Angela Liddon's Blog, page 22

Easiest 5-Ingredient Spelt Flatbread

This simple recipe was my favourite food of the entire weekend. And there was some stiff dessert competition this weekend too. I’ve been craving doughy fresh bread like nobody’s business. In honour of breaking in the new kitchen, I decided to revisit one of my favourite old recipes on the blog: Organic Homemade Spelt Tortillas. And by old, I mean it was posted a good 5 years ago! Time is flying. Before I know it, you’ll be calling me Grandma Glow.

Not only did I improve upon the previous recipe, but I discovered a way to shave 40 minutes off the dough-sitting time. In other words, the dough rest wasn’t even necessary. What the what? I know. As a result, these spelt tortillas are literally thrown together quicker than you can run to the store. They are much fresher and tastier too. This makes me a happy girl, especially after the dishwasher and washing machine broke within a 24 hour period. That was after they leaked all over floors of course. Nobody said moving was easy, but stuffing homemade wraps in my face sure helps.

The beauty of the wrap is that you can add any toppings you’re in the mood for. Change it up every time! One of my favourite simple combos is vegan butter spread over a warm tortilla with a sprinkle of Herbamare (heaven). Or for a sweet treat, spread on coconut oil and sprinkle it with cinnamon and sugar. Drool. Or toast it in the oven and make a pizza. Ok, now I’m getting hungry again!

The veggie wrap above is a simple mix of fresh orange pepper, red onion, cucumber rounds, hummus, black pepper, and yellow mustard. I don’t know what it is, but I’ve been craving yellow mustard all day + all night. I’m dipping veggies in yellow mustard for crying out loud (for the record, I put on more mustard after shooting these photos). Things are getting weird in my mouth. Whenever Eric sees me with the mustard he says, “I put that shit on everything!” in the voice of the old lady from the Frank’s hot sauce commercial. 

When I took my first bite of this veggie wrap I almost shed a tear of joy. All the moving and renovation pains vanished from my memory during those crunchy, fresh, zippy bites. Simple homemade food is the best food, don’t you think? Eric also demolished his wraps (yes, I managed to share somehow) and said he can’t get over how much better they taste compared to his regular store-bought ones. It was a success on all fronts! I’ll let you know if I try out any other flours – and you can feel free to do the same in the comments.

Cheers to a new, fresh spring week and significantly fewer boxes to unpack. Yellow mustard for life!

Easiest 5-Ingredient Spelt Flatbread
Vegan, nut-free, soy-free, sugar-free

In no time at all, you can have a fresh, pliable spelt tortillas made with just 5 ingredients! Lightly adapted from my Organic Homemade Spelt Tortillas.

Yield
6 large or 8 small

Prep Time
10 Minutes
Cook time
10 Minutes
Total Time
20 Minutes


Ingredients:
2 cups + 2 tablespoons light spelt flour (see note)1/2 teaspoon fine grain sea salt1/2 teaspoon baking soda3/4 cup almost boiling water1 tablespoon extra virgin olive oil


Directions:

In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the hot water and oil until a shaggy looking dough comes together.
Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again.
Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
Preheat a large skillet over medium heat.
Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of flour.
Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd shapes! Drizzle the tortilla with a tiny bit of olive oil and spread it out to coat the entire surface.
Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.

Note: Other flours might work besides light spelt flour, but I haven't tested any yet. Please let us know in the comments if you try any out!

Oh, and in case you are wondering – yes, they do wrap nicely! I didn’t experience any tears or cracks with this batch. I think this is due to cooking it for much less time than the previous recipe and also using light spelt flour instead of whole spelt flour. I’ll have to test more versions to be sure…

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{Almost} Instant Chocolate Chia Pudding

Shhh…I’m supposed to be unpacking right now. Don’t tell anyone you saw me here!!

Last week turned into blender week. My Vitamix was one of the only kitchen things I refused to pack in a box. For the record, I moved it very carefully in my clutched, loving embrace! Before packing up the kitchen, I made a double batch of this soup so I had some healthy food ready for quick meals. I’ve been relying a bit too much on prepared foods lately. Once we’re moved in and settled I’m going to get back to more home cooked meals. One thing at a time, I suppose!

To energize myself during the endless packing sessions I threw together this chocolate chia pudding. Ok, ok, I made it 4 times in the span of 6 days. I love this stuff. It only requires a few ingredients and it satisfies all those creamy chocolate cravings in a healthy way sweetened only with dates. This pudding reminds me of chocolate cake batter – creamy, chocolaty, with a hint of vanilla. Not only is it tasty, but it’s packed with over 10 grams of fibre and 7 grams of protein per serving, as well as loads of iron, calcium, and omega-3 fatty acids. Now we’re talking!

Chia pudding is great and all, but the hardest part is waiting for it to chill and set, don’t you think?

Thanks to my chocolate impatience, I came up with a method that gets around this pesky waiting time using almond milk ice cubes. I’ve used coffee ice cubes in smoothies in the past (very tasty) and I thought, why not use almond milk ice cubes in this pudding so I can enjoy it instantly? Yes!

Of course, you do have to plan ahead and freeze the ice cubes in advance (hence the name “almost instant”), but if you keep a tray of almond milk ice cubes in the freezer you’ll be set for any chia pudding craving in the future. If you are like me last week, one tray of ice cubes will set you up for a whole week…ha. I’ll be keeping a tray of almond milk ice cubes in the freezer at all times now. Mark my words!

{Almost} Instant Chocolate Chia Pudding
Vegan, gluten-free, grain-free, no bake/raw, oil-free, soy-free, sugar-free

This chocolate chia pudding is decadent-tasting yet healthy at the same time. Packed with protein, fibre, and omega-3 fatty acids this is a pudding you can feel good about! When blended with the almond milk ice cubes it's a treat you can enjoy immediately without waiting for it to chill. The texture is a cross between a smoothie and a pudding. It will thicken up even more if you put it in the fridge for a few hours. I recommend using a high-speed blender for best results since the dates, chia seeds, and ice cubes are challenging to blend super smooth. Adapted from my healthy chocolate chia pudding.

Yield
1.5-2 cups (serves 2)
Freeze time
8 hours

Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes


Ingredients:
3/4 cup unsweetened almond milk4 large almond milk ice cubes (see note)1/4 cup chia seeds5-6 pitted Medjool dates, to taste3.5 tablespoons unsweetened cocoa powder1/2 teaspoon pure vanilla extract, to tastepinch fine grain sea salt or pink Himalayan sea salt


Directions:

Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future!
To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.

Notes:

You will want around 12 tablespoons of almond milk ice cubes added to the pudding. For my tray, this equaled 4 large cubes.

You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.

If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.

To turn this into a chocolate "frosty" add more ice cubes to make it super icy.

To make this nut-free, use a nut-free non-dairy milk of your choice.

New Oh She Glows Cookbook reviews and giveaways to share:

Joann @ Woman in Real Life (review, recipe)

Louise @ Life Is Good (review)

Mandy @ Mandy’s Healthy Life (review)

Monique @ We R Addicted (review)

Karissa @ Vegan a la Mode (review)

Liz @ The Sixth Letter (review)

Nikki @ Tolerant Vegan (review + giveaway)

Erin @ Olives for Dinner (review, recipe, giveaway)

Alexis @ Hummusapien (review)

Emily @ Puppies and Peanut Butter (review)

Marleah @ Marleah (review)

The Oh She Glows Cookbook hits Target

I have another fun retailer announcement to let you know about. The OSG Cookbook hits shelves across US Target stores today! You can find it on their website too. Don’t forget, it’s already in Target stores in Canada too. Be sure to share your recipe creations & book pictures on social media using the hashtag #osgcookbook. Bon Appétit!

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Green Warrior Protein Smoothie

I can’t say that I felt much like a warrior during my first trimester. I did look and feel a little green though! I was cruising along feeling fine until week 6 came along and then I discovered that pregnancy hormones are no joke. All day nausea and extreme fatigue hit me like a ton of bricks. The fatigue was like nothing I’d felt before; it’s almost like feeling tired deep in my bones. I considered it a successful day if I could peel myself off the couch and do something productive. As someone who likes to be in motion at all times, this was a big adjustment. I said to Eric, “I’ll never complain about PMS again!!” hah. It was difficult trying to crank out blog posts because I wasn’t the least bit excited about food. Even drinking water was a struggle for my nauseous tummy. I despised water with a passion. I’ve never experienced anything quite like it. Bedtime was 8:30pm most nights (that’s if I could make it that long without falling asleep on the couch) – Sketchie has been loving all this extra cuddle time though! Some mornings I would wake up after 11 hours of sleep which I still can’t wrap my mind around. The human body just amazes me how it conserves energy when it needs to. It’s been a great lesson in trusting that my body knows best.

Anytime I need a boost, I just think of the end result and I’m filled with a burst of excitement. I feel like I’m walking around with this little friend inside of me, who goes wherever I go and lets me know when to slow down and rest. Now that I’m in the second trimester I’m starting to get back a bit of energy although the nausea is still pretty strong some days. Last week, I stayed up until 10pm a few nights – a darn miracle if you ask me! Bring on the honeymoon trimester!

Spending a lot of energy cooking hasn’t been my forte many days. That’s why smoothies continue to be such an important daily aspect of my diet. In 10 minutes, I can have a smoothie in hand that would just about rival the most nutritious meal around. I’ve been drinking this smoothie as a way to pack in a ton of nutrition with minimal effort. This smoothie was actually a contender for my cookbook, but I didn’t finalize the recipe in time. However, the photo of this smoothie did make it into the book (see page 54). A couple of you noticed the picture and asked me for the recipe, so I’m sharing it today!

Drinking this makes me feel like a bit like a warrior (even if this warrior is asleep on the couch before her favourite show comes on TV). I even started doing a 30 minute prenatal workout which is another big victory of late. It’s the small things. It really is.

Kale – Rich in folate, vitamin C and K, calcium, iron, and beta-carotene. It’s also a hormone balancer, digestion booster, anti-inflammatory, and contains omega-3 fatty acids.

Grapefruit - Rich in vitamin C and is a great detoxifier for the liver.

Cucumber - Prevents water retention, promotes a healthy digestive track, packed with bioavailable minerals, vitamins, and electrolytes.

Celery – Rich in fibre and B vitamins, prevents water retention

Apple – Source of fibre and vitamin C, helps balance blood sugar levels, boosts digestion, reduces inflammation

Algae oil (DHA rich) – A sustainable, plant-based source of omega-3 fatty acids. My go-to brand is NutraVege. Making up 97% of the fatty acids found in the brain, DHA is a very important long-chain fatty acid in the omega-3 family. It’s super important for pregnant women and children under the age of 2 as it supports brain, vision, and nerve development. Note: I don’t add this oil directly into the smoothie. I simply take it seperately so it doesn’t impact the flavour.

Virgin Coconut Oil – Coconut oil has antiviral, antifungal, and antibacterial properties. It’s rich in medium-chain triglycerides (MCTs) which help boost the metabolism and lower the risk of heart disease.

Hulled hemp seeds – A great source of complete protein, contains the ideal balance of omega 3-6-9 fatty acids, and is high in fibre. Hemp seeds also reduce inflammation in the body and balance hormones.

Mango – Rich in vitamin C, fibre, and beta-carotene. It also contains enzymes that help with the breakdown of protein in the body (great for the above protein-rich hemp seeds!).

Sources: Healing Foods: Eat your way to a healthier life, Flora Health

Green Warrior Protein Smoothie
Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free, sugar-free

Talk about a super charged meal in a glass! I used hemp hearts as the major protein source for this drink. In addition to being a complete protein source, hemp hearts also contain the ideal balance of omega 3-6-9 fatty acids and are high in fibre. They work wonderfully to make this smoothie super creamy, all without needing any banana. This smoothie also highlights one of my biggest cravings of late - the juicy red grapefruit - which is balanced with a sweet apple and buttery mango.

Yield
3 cups (1 large or 2 med. servings)

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
1/2 cup fresh red grapefruit juice1 cup destemmed dinosaur/lacinato kale1 large sweet apple, cored and roughly chopped1 cup chopped cucumberheaping 1/2 cup chopped celery (1 med. stalk)3-4 tablespoons hemp hearts (I use 4 tbsp)1/4 cup frozen mango1/8 cup fresh mint leaves1/2 tablespoon virgin coconut oil (optional)3-4 ice cubes, as needed1/2-1 tablespoon algae oil (do not add to smoothie - take separately), optional


Directions:

Juice half of a large red grapefruit and add 1/2 cup grapefruit juice to the blender.
Now add the kale, apple, cucumber, celery, hulled hemp seeds, mango, mint, coconut oil, and ice. Blend on high until super smooth. (If using a Vitamix, use the tamper stick to push it down until it blends). You can add a bit of water if necessary to get it blending.
Pour into a glass and enjoy immediately! This makes enough for a large glass with some leftover so you can also divide it into two servings.
If using, take the algae DHA oil separately. I don't add it to the smoothie because it impacts the overall flavour.

Notes:

For the entire 3 cup portion (using 4 tbsp hulled hemp seeds), this smoothie comes in at approx. 495 calories (421 calories without the coconut oil), 17 grams protein, and 12 grams fibre. It's also a rich source of Iron, Vitamin C + A, and Calcium. Feel free to split this into 2 servings to make it snack-sized.

