March 28, 2014

Silky Smooth Mango Banana Green Pudding

I like my smoothies to be fairly thick; I more often eat them with a spoon than drink them through a straw. Usually I rely on various food powders and frozen fruit to thicken it up, but frozen fruit isn't exactly what I crave when it's 15 degrees outside.


One day, I set out to make a smoothie with a luscious, creamy consistency. What resulted was this pudding.  Mango, banana, and chia are all useful for adding body to foods. Add them all together, and bam!, creamy dreamy pudding.

Chia seeds are a stellar nutritional choice. They are an excellent source of omega 3 fatty acids, both soluble and insoluble fiber, calcium, and protein. A couple of tablespoons is all you need to reap the full benefits of this amazing seed, and since it swells up to 9 times in size when soaked, a couple of tablespoons is plenty! In addition to blending them up in your smoothie, chia seeds can be used to make pudding (similar to tapioca pudding), sprinkled on oatmeal or salads, ground and soaked to make a chia egg (like a flax egg), and more. These versatile seeds can be on the pricey side, so I'd recommend buying them in bulk.


Silky Smooth Mango Banana Green Pudding
serves 1

-1 mango
-1 banana
-2 packed cups spinach
-2 Tbsp orange juice
-1/3 cup almond milk
-1/2 Tbsp chia seeds

-Blend all of the ingredients except the banana until smooth. Add the banana and blend again. Serve.

March 24, 2014

Kinda Like Pad Thai: Raw Zucchini Noodles with Tamarind Almond Sauce

I've always loved pad thai. That unmistakable tang from the tamarind makes it so unique. My favorite part has always been the scallions. If it doesn't have scallions, it's just not pad thai to me. I've only had raw pad thai once before – Eden made it with butternut squash noodles –, and I was as in love with that raw version as I am with its authentic counterpart. I've never made raw pad thai at home, but the other day I came close when I made this recipe.


I wanted to call this "raw pad thai", but the truth is that the flavor that makes it mostly like pad thai, the tamarind, was a last minute addition. It was one of the first warm days of this year, and by warm I mean it was 50 degrees. I'd just made a batch of creamy almond butter in the food processor. It looked so good that I could think of nothing better than to make a sauce out of it and toss it with zucchini noodles. I was missing my zucchini noodle bowls; when it's in season, I eat it pretty much every day. At the last second, I thought, why not add some tamarind paste in and make it like pad thai sauce?

When I took my first bite I thought, "This is kinda like pad thai!". If you want it to taste even more like pad thai, heating it up in a dehydrator until it's warmed through would be a great option. As always, the best part about eating raw is that I feel so good afterwards. I felt like I got a nice wave of energy post-lunch. Eat a heaping bowl of this, and you'll feel energetic and pretty dang happy, too.


Zucchini Noodles with Tamarind Almond Sauce
serves 2

4 medium zucchini, spiralized
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
6 scallions, green tops only, chopped
1/2 cup cilantro, chopped

for the sauce:
3 Tbsp raw almond butter
3/4 tsp tamarind paste
2 medjool dates, soaked to soften
4 tsp coconut aminos
2 Tbsp lime juice
1/2 tsp minced ginger root
red pepper flakes, to taste

-Spiralize the zucchini and place in a large mixing bowl. Cut all of the remaining ingredients and add them into the bowl as well.

-Soak the dates until soft.
Blend the sauce ingredients in a small food processor, occasionally stopping it to scrape down the sides.Then pour into the mixing bowl. Mix well or massage the sauce in with your hands.

-Transfer to two nice plates and dig in!


March 21, 2014

Is Dating a Vegan Overrated?

Some people out there might wonder why eating a different diet could put so much strain on a relationship. There's an easy answer to that – because it's not a diet but rather a whole life philosophy. Some people eat a vegan diet (often preferring to call it plant-based) for health reasons, but that's not what I'm addressing here. I'm a vegan for non-human animals, for other human beings, for the environment, and for my health. There is no aspect of my life that this belief system does not touch. So, when I look for a partner in this life, I want very much for them to share my vegan ideology.



For my entire dating life I've been a vegetarian/vegan. When I was younger and made a list of my perfect guy's attributes, #1 was always “is a vegetarian”. I became veg for ethical reasons and couldn't fathom purposely placing a piece of animal flesh into my mouth ever again, and so that was the one non-negotiable rule that I made for my dating life. After all, I thought, how can you be in a relationship with someone – and call that person your other half! – when they're ingesting dead animals several times a day, when they have such a huge disconnect with the food on their plate, when they're petting one animal and eating another?

