years ago, I admire their promotion of great tasting food that is also healthy. Aside from the essential indulgence, that is my philosophy as well.

This recipe has a couple steps that are make ahead. I prepared those components the day before, and it was well worth it – fifteen minutes worth of work the night before, another few minutes to blend these together. Perfect for a patio party, or a Thursday.

light and fresh Piña Coladas

adapted from Cooking Light

dairy, soy and gluten free, vegan, no added sugar

serves 4

1 1/2 cups flaked coconut
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1 fresh pineapple, peeled, cored and cubed
2 cups ice
3/4 cup rum

In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (I cooled overnight).

Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (I froze overnight).

Strain coconut mixture, pressing/squeezing to save as much liquid as possible. Discard solids. 

Combine frozen pineapple, ice, and rum in blender, process until smooth. Add coconut mixture and continue to blend. Pour into glasses and garnish with pineapple wedge.

Tart and sweet, fruity and cool. Cheers, here’s to summer!

 

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