I used dinosaur/lacinato kale because it has a milder flavour than regular curly kale.

Feel free to sub the grapefruit juice with orange juice or coconut water.

The Oh She Glows Cookbook hits Costco US!

Today is a very special day – The OSG Cookbook hits shelves across Costco in the US! We are thrilled to have another major retailer pick up this cookbook. Don’t forget, it’s already in many Costco locations in Canada too. We’d love it if you could snap pictures of the book in Costco stores and share them on twitter using the hashtag #osgcookbook!

We’re packing up to move this week (ahh!) and my kitchen is all in boxes. *sniff, sniff. If you don’t hear from me again this week that’s why. Wish us luck!

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The Big Vegan Banana Split

Some days or weeks are imprinted in my memory forever and this was certainly one for me. Wednesday evening I received a call from my editor. I assumed that the call was simply to talk over the logistics of my upcoming radio tour, but it was much more than that.

“Angela, we just found out that you made the NEW YORK TIMES Bestseller List!!!!”

She put me on speakerphone and the whole team was gathered in the room cheering about the exciting news. It was a moment I will never forget. I still can’t believe it!

After the call, I “casually” walked downstairs trying to keep my cool so I could surprise Eric with the news. I had a funny grin on my face (you know when you are half-smiling, but on the verge of bursting into tears?) and he knew something was up. I started to speak, but the tears just welled up in my eyes and my voice couldn’t get anything out. Typical pregnant lady, I am! Poor Eric was worried that something horrible just happened until I was finally able to tell him the news. Immediately after, I called my mom and she started to cry too which then made the pregnant lady tear up again! Oh boy. I guess the apple doesn’t fall too far from the tree…

None of this would even be remotely possible without your support. Thank you for telling others about the cookbook, sharing pictures on social media, posting reviews, and believing that vegan recipes are something to be excited about! Many of you have told me that you gifted copies to family and friends and that couldn’t be more exciting to hear as an author. I feel so inspired to keep creating and I have so many fun ideas spinning in my mind for the future.

Anyway, the NYT list will appear in the Sunday April 6th paper. I’m going to try to locate a copy somewhere in the GTA!

I couldn’t think of a better time to indulge in a pregnancy craving! As if I needed an excuse. To be honest, I’ve been all about the savoury/salty cravings lately (such as my Lightened Up Crispy Baked Fries), but when I saw Cara‘s banana split recipe I made a mental note to make one as soon as possible. I think I even had a dream about it!

We each grabbed a spoon and devoured this heavenly treat in a flash. [Strangely enough, Eric has been getting “pregnancy cravings” too. I think they are contagious…you were warned.]

The Big Vegan Banana Split
Vegan, gluten-free, no bake/raw, oil-free

This vegan banana split is a lovely special dessert for two. One dish, two spoons...what could be better? Feel free to change up the toppings as you see fit. I’ve included what I used below, but I didn’t bother putting specific amounts so just add as much as you’d like. The chocolate date sauce is not to be missed. Even if you just make one thing out of this recipe, make the chocolate sauce. It’s amazing on ice cream or just by the spoonful. I expect it would be great on top of brownies too. The banana split is inspired by Forks and Beans and the chocolate sauce is adapted from Southern In Law.

Yield
serves 2
Soak time
30 minutes

Prep Time
20 Minutes
Cook time
0 Minutes
Total Time
20 Minutes


Ingredients:
for the chocolate date sauce (adapted from Southern In Law):1 (15-oz) can full-fat coconut milk6 tablespoons unsweetened cocoa powder1/2 cup tightly packed pitted Medjool dates (110 grams)1/2 teaspoon pure vanilla extractpinch of pink Himalayan sea salt or fine grain sea salt, to tastefor the banana split:1 large Banana, sliced in half lengthwise2 small scoops vegan ice cream (I used Coconut Bliss Cherry Amaretto)Chocolate date sauce (recipe above)Strawberry Chia Seed Jam (from The OSG cookbook)Toasted sliced almondsNon-dairy chocolate chips or raw cacao nibsCoconut whipped cream (link below)All-natural sprinklesAll-natural maraschino cherries or fresh pitted cherriesUltimate Nutty Granola Clusters (from The OSG cookbook)


Directions:

For the chocolate date sauce:

Soak the pitted dates in a bowl of water for 30 minutes, or until super soft. Drain. You can probably skip this step if you have a Vitamix and are using soft dates to begin with (I did).
Add all the sauce ingredients into a high speed blender (including the entire can of coconut milk). Blend on high until super smooth. Adjust to taste, if desired. If it's not sweet enough you can always add more pitted dates.
Refrigerate until ready to use. It will firm up in the fridge a bit so you can melt it over low heat on the stove top if desired or just enjoy as is. Store in the fridge for up to 2 weeks.

For the banana split:

Prep all of your desired toppings in advance.
Place the sliced banana in a large oblong bowl (or simply any old bowl will do!).
Add a couple scoops of ice cream and a dollop of coconut whipped cream.
Add the rest of your desired toppings and enjoy immediately!

Notes:

For the Coconut Whipped Cream recipe, see this post.

For the Strawberry Chia Seed Jam recipe, see page 287 in The Oh She Glows Cookbook.

For the Ultimate Nutty Granola Clusters recipe, see page 31 in The Oh She Glows Cookbook.

The brand of all-natural maraschino cherries I used is Tillen Farms.

The brand of all-natural sprinkles I used is Let's Do Organic!

I have some new Oh She Glows Virtual Cookbook Tour posts to share:

Note: If you’ve posted a review be sure to tweet me the link and I will add it to my list!

Emily @ The Kitchn

Ellie @ Homemade Hearts

The Queen Latifa Show

Ricki @ Rickiheller.com

Jayne @ Miss Jayne Becca

Last but not least, thank you for your comments on this week’s baby news post and for making a special time even more exciting for us! I was especially happy to read that many of you are also expecting a baby this year (and some close to my own due date). Congrats to all the mama-to-be’s!

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Exciting News! Plus, The Nourish + Glow Miracle Bowl

A couple weeks after Christmas, I presented Eric with a small box wrapped in Christmas paper.

“I have a Christmas gift for you that wasn’t ready in time!”

He was a bit confused at first, but any confusion quickly faded at the proposition of another gift. Who doesn’t like a random gift in the dead of winter?

“Did you make it?”

“umm, part of it….just open it!”

I propped myself on the couch beside him with a nervous grin on my face, trying to calm the heart beating out of my chest. No such luck. My heart was about to explode.

He unwrapped the box – carefully and painfully slow as he usually does – and then opened the lid and lifted out a piece of clothing covered in tissue…

“Ange, are you pregnant??”

