Homemade tomato jam is the secret to this tomato martini recipe. You’ll have plenty of leftover jam to eat, too!
You guys! I’m super excited to announce that I’m doing another pickling workshop at Freedom Farmers Market later on this month. These pickled peaches and blueberries are the recipe I’ll be teaching.
This refrigerator pickle recipe is a skeleton recipe. It gives ingredient types and amounts in ranges, so you can choose your own pickling adventure.
This simple strawberry jam recipe comes together quickly on the stove top. It lasts 2-3 weeks in the fridge.
You guys! It’s Munch Madness time! I’m jazzed to participate in this awesome virtual cookoff. The recipe I’m testing is for a homemade pumpkin spice latte.
I have a gingery green smoothie recipe for you this morning along with an exciting announcement: The Green Smoothie Challenge launches today. It’s a free six week program, and I’m super jazzed about it!
Next week, Cafe Sunflower is going to be serving a recipe from my vegan cookbook – Bowls – as one of the day’s specials! Come, eat, and get a signed copy of Bowls!
My super awesome pal Heather Nicholds created a video with one of my Bowls recipes! Get her take on my plum basil vinaigrette, and come get a copy of Bowls at Cafe Sunflower next week!
You guys! Atlanta Veg Fest is just a couple of days away. If you’re vegan or even just veg-curious, this free event is unmissable.
Hey Atlanta friends! If you missed ICE Weekly last week and still want a signed copy of Bowls, come out to Dulce Vegan on Saturday and get you one!