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Pure Voice: Dreena Burton’s Plant-Powered Families Cookbook

May 22, 2015 By Jennifer

Dreena BurtonI am so thrilled to have Dreena here to share her new cookbook with you today!

In 2011, I started a little blog called Virtually Vegan Mama and began experimenting with plant-based cooking. I found a cool product- which is not even in production anymore – and used it to make my first-ever recipe for Vegan Fettuccini Alfredo. I received the dreaded “Anonymous” comment stating how I should have made my own cashew cream sauce instead of using a prepackaged brand. Almost immediately I received a comment coming to my defense.

Here it is:

“As a mom with kiddos sometimes you DO need the shortcuts. Not that you need to explain that or anything else to ‘anonymous’. That was a rude comment, when you are doing something good here sharing a recipe and also healthful information about eating vegan, and also Julieanna’s work. I rarely post on blogs, but because I often get these ‘anonymous’ comments myself, I just wanted to throw some fellow blogger and vegan mama support your way.”

And yes, it was Dreena who took the time to write this awesome comment. At the time, I was floored and so honored and so grateful. I was like, “I can’t believe this famous cookbook author just came to my defense, how cool is that?!?!” And as I got to know Dreena virtually over the next couple of years, it solidified my initial feeling about her. She is not only a talented vegan recipe developer and author, she is an amazing person.

I’ve done plenty of reviews over the years and I’ve seen first-hand how Dreena will take the time to actually connect with her readers and fans. You cannot say this about a lot of authors, but the fact that she is accessible to her fans and takes the time to connect with them is so important in my book!

Pure Voice is about sharing the heart-felt stories of others and If anyone can inspire us to “find our balance”, it is Dreena. Thank you for sharing a little bit about yourself with us today. Take it away Dreena…

“I’ve been mothering for 12 years now. I’ve been writing cookbooks even longer, and blogging about 8 years. Through these years, I have been asked many times – both in my personal life and through online acquaintances – “how do you do it? … how do you find the balance?“.

My short reply is often “I’m not sure there is any balance“. We may wax poetic about how us moms can “have it all”, but is that really true? Can we? For me, motherhood and working has always been more of a juggling act than a balancing act. With all the demands of family and work-life, something has to give – eventually a ball is going to drop.

While I hardly have all the answers, I have found a few things that work for me. First, I do love my work. It feels meaningful and creative and purposeful. I wouldn’t work as hard as I do if I didn’t have this connection and passion. Second, I respect my burnout. When I have had too much, I break from blogging or social media. I only blog about once a week, because that’s really all I can maintain right now. Third, I respect my sleep. I have always been an early bird – early to bed, early to rise. So, I don’t abuse that. I shut off from momputing by about 8:30pm. Here’s the embarrassing confession: I’m in bed most nights by 9:30. I know, plant-powered partay! Well, I’m often up at 5:30 or 6am, so it’s my rhythm. Sleep is critical for maintaining our serenity as mothers, and I have had periods of torturous insomnia after having children – which could be a whole post on its own. So, I do my best to respect my rhythms and try – try – not to be hard on myself. Fourth, I exercise. I don’t run miles or endure long, exhausting workouts. For my body, just small spurts of daily exercise works best. So, 20-30 minutes a morning of yoga, weight-training, or rebounding (I hope to post about that soon)! Fifth, I feel whole foods help energize and stabilize me through the day. My diet is about 80-85% whole foods. I’m not perfect, I enjoy my treats. I love my chocolate. And there you have my sixth coping mechanism.

There are many things I know I should do more. I know I should meditate, have more “me” time like spa visits (ahhhh!), get out for girls’ nights, and also get away to food and veggie conferences more often. Maybe in time. I’m sure I could fit in even 10 minutes of meditation a day, that might be the best place to start.

As for “finding the balance”, that may forever remain elusive … at least until our children are much older and independent – and by that time I will likely miss the noise and chaos of my current days.”

And Dreena sure gets it done – even with all the noise and chaos – and here’s the proof!

Plant-Powered Families CookbookIf you are looking for a family-friendly plant-based recipe cookbook, this is it. The recipes included in this book are wholesome and delicious. With over 100 recipes there is a ton of variety  to choose from. Dreena also share her tips, tricks and advice for dealing with picky eaters, stocking your pantry, and menu planning.

Here is just a sampling of some of the recipes:

  • Blueberry Lassy Muffins
  • Chickpea Salad
  • White Bean Guacamole
  • Artichoke Sunflower Burgers
  • Ta-Quinos
  • Saucy BBQ Chickpeas + Green Beans
  • PB Pudding w/ Berrylicious Swirl
  • Lemon-Kissed Blondie Bites
  • Fudgesicles
  • Red Lentil Hummus
  • Cinnamon French Toast
  • Baconut
  • Crazy Brownies
  • Creamy Artichoke Dip
  • Easy Being Green Smoothie
  • No-Bake Granola Bars
  • Protein Power Balls
  • Creamy Fettucine

Yum, right?

You are super luck today because I am sharing TWO of Dreena’s recipes from her new book. And let me tell you, both recipes were easy to make and flaw-less!

First up are these fabulous No-Bake Granola Bars. These are simple, nutritious and delicious. A total hit with my kiddos and I have been instructed to NEVER buy store-bought again.

