Oi there, it’s weekend time! And better yet, it’s the LAST Friday of the month! That means it’s time for our Monday Monthly Mission roundup. This month you read all about my mission with the Master Cleanse, which I summarized here. For those of you who participated, how did it go? Did anyone do a modified cleanse, like a raw trial or a meat-free week? What did you learn from your experience?

I had a healthy and fruitful cleanse, but I sure am glad it’s over! If you’re late to the game, don’t sweat it! Just check out the links above, or scout the food page under ‘Foodstyles’ for everything I’ve posted on cleansing. Remember, it’s never too late to BONZAI!

Have you have a good week? I did! What about you – what has made you smile recently?

This is your space for comments, critiques, thoughts, support, and suggestions. So what’s been on your mind? What do you want to see more of? (the food? the fashion? the farm?) What are YOU interested in? The Feedback Forum will be hanging out here at the top of the page all weekend, so if you have an idea or a question or you just want to introduce yourself and say ‘Oi!’, this is the place to do it.

And as always, have the most wonderful weekend!

So darling, aren’t they? I just love fresh-cut flowers, and how they seem to enchant any room they inhabit. Even a few stems of a single style, in an old salsa jar, and it’s instant cheer. And the source shouldn’t matter, right? Even if it’s . . .

. . . my bok choi!??

Yup, those are some bok choi buds that are gracing my table. Well why not?! We’ve had some real heat in the past few days, and my confused cool-weather babies just bolted. They panicked, and the poor little guys shot flowers out over night!

But I don’t mind. Now I get to gobble down greens as fast as I can (oh darn!), and I’ve got lovely little buttercup-colored flowers to fill the house, and I’ll have some precious real estate opening up in the garden. With all my seedlings in full spring swing, a little more space is just what I need.

But don’t tell my house guests they’re staring at salad flowers!

A lot of people ask me for easy vegan recipes, because they want to eat better but feel that they don’t have the means or the know-how. But it ain’t about all that!

Firstly, eating vegan is almost always cheaper. That animal stuff is expensive! This isn’t a financial obstacle, it’s a misunderstanding of options. So here, I’m aiming to get you thinking outside of the SAD (standard American diet) box.

So without further ado, let me introduce you to the most dynamic dip, and your new best culinary companion: the incredible, the unparalleled, hummus!

You’ve probably tasted this splendid spread, and perhaps you’ve even made it (1 can chickpeas, add tahini + EVOO + garlic + lemon juice + spices, then blend). You probably know that it’s full of nutrients, low in fat, high in protein, and easily altered to suit your every edible whim. But have you truly explored its endless versatility? Here are a few of my favorite applications:

Sandwich   Don’t leave the great garbanzo for carrot sticks and crackers. Stick it in a sandwich in lieu of meat or cheese! Flavorful and filling, this schmear is sure to shine. I usually layer avocado, tomato, and cucumbers for a simple Mediterranean flavor. It’s also great with kalamata olives + roasted peppers + spinach, or sprouts + shredded carrots + black olives, or hot green chiles + vegan cream cheese, or . . . well, you get the idea! Try it on toast or wrap it up in a whole wheat tortilla, or fill a cabbage cup for a gluten-free creation. It’s simply divine, and different every time!

Quality bread, like fresh baked no-knead, is key!

Quesadilla   This is hands-down one of Damian’s favorite dinners, totally simple and scrumptious. Cook it in a skillet just like the dairy version, but replace the cheese with blended chickpeas! Dress it up Mexican, Mediterranean, or however suits your fancy. We like ours with with bell peppers, black beans, olives, and salsa. They’re also great with grilled veggies, or fresh garden greens like parsley and cilantro. If you’re eating gluten-free, just substitute corn tortillas!

Easy green olive and green pepper quesadilla.

Pizza   Last but not least, one of my favorite creations. Unpretentious and nostalgic, pizza is just about as fun as food gets.  Once more the hummus fills in for cheese, and from there your pizza is all up to you. Top it with whatever excites you, from fresh or grilled veggies, to red sauce or pesto or olive oil, to exotic additions like thai cilantro or hawaiian pineapple. 100% unique, 100% awesome!

Simple pizza margherita with whole-clove garlic and fresh Italian basil.

Healthy, hearty, and utterly heavenly, hummus has it all! So now tell me, what’s your favorite creative way to feast on this most flexible food?

Itty Bitty Bonzai is a collection of tiny tips and tricks for living a life more mindful. Small actions, collectively and compounded, become a powerful force of change.

#7   How green is your hygiene regime? Specifically, what’s washing those pretty veg*n chompers?  No, I don’t mean the homemade baking soda scrub (although we’ll be covering that soon!) – I mean the toothbrush itself.

Uh-oh, it’s probably plastic, right? Well lucky for conscientious consumers, there’s a few progressive products out there to take your pearly whites to a whole new shade of green!

I use Preserve, available online as well as nationwide at Trader Joe’s. Each brush comes with a small postmarked pouch, so that when it’s worn out you can mail it back to the company. They recycle old brushes into brand new tools. So cool!

But you want a mechanical model? Radius has you covered. Their Intelligent electric toothbrush has a replaceable head, and they’ll even help you dispose of the batteries.

And don’t forget, those old brushes make great additions to your DIY cleaning kit! 

BONZAI!

My Dearests! Here it is, we’ve reached the 100th post on Bonzai Aphrodite!

Just shy of 4 months into this project, I want to take this opportunity to express my extreme gratitude for all of you. For the overwhelming support I’ve received, for the endless enthusiasm you’ve all shown, and mostly for the inspiration you guys give me every day. You are an incredible group of people!  THANK YOU!!!

So let’s all raise glasses and toast, to many hundreds more! Sending lots of love and *chicken kisses* from HQ!