Starbucks is on a roll this year.

Starbucks started a trend

Who could forget Starbuck’s Unicorn Frappuccino release in April? Or its recent Secret Menu slew of ombre drinks? And on June 13th, the funky drink powerhouse announced its partnership with Lady Gaga. Now, through June 19th, the company will donate 25 cents from each sale of its “Cups of Kindness” collection to Gaga’s Born This Way Foundation.

No matter how you feel about Starbucks’ increasingly insane drink menu—I’m a black coffee enthusiast who thinks a latte is too fancy—you’ve got to give it up to the company’s marketing and drink-making team.

So, it was only a matter of time until other coffee shops and restaurants jumped on the eye-catching drink trend.

Local’s Corner, an Australian cafe, is one such coffee house. The coffee shop recently posted a picture of its “signature” carrot latte—a latte housed in a carrot in lieu of a coffee mug, and its orange latte plopped inside an orange peel.

I reached out to the coffee house for comment about its mysterious produce drinks, but have yet to hear back. But even though I don’t really know why these drinks exist, I at least want to take a stab at making sense out of these mind-boggling beverages.

1. It’s about attention—plain and simple

Weird drinks get snaps, clicks, likes, and hearts. So, the stranger the drink, the more clicks, right?

Well, this theory is mostly correct.

A recent American Express Restaurant Trade Survey discovered that Millennials who use social media to post pictures of food are snapping at a super high rate. Seventy-two percent post about their restaurant experience on social media and 25 percent will post photos of their meal or drink.

Restauranteurs are well aware of this trend. The survey discovered that 83 percent of restaurateurs view social media as “having a very or somewhat positive impact on their business” and “a majority use some type of social media promotion for their business.”

2. Maybe it’s about the packaging…

All of us at EcoSalon appreciate a business that is aware of its carbon footprint. So, maybe—just maybe—these drinks are a way to cut back on non-bio resources.

Think about it—restaurants could easily compost carrots and orange peels. These cups could help cut down on water use and trash. Not such a crazy idea after all, huh?

3. Perhaps a barista just wanted to have a little fun

Let’s face it—work is super boring sometimes. We totally wouldn’t blame a barista for getting creative on the job.

Well, this is likely the real reason behind the shop’s crazy lattes.

A recent Daily Mail Australia article reports that the cafe owner just likes to be… different.

“We just like doing different things, we’ve being doing a few of these, one with an apple, one with an avocado, this week was a carrot and next week we will do something different,” Vanja says.

Fair enough. You can’t blame us for daydreaming, though.

Related on EcoSalon
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Carrot cake is one of my favorite cakes to enjoy. It is light, packed with veggies, and absolutely spring perfect. However, carrot cake recipes can often overload on the sugar, defeating the purpose of honoring the sweetness of carrots to begin with. This carrot cake recipe takes out all the offenders, including eggs and dairy, and leaves you with a vegan, light carrot cake recipe that you’ll drool over!

Spring Vegan Carrot Cake Recipe

Serves 6-8

For the cake:

• 3 1/2 cups homemade oat flour
• 3-4 tablespoons ground flax seed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 tablespoon baking powder
• 2 1/2 cups almond milk
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup freshly squeezed orange juice
• 1/2 teaspoon freshly grated orange zest
• 1/4 cup melted coconut butter
• 1 1/2 cups raw turbino sugar
• 1/3 cup chopped walnuts
• 1/2 cup raisins
• 2 1/2 cups chopped shredded carrots

For the frosting:

• 1 can coconut milk, refrigerated
• 6 dried figs, soaked in water for at least 1 hour
• 1/4 teaspoon vanilla
• 2 tablespoons molasses

Directions

Preheat the oven to 350 degrees Fahrenheit. For the cake, in a large bowl, combine the first 5 dry ingredients. In a separate bowl, whisk together the milk, extracts, juice and zest. Melt the coconut oil in a pan and add the turbinado sugar. Whisk until dissolved. Add the coconut oil to the wet ingredients and whisk. Transfer the wet ingredient to the dry ingredient bowl and fold together. Add the walnuts, raisins and shredded carrot. Mix until smooth. If you need more liquid, add almond milk. Place in a coconut oil greased 13-inch by 9-inch pan and place in the oven for 40 minutes. Check on it during the least 10 minutes to keep aware of when it is overcooking. A toothpick should come out of the center clean.