I wasn't the type to have long term relationships, so my vegan requirement wasn't too much of an issue. I dated vegan, vegetarians, and carnists alike. My beliefs did cause some rifts from time to time, and I'm sure hindered the progress of more than one relationship. Mostly it wasn't a big deal because there were no long term plans. However, it really sucked when I'd lean in for a kiss, get a whiff of pepperoni, and all I could think about was the pig whose life was stolen for those slices of processed meat. What a turn off. No pepperoni kisses for me!

By now you're probably thinking the answer to the title of this post is “no, absolutely not!”, so you'll be surprised to learn that, yes, I do think that dating a vegan is overrated. A little bit. Sometimes.

My first reasoning is that just because someone is vegan doesn't mean that they are compatible with you, and it doesn't mean that they are a good person. A few of the veg*ns I dated were uninspiring, dispassionate, callous. I'm not saying that vegan men are terrible, not at all, but I want to make the point that people are people, no matter what ethics they ascribe to.

Speaking of people are people, that runs right into my next point. Everyone has the ability to be compassionate, to feel empathy, and to connect. I love the term pregan (pre-vegan), which implies that we're all potential vegans; some of us just haven't arrived at the doorstep yet. We shouldn't discount people because they have yet to experience the same epiphanies that we have.

Case in point, in 2007, I was this vegan radical punk girl who rode her bike everywhere, gave my time to social justice causes, and explored the forgotten parts of my city who met a radical punk guy who rode his bike everywhere, gave his time to social justice causes, and explored forgotten parts of his city. We fell madly in love. He wasn't a vegan, and that was a problem for me. Most of his best friends were vegan. He knew the gritty details of the lives of farmed animals, he'd seen the undercover videos, and he had no interest in going vegan. I couldn't comprehend this decision.

I'd find myself thinking “what if”. What if we move in and he has raw meat in the fridge all the time? What if we have children and he refuses to raise them vegan. Blah blah blah. You know what? All of that was way in the future and completely hypothetical, and except for that, our love was smooth sailing. I had one of my “live in the present moment, Marissa!” pep talks with myself.


As it happens, I found a guy who deeply respects me and admires my convictions. When we moved in together, there was no meat in the house. If/when we have children, they will be raised vegan. When we had cookouts and parties, he made extra efforts to insure that the designated pans, utensils, etc., for the vegan food were not contaminated by the meat ones. When you commit to someone, when you love them, you love all of them, and that goes both ways. He compromised because he knew how serious my conviction was. In return, I did not guilt him for not being vegan, I gave him no ultimatums (You eat vegan or I'll leave). I loved him for who he was.

More than 5 years after we fell in love, guess what? My love came to me and declared that he was going vegan. He didn't do it because I made him watch animal cruelty videos, nor did he do it because I begged him to. He made the connections on his own, and if there is ever a point that I'm not in his life anymore, those connections he made will still be there. His decision has also made us closer than ever before. So, you see, dating a vegan isn't entirely overrated!

Not every relationship will end up this way. The point is you don't know which of them will and which won't, and it doesn't mean that someone is a bad person if they eat animals. It's silly for us vegans to judge someone that we love for something that most of us had to come to in our own time. I've grown up, and I've learned that. I'm not a little girl making lists anymore.

March 18, 2014

Guest Post on the Main Street Vegan Blog

Hi everybody! It is a sunny and (kind of) warm day here, and I'm feeling mighty fine. I just got back from a long walk with Tucker, who of course needed to visit all of his human friends in the neighborhood, and now I'm sitting down with a huge bowl of raw pad thai. Today is good.

Have I mentioned that the Main Street Vegan blog has been revamped? Well, today I have a special post on there all about eating vegan with allergies or food restrictions. I've also included 2 recipes, pumpkin seed pesto and minted cauliflower rice, that together to make these gorgeous butter lettuce cups.

Head on over to the Main Street Vegan blog to view my post and get the recipes here



March 17, 2014

Meatless Mondays Birthday Edition: Coconut Tofu with Mango Sauce and Pink Rice "Stirfry"

As promised last week, I've revised the recipes from my dad's birthday dinner, and I am so happy to share them with you today! I feel like I've been coaxing spring with my eats of late, but this one is full-on summer.


