Collard Wrap from Angeline’s Bakery
I’ve been thinking about this fantastic raw collard wrap from Angeline’s Bakery for days now—I may need to try to recreate it this weekend. Apparently the wraps are so popular that they have a hard time keeping up with the demand. The ingredients include:
- Large, tender collard leaf wrap (blanched?)
- Cashew cheese
- Finely grated carrots
- Lots of avocado
- Kalamata olives
I’m enjoying the quiet house tonight after a lot of running around this morning and early afternoon.
Volunteering at the raw vegan cafe turned into a crazy make-smoothies -in-VitaMixes-as-fast-as-you-can-without-knowing-where-anything-is-during-the-lunch-rush-in-a-tiny-kitchen-with-3-other-people kind of thing. It was fun, but I hope to go back another more mellow day.
Not feeling so hot today. I definitely slacked off on my omega 3 intake this last month (I had bumped up the ground flax consumption significantly). I’ve got to get back into the habit. I was also so busy this week that I got out of my fitness routine, missing Wednesday and today, so that isn’t helping. Hopefully, I’ll feel motivated to go to the 9:30 yoga class tomorrow morning. Gotta get there early though—it’s a packed one.
Angeline & Simon - so cute!
All caught up! February’s All Things Vegan show notes are posted and the show is in the RSS feed. This month we featured a couple of local Bend residents:
- Kristin Luck talks about fighting breast cancer with a vegan diet. She was inspired by Kris Carr!
- Angeline Rhett and her son Simon tell us all about their labor of love: Angeline’s Bakery and Cafe in Sisters. We also took a “field trip” to the cafe, where we sampled all kinds of tasty raw vegan dishes and yummy vegan baked goods. I so wish the cafe was in Bend so I could go more often.