Native Foods Blog

Macaroons... Off the Beaten Path

by Holladay Allen

Native Foods Cafe

Today is National Macaroon Day... how awesome is that?  Well I have never made a macaroon, and have actually not eaten that many in my life.  So I figured now is the time.  I mean, why not?  I have been eyeing this raw cookie dough recipe for a few months now and thought these could make a sort of art nouveau macaroon…. Since the recipe is somewhat similar to other raw vegan macaroon recipes.  The macaroon was initially created as a small sweet cake made up of ground almonds… so instead of almonds we are going to use ground cashews.  Thanks to Averie Cooks for this great recipe!  And here we go…

Native Foods Cafe, raw vegan cookie dough, vegan, vegan recipes, vegan restaurant

 Raw Chocolate Chip Cookie Macaroons

 

2/3 cup raw cashews

1/3 cup oats

3 TBSP agave

1 tsp vanilla extract

¼ cup chocolate chips

 

 

1. Blend cashews and oats (in a blender or food processor) until a flour is created.

Native Foods Cafe, raw vegan cookie dough, vegan, vegan recipes, vegan restaurant, macaroon

 

 

2.  Add agave and vanilla to the cashew oat flour and blend some more until a dough ball has formed.

 

 

 

 

 

 

 

 

 

 

3.  Remove dough ball, place on clean surface and fold in chocolate chips with your hands.

 

 

 

 

 

 

 

 

 

 

4.  Roll into bite-size balls (I rolled some in coconut too) and chill for a couple of hours.  You can also freeze these too!

Native Foods Cafe, raw vegan cookie dough, vegan, vegan recipes, vegan restaurant, vegan macaroon

Ditch Your Toxic Toiletries!

by Alana Schachtel

Native Foods Cafe

Happy spring to all!  I hope this season has been as enjoyable for you as it has for me. Spring offers so much entertainment: watching and listening to the great bird migrations, tracking the blooming of trees and flowers, and starting up your gardens!  Spring is a time of rebirth, and this spring-cleaning I propose you throw away all of your toxic cosmetics and toiletries for natural products.  

I used to rely on cheap shampoos, conditioners, and face products from my local convenience store because who doesn’t love things cheap and convenient?  However, I did a little more research on all of the toxins in the products I was using daily, and had to make a change to my daily routine.  You are not only what you eat, but also what you use.  It hasn’t been easy making a change, in the world of natural cosmetics there are many great and not-so-great products out there. After many years of searching, I have found the products that work for me! Here they are:

Face Wash:

In the past I have tried Clearasil, Proactiv, and countless other convenience-store bought face washes to balance my skin.  I have rather normal, combination oily/dry skin.  However, most face washes either over moisturize or strip away all the oil and dry my face out. What has worked the best for me is a bar soap made with essential oils and natural clay.  I really like Pure Life’s Organic  Volcanic Clay soap.  This Pure Life soap is organic, cruelty free, vegan, and 100% biodegradable!  The ingredients are simple and effective: organic coconut oil, organic palm oil, organic natural volcanic clay, organic herbal extracts, organic sesame oil, organic olive oil, organic essential oils, pure spring water.  My face feels balanced and thoroughly cleansed after I use it.

Toothpaste:

Auromere’s ayurvedic products are wonderful.  Their toothpaste is free of fluoride, gluten, bleaches, artificial sweeteners, dyes, animal ingredients and artificial preservatives.  However, it contains “Peelu” which is a natural tooth-whitening fiber. Auromere’s toothpastes are available in licorice, fresh mint, and cardamom fennel. You can pick up a tube of this wonderful, naturally whitening toothpaste at your local Whole Foods Market.

Shampoo and Conditioner:

Ah, the battle with an effective yet natural shampoo and conditioner has spanned over the course of YEARS.  A lot of unnatural shampoo’s and conditioners contain sulfates, which cleanse hair so thoroughly that they strip away natural oils and fibers.  A lot of natural shampoos and conditioners I have tried have done a mediocre job cleansing my hair, and leave it rough and knotty.  One day, as I was perusing the beautiful isles of Trader Joe’s, I came across “Tea Tree Tingle” shampoo and conditioner.  Intrigued, I scanned the ingredient list: water, tea tree oil, peppermint oil, eucalyptus oil, rosemary oil, nettle oil, thyme oil, birch leaf oil, chamomile, clary, lavender, coltsfoot leaf, yarrow oil, mallow, horsetail oil, soybean protein, coconut derived c12-14 olefin sulfonate, cocamidopropyl betaine, tocopherol (vitamin E), trace minerals, citric acid (corn), sodium hydroxymethyglycinate (sea salt), grapefruit seed. (They also do not test on animals!) I had my doubts that an ingredient list so simple and natural could yield salon-quality results. I don’t know which part is better, the invigorating cooling mint sensation as I lather up my scalp, or how shiny and wonderful my hair looks afterward!