Tears were already streaming down my face and I could barely choke out, “We’re having a baby!”

And then he passed out. Just kidding!

After we screamed/hugged/celebrated, I showed him not one, not two, but four positive pregnancy tests because I’m a bit neurotic like that.

We’re simply over the moon with excitement and can’t wait to be parents! We have so much love to give this little one. And Sketchie is going to be the coolest big brother ever (obviously). I’m 14 weeks today, due on September 22nd…which feels so soon! I still can’t believe my body is growing a baby in there. Seeing tiny arms and legs wiggling around on the ultrasound and hearing a heartbeat is just the most unbelievable experience. I already love this little one more than I could imagine.

It’s been a wild start to 2014 in the Liddon household. We got pregnant, bought a house, my first cookbook launched, Sketchie had surgery and was diagnosed, I came down with the flu, taped two TV segments, worked on a new business venture, and we’ve been doing major renovations on the new house and packing for a move early April. Ok, scratch the packing part because I’ve only packed 2 boxes so far (oops). I’m hopeful that the second trimester will be less eventful, but knowing we got through all that makes me feel like we can handle whatever comes our way. Sometimes you just gotta take it day by day and keep the faith that it will all work out in the end. I’m counting my blessings every day and trying not to worry about things out of my control. Like pregnancy hormones…ha!

Today, I’m celebrating our baby-to-be with this multi-vitamin-in-a-bowl. Talk about a nutrient-packed salad. I need all the energy I can get these days. This recipe won out over a triple layer celebration cake, but I still think that cake might have to make an appearance at some point. Despite the wicked all-day nausea of the first trimester, I’ve still had an appetite for most vegetables which I’m so grateful for. Well, except mushrooms. I still can’t do mushrooms! Some day, I’m confident we will reunite. For now, Eric is having fun saying, “I told you mushrooms were gross!”

Groan.

This recipe has a few things going on because I wanted to make it extra special. The homemade hummus and salad dressing can be made in advance to save prep time and cut down on dishes. You can always use store-bought versions too. I’m going to share the hummus and dressing recipes in separate recipe cards and then share the salad at the end.

Don’t worry that the dressing in the salad photos looks a bit different than the dressing I’m sharing below. I initially made a balsamic tahini dressing (the darker dressing in the photos), but I ended up not loving it. This creamy lemon dill dressing that I made after compliments the salad much more so it’s the one I’m sharing today. I took a picture of it below so you can see what it looks like.

Sun-Dried Tomato Hummus
Vegan, gluten-free, grain-free, nut-free, soy-free, sugar-free

A quick and easy flavourful hummus that comes together in minutes! If you don't have any sun-dried tomatoes on hand, feel free to make it without.

Yield
1 1/4 cups

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
1 small garlic clove2 tablespoons oil-packed sun-dried tomatoes1 (15-ounce) can chickpeas, drained and rinsed3 tablespoons tahini2 tablespoons fresh lemon juice, or to taste3 tablespoons waterdrizzle of olive oil1/4 teaspoon smoked paprika1/2 teaspoon fine grain sea salt or pink Himalayan sea salt, or to taste


Directions:

Mince garlic in a food processor.
Add the rest of the ingredients (except the salt) and process until smooth. Add salt to taste and process again until combined.

Tip: For a super-smooth hummus, pop off the chickpea skins (and discard) before beginning.

Creamy Lemon Dill Dressing
Vegan, gluten-free, grain-free, no bake/raw, soy-free, sugar-free

This creamy lemon-dill dressing comes together in seconds and it's such a fresh compliment to a spring salad. If you aren't a dill fan, feel free to leave it out. It's still tasty either way! I recommend making this dressing the day before you plan to use it (or at least a few hours before if you can) because it thickens up in the fridge when chilled (however, it's not absolutely necessary to chill it first). This dressing is adapted from Vegan Yumminess.

Yield
2/3 cup dressing
Soak time
2-8 hours

Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes


Ingredients:
1/2 cup water1/4 cup raw cashews, soaked3-4 tablespoons fresh lemon juice (I used 4 tbsp)2 tablespoons nutritional yeast2 tablespoons extra virgin olive oil1 tablespoon fresh dill (see note)1/2 small garlic clove1/4 + 1/8 teaspoon fine grain sea salt, or to taste1/4 teaspoon onion powder


Directions:

Soak the cashews in water for 2-8 hours before starting (to soften). You can skip this step if you have a Vitamix. Drain and rinse cashews before starting.
Add all the ingredients into a high speed blender and blend until completely smooth. Adjust ingredients to taste if desired.

Notes: You can use dried dill weed instead of fresh dill. Add it in small amounts at a time, to taste (I would start with 1/4-1/2 teaspoon and add from there).

I prefer my dressing tangy, so I opt for more lemon juice. For a less tangy dressing, you can reduce the amount I used or you can add a touch of sweetener to taste.

For a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.

The Nourish + Glow Miracle Bowl
Vegan, gluten-free, no bake/raw, sugar-free

This bowl is packed with so many nourishing ingredients, you'll be glowing in no time! It's filled with a homemade chickpea "tuna" salad, homemade sun-dried tomato hummus, sliced avocado, hemp and petpita seeds, and and creamy lemon-dill dressing to top it all off. When you need a major energy boost, this salad is for you! Feel free to use your own hummus and dressing to save time.

Yield
1 large salad

Prep Time
20 Minutes
Cook time
0 Minutes
Total Time
20 Minutes


Ingredients:
2-3 cups Mixed Power Greens (or green of choice)1/2 cup halved cherry or grape tomatoes1/2 cup sliced cucumber1/3 cup julienned carrots or beets1 green onion, choppedHalf avocado, sliced1/4 cup Sun-dried Tomato Hummus (link below)Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)1/2 tablespoon hemp seeds1/2 tablespoon pepita seedsCreamy Lemon Dill Dressing (link below)


Directions:

Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.

Note: If you need a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.

For the Flaked Almond Tuna Salad recipe, see this post.

For the Sun-dried Tomato Hummus, see this post.

For the Creamy Lemon-Dill Dressing, see this post.

With a full heart and joyful belly,

mama-to-be and my lemon-sized little one

XOXO

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Heavenly Carrot Cake Baked Oatmeal

I’m still digging up cookbook recipes that I didn’t include in the final book. It’s like finding buried treasures in my Google document! The beauty of all the recipe testing that went down over the past 2 years is that I have so much inspiration leftover to tweak and share here – such as this baked carrot cake oatmeal. It was a big hit with my recipe testers, but ultimately I decided to go with the baked apple and pear oatmeal for the book, knowing I would eventually share this version on the blog anyway. My stove-top Carrot Cake Oatmeal has been popular over the years, so this baked version was a natural next step. And boy, is this baked version incredible. It tastes so much like carrot cake I almost thought I was eating the real thing. Add a dollop of coconut whipped cream on top and you are well on your way to breakfast nirvana. I’m thinking it would be a great addition to an Easter brunch too!