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No-Bake Granola Bars
 
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These bars are perfect for school lunches because they are n ut-free and pack very well. Plus, they are pretty simple to put together!
Author: Dreena Burton
Serves: Makes 8–10 bars or 16 squares
Ingredients
  • ½ cup brown rice syrup
  • ¼ packed cup coconut butter (see note)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon
  • 1 cup rolled oats
  • ¼ cup oat flour
  • 2 tablespoons unsweetened shredded coconut (optional)
  • 11/2 cups natural brown rice crisp cereal
  • 3 tablespoons nondairy chocolate chips (optional)
Instructions
  1. Line an 8" × 8" pan with parchment paper.
  2. In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut, and stir through.
  3. Remove the pot from the stove. Swiftly stir in the cereal and transfer the mixture to prepared pan. Press mixture evenly into the pan (using a nonstick spatula or piece of parchment paper). Wait just a minute, and then sprinkle on the chocolate chips and press those into the base. Refrigerate until fully chilled (at least ½ hour), then cut in squares or bars.
Notes
Coconut Butter Note:
Coconut butter works well here because it is so dense and helps bind the bars.
Because coconut is not botanically a nut, these are also perfect for school lunches.
However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.
Idea:Try some of these flavor variations:
•Raisin-spice:
Stir in 3–4 tablespoons raisins, omit the chips, increase the cinnamon to ½ teaspoon, and add ¼ teaspoon of nutmeg and ⅛ teaspoon of allspice.
•Cranberry–pumpkin seed:
Stir in 3–4 tablespoons of dried cranberries and substitute pumpkin seeds for the coconut.
•Cocoa-hemp:
Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder (when mixing in the oat flour). Keep the chocolate chips, oh yes!
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And what’s a plant-based cookbook without a mouth-watering veggie burger? We love veggie burgers at our house and this Artichoke Burger did not disappoint. This recipe was very easy to make and didn’t require any fancy ingredients. It was also super flavorful and the whole family enjoyed it. And guess what the best part is? It doesn’t fall apart!! I hate veggie burgers that don’t hold together and this one doesn’t disappoint on any level. Make this one for dinner tonight!

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Artichoke Sunflower Burgers with Tzatziki Sauce
 
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I made these and was surprised by how much my family loved t hem. Even our daughter, who proclaims that she “does not like artichokes,” was asking for seconds!
Author: Dreena Burton
Serves: Makes 5 patties
Ingredients
For the Artichoke Burgers:
  • 2 cups artichoke hearts (see note)
  • 11/2 loosely packed cups cooked and cooled brown rice or potatoes
  • (see note)
  • ¼ cup nutritional yeast
  • ¼ cup sunflower seeds
  • ¼ loosely packed cup fresh Italian parsley (see note)
  • 1 tablespoon mild miso (ex: chickpea or brown rice)
  • 1 teaspoon Dijon mustard
  • ½ rounded teaspoon sea salt
  • 1 medium clove garlic (see note)
  • Freshly ground black pepper to taste (optional)
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats
For the Tzatziki Sauce: Makes about 1¼ cups
This Tzatziki Sauce is a snap to make and pairs well with many burger recipes and lentil and bean stews.
  • 1 tablespoon fresh dill or parsley
  • 1½ teaspoons chickpea miso or other mild/light miso
  • ¼ teaspoon sea salt
  • ½–1 small clove garlic (optional; see note)
  • 1 cup plain nondairy yogurt
  • ½–1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup seeded, roughly chopped cucumber
  • Dash pure maple syrup (optional)
Instructions
  1. In a food processor, add the artichoke, rice, nutritional yeast, sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together, add the oats and pulse through several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).
  2. Scoop the mixture and form burgers. I scoop generously with an ice cream scoop, roughly ⅓–1/2 cup.
  3. Heat a nonstick skillet over medium/medium-high heat. Cook the patties for 5–7 minutes, then flip and cook another 4–5 minutes, until golden. Serve with fixings of choice (see serving suggestions).
For the Tzatziki Sauce
  1. In a blender, add the dill, miso, sea salt, garlic, yogurt, tahini, and lemon juice. Puree until smooth. Add the cucumber, and process briefly to incorporate but not fully smooth out. Add more salt to taste, or a touch of maple syrup if desired to sweeten ever so slightly for kids. Serve!
Garlic Note:
If you’ll be serving it to both children and adults, you can portion out and add a little grated garlic (use a kitchen rasp) for the adults!
Notes
Artichokes Note: I use frozen artichokes from Trader Joe’s. They have a better flavor and texture than canned. If using frozen, let thaw before pureeing.
Potato Note: Instead of leftover rice, you can use 11/2–13/4 cup precooked, cubed, red or yellow (waxy) potatoes—but thetechnique is different. Potatoes can become gummy when pureed in a food processor. So, if using, add the potatoes last, after the oats. Simply pulse the potatoes until they are just evenly worked through the mixture. Do not over process.
Garlic Note: I’m conservative with the garlic for the kiddos, but you can use more if you like.
Fresh Herbs Note: Fresh parsley adds a nice flavor element, but you can also deruse fresh basil.
Serving Suggestions: Top with Tzatziki Sauce
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I am so excited that Ben Bella Books is allowing me to giveaway one copy of Plant-Powered Families to you! Thank you so much to Dreena and Ben Bella Books for allowing me to share a little about Dreena and her fabulous new cookbook!

