However. A few months ago I received an email from a representative at Juice Beauty, asking if I’d like to sample some of their line. And where I would usually shoot back a polite “no thanks!”, this time I had to pause. Because here’s the thing: I don’t know if it’s from becoming a mother, or turning thirty, or just the dry air up here in the Pacific Northwest. Maybe it’s all three. Maybe it’s because I’m such a stress case. (Ha!) But whatever the cause, the results are clear: my face could use a little lovin’.

OKAY SO HERE’S THE THING! I know that “laugh lines are love tracks” and all that happy hippy jazz. I know that “natural is beautiful” and that the hypocritical patriarchy teaches us that men will blossom with age while women will wither, and I’m not supposed to care about my fine lines and impending wrinkles and Oh, Oh! how vain I must be.

But whatevs. We only get a few precious trips around the sun, and I’m all about maximizing pleasure on mine. Because feeling like I look good* makes me feel good, and confidence allows me to have more fun. Period. (*my definition of good, mind you, not anybody else’s)

And that was good enough for me. I said yes.

[source]

Juice Beauty

Part of maximizing pleasure, for me at least, is feeling like I’m making positive choices and doing my best to work towards a better world. Cheesy, I know, but it’s absolutely inseparable from who I am (believe me, I wish I could turn it off – that’s probably a whole other post – another time!) So even in the pursuit of vanity, it was important that I keep in accordance with my ethics.

Juice Beauty was borne out of necessity, when the founder became pregnant and couldn’t find any products that both a) met her high standards of quality, and b) actually worked. So she did it herself. Yay DIY! You can read the whole story here.

The company offers a range of products, targeting everything from oily skin to dry skin, to sensitive skin care and sunscreens. They also have a makeup line which I’m dying to try! (2012 will be the year I actually make an effort with makeup – again, another post!)

And for me? This is an excerpt from the email I sent to Shankar, their Managing Director, after he contacted me:

“I’m especially interested in “wrinkle” creams/facial care/anti-aging face products, that sort of stuff. On my blog I promote living as naturally as possible, so I tend to just skip most beauty products entirely – shampoo, conditioner, body lotion, etc. I don’t use that stuff at all, so I wouldn’t feel right reviewing it.

I haven’t used any products on my face or body in about a year. My body is fine, and my skin seems hydrated and happy. But I feel like my face is sort of dry and showing a bit of age. I used to use eye creams and stuff, back in my “chemical cosmetic” days, and unfortunately, they worked! Now, I want something like that – something that can give the same results but that I can feel good about rubbing into my skin every day.”

And this is what he sent me:



The Stem Cellular Repair kit, which includes Booster Serum, Repair Moisturizer, and Repair Eye Treatment.

I used this system daily until it was gone, and all I have to say is: THIS STUFF IS AWESOME. In the middle of winter (dry air, no sun), in the middle of the holidays (lots of sugar and processed foods), my skin looked amazing. It looked the kind of amazing that it looks like after a few weeks of all-raw in the middle of summer. Over Christmas, Damian’s grandma kept telling me “You look positively radiant!” and “You’re complexion is just amazing!” and “I just can’t get over how incredible your skin looks!”. Like, over and over. And people have been saying that to me a lot lately.

Dudes, if that’s not a testimonial then I don’t know what is.

The only sad part is that I ran out a few weeks ago and now my skin has slipped back into its standard winter slump. I need to re-up. Oh Juice Beauty, I miss you so!

~~~

There are a few downsides I should mention if I’m going to give a well-rounded review. Cons:

1. The scent is very strong, so much so that the first time I used the product, right before bed, it actually interfered with me getting to sleep. It’s not a bad smell necessarily (sort of lemony), it’s just very strong and I found it a bit cloying. To be fair, I hadn’t had a scented product on my face in a LONG time, so that may have had something to do with it. Regardless, I just switched to using the products in the morning instead. I got used to the smell pretty quickly; problem solved.

2. This stuff ain’t cheap. And the portions are pretty small. For something that’s SO healthful and works SO well, I understand why it costs a lot and I do think it’s worth it. Still, many of us live on tight budgets so I thought it was an important point to mention. This stuff is amazing but it’s not exactly budget-friendly.

~~~

All in all, I adore Juice Beauty and consider myself a convert. I’m thrilled to have an anti-aging cream that does its job, but that doesn’t rely on nasty toxic ingredients. As far as I’m concerned that’s a dream come true!

EDIT!
After posting this review, and with so much interest in the comments, I recieved this email from Lauren over at Juice Beauty:

“Please share with your readers that they will receive a free full-size Organic Facial Moisture Concentrate + Free Shipping for orders $30 or more with promo code BONZAI

Promo will be valid only through the end of January!”

Wahoo! I’ll definitely be taking advantage of this generous offer (birthday present to myself, w00t!), and I hope you guys enjoy it too! Also please know, I don’t get any commission for this, or anything shady like that. I just really dig this company and I’m happy to have found something natural that WORKS, and I want to share the love.

But here’s the hard part: how can I truly convey the amazingness of this book? Because if you’re like me, maybe you’re used to “healthy” deserts and maybe you’re familiar with raw foods, and maybe you know that things can taste totally wonderful and fantastic in their own right, but maybe not *actually* like the thing they’re supposed to be modeled after. Do you know what I mean? Maybe?

Like, a raw burger is great and a raw taco is delicious, but . . . you’re not fooling anyone, really. Y know?

Except, then there are these cupcakes. THESE CUPCAKES! And I know you’re like, “But really, cupcakes? No way, of all the things that wouldn’t work raw, there’s just no way . . . ” And friends, I know. Except, YES!