/ Behind the Scenes: Cookbook, Part 1: Recipe Testers /

I haven’t written much about the behind the scenes of cookbook creation, but I thought I would share the process a bit more now that I’m not juggling both things at once. Initially, I wanted to share the process in real time, but I quickly realized that I needed to get through it once before I felt like I could share anything helpful. It took a long time before I felt like I had a good system in place. I felt like a crazy person most of the time. Lots of trial and error. If I write a second cookbook, I hope that the organizational flow goes a bit more smoothly. Wishful thinking, maybe!

Anyway, I’m going to first tell you about my cookbook angels, otherwise known as my recipe testers. Writing a cookbook is much different than blogging, I soon found out. On the blog I have immediate feedback (some of you make my new recipes within the hour and let me know how it went!) and it’s easy to know if I’m on the right track, but with a cookbook there’s always that sense of unease and doubt. I felt like I was blindly trudging along each day hoping my instincts and taste buds were not leading me astray. I always asked myself, “Would my blog readers enjoy this? Would someone who’s not into vegan cooking enjoy it too?” And once it’s in print…well, it’s in PRINT! An intimidating thought. Two and a half years proved to be a very long time to wait for feedback from you (and other vegan-interested/healthy food/glow-seeking peeps!); that’s why my recipe testers are so important. They let me know if I was on the right track or veering off course; at least, when it came to the recipes. My editor helped me with the written portion of the book (intro, chapter openers, headnotes, and overall flow) and pushed me to keep digging deep to allow my story to flow into words.

At first, I felt overwhelmed because I didn’t know how I would find the time to organize a recipe testing group while doing everything else, but we eventually came up with a system that worked for us. Eric created a private blog just for my recipe testers. Once I gathered my group of recipe testers (family, friends, and blog readers/bloggers), I gave them the password to the private blog. I started posting potential cookbook recipes 2-3 times a week (with a photo for each) to the site for over 6-8 months. The recipes took a long time to get through as you can imagine. Even though my posts on the blog dropped a lot some weeks, I was actually posting double or triple the content than what you saw here. In the comment section of each post, my recipe testers responded to a series of questions after they made the recipe. I wanted to know everything from recipe clarity to enjoyment rating (on a scale of 10) to whether their kids or husbands approved. And, of course, I only wanted honest feedback! No sugar coating. The beauty of using a private blog is that everything is in one tidy spot and all of the feedback for each recipe is posted directly below it. Anything that makes life a bit easier is a plus in my books.

Here are some of the questions I asked my recipe testers:

How long did it take you to prepare the recipe (prep time)?

Rate this recipe on a scale of difficulty (1 – Easiest, 10 – Most Difficult)

Were the directions clear and concise? If no, please describe.

Did you do something different from the directions? If so, what did you change?

Were the ingredients readily available?

Were the “number of servings” correct? If no, please describe how many servings you got.

Rate how much you enjoyed the recipe on a sale of 1 to 10 (1 = didn’t like it at all and 10 = best recipe ever)

Is this kid/partner approved? (Yes/No/Not applicable):

Would you make this recipe again (yes or no) and why?

I’m sure these questions felt tedious to answer over and over and over, but it was personally so helpful, and it let me know if I needed to re-vamp a recipe or move forward.

When I dug up this oatmeal recipe and re-tested it recently, I thought it would also be fun to share some of the comments my recipe testers left about this carrot cake baked oatmeal. These comments are from over a year ago in February 2013!

“Grandpa liked it and even helped me make it (he grated the carrots). This recipe is a breakfast dish, but I think it is so tasty that it could be a pudding/cake dish too!”

“I’d say the number of servings is 6 because it’s the kind of recipe you can’t stop eating.”

“Healthy enough for breakfast, but tasty enough for dessert!”

“Yes, good variation on oatmeal. I would increase the raisins in my kid version to increase the sweetness for them.”

“My 9-month daughter seem interested in trying this and she loved it!”

Thank you, my dear recipe angels. And that goes for all of you who leave valuable feedback here on the blog each week! Your comments are not only helpful for me, but for others thinking about making the recipe or adapting it in various ways.

Here is the photo that I originally shot for the cookbook. At least, it gets to see the light of day! I’m glad this recipe does too. It’s a good one.

Heavenly Carrot Cake Baked Oatmeal
Vegan, gluten-free, oil-free, soy-free

Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist. Try it for a lazy weekend breakfast and enjoy the leftovers in the days to come. I love this served with a dollop of my coconut whipped cream and a pinch of cinnamon. Heck, it even makes a nice snack or dessert too. Actually, there isn't a time of the day when I won't eat this oatmeal. Baked oatmeal isn't just for mornings anymore!

Yield
6 servings

Prep Time
25 Minutes
Cook time
35 Minutes
Total Time
1 Hour


Ingredients:
2 1/4 cups rolled oats, certified gluten-free if necessary1 1/2 teaspoons ground cinnamon1 1/2 teaspoons baking powder1/4 teaspoon fine grain sea salt1 1/2 cups lightly packed shredded carrots2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)1/3 cup pure maple syrup2 teaspoons pure vanilla extract1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)1/4 cup raisins1/2 cup chopped walnut halves.


Directions:

Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8" x 11" rectangular casserole dish.
In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
Add the wet mixture to dry mixture and stir until combined.
Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.

Notes: For a nut-free option replace the almond milk with a nut-free non-dairy milk, such as coconut milk. Omit the walnuts (you can try sunflower seeds or pepita seeds for a crunch).

/ OSG Virtual Cookbook Tour Reviews /

Lastly, I have more cookbook reviews to share with you. Thanks again to all the lovely bloggers who took part. You can find the full list of reviews on my book page.

Emily @ The Kitchn (review)

Canadian Gift Guide (review, giveaway)

Erin @ Erin’s Inside Job (review)

Nikki @ Food Riot (review)

Sarah @ My New Roots (recipe, review)

Gena @ Choosing Raw (review, recipe, interview)

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Raw Chocolate Hazelnut Breakfast Parfait + Book News

Aside from smoothies and vegan overnight oats, raw buckwheat porridge is a breakfast staple in my morning rotation. I love breakfasts that are quick and easy and this one surely fits the bill. Similar to smoothies and overnight oats, you can also make buckwheat porridge the night before and store it in the fridge. Throw it into a jar and grab it while running out the door in the morning! How easy is that?

