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Chia seeds in pudding

The Chia Pudding Recipe Obsession Continues…

“Also for chia seeds. Honestly, we don’t know what we’d do without you.”

This is what Tanya R. Loewen and I wrote in the dedication section of Baby Nosh, and that was over a year ago. Guess what? We’re still obsessed! Or I am, at least.

So I had to share my newest, most favourite way of making chia pudding for fall and winter. It’s gone from 3 measured tablespoons of chia seeds and one cup of almond milk (stirred), to an approximate pour of chia seeds to whatever milk alternative I have on hand (I love coconut milk best!), shaken.

chia seeds pudding

That’s right, shaken. Lazy Chia Pudding (because this is what I’m calling it, now), is created in a jar with a lid. And.today I added pomegranate seeds which completely changed everything.

(I know I’m being dramatic. I can’t help it.)

Other fun things to add are raspberries, blueberries, chopped dried apricot, shaved coconut, or whatever else you have in your fridge and/or pantry that you think might rock your chia world. So bottom line? Just throw stuff in a mason jar, lid that sucker well, shake the hell out of the contents, wait a little bit, shake the hell out of it again, and refrigerate overnight.

The next morning, you’ll have amazing and super nutritious Lazy Chia Pudding. (The best kind, remember.)

Chia Pudding Tips:

  • The more seeds you add, the thicker the pudding with be. I like it smooth and malleable, not super thick or runny. This is a preference thing, which is totally up to you.
  • You can use literally whatever milk you want. Even chocolate–I made chocolate chia pudding on television one time. Check it out:

  • You need to let it sit for a few minutes between shakes. The initial shake is needed, and then another good shake a few minutes later.
  • You don’t need to refrigerate overnight, but it’s so easy to make the night before and then have it ready to eat for breakfast the next morning. You can mix it with some fruit, or top oatmeal with it, too.

chia seeds recipe

So there you go! Happy chia pudding time! If you want more recipes that use chia seeds, check out Baby Nosh or Vegetarian Comfort Foods.

xo

Lime Popsicles

My Top 10 Vegan Popsicle Recipes of the Summer

If any of you have been following my Twitter feed in the last couple of months, you’ll notice a definite trend in content: popsicle recipes. I admittedly have been obsessed with popsicles lately, and now I feel the need to post my top ten fave popsicle recipes of the summer.

Disclaimer: some are easier than others (check out my pick from Jillian Harris!).

Here they are; all associated images were taken from the websites in which the popsicle recipes were found:

1

Summer Berry Chia Pops

By Daphne Cheng; Found on Well + Good

Vegan Treat

Ingredients

  • 2 cups strawberries, hulled
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup coconut milk
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 cup chia seeds
  • Agave (optional)

Method

  1. Blend all ingredients until well-blended but still slightly chunky for texture.
  2. Taste and add agave to sweeten, if necessary.
  3. Slowly mix in chia seeds, whisking while pouring to avoid clumps.
  4. Pour into popsicle molds. Freeze at least 2 hours or until solid.

2

Tart Rhubarb Ice Pops

By Kelly Irwin, Found on Vega

Vegan popsicle

Ingredients

  • 2 cups rhubarb
  • 1 cup water
  • 1 cup raspberries
  • ¾ cup orange juice
  • ¼ cup agave syrup or maple syrup
  • 1-2 Tbsp. orange zest (depending on your citrus love)
  • ½ inch fresh peeled ginger

Method

  1. Place chopped rhubarb, raspberries and water in a small pot on the stove over medium heat.
  2. Bring to a simmer, then turn down heat to low and continue summering for about 15 minutes (until rhubarb is tender).
  3. Pour mixture into a blender with the syrup, peeled ginger and orange juice.
  4. Blend until pureed.
  5. Add in orange zest, then place in the fridge to cool.
  6. Once mixture is cooled, pour into ice pop molds, freeze, and leave for at least 5 hours.

