| Gather | Berkeley, Ca |
Amidst the college crowd (UC Berkeley) this aesthetically organic restaurant has managed to capture a serene and sophisticated air with friendly staff, modernly rustic settings and delicious dishes!
Spicy Tomato Pizza: capers, cashew puree, chili oil, parsley.
Corn Scramble: Shiitake mushrooms, basil, Crescenza cheese, tomato jam on toast.
Mimosas for two!
Gather is a great place to get started if you’re thinking of becoming a vegetarian and if you’re transitioning into veganism their menu is extremely helpful! What we love about this place is the array of choices. Though it’s not an entirely vegan establishment, nearly each entree has a vegan (and gluten free) option! After we were done eating we just sat out on the patio enjoying the weather on full bellies. This place was fantastic and we can’t wait to return.
Life-Affirming Banana Pancakes.
Homemade banana pancakes, fresh compote, and cookie butter galore!
Whenever we go to the local Farmer’s Market (which is usually weekly) I get excited about all of the possibilities that come with fresh fruit and an already stocked up kitchen. I bought just over three pounds of bananas and I immediately thought: PANCAKES! Pancakes are already full of warm deliciousness, but banana pancakes that were allowed to cook with sizzling sweet white peaches are absolutely life-affirming.
cup all-purpose wheat flour
1 tablespoon coconut sugar
2 tablespoon maple agave syrup
1 cup almond milk
1 tablespoons blue agave nectar
2 ripe bananas
- 2 tablespoons extra virgin olive oil
We used our Nutribullet to mix the mashed bananas, maple agave syrup, blue agave nectar and almond milk together. Make sure the lumps are gone before adding in the dry ingredients. Pulse for a few seconds (this will make it lumpy and lumps are OK!). Set aside.
Pour 2 tablespoons of EVOO (extra virgin olive oil) in a non-stick skillet and heat over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides. Add a few sliced peaches and let them caramelize around the cakes.
We had a plethora of toppings and spreads but decided to use the good ol’ Speculoos Cookie Butter, which tastes like happiness and sunny mornings.
- 1/4 cup coconut sugar
- 1 cup Blackberries
- 1 cup raspberries
- 2 tablespoons of water
Place nectar and 2 tablespoons of water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook until mixture thickens. Remove from heat. Stir in berries, mashing them slightly.
This was a fun and easy Summer favorite! Prep time is ten minutes, cooking time depends on how many pancakes you want (for us it was 20 minutes) and if you have left over batter you can make more pancakes later. You can really never have enough banana pancakes. Adorn them with your favorite fruits, a spread, syrup or all three! This was a much needed decadent dessert dish.
We would love to see your take on the banana pancake. Submit to our blog, email us at firstname.lastname@example.org , or ask a question!
2 in 1: Because We Love to Multitask
Happy Couple’s Nice Cream & Mask
Nectarines aren’t just for eating! Did you know that nectarines are an anti-oxidant that prevents your skin from harmful UV rays, exfoliates dead cells and improves the over all complexion of your skin? Nectarines also contain a plethora of vitamins that’s help to keep the skin moisturized and smooth to the touch! When you cozy up to your partner with smooth skin that smells amazing you’ll thank us later!
We like face masks, I’ve even got #thehubby using a face mask weekly & we started a spa day tradition at home. This homemade recipe is healthier than a store bought, chemical packed product & it’s edible! After making our nectarine & banana nice cream, we used the left over nectarines for a face mask to keep our complexions healthy & glowing. Tag someone you know who needs a homemade face mask & start spa day tradition of your own!