But first – what the heck are raw buckwheat groats?

I’ve talked a lot about buckwheat groats on this blog over the years, but it’s always nice to have a little ingredient refresher. Unlike the name, buckwheat is not a wheat product. It’s actually a fruit seed related to rhubarb and sorrel and it’s naturally gluten-free. Beige and pale green in color, raw buckwheat groats are a great source of protein, fiber, manganese, and magnesium. Be sure not to confuse them with kasha which is toasted buckwheat. Kasha has a stronger, earthier flavour and I much prefer the neutral flavour of raw buckwheat groats. You can find raw buckwheat groats in the bulk food section of Whole Foods, natural food stores, and online. I usually buy it by the 10 pound bag from Upaya Naturals website and the bag lasts for-eva.

To make this porridge, all you do is soak raw buckwheat groats in water overnight (or for at least 2 hours). Soaking buckwheat helps the body digest it better (and it also softens it, making it easier to blend up and chew). After soaking, rinse it off very well and then process it into a delicious raw porridge. Just like smoothies or vegan overnight oats, the flavour options for this are endless! This time, I was in a major chocolate hazelnut mood, so I decided to turn my breakfast into this chocolaty delight…and it did NOT disappoint!

Raw Chocolate Hazelnut Breakfast Parfait
Vegan, gluten-free, no bake/raw, oil-free, soy-free

This chocolate porridge is light and healthy without being overly sweet, so it's something you can enjoy in the morning. I added a banana for natural sweetness, a couple tablespoons of cacao powder,  and a hint of vanilla and maple syrup. The porridge is great all on its own, but if you want to get fancy, go to town with the toppings. I added toasted hazelnuts, toasted flaked coconut, banana and strawberries, strawberry chia seed jam (from my cookbook), and my homemade vegan nutella.

Yield
2 (1-cup) servings
Soak time
2 hours or overnight

Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes


Ingredients:
for the porridge:1 cup raw buckwheat groats, soaked1 medium/large banana, peeled and roughly choppedscant 1/2 cup almond milk2 tablespoons raw cacao powder or unsweetened cocoa powder1/2 teaspoon pure vanilla extract1/4 teaspoon ground cinnamon1-2 tablespoons liquid sweetener, to taste (I used 1.5 tbsp maple syrup)very small pinch of sea saltSuggested toppings:Chopped fresh strawberries and sliced bananaChopped toasted hazelnutsCacao nibs or mini chocolate chipsFlaked or shredded shredded toasted coconutStrawberry Chia Seed Jam (from The Oh She Glows Cookbook)Homemade Vegan Nutella (see note for recipe link)


Directions:

Place buckwheat groats into a bowl and cover with water. Soak overnight or for at least 2 hours. Rinse and drain the buckwheat thoroughly to remove the gelatinous coating that forms while soaking. Set aside 1/4 cup of buckwheat groats so you can stir it into the porridge later on (this gives it a slightly crunchy texture).
Place all the porridge ingredients (except for the reserved 1/4 cup groats) into a food processor (or blender) and process (blend) the mixture until combined. I don't process it super smooth as I like a bit of texture to it, but it's your call.
Adjust sweetness to taste. Stir in the reserved 1/4 cup of groats. You can chill it for a couple hours (or overnight) or serve immediately.
In a glass, layer the porridge along with your desired toppings. Or simply serve it up in a bowl.

Notes:

To make the Homemade Vegan Nutella, see this post.

To make this recipe nut-free, swap a nut-free milk for the almond milk (such as coconut milk). Omit the hazelnuts.

To save time in the morning, make this the night before. Layer it up in a jar and screw on the lid for a portable breakfast!

 

Cookbook News

I wanted to share my excitement about some cookbook news that I received this week. I heard from my editors regarding our official first week of sales (the numbers come from Bookscan and Booknet). Last week, The Oh She Glows Cookbook was the #1 best-selling cookbook in the US, as well as the 4th best-selling trade paperback book in the US overall. Here in Canada, it was the bestselling cookbook, as well as the #3 bestselling non-fiction book overall. I am completely over the moon with gratitude and I can’t thank you enough for all your support. Thank you for welcoming my recipes in your home, sharing the book with others, and spreading the word that vegan recipes can be both delicious and good for you all at once. I really feel like it’s a dream come true.

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6 Tips for Flawless Kale Chips + All-Dressed Kale Chips recipe

I’ve suffered through one too many batches of burned or soggy kale chips over the years. It took me a while to master my baked kale chip recipe, but I’ve learned some valuable lessons along the way and I’d like to pass my tips along to you! From the good ‘ol Culinary School of Hard Knocks (aka: my kitchen) to you. Gotta love it.

The first time I made kale chips I remember thinking, “Should they taste burnt like this??” The easy answer is no. I’ve come to find a nice balance between crispiness and chewiness without any burnt edges. Yes, this is very serious business, this kale chip business. When baked properly, they really do make the perfect base for a satisfying chip alternative.

I know some people are eager to claim that kale is “over” due to its popularity in recent years, but seeing as it’s still rated number #1 (along with Mustard/Turnip/Collard Greens) on the Aggregate Nutrient Density Index (ANDI), I don’t think it’s going anywhere anytime soon. At least not in my diet. Kale for life!

With these few simple techniques you’ll be well on your way to kale chip bliss. Or maybe you already are, in which case, feel free to skip ahead to my All-Dressed Baked Kale Chip recipe below and get crunching!

Ok, here are my top 6 tips for baking the perfect kale chips. No dehydrator required.

1. Remove the stems and tear leaves into large pieces

I don’t know about you, but I’m not a fan of chewing through woody baked kale stems. I remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm!

2. Wash and thoroughly dry the leaves before beginning

If the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

3. Don’t skip the oil, but don’t drench it in oil either

A little bit of extra virgin olive oil (or coconut oil, if you prefer) goes a long way. I like to use ½ tablespoon of oil per baking sheet of kale chips. “Massage” the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves.

4. Spread kale into a single layer on the baking sheet

I used to dump all the kale into a very thick layer on the baking sheet and hope for the best, but doing this tends to lead to soggy, unevenly baked kale chips. I’ve learned to be a bit more patient and spread them out into a thinner layer on each baking sheet. Be sure to rotate the baking sheet half-way through baking. There’s no real need to flip the chips unless you have the patience for it.

5. It’s all about the low-heat for even baking

As I wrote in my cookbook, I tested all kinds of kale chip recipes at different temperatures from very low to high heats. Surprise, surprise the batches that worked the best were the ones I baked at a very low temperature of 300F. Sure, it takes a bit longer to bake, but I can assure you it’s worth it because you don’t get any burnt pieces. Remember, the goal is to crisp the kale, not scorch it into smithereens! In my oven, I bake at 300F for 10 minutes, then I rotate the pan, and bake for another 15 minutes. So 25 minutes total for kale chip perfection in my oven. This will vary based on your oven, but it’s a good starting off point!

