Vegan MoFo: our first MoFo post!

Wowzers, I’m so excited to be back on our blog!  If you’re new here, welcome! Until this point, our blog has been our vegan foodie/farming travel blog. For the month of October, we’ll be showcasing some of the most amazing meals we had during our 14 months of traveling around the world. It’s our goal to blog every day! Yippee!

If you’ve been to our blog before, you might have noticed that we gave up on posting back in May, but here’s our quick update.  We successfully surprised my sis, Crystal, for her graduation in May, celebrated with AmandaR and Justin at their wedding in Seattle in June, and had an awesome time playing in Portland with my bestie, AmandaH, and her men (Matt, Andy, and Emerson).  Somehow we made it back to Florida in time for our July 1 $60 flight to Haiti (ask us later about our  US hitchhiking mishap!).

After an exhausting but fulfilling 6 weeks planting trees in Haiti, Julian and I have moved to Portland, Oregon, AKA the Vegan Center of the Universe.  Two weeks in and we’ve already been to a NW Veg Potluck (where I met my vegan celebrity crushes, Jasmin and Mariann, from the amazing podcast Our Hen House), Portland VegFest, co-hosted a fabulous vegan pie potluck, and eaten plenty of times at vegan hotspots Dovetail, Back to Eden, Red & Black, Homegrown Smoker, and Native Bowl.

AmandaH and Matt are graciously hosting us until we settle into jobs here, so it’s been really fun getting to create lots of delicious meals with them. If you haven’t been to Amanda’s blog In My Vegan Garden, you should check it out!

Speaking of jobs… I got one!! I am the new manager for The Heart Cart, a xgfx (that’s vegan and gluten-free for you newbies) gourmet food cart right off Alberta. I start tomorrow!

Okay, enough about us.  It’s time now for Vegan MoFo!

Amanda taking her MoFo photos

For today, I’m bringing you something simple: a delicious juice to remind us that sometimes, the best meals consist of just fresh, organic fruits and vegetables.  I admit, I didn’t take photos of all the great produce we had access to at all the organic farms and communities we lived in but thank you to all the apples, avocados, oranges, kale, tomatoes, carrots, sugar peas, pears, blackberries, figs, and blueberries that we ate Straight.Off.The.Plant. Yum.

For our juice, we used beets and kale straight from Amanda’s garden, ginger, fennel (not pictured) and a lemon from the Alberta Co-op, and apples from the CSA share box.  I first juiced the apples, then kale + lemon + ginger, then beets and beet greens.  Keeping it all separate let everyone choose how much they wanted of each.

Here it goes! Juice!



Bottom’s up!

See you tomorrow! 🙂


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