Miniature lemon cupcakes with raspberry jam and lemon cream frosting.

Let me tell you about my friend Katie. She’s a foodie just like me, and we often share our treats and test recipes with one another. A few weeks back she came over for a walk, and as she left I gave her a couple of raw lemon poppyseed cupcakes I’d whipped up.

A few hours later I got a text: “OMG Those cupcakes are amazing!” The next day, she ordered the book, and the next time I saw her she brought some mini cupcakes of her own (pictured above). She’s made multiple recipes from the book and everybody she gives them to just can’t believe that they’re raw. They ALWAYS get rave reviews.

And of course, I’ve had just the same experience.

Blueberry cupcakes with cinnamon crumble, a huge hit at a toddler b-day party.

Guys, this book is seriously fantastic. It’s colorful and adorable and obviously crafted with love. It boasts 25 fun and creative cupcake recipes – everything from the classic chocolate chip cupcakes with chocolate frosting, to the exotic vanilla orange cupcakes with goji cream frosting. No dehydrator required! Everything I’ve tried has been spot on. And of course, it’s all gluten-free, dairy-free, and vegan!

Natalia is a great writer and is nice enough to include a thorough introduction, with kitchen tips and a shopping list. Every single recipe includes a gorgeous photo, and if I’m going to be perfectly honest, I’d say the investment is worth it for the food porn alone! But best of all, Natalia is a wonderful woman who is forging her own path, following her own truth, and doing things her own way. She is self published and self funded and incredibly inspiring. I’ve had the pleasure of spending time with her on more than one occasion, and I’m always left wishing I could pick her brain just a little bit longer.

In other words, she’s super rad and deserves your support!

Dark chocolate mimi cupcakes with chocolate almond frosting. My favorites!

Cupcake Heaven would make an awesome gift for any aspiring raw foodist or health-conscious chef. You can buy it on Amazon or directly through Natalia’s site (ebook available). I just can’t recommend it enough, and I’m sure you’ll love it too.

Anyone out there tried these recipes? I’d love to hear from you!

Featuring:

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• Measures 16″W x 15.5″H, with 22″ straps.
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• Did I mention they are heeeeell of cute??!

The holidays are just around the corner, and a green grocery tote makes an awesome gift for just about anyone! This is a limited addition item, and shipping begins December 5th. Bags will ship every Monday thereafter.

Order Now!

Long-time Bonzai readers have probably noticed that I don’t do a whole lot of reviews around here. There’s a few reasons for this, like that I’m really super duper selective about the products that I use, and that in general I don’t want Bonzai to center around consumerism, and most of all, that I only have a limited amount of time and energy to devote to blogging, so I prefer to focus on my own material. But that being said, I’m not totally opposed to reviews! We all use (and need to use!) products, and as I’ve expressed time and time again, I firmly believe that PRO-cott is as powerful a form of activism as BOYcott.

So anyways, I get lots and lots of emails asking me to try out lots and lots of products, and most of them I just kindly decline. But a few weeks back I received an note from LightLife, makers of Smart Dogs and Tofu Pups, various chik’ns and bacons and burgers (all vegetarian, not all vegan), and a gourmet line of organic tempeh. I usually pass on the processed plant meats, but this particular email gave me pause . . .

Organic tempeh, you say?

Tempeh is my all-time favorite soy product, just pressed and fermented soybeans. This means it’s a “whole” food (minimally processed), and it’s got those good bacteria I love (probiotic power!) And of course, the flavor is totally unique. I couldn’t resist the siren song of this super-healthy, super delicious treat. I emailed back with an enthusiastic “Yes! I would love to try your tempeh!”



Well, at some point some wires must have gotten crossed. They are wires, after all, and so they’re prone to doing that. The box that I ended up with did in fact contain some tempeh . . . as well as some vegan sausage . . . and some non-vegan chick’n. Ah well. The chick’n went to a vegetarian friend, and the sausage got stashed in the fridge.

So yes, it’s true that I don’t eat many “omni sub” products any more, but that’s mostly just my own preference. Damian enjoys them, and I certainly recognize the important role they can play in certain situations. I’m thinking about a recent comment from longtime Bonzai reader Melisa, who said:

“Going vegan. FINALLY. Could have done it a LOT sooner if I’d only admitted to myself that the key is MASSIVE AMOUNTS OF VEGAN JUNK FOOD. Eventually, I’ll move to a healthier diet, but allowing myself to eat as many pumpkin oatmeal cookies as I want has made this transition possible.”

First of all, congratulations Melisa! And secondly, thanks for bringing up such a great point. The truth is, when I first when vegan I *also* ate a lot of the pre-made products. They’re fun and new and exciting, and they can also provide that familiar feeling you might be needing to stay on the ol’ veg wagon. One of my favorite blogs, The Vegan RD, has an interesting article relating to this: Healthy Vegan Diets Can Include Meat Analogues

So, anyway, Hi! Tangent! Nice to meet you! Was I supposed to be reviewing food here? Okay, you get my point, moving on . . .




Gimme Lean Ground Sausage

I’d actually tried this product before – years ago when we were working on The Vegan Cheese Report, we used it to make some truly incredible Vegan McMuffins. On of my biggest complaints about most veg meats is that they don’t use enough fat, and it ruins the authenticity. Animal products have FAT, and it makes for a rich flavor that a lot of the alternatives are lacking. So here’s the thing: apparently this sausage is completely fat-free. BUT, I only just found that out when I went to check on the fat content, because I was certain from the taste that this was a high-fat product. In case that sounds convoluted or unclear, that’s is a good thing. The flavor is savory and full-bodied and perfectly sausage-y.


