BETHLEHEM VEGFEST 2014: See You Tomorrow!

Tomorrow is the Fourth Annual Bethlehem Vegfest! and I am so thrilled for this year, it’s hard to put into words. We’ll have Gene Baur of Farm Sanctaury and Matt Frazier of NoMeatAthlete.com, a vegan ice cream truck, the ever-beloved Cinnamon Snail food truck, and about a hundred million other wonderful people, speakers, chefs, vendors, and more.

This is a video from 2013’s Vegfest:

Save the Kales! will taping live ALL DAY! for our September show. Please-oh-please, catch up with us and say hello.

Cooking Segment and Q+A: 1:30pm-2:30pm at the RCN Cable booth

– break, ’cause we need to eat- 

 3pm-4pm we’ll be walking around Vegfest for street-style interviews (see the video above)

So  flag us down, be prepared for hugs, tell why you love being vegan or why you love Vegfest, and maybe you’ll make it into our next show!

I’ll also have a booth with Save the Kales! TEES and TOTE BAGS next to the RCN Cable booth. These are brand new and if you get ’em at Vegfest you don’t have to pay for shipping when they go for sale online. More money for snacks! Cash + credit accepted.

EVENT DETAILS

  • FREE! admission. Kid + dog friendly. Rain or shine.
  • 11am-6pm on the South Bethlehem Greenway (public park between 3rd and 4th streets)
  • Parking is around the city. For meters, download the MobileNow! app and fill your meter from your phone!
  • GET THE APP HERE or search via your phone

Last info can be found on the Bethlehem Vegfest Facebook Page

BethVegfest Social Media

 

TALKING TO PHOEBE: Podcasts and TV Shows and Vegan Body Image and Bravery

What an honor to have been interviewed by the kind and creative Phoebe of Phoebe’s Pure Food blog, print magazine, and host of a podcast and web TV show! She’s one of those people who are so genuine and good, and somehow have more time than the rest of us to tackle a ton of create projects and do all of them alarmingly well.

As I said, she has a lot going on, so below you’ll find a two-part Youtube interview (which can also be consumed in audio form), and a podcast interview with Phoebe and guest host Nan from Chubby Pickle Farm.

The People Chronicles TV Show

Part One – We discuss: Starting before you’re ready. My transition to vegan eating. Another transition to HEALTHFUL vegan eating. Choosing a blog/business name. Being vegan + body image expectations.

Part Two – We discuss: In-fighting in the vegan community. Finding lessons when people get critical (and letting go of the jerky stuff). Worrying about projecting a false image of perfection. Vulnerability and Authenticity. Making food and information accessible. Healthy bodies AND minds.

“No one ever says, ‘You’re too fat to care about marriage equality!’, but for some reason people say ‘How can you be vegan and be fat?'”

 You can listen to the 22-minute interview in audio RIGHT HERE.

2 Weird Hungry Girls Podcast 2 weird hungry girls

Oh, this was fun. Just a few ladies chattin’ about food and small business, body image and bravery. Also, summer recipes, wiener dogs and must-have kitchen tools. (I get such good energy from talking to creative, positive people and this made me want to get a jumpstart on my own podcast!) Listen HERE or download in iTunes.

2 weird hungry girls with jaime k

Technically, THREE weird hungry girls. Nan of Chubby Pickle Farm, Phoebe of Phoebe’s Pure Food, and me!

 Check out Phoebe’s website | facebook |instagram | twitter

Visit Nan’s Facebook page

 It’s so wonderful when we can support, encourage and uplift each other! I hope you’ll follow their journeys and maybe be inspired to take a leap of your own. Sincerest of thanks to Nan, and especially Phoebe. (Phoebe also gave me a gift of vegan cheesecake, and homemade lilac syrup and blackberry jam, so… Have I mentioned how much I love her?)

Raw Pineapple Upside Down Cookies

Take all the tastiness of pineapple upside-down cake, and make a healthier, no-bake, raw vegan version! Note that raw cherries would make this a truly raw dish, but you can find vegan maraschino cherries in stores or online. I think they taste a little more old school that way.

INGREDIENTS

  • 1 cup cashews (crumbled in food processor)
  • 3/4 cup dried pineapple (blended in food processor)
  • 3/4 cup dried dates (blended in food processor)
  • 1/4 cup raw sesame seeds
  • raw coconut flakes (about 1/2 cup)
  • cherries, raw or maraschino

Put the first four ingredients into a mixing bowl and mix well with your hands to create a “dough”. Roll the dough into small balls, then roll in  a plate of dried coconut to coat. Use your thumb to press into the balls and create a small space to put 1/2 of a cherry. Ta-da!

Want more videos? Watch here:

 Thai Mushroom Lettuce Wraps | Chipotle Sweet Potato Salad | Ultimate Buddha Bowl

AVOCADO AND COCONUT ICE CREAM: With Cilantro and Jalapeño

Avocados and coconut are proof that maybe that little blonde boy knows his stuff and Heaven IS for real.

