Just a few summer creations the kids made. Luke's vegan gluten free tortilla with olive oil and rosemary roasted at 350 degrees for a short time is a great breakfast or snack. Rosemary is so great for the brain and body so we use it pretty liberally. Perry is showing off our black bean, corn and salsa creation. It was really just a quick lunch of corn cut off the cob tossed into a pot with a can of Eden organic black beans, some chopped tomatoes, pepper and onions and some Green Mountain Gringo medium salsa...fast and flavorful.
And, well, as for my birthday, it was a day off the sweets bet that Luke and I have been a part of since January so we really dove into the dessert. But of course, I did not skimp on dinner vegetables. We steamed celery, broccoli raab and mushrooms and also sauteed cabbage and mushrooms in dark balsamic vinegar, sesame oil and soy sauce. I doused mine with Lottie's Original Barbados Recipe Hot Pepper Sauce and had a pig out of Anne Zimmerman proportions, but hey, it was my birthday.
And, the details of the dessert: I had some Organic Nectar cashew based ice cream in pistachio (the only flavor with a moderate sugar count and incredibly delicious); So Delicious coconut based ice cream in peanut butter chocolate and in low sugar chocolate. We melted a chocolate bar Noi Sirius Icelandic, spooned it over our sundaes where it formed a shell which we topped with Soyatoo Rice Whip, a rice based vegan whipped cream from a can...we topped it off with a fresh cherry. So our replica of a traditional ice cream sundae was probably more satisfying than the real thing making some happy cows and happy kids.
Of course tonight, after our Thai food I said no to doughnuts and was met with outrage, so quickly they forget yesterday's sugar blitz...ain't that always the way it goes?
I'm sure that it was tasty!!
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