Any idea what this white-haired mystery food is???

I'll post the answer in a few hours!

Hint after the jump...

Hint: It's kinda like one of my favorite foods...but its also VERY different!

Here's my recipe for a purple-themed dish: Purple Power Antioxidant Salad. It's pure purple bliss. This salad has a complex Asian-influenced sweet-bitter-tangy flavor you'll love! Fruit. Veg. Flavor.

Power Lunch. Eat this salad as is, or on top of a pile of mixed greens. Add in some protein-rich 2-minute tempeh and lunch is a healthy flavorfest. This salad awakens your senses and perks up your mood. Sweet grapes, figs and plums provide a quick, natural, antioxidant-infused energy boost. Mother Nature's caffeine and vitamin pill is served.

Purple Ingredients. Bold Flavors. This salad has sweet black grapes, succulent purple plums, goji berries, caramelized dried figs, crunchy radicchio, red onion rounds, black sesame seeds and a squeeze of Meyer lemon juice. Flavor is ZING! Then to smooth the flavor, I've added a tablespoon of veganaise or plain soy yogurt. Click ahead for the recipe and more photos ......

Purple Power Antioxidant Fruit Salad
serves 3-4

1 ½ cups purple grapes, halved
2 black or purple plums
¼ cup shopped radicchio lettuce
1 small onion, thinly sliced rounds
3 tablespoon dried goji berries
6 dried figs, de-stemmed, thinly sliced
1 Meyer Lemon, juiced
1 tablespoon Veganaise or Soy Yogurt
1 tsp. Olive Oil, for figs saute
1 teaspoon course sea salt
1 teaspoon agave syrup

Figs:
Saute sliced dried figs and 1 teaspoon olive oil in a skillet for 3-5 minutes, until slightly caramelized.

Mix:
Add all ingredients to large bowl and mix well. Serve right away or chill in fridge.

Serving Idea:
Serve over a bed of fresh mixed greens or as is.

Garnish:
Sprinkle top with black sesame seeds.

Check out these other color themed fruity veg salads:
Spring Green Fruit Salad
Surfer Sunrise Golden Fruit Salad
Winter White Fruit Salad

Grapes are great! Sweet-tart, juicy, portable for snacks and don't forget healthy. And even...trendy?

Power Fruit. There is that classic image of Kings, Queens, Goddesses and Pharaoh's being fed grapes. Grapes seem to be a luxurious and highbrow-worthy fruit. Grapes draped in an elegant bowl makes a snappy table centerpiece. Grapes are also a high-style snack! Giant frozen Globe Grapes have been popping up as poolside snacks for guests at trendy clubs and hotels like the Delano in South Beach Miami.

Product Power. Grape seed extract supplements, grape seed fortified cereal and grape seed oil are just a few heart-healthy themed products making trendy appearances on the market. Grape seed extract is used as a natural antihistamine and anti-inflammatory agent.

Super fruit. Grapes are high in vitamin C, vitamin k, copper, potassium and phytosterols. One cup only has around 100 calories. Grape skins contain resveratrol, a powerful anti-oxidant also the wine antioxidant.

Choose dark skinned grapes for higher antioxidant content.

Click ahead for the complete nutrition analysis....


Grapes
1 cup
calories: 105
carbs: 27 g
fat: 0
protein: 1 g
vitamin A: 2% RDA
vitamin C: 27% RDA
vitamin E: 1% RDA
potassium: 8% RDA
copper: 10% RDA
vitamin K: 28% RDA
vitamin B6: 6% RDA
iron: 3% RDA

FROZEN GRAPES: Simply freeze for a few hours and serve. Healthy, trendy and fun! Globe grapes look the coolest!

From http://health.learninginfo.org/grapes.htm:

A study that appeared in the Journal of Nutrition shows that eating fresh grapes may prevent the accumulation of harmful oxidized cholesterol as well as the development of atherosclerotic lesions. Naturally occurring antioxidants in fresh grapes known as polyphenols are believed to be responsible for this beneficial impact.

One polyphenol in particular, called resveratrol, has been shown to help protect against arterial wall damage by “bad” (LDL) cholesterol. Contained in the grape’s skin, resveratrol is found in grapes, grape juice, grape jelly, and wine.

I heard this new study quip in the news last night and had to post it. And yes, this is a very high quality study. No junk science here. In the study, a research team led by Rashmi Sinha, Ph.D., from the National Cancer Institute in Maryland, looked at people aged 50 to 71 who enrolled in the National Institutes of Health-AARP Diet and Health study.
The findings:

"Study of more than 500,000 Americans found that those who consumed 4 ounces of red meat a day were more than 30 percent more likely to die during the ten years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk."

30% is a big number.
And 4 ounces is a small serving.

Click ahead to find out what a four ounce serving size means and why BBQ season isn't looking so "HOT".....

Four Ounces. One egg is an ounce. (That's after it's cooked.) Also an ounce: one slice of lunch meat. That "deck-of-cards" reference you have probably heard from a dietitian? Deck of cards sized meat is about three ounces, which is by USDA standards, one serving.

Four ounces is about the size of a hamburger that will fit in your palm. Most BBQ grill sized burgers are probably around 5 ounces (or more). BBQ season isn't looking so "fun-in-the-sun" now is it? Maybe switch up those beef patties for turkey burgers. Or be like me and use portobella tops and specialty veggie burger recipes.

"Bang" for a buck...
So lets say you go to McDonald's and order a burger off the dollar menu. Or maybe get one of those sausage egg things in the morning for a few bucks. Well that 4 ounce a day quota has already been "banged" out. You are officially a 30%-er. Scary.

Vegan-Self-Esteem
In a world that generally looks down on people who don't eat red meat, aka the Tony Bourdainers out there who hate "Sauce-on-the-siders" and veg-heads, it's nice to get a little vegan self-esteem boost. This study makes me feel great about being vegan for so many years and introducing my friends and family to sources of protein and nutrients that are no 'meat'. But it makes me a little scared for all my friends and family who do eat a lot of red meat. But hopefully they read this study and get a bit of scare-induced-veggie-eating.

My Last Scary Thought
So I know plenty of people who think that 4 ounces of meat is an appetizer portion. Gosh, I wonder what the study results would find for people who eat 8 ounces of red meat a day...or more. 30% scares me already. Also, I would also like to know how this study would be the same or different if all organic/grass-fed beef were used. Since it has been shown to be healthier than traditionally farmed meat.

I love my tofu. Break out the tempeh, tofu or seitan and live a bit longer!

Read the study findings in CNN'S article: "Want to live longer? Cut out red meat."

"What is Sucanat Anyways??" Perusing my recipes, you may be confused by a few ingredients...Or simply curious about my fave kitchen staples. So here you go...

Grocery shopping like a vegan chef (even if you're not vegan) is about to get a lot easier as I reveal my top ten vegan food items to add to your shopping list. Many of these ingredients are common in my recipes.

Bonus: I've even added recipe links, where you can find these items and a list of bonus products I can't live without.

Click ahead for the list....

Vegan Grocery Shopping List: Top Ten Things

1. Veganaise.
Veganaise is a vegan 'mayonnaise'. Although I personally have always hated mayo, but LOVE veganaise. I could eat it with a spoon. It is slightly sweeter than a traditional mayo and has a nice acidic bite to the flavor. There are several brands out there, but Follow Your Heart Veganaise is the best. It comes in Grape seed Oil, Organic Canola, Cold-Pressed Canola and regular Canola. The regular is the least expensive. They all generally have the same taste. I prefer the gold capped organic veganaise.
Use: Sandwiches, sweet potato mash, as a 'mayo' substitute in any recipe, on top of soups (think butternut squash with a dollop of veganaise.)
Recipe: Vegan Cole Slaw, Meyer Lemon Island "Custard" Parfaits
Where:Whole Foods or a similar grocery store.

2. Vital Wheat Gluten.
VWG is an ingredient that I commonly add to breads and cookie recipes. It adds protein and acts as a binding ingredient. It's a vegan baker's best secret. It is a great egg substitute if you are bored with fruit purees and applesauce. It is also the same ingredient that seitan or "wheat meat" is made from. I like Arrowhead Mills brand, but any high quality brand will do.
Use: Breads, Cakes, Cookies, Homemade seitan
Recipe: Lemon-Poppyseed Chamomile Tea Bread
Where: Most grocery stores with a good baking section, Whole Foods

3. Agave Syrup.
Agave syrup is a plant-derived sweetener-from the agave plant. Most commonly, Blue Agave. It has the consistency of maple syrup and is just about as sweet. A little goes a long way. For those vegans who don't eat honey, this is the perfect sugar substitute. It has a pur-er sweet flavor than maple syrup- and thus can be used in a wider variety of recipes.
Use: Cookies, soups, smoothies, hot beverages, breads, just about anywhere!
Recipes: Strawberry-Upside-Down Cake, Poor Man's Fire Chai
Where: Trader Joe's, Whole Foods, most grocery stores.

4. Sucanat.
Or as I spell it Succanut. Woops. It's freeze dried sugar bliss. This is a great dry sugar sweetener that is a tad healthier than traditional sugar. Why? "Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice."
It's very similar to brown sugar and light brown in color.
Use: Anywhere dry sugar is used. Baking, beverages.
Recipe: Almond Butter "Nut-Tea" Cookies
Where: Almost any grocery store should have this.

