My Yoga Online

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Yoga. Many people do it, and this year, I have discovered why. It is an awesome way to get a good bit of exercise, but it is also so much more. Yoga, I have found for me, is a lot like running (a form of exercise that I have been addicted to for over 9 years). I love the intense workout of a long run, but the part that appeals most to me is the way I connect with my body: in breath, muscles, and mind.

When the first of January came around this year, I made a resolution that I would finally begin doing yoga. I’ve had the dearest of friends and family try and convince me for years to pick up yoga–and, I ignored them. It wasn’t because I didn’t think yoga would be beneficial. After thousands of years of folks practicing yoga, and many yoginis I know having a completely blissful outlook on life as well as a remarkably toned body, I figured there had to be something to it. The main thing that was stopping me was the “class” aspect of it. I didn’t want to attend a class. It’s just not my thing. I avoid gyms at all costs because I’ve never enjoyed the vibe in any I’ve been to, and I prefer solitary exercises, which is why I love running.

I have attended yoga classes in the past, and although the poses and philosophy behind it very much appeal to me, the idea of being surrounded by a bunch of people I don’t know (and even those I do) in a class structure pretty much killed it for me. And, while I appreciate the idea that having a trusted yogini to show you the ropes so injuries can be prevented and talk you through each pose, it wasn’t enough to make this introvert want to join in. I kid you not when I say nothing about a class structure really appeals to me. Even during college, I gravitated to the classes where I could be independent 90% of the time even though the other 10% of the time I loved the interaction I got with other class members. This was one of the best perks for me majoring in fine art.  I’m not shy; in fact, when I am around people, I cherish the interaction I have with them, and I feel quite comfortable being myself. I just find that I need a lot of alone time to be happy/functional–probably more than most people. I work best alone, I think best alone, and frankly, to be blunt, being around a lot of people in a regularly scheduled fashion can really deplete my energy. And, so, I felt that given the encouraged (and sometimes times stressed) class structure of yoga, that this wonderful form of exercise just wasn’t for me.

So, when I was contacted by MyYogaOnline to see if I’d like to give online yoga courses a whirl, I was thrilled. I had already begun researching solo yoga at home, and I had a rudimentary knowledge of yoga from the prior classes I had attended, so I wasn’t exactly afraid of injury or complete lack of understanding. Plus, the day I received the email was the exact day I decided I was going to commit to yoga, class or no class. Quite serendipitous, I thought.

My Yoga Online provides concise and educational content related to yoga and healthy living. Whether you want to learn yoga, Pilates, or meditation, this website provides videos with clear instructions. It makes the idea of doing yoga anywhere, anytime–but still with the structure of a class–completely doable. Not to mention, one month of unlimited access is generally less than the cost of 1 pop-in class in a yoga studio.

I am so happy I gave it a try. I feel stronger. I look more toned (my hubby says I look extremely strong and stable when doing poses) and best of all, I’m much more optimistic about things, and in general I feel way less stressed out. Happier even. And, now I have proudly joined the ranks of all the people who proclaim how wonderful yoga is—and if I’m desperate enough in the future, I’d probably be okay with popping in for a class with a friend… maybe. MyYogaOnline has a ton of great features, but one of my favorite parts is the vast array of videos they offer—which is a lot like having a yogini show you the ropes in the comfort of your own home. The instructors talk you through each session step by step, offering gentle an clear advice on how to properly execute each pose. It’s a lot like what I was getting out of a class structured yoga session, without the class.

I also think that they are reasonably priced, something that I cam’t exactly say about the yoga studios that offer drop in sessions in my neighborhood for around $50 USD a pop. For $9.95 a month, or $89.95 per year, you get unlimited access to an incredible amount of yoga how-to, and so much more, including a forum filled with members who are eager to learn and interact with each other. It’s a lot like having a fully functional yoga studio at your fingertips, anytime you need it.

They are offering a trial membership to my lovely readers if you use this link: www.myyogaonline.com/m/bloggers

Give it a try. If you’re like me and you think you may be able to benefit from yoga, but the idea of doing it in a class structure stresses you out to the point of needing a good long child pose, then MyYogaOnline may very well be just for you.