3

Grapefruit Popsicles

By Jillian Harris, found on Jillian Harris

Grapefruit vegan popsicles

Ingredients

  • Sweetened ruby red grapefruit juice

Method

  1. Pour slightly sweetened ruby red grapefruit juice into your favorite popsicle molds and freeze!

4

Roasted Blueberry, Coconut and Lime Popsicles

By Alex Caspero, Found on Delish Knowledge

Roasted Blueberry, Coconut and Lime Popsicles

Ingredients

  • 1 pint blueberries
  • 3 tablespoons maple syrup, divided
  • 1 can coconut milk (either regular or light), divided
  • 1 large lime, zest and juice
  • very small pinch of sea salt

Method

  1. Preheat oven to 350 degrees.
  2. Place blueberries in a single layer in a glass baking pan.
  3. Drizzle with 1 tablespoon maple syrup and roast for 10 minutes or until bubbly and piping hot.
  4. Remove from oven, allow blueberries to cool completely then transfer the blueberries and any blueberry juice into the base of a blender along with ¼ cup coconut milk and a pinch of the lime zest.
  5. Puree mixture until creamy and smooth, then divide blueberry mixture among the popsicle molds.
  6. Return the blender to the base and add the remaining maple syrup, coconut milk, lime juice, zest and very small pinch of sea salt.
  7. Puree to combine and add to the molds. (You can keep the mixture layered like this, or give the molds a quick stir for a marbled look.)
  8. Cover and freeze until firm, about 2 hours.

5

Red Paradise Tea Pops

Found on Amoda Tea

Tea Berry Popsicles

Ingredients

  • Your tea of choice
  • Your preferred sweetener (we like organic cane sugar)
  • Berries or sliced fresh fruit

Method

  1. Steep a pot of tea!
  2. Sweeten if up a little more than you would if you were going to drink it, then put it in the fridge to cool it down. (Alternatively, you can cold steep it overnight or steep it double strength and pour it over ice.)
  3. Pour the cooled tea liquid into popsicle molds and pop them in the freezer until their slushy.
  4. Give it a stir so the sweetener doesn’t end up in the tip of the popsicle and add fresh fruit.
  5. Freeze overnight.

6

2-Ingredient Mango-Coconut Popsicles

Found on Simple Vegan Blog

Vegan popsicles

Ingredients

  • 2 cups diced fresh mango
  • ½ cup coconut milk

Method

  1. Blend the mango and the coconut milk in a blender until smooth.
  2. Pour the mixture into the popsicle molds.
  3. Freeze for 35 minutes and gently insert popsicle sticks.
  4. Freeze until solid.

7

Creamy Dulce de Leche Pops

By Dana, Found on Minimalist Baker

Vegan pops

Ingredients

  • 14 medjool dates, pitted (If dry, soak in warm water for 10 min. then drain)
  • ½ tsp. sea salt
  • 1 14-ounce can coconut cream or full fat coconut milk (if using full fat milk, add 1 Tbsp. melted coconut oil)*
  • 1 tsp. pure vanilla extract
  • 1-2 Tbsp. maple syrup
  • *Optional: 1 Tbsp. bourbon

Method

  1. Add pitted dates to a food processor or high speed blender and blend until a caramel-like paste is achieved. If you have trouble blending, add 2-4 Tbsp. warm water to help achieve the right texture – thick and spreadable. Scrape down sides as needed and blend until a thick, caramel-like consistency is achieved.
  2. Once the date caramel is smooth and creamy, add 1/4 – 1/2 tsp sea salt depending on how salty you prefer it. Taste and adjust as needed.
  3. Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp. maple syrup or agave nectar for additional sweetness.
  4. Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.
  5. Transfer mixture to a mixing bowl, cover and chill in the refrigerator for 3-4 hours (or freezer for 1-2 hours) for best results.
  6. Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine/swirl.
  7. Scoop/pour into popsicle or ice cube molds (about 10, depending on their size) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert popsicle sticks and freeze for at least 6 hours or until firm.
  8. Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy.
  9. Pops keep covered in the freezer for up to 1 week, though best when fresh.