I came up with these recipes on a night that I was craving coconut. J and I have been making buddha bowls constantly. I wanted to break out of that and make something a little bit different, something that wouldn't make me think of winter. I wasn't in the mood for comfort food, I wanted a tropical escape.

We don't eat tofu that often–yep, you read that correctly, vegans can survive happily without tofu–, but we had picked some up at the store the week before. When I saw it in the fridge, I thought, “Coconut-crusted tofu!” After deciding on tofu and coconut, the rest came together quickly. I had a couple of ripe mangoes and a can of coconut milk in the fridge. Saucy perfection! Alongside the tofu, I served pink rice with sauteed red pepper and peas, a splash of lime juice, salty coconut aminos, fragrant cilantro and spicy scallions. I chilled the rice and served it at room temperature. It was fresh and flavorful and made the perfect companion to the tofu. 


 
Cooking Tip:

For the best results with creative meals, it really pays to have a well-stocked fridge and pantry. When you surround yourself with luscious produce of every color and condiments and spices that will enhance any meal, inspiration comes easily.

If I was going for the antithesis of winter, I think I nailed it. As soon as it took my first bite, I knew I'd have to make this again for my dad's party. And when I got rave reviews from all of the party-goers, I knew I'd have to perfect it for the blog.



These recipes are scrumptious and picky eater approved. They'll be perfect for picnics (when it finally gets warm enough here to have picnics!), and both dishes would be great to bring along to your next potluck. Whether you eat meatless on Mondays or everyday, give these recipes a spin, and see just how delicious vegan life can be. 


 
Coconut Tofu with Mango Sauce and Pink Rice “Stirfry”
serves 6

For the Coconut-Crusted Tofu:

-2 blocks of tofu, pressed and cut into triangles. (will make 32 pieces)
-1 cup corn meal
-1 cup coconut flakes
-1 1/2 Tablespoons coconut sugar
-3/4 tsp Old Bay seasoning
-1/4 tsp salt
-unsweetened almond milk for dredging

For the Pink Rice “Stirfry”:
-1 1/2 cups pink rice
-3 cups water
-1/2 Tbsp + 1 Tbsp coconut oil, divided
-1 cup diced red bell pepper
-1/2 cup frozen green peas
-1/4 cup scallions
-1/4 cup cilantro, chopped
-1 Tbsp coconut aminos
-juice of 2 limes
-1/4 tsp Old Bay seasoning

For the Mango Dipping Sauce:
-1 1/2 cups mango, chopped
-1/3 cup coconut cream*
-2 tsp brown rice vinegar
-2 tsp coconut aminos
-juice of 1 lime
-2-3 Tbsp coconut water, to thin
-red pepper flakes to taste

Instructions:

For the pink rice stir-fry:
-Bring to a boil 1 1/2 cups of pink rice and 3 cups of water. Reduce to a simmer and cook for about 20 minutes.
-In a saute pan on medium heat, melt 1/2 Tbsp of coconut oil. Saute the peppers and peas until they soften and their colors grow bright, then put them in a large mixing bowl.
-Once the rice has finished cooking, add to the bowl.
-Chop cilantro and scallions and place in the mixing bowl. Add in aminos, lime juice, Old Bay, and remaining 1 Tbsp of melted coconut oil. Stir well to combine.
-Chill in the refrigerator until no longer hot. If it is still slightly warm, that's ok. I served it at room temperature.

For the tofu:
-Press the tofu.
-While the tofu is pressing, get out a large cookie sheet and line it with a silicone baking mat or parchment paper.
-Preheat the oven to 350 degrees.
-After the tofu has been pressed, cut it into triangles.
-Mix the corn meal, coconut flakes, sugar, Old Bay, and salt together in a bowl.
-Pour 1/2 to 1/3 cup of almond milk in another smaller bowl.
-Dip one triangle of tofu at a time into the milk, let the excess drip off, and
then toss it in the coconut breading mixture until all sides are evenly coated.
-Once they are all breaded, bake for 25 minutes. Flip and bake for another 15 minutes.

For the mango sauce:
-Add all of the mango sauce ingredients to a blender, and blend until completely smooth. If the sauce looks too thin, add more coconut water a tablespoon at a time. If it's too thick, add more cream a tablespoon at a time.

