Califa Barista Blend Oat Milk

Image of an iced latte made with Califa Barista Blend Oat MilkAdd a little love to your latte.
Califa Barista Blend Oat Milk froths, foams, and steams perfectly, just like regular milk, for all your coffee creations. Or simply stir into hot or iced coffee. It blends beautifully without dairy, soy, or gluten. Just smooth and creamy plant-based goodness. Read more…

Zucchini with Chickpeas and Peanuts

Image of a bowl of Zucchini with Chickpeas and PeanutsLotsa Squash
If you have a zucchini plant in your backyard, chances are you are running out of ideas for how to use your bounty. In my house, we are partial to this Zucchini Bread recipe from The New York Times. It’s ridiculously good. The problem is we can’t go around eating nothing but cake—much to the disappointment of our inner ten-year-old.

There are plenty of non-baked good ways of using your zucchini. You could spiral it and use it like pasta, or you could pickle it for a new twist on a summer favorite. Mediterranean cuisine is an excellent place to look for zucchini recipes. Yotam Ottolenghi has some really tasty ideas in his collection of books and/or online.

I found the recipe for Zucchini with Chickpeas and Peanuts on The New York Times website. I can’t quite call it Mediterranean cuisine—though the flavors and ingredients would suggest that it is.

I have modified it to my own tastes in that I like a little bit more cumin and I felt it needed a little garlic. Also, the original called for Sumac. I prefer to use Za’atar which has Sumac in it as well as other warming spices.

Zucchini with Chickpeas and Peanuts Recipe
Yields 4 servings
Adapted from The New York Times Cooking 
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Mr. Dewie’s Chocolate Orange Chip

Bowl of Mr. Dewie's Chocolate Orange ChipIf you are looking for a non-dairy frozen dessert, Mr. Dewie’s Chocolate Orange Chip is exceptional. The texture and consistency are smooth and the flavors are well-balanced, delicious, and never overly sweet. This might be the best vegan ice cream we have tasted—and it’s not just Read more…

Blueberry Mojito Popsicles

Photo of Blueberry Mojito Popsicles against a dark backgroundCocktail On A Stick
I am not a big popsicle fan. I mean, I like them. I will eat them. But, I won’t seek them out the way the rest of my family does. However, there are some days in the summer when a popsicle hits just right. And, sometimes those popsicles are more than what they seem.

I like my drinks cold—arctic cold. Water, coffee, sodas, no matter what it is, if I am drinking it, there is a lot of ice. So, it makes sense that when I came across the cocktail popsicle, it was love at first sight.

The downside is that they don’t pack the same punch as a regular cocktail—mainly because you have to dial the booze back a bit to get them to freeze. Bonus, you can enjoy more than one without getting too sloppy!

There are a number of good possibilities out there. I like this recipe for Blueberry Mojito Popsicles ‘cause it’s pretty. But, an easy vodka lemonade is always a good idea. Play around with it a bit. A good rule of thumb is a 1:5 ratio of alcohol to juice, puree, or whatever mixture you’re using. Read more…