Aug 12
Many of you may already know that Lisa and I have been working behind the scenes on a few extra projects this year. The one that has taken up the most time–and that we started back in March–is a compilation of new recipes for our very first ebook.
I’ve been selfishly hanging on to this cookbook for several weeks now, thumbing through the large selection of juices, meals, snacks and desserts, and wistful about trying every recipe that catches my eye.
Synonymous with new beginnings and cleansing ourselves of winter’s wrath, the spring season is the ideal time to explore a book like Rawesomely Vegan, by Mike Snyder. This collection of raw vegan recipes, curated by blogger and author Sayward Rebhal, is jam-packed with unique, uber-nutritious meal and snack ideas that bring out the best in our food.
If you’ve been around the A Dash of Compassion block, you’ll know I’m a fan of raw desserts of all kinds. This time, I think I’ve trumped myself.
It all started with a request to bring dessert to my father-in-law’s birthday celebration at the family cottage last weekend.
Buckwheat: the poster child of all things hippie, wholesome and healthy. Once shunned as merely a bland cereal food known as kasha, it has certainly elevated its status as of late.
It has been one of those weeks when I wished I could stay home under the safe haven of my bed covers and not come out until Friday. I won’t bore you with the details but instead share a recipe that might just be the perfect addition to your upcoming weekend festivities.
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