Smoothie Criminal


People seem to think it’s a crime to make a good green smoothie without added sugar or dairy. Today, I shall dispel those rumors.

First of all, fruit is sweet (especially if you buy it in season) and it don’t need no sherbets, ice creams or artificial ingredients to be fabulous. Just make sure you have a good ratio of fruit to other ingredients, or choose an all natural sweetener like stevia.


Second of all, just because you don’t eat dairy doesn’t mean that you need to replace it with soy, almond, flax, coconut or whatever milk or yogurt alternative you happen to have in your fridge. Fresh green smoothies don’t need it! Just add water to loosen things up and get the ingredients to blend better.

Can I get an Amen from all the raw-foodies out there?


Your smoothie won’t taste watery, I promise. Plus, you’ll get extra hydration, save calories, and find another use for your $10 a gallon animal substitute. It’s a win, win, win.

The real trick is finding the right combination of fruit to really get you going in the morning (or afternoon, or midnight snack, or fourthmeal). This is mine, and it’s so simple it should be illegal (am I even allowed to use the term fourthmeal?).


Three basic components are all you need for a totally raw, fresh, green smoothie: some kind of leaf, a fresh fruit and a frozen fruit. Above I have baby spinach (the easiest flavor to mask), some fresh mango and a frozen banana.

(Pro tip: never use ice cubes to make your smoothie cold, they’re impossible to blend in most moderately priced blenders. Use small frozen fruit like raspberries or blueberries instead!)

You may choose to add a green powder, but why use additives when you’ve got a rich, sweet blend of whole foods (again, illegal?).


This is just one of the many kinds of delicious smoothies and shakes that are out there for vegans to enjoy. It’s so easy being green.

Bon appetit.


Don’t Judge a Pretzel by It’s Color


I was not in a good place today.

I was moody, cranky, depressed, stressed, and having boy troubles. I would honestly be happy to crawl back into bed and try life again tomorrow.

Luckily I had some frozen PB bananas on hand for crisis situations. There should be dark chocolate in here but you win some, you lose some.


And today definitely felt like more like a lose than a win. I planned to make pretzels since it’s Octoberfest season, but the entire process felt like a complete failure. The yeast didn’t bubble enough, the dough was dry. Did I over mix? Did the I let it rise long enough?

I put my sadly assembled pretzel sticks in the oven with a sigh and said “this isn’t going to work.” “They’re going to be tough and chewy, I can tell by how they came together.”

But, I baked at 450 for 14 minutes and waited to see what would come out. The result was pale, puffy, oddly shaped long things that didn’t look at all like soft-baked pretzel sticks.


“See? I knew it.”

Then, I took a bite. They were soft-baked pretzel sticks. Successful soft-baked pretzel sticks!

They were not the golden-brown nuggets I was expecting, but they tasted perfect – crisp on the outside, and soft on the inside.


I almost didn’t make this post, because who would want to make pretzels that didn’t look like pretzels? Who would trust a food blogger who doesn’t even trust herself? I was so hung up on how they looked, so quick to judge myself, and my pretzel sticks, that I didn’t bother to see what they were like on the inside. The truth is, they were really, really good.


Who would’ve thought that my bad day would be rescued by some salty bread? It’s interesting what surprises come out of taking chances.

Sometimes, when something doesn’t seem good enough we don’t want to give it a chance. It’s easier to accept defeat than it is to keep pushing through, and see what comes out of it.  Just because it’s not what you thought you wanted, doesn’t mean it won’t work out.


In this case it meant slightly quirky, but unexpectedly delicious soft-baked pretzels. Life isn’t always pretty, but never be afraid to take a big bite out if it and find out.

Bon appetit.

Soft pretzel recipe available here. To make it vegan simply omit the egg wash on top.