Plant-Based Inspiration for Nourishing Your Inner and Outer Beauty. Sometimes I have to talk myself down just so I can focus on typing coherent, logical, sentences.

New to me food adventure- Farm to Table dinner at Vge Cafe! Last weekend My husband Scott and I were able to attend a special dinner that our friend, Engine 2 diet. Coach, and plant-based certified professional chef from Rouxbe cooking school. Char Nolan was heading up with her chef friend and owner of Vge café, Fernando Peralta! The meal was held at Vge Café. Next we had a velvety cream of tomato and red pepper soup! .

This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake. Soak the cashew nuts overnight. The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container. Store in the fridge and eat within 3-4 days.

So its not all gone to plan in the evenings as such i was out monday and tuesday evenings so had to make do with what i could pick up to each. last night was another pizza again no cheese i highly recommned these very tastey. Monday was a bag of bombay mix. Still only a few more days to go.

I love this time of year. I hope everyone enjoyed their Turkey day with their friends and families! This year I decided to make Pumpkin pie shooters. I came across the recipe on Pinterest and immediately fell in love with the idea.