Ever since I saw the beautifully hued drinks that echo colors of gemstones and elusive unicorns, I knew I wanted to recreate them.
Drinks for me are a therapeutic routine.Whether its waking up early (or even creating them at night!) to brew a warm cup of coffee and topping it with spices and pink salt, pouring the creamy frothed milk as a finishing touch. I take pride in the aesthetic process and nutritional components, savoring the nuances of flavor and these stolen moments of reflection.
But I also enjoy playing with the rainbow, in the form of nature’s palettes. Consuming edible for me comes from a place of nourishment and creation – enjoying the process and seeking the arrangements. Contentment in what I’ve made (or being cognizant of what to do next time)
Why am I calling these overnight oats Flower-Child? Because they contain a combination of flowers that make this a lightly sweet overnight oatmeal with bursting with fruit-based prebiotics & probiotics! I am a huge fan of overnight oats because they are quick & easy to assemble + are excellent for whatever your mood is into that day when it comes to flavor + toppings.
Lets talk probiotics. Probiotics are living microorganisms/bacteria. Prebiotics are non digestible carbohydrates that are food for probiotics. We carry around 100 trillion microbial cells in our body. Probiotics are noted for aiding digestive health + supporting the immune system because of its friendly, beneficial bacteria (some more on that here)
Ora Organic’s Trust Your Gut Organic Probiotic & Prebiotic Powder contains 20 billion probiotics per serving and scoop provides 20% of your daily fiber needs. It’s freeze dried so it can be stored in a dark space and the powder makes it versatile for using it in recipes! The best part is that Trust Your Gut is all plant sourced: probiotics from tapioca, jerusalem artichokes, & its fruity taste comes from organic apples & raspberries. The powder is completely vegan, allergen friendly, gluten free, & organic (duh).
Is it possible to have jet lag from driving? As in sitting in the passenger seat while we made our way up north for a week-long vacation? I am still recovering + reliving our trip through these photos and films I shot along the way. Our first stop was Cambria, a little town nestled in the central California coast It reminded me a lot of Stars Hollow, perhaps a more beachy + overcast version of it. I wish we had stayed here longer and explored more of the city (and cafes!). If you like a picturesque drive from L.A. (or Southern California in general) this is definitely worth it.
Heather Crosby / Yumuniverse’s new book Pantry to Plate is full of plentiful plant forward recipes and she provides a unique layout in her cookbook. If you fall under the category of “what should I make?” or “how do I make this?” then Pantry to Plate is the book for you. It provides templates for basic recipes like cereals, sushi (yes, sushi), and this hearty citrus + berry granola. Full of gluten free grains + seeds + tea, it’s definitely worth it to make it yourself and add whatever your heart desires
This is the first time I have made granola! I’ve never had much of a fancy for granola (which was typically store-brought) so when I decided to go the homemade route my curiosity was piqued. Oh my goodness does it pay off and the best part is that granola is so quick and simple to make. The longest part is the baking portion. The best part is nibbling it by the handful. Homemade granola + tea has my heart. In my humble opinion (when it comes to granola) nothing can best the fresh flavor and texture from preparing it yourself and savoring it moments after..
When I saw that this recipe uses tea, I wanted to make it even more. Tea can add so much flavor and versatility in the kitchen. I also had a lone orange nestled in the fruit bowl that was promptly zested and elevates the citrus fragrance in this granola. It adds such beautiful color and vibrancy to the granola + easily swappable with whats in your pantry!
I veganize this recipe by swapping out honey and using Grade B Maple syrup. I had bulk dried cranberries + cherries in my own pantry that I used in place of freeze dried strawberries. In place of olive oil I used coconut oil. The final swap was buckwheat for sunflower seeds!