For the past 30 years, I’ve been trying to figure this whole “life” thing out and still, I have no idea. I think part of me might always get lost in the overwhelming feeling that nothing really matters at all. Which can be disheartening or comforting depending on how you look at it. But at the same time, everything feels to me like it’s all tied together in an infinite web of awareness, so everything must matter somehow! Either way, I know that suffering really sucks. And if there’s anything we can ever do to relieve some of the suffering going on in this universe, we should do it. And if that means making cinnamon buns with plant-based milk and butter instead of traditional milk and butter, hey great start!
Like the Blueberry Ginger Cinnamon Buns I posted before, it’s best to make these the night before and let them rise in the fridge until you bake them in the morning. It’s better to just enjoy your morning anyway. Instead of mixing up flour and rolling out dough, you can just put these right in the oven when you wake up.
Morning can be a magical time of the day (really every moment is magic because we are all part of an infinitely beautiful biological miracle blooming out of space and time…but I digress). So here’s a recipe for you to make and share on some magical morning. The best thing about this recipe is that you make the cinnamon rolls the night before and let them rise in the fridge overnight. Then just pop them in the oven first thing in the morning! That way you get to spend more time stretching into the day and enjoying the company of whatever beings you’re sharing this precious moment in time with…not mixing up flour and rolling out the dough. These cinnamon buns are sweet, sticky, gingery spicy, and make your whole house smell great. Hope y’all like ’em!
I was recently introduced to a beautiful poem by Frank O’Hara that begins:
“Light clarity avocado salad in the morning”
I immediately fell in love with the verse and then started dreaming of avocado salads. There are so many possibilities. For this salad, the juicy watermelon is a nice compliment to creamy avocado slices, and the fresh lemon, mint, and basil add a brightness that is perfect for the morning.
Here are some of my other “avocado salad in the morning” ideas. Perhaps I’ll be making more avocado salads soon…
- Avocado + Strawberry + Basil + Lemon
- Avocado + Roasted Garlic + Cherry Tomato + Olive Oil
- Avocado + Arugula + Lemon + Walnuts + Olive Oil
- Avocado + Mango + Sticky Coconut Rice + Black Sesame
- Avocado + Grapefruit + Ginger + Macadamia Nuts
- Avocado + Watermelon + Heirloom Tomato
- Avocado + Braised Kale + Croutons
- Avocado + Grilled Pineapple + Mint
I could go on and on…
Read on for the Watermelon, Avocado and Fresh Herb Salad recipe.
It starts with fresh-squeezed blood orange juice and cooks down into a sweet and zesty fresh dessert sauce. I originally made this to top a Japanese Sweet Potato Cheesecake, it would be amazing on top of pancakes or waffles in the morning…just saying.
As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!
If you’ve got an abundance of zucchini or summer squash at the end of the summer (lucky you) this is an easy and delicious way to sneak it into something sweet! The olive oil baked in ensures it stays super moist. You can toast up a slice for breakfast, dessert, or a snack during the day. It’s great warm with peanut butter or topped with a scoop of ice cream…or both! Continue reading
Pancakes are one of my favorite breakfast foods. They’re easy to make, satisfying, filling, delicious, and are always crowd-pleasers. They also pair well with almost any other breakfast item, from fresh fruit and whipped coconut cream to vegan breakfast sausages. Hope you like them!