30 June 2015

Vegan Travels: Chicago

Two weeks back now we did something big, something we hadn't done in 3 years.  We took a trip together.  As in alone - adults only - sans bebe.  It was amazing and fun and exciting and made entirely possible thanks to my mother in law who generously offered to mind our Woodrow for 5 days.  Aren't we so lucky?

We decided to travel to Chicago because we thought our usual NYC could use a change up and because I'd never been.  We were in for such a treat.


The architecture in Chicago is unreal and we did a few guided tours to really soak it in, which is a little out of character for us as we tend to shy away from anything "touristy".  In this case it was a great idea though because we gleaned much more information from the expert guides than we may have otherwise and it inspired us to "look up" a lot more as we wandered the city.



Chicago hotels are really pricey but I managed to find a quaint little 8-room hotel called The Ruby Room that's attached to a spa, right on Division Street.  Not knowing Chicago, I didn't really know if it was located in a good part of Division Street or not, but given Mark's fondness of  Jason Molina and our shared love of the song Division St. Girl, it was too serendipitous to pass up.  Lucky for us it was in a great part of Wicker Park so there were restaurants, coffee shops and hip little bars all around us.  And as with all of our travel, we had a lot of eating that we were looking forward to.

We arrived mid-afternoon and after checking into our room we set off to explore.  After putting in some good foot work we were ready for a drink and a snack.  We settled on Big Star, a super busy taco bar that was full of a young, hip crowd.  Unable to score a table, we grabbed a spot at the bar and enjoyed a few margaritas (the best we'd had outside of our own!).  We also tried 2 of their vegetarian taco options, veganized.  One was piled high with spicy, stewed mushroos and was garnished with freshly chopped swiss chard.  The other (not pictured) was a soy chorizo and potato taco that was a bit too spicy and somehow also a little bit bland for my liking.  Never the less the people watching was great and we decided it was worth coming back to if another sunny afternoon presented itself.  We returned our last night in town for another round of sunny margaritas (We couldn't resist!) and to try the carrot mole tacos.  They were very yummy although the mole flavour was pretty undistinguishable, and I requested some shredded green cabbage to liven it up.




After that first stop at Big Star we window shopped our way to Native Foods, a west coast chain that's expanded quite a bit it appears.  This was our first time ever dining there and I was really looking forward to seeing if it met the hype I've heard from others.  It's very casual counter service set up and after much indecision  we finally decided to try the nachos and the reuben. The nachos arrived first, and although they looked great, they were a real let down - luke warm, if not cold, with 2 big scoops of cashew cheese that was just too sweet for nachos.  Meh.  We picked at them a bit until our sandwich arrived.  The reuben on the other hand was really delicious and we happily gobbled it up.  Had there been no other vegan restaurants in Chicago we would have for sure gone back again to Native Foods, but given our other options we decided that we didn't really want to return.


Being the good little food-obsessed vegans we are, we planned our first full day so that we'd be in the neighbourhood of Upton's Breakroom around lunch time.  Unfortunately for us it was pouring rain that day, but we trekked on by foot anyways in search of seitan.  


The Breakroom is literally that - the factory processing operation happens next door and so there were several employees buzzing around at various times we were there.  There are only 8 seats, but from what we saw, a lot of their customers come in for take out so it must work for them.  Our first time there (because it was SO good we had to return on our last day!), Mark had the Italian Sandwich which wasn't the prettiest thing as it was just filled with a ton of thinly sliced seitan and pickled cauliflower and carrots, but he assured me that it was delicious.  I went with the employee meal of the day which was a Buffalo Seitan Ranch Salad, and It. Was. Amazing.  We topped things off with a giant cookie for Mark and a cone of soft serve for me, because I cannot ever pass up vegan soft serve!

On our return trip we made a point to arriving in time for the brunch menu and Mark went with the Club Sandwich, while I opted for the Breakfast Sandwich that was stuffed with tofu and hollandaise, seitan bacon, tomatoes and spinach, all on an English muffin.  It was again, a winner, as was the Club.   More soft serve (this time with cookie "sprinkles", which were just broken pieces of a giant cookie that the staff so awesomely adorned my cone with!) and another cookie for the road and we were on our way.



We also enjoyed some great snacking on our little private fire escape balcony with treats we picked up along our travels.  My favourite of all though was a wheel of Treeline cheese that we gobbled up with fresh bread and cherries.  Some locally brewed kobucha that I found on tap at a local shop was pretty great too.  



