We are hunkered down in a snow storm this weekend! Snowy and slow weekends are one of my favourite things (if I have nowhere to go and nothing pressing to do–just to clarify). I stocked up the groceries, grabbed my storm chips (essential!), pulled my proper winter boots up from the basement, and now we’re just waiting. I plan on making a big pot of soup (probably lentil or minestrone), baking some cookies or banana bread, shovelling snow to my heart’s content, napping by the fire with the dogs, and drinking lots of coffee in the form of this maple sea salt latte. So simple and just so good. I say that about all of my recipes, but this one is the very definition of it! Just espresso topped with foamed milk (I use cashew) with a kiss of maple and sea salt. Perfection!
I’ll leave you with the recipe and some links that caught my eye this week! Hope you have a great weekend. Talk soon :)
When I worked in restaurants and an order ticket came in with a bunch of food allergies, the reaction was always total annoyance and disbelief in the claims of the diner. Like most issues, communication and empathy is key! (Remember that episode of Sex and The City when Carrie makes a big deal about her fake parsley allergy? LOL)
Are you ready for the SUPER BLOOD WOLF MOON?! I want an illustrated interpretation of that on a tee shirt.
This older article from National Geographic about going zero-waste has lots of tips and practical advice buried within.
“Eating meat has ‘dire’ consequences for the planet.” I’m glad that this article highlights the environmental burden of fossil fuels as well. Sometimes the vegan community gets really amped on this idea that cows are the sole contributor to warming and emissions. I’m not trying to lessen the impact of giving up meat and animal products though! Just highlighting that the issue has to be approached in a balanced and accurate way.
This episode of Deliciously Ella: The Podcast has everything you need to know about eating a balanced plant-based diet while getting all of the nutrients that you need to thrive.
From The Economist: “2019 will be the year that veganism goes mainstream.”
A breakdown of how to build muscle on a 100% plant-based diet. Lots of cool information about protein and bodily absorption here!
Change your language surrounding finances, change your financial situation. I really do believe that the way we speak to ourselves (and each other) has profound effects on our daily life.
There is SO MUCH misinformation about essential oils out there (likely a byproduct of all the multi level marketing schemes that accompany certain lines of them). I trust Lily’s experience and knowledge, and really appreciate her amazing guide that she posted this week.
Italian-American restaurants in the Tri-State area with signed photographs of stars from The Sopranos on the walls as an approval/rating system.
The uproar and fake outrage over a new Gillette commercial made me snort-laugh a bit. The takes in this article pretty much nail it.
Ah, a parody was overdue: The Life-Changing Magic of Keeping Absolutely Everything.
Is there a PERFECT vegan? This article captures some of the questions and accusations that I receive regularly from people on Instagram, but also from chiding family members. Also if I had a nickel for every time someone countered my stance on plant-based living with “BUT ALMONDS ARE SO BAD FOR THE ENVIRONMENT,” I’d have enough money to plant my own almond orchard.
So flattered to be on this list of Instagrammers from Canadian Living. Also forgot to mention it when it came out, but I contributed to this piece for BNN Bloomberg on ways to save money in the midst of a nationwide grocery price hike.
MAPLE SEA SALT LATTE
Print the recipe here!
Notes: You can replace the espresso with about a ½ cup of strong coffee if you like.
-So far, the best and cleanest non-dairy milks for frothing (in my experience) are Elmhurst’s unsweetened cashew milk (just cashews and water!) and MALK’s maple pecan milk. Also, homemade cashew milk with a ratio of 1:4 nuts to water is great!
-I have the Breville Milk Cafe frother and I love it.
1 tablespoon pure maple syrup
⅛ teaspoon fine sea salt
2 shots of espresso (see headnote)
10 ounces non-dairy milk of choice
Pour the maple syrup into your mug and add the sea salt. Pour the espresso into the mug and give it a swirl to integrate the maple syrup and salt.
Warm you non-dairy milk in a milk frother or on the stove to about 140-160 degrees F. Pour the warmed milk over the espresso mixture. Enjoy immediately.