This Giveaway is now closed. =)

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Congrats to Kathy T. on winning this awesome giveaway and thanks to all who entered!

 

Disclaimer: I was given this book to review for this post but the thoughts and opinions expressed here are my own. 

 

 

 

 

Filed Under: Desserts, Entrees, Uncategorized

Ultra Energy Bars + A Giveaway!

April 30, 2015 By Jennifer

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I was so thrilled to receive a preview copy of this new book and be able to share this amazing recipe with you! It’s a gorgeous book featuring 120 healthy recipes and lots of tips for a plant-based diet. A definite must have!

The Plant Power Way

There are so many good things about this book it’s hard to find a starting place. It’s a beautiful book and the recipes are easy to make and delicious! This book is a great guide for anyone who wants to move their family towards a more plant-based lifestyle.

Written by Rich Roll (a renowned ultra-distance athlete and high-profile wellness advocate – and one of PETA’s Sexiest Vegans) and his wife, Julie Piatt (a chef, yogi, singer/songwriter, and homeschooling mother of four children), THE PLANTPOWER WAY is filled with more than 120 easy-to-prepare recipes, including hearty meals, healthful smoothies and juices, and decadent desserts that will tempt you to reinvent your family table, including:

  • Ultra Queen K Performance Blend
  • Ultra Energy Bars
  • Un-tuna Wraps
  • Roasted Tomato Cacao Sauce Over Penne
  • Easy Crunchy Peanut Butter Chocolate Cookies

Packed with advice and practical tools like shopping lists, information on ingredients, simple cooking techniques, and more, THE PLANTPOWER WAY will help readers get back to the food that truly nourishes our bodies and souls, one healthy and delicious meal at a time.

Who loved these bars in my family? Everyone did! Especially my 5 year old son, he might have eaten the majority of them! Time to make some more.

Ultra Energy Bars + A Giveaway!
 
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Rich isn’t the only one who loves the supercharged vitality he experiences from eating these nutritious homemade bars – our kids devour them as a healthy alternative to processed store bought varieties. Power packed with healthy ingredients like nuts, seeds, coconut and dried berries that boast a plentitude of protein, healthy fats and fiber, these energy boosters will keep your engine revving all day long. Great for packing in your child’s lunchbox! Eat one of these bars and then, as Rich says, get it done.
Author: Rich Roll + Julie Piatt
Recipe type: Breakfast and Snacks
Ingredients
  • 1 cup raw almonds or walnuts, soaked overnight
  • ¼ cup cacao nibs
  • ¼ cup hemp seeds
  • ¼ cup dried goji berries
  • 2 tablespoon cacao powder
  • ¼ cup coconut, shredded
  • Pinch large coarse Celtic sea salt
  • 7-8 dates, soaked and pitted
Instructions
  1. In a food processor, pulse nuts until mealy in texture.
  2. Now add the cacao nibs, hemp seeds, goji berries, cacao powder, shredded coconut and sea salt to the processor. Pulse again until ingredients are well-incorporated.
  3. With the motor running, add one date at a time. After seven dates, you will see the mixture ball-up on one side of the bowl. You may need to redistribute the mixture and process it again to make sure the dates are mixed in.
  4. On a piece of parchment paper, press the cookies in an even layer about ¼” thick.
  5. With a knife, score out a grid of rectangular shaped pieces approximately 2” x 3”. If desired, press additional hemp seeds or shredded coconut on the surface.
  6. Wrap in parchment paper or parchment bags. Take them out on a trail run, hike or bike ride to sustain you throughout your training session!
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Avery Books has been generous enough to give me a copy of this book for a giveaway! The giveaway is open to US residents only and will run through 11:59pm on 5/8/15. Please use the box below to enter.

THIS GIVEAWAY IS NOW CLOSED =)

CONRATS TO HOLLY EDWARDS ON WINNING A COPY OF THE PLANTPOWER WAY!!!

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Good Luck!

 

xoxo,

Jennifer

Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll & Julie Piatt

 

Filed Under: Desserts Tagged With: giveaway, vegan

Thumbprint Cookies (Plant-based and Gluten-Free)

February 17, 2015 By Jennifer

Thumbprint Cookies (vegan and gluten-free)

Post #2 and it’s another cookie recipe, and why the heck not? My kids love cookies and it’s so fun to make them together – it’s all about building fabulous memories in the kitchen with my family! And these cookies….they are just fresh and flavorful, a lovely little cookie that is like a peanut butter and jelly sandwich in the form of a cookie. To be enjoyed with a big glass of milk – milk moustache optional.

But, let’s talk about this new gluten-free flour I used: Otto’s Natural’s Cassava Flour. I’m so happy that the good folks over there let me try it out.

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Cassava, also known as yuca, is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. It’s nutritious and easier to digest, plus it’s a gluten-free, grain-free, and nut-free flour with the taste and texture of wheat! You can read more about Otto’s Cassava flour on their website as well as some other recipes to try out.