5. Acai Juice
I often add acai juice to smoothies. I also love drinking a 6 ounce swig of it first thing in the morning. Acai juice in incredibly high in antioxidants, more than Pomegranate juice. My favorite brand is Samzabon.
About Acai from Sambazon: "Açaí pulp contains:
A remarkable concentration of antioxidants, to help combat premature aging, with 10-30 times the anthocyanins (purple colored antioxidants) of red wine.
A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols, to help promote cardiovascular system and digestive tract health.
An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration."
Use: Smoothies, juice.
Recipe: Soy milk, frozen berries, banana, Acai juice and ice. Yum.
Where: Whole Foods, many corner 'beverage' stores. In the fridge section.

6. Coconut Water-fresh!
OK, this is tricky. Even here in NYC land of all things culinary, I have a hard time getting fresh young coconuts. But trust me, they are out there. You just need to find them! Fresh coconut water is nature's hydration perfection. Read more about CW here.
Use: Straight from the coconut, in raw soups and smoothies.
Recipe: Straight from the Coconut.
Where: Whole Foods (sometimes), natural stores, farmers markets with international produce selections.

7. Cayenne.
I love adding a few sprinkles of cayenne in recipes to add a little heat. It is also great added to fresh-pressed juices for an extra kick of spiciness. Not so hard to find, but a staple for a vegan kitchen for sure.
Use: Soups, breads, salsa, dips, veggie dishes, pasta.
Recipes: Poor Man's Fire Chai, Triple "S" Risotto
Where: Any grocery store should have this.

8. Soy milk.
Soy milk is a must have in a vegan kitchen. And there are a few rules to note about using it in recipes. If a recipe calls for soy milk, it most likely means "plain" flavor. Never add a vanilla soy milk to a recipe unless it is specifically called for. For savory dishes, you can even use unsweetened soy milk for an extra muted flavor. I love Trader Joe's, WestSoy, Silk and EdenSoy and Soy Dream brands. Very important: Make sure that you are drinking a well-fortified soy milk brand if you are vegan. Vitamin b12, vitamin D and calcium should be in your soy beverage!
Use: Anywhere milk is used. Takes a bit more energy to froth, but its possible!
Recipe: Most of my baking recipes use soy milk.
Where: Anywhere! Yay.

9. Meat Substitutes.
Seitan is delicious and an excellent substitute for meat. It is termed the "wheat meat" for its wheat gluten source of protein. Another favorite is tempeh. Tempeh is fermented soybeans. Also great is the traditional tofu ingredient. Bland in flavor, but incredibly pliable for recipes. And then there are the 'veggie burgers' out there. I love Boca burger and their Chik'n line of products. Boca Spicy Chik'n patties are a favorite in my house. Also great are Trader Joe's Soy Nuggets and Vegetable Masala burgers. Another top notch veggie burger is by the brand WildWood. Trader Joe's line of Chicken-less products is fabulous. Many choices, many to explore.
Use: Anywhere you want a little protein and flavor.
Recipes: 2 minute Maple Tree Tempeh, Seitan vs. Tofu
Where: Boca and Gardenburger brands are pretty common, but for a wide selection of brands head to Whole Foods or Trader Joe's or a local natural foods store.

10. Almond Butter.
More expensive than peanut butter, but you get what you pay for! Almond butter is a more sophisticated nut butter. It is extremely high in vitamin E. Which is a great thing for vegans. Be sure to compare brands, as some can cost up to $15 per jar. Trader Joe's has a fabulous selection of almond butters, at a reasonable price.
Use: Cookies, sandwiches, muffins or breads
Recipe: Almond Butter "Nut-Tea" Cookies
Where: Most grocery stores. More expensive at high end natural food stores. Trader Joe's has a reasonably priced option and carries both raw and roasted, chunky and creamy versions.

Bonus items I love: BioKPlus probiotic dairy-free yogurt, Synergy Kombucha beverage, POM juice, Smart Balance Buttery Spread (my sub for butter), Harissa from Le Pain Quotidien, Annie's Goddess Dressing, SoyDelicious Soy Cream, STOGO vegan Ice Cream here in NYC, Tofutti products, Tofu-based Cream Cheese, Veggie Vegan Cheese singles (Rice Pepper Jack is my fave), Soy Pitas from Trader Joe's, Coconut Water Paks (ZICO, Vita CoCo and O.N.E are the best.) Goji Berries (frozen and dried), and Sprouted-Grain bread(Complete protein California-style is my favorite).

So that's my list for now....I know there are plenty more ingredients that I use and should discuss. You can always email me at [email protected] if you have any questions about the ingredients in my recipes.

Bite into an Almond Butter "Nut-Tea" Cookie and experience vanilla-almond bliss. Half scone-half cookie, they bake up thick and fluffy on the inside, with a crunch of roasted almonds in each warm bite.

TEA-rrific! Yes, these cookies go great with a cup of hot tea or chai, but that's not the only reason they are called "Nut-Tea" cookies. I've added a new level of flavor depth to the classic nut-butter cookie by adding a cup of fragrant antioxidant-rich tea to the recipe! The tea flavor is mellow, yet savory.

Almond Butter Switcheroo. Peanuts are great, but I prefer vitamin E and fiber-rich almonds. Almonds are incredibly healthy and add just enough crunch keep you mouth happy.
Click ahead for the recipe...

Almond Butter "Nut-Tea" Cookies
vegan, makes 1 dozen

1 cup tea (any flavor) steeped dark and cooled, (chamomile, orange, chai, black, Earl Grey, white. You pick!)
½ cup soy milk
2 cups whole wheat flour
½ cup natural sweetener, sucanat is great
3 tablespoon agave or maple syrup or honey
2-3 tablespoon canola oil
3 tablespoon almond butter
1 teaspoon salt
1 teaspoon baking soda
3 tablespoon Vital Wheat Gluten
1 cup sliced almonds, unsalted and roasted
½ teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon cinnamon
1 lemon (for glaze)

Sweet-lemon Glaze
2 parts maple syrup and 1 part lemon juice, for brushing

Combine in Bowl:
First mix dry ingredients (exclude almonds) and add in liquids.
Mix well, until soft dough forms.
Add almonds. This should thicken the dough enough so that you can roll portions into balls with your hands. If the dough is too watery, add more flour and a tad more sugar.

On greased cookie sheet, or parchment paper:
Line up hand-rolled balls. About 1 tablespoon of dough for each.
Glaze: Apply a thin layer of the Sweet-lemon Glaze to the top of each cookie. For a sweeter cookie, sprinkle a pinch of cinnamon-sugar on each cookie top.
Press about 3-4 sliced almonds into the top of each cookie.

Top Garnish:
Glaze: Apply a thin layer of the Sweet-lemon Glaze to the top of each cookie. For a sweeter cookie, sprinkle a pinch of cinnamon-sugar on each cookie top.
Press about 3-4 sliced almonds into the top of each cookie.

Bake:
Bake at 350 degrees for twenty-five minutes or until a light crust forms on the cookies. Do not over-cook. Cookies will harden slightly once they cool.

Now that you know how-to chop a pineapple. Here are a few reasons why you should buy, chop and eat a fresh delicious yellow pineapple!

Pineapple: Super Food. Super Fruit! Pineapples are incredibly healthy. Besides being rich in nutrients like vitamin C, fiber, manganese and copper. Pineapples contain the enzyme bromelain. Bromelain aids in the digestion of protein. Not to be confused with the papaya-enzyme papain, which also aids in digestion.

Bromelain is so powerful at breaking down the amino acid protein chains, that it is commonly used as a meat tenderizer.

Click ahead for the complete nutrition facts about a serving of fresh pineapple....Stick to fresh. Note that these facts do not apply to canned pineapple. Do a simple taste test and it is obvious that much of the zesty, sweet-tart-tasting bromelain has been lost and much of the vitamin C has oxidized. It is similar to the orange juice rule. Fresh is always best!

Super Food: Pineapple
per 1 cup serving, fresh cut pineapple
Calories: 82
Fat: 0 g
Carbs: 22 g
Protein: 1g
fiber: 2g
Vitamin C: 131% RDA
Vitamin A: 2% RDA
Vitamin B6: 9% RDA
Folate: 7% RDA
Copper: 9% RDA
Manganese: 76% RDA
Potassium: 5% RDA
Magnesium: 5% RDA

Enzymes: Bromelain-rich

Pineapples are a great fruit to eat in between meals to improve digestion. You can also eat a few chunks of fresh pineapple first thing in the morning as a digestive aid. I suggest eating pineapple on a low to empty stomach to get the most bromelain induced effects.

You can buy enzymes like bromelain and papain in pill form, but whole fruit sources are always best!

Pineapple is also delicious grilled. You can even stick chunks on a skewer for a grilled or raw pineapple kabob!

Pineapples vary in cost throughout the year.
For Hawaiian pineapples, the peak season generally comes in April and May.

HOW-TO CHOP A PINEAPPLE.

Here is my Photo Slideshow of how-to chop a pineapple! Learn this skill!
Trust me, you'll be strolling through the produce section of Whole Foods and spot a perky beautiful pineapple calling your name: Buy me! But you'll pause. "Too much trouble," you'll sigh to yourself. Not true! It takes but a few minutes to chop a whole fresh pineapple.

The hardest part? Carrying it home (and I'm in NYC car-less. You probably have a big car trunk and everything!) You're set. Learn this skill, or get a refresher course to inspire some pineapple chopping... Click ahead for the image version of How-to Chop a Pineapple...

Now everyone can love bruschetta, even the tomato-phobic foodies out there! (And yes, tomato phobia does exist.) Yellow Mango Pepper Bruschetta is a tomato-free bruschetta that combines the sweet flavor of fresh diced mangoes with the zesty crunch of yellow baby bell peppers. Sweet basil, chopped garlic and wine vinegar bring the tangy-sweet flavors together.