 

 

Vegan For The Holidays

Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day by Zel Allen is a welcome addition to the array of books available these days on eating your way through holidays on a plant based diet. Published by Book Publishing Company, this title boasts a ton of recipes that are elevated beyond standard daily fare.

In this book, Zel Allen shows you not only how to replace your favorite animal laden goodies you desperately crave during the holiday months, but how to do so in style while still using mostly whole food ingredients. I am delighted with the vast assortment of vegan friendly holiday eats and the lovely colorful photography that illustrates the book.

The book begins with a chapter on Thanksgiving, which includes a ton of recipes, each one sounding more scrumptious than the last. From Garlicky Chestnut Butter to Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, and Apples ‘n’ Cream Pie, this chapter takes the guesswork out of impressing your guests. It includes a few recipes for Main Courses and a ton of recipes for satisfying sides… which, for me, has always been the most important part of Thanksgiving. That and giving thanks, of course!

The next chapter recognizes Christmas with recipes such as Tangy Cranberry Soup, Shiitake tornadoes in Cashew-Cream Sauce, and Pumpkin Pine Nut Cookies. I love how each recipe features ingredients that are appropriate for the season and practically a celebration of winter in and of themselves.

And the following chapter as Hanukkah, which is my favorite chapter of the book. It has a ton of wonderful recipes recreated to be vegan friendly—most of them conforting to the core. Borsct, Cholent, Ghoulash, Cabbage Rolls, they are all in here, recreated in inventive and refreshing ways. My favorite out of the chapter, though, is the decadent Pear and Walnut Compote with Choco-Wafers, which is as beautiful and healthful as it is delicious.

Next Zel touches on Kwanzaa, with a good amount of recipes that reflect African American culture that are perfect for celebration.  I do wish some of the recipes were as “gourmet”—embellished with a few extra touches like many of the other chapters’ recipes- but all in all the recipes are traditional and just as tempting as the dishes throughout the rest of the book.

Finally the book includes a chapter for New Year’s which focuses mainly on quick and easy, yet satisfying, party foods and small bites which can be enjoyed throughout the day, as well as drinks to keep everyone merry. Hot Spiced Cranberry Punch, Brandied Holiday Nog, and Happy New Year Glögg are a few of the libations you’ll find gracing these pages.

Vegan For The Holidays has a no-nonsense approach to simple and sturdy recipes, suitable for plant eaters and impressive enough for omnivores. It goes beyond festive and includes a ton of holiday inspired recipes that show you how to create a very special feast. Zel’s passion for entertaining and holiday cooking will help transform your next vegan get-together into a celebration to remember.

 

From the Publisher:

Zel Allen with her husband Reuben publish Vegetarians in Paradise, a popular online vegetarian magazine. The author of The Nut Gourmet cookbook, Zel also contributes travel and food articles in Vegetarian Journal. 

 

Choc & Nut

Recently I was sent a jar of hazelnut/cashew/cocoa spread called Choc & Nut to sample and share with you lovely readers. I was delighted to find that Choc & Nut is similar to other chocolate hazelnut butters I’ve grown to know and love, with a slightly different ingredient list.

Ingredients: cane sugar, soja (soy) protein, hazelnut 14.66%, cashew 12.15%, copra (coconut) oil, cocoa 5.61%, vanilla extracts, agar-agar.

What makes this spread stand out to me is that–along with hazelnuts– it contains cashews, where most other store bought varieties I’ve encountered include almonds or sometimes even peanuts.

The intense flavor of this spread is delicious: it’s rich, with a very deep cocoa undertone, and the most prominent flavor I recognize is definitely hazelnuts; an excellent quality to have in a chocolate-nut based spread, in my humble opinion. I also really enjoy the texture. It contains agar and sugar, so I *think* the addition of these two ingredients helps lend a stretchy, almost caramel-like pull to the spread, making it perfect for dipping or pouring (think fresh strawberries and milkshakes), as well as spreading onto graham crackers or pumpkin bread (yep, it’s as delicious as it sounds). However; the company credits “conching” to this addictive texture:

Choc & Nut is a traditionally made USDA Organic and vegan hazelnut/cashew/cocoa spread. It is palm oil free and lecithin free. the process relies in carefully selected and wholesome ingredients. Preparation includes conching, as in chocolate making, for unsurpassed texture.

