Feb
26

PGM 14 | Become Plant Powerful with Heather Crosby of YumUniverse

We sincerely hope you enjoy this episode of the PGM Podcast! Please help us spread the word by sharing the show if you enjoyed it! There's tweetable links below, and any Instagram, Facebook or other sharing is very, very appreciated! Find detailed show notes with time stamps at the bottom of the post! Thanks for listening and see you next week! Listen/Subscribe in iTunes | Stitcher

Get detailed show notes by clicking on the icon below or going to puregreenmag.com/podcast/heather

AND, as a special bonus for podcast listeners, we're giving away a copy of Heather's book. Head over to our facebook page to enter! Thank you Heather & BenBella Books!

“Look at mistakes as opportunities [...] it’s about changing your lens” - Heather Crosby via Ep. 14 of the Pure Green Podcast

“Going for that unknown is so important than staying somewhere and stagnating” - Heather Crosby via Ep. 14 of the Pure Green Podcast

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Also, enjoy this bonus recipe from Heather for Toasted Pecan Florentines (shown above)!

Toasted Pecan Florentines

12+ Servings

When I’m invited to a last-minute party or dinner and I need to bring a treat, I make a version of these versatile Florentines. They require very few ingredients and even less time to make, but they taste like a fancy French cookie that took all day to prepare. They are also a nice gift, especially at holiday time.

Ingredients

1 tablespoon almond flour
2 tablespoons brown rice flour
¼ cup pecans, chopped and toasted
2 tablespoons maple syrup
3 tablespoons Sucanat
1 tablespoon coconut oil, gently warmed to liquid on the stove top
¼ teaspoon sea salt

Steps

Preheat oven to 325°F and line a baking sheet with parchment paper.

In a medium bowl, stir together all ingredients until well mixed.

Pinch off some dough, enough to make a 1" ball. Place on cookie sheet and repeat so balls are 3 – 4" apart (they will spread and flatten).

Bake for 7 – 10 minutes, no longer. Slide parchment onto the counter to cool. Cookies will crisp up as the cool off.

 

psst! Drizzle or sandwich with a melted gluten-free, vegan chocolate bar for extra decadence.

Use toasted pumpkin seeds, sesame seeds, almonds, or walnuts instead of pecans.

PHOTOGRAPHY by PURE GREEN MAG

PODCAST PRODUCED by Ben Goldstein

 


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