Planned for the end of our first full day was a book talk and Q&A at Read It and Eat.  We fought through tornado-worthy rains to get there (That's the honest truth - tornado sirens were ringing while we were en route!) and as it turned out we were the only crazy ones getting drenched.  Well - us and all of the wild Blackhawks fans that were on their way to watch game 6 of the Stanley Cup Final!  So although the winds were against a great turnout for the event, we really loved getting to shop around in such a beautiful little space, and I found some friends up on the shelves too.  We left with dinner recommendations for what was a great taco joint, aptly named Taco Joint, and a pile of books (wrapped in plastic) tucked under our arms.



The 16th was Mark's birthday (the reason for our trip!) and so we filled the day with lots of fun, including many delicious coffees and vegan scones, walking around the Pilsen neighbourhood trying to find decent vegan tacos, a boat tour along the river to see some of the architecture from another angle, a Cubs game at Wrigley Field and dinner at The Chicago diner. 


In the name of celebration we gorged ourselves on a ton of heavy, diner food!  We started with the Buffalo Seitan Wings (not pictured) and the Pizza Puffs which were a feature menu item.  More of a pizza pocket than a tiny, cute little "puff" but still totally delicious.  The wings were spicy, deep fried and to die for.  After that we shared another Reuben (I think Cadry's love of them must have rubbed off on me or something.) with a side of Mac 'n Cheese because we needed more carbs.  Hah.  Although my dark, horrible photo does it no justice, this may be the Reuben to beat in terms of Reuben races folks.  It was awesome sauce.




Have you noticed the reoccurring them in all of our meals?  Holy moly, Chicago is a seitan and taco town!  It's not that I didn't love it, but man alive, did I want a big 'ol salad by the end of our trip.  For our final night out we enjoyed a meal of small plates at Mana.  Everything had a bit of an Asian fusion vibe going on, including fancy pants sake cocktails and it was really nice.  About 1/2 of the menu is vegan and the other half vegetarian, but there were plenty of choices.  I put my camera away so that we could just enjoy the food and each other so I have no photos to share, but we enjoyed a cucumber and seaweed salad, followed by pan-fried gyoza (my favourite dish of the meal!) and spicy thai green curry sweet potatoes and rice noodles.  If that hadn't filled me up I totally was ready to order some of the collards next!  But, we were stuffed and so enjoyed the summer night and wandered around the neighbourhood again one last time.


Chicago welcomed us with open arms and made us feel like we were old friends.  I think we'll be back.


12 June 2015

Artichoke Spinach Dip from Plant-Powered Families + GIVEAWAY

When I was asked to review Plant-Powered Families, Dreena Burton's latest publication, I jumped at the chance.  An entire book, dedicated to vegan families and kiddos?  Yes please!!


Believe it or not, this is my first time getting my hands on one of Dreena Burton's books.  (Let's just say, I now have some serious catching up to do!)  Part of what I love about this book is Dreena's no-fuss approach to recipes.  There were quite a few times that I found myself nodding my head while reading a recipe, thinking, Hey, I make something like this already - my boys will surely love this too!  I've also had virtually everything I've needed in my pantry already and didn't need to go shopping for other ingredients - I LOVE that in a cookbook!

This book is Dreena' 5th and the one she says she's been wanting to write.  I totally get that - since becoming a mama myself, I've definitely marked wanting to write a book of kid-approved recipes on my bucket list.


While the book contains a lot of wonderful recipes, there is also a large section about raising a vegan (or to use Dreena's terminology, plant-powered) family.  From a chapter on stocking your pantry, to tips on dealing with picky eaters, to dealing with school-aged brown baggers and even a section on nutrition that was written with the guidance of a holistic nutritionist, this book is definitely well rounded.  It's such a well thought out book and a great tool for families.  It's also a gorgeous book, shot by the lovely Nicole Axworthy, and is full of stunning food photography which makes you want to lick the pages.  But for the record I didn't actually lick the pages, mmmkay?
(Spoiler alert: there's a giveaway at the end of this post to win a copy for yourself!)

