Epic Protein Powder Review. A Giveaway from Sprout Living.
Vegan, gluten free and processed sugar free protein powders. Truly healthy. No wolves in sheep’s clothing here!
Enter the giveaway here..
Enter the giveaway here..
I was fortunate to be invited to the preview party on Friday. I honestly did not know what to expect but from my research on the owner, I believed it would be something special.
Located on Chestnut Street, Marina District, a rather sophisticated, trendy shopping street a mere stones throw from a magnificent view of the Golden Gate Bridge, Seed+Salt has a crisp, clean, beechwood and white interior. If it is possible to effuse an atmosphere of health then this place does. It was packed with friends and family, gathered to do a trial run before opening proper.
The owner, Mo came and greeted me warmly. I have to say everything about this woman is beautiful. No flapping, ‘rabbit in the headlights’ , opening day panic was evident as she talked me through the menu. I was fascinated by her zen like air. I discovered that Mo was born with entrepreneurial DNA. At 8 she was making greeting cards and selling them in her neighbourhood in Michigan. She had balance sheets and plotted every sale and every cent. She said it just was the most natural thing for her. She then grew up and founded a marketing company. Sold it years later with a substantial book of large corporate clients. Mo then sidestepped into making designer jewellery. She told me that opening a restaurant was never part of her vision but she got a sense a couple of years ago that she wanted to build a place that served the type of food she wanted to eat. Plant based (vegan), gluten free and processed sugar free. She hired a chef from Brooklyn and over 1.5 years they developed a menu that she is really proud of. This was all whilst bringing up a small child and running several of her other businesses. ‘How do you juggle it all and look so calm?’ I asked. Meditation, came the answer.
Mo wanted to create the cleanest food that could be delivered quickly. It’s a walk up to the counter place. The menu has soup, bowls, breakfast items, sandwiches – her eggplant bacon BLT was a hit with the customers (friends/family) I chatted with. Over 90% of the menu items are made in house from scratch, from cheeses to all the delicious spreads (she plans to sell on her product line one day) and her (one day sure to be famous) nut bread and baguettes (gluten free!!). Her ‘clean’ ethos extends to all the cutlery, takeout boxes, napkins etc. All green as can be and compostable.
So, what was it like you ask?
Incredible Chef Ariel Nadelberg.
Mo Clancy. Owner of Seed+Salt.
I began with cookies. They just called to me from the stand. Chocolate chip and ginger molasses. Soft, chewy, crumbly, perfectly sweetened and very morish. One of the best cookies I’ve ever had! And healthy to boot! Just how all food should and, as inventive vegans are discovering, can be.
Next I sampled a selection of the spreads suggested by Mo. I tried the nut bread topped with wild mushroom and walnut spread, house made cheese, and a chimichurri sauce. The tri-combo of spreads were incredible. Their cream cheese is exceptional, and I can say that as I have tried many on the market. The whipped mushroom spread was flavoursome and light. The vibrant chimichurri was perfect and added an acidity that made for a reverential mix of flavours and a great acidity/creamy/umami balance.
Warm from the oven, the flourless nut bread is packed with nuts and seeds but it somehow manages to be light. Mo suggested I tried the chia seed jam coupled with the raw lemon curd. The cool sweet but slightly tart curd on top of the warm bread and the thick chia seed jam were so very, very good. The curd is like a smooth citrus butter cream and it is spoonable, sweet loveliness.
This is the eggplant bacon sandwich. Most of the people in the party I spoke with were carnivores. Each and everyone declared the eggplant bacon had a great flavour and closely matched the flavour of bacon and was worthy of much respect.
Everyone I spoke to declared the food to be full of flavour and satisfying. The cookies and nut bread and spreads were very filling. I had no room for anything else. I will be returning for sure. I have to try that eggplant bacon, and the soup, and the blackbean tempeh.
Seed + Salt is a great concept, set to flourish in San Francisco and no doubt, from what I know of the beautiful Mo Clancy, in every city another Seed+Salt appears. The staff are super friendly and passionate about their fayre. The food will speak for itself. Seed+Salt is a sure fire hit.
Seed + Salt New Vegan Cafe Opens in San Francisco. December 2nd 2014. 2240 Chestnut Street, San Francisco.
Hours 7am – 8pm.
Hello. I have raw food snack box to giveaway. The competition starts today. More about that below. But firstly, I am so excited today to reveal my new blog site. What do you think of the new look? Though it is sill work in progress, I’ve made it easier for you to navigate around and find the information you need, whether you are looking for recipe inspiration or for our handy travel tips, complete with restaurant reviews. There is now a product review page, too. So you can find out what delectable plant based foods are available to purchase in stores. Health, Interviews, News & Tips, will be available soon.
(between Ludlow St & Orchard St)
Area: Lower East Side
If the heavenly sweet fragrance of the store and the packed tables are anything to go by, I’d say this place is worth the hop over the water to Williamsburg to try them too.
To quote from their fun website..