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Body wash:

Although there are many wonderful body washes out there, I have to give this one to Trader Joe’s again.  Their Refresh Citrus body wash smells and works so wonderfully!  Trader Joe’s does not test on animals and the citrus-smell is from essential oils, not some synthetic fragrance.  I love Trader Joe’s products because they are affordable and honest.

Night Time Serum:

At night, as well as in the mornings, I use the Pure Life Volcanic Clay soap. Afterwards, I use Brittanie’s Thyme Night Time Restorative Facial Serum.  This little elixir is a miracle!  It balances and brightens my skin.  It is USDA certified organic, gluten free, and vegan.  The ingredients are as follows: Aloe (which helps balance a healthy pH), Hemp seed oil (has fatty acids which balance moisture, and contains Vitamin A,C, K and D which is necessary for calcium absorption, especially useful to vegans), Rosemary extract (a natural preservative, rich in antioxidants!), Cyrpress oil (helps tone skin tissues), Sweet orange oil (a natural anti-inflammatory, it has reduced my puffy under eye circles), and Geranium oil (which is antibacterial and improves circulation.)

Facial Moisturizer:  

Alaffia products are fair trade, which means they pay a fair price to the manufacturers of their products.   They get their Shea Butter from small African Villages that use natural nuts of the wild Shea Trees.  Shea butter is extremely moisturizing and has been proven to reduce wrinkles, stretch marks, and sun damage.  I use their Neem and Shea Butter Skin Recovery Face Cream.  It smells wonderful, and neem is a natural anti-inflammatory!  This moisturizer does not make my face oily, it balances out my complexion perfectly.

I hope you are inspired to ditch your toxic toiletries for these products that will surely make you look and feel great!

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, natural products, vegan beauty products

White Water Rafting on the Poudre River!

by Holladay Allen

Native Foods Cafe

So this past Sunday, after a fantastic week of pre-opening meals in Boulder, we headed to the Poudre River outside of Fort Collins for some white water rafting!  Everyone kept pronouncing the Poudre as the “Pooter” which made us giggle really hard, each and every time.  It was a perfect day and everyone had an awesome time to say the least.  My accomplices were the Nelson family from VegSource, Ashleigh, Chef Kendall, and our four contest winners, Jordan, Jenny, Helen and Josephine a.k.a. Joey.  Our river rafting guides from Wanderlust were Paula and Peter (they were awesome!).  Ashleigh and Chef Kendall were getting competitive so Ash started out with some pre-game lunges:

 

Then we headed to the river…. so beautiful!

 

Here is Peter's boat getting ready to head out with Helen, Joey, Jenny, Jordan, Ashleigh and Chef Kendall:

And here is my boat with guide Paula and the Nelson family heading down some gnarly rapids... look ma, no hands!

And Ashleigh going overboard and taking Jenny with her, but Peter saved them:

The girls just doing a little awesome posing, you know, after conquering those Class 6 rapids... just kidding.

We had so much fun and a big thanks to Wanderlust and VegSource!

Native Foods Cafe, vegan, vegan restaurant, Native Foods Cafe Boulder, vegsource, wanderlust rafting

The Great Frittata Experiment

by Holladay Allen

Native Foods Cafe

 

Frittata is fun to say... and delicious to eat.  The frittata is traditionally an egg-based dish, similar to an omelette or quiche, whose name basically means "cooking eggs in a skillet."   You can add all sorts of things to a frittata, and it can be enjoyed for breakfast, lunch or dinner.  In Italy they have several eggless frittatas throughout the various regions of Italy which originally were considered more of a crepe.  Normally, the dish is called "farinata" or 'made of flour', which orginated in Genoa. In Nice and the Côte d'Azur, it is called "socca", and in Tuscany, "cecina" or 'made of chickpeas'. In Tuscany,  it sort of evolved into a frittata type dish that is served warm with fresh foccacia or bread.  I stumbled upon a packaged chick pea frittata mix in Whole Foods and decided it was time to do a freakin' frittata experiment. 