While the cake bakes, prepare the frosting. Scoop out the hardened part of the coconut milk, omitting the water. Add to a food processor and mix with the remaining ingredients until smooth. Use to dress the cooled cake.

Enjoy!

Related on EcoSalon

Braised Chickpeas and Carrots with Yogurt Topping

Snack Away with this Crispy Baked Carrot Chips Recipe

Sunday Recipe: Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette

Photo Credit: Pen Waggener

The post Vegan Carrot Cake Recipe with Coconut-Fig Frosting appeared first on EcoSalon.

What’s up, Doc? How about healthy snacking on delicious baked carrot chips?

Carrot chips are the newest addition to my baked-chip family. They’re much smaller than, say, sweet potato chips, but still have a crispy bite with a rooty texture. This recipe is as straightforward as it gets — you’re just three ingredients away from a healthy, guilt-free snack.

Carrots not only provide you with a hearty vegetable chip-worthy experience but also with quite a few nutrients. Carrots contain a a compound, almost exclusive to the vegetable, called falcarinol, which is a cancer preventative. The root veggie also improves vision with its high vitamin A and beta-carotene content, prevents heart disease with its carotenoids, lowers blood cholesterol levels, reduces the risk of stroke, nourishes the skin, helps slow the process of aging, and contributes to dental health.

Start chipping away!

Crispy Baked Carrot Chips

Ingredients

• 3-4 large carrots
• 1/4 cup olive oil
• Salt to taste

Directions

Preheat oven to 425 degrees Fahrenheit.

Slice the carrots into thin, although not transparent, circular pieces.

Toss in olive oil and using hands, make sure that each piece is covered evenly. Lay out the sliced carrot on a baking sheet so that each has its own place. This will ensure that they cook evenly and have room to bake to a crisp.

Pop them into the oven for 15-20 minutes, but keep an eye out, because depending on how thick you cut the carrots, the cooking time will be different. Once the carrots begin to brown slightly and curl up is when they are ready. You don’t want to burn them, just to notice a slight discoloration.

Allow the carrot chips to cool before serving. Eat them plain or try serving with a homemade dip.

 Photo Credit: GlowKitchen

 Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Snack Away with this Crispy Baked Carrot Chips Recipe appeared first on EcoSalon.

Something’s fishy about sushi.

Many people regard sushi as light fare – individual bites of effortless, diet-friendly goodness. However, the Japanese delight bears some danger zones that you should consider before making sushi a regular occasion.

Just like a salad, sushi can easily turn fattening if the add-ins begin to overwhelm the point of it all. One tuna roll has some 200 calories, but if you opt for the shrimp tempura roll, we’re talking upwards of 500 calories and 20 grams of fat. Many of us don’t even stop at one roll, either, so while each bite may feel light, the calories are adding up.

Other sneaky offenders include soy sauce, rice, and raw fish. Soy sauce may be low in calories, but it makes up for it with its high sodium content – one tablespoon of regular soy sauce contains up to 900 milligrams! White rice alone is adding both empty starches and extra calories to your diet while raw fish is putting you at risk of foodborne diseases by way of bacteria, viruses, parasites and mercury.

When eating out, avoid making tuna your go-to roll in order to reduce your risk of mercury exposure. If you can’t separate sushi from tempura, cream cheese, or any other fried or decadent add-ins, look at sushi as a rare indulgence rather than a daily pick-me-up. And if you want to keep things super safe, always order the veggie roll.

To keep the standards high and the mystery at bay, try making your own vegetable sushi. The following recipe is a homemade, frills-free way of doing just that. Packed with veggies, cauliflower rice, and the creaminess of the avocado, you can have your sushi and eat it too!

Homemade Cauliflower Sushi

Makes 6-8 rolls

Ingredients:

• 6-8 nori sheets
• 1 cup shredded cauliflower
• 1 carrot
• 1 cucumber
• 1 red bell pepper
• 1 avocado
• 2 scallions
• Nama Shoyu for dipping
• Fresh ginger for a palette cleanse

Directions:

Place the pepper on a stove top on high heat, making sure to turn it occasionally until it is completely blackened. Immediately place into a paper bag, store, and set aside while you prepare the rest of the vegetables.

