* updated from February 2012 Hello blissful beings! If you remember back in the day in 2012 I had a yearly theme for my blog where I shared amazing recipes and showed you how to use all kinds of cookware. Do you remember the Cooking Tool of the Month series!? I’ve decided to update my…
April Cooking By Color – Red Tofu scramble is probably one of my favorite foods. It’s so easy to whip up and so versatile in the way you change up the spices and the veggies inside. When I moved back home to cook for my dad, one of the first things I made for him…
March Cooking By Color – Orange I’m kind of in love with kabocha squash. I first learned about this hard-skinned squash in culinary school. Since macrobiotics is heavily influenced by Japanese foods we cooked kabocha in a number of different ways. Fried, steamed, pureed in soups, made into desserts, you name it. It’s naturally sweet…
I always try to batch cook grains so I have some sitting in the fridge for times when I wake up and want to make a breakfast porridge. Quinoa is awesome for that and has a ton of protein. I do this with brown rice too (and sometimes I mix grains)! Now that it's cold…
As Blissful Bites makes it’s way into the world tomorrow I’d like to share one of my favorite recipes from the book, the Coconut Bliss Granola Parfait. I’ve never been keen on buying granola from the store because it’s always full of sugar and oil. So I came up with my own version that is…
Hey everyone! How was your weekend? We’ve had so many vegan events going on the last 5 weeks I’ve been here that J and I decided to take a break and just spend some quality time together (and we missed a vegan boat party that was supposedly off the hook but oh well!). Saturday we…