8

Peachy Vegan Vanilla Pudding Pops

By Jennifer Chait, Found on InHabitat

Vegan Pops

Ingredients

  • 3 tablespoons cornstarch.
  • 2 and 1/2 cups vanilla soy milk or other alternative milk.
  • 2/3 cup organic white sugar.
  • 2 tablespoons Earth Balance (vegan butter).
  • 2 teaspoons fair trade, organic pure vanilla extract.
  • 1 to 2 organic peaches, washed, peeled and chopped into small pieces (about 2 cups worth). (You can also use frozen organic peaches or another fruit of your choice.)

Method

  1. Whisk 1/4 cup milk plus the cornstarch together. Set aside.
  2. Heat the rest of the milk and the sugar in pot on the stovetop.
  3. Heat the milk and sugar on medium low heat, stirring occasionally.
  4. When the milk starts to steam whisk in the cornstarch mix.
  5. Cook on medium high heat, stirring occasionally until thick and starting to boil (about 5 minutes).
  6. Turn the heat down very low and cook 5 more minutes.
  7. Turn off the heat and whisk in your butter and vanilla.
  8. Allow mixture to cool down. then fold chopped peaches into the vanilla pudding.
  9. Pour into molds and freeze.

9

Mint Chocolate Popsicles

By Miryam Quinn Doblas, Found on Nuts.com

Vegan Mint Chocolate Pops

Ingredients

Popsicles:

  • 14 oz coconut cream
  • 1 tbsp. cacao powder
  • 1/4 cup cacao nibs
  • 1/4 cup maple syrup
  • 1-2 tsp. spirulina
  • 2 tsp mint extract

Drizzle:

  • 1 tbsp. coconut oil
  • 1/3 cup dark chocolate chips, vegan

Method

  1. Place all the popsicle ingredients into your blender and pulse until the mixture comes together.
  2. Divide the mixture among the popsicle molds and place a wooden stick in each compartment.
  3. Freeze for at least 3-4 hours.
  4. Before serving the popsicles, place the chocolate chips and coconut oil in a microwave-safe dish and melt in 30 seconds intervals until completely melted.
  5. Drizzle the melted chocolate over the frozen popsicles. Enjoy!

10

Honeydew Green Tea Popsicles

By Sarah, Found on Well and Full

Vegan pops

Ingredients

  • 3 heaping cups cubed honeydew
  • 1 cup brewed green tea

Method

  1. In a blender, combine honeydew and green tea. Blend until everything is smooth and mixed.
  2. Pour your honeydew green tea mix into your popsicle mold, and set in the freezer for at least four hours or overnight, until popsicles have completely hardened.
  3. When you’re ready to eat the popsicles, run the molds under a little hot water to loosen, if needed.

To find more popsicle recipes by these amazing people, please visit the links that I’ve included in this post. If you’re interested in learning to make fun and plant-based baby food, check out Baby Nosh (my latest; released in March), and if you’re into sneaky smoothies, see HERE.

Happy summer! xo

Vegetarian Cooking at Lepp Farm Market

Happy Sunday, everyone! On Tuesday March 8, I’ll be demonstrating 4 recipes at Lepp Farm Market in Abbotsford, BC. The event will run from 7-9ish, and will include a signed copy of Vegetarian Comfort Foods.

So sign up today HERE!

I’ve decided to post the recipes we’ll be making here instead of handing out recipe cards, because it’s more eco-friendly, and easier to find than a lost piece of paper.

Right?!

It’s also noteworthy to mention that while 3 of the 4 recipes are from Vegetarian Comfort Foods, the smoothie is from my latest book, Baby Nosh.

So here are the 4 recipes we’ll be going through, and I hope you love them! Xo

Recipe #1: Green Goodness Smoothie (From Baby Nosh)

(Serves 2)

Ingredients

  • 1 banana
  • 1 cup green grapes
  • 1 kale leaf
  • 1 cup frozen pineapple
  • 6 fresh mint leaves
  • 1 cup water
  • 1 tsp. hemp hearts (optional)
  • 1 tsp. chia seeds (optional)

Method

  • Combine first 6 ingredients into a blender, and blend until smooth.
  • Sprinkle with hemp hearts and chia seeds for extra awesomeness.

Recipe #2: Mediterranean Sprouted Endive Boats (from Vegetarian Comfort Foods)

(Serves 6)

Ingredients

  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. Greek salad dressing (Rendezvous is perfect!)
  • 2 endive spears

Method

  • Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor.
  • Process until piece are small, but not quite minced. Set aside.
  • Peel the carrot and set aside.
  • Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  • Place ¼ cup of water in skillet and heat to medium.
  • Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  • Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities.
  • Garnish with 2-3 strips of carrot, and serve.

Recipe #3: Squashed Puttanesca (From Vegetarian Comfort Foods)

(Serves 2)

Ingredients

  • 1 spaghetti squash
  • 4 tbsp. olive oil
  • 1 small white onion
  • 2 garlic cloves
  • 1 small fennel bulb
  • 3 cooked artichoke hearts
  • 1 16 oz can of crushed tomatoes
  • 1 tbsp. capers
  • ½ cup sliced black olives
  • ½ cup fresh, chopped parsley

Method

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Cut squash lengthwise into two halves.
  • Grease cookie sheet with half the oil, and place squash flat-side down on sheet. Bake for 40 minutes.
  • Meanwhile, dice the onion, mince the garlic, slice fennel into “v” shapes, and quarter your artichokes.
  • Place pot on stove, and heat on medium. Once hot, add remaining oil, and throw in onion and garlic.
  • Let them brown while pushing around with spatula for about 2 minutes.
  • Turn heat down to medium and add tomatoes and fennel. Cover, and simmer for about 15 minutes.
  • Remove cover and add artichokes, capers, and olives, and simmer for another 5 minutes.
  • Remove squash from oven, and flip over. Set two plates close to stove.
  • Remove the middle stringy, seedy part of the squash using a large spoon.
  • Using a fork, scrape the cavity of the squash so that it comes out in strips, like spaghetti.
  • Once squash is plated, it should resemble spaghetti noodles. Top with sauce and then garnish with chopped parsley.
  • Enjoy!

Recipe #4: Coconut Bliss Balls (From Vegetarian Comfort Foods)

(Makes approximately 36 balls)

Ingredients

  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup chopped almonds
  • ¼ cup cranberries
  • ½ cup unsweetened shredded coconut

Method

  • Mix all ingredients except for coconut together in food processor, until well combined.
  • Form into balls, roll in coconut, and place on parchment paper or in mini-muffin cups as you go.
  • Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

I hope to see you at Lepp Farm Market in a couple of days! For more vegetarian recipe ideas, check out Vegetarian Comfort Foods. xo

Vegetarian Comfort Foods

Recipes: Sneaky Smoothies

Morning, ya’ll! I don’t know about you, but I am a mother to two picky boys (and one not-so-picky girl), so I absolutely love to slip them foods they’d never consider eating on their own.

Mostly, I do this by making a lot of smoothies.

Nutrients that I feel my children don’t get enough of include plant-based protein, omega-3 fatty acids, and fibre. I also feel that they often don’t consume a wide enough variety of antioxidants. I mean, let’s be honest: when I ask them to eat the rainbow, they want Skittles.

Gross.

Here are my top ten foods to slip in smoothies, which make up the majority of nutrients I feel they would otherwise lack in their diets:

Beets

You can’t overdo these, but because beets are naturally sweet and produce a very pink smoothie, my kids are usually none the wiser. They’re high in fibre, antioxidants, and if you leave the peel on, they may be a good source of various vitamins and minerals.

Spinach

Again, don’t overdo it–and if you combine with blueberries, the result can look black and sludgy. Your best bet is to throw a small handful in with banana and pineapple to create a light green smoothie.

Kale

Same as spinach.

Granny Smith Apples

My kids generally find these apples pretty tart, which is why they prefer red ones. But in a smoothie, with the peel on? No problem! They’re a great source of fibre, with minimal naturally-occurring sugar.

