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Last week’s Ladies Night was a small, cozy group that was big on questions and input. Loved it!

The snack sampling was similar to those in my presentation earlier in the week, as I’d had them ready to go. I did switch things up a bit with the almond cheese by using half raw cashews. It was still super tasty but definitely changed the texture, so that it was much smoother. I also served the date cookies, the avocado white bean spread, the popcorn, and the peanut butter mousse.

One of the women asked what I thought of frozen vegetables.

Of course, my first choice is always local and organic. Here in the northeast, however, our winter veggies choices are limited. Frozen vegetables are usually flash-frozen at the peak of ripeness and right after being picked, so they often carry more nutrients than the “fresh” selections in the produce section of the supermarket. Those items are often hauled for miles before they reach the store, only to sit in storage or out in the bins for days after that.

So sometimes frozen vegetables make a wise choice. Stick with organic as much as possible, though.

Showing my fave seasoning- Spike. A blend of sea salt, sea vegetables, and herbs, this makes an excellent seasoning for popcorn, soups, or pretty much anything.