Everybody keeps talking about how summer is almost over. Not here in Los Angeles. On the contrary, it feels like summer is just heating up here. Since moving to LA 3 summers ago, we’ve experienced the hottest days between September and October. We’re lucky to have central air and ceiling fans, plenty of juicy fruit, and the ocean to stay cool. But summer just isn’t complete without popsicles!
This vegan peach pie recipe is sponsored by Country Crock to celebrate the launch of their new Plant Butter. Country Crock’s Plant Butter tastes just like real butter, and acts like it too, as you’ll see in my amazing vegan peach pie recipe below…
As a Southern girl there are two things that will never go out of style for me: peaches and butter. And in typical Southern girl fashion I was raised to find all sorts of ways to use them both. My family would use butter to make everything from savory butterbeans and succotash, to the fluffiest biscuits, sweetest candied yams, and flakiest pie crusts. I’d put butter in my oatmeal in the morning, and my steamed veggies at night. Basically, if it didn’t have butter, I probably wasn’t eating it.
If you’ve been following Sweet Potato Soul for a while you’ll know I love salads. I eat at least one a day! Of course they’re the perfect light and cool meal for summer, but I’m really the Salad Queen for the nutrition. Raw greens are full of vitamins, minerals, and phytonutrients that will keep you well and energized all summer. Throughout the year I switch up my salads based on what vegetables are available at the farmer’s market, and right now I’ve been loving this simple roasted beet and potato salad with crunchy romaine, bibb, and frisee lettuce and lemon vinaigrette.
In late January I gave birth to a beautiful, alert, very healthy baby girl! She’s is our world, and Maxx and I couldn’t be more proud of her. I can’t believe that she’s already 5 months old now. She’s grown so much, and her personality is spectacular. Baby J is funny, super energetic, intelligent, and incredibly happy. Like her mommy, she’s always smiling 🙂
The greatest gift I received right after having my baby was the gift of healthy prepared food. A week or so before Baby J was born, I invited my friends over to help me cook. I pulled out my favorite recipes, and they got to work. By the time they left I had a freezer full of delicious meals––beet burgers, kabocha squash soup, lentil soup from my cookbook, mushroom broth, sweet potato muffins, and more! In the days following the birth, Maxx and I ate warm home cooked meals while revelling in our new life as parents. It was wonderful!