I didn't waste time before beginning to try out the recipes, and we started with the Thick 'N Hearty Tomato Sauce, because as I've mentioned before, pasta makes mealtimes easy for everyone around our table.  I had only 1 cup of red lentils on hand so I made a half-recipe and still had lots of leftovers for another meal later in the week (win!).  This carrot and lentil-based sauce was really yummy and enjoyed by us all.  I chose to puree mine because I have a 2 1/2 year old and I know better when it comes to his sensibilities.  ;)


While the sauce was cooking, I made Dreena's recipe for Chickpea Nibbles.  I often make these myself with tamari & garlic granules to be eaten as a snack, salad or bowl topping, but I was intrigued by the addition of balsamic vinegar. Two words: Game. Changer.  I loved the tang of the balsamic and I don't know that I'll ever make them without it again!


Next up were the Pumpkin Snackles because I don't care that it's not fall, I love pumpkin everything all year long. These were a HIT with the little vegan in the house.  The are perfect little handfuls and keep their moisture for 3-4 days as they're baked in big scoops as opposed to flattened out.  We skipped the raisins but included the 3 tablespoons of chocolate chips.  (Because I also include chocolate chips all year round.).  I was happy with how healthy they are (reminict of my banana bread cookies) and so I had no problem with Woodrow eating 2 as part of an on-the-go breakfats one morning, as his Grandma took him out early for a playdate.


I also whipped up the Mild Cheesy Dip and we enjoyed that for lunch with veggie dippers and drizzled on brown rice. I added lots of hotsauce to mine, Yum!  I didn't have any white chia seeds on hand which the recipe calls for so I used black chia seeds.  It was no problem for us to see some flecks in the sauce but if I were to make this for company I think it's worth the extra stop of picking up white chia because it's that much more pretty of a sauce (and that would stop some likely comments from the peanut gallery asking about what the spots are all about, lol).


When flipping through initially, one recipe in particular caught my eye - the Artichoke Spinach Dip. OMG I thought - this is exactly what I'm craving all the time - tangy, creamy, salty and perfect for dipping!  (Also it totally made me crave Beanito's Chipotle Chips which I spied in the photo styling.)  This recipe did NOT disappoint.  And I loved again, how simple it was to prepare and the best part - you don't soak the cashews so there's zero need to planning ahead.  MY KIND OF RECIPE.  We ate it for dinner along with plenty of veggies for dipping and some organic tortialla chips too.  It was super yummy and I want to eat it every day.  I don't even watch the Superbowl, but if I did, I would totally be making this for my next Superbowl party.

This is the recipe I'm most excited about (in case you couldn't tell from my enthusiasm above) and I am SO excited to share the recipe with you.

Artichoke Spinach Dip
Makes 3–3½ cups
This dip is exceptionally creamy and flavorful, and yet it contains no vegan cheese substitutes or oil. It will be a hit at any party!

3/4 cup raw cashews (unsoaked)
1–2 medium-large cloves garlic, sliced or quartered, to taste
3/4 teaspoon sea salt
1/2 teaspoon dry (ground) mustard
Freshly ground black pepper to taste
3/4 cup plain unsweetened nondairy milk (see note)
2½ –3 tablespoons freshly squeezed lemon juice
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender; see note)
2 loosely packed cups fresh spinach leaves

Preheat oven to 425°F.

In a blender, add cashews, garlic, sea salt, mustard, black pepper, milk, and lemon juice (I like the full 3 tablespoons for tanginess).

Blend until very smooth. (If using a Blendtec or other highpowered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.)

Add the artichokes and spinach and just pulse through; do not fully blend, in order to keep some chunky texture! Transfer to an ovenproof baking dish (a loaf pan or similar size), and bake for 17–20 minutes, until lightly golden on top.

Milk Note: Be sure to use unsweetened milk. I prefer almond or soy for best flavor.

Artichoke Note: Frozen artichokes are preferred, but you can substitute canned if needed. Just rinse well and drain before using.

Serving Suggestions: This is the perfect party dip, served with sliced baguette or warm pita breads. Sliced red bell peppers and the inner (small and crisp) leaves of romaine also make great dippers!


Recipe reprinted with permission from Ben Bella Books.  
Photograph credit for Pumpkin Snackles, Mild Cheesy Dip and second shot of Artichoke Spinach Dip: Nicole Axworthy.


And now for GIVEAWAY time!  I'm thrilled to be giving away a copy of Plant Powered Families too!  It's a wonderful book and would be a great asset in your kitchen. Thank yo so much to both Ben Bella and Dreena Burton for the book.  The giveaway will be open to Canadian and US residents and will run until June 20th.  Good luck!