Choc & Nut also makes a wonderful addition to ice cream (I highly recommend dark chocolate or a simple vanilla with a dash of nutmeg) and my son raved about it inside of a Choc & Nut butter and banana panini. Yes.

I do warn you though,  at just under 8 ounces, if you’re likely use this product as an ingredient for baking or candymaking rather than straight eating out of the container, you’ll want to double up on your order…

 

 

 

Vegan a la Mode


In Vegan a la Mode More Than 100 Frozen Treats for Every Day of the Year (Skyhorse Publishing, July 2012) Hannah Kaminsky, author of many cookbooks and creator ofbittersweetblog.com, shares some of her amazing ice cream, frozen yogurt, and sorbet recipes which will change the way you forever think of frozen treats. Forget the variety of flavors available from brands like Ben and Jerry’s and Häagen-Dazs… the frozen delights in this hardback full-color recipe book go above and beyond and  will give these ice cream giants a run for their money–and keep you craving more and more–all without the need or desire for dairy whatsoever.

Hannah Kaminsky is hands down one of my favorite cookbook authors, drawing me in with her first title ‘My Sweet Vegan” and holding my attention throughout her other gorgeous cookbooks which she also does the incredible photography for. Her latest tome, Vegan a la Mode, is a gem. Even though it is nearing the end of summertime—which is commonly thought of as prime ice cream season—I know I’ll be flipping through this book all year long as I am a diehard ice cream fan. This book has opened my mind to countless new combinations and recreations of classics that I can’t wait to dip my spoon into.

This deliciously illustrated hardcover book is fully photographed and includes over 100 recipes for a plethora of frozen treats that are 100% animal friendly. The beginning of the book starts of with a quick rundown of essential ingredients used in the recipes (including tips for gluten-free) and then goes on to talk about the tools needed for making the perfect ice cream, sorbet and frozen yogurt. After the basics ingredients are explained, the author dives into essential techniques, such as how to properly chill ice cream bases to making frozen treats without an ice cream maker! Brilliant.

The photos in and of themselves are beautiful, but what really strikes me is the creativity in the flavors in conjunction with the interesting compositions of Hannah’s food photography. Only in this book will you find such concoctions like “Pfeffernüsse Ice Cream”, “Banana Pudding Ice Cream”, “Juicy Watermelon Sorbet” (with seeds!), “French Toast Ice Cream” and “Chocolate Cabernet Ice Cream” all completely dairy free and delicious. But the creativity doesn’t stop there, the entire book is filled with mouth watering flavors that you most likely haven’t seen anywhere else.

“Fresh Corn Ice Cream”? Count me in! This is actually the first recipe I tried from the book and I was amazed at the result. It is the perfect summertime treat, in my humble opinion. Growing up in the Midwest, I thought I had seen it all as far as corn recipes go, but never have I tasted anything like this. If you enjoy fresh sweet corn, I highly encourage you to try this recipe ASAP.

As I mentioned, the photography is stunning, making this book a perfect choice for curling up on the sofa and daydreaming of frozen treats–but, the recipes are so simple and many of the ingredients are common vegan staples, so there’s really no excuse not to be churning a batch while you peruse the gorgeous pages of Vegan a la Mode.

The book closes with what every bowl of ice cream needs, a chapter dedicated solely to “Toppings, Accompaniments and Components”. There really isn’t much to yearn for in this chapter as Ms. Kaminsky really has it covered with her inclusions of everything from Tuile Ice Cream Cones to Magical Shell and even a recipe for Rainbow Sprinkles!

Vegan a la Mode is clearly a must have for the ice cream enthusiast, whether you’re a vegan or not. The simple ingredients used to create mind-boggling flavors will take your homemade ice-cream making to an entirely different level. If you love eating ice cream, or just even like lookingat ice cream, this book is for you.