Julienne the cucumber, carrots and scallions. Slice, core, and remove the avocado meat – slice into thin pieces. All the vegetables should be the same size. When the red pepper has cooled, remove it from the bag and under warm water, use your hands to wipe off the blackened skin. It will come off easily. Remove the pepper’s stem and seeds and julienne it.

In a food processor, process cauliflower florets until rice-like in consistency. This will be the “rice”.

Lay out each nori sheet and on one end, parallel to the dotted lines on the sheet, layer the cauliflower rice, 2 slices each of cucumber, carrot, red pepper and avocado.

Roll tightly, folding the nori unto itself as you go.

Wet the edge with a bit of water to help it stick closed.

Slice into sushi-sized pieces and serve with Nama Shoyu, which is unpasteurized soy sauce, and fresh ginger. Enjoy!

Images: Avlxyz, Aylin Erman

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Nutritional Breakdown: Veggie Sushi (Without a Speck of Rice) appeared first on EcoSalon.

Who needs a small bag when you’ve got a pantry?

The most potent and effective remedies are often the natural ones already hanging out in the pantry. Aside from the remedy-specific nature of the following 10 homemade teas, one of the most exciting thing about them is that they don’t require a tea bag! Your spice cabinet, fresh ginger root, some green herbs, a few fruits and vegetables, and honey are all that stand between you and an elixir to treating a pesky ailment – 10 of them, to be more exact.

To put together the following recipes, make sure to mix them until evenly combined and let the teas involving herbs or fruit to steep for several minutes before drinking. Sweeten as you see fit and enjoy!

Morning Liver Tonic

When you wake up in the morning, you’re body is in a very special place. The reason we are usually instructed to take supplements in the morning is because our stomachs are empty and there is little to interfere with said supplements’ potency. This morning tea pulls you out on the right side of the bed, giving a morning cleansing body flush. The lemon juice is highly alkaline and turmeric is known for its detoxifying properties.

Turmeric dates back 2,500 years in India, where it is commonly used in Ayurvedic and Unani medicine. Turmeric packs a lot of health benefits, but for our purposes it should be regarded as a liver cleanser, antiseptic and antibacterial agent. But it doesn’t hurt that the spice lowers the risk of cancer, is anti-inflammatory and helps to lose weight. Turmeric additionally treats Alzheimer’s, depression and arthritis.

You can sweeten with honey to balance the earthiness of the tea.

The Formula:

• 8 ounces hot water
• 1/8 teaspoon turmeric
• Juice of 1/2 lemon

Deep Sleep Tea

Wind down at the end of the day with a tea that promotes a deep, comfortable sleep. Chamomile is a great stress reliever and has a calming effect on the body. It has been used for thousands of years to help people around the world get some shut eye, and a Japanese study put some legitimacy behind this widespread observation when it noticed that rats fed chamomile fell asleep just as quickly as those given a tranquilizer. Ginger is anti-inflammatory and helps to clear mucous from your passageways, allowing for more effective breathing and hence a more pleasant sleep.

The Formula:

• 8 ounces hot water
• Dried chamomile flowers to fill one sachet
• 1/2-inch nob of fresh ginger, crushed

Detox Elixir

Holding a bit more weight than you’d like? Cayenne pepper, cinnamon, and lemon join forces to rev up your metabolism and get your body back in shape. Cayenne pepper warms the body, speeding metabolism and burning more calories. Cinnamon reduces blood sugar and LDL (bad) cholesterol as well as boosts metabolism and increases insulin levels. Lemon packs some flavor and added cleansing power.

The Formula:

• 8 ounces hot water
• 2 dashes cayenne pepper
• 1 cinnamon stick (or 2 dashes cinnamon powder)
• Juice of 1/2 lemon

Immune Booster Tea

Oranges are packed with vitamin C, a known antioxidant that may help protect your body from cell damage and boost resilience from disease and illness. Cinnamon and honey both have antiseptic, antiviral, antibacterial, and antifungal properties, which means they are effective in warding off infections. Mint not only brings a fresh aroma, but it’s a leafy green that carries with it antioxidants, vitamins, and minerals that keep you healthy.