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09 June 2015

Hoisen + Lime Roasted Cauliflower Tacos

I've been having a hard time getting this post out, as I've been trying to find the right words to describe my time spent in Austin 2 weekends back, but I keep scrapping it and starting over.  You see, I wanted to do justice to my amazing experience at the third and final Vida Vegan Con, but it's hard, even now,  to wrap my head it.  The experience of the weekend was life changing.


I'm not sure how to describe just how inspiring it was to be surrounded by hundreds of people who get it.  Who get you.  Who are all working to toward goals of love, compassion and animal justice.  Who don't ask you where you get your protein.  Hahaha.



I was definitely out of my comfort zone at times, as had I traveled there alone without a home base buddy to be my safety net in a crowd of new people.  My roommate for the weekend Sarah quickly became that, but I still felt socially awkward at times as I can be really shy with new folk.  But I quickly decided that no one would know I was feeling so uncomfortable if I didn't act it, so I made a point of introducing myself to folks I recognized as well as new people constantly throughout the conference.  It was scary at first, but it got easier each time.  Fake it 'til ya make it, baby.  


Over the course of the weekend, I learned from amazing peers and teachers, scarfed down delicious vegan food, tasted ALL the vegan cheese, and met friends that up until then I had only known in the realm of the blogosphere.  I even finally connected in person with my super rad cookbook photographer Jackie!  I think that's what I touched me most - seeing online friendships translate into real life friendships with some incredibly talented women (and a couple of their kind, hilarious husbands too).  Thankfully at least my Toronto gals are close by, but I wish Sudbury wasn't so dang far from Portland, LA and Iowa.


It was, in a word, INSPIRING.

To the 3 women who have invested 6 years of their lives into planning the 3 VVCs - Thank you.  The sense of community felt within the walls was palpable.  You are all truly wonderful and thank you so much for helping me get there this year.  My hope now is that some crazy cats also in attendance got so inspired that they're currently putting their heads together and trying to figure out a way to carry the VVC torch on in some new evolution.


Okay, now on to the recipe for these tacos, yeah?!?

They're amazing because they're delicious (duh), colourful and so quick and easy.  Like dinner is on the table and in your mouth in 20 minutes.  So good, right?!

Once you chop your cauliflower it's tossed in a yummy sauce and baked for 15 minutes.  During that time your super chopping, grating and cabbage cup patience will get a work out.  Because that's one thing I learned in making these tacos - cabbage can be reeeeally trying on my patience when all I want to do is peel perfect leaves in one piece without ripping them apart fortheloveofgod!  I wish you ease in this feat.  If all else fails, just chop it up and eat 'em like a salad.  Still delicious and you'll even keep your hands clean.


Hoisen + Lime Roasted Cauliflower Tacos
serves 2-4 (depending on if there are any other dishes accompanying the tacos)

For the tacos:
1/2 large head of cauliflower
1 carrot
1/4 english cucumber
1 cup sunflower sprouts
6-10 full leaves from a small head of red cabbage
sesame seeds, to garnish

For the Hoisen Lime Sauce:
1/4 cup hoisen sauce
3 tbsp lime juice
1 tbsp toasted sesame oil

1. Preheat oven to 400f.  Chop the cauliflower into mini florets, separating the stems and chopping those too.  Mix together the sauce and then use half of it to coat the cauliflower in a baking dish.  Reserve the remaining sauce for serving.  Place cauliflower in the oven for 15 minutes.  Remove, stir and then return to the oven under the broiler to brown the cauliflower for a minute or two - but be careful not to burn it!

2.  Meanwhile while the hoisin cauliflower is cooking, prep the vegetables.  I found the easiest way to peel my cabbage taco shells was to slice the bottom inch off of my little head of cabbage, and then gently work the outer leaf from both the top and bottom until it has peeled free.

3. Assemble the tacos by piling all the veggies into the cabbage leaf taco shells and top with a sprinkling of sesame seeds.  Serve with reserved Hoisen Lime Sauce & Sriracha.


Also, I want to leave you with a few photos from the weekend.  Such fond memories that I won't soon forget....
(Shout out to Cadry for the dinner table shot from our final meal together.)



More from me soon.  I've got an amazing cookbook review and giveaway coming up as well as a vegan kid update!  XO

25 May 2015

PB Milkshake Smoothie + Upcoming GREENS 24/7 Events

Before I get to the recipe for the mouthwatering smoothie you see below, I wanted to tell you about a few book-related appearances I have on the horizon.