 

 

Emmy’s Organics

A little while back, I was sent a lovely package from the owners of Emmy’s Organics, an excellent up and coming company dedicated to producing delicious goodies that are made in a dedicated vegan and gluten free facility. From their website:

Our Mission

At emmy’s we are committed to YOU having it all. We pride ourselves on the quality, creativity & sustainability of the products we offer. In respect for our bodies & the earth, we use the finest non-GMO ingredients in everything we make & biodegradable, earth-friendly resources for our packaging. Our food is derived from nature, which in return nourishes us in the best way possible. Vegan & Gluten-free foods are our passion, so you can always feel good about choosing emmy’s. All of our goods are made in a certified vegan & gluten-free kitchen.

Cool, huh? Well, after learning a little more about their company (which got its start in the co-creator, Ian’s, mother’s kitchen), I was not at all surprised to find that their products were just as great as the company’s ethics. I was able to sample two types of granola, chocolate sauce, and five flavors of their macaroons. These products are not only vegan and gluten-free, they are also raw! I especially love this aspect because, as I’ve mentioned in many previous posts, I would consider myself a raw food devotee–even though I still eat the cooked stuff too. Balance, baby.

Here’s my thoughts on emmy’s:

The Granola: I had two varieties to choose from: Apricot Flax and Original. They both had a ton of delicious, fresh tasting ingredients and a ton of flavor. Unlike other gluten-free granola I have tasted, this packed the crunch and punch of the granola that I have come to expect since growing up with the regular omnivorous varieties. There is no puffed rice, no corn, no oats!!, and no added sugars in this granola–only sprouted buckwheat, fruits, nuts and seeds that made this some of the best packaged granola I have ever eaten.

The Chocolate Sauce: I seriously put this chocolate sauce on just about anything I could find. It was unbelievably rich in chocolate flavor, and I had to keep looking at the label to make sure it was indeed a raw product. It tasted exactly like a favorite–definitely not raw nor healthy–brand of chocolate sauce that I used to devour back in the day… only better. It worked beautifully stirred into ice cream (add some crumbled up macaroons and it’s pretty much Heaven), drizzled onto my famous Apple Nachos, as a fun addition to a peanut butter banana panini, and it went effortlessly along with my family and I on a picnic with its resealable and reusable packaging. Definitely a keeper, and great to have around for when those random chocolate cravings strike!

The Macaroons: As I mentioned, I got to try a whopping 5 flavors of these wonderful macaroons: Choco-Orange, Mint Chip, Coconut Vanilla, and Chai Spice, and I truly adored every flavor. My favorites were the Mint Chip and Chai Spice, mostly due to the fact that the flavors were very prominent, and the coconut taste seemed more of an undertone. Whereas in the Coconut Vanilla and Choco-Orange, the coconut seemed to dominate, which is apropos for a macaroon.

If you are not familiar with emmy’s delicious products, you certainly should get acquainted soon. You can thank me later.

Emmy’s also sells a variety of other products that are deliciously vegan, gluten-free and raw. Check them out and spread the love. Their simple and dare I say “hip” (environmentally friendly) packaging is cute enough to give even as a gift!

 

Wild About Greens

Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves

This beautiful book, 100% dedicated to leafy greens, is written by the prolific and highly respectable vegan cookbook author, Nava Atlas (with gorgeous photography by Susan Voisin of Fat Free Vegan ). The book grabbed my interest early on simply because of its title. I truly am wild about greens, and this book was everything I hoped for. And more! I was eager to flip through it and read it cover to cover, but the real excitement didn’t kick in until after I had made a few recipes. To say I enjoyed cooking out of this book would be an understatement.

The recipes were fast and delicious, and they all made perfect use of the kale forest I have growing in my tiny urban backyard. I also had a chance to enjoy Mustard greens (one of my most favorite greens) and Bok choy in ways I don’t normally prepare. While I am an enthusiastic eater of greens, I appreciated the change-up in preparation for the greens I enjoy daily, such as: Kale, Spinach, Arugula, and Dandelion greens. I also learned a thing or two about the greens I am less familiar with like Mizuna and Tatsoi.

The book is broken down by chapter into different ways of preparing greens, starting with Basic Preparations for Leafy Greens, which offers a thorough guide to braising, sauteing and stir frying and ending with the easy and highly nutritious chapter, Green Juices & Smoothies.

