Who else gets excited when they can sneak veggies into their desserts? I like to make healthy choices most of the time, but I’m also not opposed to treats, like this nana-politan ice cream parfait I whipped up with my friend Brooklynne (@beetsbybrooke)!We got together to create a Galentine’s Day menu featuring beets! We made a divine heart beet pizza and salad for the main meal, and for dessert, we decided to go crazy and put beets in our banana ice cream too! Beets have a lovely sweetness that is truly marvelous. #beetcrush Continue reading
Lychee is one of my favorite southeast Asian fruits, second only to mangosteen. Its pink-white flesh is glossy, delicate and aromatic…the vibrant taste is absolutely unique. Think of a grape, but juicier, with smooth floral, rosy notes and pear undertones. Even comparing it to a grape is slightly insulting, because its freshness and flavor is on an entirely different level.
Clearly, lychee is my valentine this year. Lychee is also considered a lucky fruit in Chinese culture, symbolizing family abundance and harmony, so this dessert would be a fun fusion dish for Lunar New Year gatherings this weekend. Red and golden hues make a lucky color palette. Continue reading
I’m finally getting around to editing all my food photos from my travels this summer!
In early June, my sister Anna and I went to Portland with our friend Kathy Vo (pictured above on the top left), on a mission to taste all the mouth-watering vegan food and see the gorgeous sights. Here are the tasty highlights of our adventures (basically almost everything we tried). My absolute favorites are in bold.
After being up since 4 am C.S.T. to catch our flight and experiencing flight delays, my sister and I arrived in Portland way past lunchtime. We were feeling delirious with hunger. After checking in at our Airbnb with Kathy V., we headed straight to the food trucks at Mississippi Marketplace. We were joined by my friend Elaina from high school (pictured above on the bottom left)!
Monday blues? Chase them away with some nice cream!
Chocolate bark is one of my favorite things to make for the holidays! In the past, I have often sprinkled crushed candy canes on top of my chocolate bark, but I’ve been wanting to use healthier toppings. I’ve also been inspired by this healthy chocolate base without refined sugars!
I immediately thought of pomegranates and pistachios for toppings–the colors are perfect for Christmas and they go well with chocolate!
Pomegranates are loaded with Vitamin C, can help your body fight cancer, and improve your metabolism! Pistachios are packed with nutrients, fiber and healthy fats, plus they’re rich in cancer-fighting vitamin E.
Not only are these ingredients gorgeous, they are rich in immune-boosting antioxidants, minerals and vitamins! Why would I not want to sprinkle my chocolate with them? Superfoods > crushed candy. 🙂
The resulting bark was beautiful in both appearance and taste–silky-smooth, rich chocolate, accompanied by refreshing bursts of juicy, tart pomegranate arils, and finally, a nice crunch from the pistachios! I was amazed at the contrast and harmony of it all. Love! Continue reading
Simple cakes are beautiful.
For my sister’s birthday earlier this week, I wanted to make an elegant dessert without any frills or too much frosting. I had my mind set on an indulgent slice of cake with a dollop of whipped cream and freshly sliced fruit–a lovely treat with just the essentials.
I think it’s beautiful in a relaxed way, perfect for a loved one’s birthday!
Essential Birthday Cake
(makes 4 servings)
Active prep time: 1 hour
Wait time: Overnight
What you’ll need:
- Some cake // I halved this recipe from Hampton Creek. Just Mayo makes a beautifully moist and rich chocolate cake!
- Something creamy // Oh She Glows has a SPLENDID tutorial for an amazing coconut whipped cream.
- Caramel, for drizzling // Make your own or buy some from Whole Foods! I used Hey Boo’s coconut caramel to save time. This part is optional–I just wanted to have something extra special for my sister’s birthday!
- Fresh fruit // I used strawberries!
- On the night before // Bake the cake, and let it cool overnight, covered with moist paper towels. Chill a can of full-fat coconut milk in the fridge.
- The next day // Make the coconut whipped cream. Serve cake slices with a spoonful of coconut whipped cream, fresh fruit, and a drizzle of coconut caramel.
Enjoy!! My sister loved it with her birthday brunch! 🙂 I also made strawberry pasta this week…recipe coming soon!