Avocados

Just one half of an avocado in a smoothie can produce the same smooth consistency as Greek yogurt. Unlike Greek yogurt, these suckers are plant-based, and fantastic for skin, hair, and nails. They’re high in great fat, and provide calories to little ones who need them.

Hemp Hearts

These are tasteless in a smoothie, but provide high amounts of plant-based protein. They’re a way better choice than commercial protein powder. Which brings up to:

Vega

If you’re going to include protein powder in your child’s smoothies, use Vega. It’s hemp based, and is the best quality out there in terms of nutrition and clean ingredients.

Oats

Sound weird? It’s not! Oats are completely undetectable in smoothies, but provide fabulous plant-based protein. Oats are known for lowering blood sugar levels, and will make your child’s smoothie more filling.

NutraCleanse

This flax-based product is produced in Mission, BC, and is a total fibre powerhouse. The 5 ingredients are super quality, and it’s gluten-free. Adding 1/4 cup of NutraCleanse to your child’s smoothie every day can help their digestive health, as well as prevent future digestive issues.

Bee Pollen

If your wee one suffers from seasonal allergies, bee pollen could be a lifesaver. It doesn’t taste very good, which is why I sneak it into one smoothies. You only need about 1/2 tsp. every day to really keep hay fever at bay. It’s SUPER worth it.

And that’s it, folks! Good luck with your sneaky smoothies! Your kiddos will never know. xo

 

 

 

Recipes for The Wellness Show

Hey, everyone! I just wanted to share the two recipes I’ll be demonstrating for The Wellness Show this weekend. This event is taking place at the Vancouver Convention Centre, located at 999 Canada Place. It runs from Friday to Sunday, and it’s awesome, so you should be there!

I’ll be on the Healthy Families Cooking Stage on Saturday, February 13th at 3:00 making Raw, Nut-Free Bliss Balls. I’ll also be making Sprouted Endive Boats on the same stage on Sunday, February 14th (Happy Valentine’s Day!) at 3:00. Both recipe are from my recipe book, Vegetarian Comfort Foods.

Here are the full recipes:

Raw, Nut-Free Bliss Balls (vegan and gluten-free)

Makes approximately 36 balls   

The original name for this recipe was “Nut Balls,” but I got very made fun of for it. Bliss Balls sounds a little better, I guess. (Not as much fun, though.)

Ingredients

  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup raisins
  • ¼ cup hemp hearts
  • ½ cup unsweetened shredded coconut OR chia seeds

Method

Mix all ingredients except for coconut together in food processor, until well combined. Form into balls, roll in coconut or chia seeds, and place on parchment paper or in mini-muffin cups as you go. Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

Sprouted Endive Boats (vegan and gluten-free)

Makes approximately 16

These cute little two-biters are super nutritious and look cool plated. They have tons of flavor, with the benefit of being wholesome and vegan. (My kinda tapa.) Note: sometimes it’s hard to find endive spears, so ask around.

Ingredients

  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. gluten-free tamari
  • 2 endive spears

Method

  1. Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor. Process until piece are small, but not quite minced. Set aside.
  2. Peel the carrot and set aside. Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  3. Place ¼ cup of water in skillet and heat to medium. Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  4. Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities. Garnish with 2-3 strips of carrot, and serve.

Hope to see you all at The Wellness Show! xo

 

Make Your Own Medicinal Tea

Last month, my third book was released into the world. The Good Living Guide to Medicinal Tea: 50 Ways to Brew the Cure for What Ails You is officially in a bookstore near you.

Or at the very least on Amazon HERE.

This book is different than my first two, because unlike them, I had no background or reference or experience in what I wrote about. The subject matter interested me, and because I’m kind of a holistic chick, I was genuinely curious as to how to go about making all of these amazing remedies for various ailments we suffer with every day.

There are teas for cough and cold, hair loss, and worms. There are recipes in this book for skin rashes, hives, and constipation. Pages upon pages of information regarding how to use herbs that, until recently, I’d never heard of before (like Goldenseal, Burdock, and Feverfew).