Daytime Bruschetta. This light fruit-accented bruschetta is perfect for an afternoon snack or brunch side dish. Pair this Mango Pepper Bruschetta with a classic Sunshine Bruschetta and give your guests a delicious bruschetta spread.

Healthy bite. Mangoes are high in Vitamin A and C. Peppers are also high in Vitamin C. Plenty of antioxidants in this recipe. Plus heart-healthy garlic. This bright yellow dish deserves the spotlight.

Click ahead for the recipe...

Yellow Pepper Mango Bruschetta, tomato-free
makes about 10 rounds
1 large ciabatta bread
4 yellow baby bell peppers, chopped
1 red baby bell pepper, chopped
1 mango, cubed (about 1 cup)
⅓ cup fresh basil, chopped
2 cloves fresh garlic, chopped
3 tablespoon red wine vinegar
2 tablespoon olive oil
1 teaspoon agave syrup or honey
8 grinds fresh black pepper

Add all ingredients to bowl. Toss well.

Slice ciabatta bread into ½ inch thick rounds. Toast lightly, or keep raw.

Assemble:
Spoon 1 tablespoon of mixture onto each slice of bread.
Garnish with fresh basil. For extra sweet slices, drizzle with agave or honey.
Grind fresh black pepper on top.
Serve immediately.

Here are the top five posts from this past week March 12th-19th:

1. Lemon Raspberry Cheesecake. Raw. Vegan. PFW. My Review.
2. Vegan Baking Secret
3. Sweet 'n Sassy Sweet Potato Pockets
4. Deviled Avocado: The Devil's Gone Vegan.
5. Lemon-Poppyseed Chamomile Tea Bread

Click ahead for the TOP TEN posts from this week...

TOP TEN POSTS OF THE WEEK: 3/20

1. Lemon Raspberry Cheesecake. Raw. Vegan. PFW. My Review.
2. Vegan Baking Secret
3. Sweet 'n Sassy Sweet Potato Pockets
4. Deviled Avocado: The Devil's Gone Vegan.
5. Lemon-Poppyseed Chamomile Tea Bread
6. Spring Green Fruit Salad
7. Lemon Peppered California Pasta Salad
8. Carrot Ginger Soup
9. New from Vitamin Water: Sync and Ten Calorie Flavors
10. Bluebird Bread

I love chamomile tea at bedtime. I also love lemon-poppyseed bread. So I decided to put these two wonderful treats together and create Lemon-Poppyseed Chamomile Tea Bread. Or Lem-Pop-Cham Bread for short. No matter what it's called, it's delicious. It's a classic recipe gone ZEN.

Sunny Flavors. Calming Effects. Zested lemons. Blue organic poppy seeds. Steeped organic chamomile tea. Whole wheat flour and all natural sweeteners make this bread healthy and divine. Did you know a tablespoon of poppy seeds has 13% your RDA of calcium? Yup. Also, you can use more tea for a deeper soothing chamomile effect.

Click ahead for this ZEN twist on a Lemon-Poppyseed classic...

Lemon-Poppyseed Chamomile Tea Bread
vegan, makes 1 loaf
2 cups whole wheat flour
poppy seeds, to taste, at least 2 Tbsp
2 lemons, washed, juiced and zested
1 cup soy milk
3 tablespoon vital wheat gluten
¼ cup chamomile tea, steeped dark and cooled (2 bags)
2 tablespoon canola oil
1 teaspoon salt
1 teaspoon baking powder
sweetener options: ½ cup sugar
-or- ½ cup maple syrup or agave syrup
1 tsp. cinnamon
1 tsp. vanilla extract organic
thin lemon slices, for garnish-about three
*sweet-lemon-glaze: 2 tablespoon agave syrup, 1 tablespoon lemon, pinch dry sweetener

note: add more soy milk if your dough seems a tad too sticky/thick, or if you use a dry sweetener instead of liquid like agave syrup.

Combine in Bowl:
First, mix dry ingredients and then add in liquids:
Flour, sweetener, poppy seeds, wheat gluten, lemon juice, soy milk, canola oil, lemon zest, salt, baking powder, vanilla extract, cinnamon and cooled chamomile tea.

Mix briskly with a spoon. Once a creamy batter is attained, pour into greased (or use parchment paper) bread pan.

Top Garnish:
Apply three very thinly sliced lemon slices to top of loaf. Drizzle sweet-lemon glaze on top. Sprinkle a pinch of sugar on slices to caramelize the rind.

Bake:
Bake at 350 degrees for forty-five minutes or until a light brown crust forms. Allow to cool for twenty minutes before removing from pan.

Eat warm from the oven, in a few days or store in freezer.

*Makes a soothing and calming bedtime snack since it has chamomile tea in it! You can even add more tea to the batter if you want an ultra-calming bread.

It's not just you. Kids crave candy more than adults. On a recent trip to Dylan's Candy Bar in NYC, I was shocked to see hundreds of kids, teens and tweeners running circles around their parents filling their plastic shopping baskets with mountains of sugary goods. I get it. I remember being a sugar-monster as a kid. A trip to the movies meant I had to get a box of Sweet-Tarts. I didn't care for popcorn, pretzels or starchy items. I wanted sugar! Looking back, I am disgusted by all the sugar junk I ate. Why do kids crave it? Well now, a new study released by the Monell Chemical Senses Center on March 18th, 2009 claims to have an answer to why kids crave candy, sugar and all things sweet.

Click ahead for the study findings and my list of healthier sugar-sweet snack items....

Why Kids Crave Sugar. Study Findings:
A new study by the Monell Chemical Senses Center describes their findings: "Now, new research from the University of Washington and the Monell Center indicates that this heightened liking for sweetness has a biological basis and is related to children's high growth rate."

Makes Sense. It makes perfect sense. During intense growth periods, kids energy demands increase and the fastest way to get energy is from straight up sugar. So what does this mean for kids health? We know the obesity crisis effects kids, so we can't simply allow them to eat all the marshmallow fluff their bodies' desire. Parents shouldn't take this study to mean that it is OK to give into kids candy cravings. The Solution? In sugar-craving times, give them healthier-choice sugar-dense food items. Say no to gummy bears and yes to fruit leather.

If this study is right, it means that no matter how healthy your kids are or how informed they are about making healthy eating choices, they will at some time crave sugar. Need sugar.

Thus, a parent should be prepared....

Kid Natural Sugar Foods List*
*note many of these are treat foods, not meant as food staples!
Healthier ideas...
Dried Fruit
(blueberries and strawberries are high in antioxidants)
Dates
Homemade date-nut-agave bars
Fresh Juices (At-home juicer)
Carrot-apple
Grape-apple
apple-celery
pineapple-orange-banana
kiwi-apple
apple-ginger-pineapple
pear-apple
strawberry-lemon-apple
Ginger Lemonade, Pear-juice sweetened
Frosted Lemonade
Maple Syrup-sweetened foods
Agave-syrup sweetened foods
Sweet 'n Pepper Toasted Nuts (Take out the pepper for kids)
Fresh Fruit-sweet
figs
pineapple
persimmon
papaya
Bananas
Mangoes
Pears
Smoothies n Sorbet
Banana-Strawberry Smoothie
Soy-Fruit Smoothie
All-fruit Sorbet
More ideas
Fruit Crusty Sandwiches
Fuyu Cream
Mango Cream
Sweet-Yogurt-Fruit Cups (fresh fruit, soy yogurt, honey or agave, granola, nuts)
PBB Cookies Add more bananas, less chocolate.
Fruit leather/all-fruit fruit snacks
Lemon Island Custard Parfait, vegan

Full Study Findings online: http://www.monell.org/news_h.htm

If you're still using applesauce as your egg-replacement filler in egg-free baked goods, listen up! I'm going to share with you my secret for getting thick, sponge-perfect, moist and fluffy breads, muffins and cakes.

"Just one egg won't hurt!" Says my sister. "How else will the cookies firm up?" She says as we bake my vegan peanut butter cookies. I roll my eyes. "One egg and I won't eat them." I stubbornly reply. Because one egg, and they aren't vegan.

No More Applesauce. Yippee. No applesauce, potato starch, fruit puree or tofu puree required here. OK, so all of these are fine fillers. I use them all. But I have an even better secret for giving muffins, cookies, breads and cakes a firm fluffy texture every time.

FYI...photo pictured is of my Lemon-Poppyseed Chamomile Tea Bread...recipe coming up tomorrow...

...so what is my secret??? Click ahead to find out...

What's my vegan baking secret?....

Vital Wheat Gluten!

Vital Wheat Gluten is the vegan bakers secret for firm, fluffy baked goods.

High in Protein. The best part is that VWG is even incredibly high in protein. So it not only adds body to your cookies, cakes and breads, it also adds protein. And it doesn't mess with the taste of the recipe.

How Much do I Use?
I usually use about 3 tablespoons per loaf, in a bread-pan recipe. But you can add more if you'd like. Instructions can be found on the box. But the 3 tablespoon rule has worked for me!

What is it?
Well have you heard of seitan, aka wheat meat? Well, seitan is made from vital wheat gluten. You can even make your own at-home seitan using dry VWG! And VWG is basically what it sounds like. It comes from wheat. Description by Arrowhead mills: "Gluten is the natural protein portion of the grain and is separated from whole wheat with pure water."

