I’m going to disclose something to you and you have to promise not to judge me, ok? I’ve never liked slushies. Not even when I was little. Everyone freaks out on bring your own cup day at 7/11, and I just, like… don’t care. I’ve never had much of a sweet tooth, and slushies just seem like gross, artificially colored sugar bombs. But there is one way to get me to like slushies, and I think you know what it is.
Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!
It’s officially (almost) summer time, y’all! Nothing says “summer” to me like recipes that celebrate all the fresh, gorgeous produce the season gives us. (Mediterranean Kale & Bulgur Salad, anyone?) This salsa exemplifies quick, delicious, and seasonal, and it’s so easy anyone could do it! It takes just a few simple ingredients and a couple simple steps. Just think… 30 minutes from now, you could be face-to-face with a bowl of what my mom called “the best salsa I’ve ever eaten in my life.” True story.