Happy weekend! I’ve got a warm, lightly spiced, caffeine-free mug of coziness to set the tone. We kinda went wild with some minor house repairs, painting, installs, and a top-to-bottom clean last weekend, so we’re taking it easy for this one. We’re hopping over to the USA for an afternoon to pick up a few things. Sunday is gonna be spent snacking and watching a certain sporting event. I’m planning on making some epic vegan pizza with tons of olives, hot peppers, and pine nut parmesan, hummus and veggies, and maybe some of that buffalo-sauced cauliflower that everyone keeps going on about. Go team! ;) xo
While we’re on the subject of USA shopping and possibly Trader Joe’s, some silly non-strategies for making the most of your shopping trips there.
More love for pulses. A saviour to your health AND the land we’re here to look after. Have you taken the Pulse Pledge yet? :)
“You know the enemy of fast? Quality. Because real quality takes time.” Do you ever think your life is too fast?
Adventures and misadventures in veganism. Read the comments with this one! So good.
Is the “Everything in moderation” mantra all wrong?
We watched Babe the other night (cried like a baby obviously–the part where he says “I want my mom” = the ugliest crying humanly imaginable). I started following this Instagram account the next day and now, adopting a brood of pigs doesn’t seem like such a faraway dream.
“The stories are so real and the stuff looks so creepy.” A day in the life of a magician and seance medium in residency.
Is souping really the new juicing? I’m not a cleanse or detox type, but I feel like I could get down with this if I had to.
Ben & Jerry’s goes vegan for 4 flavours! I’m still pretty devoted to my salted caramel cluster from So Delicious, but obviously this means great things for the plant-based (ice cream-loving) community.
Irresistibly cute otter video alert.
Crown chakra smoothie. Slurp down some transcendence ;)
VANILLA ROOIBOS TEA LATTE W/ WARM SPICES RECIPE
Print the recipe here!
Notes: Rooibos is my favourite variety of tea. It’s naturally sweet, caffeine-free, and apparently it helps with iron absorption too, which can never hurt for the plant-inclined. Because of the natural sweetness and a slight nutty edge, it makes a perfect latte. I do this up with coconut milk, warm spices and extra vanilla (in addition to the vanilla imbued rooibos that I start with). It’s so cozy and comforting to sip.
1 vanilla rooibos tea bag
6 oz boiling water
6 oz unsweetened plant-based milk
1 pitted Medjool date
1 teaspoon coconut butter/oil
1/2 teaspoon ground cinnamon + extra for dusting
1/4 teaspoon vanilla extract
freshly grated nutmeg, to taste
In your serving mug, brew the rooibos tea in the boiling water for at least 3 minutes.
In a small saucepan over medium, bring the plant milk, date, coconut butter, cinnamon, and vanilla extract to a light boil. Carefully transfer the milk mixture to your blender and blitz on high for 20 seconds or so.
Pour the frothy warm milk mixture over the tea. Sprinkle a little cinnamon and nutmeg over the top. You can leave the teabag in or take it out. Rooibos only gets better with longer steeping time.