Warning: Obviously if you are like Elisabeth Hasselbeck on The View and have celiac disease, do not eat VWG. VWG is not for a gluten-free diet. Bummer.

Fresh pressed juice. I'm an addict. I try and make myself at least one fresh juice a day using my Super Angel Juicer. And I love ginger accented juices. Nothing beats a spicy ginger-kicked-up juice.

It all started with Pear Juice. I started this recipe by craving healthy pear juice. So I juiced two bosc pears. Pear juice is delicious, but incredibly sweet! Thus I needed to add a lot of ginger. Still too sweet. So, when life hands you too-sweet juice, make lemonade!

Ginger-Lemonade, Pear-Sweetened. So I juiced one lemon and added it to the juice - and boom! I had an amazing fruit-juice sweetened lemonade. So refreshing.

Blended with ice, I had a frosted Ginger-Lemonade. Yum.

Is it summer yet??

Click ahead for the Ginger Lemonade recipes, frozen and chilled...

Ginger-Lemonade, Pear-juice Sweetened
AKA, Fresh Pressed Lemon-Ginger-Pear Juice

2 pears (any variety)
1 lemon
1 chunk peeled ginger, to taste*

*I like a lot of ginger!

Juice pears and ginger. Squeeze separately and add to juice.

Chill in fridge until ready to drink.

TIP: Store pears in fridge to make instant cold juice.

Frosted Lemon-pear-ade

1 cup ice cubes
1 cup Lemon-Ginger-Pear juice (above)

Blend until slushy and frothy.
Cubes may still be a bit chunky, but that's OK.

Read more about the health benefits of SUPERFOOD PEARS!!

Munch on some crunchy cabbage with my sweet and zesty Vegan Cole Slaw recipe. I love cole slaw and this refreshingly light, yet creamy, recipe really hits the spot. Plus, add some honey-toasted pistachios for extra crunch - and nutrition!

Healthy crunch. Carrots rich in vitamin A. Cabbage rich in fiber and vitamin K, A and C. Uses zesty Veganaise, vegan "mayo" - so no unhealthy saturated fat-loaded mayo. I've even added a few twists on this classic dish.

Click ahead for the recipe...


Vegan Cole Slaw
serves about 6

1 cup shredded and chopped carrots
1 cup shredded and chopped red cabbage
2 cups shredded and chopped green cabbage
3 heaping tbsp. Veganaise, vegan "mayo"
¼ cup red wine vinegar or substitute lemon juice (your taste preference)
1 pear, chopped
1 tsp. celery seed
1 tsp. garlic powder
20 grinds of fresh pepper (2-3 Tbsp.)
2 Tbsp. agave syrup or maple syrup
½ cup pistachios (optional)

In a large bowl:
Add cabbage and carrots.
Add vinegar.
Toss.
Add Veganaise and agave/maple.
Toss well.
Add garlic powder and pepper.
Fold in pears.
Fold in agave-roasted pistachios (optional)

Allow to chill in fridge for at least twenty minutes before serving.
Serve cold with fresh pepper on top.
(Garnish with pistachios if you use them.)

-------

Sweet 'n Pepper Toasted Pistachios

1 cup roasted and salted pistachios (de-shelled)
2 tablespoon agave syrup
1 tablespoon oil (olive or canola)
5 grinds fresh black pepper

To make:
Add oil to a skillet.
Turn stove heat on high.
When oil starts to sizzle, add nuts.
Shake pan back and forth as you 'toast' them.
(shake continuously over heat during next steps.)
Add agave and some black pepper.
Shake/toast over high heat for 90 more seconds.
Make sure all nuts are coated.

Remove pan from heat.
Add remaining pepper.
Toss nuts with pepper well.
Pour in a small bowl.
As nuts cool they will harden.

Serve warm or cool.

It is so easy and quick to make toasted nuts at home.

My favorite toasted nuts have a bit of spicy sweetness from agave or maple. You've heard of salt 'n pepper nuts, well here is my tasty recipe for Sweet 'n Pepper Toasted Pistachios. Shiny sweet glaze look - with a light crunch bite. Perfect as a snack or add these to salads.

Pistachios are healthy: high in B vitamins, fiber, manganese and copper.

The nutty nutritious recipe ahead....

Sweet 'n Pepper Toasted Pistachios

1 cup roasted and salted pistachios (de-shelled) (if using raw, add salt to taste during cooking)
2 tablespoon agave syrup (or maple syrup)
1 tablespoon oil (try safflower, olive or sunflower)
black pepper to taste

To make:
1. Turn stove to high and heat oil to a skillet. When oil starts to sizzle, add nuts. Shake pan back and forth as you 'toast' them. (shake continuously over heat during next steps.) Add agave and some black pepper. Shake/toast over high heat for 90 more seconds. Make sure all nuts are coated.

2. Remove pan from heat. Add remaining pepper. Toss nuts with pepper well. Pour in a small bowl. As nuts cool they will harden.

Serve warm or cool.

I'm happy to announce that my photo (above) of a "Roasted Red Pepper" was a runner-up in Grubs Club's Food Photography contest. First place went to "The Perfect Poached Egg" by Siddharth Khullar. It is a delicious photo. Too bad I don't eat eggs!

Click ahead for the complete list results...

Grubs Club Food Photography Contest Results:

First Place: The Perfect Poached Egg, by Siddharth Khuller

Runners-Up:

"The Roasted Red Pepper" by Kathy Patalsky
"The Sushi BirthDay Cake" by Blackswan
"Clam Dish" by Isabelle Mazzoni
"Grilled Chicken" by Siddharth Khullar
"Kodbale" by Saraswathi Shankar
"Eggplant, Oven Dried Tomato and Skordalia Stacks" by Danielle Pallaske
"Eggplant Rolls" by Jeremy Blackman

Visit http://grubsclub.webs.com/contestresults.htm to see the winning photos...

Happy St. Patrick's Day! Instead of giving you my healthy vegan spin on corned beef and mashed potatoes, I decided to embrace the artist/color-lover in me and list a few of my favorite green things. And no, I didn't simply list all my favorite green veggies, although it was hard.
Kathy's fave green things list:
Kiwis
My Spring Green Fruit Salad
San Pellegrino bottles
Kiwiberries
Starbucks (green logo...)
Sea Glass
My cat's kitty grass
Mojito
Central Park in the spring
Lilly pads
Spirulina added to my fruit smoothie
Arugula, Watercress and Mache greens
Pippin Apples
Salsa verde
Fried Green Tomatoes (the movie and the food)
Fresh Peas
Caravan of Dreams Tofu Pesto Sandwich
Avocados
Bamboo Forrest hikes in Hawaii
Wasabi
Young Coconuts, pre-peeled
Mint leaves
BioKPlus (in a green box)
a Garden hose (reminds me of summer)
Kale
the Statue of Liberty
Limeade
a hydrangena bush before it blooms
Kermit
A Big Bowl of Guacamole
Pistachios
Pea Soup
Tinkerbell
Bob Greene's No-Cheese Lasagna
Green Markets in NYC

What are some of your favorite green things???

....and yes being green is a great thing too...

Happy St Patty's Day!

Every St.Patrick's Day, millions celebrate by downing a tall frosty glass of Guinness Stout. However, I'll bet many of those beer-guzzlers don't know that the beverage they are drinking is not vegan. Is your beer vegan?

It's true. Both beer and wine are sometimes processed using animal by-products including gelatin, casein, glycerin or in the case of Guinness - isinglass. Isingglass is a by-product of the fishing industry.

Guinness's statement on the matter:
"All Guinness brands are free from animal matter. However, isinglass, which is a by-product of the fishing industry, is used as a fining agent for settling out suspended matter in the vat. The isinglass is retained in the floor of the vat but it is possible that minute quantities might be carried over into the beer."

Rule of thumb: Vegans should avoid British beer and choose German or Belgium beer. Generally, British beers use isinglass, gelatin, glycerin or casein. German and Belgium beers using traditional methods of brewing are vegan. Hooray for "purity laws". They rule that only the ingredients of water, grain (barley or wheat), hops and yeast can be used in German beer. Belgium beer as well.

Personally, I'm a wine lover, but this beer ingredient info carries over to the wine industry, thus both vegan wine and beer drinkers should be informed.

Good news is... There are plenty of beer brands worldwide (German, Belgium and beyond) that are indeed 100% vegan. Click ahead for a list of vegan and not vegan beer brands...

If you are a hardcore veggie like me, you may want to rule out Guinness and all of Britain.

For a more specific breakdown...

Wow Barnivore.com has an amazing database of beer brands labeling which are vegan, mostly vegan and not vegan.
Click here for their complete beer database.

Below are a few notable findings:
Vegan:
Abita Brewing Company
Amstel & Amstel Light
Corona
Heineken
Magic Hat
Michelob (except Honey Lager)
Mike's Hard Lemonade
Miller Brewing Co.
Redhook Ale Brewing
Roque Ales (except for Honey Orange Wheat and cask beers)
Rolling Rock
Santa Cruz Ale Works
Trader Joe's Brand Beers

Mostly Vegan:
Brooklyn Brewery
Coors
Dogfish Head Brewing
Samuel Adams Brewing co.
Thirsty Dog Beer

Not Vegan:
Fosters
Guinness Stout
Lighthouse Brewing Co. Inc
Moorhouse's
Murphy's Irish Stout
Sol
Wooden Hand Brewery

WINE:
Worried about your wine being vegan?
Check out a nice vegan wine database here.

I was dreaming about making this Spring Green Fruit Salad all weekend. It's perfect for St. Patrick's Day.