I spent a few days trying out recipes from this book, and loved them all.  I had two smoothies from the Green Juices and Smoothies Section: the Spinach Piña Colada Smoothie, which was a pleasant change in scenery for my often boring and monotonous green smoothie routine, and one more close to what I love indulging in pre-lunch, the Greens & Apple Smoothie (with the addition of hemp Seeds as recommended). Both were simple and the perfect smoothie consistency and sweetness in my  opinion.

Usually after a big breakfast of greens I am craving even more of the leafy stuff, so I like to re-charge with a salad. Even though I feel like I am pretty efficient at mixing up my salad rotation and always discovering new flavors on my own, Nava blew me away with the combinations in this book. I first tried the Orange & Cucumber Salad with Spring Greens, and loved the juxtaposition of the zesty citrus and watercress next to the coolness of the cucumbers.

I also tried the simple but spectacular Kale & Cucumber Salad with Avocado-Tahini Dressing, and the more hearty Kale with Cauliflower & Sweet Potatoes, both making excellent and easy light lunches over the weekend.

The final recipe I tried was the Balsamic-Glazed Chickpea and Mustard Greens, which turned out to be my dinner, rather than the snack that I hoped it to be. I ended up eating the entire recipe by myself!

As you can see, I gravitated mainly to the kale recipes– and even then, I barely scratched the surface! There is still many recipes left for me to explore.

(For even MORE recipes for kale by Nava Atlas, check out this link)

I found this book to not only be a great recipe book, but also a wonderful reference for the green lovers out there. It’s also a perfect introduction to people wanting to incorporate more greens into their diets but are unsure of where to start. The world needed a beautiful and thorough book dedicated to greens and Wild About Greens is it.

Nava and her publisher Sterling were gracious enough to share a beautiful recipe from the book called Stir-Fried Sesame Kale and Red Cabbage:

Photo by Susan Voisin

Stir-Fried Sesame Kale and Red Cabbage

(Reprinted with permission of the author and publisher)

6 servings

The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors.

  • 8 to 12 ounces kale, any variety
  • 1/2 small head or 1/3 medium head red cabbage
  • 1 1/2 tablespoons olive oil
  • 1 medium red onion, quartered and thinly sliced
  • 2 teaspoons grated fresh or jarred ginger
  • 1 tablespoon dark sesame oil
  • 1 to 2 tablespoons sesame seeds (preferably unhulled)
  • Salt and freshly ground pepper to taste

Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.

Cut the red cabbage into thin slices about 2 inches long.

Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.

Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender crisp.

Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper and serve at once.

Variations:

To this simple vegetable combination, you can add a small amount of another vegetable or two, depending on what you have on hand. Use any of the following, adding them at the same time as  the kale and cabbage.

  • 1 medium red bell pepper, cut into long narrow strips
  • 1 cup fresh or frozen corn kernels (thawed)
  • 8 to 10 baby carrots, quartered lengthwise

To spice this up, add a spicy condiment, minced fresh hot chili, or dried hot red pepper flakes to taste.

 

Practically Raw

Several years ago, I went “high raw”, meaning I eschewed almost all cooked foods and stuck to sprouted grains, fresh raw vegetables and fruits, nuts, seeds, and indulged in the occasional glass of wine and bar of dark chocolate. I also ate a lot of hummus.

Going high raw for a month was one of the most, if not the most, profound experiences of my life. Not only did it lead me to a diagnosis of celiac disease, but it proved to me that food in its most natural state is really really good for you. Now I’m a far cry from a nutritionist, but I firmly believe that a diet high in raw fruits and veggies is the key to better health. After just a week of eating this way, I felt like a million dollars. Granted I had celiac disease at the time and didn’t realize it, so having no pain, migraines or stomach bloating was a nothing short of a miracle… but I felt energized and more in tune with my body in a way I never had before. Once I realized that it was gluten causing my health problems, I didn’t remain high raw, but I certainly changed my eating habits to reflect a higher proportion of raw foods to my usual intake.

