Rhubarb gets me into a frenzy. Every year it’s the same: those pretty, slender stalks that bear my two favorite colours only visit our vegetable patches for a short while and before you know it, they’ve gone. So I panic, buy loads, try to make the most of them, but I just end up making lots of rhubarb crisp.
These sticky, sweet, chewy, crunchy wonders are perfect for any summer party you’re going to. I designed the recipe to make 12-16 bars (in a 9×13 pan) so you’d have enough for a crowd. I made them, along with cream cheese brownies and chocolate peanut butter fudge squares, for a baby shower and they were a huge hit. My dear friend Ivy (whom said shower was for) has a chocolate-loving, carnivore father who proclaimed they were his favorite (after carefully taste-testing all three options). You can easily use any jam or preserve you’d like if apricots aren’t your thing. And you can mix pecans, walnuts, or any other nut into the coconut topping (or leave out nuts all together). These aren’t as precious as a lot of baked goods (meaning, they’re flexible and hard to screw up). So, experiment and enjoy!
Hello! It’s Court from Kind Mom again! Happy 4th! This month I’m sharing my absolute FAVORITE homemade dessert! It’s a super indulgent, but easy to make, chocolate chip cheesecake. This cheesecake is always a hit at parties, and my friends & family request it often. I made this one for my Birthday so I added a bit of festive red sprinkles.
From the models on the runways to the ‘no-makeup selfies’, more natural, healthy looks are being embraced. Keeping those trends in mind, we have created a 10-minute, natural look with our vegan makeup that focuses on the basics: protecting our skin from the environmental elements with natural SPF and balancing the skin tone (mine is hyper pigmentation and cystic acne scarring). A simple and quick addition of color, just to put that extra little skip in your step, can be applied to the lips, cheeks and eyes, all with the same product.
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There are many different diets. From Paleo (caveman-inspired diet), Gluten Free (a lot of people without celiac disease are adopting this diet), Raw Food (no foods cooked about 116 degrees), Vegetarian (no meat but consumes eggs and dairy), Pescatarian (no meat except fish), Vegan (no animal products), Atkins (mostly protein, no carbs), the list goes on and on…
It’s said that weight loss is 80% diet and 20% exercise (source) so it does matter what you’re eating, but there are many different diets out there so which one is the best? It seems most fitness diets promote a high protein, low carb diet, but is that necessarily the healthiest?
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As wedding season approaches, I want to talk about one of the most important parts of a vegan wedding, or any wedding in fact: the food.
You’ve probably already though about this, and maybe even decided on your menu. If so, great. Feel free to skip this instalment of the Vegan Wedding Series. If not, however, I hope this post might give you a few ideas on how to get started.
For us, it was pretty clear from the start that we wanted an all-vegan menu and that we weren’t going to compromise on that. Many wedding guides will tell you that this isn’t the right time to ‘force’ your ethical ‘beliefs’ ‘down your family’s throat’ (what a fitting analogy). This statement seems to be really common, and I just can’t get over it. Without going into too much detail about why you would want to keep your menu all-vegan (I’m sure Vegan Housewives readers are aware of all of those reasons), I’m going to tell you one thing: This is a day that is supposed to make you and your partner happy. If you’re okay with compromising and having some non-vegan dishes, cool! If the thought makes you squeamish, you should in no way feel obliged to incorporate animal products. You shouldn’t have to feel uncomfortable at your own wedding.