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pumpkin pie smoothie with oatmeal

a healthy vegan pumpkin pie smoothie with oatmeal


Life is meant to lived and enjoyed! Being healthy doesn’t mean you have to give up treats, and this pumpkin pie smoothie with oatmeal is sweet and indulgent while packing a vitamin and fiber punch. Containing more than 5 grams of fiber, 6 grams of protein and 280% RDA of vitamin A, this is truly a guilt free treat at around 150 calories perfect for Halloween and throughout the Holiday Season.

Soaking the oatmeal gives your smoothie a smooth texture while allowing your body to digest it more easily. I also recommend freezing the pumpkin or serving your smoothie over ice.

Go ahead, enjoy the sweetness of fall. Just in a healthier way.


Ingredients: 2-3 serving

1 1/2 cup frozen pumpkin puree
1/2 cup soaked oatmeal
1 cup vegan yogurt
1/2 cup vegan milk
1 teaspoon organic vanilla extract
1/2-1 teaspoon pumpkin pie spice
2 tablespoons agave – or sweeten to taste
1/4 cup cinnamon graham crackers or cookies- vegan, crushed


place first 6 ingredients into blender and mix well. sweeten to taste and top with crushed graham crackers

Diary of a Submissive – a book review

Diary of a Submissive. Sophie Morgan.New York,New York : Penguin Group



Written under the pseudonym Sophie Morgan, Diary of a Submissive: A modern True Tale of Sexual Awakening is about a woman in her early thirties and how she has ended up in Dominant/submissive relationship. She discusses her fairly typical childhood, fumbling sexual encounters in High School and eventually her first taste of the submissive lifestyle after college. Through the years, Sophie explores just what lengths of pain and humiliation she is willing to endure, surprising herself and readers along the way.

Let me first say that I have NEVER read a book like this before. It was difficult for me to get through the book, not because of the subject matter as much as the fact this is a true story. If this were a work of fiction, it would have been much easier for me to read. My biggest problem with “Sophie” is that she tries so hard to convince the reader that she is a smart, independent, caring and strong woman. A strong woman who just so happens to like painful torture at the hands of someone who supposedly cares about her. I don’t buy it. To me, it felt like she was really trying to convince herself that she was strong and independent by writing the book. Honestly, I feel like many parts of the book would be considered by many as abusive. Especially when Sophie is continually pushed past the point where she is comfortable with what is happening. So, if you are completely comfortable and familiar with the D/s lifestyle, you will probably enjoy this book. If not, expect to be surprised at the amount of cruelty involved.

Join us on the BlogHer book club page  to share your thoughts on this and other great reads, I’d love to hear your opinion.


This is a paid review for BlogHer Book Club but the opinions expressed are my own.


pumpkin hummus


savory vegan pumpkin dip with baked tortilla chips

I love the tastes of fall. Apples, sweet potatoes, squash, and of course pumpkin. As you have noticed, I don’t really make many desserts or sweet things and for the most part, that applies to pumpkin too. Since we eat a lot of hummus here, a pumpkin version was sure to come along. The best part, Ella helped me to write the recipe ensuring it would be a kid pleaser. Despite the fact that they were SO sure they would not like pumpkin hummus, the ate every last bite.

While we all know baked chips are healthier, they are not always the most exciting thing to eat. Simply use seasonal cookie cutters for a special little (and adorable) touch. We used pumpkin, witch, star and cat shapes this time. Don’t worry, I have a Christmas version coming up too!

Ingredients: makes 2 1/2 cups

1- 15 ounce can organic garbonzo beans
1 cup canned pumpkin or pumkin puree
3 tablespoons fresh lemon juice
2-3 tablespoons tahini
2 cloves minced garlic
1/3 cup olive oil
1/2 teaspoon cumin
1/4 teaspoon paprika

combine all ingredients in food processor and blend until combined.  top with olive oil and paprika.
* I used my stick blender with the ingredients in a bowl because I am too lazy to clean the food processor*


oil or cooking spray – I use an oil mister


preheat oven to 350 degrees, cut tortillas with cookie cutters and place in a single layer on a cookie sheet.  bake for 15 minutes turning after 8 minutes.
* the cooking time will vary greatly based on the tortilla you use, watch your first batch very carefully.

October 20, 2012 - 4:09 am

Krysta - Interesting recipe! Do you use hot paprika?

fresh peach and tomato salad

healthy and easy peach tomato salad with lemon balsamic and basil

Here in So-Cal we still have buckets of huge fresh peaches super cheap. Frozen peaches will work but might not look quite as pretty. It’s no secret that I prefer savory dishes to sweet ones, but this combines the best of both. and come on, this is one pretty dish to wow your friends and family with- in a healthy way!


Ingredients:  4 servings

4 fresh peaches- thinly sliced
5 roma tomatoes- cored and thinly sliced
2 tablesspoons fresh lemon juice
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup basil chiffonade (thinly and evenly sliced)


layer tomatoes and peaches on a large serving dish. in a small bowl, whisk together next 5 ingredients. evenly distribute basil and dressing over salad. serve immediately.

fresh peach tomato salad vegan with lemon and basil

sparkling strawberry limeade

sparkling limeade recipe with strawberry


So, after watching the weather this morning, it looks like it may actually be cooling off. In at least part of the country, it’s going to be cold soon, though here in So-Cal, it’s just going to be less hot. Now that I have finished rambling  this recipe is certainly ideal for summer but I think it’s also a special drink for the Holiday Season. Add some vodka for the adults and everyone at your next party will be happy and healthy. While there is sugar in the recipe, you can control the amount to suit you. The vitamin C from the limes and berries combined with the bubbles of the sparkling water taste so sinful, no one will notice the healthy attributes of this drink.




1 cup water
1 cup turbinado sugar
3/4 cup fresh lime juice
1/4 cup pureed strawberries ( fresh or frozen)
2 25.3 ounce bottles of sparking water ( approximately 6 cups)



combine sugar and water in saucepan over medium low heat. stir, remove from heat and allow to cool once sugar has dissolved. ,about 5 minutes. combine all ingredients in a large pitcher, stir, and serve over ice.

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