I have had some serious disasters in the kitchen using gluten-free flours and I can say that this flour was so easy to use and really did bake just like wheat flour. I’m impressed!

Thumbprint Cookies (vegan and gluten-free)

Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
A vegan and gluten-free thumbprint cookie that is so simple to make. Full of flavor and protein, with just the hint of natural sweetness. Get yourself a big glass of milk and enjoy!
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 18 cookies
Ingredients
  • 1 tablespoon flaxseed meal
  • ½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon cinnamon
  • 1 cup Otto's Naturals Cassava Flour, sifted
  • ½ cup jam of choice (I used half blueberry and half strawberry)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
  4. Add the sifted cassava flour to the wet ingredients and stir until combined.
  5. Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
  6. Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Notes
Make sure you use a very creamy peanut butter or these will be too dry.
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Are you excited to try Otto’s Naturals Cassava Flour?


So there it is, posting on my new blog has been so much fun and I can’t wait to share more with you all! The first installment of “Pure Voice” is coming this week so look out for it. =)

Enjoy!

Jennifer

Filed Under: Desserts Tagged With: cookies, dessert, gluten-free, thumbprint cookies, vegan

Welcome to Pure Thyme!

February 1, 2015 By Jennifer

Chocolate Chip Cookies (Vegan) So what does a girl plan to post on her new blog for the first time? Chocolate Chip Cookies of course!!! Duh! =) Welcome to my new blog – Pure Thyme! Nourish your body with pure food, that is simple and delicious. Find inspiration to have fun, live well, find balance and embrace a more holistic life. I’m super excited to finally get this up and running. I have some really exciting things planned for this place. I can’t wait to see it evolve as I share my adventures in cooking, family life and holistic living. So, how about these cookies? These chewy, scrumptious chocolate chip cookies. They took some tweaking, but I now have my own chocolate chip cookie recipe to add to our family cookbook. They are a new family favorite, so try them for yourself and let us know what you think! You really can’t have enough chocolate chip cookie recipes! Chocolate Chip Cookies (Vegan)

5.0 from 3 reviews
Chocolate Chip Cookies (Vegan)
 
Print
Cook time
12 mins
Total time
12 mins
 
A super easy chocolate chip cookie recipe that is made with spelt flour. These cookies are lightly sweetened with maple syrup and organic unrefined brown sugar. These cookies will brighten up your day with just one bite.
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 20 Cookies
Ingredients
  • 1 tablespoon ground flaxseed
  • 1¼ cups sifted spelt four
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 tablespoon organic light brown sugar
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon blackstrap molasses
  • ⅓ cup grain sweetened or vegan dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In a bowl, combine the dry ingredients and mix well.
  4. In separate bowl, combine the wet ingredients, stir until well mixed.
  5. Add the dry mixture to the wet and stir until combined. Fold in the chocolate chips.
  6. Place spoonfuls of dough (about 1 tablespoon) on the prepared baking sheet and flatten. Bake 10-12 minutes, until golden brown. Let cookies rest on baking sheet for 5 minutes. Transfer to a cooling rack to cool.
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Chocolate Chip Cookies (Vegan)

Please visit the “Pure Me” section where I explain more on why and how this new blog came to be. I will be revisiting my recipes from Virtually Vegan Mama and reposting them here, but expect a lot of new content! Please subscribe to the new blog, follow this link.  You do not want to miss out on all the fun stuff I have planned here! Oh and please leave a comment and tell me what you think of the new blog!

xoxo,

Jennifer

Filed Under: Desserts Tagged With: chocolate chip cookies, dairy free, vegan

Snowball Cookies

December 21, 2014 By Jennifer

 

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We need cookies around here. Flavorful, fun and delicious holiday cookies that I can make with my family year after year. So, here we go! I love snowball cookies and this vegan version is super easy to make and delicious! These cookies have a perfect, soft, crunchy texture with just the right amount of pecans and orange flavor. These can easily be made gluten-free by substituting the flour for your gluten-free flour of choice too. =) My secret ingredient that made these cookies go from great to WOW, was the addition of orange essential oil. What, you say? Essential oils in cooking? Yep! Yep! Yep! I was a bit skeptical at first, but holy smokes! These cookies are bursting with the most amazing hint of fresh, pure orange flavor. It’s very subtle and just the right amount.

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Orange essential oil has plenty of awesome benefits beside making these cookies burst with flavor. Did you know that orange essential oil can be helpful to colicky babies and help them to sleep and it’s scent is uplifting, can boost immunity and induces relaxation. As a mom of three, I need everything I can to help me relax! Back to these amazing cookies. Can you be in love with a cookie? I think I most definitely am!

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Snowball Cookies
 
Print
Prep time
10 mins
Total time
10 mins
 
These cookies have a perfect, soft, crunchy texture with just the right amount of pecans and orange flavor.
Author: Jennifer Strohmeyer
Recipe type: Dessert
Serves: 24 cookies
Ingredients
  • ¼ cup powdered sugar, plus more for rolling
  • 1 cup Vegan Butter, softened
  • 3-5 drops orange essential oil
  • 2 cups unbleached all-purpose flour
  • ½ cups finely chopped pecans (pulse through a food processor until finely ground if you have one)
Instructions
  1. Heat oven to 325°F.
  2. Combine butter and powdered sugar in bowl. Beat at low-speed, scraping bowl occasionally, until well mixed. Add orange essential oil and stir well. Start with three drops and add more to taste.
  3. In a separate mixing bowl, combine the flour and pecans.
  4. Combine all ingredients to form a dough.
  5. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 18-25 minutes or until lightly browned. Cool 5 minutes. Roll in powdered sugar while still warm and again when once cool.
Notes
This made 24 snowballs, but you can get more if you make smaller ones.
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If you would like to learn more about essential oils, click here.