But this time around, the sausage sat in my fridge for weeks (that’s another benefit of plant meats over animal meats, ha!), as I waited for an opportunity to arise. And then one day, it did. Hello in-laws!

I brought this sausage along when we went to visit Damian’s parents. They’re omni but they’re very open-minded, always interested in trying my strange concoctions. So I whipped this out for Sunday brunch, which was a delightful spread of fruit and homemade gluten-free biscuits. And of course, the sausage.

Omni approved! And a great reminder to me, that plant meats definitely have their place. Still . . . I think I’ll mostly stick to tempeh.

BBQ tempeh on a cool ranch and avocado salad. This was so good I’m seriously drooling all over my keyboard just remembering it.

Organic Tempeh

LightLife offers a variety of tempeh “styles”, including flax, garden veggie, soy, three-grain, and wild rice. They’re all quite similar, with that nutty, earthy tempeh flavor, that certain “je ne sais quoi” that results from fabulous fermentation and makes tempeh so damn special. I love it because it’s a bit firmer than tofu, so it holds together well in recipes. This time I cubed, marinated, and grilled it, but it’s also great in stir fry or as a “ground meat” in chili or tacos. Really, tempeh is super versatile and I adore it!

As with any soy product, buying organic is really important, which is why the LightLife stuff is so awesome. If you don’t have access to LightLife anywhere in your town, but you do have a Trader Joe’s, I’m almost certain the TJ’s “house brand” tempeh is actually the LightLife three-grain variety. So give that a try! (I’m really just totally guessing here, I have no “insider knowledge” or anything, but I know TJ’s buys their house brand products from popular, established companies, and the shape/style/flavor is the same, so it makes sense)




Smoky Tempeh Strips

This was a product that was new to me, and, um, I APPROVE. It’s basically a bacon sub, all sweet and savory and smokey and full of amazing deliciousness. But I love it because it’s not actually trying to be bacon – it’s just trying to hit the same spot. And it does! But it does so with it’s own awesome tempeh undertones, an earthy base that’s so hearty and grounding. Yeah, I love this product, and I’ll definitely buy it again. Damian, who is not a huge tempeh fan, loved this as well, which I consider a major win. Yay!


So what are your thoughts on tempeh – yay or nay?

Have you tried any of the LightLife products? What do you think?

What a weekend! And what an experience. This was my 3rd visit to VegFest, and I can still remember my very first, as a relative novice (just over a year into my veganism) – and secretly pregnant! Flash forward just 2 short years, and I find myself at VegFest once again, but this time selling and signing books! Life is such an amazing adventure, no?

Veg babies represent! Ain’t he a cutie?

This year’s festival saw the highest attendance ever, and spanned 2 full days. I was there for both of them: Saturday, with Waits along for the ride (Damian was away for work all day), and Sunday, sans baby and tabling for The Vegan Pregnancy Survival Guide at the Herbivore booth.



Saturday
Saturday was my day to play, and Waits and I took the exhibit hall by storm. As always, the product representation was impressive, and included:

Amy’s Kitchen
Back to the Roots
The Better Bean Company
Blossom Vinegars
Blossoming Lotus
Bob’s Red Mill Natural Foods
Book Publishing Company
Butler’s Soy Curls
Chicago Soydairy
Dave’s Killer Bread
Dr. Kracker
Earth Balance
Earthly Gourmet
ECOlunchboxes
Equal Exchange
Flamous Brands’ Falafel Chips
Food Fight! Grocery
Food For Life
Foods Alive
Garden Protein International
GladRags
Green Wok
Herbivore Clothing
Living Harvest Foods
Mama Nano’s
Mary’s Gone Crackers
Masterpeace Hemp
Oregon Ice Works
Papa G’s Vegan Organic’s
Petunia’s Pies & Pastries
Prasad
Solstice Bars
So Delicious Dairy Free
Steve Meyerowitz, Sproutman®
Sweet Lemon Vegan Bistro
Theo Chocolate
Toby’s Family Foods
Turtle Island Foods
Upton’s Naturals
V-dog Food
Vega
Vegan Body Building
Vege Thai
VegNews Magazine
Vitacrisp Crackers
Vitamix
Wilderness Poets



However, some prominent players (and some my favorites!) from past years were conspicuously missing. I’m looking at you, Field Roast, Wayfare, Luna and Larry’s, SunWarrior, Gardenburger, Bragg Live Food, Galaxy Nutritional, and many others. What happened guys??!

In the morning we ran into a friend, and Waits commandeered her stroller (we don’t own one so he totally thinks they’re just the greatest toys ever).

. . . and he stole a kiss from this lovely little lady. Casanova!

The food scene definitely follows trends, and the vegan niche is no different. If 2009 was the year of ice cream, and 2010 was the year of cheese, then I’d have to dub 2011 the year of . . . fish? There were actually a few new faux fish products, none of which I was able to try (gluten). But Damian dropped by on Sunday for a while, and was able to sample them. He gave one of them an enthusiastic two-thumbs-down, but another had him interested and wishing he’d gotten a second taste. Personally, fish is not something I miss at all, except for tuna salad sammies and there’s plenty of recipes for mock tuna that satisfy me quite nicely.

To be totally honest, I was a bit disappointed that there wasn’t more in the way of “revolutionary new products.” Okay, so maybe I’ve just been spoiled, with coconut ice cream swooping in and changing everything a few years back, and then vegan cheese taking a giant leap forward with last year’s Daiya and Wayfare and the Teese reformulation. This time around, I was hoping for something fun and fresh to really knock my socks off.