Nowadays, several years after discovering the importance of raw foods on my general well being, I still incorporate at least one  raw (or almost raw) meal into my daily routine. It’s amazing how good I feel after eating some leafy greens and fresh fruit. But it wasn’t always easy for me to do this. I craved a bigger thrill then just chomping into an apple, or chewing through a bland salad with only balsamic vinaigrette to save it. My love of pastry and pasta left my “cooked” palate much to desire… or so I thought. Turned out there was a lot of ways to make raw foods come together into a dishes just as extraordinary as the cooked versions. Sometimes better. But, you have to learn how to un-cook to fully enjoy all that raw vegan food has to offer.

One of the biggest challenges of going “high raw”, at first, was figuring out how to “uncook”. It didn’t take long for me to understand that not just the ingredients were essential in making raw foods taste amazing, but unique knife techniques and other preparation were crucial as well. I picked up some great tips and tricks from the internet, and found a few raw books to help me through… but what I longed for was a comprehensive guide to preparing vegetables, seeds, nuts and fruits not only so they were good for me, but that also tasted fantastic. And it’s also really great to have an expert in the field helping to make raw foods seem less intimidating—which makes having a good (un)cookbook essential in every cook’s kitchen.

Many raw books I own either go over the top with gourmet presentation, making it difficult to actually reproduce in your own kitchen without a team of helpers (and expensive gadgets), or are so basic that an entire book dedicated to such simple ideas seems a bit frivolous in my mind. But Practically Raw is different; it’s a mingling of the two–and it speaks true to its title; it really is much more practical than the other raw books I own. This book is exactly the type of book I’d been longing for in the days of first discovering a high-raw, or practically raw, diet.

The author, Amber Shea Crawley,  of the blog Almost Vegan, created an extensive book describing not only how to make a variety of delicious raw vegan dishes, but also included a comprehensive (we’re talking 27 pages dedicated to telling you what you need to know before you begin) guide on everything from defining a “practically raw diet” to the ingredients you’ll need to get started. There’s not one person who would read this book and not walk away feeling like an expert in (almost) raw vegan cuisine.

Most importantly, there are a TON of recipes in this book? My favorite part about the book is how it’s arranged. It starts with Milk and Smoothies, then Breakfast and Brunch; Bread and Crackers; Cheeses, Spreads & Sauces; Kale Chips (yes, an entire chapter!); Hummus; Soups and Salads; Main Courses; Sides and Snacks; and finally Desserts. The recipes themselves are creative and comforting, a good combo. Some of the recipes that I have thoroughly enjoyed have been the Caramel Fudge Brownies, the Crunchy Salted Cashew Cookies, and the Mushroom Nut Burgers, all delicious and all highly recommended.

There are large full color photos scattered throughout and the colorful design and layout of the book is a real treat. Also, and fundamental to the meaning of this book, is that there are cooked options throughout the book, and unlike many raw books, no special equipment is needed that you wouldn’t find in most other cookbooks.

Amber takes the mystery out of (practically) raw cuisine with her debut cookbook Practically Raw. I encourage anyone, whether raw vegan or not, to try out the recipes included in this comprehensive un-cooking guide. There is much to learn from the talented young chef, and she packed this book so full of essential info that even a well-seasoned cook could walk away learning a thing or two. I know I did.

*Vegan Heritage Press kindly sent me a copy of Practically Raw book for review*

Blue Mountain Organics

 

A while back I was contacted by Blue Mountain Organics to see if I would be interested in reviewing their newest line of cashew based ice creams. I am already a big fan of raw desserts, so after one look at the ingredients, I knew I wouldn’t be disappointed.

From their website:

• Rich and Creamy
• Dairy-Free, Vegan
• USDA Certified Organic
• Raw, More Digestible
• Soy-Free, Gluten-Free, GMO-Free
• Agave Sweetened, Low Glycemic Index
• A Peanut-Free and Dairy-Free Facility

When the ice cream arrived, I had the choice of 3 flavors to dive into: Cappuccino, Mint Cacao Chip and Chocolate. Of course, I went straight for the Mint Cacao Chip flavor because it’s my favorite, and I’m not too fond of Chocolate Ice Cream in general…plus my husband was eying the Cappuccino.

