In the kitchen
Normally my issue is that I have plenty of things to say but no photos to attach along with the writing. But today it’s taking me 5 minutes just to think of the first sentence. Photos are no longer an issue since I’ve been battling in the kitchen cooking and non-cooking up a storm. In the past few days I’ve whipped up a raw vegan vanilla lavender cheesecake with a dark chocolate glaze. I’ve also been roasting some beautiful green broccoli for my roasted broccoli hummus. Three different types of raw vegan ice cream have found their way into my freezer. I’ve made a salted maple ice cream, a dark chocolate espresso ice cream, and a blueberry vanilla ice cream. All of these which will be published in the next couple days. In the mean time, I’m going to sip on this beet, carrot and apple juice.