So I bought some fresh asparagus and Spring onions from the farmer's market to jazz it up...

Then I sauteed them in some coconut oil and salt... so I could add to the frittata:

Now basically this mix is just pure chick pea flour with some seasonings, or just plain salt, so you could also use this recipe instead of buying the mix:

2 cups chickpea flour

3 cups cold water

3 tablespoons olive oil

2 teaspoons salt

 

Preheat your oven to 500° 

Lightly oil a 9” cast iron pan, or an 8x8 (or similarly sized) glass pan.

Put the pan in the oven for 5 minutes.

In a bowl, whisk together the chickpea flour, water, oil and salt until there are no lumps.

Remove the frying pan from the oven carefully.

Pour the chickpea mixture into the hot pan and put it back in the oven ( I added my sauteed veggies here).  Note that the batter will be very thin, strange, but don't worry it will turn out great.

Bake for 12-15 minutes.

Open the oven door a little and bake for anothr 8 to 10 minutes (I wedged a dish towel in there)

Remove from oven and let cool a bit.

Then top with your favorite savory sauce, I used a Mustard Cream Sauce from Your Vegan Mom, and served with haricot verts.  Bon appetit!

native foods cafe, native foods, chick pea frittata, vegan frittata, vegan, vegan food, vegan recipe, vegan restaurant

Win a Trip to Boulder Facebook Contest Winners!

by the Native Foods Contest Fairy

 

So we just had a wham-bam Win a Trip to Boulder Contest on our Facebook Page... and we received so many great entries, it was almost impossible to choose!  So we decided to choose 2 Grand Prize Winners instead of just one.  Each winner won airfare for two to Colorado this weekend, along with hotel, spending cash, a white water rafting trip and tickets to our VIP Grand Opening Party this Saturday night in Boulder... whew!

So the Grand Prize went to both Josephine Leffner (Check out her video HERE) and Jordan Harp (check his video below)!

  

Next we have 25 Runners up!  Holy moly... here are the winners:

 

 Winners please email contest@nativefoods.com so we can get in touch!

 

Weekly Lunch at Native Foods Café for an Entire Year!

Dario Ecks 

 

 

Native Foods Party Platter for Ten People!

Kate Cahnmann  

 

 

$25 Native Foods Gift Card!

Adam Winter (Click here to watch the video!)

Madalyn Parker  (Click here to watch the video!)

Lindsey Olson  (Click here to watch the video!)

Anne Wallem

Debra Poneman

Tony Durborow

 

$10 Native Foods Gift Card!

Chris Kadow-Dougherty  

 Phillip Ferguson

Paul Chasnoff

Cam Liebrand

Erika Vogt

Tim Kash

Jennifer LaVille Marino

Adrian Moran

 

Native Foods Cookbook!

Maris Serrano Marion  (Click here to watch the video!)

Elle Stern (Click here to watch the video!)

Hayley Smith  (Click here to watch the video!)

Larry Wilson

 

Native Foods Artist Series Tote Grab Bag (filled with goodies)!

Kelly Cotreau  (Click here to watch the video!)

Bonnie Joy Sludikoff  (Click here to watch the video!)

La Dama de Troyer (Click here to watch the video!)

Katelynn Quinn

Ashley Robinson

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan contest, Native Foods Facebook contest

Chocolate Mint Whoooooooopie Pies!!!

by Kendall Huff    

Native Foods Cafe

So I promised you this recipe on Saturday in my Summertime Mints blog... so here you go!

Chocolate Mint Whoopie Pies

32 pieces (aka 16 total pies) 

 

1 ¾ cup AP Flour

¾ cup Cocoa Powder

½ tsp Baking Soda

½ tsp Salt

4 TBSP Vegan Butter  (Soft)

¼ cup Vegan Shortening (Soft)

1 cup Brown Sugar

2 TBSP Egg Replacer (no water)

1 cup Soy milk

½ tsp Vanilla Extract

 

1-    Sift all dry ingredients together. Then transfer over to the mixer.