*For the coconut cream, put a can of full fat coconut milk in the refrigerator for at least 24 hours. (tip: I always have a can in my fridge which saves me from having to plan too far ahead) The coconut cream will separate from the water; the fat rises to the top. Reserve the water in the can to thin out the mango sauce.

March 14, 2014

Superfood Buckwheat Chia Porridge

In the warmer months, I love to make raw porridges for breakfast. I've literally made so many variations that I can't count them all. I threw this one together today, on a morning that I didn't have a lot of hands-on time to dedicate to the kitchen. I wasn't planning on posting the recipe, but it was so tasty that I really wanted to share it! If you're too busy in the mornings to stand in the kitchen and make breakfast, try this porridge. Just soak the buckwheat and chia when you get up, go get ready for your day, and this porridge will be basically waiting for you when it's time to eat. You could also soak the seeds (buckwheat is a seed, too!) the night before if you're really in a rush.

There are some ingredients in this porridge that you may not be familiar with.  They can be on the expensive side, not kitchen staples for people on a shoestring budget, but I like to have a couple "fun" superfood ingredients in my pantry. I think it can be affordable if you find those few items that you really enjoy using instead of loading up on every new "super" food that gets buzz.

Lucuma, a low-glycemic fruit native to Peru, is one of my favorite superfoods. I've never eaten a fresh lucuma fruit, but the dried, powdered form is mildly sweet and reminiscent of caramel. I use it mostly in smoothies, porridge, and sweet dips, but you can also use it in baked goods and the like.

Raw coconut flour is a unique flour to work with. It's very...thirsty. I've used coconut flour in raw and cooked desserts. When it's used properly, it can create a fluffy texture that I just love. I used it in this recipe to add a hint of coconutty flavor and for its thick, fluffy texture.

The lucuma and the raw coconut flour really make this porridge special. With that said, if you don't have any on hand, you can omit them (sad face). You may want to add in more spices and a sweetener if that's the case. Chop up a Medjool date or add a few drops of english toffee stevia. Both would be great in this. Feel free to play with the fruit combinations, too. This recipe was made for experimentation. Go play!




Superfood Buckwheat Chia Porridge 

-1/3 cup raw buckwheat groats, soaked, drained, and rinsed well.
-1 Tbsp chia seeds
-1/2 cup + 1/2 cup unsweetened almond milk, divided
-1 Tbsp raw coconut flour
-1/2 Tbsp lucuma powder
-1/4 tsp vanilla powder
-1/2 apple, diced
-handful of blueberries, frozen or fresh
-dash of cinnamon


-Pour buckwheat into a bowl and cover with water. Soak for 1-2 hours. If you're really in a pinch, 30 minutes might do the trick.
-While the buckwheat is soaking, measure out the chia in a separate, smaller bowl. Cover with 1/2 cup of almond milk. Whisk with a fork. Let it sit for around 20 minutes or until the chia seeds plump up and form a gel. Whisk again with a fork to break up any clumps.
-Drain and rinse the buckwheat very well. Make sure that it doesn't feel slimy at all. If it does, just rinse it again.
-Mix the buckwheat and chia together along with the rest of the ingredients. Stir until all is evenly incorporated.
-Pour 1/2 cup of milk over the porridge. If you like your porridge super thick, use less. If you like it runnier, use more milk.

March 10, 2014

Meatless Monday, err, Sunday




Happy Meatless Monday! What about a Meatless Sunday? That's exactly what my family had yesterday when I hosted my dad's birthday party. I was really excited to have everyone over to my house and to cook them a fabulous meal in celebration of my dad, who does so much for me–and selflessly so–that sometimes I feel like I could never give it all back. This meal was a small token of my appreciation for all that he does. Happy Birthday, Dad!


I started things off with a tropical mocktail. This was a last minute drink that I pulled together. I don't have much of a recipe. I improvised in between preparing all of the food. I poured 4 cups of pineapple coconut water into a pitcher with a handful of mint and let it sit in the fridge overnight. When my guests arrived, I strained out the mint, added a large bottle of mint flavored sparkling mineral water and fresh squeezed lime juice to taste. Everyone loved it and my brother said it tasted like a coconut Dum Dum. I think it's nice to have other beverages besides water to offer guests, but making drinks always seems like too much extra work when I'm pouring my heart into the food menu. This was an easy, refreshing, and healthy bubbly drink to make.



