Christmas came early here in OC! We’ve been graced with some really fun surf this past weekend and it’s left me feeling so grateful to be here in NJ this year. After peeling off my wetsuit with frozen fingers I whipped up this seriously sinful stack of pancakes. They are so simple and so so good. Enjoy! Ingredients Blueberry chia compote 1 cup blueberries 1/2 tbs chia seeds big dollop raw honey Pancakes 1 cup all-purpose flour 1 tbsp baking powder few dashes cinnamon big pinch salt 1 extra ripe banana 1 cup non-dairy milk (I used almond) splash of maple syrup Combine all compote ingredients in a small saucepan and bring to a boil (add a splash of water to coat the pan). Let the blueberry mixture simmer until thick (about 6-8 mins). Mix the flour, baking powder, cinnamon and salt together in a large bowl. In a separate bowl, mash the banana then add in the milk and splash of maple syrup and mix together. Add the wet mixture to the dry. Fold …

Ingredients- makes 5 cups 3 lbs golden beets, roasted, peeled and cubed into small cubes 1/3 cup + 1 tablespoon shallots, finely minced 1/4 cup capers, minced 2 tablespoons vegan Worcestershire sauce (I used Annie’s brand) 1/2 cup pickle, chopped into very small cubes 3 tablespoons veganaise (I used Follow Your Heart-Grapeseed Oil) 1/2 cup packed finely chopped curly kale 1+1/2 tablespoon dijon mustard 1 teaspoon black pepper 1 teaspoon apple cider vinegar 1/4 teaspoon sea salt Micro greens to garnish (or use some extra kale) 1. Rinse beets, pat to dry and wrap individually in foil. 2. Roast beets at 350 for 1-2 hours (depending on how big they are) until fork tender. Take out and let them cool completely. 3. With cool beets chop the end off and rub off the skin using your hands (it should just slid right off). 4. Chop the beets into small cubes. 5. Place beets into a large bowl, add all ingredients and toss to combine. Be sure to fold it together with a spatula as not to …