The possibilities and options available to you and your health with the use of essential oils is so exciting to me. It is my passion to help others find natural solutions and options to support their own health. Please join my private facebook group to learn more HERE. You can always contact me directly to learn more virtuallyveganmama@gmail.com Enjoy!

xoxo,

Jennifer

Filed Under: Desserts Tagged With: orange essential oil, snowball cookies, vegan

Pomegranate & Pistachio Chocolate Fudge

December 13, 2013 By Jennifer

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When RedEnvelope came to me and asked if I would feature my favorite, go-to holiday recipe on my blog and complement it with a gift from their Unique Anniversary Gifts, I couldn’t resist the challenge. Some of my favorite holiday recipes are non-vegan ones that I still want to veganize and recreate a healthier version. Since my creativity level is at an all-time high again, my mind quickly created this recipe – dessert perfection. Pomegranate & Pistachio Chocolate Fudge seemed like a very festive and delicious place to start!

 

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Fudge is one of the most iconic sweet treats to indulge in during the holiday season and is perfect for gifting. Traditional fudge recipes require a lot of time to perfect a smooth, velvety fudge, but not this recipe. It’s so easy to make and I went through several trials to make sure I brought you the perfect holiday fudge recipe.

Pomegranate arils, pistachios, chocolate, peanut butter and a hint of orange make for an unbelievable flavor combination, perfectly complementing each other. When you bite into this fudge, the juice from pomegranate arils burst open with their natural sweetness, enhancing the flavors of the other ingredients. Seriously, prepare to have this fudge rock your world.

I know you are curious to see what gift I chose to compliment this fabulous fudge. So, before you go running off into the kitchen to make this recipe here it is.

Monogram keepsake box + champagne toasting flutes

 

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I have personally gone to RedEnvelope in the past for unique gifts to give my mother and father, my in-laws, or that someone who has everything. I love gifting from RedEnvelope because I know I am going to find something that they wouldn’t normally buy themselves and/or don’t have already. I also love the ability to personalize an item and make it special.

What a perfect pairing this holiday fudge makes with these beautiful champagne flutes. It warms my heart to think of my loved ones sitting by the fire – insert carpet picnic – drinking out of these champagne flutes and indulging on this decadent dessert.

Pomegranate & Pistachio Chocolate Fudge (vegan, gluten-free)
 
Print
Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
 
This decadent dessert is the perfect gift, treat or ending to your holiday meal.
Author: Jennifer Strohmeyer - Virtually Vegan Mama
Recipe type: Dessert
Ingredients
  • 1 cup maple syrup
  • ¼ cup Earth Balance Coconut Peanut Butter
  • 1 cup coconut butter, packed at room temperature
  • 1 cup unsweetened cocoa powder
  • 3 tsp vanilla
  • ½ tsp sea salt
  • ⅔ cup whole pistachios, shelled
  • ⅔ cup fresh pomegranate arils
  • 2 tsp fresh clementine zest
Instructions
  1. Line a 8" x 8" pan with parchment paper, overlapping on all four sides.
  2. Combine maple syrup, peanut butter, coconut butter, cocoa powder, vanilla and sea salt in a high-powered blender or food processor and process until smooth. Transfer mixture to a medium-sized bowl and stir in pistachios, pomegranate arils, and clementine zest. Stir to combine.
  3. Transfer to pan and spread evenly with a spatula. Use your finger to even it out and make swirls on top. Place in refrigerator for a few hours or until firm. Slice into small squares.
  4. Store fudge in an air-tight container or freeze until ready to use. If storing in freezer, defrost for at least 15-20 minutes before serving.
Notes
Recipe makes 24 1" x 1" squares
I used Artisana Coconut Butter.
You can also use any nut butter of choice, but the peanut butter was really yummy in this recipe.
When spreading the fudge in the pan, push the pomegranate arils down with your finger into the fudge.
Make it raw by using raw peanut butter, raw pistachios and raw cacao powder.
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What are some of your favorite desserts to gift over the holidays? Don’t be shy and share your thoughts, comments make my day!

Happy Holidays,

Jennifer

This post is part of the RedEnvelope Holiday Recipe Round-Up but the content and ideas expressed are my own.

Filed Under: Desserts Tagged With: fudge, holiday dessert, vegan, vegan fudge

Vegan Chocolate Chip Pumpkin Muffins

November 23, 2013 By Jennifer

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Courtesy of the lovely and amazing Julieanna Hever, also known as “The Plant-Based Dietitian” and host of “What Would Julieanna Do?,” airing on Veria Living (the TV network that showcases healthy lifestyle and wellness programming).

Julieanna is an advocate of the benefits of following a whole food, plant-based diet. She is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition and the nutrition columnist for VegNews Magazine.  Her new  TV series  is a great source for healthy and delicious recipes!