Honestly, there are approximately 40 pages of references citing peer-reviewed studies to accompany my suggestions, as well as some kind and careful observations and recommendations by a certified medicinal herbalist.

If you’ve ever been curious about making your own medicinal tea, now is the time to get on it. In our world of Big Pharma and lab-created drugs for anything and everything, getting back to basics and using safe and effective ingredients to make our own remedies is both healthy and empowering.

THC detox drinks for sale.

I hope you love this book as much as I do!

Tea Cover - Copy

Featured Recipe: Coconut Bliss Balls

You know how sometimes you just lose it? I’m not necessarily talking about it, but I am talking about losing your routine. Forgetting what you like to do. What drives you and feeds your soul.

This has been my life lately.

I’ve been unprecedentedly (Is that a word? I kinda feel like it’s not.) insane. And my temporary (let’s hope) insanity has resulted in my forgetting to do stuff that I love. Like cook. And write. And clean my house. (I actually do like to do this usually; it clears my head.)

But as my poor husband can attest to, this activity, along with others, has fallen by the wayside. But you know what? Enough is enough! I need my life to get all semi-normal again, and quickly.

SO…here is my recipe for Coconut Bliss Balls, which began their (very minor) legacy as ‘Nut Balls’, but whose original name was quickly nixed by concerned family members, and my teen-aged son.

I made these a few days ago, and it reminded me how much I love great, homemade snacks. (And coconut. And my food processor.) Sometimes we just need a little nudge in the right direction to remember to breathe and stretch and be patient and slow down. Right? Because if you can’t remember you like to whip up your favourite snack once in a while, then life has become too busy.

So take my advice, and slow down. If roses were in season, I’d recommend smelling them.

Here you go:

Bliss Balls

Coconut Bliss Balls

Ingredients

2 cups pitted dates

½ cup warm water

¾ cup gluten-free rolled oats

¼ cup sesame seeds

¼ cup sunflower seeds

¼ cup salted pumpkin seeds

¼ cup chopped almonds

¼ cup cranberries

½ cup unsweetened shredded coconut

Method

  1. Mix all ingredients except for coconut together in food processor, until well combined.
  2. Form into balls, roll in coconut, and place on parchment paper or in mini-muffin cups as you go.
  3. Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

I should also mention that a kid-friendly, nut-free version on these babies will be made on stage at Vancouver’s 24th annual Wellness Show in February, so mark your calendars for that!

For more recipes, check out Vegetarian Comfort Foods HERE. xo

*Images by Tanya R. Loewen of Wild Honey Art House.

The Launch of Vegetarian Comfort Foods + More

This week’s been crazy. Actually, honestly, this whole month’s been crazy. Or the summer. I don’t know…but the madness is both exhausting and exhilarating.

On August 4th, my second book was let into the world: Vegetarian Comfort Foods.

This seemed amazing to me. I was at my family’s cabin last year when I was negotiating the deal with my editor, and I was at the same cabin on August 4th when it was released just a couple of weeks ago. Wow. And because I personally love an excuse to throw a party, we conducted a formal launch at a cute little shop that also is brand new, called Wildflower Artisan Collective in Abbotsford, BC.

Fresita wine

Wine was kindly sponsored for the event by Fresita Sparking Summer Wine (this was the very first time I’ve dealt with obtaining a special occasion liquor license, so that was a special project in of itself), and tons of amazing friends and family came to get their copies signed by Yours Truly, and Tanya R. Loewen of Wild Honey Art House. (She took incredible photographs of all the recipes, and I am eternally grateful.)

Wildflower Artisan Collective

More

Aside from the cookbook launch, I handed in a fourth book this summer, (Baby Nosh), my husband and I went to San Diego for our 10th wedding anniversary, my kids grew about two feet each (something about lots of water and sunshine?!), and I began working on my most fave contract of the year: the Surrey International Writers’ Conference. To wrap it up, I will be doing a short segment for Breakfast Television Vancouver on the very last day of the month.

