magazine

the spring issue

As the spring air comes, awakening life outside and in. Warming us with its gentle touch and sweet whispers. We feel a desire to breathe in its energy, to dust off the cold and dance into the new season. With all of this comes new adventures, new foods, and new thoughts of ourselves and the life around us. You will find it all packaged nicely in our spring issue. Enjoy flipping through the pages in the fresh spring air.

17 pensee spring 2018 cover

17 pensee spring 2018

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  • I went out to the garden to get 1 cucumber and this is what I found :) #grateful #gardens #growyourownfood
  • Simple, pretty, nutritious sunny day lunch ☀️#healthylunch #simplesalad
  • raw vegan lasagna 1 large zucchini, thinly sliced with a mandoline or by hand 1 organic Roma tomato, thinly sliced 3/4 cup cashew cheese (see recipe on page 25) 2 tablespoons small basil leaves, or large basil leaves, chopped 1 tablespoon organic olive oil method Place one slice zucchini on a large plate. Spread 2 tablespoons of cashew cheese over the zucchini slice, top with tomato slices to cover, and sprinkle with several basil leaves. Repeat layers until all ingredients are used. Drizzle with olive oil. Yields one serving. #glutenfree #dairyfree #plantbased #wholefoods #vegan #healthyeating #healthyrecipes #raw
  • dilly sticks 5 organic carrots, cut into sticks 3 organic radishes, quartered 5 cloves organic garlic 1 teaspoon Celtic sea salt distilled water method Place the carrots, radishes, and garlic into a large canning jar. Add salt and fill with distilled water so that all the vegetables are covered. Screw on cover and place the jar in a bowl (to catch anything that may leak). Let sit on the counter for 4 to 7 days (depending on how strong you like the brine). Open, enjoy, and refrigerate to stop the fermentation process. #veggies #plantbased #healthyeating #healthyrecipes #ferment

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