Chocolate Ice Dream

Orange Creamsicle Ice Dream

Blueberry Ice Dream

Strawberry Ice Dream

Chocolate Ice Dream

This is a lovely sweet treat for a really hot night. 1/4 cup raw cashews 2 Tablespoons cocoa…

Orange Creamsicle Ice Dream

This brings me back to the Good Humor Ice Cream Truck and the Creamsicle Pop of my childhood. This…

Blueberry Ice Dream

There is nothing better on a hot night than this. One warning though – you’ll get a purple tongue!…

Strawberry Ice Dream

This is quick treat the whips up fast. This recipe serves one and you can double, triple or quadruple…

IT'S ALL ABOUT FOOD Podcast

Jimmy Prude, Jimmy’s Vegan Cookies

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Jimmy Prude, Jimmy’s Vegan Cookies Jimmy Prude is the founder of Jimmy’s Vegan Cookies. His mission is to change how people enjoy sweets by making them healthier and to give back through community-focused initiatives. Jimmy began his journey as a nutritionist, helping residents incorporate small amounts of plant-based foods into their daily meals. Through extensive online research, they also dove into food…

Jennie L Ohayon, PhD, Silent Spring Institute

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 https://www.scientificamerican.com/article/california-told-companies-to-label-toxic-chemicals-instead-theyre-quietly/ Jennie Liss Ohayon, PhD, Impacts of California’s Proposition 65 Dr. Jennie Liss Ohayon is a Research Scientist at Silent Spring Institute, specializing in environmental policy, community-engaged research, and environmental justice. She is currently working on projects to report back to study participants and community partners in the U.S. and Chile their exposures to endocrine disrupting chemicals. She also researches the emergence…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Taylor McKinnon and Adam Wilks, Mr.Charlie’s TMS Taylor McKinnon is cofounder of Mr. Charlie’s Told Me So (TMS)—a purpose-driven, plant-based QSR brand redefining what fast food can be—is making its biggest move yet with an 18-store development deal across Arizona.This multimillion-dollar franchise agreement marks the brand’s first major regional rollout, powered by a mission of second chances, sustainability, and crave-worthy food. To…

John Sanbonmatsu, The Omnivore's Deception

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 John Sanbonmatsu, The Omnivore’s Deception John Sanbonmatsu is a writer, philosopher, and magician. He is author of The Omnivore’s Deception: What We Get Wrong about Meat, Animals and Ourselves (New York University Press) and of The Postmodern Prince: Critical Theory, Left Strategy, and the Making of a New Political Subject (Monthly Review Press). John received his BA from Hampshire College and his…

Sweet Potato Bean Salad

We put this salad together in minutes when invited to a potluck event while traveling. These were the ingredients we had with us and they came together beautifully. 1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 – 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4…

This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust. It is a spectacular summer dessert for a picnic, barbecue or 4th of July celebration. Cacao Nibs give the crust a chocolate flavor. Ingredients: Crust 1/2 cup cacao nibs 1 cup raisins 1/2 cup pecans 1/2 cup almonds Filling 1 cup pitted dates, (soaked in 1 cup water for at least 4 hours) 1 cup raw cashews (soaked for at least 2 hours…

This Fresh Fruit Tart is a spectacular summer dessert for a picnic or barbecue. Dark chocolate lines the crust which is filled with a sweet vanilla custard and then topped with fresh fruit. Ingredients: 1 9-inch Pie Crust (make your own or get one ready made) 1/2 cup dairy-free dark chocolate chips 1 cup raw cashews (soaked for at least 2 hours in water) 1 cup water 1/3 cup sugar (evaporated cane juice or other dry sugar) 1 teaspoon vanilla…

Here’s a great recipe for colorful drinks made from whole fruits. The meaning of the Spanish words – Aguas Frescas is “fresh waters’ and Aguas frescas traditionally are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. There is no added sugar in this recipe. The fruit is so sweet and delicious, naturally. I used cantaloupe, honeydew and watermelon and you can use any soft fruit that’s blendable like mangoes and…

Urban garden-grown veggies come together with a tropical fruit salsa to create this beautiful dish. Ingredients 1 head of kale, stems removed. 1 ½ cups corn kernels, fresh or frozen 2 yellow, orange or red bell peppers, seeded and finely chopped ¼ cup sunflower seeds Papaya Avocado Salsa Directions Place small handfuls of the kale in a food processor and pulse several times to shred leaves. Put shredded kale in a bowl with corn, peppers and sunflower seeds. Toss the…

Everyone loves a good burger. These are the best veggie burgers we have ever had! You can make it mild or with a little spicy kick using chipotle and chili powders. Ingredients 1 cup cooked millet ½ cup cooked black rice ½ cup cooked red rice 1 cup turanicum (also known as Kamut), soaked overnight, rinsed and cooked (or brown rice, to be gluten-free) ½ cup walnuts, finely chopped ½ cup garbanzo bean flour 1 teaspoon garlic powder 2 teaspoon…

What Vegans Eat – Travel Edition: LONDON/NEW YORK, Day 25

October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…

October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…

October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…