What day is it?? All this cooking! AND eating. Jeesh! It’s Day 12 of Vegan MoFo 2013. In all honesty, I am loving this challenge. It is getting me to flex my organisational skills and my love of making lots of lists on scrappy bits of paper, and occasionally in my planner. It is also getting me out of any hummus eating cooking comfort zone I may slip into from time to time.
So, next up: to dessert we run.
These pots of yum are so healthy you could eat them for breakfast, too.
White processed sugar free, gluten free, soy free & vegan.
I’ve had dessert-in-a-jar envy for far too long, whilst drooling over other food blogs. It was a little victory for the bucket list making these. YES, it was on my bucket list.
Don’t be scared off by the 3 steps to this recipe. It looks like a lot to do but your blender whizzes it all up in minutes.
Raspberry Chia Jam
1 cup organic raspberries (frozen is ok but thaw a little first)
powdered xylitol or agave syrup to sweeten. The amount depends on the tartness of your raspberries. I used 1 tbs of agave.
squeeze of half a lemon, probably about 1/2 tsp (acts as a preservative)
Pop all the ingredients into a blender and then blend until smooth.
Mix with chia gel.
6 tbs almond flour
1/2 tbs gently melted coconut oil
1/4 tsp almond extract
good pinch of salt
in a bowl mix all the ingredients. The mix should stick together when pressed between your fingers. Put the ‘crust’ into your serving bowls or jars and press down. Pop in the fridge to set.
1/2 cup chopped courgette/zucchini (a bit weird but trust me, Russell James turned me on to this one and it works)
1/2 a chopped dessert apple (I love Braeburn)
7 tbs almond flour
1 tbs psyllium husk (makes it spongey)
2 tbs ground flax seeds
1 tsp quality vanilla extract
1/4 tsp pink salt
Mix all the ingredients until it become dough like, in a blender.
Vanilla Sugar Icing Drizzle
4 tbs powdered xylitol (so much healthier than sugar)
dash of vanilla extract
water to mix to a paste
Crust on the bottom. Jam is next. Spoon in that crimson loveliness. Gently drop the sponge on top. Drizzle with the sugar icing. Top off with toasted almond flakes.
lovely AND good for you. x
My recent trips to Buenos Aires, Mexico and the US have made me absent from the Secret Recipe Club for months. I’ve missed the SRC band of bakers!
Life, right now, is a bit..fluid. Though in the UK, I’m still not settled. I miss my kitchen. I’m living life from a suitcase. There seems too many things to do and think about and conjuring up new recipes has, involuntarily, been put on the back burner. The SRC is forcing me to focus. This is good! World Baking Day is making me very keen to get in the kitchen too. Time to bake!
I was assigned the blog of two business partners, Serena Ball and Deanna – Teaspoon Of Spice . The gals are registered dieticians who specialise in nutrition messaging, with a culinary focus. Serena is a bit of a cheese fan. She searches out Illinois cheese makers with her husband and four children. She encourages everyone to try a new recipe or flavour every week. (I wonder if they’ve tried aged tree nut cheese, like this one by Dr. Cow ?) Deanna stays inspired to be creative in the kitchen for her husband and young daughter.
I enjoyed poking around in their virtual recipe library whilst hunting for a dish to try for the Secret Recipe challenge. I was all set to make a vegan version of their Cucumber Avocado Soup with Moroccan Chickpeas and then I spotted their shortbread with rhubarb. It being so close to World Baking Day too, I couldn’t resist. Serena and Deanna both write of their fond memories of a childhood where rhubarb was grown by their fathers and was an oft used ingredient. I thought their Light Strawberry & Rhubarb Shortcake looked like it could become memorable for me too. The rhubarb is full of Vitamin C, Vitamin K and a great source of fibre. Their recipe is not vegan though, so I changed up the Original recipe. The fragrant, blushing strawberries brightened up a (typically) dull sky, English day. I made shortbread instead of shortcake as I wanted the juxtaposition of the silky fruit compote and the cool melt-in-your-mouth vanilla cream cheese to the firm snap of the buttery shortbread. Not only is it dairy free but it is gluten and sugar free too. I hope you enjoy it!
Part 2 of my delicous Xmas Recipes …(all dairy, meat, gluten, sugar and soy free).
I suggest Part 2 to be either an alternative to Part 1 or for Boxing Day. This is the day after Christmas the British call Boxing Day. I have no idea why? Perhaps, when telly first bounced into life, eons ago, when it was black and white, they may have shown boxing on the TV. Who knows? Someone does..but not me.
So, anyway, the is for that day…the day after. When we are all looking for something lighter to eat, stomachs still distended from the previous day of heavy feasting. This is what came to mind for me to make. It still holds a Christmas feeling, using traditional spices, cinnamon, orange and anise. You could of course ver from all this totally and put on a Middle Eastern feast or an Asian spread, but I think some flavours should be kept for Christmas. Otherwise, it becomes a time like any other. I love the smells that fill the house at this time of year and the heat given off by the oven, forever turned up a cooking something. Yes, today I’ve combined some raw foods, foods kept vibrant, fresh and full of nutrients but it all still mounts up to an, albeit, lighter meatless Christmas dinner. Our bodies thank us for it, we feel appreciative of the easing back on quantity and enjoy the flavours only Xmas can bring.