And those guys ^^^ are the only ones who really delivered on that hope. But boy, did they ever! Sorta Sausage is literally exactly what I’ve been waiting for. Because soy is getting demonized from all sides, and gluten intolerance is on the rise (Waits seems to be sensitive to it, which means I can’t eat gluten anymore, either!), and those are the two single sources of almost all faux meat products. But, BUT, there are so many other options out there! If Daiya can make cheese out of tapioca, and Wayfare can create a nacho spread from oatmeal (yes!), then surely the industry can come up with a gluten-free, soy-free plant-based protein!

I’ve had my sights set on hemp for a few years now, and finally, finally someone came through. Sorta Sausage makes a burger patty and a breakfast patty, both from a hemp/polenta blend, and both absolutely delicious. These are beautifully spiced, toothsome and hearty, and much to Damian’s delight, they had nary a hint of that “hemp-y” aftertaste (I’ve grown to dislike that flavor as well, so I was thrilled that it was absent). This is my top pick for best new product, hands down. Has anyone else out there tried them??!



The kids area was a nice relief, though it was mostly geared towards older tykes. It sure would have been nice to have an enclosed play area for the younger ones. However, props to the “life-sized” unicorn with a person inside and robotic parts (I think?) which was pretty spectacular. Alas, Waits was afraid of it!

So all in all the first day was a lot of fun. I kept running into all my friends, I reconnected with a bunch of VVC-ers, I got to meet a few Bonzai readers (!!!), I hung out with my favorite little man all day, and of course, I ate a ton of yummy food (Tempt hemp ice cream bars in coffee cream swirl! The glory and the goodness that is the soy curl of wonder! Oregon Ice Works handcrafted gelato and sorbetto!). Yeah, it was a good day.



Sunday
On Sunday Damian was on baby duty, and I returned to the convention center flying solo. My day was off to a rough start, however, when I was told that I would have to purchase an entirely new ticket in order to re-enter the exhibit hall. What what?? This was really surprising to me and to be totally honest, it kinda pissed me off. Ha! I’m by no means a stingy gal, in fact I specifically hadn’t printed out the online coupon because I’d rather pay full price and help fund an organization that I support. But, I thought that ticket was good for the whole shebang! Paying double, in my opinion, made the price tag simply too high. Especially since, hate to say it, but inside the exhibit hall (ie, aside form the speakers and demos going on) the second day was nothing compared to the first. I feel bad for people who only attended on Sunday, because booths kept running out of samples, and a number of them just closed up early and left! So VegFest organizers, if you are reading this, I adore your event and this amazing community, but there were definitely some issues this year! Just my constructive criticism.

Salad rolls and yellow curry and brown rice from VegeThai restaurant. With peanut sauce, sweet sauce, and sriracha of course!

I was starving by the time I got inside, so I hurried over to the food-for-sale area and grabbed some Thai food. After my belly was full and happy, I was ready to sign some books. And oh maaaaan, it was so fun! And SO STRANGE! In the first book I signed, I think I wrote something like, “yay, my first!” or some equally dorky sentiment. Such a trip!



Over the course of the day I talked to so many people, met so many pregnant ladies and veggie mommas, heard so many stories and commiserated with so many women. This experience meant so much to me. I was saddened (though totally sympathetic) to hear the same story from so many – that they had started their pregnancies vegan, but had been pressured from concerned family members and misinformed doctors, until they found themselves so full of doubt that they finally caved and started eating animals again. My heart goes out to these women and I am just so, so grateful that good information will now be available for others, in the future. I’m honored to be a part of making that possible, more than I could ever express.

To the ladies I spoke with: Thank You! You are all mama rockstars and I loved meeting every one of you!

The view from behind the herbivore table – I loved helping out!

And this was the booth right across the way from us. SO CUTE!

I had a blast hanging out in Herbivore’s corner, right next to Food Fight! and their dangerous supply of Go Max Go candy bars. We pretty much just goofed off all day, and talked to nice people, and ate lots of yummy crap. For a work-from-home recluse like myself, it was really fun to get a taste of the ol’ super-social retail thing. And of course, the fact that all the Herbivore/Food Fight! folks are super awesome doesn’t hurt either.

Me and Miss Michelle Herbivore, at the end of a looooong day. (it was freezing so I bought the new turquoise sweatshirt – um, SO SOFT! I think I found my fall uniform!)

By 5:15 on Sunday evening, vendors were packing up shop and the last of the stragglers were filtering out. I bid my adieu and happily returned to my little family. Goodbye VegFest! See you next year!

A few years back coconut water hit the scene with a big splash (oh HA right?!), and propelled coconut further into the mainstream. As America has warmed to this amazing tropical fruit, new and exciting products have been hitting the shelves. And I recently had the opportunity to sample a number of these products, gifted to me by an awesome little company called Coconut Secret.

