Trio of Smoothie Bowls

Good Morning, Sunshine! Since coming back from Australia, I've been on a big smoothie bowl kick. Here is a little collection of what I have been enjoying on warm summer mornings.

FIG, STRAWBERRY, & GOJI BERRY SMOOTHIE BOWL

This first delight was inspired by some fresh figs that a co-worker gifted to me. It is something I look forward to every summer & I love coming up with new ways to feature them. I threw in some goji berries to bump up the flavor & nutrition factor, as they are packed with antioxidants & powerful medicinal properties. They are also what gives this bowl its vibrant pink hue.

FIG, STRAWBERRY, & GOJI BERRY SMOOTHIE BOWL

Author: Melissa, Honey Bee Vegan

Recipe Type: Smoothie Bowl, Breakfast

Cuisine: Vegan

INGREDIENTS

• 1 cup frozen strawberries

• 1 frozen banana

• 1/2 to 1 cup almond milk

• 3 figs (blend 2, slice 1 for topping)

• 1/2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 Tbsp dried goji berries

• 1Tbsp super seed blend (for topping)

INSTRUCTIONS

1. Combine all ingredients, except the super seed blend, in a high-speed blender. Blend until smooth & creamy.

2. Pour into a bowl & top with sliced fig & super seeds.

CARROT CAKE SMOOTHIE BOWL

This next one was inspired by some beautiful heirloom carrots I found at the farmers' market. I typically love to make a simple & clean carrot soup when I come across a bunch of beautiful carrots, but with summer temps rising & no a/c in the apartment, there was no way I was turning on the stove. The local market makes a carrot cake that is to die for, but it's a little too early for that (but, really, who doesn't love cake for breakfast?). A healthy carrot cake smoothie bowl, however? Who could say no to that?

CARROT CAKE SMOOTHIE BOWL

Author: Melissa, Honey Bee Vegan

Recipe Type: Smoothie Bowl, Breakfast

Cuisine: Vegan

Serves: 1

INGREDIENTS

• 1/2 to 1 cup unsweetened coconut milk

• 1 cup spinach

• 1 cup raw carrots, chopped, steamed, & cooled

• 1/2 cup frozen pineapple

• 1 banana

• 1/2 cup frozen mango

• 1/2 teaspoon vanilla extract

• 1/2 tsp grated fresh ginger

• 1/2 tsp maca powder

• Dash of cinnamon

• Dash of nutmeg

INSTRUCTIONS

1. Add all ingredients to a high-speed blender & blend again until smooth.

2. Topped with super seeds, shredded coconut, & goji berries

TROPICAL PARADISE GREEN SMOOTHIE BOWL

This last one was inspired by the Destination Hawaii children's yoga class that I taught last week. Through a series of fun poses, we ride bikes on the boardwalk, swim with dolphins, sharks & other sea life, do sun salutations atop a volcano, & go surfing. It got me thinking that I could really use a tropical vacay, so whipped up this breakfast treat that was equally reminiscent of the Hawaiian Tropics & nourishing. The result? A delicious green smoothie bowl complete with naturally sweet tropical fruits, filling chia seeds, protein-rich kale, zesty ginger root & energizing matcha powder.

TROPICAL PARADISE GREEN SMOOTHIE BOWL Author: Melissa, Honey Bee Vegan Recipe Type: Breakfast, Smoothie Cuisine: Vegan Serves: 1

INGREDIENTS

• 1/2 to 1 cup coconut milk

• 1 small handful of chopped kale

• 1 frozen banana

• ¼ cup frozen pineapple

• ¼ cup frozen mango

• ½ tsp matcha powder

• ¼ tsp fresh grated ginger root

INSTRUCTIONS

1. Place all ingredients in a high-speed blender & blend until smooth & creamy.

2. Pour into a small bowl & garnish with chia seeds, shredded coconut, or fresh fruit if desired. Enjoy!

I love a smoothie bowl because it forces me to sit down & take a moment for myself in the morning, rather than sucking down a smoothie from a straw. Taking time to eat breakfast mindfully sets a beautiful pace for the day.