The Formula:

• 8 ounces hot water
• Juice of 1/2 orange
• 1 cinnamon stick (or 2 dashes cinnamon powder)
• 1 teaspoon high-quality (raw) honey
• 4-5 mint leaves, muddled

Beautiful Skin Tea

This may seem like an unlikely concoction, but it’s actually quite delightful! Carrot juice is packed with beta-carotene, which the body converts to vitamin A, an essential part of skin health. Sage inhibits the growth of bacteria and has anti-inflammatory properties. Cayenne contains vitamins A and C, which help to absorb free radicals that break down your skin’s collagen.

Warm this recipe, without bringing it to a simmer. You want to retain the carrot juice’s potency.  Let the leaves sit in the juice for a bit before drinking so that their flavors become infused into the tea.

The Formula:

• 8 ounces warmed carrot juice
• 2 sage leaves
• Dash of cayenne

Brain Power Formula

Blueberries contain anthocyanins and flavanols, which are able to cross the blood-brain barrier. These antioxidants rid the brain of free radicals, which can otherwise lead to oxidation, memory loss and Alzheimer’s disease. Ginger is commonly used to stave off migraines and basil naturally reduces tension and fatigue in the brain and mind.

The Formula:

• 8 ounces hot water
• 1/2-inch nob fresh ginger, crushed
• 1 tablespoon fresh blueberries, muddled
• 3-4 leaves fresh basil, muddled

Regularity Tonic

This tonic is geared towards those of you with difficulty digesting. The taste of this tea is very comforting and earthy. The pear and apple slices bring pectin to the mix, and pectin acts as soluble dietary fiber in humans. It helps promote healthy digestion, prevents diarrhea and constipation, and reduces the risk of colon and gastrointestinal tract cancers. Purple grapes contain quercetin, a plant pigment that contributes to healthy digestion, while cinnamon warms and stimulates metabolism.

The Formula:

• 8 ounces hot water
• 2 small slices of pear
• 2 small slices of apple
• 4-5 purple grapes, muddled
• Dash of cinnamon

Lady’s Tonic

For that time of month, this raspberry ginger tonic is just what the doctor ordered. Raspberries are a uterine tonic, relaxing and toning the uterine muscles as needed. The fruit is also beneficial during pregnancy, easing morning sickness, stabilizing digestion, and soothing the pelvic area. According to a 2009 study, women who take a dosage of ginger for three days from day one of their period witnesses the same pain relief as those who treated their menstrual cramps with ibuprofen.

The Formula:

• 8 ounces hot water
• 6-8 raspberries, muddled
• 1/4-inch fresh ginger

Aches and Pains Relieving Tea

Feeling sore as the Winter nears? Be ready to combat the worsening of your symptoms with a tea that cleanses your joints and puts them at ease. Cayenne pepper contains capsaicin, a compound that makes cayenne spicy. It lowers the levels of a chemical that relays pain signals to your brain. Fresh ginger and cardamom have both long been used in Ayurvedic medicine to reduce joint pain and inflammation.

The Formula:

• 8 ounces hot water
• Dash of cayenne
• 4-5 cardamom pods, crushed
• 1/2-inch fresh ginger, muddled

Nausea-Be-Gone Tonic

This recipe uses the soothing and potent effects of basil and honey to rid you of stomach pains, nausea, and vomiting symptoms. It is refreshing just as much as it is energizing, which will help to reverse your symptoms and keep you alert and feeling good.

The Formula:

• 8 ounces hot water
• 3-4 basil leaves, muddled
• 1 teaspoon of high-quality (raw) honey

Images: Aylin Erman, Steven Jackson, Leszet Lezsczynski, Cthoyes, Jennuine Captures, CLC Photography, Simply Bike, Clyde Robinson, Kodamakitty, Michael Newman, Cinnamon Cooper

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post 10 Healthy Tea Elixirs You Can Make Yourself appeared first on EcoSalon.

Scrounge up some greens at farmers market and make a sweet but hearty summer salad. 

The arrival of summer means the arrival of bags of mixed salad greens at farmers market, or of course, your own from your garden. Instead of basing salad recipes off of them though, I like to throw them in as an extra addition to whatever I am making, a complement to the rest of the dish. That’s exactly what they are in this quinoa salad recipe.

