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 taste more of Miyoko’s cheese (this time I sampled a cream cheese and lox, a ricotta and a gruyere fondue – all amazing), and saw many friends old and new. I introduced JL to one of my favorite Portland restaurants – Departure, and we also enjoyed another Portland favorite, Homegrown Smoker.
Saturday morning I woke up early, ready to start the Veg Fest weekend. I had some roasted kabocha in the fridge, and only a few minutes to actually eat it. My answer to this was to make a kabocha smoothie and take it to go.
I know I’ll be making this smoothie again and again, whether I need to be somewhere or am just pouring it into a glass and taking it upstairs to my desk to begin the day. Yum.
spiced kabocha smoothie
YIELD: one smoothie
dairy, egg, soy and gluten free, vegan
3 large carrots
1/2 inch fresh ginger
1/4 kabocha squash, peeled, seeded and roasted
1/2 cup coconut water
1/4 cup raw cashews
1-2 tablespoons maple syrup
1 teaspoon cinnamon
Juice carrots and ginger. Add carrot ginger juice to high speed blender with kabocha, coconut water, cashews, maple syrup and cinnamon – blend to smooth.
Visit Heather to see more kabocha!
this recipe was shared with Healthy Vegan Fridays.