Mini No-Bake Pumpkin Pies

Today I have a delicious recipe that is just in time for Thanksgiving! I wish I could say I dreamed up these delightful & festive treats, but I cannot lie…I did not! They were created by my talented friend, Erlinde, who has a budding local dessert business on the horizon. Fortunately for me, she just so happens to live just a few blocks away, & when she sends out the message that her fridge & freezer are stocked with her delicious creations, I can beat the crowd & be there in minutes.

A few weeks ago, we collaborated on a fun little project. I snapped some photos & in return reaped sweet rewards – lots of scrumptious leftovers! Here is just a snippet of what she will have to offer when her business gets up & running…chocolate mousse, chocolate cake, mixed berry cheesecake, salty snickers pie, key lime mini pies, & the baby no-bake pumpkin pies I am sharing today!

All of these desserts are vegan, gluten-free, refined sugar-free & absolutely out of this world. Every time we have a potluck or party we can count on Erlinde to deliver beautiful & creative dessert creations. We’ve been bugging her forever for recipes, but she is the kind of genius lady who just creates on the fly, & doesn’t write things down. But now with the hopes of turning her passion for sweet treats into a business, she’s begun to put pen to paper to document her most beloved recipes, & lucky for us, she’s willing to share!

What is Thanksgiving without the classic & quintessential pumpkin pie? The traditional recipe calls for eggs, cream, & white sugar, but none of those ingredients are very kind – for the planet, the animals, or the waistline. So why not trump tradition a little bit, & recreate a classic with all the flavor & comfort of our holiday favorite, but with ingredients that we can all feel good about? That is exactly what Erlinde has done here, & for all of you So-Cal bunnies, like us who often enjoy 80-degree days even in late fall, these don’t even require baking!

MINI NO-BAKE PUMPKIN PIES

Author: Erlinde Cornelis Recipe type: Dessert Cuisine: Raw, Vegan Serves: 12

INGREDIENTS

Crust:

• 2 cups pitted Medjool dates

• 3 cups raw nuts of choice (I mixed pecans & almonds)

• Optional: cacao powder if you want to turn it into a cacao crust, or a dash of pumpkin pie spice if you want to make it more pumpkin-y.

• Pinch of sea salt

Filling:

• 1 can pumpkin puree, preferably organic

• 4 Tbsp cornstarch, preferably organic

• Stevia or agave syrup to taste (don’t over-sweeten it)

• Pumpkin pie spice (I added about 2 Tbsp, which is a lot!)

• Pinch of sea salt

• 2 cups unsweetened nondairy milk (I used almond milk)

• 1 tsp vanilla extract

Topping:

• 1 can of full-fat coconut cream, preferably organic (refrigerated overnight)

• 1 tsp of pure vanilla extract

• 2 Tbsp of Stevia or powdered sugar (don’t use agave here, as it will weigh your cream down)

• If cacao is used in the crust, it’s nice to have cacao powder dusted on top as well. I dusted some extra pumpkin pie spice on top for an even stronger Thanksgiving feel!

INSTRUCTIONS

1. To Make the Crust: throw the nuts in a food processor or blender, until they form a chunky flour. It should not be too powdery, it’s definitely good to leave some texture. Remove from blender, & put in a bowl. Next, throw the dates in the machine. Blend them until they form a sticky paste, & then add them to the bowl. Then add your pumpkin pie spice or cacao powder, plus a dash of salt, & start kneading it with your hands until everything is well combined into a sticky chunky dough.

2. Cut narrow, but long strips of parchment paper, & place them on the bottom of small baking tins. Spread the dough on the bottom of baking tins (on top of the parchment strips) & press it hard to the bottom, so that it forms an even crust. Place in the freezer.

3. To Make the Filling: put the cold milk in a pot. Whisk in the cornstarch until well combined. Add a can of pumpkin puree & mix well. Bring this mixture slowly to a boil, stirring quasi-nonstop (it can suddenly thicken fast, & then it burns). If it starts thickening, reduce the heat and keep stirring until it has the desired thickness. Add sweetener, salt, vanilla extract, & pumpkin spice. Stir well until well absorbed by the thick pumpkin-y mass.