So here’s the deal: I love these products. LOVE THEM! They are all vegan, gluten-free, and RAW! As a collection, the entire line offers unique flavors and textures that open up an entirely new world of raw (and non-raw) cooking techniques. For example, I never dreamed a raw pastry crust could be so buttery-flakey until I stumbled onto coconut flour. And that’s just the beginning!

~~~

But before we jump into reviewing each product individually, I do have one single criticism. Perhaps it’s just my personal preference, but I was quite put off by the manner in which some of the products are presented on the website. Namely, via bashing their [perceived] competitors. I just don’t think it’s necessary (or savvy) to attack an ancient health tonic like apple cider vinegar, and I feel like there’s a way of highlighting the product’s “selling points” in a less aggressive way. And maybe that’s the problem – it feels like selling, and it made me feel sold to, and that makes me skeptical and distrustful. I don’t want to hear that apple cider vinegar is actually bad for me because, well, I know that’s just. not. true. Or the odd implication that if you manually add a culturing agent when ferment a food, that it’s somehow inferior to a “naturally aged” product. What??! And I understand that agave is contentious, but you know what? Mercola is a snake oil salesman who’s even more contentious than agave! And soy – oh god. Don’t get me started. Look, I avoid it for the most part and I’m no soy proponent, not by a long shot. But the ridiculous old “soy-formula-is-like-babies-on-birth-control” line is essentially the equivalent of “soy will make your son gay.” (veiled homophobia?) It’s ludicrous and it’s just sort of weird but most of all, it’s NOT a conclusion that’s supported by the science.

All that’s to say, the whole “on the attack” marketing approach is just not my cup of tea. I’d rather just hear why YOUR product rocks, yeah?
/end rant

~~~

Alrighty! So on to the reviews. Venting aside, please remember – I adore these products. Get ready for a rave!




Coconut Flour
Coconut flour changed my life. No joke.

This all-raw, gluten-free flour is high in fiber, is unbleached/unrefined, and of course, it’s organic. And it’s just amazing. It’s got a totally unique flavor (just a little bit sweet, not very “coconut-y” at all), and a powdery texture that will work in a recipe much like traditional flour. You can use it in baking or as a thickener in sauces or smoothies. But where it’s really changed my life, is in my raw diet.

Exhibit A

And that’s just the tip of the iceberg! From sweet treats to savory pastry and everything in between, coconut four is totally revolutionizing the way that people approach uncooking. Recently, I even got my paws on a brand new uncookbook, all about raw cupcakes, that’s pretty much centered around coconut flour. SERIOUSLY GAME-CHANGING.


Coconut Crystals
This is another product that’s totally changed my kitchen. Coconut crystals taste almost identicle to brown sugar, except of course that they’re RAW, organic, unrefined, and low glycemic. Hooray!

No blood sugar spike, and it’s a good thing too, because my absolute favorite dessert in the world is a frozen banana cut into slices, with raw almond butter, dunked in coconut crystals . . . which I usually eat very late at night. But it doesn’t keep me up, because coconut crystals have a glycemic index of 35!

You can use coconut crystals in traditional baking, like I did in this cherry crisp, or you can keep it nice and raw. Brown sugar is such a distinct flavor, and having access to it in raw form opens up so many amazing new possibilities.


Coconut Nectar
Coconut Nectar is a liquid sweetener made from the sap collected from coconut flowers. It’s also RAW, and organic, and best of all it’s low-glycemic (GI of 35). This is a another great alternative sweetener for those who are opposed to honey and looking for something that won’t spike their sugars.

Coconut nectar does have it’s own unique flavor, almost flowery, which can take some adjusting to. I’ve grown to enjoy it very much, but it hasn’t replaced my other sweeteners altogether. Instead it’s simply helped round out my pantry – there are places where coconut nectar works wonderfully, and there are places where I prefer something more neutral (or something more specific, such as real maple syrup). But if you could only buy one liquid sweetener, coconut nectar would certainly fill all your needs. It can stand in for any liquid sweetener, in any recipe, cooked or uncooked.

Empty bottles = proof of love, right?

Coconut Aminos
Coconut aminos are meant to take the place of soy sauce, and this is the one product of the whole line that didn’t totally blow me away. However, if you have a soy allergy or a thyroid condition or something else that requires you to avoid soy entirely, you’re in luck: coconut aminos totally get the job done.

This condiment is RAW, gluten-free, and soy-free. It’s nice to have another raw umami option, and it’s great that soy-free folks can get back into their Asian cooking groove. Personally, I prefer the taste of tamari (gluten-free soy sauce) or nama shoyu (raw soy sauce), but I’ll also be keeping coconut aminos on hand for when I want to mix things up.


Coconut Vinegar
LOVE! Finally, a raw vinegar besides apple cider! Now don’t get me wrong, I love me some ACV. But let’s be honest, it can be a little . . . strong. And really, when you only have one (bottled) acid to work with, you run the risk of getting a little bored. Enter coconut vinegar!

