Image by Think About Rainbows on Etsy

Photo: Danielle Bigtooth

Yummy link love…

• Pasta with zucchini, chickpeas & gremolata breadcrumbs — YUM.
• Black Bean & Quinoa Salad — What a perfect meal!
• Blueberry Avocado Salsa — I love Manifest Vegan.
• Raw Chocolate Shake (with avocado)
• Mini Raw Blueberry Cardamom Cheesecake — Beautiful!!

Inspiration & Motivation…

• How To Turn Anxiety Into Power

“We all have the extraordinary coded within us, waiting to be released.” ~ Jean Houston

Toasted tomato, avocado, cucumber & hummus sandwich

You and three friends are in for an unforgettable experience dining with the Skinny Bitch and the Conscious Cook! Rory Freedman and Chef Tal Ronnen will prepare dinner for you and 3 friends.

Rory Freedman is an international best-selling author and a “skinny bitch.” With two million copies in print, translations in 27 languages, and nearly three years on the New York Times bestseller list, Skinny Bitch sparked a worldwide movement. It’s is a wake-up call that exposes the problems with the food industry while inspiring people to eat well and enjoy food. Since Skinny Bitch came out, four others in the series have followed, including best-selling cookbook Skinny Bitch in the Kitch; an eating guide for pregnant women, Skinny Bitch: Bun in the Oven; a fun, self-help journal, Skinny Bitchin’; and Skinny Bastard for men. Rory has appeared on The Today Show, Entertainment Tonight, Tyra, E!, Ellen and MTV, and was voted VegNews magazine’s first-ever “Person of the Year.” Rory has successfully counseled models, actors, athletes, and other professionals using the Skinny Bitch method. Learn more here.

Chef Tal Ronnen is one of the most celebrated vegan chefs working today and the author of The Conscious Cook. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey’s 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi’s vegan wedding, Arianna Huffington’s party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate. A graduate of the Natural Gourmet Institute in New York, Chef Tal has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale; Madeleine Bistro in Los Angeles; and Candle 79 in New York City. He also assisted Chrissie Hynde of The Pretenders in opening her restaurant, VegiTerranean, in Akron, Ohio, in 2007. Additionally, Chef Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide. Learn more here.

The proceeds for this item benefit People Protecting Animals & Their Habitats (PATH)

Terms: Chef Tal Ronnen and Skinny Bitch Rory Freedman will prepare a dinner and join your party of four. The dinner party must take place in or within 30 miles of Los Angeles, CA on a mutually agreed upon date within one year of purchase.

BID HERE:
http://www.charitybuzz.com/auctions/hottestsummer/catalog_items/2125151

Donated by: Rory Freedman, Tal Ronnen

I’m addicted to this Sweet & Salty Frozen Treat! It’s quickly become a summer favourite that takes just minutes to whip up.

SWEET & SALTY FROZEN TREAT
{Adapted from VEGANJOY}
Serves 1

• 2 frozen bananas, break into pieces before freezing
• 1 tablespoon Lucuma Powder
• 2 Medjool dates
• a pinch or two of salt
• splash of vanilla extract (optional)

Place frozen banana pieces in food processor and blend until creamy. Then add the rest of ingredients and blend again for another minute or two.

Enjoy this healthy summer treat!

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