4. Take the baking tins out of the freezer, & pour the pumpkin filling into the tin, on top of the little crusts. You can fill all the way to the top, or leave a space, that’s up to you.

5. Put the baking tins back in the freezer & let them sit overnight. You can keep the baby pumpkin pies in the freezer for days or weeks (I have never tested it for weeks, cause they’re usually eaten after a few days).

6. Before serving, take the pumpkin pies out of the freezer 5 minutes ahead of time. They should be easy to remove if you pull both sides of the parchment strip that peeps out from underneath each baby pie.

7. For the Topping: mix the (refrigerated) coconut cream, plus the vanilla extract & stevia/powdered sugar, until it has a strong whipped cream texture. Put the cream in a squeeze bag for cake decoration (or –if you don’t have one- use a little zip lock bag with a tiny hole cut on the tip). Squeeze a bit of coconut whipped cream onto each baby pumpkin pie. Optionally, dust some cacao powder or pumpkin spice on top of it. Bon Appetit!

NOTE: You can turn this into many baby pumpkin pies, or one large pumpkin pie. Depending on the size of your cupcake tins, this batch will yield approximately 12 baby pumpkin pies.

Aren’t these darling? And super delicious too! Please let us know if you try them & tell us how they turned out. I’ll be sure to keep you updated on all the details of Erlinde’s dessert business as she reveals them. Believe me, if you’re local, you’ll want in! So, with that my friends, I wish you a beautiful holiday filled with love, gratitude, compassion & grace.

For each new morning with its light, for rest & shelter of the night, for health & food for love & friends, for everything, thy goodness sends ~Ralph Waldo Emerson

Happy Thanksgiving! xo

Plant-Based with Prettyman at Puesto

A few months ago, during a particularly challenging time in my life, my Mom & I took a walk on the beach in Cardiff after having lunch at a restaurant nearby. With my bare feet in the sand & sad eyes gazing at the ocean, I tearfully looked at my Mom & said, “I need to channel Tristan.”

San Diego-based singer/songwriter Tristan Prettyman is one of my absolute favorite musicians. Over the years I’ve been to countless shows, have sung along with her laid-back Cali-style music, & have simply admired her beachy bohemian spirit. Cedar & Gold, Tristan’s comeback album after the end of her engagement has gently carried me through many dark nights of heartache. She has a penchant for writing songs that are totally relatable, whether giddy in love, or healing a broken heart.

Take all the words you’ve spoken, all the promises you’ve broken, & throw them all into the ocean, & let it be...

Those lyrics, so reflective of my situation then that I felt I could’ve written them myself, were the lyrics I spoke as we walked along the beach that day. Not more than 20 minutes later, there she was ~ a pregnant Tristan, her husband, & their adorable French Bulldog walking towards us. We bravely approached, said hello & spoke for a few minutes & then let them be on their way. She was the kindest, loveliest soul. Later that night, I commented on her Instagram how wonderful it was to meet her & she replied that she recognized my (former) handle. I was amazed, delighted, & honored that she was familiar with my blog.

Fast forward a few months later, we’d become “Insta-Friends” & I’m tickled every time she likes or comments on a photo. One fateful evening, a direct message popped up on my account. To my surprise, it’s Tristan, personally inviting me to the launch party for the new plant-based menu she is collaborating on with Puesto, a local Mexican restaurant. So on July 22nd, me & Mom, along with a handful of fans who had entered an Instagram contest for a spot at the dinner, dined alongside Tristan in Puesto’s intimate & sunny open-air loft.

Before I get to all the scrumptious foodie details about the event, allow me to introduce you to Puesto! This award-winning San Diego-based restaurant is known for outstanding tacos & Mexican street food, with an emphasis on fresh, sustainably grown, all-natural & organic ingredients whenever possible. Puesto’s salsas are made in-house, as well as their tortillas which are made with fresh Non-GMO, gluten-free maize. They do their best to partner with local farms to source the freshest veggies & greens.

