Your Vegan Mom

Coconut Biscuits

The boys and I have been hunting for signs of spring for the last few weeks.  We've found pink blossoms on trees, irises peeking up in a neighbor's front yard,  the first purple pom poms on the ceanothus we planted two years ago, strawberries (!) at the farmers market, and gaudy advertisements for plastic bunnies and easter dresses.

Roots and an Unexpectedly Delicious Sandwich

My friend, Kiley, dropped off a big bag of root vegetables that she had inadvertently stockpiled - weeks of CSA overflow.  There were turnips and rutabagas and watermelon radishes and a long bumpy piece of horseradish, but I didn't know that when I opened the bag.  Apart from the horseradish, they all looked like turnips.  

Let's Start with Breakfast

I have a new vow to care for myself as well as I do my children.  Are you with me?  Let's start with breakfast.

At first I intended to replace my morning cafe au lait with a big ol' green smoothie, the sort that I usually just make for the boys. That plan lasted less than a morning.  A very short hungry and cranky morning.  

My new breakfast plan is:

1. water
2. (guilt-free) cafe au lait* (Heat half a mug of soy milk.  Top with strong coffee.)
3. winter toast** (avocado + sea salt + thinly sliced radishes)
4. green smoothie

* That doesn't mean sugar-free or low-fat or anything like that.  I do like a little sugar in it.  And it is naturally and inadvertently low in fat.  It just means that I am choosing not to allow myself to feel bad about having a little coffee.  

**As opposed to summer toast which is walnut parm smashed into vegenaise and topped with sweet and juicy tomato slices.  Mmm, it's getting close.    

Tropical Green Smoothie

Hey, this recipe is for a super blender.  (I use a vitamix, generously given to me by my in-laws Bud and Cecile.  Cecile has been in and out of the hospital, mostly in, all month, which is what has got me thinking about mom health and also the not writing.  She's really cool. If you have a minute, she could use your thoughts or prayers.)  If you don't have a super blender (or super in-laws) you should sub 1/2 cup juice for the tangerines, a spoonful of nut or seed butter for the chia seeds and a handful of baby spinach for the kale.  All of that will blend up more easily in a less-than-super blender.
 

makes: 4 cups (or enough for 1 grown-up and 2 kid servings)
takes: 5 minutes 

• 2 cups rice milk
• 3 seedless tangerines, peeled
• 1 teaspoon chia seeds
• 3 big leaves of kale, rinsed
• 1 heaping cup of frozen mango
• 1 heaping cup of frozen pineapple or peaches

Blend the milk, tangerines, seeds, and kale until smooth.  Add enough frozen fruit to bring the liquid up to almost 4 cups in the blender and blend again until thick and frosty.