It’s sporadically hot & sunny one second and then raining the next second here in Hong Kong! I’ve still managed to bang out my 5 mile daily morning run, but my cravings have slowly but surely started to change. I blame it on the weather (only teasing!). I’ll get more into my appetite changes below, but for the time being I’m loving this easy, 4-ingredient raw vegan cinnamon peanut butter nice cream. It’s a great way to get a healthy, extra dose of protein in post-workout!
photo by Will Frolic For Food
Since you all enjoyed my round-up of 10 delicious vegan Easter recipes, I decided to do another round-up of vegan recipes that use fruits and veggies that are in season now! It’s May, which means you can look forward to eating lots of dark leafy greens, strawberries, rhubarb, broccoli, and asparagus. But the most exciting part is what you turn these ingredients into! Scroll through for 10 mouthwatering seasonal vegan recipes for May.
peanut butter cookie dough vegan ice cream by Earthy Andy
It’s gotten so cold here in Hong Kong. Although after being in NYC for New Year’s Eve, we really shouldn’t be complaining. It’s only around 60 degrees Farenheit, but I swear with the windchill no amount of sweaters will keep me warm. I’m sitting here in my favorite light pink sweater with my big white “grandma” sweater on top. And even still my nose feels like an ice cube.
On a more serious note, amidst all the protests taking place in the United States, I feel a really strong push to help in some way despite being all the way on the other side of the world. So, I’m sharing these links in the hopes that they can make you laugh and brighten your day. After all, a smile changes everything.