We’ve had it rough here in South Florida. First it was Zika, then it was Hurricane Matthew — two pests, one much bigger than the other. But things are looking up. October is Vegetarian Awareness Month, a month so fabulous it rates a special blogpost with special offers and opportunities.
October 22 — Pulse Innovation Miami, Miami celebrates the International Year of Pulses with an edible exploration of pulses (that’s dried beans). Presented by the American Pulse Association, it’s the Lollapalooza of legumes, complete pulse tasting. As seen in Meatless Monday and the chic-as-anything Miami Curated.
October 24-30 — Grand Velas Riviera Nayarit’s Wellness Week — mindfulness, pampering, vegan sensuality and Puerto Vallarta — what’s not to love? As seen in the Daily Meal and Miami Curated which is offering a too-good-to-miss reader discount. See you in Puerto Vallarta.
To celebrate putting more plants on your plate, Oldways, Meatless Monday and the Humane Society — some of my favorite organizations — have teamed up for Vegtoberfest. They — and I — invite you to say why you went vegan (or vegetarian) or why you stay vegan or vegetarian, just like I do here. Send pics, send personal stories to Vegtoberfest’s FB page Share it. Tweet it. And look for my own vegan story, coming soon. Want a hint? Here’s my big motivator.
Mexican Chocolate Love Bitescreated by Ellen Kanner expressly for Grand Velas Wellness Week Everybody loves chocolate, but Mexican chocolate is something special, with haunting low notes of cinnamon, almonds and vanilla. And sometimes a pinch of cayenne to add a spicy kick. Combined, these ingredients are delicious. They’re also a potent recipe for firing up your libido. These raw treats keep covered and refrigerated for a week. If they last that long.
- 1 cup raw almonds
- 1 cup Medjool dates pitted
- 3 tablespoons Dutch process cocoa
- 1/2 teaspoon cinnamon
- pinch cayenne
- 1/4 cup cacao nibs
- 1/2 teaspoon vanilla
- 2 tablespoons fresh brewed coffee
- 1/2 cup powdered sugar + 1/4 teaspoon cinnamon for rolling the love bites
- Pour the raw almonds into a blender or food processor. Process for a minute, or until nuts are coarsely chopped.
- Add pitted dates, cinnamon, cocoa, cayenne, cacao nibs, vanilla and brewed coffee. Process again until everything just comes together as a coarse paste.
- In a small bowl, mix together the powdered sugar and 1/4 teaspoon cinnamon.
- Pinch off about a walnut-sized piece of the Mexican chocolate mixture (or use a teaspoon) and roll into a ball. Drop the ball into the powdered sugar and cinnamon mixture to coat. Continue with the remaining chocolate.