2-    On medium speed, add the butter and mix for 30 seconds.

3-    Then add the shortening and mix for 30 seconds.

4-    Add all liquid ingredients and mix until well incorporated.

5-    Using a spoon or ice cream scoop (big or small), scoop or drop cookie portions onto an oiled sheet pan.

6-    Bake at 350 degrees for 13 to 15 minutes. Allow them to cool completely before frosting!!

 

Frosting:

1 cup Vegan shortening

1 cup Vegan  Butter

4 cups Powdered Sugar

½ oz Fresh Mint

2 oz Water

 

7-    Blend the mint with the water until smooth.

8-    In a mixer, on medium speed, mixer the shortening and butter together until smooth, about 2 minutes.

9-    Turn the speed down to low, and slowly add the sugar ½ cup at a time. Once the powdered sugar in mixed, add another. Once all sugar in added, add the mint puree. (If you want it greener, you can use food coloring, but PLEASE read the label and make sure it’s safe!!)

10-Frost in between cookies, on top or both... then eat.... and yell whoooooopppppppeeeee!!!

 

 

Native Foods Cafe, vegan, vegan food, vegan recipes, vegan restaurant, vegan dessert

 

 

 

 

 

 

 

 

 

 

 

 

Summertime Mints

by Chef Kendall Huff

Native Foods Cafe 

There is nothing better than chugging down a 16 ounce of iced tea with a little lemon and mint on a HOT June day….or is there? Last July I had the pleasure of enjoying my first glass of Watermelon Fresca.  After spending 45 minutes on the blue line, I walked the ¼ mile to our Wicker Park location, covered in sweat, and chugged.   It was the most refreshing moment of my life.  Humid, sticky... Chicago in the summer needs more frescas... On every corner if you will!  Not only is it the season for fresh, juicy fruits, but the mint,  oh my!! Check out this summer refresher recipe:

 

Peach Blossom Fresca

1 ½ to 2 lbs White Peaches, cut in small pieces

1 TBSP Agave                                                          

¼ oz (4 sprigs) Orange Blossom Mint

7 cups Water and Ice Cubes

Put everything into the blender and Buzzzzzzz!! Yummmm

 

Instead of using mint is your recipes this summer, switch it up and try that same recipe but with one of these easy to find mint species!! It’s fun what new creations you can come up with!

 

Peppermint

-has a deep purple-blue tint to the stem, leaves are larger and rounder

*Great in ice creams and candies

Spearmint

-has a mild, sweet flavor

*Great in soup and tabbouleh salad

Orange Mint

-has small, oval lavender blossoms that are edible, boosts citrus flavor

*Great with peaches, plums and apricots

 

Dry it out:

Have an over abundance if fresh mint? No worries.  Dry it out for later!

Cut the steams, tie them together in a bunch, and hang them in a shady place, out of direct sunlight. Let them hand for 7 to 10 days. When the leaves begin the crackle when they are touched, store them in an airtight jar and out of the sun. 1 Tb of Dry Mint is equivalent to 3 Tb of fresh mint.

Mint good for your health? You bet!! Would I be blogging about it if it weren’t? While it promotes digestion by getting the saliva glands going, it’s also a quick remedy for nausea.  The aroma alone will ease that pain. For your headaches, rub some mint oil on those temples. Get stung by a bee on your hike yesterday? Rub a mint leaf on their and those oils will get that thing healing faster.

This refreshing herb is super easy to grow as well. Here are a few tips for those green thumbs out there.

 

1-    Mint appreciates evenly moist soil. Don’t be afraid to give it a good drenching now and then!! Check to soil before watering. If it’s dry, don’t be shy! With that, make sure that it is set up in well draining potting material or pot.

2-    Mint grows best in full sunlight, but does enjoy the shade every now and again.

3-    When it’s cooking time, pick one leaf at a time. Don’t pull an entire branch, this will make it SUPER difficult to regrow.  Be gentle and make sure not to bruise the leaves. Rub them and the essential oils will release themselves!

 

Do we remember the Chocolate Whoopie Mint Pies a few Native Days ago?

Tune in Tuesday for the recipe....

