| Hello friends! I don’t know about you, but I’m the type of person that needs to switch things up, often. I like change and welcome it with open arms, even sometimes going so far as to seek it when life feels too calm. That’s a little embarrassing to admit, even. A lot has been going on in my life lately that has done just the opposite of that change I usually seek. Rather, it has been thrown at me from every which direction, every time being right when I thought I was getting my tush settled into a comfy seat. It’s particularly in those moments that I awaken to acceptance, and start to look a little closer at the importance of sitting still. Seeking out change can be fun, but it isn’t always the most healthy approach. So today I thought I would start small. I took a killer yoga class at Y2 Yoga, where I will soon be an Energy Exchange member (free yoga!!!!)), and I made a smoothie that I have never made before. I had never taken this class before (Tanner’s insanity, errr “Double Shot”). It was great for my brain, even when I had to walk out after the first sequence. This smoothie was equally delicious and refreshing, and will help keep me still while I sort out some details about my life. I was more than able to enjoy this one to the end. Whip it up the next chance you get! 2 Cups Kale (I used Red Russian) 1 Cup Blueberries ½ Cup Water 4-5 Basil Leaves 2 tsp Chia Seeds 1 tsp Spirulina Blend and enjoy! And remember to sign up for the occasion emails I send! I’m going to send a “Year in Review” soon that I don’t think you’ll want to miss. Besos, Hannah |    |
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I was sitting here debating the course of the rest of my life when it dawned on me that things could be so much simpler. Instead of trying to be a magician who can predict the future (and do a terrible job, at that), I could just do something right now, like share a recipe that’s been in my queue for over a week now! I feel so lucky because amid a lot of mayhem, life just keeps getting better. I've been a bit on edge lately because I have to move tomorrow, I'm house-sitting this week (bad timing on my part), my cat needs a temporary home, and I don 't know where I'm going to be living next besides my mom's spare room. Nonetheless, I found out today that an article I wrote for NPR's Charlotte food blog, WFAEats, is live! Read it here. What great news!  I also recently quit my job as GM at Luna’s Living Kitchen to do something that feels totally insane - bartend at a diner. Yep, you heard me correctly. I left a community of like-minded hippies who are mostly vegan, and all love raw, organic anything, to serve a group of folks who mostly can’t fathom why anyone would EVER consider being a vegetarian. This isn’t a criticism, by the way. It’s just...totally and completely opposite where I’ve been. Nonetheless, inspiration has ensued. I will share more about my decision in a future post. At Pinky’s Westside Grill, we serve a burger (beef or the veggie Nature Boy) “Ding Dong Style,” which means it is topped with Honey-Cilantro Coleslaw, Peanut Butter, and Sriracha hot sauce. Unfortunately the slaw contains mayo, so I have not taken the risk of extremely upsetting my stomach, even if I could have gotten it on a veggie-dog. Ya'll know I don't do dairy. Yet that hasn't kept me from drooling at the genius flavor combination that I serve every day. So, I made my own version at home and have been eating it for days. It is so good! I put it over romaine leaf “tacos,” with hot sauce, peanut butter and some blackened baked tofu to create my healthier version of Pinky's favorited offering. I've also sauteed it with brown rice, and of course have eaten it just plain as well. Since my version is half cabbage and half kale, the options really are endless. I hope you enjoy it! Hannah Summery Sweet Kale Coleslaw 1 Small head Green Cabbage, shredded or finely chopped 1 Small Green Apple (or 1/2 of a Large one), peeled and shredded 1/2 Bunch Lacinoto, aka "dinosaur" Kale, shredded or finely chopped 1/2 Cup Cilantro, packed, then diced 1/4 Cup Red Onion, diced 1/4 Cup Brown Rice Vinegar 3 tbsp Honey or your favorite liquid sweetener 1 Lime, Juiced Optional: 1 diced Jalapeno, per cousin Brendan's suggestion! To taste: Salt & Pepper Place all ingredients in a large bowl. Massage with clean hands until the sweetener is evenly distributed and the kale and cabbage are tender. Refrigerate until ready to enjoy! It’s June 2nd and life is good. I woke up early, I plunged my French Press after as little waiting time as possible, and now I’ve got my mind on cookies. See what happens when they let me loose?! I get cookie crazed. 
It’s so funny because I’ve never considered myself a baker. I grew up around many adept baking souls, but I just never got it. And though I still don’t (quite yet, anyway), I’m proud to say that I’ve perfected a recipe that was driving me nuts. I love Sarah Kramer, who wrote La Dolce Vegan! and many others, but following her recipe as close to a T as possible just did not work out for me. So I adjusted her recipe for Simple Oatmeal Raisin Cookies until I got them JUST right. And boy did I ever! 
These oatmeal raisin cookies are soft, sweet and even a little bit salty! I love that contrast of flavors, but if you so choose to leave off the icing, I’d also recommend leaving out the salt.
Enjoy! Soft & Easy Oatmeal Raisin Cookies 1 Large Ripe Banana 2 Cups Rolled Oats 1/2 Cup White Wheat Flour 1/2 Cup Coconut Oil 1/2 Cup Raisins (Use more or less to your liking!) 4 Tbsp Coconut Palm Sugar 1/4 Cup Filtered Water 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/4 Tsp Salt 1/4 Tsp Ground Ginger For Icing: 1/2 Cup Coconut Oil 1/2 Cup Confectioners' Sugar. Preheat oven to 325. In a large bowl, cream together the banana, sugar, and coconut oil. Stir in the remaining dough ingredients until well mixed. Drop by teaspoonful onto an ungreased cookie sheet (or baking stone, which I prefer) and bake for 11-14 minutes. Remove at the first signs of browning, and allow to cool for 2 minutes before removing from the baking sheet. For Icing: Use a double boiler (or a metal bowl that fits snugly on top of a sauce pan full of boiling water. Melt coconut oil and whisk in confectioners' sugar. Use a fork or tiny whisk to break up clumps, and drizzle over cookies with a spoon. ** I recommend keeping these cookies refrigerated, though you may not be able to NOT eat them all right off the pan. |  Hannah Joy, here...
I've been featured!
6/17/14: NPR, WFAEats 2/4/14: Fellow.ofTheVeg. 12/9/13: Veggietorials.com 11/22/10: Char. Viewpoint 
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