Maple syrup and vanilla enhance deep, dark blackberries swirled with cashew coconut cream – summer goodness on a stick.
Wit and Vinegar’s Popsicle week is one of my favorite times of the year, a time when bloggers from around the world outdo themselves making frozen sweet treats of all ilks. However, this popsicle week got off to a rough start.
Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. Naturally vegan, gluten-free, and refined sugar-free.
Today, June 10th, is a special day – my mom’s birthday. HAPPY BIRTHDAY, MOM! I wish I could serve you up a big slice of this tart, because I know you’ll love it. A classy lady needs a classy dessert on her birthday. You’re the one who introduced me to the wonders of healthy desserts 15 years ago – who knew I’d be making them in lieu of traditional butter-flour-sugary desserts years later? They are every bit as delicious – creamy, decadent, and just sweet enough. Thanks for teaching me so much about health and wellness. I’m lucky to have a mom like you.
This savory, rustic tart makes use of the whole beet – from leaf to root – all tucked into flaky gluten-free pastry with ricotta goat cheese custard and slathered in brilliant green pesto. A collaboration with Imperfect Produce.
Are you a beet lover or hater? I’m a lover, most of the time. With their intense color and earthy-sweet flavor, beets can be a polarizing ingredient. I never thought much about beets until I met Jay, who simmers the little roots, then slices them into green salads tossed with shallot vinaigrette and crumbles of feta. Beets pair beautifully with cheese, whose creamy salinity helps to temper the roots.
This easy breakfast porridge gets a nourishing update from turmeric, honey, cardamom, and other warming spices. It’s worth waking up for.
Morning people are annoying. “Oh, I’ve been up since 5 doing crunches and curing cancer. I just can’t seem to sleep in!” they trill. Usually they’re saying this at noon when I’ve just managed to roll out of bed. My first instinct is to punch them.
Soaked cashews blended with coconut milk, cocoa, and fresh mint syrup make dreamy vegan fudgesicles that taste like sticking your nose in a bunch of freshly picked mint leaves.
IT’S DONE. I completed the last step of my cookbook yesterday: I packaged up the final round of proofs and shipped them straight to China, where they’ll be printed into thousands of books. It’s been a wild ride!