Wow can you believe Thanksgiving is over! I hope you had an incredible day with friends, and family, relaxed to your souls content and dazzled your taste buds with healthy eats. I spent the week teaching at Rancho La Puerta and had the pleasure of feasting with all the staff. I made a super yummy low glycemic, raw vegan pudding for the crew. They loved it!

Here is the recipe:
1 jar of raw almond butter (Artisana is my local brand)
 1/2 cup of ground flaxseed
3 frozen bananas
1 bag/basket of frozen blueberries
the juice of 1 lemon
mint (as much as you like, peppermint oil is another fab option)
raw vanilla bean (vanilla extract is not raw, but will work as well)
1/2 cup of raw carob powder (carob is a glycemic and calorie alternative to raw chocolate)
Blend all ingredients in a Vitamix or strong blender. Layer the fruit in first and then add the denser items. Add fresh, instead of frozen, banana and blueberries to make it sweeter and more smoothie like. Freezing the fruit gives it thick, like icecream, consistency. Makes a blender full to share with a group.
Save one banana to slice and decorate the top. Add a few blueberries and mint sprigs and you’re ready to go.

What healthy, mouth watering treats did you make?

Speaking of amazing holiday recipes… back at GreenFest San Francisco on Nov 12th I had a blast interviewing the plant based nutrition experts. After the panel discussion on main stage I couldn’t wait to chat with Colleen Holland, Associate Publisher and co-creator of VegNews Magazine.
As a long time reader of the mag and web based resources I wondered what Colleen’s normal day looked like. What does she eat? How does she stay balance mind, body and spirit with an entire magazine to run?! And, what are her recommended resources for veggie lovers?
Watch as we giggle together live from Greenfest…

Isn’t Colleen wonderful! Did you write down those free holiday recipe resources at the end of the video? Here they are again. Check Vegnews.com and Vegweb.com for thousands of recipes and how-to videos.

What’s one way you made your Thanksgiving more green this year?

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