Julieanna was kind enough to share this amazing recipe for her Chocolate Chip Pumpkin Muffins with us. This is the perfect recipe for this time of year. These muffins are amazing, I made these for breakfast this morning and they are half gone already! =) The kids loved, loved, loved these!

Oh, and they are oil-free and refined sugar-free taboot! *love*

5.0 from 1 reviews
Chocolate Chip Pumpkin Muffins (vegan, oil-free, refined sugar-free)
 
Print
Author: Julieanna Hever
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 medium banana, mashed
  • 1 (15-oz.) can sweet pumpkin puree
  • ¼ cup 100% pure maple syrup
  • 1 tsp. vanilla extract
  • 2 cups whole oat flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 cup grain-sweetened dairy-free chocolate chips
Instructions
  1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
  2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
  3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
Notes
I had to bake these for longer than the recipe states. Total time: 35 minutes

All ovens vary, so use your kitchen intuition!
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Thanks again for sharing your recipe with us Julieanna and good luck on your new TV series. We are all looking forward to watching!

xoxo,

Jen

 

 

Filed Under: Desserts Tagged With: breakfast, muffins, oil-free, pumpkin muffins, refined sugar-free, vegan, vegetarian

Cookbook Review and Giveaway: Vegan for the Holidays

November 17, 2013 By Jennifer

Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day

Zel Allen

Vegan for the Holidays Cookbook

Vegan for the Holidays is just the cookbook we are all looking for this time of year.  Zel covers all the details any holiday cook needs to throw the ultimate celebration. The book includes recipes for all the winter holidays: Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year. This book presents recipes that are traditional, but also inventive while bringing amazing flavor to any holiday table. From main dishes that include, Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, Pear and Butternut Bisque with Cranberry-Pear Compote and Sweet Potato Pie with Cashew-Ginger Cream. To tantalizing desserts, including Pear and Walnut Compote with Choco-Wafers, Chocolate Truffle Mousse with Cranberry Splash and Cranberry Apple Strudel. There are so many wonderful recipes for appetizers, soups, salads, mains, desserts and even beverages to inspire and enrich your holiday celebrations year after year. 

What I truly love about this book, is that each recipe offers a whole-foods, oil-free healthy option that is in no way lacking in all the flavors you are looking for in holiday fare. Well, minus the few extra pounds you would normally gain! And these recipes are not just for the holiday season, but for anytime of the year.

Zel Allen, along with her husband Reuben, started an online publication called Vegetarians in Paradise where they share a variety of information pertinent to the vegan community. The Los Angeles based magazine features vegetarian basics, vegan recipes, vegetarian restaurants, vegan diet, and vegetarian food companies. Zel is also the author of The Nut Gourmet that includes 150 gourmet, plant-based recipes that showcases nuts in everything from sauces, soups, and spreads to entrees, salads, dressings and desserts. You’ll even learn how to make nutmilks, a delicious alternative to both dairy and soy milk for allergy diets.

I am looking forward to trying out all of the recipes in this fabulous book, but the two I get to share with you today are:

Yin-Yang Thanksgiving Pâté

Yin and Yang Pate (Vegan)

 Beautiful, healthy and oh so fabulous!

Yin and Yang Pate (Vegan)

Yin-Yang Thanksgiving Pâté
 
Print
With a touch of playful sculpture, two tasty appetizer pates become one very striking presentation with an underlying, philosophical message: a balanced approach to everyday life. Accompany with whole-grain crackers or toasted pita wedges, or spoon into leaves of Belgian endive.
Author: Zel Allen
Recipe type: Appetizer
Serves: 10-12
Ingredients
Carrot Pate
  • 1¼ cups chopped carrots
  • 1¼ cups chopped red bell pepper (about 1 large pepper)
  • 1 cup raw or roasted cashews or macadamia
  • 2 tablespoons plus 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons minced peeled fresh ginger
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch cayenne
Mushroom Pate
  • 1 pound cremini or button mushrooms, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 large cloves garlic, chopped
  • ¼ cup water
  • ½ cup walnuts
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon salt
Instructions
  1. To make the carrot pâté, put the carrots, bell pepper, cashews, lemon juice, ginger, salt, pepper, and cayenne in a food processor. Process for 1 minute, or until smooth, stopping occasionally to scrape down the work bowl. Transfer to s small bowl and wash and dry the processor bowl.
  2. To make the mushroom pâté, cook and stir mushrooms, onion, garlic, and water in a large skillet over high heat for 3 or 4 minutes, or until the onion is transparent and the mushrooms are softened., Add 1 or more tablespoons of water as needed to prevent burning. There should be at least 1 tablespoon of liquid remaining in the pan.
  3. Transfer the mushroom mixture and remaining liquid into the food processor and add the walnuts, yeast flakes, lemon juice, sand salt. Process until smooth, stopping occasionally to scrape the work bowl.
  4. To assemble, remove 1 tablespoon of each pâté and set aside. Spoon the remaining mushroom pâté onto half of a dinner plate. Using the back of a soon, form half of the yin-yang symbol.
  5. Spoon remaining carrot pâté onto the plate and form the other half. Place the reserved tablespoon of each pâté into the widest portion of the opposite color. Smooth the edges to form a circle.
  6. Makes 3 cups.
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 ~And~

Pear and Walnut Compote with Choco-Wafers

Unbelievably easy to make and the perfect dessert to serve your guests during the holidays.

Pear and Walnut Compote with Choco-Wafers

Pear and Walnut Compote with Choco-Wafers
 
Print
Holiday meals, whether at home or at my grandmother's, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade Choco-Wafers turn this delicious, unpretentious compote into an elegant, alluring dessert.
Author: Zel Allen
Recipe type: Dessert
Serves: 6
Ingredients
Wafers
  • 1 cup walnuts
  • 1 cup pitted dates, snipped in half
  • ¼ cup plus 1 tablespoon water
  • 3 tablespoons golden raisins
  • 3 tablespoons plus 1 teaspoon unsweetened cocoa powder
Compote
  • 2 fresh Anjou or Bosc pears, cored, cut into quarters, and sliced
  • 1 cup fresh cranberries
  • ½ cup plus 1 tablespoon light brown sugar, firmly packed
  • ⅓ cup dark raisins
  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 3 tablespoons coarsely ground toasted walnuts, almonds, or hazelnuts, for garnish
Instructions
  1. To make the wafers, preheat the oven to 350 degrees F. Line a 17½ x 12½-inch rimmed baking sheet with parchment paper.
  2. Put all the wafer ingredients in a food processor. Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the work bowl.
  3. Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a ¼-inch thick rectangle approximately 8 inches by 9 inches.
  4. Bake for 15 to 20 minutes, or until the wafer is set and almost dry to the touch but still soft. Remove from the oven and let cool completely. It will firm as it cools. When cool, cut into 2- or 3-inch squares and set aside until ready to serve, or put the squares in a ziplock bag and refrigerate.
  5. To make the compote, combine the pears, cranberries, brown, sugar, dark raisins, lemon juice, cinnamon, vanilla extract, and water in a 3- or 4-quart saucepan. Cover and bring to a boil over high heat. Immediately decrease the heat to low and simmer 10 minutes, or until the pears are softened.
  6. To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small bowl or cup and stir until smooth. Stir the paste into the simmering compote a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.
  7. To serve, spoon the compote into small dessert dishes and garnish each with the walnuts of desired. Tuck two wafers into the center or sides of the compote.
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This Giveaway is now closed..thanks to all who participated!

And now for the GIVEAWAY and Good Luck!

To enter the contest, leave a comment sharing some of your favorite Vegan Holiday Dishes. Also, if you have one you would love to see veganized, let me know that too! Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a SEPARATE comment or only one comment will count.

  • Like Vegetarians in Paradise on Facebook and leave a comment on their wall
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Subscribe to Virtually Vegan Mama
  • Follow Virtually Vegan Mama on Twitter
  • Follow Virtually Vegan Mama on Pinterest
  • Follow Vegetarians in Paradise on Twitter
  • Follow Vegetarians in Paradise on Pinterest
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan for the Holidays! @virtveganmama @Vegparadise”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Sunday, November 24th 2013,  at 11:59 p.m. EST.

Winner will be announced on Monday, November 25th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan for the Holidays: Celebration Feasts for Thanksgiving Through New Year’s Day

 

 

Filed Under: Desserts Tagged With: appetizer, dessert, holidays, vegan

Chocolatelove Bloghop: Vegan Chocolate Cake – Happy Birthday to me!

February 12, 2012 By Jennifer

DSC_0025-001

Welcome to my first ever attempt at a vegan chocolate cake. What took me so long – I don’t know. But, what better time to make one than on my birthday. I enlisted the help of Nikki over at The Tolerant Vegan. If you know her already, you know she is an awesome baker with tons of fantastic recipes on her site. If you don’t know Nikki, get your butt over there to check out her blog. I think there are some Red Velvet Cupcakes over there for Valentine’s Day right now. =)

I enlisted the help of Nikki because she knows how to bake and honestly, baking scares the bejeezus out of me. I guess I can easily take a recipe that has sugar, oil and butter, make it vegan and make it work. However, I remove all that stuff which can make baking super tricky. I’ve had a few failures in the kitchen with experimenting, but as I become better at this whole vegan cooking thing, I’m starting to have more success. I really wanted this one to work and thanks to Nikki, I was able to make this happen.

The batter was very thick which made me nervous to bake it. My husband told me to just throw it in and see what happened. It only took 25 minutes to bake and that freaked me out a bit too. I think the whole wheat pastry flour and date sugar had something to do with that. Fortunately, with all my concerns, the results were better than I expected. Phew! It worked and it was fantastic. I definitely want to make this cake again and tweak it a bit to get more moisture into the cake, but it was still delicious the way it was.

The Ganache – now that came out amazing. I had to ward off the family to stop eating it – it is that good. Dates, coconut milk, how can you go wrong? I was a little short on the ganache while frosting the cake thanks to them. =)

This cake is definitely worth a try if you want to make it and I would welcome some recipe testers to perfect this one for sure.