In this recipe, I blend them with fresh cilantro and just a touch of jalapeno pepper for a sweet and savory vegan ice cream! No ice cream machine is needed – just a blender, a shallow dish, and a freezer.

Let’s do this.

 

Ingredients

  • 1 avocado (just the flesh/green creamy part)
  • 1/2 cup coconut cream (the thick creamy stuff at the top of the can)
  • 2 TBSP coconut oil
  • 1 TBSP maple syrup
  • dash of salt
  • 1/2 TBSP packed fresh cilantro
  • 1/2 jalapeno pepper, seeds removed (add more or less to taste)
  • zest of one lime (optional)

Add all ingredients to a blender and blend until smooth. Scoop ice cream base into a shallow dish and spread out evenly. Put in the freezer for at least 1-2 hours.

If ice cream is too hard to scoop when you take it out of the freezer, let it sit on the counter for a few minutes to soften. Garnish with lime zest.

avocadoicecream.jpg

– Watch more episodes of Save the Kales! right here –

xo

 

“WE DON’T NEED TO ASK PERMISSION”: Jaime K on the Tranquility du Jour Podcast

“Anybody who’s doing any sort of work they’re passionate about can relate to this – when you start something, you really have no idea where it can go or what it can be, but something in you just feels compelled to do it.” – Jaime K

Click HERE to listen to the podcast

It was a joy and an honor to have been interviewed for Kimberly Wilson’s Tranquility du Jour podcast, a podcast I discovered two years ago and have enjoyed as a listener. I met Kimberly unexpectedly (hear the story!) last year, and was enchanted with her. She exudes a compassionate confidence while looking like an eccentrically feminine yogini meets a vintage french film star.

She's just yarn-bombing, as one does.

She’s just yarn-bombing, as one does.

Her work includes a weekly podcast, an adorable and always-updated blog, several books and journals, a line of feminine eco-friendly clothing, and hosting retreats across the world. She is livin’ the dream. And she has a pug who is, thankfully, photographed often.

Le Pug. Look at that face. Can you even? No. You can't.

Le Pug. Look at that face. Can you even? No. You can’t.

Some things I talked about in the podcast:

You can also subscribe to Tranquility du Jour on iTunes. I’m on episode #316, which means there are 315 other wonderfully inspiring interviews to catch up on. Get started.

Hugs + lipsticked kisses to Kimberly for the lovely chat.

xo, Jaime K

 

 

 

 

Q+A: How To Start Exercising Again While on a Budget

This is the first of a new Q+A segment on Save the Kales! TV where our viewers and readers (that’s you!) can write in and ask questions about vegan cooking or lifestyle. Feel free to ask a question in the comments or on our Twitter or Facebook pages.

From Carly in Maryland:

“I haven’t exercised in a long time and want to get into it again, but I feel intimidated.

Do you have tips or ideas, especially for someone who doesn’t have a lot of money?”

See my reply:

This reply is a short version of a longer piece I wrote for JL Goes Vegan, in which I discuss my own insecurities about exercise, and how I started walking + running when I hadn’t for years.

Read it here: Five Tips to Get Past Fear and Embrace Exercise

Thanks for watching. xo 

Coconut Almond Crusted Cauliflower with Red Pepper Curry Sauce

You can see all segments from this episode of Save the Kales! on our YouTube Channel.

I was thinking about writing some quips and anecdotes to entice you to make this recipe, but seriously? IT’S SO GOOD. And super easy, as you can see. So gather the ingredients (many are simple pantry staples) and preheat your oven. This is a good one to share with friends, as pieces can be cut smaller for snack-size bites. This is vegan, soy-free, and can be made gluten-free.

.

COCONUT ALMOND CRUSTED CAULIFLOWER

  • 1 cup flour (*use a gluten-free flour if needed)
  • 1 cup almond milk
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup raw almonds
  • 1 cup shredded coconut (NO sugar added)
  • 1 head of cauliflower

Heat oven to 425 degrees.

Add first five ingredients to a bowl and whisk together to make a batter.

In a food processor, grind almonds to small crumbles and put in a bowl. Add coconut to the almond crumbles. Put the mixture on a flate plate or tray for easy coating.

Slice cauliflower as you would slice bread, into large but thin slices. (See video above)

Dip cauliflower into the batter, shake off excess, then place in the almond and coconut mixture on both sides to cover. Lay slices on a baking tray and bake for 20-25 minutes.

RED PEPPER CURRY DIPPING SAUCE

  • 2 whole roasted red peppers
  • 1/2 cup coconut milk
  • 1 clove garlic
  • TBSP tomato paste
  • 1 tsp curry powder
  • pinch of salt

Blend everything in a food processor until smooth.

coconut almond cauliflower

You can find more Save the Kales! online: Facebook | Twitter | Pinterest | YouTube

And don’t miss Fresh Perspectives with Jaime K, my bi-monthly column in Lehigh Valley Style magazine