“I recommend a plant-based diet because I know it’s going to lower their blood pressure, improve their insulin sensitivity, and decrease their cholesterol.”

— Dr. Kim A. Williams, vegan and president-elect of the American College of Cardiology, in yesterday’s New York Times

If you emailed me and I didn’t respond, please try again. i’ve switched providers due to lost, eaten emails!

Last weekend was my very beautiful BFF’s wedding. She was unbelievably gorgeous you guys and it was an immensely joy filled, sunny day. 100% completely stunning. For your viewing pleasure, below, is a totally badass photo. In case you’re wondering, yes,  this is what I look like all the time. Complete with a bouquet of wildflowers.

Okay, that might not be true but my face usually looks like that, which embodies a, “Don’t mess with me, I’m super tough” attitude. Fine, fine, that’s not true either. It is true, however, that I am a profoundly unphotogenic subject and any decent photo of me is usually candid, like this one. I have no absolutely no idea why I was standing that way, but it works. At least I wasn’t picking a wedgie or something. I love all the groomsman just being silly boys in the background. So handsome, huh?!

What a fabulous day! Anyway, moving on. Remember a couple posts ago when I was confessing that we only had mangoes and sweet potatoes in the house because I haven’t been able to make it to the store…in like a month? Yes, well, another mango recipe…I’m sorry. God, I hope you all like mangoes (who doesn’t?!) I swear this is the end of mangoes and sweet potatoes for some time to come. Pinky promise. Wait, scratch that…I can’t promise that. I love them both so much! 

You need this little beauty in your life. 

print recipeMagnificent Mango Shakeby August-8-2014A magnificent vegan, mint, lime, and ginger infused mango shake. It embodies the taste of summer and is free from soy, nuts, and bananas! Note: Use a fresh, juicy ripe mango you cube yourself, as opposed to pre-frozen chunks. It will be much more flavorful. Ingredients

  • 1/2 can (7 oz.) full-fat coconut milk
  • 1 frozen mango, cubed
  • 6 fresh mint leaves
  • ½ Tbsp. lime juice
  • ½-1 Tbsp. fresh ginger, minced
  • small sprinkling of ground cardamom, for garnish (optional)

InstructionsAdd everything to a high-speed blender, beginning with the milk. Blend on high until very smooth and creamy. Serve cold and with a small sprinkling of ground cardamomDetailsPrep time: Cook time: Total time: Yield: 1

German Word of The Day

Camera shake –> Verwacklungsunschärfe (ver-vahk-loongs-un-shelfa) Oh you Germans are so crazy! I have a lot of Verwacklungsunschärfe with my terribly shaky hands. 

Good Deed of The Day

Umm…this is 110% freaking awesomeness. The president-elect of the American College of Cardiology is vegan and wants you to be too, for your health. My hats off to this sensible, awesome-sauce, rad MD. Better listen to the good doctor. Read about it in yesterday’s New York Times. 

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