It's been a while posting...partly because we've been getting burned out from 9-11 hour days at work. We had an especially bad day on Thursday June 18, which happened to be our 23 rd birthday. :(
Saturday was a wonderful day, though, hiking in Forest Park (the largest urban park in the USA), strolling through Portland's Pearl District (and stopping in at Storables, Powell's City of Books, and Whole Foods Market), and eating at Proper Eats Cafe! We had a wonderful refreshing hike followed by a fresh, healthy lunch. If you are ever in the area, you have to hike at Forest Park, it is so beautiful, scenic, lush, peaceful, and rejuvenating!
At Proper Eats, we shared a tabouli wrap with shredded beets, sauerkraut, spinach, and miso tahini sauce on a whole wheat tortilla, and a sample platter of raw crackers, raw veggies, sunseed avocado dip, hummus, and spicy black bean dip. For dessert, decadent Thai Chili Dark Chocolate Truffle and Peppermint Dark Chocolate Truffle! While the meals were very good, unique, and fresh, we felt like they weren't wow enough to get the next time. We really want to try their other dishes, because it was all so healthy, local, and vegan. The cafe is quaint and even has a small grocery store with local produce, bulk section, and vegan snacks.
Did we mention how much we LOVE our farmer's market? Last week we bought super sweet and fresh strawberries, zucchini, lettuce, bok choy, cucumber, and fresh aromatic basil.
Since we are behind in posting, here are some more delicious yet random eats to share with you!
Starting off the weekend with a fruit n' veggie smoothie, fresh sliced pears, and some Nature's Path Flax Waffles, drizzled with a little pear butter and maple syrup.
And, let's just skip to dessert! Vive le Vegan's Chocolate Chip Cookies!
We adapted them slightly (added in a little oats for texture, among other things), but overall these were the best chocolate chip cookies we've tried. Good texture, soft yet not too doughy or crumbly, whole grain, and very flavorful! This recipe can act as a base to be used to create other great cookies. Yummy :)
Using our huge farmer's market zucchini, we made zucchini hummus. This recipe came from our raw "cook"book (Raw Food Made Easy for 1-2 People), but our tahini was non-raw, so this hummus is semi-raw. The hummus has zucchini, tahini, garlic, a little cumin and paprika, and some salt just blended together. It is slightly thinner in consistency, but very tasty and unique. It is more than just hummus - it can be used as a creamy sauce, as a dip, or as a dressing, and you can change up the spices to create different flavors. We loved it especially over pasta (chilled or warm), fresh basil leaves, and veggies (in this case some sundried tomatoes).
So, celebrate this summer by buying fresh local produce, traveling/exploring new places, eating healthy delicious meals, and indulging in decadent desserts!
Portland is a great place to travel, with beautiful bridges, parks, shopping, and restaurants.
Have a nice week everyone! We will share some more product reviews soon.
Let us know what your favorite places/cities to travel are, because we love to travel!
My DIY Spice Blend
2 years ago