We each dug into our flavor of choice and met each others’ eyes with an astonished look. This ice cream wasn’t only good, it was phenomenal. Their Mint Cacao Chip was in fact the best mint chocolate ice cream I have ever tasted, and since mint chocolate chip is my all-time favorite ice cream flavor, I have tasted a LOT. The ice cream itself was not overly minty and the cacao nibs pebbled throughout were pure gastronomical genius–the perfect balance of deep dark chocolate flavor with a refreshing mint based finish.

My husband was equally enamored with the Cappuccino flavor and we both agreed it had a very pleasant, not too overpowering coffee flavor which would be perfect in a mocha flavored milkshake. I was about to pass on the Chocolate altogether, but after trying the other flavors and falling head over heels, I couldn’t resist a taste. And then another. I was giddy to find that I even enjoyed their chocolate flavor. Since Blue Mountain only uses raw ingredients and agave as a sweetener, it didn’t taste artificial or overly chocolatey at all. Just right in my opinion. We easily crushed those three containers in just two days, and have been craving more ever since. You can order yours here if you’d like to see for yourself just how delicious this ice cream is.

Blue Mountain Organics is a small family-owned and operated business nestled in the heart of the Blue Ridge Mountains along the famous Crooked Road Music Trail in Floyd, VA. We are a premier provider of gourmet, vegan, certified organic, raw and sprouted superfoods. Blue Mountain provided the product for this review and are generously offering a discount code for readers of this site. Just visit here and use the discount code “BLOG” to receive 10% off your purchase!

Cooking Vegan & Stevia

I was given these two books to review from the Book Publishing Company, publishers of many notorious vegan tomes which have changed the way people think about vegan lifestyles. Cooking Vegan and Stevia are no exception to the quality and level of expertise found in many of their other books. I find both to be helpful and informative additions to any home library, especially those of us with an interest in cooking and plant based nutrition.

Cooking Vegan

Cooking Vegan is a good buy for people who are vegan curious or just beginning the transition into veganism. It’s especially helpful for those with any concerns about veganism being nutritionally adequate for people from infancy onward. The book is co-authored by Vesanto Melina, MS, Rd as well as professional chef, Joseph Forest. Together they make a pretty hefty case for veganism.

The book is really a wonderful read, brimming with great information from start to finish. The first 60 pages are dedicated to the nutritional benefits and a guide to being vegan. Chapter 1 is all about vegan nutrition, breaking down recommended daily intakes of protein, carbohydrates, fiber and calcium as well as which foods happen to include the most of each. Chapter 2 is dedicated to vegan ingredients, including  a very in-depth pantry guide covering what to stock up on and how to use the ingredients. Chapter 3 is all about the science of cooking and why plant based foods work as they do,  and Chapter 4 is a helpful sampling of vegan menus.

The rest of the book is filled with many variations of omnivorous favorites as well as more creative dishes by Chef Joesph Forest. The recipes cover everything from Breakfasts and Beverages to Sweet Treats. And although the chapters that include recipes are full of tasty and easy dishes, my favorite part of the book is that each recipe includes a very in depth nutritional profile, including: vitamins, minerals and even fatty acids along with the standard fat, calorie, and carbohydrates breakdown. Now that’s a lot of great info to know about what you are putting into your body.

I think this book is an excellent choice for those wanting to learn more about the vegan diet specifically and it holds a good deal of basic recipes to try out as well. My only wish is that the book included some photographs, but the abundance of informative text more than makes up for that. For anyone looking to incorporate more plant based recipes, or just more fruits and veggies into their diet, this book is a perfect fit. Packed full of dietary advice and information, this book is a great addition to just about anyone who wants to learn about the benefits of a plant based diet.

 

 

Stevia

Stevia:Naturally Sweet Recipes for Desserts, Drinks and More! is pretty much the best guide I’ve read on this amazing herb. It’s not an entirely vegan book, but it does have recipes that don’t contain any animal products. The part of the book I found most helpful was the history and the different varieties of stevia available. The book goes into great detail about the differences between powder and liquid and even dried whole leaf stevia–did you know they vary in sweetness? It’s true.