My debut cookbook, Greens 24/7, has been out for almost 6 months now (!!!!) and although I had some wonderful press and had lots of amazing reviews from my amazing blogging community, I haven't really done many meet the author events - or at least not any that I really promoted.  I guess I'm still feeling a bit shy about the whole thing, and well, I can't imagine why anyone would want to come out and meet me!  Silly, right?

In any event, I'm trying to put myself "out there" a bit more and I have 3 events coming up in June that I'm quite excited for - hopefully I'll have the chance to meet some of you at them!

June 4 // Sudbury Public Library, South End Branch // 630pm
I'll be giving a brief talk, presenting a demo of 2 recipes from the book, and of course we'll be enjoying samples!  Online registration via the library's website is encouraged.

June 6 // Eat Local Sudbury // 12-2pm
Our local food co-op holds a special place in my heart as I worked there about 5 years ago and it's been amazing to see Eat Local continue to grow and prosper within our community.  I'm also now a producer as well, selling my vegan baked goods there.  As part of Local Food Week I'll be hanging out selling some of my Oh My Bakeshop goodies as well as selling and signing books.  Very casual - come on by and chat vegan food with me!

June 15 // Read It and Eat Bookstore, Chicago // 6-8pm
Okay this one I'm really pumped for!  I'll be hosting an author talk and Q&A at a brand new food-focused book store in Chicago and we will also be sampling the Zucchini Chocolate Cake from my book. Yum!

Additionally, if you've been enjoying your own copy of Greens 24/7, I'd love it if you could take a moment and add a review on amazon!  XO


Also, totally not book related, but I've got another trip coming up this weekend that I'm over the moon excited about.  The stars have finally aligned for me to head to Vida Vegan Con III taking place in Austin!  I've never been to Austin but have heard nothing but good things.  Mark is a trooper and is staying home to hang with Woodrow for 4 days while I go on a strict taco cleanse with all the lovely blogger-friends I've made in these past 4 years of blogging.  And for the first time I get to meet many of them in the flesh too!  So fun.  If you're going to be at VVC as well, let me know - I'd love to say hello!


Ok - back to the smoothie.  I don't know what was up with me over the weekend, but I wanted nothing to do with my beloved green smoothies.  Nothing, nada, zilch.  What I wanted was a rich and creamy, nut buttery milkshake.  Not usually one to deny any cravings, I went ahead and whipped up a super satisfying, filling and protein-rich blender concoction.

Aside from the star ingredients of almond milk, banana and peanut butter, this smoothie contains some of my favourite superfoods: hormone-balancing and energizing maca powder with its subtle hint of caramel, fibre-filled oats to thicken the smoothie and fill me up, and of course cacao nibs on top.  Because, chocolate.

I dare you to to sip this and not feel totally blissed out.


PB Milkshake Smoothie
makes 1 500ml serving

1 banana
3 tbsp rolled oats
2 tbsp natural peanut butter
1 tbsp coconut cream (skimmed from the top of a chilled can of coconut milk)
3/4 cup almond milk
2 tsp maca powder
pinch of sea salt (omit if your PB is salted)
4-5 ice cubes

Combine all the ingredients in a blender and blend on high until smooth and frothy.  Pour into a glass, top with cacao nibs and enjoy.

Notes:
Use a frozen banana for an even thicker, creamier, colder smoothie.  The sea salt is completely optional, but I find a little pinch does a lot to bring out the sweetness of of the smoothie.


One last thing!  There is still time to enter my Love Fed cookbook giveaway!  Check out the review here and enter to win your own copy.

15 May 2015

Blueberry Coconut Dreamsicles & Love Fed Review + Giveaway

Today I'm sharing a little about a new and wonderful book by a Christina Ross, a fellow vegan mama and author of the blog Love Fed.  She has just released her first book of the same name, Love Fed, Purely Decadent, Simply Raw, Plant-Based Desserts.  This lovely book is packed with over 80 recipes, all raw, healthy and decadently delicious.


It's quite a comprehensive book that covers everything from the ingredients in the Love Fed Pantry (*note there is honey in this book, but vegan alternatives are given), Kitchen Essentials that covers the tools, and Basic Recipes that will be used throughout the book (basic chocolate sauce, chocolate bar, caramel sauce, cashew cream, nut milk and butters, etc).  The main recipes themselves are divided into chapters that cover everything from cakes and pies, to shakes and smoothies, to candy and ice cream and more.

