Hello from the return of our road trip! I am thrilled to say we are back in home, sweet, Seattle. We began our road trip today at our favorite Good Food Store:
I stocked up on fresh green juices, tea, and coconut water as well as dinner items (a new-to-me raw sheep cheese, nori and sprouts for wraps, carrots and local salsa for dipping, and a bar of Endangered Species Hazelnut Dark Chocolate). Britney had a breakfast that included both tofu AND bacon much to the confusion of the server
I’m incredibly grateful to my new friend Renae who sent me this recipe after I practically drooled all over her when she first told me about it! I’m a little behind on recipes after being gone for the weekend so this was just in time. I’ve been on such a cauliflower kick lately too (not to mention tahini!). Thanks, Renae!
1 red onion, sliced
2 heads cauliflower, broken apart
4 Tbsp tahini
juice of 2-3 lemons
1 Tbsp nama shoyu
salt and pepper, to taste
Heat a saucepan and cook the red onion in a pat of coconut butter and a little stevia. While onions are cooking, dry roast the cauliflower until soft. Combine sauce ingredients and coat onions and cauliflower.
One of the winners of last month’s Vegus Green Juice Giveaway, Kibby, wrote me this wonderful note to share her experiences with her prize:
Just wanted to let you know that I received the Vegus Juice products yesterday that I won on your blog. The wheatgrass tastes WONDERFUL! Not at all what I expected. Shortly afterwards, I had a pick-up in energy and hopped on my rebounder for awhile. Going to try the broccoli sprouts next. Thanks so much for the give-away and glad I won to try these little gems out.
Kibby was also featured over at Healthy Blender Girl, definitely head on over for an inspiring read! Thanks so much Kibby! If you haven’t gotten the chance, the Vegus Juices are still on sale for the next few weeks with this code!
Hope everyone had a lovely Easter weekend!