Coconut vinegar is RAW and organic. The flavor is gentler than ACV, and it has a certain sweetness to it. The first time I sampled it, I thought it tasted distinctly reminiscent of rice wine vinegar. Well, that pretty much kicked off an entire week of culinary creativity in my kitchen! I use coconut vinegar in “stir-fry” (or stir-dry) marinades, in my raw sushi rice, in Asian-inspired salad dressings, and on and on. I love it so much, it’s featured prominently throughout in my raw uncookbook (though you can always sub out ACV, no problem).

~~~

In sum, I think it’s safe to say that I’m stupendously excited by these products. They will all continue to play a big part in my foodie adventures, and if you’re looking to expand your own pantry and breath some new inspiration into your kitchen, I just can’t recommend them enough.

For those of you who have already tried them, what do you think? Please share!

I’ve written my share of reviews in my day, and most of them have been raves. I guess I’ve gotten lucky! But long-time readers are probably wondering – when’s the inevitable flop? Where’s the dud, the critique and the criticism? (Well, there was Mr. Pollan.) And for you my friends, I must say . . . maybe next time? Sorry.

I love these straws! They are practical as hell, which tickles my pragmatic bone, but they’re also ridiculously adorable, which hits my whimsy sweet spot. I love them so much, they made #8 on my 30 Things I Love At 30 list! I love them so much, that even though I got a few for free, I’ll still be buying a matching set so I can serve fancy-pants drinks to my friends! Really, I love these straws. Here’s some more reasons why:

Each Glass Dharma straw is made by hand and made in America. WORD. They use borosilicate glass, which is non-porous (ie sanitary), hypo-allergenic, and is particularly resistant to thermal expansion (so, strong). Glass is safer than plastic! Plastic straws leech toxins into your food, especially when heated. Glass straws are both dishwasher and microwave safe. And finally, they have a lifetime guarantee! If your straw ever breaks, just send it back and they will replace it. I love a company that stands so firmly behind its product.

The shorty dot looks slick in a lowball of home-brew kombucha.

I was gifted a variety of sizes and I’ve enjoyed using each of them in different applications.

The “Decorative Dots” shorty in 7mm/6.25″ (that’s diameter/length). This one is so cute! I’ve used it to sass up my daily kombucha, but really I think it would do its best duty decorating a stiffer drink. I imagine I’ll get a full set of these to serve at future cocktail parties. The different colors are a great way to track your glass, too!

The “Simple Elegance” in 14mm/9″ (that’s diameter/length). This is a straight up straw, no messing around (shown in top pic). Long, unembellished, and boasting a monster diameter of 14mm. I use this one for my thicker smoothies, but it’s advertised as a boba straw. Yum, now I need to get me some bubble tea . . .

The “Decorative Dots” in 12mm/9″ (that’s diameter/length). This is my favorite! Just pure perfection, it’s nice and long and it’s wide enough to handle a hearty smoothie. But it’s also got this sweet little dazzler, the colored glass dots to fancy it up on top. It’s like jewelry for your juice – so fun!

The “Beautiful Bends” in 12mm/9″ (that’s diameter/length). Another great option for shakes and smoothies, the bendy takes on that familiar straw shape. I actually prefer this in more ‘watery’, standard-type drinks. I think the bend lends itself well to juice, iced tea, and other traditional drink-’em-fast bevvies.

The long (“standard”) dot in a hot pink berry protein shake – I like to color coordinate my drink/straw because I am a huge geek.

In all, these straws sort of epitomize my approach to life. They’re the quintessential “Socially Conscious, Totally Fabulous”, and thus have earned a permanent home in my kitchen!

Want to try them out in your kitchen, too? The awesome folks at Glass Dharma are offering one of my readers a $25 gift certificate to their online store. All you have to do is leave a comment on this post, telling me what your favorite beverage is. I want to know what your new straw will be swimming in!

Want another chance to win? Tweet a link to this contest and then link to your tweet in a new comment here.

Want a third chance to win? Link to this contest on Facebook and then leave a link to it in a new comment here.

Contest closes at midnight pst on Friday, 28 January.

The ever-so-slight angling of the big bendy beauty.

So to be clear, you need to leave a new, different comment for each entry. Yes? Okay, go!

Part of the reason it took me so long is I just don’t eat that much processed food. My readers know that I’ve always advocated whole plant foods as the base of a mindful diet. That said, an occasional omni-sub isn’t going to kill you. They can be fun and make food more familiar; the power of nostalgia is not to be underestimated.

So with that in mind, I present The Bonzai Guide To Vegan Cheese! I’ve stuck to the most widely available and ‘top of the line’ choices, but let me know if you think I missed something important. Also, my apologies for the less-than-stellar photo quality. But I figured sub-par pics were better than none at all. So here we go!


1 – Cheezly

Pineapple pizza made with ‘Mature White Cheddar’ Cheezly.

Notes: Cheezly is packaged in a little round, an adorable wee cheese wheel. It smells okay, not off-putting. Sampled cold it has a sort of grainy, chalky texture. I wouldn’t choose to eat it on crackers or anything. It crumbles well. It melts a bit but goes from melty to crispy real real fast. It’s not very mooshy and definitely not stretchy. As a cooked ingredient, the texture is off but the flavor is definitely decent. Soy-based.

There are lots of Cheezly flavors, including Mature Cheddar, Edam, Garlic & Herb, Gouda, Nacho, Mature White Cheddar, Mozzarella, and Added Bacon.


2 – Follow Your Heart Vegan Gourmet

Professional pie with Mozzarella, photo courtesy of The Stumptown Vegans.

Notes: Old(er) school, the original ‘game changer’. So what if the younger ones have more tricks (stretch) and schticks (clever names). Vegan Gourmet was the first real contender, way back in the day. It brought hope and for that it will always get mad respect.