Printable Recipe

Vegan Chocolate Cake

Prep time: 30 min

Cook time: 20-25 minutes

Yield: 8 servings

Ingredients:

1 1/2 cups whole wheat pastry flour

1 cup date sugar

3/4 cups unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 cups unsweetened non-dairy milk of choice

1/2 cup unsweetned applesauce

2 flax eggs – 2 tbsp flax seed meal mixed with 6 tbsp warm water

1 tbsp pure vanilla extract

1/2 tsp ground cinnamon

2 tsp Earth Balance Vegan Buttery sticks

Chocolate Ganache, recipe follows

Directions:

Preheat oven to 350 degrees F. Butter two 9-inch x 2 inch round cake pans.

Make flax eggs by mixing 2 tbsp flax seed meal with 6 tbsp warm water. Stir and allow the mixture to thicken by sitting for two to three minutes. Sift the flour, cocoa, cinnamon, baking soda, baking powder into a large mixing bowl. Stir in date sugar. In another bowl, combine non-dairy milk, applesauce, flax eggs and vanilla. Slowly add the wet ingredients to the dry and stir to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 20-25 minutes, or until a cake tester comes out clean. Cool in the pans for 30 min utes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a plate or cake pedestal. With a knife, spread the top with the ganache. Place the second layer on top, rounded side up, and spread the ganache evenly on the top and the sides of the cake.

Chocolate Ganache

1 (15) oz can coconut milk

1 cup date paste

1/4 cup unsweetened cocoa powder

1 tsp pure vanilla extract

Directions:

In a medium saucepan over medium-high heat, heat the coconut milk until it begins to bubble. Add date paste, cocoa powder and vanilla extract and stir until combined. Reduce heat to low and simmer for 15 minutes, stirring often. Chill in the refrigerator for 2 hours or until thickened.

February is #chocolatelove month!
Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of Februrary 2012.  Don’t forget to
link back to this post, so that your readers know to come stop by the #chocolatelove event!  The twitter hashtag is #chocolatelove :).
Cohosted by:
A Little Bit of Everything, Astig Vegan, Badger Girl Learns to Cook, Baker Street, Baking and Cooking A Tale of Two Loves, Baking Extravaganza, BigFatBaker, Bon a Croquer, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Cooking with Books, Creative Cooking Corner, Easily Good Eats, Elephant Eats, Georgie Cakes, Hobby and More, Java Cupcake, Kitchen Belleicious, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Rico sin Azucar, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Sprint 2 the Table, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Dusty Baker, The More than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yak Attack!, Vegetarian Mamma,
You Made That?

 

For all you wonderful people stopping by to check out this post, could you please take a minute a give me some voting love. I was recently nominated for Circle of Moms: Top 25 Vegan & Vegetarian Moms- 2012 Contest. I’m currently holding the #4 spot and would love to continue to remain in one of the top spots. I’m so grateful for everyone that has been voting for me, I’m overwhelmed that I even have so many votes. It only takes a second and requires no registration, it’s completely anonymous. =) All you have to do is follow this link HERE scroll until you see me, Virtually Vegan Mama and click the orange vote button to the right – voilà! Easy peasy. 😉

 

 

 

Filed Under: Desserts

Summer Fest: Fresh Cherry and Almond Scones – Vegan and Sugar Free

August 2, 2011 By Jennifer

scones

This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.

Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.

These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.

Enjoy!

What’s your favorite way to eat and enjoy cherries?

Fresh Cherry and Almond Scones

Yield: Makes 8 scones

Ingredients:

2 cups whole-wheat pastry flour

1/4 cup date sugar, I use Aunt Patty’s

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

4 tbsp Earth Balance Coconut Spread

1/4 cup raw almonds, chopped

1/2 cup fresh cherries, chopped

3/4 cup plain dairy-free yogurt

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)

1 tbsp date sugar for topping

1/2 tsp cinnamon for topping

Directions:

Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.

Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.

In a large bowl, sift together flour, baking powder, baking soda and cinnamon.

In a small bowl, stir together yogurt, almond extract and almond extract.

Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.

Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.

Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.

Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.

Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.

summerfest

 

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake

Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta

Daydreamer Desserts: Cherry Crumble Cake

Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways

Spices and Aroma: Dilkush with Cherries

And Love It Too: Cherry-Pecan Chicken Salad

FN Dish: The Ultimate Cherry Pie

Daily*Dishin: Simple French Cherry Clafouti

Glory Foods: Collard Greens and Cherry Reduction

Chez Us: Gluten-Free Cherry Clafoutis

Food for 7 Stages of Life: South Indian Hot and Sour Soup

Virtually Homemade: Dark Chocolate Cherry Kuchen

In Jennie’s Kitchen: Cherry Conserves

The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti

Cooking Channel: Very Cherry Sangria

Napa Farmhouse 1885: Cherry Balsamic Vinegar

Zaika Zabardast: Balsamic Cherry and Peach Crisp

Mooshu Jenne: Rainier Cherry Panna Cotta

Food2: A Very Cherry Recipe Round-Up

CIA Dropout: Italian Cherry Cake

Sweet Life Bake: Honey-Tequila Pickled Cherries

Cooking With Books: Cherry Cooler

Recipe Girl: Cherry Limeade Pound Cake

 

Filed Under: Appetizers, Breakfast, Desserts, Holidays Tagged With: almonds, breakfast, cherries, dessert, scones

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