This is live TV people, and I’m me. Go grab yourself some popcorn and nestle in for a slip or fall or some accidental profanity.

Seriously.

Having whizzed by at warp speed, this summer has been one of my best EVER, and although I don’t want it to end yet, I’m looking forward to what autumn brings. (Probably more craziness.) I hope you all have had your own summertime adventures to commit to memory, and thanks so much for reading my blog!

PS- If you want a signed copy of Vegetarian Comfort Foods, I’ll be at Costco in Abbotsford from 12-4 on August 29th, and at various Bed, Bath, and Beyond locations throughout the fall. Stay tuned! xo

5 Plant-Based Cookbooks to Buy TODAY

I love plants, and I love eating them, so I buy plant-based cookbooks. A lot. Sometimes I don’t even make any recipes from them, I just like to look at the pictures and drool.

(I might have a problem.)

But the following 5 books are books that I use all the time to create great and inventive plant-based meals for myself and my family. I strongly suggest you search them up on Amazon, take a look inside if that feature is available, and then buy them.

(Because you’ll want to after glancing at the food photography. Wow.)

The Blender Girl Cookbook

The Blender Girl

Let me begin by stating that good people create amazing cookbooks. Tess Masters is a lovely woman, whose heart and soul can be found living in bliss at the bottom of a Vitamix.

Full of creative, gorgeous recipes that taste as incredible as they look, this book encourages the intake of vegan nutrients by way of uber nutritious smoothies, sorbets, sauces, soups, and more.

Buy on Amazon HERE.

Oh She Glows

oh she glows

I know—this one’s a goodie that everyone owns by now, right? But if you’re one of the few that don’t own it, you should.

Written by Angela Liddon, who’s also the food photographer, this book packs insane nutrients and incredible enthusiasm for plant-based foods into every single page. I like the U.S. cover better than the Canadian one, and was disappointed to have been delivered the latter, but beggars can’t be choosers—and I was begging for this book.

Buy on Amazon HERE.

My New Roots

my new roots

This lovely book has the most beautiful photographs. Honestly. Any plant-based cookbook that includes edible flowers in their recipes get a giant thumbs up from me. It’s so pretty, I want to display it on a shelf in my living room, but my husband won’t let me.

Seriously.

Buy on Amazon HERE.

Thug Kitchen

Thug Kitchen

I’m not going to lie: I bought this book because of the persistent profanity. Who expects to open a cookbook and read “Slowly whisk in the milk so that shit doesn’t get all lumpy. SLOWLY, MOTHERFUCKER.” (Page 23.)

It had me at “Pay. Fucking. Attention.” (Page xiv.) Or “Eat like you give a fuck.” (Cover.)

So I paid attention, and loved the book. The recipes are simple and delicious and ridiculously entertaining to follow. I think I’ve purchased about 8 copies as gifts, alone. If you or someone you know loves to peruse plant-based cookbooks, this one’s highly recommended if only for the shock factor. (Which it won’t be, because the recipes are truly delicious.)

Buy on Amazon HERE.

Vegetarian Comfort Foods

Vegetarian Comfort Foods

Yep—I’m unapologetically plugging my own work. Officially being released on August 4, this labour of love consists of over 75 plant-based recipes that are designed to be kind to your digestive tract. A follow-up to my first book, Happy Healthy Gut, Vegetarian Comfort Foods provides recipes, meal plans, and tons of insight about how to care for a touchy bowel.

If you or anyone that you know suffers from stomach disorders such as IBS (irritable bowel syndrome), Crohn’s disease, colitis, and diverticulitis, this plant-based cookbook can help.

Buy on Amazon HERE.

My next purchase?

The Sprouted Kitchen Bowl and Spoon

Bowl and Spoon

Part of the Sprouted Kitchen series by Sara Forte, this book looks like it’s right up my alley. It’s plant-based, inventive, creative and earthy home-cooking.

LOVE.

Buy on Amazon HERE.

Ummm…you’re welcome! xo