Ever since I was a little girl, I've had a thing for peanut butter. That smooth, nutty butter melts so perfectly in between a slice of toasted whole-grain bread and just-ripened banana slices, or on a square of dark chocolate that is dipped into the PB jar when nobody is looking.
I attended a Wild Blueberry Festival at Toronto's Evergreen Brick Works yesterday. It was a beautiful celebration of all things blueberry: interesting food (even blueberry soup and blueberry coffee!), live bluegrass music, children's activities, and a pie contest.
Last night I attended an excellent raw vegan cooking demo with Toronto's finest raw chef, Doug McNish. I'm still learning about the raw food lifestyle, and this workshop was the perfect introduction.
Because I'm so happy with the outcome of the first recipe I submitted to the SOS Kitchen Challenge, I decided to attempt another minty treat idea I had floating around in my head for the last two days.
This month marks the third instalment of the SOS Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.