Aug 16
I’m starting to gear up for the first-ever Vida Vegan Blogger Conference happening in a little over a week. Words can’t describe how excited I am. When I heard about it almost a year ago, I immediately bought a ticket and started planning a vegan girls’ getaway, which will include three days in Portland and five days in San Francisco. On my way home, I will also be making a three-day stop in British Columbia for my good friend Anita’s wedding.
Veg-based foodie site Yum Universe (YU) is turning one on August 12, and they’re celebrating with a birthday-themed contest, which involves creating a plant-based, party-themed, whole foods recipe. To me, birthdays are always worth a little extra effort in the dessert department…
In the spirit of easy, no-bake summer treats, this raw macaroon recipe is made simply by dehydrating a mixture of dried coconut, dates, agave nectar and coconut butter, along with whatever flavourings you prefer.
After last month’s setback, I was determined to put a little more thought into my next SOS Kitchen Challenge creation. Work deadlines and household chores can wait. This girl’s got more important priorities.
For the last week and a half I’ve been home alone. My husband went on a golfing trip with his dad and brother, and to say I miss him would be an understatement. When you get used to living with someone and you look forward to seeing him after a long day at work, it’s very disconcerting to come home to an empty house. There is this strange silence that seems to fill the space in an unfamiliar way.
In case you missed the April in the Raw event over at Real Sustenance, I wanted to share the recipe I contributed on my closing-day guest post.
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