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, peach fresca

A Day in the Life of an Avid Tea Drinker

by Alana Schachtel

Native Foods Cafe

Hello everyone!  I’m Alana Schachtel, the newest member of the Native Foods blog team.   I’m excited to share with you all of my tips and opinions on living a healthy, vegan lifestyle. 

My challenge right now: where to begin?  I’m going to step back from the temptation of revealing all of my favorite healthy foods, products, places, and things to do to offer you something to contemplate. Having a healthy existence extends beyond simply eating healthy.  However, we experience the world via our bodies: our 5 senses.  Thus, a question emerges; can you be healthy in the mind without being healthy in the body?

Native Foods Photo Credit: www.123rf.com

Whichever stance you take, you can probably agree there is merit in taking good care of your body.  Taking care of the body is simple!  Single handedly, one woman yields the greatest medicine on earth.  Can I please get a round of applause for Mother Nature everyone?  Whether you have a cold, stress, stomach ache, headache, etc, there is something in nature to soothe you.  “Let food be thy medicine, thy medicine shall be thy food!” - Hippocrates

Native Foods Cafe: Shen Nong, another avid tea drinker!

The first cup of tea ever created was an accident.  Shen Nong (depicted above), an ancient Chinese emperor, required all his drinking water be boiled.  One day, as a servant boiled his water, dried leaves from a nearby bush fell into the pot, infusing brown liquid into the water.  Curious, Shen Nong took a sip and found it very refreshing.  I first discovered tea when my mother, not accidentally, dropped a bag of Sleepytime tea into hot boiling water as my hyper five year old self refused to sleep.  The liquid coated my throat with a comforting heat while minty undertones cooled… It was love at first sip.  Today, I drink tea in the morning to feel energized, I enjoy a few cups at lunch and dinner, and I end the day with a fragrant bedside cup.  Join me, as I take you through a day in the life of an avid tea drinker!

Rise, shine, and put the kettle on the stove. My favorite morning teas:

Green tea is like the kale of the tea world.  Its health benefits are tremendous, the Chinese have been using it to treat everything from headaches to depression since ancient times.  Today, there is extensive research that a compound in green tea inhibits the growth of cancer cells.  Rich in antioxidants, green tea energizes and detoxes.  If you are like me, and stay wired until 5am from the slightest bit of caffeine, rest assured (no pun intended) there are caffeine free varieties!

 

My favorite caffeine-free green tea is Pure Green Decaf from Yogi Tea

 

 

Native Foods Cafe Photo Credit:  ikindof.com


 

For you caffeine lovers out there, try Yogi tea’s Super Antioxidant Green Tea.

 

Native Foods Cafe Photo Credit: goodsilike.com

Yogi tea is one of my favorite tea brands.  The herbs are top quality and each tea bag has an inspirational quote to ponder while you sit and relax.

 

Native Foods Photo Credit:  farm6.static.flickr.com

When enjoying a cup of tea in the afternoon, I want a blast of flavor!  Depending on the season, I have a few go-to lunchtime blends.  In the fall, I crave the comfort of earthy flavors such as cinnamon, nutmeg, clove, and vanilla.  My fall tea of choice is Celestial Seasoning’s Bengal Spice.

 

Native Foods Photo Credit: detoxinista.com

According to the box this tea is “ like a trip to an exotic spice market in a faraway land.”  Along with being delicious, it can quell many ailments.  In Chinese Medicine cinnamon is used for colds, nausea, improving circulation, improving energy levels, and soothing menstrual cramps.

In the wintertime, while many crave candy canes, I crave mint tea!  The hot mentholated beverage is always warming my hands as I walk along the snowy Chicago streets.  If you like a pure and simple mint tea, I recommend Numi’s Moroccan Mint. 

If you want to spice up (again, no pun intended) your mint tea, try Starry Night from Liquid Planet. (Available at Native Foods Café!)  Mint is used to treat indigestion, nausea, colds, headaches, and cramps.

In spring I love to enjoy the fruity flavors of lemon and ginger in Tazo’s Lemon Mate tea.

Native Foods Cafe Photo Credit: steepster.com

Lemon is used medicinally to aid constipation, stomach upset, mouth ulcers, and throat infections.

In the summer I like to put a fruity tea over ice.  My choice is Celestial Seasoning’s Red Zinger.  The light lemongrass, orange, and spearmint flavors blend smoothly with rich hibiscus.