I grabbed a few Granny Smith apples, avocados, fresh mint sprigs, limes, pistachio nuts and kiwis. I wasn't exactly sure what this green chopped concoction would taste like. But wow! Pinch me! This Spring Green savory-sweet fruit salad was off-the-charts delicious. I couldn't stop eating it. What a refreshing morning-detox-style breakfast for an "I'm sick of bagels from Starbucks" morning. The zesty kiwi and apple flavors pair perfectly with the savory pistachios and creamy avocado. (This can be made with or without nuts for the allergy prone.)

So Healthy! This salad contains fiber. Healthy oils from the avocados. A nice dose of Vitamin C from the kiwis. And protein, copper and B vitamins from the pistachios.

Blow away the brunch crowd. This is a must-try-it conversation-piece recipe. The all-green colors are perfect for a "green" themed party. Pink tulips would be a perfect table accent to this dish. Pretty, healthy and delicious.

Click ahead for my Spring Green Fruit Salad......

Spring Green Fruit Salad
serves 2-4
1 avocado, cubed
1 Granny Smith Apple, sliced into dime size triangles
1 lime, squeezed
2 kiwis, sliced into thin rounds
2 tablespoon raw or roasted/salted pistachios
*if using unsalted pistachios add a pinch of salt
2 fresh mint sprigs, remove and chop leaves (toss stems)
1 tablespoon honey or agave syrup
*mint for garnish
*Pistachio nuts are optional

Prepare:
Chop, squeeze and peel all ingredients.
Add to a large bowl.
Toss well with spoon.

Serve immediately or cover and chill until ready to serve.

Garnish with fresh mint leaves.

Spring Green Fruit Salad (without nuts):

Spring Green Fruit Salad (with nuts):

I love reading menus. Especially menus crafted by Michelin Star winning chefs. Their menus are speckled, top to bottom, with seasonal inspirations and mind-bending flavor combinations.

Menu Trends: Ingredients and Techniques.
Chefs like Eric Ripert and Jean Georges are always on the cutting edge of ingredient trends. And who says that the same ingredient highlights can't be used in vegan dishes.

Menu Report: I scanned the menus of Eric Ripert, Mario Batali, Daniel Boulud, Tom Colicchio, Jean Georges, Thomas Keller, Gordon Ramsey and Dan Barber and was drooling at the exotic ingredients and flavors. Here are just a few of the trends I spotted:

Roasted Figs
Creamy Parsnips
Tamarind
Watercress
Kumquats
Candied anything
Poppy Seeds
Earl Grey Tea Desserts
Sunchokes
Exotic Peppercorns (Green and Pink)
Retro Soda flavored sorbet
Flavored Caramel
Cauliflower
Pomegranate
Lime-Salt
Exotic Grains (beluga lentils, couscous and quinoa)

Click ahead to read stand-out or trend ingredients found on these chefs current menus....

As Moby, the musician, pointed out once in an interview, without vegan ingredients, most non-vegan food would be boring.

Need some interesting flavor inspiration? Just take a few tips from these Michelin star winning top chefs. I highlighted my favorite ingredient finds.

Here's what I found on their menus:

Coconut Broth, Pine Cone Syrup, Earl Grey Cream, Fennel and Candied Black Walnut Pesto, Concord Grape Soda, Spiced Prunes and Kumquats.
-Tom Colicchio's Tom's Tuesday Dinner at Craft in NYC. Chef: Tom

Kumquat-Date Napolean, Watercress, Shaved Fennel, Sicilian Pistachios, Pine Nut Gremolata, Green Peppercorn, Syrah Sauce, Daikon Sauerkraut, Cara Cara Orange, Bulgar and Apricot, Sunchokes, Mache, Lime-Rum Gelee.
-Daniel Boulud, Daniel in NYC, Chef de Cuisine: Eddy Leroux

Parsnips, Poppy Seeds, Figs, Fennel Honey, Saffron Panna Cotta, Quince, Pink Peppercorn, Concord Grapes.
-Mario Batali, Babbo in NYC, Executive Chef: Frank Langello

Piquilo Pepper Glaze, Romanesco Cauliflower, Crispy Capers, English Walnut, Violet Artichokes, Wilted Dandelion Greens, Toasted Pumpkin Seed Oil, Poppy Seed Caramel, Red Watercress, Bartlett Pear, Matsu Apples, Maui Pineapple, Lime Salt, Grapefruit Curd, Bosc Pears, Licorice Ice Cream.
-Thomas Keller's Per Se in NYC. Chef de Cuisine: Jonathan Benno

Water Chestnuts and Pea Tendrils, Gingered Baby Bok Choy, Spiced Bamboo Broth, Wood Ear Mushroom, Israeli Couscous Tabbouleh, Black Garlic, Persian Lemon Sauce, Pomegranate Pearls, Mint Malted Rum Milk Chocolate, Black Olive Oil, Shiitake Mushrooms, Red Wine Caramel, Roasted Fig, Parsnip Custard.
-Eric Ripert, La Bernardin in NYC. Chef: Eric.

Caramelized Cauliflower, Caper-Raisin Emulsion, Pea Shoots, Lemongrass, Toasted Pecans, Porcini Marmelade, Pickled Chilies, Quince-Madeira Condiment, Broccoli Raab, Dried Sour Cherries, Roasted Beet Marmalade, White Port Gelee, White Sesame, Lavender, Candied Tamarind, Cracked Jordan Almonds, Vanilla Soda, Lemon-Thyme Sorbet.
-Jean Georges in NYC.

Candied Ginger, Jicama, Chestnut, Parsnip Cream, Tahitian Vanilla, Anjou pear, Roasted Sunchokes, Braised Endive, Black Trompette, Olive Oil Gelato, Pistacio Sponge, Passion Fruit, Preserved Walnuts, Crispy Amarath, Marcona Almonds, Buddha's Hand, Fennel Hearts, White Port Sauce, Coconut Foam, Pearl Barley Sorbet, Basil Sorbet.
-Gordon Ramsay at The London in NYC. Chef de Cuisine: Josh Emett

Honeycrisp apples, Beluga Lentils, Root Vegetables, Warm Hazelnut Vinaigrette, Smoked Lady Apples, Panther Soybeans, Quince, Curried Chickpeas, Shiitake Mushrooms, Creamy Parsnips, Saffron Cream, Honey Vinegar, Black Pepper Ice Cream.
-Dan Barber, Blue Hill in NYC. Chef: Dan

I love blueberry muffins in the morning. Le Pain's vegan blueberry muffin is my fave. But some mornings I crave a nice chunk of crusty bread to go with my Soy Chai Latte. Something with whole grains, nuts, fruit and a hint of savory-sweetness. And how about a bread with my beloved blueberries in it! Thus the creation of my morning Bluebird Bread.

Bluebird Bread is a whole wheat crusty loaf made with yeast and whole wheat flour. I added in a few blueberries, slivered almonds, maple syrup and of course some bright blue poppy seeds. The result is a hearty blue loaf that makes for a satisfying and healthy snack or dinner bread. Perfect with a steamy sweet morning chai.

Click ahead for the recipe...

Bluebird Bread
with blueberries, poppy seeds and slivered almonds
makes one round loaf

3 cups whole wheat flour
1 packet active dry yeast
1 cup warm water
1 pint of fresh blueberries
1 teaspoon salt
poppy seeds
black sesame seeds
2 tablespoon olive oil
1 lemon, juiced
2 tablespoon Maple Syrup
¼ cup slivered almonds
Oil for brushing
coarse sea salt to taste

garnish: whole blueberries, sesame and poppy seeds

In a food processor or blender:
Combine ¼ cup blueberries, a few almonds, olive oil, 1 tablespoon lemon juice, maple syrup and salt.
Puree until smooth.

In a large bowl:
Combine warm water and yeast.

Stir in ¾ of puree mixture.

Stir in flour.

Work into a dough.
Add more flour if dough is too sticky.

Turn the dough on a floured surface.

Knead the dough for a few minutes, in a folding motion until dough is smooth and 'happy'.

Grease the large bowl with olive oil and plop dough into it. Roll around a few times to coat dough in a gloss of oil.

Cover bowl with a warm damp cloth or clean dish towel. Paper towels may sink into dough, so are not recommended.

Place bowl in a warm spot. Perhaps the top of your fridge or high cabinet.
let dough rise for 30-60 minutes. (Quick-rise yeast allows for only a 30 minutes rise time. Regular yeast is about an hour.)

After the rise:
Punch out the dough!
One big punch to the dough will do.
Place it on your floured surface and knead gently a few more times.
Fold in a few slivered almonds, whole blueberries, poppy and sesame seeds.

With a rolling pin, roll out dough to about 1-2 inch thick round. You may modify this based on how thick you can your bread.

Place dough on a baking sheet. Lightly oil it or use parchment paper.

Second Rise:
Cover with the towel and let rise again for 20 minutes, in a warm spot.

Brush top of dough with a mixture of your remaining puree. Add whole blueberries to top of dough-press into dough gently. Sprinkle some poppy and sesame seeds on top.

Bake:
Place your dough in a 350 degree pre-heated oven. Let bake for about 30-35 minutes, or until a light brown crust forms. Check bread for firmness with a toothpick. Let the bread cool for a few minutes before slicing.

Slice into squares. Freeze individually if you will be eating one in the morning with your tea or coffee.

Or serve to guests warm.

OPTIONAL MAPLE-BUTTER SPREAD:
2 tablespoon vegan buttery spread
1 tablespoon Maple Syrup
1 teaspoon lemon juice
1 sprinkle cinnamon

Heat in microwave until soft, but not melted. Mix together.