Vegan Gourmet comes in a block thats a bit greasy, and oddly almost odorless. There’s a nice salty flavor but a somewhat strange, almost ‘squeaky’ texture. Eaten cold it’s palatable, it does the job on a sammie though it’s nothing to rave about. When heated it takes a while to melt. It tends to be fickle and unpredictable, but usually demands high heat. As a meal component the texture isn’t spot-on, but the flavor is really nice. Soy-based.

There are multiple flavors including Cheddar, Mozzarella, Monterey Jack (the best!) and Nacho.


3 – Sheese

Barbecue tofu pizza with ‘Medium Cheddar Style’.

Sheese also comes in a little wheel. There are pretty good flavor options, though the ones we sampled did not taste like they promised. Eaten cold it’s a powdery, chalky texture. It also tastes very strongly of citrus . . . with a bad aftertaste. I wouldn’t recommend this one plain.

It doesn’t smell great and it’s too crumbly. It barely melts at all, but instead it gets really crispy really fast. There’s no smoosh and no stretch, but there *is* a really strong flavor that overpowers whatever you put with it (we tried pizza and also burritos). Finally we gave up trying, and the rest went to the dogs. Soy-based. Gluten-free.

Sheese is available in a super wide assortment of flavors, like Strong Cheddar, Medium Cheddar, Cheddar With Chives, Smoked Cheddar, Blue, Cheshire, Edam, Gouda, and Mozzarella.


4 – Tofutti

Vegan “Egg McMuffin” with American Soy Cheese Slices.

Grilled cheese sammie with American Soy Cheese Slices.

These are just like Kraft singles! But, is that a good thing? You tell me.

To be honest they’re pretty nasty on their own, eaten cold. They’re oily and filmy and . . . just blech. But then again, so is all American cheese right? We tried these in a deli sandwich but would not recommend that you do the same. However, when heated, they are pretty awesome. They don’t get super melty/squishy, but flavor-wise they’re a dead ringer for that crap orange cheese we grew up on! Soy-based.

Tofutti slices come in 2 flavors: American and Mozzarella.


5 – Wayfare’s “We Can’t Say It’s Cheese”

Amazing quesadilla featuring the Mexi Cheddar-Style Dip.

Nachos using the Cheddar-Style Dip, also with the “We Can’t Say It’s Sour Cream”.

Mini crackers with the Hickory-Smoked Cheddar-Style Spread, so good!

This is the only ‘tub cheese’ we reviewed, but it definitely deserves mention. Of everything we’ve sampled this is the only one that comes with an enthusiastic “YES” when eaten cold. Spread on toast or a sandwich, or best of all as a party dip. I shared some crackers and the Hickory-Smoked Spread with a group of vegans, and they collectively said “Om nom nom *crunch crunch* nom nom nom.” That’s vegan-ese for two-thumbs-up!

It’s also quite tasty heated. The texture is nice and creamy and the flavor is good, though definitely closer to a processed ‘nacho-style’ cheese than to a natural cheese flavor. There is one HUGE drawback here though. Each time Damian and I had it with dinner, we would become severely dehydrated. Like, I got all flushed and parched! We just couldn’t get enough water in, and after a while that gets pretty uncomfortable. So bummer, if you’re sodium-sensitive this may not be the one for you. But otherwise this stuff is delicious. Also, it’s oatmeal-based! And gluten-free.

Wayfare makes 4 flavors/styles: Cheddar-Style Spread, Hickory-Smoked Cheddar-Style Spread, Cheddar-Style Dip, and the Mexi Cheddar-Style Dip.

*** I was given this product for review ***


6 – Teese

Broccoli mac n cheese with the Creamy Cheddar Vegan Sauce.

Pesto and root veggie pizza with Mozzarella.

Nachos featuring – surprise surprise – the Nacho Vegan Sauce.

Grilled cheese and avocado using the straight up cheddar.

Teese was the ‘next big thing’ after Vegan Gourmet. It promised a cheese that melted and stretched, and it delivered . . . at least on the melt. Oh yeah, and it definitely delivers the flavor. It comes in a funny tube, and the texture is that same oily/squeaky vegan cheese anomaly. Cold Teese seems especially plastic-y. It smells like fake cheese (but not in a bad way) and it cuts really smoothly (not like real cheese, but again not in a bad way). Eaten plain it’s a bit much, and I don’t think this is a good cold sammie contender.

Teese melts very well, and ends up smelling and tasting great. The sauces are rich and creamy while the harder cheeses hold up their integrity against heat (a complaint of the previous recipe was that they liquified). Overall this is great stuff, near the very top. Soy-based but organic and non-GMO. Gluten-free.

There are 4 flavors/styles: Mozzarella Vegan Cheese, Cheddar Vegan Cheese, Creamy Cheddar Vegan Sauce, Nacho Vegan Sauce

*** I was given this product for review ***


7 – Daiya

Cheddar Shreds, before they switched to real packaging, back when Food Fight! used to buy it in bulk bags and dole it out for us, because they are the awesome!

The bestest black bean and quinoa enchiladas ever, with Cheddar Style Shreds.

Grilled Cheddar Style Shreds with avocado and tomato, mind blowing goodness!

Daiya hit the scene last year and people were all “WTF OMG NO WAY!” And you know what? It lives up to the hype! Well, at least the cheddar does. The mozzarella is great and all, but not the best mozz available. But the cheddar? Come on! It melts perfectly, it stretches, and best of all it has that *mouthfeel* – that ooey gooey globby goodness – of real meltd cheese. Yeah, I’m definitely a Daiya fan.

But that’s heated. Cold? Not so much. It only comes shredded, for one thing. And it’s got a bit of that powdery/chalky deal. So serve it hot and enjoy the next evolution of vegan cheese! Tapioca/arrowroot-based. Soy-free, gluten-free, nut-free.

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So what do you guys think? Do you agree with my assessment? What’s your favorite vegan cheese??

I felt like Charlie, with my own Golden Tofurkey Ticket!

The lovely table. Libs is hosting her omni family for an all-vegetarian spread on Thanksgiving Day (YAY open-minded family!). While I was there to tweak my recipes, she was experimenting with the decor. It’s adorable, no?









No one at the party was a Tofur-gin (well, I guess Waits was). Damian and I have dined on the little roasted roll-up each Thanksgiving since we went veg*n. Taylor’s been vegetarian for over a decade and has more than filled his quota of tofu turkey. So we thought we knew just what to expect: a dinner that get’s the job done, but doesn’t necessarily dazzle. Oh, but we were wrong . . .

