March is a lovely month, isn't it? Even if it's blizzarding outside - which it is, right this minute - there is still the promise of spring. There's more daylight, the weather starts to become milder, and if you're very lucky there might even be greenery starting to poke out of the thawing ground.
There are just so many reasons to love avocado; besides their creamy texture and delectable taste, they are nutrient-packed superstars. Avocados are rich in Omega-3s, amino acids, carotenoids, and antioxidants. They have anti-inflammatory properties, and their fatty acids work to give you beautiful skin and shiny hair. If I could sew, I would make little superhero capes for all the avocados in the world to celebrate their superfood status.
The first time I ever attempted making coconut whipped cream was for a potluck party; I had decided I would take layer cake with coconut whipped cream and chocolate ganache. Sounds pretty amazing, right? Well, the whipped cream was such a failure that I found myself scrambling at the last minute to figure out another potluck contribution.
Do you have a sweet tooth? Apparently if you are always craving sweets, your diet may be deficient in protein. It seems a bit counterintuitive—want a chocolate bar? Go eat some almonds—but it is actually very true.
It’s the start of that sweet time of year known as berry season! Don’t you just love seeing packages of luscious red strawberries and big, beautiful blackberries in the produce section? My family gobbles them down like the nature’s candy that they are, but I also like to incorporate them into actual meals — dessert is a meal, is it not? This dessert would be a lovely ending to a brunch, or a fancy addition to an afternoon tea. The mini-cakes stand up perfectly on their own; together with whipped coconut cream and berries, they are divine.