Serve

I've dined at Pure Food and Wine, PFW in the Gramercy Park neighborhood or NYC two times now. They do a great job of crushing the stereotypes of raw vegan food and raw vegan restaurants. At PFW, the dining experience is modern, trendy and elegant. And the food is flavorful, dense and gourmet.

Owner Sarma Melngailis has created quite an impressive raw food empire here in New York City. She really advanced the raw food movement into mainstream focus. She even nailed a radio interview with Howard Stern where he raved about the food.

The food at PFW: No bland tofu-sprout wraps here. Pure's menu has items like Zucchini and Roma Tomato Lasagna, Rosemary-infused Butternut Squash Soup and White Corn Tamales with Raw Cacao Mole. Desserts include a Chocolate Molten Lava Cake and Raspberry Lemon Cheesecake. All of which are raw and vegan.

So today I stumbled into Pure Food and Wine's takeaway alcove (One Lucky Duck) and ordered a delicious Bunny Brew fresh-pressed juice with extra ginger, and a Raspberry Lemon Cheesecake. The elegant raw vegan dessert was perfect blogging fare. But would it be raw-licious???

Click ahead for my review of the Raspberry Lemon Cheesecake dessert....


Review: Pure Food and Wine's Takeaway Dessert: Raspberry Lemon Cheesecake

Shelf Appeal: Looks so pretty. All their desserts in the window look like they come from Bouchon Bakery or another French non-vegan hot spot. But wow, all raw and vegan. Thus, you are curious to taste-test. The tiramisu and moon pie treats looked equally as appealing. Tough decision.

Label Check: Well it's raw. It's vegan. They only use organic all-natural ingredients. So for a special dessert treat - I say no label check needed.

Taste Test: OMG. Yum. I used to be a huge cheesecake lover in my pre-vegan days, and this one sparks those happy-cheesy-cake memories. (Without the dairy and saturated fat!) This "cheese"cake is dense, creamy and crumbly. The lemon flavor is so refreshing and light. Again, Yum.

Price: OK, here's the kicker. Dessert prices in the PFW restaurant range from $13-$15. At the takeaway you are getting the same high quality treat, and thus it is around the same price. Yes it's a special treat price, but once in a while it so worth it. You do get what you pay for. Plus you can taste-test restaurant-quality desserts without the entire sit-down meal!

Last Word: This dessert brings new meaning to the slogan raw and vegan. Bring your biggest carnivore critics here and remind them, "See it's delicious and super healthy!" Snobby bakery taste and quality without the attitude, or after-eaten guilt.

www.oneluckyduck.com

It's Pi day! 3.14. No, I'm not a math geek. I actually just love pie. The kind you eat!

Here are a few fun PIE facts for a happy Pi day!

*The first "pie" was actually meat pie and shepherd's (potato) pie. Sweet pie came later.

*America's favorite pie flavor: Schwan's Consumer Brands North America conducted a nationwide poll asking, "what are your three favorite pies." The results showed that people chose apple pies a whopping 72 percent of the time. Pumpkin came in second. My favorite, blackberry pie, didn't make the top ten list:

1. Apple, 47%
2. Pumpkin, 37%
3. Chocolate creme, 32%
4. Cherry, 27%
5. Apple crumb, 25%
6. Pecan, 24%
7. Lemon Meringue, 24%
8. Blueberry, 21%
9. Key lime, 18%
10. Peach, 16%

*Mark Twain, (1880-1910) used to eat half a Huckleberry Pie a day! ...During a depressed phase of his life. Hmmm...Huckleberry Finn is making more sense now:
Mark Twain, was a big fan of eating pies. According to The American Heritage Cookbook, Katy Leary said in her book on Mark Twain: She ordered a pie every morning, she said, recalling a period in which Twain was depressed. "Then I'd get a quart of milk and put it on the ice, and have it all ready - the huckleberry pie and the cold milk - about one o'clock. He eat half the huckleberry pie, anyway, and drink all the milk."

Click ahead to take my poll asking "What are your three favorite fruit-filled pies?"...

Yippee! I made it through Sweet Potato Friday! Here are today's Sweet Potato Recipe posts, and some from past posts too:
Kathy's Famous Sweet Potato Mash
SPSP Sweet Potato Stuffed Pepper
Sweet 'n Sassy Sweet Potato Pockets
Triple "S" Risotto: Sweet Potato, Scallion and Sage
Cheer-Worthy Chipotle Sweet Potato Soup
Sweet Potato Nutrition Facts: Super Food!

What a great way to honor my favorite food.

NYMag's Grub Street editors snicker that there may be a lot of grimacing faces at the $1,000 a plate Global Environmental Citizen Awards, honouring Queen Noor of Jordan and Edward Norton. Guests will be faced with a Sweet Potato Dolma entree and other veggie delights as their written menu. However, problem diners can special request the Duck Leg.

Grub Street reports that the Harvard Club event will forgo the 'meat' menu altogether. For the first time, the menu is 100% vegetarian.

Foodie Celebs like Alice Waters will be in attendance. And award-winning chef Dan Barber of Blue Hill at Stone Barns will prepare the menu titled: Tastes from the Greenhouse, Gardens and Fields.

Wow! Turning the tables on the special requests! I have never seen a gourmet special event menu have all vegetarian options and the *special request asterisk is reserved for the carnivores.

I give two big green thumbs up to Dan Barber and the Harvard Center for Health and the Global Environment for making this decision.

Click ahead for the menu Dan Barber will be serving....

The Menu, as reported by NYMAG:

Prepared by Dan Barber
Tastes from the Greenhouse, Gardens and Fields

Hudson Valley Kir
Hermann J. Wiemer Methode Champenoise, Blanc de Blanc, Finger Lakes 2002
Clinton Vineyards Cassis, Clinton Corners, New York

First Course

Prepared by Michel Nischan
Ancient Grain and Vegetable Risotto

Huge Bear Chardonnay, California, 2007

Entrée
Prepared by Ana Sortun
Sweet Potato Dolma with Pine Nuts and Tahini Brown Butter
(Braised Duck Leg available upon request)

Knights Bridge Estate Cabernet Sauvignon, California, 2006

Dessert
Prepared by Mary Cleaver
Almond Cakes with Gold Rush Apple Cranberry Compote and Fromage Blanc

Vere Chocolates

My recipe for Sweet Potato Stuffed Peppers (SPSP) is a quick and easy way to dazzle-up a dinner plate. Pair this tasty side dish with anything from tofu to pasta. The bright orange sweet potato filling, spring green accents of parsley and the black-crusted roasted red pepper perk up a plate and an appetite!

Nutrition Bonus! This dish is incredibly healthy. It's rich in fiber, potassium and vitamin A from the sweet potato. And the red pepper is loaded with vitamin C.

This stuffed pepper is pure bliss for the senses.

Click ahead for the recipe...

There are two simple steps to this dish: Roasting the pepper and making the Sweet Potato Mash filling. It's pretty easy, but looks very gourmet-chic.

Sweet Potato Stuffed Peppers (SPSP)
serves 2, vegan

Ingredients:
2 Large Red Peppers
3 Cups Kathy's Sweet Potato Mash (recipe below)

Pepper Prep:
Cup off 'caps' of peppers. Clean out and seeds inside,
Roast peppers whole in oven or stove top. Roast caps as well.
How to Roast a Pepper 101.

Stuff with Sweet Potato Mash filling (recipe below).

Re-cap peppers.

Bake:
Spray stuffed peppers with olive oil. Place on baking sheet and bake in oven for ten minutes at 400 degrees. Serve hot.

-------------------------------------

Kathy's Famous Sweet Potato Mash - Fast version
makes 4-5 cups
Ingredients:
1 large sweet potato, 3 cups of flesh, baked
1 cup vidalia onion, chopped
⅓ cup garlic hummus
1 large carrot, chopped
1 tablespoon olive oil
¼ cup fresh orange juice
1 ¼ cup parsley, chopped
2 tablespoon maple syrup, dark grade A
1 teaspoon cayenne
salt/pepper to taste

In a large bowl:
Add cooked sweet potato, hummus, parsley, carrot, onion, oil, orange juice, maple syrup, cayenne, salt and pepper. (optional herbs)

Mash and mix well. Reheat in microwave or soup pot until warm.

Read all about Sweet Potato Nutrition Facts and Super Food properties here.

Get ready for Sweet Potato Friday!!! Tomorrow will feature a avalanche of my favorite sweet potato recipes. So be sure to check it out. And to get you excited, a little sweet potato refresher....

Sweet Potatoes are on definitely on my list of top ten foods I can't live without.

I crave sweet potatoes. Hot from the oven they are steamy, sweet, caramelized and tender. And sweet potatoes are an incredible super food. They are high in fiber, vitamin A, vitamin C and fat free.

Read ahead for my complete nutrition profile for the absolutely wonderful, perfect sweet potato....

Sweet Potato Nutrition Facts:
per 150 grams, 1 medium sweet potato
calories: 176
fat: 0 grams
carbs: 41 grams
fiber: 3-5 grams
protein: 3 grams
Vitamin A: 735% RDA
Vitamin C: 27% RDA
Calcium: 6% RDA
Iron: 5% RDA
Vitamin E: 7% RDA
Folate: 10% RDA
Vitamin B6: 16% RDA
Pantathenic Acid: 10% RDA
Thiamin: 8% RDA
Riboflavin: 8%RDA
Manganese: 59% RDA
Copper: 16% RDA
Potassium: 19% RDA

Phytochemicals: Phytoene, Phytofluene, Lutein, Oxalic acid

High in so many nutrients, such a simple food is so good for your body. Eat a sweet potato a day and keep the doctor away...that's what I say anyways!