Sticky Glazed Vegan ‘Ham’ with Star anise and Onion & Rosemary Relish.
After looking at many recipes for Burmese Tofu (all the same) on the web, and reading about some long winded (inexplicable) processes used, I decided to wing it. It all seemed overly complicated to me. After I’d successfully made my own version, I then found the video below. Basically, Miagi and I seemed to be of the same mind, but I omitted the nutritional yeast and I poured the finished mix directly into an oiled pan and not into a tea towel (didn’t understand that part?). Make this 2-3 days ahead. It takes a little planning. But that is one of the elements that make Christmas…taking time (I know, easy for me to say…I don’t have 5 children under the age of ten and grandparents to deal with!).
Ok, now you’ve done that. The next step is this…THE GLAZE
Preheat the oven to 190 degrees
5 medjool dates
juice from 1/2 an orange + zest
2 Tbs coconut sugar
2 Tbs tamari
1 Tbs liquid smoke (if you don’t have then sub with 1/2 tsp smoked paprika or chipotle powder)
1 Tbs olive oil
1 Tbs mirin (or red wine vinegar)
1 tsp salt
grinding of fresh black pepper
10 star anise
Once the Burmese Tofu has set overnight then it is time to baste it. Gently turn it out into a larger baking try. Score the surface in a criss-cross pattern and with a pastry brush, glaze top and sides. Then stud the beautiful little star anise buttons into the criss-cross. Bake for 40 mins. Leave to cool for 30 mins before serving. The ‘crackling’ is sticky and delightfully sweet. Great with some left over Christmas sauces from Part 1 recipes here or take 10 minutes to cook up this fantastic onion sauce.
2 clove garlic
2 Tbs coconut sugar
2 Tbs red wine vinegar or red wine
2 Tbs fresh rosemary
2 Tbs dried onion (or onion powder)
1 Tbs mustard seeds
4 bay leaves
2 Tbs fresh lemon juice
3 Tbs olive oil
1/2 tsp salt
Grind the bay leaves, rosemary and dried onion
In a small food processor mince the shallots and garlic (or use a knife)
Pour the oil in a small pan and heat. Add the onions and garlic until fry for 2 mins. Stirring. Add the mustard seeds until the pop. Then add the ground spices, red wine vinegar and salt and simmer for 5 mins. Take off the heat. Add the lemon juice. Stir and then leave to cool. Pop it into a jar. Serve
with this gloriously fresh and crunchy….
Shaved Brussel Sprout & Cranberry Walnut Salad with a Dijon and Lemon dressing.
2 cups sprouts finely sliced
I’ve taken a recipe from my friend Russell James – (not) Sugar dusted Raw Mince Pies & cashew cream Joyously, rich and crowd pleasing. They take over the course of a day to make (if you are dehydrating them) but only minutes to prepare.
Well, I guess we’ve reached Christmas time AGAIN! Lordy, how did that happen?!
I started thinking about you. Whoa! hold on, I do think about you ALL the time but, I mean in a Christmassy kind of way. I want to give you stuff! Good STUFF! To indulge you but not be the ruination of all your hard work of eating healthy. So my eyes are
peeled (ooh, what a horrible saying) on the lookout for goodies.
I jumped up and down for joy when I saw these jolly bright packets of lusciousness! RAW CHOCOLATE – Free of Dairy, SUGAR FREE and SOY FREE……for children!!!! What an amazing idea! I know all raw chocolate can be eaten by kids but it usually feels kind of grown up. But BUTTONS! Wow!
I fell head-over-heals in love with the company when I read their ‘about our products’ page online. They are ethical and caring right down to the inks on their recycled cardboard packaging being made from dear old plants. As soon as I could I chatted with Kaycee, one of the founders of Mulu I loved her too! Kaycee is the wife of Ben. Ben is the chocolate champion who went all ‘Willy Wonka’ and decided to create the best raw chocolates he could imagine. When he did…he and Kaycee decided to make MULU available to all!
They had come up with their product, but had a heard time searching for a name that fitted their divine, dark creations. Until one day, when Kaycee was dreamily thumbing through an tatty old French dictionary and the word MOULU sparkled from the page. Her heart jumped. It translated to ‘powdered gold’. She knew it was the one. So, MULU was launched.
Not only are they running a successful company but they are also bringing up four small children. It was for them that Mulu Buttons were devised.
Now I want YOU to have the chance of your little ones (or yourself…hey, I’m no longer a kid and I’m diving in) to be tearing at these little packs of goodness. So they can indulge over Christmas and you don’t need to experience 2nd hand ‘sugar fallout’, and be happy in the knowledge that your little angels are experiencing the best, fun, RAW chocolate.
Also great for diabetics, vegans, weight watchers, chocolate connoisseurs, Santa…EVERYONE!
MULU Raw Chocolate buttons are handcrafted with natural, organic, ethically traded ingredients at low temperatures, free from dairy, refined cane sugar, soya & gluten and consciously packaged in biodegradable cellophane and recycled, recyclable card printed with plant based inks.
UK Mainland ONLY for this Giveaway loves. Sorry!