6. Cool for just a few minutes on the baking sheet

I’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven. Just like baked cookies or roasted chickpeas, kale chips really firm up even more when cooled. Those 3 minutes will feel like hours though. I won’t lie.

Bonus tips: Avoid adding liquids (such as vinegars or hot sauces) pre-baking as liquids can result in soggy chips. It’s best to add a light spritz of liquid seasoning after they’ve been baked, if at all. Also, if your oven has one, feel free to try out the dehydrator or convection setting.

Now, read on for my All-Dressed Kale Chip recipe! I promise this batch will not last long…minutes while standing in front of the oven if you are like me.

All-Dressed Kale Chips
Vegan, gluten-free, grain-free, nut-free, soy-free, sugar-free

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.

Yield
1-2 servings

Prep Time
15 Minutes
Cook time
25 Minutes
Total Time
40 Minutes


Ingredients:
per baking sheet:approx. 1/2 bunch kale leaves1/2 tablespoon extra virgin olive oil or melted coconut oil1.5 tablespoons nutritional yeast1 teaspoon garlic powder3/4 teaspoon chili powder1/2 teaspoon onion powder1/2 teaspoon smoked paprika1/4 teaspoon fine grain sea salt or pink Himalayan sea salt1/8 teaspoon cayenne pepper (optional)


Directions:

Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.
Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.
Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.
Repeat this process for the other half of the bunch.

Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).

I can’t end this post today without thanking you for your lovely comments in my recent post. I’m reading through all of them and greatly appreciate the support, advice, and love. Sketchie’s staple removal went fine (it took a few minutes and didn’t seem to even bother him) and he is healing well from surgery.

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Some News + Updates

Well, this is a post I thought I would never write. To say that my heart broke after receiving this news is an understatement. We were so excited to bring Sketchie home from the vet last week. As you may recall, he had exploratory surgery in an effort to determine his health issues (see this post for more info). I was convinced that he had IBD. To be honest, I was second-guessing our decision to proceed with the surgery. Would it even help him? Was it worth it to put him through all of this? I felt so unsure and conflicted.

Eric picked him up from the vet last week and I stayed back to finish up some work. He was gone a really long time which I thought was unusual. When I heard the door open I yelled, “Sketchieeee!!” like I always do in a high-pitched voice whenever I see him after being out. I ran down the stairs to greet them both and stopped in my tracks when I saw the look on Eric’s face. I knew something was terribly wrong.

After seeing Eric fight back tears I could only get out “what’s wrong?” in a choked up voice.

“Sketchie has lymphoma.”

I just collapsed into Eric’s arms. Completely lost it. The whole day was like one long nightmare. I wasn’t prepared for any of this. Even though the vet mentioned lymphoma might be a possibility, I thought “not Sketchie”. Eric explained that it’s small cell lymphoma (in his intestines) which apparently has a decent chance of responding to the treatment. I kept reading things online that treatment could help them live a few years (a few years?, I’d wail) and then I had to just stop reading about it. It was too much to process.

To make matters worse, Sketchie was still in a fair amount of pain, totally not himself and unsettled. Seeing the 15+ staples in his shaved belly was hard. It was a really difficult few days, but we gave him so much love and attention to try to help him feel better. His eyes looked so sad, obviously not knowing what the heck happened to his body. I’m so grateful though that the surgery went well without any complications.

So here we are a week and a half later still grappling with the news and trying to figure out what course of treatment we’re going to take. If anything, I’m so grateful that we were able to get the exploratory surgery to determine the root cause of his digestive issues and low B12. And that we caught it early. Knowledge is power!

I just want to thank you for thinking of Sketchie over the past couple weeks. Many of you left lovely comments and tweets and it really means a lot to me. I’d love to hear from those of you who might have had a similar experience with your pet and what treatment options you used. Right now, we’re open to exploring our options while keeping in mind his quality of life, above all.

The good news is that Sketchie is recovering well from his surgery! He’s a trooper! After 4-5 days, he seemed much more like himself. His appetite is back which is reassuring because he lost a lot of weight over the past 6 months. The spark in his eyes is back. Today he gets his staples out which I’m nervous about, so I hope it goes well and he’s not too traumatized by going back there so soon.

He’s still a young cat (7 years), so I’m hoping he will respond well to treatment. I know this one is not going down without a fight.

Now go on and hug your pets for me, will you?

+++++++++++

Updates:

In lighter news, I wanted to thank you for your incredible comments on my Cookbook Launch & Sneak Peek Post this week. I was on cloud nine all week seeing your tweets, Facebook messages, and comments come in. It really helped cheer me up and take my mind off things.

Newsletter:

I sent out the second cookbook newsletter yesterday, so be sure to check your spam box because they have a tendency to end up there. If you still haven’t received any newsletters yet, please add “newsletter@ohsheglows.com” to your email contact list to ensure that you get future newsletters. That should do the trick! If you’d like to read the 2nd newsletter in the meantime, you can do so on my book page (it’s linked near the bottom of the page).

New OSG Virtual Cookbook Blog Tour Reviews:

Check out these new reviews and don’t forget to enter the giveaways!

Dreena @ Plant Powered Kitchen (review, recipe, giveaway)

Kate @ Cookie + Kate (review, recipe)

Kaila @ Healthy Helper Blog (review, recipe, giveaway)

Kiersten @ Oh My Veggies! (review, recipe, giveaway)

Kathy @ Healthy Happy Life (review, recipe)

Cadry @ Cadry’s Kitchen (review, recipe, giveaway)

Abby @ The Frosted Vegan (review, recipe, giveaway)

Nicole @ A Dash of Compassion (review, recipe, giveaway)

Livvy @ 86 Lemons (review, recipe, giveaway)

Ashley @ {Never} home maker (review, recipe, giveaway)

Emily @ Daily Garnish (review, recipe, giveaway)

Sarah @ The Sweet Life (review, recipe, giveaway)

Jess @ Get Sconed (review, interview)

Canada AM:

Lastly, I had two fun TV appearances this week. The first one was Tuesday morning on Canada AM. I somehow managed to get through LIVE TV without passing out. hah. You can find the link to watch the video at the bottom of my book page. Thanks to my friend Karly for the screenshot above!

Steven and Chris:

The second appearance was a taping for the Steven and Chris show. It was also a total blast! We made my Empowered Noodle Bowl with Orange-Maple Miso Dressing. I don’t have an official air date yet, but I will let you know as soon as I find out. It should be within the next week or two. I hear that it’s syndicated on the Live Well Network in the US, so hopefully those of you in the US can watch it online as well.