Native Foods Cafe Photo Credit: steepster.com

Hibiscus is rich in antioxidants and vitamin C.  It is used to boost the immune system, help high cholesterol, and high blood pressure.

Nighttime: before you sleep make sure you steep!  When choosing your nighttime cup, make sure you skip the caffeine.  I’m all about crawling into bed with some of Traditional Medicinal’s Lavender Chamomile and a good book. 

Native Foods Cafe Photo Credit: traditionalmedicinals.com

Or, if you can’t sleep, take my mothers advice and try Celestial Seasoning’s Sleepytime tea.  This tea has Tilia flowers and Valerian root which both have natural sedative effects.

  Native Foods Cafe Photo Credit: teabagsonline.com 

I hope you are inspired to boil up some water and enjoy a cup of delicious, healthy tea!

 

Until next time,

Alana

native foods cafe, native foods, vegan, vegan food, vegan restaurant

The Eternally Hip Chocolate Chip

by Holladay Allen

Native Foods Cafe

First off, Happy National Chocolate Chip Day!  Secondly, long live the chocolate chip.   It has certainly become a staple in households across the world, and for good reason.   You can add chocolate chips to pancakes, granola bars, ice cream sundaes, muffins, scones, cakes, shakes, and many, many more.  Did you know that the chocolate chip was invented in 1937 by Ruth Graves Wakefield in Whitman, Massachusetts?  She took a Nestle bar and cut it up, then added it to a batch of cookies. And guess where she did this?  The Toll House Inn.  Yep, it is all coming together now. Well, these cookies became so wildly popular that Nestle worked out a deal with Wakefield: in exchange for the recipe, they gave her a lifetime supply of chocolate. Then they began to sell their chocolate bars with the recipe on the label a chopping tool, until 1941, when they began to sell them in actual chip form. 

 

Native Foods Cafe, vegan, vegan food, vegan chocolate chip recipe, vegan recipe

So I was going to do a really delicious vegan chocolate chip cookie recipe in honor of Ms. Wakefield and her ab-fab creation of the chip, but then I decided to do something a little different... like Seven-Layer Bars!  The is what I called them when I was little, but I am not sure why, as they really only have 5 layers.  Seven sounds more magical I suppose.  Well, I found an amazing recipe on the PPK website, and Isa Chandra calls them Magical Coconut Bars... so I guess they are realllllly magical.  And utterly delicious.  So I pretty much followed her recipe to a T:

14 oz can (regular or lite) coconut milk ( I used lite)
2/3 cup dark brown sugar  (I think I used light)
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar  (I used 1 1/2 TBSP)
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut  ( I used unsweetened)
1 cup walnuts or pecans, chopped

Over medium-high heat,  whisk together coconut milk and brown sugar. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.  ( I did not do this!  I poured it boiling hot right on the crust!  Not sure if this had an effect or not)

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

 

 

 

 

 

 

 

 

 

 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Native Foods Cafe, vegan, vegan food, vegan chocolate chip recipe, vegan recipe

 

 

 

 

 

 

Win A Trip to Boulder Next Weekend for Native Foods Boulder Opening...

by Native Foods Cafe

 

Have you entered our Win a Trip to Boulder Facebook Contest yet ?

 

All you have to do is post on our Facebook Wall why you want to come to Boulder and eat, drink and go white water rafting with us... you can do it via video, photo, poems, however you'd like! Remember, creativity counts!

Grand Prize winner receives a trip to Boulder (May 25th-28th) for two including:

• Airfare
• Hotel
• Spending Cash
• A wet & wild white water rafting trip (beginner or advanced!)
• Tickets to the Grand Pre-Opening VIP Party Saturday, May 26th
• A ton of fun

25 runners-up will win one of the following:

• Weekly Lunch at Native Foods Café for an entire year
• Native Foods Party Platter for 10
• $25 gift card
• $10 gift card
• Native Foods Cookbook
• Native Foods Artist Series Tote Grab Bag

Contest ends Monday, May 21st at 12pm CST.

Check the our Facebook Events Page for full details!

And if you have friends in Boulder...

Native Foods Cafe Vegan Restaurant is opening in Boulder, Co

Native Foods Cafe, vegan food, vegan, vegan restaurant, facebook contest, win a trip to boulder