Happy Friday! As the weekend approaches, I’m grateful for all the love you showed my first raw, berry cheesecake–thanks for that. Hope you’ll give it a try.
Before I head into the weekend, I wanted to give a shout to the latest Vegan Cuts snackbox I was sent to review. You can read the review of my first Vegan Cuts snack box here–a delightful assortment of treats and snacks designed to give you a sampling of what’s new and groovy in the vegan food world.
My latest snack bar featured a lot of savory snacks, which was super exciting, since I’m a savory/salty snack fiend. I got black bean and rice chips from Beanfields:
Scrumptious tomato chips from Snapz snacks:
Sweet cinnamon dusted chickpeas from The Good Bean (heaven!):
As well as a cookie, an Earnest Sewn snack bar, a lip balm, and some Ultima Replenisher (which I used to buy a lot at Down Dog yoga here in D.C.).
I loved all of these tasty products. And, as with most experiences sampling a commercial snack, the wheels started turning about how I could create something similar at home. (So, I think sweet roasted chickpeas and tomato chips may be in my future.)
If you’re interested in getting a Vegan Cuts snack box subscription, here are the details:
As a bonus, new subscribers get a $15.00 gift certificate to Vegan Chic, the uber-hip online boutique.
To explore becoming a Vegan Cuts snack box subscriber, read all about it here!
On that note, I’m off. Excited to share a new, raw cracker recipe with you on Sunday, and then this delicious carob chia pudding with you next week:
It was today’s breakfast, and it was terrific. Happy weekend, all.