Plant-Powered Week in Photos
October 31 2014
Utah State University—Food Day
I was thrilled beyond believe to celebrate Food Day at Utah State University with the Nutrition Department! First of all, let me tell you how beautiful the campus is at Utah State. Located in Cache County, the school is surrounded by breathtaking views of the local mountains, festooned in fall color. There are several hiking trails located near campus, making this such a beautiful location to study nutrition.
Scoop Up Some “Chilled Brains”, made from Red Cactus Pears, for Halloween!
October 30 2014
Even though my kids are now teenagers, I still love creating fun, ghoulish, plant-heavy foods for Halloween!
In the Studio with Sharon: Kathy Hester, Author of Oatrageous Oatmeals
October 29 2014
I love oatmeal! In fact, it’s one of my favorite breakfasts on the planet. I start off nearly every morning with a bowl of steel cut oats, topped with seasonal fruit, nuts, and soymilk. So I was excited to invite Kathy Hester, the author of a new book on oatmeal, to my blog.
Persimmon Spice Oat Snack Cake
October 28 2014
I got a persimmon tree this year for my backyard! And I’m celebrating my first harvest of about a dozen persimmons. I prefer to eat persimmons crisp, like an apple. But if they get too ripe, don’t toss them out. Use them in a baked treat, like my recipe for Persimmon Spice Oat Snack Cake. These whole grain snack bars are healthy enough to eat for breakfast! Packed with flavorful persimmons, hemp, pumpkin seeds, whole grains, spices, and golden raisins, this vegan cake is dense and moist.
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
October 27 2014
Who says mashed potatoes always has to taste the same? Mix it up a little! When I spied snow white heirloom carrots at the farmers market, I couldn’t resist mashing them with potatoes, along with the fresh herbal taste of basil, garlic, and olive oil.