My last week was ambitious. After sliding into Atlanta late
Wednesday afternoon from a fabulous trip to San Francisco, Thursday morning found us in the kitchen prepping for a
class on Thursday night and a brunch for 45 on Friday morning. (Two classes on
Saturday, too.) Thursday night’s Mindful Eating class with Facilitator Angela
Buttimer was wonderful. We shared our hints and tips for being present while
enjoying food, whether alone or with friends and family. Oh – and by the way –
standing up or eating in the car doesn’t count as mindful eating…even if we are
appreciating the aromas and tastes:)
Wednesday afternoon from a fabulous trip to San Francisco, Thursday morning found us in the kitchen prepping for a
class on Thursday night and a brunch for 45 on Friday morning. (Two classes on
Saturday, too.) Thursday night’s Mindful Eating class with Facilitator Angela
Buttimer was wonderful. We shared our hints and tips for being present while
enjoying food, whether alone or with friends and family. Oh – and by the way –
standing up or eating in the car doesn’t count as mindful eating…even if we are
appreciating the aromas and tastes:)
Late night Thursday led to early morning Friday. We were
was lucky enough to host the “Pets For Life” initiative for the United States
Humane Society’s Atlanta chapter, at the beautiful Cancer Wellness Center at Piedmont. We were
serving a vegan brunch – and wanted to make the food as delicious and flavorful
as if we were serving a full assortment of meats and cheeses. One of the dishes
we served was Kitchari (031113) – from the March 11, 2013 Meatless Monday post. (If you
haven’t made this dish yet, give it a try!)
In India, it is traditional to eat rice and lentils or other beans for
breakfast. It’s a super change from the same old bacon and eggs or biscuit.
Plus the recipe makes a lot. Just like day old soup – it keeps getting better.
was lucky enough to host the “Pets For Life” initiative for the United States
Humane Society’s Atlanta chapter, at the beautiful Cancer Wellness Center at Piedmont. We were
serving a vegan brunch – and wanted to make the food as delicious and flavorful
as if we were serving a full assortment of meats and cheeses. One of the dishes
we served was Kitchari (031113) – from the March 11, 2013 Meatless Monday post. (If you
haven’t made this dish yet, give it a try!)
In India, it is traditional to eat rice and lentils or other beans for
breakfast. It’s a super change from the same old bacon and eggs or biscuit.
Plus the recipe makes a lot. Just like day old soup – it keeps getting better.
Now, back to this week’s blog post. So here is our take on a fruit
dip. A little different than what you usually find, not as sweet, and the
limes and coconut make it creamy and interesting! Sometimes you just need to
shake things up a bit. Whether you are having a brunch – like the one where we
served the Pets for Life folks, or you are looking for an easy fruit filled
dessert, check this recipe out.
dip. A little different than what you usually find, not as sweet, and the
limes and coconut make it creamy and interesting! Sometimes you just need to
shake things up a bit. Whether you are having a brunch – like the one where we
served the Pets for Life folks, or you are looking for an easy fruit filled
dessert, check this recipe out.
Cashew Coconut Lime
Dip
Dip
1 Cup Cashew Butter
2 Limes, Zested and Juiced
½ Cup Coconut Milk – whisked together with ½ Cup Hot Water
1 TB Agave Syrup (optional)
Put all the ingredients for the dip into the food processor.
Puree until smooth, adding a little more hot water as necessary to thin the
sauce to dipping consistency. Serve with your choice of fresh fruit or berries.
Puree until smooth, adding a little more hot water as necessary to thin the
sauce to dipping consistency. Serve with your choice of fresh fruit or berries.