Here is my list of the 15 best foodie websites and links out there. What makes them the best? My list, my rules:
My requirements to make the list:
*Beautiful, professional and yummy food photos.
*User interaction or commenting.
*Cool Food Finds and Trends (Not your moms old fruitcake recipe.)
*Healthy Stuff Found.
*Fun Fun Fun.
*Makes an impact on the ever-evolving foodie world.
Included are:
*Massive recipe websites that deliver delicious ideas.
*Websites that passion-infused foodies flock to.
*Celebrity sites, a few I hate to love...
*Healthy Reference sites I can't live without!
Click ahead to see my list of the 15 best foodie websites...

Kathy's List of the 15 Best Foodie Websites

15. Tumblr
Tumblr is an awesome site for lots of stuff! Including food. Just search for a recipe name or keyword and see what gets tumbled back to you! I have a great Tmblr feed on Tumblr.

14. Yelp
I love yelping. I have yelped all of my vegan food experiences in NYC and beyond. Always something to peruse on Yelp. The TALK section is great. And the reviews are very accurate! Check out my Yelp profile here.

13. Veg News - Food
I LOVE Veg News Magazine. Awesome publication that is 100% vegan. And their site is beautiful. Vegan food photos galore.

12. Martha Stewart- FOOD
No one can do it like Martha. She is more than a celebrity foodie. She is the Queen of all things lifestyle. Her recipes and food photos never disappoint. Great blog by Martha too. And Martha starts each day with Green Juice! I loved the post about her New Year's party for her kitties.

11. Recipe Zaar
Another massive recipe site. Great food finds here. I haven't started submitting here- yet.

10.GrubStreet
Shout out to the NYC NYMag crew. Grub Street is updated so much it is addicting. Occasional vegan posts to read about. More of those please!

9. AllRecipes
So many recipes, so little time. Healthy recipes galore.

8. Epicurious
I'm a curious foodies at heart, and this site always satisfies.

7. TastingMenu.com
Cool find! Can't get into Per Se, French Laundry or Spago? This website gives foodies an inside look at the world's top chef's tasting menu's. Photos included! Nice.

6. Nutrition Data
A go-to site for all your nutrition data needs. I visit this site daily. Gives you hard-core nutrition data - not just the basic everyday info. Where else can you find out how many milligrams of Betaine are in your peas? (It's 0.3mg)

5.Chow
For the discriminating, doesn't like fluff, foodies out there. The message boards get intense and passionate on this site!

4.Food Network
Since I love the guilty pleasure of watching Giada whip up an Italian feast, or Alton Brown dissecting the intellectual intricacies of olive oil on Good Eats, I love The Food Network. And their website isn't bad either.

3. Tastespotting
Love this site! Discriminating editors are the key to the amazing photos on this site. It's like twitter for food photos, only edited for the best content possible. I recently opened a user profile and started submitting to this site, and will continue to!

2. WHFOODS
A better source than say, Wikipedia for all those crazy food facts and pointers you are looking for. Includes nutrition data, history, facts and more on popular "whole" foods. Love this site.

1. Food Buzz
It's like DIGG for recipes. Power to the people! Love it. I have a great FoodBuzz page here.

BONUS SITES - CELEBRITY FOODIES
Here are a few bonus celebrity sites that I must include in this post. I visit them a lot, so they get a shout-out. Some I hate to LOVE. Ugh, Yes Bitty and Bourdain made the cut. I love these guys, even if they don't always love my sauce-on-the-side, vegan ways. FYI, One of my professional goals is to have a face-to-face sit down with Tony Bourdain and pick his brain about why he hates vegans so much! ...I still love him. Sniff.

Mark Bittman: NY Times food guy. Also in the On the Road Again Spain show.
Tony Bourdain: My favorite vegan-hater. Tony would be at my "ultimate dinner party," if I ever get to throw it. Love No Reservations, even if I have to fast forward sometimes.
Gordon Ramsey: I love Gordon. He is so mean, yet always right. And he always wears cool clothes on his BBC Kitchen Nightmares show.
Giada: Sunny, friendly, and cheerful. Giada is a joy to watch on TV - and I love her books and website.
Jamie Oliver: Jamie is great. His work with kids in school lunch programs is incredibly inspiring.
Rachel Ray: I loved the show $40 a Day. And her website is impressive. I think she is finally breaking away from that bad Dunkin Donuts press. Good for her.
Jean Georges: He has a great blog and likes vegans. Good guy and great chef!

OK, OK! Now who did I miss??? Comment this!

Here is my recipe for Whole Wheat Summertime focaccia.

The flavors are inspired by pure summertime: Sweet roasted garlic, sprigs of rosemary and a hint of sunny lemon. All kissed with a nice grassy Italian olive oil.

If you're like me, the smell of freshly baked focaccia bread makes you feel warm and cozy. And even better is when that smell is wafting from your own kitchen counter.

It is incredibly simple to have freshly baked bread in just under two hours. And most of that time you can kick up your heels or take a 'bread-baking-nap, while the dough rises.

And no, you don't need one of those fancy bread machines that takes up an entire section of your counter.

Focaccia bread is a favorite of mine. Soft spongy texture, olive-oil kissed crevices and those hand-poked-holes that create a quilt of warm crust. But most focaccia bread is made with white flour. That's fine. But I like to bake whole wheat focaccia. It turns out surprisingly light and it has a nice heartiness to it. Eat it plain or use it as the perfect flavorful sandwich bread.

Got a few hours? Try this recipe and re-discover your inner-bread-baking self.
Read ahead for my Summertime Whole Wheat Focaccia Bread recipe...

Summertime Whole Wheat Focaccia
with lemon, garlic and rosemary
makes one loaf

3 cups whole wheat flour
1 packet active dry yeast
1 ¼ cups warm water
6 cloves fresh garlic, thinly sliced
1 teaspoon salt
3 tablespoon finely chopped fresh rosemary
3 tablespoon olive oil
1 lemon, juiced
Oil for brushing
fresh black pepper and coarse sea salt to taste

garnish: oil, garlic, rosemary and thin lemon slice.

In a large bowl:
Combine warm water and yeast.

Stir in olive oil, 2 tablespoon chopped rosemary, 1 tablespoon lemon juice, 1 teaspoon salt and flour.

Work into a dough.
Add more flour if dough is too sticky.

Turn the dough on a floured surface.

Knead the dough for a few minutes, in a folding motion until dough is smooth and 'happy'.

Grease the large bowl with olive oil and plop dough into it. Roll around a few times to coat dough in a gloss of oil.

Cover bowl with a warm damp cloth or clean dish towel. Paper towels may sink into dough, so are not recommended.

Place bowl in a warm spot. Perhaps the top of your fridge or high cabinet.
let dough rise for 30-60 minutes. (Quick-rise yeast allows for only a 30 minutes rise time. Regular yeast is about an hour.)

After the rise:
Punch out the dough!One big punch to the dough will do.
Place it on your floured surface and knead gently a few more times.

With a rolling pin, roll out dough to about 1 inch thick. You may modify this based on how thick you can your bread.

Place dough on a baking sheet. Lightly oil it or use parchment paper.

Poke rows of holes in the dough with your finger.

Brush top of dough with a mixture of your remaining ingredients: olive oil, lemon juice, chopped and whole rosemary and chopped garlic. Add a few very thin lemon slices to edges for a sunny presentation. Sprinkle some course sea salt on top as well. Cover with the towel and let rise again for 20 minutes, in a warm spot.

Bake:
Place your dough in a 350 degree pre-heated oven. Let bake for about 30-35 minutes, or until a light brown crust forms. Check bread for firmness with a toothpick. Let the bread cool for a few minutes before slicing.

Store in freezer or eat in a few days.

Have you seen a Kiwiberry before???

Sold right along side the raspberries, strawberries and blueberries at my local Whole Foods Market, I found this delightful tiny fruit: the kiwiberry!

Kiwiberries are a cousin of the kiwi, but they are fuzz free. However, inside, these grape-sized gems is the appearance of a traditional kiwi! It's like a baby kiwi that you can pop in your mouth like a grape!

Nutrition: Kiwiberries are a super fruit! Five times the vitamin C of an orange, per serving! Kiwiberries are high in fiber, vitamin C, vitamin A and calcium!

Yum. And you'd better hunt these gems down because there are only around 200 commercial acres farming kiwiberries!
...Click ahead for more info on the Kiwiberry....

From Kiwiberry.com:
"These vines produce a fruit that we call Kiwi Berries - the "no fuzz", "no peel" cousin of the traditional kiwifruit. Sweeter and more flavorful, each variety has its own color, size, and tropical taste. Their smooth skin allows you to pop them into your mouth and eat them like grapes. They are perfect for snacks, a healthy addition to a lunch box, or you can add them to your favorite recipes.

Presently, there are less than 200 acres of commercially grown hardy kiwi (A. arguta) on the planet."

Mystery Fruit!
It's green.
It's soft.
Kinda fuzzy, yet smooth.
It's delicate.

The inside is a big , er, mini surprise!

Marketing claims: "healthy super snack!"

Guess in the comments, if you know!

Click ahead for a big hint.

...check back in a bit for the answer...

Hint Here.

Presenting the newest member of the Lunchbox Bunch family:

AQUA PEAR!