While my guests mingled and drank their mocktails, I pulled together the rest of our meal. We had coconut-crusted tofu with mango dipping sauce. Alongside, I made a pink rice “stir-fry”. This was one incredible meal. I'm tweaking a few things with the recipes, but I plan on posting them soon. Get ready!
 
 
For the cake, I made the sugar and spice pineapple upside-down cake from Isa Does It. It's one of my dad's favorite desserts, and I've made my own version for him for several previous birthdays. This version adds cinnamon and allspice to the batter which works beautifully with the pineapple. I wasn't sure what I was going to do about the maraschino cherries on top. As far as I'm concerned, they are essential for this cake, but they are made with corn syrup, artificial dyes, and preservatives. I had no idea that anyone was making maraschino cherries without all of that junk, but I ran across these at Whole Foods and into my cart they went.


The great part about eating this way as opposed to more traditional birthday foods like pizza, wings, sugar shock grocery store birthday cake and ice cream is that no one fell into a food coma. We were wide awake, able to relish in the company of each other. My grandma told her stories (that I will never, ever tire of), my brother played a cd of his music that he just finished recording, we talked vacation plans, and then we finished the night off with me and my piano. My grandma always requests I play her “a concert” on my piano, and I willingly oblige (the encore was an arrangement of the Game of Thrones theme song which is epic). With full bellies and full hearts, we parted with hugs and new memories. Until the next celebration!

March 06, 2014

Be a Vegan Label Sleuth

When deciding to go vegan, rarely does one realize how adept they will become with deciphering food labels. For me, it's second nature; I don't even think about what I'm doing. If I see a packaged item that I might like to try, I immediately flip it over to scan the ingredients. I can go through a list of 50 ingredients–including all of those hard to pronounce ones–in a few seconds, swiftly picking out any that are not vegan. Of course, I make it easy on myself by not eating too many heavily processed foods, but there are always moments when you need to use these skills. Maybe you're on a road trip and must resort to food shopping at a gas station, or maybe you're at your cousin's birthday party and there are some packaged foods that you'd like to try that may be vegan. There are endless scenarios when you may need to label read. If you are a newbie, learning all of this can be a daunting process, but don't let it deter or frustrate you from making compassionate food choices. 


When I went vegetarian, the only other people I knew who were veg were my 3 best friends. We were all new at this, and since we were the artsy dreamers and not the most sciency of people, we definitely had no idea what all of those hard-to-pronounce chemical names were on ingredient labels. The internet was still young–hello, dial upand the vegan explosion was not yet in full swing, so how did we find out if mono- and diglycerides were vegan (they may or may not be)? What about gluten (yes) or gelatin (nope)? I can remember calling Wonder Bread–yes, I had highly refined tastes–to ask them about ingredients in their bread. I called many other companies, too, with my questions, and they were usually good at getting back to me. Occasionally, I still may need to contact a company, but there are so many resources to tap into now that it's often unnecessary.


There are apps you can download to your phone to help you while you're shopping, books like Veganissimo A to Z, and websites like the Vegetarian Resource Group's that you can reference for labeling and ingredient questions. You can even go on social media to inquire about whether something is vegan (a great Twitter account that I follow is @veggieWHAT. If you have a question just tag it with #vegq, and she'll retweet it so that followers have a chance to answer). There is no certainly no shortage of resources. I know it's just that technology has advanced so quickly and that veganism is booming, but I feel like an old-timer when I say, “Back in my day, we had to call the company to see if something was vegan.” I may at times utter the phrase “Back in my day...”, but at least I don't say “The Twitter” or “Facebooks”. Ha!

 
Read up on your vegan and non-vegan ingredients and pretty soon you, too, will know that lactic acid has no relation to lactose (milk), but sterol lactate does. You'll know that "natural flavors" can include castoreum, which is a substance excreted from a gland near a beaver's anus. The more you learn, the more at peace you'll be that you're not ingesting the bi-products of immense suffering, and the better you will be able to help other new vegans navigate through the murky world of food label reading.

March 03, 2014

Review: Vegan Cuts Beauty Box


Vegan Cuts is about as cool as it gets. I've shopped on their marketplace for discounts on cute t-shirts, fancy nut butters, jewelry, kitchen accessories, and more. They showcase vegan products from beloved companies and introduce products from up-and-coming companies that they know we'll instantly fall in love with. They also have 2 monthly subscription boxes, their beauty box and snack box, and offer limited edition boxes like their “Tastes of Oregon” and “Tastes of Berlin” care packages that included unique vegan foods from those areas. Like I said, Vegan Cuts is as cool as it gets.


