Tag Archives: vegan

Avocado, Beet and Strawberry Smoothie

While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.

So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.

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Spiced Mango Strawberry Banana Ice Cream

We have been hosting a lot of family and friends lately to celebrate Otto’s first birthday, the start of summer, and the first birthdays of Otto’s little baby buddies. For the most recent barbecue, I wanted to serve a fruity adult beverage.

Instead of buying a pre-mix that would be loaded with added sugar or preservatives, we bought a bag of frozen fruit at Costco: Organic Mangolicious Blend by Nature’s Touch. Of course, we didn’t use the entire bag for the frozen drink, and the next day I was craving ice cream. We didn’t have any on hand so I made my own using the frozen fruit!

This recipe is so simple but I think the flavors are pretty fantastic. I hope you will agree!

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Summer Cauliflower “Couscous” Salad

The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.

As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!

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Homemade Habanero Guacamole

I recently had a craving for Mexican food, and one of my favorite things is a good guacamole. It’s delicious, satiating, and guilt-free. Frankly, I’m surprised it’s taken us this long to share our recipe with you. We were first going to share it as part of a larger taco bowl recipe, but we realized this is too good to not stand alone.

It’s simple and perfect for snacking with veggies (celery, bell pepper sliced, etc.), pork rinds or gluten-free chips, and it makes a great topping for scrambled eggs and homemade tacos or burrito bowls. Note: The habanero has me nervous the first day because it’s flavor was punchy. But it mellowed by the second day and added just the right sweet heat to the guac. We hope you enjoy it!

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Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

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