Someone finally made garlic-*shallot-beet-spinach-mango-carrot-grapefruit juice! Gabby, a young fan of the book, made the following recipe with her aunt Amy and shared it with their family. Gabby’s mother said it tasted like a better version of V8.
Gabby and Amy’s recipe:
1 cup spinach
1 medium clove of garlic
½ shallot (the only concession made to make the juice semi-drinkable!)
Thanks for sharing, Gabby! You’ve inspired me to try the recipe myself… especially since green garlic, spring onions, spinach, baby beets, and carrots are all in season here in Nashville! If anyone else decides to try the juice (either with this recipe or your own), I would love to hear about it.
On that note, Your Daily Vegan is giving away a signed copy of Garlic-Onion-Beet-Spinach-Mango-Carrot-Grapefruit Juice (plus 5 buttons) this week! To enter, comment on this page with a juice recipe containing at least two of the ingredients from the book’s title.
Hope everyone is having a great week! More to come soon–
Filed under: coloring pages
Today one of my 1st grade friends told me that she’s worried about butterflies and other insects, because they must be jealous of all the attention cicadas are getting these days.
The thing is, CICADAS ARE AWESOME.
Want to color one?
…stop by the Garlic-Onion-Beet-Spinach-Mango-Carrot-Grapefruit Juice Facebook page this weekend. I’ll be giving away a free book!
This weekend was gorgeous in Nashville, and to celebrate my partner Ki’s birthday we went strawberry picking. Apparently we were really excited about his birthday, because we ended up picking about 20 lbs! We ate and froze quite a few, and I’m also planning to dehydrate some, make fruit leather, and so on. (If anyone has suggestions or good strawberry recipes, let me know!) Yesterday I whipped up a batch of vegan strawberry ice cream and it was so, so, so delicious that I must share the recipe. It’s super quick and easy to make if you have a blender and an ice cream maker. *Shout-out to my parents: Thanks for the ice cream maker!* It might work to just freeze the mixture and stir it vigorously a few times as it freezes, but I haven’t tried that.
-1 cup raw cashews, soaked for at least an hour
-1 can coconut milk
-2 teaspoons vanilla extract
-1/2 cup your preferred liquid sweetener (I used a mixture of maple syrup and sorghum)
-pinch of salt
-4 cups of fresh strawberries, rinsed and tops removed
Blend the cashews, coconut milk, vanilla, liquid sweetener, and salt until very smooth. Add 2 heaping cups of strawberries and blend until smooth. Pour mixture into ice cream maker and follow manufacturer’s instructions. Slice the remaining strawberries into thin pieces. Just before the end of the cycle (once the ice cream has thickened), add strawberries to the mixture and allow them to be mixed in evenly. Store ice cream in an airtight container in the freezer. It will harden up in there, and it’s best to let it sit at room temperature for a few minutes before serving.
My dear friend Rachel came by this afternoon to make a (surprise) strawberry dessert with me to take to our weekly potluck tonight. She had a taste of the ice cream… and see how she’s looking up? That’s how people look up when they love something so much they can hardly believe it.
Here’s the raw strawberry pie we made- an adapted version of Ani Phyo’s raw cheezecake. Yum!
So that’s that. Lots of strawberries here. I hope everyone else is reveling in all that May has to offer. What a wonderful month! In the spirit of overdoing the strawberry thing:
Filed under: Uncategorized
Happy Mother’s Day weekend! I hope you enjoy these new coloring pages-
(Just a reminder of who her milk is for)