Play With Your Food: The Sweetest

Finally, the LAST post in this series! I’ll bet you didn’t think I’d ever stop posting about food. But I will… for now 🙂 Naturally, this post wraps it up with desserts and sweetly-flavored ideas for breakfast and lunch.

Backstory on this series:

Behold, some vegetarian/vegan lunches and dinners we made at home and enjoyed with our mouths and bellies over the past few years. This is part of a short series that will catch up on past home-cooked dining experiences before I start posting current meals.

Mostly organic, mostly vegan*, mostly on the same plates.

Sorry, no recipes.** I didn’t much like rules back in these largely spontaneous and experimental cooking days shared here.

We made these meals with what was in the pantry and fridge, a few minutes of forethought, some fire, a feeling of goodwill toward the animal kingdom, and the inspiration of our appetites.

*Some of these were made when we were still vegetarian and not fully vegan. I included only ones I recall to have been vegan, but I don’t have a time machine so can’t swear on anyone’s grave about it.

**I’ll be sure to include ingredients and recipes with future creations, though.

Part 9: The Sweetest

Sweet ancient grains salad + fresh berries.


Fruit salad + raspberry drizzle.


“Strawberry Fields For Now.”


Cashews + wasabi honey + edamame.

Baked cinnamon peaches + honey-baked granola & raisins.


“PBHSO&BP” (Peanut butter honey + strawberry + oats + blackberry preserves).


Baked pear + nutmeg.


Chunky apple bites + blueberry preserves.


Cinnamon raisin + fresh peach bread pudding.


Amaranth/quinoa oatmeal + fresh blueberries/cherries/strawberries + hemp hearts + chia/flaxseeds + pomegranate seeds + almond yogurt.




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