Since I have stevia plant in my garden, I was excited to see the inclusion of information on growing your own stevia plants; however, I was disappointed to see there was not as much in depth information on this as I had hoped. There is, though, a great deal of information on using the extract and dried versions of stevia (especially helpful for those of us who grow their own), which is what this book is all about, and probably what I personally need most help with. The book also talks in depth about the nutritional benefits of stevia and its safeness for consumption compared to other sweeteners. All in all, it’s a well rounded guide to an herb which is greatly gaining popularity and notoriety in the minds of health conscious individuals.

The recipes included in this book all make great use of stevia as a sweetener, and features recipes for beverages, muffins and breads, cakes, cookies and bars, custards, crepes, puddings and pies, sauces and toppings, and frozen desserts. As I mentioned before, many of the recipes are not vegan, but this book is designed to introduce people to using stevia as a sweetener, and they do generously include many recipes such as Tofu Pumpkin Pie, and the entire gelatin section is vegan, which is a pleasant surprise.

If you are trying to find a suitably nutritious and tasty zero calorie replacement for cane or beet sugar, then trying out stevia is probably for you. And this book will cover all the bases for your naturally sweet lifestyle. Since I’ve received Stevia from the publisher, I have been happy with all my sweetening efforts using the versatile and healthy herb.

 

 

 

Gluten-Free Vegan Comfort Food

Author Susan O’Brien brings easy and delicious vegan and gluten-free recipes to your kitchen in Gluten-Free Vegan Comfort Food featuring over 125 recipes covering all types of foods from breakfast staples to condiments.

At the beginning of the book, the author goes into an extensive (25 pages!) ingredient guide, which is important for folks who are new to gluten-free and vegan cooking. The guide touches on everything from vegan ingredients every home cook should have on hand to a descriptive list of gluten-free flours. O’Brien explains her choice of ingredients used for recipe development and that one of the main driving forces was reader feedback and requests. One of the requests was to create recipes with no soy, and O’Brien worked hard to remove the common allergen from the equation in many of the recipes.  I think that this is a wonderful way to reach out to those of us with multiple food allergies or intolerances, but I do wish the recipes were labeled as such as I flip through the cookbook trying to choose which recipe to prepare. This is my only — tiny– complaint in the entire book. Although, there aren’t actually very many recipes that do contain soy based ingredients, and the ones that do are actually quite obvious (Scrambled Tofu and Vegetables, Tempeh Tacos) so this is not too much of a concern as those looking to avoid soy are generally aware that these are soy based.

The recipes themselves are plentiful and O’Brien uses an array of interesting ingredients to livin’ things up. Chia seeds are used often throughout the book, as well as coconut flour. The recipes also vary in how the author approaches them, for instance she uses a basic gluten-free flour blend in some recipes and in others she opts to make her own blend. I appreciate this approach as long lists of multiple flours can sometimes feel overwhelming to a newbie gluten-free baker, so it’s nice to have some “less intimidating” recipes to lean on.

Starting with breakfast and working her way through 10 chapters of classic comfort foods O’Brien really nails what I consider to be the epitome of All American Family Style Cooking. In the chapter “Get Your Morning Breakfast Going!” the Strawberry Applesauce caught my eye, and I love her recipe for Dried Cherry Granola because it is oat free–which is a grain I personally can’t tolerate–and it’s still an authentic, traditional, delicious granola.  The section for “Kids’ Favorites” is spot on for foods that not only I loved as a child, but my (not gluten-free) vegan children now love themselves, such as Fried “Chicken” Nuggets and Grilled Cheese Sandwiches. The chapters go on and on, but the last one is the most intriguing for me, which is the chapter entitled “Everything Else”… but it contains some of the most important recipes in my humble opinion, from Pesto to Cashew Milk and there’s even a recipe for Avocado Mayo which is perfect for the gluten-free vegan eater who doesn’t have access to specialty items wherever they happen to live.

“Gluten-Free Vegan Comfort Food” is a very comprehensive guide for anyone looking to eat Vegan, Gluten-Free or both, and I highly recommend reserving a space for this informative title on your bookshelf. It’s not only a great resource for vegans who need to eat gluten-free, but for anyone looking to expand their cooking knowledge and try out new and exciting flours and ingredients in classic, comforting recipes.

* Thank you to the publisher, DeCapo Press, for sending me a copy of this book to review.