One note about the ingredients - Many of the recipes make use of cacao butter, coconut butter and fresh coconut meat - three ingredients can be hard to find locally if you're like me and don't live in a big city, but the first two are accessible online and all 3 should be a breeze to source in bigger cities.  Also, with a good food processor (and a lot of patience!) you can even make your own coconut butter at home.


There are a LOT of raw dessert recipes in here - so many so that I really didn't know where to start.
So I took the practical approach and I decided to start with what we needed after Woodrow woke up from his nap: a smoothie.  Based on ingredients we had on hand, together we made the Scrubby J's Peanut Shake.  It was really thick and even my Blendtec was having a hard time with the frozen banana and frozen blueberries so I added a bit more almond milk to get it moving.  The resulting smoothie was super thick with a nice PB flavour.  Even using half the medjools it called for it was a little too sweet for me so next time I'll leave out the dates and it will be perfect.


Then it was Woodrow's turn to choose a recipe.  He flipped through the book and quickly stopped at an image of brownies.  "We need to make these Mama!", he declared.  His finger was pointing markedly at the Mini Mint Chocolate Brownies.  Who am I to deny a child?  So we set about making them.  (Actually, Woodrow played in the garden while I made them.)  They were a breeze to make, and came together really quickly.  I had only half the amount of pecans the recipe called for so I filled in with almonds.  In the future I'd choose walnut or cashews (or simply all pecan) because I found the texture of the brownies a little dry with the almonds.  Still very yummy though, and even with the minty chocolate topping Woodrow loved them up!

Aside from the amazing recipes, part of what I love about this book is that Christina's glowing personality really shines through in her personal recipe intros.  The book is full of sweet stories and anecdotes and gives you a glimpse into the joyous person she obviously is.  If only we didn't live so far away, I feel we'd definitely hit it off and eat delicious food together with our vegan littles!


Next up on my hit list are these beautiful Blueberry Coconut Dreamsicles.  They are screaming summer good times to me!  I'm thrilled to be sharing the recipe with you all today, AND I'm even more excited to send one of you home with your very own copy of the book!  (Scroll down for details.)

Blueberry Coconut Dreamsicles
Yield: 5 dreamsicles
Prep time: 5 minutes, plus 2–6 hours freezing time
When my local Whole Foods Market sponsored a Blueberry Blast-Off Blog Challenge, I was excited—I have a ferocious appetite for all things blueberry. The contest specified using only ten ingredients, a breeze for me, since I tend to keep things simple anyway. The hard part was deciding which blueberry recipe to go with. In the end, nothing called to me more than the humble elegance of homemade Blueberry Coconut Dreamsicles. A dreamsicle is my version of the creamsicle, which, if you grew up in the 1980s like I did, will probably be familiar. They’re usually orange flavored, a pairing of sweet cream and citrus nectar. I thought the idea would translate well to blueberry and coconut cream (and be even more delectable, hence the name dreamsicle), and it did. I can guarantee kids of all ages (aka everyone) will appreciate these blueberries and cream pops. If you like, replace your pop mold’s sticks with 6” twigs for a rustic look.

1 c. blueberries
2 tbsp. coconut nectar or sweetener of your choice (optional)
Juice of 1 lemon
1 ½ c. coconut cream
In a medium bowl, combine the blueberries, coconut nectar (if desired), and lemon juice. Mix lightly to coat the berries.

Place the coconut cream in a second medium bowl. Adding the blueberry mixture a few spoonfuls at a time, whip with a handheld electric mixer or whisk until thickened. Some of the berries will break down, releasing their juices and creating texture. If you want the berries whole, gently hand mix them into the cream using a rubber spatula. If you prefer a quicker method and a more vibrant purple pop, simply blend all the ingredients together in a blender. 

Pour the mixture into pop molds. Freeze for 2–6 hours or until completely firm. Run the mold under warm water for a few seconds and gently remove the pops. Serve immediately or store in the freezer.

Recipe reprinted with permission from Love Fed by Christina Ross (BenBella Books, March 2015).
Photo credit for Brownies and Dreamsicles, Christina Ross.

Many thanks to the generous folks at BenBella for supplying a copy of Love Fed to one lucky Cupcakes and Kale reader!  To enter, please use the gadget below.  This giveaway is open to residents of Canada and the US, and will run until May 27th.  Good luck!

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