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Kath Eats Real Food

Kath Eats Real Food
Related:  k best food blog Blog Index A confession: I've been going through a lot of changes as a person these last few months. Part of it stems from finishing my 5th and 6th books The Happy Herbivore Guide to Plant-Based Living and Happy Herbivore Holidays & Gatherings (out next month and this November). When I signed my first book contract, I had no idea what would happen... would that be it? For years my fate was decided. Finishing up my contractual obligations has been very bitter sweet for me. I love all six of my books in ways words could never describe. I'm not saying I'm quitting or retiring (I'd miss you too much!) Happy Herbivore has grown with me, and later apart from me, since we started together in 2006. I've had my joys and sorrows, but no regrets, and above all I have been thankful for every day, every step in this journey. Thank you, a thousand thank yous, because without you, I wouldn't be here. I wrote this on Facebook on Wednesday (read the comments here, and here. I have had depression... You saved me.

Donovan Woods How Sweet It Is little things are big Launch of the 613 Casual Choir spiced carrot & chickpea salad This salad is loosely inspired by a carrot salad I ate during a trip to Morocco a couple of years ago. It was part of our first night’s dinner… a hot night (114 degrees!) on the rooftop of our Riad at sunset. There were marinated vegetable salads, flatbreads, tagines, and a bottle of moroccan rose… all while the evening prayer chanted over a loudspeaker in the distance. We might as well have been on another planet, it felt so surreal. Recently, J.R. Immediately, I knew it was time to make a version of that carrot salad. Special thanks to J.R. spiced carrot & chickpea salad Ingredients Instructions Cook your couscous.

The Discerning Brute: fashion, food & etiquette for the ethically handsome man Folk Music and News spring salad & arugula hummus Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we struggle to leave the house by noon. But the summer heat is starting to set in so we have some added incentive to get up and out a little bit earlier. (That and the vegan Red Rabbit doughnuts waiting for us when we get there). After we’ve had out fill of doughnuts, breakfast tacos, and coffee, I pick up whatever veggies look the best that day and we head home. It’s not fancy cooking, but I did take a little time to cut the carrots two different ways – some are roasted and tender, and some, thin and crispy. spring salad & arugula hummus Ingredients for the salad: approx. 8 small carrots olive oil splash of balsamic vinegar a few handfuls of baby spring greens a few squeezes of lemon juice 1/2 cup cooked chickpeas 1/4 cup crumbled feta cheese (omit if vegan) 1 beet, sliced thin pinches of red pepper flakes salt & pepper dollop of arugula hummus, per plate arugula hummus: