Cheesy Kale Salad At Pittsburgh VegFest

Wow, what a day it was at VegFest yesterday! The rain was crazy, but those who braved the downpours were rewarded with an incredible time and the friendliest of company.

I’ll be recapping more about it soon, but for now — as promised —  I’m sharing the recipe that I made for my food demo at VegFest.

Cheesy kale salad, oh how I love thee. I’ve made versions of it for years, but it wasn’t until my Vegan 101: Green Vegan class that I developed it into a recipe — you know, when something came along to force me to actually measure! I’m happy that I got the chance to make this into a formal recipe because it is now one of my most popular and requested ones, and I love providing healthy foods that make people happy!

cheesy kale Continue reading


Ethical Chocolate + Writing for Chic Vegan

Hello, friends. I’m here today with a really fun announcement; I am now contributing articles to the website Chic Vegan! I’ve been reading the site for a long time — I even used to receive their (now-defunct) Sunday Spectacular newsletter in my inbox every week. Because of my history as a reader, it’s pretty cool to now be contributing content to the site.

My first article is all about ethical chocolate: what it is, why we should care, and how to make the smartest consumer choices going forward. you can find the article here. Happy reading!


Thoughts on Living My Purpose

Hello, friends!

I’m wrapped in a robe and snuggled up with the furbaby today. Winter finally has a firm grasp on us. I can’t say I’m exactly thrilled. I love glistening snowscapes and crisp morning walks, but these negative temperatures are huge energy-robbers for chronic fatigue. So, mixed feelings. It’s an army of essential oils, potent plant foods, herbal support, and green juices over here. Nevertheless, my hibernation tendencies have kicked in. I’ve cozied into this extra quiet time with loving focus on inner healing and creative expression, and it feels so good.

You know those moments when synchronicities are coming left and right, and inspiration is rolling as freely as perfect poetry does from the tip of your tongue? Oh, I’m so there right now. Continue reading

Our Best Vegan Thanksgiving Yet

Usually we have 2 family Thanksgivings, one with my partner’s family and one with mine. This year though, we only had one dinner (with my family) that was sandwiched between visiting his family and then some of my extended family. It was a full day to say the least.

We did most of our food prep on Wednesday, while dancing and singing to some 90’s alternative (nostalgia) and tunes from our regular rotation. Since we weren’t cooking for 2 dinners and we simplified our menu in general, it was nice to take our time and enjoy cooking together.

As with last year, about 1/2 of us at the table partook in the vegan Thanksgiving food and the other half had the turkey and nonvegan stuffing plus some of the vegan food.

The rundown:amuse buche

We started with an amuse bouche which was my ginger kuri pudding with granola and pomegranate seeds. Think of it as pumpkin pie but better. Continue reading

Coconut Granola Bliss Balls

This recipe was inspired by my favorite Go Macro bar. When I’m in a rush or feeling particularly famished, I’ll occasionally grab a Go Macro coconut granola bar from Whole Foods. Aside from being delicious, their nutrition facts are stellar and the ingredient list is so much cleaner than most other food bars. The only thing is that they cost about $3 a bar which can become a pricey habit. I thought I could easily make my own at home and save a few bucks in the process.

coconut bliss balls 2These snacks are packed with antioxidants, healthy omega-3 fats, slimming lauric acid, and plenty of protein. They’re lightly sweetened and are spiced just so. They’re fantastic high-raw snacks that travel well and satiate your sweet tooth. Enjoy!

coconut bliss ballsCoconut Granola Bliss Balls

makes 25-30 bliss balls


1 cup walnuts

1/2 cup hemp seeds

1 cup coconut flakes, unsweetened

1/2 cup quick-cooking rolled oats

2 cups raisins

1/4 cup dried goldenberries (see note for substitutions)

1/4 cup lucuma powder (see note for substitutions)

1/4 cup organic brown rice syrup

2-3 Tbsp pure maple syrup

2 tsp ceylon cinnamon

2 tsp vanilla extract

1/2 tsp sea salt


-In a food processor, blend the walnuts and hemp seeds for several minutes until they form a butter. You may need to stop occasionally to scrape down the sides.

-Add in the coconut and oats and blend again until a coarse powder forms.

-Finally, add the rest of the ingredients and blend until it begins to ball up and sticks together if you press it between your fingers.

-Roll them into balls and either eat right away or refrigerate to harden them up.

Notes: If you don’t have or can’t find goldenberries, substitute another fruit with a sour bite like dried cranberries. If you don’t have lucuma powder, you can try using protein powder or just leaving it out. If you leave it out completely, leave out the maple syrup as well.