On the menu, you’ll find beautiful market salads, antojitos (Mexican tapas), ceviches, moles, tostadas & other authentic Mexican favorites dreamed up by Chef Luisteen. Puesto serves up a refreshing craft bar program & mixes up scratch Margaritas, Palomas, & seasonal Aguas Frescas. Currently, there are two locations ~ La Jolla & downtown at The Headquarters (where the event was held). While most of their menu items are meat or seafood-based, they’ve always had a couple of vegetarian options to choose from, but as of August 5th, there will be an exclusive 100% vegan taco on the menu & there is talk of adding a few more dishes from our party to the everyday menu.

La Verdad

First things first…the cocktail! I spent my evening sipping on, maybe a few too many, of the La Verdad, made with a refreshing mix of agua fresca de nopales, tequila reposado, & lemon. It went down just a bit too easy!

Guacamole Nogada

Our meal took a delicious & colorful start with the Guacamole Nogada with avocado, pomegranate, tomato, mango verde, chile de arbol, candied walnuts, cilantro, onion, fresh squeezed lime & orange, & chile habanero. Pomegranate seeds & candied walnuts in guac? You bet your life! Totally next level in the flavor department. Lucky for all of us, this item is part of Puesto’s everyday menu, so order up & enjoy.

Queso Dip

Next up, Queso Dip. ¡Hola Amante! This delightful concoction of almond chile crema & jalapeño pico practically stole the show for the evening. We literally almost slapped the hand of the server when he tried to take this away. It was served with chips for dipping, but would also be delicious on tacos as a sour cream substitute. Sadly, this is not a regular menu item, however, it’s being considered & I have highly advised my inside Puesto connection that they should put it on the menu - STAT! Local vegan friends, I need you to back me up here. Let Puesto know that you’d like to see it on the menu & if they test it out, we must go in frequently & order it.

Root Vegetable Aguachile

The third course was a delicious, fresh, & colorful vegan twist on Aguachile. As a lifelong vegetarian, I’ve never tried a traditional Aguachile so I didn’t know what to expect when I read the description on the menu. If you’re unfamiliar with it, it is basically Mexican ceviche. The most classic version is made with fresh raw shrimp, cucumber, red onion, lime juice, & chiles that have been pulverized with some water—hence the name. It’s usually served with avocado & tostadas, & is a popular snack with beer & tequila. This vegan version, Root Vegetable Aguachile, consisted of raw root veggies, avocado, cucumber, & a serrano citrus aguachile. The fresh & vibrant flavors totally matched up with the beautiful visual presentation of the dish. It was cool & refreshing but also had a very nice kick to it which I loved. This is not currently on the menu, but when asked by Puesto staff what my favorites were for the night that they should consider for the menu, I highly recommended this. It’s something that anyone would enjoy, vegan or otherwise.

Coliflor Asada Tacos

Now for the main event & the reason we all gathered that evening, the Coliflor Asada Tacos with charred cauliflower, pickled carrot, chile almond crema, atop a hand-crafted maize azul tortilla. Now, this will definitely become a permanent fixture on the menu at both locations, & will be the first 100% vegan option beginning August 5th! To add to its appeal, part of the proceeds of this taco will benefit Olivewood Gardens & Learning Center, one of my favorite local organizations. Tacos for a cause? I’m right there!

Mexican Chocolate & Coconut Tart

And last, but certainly not least, this extraordinary meal ended with dreamy, chocolatey goodness. I am a firm believer that all good meals should end in chocolate! This Mexican Chocolate & Coconut Tart topped with mezcal cherry compote, was delightful. Rich & creamy with the warmth of cinnamon & hint of coconut…need I say more? Also served with dessert was a fruity, chilled, Peach Horchata that was absolutely perfect on that warm summer evening. The good news is, the horchata is on the menu, and perhaps the tart will make it too!

As you can see, it was a pretty spectacular night! From the service to the food to the company shared, it was an awesome experience! Thank you so much to Lisa, Carmelle, Chef Luisteen & the entire Puesto staff for your incredible hospitality & this delicious plant-powered meal. And, of course, a very special thank you to Tristan for inviting me, inspiring me, & being an amazing soul.