He is simple and sweet. He's an Aquarius, of course. He loves a long swim - flippers and goggles and all. You can find him down by the pool most any day of the week. He could give Michael Phelps a run, er swim for his money.

If you love to swim and are a aqua girl or guy at heart, you'll love Aqua Pear.

And don't forget the super food nutrition facts of pears!

Click ahead for a few Lunchbox Bunch products featuring Aqua Pear....

Aqua Pear Greeting Card,
blank with image inside

Kids Aqua Pear Tee

Aqua Pear women's burnout tee
super soft, high designer quality

Aqua Pear Baby Tee

create & buy custom products at Zazzle

It's not easy being a pear! Pears are in a category all their own. Sweet flavor, tender flesh, smooth skin, grows on a tree. But no they are not an apple. A pear is a quiet fruit. Simple and sophisticated. Not much crunch or acid. But the flavor of a ripe perfect pear is incomparable - deliciously delicate. Pears come in many varieties, but one thing they have in common is super fruit nutrition facts!

New Character Announcement: And today is a special day since I will be unveiling a new Lunchbox Bunch character...and he is indeed a pear. I will post him in the next hour!

Hint: This pear could give Michael Phelps a swim for his money....

Click ahead for pear super fruit nutrition facts...

Pear
1 large pear
calories 133
fat 0 grams
protein 1 gram
carbs 35 grams
fiber 7 grams, 29% RDA
vitamin C 16% RDA
Vitamin K 13% RDA
Folate 4% RDA
Copper 9% RDA
Potassium 8% RDA
Magnesium 4% RDA

Phytochemicals:
Cyanidin, Caffeic acid and Lutein.

Pears are a great source of fiber, vitamins C and K and the important electrolyte potassium.

Pears are perfection! Sweet, simple and healthy!

Read more about different types of pears here.

My Twitter account, The Lunchbox Bunch, recently gained over 3,000 followers on Twitter.com! Very exciting!

What do I TWEET? All blog posts are tweeted, as well as a few bonus tweets!

Already a follower? Thanks a bunch! I hope my tweets can bring you towards a healthier and happier life.

Not yet a follower? You can follow me and The Lunchbox Bunch on Twitter by clicking here.

And FYI, You've gotta check out The Lunchbox Bunch Twitter background - it's adorable!Click here to check out my Twitter Lunchbox Bunch page and follow me!Click ahead for a few of my favorite Twitter brands to follow...

Other Twitter brands I love:

The Lunchbox Bunch, of course.

http://twitter.com/enjoylifefoods
http://twitter.com/foodsalive
http://twitter.com/mommadefoods
http://twitter.com/WholeRecipes
http://twitter.com/WholeFoods
http://twitter.com/YourDailyVegan
http://twitter.com/vegan_diet
http://twitter.com/FollowTheVegan
http://twitter.com/livinveg
http://twitter.com/LATimeshealth
http://twitter.com/cbshealth
http://twitter.com/HealthyVoyager
http://twitter.com/healthy_food
http://twitter.com/nytimesfood

Bruschetta is one of those super easy appetizer dishes that always shines. It cleanses the palate and perks up your taste buds. Love it!

All you need for bruschetta is some super fresh basil, a few garlic cloves, a red ripe tomato, olive oil, s&p (salt and pepper) and a touch of acid. Most recipes call for vinegar or lemon juice as the acid ingredient. But I like to sweeten my bruschetta recipe up a bit by using a perfectly ripe tangelo. Tangelo's have the perfect combination of sweet tartness, but any orange citrus will work. So not only do I get some acid from the citrus juice, I can dice up the tangelo and make the bruschetta flavor sweet and sassy!

Celebrity chef Giada always reminds her fans how to pronounce this dish... Broosketta! The "ch" in Italian is pronounced like a "k". Think, Chianti and zucchini.

Click ahead for my Sunshine Bruschetta recipe.....

Sunshine Bruschetta
vegan
serves 2-3

4 fresh garlic cloves, sliced thin
1 vine-red tomato, diced
1 small ciabatta roll, sliced into ½" rounds
6 large fresh basil leaves, chopped into thin shreds
2 tablespoon Olive Oil
1 Tangelo, tangerine or orange, ½ juiced and ½ chopped
sea salt
fresh ground black pepper

Add to bowl: tomato, garlic, basil, oil, juice, citrus bits, salt and pepper.

Mix well with spoon. Folding motion.

Bread: You may apply mixture to fresh bread toasted or untoasted. Spoon about 1 large tablespoon of bruschetta mixture to each round. A crispier bread can handle a heartier spoonful. If you use raw bread, spoon liquid more sparingly, to avoid a soggy bread.

Garnish with basil leaves. Add fresh black pepper to taste.

Spring is just around the corner, March 20th to be precise, and with the transition to warmer weather comes the American tradition of spring cleaning. Since pioneer days, families have opened their windows, scrubbed away the grime and swept up the dusty ashes of winter. Spring cleaning means clearing out the clutter to make room for the fresh, dewy and sun kissed air.

Besides keeping out the dust bunnies, there are other benefits to cleaning house. Here are five healthy reasons for doing a little spring cleaning. Including reasons that may help you de-stress, get fit and eat well.

Click ahead for the list....

Five Healthy Benefits to Spring Cleaning
(Besides clearing away the grime!)

1. Clean your House, Get Fit!
This one is simple. Cleaning house burns a lot of calories. In fact, you can burn anywhere from 100 to 500 calories an hour cleaning house - depending on your activity level, weight, age and sex. Compare that to an hour of slow walking which is around 200 calories burned. Why not do something, like housework, that is good for your body and your house. When your done de-cluttering and deep-cleaning, find a shiny clean spot for your yoga mat or workout space. It's much more desirable to get sweaty in a dust-free zone.

2. Messy House, Messy Life
There have been numerous 'clutter experts' on shows like Oprah and Martha Stewart who claim that a messy house will lead to a messy life. The theory is that when your house is filled with clutter and unorganized in general, you will be less likely to remember all your 'healthy life' values throughout the day. Setting a bowl of fruit in the kitchen, arranging a cheerful flower vase in your entryway and even keeping a clean and clutter-free bedroom will keep you focused on health and happiness rather than on the healthy-life-zapping distracting clutter.

3. Zen House, Zen Mood
Obviously, a clean house will make you feel more relaxed and at ease. If you keep a clean and clutter-free house a priority, you will be able to enjoy your down time at home in a zen environment. Staring at dirty laundry sprawled about the house is no way to stay peaceful. And a clean house can easily be accented with zen-inducing aromatherapy oils like lavender and chamomile. Another way to zen-out your clean house.

4. Clean Fridge, Healthy Plate
One way to kill a salad craving? Get a whiff of some too-old-to-be-in-there broccoli from your ignored veggie drawer. Or check out that very back row of your fridge. Studies have shown that having an organized, sanitized, sparkling clean fridge can actually help you to make healthy eating choices. A clean fridge is a better 'display box' for your healthy fresh foods, and thus makes them more appealing to grab from the fridge or cabinet. So as you spring clean- make your fridge a priority. Just because you can close the door and 'forget about it' doesn't mean you should. You just may be surprised at the healthy eating habits a clean fridge can spark!

5. Deep Clean your House, Deep Clean your Body
Deep within the fibers of your rugs, the crevices of your wood and the layers of your pillows lurk many creepy scary allergens. Dust mites, mold spores, animal dander and mildew can all induce some major pain of your home and your body. I'm talking household allergens. Not only can they cause sneezing, headaches and a general feeling of illness - but they can weaken your immune system and prevent your body from being able to deeply heal itself, renew and detox in the spring season. From Clean Up Your Health: "Spring is a good time for deep cleansing of the body as relief from allergies and general maintenance for well being. Spring is a time of year when many allergies flare up. Winds carrying tree and grass pollens can trigger hay fever, sinus headaches and infections, asthma and other seasonal inflammations."

So this spring, make sure that you make spring cleaning a priority. Break out those rubber gloves, grab the cleaning kit and don't forget to put a lot of elbow grease into the work. Scrub, polish, sort and stack. Just free up the grime, clutter and dust in your house and perhaps your body will be spring cleaned as well.

-I'm serious about that fridge. The back row, the crevices of the veggie drawer, and even the freezer. Yup. The freezer.

Good luck. And the first day of spring is March 20, 2009. FYI.

I love how Le Pain Quotidien offers vegan seasonal items and treats. I already reviewed the delicious vegan quiche. Now I had to try some dessert: the Pomme "Apple" Cannele.

What is a cannele? A cannele or canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. But this one is vegan.

My complete review of Le Pain's Apple Cannele ahead..

My Review:
Le Pain Quotidien's Apple Cannele, vegan

Shelf-Appeal: Placed on a small golden cardboard platter, this vegan pastry looks to be much more than its $2.90 price tag.

Label Check: It's organic. Vegan and small. And tastes healthy. No ingredients list online, but not overly sweet or 'oily' thus, my guess for nutrition is good for a pastry!

Taste test: I personally hate apple pie. Not a big fan of apple-mush desserts. But this was firm, almost bread-pudding-custardy. The apple essence was very delicate, all firm custard-like apples. Caramelized top was delicious. So good with a latte or tea. Not too sweet at all.



Price: $2.90 is a great price in NYC for this elegant gourmet vegan pastry.


Last Word: More like this please. How about a blackberry cannele or a pear cannele. Maybe a delicious lemon-tart cannele too. Yum. I like this vegan cannele thing.

Le Pain Quotidien