Hold on to your giant fancy hats – the Kentucky Derby® is coming up in a few weeks, so we’ve partnered with 14 Hands Wine (a.k.a. the preferred wine of the Kentucky Derby) to bring you a fresh spring cocktail. What is it? A twist on a traditional mint julep – it’s minty, it’s tangy, and it’s sparkly!
The classic mint julep is made with mint, bourbon, simple syrup and crushed ice. Instead of the simple syrup, I took the liberty of adding lime juice and sparkling wine instead. I think bubbles make everything better and 14 Hands Brut, with its apple and citrus flavors, is the perfect addition.
I hope you give this one a try this weekend or while you’re enjoying the Derby on Saturday, May 6th!
Also – tune in to Facebook Live on April 27th at 2pm (central). I’ll be making Derby drinks a (including a delicious and refreshing rosé cocktail that’s pictured above!), along with some pretty party bites.
This blog is nothing if not seasonal, so let’s celebrate the holiday where rabbits lay the most delicious eggs – Easter!
In all seriousness, this holiday means two things to me – brunch with family & friends and the start of berry season (yay!). So I’ve picked out a few recipes you could serve at an Easter brunch, and a few that are less Easter-y and just scream spring me to me (I’m looking at you, Sunshine Chia Bowls).
You can click directly on the photos to go to each recipe:
Avocado Almondaise Tartines (pictured above)
Shakshuka with Spinach and Harissa
Tart Cherry Tabbouleh
Blueberry Coconut Baked Oatmeal
Roasted Artichoke Avocado Toast
Vegan Raspberry Coconut Scones
Prettiest Spring Vegetable Crudités
Carrot Quinoa Oatmeal Breakfast Cookies
Sunshine Citrus Chia Bowls
Spinach & Sun Dried Tomato Frittatas
Romanesco Chickpea Salad
I think there are 2 types of people in this world – those who love tuna salad and those who hate it. I’ve loved it since I was a little kid, my mom made it all the time, so I definitely fall into the first category. But I’m hoping to bridge the “hater” gap with these chickpea salad lettuce wraps. If you’re not into fishy things, no worries, these are completely vegan. If you are into fishy things, I think you’ll love these just the same – mashed chickpeas combined with salty, briny flavors (i.e. good dijon mustard, capers, and cornichons) combined with crunchy celery and scallions, recreates that tuna-salad-like taste to me.
You could definitely make a great sandwich or mock-tuna melt out of this chickpea mixture, but since it’s spring and we’re trying to eat lighter and brighter I made lettuce wraps.
To balance the bright and briny flavors of the chickpea salad, I made this creamy avocado dill dip using Almond Breeze Almondmilk to whip it all together.
This is a great lunch, especially if you make the components in advance – the sauce should last 2 to 3 days, the chickpea salad will last the week. These will also make a lovely Easter brunch appetizer for the same make-ahead reasons. Plus – how pretty and springy?
The recipe below will make about 12 lettuce wraps with a little extra avocado dip. If you’re looking to use up the rest of the dip, I suggest you break out a bag of tortilla chips! Or, at the very least, slather it on a veggie sandwich the next day (#notasaddesklunch) it’s so luscious and delicious – I hope you enjoy it as much as we do!
Someone recently asked me – when do you use tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be honest, no one really knocks down my door begging for more tempeh recipes, but since that interview, I’ve had tempeh on the brain. Its texture is so wonderfully meat-like but it only tastes as good as what’s around it. Time to marinade!
The marinade I created is a smoky mixture that includes tamari, maple syrup, ground cumin, and smoked paprika. When you first mix this together, the flavor is going to be very (very) salty and pungent, but since plain tempeh starts out with literally ZERO flavor, it’ll all balance out in the end. I bake the tempeh with most of the marinade, while reserving the excess to pour onto the strips post-bake for extra flavor. Since we’re not dealing with raw meat, it’s ok to reuse your marinade like this.
Speaking of things that aren’t bland, we’re partnering with eureka!® Organic Bread on this post. (You might remember this springy edamame sandwich from last year!). Their bread is seriously tasty. It’s vegan, non GMO, and full of good-for-you grains and seeds. Most importantly, it’s soft, chewy and delicious. Whenever I used to bring home other “healthy” breads, Jack would always give me a sideways glance because so many of them often taste like cardboard. But we both really love the taste and texture of eureka! Organic’s Breads – their Top Seed® and their Sweet Baby Grains® (pictured in this post), are our favorites.
Instead of mayo, I slathered this sandwich with 2 flavorful spreads. The first is a lemony garlic white bean spread. The second is a sun dried tomato spread that I made by blending half of the original white bean spread with a few sun dried tomatoes.
I stacked my sandwiches with peppery watercress, crisp cucumber slices, and ripe avocado slices. You can see that there are some carrots up there in my prep photos but once I started building my sandwich since I got a little carried away with avocado slices and they didn’t fit. Obviously, feel free to build your sandwiches however you like!
It’s April which means – time for carrot desserts! Or, well, in this case, carrot snacks. These lightly sweetened carrot bites are great for 3pm snacktime or an on-the-go breakfast. They’re more carroty than cakey – and by that I mean that they’re not cake-like at all and there’s no baking required (if you’re really craving cake click here). They’re chewy little balls made from a mix of carrots, sunflower seeds, dates, coconut, and cinnamon.
By popular request, I made these nut free (as long as coconut is ok) – I was very tempted to try an almond version, but I held back because sunflower seeds hold these together quite nicely. For an almond-carrot recipe, remember these cookies?
These are super simple to put together. Just pulse all of the ingredients in the food processor and roll into balls. If you like, you can roll them into some shredded coconut – they’re delicious with or without the extra coconut. Pop them in the fridge for a convenient snack all week!