Sep 30

Frosty Java-Cacao Shake

Disclosure: This is a sponsored post written by me on behalf of  O Organics® as part of the #OrganicforAll™ campaign with the Healthy Aperture Blogger Network. All opinions are my own. For well over a year, I gave up coffee and exclusively stuck to tea. But one day last spring, as I faced a flurry of cookbook edits with an exhausted mind, tea just wasn't cutting it. Sometimes there's no substitute for a hot cup 'o' jo (and/or work-life balance). That said, there is nothing I love more in the … [Read more...]

Sep 28

Vegan Carrot Cake Blondies with Cashew-Coconut Icing

Every now and then, the kitchen stars align and a recipe comes together magically. Well, the universe must have been feeling extra generous when I was recipe testing earlier this week, because these Vegan Carrot Cake Blondies with Cashew-Coconut Icing are as close to magical as they come. What started out as an attempt to make carrot cake cookie bars ultimately resulted in the most wonderful blondies. They have all the carrot cake necessities—flecked with walnuts, dotted with raisins, and … [Read more...]

Sep 26

Beet and Cumin Fritters from Peace & Parsnips

Well, if these aren't the prettiest fritters I've ever seen. These beet + cumin fritters are the whole package. Beauty, nutrients, and simplicity wrapped up in cute little patties. A drizzle of tangy horseradish + dill yogurt balances and brightens, bringing life to each and every flavor within the savory magenta fritters. This recipe is just one of 200 from the plant-powered cookbook, Peace & Parsnips by Chef Lee Watson. As the subtitle promises, the book overflows with adventurous … [Read more...]

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