When they contacted me recently and offered to send me their beauty box for review, I was thrilled! I've had my eye on this subscription box for a while and loved having the opportunity to try it. I've subscribed to monthly boxes from other companies in the past only to wonder where my $20 was in the few pea-sized squirts of hand cream, sun screen, and shampoo. The Vegan Cuts beauty box, I'm happy to report, is worlds different. I've seen pictures and videos of their subscription boxes on social media, so I knew they would have a great selection. They did not disappoint. Let's get right into it!


What I really love is that they always include some full-sized products along with several items in smaller sample sizes. The hand crème, lipstick, and chapstick were all full-sized. The samples (deodorant, styling hair whip, and scented candle) were all big enough that I can use them several times to get a sense of how much I like them.

Not only did I appreciate the quantity of what I got, but these products are of a high quality. I am pretty strict about what I put on my body and always refer to EWG's Skin Deep database before buying new beauty products. Our skin is our largest organ, and we need to nourish it with clean, nontoxic ingredients, organic and eco-friendly whenever possible. Our skin quickly absorbs what we put onto it which can affect the health of our insides. Apply wisely.


My favorites in this box were Free by Chandler Farm's coconut and banana hand crème and Greenbody's tea tree and rosemary deodorant.

The summer scent of the hand crème has brightened my mood on these frigid never-ending-winter days. I spend a lot of time in the kitchen which means I spend a lot of time doing dishes, too. My hands can really use a good dose of rehydration after that. This hand crème works like a charm. Plus, their products are palm oil free, they donate part of their proceeds to rainforest and orangutan conservation, and they promise to keep a slew of not so nice ingredients out of their products. Win.

The deodorant has a pleasant, mild scent, goes on smoothly, and keeps all odors at bay. I've tried tons of natural deodorants since quitting the Teen Spirits and Secrets of my youth, and this is one of the best I've used. The company's philosophy is impressive, too. The certified vegan and cruelty-free deodorants are prepared in small batches in recyclable, BPA-free tubes. They use no synthetic fragrances–only pure essential oils–, and their palm oil is ethically and sustainably sourced. They have several formulas to choose from. My sample was of “Balanced” (tea tree and rosemary) which I love, though I'm eager to try "Classic" (sage and citrus) and “Clarity” (ylang-ylang and jasmine), too.


Other highlights included:

Birthed by Earth lemongrass 100% soy wax candle with pure essential oils: These soy candles contain no beeswax, are clean-burning, and smell ah-mazing. Love!

Yarok styling whip/sculpting paste: When it comes to hair care, I'm generally a wash-and-go kind of gal. I like low maintenance. This styling whip adds nice texture to my hair without me having to fuss with it too much and it tames fly-aways really well. The uplifting scent (a little bit floral, spicy warm, a burst of citrus) comes from the array of herbal infusions and organic extracts. This ingredient list is long and I love every bit of it. There are no parabens, sulfates, or alcohol. It's all good.

Molly Rose mint truffle lip balm: This reminds me of the Junior Mint chapstick I had in 7th grade. It's a great flavor for winter! I'm intrigued by their flavor Pickles and Ice Cream which some people got in their boxes. It's such a strange combination! I'm interested to see how the two flavors were balanced. From what I've seen online, people are loving it.

Medusa's Make-up Lip Stick in Baroque: This lipstick is a beautiful deep berry color and it smells like berries, too! This product does contain parabens which is not so exciting. With my hormonal balance taking some of the hit from the mold exposure, I like to steer clear of anything that will disrupt my hormonal harmony. Despite that, I am really happy to see more companies, like this one, giving us more choices when it comes to vegan cosmetics. Hopefully in the future, they will find ways to make their products with even cleaner ingredients. It's all about progress not perfection!

Overall, you can tell that I thoroughly enjoyed the February beauty box. Kudos to Vegan Cuts for putting such a fantastic box together and to these companies who are making such exciting and stellar products. I highly recommend this monthly subscription box to anyone looking to jazz up their beauty regimen, green their medicine cabinets, and veganize their lives. Subscribe to the Vegan Cuts Beauty Box here!