[a couple behind the scenes photos from Steven and Chris. Thanks to Ange for the bottom photo!]

Thank you again for making this week one I won’t soon forget. Have a great weekend!

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The Oh She Glows Cookbook Launch Day + A Special Sneak Peek!

I never thought this day would arrive, but lo and behold it has. After almost 3 years of hope, sweat, and tears, I can finally say today is the day that The Oh She Glows Cookbook hits shelves across North America! Can you believe it? Because I sure can’t.

This journey has been filled with many ups and downs, but I couldn’t be more grateful that I kept the faith in this project. Without a doubt, this book wouldn’t have happened without your support and encouragement! You were the ones who planted the cookbook seed in my mind many years ago. Only then did I actually think that maybe it wasn’t so far out of the realm of possibilities. Everyone needs that fearless friend in their lives pushing them a bit harder and giving them encouragement. I was just lucky to have a whole group of you doing that for me. I hope this book is a reflection of all that love and gratitude that I have (and a real passion for great-tasting, healthy food. of course).

A Bit About The Oh She Glows Cookbook:

~ There are over 100 vegan recipes and 100 photographs. Yes, it’s a highly visual and colourful cookbook (yippee!). I photographed and styled all of the food photos in the book. This was a massive undertaking, but I’m so glad I pushed myself to do it. Our friend and talented photographer, Dave Biesse, shot the lifestyle photos of us playing in our landlord’s kitchen and outdoors here in Oakville!

~ I had 3 main goals when creating this cookbook: 1) Create recipes that please meat eaters and vegans alike (fyi: most of my recipe testers were not vegan/vegetarian!); 2) The recipes are made with real, whole food ingredients – not processed imitation foods; 3) Great taste and healthy food are not exclusive – you can have both! 4) Oh and one more, include a wide range of quick and easy recipes, as well as more intensive ones (but nothing a new cook can’t handle!).

~ Each recipe has allergy information indicating whether it is gluten-free, soy-free, grain-free, nut-free, sugar-free, oil-free, and/or no bake/raw. I wanted this book to be accessible for all kinds of diets and I really think there is something for everyone. Additionally, many of my recipes have notes that will tell you how to adapt a recipe. For example, my cookie recipe has 2 notes about how you can make the cookies nut-free and even grain-free if you want. Hidden gems. Read the notes – you won’t be sorry.

~ There are around 85 gluten-free recipes and most are soy-free or have soy-free alternatives.

~ Each recipe indicates the prep time and cook time estimates to help you plan ahead.

~ There is a chapter called My Natural Foods Pantry detailing my most commonly used ingredients. I provide tips and tricks about each ingredient and give you the scoop!

~ I also share my favourite Kitchen Tools and Appliances in another chapter.

~ The recipes all have headnotes giving you recipes hints, describing the recipe, and/or sharing short stories about my life or how the recipe came about. Each chapter has an opening paragraph to get you excited about the chapter and it describes how it fits into my own life.

~ Yes, there are two different covers – a carrot cover in the U.S. and a parfait cover in Canada. See above image. This is because my publishers had different visions for the cover. Many people do not know this, but the author doesn’t have the final word on the cover so it really depends on what the publisher has in mind. The content is the same, however! The Canadian cover also has gorgeous French flaps.

~ There are 10 recipe chapters (Breakfast, Smoothies/Juices/Tea, Appetizers, Soup, Salad, Entrees, Sides, Power Snacks, Desserts, and Homemade Staples). Each chapter has around 10 recipes, with the entrée chapter and homemade staples chapter both having 15 recipes or more.

~ You’ll find recipes like: Out The Door Chia Power Doughnuts (I can bet you’ve never had a doughnut like this!), two of my favorite Glo Bar recipes from my former bakery, Life-Affirming Warm Nacho Dip (people will chase you down at parties for this recipe), Chilled Chocolate Espresso Torte, and more!

A few more pictures to share…

{Beat the Heat Frozen Dessert Pizza – a quick and easy dessert inspired by my favourite frozen dessert pizza as a child!}

{Cream of Tomato Soup with Roasted Italian Chickpea Croutons- the perfect bowl of comfort food complete with my favourite croutons}

{Glowing Mojo-ito Green Monster – It’s a party in a glass…what more can I say? Have your friends over an enjoy some mojo-itos!}

The Oh She Glows Virtual Cookbook Tour Update:

Be sure to check out these new reviews from some of my favourite bloggers! Many are hosting giveaways for the book so be sure to enter for a chance to win.

Caitlin @ The Vegan Chickpea (review, recipe, giveaway)

Suzanne @ Hello Veggy (review, recipe, giveaway)

Angela @ Eat Spin Run Repeat (review, recipe)

Kristy & Chris @ Keepin It Kind (review, recipe, giveaway)

Amanda @ Pickles ‘n Honey (review, recipe, giveaway)

Ashley @ Edible Perspective (review, recipe, giveaway)

Matt @ No Meat Athlete (review, recipe, giveaway)

Heather @ Yum Universe (review, recipe, interview)

PS – you can find ALL the reviews on my book page.

{Marinated Balsamic, Maple, and Garlic Tempeh – My ALL-TIME favourite way to enjoy tempeh (and I wasn’t a tempeh fan until this recipe!) Please promise me you will give it a chance. It’s the real deal. Flavour explosion in your mouth. I love adding this to sandwiches or wraps. Truth be told, I once ate a whole batch straight from the dish.}

Where to Purchase:

If you’d like to pick up a copy of the book, here is a list of retailers. Most retailers will be stocking the book on shelves as of today. Don’t forget, if you purchase this week you can score my Bonus Recipe Bundle featuring 10 extra recipes not found in the cookbook!

I just got word that Costco (Toronto and Vancouver locations) will be selling the cookbook too, so keep your eyes peeled! We’re hoping it will be in other locations eventually too.

Social Media fun:

Many of you have been sharing social media pictures of the OSG cookbook in local bookstores, as it arrives in the mail, and recipes you’ve already made. It’s been so much fun to see this and I’ve been re-tweeting as many as I can keep up with. Please keep sharing your photos on twitter, Facebook, Instagram, and Pinterest using the hashtag #osgcookbook and also tag @ohsheglows #ohsheglows so others can see what you’re making too. Thanks again for all your excitement and support!! You sure know how to make a girl feel loved.

Canada AM:

I’m off early to Toronto as I’m going to be on Canada AM this morning. Be sure to tune in if you can (I don’t think I go on until after 8:30am ET). I will be talking about the cookbook, sharing a few recipes, and trying not to be a fool on live TV. bahaha. Wish me luck! xoxo

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