Weekend Reading, 3.29.15

Happy Sunday, all. This week seems to have flown by, but I did manage to catch a couple of show-stopping recipe links and interesting reads along the way. I hope you’ll enjoy them as much as I have ....more

Sprout Living Epic Plant-Based Protein Giveaway, Plus Green Kingdom Avocado Banana Ice Cream

Not too long ago, the folks at Sprout Living, a company that produces high quality vegan protein powder, asked if I’d be willing to write about their Epic Proteins on Choosing Raw. Sprout Living makes a variety of proteins, including brown rice proteins, but their Epic line is made with a special blend of rice, pea, sacha inchi, and cranberry seed. The blends each feature a special “superfood” (lucuma, maca, or spirulina) and a touch of Himalayan Pink Sea Salt ....more

Quick and Easy Chickpea Scramble

One of the first recipes that I learned as a new vegan was tofu scramble. I must have made it at least three times a week for a year. It was quick, easy, nutritious, and it made for good breakfast or take-to-work lunch leftovers ....more

Weekend Reading, 3.22.15

Happy Sunday, everyone. In spite of the fact that New York City’s first day of spring was marked by snow, the warm afternoon sunlight today is making me feel as though the seasons really are changing. I’m enjoying a quiet day of work at home, and I’ve been taking occasional breaks to catch up on reading and recipes ....more

Coconut Yogurt and Berry Chia Pudding Swirl

In my time as a vegan blogger, I’ve developed quite a few techniques for making non-dairy yogurt. There’s a simple reason for this: when I went vegan, Greek yogurt was the hardest non-vegan food for me to give up. I liked cheese...more

Parsley and Pumpkin Seed Chimichurri (and a Big Green Lunch Bowl)

Happy St. Patrick’s Day, everyone! When I woke up this morning, I saw a multitude of green smoothies and green lunches on Instagram ....more

Weekend reading, 3.15.15

Hi...more

Vegan, Farm-to-table Dining at Jardenea, DC

Last month, Steven and I returned to D.C. for the first time since we lived there. It’s hard to believe that we’ve been in New York for less than a year — for both of us, the time we’ve spent living here together feels much, much longer. Perhaps that’s because New York has always been home to me, and because Steven has lived here before, too; we had a shared sensation that our move here was more of a homecoming than a relocation ....more

Buckwheat, Beet, and Citrus Salad with Crumbled Sunflower Feta

Every day, nutrition clients ask me about...more

Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas

In the last two days, New York City has finally been treated to the first few telling signs of spring: melting ice, non-parka temperatures, warm and lasting late afternoon sun. I’ve always had an unusual relationship with spring; the season is a relief in so many ways, but it also makes me a little melancholy and nostalgic. The fresh beginnings and feelings of renewal that most people seem to associate with March, April, and May typically come to me in the fall, which is always my most energetic season (I’m sure that has something to do with the fact that I’ve been a student for a long time, and fall is really the start of my year) ....more