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Daikon Rolls

Daikon Rolls | She Paused 4 Thought

Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.

This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.

Vegan Cookbook | She Paused 4 Thought Continue Reading →

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Batata Salata (Lebanese Potato Salad)

Sitto's Batata Salata | She Paused 4 Thought

Outdoor entertaining just got elevated with this gorgeous potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue Reading →

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Cranberry Dill Vegan “Goat Cheese” w/ Snacker Crackers

Cranberry Dill Vegan Cheese | She Paused 4 Thought

Eating plant-based foods has made almost every top food trend list for 2016. Even fast food restaurants like Taco Bell are adding vegan options to accommodate the demand for plant-based meals. Continue Reading →

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Grilled & Smothered Artichokes with “The Vegetable Butcher” Review

Grilled Artichokes | She Paused 4 Thought

Artichokes have eluded me for years because I wasn’t confident with cutting them. Not anymore, thanks to Cara Mangini’s The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini.

Vegetable_Butcher_Cookbook | She Paused 4 Thought

Cara demystifies the world of vegetables with her butchery basics. This comprehensive guide to buying, storing, prepping, and cooking vegetables will help you at the grocery store, farmers’ market, and in the kitchen. It may also encourage you to try vegetables you’ve never eaten or cooked before, like cardoons and sunchokes. Continue Reading →

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Smoky Chipotle Guacamole & Guac-Lock Review

Smoky Chipotle Guacamole | She Paused 4 Thought

When was the last time you ate 3-day old guacamole? Never, right? It is notorious for turning brown quicker than a chameleon slurping a cup of joe—until now. The secret is not an ingredient, but a clever container called the Guac-Lock that prevents oxygen from turning your gorgeous green guacamole into brown sludge.  coffee and chameleons

Introducing the Guac-Lock™

Being a food blogger means I get to try new products, which is one of my favorite parts of the job. Most are clever, but the Guac-Lock is ingenious because it solves one of those truly head-scratching problems – how to keep guacamole fresh.

It was no surprise to me the creators of this practical innovation are women. Thanks to “Mompreneurs” Jane Caplan Och and Sharon Lonner Prince for designing something in the Guac-Loc that is truly functional. Go team!

How it Works:

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