Hi all! I’m thrilled that yesterday’s raw blondies were such a hit. I’m leaving for Oklahoma City tomorrow morning (eee!), and though I have a million and one things left to do before I go (I haven’t packed yet, um, at all), I have a few final things to share with you before this blog turns 105-Degrees-centric.
That beauty up there is the roasted red pepper hummus appetizer at McCoy’s, a bar in Westport with a surprising number of vegetarian AND vegan offerings. I can’t help but get the hummus every time, but Matt ordered something I’d always wanted to try—the Moroccan chickpea-veggie stir fry with couscous (below). It was delicious!
I made banana soft-serve one night for Matt and me, and drizzled it with (what else?) my raw chocolate-hazelnut ganache.
We ate on the patio of Figlio one evening, and I got a wee pizza with pesto, artichoke hearts, black olives, and roasted red peppers, plus some marinara for dipping.
Here comes a barrage of smoothies—I was on fire with the smoothies this month, partly because Matt read Brendan Brazier’s Thrive Diet recently and has been really jazzed up about smoothies. This one here is strawberry-kiwi with spinach.
Berry smoothies are probably my favorite, and this one has blackberries, raspberries, and blueberries.
This was an off-the-cuff pumpkin pie smoothie. Hellooo, fall!
And finally, a pineapple-mango smoothie packed with hemp protein powder.
Now, on to my upcoming journey. Though I’m sure I’ll be bringing food home from class each day, snacking is serious business for a raw vegan foodie, so I refuse to go unprepared! I’m taking a small grocery store’s worth of just-in-case sustenance. Here we have a box of Pure Bars and Cavewoman Bars on the left, some individually-wrapped prunes and a sleeve of Fiber One in the center, and on the right, a box of MacroLife bars, some baby jars of Love Street Living Foods’ chocolate & nut butters, and a few sachets of Zhena’s Gypsy Tea.
Lastly, I prepared myself a monster batch of raw raspberry-vanilla-almond granola this week. We’ll see how quickly this disappears.
My old Travel Buddy tea carrier from Taiwan finally bit the dust, so I was stoked to receive this BPA-free travel tea mug.
They sent me some sample teas, too.
The cool thing about the Tea Traveler is that you brew the tea inside the mug itself. This means the leaves are able to float freely in the tea, instead of being trapped in a small infuser. The mesh part you see below isn’t actually meant to hold the tea; instead, it acts as a strainer—as you drink from the lid, it keeps the tea leaves and debris inside. Too cool! Thanks, Teas Etc., for this awesome item. I’ll be getting a lot of use out of it in these next several weeks away from home.
So it’s really about to happen—I’m leaving for 105 Degrees TOMORROW. I can hardly believe it. I’m going to be a big ball of stress until I get on the road in the morning, but then hopefully from there, it’ll be smooth sailing. Next time you hear from me, I’ll be blogging from Oklahoma City! WISH ME LUCK!