The Tofurkey, fresh out the oven.

Carving it up!

Violet stands guard . . . ever so patient . . . just in case!

This year’s Tofurkey has gotten a makeover, and we were all *thoroughly* impressed! The gravy portion is generous and it’s the best vegan gravy I’ve ever had (though I have to say, the word ‘giblets’ always reminds me of dog food!). Those funky dumplings that I could never cook right? Well, they’ve been replaced . . . with Amy’s Chocolate Cake! Hello! But we’ll get to that later.

The biggest improvement, we all agreed, was that there was a lot more stuffing (which is the bast part, amiright?). Delicious! And the texture, which I’d described in the past as *ahem* “squeaky”, is now just wonderful! Tender and totally moist. Libby declared “I want to eat this the rest of the year too!” And we all agreed.



Earlier that afternoon I’d thrown together a sweet potato casserole that kiiiinda ended up rocking our worlds, so I wanted to share the recipe here. If you’re still planning your Thanksgiving menu, this one comes with an enthusiastic 8 thumbs up! It’s super easy and also a guaranteed omni pleaser – plus it has less than half the sugar of similar recipes.

Vegan Candied/”Dandied” Yams

Ingredients:
4 very large sweet potatoes/yams (they’re not the same, but either would work)
1/2 cup Earthbalance™ or coconut oil (coconut oil will change the flavor)
1/4 cup organic evaporated cane juice or vegan sugar
1 tablespoon molasses
1 tablespoon lemon juice
1/4 teaspoon cinnamon

1 bag vegan marshmallows (I used Dandies because Dandies are the bees knees)

Instructions:
Put a giant pot of water on to boil. Rough chop the sweet potatoes – I leave the skins on because 1) they’re organic and 2) there’s good vitamins in there! I like the texture that the skins provide, but if you like it smooth feel free to peel them. Toss all the taters in the boiling water and cook until they soften up, but not until they’re done through! About 10 minutes or so.

While the taters are cooking, put all the other ingredients (except the marshmallows) into a big mixing bowl. Oil a 9×13-inch casserole dish. When the taters are done and drained, add them to the mixing bowl and stir to thoroughly combine. The taters will mush up a bit, which is exactly how you want ‘em. Transfer this mixture to the casserole dish and then cover with the marshmallows.

You can make this ahead of time and stop here, covering with foil and then refrigerating up to 48 hours. When you’re ready to cook, preheat the oven to 375 and bake the pan uncovered for 20-30 minutes. The marshmallows should get good and browned and the sweet potato filling should be sizzling. Mmmm!

Tofurkey with veggies and stuffing, candied “Dandied” yams, kale with gravy, and no Thanksgiving dinner is complete without “buttered” sweet rolls!

Waits was happy to unroll trash bags while the grown-ups ate . . .

Our happy-bellied hosts.

Post-dinner and passed out baby.

Along with a bottle of wine and some good conversation, this was a perfect Thanksgiving meal. We ate . . . er . . . a LOT, and none of us felt much like dessert. So the chocolate cake had to wait. That’s okay, it made a divine Sunday morning breakfast! Seriously, it’s hard to believe something this delicate and moist was once frozen. BRAVO!

Pretty little cake loaf.

Breakfast of champions!

And now, I bid you adieu. I’m off to visit family and stuff myself silly and soak up some sun in SoCal. To my American readers, have a wonderful Thanksgiving! For my Mexican, Estonian, Australian, and other non-US friends: yes, this holiday makes no sense whatsoever and is pretty much based entirely on romanticized fiction. Ah well, what can I say? It’s tradition!

See you next week!

image from Soapwalla

I started with the soap, which is an exciting new world for a tom boy like me. I had a friend when I was in my 20s, who was a self described ‘soap snob’, but I never understood it. Soap is friggin’ soap, right? WRONG! You all probably know this already, but I was way late to the game . . . like 27 years late.

It’s only in the past few years that I’ve discovered artisan soaps, high-quality hand made treasures that offer the utmost in luxury. What a way to show a little self love! And Soapwalla is right up there. It can be tricky to get the right texture in vegan soaps (that animal fat – ew! – goes a long way), but these bars are unimaginably creamy. And the scents! I sampled the Cardamom & Ginger and the Shea Butter, Tangerine, & Clay. Both were deliciously delicate, absolutely perfect. I love this soap!

image from Soapwalla

Next up was the deodorant, which very much reminds me of my own homemade stuff. That’s not a bad thing! My deodorant is the shizzie, people love that stuff. Soapwalla’s is a little softer and a little milder – she uses a jojoba blend base instead of coconut oil.

I think this deodorant would be superior for super sensitive skin. For a girl like me, I’m down to make my own stuff. But if you have neither the time nor the inclination for cosmetic chemistry, then I very much recommend this deodorant. It’s the best commercial stuff I’ve come across!

image from Soapwalla

And finally, the Restorative Face Serum. *sigh* To be perfectly honest, this was the one I was least enthused about. I just didn’t think a little bottle of oil could do more than the crazy conventional crap I still [guiltily] buy and apply each day. Yes it’s true, my lotion and my fancy face cream are the last two hold-outs in my homemade cosmetic adventure. And I was just plain skeptical that this stuff would stand up to my old standard.

Oh my, oh my oh my was I WRONG. Seriously you guys, I cannot speak highly enough of this product. My skin has never looked better. I was worried about applying straight up oil, but my face just drank this stuff up! No nasty slick residue, just this amazing, gorgeous radiant *glow*. THIS IS THE BEST FACE GOO EVER. Hands down. Period. I want more!

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Thanks so much to Rachel for being so awesome and for being inspiring, living the dream. Guys, she’s cooking this stuff up in her kitchen in Brooklyn – and you can really feel the love in the final outcome. The holidays are coming up, and this is a perfect opportunity to shower your loved ones with FABULOUS gifts, while simultaneously supporting a small artisan business. So please, check out Soapwalla Kitchen, and let me know what you think!