Using both red and white quinoa you get a colorful salad that is full of omega 3s and hearty enough that you can eat it as the main dish. The dates and currants give it a sweeter flavor, which is perfect for warmer weather and a meal outside.

Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette

Ingredients:

Summer Carrot and Date Quinoa Salad

• 1/2 cup white quinoa
• 1/2 cup red quinoa
• 3 large carrots, chopped
• 1/2 cup dates, chopped
• 1/2 cup currants
• mixed salad greens

Basil and Mustard Citrus Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• juice of 1/2 an orange
• 1 tablespoon Dijon mustard
• 2-3 tablespoons finely chopped fresh basil (depending on how much basil flavor you want)

Directions:

Prepare the quinoa. Place in saucepan with 2 cups of water and a pinch of sea salt and bring to a boil. Cover and let simmer until water has cooked off, about 15 minutes. Set aside to cool.

In a large salad bowl combine chopped carrots, dates and currants.

To make the dressing, combine olive oil, apple cider vinegar and orange juice in a small jar or bowl. Add in mustard and whisk until well-blended. stir in basil.

Mix in quinoa with rest of salad ingredients, and top with dressing. Toss together.

Before serving, add in a couple of handfuls of mixed salad greens.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

The post Sunday Recipe: Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette appeared first on EcoSalon.

When I first got my puppy Leo, I had no idea how bad the teething process would be. He wanted to chew constantly – destroying my rug, my kitchen table, his puppy toys, a pair of flip flops, the wall and everything else he could sink his teeth into. And every pet store “teething” solution got demolished in a matter of minutes!

Luckily, I eventually discovered some life-saving DIY teething tricks. If you have a new puppy, try these easy solutions to keep his chewing under control – they’ll help his gums feel better, too!

Frozen Carrots

Whether baby carrots or the full-sized variety, many pups love chewing on this healthy treat. Freeze carrots to make them last longer and feel better on their tender gums.

Ice Cubes

My greatest discovery was emptying a tray of ice cubes onto the floor. Not only was it a game for Leo to chase the slippery sliding cube across the wood floor, but once he did the ice in his mouth I’m sure he loved the soothing feeling as he crunched away. Even though Leo is way beyond teething now, he still loves playing with ice cubes.

Frozen Rag

You can make your own teething chew toy with an old rag or wash cloth. Douse it in water, tie it in a knot and throw it in the freezer overnight. Once it’s frozen hard, give it to your dog. He’ll love chewing it and the game of attempting to untie the knot with his teeth should keep him occupied for awhile. Once it melts and becomes soft again, you can douse it in water again and refreeze.

Images: I Go Splat, SoggyDan

The post Puppy Teething Tricks Sure to Save Your Shoes appeared first on EcoSalon.

I’m not usually a big eater of carrots for the sake of eating carrots. Normally I put them in soups and stews but rarely do I make a carrot dish. Not sure why.

Don’t me wrong, I like them, especially when they are fresh and sweet and flavorful as they are when pulled out of the ground. They just never seem terribly exciting compared to the usual bounty we get around here.

Last week, the carrots at the farmers’ market looked so inviting that I had to pick up a bunch. Then, my roommate’s CSA box came with even more gorgeous carrots. Suddenly I found myself with quite a lot of carrots to prepare. Luckily I found this carrot salad with harissa, feta, and mint on Smitten Kitchen. It sounds utterly addictive. I can think of about a million ways to eat it – on a picnic, tucked into a sandwich on a roll, alongside lamb burgers, or over a bed of greens.

Remember last week, I mentioned I was going to save my duck fat for roasting potatoes? Well I did render and save about 1/3 of a cup of duck fat from the duck I cooked over the weekend. This recipe for Spanish Roasted Potato Salad from Food 52 seems like another perfect excuse to use it. Easy and impressive sounding. This one calls for olive oil, but duck fat can never hurt.

The cherries have been great this year and I’ve eaten so many that I’m now ready to actually consider doing something with them – other than popping one after another in my mouth. Here’s a savory take on cherry compote from Simply Recipes to try.

Happy Cooking!

Image: Stevendepolo

The post 3 Scrumptious Recipes to Try This Weekend appeared first on EcoSalon.